This was posted on another site, so I guess it's public now...
"Following the resignation and departure of the Specialty Coffee Association of America’s (SCAA) Chief Operating Officer on September 12th, a serious cash shortage was revealed. An immediate investigation by SCAA’s Executive Director uncovered serious accounting irregularities and a loss of SCAA’s cash reserves.
The association has reported this situation to the appropriate authorities, including insurers and the police. A formal investigation has been initiated and is ongoing.
The SCAA President, Secretary/Treasurer and Legal Counsel were immediately advised of the situation when it was discovered. They first informed the Executive Committee and then the entire Board of Directors. Following notification, the Board took the following actions: they 1) reported the nature, scope, and seriousness of the problem to the 125+ Committee members participating in the previously scheduled annual planning meeting; 2) restricted check signing authority to the Executive Director and Secretary/Treasurer of the Board of Directors; and 3) developed an action plan through the Committee structure to resolve the current cash crisis.
The elements of the plan for moving the association out of the crisis are three-fold. First, the SCAA has created a membership endowment fund to cover the association’s short-term loss of working capital. Second, it is continuing the normal conference planning process so that the SCAA’s Charlotte conference and exhibition is just as successful as the previous 17 events. Third, it is streamlining headquarters activities to operate within the current limits of available resources from membership dues.
The combined goodwill and determined efforts of the SCAA board of directors, staff, volunteers, members and business partners will ensure the timely and effective resolution of this situation. SCAA remains committed to its membership and is dedicated to ensuring the specialty coffee industry remains viable and strong . Rick Peyser, President of the SCAA Board of Directors, said, “The SCAA will continue to be the leading source of information and services for the rapidly growing specialty coffee community. We are moving forward with Executive Director Ted Lingle to achieve the plans we have developed and are looking forward to an outstanding annual conference that will be held in Charlotte, North Carolina April 7-10, 2006.”
The SCAA board will keep all association stakeholders informed regarding the current status of the situation and the full outcome of the investigation."
Needless to say, this is shocking and terrible.
At the same time, it was somewhat inevitable given the incredibly poor governance, cultural acceptance of "petty corruption", lack of accountability and culture of secrecy that was (and is) the SCAA.
Time for a revolution.
Official notice.
9.20.2005
A blast from the past
I figure the timing might be interesting.
The following was first posted as a part of a larger piece here back in May of this year.
So here we go...
As a warning, I am 100% confident that I’m going to manage to piss off a lot of you at some point in this. Please understand that what I’m writing here is not only just my own opinion on things but that it’s entirely not personal and not directed at any person or people.
Specialty Coffee in the US – thoughts on the community, the people and the structures.
So we need to shake things up. How?
Well… the SCAA needs to change (first and foremost). I have a ton of respect for the employees of the SCAA. Folks like Michelle Campbell are the life’s blood of this industry. But the current governance, board and committee setup is severely broken. To a large degree it seems to be geared around protecting existing power bases and reputations and egos – around supporting and abetting conflicts of interest… in other words, it is your traditional profoundly corrupt political organization. There are some people involved who are trying to change things – there are some good politicians. But they are the exception.
As a result of the corruption and political nature of the organization, you see things like the institutionalized lack of interest in communication with and education of the consumer base. You see things like the pandering to certain vendors and the undue influence of certain vendors and organizations. You see stagnation in programs and offerings. You see an organization that is not leading the industry, but rather trailing the industry (and in the cases of the quality focused coffee companies, doing so rather severely).
These are all bad. And they are all a profound failure of the mission of an organization like the SCAA.
Given this, we really need to see not just a change in personnel at a governance level but also some structural and procedural changes as well.
I had some hope with the recent elections, but even that was (honestly) a long-term and incremental change that was unlikely to solve anything in the immediate future. Now that the results have come out, it is clear that nothing is going to change in the near future. As one person said, “the trouble with the old guard is that they all vote.” So now what do we do? People have to change. It didn’t happen in the election so I guess it’s going to have to happen in a bit less orderly of a manner.
When it comes to structure and procedures, we really need far more transparency and far more accountability. There is a Kremlin-esque quality to the SCAA that is really disturbing to me. The people working in this industry tend to have no idea what the SCAA committees and boards are doing, what the goals are – and there is little or no accountability when it comes to results. This then creeps out throughout the industry and infects all other organizations. As a result, the USBC ends up being incredibly secretive, political and insular. I’m afraid we could even end up seeing the same thing happening to the BGA.
