Before the holidays we received a comment on the "Our Machine" post and felt it was worthy of giving it its own entry. The question was:
"Still like your S1? I've been trying to figure out my next machine (upgrade from Rancilio Silvia/Rocky duo). Been looking at everything such as Andreja, Domobar, Brewtus II, and of course La Spaz Vivaldi II. Such a hard decision...don't want to have any buyer's remorse when forking over that much money! I am bummed that Chris Coffee screwed up my last order and instead of getting my order in a couple of days it took over a week...they said they would reimburse me for the slower shipping, but that's not at all the point. Obviously when someone pays almost as much for expedited shipping as the item they purchased, they want it fast."
To answer the first question..."YES!" A big fat resounding YES! When we first started looking we decided we wanted a machine that had a double boiler, a rotary pump, and could be directly plumbed. The two main ones we (read "he" as he's the researcher) looked at were the Brewtus II and the S1. While the Brewtus II is a more aesthetically pleasing model, we think the S1 is slightly more capable. We would highly recommend getting a machine that has a double boiler as the temperature is much more stable for brewing and you get more steam for frothing. Both of us agree that buying the S1 has been one of the best purchases, albeit most expensive purchases, we have ever made. We use it everyday and thus far have had no complaints. It's always nice knowing that if you have a crappy cup of cappuccino while you're out, you can come home and have a good one.
We didn't have any issues with Chris' Coffee so hopefully, and unfortunately, you just had a one-time bad delivery. In fact, Chris' threw in a free naked portafilter which we still use with every pull. I would give them another shot although we totally understand your disappointment. When we ordered our S1 we had been having issues with UPS for other deliveries and had pretty much resigned ourselves to thinking that our beloved espresso machine would not arrive when it was scheduled to. The hours ticked by, the sun started to set, and even "he" started to get pissy. Amazingly enough the UPS driver pulled through and arrived fairly late in the evening to deliver the big brown box. We would've been highly annoyed if it had not come as we too were very excited to hook it up and start brewing. But, as I said I would still order from Chris'. We've read a lot of good reviews and he truly does seem to want to please his customers. And please do check back in and let us know which machine you got and how it works for you!
Sunday, December 30, 2007
Sunday, December 16, 2007
All The Perks
On the hunt for more cafe's serving different brands of beans, we came across a small shop in a strip mall near Albertsons in Happy Valley that serves Longbottom Coffee and Tea. We have passed by this place several times going back and forth between home and New Seasons, yet wasn't sure if it was indeed All The Perks or another cafe given there are two signs on the front of the facade. One is quite large and says, "Coffee House," or something to that effect, while the other reads, "All The Perks" yet it is very small and impossible to read from the road. Given there aren't many coffee places in Happy Valley we figured it was a safe assumption that we had found the place we were looking for and finally stopped in yesterday to check it out.
The inside was quite surprising and impressive. The coffee bar is gorgeous and we really liked the booths they have. Pastries appeared fresh and tasty, although we behaved ourselves and didn't order any. The barista was very nice yet asked the dreaded question..."Would you like that more 'wet' or 'dry'?" This came after the fact that I had to order a 12 ozs. cappuccino as it was the smallest size they offered...and it was put into a paper cup. 3 strikes and you're out, baby. We were a tad crushed. Neither of us has ever had Longbottom Coffee but in reading about their espresso beans on their website, they seemed like a good one to try. Plus, we were hoping to find a cafe closer to home that we could hang out in from time to time and enjoy a cappuccino made by someone other than me. Okay, maybe I wish for that more than "he" does given I'm the one that always makes the cappuccinos in this house. Unfortunately, my cappuccino was obviously a latte and there was no way to even get a sense of how the beans tasted. We didn't think to ask if All The Perks sells the Longbottom espresso beans so I may swing back by there and find out. I also forgot that Longbottom offers several blends of espresso and am unsure as to which one was served in our drinks.
Sadly, when we arrived home I dumped mine out and had to make our own.
The inside was quite surprising and impressive. The coffee bar is gorgeous and we really liked the booths they have. Pastries appeared fresh and tasty, although we behaved ourselves and didn't order any. The barista was very nice yet asked the dreaded question..."Would you like that more 'wet' or 'dry'?" This came after the fact that I had to order a 12 ozs. cappuccino as it was the smallest size they offered...and it was put into a paper cup. 3 strikes and you're out, baby. We were a tad crushed. Neither of us has ever had Longbottom Coffee but in reading about their espresso beans on their website, they seemed like a good one to try. Plus, we were hoping to find a cafe closer to home that we could hang out in from time to time and enjoy a cappuccino made by someone other than me. Okay, maybe I wish for that more than "he" does given I'm the one that always makes the cappuccinos in this house. Unfortunately, my cappuccino was obviously a latte and there was no way to even get a sense of how the beans tasted. We didn't think to ask if All The Perks sells the Longbottom espresso beans so I may swing back by there and find out. I also forgot that Longbottom offers several blends of espresso and am unsure as to which one was served in our drinks.
Sadly, when we arrived home I dumped mine out and had to make our own.
Saturday, December 1, 2007
Ristretto Roasters
Ristretto Roasters is one of the few coffee shops in Portland that does not serve Stumptown beans. And while we love Stumptown, we also love variety. In trying to find a cafe that served a different brand of espresso, we came across Ristretto's. They roast their own beans right in the cafe. Thus this was next on our list of places to try. We stopped in at the cozy shop, situated right across the street from a really old schoolhouse, on a Saturday afternoon. Like many coffee houses this one bears the typical decor of eclectic furniture and art, however behind a wall in the back lies the roasting room. This is where the magic happens. Albeit stinky magic...or so I'm told.
We placed our order, two cappuccinos and a muffin for me. The girl working the register asked me what size I wanted. That definitely caught me off guard as I'm not used to being asked this question in the more "serious" coffee houses. I had to think for a moment and answered, "The smallest size you have." Then we specified that it was "for here," paid, and grabbed a table. It seemed to take awhile for our cappuccinos to be made, especially given there was no one else in there. Finally one of the gals told us our coffees were up so "he" headed to the counter to get them. Unfortunately they were in paper cups. Nooooooooooooooo. Que disappointing. I think we all know how I feel about paper cups both for taste reasons and size reasons. That big 'ole cup meant there was no way to truly sample the taste of their espresso. Sigh. What we could taste was nice. Sadly it wasn't enough to get all the complexities and flavors like we should have.
So once again we'll have to put off a real review until we can try a proper cappuccino from Ristretto's. I guess it gives us a good excuse to make the trek back up there, yet we'd prefer to make it again because we loved what we were served...not because we didn't get to sample it the way we should have.
Wednesday, November 28, 2007
Stumptown - Belmont
Sticking with trying all of the closest Stumptown's, our next stop was at the cafe on Belmont St. Just a quick jaunt up from the one on Division, this one was a tad smaller than the other. The building is, as you would guess, typical Stumptown. Exposed brick, a mix of different chairs and tables, original artwork gracing the walls, and killer light fixtures. When we came in it was fairly quiet. As per our usual we ordered two cappuccinos and grabbed a table. Sadly, mine ended up being a tad bitter on the first sip or two. Again, this doesn't seem like the norm at the shops downtown, and I really hope I just hit a couple of off days in the two cafes. "He" said his was good which I never know if that is code word for "passable" or if he truly likes it. I wouldn't have been surprised if his was better than mine, however. The man is full of dumb luck and if ever there is a chance for him to get something better, well then he's the one who is going to get it. That's just how it is. I'm still waiting for that to wear off onto me. A girl has to dream!
We'll visit this one again and possibly do another review. In the meantime we'll just keep picking up Stumptown beans and brewing our own at home.
We'll visit this one again and possibly do another review. In the meantime we'll just keep picking up Stumptown beans and brewing our own at home.
Thursday, November 8, 2007
Tag...I'm it!
Jen tagged me. And because I totally dig her, despite never having met her, I will do this for her. Really you guys all want to know more info about us (me), right? RIGHT??
So the guidelines are that I am to tell you seven things about myself that are true. Do I add "him" in too? Nah, he's not as interesting as me anyways. ;)
1.) I wanted to be a veterinarian from the time I was 8 until I was in high school and found out how long I'd be in school for. Oh, that and I suck at math and science. Bummer.
2.) I cannot stand to have my wet hair get under my shirt when I'm getting dressed after a shower. It freaks me out. Ick.
3.) My favorite color is yellow, however there isn't much of it in my house.
4.) If I had the option I would have at least two more dogs. Total animal lover!
5.) I used to hate beer, especially dark beers, until I met DH and he taught me how good beer can be. Now I actually like trying all the new beers we come across and looking for certain ones to try.
6.) When I was in labor with our son, I watched Jaws. I love that movie.
7.) I have no fashion sense. My typical outfit consists of jeans with a comfy top and shoes that I like. Or pajamas. I love me some pajamas.
That was so riveting. I had you on the edge of your seat, didn't I?! I.am.so.fascinating. Look for me to be named one of People's Most Fascinating People soon. It's coming...I can feel it!
I'm supposed to tag people, yet I don't know who to tag. So I'll leave that part off. I'm such a slacker!
