CC: Leotah's Place Coffeehouse

Subject: Leotah's Place Coffeehouse
Location: Philadelphia, PA
Free WiFi ? : yes
Rating: 5+ [see key]

Sometimes wandering around the streets of Philadelphia turns up a few gems. One day while I was in the neighborhood of Fishtown, I happened upon a corner cafe called Leotah's Place Coffeehouse. While at first cautious due to my unfamiliarity with the place, a quick perusal of their coffee showed promise, as they use local Green Street Coffee Roasters.

Walking into the cafe, I felt very at home in the inviting, bohemian environment. I ordered the Colombia, Granja La Esperanza for my single origin espresso and a drip of the Mexican Oxaca. The espresso came out tasty, smacking of raspberry, green apple, ripe cherry tomato, with a a touch of basil, pepper and sage on the back end, proving bright with a bit of a bitter accent on the end. The drip of Mexican reverberated smooth and lively, with notes of caramel, corn, romaine drenched in a sweet balsamic, birch and some date. Both infusions were delicious with only minor improvements that could be made in their execution.

For a mid-afternoon gamble, I was pleasantly surprised with the great assets of Leotah's Place. If you happen to be in the area or looking for a warm shop in which to sup, seek out this corner coffeehouse in Philly.

Mugged: Kenya Lenana AA [Barnie's Coffee Kitchen]

Subject:Barnie's Coffee Kitchen
Coffee Mugged: Kenya Lenana AA
Rating [see key]: 4+

Orlando, Florida used to be a place fairly devoid of great coffee, whether you sought a coffeehouse or even just a roaster located in the area. Fortunately that all seems to be changing, with a growing presence of coffee establishments who seem to be taking more and more care of their coffee quality.

One long-standing coffee entity that's held a spot in Orlando since 1980 is a place now called Barnie's Coffee Kitchen. Going through some evolution along the way, Barnie's is a place where you can grab a cup of coffee and a quality meal. Not having been there myself, I was fortunate to have them send me out their Kenya Lenana AA to try out in my home laboratory, specifically through pourover, french press and siphon.

The pourover doled out notes of malt, pretzel, pear, pepper, romaine hearts and walnut amidst a medium/heavy body.

The french press proved a bit lighter and sweeter, with notes of chocolate, lemon grass, malt, pretzel, walnut and a little nutmeg.

The siphon tasted of pretzel, almond cookie, chili, seaweed, tootsie pop and slight corn accents, proving hearty and heavy.

All in all, the coffee proved pleasant as a heavier and full-bodied African coffee. I do wish the juicy qualities had been a tad more prominent and that there had been a little less malt, but the sweetness proved to be this coffees saving grace. Seek out this Kenyan if you're looking for a sweet and deep coffee with juicy accents.


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

Mugged: Washed Yirgacheffe [Bird Rock]

Subject: Bird Rock Coffee Roasters
Coffee Mugged: Washed Yirgacheffe
Rating [see key]: 6+

Of all the coffee roasters in the nation, few exist in a climate as pleasant as Bird Rock Coffee Roasters. Gorgeous San Diego is one of the few places in the nation that I made it to long ago, prior to Bird Rock's inception in fact, and for years I've watched and yearned for the beautiful weather and delicious coffee of SoCal.

Recently I was blessed with getting Bird Rock's coffee sent east to my coffee station. The beans were their Washed Yirgacheffee, sourced from the Kochere region of Ethiopia (currently a highly-praised geography). I sampled the beans via pourover, french press and siphon.

The pourover trumpeted out emphatic notes of chocolate, sweet honeydew, Twix, fresh corn, a bit of wheat cracker and tickle of lettuce within a light/medium body.

The french press sang a similar tune, with flavors of rich chocolate chip cookie, caramel, corn on the cob, wheat and a bit of blackberry all in a smooth, luscious infusion.

The siphon finished out strong, showing up with chocolate, caramel, blueberry, lemon cake and touch of fig in a voluptuous body.

This was a tremendous coffee with really rich sweet notes and a pleasant brightneess all held up solidly throughout. And to top it off, this is a coffee that one could sip while watching a Padre's game, as Bird Rock is one of the few quality operations to actually have a presence in a MLB stadium. All in all, whether you're in lovely San Diego or to the far east, give Bird Rock a go.


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

Thrillist Coffee Roaster Ranking

Check out this Thrillist Coffee Roaster ranking of 11 top US roasters as voted upon by "super-serious coffee nerds." It looks like it was a pretty solid consensus and I was happy to be a part of the nerds contributing.
 

Mugged: Unsweetened Tea [Herbal Mist]

Subject: Herbal Mist Teas
Tea Mugged: Unsweetened Tea
Rating [see key]: 4+

Unsweetened iced tea often suffers a poor reputation. For many, the idea draws an image of bland black tea usually needing the sweetening of a lemon or sugar packet; something folks get at a diner when they don't want a soda and they seek something a little more sassy than water. And sadly that same dull iced tea is probably the exact same concoction one would get at the diner down the street.

Such is the wide road of coffee and tea, slandered with poor representation by the many facets of the food industry. Despite the work that many coffeehouses and tea shops employ in helping folks understand how a quality, whole leaf tea fresh brewed and then iced makes for such a better tea than other more common options, it seems the world has a long way to go in practice and philosophy.

Thus, one can only imagine the popular opinion of prepackaged unsweetened ice tea. Most of the time, it's impossible to find outside of specialty shops or large markets, as I've been too many a gas station where I was unwilling to try the coffee and an exhaustive search of their fridges yielded no unsweetened options. Alas, for the few prepackaged unsweetened iced teas that exist, they don't seem to attract a whole lot of buzz.

This all brings us to Herbal Mist's Unsweetened Iced Tea, made with yerba mate. Recently they sent me out a few bottles to try out and having had varying experiences with yerba mate, I was curious how it would all play out as a prepackaged brewed tea. After chilling, I consumed the bottles over the course of two weeks (there were only three bottles, so it was spaced appx one every four days). The flavor was nothing cosmically different from your standard bottled iced tea; notes of cola, green spinach, some light apple with a smooth profile. The tea proved none too bitter (as strong bitterness can be a problem with yerba mate) and while it was not as vibrant and multifaceted as a freshly brewed iced tea, it was still a pleasant and flavorful iced tea.

