Mugged: Peru and Malawi [Greyhound]

Subject: Greyhound Coffee Roasters
via BrewPony
Mugged: Peru Rainforest Alliance Organic and Malawi AA
Rating [see key]: 4+ for both


Coffee subscription services seem to be exploding out of the woodwork these days and it's getting harder and harder to find one worth the time. Having tried my share, I can say that though pricy, they hold a lot of promise for the wearied coffee fanatic looking for quality, regular shipments. 

The newest coffee subscription to my tongue is BrewPony, a company based out of Portland that seems to use a lot of local Oregon roasters. I was fortunate to try out their April shipment of Greyhound Coffee Roasters, a nifty operation that gets their name from their love of the noble greyhound (not to mention that a portion of their profits go to greyhound causes). Of their many coffees, I was sent the Malawi AA and the Peru Rainforest Alliance Organic, each I cupped via pourover, french press and siphon.

Leading off with the Peru in my pourover, the cup consisted of cola, molasses, fig, a little sage, minor wheat and some honey within a medium body. The french press held similar notes with the addition of some buttermilk, cracked pepper and pear skin, proving deeper, complex and a little bitter. The siphon finished off the least bitter of the three, with flecks of cola, wheat, pepper, fig and peanut in a medium body. Overall, a decent coffee with malty and hearty qualities.

The Malawi followed next. The pourover sang out notes of sesame, raisin, fresh rye bread, sunflower seed and a little honey, consisting largely of a sweet, seed-ful coffee. For the french press, the seed-y qualities seemed to vanish, proving more full of caramel, black tea, apple, anise, root beer and minor tobacco. The siphon seemed like a fusion of the last two infusions, with a balanced merge of rye bread, raisin, toasted almond, caramel, fig and a little tobacco. Summarized, a sweet coffee smacking of nuts and juice, backed with some astringent facets. 

All together, I can't say that these two coffees were my all-time favorites given their bitter and/or deep flavors, but at the same time they weren't half bad. Try out Greyhound Coffee Roasters and Brew Pony if you're looking to add a kick of Oregon to your coffee repertoire.

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

CC: Turnstile Coffee Roasters

Subject: Turnstile Coffee Roasters
Location: Belmar, NJ
Free WiFi ? : yes
Rating: 6+ [see key]

Sandy sure did do a number on the Jersey shore. If you haven't had the horror of seeing it first hand, I can tell you that the experience is surreal. Picture perfect places that spawned so many memories are now forever changed.

But fortunately, some aspects of the shore were not totaled and some were barely hit. One encouraging sight for me was a place called Turnstile Coffee Roasters in Belmar. Planted a bit away from the beach itself, Turnstile is located in a gorgeous grey shopping center off Route 71. The interior emanated a classy charm that made one feel fancy and at home simultaneously, with an array of wood tables, a leather couch and superbly pleasant lighting.

The coffee available comes from both their in-house roasting operation as well as some outside roasters like Stumptown and Counter Culture. That day, I had a pourover of Turnstile's Ethiopian Yirgacheffe and an espresso of Stumptown's Hairbender. The pourover doled out notes of vanilla, cocoa, berry, a little black tea and buttered croissant; a sweet and creamy coffee with lots of potently delicious facets. The espresso, pulled short with brown crema, tossed me notes of lemon syrup, cocoa, curry, caramel, whole milk and a tinge of sage, proving to be a great pull of Hairbender.

While NJ coffee has been improving (especially along the Jersey Coast Line; here's even an ongoing feature from the Anchor on some local baristas), Turnstile is definitely a rare sight still in these parts. They hold many torches, exemplifying a roasting operation, superb skill, great coffees from other great roasters and a nice location. If you're in town for vacation or just passing through, stop by Turnstile for some great coffee.

CC: The Cup

Subject: The Cup Espresso Cafe
Location: Boulder, CO
Free WiFi ? : yes
Rating: 5+ [see key]

A coffeehouse that does not encourage congregating is one doomed to failure. Sure places like drive-thrus survive solely as a grab-and-go, but that seems to be the exception. Even if people rarely sit and talk, all folks desire access to an inviting cafe to gather for friendly discourse.

In the lovely town of Boulder, The Cup Espresso Cafe seemed to be the prime spot for the hordes to meet. Open 7 AM - 10 PM daily, the place was genuinely hopping the night I swung by. As the air was warm and the patio doors wide open, both the inside and out were abuzz with patrons. Inside, the many high top tables sat amidst a very brightly lit room, with laptops and small posses dotting the landscape.

The coffee comes from Conscious Coffees, Roast's 2011 Roaster of the Year. For my evening beverages, I ordered an espresso of the Espresso Mantecca and a drip of their Ethiopian Sidamo. The espresso, pulled short with brown crema, held notes of curry, cocoa, vanilla, pound cake, nutmeg and a little rosemary, proving pleasantly sweet, full and spicy. The Ethiopian smacked of raspberry, malt, licorice, marble rye, sage and sunflower seeds, demonstrating a medium-heavy body with a thick, malty flavor dominating.

In the end, I found The Cup to be a nice spot for an evening meet-up or a late cup of joe. The only detraction I found was that I found my drip of Ethiopian a bit to thick and astringent for my tastes, but even that minor aspect did little to dampen an otherwise ticklish overall coffee experience. Delay not in giving The Cup a visit at their lovely Pearl Street location.

Update: La Mill Coffee

In trying to keep visits to different cafe locations in the same post, I recently updated my La Mill Coffee post with a visit to their newer Baltimore location.

Enjoy!

CC: Yeti's Grind

Subject: Yeti's Grind
Location: Vail, CO
Free WiFi ? : yes
Rating: 5+ [see key]

If you're looking for a breathtaking highway drive, take I-70 through western Colorado. Few roads are so beautifully boxed in by gorgeous mountain scenery on practically all sides. One opportune stop along the route sits the tourist-centered town of Vail, a must for a mountain sportsman or alpine naturalist.

Stopping by one evening for a bite to eat, I had located a possible coffee house of promise called Yeti's Grind. Parking in one of the many parking garages, I located the shop on the ground floor of a large resort facing an open courtyard and soccer field. The recessed shop offers a nice patio for all types of weather, as the balcony above provides a nice exterior roof. The inside of the shop emanates an enticing aura, with a worn wooden plank bar, spacious variety of seating and open windows.

The coffee comes from local Colorado roaster City on a Hill Coffee and Espresso and on the occasion of my visit, both the espresso and the drip were of their House Blend. Pulled long with a tannish-brown crema, the espresso smacked of vanilla, pretzel, caramel, a bit of chives and some sassafras, and while the shots were pulled a bit too long for my liking, the flavor was still pretty delicious. The drip's profile proved a bit brighter and a tad heavier, with notes of malt, spinach, pink lemonade, corn tortilla and a smidgen of cloves.

All together, Yeti's Grind stood firm on its big hairy feet as an establishment worth the stop for a decent cup of coffee and espresso. If you happen to be in Vail for vacation or a quick rest stop, make your way over to Yeti's Grind.

The Espro Press

Everyone remembers their first french press. For most of us, it was something we stumbled upon, a refreshing alternative to our drip coffee. The process was so much more hands on, so much more raw; no on/off switch, no need to bring electricity into the equation (remember, this was prior to the pourover craze, back when it was largely mechanized drip). And the coffee, oh the coffee, how it was so different with its oily mouth feel and heavy body.

But alas, the honeymoon only lasted a spell and the downsides began to rear their hydra heads. Sadly, the typical french press required a bit of disassembling and detailed cleaning to keep it working well. And there's the problem with sediment: grind too fine and you'll be sifting silt through your teeth (that is if you hadn't broken your press in pushing down the filter), whereas if you grind too course you end up with a weak cup. But even if you ground the coffee within microns of perfection, sediment was just a constant you had to deal with (i.e. never drink the last half ounce).