So the guidelines are that I am to tell you seven things about myself that are true. Do I add "him" in too? Nah, he's not as interesting as me anyways. ;)
1.) I wanted to be a veterinarian from the time I was 8 until I was in high school and found out how long I'd be in school for. Oh, that and I suck at math and science. Bummer.
2.) I cannot stand to have my wet hair get under my shirt when I'm getting dressed after a shower. It freaks me out. Ick.
3.) My favorite color is yellow, however there isn't much of it in my house.
4.) If I had the option I would have at least two more dogs. Total animal lover!
5.) I used to hate beer, especially dark beers, until I met DH and he taught me how good beer can be. Now I actually like trying all the new beers we come across and looking for certain ones to try.
6.) When I was in labor with our son, I watched Jaws. I love that movie.
7.) I have no fashion sense. My typical outfit consists of jeans with a comfy top and shoes that I like. Or pajamas. I love me some pajamas.
That was so riveting. I had you on the edge of your seat, didn't I?! I.am.so.fascinating. Look for me to be named one of People's Most Fascinating People soon. It's coming...I can feel it!
I'm supposed to tag people, yet I don't know who to tag. So I'll leave that part off. I'm such a slacker!
Stumptown - Division Street.
Now you all know how much we adore Stumptown Coffee Roasters. We would do just about anything to have a creamy cup of cappuccino from them. Almost anything. Driving downtown, finding a parking space, and then walking forever to one of their locations isn't nearly as romantic as it is when we stay overnight "in the city." Before we moved here, everytime we stayed in Portland we were always downtown and made a point to hit at least one Stumptown once a day. Things have changed now. One of the very first things we did even before we made the big move north was to find the closest Stumptown to our new home. While it isn't super far away (in the grand scheme of things) it's not close enough to make the trek daily. That's probably a good thing for us! All that matters is that we can buy their beans, freshly roasted, at our new favorite supermarket - New Seasons. Still, being who we are we simply HAVE to check out all their locations, right? So first up we stopped in at the cafe on Division Street.
Here is where I should back up a bit. "He" and I came up to look at houses about 2-3 weeks before we were set to move. The trip was a quick one and only afforded us one opportunity to grab some coffee. On our second night in town we figured we'd grab an early dinner and then head over to the Division Street Stumptown for some after dinner joe. Plus, this gave us a chance to time how long it would take to get from Stumptown to the new place. We pulled out of Olive Garden's parking lot around 6:30 p.m. Using the handy dandy GPS we arrived to a lit up, hip looking building around 6:50'ish. On the way in we noticed several people making an exit and before we crossed the threshold I took a quick glance at the hours of operation and saw they closed at 7 p.m. I stopped. He stopped. We left. Neither of us wanted to torture the baristas who were dutifully cleaning up by ordering two cappuccinos a scant 5 minutes before the doors were to be locked up. It was tough...believe me it was tough. Both of us had been craving a good Stumptown cuppa for a long time and you know once you get your heart set on something it can be difficult to let it go. Alas we did. This is partly why the Division Street Stumptown was the first one we checked out.
The place itself is very cool. Old, authentic, Stumptown'ish building with people coming and going, or settling in to read, write, talk, laugh. The line to the counter was LONG. And slow. Three baristas were working that day, yet it took over 10-15 mins. before "he" was able to place the order. I noticed that our cappuccinos looked very different from each other. His looked as if the foam had properly mixed with the espresso, whereas mine appeared to have separated somewhere along the way. Mine was a tad bitter for the first few sips which is not something I've ever come across at a Stumptown before. He was quite happy with his. Overall mine was good, way better than some places we've tried for sure, but for me it wasn't nearly as wonderful as the Stumptown's downtown. We'll be back to the Division cafe for sure and maybe I'll be able to change my thoughts.
Here is where I should back up a bit. "He" and I came up to look at houses about 2-3 weeks before we were set to move. The trip was a quick one and only afforded us one opportunity to grab some coffee. On our second night in town we figured we'd grab an early dinner and then head over to the Division Street Stumptown for some after dinner joe. Plus, this gave us a chance to time how long it would take to get from Stumptown to the new place. We pulled out of Olive Garden's parking lot around 6:30 p.m. Using the handy dandy GPS we arrived to a lit up, hip looking building around 6:50'ish. On the way in we noticed several people making an exit and before we crossed the threshold I took a quick glance at the hours of operation and saw they closed at 7 p.m. I stopped. He stopped. We left. Neither of us wanted to torture the baristas who were dutifully cleaning up by ordering two cappuccinos a scant 5 minutes before the doors were to be locked up. It was tough...believe me it was tough. Both of us had been craving a good Stumptown cuppa for a long time and you know once you get your heart set on something it can be difficult to let it go. Alas we did. This is partly why the Division Street Stumptown was the first one we checked out.
The place itself is very cool. Old, authentic, Stumptown'ish building with people coming and going, or settling in to read, write, talk, laugh. The line to the counter was LONG. And slow. Three baristas were working that day, yet it took over 10-15 mins. before "he" was able to place the order. I noticed that our cappuccinos looked very different from each other. His looked as if the foam had properly mixed with the espresso, whereas mine appeared to have separated somewhere along the way. Mine was a tad bitter for the first few sips which is not something I've ever come across at a Stumptown before. He was quite happy with his. Overall mine was good, way better than some places we've tried for sure, but for me it wasn't nearly as wonderful as the Stumptown's downtown. We'll be back to the Division cafe for sure and maybe I'll be able to change my thoughts.
Sunday, November 4, 2007
Ch...ch...ch...changes
Okay Cuppa fans, we have big news! After much consideration and life changes, we decided to make the move to Portland (still Oregon, not Maine). It was a tough decision as we have many friends in Bend and have called it home for over seven years, but in the end we think it was the right choice for us.
Now what does this mean for the website? Nothing except that any "local" reviews we do will obviously be based in the Portland-Metro area. We will continue to buy coffee from other places around the US and write about them as well. I am hoping to keep the site updated more often given we will have more places to try out and I will be working less these days (woohoo!!). So keep checking back for new blogs to come and maybe even one or two when I make trips back to Bend.
Now what does this mean for the website? Nothing except that any "local" reviews we do will obviously be based in the Portland-Metro area. We will continue to buy coffee from other places around the US and write about them as well. I am hoping to keep the site updated more often given we will have more places to try out and I will be working less these days (woohoo!!). So keep checking back for new blogs to come and maybe even one or two when I make trips back to Bend.
Tuesday, October 16, 2007
Some like it hot
Some not so much. Nothing burns me (pun intended) more than being served any hot beverage that removes the taste buds from my tongue upon first sip. You would think that after the lawsuit McDonald's suffered that companies/baristas would learn to keep the temp at a reasonable level. Unfortunately that's not always the case, especially when it comes to coffee drinks. Aside from the obvious problem most folks have with their tongues being scalded, you run into taste issues. At around 160 degrees the protein in milk starts to break down and it looses its sweetness. You can actually smell the difference once you've hit that 160 degree mark. It smells...well...scalded. I won't get into the whole chemical component of frothing milk, but suffice it to say that over-heated milk is not only bad for your tongue, it's bad for your espresso or coffee. The two won't compliment each other and that's just sad. Harmony is what we're going for here. Harmony that doesn't make you run screaming for a faucet so you can dowse your mouth with cold water.
Personally, when I'm making cappuccinos I like to keep the temp of the frothed milk to around 140 degrees. I can drink it straight away with no taste bud removal and hand-holding the cup is not a problem. Anytime I order coffee and have to get an extra cup plus a coffee sleeve, I know I'm in for huge disappointment. The same can be said about tea. A few weeks ago "he" and I went up to Portland and stopped in at a kickass tea place called Teavana. After sampling a few of the already brewed teas they had as tasters, we decided to each order a cup to go. Now you would think that "he," being an educated and smart man, would have known that since the cup he was holding was incredibly hot that the contents inside said cup would be incredibly hot as well. Course being a man he probably thought his tongue was immune to temperatures that matched the sun. One sip was all it took. Later that night he was lamenting about how he couldn't taste his food very well due to half the skin on his tongue being removed. I, being of the female and logical persuasion (stop laughing), waited before even attempting to taste mine. It took much restraint as the tea smelled oh so good, yet I had no desire to deal with the aftermath of indulging too soon. I had to wait a long time. A very long time...about 30 minutes, which is a long time when you are talking about enjoying a drink that smells like heaven. But I was rewarded later at dinner when "he" was complaining and I was happily enjoying my Steak Gorgonzola Alfredo from Olive Garden. Of course even with all that patience it sucked. No one wants to wait 30 minutes to take their first sip of anything. Plus, my hands seriously hated me despite constantly switching the cup back and forth between the two of them. While I don't know a ton about tea I do know that it too has temperature sensitivities. Black teas can tolerate higher temps than green, and green more than white, yet all of them have a brew no higher than "x" temp recommendations. I can only imagine that the taste of the tea was altered because of the high temp it was brewed at.
So if you're ever handed a cup of coffee, or cappuccino, or latte, or what have you, and it's horribly hot then realize that the taste will definitely not be nearly as good as one prepared at the proper temp. The point of having a cappuccino (or any coffee drink) is to be able to consume it right away and to enjoy it. I like certain things hot, some hotter than others, but not my cappuccinos. Neither should you.