Therefore, if you seek an unsweetened iced tea on-the-go and you're fortunate enough to have options, grab an Herbal Mist Unsweetened Tea.  

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

CC: Jersey Java

Subject: Jersey Java and Tea
Location: Haddonfield, NJ
Free WiFi ? : yes
Rating: 5+ [see key]


Haddonfield contains tons of rich history, ranging from it's gorgeous colonial architecture to the discovery of the first almost complete dinosaur in 1858. And with the manner in which New Jersey constantly seems to wreck and redevelop, the town has fortunately maintained a picturesque stratigraphy of the past few centuries.

In regards to coffee history, for as long as I can remember, the town has always had a local coffee spot on Haddon Avenue, just outside the main street. In elder days it was called 3 Bean, but for the past five years it has been known as Jersey Java and Tea. The building itself is a gorgeous single-level establishment with a fantastic patio, huge bay windows and a cute fireplace, but Jersey Java has also made excellent use of the space, equipping it with a fancy array of furniture and color.

The coffee comes from Square One Coffee out of Lancaster, a roaster becoming more common in the regional coffeehouses. In my most recent trip, I ordered an espresso (I believe it was a custom blend) and a drip of Burundi Teka. The espresso, pulled short with a light brown crema, distributed notes of ginger, beef bullion, birch beer, a little sage and some pipe tobacco, proving to be hearty, bright and a touch sour; overall not a bad pull. The drip blasted out blueberry, caramel, slight minestrone and nutmeg amidst a medium body, proving to be a lusciously rich and juicy coffee. 

Jersey Java has certainly been a coffeehouse growing in forward progression, having developed greatly in quality through the past five years. As one of the only good coffee spots of the southern portion of NJ, definitely make a stop in when you're in the area.

Mugged: Crosshatch and Colombia [Path Coffee Roasters]

Subject: Path Coffee Roasters
Coffees Mugged and Rating [see key]:
- Crosshatch 5+ (1st batch), 4+ (2nd batch, from 2014 update)
- Finca Potosi, Colombia 4+

*Updated 1/30/14* (below original post)


Once a land full of mediocre coffee productions, the land north of New York City is now really beginning to blossom not only with good coffeehouses, but with good coffee roasters. One new entity to the area is Path Coffee Roasters, located in Port Chester, NY along the sea near the Connecticut border. Working what looks like some great coffee, they offered to send me some to take for a spin, which I did via my pourover, french press and siphon.

The first up was from a farm in Colombia called Finca Potosi. The pourover produced notes of cherry cola, corn on the cob, a little curry, fried green beans, pears and a little toffee; an overall smooth and tasty coffee. The french press came out a little fuller and heavier-bodied, smacking of merlot, collard greens, lemonade, beef bullion and poundcake. The siphon, more akin in flavor to the drip, delivered cherry cola, corn, cooked cabbage, some toffee and a little curry. All in all, a coffee with some noticeable deep spice, a slightly thick body and some rich sweet flavors.

Next up was their Crosshatch, a blend of South American and African coffees. The pourover rocketed in with sultry notes of chocolate, rice krispy treats, figs, little butter, portobello and nougat amid a perfect medium body. The french press continued with additional rich chocolate and also fig, pear skin, honey, romaine lettuce and slight cantaloupe. The siphon sealed the deal with chocolate, cracker, honey, dates, white wine and a little thyme. All together, the Crosshatch blend proved exceptionally rich and full of flavorful facets throughout.

Based on these two coffees, Path had me yearning to try out more of their coffees. If you happen to be looking for some coffee for home and/or work, or you hit a coffee joint slinging their coffee, check out the fine joe of Path Coffee Roasters.

Update 1/30/14
Path sent out another batch of their Crosshatch blend. While the coffee still held a lot of the same characteristics, it definitely sampled a bit heavier. Still existing were the great flavors of rich chocolate, pear, toffee and butter, albeit many of them more muted. Some of the new reoccurring notes were of malt and slight hints of pipe tobacco, making for a smokier profile, darker hue and more subtle a sweetness. While still good, this batch of Crosshatch lacked a bit of luster that the first batch had, and hence I would rate a 4+.

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

CC: Downtown Credo

Subject: Downtown Credo
Location: Orlando, FL
Free WiFi ? : yes
Rating: 4+ [see key]

While the coffee world is gradually becoming more altruistic in its dealing, to find a coffeehouse working as a "donations only" operation is a rare sight. Yet Downtown Credo is such a coffeehouse in downtown Orlando serving direct trade coffee with the goal to not only provide coffee farmers a good price for their coffee, but also to invest into local charities and causes.

Wandering over one rainy afternoon, I found Credo in a cute yellow brick building with a large black sign perched above the entrance. Stepping inside, I found a lovely space with a nice mixture of furniture, white walls and large front windows. As for my coffee, I ordered an espresso and a pourover of their Guatemala Cafe de la Esperanza. The espresso, pulled long with a light brown crema, smacked of nougat, vanilla waifer, a little beef and light pepper, proving a bit over-extracted but still a tasty infusion. The pourover alternately smacked more of honey, milk chocolate, cherry and a slight hefeweizen, proving much lighter and more rich.

All in all I thought Credo a great concept with tremendous potential. If you pass through Orlando, give Downtown Credo a moment of your time.

Can you steam without the wand?

Milk steaming/frothing is not something the average consumer does a whole lot at home. Since many coffee drinkers do not own an espresso machine with a steam wand, relatively few folks devoid of the espresso machine have forayed into the world of steaming milk at home.

Over the last few years, especially with the advent of cheaper means of making espresso (or espresso-like coffee), it seems the demand for stand-alone milk steamers and frothers have also been on the rise. But milk frothers rarely do more than create lots of foam, if they even heat the milk at all. And other means of heating milk usually consist of warming it over a flame or microwave, each having their own unique effect on the taste and texture of the milk. It seems that if you're looking for well-steamed milk with silky microfoam, nothing compares to a steam wand.

Thus if you want the ability to create steamed milk, the most surefire way to do so is to purchase an espresso machine with a steam wand or a stovetop device with a steam wand (like the Bellman Steamer featured below). Most steam wands will provide you with the tools to make great microfoamed milk at the correct temperatures. For more on this topic, CoffeeGeek has a great guide on how to make the most of what you got.