And then along came Espro Press, a Canadian-made, stainless steel french press with a sleek look and a promise of simple cleaning and greatly decreased sediment. I had the luxury of trying out their 8 ounce model back in 2011, to which I was greatly impressed. One of the only critical things I remember thinking was "...if only it was a bit bigger."

Fortunately they read minds in Vancouver, and they rolled out their 18 ounce model this year, which I recently had the pleasure of trying out. Like the earlier models, the Espro Press has microfilters which do a pretty great job of holding back the sediment. The coffee that comes out is cleaner then a typical french press, with only minor debris materializing on the bottom of the cup. The only downside to the microfilters is that they seem to hold back about 2 ounces of coffee in the initial pour, which can be released by a series of back-and-forth pouring motions.

Aside from the stellar filtering, the Esro Press is pretty easy to clean. I find that there was little need for more then a good rinsing with some soap to keep it fresh. My only warning would be to never accidentally leave the filter submerged in old coffee grounds for two months in the midst of moving and then try to clean out the many microbial entourages; you shall not get far (this was the fate of my 8 ounce press...).

And if all that wasn't cool enough, it also looks pretty spiffy and for those of you not liking skin burns, the press exterior remains fairly cool to the touch when filled with boiling water.

Thus, I continue my applause of the Espro Press, as it is one of the few means of pressing coffee that I find alluring. You can preorder yours here if you would like to get a crack at the first mass launch.


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

CC: Fluid Coffee Bar

Subject: Fluid Coffee Bar
Location: Denver, CO
Free WiFi ? : yes
Rating: 6+ [see key]

I've sat through many meetings in my life and a sad hallmark of the majority have been dreary locations and coffee not worth drinking. Quite often in these meetings I quietly wished that my surroundings were that of a vibrant, energetic space with easy access to great coffee.

Thankfully, my hopes were shared. In my past travels, I've found numerous coffee establishments that have constructed private meeting spaces within their borders that allow the average gaggle of folks to assemble in an electrifying space within mere feet of great coffee. In my travels around Denver, I found one such coffeehouse called the Fluid Coffee Bar. Located beneath Uptown Square Apartments, I had caught wind of the place due to its reputation of serving a good cup of Novo Coffee. The space inside is split into the normal cafe, with its vaulted ceilings and comfy seating, and the large wood tables and projector of the rentable meeting space off to the back.

Not in need of a meeting that day, I chose to ingest an espresso of Ojo de Agua and a clover of the Colombian San Sebastian. The espresso, pulled short-to-medium with a light brown crema, held notes of lime, seltzer, hibiscus, sugar, cocoa and rock salt, proving bright, zesty and sweet. The Colombian also triumphed in quality, smacking of molasses, pecan, multigrain bread, granola, fig and a little basil all within a light body.

All in all, Fluid fluidly delivered great coffee and hosts what seems like a great spot to congregate. If you happen to be in need of a meeting space in Denver or just a good cup of coffee, check out the Fluid Coffee Bar.

CC: Empire Espresso Bar

Subject: Empire Espresso Bar
Location: Seattle, WA
Free WiFi ? : yes
Rating: 6+ [see key]


One brisk morning south of downtown Seattle, I found a great prospect for morning coffee in the Empire Espresso Bar. Situated in a sleek brick building within the Columbia City neighborhood, Empire seemed to have the all the trappings of a worthwhile destination: a good reputation and Kuma Coffee. 

Inside the cafe is cozy with an intimate layout allowing for maximum seating and close proximity to a team of chipper baristas. In the back, there's even a garage door that opens in nice weather to a pleasant shared courtyard. For my coffee, I ordered an Ethiopian for the espresso and a Panama via a Clever Dripper. The espresso, pulled short with a tannish/brown crema, spelled out a melody of heavy lime, seltzer, tomato, rosemary, hefeweizen and pine, proving bright and complex. The drip of the Panama doled out notes of apple, molasses, brown sugar, sunflower seeds, beef bullion and some spinach amidst a medium body; a coffee all together nutty, sweet and scrumptious.

The Empire Espresso Bar proved to be every bit worth the stop, a fact it seems the locals have not overlooked (i.e. it was packed). If you happen to be in the proximate vicinity, stop by for some great coffee.

CC: The Pour House

Subject: The Pour House
Location: Dillon, CO
Free WiFi ? : yes
Rating: 4+ [see key]


Most great coffee exists in cities. If you're a city dweller, that's a great thing; if you're confined to suburbia or rural lands, it can be tumultuous. Sadly, in my travels great coffee seldom appears in small towns and hamlets.

But when it does, it's a cause of excitement. While I was on the road in Colorado, I came across a place called the Pour House in Dillon. Located a bit off the main track in a small, rustically-chic shopping center, the Pour House was a perfect stop for me before I hit the road. Walking inside, the decor is much more traditional, with great local art, colorful walls and a nice airiness about the space.

The coffee comes from Colorado's Elevation Coffee Traders, a new roaster to me that I had heard little of prior. I ordered an espresso (blend unnamed) and a drip of an Ethiopian light roast. The espresso, pulled medium/long with a thick brown crema in a really hot cup, held notes of tobacco, milk chocolate, lime rind, a little cream and light bits of paper; a fair pull of a dark-noted coffee with decent sweet notes. The Ethiopian by contrast was light and fluffy, purveying blueberry, scone, peanut, sesame and butter within a light body, proving overall richly flavorful.

While my espresso was not the greatest, my overall experience was nothing "pour." If you're in town or in need of a good coffee stop off Rt 6 or I-70, make a stop at the Pour House.

CC: Metropolis Coffee

Subject: Metropolis Coffee
Location: Denver, CO
Free WiFi ? : yes
Rating: 6+ [see key]


Back in 2007, I had a road trip planned through Denver and naturally, had a list of coffeehouses to hit. Sadly, because of time lost during that fabled road trip, I only made it to one place outside of Denver (Calders Coffee right during their last few days of operation). Additionally, since my scrapbooking stinks, I don't recall all of the spots I had hoped to patronize in Colorado...save one: Denver's Metropolis Coffee. I remember it solely because Metropolis Coffee of Chicago was also on my list, and unlike the Denver Metropolis, I was able to hit Metropolis Chicago (note that the two Metropolises are unrelated).

But finally, after many long years, I was able to hit Metropolis Coffee of Denver at their Golden Triangle location. Sitting in the corner retail space of a swanky apartment building, Metropolis' interior consisted of vaulted ceilings, deep red walls and tons of window space surrounding a nice assortment of seating.

As for coffee, they serve up Herkimer Coffee out of Seattle. While visiting, I ordered an espresso of what I believe was the Espresso Blend (my notes do not name it but my memory recalls it so) and a drip of a Kenyan. The espresso, pulled short with brown crema, proved sweetly delicious with notes of rock candy, semisweet chocolate, a little salt, a bit of bourbon and sassafras. The drip of the Kenyan purveyed notes of strawberry, barley, tomato, sugar cookie and a little parsley, a coffee proving light and succulent.

While I am not a fan of waiting, Metropolis Coffee of Denver was well worth it. If you're in town, make sure to stop by this Denver gem.

Mugged: El Chupacabra [Happyrock]

Subject: Happyrock Coffee Roasting Co.
Mugged: El Chupacabra
Rating [see key]: 3+


Naming coffee blends remains always an interesting task. Most of the time, roasters either stick pretty close to convention (breakfast blend, french roast, etc) or pick something completely inane (like Sam's Super Summer Fist Pump). But every now and then, a roaster will pick something that actually foots the bill of creativity and effective description.

Take Happyrock Coffee's El Chupacabra blend. A coffee recently sent out to me, I found the name at first a little scary for a coffee blend, being that chupacabras are rumored to be creatures of the night that suck the blood of livestock. But putting my mental associations to the side, I took the coffee for a spin in my pourover, french press and siphon.