Personally, when I'm making cappuccinos I like to keep the temp of the frothed milk to around 140 degrees. I can drink it straight away with no taste bud removal and hand-holding the cup is not a problem. Anytime I order coffee and have to get an extra cup plus a coffee sleeve, I know I'm in for huge disappointment. The same can be said about tea. A few weeks ago "he" and I went up to Portland and stopped in at a kickass tea place called Teavana. After sampling a few of the already brewed teas they had as tasters, we decided to each order a cup to go. Now you would think that "he," being an educated and smart man, would have known that since the cup he was holding was incredibly hot that the contents inside said cup would be incredibly hot as well. Course being a man he probably thought his tongue was immune to temperatures that matched the sun. One sip was all it took. Later that night he was lamenting about how he couldn't taste his food very well due to half the skin on his tongue being removed. I, being of the female and logical persuasion (stop laughing), waited before even attempting to taste mine. It took much restraint as the tea smelled oh so good, yet I had no desire to deal with the aftermath of indulging too soon. I had to wait a long time. A very long time...about 30 minutes, which is a long time when you are talking about enjoying a drink that smells like heaven. But I was rewarded later at dinner when "he" was complaining and I was happily enjoying my Steak Gorgonzola Alfredo from Olive Garden. Of course even with all that patience it sucked. No one wants to wait 30 minutes to take their first sip of anything. Plus, my hands seriously hated me despite constantly switching the cup back and forth between the two of them. While I don't know a ton about tea I do know that it too has temperature sensitivities. Black teas can tolerate higher temps than green, and green more than white, yet all of them have a brew no higher than "x" temp recommendations. I can only imagine that the taste of the tea was altered because of the high temp it was brewed at.
So if you're ever handed a cup of coffee, or cappuccino, or latte, or what have you, and it's horribly hot then realize that the taste will definitely not be nearly as good as one prepared at the proper temp. The point of having a cappuccino (or any coffee drink) is to be able to consume it right away and to enjoy it. I like certain things hot, some hotter than others, but not my cappuccinos. Neither should you.
Friday, September 14, 2007
49th Parallel Coffee Roasters
Hello neighbors to the north ( a.k.a. Canada)! Your motto kicks ass - "Black as the devil, hot as hell, pure as an angel, sweet as love." How can you have bad coffee with a saying so awesome? Answer--You can't! "He" heard about 49th Parallel Roasters from one of his coffee podcasts and ordered up a pound of the Epic Espresso and a pound of the India Elkhill Estate Peaberry. Although UPS screwed up the delivery of it...AGAIN...our wait was worth it. I pulled a test shot and took a sip...tasty. Not bitter, not acidic, very smooth. 49th Parallel describes their Epic Espresso as a "well crafted espresso displaying a wonderful balance and acidity. Incredibly creamy and very sweet with a lingering syrupy finish." It was very creamy with a big fat "head" on it at the test pull. When mixed with milk it brought forth even more sweetness.
Our Thoughts
HIS SIDE: This one is very mild and sweet with a hint of chocolate. I prefer mine to taste more "coffee-like." Wasn't as complex as some of the ones we've tried in the past. Not sure I'd buy this one again for the price.
HER SIDE: I tasted caramel notes on the finish of this one and that surprised me. Not that it tasted like caramel but that I actually tasted it. Personally I really enjoyed this blend. I liked the mildness, the creaminess, and the sweetness. I didn't taste as much chocolate as "he" did, however. Guess I'll have to treat myself to this one on special occasions...like Tuesdays...or when the sun is shining.
Tuesday, September 11, 2007
Yet another reason to buy a Volvo
What better excuse for drinking more coffee than to have your car tell you you NEED more?! If I had this car I would never leave it. Except to get more coffee. "What's that, car? I need another shot of caffeine? Well let's go!!"
Link to article HERE. If anyone would like to purchase one for me I will happily test drive it and let you know what I think. ;)
Friday, September 7, 2007
How it really works
As I'm sure I've mentioned before I am not a techy kinda girl. When it comes to gadgets, whatchamacallits, and humdingers I get lost very easily. My brain is of the creative type so that is why I rely on "him" to help me out with anything mechanically related. Even though he has never blogged on here, and I doubt he ever will, he is there behind the scenes translating for me and telling me his opinion on everything I write about (such as espresso beans and mugs). Of course there are times when I have to ask him to explain things that I know how they work, I just don't know the why or the names. This is never pleasant because he delights in taunting me with my confusion and his knowledge of EVERYTHING IN THE ENTIRE WORLD. For instance, when I wrote about the cleaning of our machine recently, this is kind of how the conversation went...
She: "What's that thing where the coffee goes through first?"
He: "Are you blogging again?"
She: "Yes. What's it called?"
He: "What's 'what' called?"
She: "That THING. You know, the THING! The screen thingies. Are there two of them or is it just one and what do they sit in? Anything?" (as I physically touch and look at the machine itself)
He: "You mean the screens?"
She: "That's what they're called? Just screens? Nothing else?"
He: "Don't you know this? You should know this. You're blogging about it and it's your machine."
(silence. evil look.)
He: "No, they're just screens. There are two of them that fit together and are surrounded by the gasket. The gasket is the seal."
She: "I know that part. "
He: "Which part?"
She: "The gasket part and how it's a seal."
He: "Well at least you know something!"
She: "You know, no one will miss you if I bury you in the backyard. And the dogs would like it because it would give them something to roll around in other then their own poop."
He: "Didn't you used to be a drafter and work for both an electrical engineering company AND a residential home builder?"
(more silence. death rays beaming from eyes.)
He: "One would presume that you would be more technically inclined."
She: "Backyard, buddy. Backyard."
She: "What's that thing where the coffee goes through first?"
He: "Are you blogging again?"
She: "Yes. What's it called?"
He: "What's 'what' called?"
She: "That THING. You know, the THING! The screen thingies. Are there two of them or is it just one and what do they sit in? Anything?" (as I physically touch and look at the machine itself)
He: "You mean the screens?"
She: "That's what they're called? Just screens? Nothing else?"
He: "Don't you know this? You should know this. You're blogging about it and it's your machine."
(silence. evil look.)
He: "No, they're just screens. There are two of them that fit together and are surrounded by the gasket. The gasket is the seal."
She: "I know that part. "
He: "Which part?"
She: "The gasket part and how it's a seal."
He: "Well at least you know something!"
She: "You know, no one will miss you if I bury you in the backyard. And the dogs would like it because it would give them something to roll around in other then their own poop."
He: "Didn't you used to be a drafter and work for both an electrical engineering company AND a residential home builder?"
(more silence. death rays beaming from eyes.)
He: "One would presume that you would be more technically inclined."
She: "Backyard, buddy. Backyard."
Thursday, September 6, 2007
Turkish coffee at Kebaba
Although BOR didn't have a great experience at Kebaba, "he" and I decided to try it out for something different one night. I will admit that the fact they had Turkish coffee on the menu helped sway the decision. This was one form of coffee that we hadn't come across in our searches for "new" and "different" coffee preparations yet, so we were really looking forward to tasting it. Turkish coffee is made from extremely fine ground coffee beans mixed with sugar (if desired), cold water, cardamom (again, if desired), and placed into a special pot called an ibrik, then brought to a boil over low heat and served in small espresso-sized cups. If done correctly there shouldn't be many grinds in your cup as they settle during the brewing process. There should also be a nice thick foam at the top with no grinds in it. Unfortunately we didn't get that part of the experience. Alternatively you can start with hot water, mix in the sugar (if desired), then add the coffee and cardamom, stir, bring it to a boil, remove from heat, then boil it a bit again.
I have no idea how they prepared the Turkish coffee at Kebaba but we were told to wait a bit to let the grinds settle. The waiter didn't tell us how long to wait, so after a few minutes "he" did the first pour. Both of our cups ended up having quite a bit of grinds in them at the bottom of the cup, however the coffee was delicious! I have to say that after drinking espresso based drinks for as long as I have I find that regular coffee isn't strong enough flavor-wise for me anymore. Like today for instance...we're out of espresso beans so I decided to make a hot toddy coffee (in my Mug Revolution mug). Even though I did the typical 1 part toddy to 3 parts water (I used 2 ozs. of toddy syrup and 6 ozs. of water) it was nowhere near strong enough to quench my coffee craving. But this Turkish coffee...this was some good stuff! At the time I didn't know they put cardamom in it and I kept telling "him" that there was some sort of spice flavor that I couldn't place. It was almost like cinnamon without the "bite." He tasted it too and couldn't figure it out either. Now we know what it was as I assume they put cardamom in it. We easily could've drank the entire pot (which isn't very big), yet we didn't want to make them stay later than we already had.
While the food was decent, the prices were awesome, and the beer selection was fabulous, I would say that even if you skipped the dinner portion of the meal, going there for some baklava (something we forgot to try) and Turkish coffee would be an awesome end cap to a hard, or not so hard.