Reading back through this I realize I sound very angry. And that isn’t quite true. I’m frustrated. I feel like there is so much potential in this industry and so much energy and passion in the people in the industry. But I feel like the organizations and structures that are in place to support, promote and represent us are failing to help us all get where we need and are instead creating a junior high school sideshow drama that is getting close to the point where quality focused companies have no choice but to simply jump ship.
Honestly – given the caliber of people in this industry – we deserve better.
The following was first posted as a part of a larger piece here back in May of this year.
So here we go...
As a warning, I am 100% confident that I’m going to manage to piss off a lot of you at some point in this. Please understand that what I’m writing here is not only just my own opinion on things but that it’s entirely not personal and not directed at any person or people.
Specialty Coffee in the US – thoughts on the community, the people and the structures.
So we need to shake things up. How?
Well… the SCAA needs to change (first and foremost). I have a ton of respect for the employees of the SCAA. Folks like Michelle Campbell are the life’s blood of this industry. But the current governance, board and committee setup is severely broken. To a large degree it seems to be geared around protecting existing power bases and reputations and egos – around supporting and abetting conflicts of interest… in other words, it is your traditional profoundly corrupt political organization. There are some people involved who are trying to change things – there are some good politicians. But they are the exception.
As a result of the corruption and political nature of the organization, you see things like the institutionalized lack of interest in communication with and education of the consumer base. You see things like the pandering to certain vendors and the undue influence of certain vendors and organizations. You see stagnation in programs and offerings. You see an organization that is not leading the industry, but rather trailing the industry (and in the cases of the quality focused coffee companies, doing so rather severely).
These are all bad. And they are all a profound failure of the mission of an organization like the SCAA.
Given this, we really need to see not just a change in personnel at a governance level but also some structural and procedural changes as well.
I had some hope with the recent elections, but even that was (honestly) a long-term and incremental change that was unlikely to solve anything in the immediate future. Now that the results have come out, it is clear that nothing is going to change in the near future. As one person said, “the trouble with the old guard is that they all vote.” So now what do we do? People have to change. It didn’t happen in the election so I guess it’s going to have to happen in a bit less orderly of a manner.
When it comes to structure and procedures, we really need far more transparency and far more accountability. There is a Kremlin-esque quality to the SCAA that is really disturbing to me. The people working in this industry tend to have no idea what the SCAA committees and boards are doing, what the goals are – and there is little or no accountability when it comes to results. This then creeps out throughout the industry and infects all other organizations. As a result, the USBC ends up being incredibly secretive, political and insular. I’m afraid we could even end up seeing the same thing happening to the BGA.
Reading back through this I realize I sound very angry. And that isn’t quite true. I’m frustrated. I feel like there is so much potential in this industry and so much energy and passion in the people in the industry. But I feel like the organizations and structures that are in place to support, promote and represent us are failing to help us all get where we need and are instead creating a junior high school sideshow drama that is getting close to the point where quality focused companies have no choice but to simply jump ship.
Honestly – given the caliber of people in this industry – we deserve better.
9.19.2005
Espresso "reviews"
As many are aware, I have always had some major issues with espresso "reviews" as both a concept and as a practice.
First and foremost... too many "reviews" are conducted without truly skilled baristas involved. This, of course, is akin to "reviewing" espresso using a Ouiji Board.
Secondly... the vast majority of "reviews" seem to assume that there is one generalized brew temp, brew pressure, dose and extraction volume/time that works for all espressos.
Third... almost all "reviews" are not adaptive and iterative. I.e. the "reviewers" do not provide feedback to the "barista" to help them tune the espresso extraction parameters to get the best our of a coffee.
Fourth... there seems to be no appreciation for the importance of the machine/grinder choice, cleaning and servicing.
The above has, by now, resulted in my suggesting to any and all roasters that they not provide espressos for review. It's simply a crap shoot - and the damage that can be done to your brand and your business is significant. It's not worth the risk in my opinion.
This has recently become demonstrated to me by a couple interactions and experiences.
First - I had a moment of hope last week where I honestly thought that we might see the first serious and respectful treatment of coffee and espresso in a mass market publication. All the signs were looking good. And then I found out how the espresso "tasting" was going to be done.... depressing.
