We receive a fair amount of calls from customers asking for our recommendations on coffee. The problem for us is that we have customers from all over the country and don't always know of a good coffee roaster in their area. That being the case, listed below are some pointers on what to look for when trying to find a good bag of coffee.
Making an appearance at the SCAA's National Event in Houston in a couple of weeks will be Compak's new line of Fresh Grinders. This line, and specifically the K-10 Fresh, has piqued a lot of interest in the coffee world over the past few months. We've gathered as much information as we can about this grinder and wanted to update everyone as to what we've found out.
So, it has been an embarrassingly long time since we have blogged. Perhaps one could blame it on the holidays, or the New Year, or all the time spent trying to stick to those resolutions that we are about to break soon anyway, but in the end there is really no excuse. I'm not even sure what to write about, to tell the truth. We have some ideas for educational and helpful blogs in the future, but alas this is not one of those. So I will just take the time to speak of the good things in coffee that I have experienced over the last several hours.
As you may have heard, Intelligentsia recently released an iPhone app. The app is free and provides the user with tips and a built in timer for various brewing methods, as well as access to a catalog of all their current coffee offerings. Check out a more full review of it here.
Several days have passed, yet the satisfaction of such a great bash still lingers! I believe it was a great event for the Louisville coffee community. Friday evening felt more like we were hanging and geeking out in someone's home than in a shop setting. We want to give big thanks to Anchorage Cafe for being such accommodating hosts. You guys were awesome and were so open to our requests and crazy ideas!
This will be the fourth Prima Coffee Barista Bash and we are especially excited about the event for several different reasons. Don't get me wrong - free coffee, free espresso, free advice from local coffee enthusiasts, free demonstrations by a coffee expert, and a free date night all combined with the enjoyment of observing the different brew methods (and talking your significant other into buying new coffee equipment) will be at this Bash just as they were at the other three. However, this Bash will be unique for these three reasons:
It was a dark and misty morning. The sun lay slumbering behind the horizon. All normal people remained in bed. I stumbled over to Nord's Bakery, bleary-eyed and half dead. I needed a hard-hitting shot of donut, and I needed it fast. The tinny clang of the bell announced my arrival. I was greeted by the always cheery staff. "Mhpshdlhuyh," I replied. I held up four fingers and pointed to the donuts I wanted.
Over the past couple of years I've experimented with many different brewing methods. The one brewing method that captivated me when introduced to it and the one which I keep running back to when I want to be able to count on a good cup of coffee is the Siphon. The Siphon is a somewhat rare and slightly intimidating brewing device. As for rare, we've put together a review on the siphon which should help you become more familiar with this brewing device.
Barbara, our Prima accountant, just invested in a Hottop roaster and we are enjoying the fruit (pun somewhat intended) of her labor. Monday, she brought in a bag of her new Costa Rica San Marcos Tarrazu from Sweet Maria's. We have been salivating as we waited for the three day roasting mark to pass. Today, we broke open the bag and plundered the treasure.
So satisfying. That is all that can be said about the "Costa Rica Naranjo San Juanillo" roasted by Kane at Sunergos Coffee that we just Chemexed in the office. The dry aroma is peanut butter, while the wet aroma is toffee and molasses. It has a nicely bright acidity. A very sweet cup. Toffee and graham cracker. We are getting some cherries, apples and cane sugar comments in the office. It leaves an aftertaste on the tongue of sweet dark chocolate. Wow. Much goodness on a Monday morning.
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.
Enjoying a V60 of some Kenya Nyeri Gathaithi Peaberry in the office. Roasted a bit darker, around a full city to full city + to tone down the brightness and acidity and bring out more winey sweetness. This cup has a buttery mouthfeel that sits on the back of the tongue, with lemon sweetness. Very nice.
A few months back we came up with the idea to start writing regular blogs that would feature different roasters from around Louisville, the Midwest, and even nationally that we felt were doing great things in coffee. Like we stated in the first blog, we hope that we are able to bring exposure to these roasters, and we love tasting new coffees!
The Bunn Trifecta is way more impressive in person than what I’ve read about or seen in pictures. The fact that this machine is hand-made and is primarily composed of metal attests to the craft and durability. This thing looks and feels sturdy. Many have said that the Trifecta is not a very attractive looking unit and I would have to disagree. The simple, gray, industrial look of this machine matches much of the aesthetics I’m seeing in more and more specialty coffee shops.
In addition to our coffee review blog series, we have decided to add another. When we have a pleasant experience at a coffee shop, we want to share it with you all in hopes that it will encourage people to check out the good things that are happening in the Louisville coffee community. We hope to write a post about as many local shops as we can and possibly some in neighboring cities. Hope you enjoy!
Pioneering a new front for specialty coffee, pour over brewing represents the intersection of artistry and excellence. In this guide, we set out to examine the available options and scrutinize them side by side.
This is the first of our two part guest barista review on the
pour over brewing method. For these reviews, we bring you Collin Moody (
) reviewing the 155 Series, and John Letoto (
) reviewing the 185 Series.
Collin Moody's review of the 155 Series Kalita Wave Dripper
Collin is from Houston, Texas but currently lives in Chicago and serves as the lead barista at
in the Wicker Park neighborhood of West Town, Chicago. He's an avid home brewer and has contributed some great posts to the coffee community. Check out his blog,
. But for now, check out his review below:
The siphon is the most complex of all manual brewers and the cup it produces might be the most unique. For a clean, full, and flavorful coffee, hit play and let Chris walk you through the whole process.
The Clever is one of our favorite coffee makers for no-fuss, no-matter-where, single-cup brewing. Gather a few familiar tools, quality ingredients, and your new Clever and you'll have a delicious cup in front of you in just minutes, sans hassle.
The end of the Big Eastern Brewers Cup is just about here! We've seen dozens of top notch services this weekend — and tasted most of their fabulous coffees — but now it's time to watch the last of them and learn which of the final 12 competitors our judges scored highest.
Welcome, watchers near and far, to the 2nd installment of our LIVE Big Eastern Brewers Cup coverage! You're looking at the internet's only on-the-fly, off-the-cuff, all-inclusive report of everyone's favorite filter coffee comp. Come see what happens on day 2!
The next phase of the United States competition season is upon us! This weekend, the SCAA, the BGA, and sponsors like Prima present the Big Eastern Event. Watch with us – on the web or in the flesh – as Brewers Cup competitors bring their best, hoping for a spot on that national stage.