I have no idea how they prepared the Turkish coffee at Kebaba but we were told to wait a bit to let the grinds settle. The waiter didn't tell us how long to wait, so after a few minutes "he" did the first pour. Both of our cups ended up having quite a bit of grinds in them at the bottom of the cup, however the coffee was delicious! I have to say that after drinking espresso based drinks for as long as I have I find that regular coffee isn't strong enough flavor-wise for me anymore. Like today for instance...we're out of espresso beans so I decided to make a hot toddy coffee (in my Mug Revolution mug). Even though I did the typical 1 part toddy to 3 parts water (I used 2 ozs. of toddy syrup and 6 ozs. of water) it was nowhere near strong enough to quench my coffee craving. But this Turkish coffee...this was some good stuff! At the time I didn't know they put cardamom in it and I kept telling "him" that there was some sort of spice flavor that I couldn't place. It was almost like cinnamon without the "bite." He tasted it too and couldn't figure it out either. Now we know what it was as I assume they put cardamom in it. We easily could've drank the entire pot (which isn't very big), yet we didn't want to make them stay later than we already had.
While the food was decent, the prices were awesome, and the beer selection was fabulous, I would say that even if you skipped the dinner portion of the meal, going there for some baklava (something we forgot to try) and Turkish coffee would be an awesome end cap to a hard, or not so hard.
Wednesday, August 29, 2007
Size matters
It's an old saying, but when it comes to cappuccinos it's true. Size really does matter. I posted a bit about this earlier yet I didn't want to detract too much from the review. A single shot of espresso is typically 1.5 - 2 ozs. in size and is brewed in 20-30 secs. depending upon the espresso bean or if you cut it early (ristretto). 25 secs. seems to be a good estimate for most beans. Granted, you should always calibrate your grinder and machine to the bean to ensure the proper pull. With each new type of espresso we always run at least two shots through to get it "just right." Sometimes it takes more than that, sometimes we can get it in one shot.
For a cappuccino you have to think in thirds. One third is the espresso. Another third is the steamed milk. The last third is the foam (microfoam, that is). They should be as equal as possible. When you add it up you should come to about 5-6 ozs. Now, I'm not saying you should bust out a scale and weigh it all. That's a little too crazy. But the idea is that if you go into a cafe and they only have a 12 ozs. cappuccino, you are not really getting a cappuccino. Instead you're being served something closer to a latte. 8 ozs. is obviously still considered "too much" yet much better than 12 ozs. Once you start hitting the higher ounce drinks it becomes nearly impossible to have the right proportion of milk, foam, and espresso blended together in the correct way. Again, this is all fine and dandy if you want a latte...or a cafe mocha...or some other higher milk-to-espresso ratio drink. Yet if you're going for a cappuccino then go as small as you can. There are some places in Bend (I know Thump is one, I think Backporch and Bellatazza do too, have to check) that will serve a 6-8 ozs. cappuccino. Keep in mind that I haven't seen a 6 ozs. to-go-cup for coffee drinks other than the ones at Starbucks for that chocolate drink they serve(d). If you order in, which I highly recommend anyways as the paper cup taste ruins a good cuppa, then you can get the small cups that hold the proper amount. I have seen the 8 ozs. sized paper cups, yet again...paper makes it taste like crap.
So size does matter. There are no "venti's," or "grande's" in Italy and while this isn't Italy, we should remember that they know how to "do" espresso right. And honestly, if you want good coffee and to truly experience it, then get it made properly. A good espresso doesn't have to be covered up by a ton of milk, or caramel sauce, or mocha powder. I think we're so used to espresso tasting like acid because up until recently there hasn't been a whole lot of good places pulling perfect shots. That is, thankfully, changing. So get out there--ask for the right size if your favorite cafe doesn't already serve it--and if they don't serve it, ask them to change that. Or go somewhere else.
For a cappuccino you have to think in thirds. One third is the espresso. Another third is the steamed milk. The last third is the foam (microfoam, that is). They should be as equal as possible. When you add it up you should come to about 5-6 ozs. Now, I'm not saying you should bust out a scale and weigh it all. That's a little too crazy. But the idea is that if you go into a cafe and they only have a 12 ozs. cappuccino, you are not really getting a cappuccino. Instead you're being served something closer to a latte. 8 ozs. is obviously still considered "too much" yet much better than 12 ozs. Once you start hitting the higher ounce drinks it becomes nearly impossible to have the right proportion of milk, foam, and espresso blended together in the correct way. Again, this is all fine and dandy if you want a latte...or a cafe mocha...or some other higher milk-to-espresso ratio drink. Yet if you're going for a cappuccino then go as small as you can. There are some places in Bend (I know Thump is one, I think Backporch and Bellatazza do too, have to check) that will serve a 6-8 ozs. cappuccino. Keep in mind that I haven't seen a 6 ozs. to-go-cup for coffee drinks other than the ones at Starbucks for that chocolate drink they serve(d). If you order in, which I highly recommend anyways as the paper cup taste ruins a good cuppa, then you can get the small cups that hold the proper amount. I have seen the 8 ozs. sized paper cups, yet again...paper makes it taste like crap.
So size does matter. There are no "venti's," or "grande's" in Italy and while this isn't Italy, we should remember that they know how to "do" espresso right. And honestly, if you want good coffee and to truly experience it, then get it made properly. A good espresso doesn't have to be covered up by a ton of milk, or caramel sauce, or mocha powder. I think we're so used to espresso tasting like acid because up until recently there hasn't been a whole lot of good places pulling perfect shots. That is, thankfully, changing. So get out there--ask for the right size if your favorite cafe doesn't already serve it--and if they don't serve it, ask them to change that. Or go somewhere else.
Sunday, August 26, 2007
Clean is good
For awhile now our poor little portafilter kept leaking when we pulled shots. At first we thought we just weren't tightening it enough, so we changed that and sometimes it worked, other times not so much. Basically, the gasket was shot and wasn't containing the water as it brewed the espresso in the portafilter, which caused it to leak out by the handle and run into the cup. This of course ruined the espresso. I resorted to wrapping a towel around the handle to stem the leak which worked, but also annoyed the hell out of me. I kept telling him that it didn't matter how tight I cranked the handle there was always water leaking out. Finally, after he tried putting the filter on himself and it leaking, he believed that it wasn't a result of my puniness. Then it dawned on us. We hadn't cleaned our machine since we got it back in Oct./Nov. Ewwww.
And duh.
Before the cleaning process could begin he started digging around in the drawers to see what all had come with the machine. He found an extra set of screens, another gasket, more portafilters, and all kinds of good stuff that we had forgotten even existed. Next he started the process of taking the machine apart to clean it well. I really wish I would've taken pictures, but at the time I just didn't think about it. Mea culpa. When he pulled out the screens we couldn't help but shudder a little. They were quite caked with remnants of brewed espresso. The stuff you can't get to despite wiping down the entire machine (screens included) after each brewing. I guess that's what happens when you don't remove and scrub them for nine months. We couldn't help but wonder if this has affected the taste of recently sampled beans. Removing the gasket was much tougher. For one the machine was quite hot. I think he turned it off, or maybe he didn't. You would think he would've shut it down, yet I'm not so sure that actually happened. Go figure. Meanwhile I placed the screens into a special solution of cleaner and water so they could soak. Somehow he got the gasket out and it was indeed cracked. This would've been a complete disaster had we not had the extra one, let me tell you. I can go a day or so without my daily cappuccino but more than that and well, I may be on the news saying, "I don't know what happened, I just cracked!"
After everything was cleaned and put back together the machine looked like the day it arrived. Shiny, pristine, and ready to crank out the perfect cuppa. We both vowed to tear it apart every month to clean the screens and gasket to get more life out of the latter and were convinced that our espressos would be absolutely amazing now.
The following day I ground up some Strictly Organic Quickstep Espresso (review coming soon), frothed some milk, and pulled a nice shot. I lifted the cup to my lips and sipped. Taste-wise there wasn't much difference from the day before (a.k.a. when the machine was a dirty girl). Go figure.
And duh.
Before the cleaning process could begin he started digging around in the drawers to see what all had come with the machine. He found an extra set of screens, another gasket, more portafilters, and all kinds of good stuff that we had forgotten even existed. Next he started the process of taking the machine apart to clean it well. I really wish I would've taken pictures, but at the time I just didn't think about it. Mea culpa. When he pulled out the screens we couldn't help but shudder a little. They were quite caked with remnants of brewed espresso. The stuff you can't get to despite wiping down the entire machine (screens included) after each brewing. I guess that's what happens when you don't remove and scrub them for nine months. We couldn't help but wonder if this has affected the taste of recently sampled beans. Removing the gasket was much tougher. For one the machine was quite hot. I think he turned it off, or maybe he didn't. You would think he would've shut it down, yet I'm not so sure that actually happened. Go figure. Meanwhile I placed the screens into a special solution of cleaner and water so they could soak. Somehow he got the gasket out and it was indeed cracked. This would've been a complete disaster had we not had the extra one, let me tell you. I can go a day or so without my daily cappuccino but more than that and well, I may be on the news saying, "I don't know what happened, I just cracked!"
After everything was cleaned and put back together the machine looked like the day it arrived. Shiny, pristine, and ready to crank out the perfect cuppa. We both vowed to tear it apart every month to clean the screens and gasket to get more life out of the latter and were convinced that our espressos would be absolutely amazing now.
The following day I ground up some Strictly Organic Quickstep Espresso (review coming soon), frothed some milk, and pulled a nice shot. I lifted the cup to my lips and sipped. Taste-wise there wasn't much difference from the day before (a.k.a. when the machine was a dirty girl). Go figure.