Second - one of the best coffee cuppers out there (and someone I really respect) reviewing espressos and pulling all shots with a dose of 14 grams and an extraction time of "17-23 seconds." No indication of what the brew temp was. So... you get an espresso that is "thin bodied" and "sharp". Ummm... maybe you might want to up the dose to more like 18 grams? Maybe take the extraction time to 27 seconds? Or pull the shot ristretto? Maybe your brew temp is too high? Or you get another espresso that is "lean in body" with an "astringent finish." Again... perhaps your brew temp is off. Or your extraction time and volume is wrong (for this coffee). And... what a shock, the best reviewed coffees seem to all have an optimal combination of low dose, short extraction time and high brew temp.
Now this is why I suggest roasters not provide espresso samples for review.
We need an independent espresso review and analysis and research lab.
Seriously.
First and foremost... too many "reviews" are conducted without truly skilled baristas involved. This, of course, is akin to "reviewing" espresso using a Ouiji Board.
Secondly... the vast majority of "reviews" seem to assume that there is one generalized brew temp, brew pressure, dose and extraction volume/time that works for all espressos.
Third... almost all "reviews" are not adaptive and iterative. I.e. the "reviewers" do not provide feedback to the "barista" to help them tune the espresso extraction parameters to get the best our of a coffee.
Fourth... there seems to be no appreciation for the importance of the machine/grinder choice, cleaning and servicing.
The above has, by now, resulted in my suggesting to any and all roasters that they not provide espressos for review. It's simply a crap shoot - and the damage that can be done to your brand and your business is significant. It's not worth the risk in my opinion.
This has recently become demonstrated to me by a couple interactions and experiences.
First - I had a moment of hope last week where I honestly thought that we might see the first serious and respectful treatment of coffee and espresso in a mass market publication. All the signs were looking good. And then I found out how the espresso "tasting" was going to be done.... depressing.
Second - one of the best coffee cuppers out there (and someone I really respect) reviewing espressos and pulling all shots with a dose of 14 grams and an extraction time of "17-23 seconds." No indication of what the brew temp was. So... you get an espresso that is "thin bodied" and "sharp". Ummm... maybe you might want to up the dose to more like 18 grams? Maybe take the extraction time to 27 seconds? Or pull the shot ristretto? Maybe your brew temp is too high? Or you get another espresso that is "lean in body" with an "astringent finish." Again... perhaps your brew temp is off. Or your extraction time and volume is wrong (for this coffee). And... what a shock, the best reviewed coffees seem to all have an optimal combination of low dose, short extraction time and high brew temp.
Now this is why I suggest roasters not provide espresso samples for review.
We need an independent espresso review and analysis and research lab.
Seriously.
9.15.2005
The Mystery of the Triple Basket
I've often wondered about the popularity of the triple basket. I have generally been opposed to it on principle (though I've used it with certain coffees that seem to be optimized for this basket like the Black Cat). I've considered it to be, philosophically, a crutch of sorts. And I found that few coffee actually tasted best when extracted from this basket. So I wondered...
I had long theorized that people liked using it for three reasons.
1 - It results in a "stronger" espresso. (It seems like, for many Americans, when it comes to coffee quality equals perceived "strength." Thus a triple is more and thus better than a double.)
2 - It is ridgeless and thus easier to use. (Ridged baskets require far more accuracy and control in dosing.)
3 - It allows for a flavour profile that is more concentrated and intense. (With a triple basket you can pull a sort of "large double ristretto" if you will, that is as concentrated and dense as a ristretto but has more volume - though in actual volume it is about half way between a double ristretto and a triple ristretto).
Recently, however, I've discovered two new potential causes - one of which is probably important.
You'll note that all three reasons above are the sort of things that professional baristas might obsess over. And thus... I decided they were likely the motivations behind the popularity of the basket. For the average serious home barista, however, there are other issues at play here.
1 - The shots look "better". (With the increased popularity of the naked portafilter for home use - and with the rise of the "money shot" style of photography commonly called espresso pornography - there is a huge amount of pride at stake in how these shots look when they are extracting. Shots from a triple basket look "better" and photograph "better.")
