Roaster and Shop Blog: Pearland Coffee Roasters and Antigua Coffee House
This is the third installment of our blog series focusing on microroasteries (and shops) around Louisville, the Midwest, and also across the country. Our good friends Pearland Coffee Roasters are a young roasterie based out of the town of the same name, Pearland, Texas. Pearland is a rapidly growing city located just outside of Houston. PCR also owns and operates Antigua Coffee House (and espresso bar) at 8201 Broadway in Pearland. The owners of Pearland/Antigua are the well bearded duo of Jeremy Perrine and Eric Hammond. Matt and I both know Jeremy and Eric from their years living in Louisville. Matt was a barista under Jeremy here in town and I became friends with Eric while frequenting the shop where he was barista for several years (I give him credit for introducing me to The Avett Brothers; I am forever indebted).
A few weeks ago Pearland sent us three of their coffees to try out. One was for espresso, named Espresso Blend #2 "Bodysnatchers". This was a tasty blend, equal parts Burundi, Brazil and Sulawesi roasted individually. The next was an Ethiopian Sidamo, wet processed coffee roasted to full city plus. And the third was the Mexico Cristal, a wet processed coffee roasted also to about a full city plus.
We had a good time with these coffees and really enjoyed trying different things with them. We pulled some very sweet shots with the Bodysnatchers blend. We picked up notes of honey and maple, with fruit notes of grapefruit, orange citrus and lemon; different from your typical espresso blend that is usually nutty with cocoa. I would love to try this as a cappuccino. The Sidamo was taken a bit darker than Ethiopian coffees we normally taste in the office, that brought out flavors of chocolate and cardamom, nutmeg and cinnamon. We had some good cups brewing with a Chemex at just under 200 degrees. This also made a great single origin espresso. The Mexico Cristal was perhaps my favorite of the three. We were lucky enough to try it on the Trifecta, and after getting it dialed in, really enjoyed the cup we had. The Full City + roast gave the coffee a slightly heavy body, with caramel, nutty and salty notes. The dry aroma was sweet cherry, mild tobacco and flowers, while the wet aroma hinted at the sweetness and saltiness to be tasted. I liked this coffee from a V60, using 20g to 300ml and about two and a half minutes. Water temp was probably right at 200 degrees.
Pearland Coffee Roasters is a great addition for the Houston area. I think this is another great testament to the great things happening with coffee in Louisville. If you live in or near Pearland, check out their shop on Broadway. Or, check them out at the Pearland Old Town Site Farmers Market on the 2nd and 4th Saturdays of each month through November. If you are not a local, like us, you can check them out next April if you are making plans to visit the SCAA 2011 in Houston. Keep up the nice work guys, and we hope to visit soon!
Like this post? Then Subscribe to the Prima Coffee blog by email and get slick articles delivered right to your inbox. No web surfing required.
One of the top coffee grinder manufacturers has just released one of the most versatile grinders to date. With the capability of grinding from French press to espresso, the Mahlkonig Pro M provides the grinding range that would normally require two separate grinders. The grinding range combined with features like the "hands free" operation and break functionality help make this grinder ideal for both low-medium volume commercial settings and home use.
$81.98It can be difficult in the world of specialty coffee to find a brewer that not only looks fantastic but also produces a fantastic product. Eva Solo has done an exceptional job of combining both elements into the Cafe Solo. The Solo seems a little strange upon first glance for the very reason that it may be the first coffee brewer of its kind: one that is clothed. The designers at Eva Solo had the ingenious idea of using the same material that keeps divers warm (neoprene) and wrapping it around the glass carafe... thus keeping the coffee hot during the 4 minute brewing period.
Not only are its looks something to take seriously, but the Solo's coffee is not to be underestimated. Because of its use of "total immersion" brewing (similar to that of a french press), the grounds are evenly and completely submersed in water. This provides extraction that is difficult to achieve by other methods of brewing. It is advisable, however, that once the 4 minutes of extraction is complete, the coffee should be immediately served or transferred into a thermal pot (we recommend one of the Zojirushi carafes). This will prevent over-extraction from taking place which results in a bitter tasting coffee.
The Cafe Solo is unquestionably a unique and exceptional specialty coffee manual brewer. Because of its simple usability and superior design, the Cafe Solo is a force to be reckoned with in the specialty coffee world.
As the interest in specialty coffee continues to increase, so does the interest in brewing methods that best compliment the quality and ideals of specialty coffee. Up until this point there have been limited options when it comes to pour over brewing devices that offer both a small learning curve as well as excellent results. Garnering praise for both their calculated design and ease of use, the Kalita line of pour over brewers are helping that small list of brewers grow. The Kalita Wave Dripper is being offered in both small (1-2 people) and large (1-4 people). The small size is offered in both glass and stainless steel while the large size is offered in glass, stainless steel, and ceramic. For an overview of the unique style the Kalita Wave Dripper brings to the pour over method, a feature chart that overviews the design, technique, and advantage can be found below.