The pourover doled out notes of cocoa, rye bread, tobacco, honey apple and a little cola, all within a sweet, medium body with a bit of a bitter kick on the end.

French pressing the coffee gave the beast girth, with this infusion proving heavier and more laden with tobacco flavors, along with remnants of butter, apple with skin, cocoa and cumin. A sweet brew still but much more of bitter presence.

The siphon was a medium-bodied coffee full of apple with skin, minestrone broth, chile powder and cumin. A heartier brew with bitter sweet highlights.

Thus, this coffee truly lived up to its name as a "dark" brew with a "bite." If you're looking for a full-bodied coffee with sweet aspects and a bitter kick on the back end, try out El Chupacabra.


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

CC: Metronome Coffee

Subject: Metronome Coffee
Location: Tacoma, WA
Free WiFi ? : yes
Rating: 6+ [see key]


When I get over to the Seattle area, I try to make it outside the city for at least one adventure in a nearby destination. This last time I went out of my way to Tacoma, the "City of Destiny", to do a quick driving tour and of course grab some evening coffee.

Catching wind of a few places, I settled upon a spot with a rather large space called Metronome Coffee. Situated in a corner building with a gorgeous outside patio (for nicer weather), the interior is eclectic with clean horizontal lines, bright lights and an overarching classy feel. Their coffee of choice was Victrola (a perfect choice given the musically-related names of each establishment) from the north, of which I had the Streamline blend for espresso and an Ethiopian Wote Konga for a pourover. The espresso, pulled short with brown crema, held nicely balanced notes of vanilla, fig, cocoa and salty peanut; a stellar beverage throughout. The Ethiopian pourover rang of fresh blueberry muffin, wheat, teriyaki, sage and slight Dr. Pepper in a medium body, rounding out to be one deliciously bright and delicious coffee.

After hanging about for a little open mic fun, I made my way out back to my Seattle hotel left with a desire to see more of Tacoma another day. If you make it there before I, give Metronome a stop for some great coffee.

CC: Kava Cafe

Subject: Kava Cafe
Location: Breckenridge, CO
Free WiFi ? : yes
Rating: 4+ [see key]


There's something about old wood buildings that makes me chipper. Maybe it's my love of spaghetti westerns or maybe it's the rustic feel of days past, but no matter my impetus, it is also quite the trend in many places to set up shop in old barns or bungalows.

One town that is full of such spiffy-looking digs is Breckenridge, Colorado. Walking down and around the main thoroughfares you are bound to see some intriguing constructs, ranging from salons to outfitters. One particular establishment that caught my eye for it's character also drew my gaze for the contents: a small shop slinging small donuts and coffee called Kava Cafe.

Though I had heard word about their great small donuts, I had not heard anything of their coffee. Looking inside their shack, I noticed they purvey Coda Coffee out of Denver, and having had fair experience with them prior, I gave Kava's coffee a try. For espresso, I had the Harmony blend and for the drip I had their Sumatra. The espresso, pulled somewhat long with thick blondish-brown crema, held potent notes of pepper and cinnamon within a bitter dark bite with not much else for flavor (alas, not the best espresso I've ever had). The Sumatra on the flip side was one of the better Sumatran coffees I've sampled in recent memory, with notes of honey, apple juice, caramel and nutmeg amidst a smooth, well-balanced, medium body.

While I can't boast of the espresso service that I had, it's plausible I hit the barista at a bad time. But even so, Kava still seems like a great spot on the main drag of Breck for a good cup of drip and some great, freshly-made donuts. Give it a try if you're in town.

CC: Ozo Coffee

Subject: Ozo Coffee Roasters
Location: Boulder, CO
Free WiFi ? : yes
Rating: 6+ [see key]


Some time ago when I was running a contest on my readers' favorite coffeehouses, someone submitted Ozo Coffee Roasters in Boulder. Not too familiar with the entity, the reader who claimed them as favorite was quite persuasive in their praise. So persuasive in fact that the next time I found some time in Boulder, I made a priority stop at their Pearl St. location.

Standing as one of three locations, the Pearl St. Ozo seems to be a well-loved fixture in the area. Walking inside, the place was packed with vibrant patrons stretching the length of the long, earth toned shop. The counter was a beast in itself, with two identical espresso machines (Synesso Cyncras I believe) and an army of baristas.

As for coffee, Ozo roasts their own, and thus I had an espresso of their Espresso 2012 and a pourover of their Peru Kikara. The espresso, pulled to a medium volume with brown crema, struck chords of blood orange, cocoa, oatmeal and ginger with a pinch of salt and oregano, overall hammering out a splendid spro with slightly astringent notes. The pourover reminded me of a German feast, with notes of hefeweizen, apple, challah, a little date and minor grilled chicken; a sweet and wheaty coffee with hearty undertones.

After spending some additional time soaking in the atmosphere, I could easily see why someone would vote Ozo as an all-time favorite. When you're in town, stop by Ozo Coffee Roasters for a great cup of coffee.

CC: Tougo Coffee

Subject: Tougo Coffee Co
Location: Seattle, WA
Free WiFi ? : yes
Rating: 6+ [see key]


Sifting through Seattle's coffee scene can be, at times, more work than one would expect. Sure you have greater chances of happening upon a great coffee joint than in many other cities, but the sheer volume of coffee options can still make it hard to find a spot truly worth your patronage.

Fortunately, coffee geeks tend to be vocal and the cream rises to the top. When I was last in town, I had heard great things of Tougo Coffee on Capitol Hill and sure enough, my rental car made its merry way easily through the miry weather straight to the threshold of Tougo. The cafe sits in a brick one-story building with big glass windows and some outside seating for what nice weather can get through. Inside, the place is well lit with a spiffy wood slat ceiling (the slats technically extended to the top part of the wall) and a pleasing assortment of furniture.

The coffee comes from a variety of roasters such as Stumptown, Ritual, Oslo and Kuma. That day I had an Ethiopian from Kuma Coffee via espresso and a mystery coffee via drip (the barista literally forgot what she brewed that morning). The espresso, pulled short with an even brown crema, held notes of blueberry, molten chocolate, sweet nougat, jam torte and a little sage; a bright spro with a smooth body. The unknown drip coffee proved delectable as well, with elements of curry, biscuit, deep cocoa, basil and a bit of cashew amidst a medium body.

All in all, Tougo tugged firmly at my sentimental gut strings, proving well worth the stop. If you travel to Capitol Hill, toot over to Tougo.

Mugged: Java Love [The Organic Coffee Co.]

Subject: Organic Coffee Co. of the Rogers Family Company
Mugged: Java Love
Rating [see key]: 3+


Having worked in a family company myself, I somewhat identify with organizations that are family owned and run. One new family company to my radar is the Rogers Family Company, a coffee roaster that's been around since 1979 and a company that holds numerous kin in their ranks. Recently they sent me out their Java Love blend to take for a spin. A full city roast of coffees from Latin America and Indonesia, I tried out this coffee via pourover, french press and siphon.

The pourover demonstrated notes of peanut, pepper, pear and a bit of licorice amidst a heavy body. A dark, peppery coffee with a nice element of nut and minor sweetness.

The french press proved much fruitier with notes strawberry and apple unskinned, along with flavors of pepper and cocoa. A sweeter brew though still astringent and deep.

The vacuum pot doled out pepper, nougat, apple, a bit of licorice and some cashew. Dark, yet sweet and nutty.

Overall, while I like family companies, I wasn't a big fan of this coffee. It proved a bit too dark for my liking and while it had some nice nutty and sweet notes, it was also a little to heavy in the body department. But then again, if you seek a darker coffee with a heavy body and sweet, nutty flavors, give your affection to Java Love.