2 - With a triple basket you can get decent shots with stale coffee. (This is the important one. Today I experimented with some 7 day old coffee from Ecco Caffe. When fresh, this was a lovely, subtle and balanced espresso. Now, in a double basket it is quite flat and undefined, with little dynamic range and limited aromatics. In the triple basket, however, I can pull a 1.75oz shot that is incredibly concentrated, dense and enjoyable - especially in milk. My guess is that I should be able to get decent shots out of this coffee this way for another day or two.)
Given that most serious home baristas do not get free coffee, do not have access to a top-notch pro roaster less than 100 feet away... there are some economic drivers here that are quite significant. I calculated the other day that, on average, I get about 4 double shots out of a 1/2 lb of coffee. Yes... this is skewed by the fact that I change blends a lot and have to work hard to dial in the grind, thus wasting a lot of coffee. But the reality is that I throw out stale coffee. I throw out shots that are drinkable but not as good as they could be.
If I had to actually pay for my coffee... this would be a very expensive habit.
Suddenly, the popularity of the triple basket makes a ton of sense to me.
I had long theorized that people liked using it for three reasons.
1 - It results in a "stronger" espresso. (It seems like, for many Americans, when it comes to coffee quality equals perceived "strength." Thus a triple is more and thus better than a double.)
2 - It is ridgeless and thus easier to use. (Ridged baskets require far more accuracy and control in dosing.)
3 - It allows for a flavour profile that is more concentrated and intense. (With a triple basket you can pull a sort of "large double ristretto" if you will, that is as concentrated and dense as a ristretto but has more volume - though in actual volume it is about half way between a double ristretto and a triple ristretto).
Recently, however, I've discovered two new potential causes - one of which is probably important.
You'll note that all three reasons above are the sort of things that professional baristas might obsess over. And thus... I decided they were likely the motivations behind the popularity of the basket. For the average serious home barista, however, there are other issues at play here.
1 - The shots look "better". (With the increased popularity of the naked portafilter for home use - and with the rise of the "money shot" style of photography commonly called espresso pornography - there is a huge amount of pride at stake in how these shots look when they are extracting. Shots from a triple basket look "better" and photograph "better.")
2 - With a triple basket you can get decent shots with stale coffee. (This is the important one. Today I experimented with some 7 day old coffee from Ecco Caffe. When fresh, this was a lovely, subtle and balanced espresso. Now, in a double basket it is quite flat and undefined, with little dynamic range and limited aromatics. In the triple basket, however, I can pull a 1.75oz shot that is incredibly concentrated, dense and enjoyable - especially in milk. My guess is that I should be able to get decent shots out of this coffee this way for another day or two.)
Given that most serious home baristas do not get free coffee, do not have access to a top-notch pro roaster less than 100 feet away... there are some economic drivers here that are quite significant. I calculated the other day that, on average, I get about 4 double shots out of a 1/2 lb of coffee. Yes... this is skewed by the fact that I change blends a lot and have to work hard to dial in the grind, thus wasting a lot of coffee. But the reality is that I throw out stale coffee. I throw out shots that are drinkable but not as good as they could be.
If I had to actually pay for my coffee... this would be a very expensive habit.
Suddenly, the popularity of the triple basket makes a ton of sense to me.
9.14.2005
why i love the esmerelda
So today I got to taste some more of the Esmerelda.
This time, brewed through the Melitta.
It is so good.
I don't even know how to explain how good it is.
Wonderful molasses notes and the inter-twined bergamot, muscato d'asti... hints of tangerine and jasmine... like a lovely old vintage Rum or an incredible Belgian Gran Cru ale.
While it may not be the "dessert island coffee" that the Las Nubitas is, there is little doubt in my mind about what coffee (out of all coffees) I'd pick for a special treat cup.
The thing about the Esmerelda is that each sip is different. Each cup is different. You taste and taste and pay more and more attention and you just can't wrap your head around it.
It's that complex.
I was talking with someone today who asked me how I thought it would compare to other Geisha coffees grown in Ethiopia.
I was glad to say that I had, in fact, cupped it along side a number of auction lot Geisha coffees. And that it was head and shoulders above the rest.
I feel honored and priveleged to experience this coffee every time I taste it. It's not the price. It's not the scarity. It's the experience of something that is truly special.
astonishing.
This time, brewed through the Melitta.
It is so good.
I don't even know how to explain how good it is.
Wonderful molasses notes and the inter-twined bergamot, muscato d'asti... hints of tangerine and jasmine... like a lovely old vintage Rum or an incredible Belgian Gran Cru ale.
