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What's does "CC" mean? Location visited: Evanston, IL
Free WiFi ? : yes
Rating: 5+ [see key]
Sometimes it feels good to get out of the routine and do something a little different. I had one such day in Chicago where I had a good chunk of time to kill before my first engagement so I made my way a little north of my usual travels to Evanston for a morning cup of coffee and a little down time.
For the coffee, I headed to a Metropolis-slinging place called Brothers K Coffee. The coffeehouse sits in a maroon-awning-ed, stone structure on the Main Street of this North Shore town. Amidst the high ceilings and old tile floor, the cafe was buzzing with a morning crowd. After wading through the line and ordering, I found myself a spot at the bar along the window and set my eyes to my bounty.
I ordered myself a cup of a medium roasted Sumatran as well as an espresso. The Sumatran held a bit of sauciness, hyacinth and lime with some bits of apple, molasses and whole grains (a pretty good cup). The espresso, pulled short and with a nice crema, had the flavor of Christmas (like a cinnamon, cloves and nutmeg combo), light cocoa, a little whiskey and overall, a nice brightness and bitterness balance. The tea is free leaf.
After some time at the bar next to a wee lad sipping a latte with his mum (this past year, I've seen a lot of kids getting lattes), it was time to begin my day and I have the Brothers K to thank for the good start. I can heartily sound that I enjoyed my experience and would recommend a visit for any who traverse north of the Loop.
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What does "Mugged" mean?
Subject: Don Francisco's Coffee
Coffees Mugged: 100% Colombian Supremo
Rating: 5+ [see key]
Many people seem to mix up Juan Valdez and Conchita (his faithful donkey) with a certain coffee giants. I can hardly blame people for the mistake as I myself fell prey to the confusion that some coffee commercials display when they have a Valdez-ian figure promote their product. But the truth exists that Juan is the symbol for Colombian-produced coffee and has no ties (I believe) to certain companies.
Accordingly, I was happy to see Juan and Conchita on a bag of 100% Colombian from Don Francisco. This particular bag was one of their whole bean coffees that like their Kona, seemed to have promise of potential.
I broke the beans into the usual three types of brews (drip, french press and siphon) and here follows the results.
The french press displayed a bright Fiji apple, minestrone, a bit of cocoa powder, nuttiness, a little wheat and some sweetness. The coffee really displayed a light body and a tremendously smooth cup.
The drip had a similar result with lots of initial brightness, some sweet wheat, undertones of cocoa powder, a little lemon and nuttiness. Still a great, light-bodied coffee.
Keeping it consistent, the siphon held the same apply brightness, some light grass, cocoa and nuttiness. The body here was a little more tea-like but still had the same kick and delicious qualities.
While I'm sure Juan and Conchita will have their faces slapped on many other Colombian coffees, I think that they both would be proud to be featured on this bag. If you happen to be looking for a good Colombian, give this coffee from Don Francisco a sip.
note: coffee was provided free of charge and the above review is objective feedback.
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What does "Mugged" mean?
Subject: Don Francisco's Coffee
Coffees Mugged: French Roast
Rating: 3+ [see key]
By and by, it seems that the hands that produce good coffee also can produce mediocre. I know that some people really prefer their coffee to be super bitter but how are we going to get away from this fad of over-roasted coffee if roasters of all types (I've seen it in most coffee roasters) continue to propitiate the habit?
One such recent situation I can point to would be Don Francisco's French Roast. In sampling their other whole bean coffees of Colombian and Kona, I felt both to be really tasty. Clearly they have no issue producing a decent quality coffee (one of the main reasons to darkly roast a coffee is to cover up defects) so my deduction came to that they're simply catering to a the niche of people that think themselves hardcore when they ask for the dark roast. Alas...
But all that aside, I still strove to evaluate this coffee objectively and so, I put it through the tests of french press, drip and siphon.
The french press produced a coffee with dark chocolate, pepper and some subdued cherry. The darkness of the coffee really cloaked a lot of the flavors here.
The drip delivered a more earthy cup with the subdued cherry still weighted beneath the dark, bitterness of the coffee.
The siphon came out with similar dark characteristics, more cherry, some broth and pepper. With this one you could see the potential of the coffee squirming against the roast level.
As you can deduce, the coffee gave what was predicted; a coffee with some possible potential buried beneath the bitter qualities of a dark roast. I will say that as far as dark roasts go, this one was by no means abhorrent as there were still other flavors present, so if you are looking for a darker coffee, try out Don Francisco's French Roast.
note: coffee was provided free of charge and the above review is objective feedback.
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What does "Mugged" mean?
Subject: Oren's Daily Roast
Coffees Mugged: Nicaragua Cup of Excellence Los Achiote
Rating: 4+ [see key]
Given the constant coverage of coffee in New York City these past years (such as $12 cups of coffee, Westerners bringing their roasting operations east, etc.), it's easy to forget about places that have been in the area for much longer then New York's late-coming obsession of quality coffee.
I got a shipment from Oren's Daily Roast, a coffee company that's been around since the 1980s and remains a place that I've managed to miss in my occasional rushings around the city (busyness tis a poor excuse). Of the brace of coffees sent, I spun the proverbial wheel of destiny (I spin it for such occasions) and began with Oren's Cup of Excellence from Nicaragua Los Achiotes.
I kicked it off with a filtered brew of the coffee. The result displayed a saucy, rock candy, IPA-ish coffee with bits of caramel, nougat and some wheat grass. A good cup with a bit of a bitter aspect.
The french press was darker, producing a whiskey-esque bitterness and sweetness, some dark chocolate, a little hops, a little grass (less then the drip) and a tiny bit of tea rose. More bitterness and a heavier body in this infusion.
The siphon birthed a more of a caramel, bran-like child with the sauciness of the drip as well as the flavors of wheat grass, nuts, hops and grapes. The least bitter and smoothest of the three methods.
Overall the coffee held to a good quality, though it didn't really strike me as Cup of Excellence level product (for me, the bitter and saucy facets weren't the most enjoyable). Nonetheless, if you're aiming to try one of Oren's Daily Roasts, take a crack at this COE from Nicaragua.
note: coffee was provided free of charge and the above review is objective feedback.
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What's does "CC" mean? Location visited: Boston, MA
Free WiFi ? : no
Rating: 6+ [see key]
Regardless of all the hype, Cambridge is one happening scene. I've been to the area several times and each time I find something interesting.
This trip, it was specifically Harvard Square and a very conveniently-located coffeehouse called Crema Cafe. Positioned right off the T stop in a simple concrete building, this teaming cafe seemed to be quite the local hotspot (especially with the warm weather). Walking through the open front, the cafe opens into a skinny but tall space with the counter to much of the left, a loft in the back and despite an abundance of quality furniture, a pretty packed joint.
Crema serves up George Howell's various brews, of which I had a cup of the Costa Rican La Minata (drip) and their house espresso. The La Minata had characteristics of a bright, juicy apple and a little guava complimented by dark chocolate, roasted tomato and a light oregano. A smooth coffee with a beautiful combination of flavors. The espresso, pulled splendidly short with a nice head (aka crema) and velvety body, held deep chocolate, raspberry, sugar cookie, rum and a tinge of tobacco on the back. Both coffees really represented not only great coffee but good mastery of methods. The tea is free leaf.
Given the delightful experience at Crema, Cambridge remains a favorite haunt when I hit old Boston town, with Crema now on the list of reasons to return. Thus, if you happen to be in the area, give Crema a stir.
What's does "CC" mean? Location visited: Evanston, IL