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

CC: The Hub Coffee and Cones

Subject: The Hub Coffee and Cones
Location: Grand Lake, CO
Free WiFi ? : yes
Rating: 5+ [see key]


Rocky Mountain National Park is easily one of the most breathtaking parks in our fair nation. Tons of gorgeous mountain terrain, breathtaking vistas and plenty of wildlife make it a nature lover's Never Never Land. When I made my first visit there, I sadly certainly did not allot enough time to see all that I had hoped and was left like a child made to leave Chuck E Cheese before getting a chance to bury himself alive in the ball pit.

But on the way out, my entourage and I stopped in the lovely town of Grand Lake for some dinner and coffee prior to a 2 hour drive back to our base camp. We found a delicious evening meal of rocky mountain oysters and bbq at the Sagebrush BBQ and Grill but a couple different internet searches for coffee in the town made our hopes for evening joe bleak. Fortunately while we were driving down Grand Avenue, we spotted a place called Hub Coffee and Cones with a spacious patio in a cabin-like structure. Knowing little of what to expect, we walked through the metal patio furniture, up the porch and inside to a nicely arrayed venue of red and black that sported a decent amount of chic interior furniture and local art.

Turns out the coffee comes from reputed Denver roaster Coda Coffee Company, a fairly popular choice in the central CO region. I ordered an espresso of the Notorious Espresso Blend and from their legion of pump pots, a drip of their Mexican. The Mexican, a light roast with a medium body, doled out notes of milk chocolate, green tea, apple and sassafras; a sweet coffee with a root-ish quality. The espresso, pulled short/medium with a brownish-blonde crema, spoke of lemon, a little chocolate, salt, some spinach, lavender and a touch of cardboard; not the best shot but still pretty good. Also, as the name indicates, they serve a nice variety of ice cream.

After finishing up our short respite before embarking back onto the open road, I left the Hub happy to have randomly found a coffee oasis in an area with few great coffee options. If you're on the western side of Rocky Mountain National Park and in need of a good cup of coffee, hit up the Hub Coffee and Cones.

Mugged: Various [Crop to Cup]

Subject: Crop to Cup
Mugged: Various (see below)
Rating [see key]:
- Burundi Bukeye 5+
- Uganda Sebei 4+
- Uganda Bugisu 4+


With all of the fun surprises we're finding about our processed food these days, it's no wonder that there's an ever-increasing demand to know more about where our food came from and what went into it. This seems to be one of the reasons why Direct Trade growing in popularity, along with the desire to provide the best price to coffee producers for their stellar coffees.

One company out of Brooklyn focusing exclusively on Direct Trade is Crop to Cup. With a full line of African coffees, they recently sent me out three of their single origins to sample: Uganda Sebei, Burundi Bukeye and Uganda Bugisu. Through a series of infusions, I had each via pourover, french press and siphon.

First up was the Uganda Sebei, a wet-processed coffee from the region of Kapchowra. The pourover produced notes of asian pear, date, sassafras, rye bread, malt and a tiny bit of curry, while the french press proved a bit more chocolatey, also following with date, malt, a little pretzel, spinach and cream in a deeper body. The siphon was similar to the french press in flavors, though a bit more nutty and salty, with the flavors of peanuts, chocolate, malt, pretzel and some spinach. In totality, a coffee with deep cocoa and malt tones with noticeable salt in all of the infusions, yet still sweet and largely smooth in the end.

The Burundi Bukeye was second. One of the original regions for Crop to Cup, this coffee is produced high in the land and is known to sing brightly (and bright it was). The pourover wove a web of blueberry, fig and a little corn, followed by croissant and thyme. The french press brought a cocoa element amidst the strong presence of blueberry, fig, corn chip and croissant amidst a light, juicy body. The siphon finished off with the least berry and the most cocoa, though still delicious with clear soft notes of blueberry, buttery croissant and corn chip. Head and shoulders the best coffee of the three and one of my favorites as of late.

The Uganda Bugisu finished off the coffee trials, another washed community coffee from the land down-mountain from the Sebei coffee. The pourover dealt out notes of pretzel, malt ball, dark cocoa, a little basil and some slight pea within a medium body. The french press had similar flavors but with a bright kick of apple juice, nutmeg and acorn squash with a slight nuttiness akin to almond. The siphon held a little bit more sweetness with a distinct honey taste amidst cocoa, biscuit, nutmeg and a little chianti. Simply put, the coffee was tasty and very multifaceted, but a little too heavy in body at times.

While I definitely loved the Burundi most because of its sweet brightness and pleasant flavors, I thought all three of the coffees proved delicious (albeit each Uganda had some minor aspects I would change). Thus, if you're looking for a great coffee sourced directly from farm relationships in Africa, try out one of Crop to Cup's coffees.


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

CC: Je & Jo

Subject: Je & Jo
Location: Manhattan, NY
Free WiFi ? : yes
Rating: 6+ [see key]


Amongst the many things I hold an affection for, there are three things I love that I rarely see together: great coffee, great ice cream and a small NYC cafe off the beaten path. And praise the Lord above, I found them all manifested in Je & Jo, a small creamery/coffeehouse in Hell's Kitchen.

Located in a small space with enough room for a bar a long the window (par the course for many places in Manhattan), Je & Jo still pulls off an amazingly warm and cozy shop. As for coffee, they serve Cafe Grumpy and offer french press and espresso, of which I respectively got the El Cielito, Santa Barbara Honduras and Heartbreaker Espresso. The Heartbreaker as an espresso was anything but, with notes lime, cinnamon, chocolate, au jus and sage within a short pull with nice brown crema (aka delicioso). The Honduras hit it out of the park as well, manifesting a medium-bodied coffee smacking of wheat, sugar cane, nougat, basil and a bit of broth. As for the ice cream, I had the pleasure of sampling many of their flavors, all of which have proven dynamite.

I really don't know who could turn down a shop like this . If you happen to be in Manhattan whether for a Broadway show or work, make your way over for a delightful respite of coffee and ice cream at Je & Jo.

Mugged: Peru Cenfrocafe [Sunergos]

Subject: Sunergos Coffee
Mugged: Peru Cenfrocafe Microlot
Rating [see key]: 5+

I've only once had the fortune of gracing the great state of Kentucky and yet in that trip, I had the misfortune of visiting over a New Years weekend when I could find not one open coffeehouse. Alas, it was a mixture of poor technology and bad timing that left my sole Kentucky excursion to date a coffee-less one.

Of course I hope to rectify this one day, especially with the growth of good coffee in the state. One coffeehouse/roaster that seems to be doing some spiffy things is Sunergos Coffee out of Louisville. Recently they sent me out a pound of their Peru Cenfrocafe Microlot to take for a spin, which I had the pleasure of doing via pourover, french press and siphon.

The pourover relayed a medium bodied coffee ripe with nougat, honey nut cheerios, sweet cream, apple and Italian bread. A delicious brew reminiscent of dessert, full of chocolate and fruit notes.

Of the french press, it also proved scrumptious, with notes of milk chocolate, elderberry, wheat, a little sage and a little ginger amidst a silky and smooth body.

The siphon was the final hurrah, with more nougat, wheat, sauvignon blanc, raisin, cashew and a little shitake within a medium body. A sweet cup with a dry finish.

Through and through, this Peruvian coffee boasted a splendid profile that would make any breakfast or after-dinner meal delightful. Give Sunergos a try if you're looking for a great cup of coffee.

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

CC: Crema Coffee House

Subject: Crema Coffee House
Location: Denver, CO
Free WiFi ? : yes
Rating: 6+ [see key]


One sunny Denver morning, I had the delightful luxury of taking it slow and having a lackadaisical coffee stop before starting my day. Given my geography at the time, I set my sights on a local establishment with an effervescent reputation, Crema Coffee House.

Sitting in a black brick building on a corner lot, Crema has a unique exterior with a lot of sleek design elements that pull forward your eyes to its existence. Inside, the place reverberates with a stylish yet efficiently purposed space, complete with a chandelier, lots of natural light and some interesting art.

