Mugged: High Jump [Deep Cello]

What does Mugged mean?

Subject: Deep Cello

Mugged: High Jump

Rating: 4+ [see key]

Of all the sports I played throughout my life, Track & Field was my favorite. As a javelin thrower and shot putter, I would get to spend nice spring days chucking objects around a field with little pressure other then to make sure my throws were comparable to the upcoming competition (cutthroat, huh?). 

But if you were to ask me which events were the toughest amidst the old Olympic events, I always thought anything that involved flinging yourself into the air was pretty bold. Pole vault definitely scared the skittles out of me (I'm big and uncoordinated; let me just use a skinny stick to launch my weight over a 9 foot wall) and long jump seemed risky (jump as far as you can and land on your tailbone). The only one that looked fun and worth the risk was the high jump. 

But even though I never got to try the high jump in the field, I was able to taste Deep Cello's High Jump blend in my mug. A light roast sent out to me to review, I dove into it via the three infusion methods of drip, siphon and french press.

The drip threw out subtle notes of milk chocolate, butter, wheat toast, peanuts, honey, cranberry and cinnamon amidst a medium body. A tasty infusion with a variety of flavors. 

The french press was a little different, with notes of pie crust, milk chocolate, vanilla, clove and cranberry jumping out amidst a medium body.

The siphon polished off with an smooth infusion of milk chocolate, wheat toast, cranberry, peanut, honey and bran within a medium-bodied brew. 

Overall, I found the coffee to be tasty with lots of flavor, though the potency was not as strong as I would have liked and the flavors a little too piquant. Nonetheless, still a good coffee; try the High Jump if you're looking for a decent light-roasted blend. 

note: coffee was provided free of charge and the above review is objective feedback. 

CC: The Cup

What does CC mean?

Subject: The Cup

Location: Las Vegas, NV

Free WiFi ? : yes

Rating: 4+ [see key]

My final coffee stop in Sin City was a place that was also located in the Crystals, a shop located very discreetly in the back first floor called the Cup. Rumored to me by one source to have decent espresso, it took me a walk or two around the Crystals to actually find it but only around the corner and down the stairs from my earlier coffee stop.

A cute-looking venue with a huge orange window and tons of white, the place has a nice array of art and furniture, perfect for the tourist looking for a break from the crowds. Asking the barista of the coffee, they informed me it was "their own" (which in trying to clarify, I wasn't able to decipher whether it was a "secret supplier" situation or they roast their own, though my guess is the former). I ordered a doubleshot off their Victoria Arduino machine of their espresso blend and their signature blend a la regular drip.

The espresso, pulled short/medium and with a flat brown crema, was a tad burnt in the front, with notes of dark cocoa, deep sassafras and lapsang souchong; an overall decent pair of shots though the extraction could have been better. The drip proved pleasant as well, with a smooth, light body and notes of honey, hyacinth, multigrain, wheat grass and brazil nut as well as a tinge of slight staleness (twas later in the day, so the pot probably sat). The tea is Stash.

While I wasn't as floored as I had hoped to be, the Cup still provided a fair coffee and espresso experience, especially compared to the many other coffee stands doling out over-roasted swill nearby. Thus, if you're in the Crystals looking for a cafe that has a nice environment and decent coffee, try the Cup. 

Can a Super Automatic Produce Good Espresso?

Many coffee lovers either own or covet their own home espresso operation. To have stellar shots and scintillating lattes in the comfort of one's living quarters is almost as good as having your own personal butler-barista (kind of like Kato in the recent Green Hornet film). 

Yet many folks who strongly love espresso seem to go without an espresso machine simply because to get a quality espresso machine (like a La Marzocco or Rancilio), a micrometrical-adjustable burr grinder and the other necessary components (tamper, steel milk jug, etc) not only costs a handsome cent, but pulling quality shots takes practice and passion, calling for time and energy. Some folks just don't want to or cannot make such an investment. 

But if you're willing to compromise on quality, the good news is that the obstacles of cost, time and complexity go right out the door. Appliance empires have churned out thousands of no-skill-needed, super automatic espresso machines, allowing the average coffee drinker access to mediocre - palatable espresso, cappuccinos and the like at the push of a button.

This all brings the obvious question: can a super automatic machine (one that grinds, tamps, pulls the shots, steams the milk and cleans itself without human aid) concoct decent espresso and cappuccinos? To try to address this query, the folks at Philips Saeco and at Ultimo Coffee in Philadelphia agreed to allow me to compare and contrast a high-end super automatic machine (Saeco's Syntia) next to Ultimo's high-end commercial La Marzocco.   

Heading over one brisk night to Ultimo coffee, joined by owner Aaron Ultimo, we set up the super automatic on a free bar top and began the experiment. We used the same water, milk and beans (Counter Culture's Toscano) to keep the variables low. 

As a higher priced super automatic, the Syntia machine boasts being certified by Italian coffee tasters as being able to produce an authentic espresso and cappuccino (sadly, I can't say that this means much as I've had horrible espresso from such "certifications"). The Syntia is also truly super automatic, as one button grinds the beans and pulls the shot for you; similarly if you want a cappuccino, you hit a different button and it grinds, pulls the shot and steams the milk too. 