While it may not be the "dessert island coffee" that the Las Nubitas is, there is little doubt in my mind about what coffee (out of all coffees) I'd pick for a special treat cup.
The thing about the Esmerelda is that each sip is different. Each cup is different. You taste and taste and pay more and more attention and you just can't wrap your head around it.
It's that complex.
I was talking with someone today who asked me how I thought it would compare to other Geisha coffees grown in Ethiopia.
I was glad to say that I had, in fact, cupped it along side a number of auction lot Geisha coffees. And that it was head and shoulders above the rest.
I feel honored and priveleged to experience this coffee every time I taste it. It's not the price. It's not the scarity. It's the experience of something that is truly special.
astonishing.
9.08.2005
playing with beans
i've been busy trying to come up with an illustration of a theory i mentioned a while back about a possible simple but great espresso blend. and finally i've succeeded. thanks to all the folks who roasted and sourced these wonderful beans!!
Base - Brazil Fazenda Cachoiera Pulped Natural
Primary Accent - Brazil Cerrado Daterra Reserve
Secondary Accent - Rwanda Musasa
Tertiary Accent - Guatemala Finca San Vincente
50/25/15/10
All roasted Full City.
The best thing about this blend is that it was simple and flexible and yet incredibly good tasting. I was able to find four different "sweet spot" sets of parameters for brewing. It tasted fine at a range of temps and a range of doses and basket sizes.
My favorite one was at a brew temp of 200f; a pressure of 9.15BAR; with a 17.5oz dose in a stock (ridged, OEM) La Marzocco double basket; 2oz double in 27 seconds.
Thick beyond belief. Wonderful mouthfeel, tons of chocolate and caramel/honey sweetness. Wonderful notes of cherry and truffled raspberry and a huge complicated aroma. Lovely.
Base - Brazil Fazenda Cachoiera Pulped Natural
Primary Accent - Brazil Cerrado Daterra Reserve
Secondary Accent - Rwanda Musasa
Tertiary Accent - Guatemala Finca San Vincente
50/25/15/10
All roasted Full City.
The best thing about this blend is that it was simple and flexible and yet incredibly good tasting. I was able to find four different "sweet spot" sets of parameters for brewing. It tasted fine at a range of temps and a range of doses and basket sizes.
My favorite one was at a brew temp of 200f; a pressure of 9.15BAR; with a 17.5oz dose in a stock (ridged, OEM) La Marzocco double basket; 2oz double in 27 seconds.
Thick beyond belief. Wonderful mouthfeel, tons of chocolate and caramel/honey sweetness. Wonderful notes of cherry and truffled raspberry and a huge complicated aroma. Lovely.
8.28.2005
summertime
PDX summer continues.
Hot, dry, berries, now corn.
It's sunny most all the time and our yard is going brown.
The other day it was only 4degrees cooler here than it was in Bishop. Of course, the humidity here was what? 5 times what it was in Bishop?
I had a chance to play with yet another take on the Daterra espresso. This time from Caffe Fresco. It was interesting. The darkest roast of the four examples I've tried (two from Terroir, one from Ecco and this). Dramatically less marzipan and with far less of the aromatics and fruit that I was getting from the others. Tons of chocolate, quite buttery and with hints of fig and date. I found it best in short milk drinks where it became soft and round and ended up tasting kind of like a caffe mocha.
I also got a whole bunch of the new Artigiano espresso. I have a ton of respect for Vince and for Sammy - they've build a great business in Vancouver. I was a little nervous when I heard they were switching from Intelligentsia to roasting their own. It made sense at a business level, of course, but it seemed really risky for such a high-profile and high-volume business to do this - especially given that they didn't have experience roasting.
I had all sorts of expectations about the espresso - that it would taste like the Black Cat, that it wouldn't be good, that it would be poorly roasted... I'm glad to say that I was wrong on all counts. The espresso is very much its own thing. It doesn't taste like the Black Cat or, for that matter, like any other leading espresso blend. It has a signature taste. As you'd expect, given Artigiano's focus, it's optimal in milk drinks. It has lovely fruit with tons of aromatics, some honeyed-citrus (Meyer Lemon?), lovely dark chocolate and a very long finish. Notes of peanut and vanilla and a little oily-herbal note round it out.