But the question has been raised, what if I just wanted to get somewhat close to the quality of a steam wand; is their a method out there that does a decent job of producing steamed-quality milk? Many folks have attempted to find a way, and if you check out your local internet forums, you will hear of a myriad of answers and/or shortcuts. Some sound a little more credible than others, ranging from nuking and then shaking in a milk carton to carefully pan heating the milk and then using an immersion blender. The main things with these "short cuts" are that you shouldn't heat the milk above 150 F and that at some point you will need to introduce air in order to get foam. 

One of the more recent steaming alternatives to my ear is Lifstyl's Electric Milk Frother. Unlike most milk frothers, this apparatus also heats the milk in addition to foaming it up. Having an opportunity to try it out at home, I checked it out to see how it fared in the producing of heated frothed milk.

The design of Lifstyl frother is convenient, with the only human-dependent step being the pouring of cold milk to the appropriate fill line (the high one is just for heating (in which you take the frother out) and the lower fill line for heating and frothing). The low fill line accommodates about 4-6 ounces of milk, so if you want a larger beverage, you'll have to do batches. Once you've filled in your milk, you press the button and after about a minute, the process finishes. During the process, the temperature reaches about 140 F at peak and the milk foam gets a bid sudsy (aka dishwasher bubbles). So while you won't be pouring latte art with milk from this frother, the quality for someone looking just to add foamy hot milk to their coffee is probably just on par.

So if you're a coffee fanatic and you need to steam milk for your beverages, you should probably get a steam wand. But if you're not so concerned with high quality and you're looking for a tremendously convenient way to heat and froth your milk, check out the Lifstyle Milk Frother.


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

Danish Coffee - North Festival

SPONSORED POST

These days, a growing number of folks know that a well-roasted batch of coffee needs nothing added to it in order to make it delicious. This fact seems to ring true amongst the people of Denmark and their ever-blossoming coffee scene, home to such entities as the Coffee Collective and Sigfreds Kaffebar.

But like all cultures, every culture seems to have at least one coffee recipe that involves a litany of other ingredients to compliment (at best) or mask (at worst) the coffee. In leading up to the North Festival Oct 2 - 7 in New York City, since I couldn’t make it over to Denmark to grab a bag of quality Danish beans or sample their cafe culture, I sought to find a coffee recipe that gave a solid (as possible) nod to the Danes and their coffee.

Thus after some research, two coffee cocktails emerged, and of the two I went with the one more commonly found and that seemed similar to other coffee recipes in the geographical neighborhood. Named simply ‘Danish Coffee’, it’s definitely a perfect drink for a brisk autumn day, even without the rum.

A couple things I would note:

1. The original recipe called for cooking the ingredients for two hours, a step that would have obliterated the coffee. So I did some experimenting and made a better way.
2. Use a fresh, quality light/medium - medium roast coffee. I used some Mexican beans from roaster Crescent Moon Coffee and Tea that presented a beautifully rich coffee with vanilla sweetness and a full body. I would avoid darker roasts (any beans with exterior oil) as the cloves and cinnamon in the recipe do enough to darken the flavor of the drink.
3. Cloves are potent and since I actually like to taste some of the coffee, I reduced the original recipe by a third. This was also why I sought out a dark rum that wasn't spiced.
4. In making the coffee, I found adding sugar to be an optional step (I liked it without it). Use as needed.

Danish Coffee

• 1 stick cinnamon
• 2 whole cloves
• 4 cups of water
• ½ cup dark rum
• 56 grams of freshly ground coffee
• Sugar (if desired)

1. Pour the water into a pot; add the cinnamon and cloves.
2. Simmer the mixture for 45 minutes, brewing a potent cinnamon and clove tea-like concoction.
3. At the 45 minute mark, bring the mixture to a rolling boil and then remove from heat.
4. Using a pourover coffee brewer (like a V60 or Bonavita) or a french press, pour the cinnamon and clove concoction into the coffee grounds, brewing as normally directed (check Brew Methods for some good methods). When finished, pour the coffee into a carafe if not already brewed into one.
5. Making sure your rum is at least room temperature (heating it a bit will reduce the amount of heat lost to the overall drink), add it to the coffee.
6. If desired, sweeten with sugar to taste.

Learn more about Nordic cuisine at the NORTH Festival 2013 in New York City. This post is a collaboration between the blogger and NORTH Festival 2013.

CC: Styer's Garden Cafe

Subject: Styer's Garden Cafe at Terrain
Location: Glen Mills, PA
Free WiFi ? : yes
Rating: 4+ [see key]

*Update 11/09/16:
In subsequent stops over the years, their quality has not really been maintained. Sadly, they also changed coffee roasters from Counter Culture to a darker selection of roasts from La Colombe. Still gorgeously decorated though if you're coming only for the ambiance.


Garden centers and nurseries are some of my favorite non-coffee haunts. As a man extremely fond of horticulture and the smell of flowers, I am very careful to watch my wallet when April rolls around and it comes time to plan my botanical exploits for the upcoming growing season. But with the ever-evolving nature of nurseries, I am finding that it's not only the plants that I have to watch my money around.

Take the extremely trendy garden stronghold of Terrain, owned by the folks behind Urban Outfitters and Anthropologies. The place not only has a tremendous assortment of plants, pots and soil but it also boasts a chic variety of home accessories, all with a strong emphasis on design and aesthetic. While there were one or two things I saw as an odd omissions, such as a seeming lack of local items, there was one aspect that stood out like a gorgeous rain cloud to a drought-ridden farmer: their in-store cafe and restaurant. Housed within what looks like an old barn and greenhouse, the establishment is actually separated into a coffeehouse in the front with a top-notch restaurant in the back.

Not being interested in a meal that day, I sauntered up to the cafe counter to find they use Counter Culture Coffee for their drip and espresso. I ordered the Farmhouse Blend via drip and the Toscana via espresso. The farmhouse doled out notes of raisin, sesame, black tea and a little malt in a medium body; a delicious though slightly muted infusion of the Farmhouse. The espresso, pulled short with a brown crema, made for a great beverage, smacking of milk chocolate, lemon, sage and sassafras.

Needless to say, I was delighted to find not only a cafe in a nursery (a long overdue marriage) but a quality coffee joint in a really creatively utilized garden wonderland (I personally love the outdoor seating amidst the garden items and the sporadic fire pits in the colder months). Stop by Terrain if only for a decent coffee stop in an area all too bereft of them.