Their coffee is as copious as it comes, with numerous roasters on hand such as Counter Culture, Novo, Boxcar, Herkimer and Dogwood. That morning, I had an espresso from Herkimer (their Espresso Blend I believe) and a french press of a Colombian from Novo. The espresso, pulled short with a brown crema, held notes of dark cocoa, a little clove, light sugar, a bit of ginger and a smoky finish, all of which combined to form a sweet and balanced infusion. The Colombian doled out a delicious light-medium bodied brew that smacked of wheat, pear, black tea, banana nut muffin and broth.

All together (now!), Crema provided great coffee, great service and wonderful ambiance; I couldn't have chosen a better spot to start off my slow day. If you're in or around Denver, give Crema your patronage.

Irish Coffee

When it comes to putting stuff in my coffee, I'm a bit of a purist. If you've read my posts before and/or you're good with picking up intent from blog titles, you may have deduced that I pretty much always take my coffee black and prefer my espresso straight. Both, if of high caliber, need no additive to make them delicious.

But as proud descendant of the Irish, I occasionally will bend for a bit of whiskey and cream in my brew. Of course it's not because I find whiskey offensive alone (quite the opposite); it's more that the mixture of a correctly concocted Irish coffee makes for a delicious after-dinner treat. And even though it's near impossible to find a well-made Irish coffee out at eateries (mostly still due to the lack of good beans in restaurants), fortunately there's no true limit to what a coffee enthusiast can do in the confines of their home coffee bar.

To that end, in honor of St. Patrick's Day, I sought to truly explore what Irish coffee could be. I recently set out to try out some different combinations in the space of my kitchen and with the help of Powers Whiskey, Concannon Irish Whiskey, Gorilla Coffee and Cafe Grumpy, I began the exploration.

Of course, the components should be noted separately. I tried out both coffees straight (in the name of science!) and was pleased with the results. From Gorilla Coffee, I sampled their Gishamwana Rwanda, a rich coffee that held notes of cocoa, raisin, orange and thyme within a creamy, medium body. From Cafe Grumpy, I chose their Santa Teresa Dipilto, Nueva Segovia Nicaragua, a delightful coffee that doled out dark chocolate, citrus, light merlot and some light nuttiness amid a supple medium body. To put it plain, both coffees proved delicious on their own and each held the perfect combination of chocolate and bright complexity to compliment the whiskey.

As for the whiskeys, having deep appreciation for a good glass of whiskey served neat, I tried out both separately as well. Powers held notes of vanilla, caramel and some light sage with a noticeably heavier body than most other whiskeys I've had. Concannon proved a little lighter in essence but proved tasty with notes of pound cake, butterscotch, orange juice and a slight smokiness. Neither drink was the best whiskey ever but their agreeable components coupled with their very affordable price tag swiftly nominate both as great whiskeys for Irish coffee.

Now knowing what I was working with, I went to work. I performed multiple trials, using different ratios of a simple recipe of brown sugar, coffee, whiskey and home-made thick cream (i.e. not fully whipped so it's pourable). In the end, I found a great recipe for someone looking for a just-so-sweet Irish Coffee.

As for the different components, I found they all worked splendidly together. Both coffees provided a silky and cocoa-ish backbone to furnish the sweet, vanilla and bright flavors of either whiskey. Especially with the cream floating on the top to provide the correct trademark taste (remember to pour the thick cream onto the back of a spoon), I found my final recipe a home run (note that it's nothing ground breaking; just minor differences from the original):

Irish Coffee

• 6 oz. of quality coffee brewed a touch stronger (i.e. add about 2-4 grams of freshly ground coffee to your usual water/grounds ratio to accommodate for the upcoming dilution)
• 2 tsp. of brown sugar
• 1.5 oz. of whiskey
• Freshly and lightly whipped heavy cream
• Preheated mug (simply heat your mug by letting hot water sit in it)

1. Brew your coffee in the desired method (I recommend pourover or siphon to keep a cleaner cup), using 2-4 grams more of coffee than usual to make the coffee more potent.
2. Add the brown sugar to the empty mug and then pour in the hot coffee. Stir lightly.
3. Add whiskey.
4. Using the back of a spoon, lightly pour the thick cream over the top the spoon to make the cream float on top (this aspect of the cream is not only a necessity of custom but also a linchpin in the taste of the drink as the other components must pass through the cream on the way to the mouth).

If you're on the lookout for whiskey well-suited for Irish coffee, look to Powers Whiskey or Concannon Irish Whiskey for your spirit. As for the coffee, since the two above won't be around forever, make sure to choose a high quality, well-roasted, sweet dessert-like coffee.


note: coffee and whiskey was provided mostly free of charge and the above article is objective feedback.

CC: Gaslight Coffee Roasters

Subject: Gaslight Coffee Roasters
Location: Chicago, IL
Free WiFi ? : yes
Rating: 6+ [see key]


Some people I know still shudder and shake at the idea of using trains as a primary means of transportation. Sure the noble automobile has much more versatility, but when you're in a city like Chicago with its superb transit systems, it just makes more sense to take the L where you need to go.

But unfortunately for me one night, I found myself chained to a colleague who refused to let me take the train to get some coffee because it was "unsafe."  Instead, after some negotiation to keep the apple cart settled, I found myself being chauffeured (not a bad compromise) to my evening coffee stop in Logan Square, Gaslight Coffee Roasters.

Getting out of the car, I found Gaslight conveniently situated in a very visible corner space with wide windows. Stepping inside, it seemed that even the cold night air could not chill the warm vibe given off by the clean design and spiffy decor of the interior. The place was also packed and buzzing, despite the late hour.

Sauntering up to the counter, in no time at all I engaged a barista or two in coffee-laden banter, eventually deciding on a espresso of their Ethiopian Sidamo and a pourover of their Colombian Peaberry. The espresso, pulled short with brown crema, shot off rockets of intense flavor, with notes of berry, almond croissant, cocoa, hibiscus, red wine and a little cumin (delicious!). The pourover proved creamy and sweet with wheat, additionally throwing in notes of vanilla, corn and apple skin, proving smooth and thoroughly pleasant.

While I wasn't able to hang out as long as I would have liked (my chaffuer awaited me in the car), it was great to make it out to Gaslight Coffee Roasters. When you're in Chicago, make sure to float yourself over for great coffee.

Mugged: El Salvador Orange Bourbon [Klatch]

Subject: Klatch Coffee
Mugged: El Salvador Orange Bourbon
Rating [see key]: 5+


Continuing from my prior post of Klatch's Kenya Kagumoini are my thoughts on the second coffee sent out, their El Salvador Orange Bourbon. The name constitutes the coffee's original origin off Madagascar (present-day Reunion, onced named Bourbon) and also for this coffee cherry's orange color (you can read more up on Bourbon's here). Designated as a single origin espresso, I was curious to see if the tasting notes on the bag rang true for my infusions that consisted of a pourover, french press and siphon.

The pourover produced a cup with surprisingly little fruit but instead a cup brimming with honey, wheat, granulated sugar, caramel and nougat, all within a smooth and sweet body with practically no bite. Bright but in a surprisingly dessert-ish way.

The french press delivered much more of a complex cup, full of notes of sassafras, wheat, nougat, orange and the tiniest touch of cayenne pepper and sage on the end. A deeper coffee with pleasant range of flavors.

The siphon continued with a complexity and body similar to the french press. The cup sang of Corn Pops, birch beer, raisins, walnuts and caramel, standing as the brightest of the three infusions.

While I was a big fan of the coffee, I really was surprised I didn't uncover nearly as much juice as Klatch and others had spoken of. Nonetheless, if you're looking for a great bourbon coffee, hopefully Klatch will bring back the Orange Bourbon next season.