Tuesday, August 21, 2007
Happy Birthday to Me
That's right...today is my (a.k.a. "she") birthday. To start off I got two very cool presents. Granted, one is technically for "he" but I am claiming them both, although I will share if "he" asks politely. Or begs. Begging is always good with me.
The fabulous Jen sent our website over to the very talented Owen Dearing of Mug Revolution. He offered to let us have a couple of mugs to try out and tell him what we thought. Now knowing that I am a mug whore...errr...lover...I jumped on this. I will say, though, that even if it's free I am going to be honest. If something sucks I'm saying it. So despite the generous gift you can rest knowing that free does not equal an automatic good review. Good reviews have to be "earned" by having a quality product. There, now that that has been said...
After trying to connect for awhile and not having much luck, the very kind Owen offered to leave the mugs at his house so that I could swing by this morning and pick them up. I tried to be good and wait until "he" got home to open the box but really...it's my birthday (did I mention that?) and I am impatient. The box was opened in the car in front of Owen's house. I should say that first I opened and read the letter Owen had left for me as well and had a good chuckle. Owen, there hasn't been any "pinging" yet but I am eagerly waiting for that. :)
Before we go any farther, this has to be said. The name...Mug Revolution...how perfect is that? I am so down for a Mug Revolution! There should be more quality mugs in people's homes so that when they drink their favorite beverage they also enjoy what is containing their beverage. Viva la Mug Revolution!!
Moving on...
In said letter I learned that the blue mug had been pulled out of the kiln today. Very nice! These mugs remind me of the one my aunt had and used daily when I was a kid. I don't know where she got it from as it was long ago, yet the familiar two-toned glazing that sometimes looks like water and other times stone (to me) brought me back to sitting in her kitchen, watching her cup that beloved mug, drinking crappy coffee, and talking about anything and everything. I will admit that I am still having difficulty deciding which one shall truly be "mine" as they are both beautiful in their own right. Now coming from me, the girl who loves funky shapes, colors, and sizes that should mean something. These mugs do not need any pretentious flowers, whimsical swirls, or glaring colors. They rely solely on keeping it real, au natural. Also, you can see and feel the love and care that went into these mugs. There is something special about a hand-thrown mug. It takes a lot of talent and time. When I was in high school I took ceramics and made some really ugly stuff. Never did get a chance to "throw" anything, which was probably good because I have a feeling it would've crumpled in on itself, yet I churned out a few hand-made items during that time. I can appreciate the multitude of steps it takes to turn some clay into a meaningful shape and then in to a finished product. Clearly Owen loves what he does, and he's damned good at it too.
Size-wise there is a slight difference between the two, but both mugs allow you to comfortably wrap both hands around them which is perfect for warming up those chilly digits. The handles are awesome. Nothing pisses me off more than trying to cram my tiny hands and fingers into a mug handle only to have them cramped. They are also not super heavy like you would think upon first glance. Don't get me wrong, they have a good bulk feel to them that makes you realize these are sturdy and made to last. However you're not going to get a sore arm from using them. Neither of these are cappuccino mugs and Owen isn't trying to pass them off like they are, although you could totally do a latte in them. These are what you use when you want a nice big cup of good coffee, or a velvety rich hot chocolate, and possibly even a spot of tea (two bags please!). But they are what real mugs should be...well balanced, not too heavy, shaped perfectly, and attractive to boot! I haven't had the chance to use one yet as I've been gone most of the day. Rest assured there will be another post when both "he" and I have tried various beverages in them and can see how well they hold the temp, etc. In the meantime I am going to stare at them while they sit upon my desk waiting patiently for me.
Owen, thank you for introducing us to your tres cool mugs and for letting us sample them!
On to the pics...
Side by side comparison
Close-up of the green mug inside
Close-up of the inside of the blue mug
Even the tea likes the mug.
The fabulous Jen sent our website over to the very talented Owen Dearing of Mug Revolution. He offered to let us have a couple of mugs to try out and tell him what we thought. Now knowing that I am a mug whore...errr...lover...I jumped on this. I will say, though, that even if it's free I am going to be honest. If something sucks I'm saying it. So despite the generous gift you can rest knowing that free does not equal an automatic good review. Good reviews have to be "earned" by having a quality product. There, now that that has been said...
After trying to connect for awhile and not having much luck, the very kind Owen offered to leave the mugs at his house so that I could swing by this morning and pick them up. I tried to be good and wait until "he" got home to open the box but really...it's my birthday (did I mention that?) and I am impatient. The box was opened in the car in front of Owen's house. I should say that first I opened and read the letter Owen had left for me as well and had a good chuckle. Owen, there hasn't been any "pinging" yet but I am eagerly waiting for that. :)
Before we go any farther, this has to be said. The name...Mug Revolution...how perfect is that? I am so down for a Mug Revolution! There should be more quality mugs in people's homes so that when they drink their favorite beverage they also enjoy what is containing their beverage. Viva la Mug Revolution!!
Moving on...
In said letter I learned that the blue mug had been pulled out of the kiln today. Very nice! These mugs remind me of the one my aunt had and used daily when I was a kid. I don't know where she got it from as it was long ago, yet the familiar two-toned glazing that sometimes looks like water and other times stone (to me) brought me back to sitting in her kitchen, watching her cup that beloved mug, drinking crappy coffee, and talking about anything and everything. I will admit that I am still having difficulty deciding which one shall truly be "mine" as they are both beautiful in their own right. Now coming from me, the girl who loves funky shapes, colors, and sizes that should mean something. These mugs do not need any pretentious flowers, whimsical swirls, or glaring colors. They rely solely on keeping it real, au natural. Also, you can see and feel the love and care that went into these mugs. There is something special about a hand-thrown mug. It takes a lot of talent and time. When I was in high school I took ceramics and made some really ugly stuff. Never did get a chance to "throw" anything, which was probably good because I have a feeling it would've crumpled in on itself, yet I churned out a few hand-made items during that time. I can appreciate the multitude of steps it takes to turn some clay into a meaningful shape and then in to a finished product. Clearly Owen loves what he does, and he's damned good at it too.
Size-wise there is a slight difference between the two, but both mugs allow you to comfortably wrap both hands around them which is perfect for warming up those chilly digits. The handles are awesome. Nothing pisses me off more than trying to cram my tiny hands and fingers into a mug handle only to have them cramped. They are also not super heavy like you would think upon first glance. Don't get me wrong, they have a good bulk feel to them that makes you realize these are sturdy and made to last. However you're not going to get a sore arm from using them. Neither of these are cappuccino mugs and Owen isn't trying to pass them off like they are, although you could totally do a latte in them. These are what you use when you want a nice big cup of good coffee, or a velvety rich hot chocolate, and possibly even a spot of tea (two bags please!). But they are what real mugs should be...well balanced, not too heavy, shaped perfectly, and attractive to boot! I haven't had the chance to use one yet as I've been gone most of the day. Rest assured there will be another post when both "he" and I have tried various beverages in them and can see how well they hold the temp, etc. In the meantime I am going to stare at them while they sit upon my desk waiting patiently for me.
Owen, thank you for introducing us to your tres cool mugs and for letting us sample them!
On to the pics...
Les Mugs. We got cool pads of paper too!
Side by side comparison
Close-up of the green mug inside
Close-up of the inside of the blue mug
Even the tea likes the mug.
See, told ya my hand fits perfectly!
Monday, August 20, 2007
Wednesday, August 15, 2007
Strictly Organic
I really do enjoy Strictly Organic coffee and their place is very cool. I also like the wide selection of goodies, sandwiches, and salads they offer. As it's been awhile since I had a cappuccino from Strictly Organic I thought it was high time to get down there and get me one. I have to say that I was pretty disappointed in finding out that the smallest size they offer is 12 ozs. Unfortunately that's pretty typical in most cafe's in the states. More on that later, though.
Despite the tall size and tons of milk, I could still actually taste the espresso and I liked it a lot. There was a certain note of something I couldn't place and I haven't decided if I care for it yet, however. Still, I would love to get some of their beans when we run out of the Hairbender and make our own cappuccinos with it. I think with the proper mix it would make a great cuppa.
In looking at their website I see that they have two types of espresso. I'm not sure which one I tried but both sound equally tasty. Either way I plan to grab a bag in the very near future.
Despite the tall size and tons of milk, I could still actually taste the espresso and I liked it a lot. There was a certain note of something I couldn't place and I haven't decided if I care for it yet, however. Still, I would love to get some of their beans when we run out of the Hairbender and make our own cappuccinos with it. I think with the proper mix it would make a great cuppa.
In looking at their website I see that they have two types of espresso. I'm not sure which one I tried but both sound equally tasty. Either way I plan to grab a bag in the very near future.
Tuesday, August 7, 2007
Not quite ready for a job at Stumptown
It's hit or miss these days with me when it comes to my cappuccinos. Sometimes the milk is perfect, but the espresso was pulled too long. Or the espresso is good, but the milk is too foamy and doesn't mix as well as it should. Part of me wants to just keep playing and drinking yet the other half knows I can't stand the gitters.