Mugged: Garbanzo Nunez Estate and Los Vecinos [Thrive Farmers Coffee]

Subject: Thrive Farmers Coffee 
Coffees Mugged and Rating [see key]:
- Garbanzo Nunez Estate, Tarrazu, Costa Rica 5+
- Los Vecinos, Genaro and Trinidad Double Estate, Intibuca, Honduras 4+

As many people know, Fair Trade coffee is sometimes not as fair as consumers would like. The concept conjures up farmers getting a great price for their coffee but many times, Fair Trade programs don't end up paying much to the individual farmer.

Hence, Direct Trade has become the gold standard for socially progressive coffee sourcing. Farmers maintain direct relationships with the end retailer so that their cut becomes much healthier. One operation pulling direct trade relationships within a co-op like system is Thrive Farmers Coffee, a business entity that sells different farmers both green (unroasted) and roasted beans, sending back healthy profits to its growers. Thrive recently sent me out two coffees to try out, their Garbanzo Nunez Estate, Tarrazu, Costa Rica and their Los Vecinos, Genaro and Trinidad Double Estate, Intibuca, Honduras. Both coffees I tried out via pourover, french press and siphon.

First up was the Costa Rican. Through a pourover infusion, the coffee produced a vibrant brew rich in dulce de leche, prune, Yoo Hoo, carrots, shredded wheat and a little oregano. The french press doled out a slightly smoother cup, with notes of vanilla caramel, sugar wafers, a little marinara, cream and shredded wheat in a medium body. The siphon finished off with also a great cup, full of caramel, yoo hoo, shredded wheat, cream and a little prune. All together, a really richly-flavored coffee full of sweet, creamy nuances and syrupy sweetness.

The Los Vecinos also proved appetizing. The pourover rang of root beer, lemon pepper, raspberry, blue corn chips and a little wheat grass amidst a slightly thick body. The french press had more flavors of cocoa along with notes of corn chips, lemon, pepper, wheat grass and malt. The siphon proved the smoothest of the three infusions, with notes of milk chocolate, graham cracker, raspberry, malt and corn. In the end, a malty, slightly bright coffee with a minor wheat flavor.

If ye seek great coffee that puts a lot of money into coffee farmers' pockets, check out the coffees of Thrive.

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

CC: Porchlight Coffee

Subject: Porchlight Coffee and Records
Location: Seattle, WA
Free WiFi ? : yes
Rating: 5+ [see key]

If there is one hobby I wouldn't mind picking up, it's buying records. I love the sound quality (especially of older, original albums), the huge disc shape and the seemingly undying surge of record collectors. If anything, it's purely the abundance of other stuff in my life that keeps records at bay.

Yet despite my lack of record keeping, I still love record shops and I love it when the concept of a record store fuses with that of a quality coffeehouses to create a megazord like Porchlight Coffee and Records. Residing on 14th between Pine and Pike, the coffeehouse has a pleasant muted exterior that funnels into a simple cafe, with white walls, large open windows and two namesake porch lights dangling from the ceiling near a rare Seattle skylight that does a good job of pulling in the limited rays.

As for coffee, they sling local Herkimer Coffee. As I perused the records that fine morning, I grabbed an espresso of their Espresso Blend and a drip of their Drip Blend.  The espresso, pulled short with a brown crema, smacked of a delicious blend of lemon, roast chicken, rosemary, cocoa, salty caramel and a little seltzer amidst a deep body. The drip proved a little too smoky for my liking (had a minor flavor of tobacco on the back end), but it still made for a tasty cup with notes of wheat, cashew, sage, spinach and some olive oil.

Except for the drip (which was still good and could have very well been a fluke that day), Porchlight made for a convenient quality coffee stop, whether you seek records or not. Make your way over when you're in town.

Mugged: Colombia, Tanzanian and Costa Rica [Lowest Price Coffee]

Subject: Lowest Price Coffee
Coffees Mugged:
- 100% Colombian Coffee
- 100% Costa Rica Coffee
- 100% Tanzania Peaberry
Rating [see key]: All 4+

One of the most common objections people give me as to why they still drink cruddy coffee is that quality coffee holds too high a price tag. And while I would agree that the best coffee out there will always be $12+ per pound (and such great coffee is worth the money), there exists good coffee out there for less.

One such company blatantly striving to offer flavorful, fresh coffee at bad coffee coffee prices is Lowest Price Coffee. A new-to-my-ears roaster, they offer 12 oz. bags for a ridiculously low tag of $5.99. They recently funneled out to me their Costa Rica, Colombia and Tanzania Peaberry, each of which I sampled via drip, french press and siphon.

I started off with the Colombia, not sure exactly what to expect. The drip doled out notes of cocoa, curry, spring melon, cream, tangerine and a little wheat cake amidst a medium body. The french press gave off chocolate-covered pretzel, Flemish Red, thyme, pie crust, cream and a little cinnamon also within a medium body. The siphon was closer to the drip with cocoa, red curry, almond milk, tomato, nectarine and a little sage. All in all, a multi-faceted coffee with some great sweet and spicy notes.

The Costa Rica also proved intriguing. The drip smacked of Corn Pops, sesame bagel, Whoppers candy, fig and a touch of root beer in a thick, medium body. The french press tasted of a little different, with notes of Frosted Flakes, sesame seeds, caramel, Whoppers candy and a little cayenne pepper. The siphon was surprisingly similar to the french press, staying steady with the Frosted Flakes, sesame, and whoppers candy, though also adding cocoa and a little basil. Throughout this was a sweet, wheaty coffee with flecks of malt, dark fruit and zest.

The Tanzanian finished off the trio of coffees with a similar delicious performance. The drip held out flavors of honey, almond butter, carnitas, caramel pretzel, some grape leaves and blueberry cobbler amidst a medium/heavy body. The french press held honey, nuts, rye, blueberry Pop Tart and wheat cracker within a medium body. The siphon proved a bit on the wheaty side, with notes of croissant, sweet shredded wheat, almonds and flecks of blueberry, honey and maple syrup. In totality, a sweet coffee outfitted with sugary sweetness, a smooth nuttiness, touches of wheat and some interesting accents. 

For such low-priced beans, these coffees turned out pretty tasty. In fact, the beans were such a bargain that I can't imagine the folks at Lowest Price Coffee can afford to keep them this low for long (I mean they must have thin margins!). So if you find yourself settling for lesser coffee due to price, get your coffee at Lowest Price Coffee while you can.