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

CC: Croque Madame

Subject: Croque Madame
Location: JFK International Airport, Terminal 2, Gates 21/22
Free WiFi ? : no
Rating: 5+ [see key]


Airport coffee has been the bane of numerous travelers since the advent of airports. Especially for a person used to freshly ground, well-crafted coffee, it can be hard to stoop to old beans pumped out of a super automatic espresso gauntlet. Sadly, caffeine has its demands and many people would rather a charred mess of a coffee than do without.

But Praise the Lord, specialty coffee has come to the runway. More and more good coffee entities are finding their way inside airport terminals, though most are not on the east coast. One of the few right coast spots also happened to be my most recent encounter with good airport coffee. In JFK's Terminal 2 there's a trendy spot called Croque Madame, a small french-style bar and eatery churned out by the huge airport bistro creator OTG. Aside from the vast sprawl of tables and booths hooked up with iPads where seas of airport chairs used to reside, what caught my eye was the beautiful espresso machine (a La Marzocca I believe) and decent coffee offerings.

Currently it seems they carry Stumptown, but when I was there it was Caffe Vita. As I sat at the bar and shot the breeze with the barista, I ordered an espresso and a pour over both of the Caffe del Sol (it was the only coffee on hand at the time). The espresso, pulled short with a slightly thin crema, resonated notes of cocoa, toasted croissant, lime, blood orange, a little shredded wheat and a slight element of pepper; a fairly balanced and flavorful pull. The pourover had elements of steak, malt, nutmeg, a little smokiness, honey and fig, all in all pulling together a deep coffee with flecks of sweetness.

All in all, not the best Caffe Vita experience I've had but by all means, it was the best coffee I've ever had in JFK. And in like manner, hopefully the sight of great coffee venues in airports will continue to rise. If you happen to be in JFK Terminal 2, give Croque Madame a bit of your time.

CC: Black Cap Coffee

Subject: Black Cap Coffee
Location: Stowe, VT
Free WiFi ? : yes
Rating: 4+ [see key]


Of all the coffeehouses in Vermont, one of the few coffeehouses roasting their own beans is a chic cafe called Black Cap Coffee Roasters in lovely Stowe, VT. Having spent a good day roaming around the town, picking up some great Maple syrup at Nebraska Knoll and visiting the Trapp Family Lodge, a stop at Black Cap was just what the doctor ordered.

Situated in the main part of town, the cafe sits in a gorgeous maroon, house-like structure, with huge windows flanking the front door, providing ample light inside. The interior itself proved warm in temperature and ambiance (a must for a ski town), with lots of tans and browns, local art and huge tables.

As for the coffee, I decided upon an espresso of their espresso blend and a cup of their Ethiopian Burundi via drip. The espresso, pulled to a medium volume with blondish-brown crema, danced across my tongue to the notes of blood orange, black pepper, cocoa, sea salt and a slight woody character; a decent profile that only proved obtrusive due to a little excess heat (temperature) and bitter flavor. The drip of the Burundi held some pleasing qualities of tart grape, soda bread, cloves, raisin and milk chocolate though the brew itself had been siting a bit and as such, some flavors of staleness proved prominent.

Though both my espresso and drip had some negatives, I thought a lot of it a possible one-time glitch and myself maybe a victim of a badly timed visit. Overall though, I did enjoy my experience at Black Cap and hopefully the place holds much more than what I experienced. If you're in Stowe, give Black Cap a go.

Mugged: Guatemala Antigua [Daily Grind]

Subject: Daily Grind
Mugged: Guatemalan Antigua
Rating [see key]: 3+


Having been through Albany a few times, I still have had practically zero instances where I was in town with free time for more than an hour. As such, it's hard at times to make effort to seek out the local coffee venues.

One such venue I've not yet reviewed here is Daily Grind, with locations in Troy and downtown Albany. Fortunately, as they're a roaster of their own coffee, they were kind enough to contact me and send out their Guatemalan Antigua for a review. I sampled it via pourover, french press and siphon.

The french press demonstrated notes of honey, caramel, almond milk, a little clove, some pear and a smidgen of cayenne pepper. A hearty yet sweet coffee with a bit of spice.

The pourover was a little less sweet, with notes of honey, bran, pine wood, cloves and sassafras within a medium body. A more acerbic brew but still sweet and hearty.

The siphon was a mixture of the two prior infusions, with notes of vanilla, bran, almond milk, cloves, a bit of pepper and some cayenne in a deeper body, proving sweet and spicy overall.

While I though the coffee to possess some great sweet qualities, I felt it had a bit too much of a pepper and spice quality to its profile (maybe better if roasted less?). All in all, if you're looking for a spicy yet sweet South American from Albany, give Daily Grind's Guatemalan Antigua a go.


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

CC: Crema Coffee Roaster

Subject: Crema Coffee Roaster
Location: Cary, NC
Free WiFi ? : yes
Rating: 5+ [see key]


One early AM, I found myself wandering amidst the area around Raleigh looking for a small coffee operation entitled Crema Coffee Roaster. They had made my list of places in the area to visit and one dreary morning, I found them situated in the Cornerstone Plaza in an elevated shop.

Walking through the door, the first thing I noticed were the many eyes of tribal masks staring at me from the wall. But after the initial feeling of being watched faded, I began to take in the pleasant ambiance of the tan walls, rich tile floors and the figurative warmth from the fireplace (I say figurative because I think fireplaces whether empty or full of fire give off a subconscious warmth). 

As for my coffee chosen, I settled on a drip of their Indonesian Sulawesi and an espresso of their Espresso Blend. The drip held notes of maple syrup, strawberry, black currant, whole wheat and mild caramel, proving overall deliciously smooth, sweet and tender. The espresso, pulled short with brown crema, embodied notes of chocolate, black pepper, salt, mango (mostly on the end) and a noticeable sourness throughout the cup, though despite the flavors named, together the espresso proved tasty for the most part.

While I wasn't in love with my espresso, I found the overall Crema experience quite fitting. Thus if you happen to be in the vicinity, stop over at Crema Coffee Roaster.

CC: Cubby Hole

Subject: The Cubby Hole
Location: Moorestown, NJ
Free WiFi ? : yes
Rating: 4+ [see key]


In the eastern part of the US, it amazes me that whole swaths of counties and states exist without a single coffeehouse that can serve a decent mug of coffee. I could draw mammoth circles on maps of NJ alone that encompass still bereft lands that have yet to possess an establishment that offers beans worthy of brewing.

Take the lovely town of Moorestown in southern Jersey. Voted one of the best towns to live by Money Magazine in 2011, this cute town of Quaker roots still seems to have a main street only barely holding on. As someone who grew up close by, I've always seen this main street as an opportunity waiting to happen, but of course the right stimuli also need to happen. One thing needed in my humble opinion is a great coffeehouse, a flower that still has yet to blossom. Oddly, the closest thing the street has to great coffee is a little eatery called the Cubby Hole.

Situated in a small, bland store front with a pair of outside tables, I actually had never wandered into the Cubby Hole's doors until my father mentioned they had good coffee. Not necessarily trusting my father's palate but at the same time owing him the respect to try out his recommendation, I took a visit one day. The interior proved not much too look at (a very muted decor with a space that actually has some potential for pizazz), the first sighting of their coffee took me by surprise. Sitting by the door were a couple of pump pots of One Village Coffee out of (somewhat) close-by Souderton, PA. Holding onto the hope that the coffee was brewed correctly and was fresh, I grabbed a cup of their Ethiopian. To my express delight, the brew packed a fruity punch along with some vanilla cookie, sassafras, english muffin and rose petal amidst a smooth, medium body; a flavorful and tasty African coffee.

While there was not an espresso machine in sight and an examination of the menu spoke of a simple eatery, I was still impressed with their coffee. Oddly enough, were this little eatery to take it to the next level with at least their coffee (never mind the other menu options), I think they could do some killer business. But for the time being, stop by the Cubby Hole for a good cup of drip coffee.