Keeping the espresso function on the "short pull" setting, the shots were of a 3-4 ounce volume (a little high for "short") with an even, light brown crema. The flavor was reasonable, as it held all of the prominent flavors of the Toscano espresso blend but it fell flat after that, really lacking the subtler nuances of a good espresso. The body was dry and the drink overall proved lackluster. Adjusting the grind wasn't really too effective in changing the outcome, as the shots remained similar as we made the grind finer (to accommodate for the initial high volume). Overall, the espresso proved fair, with the flavors none too bitter and of a mediocre level.

Testing the cappuccino, the machine steamed the milk first and then dropped the shots in, creating an odd vampire bite in the milk. Once again, the flavors were fair, with the milk and espresso producing a dry beverage with a muted sweetness and bit of cardboard. The machine produced little in the way of microfoam and overall, the integration of the espresso and milk was haphazard at best. Still, I have to admit that the beverage was still drinkable and on par with what I've had at some 2+ or 3+ cafes. 

Moving onto Ultimo's La Marzocco, one of Ultimo's baristas pulled some glorious shots that embodied a complexity of flavors including bittersweet chocolate. The shots were balanced and smooth, with a brown crema and velvety body. Ultimo's cappuccino also proved stellar, with a creamy texture of sweet milk complimented with notes of cocoa and honey. The latte art also showed strong integration of the elements.

Clearly Ultimo's professional baristas made better drinks, yet in comparing their product to the Syntia's, I have to submit that a non-coffee geek would probably be satisfied with this super automatic. Using top notch milk, fresh well-roasted coffee beans and filtered water, the espresso and cappuccinos were decent enough in taste to make the average coffee drinker happy (especially if one plans to laden said drinks with lots of sugar and syrup).

If you're looking for a simple (though expensive) espresso machine to make you a fair cappuccino, you would be justified in getting something akin to Saeco's Syntia. But if you have hopes of duplicating a drink you've had at a shop like Ultimo Coffee, try out CoffeeGeek's guide here on what equipment to buy.

Mugged: Brazil [Peter Asher]

What does Mugged mean?

Subject: Peter Asher Coffee and Tea 

Mugged: Brazil Bob-O-Link

Rating: 4+ [see key]

Rounding off one of the busier coffee review periods of my year was Peter Asher Coffee and Tea. A coffee roaster that's been roasting for twenty years, I was glad to meet their acquaintance and review two of their coffees. 

The first up is their Brazil Bob-O-Link, a coffee touted to possess citrus, black tea and nut flavors. The coffee appeared of a medium roast (dark brown & no exterior oils) and I cupped it via siphon, french press and drip.

In sipping the drip, I noted flavors of honey, leather, bran, nuts, fig and spinach amidst a medium body.

The french press possessed sweet pecans, honey, fig, pear, romaine, a bit of wheat and medium body. This infusion held much more brightness and potency.

The siphon rolled out molasses, cocoa, pear, cornbread, romaine, fig and a little milk within the medium body. Not as much nuttiness in this cup but still a good coffee.

Simply put, the Bob-O-Link definitely sampled variably but overall, I could definitely see the notes of sweetness, a little nuttiness and emphasis on bran or cocoa. A good coffee overall though not my all-time favorite Brazilian. Still, if you seek a quality Brazil coffee, visit Peter Asher's website to try out the Bob-O-Link. 

note: coffee was provided free of charge and the above review is objective feedback.

CC: Santa Claus House

What does CC mean?

Subject: Santa Claus House

Location: North Pole, AK

Free WiFi ? : no

Rating: 4+ [see key]

It's not often that I get astonished by an unexpected coffee find, but I guess Santa knew exactly what I wanted when I visited his house on a trip to the North Pole (Alaska). 

The day had a few things on the list and what trip to the center of Alaska would be complete without a stop at the North Pole. Not only are the streets and town a Christmas-themed wonderland but it's also home to a shop called Santa Claus House. The place not only has lots of cool gifts, including letters "from Santa", but also reindeer and a plenty of Christmas-y scenery for pics. 

Scurrying through the doors, the first thing that caught my eye was that Santa had his own cafe, a cute corner outlined with colorful striped wallpaper. Not thinking Santa to have a decent coffee operation (I believed him more into cocoa), I initially passed it by but after a sweep past and noticing the non-oily beans in the espresso hopper, I questioned the jolly barista as to their coffee wares. It turned out that they serve North Pole Coffee Roasting Company, using their espresso blend (I believe Espresso Classic) for their shots and the North Pole Blend in their pump pots. 

Curious, I ordered a doubleshot and a cup of the drip, and on both accounts I was pleasantly surprised. The espresso, though pulled a little long (about 3-4 oz) and with thick, blonde crema, it held a milky texture with the flavors of bitter cocoa, cinnamon and gingerbread, which were not only fitting but a delicious combination. The drip smacked of almond milk, chocolate, beef broth, oregano, light tea and a light/medium body. I did not note the tea.  

With a ho ho ho, I polished off my drinks and deemed my stop at Santa's abode a nice surprise. Were the baristas a little more fanatical in their espresso skillty / coffee prep (as the coffee itself seemed fresh, tasty and well-roasted), the coffee here could be top notch. If you ever manage a trip to North Pole, AK make sure to pay Santa a visit at the Santa Claus House.