It's a really nice espresso - and incredibly impressive for a first go at it. Given the drive and passion of the owners of the business it's only going to get better.
I also had a great talk recently with John Bicht from Versalab. Quite and incredible experience. He's a really interesting guy. Yes - he has very strong opinions and yes - he speaks his mind. But the guy is bringing a very different perspective to problem solving with espresso - and he's pushing the envelope perhaps more than anyone in the last 40 odd years.
I wish I had the chance to work on one of his machines for a couple of months - I think I could learn so much about the effects of brew temp profile and brew pressure profile and their interactions and the results in the cup... Actually, who am I kidding... that's a lifetime of work right there.
If I had my dream espresso lab, it would have one of those Versalab machines in it (along with a couple industry standard commercial machines of course).
Other than the above, I haven't had a ton of time for coffee stuff recently.
I've been really busy with work (business and strategy consulting).
The leg is (slowly) getting better.
I was allowed to paddle on the machine the other day. I'm horribly out of shape and now really sore but it was nice to do something physical again.
Oh... I figured something out about holding a milk pitcher and all of a sudden my latte art has come together. This morning I poured a perfect, symetrical, centered and well defined 18-leaf rosette in a 5oz cup. Sweet.
And it was a Capp made from the Hairbender and it was fucking glorious!!
Finally, speaking of the above - Stumptown has started offering Euro-style aka Competition-style cappuccinos. Hurrah!!!
Hot, dry, berries, now corn.
It's sunny most all the time and our yard is going brown.
The other day it was only 4degrees cooler here than it was in Bishop. Of course, the humidity here was what? 5 times what it was in Bishop?
I had a chance to play with yet another take on the Daterra espresso. This time from Caffe Fresco. It was interesting. The darkest roast of the four examples I've tried (two from Terroir, one from Ecco and this). Dramatically less marzipan and with far less of the aromatics and fruit that I was getting from the others. Tons of chocolate, quite buttery and with hints of fig and date. I found it best in short milk drinks where it became soft and round and ended up tasting kind of like a caffe mocha.
I also got a whole bunch of the new Artigiano espresso. I have a ton of respect for Vince and for Sammy - they've build a great business in Vancouver. I was a little nervous when I heard they were switching from Intelligentsia to roasting their own. It made sense at a business level, of course, but it seemed really risky for such a high-profile and high-volume business to do this - especially given that they didn't have experience roasting.
I had all sorts of expectations about the espresso - that it would taste like the Black Cat, that it wouldn't be good, that it would be poorly roasted... I'm glad to say that I was wrong on all counts. The espresso is very much its own thing. It doesn't taste like the Black Cat or, for that matter, like any other leading espresso blend. It has a signature taste. As you'd expect, given Artigiano's focus, it's optimal in milk drinks. It has lovely fruit with tons of aromatics, some honeyed-citrus (Meyer Lemon?), lovely dark chocolate and a very long finish. Notes of peanut and vanilla and a little oily-herbal note round it out.
It's a really nice espresso - and incredibly impressive for a first go at it. Given the drive and passion of the owners of the business it's only going to get better.
I also had a great talk recently with John Bicht from Versalab. Quite and incredible experience. He's a really interesting guy. Yes - he has very strong opinions and yes - he speaks his mind. But the guy is bringing a very different perspective to problem solving with espresso - and he's pushing the envelope perhaps more than anyone in the last 40 odd years.
I wish I had the chance to work on one of his machines for a couple of months - I think I could learn so much about the effects of brew temp profile and brew pressure profile and their interactions and the results in the cup... Actually, who am I kidding... that's a lifetime of work right there.
If I had my dream espresso lab, it would have one of those Versalab machines in it (along with a couple industry standard commercial machines of course).
Other than the above, I haven't had a ton of time for coffee stuff recently.
I've been really busy with work (business and strategy consulting).
The leg is (slowly) getting better.
I was allowed to paddle on the machine the other day. I'm horribly out of shape and now really sore but it was nice to do something physical again.
Oh... I figured something out about holding a milk pitcher and all of a sudden my latte art has come together. This morning I poured a perfect, symetrical, centered and well defined 18-leaf rosette in a 5oz cup. Sweet.
And it was a Capp made from the Hairbender and it was fucking glorious!!
Finally, speaking of the above - Stumptown has started offering Euro-style aka Competition-style cappuccinos. Hurrah!!!
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