Mugged: Kenya Kagumoini [Klatch]

Subject: Klatch Coffee
Mugged: Kenya Kagumoini Mugaga Cooperative
Rating [see key]: 5+


As an ardent fan of Bill and Ted's Excellent Adventure, I found it most excellent (years ago) to find out that San Dimas, CA was home to a highly reputed coffeehouse and roaster named Klatch Coffee. Over the years, while I could never seem to secure an actual visit to the city, I have had interactions with their coffee in other spots (such as Las Vegas, Seattle's 2012 Coffee Fest and at home), all of them quite scrumptious.

Of course, until I can get to the home of the Wyld Stallyns, I shall continue to check out Klatch's coffee from time to time from far away. Most recently, they were generous enough to send out two coffees for review, the first being their Kenya Kagumoini. A coffee coming from the Mugaga Cooperative, grown around 5,249 ft up, I tend to be a lover of East Africa coffees and took this coffee to town via my pourover, french press and siphon.

The pourover produced a cup brimming with rich cocoa, blackberry, wheat, some grapefruit and a little vanilla wafer. A vibrant and bright coffee with a beautiful complexity.

The french press took the brightness up a notch, with heavy smatterings of pineapple balanced with caramel cookie, nutmeg and chocolate milk, overall making it deeper and brighter.

The siphon was more akin to the drip, with notes of cocoa, blackberry, peach, vanilla wafer, Sprite and a little molasses. While the end note was a bit deeper, twas overall a bright and sweet coffee.

Needless to say, this Kenyan coffee was most triumphant in all it touched and would be a great coffee for any breakfast or late night study session at the Circle K. Give Klatch's Kenya Kagumoini a try if you seek a bright, sweet and fruity coffee.

note: coffee was provided free of charge and the above review is objective feedback. note also that I do not apologize for the gratuitous Bill and Ted references, though I am sure such references cause Klatch occasionally to regret their location.

CC: Cafe Helios

Subject: Cafe Helios
Location: Raleigh, NC
Free WiFi ? : yes
Rating: 6+ [see key]


While I recognize the need for volume to make the difference in a business, there's something beautiful about a popular cafe momentarily uncrowded. Such was the case when I stopped by Raleigh's well-known Cafe Helios to sample their wares. It was a gloomy weekday morning and due to some fortune on my part I wandered into their bright and jubilant interior right after a good number had left. 

Wasting little time in my coffee order (as hordes come as swiftly as they leave), I ordered for myself an espresso of Counter Culture's Rustico and a drip infusion of their Ecuador El Gavilan. The espresso, pulled short with brown crema, emanated deep cocoa, lemon, sea salt, au jus and a little minestrone, proving to be a hearty yet chocolatey brew with a nice balance. The Ecuador coffee sang of delicious milk chocolate, milk, a bit of portabello, buttered biscuit, wheaty ale and raisin within a medium body; a deep coffee with lots of bright and light highlights.

Thanfully, I had a nice chunk of solitary time in order to delight in the calm before the customers started to flow back in. But all things considered, with hand-crafted delicious coffee and a spiffy look, who really cares how many people you share a coffeehouse with? If you're in Raleigh, stop by Cafe Helios for great coffee.

CC: Hudson Coffee Traders

Subject: Hudson Coffee Traders
Location: Kingston, NY
Free WiFi ? : yes
Rating: 5+ [see key]

In the grand scope of American history, I feel like we never really talked about pre-British colonies like New Netherland. We never really discuss that despite the failure of the Dutch to hold onto their colony long, two of their original settlements that they started ended up thriving through the centuries (NYC and Albany). And while the third original settlement really doesn't get much limelight any more, the city of Kingston, NY still has its points of interest.

Situated on the Hudson River, Kingston traces its roots back to the 1650s, has been the capital of New York and was burned down during the Revolutionary War. Along with its history and beautiful geography along the Hudson, the city has a few other draws, one of them for me was local coffee operation Hudson Coffee Traders.

Situated on Wall Street, Hudson Coffee Traders sits in a nice stone building with a majestic blue awning and large open windows that lead into a cozy (though a little cluttered) interior that has a back section that reminded me a lot of the Parthenon. As for coffee, they roast their own beans and after looking over the menu, I decided upon an espresso of their Espresso Blend and a drip of their House Blend. The espresso, pulled to a medium volume with marbled crema, held notes of bittersweet cocoa, lemon, garlic toast and sweet ginger, proving to have a nice balance with a decent combination of flavors. As for the drip, the House purveyed flavors of almond croissant, light chocolate, nutmeg, dandelion and a little pork rind all present within a medium body.

While I did not fall head over heels in love with Hudson Coffee Traders, I found the fare pretty scrumptious (i.e. the espresso and drip were both good but still had room for growth). If you happen to be passing through or in town for some local history, stop by this local coffeehouse for a decent cup of coffee.

CC: Boxcar Coffee Roasters

Subject: Boxcar Coffee Roasters
Location: Boulder, CO
Free WiFi ? : yes
Rating: 6+ [see key]

It's not every day that a coffee operation boasts of having a unique means of coffee brewing to offset environmental variables, but when it does, you know it's gonna be an interesting day.

One sleepy Sunday morning, my wife, son and I made our way over to Boulder's Boxcar Coffee Roasters situated a little east on Pearl St of the mall. Since it was early, the street and subsequently the store were slow but that allowed for a little more interaction than usual with the passionate barista. The shop itself exists as a beautiful marriage of Boxcar and a fancy cheese and meat market called Cured, both complimenting the other in the space and providing a great convenience to patrons as well.

Back to the coffee, in talking with the barista he informed me that due to altitude they concocted a special means of brewing their coffee to make it come out perfectly (mainly the water goes to 203 F), and thus have dubbed it "cowboy coffee." Being easily intrigued, I settled on a Brazil SO via the cowboy coffee method and an espresso of their Stella Espresso blend. The espresso, pulled short with brown crema, bucked with ginger, chocolate, sweet molasses, fresh bread, a little lavender and some salt; a delicious and robust 'spro. The Brazilian cowboy coffee proved mellow, with notes of honey, saison, croissant, nutmeg and cashew, wholly enveloping me in a sweet, wheaty and nutty ballad.

After spending a bit of time relaxing at a corner table, we walked out greatly sated with the experience. If you're in Boulder, choo choo choose Boxcar for a coffee stop.

Mugged: DeNossA Signature Blend [Memoria]

Subject: Memoria Coffee
Mugged: DeNossA Signature Blend
Rating [see key]: 3+


A cooperating community of professionals is a great thing, and many an organization has aimed to harness its power for the collective good. In Dallas, a group called Memoria has taken the initiative to create a member-driven community that includes a nice-looking lounge and a spiffy cafe.

In the spirit of entrepreneurship, they offer their own blend of medium-roasted Colombian coffee called the DeNossA Signature Blend. They sent me a pound to try out at home and I sampled it via pourover, french press and siphon.

The drip infusion doled out notes of whole milk, tobacco, pretzel, graham cracker, cherries, lemon pepper and a bit of corn. A sweet brew with a deep body and primarily bitter notes, though some nice brightness peeked through.

The french press held graham cracker, tobacco, pretzel, milk, nutmeg and corn amidst a deep body. Still malty and bitter, but less sweet and more peppery.

The siphon doled out a similar brew, with notes of graham cracker, pretzel, cocoa, nutmeg, milk and corn amidst a heavy body. Still deep and sweet.

While the coffee was a little too dark in roast for my tastes (much closer to a medium-dark roast), the coffee did have positives with some sweet and hearty flavors. If you're looking for a darker Colombian coffee with your networking possibilities, give Memoria's DeNossA Signature Blend a try.

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

CC: Milstead and Co.