Okay, this just cracks me up. "Gitters." I first heard this word on a podcast by Brian at DoubleShot on our way up to Portland. "He" had been listening to Brian's podcasts for awhile on his daily commutes, however this was my first time and I found it quite funny. Apparently one of Brian's listeners had wrote in to ask about the caffeine issues associated with drinking coffee and how it gave her the "gitters" (pronounced get-hers). He laughed and said, "I assume she means 'jitters.'" Seriously though, gitters is way much more fun to say than jitters. Plus, when I do say it people look at me like, "What the hell is she talking about?!" and really, does it get any funnier than that?! No. I didn't think so. Thus, everytime I drink any caffeinated beverage and get the familiar shaky feeling that comes from having Hypoglycemia and drinking the evil, but well loved stuff I say I have the gitters. What's even better is saying, "Dang, I'm all GITTERY!!"--and do it with a Southern accent as that makes it sublime. Jump around a bit. MEAN IT. Put some feeling into it. Caffeine does that to a person. Get down with your gitters! Become one with them.
Wow. I think I went way too far on that one. Might have even killed it some.
Nah. It's still funny.
Meanwhile I keep on trying to earn my barista badge. Drinking mediocre cappuccinos that I used to think were decent and now just make me sad. I did get one very close recently and I was one happy girl. Then "he" shot me down with a, "It's pretty good."--which is "he" talk for "it's not nearly as good as Stumptown/Thump/Someone who REALLY knows what they're doing." Freakin' perfectionist, I tell ya.
Okay, this just cracks me up. "Gitters." I first heard this word on a podcast by Brian at DoubleShot on our way up to Portland. "He" had been listening to Brian's podcasts for awhile on his daily commutes, however this was my first time and I found it quite funny. Apparently one of Brian's listeners had wrote in to ask about the caffeine issues associated with drinking coffee and how it gave her the "gitters" (pronounced get-hers). He laughed and said, "I assume she means 'jitters.'" Seriously though, gitters is way much more fun to say than jitters. Plus, when I do say it people look at me like, "What the hell is she talking about?!" and really, does it get any funnier than that?! No. I didn't think so. Thus, everytime I drink any caffeinated beverage and get the familiar shaky feeling that comes from having Hypoglycemia and drinking the evil, but well loved stuff I say I have the gitters. What's even better is saying, "Dang, I'm all GITTERY!!"--and do it with a Southern accent as that makes it sublime. Jump around a bit. MEAN IT. Put some feeling into it. Caffeine does that to a person. Get down with your gitters! Become one with them.
Wow. I think I went way too far on that one. Might have even killed it some.
Nah. It's still funny.
Meanwhile I keep on trying to earn my barista badge. Drinking mediocre cappuccinos that I used to think were decent and now just make me sad. I did get one very close recently and I was one happy girl. Then "he" shot me down with a, "It's pretty good."--which is "he" talk for "it's not nearly as good as Stumptown/Thump/Someone who REALLY knows what they're doing." Freakin' perfectionist, I tell ya.
Monday, July 30, 2007
Oregon Brewers Festival
I know that beer has nothing to do with coffee, except that we enjoy both and sometimes they put coffee in beer. However, since this is a review blog of sorts I thought I'd throw in our take on the 2007 Oregon Brewers Festival.
We arrived in Portland on Thursday July 26th checking into our hotel, Marriott Portland City-Center, and although we dug the hotel itself, we were none too impressed when we found out that we would have to PAY for internet. And not only did we have to pay for it but it wasn't wireless either. The cherry on top? LOCAL phone calls cost $1 each. That is, unless you bought the $9.95 a day internet package--then you got free local and long distance calls. Now, I don't know about you but most hotels we've stayed in included free internet, free local calls, and most often the internet was wireless. Even in the Best Western hotel we crashed at on Saturday night there were no extra charges for anything AND the internet was wireless. Yes, I'm still bitter that on top of shelling out $200 PER night we had to pay another $10 so we could look up a few necessary things. Ridiculous. In looking at the front page of their website it states:
hmmm...nothing on there about the COST and/or it not being wireless. In going further through the site it does have the asterisk beside it which you then scroll down to read:
* Available through Marriott’s “Wired for Business” in-room technology package
It doesn't say how much, or that it's a requirement to get online. Whatever. Still bitter. Working on letting go.........
But who cares about all that when you have BEER to drink! We decided to hit the BrewFest on Friday around 12'ish, although there were people down there at 9 a.m. Those are some hardcore drinkers! We were pleased to find there was no long line to get in at that time, got our wristbands on after they checked our ID's, "he" bought a mug and some tokens, then a program, and we were off. The trailers were split into two sections. 1-3 were on the right side (from where you came in at) while 4-6 were on the left. In between were the food trailers and on the outside of the beer tastings were the porta-potties. As an aside, seriously folks--I know you wanted to speed things up a big by installing male urinals, but you could TOTALLY see the guys peeing--you did not cover up the big, wide, non-door-having, stall thingies at all. Granted, none of the guys seemed to care and I'm sure after a few "full tastes" whatever shred of modesty they had went right out the window, yet still. I saw way more than I thought I would. Funny for me, probably completely wrong for others.
BEER.
We started off at the 1-3 trailers and "he" quickly dove in to start the sampling. I was only able to sip from his mug as I really shouldn't be drinking these days (my liver is screwed up) but I did try everything he did. After we tried the various brews on the "right" side, we grabbed some food. I got a beef gyro from Greek Cusina and he got a salmonwich from Truly Med (I think it was)--it looked like a wrap, had salmon, lettuce, croutons, and Italian dressing in it. Mine was okay, a little heavy on the cucumber sauce and the meat was cold, yet I ate it. "He" liked his salmon-thingamabob a lot. We also grabbed Mango Lemonades that were tasty. Next we hit trailers 4-6. I should add that both sides had large tents with tables and chairs so that you could drink your brew in the shade. This tent was rocking! The rowdies abounded here as they would start off with a chant (one was "Trailer 6 is the best, trailer 6 is the best, BEER!) and then it was followed by a "wave" of sorts which consisted of whoops/yelling. We laughed EVERY time! Good times, good times.
All in all it was so worth the drive and the bastard hotel. Everything was run very smoothly and although the crowd had definitely picked up by the time we left (around 3 p.m.), people behaved themselves and it was easy to navigate the area. Of course this was probably different at night, yet we had no plans to find out. ;) Here's a list of what we tried and our thoughts:
Watermelon Wheat by 21st Amendment -- We had heard that if you went to the BrewFest you HAD to try the Watermelon Wheat. Well you didn't have to tell us twice because we both were down with giving this one a go. Surprisingly enough this one was done well. Just a hint of watermelon and a good wheat beer flavor backing it up. Refreshing, different, fun.
Hennepin by Brewery Ommegang -- "He" doesn't like Saison's and this one was no different. I don't think I cared for this one, yet didn't hate it. We forgot to take notes. Sue us.
Razberry Wheat by Cascade Brewing -- Good LAWD the raspberries have taken over and not in a good way! I usually like "fruity" beers, as does "he," yet this one was just wrong. Too bitter, too much raspberry taste, and barely any of the lovely wheat shining through. Pass.
Honey Orange Wheat by Eugene City Brewery -- Totally disappointed in this one. Not enough orange flavor to even taste it. We also would've liked a touch more sweetness to "feel" the honey flavor. Not a bad beer, just tasted like a regular wheat. Did they even put any of the oranges or honey in it? Not sure.
Donner Party Porter by Fifty Fifty Brewing Co. -- Both of us love a good porter. Like really love it. This one was smooth, rich, and roasty. Granted it doesn't beat Deschutes' Black Butte, yet if the store was out of BB but had the Donner, we'd grab the Donner in a heartbeat.
Bourbon Barrel Abbey Dubbel by Flying Fish Brewing Co. -- "He" adores Dubbels so there was no way this one was not going to be sampled. Before we tasted it, we could smell it. Bourbon times ten! This was one strong beer flavor-wise, but it was also smooth...just like a good bourbon. We weren't a big fan of it as the bourbon taste overpowered the beer taste, yet if you ever see it out grab one and give it a go. You'll probably just need one.
Red Thistle Quercas by Golden Valley Brewery -- This beer had a funky taste to it. Not sure if it was supposed to taste like that, if it was the aging in the oak barrels, or if it got ruined along the way. Didn't matter...we sipped and dumped.
"El Jefe" Weizen Ale by Hale's Ales -- German Wheats are "his" absolute faves and I really like them as well. Just the smell of the El Jefe brought me back to my grandma's kitchen with freshly baked banana bread coming out of the oven. Yum. This beer was a big hit with us. Not only did Hale's Ales nail the German Wheat brew, but they also added in a kick with a few spices that gave it some zing. Way to go, guys! If you ever see a spot for this beer at one of the stores and it's routinely empty...blame us!
SummerAid by Lompoc Brewing -- Can't remember what this one tasted like. It was probably just "okay" since we didn't immediately think "it sucked!" or "it rocked!" when I brought this one up.
Farmer's Daughter by Max's Fanno Creek Brewpub -- Another Saison...not his thing but gave it a try. I thought it was alright. "He" didn't.
Believer by Ninkasi Brewing Co. -- Usually when we get a Red Ale we like it to be malty, or at least more malty than hoppy. This beer was unfortunately the opposite. While the hops were not overwhelming it just didn't jive with how we like our reds. Not a fan.