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

Mugged: Du Hamman and Des Moines [Le Palais des Thés]

Subject: Le Palais des Thés
Teas Mugged: The du Hammam and The Des Moines
Rating [see key]: 5+

When many folks think of French cafes, they think of small bistros where patrons sip espresso-based beverages and coffee. But the French like their tea too, and Le Palais des Thés with its numerous locations and bountiful online offerings seems to sate not only the tea lust of its countrymen, but also the appetites of other places like Israel and the US.

As a man always up for trying new things, I agreed to take for a dance two of their signature teas, The du Hammam and The Des Moines. I steeped each tea according to standard brew directives for the type of tea.

The The Des Moines is a black and green tea mixture with calendula petals and vanilla pods, making for an extremely aromatic tea. Brewed, the tea gives off expected notes of vanilla but also lavender, rose, ginger, lemon rind and a little spinach. Overall a vibrant tea with lots of sweet, floral notes.

The The du Hammam is a green tea mixed with assorted flower petals, the dry tea mixture gives off a pleasant aroma of fruit juice. Brewed the tea smacks of apricot, ginger and a little jasmine, proving refreshing and smooth.

In the end, these two teas proved to be a delicious change-up from my normal forays into different types of pure tea. If you're looking for floral, juicy tea blends, give Le Palais des Thés a browse.


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

CC: Dollop Coffee

Subject: Dollop Coffee Buena Park and Lakeview
Location: Chicago, IL
Free WiFi ? : yes
Rating: Both 6+ [see key]

Rarely in my travels do I get to hit two (or more) different locations for the same shop on a single trip, but sometimes I stumble upon such luck. While walking through Chicago, I first came upon Dollop Coffee of Buena Park one sunny morning and then the next day, I found myself loitering by the Lakeview location. Both serving Metropolis Coffee, I was able to capitalize on the opportunity to try out two Dollops in one trip.

At their original Buena Park location, the run-of-the-mill brick exterior does a fair job cloaking the beautiful interior, with its swanky wood furniture and decor, gorgeous layout and warm lighting. For my libations, I ordered an espresso of the Red Line Espresso Blend and a drip of La Callandrina. The espresso, pulled short with a dark brown crema, delivered notes of bittersweet cocoa, cumin, blood orange, buttermilk and a little pepper. The drip proved equally delicious, with flavors of honey, wheat, pistachio, snickerdoodle and sesame seed amidst a medium body.

Heading south to the Lakeview location, a relatively recent shop acquisition from former Kickstand Espresso, it is a little smaller than Buena Park though it lacks none of the charm. In regards to the coffee that afternoon, I had the Red Line for the espresso and the Good Soldier blend for the drip. The espresso proved well-liked, with bits of dark chocolate, deep citrus, vanilla, cumin and malt, showing an overall dark but tasty infusion. The drip held out smatterings of challah, tomato, molasses, cucumber and nutmeg among a medium body, confirming a similarly toothsome 
filtered infusion.

With a highly-praised third spot in the Streeterville neighborhood (which I did not make it to), Dollop seems to be a great shop to visit, no matter the location. Give Dollop a dollop of your time next time you're in one the aforementioned Chicago neighborhoods.

CC: Kava Cafe [NYC]

Subject: Kava Cafe
Locations: Lower and Mid Manhattan, NY
Free WiFi ? : yes
Rating: 6+ [see key]

UPDATE 3.13.14
Finding a NYC coffeehouse with a beautiful courtyard full of outside seating is a rare find. Sure, outside seating is only worth something half the year in the fair land of Manhattan, but every time I find such a cafe owning the novelty, I still find myself wanting to take full advantage of it (unless it's deluging, but otherwise I'm outside).

Stumbling upon once such coffee joint that not only sported a great courtyard but also slings Annapolis' Ceremony Coffee, I found some lower Manhattan gold in Kava Cafe. Located off Washington St, I trotted in from the bright morning sun inside to the mood-lit cafe that gave off a vibe of a swanky rendezvous fit for 007. The cafe doesn't have a ton of room for sitting inside (it's Manhattan) but as I mentioned, if the weather is with you there happens to be plenty of seating on their back patio.

As for my coffee that day, I had an espresso of Destroyer and a drip of a Brazil Daterra. The Destroyer, pulled short with a brown crema, sang of vanilla, lemon, whole milk, cola, a little soy sauce and a touch of kale encapsulating a well-balanced, scrumptious spro. The Brazil also proved spectacular, with notes of nuts, birch, pear, a little almond butter and a smidgen of beef stock in a medium body.

If you are in need of some great coffee and an airy respite in the Meatpacking District, head on over to Kava Cafe.


UPDATE 3.13.14

Made it out to the midtown cafe on 42nd Street recently. Same great coffee in a much more spacious and gorgeous spot, with the same vibe and a full bar.

Mugged: Colombia [Handsome, via Moustache]

Subject: Handsome Coffee Roasters
via Moustache Coffee Club
Coffees Mugged: La Plata, Huila Colombia
Rating [see key]: 5+

I remember back in the day about ten years ago when LA was a byword in the coffee world, with little as far as places offering great coffee. Now, the fortunate opposite is true with so many great shops and roasters swelling in numbers every day.

One newer coffee entity out of the fair land of So Cal is the Moustache Coffee Club, a coffee curator service that sends its customers coffee in 6 or 12 ounce quantities at various chosen frequencies. Recently, I had the fortune of trying out a great Moustached shipment from the LA coffee powerhouse Handsome Coffee Roasters, specifically their offering from La Plata, Huila, Colombia. Taking it to task, I sampled it via pourover, Espro Press and siphon.

The pourover doled a delicious array of raisin, unsweetened cocoa, rosemary, whipping cream, birch root, some gala apple and a pinch of habenero. A great tasting coffee with a medium body and a dry finish.

The Espro Press delivered an even richer infusion bordering on syrupy-sweet, with notes of raisin, dark chocolate, mead, lily florals, caramel, oatmeal w/ brown sugar and a little wheat, all within medium body.

The siphon I decided to brew a little lighter to see what it would do to the profile and I was tickled with the result. Tasty qualities of cornflakes, caramel, honey, oatmeal w/brown sugar and a little wheat emerged amidst a lighter-bodied coffee that would be a perfect addition to any breakfast table.