Subject: Milstead and Co.
Location: Seattle, WA
Free WiFi ? : yes
Rating: 6+ [see key]

A lot of folks in the coffee industry are very altruistic when it comes to fellow compatriots of the trade, but no matter how often I see or hear it, I still find it odd to for a barista to recommend another's coffeehouse. Such was the case, this time in Seattle when I was talking to a pro about where to go for coffee in the city, and this chap emphasized that if I were to go nowhere else, I should hit Milstead and Co.

Fortunately, his heavy-handed recommendation lined right up with my plans and I was able to stop by Milstead and Co.'s in their Fremont digs, right down the street from the fabled Troll. With a sleek, minimal exterior with an overtly enticing glow, I walked into their pleasantly huge space, with a coffee bar the size of a racquetball court surrounded by a pleasing assortment of tables and chairs, not to mention a shared zany patio with the History House next door.

The coffee comes from many a spot, and that morning I settled on an aeropress of Coava Coffee's Ethiopia Kilenso Sidama and an espresso of Stumptown's Guatemala Finca El Injerto Bourbon. The espresso, pulled short with brown crema, sang of grapefruit, honey, charred oak, a little apple juice and some nutmeg, proving to be overall very potent and deliciously flavorful. The aeropressed Ethiopian also proved delicious, with notes of wheat, blueberry, vanilla french toast, fresh pear and a little black tea and cocoa.

Clearly, Milstead and Co. did great justice to the high marks given by their peers. If you happen to be in Seattle, stop by for a great cup of coffee. 

Mugged: Medium Signature Roast [Don Tomas]

Subject: Don Tomas Coffee
Mugged: Medium Signature Roast
Rating [see key]: 3+


More and more, people are going right to the source when it comes to food. We love our farmer markets, our local butchers and even our local grocers. Sure we still live in a giant supermarket society, but the increase for small batches and transparency on when/where/how is growing (which is likely tied to the demand for organic, natural and/or socially-responsible food, but that's another topic).

With coffee, we especially love our geography, with most roasters offering full detail on (at least) the region a coffee comes from. With this love affair of source, it's no wonder that a few coffee farmers have awoken to smell their own roasted coffee and have taken on the roasting/retail end themselves instead of sending it all away so foreign roasters can make bank.

One of the handful of farms roasting their own beans is Don Tomas Coffee out of Jinotega, Nicaragua. Offering several roasts of their coffee, they recently sent me out their Signature Medium Roast to try. Below are my notes as I consumed the coffee via drip, siphon and french press.

The drip demonstrated notes pretzel, birch, apple juice, pepper and malt amidst a medium body. A deep and sweet coffee proving a tad dark in flavor.

The french press was a little different, with flavors more akin to cocoa, salty caramel, pepper, soy sauce, milk and nutmeg with a medium body. Still a sweet yet dark brew.

The siphon blasted out notes of malt, pepper, birch, apple turnover and cigar. More like the drip in profile, this brew had a bit of a tobacco to further enhance the dark aspects.

Granted, this medium roast was much more akin to a dark roast in much of its flavors but overall, it was not a bad coffee (especially for someone looking to go dark). If you're in the mood for a Nicaraguan dark roast, try out Don Tomas' Signature Medium Roast.


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

CC: Scratch Bakery

Subject: Scratch Bakery
Location: Durham, NC
Free WiFi ? : yes
Rating: 6+ [see key]


In the culinary arena, few food mediums tickle my digestive system more than pies. Savory or sweet, I think I could eat pie at almost any meal (save Thanksgiving dinner; a turkey pie could never replace the bird). Naturally, when I was in the area of Durham, I penciled into my itinerary a bakery with multiple pie accolades from publications like Food & Wine and Bon Appetit. But when I found out they purveyed great coffee too, it became a must on my short trot around town.

Stopping en route one morning on my way to some business, I located the bakery bustling but not overtly crowded at its side street location. A quick glance foretold of an enticing venue, with its glass front that leads the patron into their brightly arrayed space, with a chic, modern array of furniture to seat the visiting masses.

Ordering coffee before pie (a necessity), I decided on an espresso of Intelligentsia's Black Cat and a drip of an Intelly-concocted House Blend. The espresso, pulled short with brown crema, reverberated unsweetened cocoa, spinach, lime, nutmeg, fig, thyme and lemongrass, all together holding a nice measure of acidity and spice. The drip of the House smacked of almond, croissant, carrot, root beer, milk and some cashew in a brothy yet sweet cup of coffee.

After my coffee, I dug gleefully into two different pies (any bakery listed in the top 10 pie places in the nation deserves 2 slices of pie), all to find a confirmed haven of great pie accompanied by great coffee. If you're close, scratch deep the surface of Scratch.

Mugged: Ideal Brew

Subject: Ideal Brew
Mugged:
- Organic Guatemalan Santa Rosa from Harvest Cafe
- Guatemala Huehuetenango from B Java Coffee
Rating [see key]: both 3+


I often love trying new coffees, though an untested bean has always the risk of disappointment. I suppose that fear is what has given rise to the popularity of many coffee subscription services. If you lack the skills needed to discern a potentially good coffee, why not have someone else more qualified choose it for you?

One of the more recent to appear on my radar is Ideal Brew. Still in beta form, they seek out good roasters and send you three bags of three different coffees. Back in November, I had an opportunity to try out their current shipment and now that the tale has made it to the front of the PCB queue. I had the opportunity to try out their Organic Guatemalan Santa Rosa from Harvest Cafe and Guatemala Huehuetenango from B Java Coffee, both roasters out of Indianapolis. Given the small quantity, I only sampled them by drip and french press infusions.

B Java's Guatemala Huehuetenango via drip produced a deep coffee, with notes of malt, curry, a little clove and a touch of oregano. The french press proved similar with elements of malt, buttered biscuit, clove and oregano amidst a medium body. All around this coffee painted a deep, spiced coffee with a caustic after-bite.

The Santa Rosa from Harvest Cafe faired a bit better, with the drip painting a portrait of apples, cloves, sassafras, cola and a touch of cream. The french press delivered corn, cocoa-ish malt, sassafras, oregano and a little milk. Both infusions held an slight darkness, a deep quality akin to prune and malt with an overall sweetness that loosely balanced it all out.

While I can say I preferred the Santa Rosa of the two, I can't say I really cared for either coffee. Thus, given the task of Ideal Brew to farm out the best coffees to try each month, I can't say I would be signing up to try coffee like this again, as I am not a fan of dark coffee. But if you're a fan of coffees on the fringe of darkly roasted, you might want to give Ideal Brew and/or these two coffees a go.


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

CC: Birchgrove Baking

Subject: Birchgrove Baking
Location: Montpelier, VT
Free WiFi ? : no
Rating: 6+ [see key]


I've been to my share of state capitals, and of them all Montpelier has to be one of the fairest. Sure it might be small, but what it lacks in size it makes up in character.

Driving through the streets of the city one overcast day, I stopped by a local bakery reputed for offering a superb cup of coffee, a place known as Birchgrove Baking. Situated a bit off the beaten path in a cozy one-story structure, the bakery exudes a warm, inviting aura with a few bar tables and a homey-yet-slightly eclectic decor inside.

As for beans, they offer Vermont Artisan Coffee, a fine roaster out of Waterbury. Looking to sample their wares, I ordered an espresso of the espresso blend and a drip of Mane's Blend. The espresso, pulled to a medium volume with a brown marble crema, held notes of ginger, bittersweet cocoa, a little lime, some salt and a bit of sweetened clove, proving to be a well-balanced extraction with a nice body. The drip displayed flavors of sweet tea, pear torte, bubblegum, Italian bread and sugar cookies; a pleasantly smooth coffee designed to accompany a well-baked treat.

After consuming my libations, I grabbed a few pastries and hit the city roads. And since the pastries were likened to angelic carbohydrates from hallowed hearths, I can say that Birchgrove did a mighty fine job all around, coffee and confection. If you happen to be in Montpelier, give Birchgrove Baking a visit.