A Midsummers White by Old Market -- "He" isn't a fan of Belgian Wits. This beer is a Wit beer. I'm still not sure why he got it except that he seemed shocked when I told him it was a Wit. Wit = White. This one was sampled and then poured out at the "rinse" station.
Heiferweizen by Pelican -- Another Wit, another sample and down the drain. Not tasty.
Betsy Ross Imperial Golden by Philadelphia's Brewpub -- Quite possibly the second beer making the trip worthwhile. I loved this one and "he" really liked it as well. Memory fails on how best to describe it yet if you ever, and I mean ever, see this anywhere don't hesitate and grab it!
Velvet Pale Ale by Rock Bottom Brewery -- This is what happens when you don't take notes. "He" thinks it was okay. I think it wasn't good. Or maybe it was just okay. And we call ourselves reviewers.
Pliny the Elder by Russian River Brewing Co. -- Can I have some beer with my hops?! This was one that "he" HAD to try. I think hops sprouted out of his ears after drinking this one. Normally I dig hops so long as they are balanced. I can't say I felt this one was very balanced. Nor could he. How people drink more than one of these boggles my mind.
Mai Bock by Sprecher Brewing Co. -- Another of "his" favorite types of beers. Bocks are routinely seen in our fridge and he would've stood in line for an hour to get a drop of this one. Okay, maybe I'm exaggerating. "He" liked this one...said it tasted like Mai Bock. But if you don't know what a Mai Bock tastes like then you're screwed.
Vertical Epic 7/7/07 by Stone -- One of the better Saison-type beers, definitely different enough that we liked this one. We actually finished the taste.
TG Triple by Terminal Gravity -- "He" digs Trappist and Abbey Ales and felt like this was a good example of one. Malty, strong, and full-bodied this beer delivered a rich taste that he classified as "very nice."
Noggin Grog by Widmer Brothers Brewing -- Another decent beer despite it being a Wit. Like the Vertical Epic, this one was an exception rather than the rule.
It's possible I left one or two out. After many tastes and not taking notes, things ran together. Then we slept between then and now and well, we're old and we don't remember stuff as well as we used to. Either way, it was a helluva lotta fun being able to sample different brews and see other beer lovers as well. We'll definitely be back!
We arrived in Portland on Thursday July 26th checking into our hotel, Marriott Portland City-Center, and although we dug the hotel itself, we were none too impressed when we found out that we would have to PAY for internet. And not only did we have to pay for it but it wasn't wireless either. The cherry on top? LOCAL phone calls cost $1 each. That is, unless you bought the $9.95 a day internet package--then you got free local and long distance calls. Now, I don't know about you but most hotels we've stayed in included free internet, free local calls, and most often the internet was wireless. Even in the Best Western hotel we crashed at on Saturday night there were no extra charges for anything AND the internet was wireless. Yes, I'm still bitter that on top of shelling out $200 PER night we had to pay another $10 so we could look up a few necessary things. Ridiculous. In looking at the front page of their website it states:
- In-room high-speed Internet access
hmmm...nothing on there about the COST and/or it not being wireless. In going further through the site it does have the asterisk beside it which you then scroll down to read:
* Available through Marriott’s “Wired for Business” in-room technology package
It doesn't say how much, or that it's a requirement to get online. Whatever. Still bitter. Working on letting go.........
But who cares about all that when you have BEER to drink! We decided to hit the BrewFest on Friday around 12'ish, although there were people down there at 9 a.m. Those are some hardcore drinkers! We were pleased to find there was no long line to get in at that time, got our wristbands on after they checked our ID's, "he" bought a mug and some tokens, then a program, and we were off. The trailers were split into two sections. 1-3 were on the right side (from where you came in at) while 4-6 were on the left. In between were the food trailers and on the outside of the beer tastings were the porta-potties. As an aside, seriously folks--I know you wanted to speed things up a big by installing male urinals, but you could TOTALLY see the guys peeing--you did not cover up the big, wide, non-door-having, stall thingies at all. Granted, none of the guys seemed to care and I'm sure after a few "full tastes" whatever shred of modesty they had went right out the window, yet still. I saw way more than I thought I would. Funny for me, probably completely wrong for others.
BEER.
We started off at the 1-3 trailers and "he" quickly dove in to start the sampling. I was only able to sip from his mug as I really shouldn't be drinking these days (my liver is screwed up) but I did try everything he did. After we tried the various brews on the "right" side, we grabbed some food. I got a beef gyro from Greek Cusina and he got a salmonwich from Truly Med (I think it was)--it looked like a wrap, had salmon, lettuce, croutons, and Italian dressing in it. Mine was okay, a little heavy on the cucumber sauce and the meat was cold, yet I ate it. "He" liked his salmon-thingamabob a lot. We also grabbed Mango Lemonades that were tasty. Next we hit trailers 4-6. I should add that both sides had large tents with tables and chairs so that you could drink your brew in the shade. This tent was rocking! The rowdies abounded here as they would start off with a chant (one was "Trailer 6 is the best, trailer 6 is the best, BEER!) and then it was followed by a "wave" of sorts which consisted of whoops/yelling. We laughed EVERY time! Good times, good times.
All in all it was so worth the drive and the bastard hotel. Everything was run very smoothly and although the crowd had definitely picked up by the time we left (around 3 p.m.), people behaved themselves and it was easy to navigate the area. Of course this was probably different at night, yet we had no plans to find out. ;) Here's a list of what we tried and our thoughts:
Watermelon Wheat by 21st Amendment -- We had heard that if you went to the BrewFest you HAD to try the Watermelon Wheat. Well you didn't have to tell us twice because we both were down with giving this one a go. Surprisingly enough this one was done well. Just a hint of watermelon and a good wheat beer flavor backing it up. Refreshing, different, fun.
Hennepin by Brewery Ommegang -- "He" doesn't like Saison's and this one was no different. I don't think I cared for this one, yet didn't hate it. We forgot to take notes. Sue us.
Razberry Wheat by Cascade Brewing -- Good LAWD the raspberries have taken over and not in a good way! I usually like "fruity" beers, as does "he," yet this one was just wrong. Too bitter, too much raspberry taste, and barely any of the lovely wheat shining through. Pass.
Honey Orange Wheat by Eugene City Brewery -- Totally disappointed in this one. Not enough orange flavor to even taste it. We also would've liked a touch more sweetness to "feel" the honey flavor. Not a bad beer, just tasted like a regular wheat. Did they even put any of the oranges or honey in it? Not sure.
Donner Party Porter by Fifty Fifty Brewing Co. -- Both of us love a good porter. Like really love it. This one was smooth, rich, and roasty. Granted it doesn't beat Deschutes' Black Butte, yet if the store was out of BB but had the Donner, we'd grab the Donner in a heartbeat.
Bourbon Barrel Abbey Dubbel by Flying Fish Brewing Co. -- "He" adores Dubbels so there was no way this one was not going to be sampled. Before we tasted it, we could smell it. Bourbon times ten! This was one strong beer flavor-wise, but it was also smooth...just like a good bourbon. We weren't a big fan of it as the bourbon taste overpowered the beer taste, yet if you ever see it out grab one and give it a go. You'll probably just need one.
Red Thistle Quercas by Golden Valley Brewery -- This beer had a funky taste to it. Not sure if it was supposed to taste like that, if it was the aging in the oak barrels, or if it got ruined along the way. Didn't matter...we sipped and dumped.
"El Jefe" Weizen Ale by Hale's Ales -- German Wheats are "his" absolute faves and I really like them as well. Just the smell of the El Jefe brought me back to my grandma's kitchen with freshly baked banana bread coming out of the oven. Yum. This beer was a big hit with us. Not only did Hale's Ales nail the German Wheat brew, but they also added in a kick with a few spices that gave it some zing. Way to go, guys! If you ever see a spot for this beer at one of the stores and it's routinely empty...blame us!
SummerAid by Lompoc Brewing -- Can't remember what this one tasted like. It was probably just "okay" since we didn't immediately think "it sucked!" or "it rocked!" when I brought this one up.
Farmer's Daughter by Max's Fanno Creek Brewpub -- Another Saison...not his thing but gave it a try. I thought it was alright. "He" didn't.
Believer by Ninkasi Brewing Co. -- Usually when we get a Red Ale we like it to be malty, or at least more malty than hoppy. This beer was unfortunately the opposite. While the hops were not overwhelming it just didn't jive with how we like our reds. Not a fan.
A Midsummers White by Old Market -- "He" isn't a fan of Belgian Wits. This beer is a Wit beer. I'm still not sure why he got it except that he seemed shocked when I told him it was a Wit. Wit = White. This one was sampled and then poured out at the "rinse" station.
Heiferweizen by Pelican -- Another Wit, another sample and down the drain. Not tasty.
Betsy Ross Imperial Golden by Philadelphia's Brewpub -- Quite possibly the second beer making the trip worthwhile. I loved this one and "he" really liked it as well. Memory fails on how best to describe it yet if you ever, and I mean ever, see this anywhere don't hesitate and grab it!
Velvet Pale Ale by Rock Bottom Brewery -- This is what happens when you don't take notes. "He" thinks it was okay. I think it wasn't good. Or maybe it was just okay. And we call ourselves reviewers.
