It's going to take me a lot of thinking to be able to comment with any sort of clarity on my experiences at Slow Food Nation.
Suffice it to say that it was a truly incredible experience - and an important one as well. Less so about coffee per se and more about something bigger that coffee is a part of.
And, beyond that, it was great to catch up with so many friends and meet so many cool people.
8.31.2008
8.28.2008
8.26.2008
Caffe d'Bolla Screen Door espresso
I'm very confident about the future of great coffee in the US.
I know that sounds like something I would never say.
But it's the truth.
And it's not because of Stumptown or Intelligentsia or 4 Barrel or Ecco or any of the other folks who are pushing (and have pushed) coffee forward.
It's because of the small companies in places you'd never expect.
It's because of Black Sheep in Bishop CA.
And it's because of Caffe d'Bolla in Salt Lake City.
You'd probably never associate great espresso with Salt Lake.
So you can imagine what I thought when I received a "care package" from John from Caffe d'Bolla.
But I have to say that I'm impressed by this coffee.
Really.
It's an espresso that I can drink quite happily.
As a straight shot it has tons of molasses and some really nice stone fruit and dried fruit notes on top of a rich buttery nutty base. Good texture, good body.
To me, however, it is a little "toasty" and "roasty" (which killed the aromatics that I know should be in there).
It seems very consistent shot to shot.
I found it best in short milk drinks where the "roasty" notes were muted and the chocolate brought out in its place.
My biggest criticism is that it's a bit "flat".
I'm a big fan of coffees that have a signature flavour. This doesn't really have that. It is almost a "base" blend for use in an espresso (and thus missing that "twist" that makes is stand out).
Really easy to use - with one exception. Does not respond well to being pulled ristretto (again, in my opinion). While the molasses really comes out, so does the roast. I ended up with a sweet spot at 18grams in an LM ridged double running at around 198.0F. Pulled at 1.8oz in around 27 seconds.
I know that sounds like something I would never say.
But it's the truth.
And it's not because of Stumptown or Intelligentsia or 4 Barrel or Ecco or any of the other folks who are pushing (and have pushed) coffee forward.
It's because of the small companies in places you'd never expect.
It's because of Black Sheep in Bishop CA.
And it's because of Caffe d'Bolla in Salt Lake City.
You'd probably never associate great espresso with Salt Lake.
So you can imagine what I thought when I received a "care package" from John from Caffe d'Bolla.
But I have to say that I'm impressed by this coffee.
Really.
It's an espresso that I can drink quite happily.
As a straight shot it has tons of molasses and some really nice stone fruit and dried fruit notes on top of a rich buttery nutty base. Good texture, good body.
To me, however, it is a little "toasty" and "roasty" (which killed the aromatics that I know should be in there).
It seems very consistent shot to shot.
I found it best in short milk drinks where the "roasty" notes were muted and the chocolate brought out in its place.
My biggest criticism is that it's a bit "flat".
I'm a big fan of coffees that have a signature flavour. This doesn't really have that. It is almost a "base" blend for use in an espresso (and thus missing that "twist" that makes is stand out).
Really easy to use - with one exception. Does not respond well to being pulled ristretto (again, in my opinion). While the molasses really comes out, so does the roast. I ended up with a sweet spot at 18grams in an LM ridged double running at around 198.0F. Pulled at 1.8oz in around 27 seconds.
8.21.2008
new WBC rules
Wow.
first look is incredibly positive.
Not only getting rid of the "must serve all 4 drinks at once" rule - but more importantly the seemingly massive swing of weighting to sensory!!!
Very cool.
first look is incredibly positive.
Not only getting rid of the "must serve all 4 drinks at once" rule - but more importantly the seemingly massive swing of weighting to sensory!!!
Very cool.
7.30.2008
Drew at Method
The wonderful collision of my various professional instantiations...
Drew Cattlin (formerly of Ritual, now at Ecco Caffe, well known USBC competitor and all around good guy) was pulling shots this morning at Method (where I work).
Some photos...
Drew Cattlin (formerly of Ritual, now at Ecco Caffe, well known USBC competitor and all around good guy) was pulling shots this morning at Method (where I work).
Some photos...
6.15.2008
goodbye
This is my goodbye to Coffeed.
Many know the reasons so I won't go into it.
It's sad. I was involved in Coffeed from the beginning. There are so many great memories for me tied up in the site and the people involved. I hope that someone creates a new place and a new voice to counter the "establishment" within coffee.
I wish the best to Alistair and hope that he ends up with the community that he wants and that Coffeed can at the same time continue to be a voice for "doing the right thing" in coffee.
Many know the reasons so I won't go into it.
It's sad. I was involved in Coffeed from the beginning. There are so many great memories for me tied up in the site and the people involved. I hope that someone creates a new place and a new voice to counter the "establishment" within coffee.
I wish the best to Alistair and hope that he ends up with the community that he wants and that Coffeed can at the same time continue to be a voice for "doing the right thing" in coffee.
6.11.2008
the good thing about coffee...
I've said it before - the best thing about coffee is the wonderful people in the industry.
Had a fantastic experience on Sunday.
Tasted espresso and cupped coffees from a whole range of folks - with good friends Andrew, Drew and Gabe.
The coffees were amazing (you can read Gabe's account above for more information) but it really was the company and the experience that made is so special.
The experience also allowed me to crystalize something I've been trying to clearly explain for awhile. I have this belief that there are coffee roasters/buyers who are producing coffees that are more than just a "signature flavour" but are in fact a true representation of their own vision and identity and even personality. Duane from Stumptown is one such person. And Andrew Barnett from Ecco is another.
Tasting the Experimental Espresso #3 that Andrew was so kind to share made me realize that it was a near perfect expression of who he is - his values, his taste, his goals and beliefs.
That's such a cool thing.
And in general Andrew really is on top of his game right now. I tasted a gorgeous Yirgacheffe he shared with me this morning. It was roasted for espresso and was fucking godlike. Not just in the flavour and the mouthfeel and the aromatics (though damn was it good on all those). It was also one of those rare coffees that tasted fantastic at 201F, and equally fantastic (but entirely different) at 200F, and still just as fantastic (and different again) at 199F. Stunning.
Had a fantastic experience on Sunday.
Tasted espresso and cupped coffees from a whole range of folks - with good friends Andrew, Drew and Gabe.
The coffees were amazing (you can read Gabe's account above for more information) but it really was the company and the experience that made is so special.
The experience also allowed me to crystalize something I've been trying to clearly explain for awhile. I have this belief that there are coffee roasters/buyers who are producing coffees that are more than just a "signature flavour" but are in fact a true representation of their own vision and identity and even personality. Duane from Stumptown is one such person. And Andrew Barnett from Ecco is another.
Tasting the Experimental Espresso #3 that Andrew was so kind to share made me realize that it was a near perfect expression of who he is - his values, his taste, his goals and beliefs.
That's such a cool thing.
And in general Andrew really is on top of his game right now. I tasted a gorgeous Yirgacheffe he shared with me this morning. It was roasted for espresso and was fucking godlike. Not just in the flavour and the mouthfeel and the aromatics (though damn was it good on all those). It was also one of those rare coffees that tasted fantastic at 201F, and equally fantastic (but entirely different) at 200F, and still just as fantastic (and different again) at 199F. Stunning.
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