All together, if all of the Moustache Coffee Club's offerings are this delicious, I would give a hearty huzzah to any bloke looking for such a wonderful service. If you need beans, give Moustache, or Handsome for that matter, your money.


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

CC: Axum Coffee

Subject: Axum Coffee
Location: Winter Garden, FL
Free WiFi ? : yes
Rating: 4+ [see key]

When it comes to theme parks, there seems that there's no rival to Disney World. Even for the folks who have never been, there are few people (especially in the States) who cannot describe the wonders of the kingdom. I personally have been fortunate enough to have visited at least five times in my life, with three of them occurring after the time I became particular about my coffee. And while this might seem like an odd (or obvious) thing to say, it is important to note that despite places in the park (like Epcot) having great cuisine, it's still incredibly hard to get a good cup of coffee in or around the parks.

Thus, if you were foolish enough not to come packing or you just like driving, you will end up venturing out to seek out good coffee in the surrounding areas. One place of promise that came up in my research was Axum Coffee in Winter Garden, about 25 minutes north of Disney and 25 minutes west of downtown Orlando. One early morning apart from the entourage, I made my way over with hopes of finding delicious results.

Pulling into the lovely downtown of Winter Garden, I quickly found Axum Coffee's inviting storefront, with its open windows and vastness of outside seating in the adjoining alley (though it was far to nice to deserve the name 'alley'). Inside the decor was warm and inviting, with splashes of bright colors and chic furniture, all pulling together the open space nicely.

Of course the main reason I was drawn to this place was it's coffee, having numerous offerings from Batdorf and Bronson out of Atlanta. Since a dreamy experience at B&B's Decatur cafe Dancing Goats back in the day, I was stoked to try out this distant Florida outpost. I ordered the Dancing Goats espresso and a pourover of an Ethiopian Harrar. The espresso, pulled to a medium volume with swirled brown crema (and infused a tad too hot), demonstrated notes of dark cocoa, birch, anise, vanilla wafer and cola within a heavy body, all in all seeming to more closely emulate a traditional Italian-style espresso, leaning a bit bitter, though in totality not a bad pull. The pourover of Ethiopian seemed to also have a bit of a dark bite, as the coffee had glorious notes of blueberry, walnut, mild banana, shredded wheat and arugula but there was a powerful quality of basil as well as some bitter characteristics that seemed to overshadow the natural positives. It should be noted that the water quality of Winter Gardens is quite sulfur-y, and thus the tasting notes of the above coffees could have been influenced by said criteria (i.e. if there was no water filtration, the water definitely played a huge role).

Alas, my experience at Axum proved less grand than I had hoped, being that the coffees I sampled came out a little less optimal than I had expected. Nonetheless, it did seem like Axum had their proverbial ducks in a row (good roaster, seemingly well-trained baristas, etc.), so in this case it might have been an anomaly. Thus if you're in the neighborhood of Winter Garden, roll by Axum Coffee to try them for yourself.

Bonavita Scale, Stand and Brewer

For folks immersed in the coffee industry, it's a well-accepted fact that the best way to measure out appropriate amount of coffee grounds is through weight, not volume. Long gone is the trust in the coffee scoop and all stock has been invested into accurate digital scales.

Fortunately the great folks at Seattle Coffee Gear offer a Bonavita pourover brewing solution fit for a barista. Not only does it include a gorgeous water resistant digital scale able to weigh out 12.5 lbs and be accurate to a 0.01 of a gram, but the included brewing stand and brewer also fit perfectly atop the scale for easy simultaneous use.

Below is a video they released regarding the equipment:




Being fortunate enough to get my hands on a such an apparatus thanks to Seattle Coffee Gear, I was able to try it out in the course of my coffee routine.

Regarding correct function of the scale (what good is it if it wasn't calibrated?), I did a quick check of the scale using fixed weights to ensure it was fully operational and accurate. I did find the scale to be consistently short by about 0.2 grams, but given the consistent nature of the offset, I wasn't worried about the -0.2 g (it was also interesting to note that the tolerance of +/- 0.01g seemed intact, though not fully verifiable since the scale only goes into tenths (0.1 g)).

Moving on to use of the digital scale in the realm of brewing, it proved accurate in all of my coffee measurements (ounces, grams and pounds), with the scale having just the right amount of sensitivity (aka not so sensitive that air caused fluctuations but sensitive enough that it adjusted based on small adjustments of grinds/water added). As expected, the zero/tare button proved invaluable in using the scale during brewing as it allowed real-time measurement of the coffee weight during the infusion. Also, the utilization of a built-in timer for infusions like french press was a handy feature. And although I did not dunk the scale to determine its level of water resistance (it's not a cheap scale), the scale did not seem to be worse for wear after some moisture exposure. Overall, I only have praise for the scale.

Regarding the stand and the brewer, I found them to be a solid addition to the scale. Initially my main concern was stability, as the porcelain brewer seemed a bit heavy to put atop the stand without any means of securing it to the adjustable-height O ring (I have children, so safety is huge). But in my trials, I really had no issues with instability. The O ring never budged under any weight and was very easy to adjust during any part of the brewing process. And due to the way the stand sits snugly on the scale, there's little danger of toppling due to top-heaviness, especially when a mug/vessel sits on the stand adding some extra weight (of course it should be noted that it's not space-travel-steady or Sesame-Street-safe, so like any coffee stand use caution and keep it out of reach of children).

Another aspect of the brewer that's worth pointing out is the hole size on the bottom of the brewer. If you're used to a chemex or v60, you would be wise to note that the Bonavita has a much smaller opening, which means that the coffee will naturally drain out a bit slower. I found the slower rate of escape a positive and with a few tweaks in grind size and quantity, the brewer made great coffee.

All in all, I found the Bonavita scale, stand and brewer to be a great combination for home use, not to mention for utilization in the hands of a skilled barista. If you happen to be seeking a digital scale and/or pourover stand, check out Seattle Coffee Gear.


Note: Use of equipment was provided free of charge and that the above review is completely objective.  

CC: Bow Truss Coffee Company

Subject: Bow Truss Coffee Company
Location: Chicago, IL (Broadway Roastery)
Free WiFi ? : yes
Rating: 6+ [see key]

I've found nice morning walks very cathartic when I visit Chicago. Maybe it's the soothing hum of the trains amidst the wind gusts, or maybe its delayed gratification of making a bit of a targeted trek to a great coffee spot for my gloriously anticipated first cup of morning coffee.

