CC: Flying Squirrel

What does CC mean?

Subject: Flying Squirrel Bakery Cafe

Location: Talkeetna, AK

Free WiFi ? : yes

Rating: 4+ [see key] 

I find great joy in finding and exploring new places, especially if that new place holds some serious character. Places like the Bay Area (San Fran) and Bozeman, MT with their unique magic set my heart ablaze and my mind into hyperdrive.

But of all of the places I've been in the States, one the most interesting has to be Talkeetna, Alaska. Built as a railroad hub (the town only in the past decade got a paved road leading to it from the highway), the town has served as a place for fishermen and mountain climbers to set up a base of operations since the early 1900s. Much of the beautifully quaint town is historic and also offers grand places to eat such as the Talkeetna Roadhouse (there I had the most amazing breakfast) and the West Rib Cafe and Pub.

To complete any gem of a town, one needs a good coffeehouse. Sadly, there was no place trumpeted by locals or coffee geeks, but upon some further research, it seemed that the Flying Squirrel Bakery Cafe right outside town was my best bet for a good cup. Serving K-Bay Coffee from Homer, a coffee I had yet to sample, I had my fingers crossed that it would be worth my time. I made my way over, pulling off the the access road into their unpaved parking lot and beheld the log cabin that is the cafe. Inside, there's a massive kitchen as well as a healthy seating area full of random tables, a vaulted ceiling, paper lanterns and warm colors. 

I ordered an espresso of their espresso blend (I failed to get a name) and a drip infusion of a blend mixed of a K-Bay coffee and a Silverhook coffee (also no specific name that I found). The drip produced a cup with a heavy body, dotted with notes of minestrone, romaine, tea biscuit, clove and vanilla. The brew was a bit too dark and a tad stale, but overall it was tasty. 

The espresso, pulled short/medium with a brownish crema, held flavors of bitter cocoa, fig bar, ginger, basil and a bit of lemon on the back end. Also a fairly palatable extraction, but not too stellar. It should also be noted that they sell alcohol and have a gorgeous ever-changing menu.

While the town of Talkeetna blew me away with its character, I found the Flying Squirrel to be less impressive in regards to their coffee and espresso (the food I had was top notch). All that seems needed for stellar would be just a little more attention to detail with the espresso and maybe a different coffee (on the lighter side) for the drip. Nonetheless, still glide into Flying Squirrel if you're passing through for a decent cup.

Mugged: El Salvador [Kifu Coffee]

What does Mugged mean?

Subject: Kifu Coffee Roasters

Mugged: El Salvador Santa Rita Natural

Rating: 4+ [see key]

How a coffee is processed after harvest has a huge impact on what you end up drinking. Yes, this statement is obvious and elementary to most people reading this, but it seems a lot of people still remain oblivious to it. Yet for the still small recognition it gets, it really exemplifies the huge role that the farmers play in making great coffee. Stellar beans come from back-breaking work and lots of thorough processing.

One of the older methods of processing coffee that today has flared up in popularity is the dry process, which allows the cherry to dry on the bean, resulting in the bean absorbing much more of the fruit then in other methods like the wet fermentation or machine-assisted wet processing. Recently I was able to try out one of Kifu Coffee's dry processed coffees, this one from El Salvador, a coffee reputed to have lots of apple. I sampled it via drip, siphon and french press.

The drip produced a cup with grapefruit, nutmeg, corn on the cob, shredded wheat, a little hickory and some earthiness amidst a medium body. A bright and smooth coffee that proved fairly delicious. 

The french press held less brightness, with less flavor of grapefruit but still similar tastes of corn on the cob, nutmeg, shredded wheat, powdered sugar and hickory amidst a medium body. This cup proved also delicious though not as wonderful as the drip. 

The siphon proved in the middle of the other two infusions, with a bright flavor more resembling a tea of rose petals, although corn and grapefruit still appeared in addition to sugar, nutmeg and a little smokiness within a medium body. Overall good. 

Kifu's El Salvador proved to be a spiffy dry processed coffee, though I never really found the brightness to be like an apple (more tart then most apples I've had). Aside from some minor over-piquant notes and some light smokiness (it didn't seem to fit), I would heartily recommend this coffee.

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

CC: Quixotic Coffee

Subject: Quixotic Coffee

Location: St. Paul, MN

Free WiFi ? : yes

Rating: 6+ [see key] 

A good name is all too important when you first dub your coffee business. While some go for simple ("town's name coffee") or pun-ny ("sir ippee coffee"), something that projects a good mental concept is what I find to be best. Few places have done a better job in setting my mind ablaze with visual imagery then Quixotic Coffee.

Fortunately, finding and interacting with Quixotic Coffee was anything but quixotic. I found their location in a nice strip of shops near the Mississippi River with large open windows. Within, the place is a bit dark, with rich red walls, a black ceiling and a very minimalistic layout complete with a conference room in the back. 

Moving on to the coffee, I ordered two drinks that utilized Mad Cap Coffee (though they also rotate in other roasters): a drip of their Santa Lucia Costa Rican and an espresso of their 3rd coast blend. The espresso, pulled short with dark tan crema, demonstrated black berry jam amidst a creamy texture, with hints of coriander, sesame and light salt (a delicious and skillful pull). The Costa Rican came out blazing with bullets of cherry, hefeweizen, coca cola, cascara, black tea and a little fig amidst a medium body; also a tasty cup of coffee all too pleasant.

Unlike Don Quixote, I found exactly what I was hoping to find in Quixotic Coffee. Definitely give them a go if you're in the Twin Cities. 

Mugged: Ethiopian Yirgi [Peter Asher]

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What does Mugged mean?

Subject: Peter Asher Coffee and Tea

Mugged: Ethiopian Yirgi

Rating: 4+ [see key]

The second of the coffees I have had the pleasure of trying out from Peter Asher Coffee and Tea was their Ethiopian Yirgi (short for Yirgacheffe). It was summarized as a great coffee for one's morning cup and being a big fan of a good coffee in the AM, I girded my loins and poured myself a cup via the usual three different methods of drip, french press and siphon.

The drip rolled out notes of cranberry juice, chocolate, candied walnut, molasses, pork chop and a bit of cumin amidst a light/medium body. A sweet brew with a tiny bite.

The french press held out a similar cup, with notes of blackberry, bittersweet chocolate, honey, molasses, sage and cornflakes. A slightly piquant brew with decent balance.

The vacuum press delivered chocolate, blackberry, a little wheat, cheerios, honey and cornflakes amidst a medium body. Sweet with ample notes of grain.

While I can't say that this Yirgacheffe was the best I've had, it definitely ranks as a coffee that I would dub as a well-suited companion for the traditional light American breakfast (cereal, pastry, etc). If you're looking for a light, sweet-noted Ethiopian, give Peter Asher's a swirl.


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

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