No matter the reason, my most recent Chicago morning stroll led me to the doors of Bow Truss Coffee Company's Broadway roastery. Arriving earlier then many of the other patrons, I was greeted with a calm quiet cafe that resembled a bit of an old rustic factory and farmhouse, with rich wood furniture up front and the coffee roasting operation in the back (note: there are sadly no bathrooms).

For my coffee, I ordered an espresso of a Guatemalan (La Sofia I believe) and a V60 of their Ethiopian Yirgacheffe. The espresso, pulled short with a brownish crema, delivered orange juice, cocoa, licorice, lime zest and nutmeg, proving very bright yet deep, all tying together quite nicely. The yirg trumpeted out giant notes of fruit punch, with bits of vanilla, croissant, cocoa and rose petals; an all around juicy coffee with some nice rich sweet elements on the back end.

To say the least, I was greatly pleased with my inaugural AM visit to Bow Truss. If you happen to be in need of a coffee destination, or just a pit stop on your morning walk, make one of Bow Truss Coffee Company's locations a pin on your Chicago map. 

CC: Buzz: Killer Espresso

Subject: Buzz: Killer Espresso
Location: Chicago, IL
Free WiFi ? : yes
Rating: 6+ [see key]

How a barista handles customers coming in during the last half hour of business says a lot about a place in my mind. Within that final half hour, a lot of shops begin to shut down and clean their equipment, because like most people, the employees want to go home sooner rather than later. If things are slow and people aren't really ordering much, than usually no one notices the gradual wind down. But have a sudden up-spike in business with a small bus tour of eager customers walking in 5 minutes before closing, that's when you will see the difference in establishments.

I had a great experience at Chicago's Buzz: Killer Espresso one fine evening a little under a half hour before their 8 PM close. Usually I try not to show up to a coffeehouse that close to the buzzer (pun intended) but especially when I'm traveling and my adventures keep me from being as punctual as I would like, I will give it the old college try. I walked up their stoop and inside to their gorgeously designed cafe (clean, polished and lots of seating) and asked if they were still serving espresso and pourovers. To my delight, the barista did not give me a furrowed brow and the monotone "we're closing soon so I can only make you ___ drinks" spiel, but instead heartily smiled and began a chipper exchange with me as she took my order.

Buzz has a roasting arm called Buzz: Artisanal Coffee Roaster, of which that evening I ordered an espresso the Hornet Espresso Blend and a pourover of a Kenya. The espresso, pulled short with a brown crema, smacked of silky chocolate, cherries, a touch of cayenne pepper, some whole milk and a good squeeze of lime; deliciously extracted with all the potency of the hornet's sting but nothing but euphoria. The Kenya also delivered a sumptuous beverage, with notes of milk chocolate, strawberry, vanilla wafer, a little dill and a touch of wheat grass, making for a sweet and juicy coffee.

Fortunately, Chicago is a great city of great coffee people and Buzz kept to that high standard. If you're in the area of Wicker Park, definitely stop by Buzz.

Mugged: Various Pacifics [Java Dancer]

Subject: Java Dancer Coffee 
Coffees Mugged and the rating of each [see key]:
- Java Arabica 2+
- Sulawesi Toraja Kalossi 2+
- Sumatra Gayo Highland 3+
- Wamena Arabica - Papua 3+

One of the more encouraging trends I see in coffee-producing countries these days is the rise in coffee roasters and cafes within their own borders. Most often in the past (and even still overwhelmingly today), coffee usually leaves the land of its upbringing only to be fully realized in its most beautiful form upon foreign soil by the hands of an alien roaster. But now more then ever, there are coffee entities popping up between the tropics, taking the very produce of their homeland and bringing the bean to its finale just down the road from where it grew.

One such entity new to my radar is Java Dancer Coffee of East Java, in Indonesia. Not only do they have a cafe presence but they roast their own coffee too. Recently they sent me out 4 different coffees to try (they sent one coffee twice, hence the image of 5 bags above (gotta be transparent)). Sadly having come from so far away, I was not guaranteed peak freshness (within the first 2 weeks of roasting), so it was disclosed in the beginning that the coffees came to my table at a slight disadvantage. Nonetheless, I brewed each via drip and french press (no siphon this time because of the excessive number of coffees sent, I only had so much time).

The Java Arabica brewed via pourover held out notes of tootsie roll, malt, oregano and cigar, with a deep body and heavy aftertaste. The french press boded similar with tobacco, tootsie roll, peppercorn and a slight bit of apple; lighter but still pretty heavy and bitter.

The drip of the Sulawesi Toraja Kalossi rang of clove, bran, cayenne pepper, unsweetened cocoa, apple and pepper, showing dark yet sweet notes. The french press also had cloves, spinach, cayenne and cocoa, with a deep and meaty profile that tasted less sweet than the drip.

The Sumatra Gayo Highland proved better than the first two coffees, with more notes of whole milk, cocoa, nutmeg and cinnamon toast, though the qualities of smoke and dark bitter tones still haunted it. The french press, while a bit smokier and of more pepper, still held encouraging notes of sweet milk, cocoa, nutmeg and basil. All in all, this coffee might be amazing if roasted lighter (and of course served fresher).

The last coffee up, the Wamena Arabica - Papua, proved also fairly decent in quality. The pourover dished out notes of Dr. Pepper, lemon pepper steak, dates, blue corn chips, raisin and buttermilk all amidst a heavy body. The french press held more lemon pepper and date, with the additional tastes of Tabasco and corn chip, all together having a milky texture and heavy body. 

While these coffees all started at a dual disadvantage of not being there freshest and also being roasted a little dark, the Sumatra Gayo and Wamena Arabica at least showed some good promise for being decent coffees if prepared differently (I was not a fan of the Java or Sulawesi). Thus, if you seek somewhat dark, Indonesian-roasted Indonesian coffee, give Java Dancer Coffee a whirl.


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

CC: Sit and Wonder

Subject: Sit and Wonder
Location: Brooklyn, NY
Free WiFi ? : yes
Rating: 6+ [see key]

A lot of my trips to NYC involve a lot of spirited walking to and fro, running to the many coffee spots I wish to check out. Since I love seeking out the city's constantly evolving coffee scene, my visits are harried and rarely relaxing.

Thus, I found it like a strange omen out of a Dickens novel when one of my coffee stops was Brooklyn's Sit and Wonder. A quaint shop situated on Washington St, this cafe peddles Stumptown Coffee and offers a copious amount of inside tables as well as a spacious, eclectic courtyard in the back.

During my visit, I ordered an espresso of Hairbender and an Indonesian coffee via drip. The espresso, pulled short with a light brown crema, wove a delightful profile of cocoa, basil, lemon, brisket and vanilla ice cream within a smooth body. The drip of Indonesian in turn also proved tantalizing, with notes of fruit punch, hibiscus, biscuit, rosemary and a little nougat amidst a medium body.

Given some free time, I actually had time to tarry a little longer than usual so as to fully enjoy my experience and then some. If you seek a great cafe with great coffee, hunt down Sit and Wonder.

CC: Joe Bean Coffee Roasters

Subject: Joe Bean Coffee Roasters
Location: Rochester, NY
Free WiFi ? : yes
Rating: 6+ [see key]


Of the towns I've frequented in Upstate NY, Rochester is by far one of my favorites. The city holds a lot of nifty sites, good memories and despite the exodus of some large companies like Kodak, the city still seems to grow in its appeal with every visit I make.

One relatively new development (at least to me) was Joe Bean Coffee Roasters. Located down the street from the George Eastman House, Joe Bean is on the bottom floor of a medium-sized office building. The cafe opens up into an extremely warm shop, with a huge island counter allowing for many points of barista-customer interaction plus lots of small tables orbiting on the perimeter.

As an accomplished roaster, they offer a nice variety of beans, and on this visit I sampled a Nicaraguan via pourover and an espresso of their espresso blend (Dolce Vita I believe). The espresso, pulled short with brown crema, held notes of lemon, dark cocoa, nutmeg, ginger, white wine, a pinch of salt and a little balsamic vinegar; a tart yet smooth espresso. The pourover (via Hario) doled out red grape juice, snickerdoodle, vanilla cola, a twang of mango and a dry sauvignon blanc, which in the end made for a vivaciously juicy and sweet coffee.

To frankly summarize, Joe Bean proved one of the better coffee establishments I've been to in NY state. If you're in Rochester, give Joe Bean a shot.

CC: Broadcast Coffee

Subject: Broadcast Coffee
Location: Seattle, WA (Capitol Hill location)
Free WiFi ? : yes
Rating: 6+ [see key]


Often when I listen to the radio during my frequent commutes, I more and more have come to fully grasp the heavy handed power of sponsorship. Between commercials and overtly redundant product placements in broadcasts, it''s a wonder that I still listen to the radio.

Fortunately, the cream rises to the top and with a society of cream lovers, you'll hear the wonders of great establishments regardless of their radio ad budget. Places like Broadcast Coffee in Seattle exists as one such place I would extol as a coffee spot worth a go. With two locations, I was able to wind my way to their Capitol Hill cafe one gloriously sunny afternoon. With it's red flat awning and a line of chairs, the shop owns a simple exterior that leads inside into a warm interior, with high-top wood tables, sleek black chairs and ample lighting.

The coffee hales from Sightglass and Stumptown, both excellent roasters starting with "s." I ordered an espresso of a Sightglass Guatemala and Clever Dripper of a Stumptown Ethiopia. The espresso, pulled short with a brown crema, smacked of vanilla, orange, sassafras, nutmeg and some butter, all together producing a bright and slightly malty sweetness that delivered fireworks. The Ethiopian rolled out notes of mellow cocoa, pear, sweet lobster, wheat and shiitake amidst a medium body, also proving delicious in its totality.

To reiterate the basic gist, I found my visit worthy of remembrance. Next time you're around Seattle, tune into Broadcast Coffee for a visit you can set your presets to.

Mugged: Ethiopian Yirg [Coda]

Subject: Coda Coffee Company
Mugged: Ethiopian Yirgacheffe
Rating [see key]: 5+


When I was out in Colorado, I was impressed by the reach of Coda Coffee Company. Out around the country I had not heard a whole lot about them but in Colorado, I found them in almost every town I stopped at.

Coming back east, I was fortunate enough to receive an offer to try out their Ethiopian Yirgacheffe. Having had good experience with them amidst the purple mountains majesty of Colorado, I accepted, infusing the coffee in my pourover, Espro Press and siphon.

The pourover demonstrated a multifaceted cup of dark cocoa, buttermilk biscuit, raspberry, pear, romaine lettuce and nutmeg amidst a medium body. Sweet and bright with a pinch of wheat.

The Espro Press created a similar cup, brimming with dark cocoa, raspberry, cherry, nutmeg, buttermilk biscuit and slight spiny melon within a medium body.

The last brew of siphon was the smoothest of the three. Full of chocolate milk, buttermilk biscuit, cherry, pear, nutmeg, tarragon and pronounced spiny melon, the brew had a lighter, medium body with a creamier and more distinctly wheaty profile.

Thus, if you seek a smooth Ethiopian with lots of cocoa and fruit, Coda's Ethiopian Yirgacheffe is a fine candidate. Check out their website or stop by one of the many shops around Colorado to give the coffee a go.

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

CC: Overflow Coffee Bar

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


Staring at a map of Chicago, there are very few paths to get from the McCormick Place Convention Center to a decent coffeehouse. The closest I've found to date is a funky place on State St called Overflow Coffee Bar. Set in a very wide store front, the voluminous cafe seems to be home to many students during the course of the year, as there are a few institutions of learning close by and Overflow has a lot of tables, not to mention a slight, unique aura of a school bookstore.

Sauntering up to the centrally placed counter, I ordered an espresso of Ipsento's Wildfire and a drip Coffee Ambassador's Brazil. The espresso, pulled to a medium volume with light brown crema, blasted out notes of cocoa, cherry, oregano, sweet wheat and fig, proving in totality to be a smooth, chocolatey espresso. The Brazil dictated triscuit, apple, prune and a little basil, composing a bright and hearty coffee that made for many a delightful sip.   

Quite thrilled with my experience, I take heart that a mere 20 minute walk stands in the way between decent coffee and the endless halls of McCormick Place. If you're in town for a conference or for different strokes, meander over to Overflow.

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.