Pliny the Elder by Russian River Brewing Co. -- Can I have some beer with my hops?! This was one that "he" HAD to try. I think hops sprouted out of his ears after drinking this one. Normally I dig hops so long as they are balanced. I can't say I felt this one was very balanced. Nor could he. How people drink more than one of these boggles my mind.
Mai Bock by Sprecher Brewing Co. -- Another of "his" favorite types of beers. Bocks are routinely seen in our fridge and he would've stood in line for an hour to get a drop of this one. Okay, maybe I'm exaggerating. "He" liked this one...said it tasted like Mai Bock. But if you don't know what a Mai Bock tastes like then you're screwed.
Vertical Epic 7/7/07 by Stone -- One of the better Saison-type beers, definitely different enough that we liked this one. We actually finished the taste.
TG Triple by Terminal Gravity -- "He" digs Trappist and Abbey Ales and felt like this was a good example of one. Malty, strong, and full-bodied this beer delivered a rich taste that he classified as "very nice."
Noggin Grog by Widmer Brothers Brewing -- Another decent beer despite it being a Wit. Like the Vertical Epic, this one was an exception rather than the rule.
It's possible I left one or two out. After many tastes and not taking notes, things ran together. Then we slept between then and now and well, we're old and we don't remember stuff as well as we used to. Either way, it was a helluva lotta fun being able to sample different brews and see other beer lovers as well. We'll definitely be back!
Stumptown visit
I've blogged about Stumptown before but given we were just up there this past weekend for the Oregon BrewFest (more on that coming soon), and hit Stumptown several times, I thought it prudent to blog again about what we learned.
First, my cappuccinos pale in comparison to the ones at Stumptown. Seriously. Like, they blow. We figured that part of the problem are the cups we use. They are larger than a typical cappuccino cup is. Of course "he" says that's my fault because I don't like the color. Fair enough--they are brown. I like brown, but on a cup it's boring. He wanted to order some yet I was determined to find the right size in fun colors. Needless to say I haven't had much luck. Go figure. I have now broken down and said that he can get the brown cups because I am determined to make my java better. We do have two correct-sized cups that I've been practicing with and although the first two were better, the one I made today was not so much. My frothing techniques still need to grow as I usually make too much microfoam and not enough milk to mix perfectly with the espresso.
Second, there was a girl learning how to be a barista at Stumptown and we just happened to be sitting at the bar so we had front row seats to the training. If you've ever been to Stumptown you know that the baristas there know their shit. They take it seriously and they are GOOD. Like really good. We had at least 5 cappuccinos in a 3-day span and they were all wonderful. Even with that we were both impressed at how perfect everything had to be. There were two baristas (one gal and one guy) working with the barista-to-be. They began (well, began meaning that we came in at this point) at the milk frothing stage. The B (barista who knew her stuff) was showing the BTB (barista-to-be) how to hold the pitcher and feel the milk heat up. Now, we never do this. I don't because I'm a pansy and I don't want to burn myself. Plus, I like knowing the exact temp of the milk via the thermometer. It's how "he" taught me and I've just kept doing it. Anyways... The BTB frothed at least 4 pitchers and dumped them out all the while the B explained what went wrong. Can you tell that we were in total HEAVEN?! We were like spies minus the evil mastermind plot. We just wanted to make our own cappuccinos better not share trade secrets with some other coffee place. mwuahahahaha
Moving on.
Once the BTB had her frothing technique worked out they moved her onto pouring. POURING. Not making the espresso, not running the machine 100%, but POURING the milk. Can we say thorough? I can only imagine what the training at Starbucks is like, "Put the cup under here, push the button, pour the milk in, and put the top on." Now, this is where I learned a lot. This is also where the second barista (a guy) stepped in. He apparently is the master of pouring as he showed the BTB how fast to pour the milk in, at what angle to hold the pitcher, and how close it needed to be to the cup. Granted, I knew most of this but physically watching it all in person was a major learning trip for me.
They went through several cappuccinos, all of which both he and I kept saying to each other, "We'd drink that!" and lamented at how sad it was when the BTB dumped them down the drain. The gal B had stepped back in and both baristas would discuss how the milk blended with the espresso with the BTB. On one pour the gal B scraped the top of the foam with her finger revealing a milky mixture underneath that was obviously not well blended. "See how the milk has already seperated from the espresso?" she asked the BTB. "That's what can happen if it's poured wrong." Oh, and I should note that neither of the B's were "B's" (bitches). They weren't pompous, or condescending, or anything but informative.
Finally, after several pitchers of frothed milk and finished cappuccinos poured, the BTB created one that had the B's cheering. He looked at me and said, "Are you proud of her too?" And I said yes. How could I not be? :) It was then that we took our leave armed with more knowledge to try out at home and proud of witnessing a BTB make her first truly good cappuccino.
What happened to the cappuccino? She drank it. And smiled.
As a side note, most of our visits were at the Downtown location and at their new one in the Ace Hotel. The Ace Hotel is very cool and we highly recommend checking it out. In addition to great coffee they also serve hard to find, amazingly good beer.
First, my cappuccinos pale in comparison to the ones at Stumptown. Seriously. Like, they blow. We figured that part of the problem are the cups we use. They are larger than a typical cappuccino cup is. Of course "he" says that's my fault because I don't like the color. Fair enough--they are brown. I like brown, but on a cup it's boring. He wanted to order some yet I was determined to find the right size in fun colors. Needless to say I haven't had much luck. Go figure. I have now broken down and said that he can get the brown cups because I am determined to make my java better. We do have two correct-sized cups that I've been practicing with and although the first two were better, the one I made today was not so much. My frothing techniques still need to grow as I usually make too much microfoam and not enough milk to mix perfectly with the espresso.
Second, there was a girl learning how to be a barista at Stumptown and we just happened to be sitting at the bar so we had front row seats to the training. If you've ever been to Stumptown you know that the baristas there know their shit. They take it seriously and they are GOOD. Like really good. We had at least 5 cappuccinos in a 3-day span and they were all wonderful. Even with that we were both impressed at how perfect everything had to be. There were two baristas (one gal and one guy) working with the barista-to-be. They began (well, began meaning that we came in at this point) at the milk frothing stage. The B (barista who knew her stuff) was showing the BTB (barista-to-be) how to hold the pitcher and feel the milk heat up. Now, we never do this. I don't because I'm a pansy and I don't want to burn myself. Plus, I like knowing the exact temp of the milk via the thermometer. It's how "he" taught me and I've just kept doing it. Anyways... The BTB frothed at least 4 pitchers and dumped them out all the while the B explained what went wrong. Can you tell that we were in total HEAVEN?! We were like spies minus the evil mastermind plot. We just wanted to make our own cappuccinos better not share trade secrets with some other coffee place. mwuahahahaha
Moving on.
Once the BTB had her frothing technique worked out they moved her onto pouring. POURING. Not making the espresso, not running the machine 100%, but POURING the milk. Can we say thorough? I can only imagine what the training at Starbucks is like, "Put the cup under here, push the button, pour the milk in, and put the top on." Now, this is where I learned a lot. This is also where the second barista (a guy) stepped in. He apparently is the master of pouring as he showed the BTB how fast to pour the milk in, at what angle to hold the pitcher, and how close it needed to be to the cup. Granted, I knew most of this but physically watching it all in person was a major learning trip for me.
They went through several cappuccinos, all of which both he and I kept saying to each other, "We'd drink that!" and lamented at how sad it was when the BTB dumped them down the drain. The gal B had stepped back in and both baristas would discuss how the milk blended with the espresso with the BTB. On one pour the gal B scraped the top of the foam with her finger revealing a milky mixture underneath that was obviously not well blended. "See how the milk has already seperated from the espresso?" she asked the BTB. "That's what can happen if it's poured wrong." Oh, and I should note that neither of the B's were "B's" (bitches). They weren't pompous, or condescending, or anything but informative.
Finally, after several pitchers of frothed milk and finished cappuccinos poured, the BTB created one that had the B's cheering. He looked at me and said, "Are you proud of her too?" And I said yes. How could I not be? :) It was then that we took our leave armed with more knowledge to try out at home and proud of witnessing a BTB make her first truly good cappuccino.
What happened to the cappuccino? She drank it. And smiled.
As a side note, most of our visits were at the Downtown location and at their new one in the Ace Hotel. The Ace Hotel is very cool and we highly recommend checking it out. In addition to great coffee they also serve hard to find, amazingly good beer.
Tuesday, July 24, 2007
Coffee x2
The worst part about coffee is that when you get to the end of the bag the beans typically take on a bitter taste. Sometimes it can even be metallic. Almost always it's tough to drink. I think this is probably why so many people say they don't like coffee/espresso. Unless you're hitting joints like Thump, Backporch, or Bellatazza where they use fresh beans, it's quite likely you're getting "old" beans. Then if you have a barista that operates a machine that is completely automatic and can't be adjusted, you can pretty much bet it's not going to be nearly as tasty as going somewhere that knows what they're doing. Unfortunately most people don't know this. So they either keep drinking crappy coffee or avoid it altogether. I love Brian at DoubleShot's motto--"Drink more coffee." but he will tell you that what he actually means is "Drink BETTER coffee." If more people had properly prepared coffee/espresso than I'm guessing there would be more coffee lovers in the world.
Where is this all going?
We get down to the "dregs" of the beans and finally run out. I told "him" over the phone that I was going to pick up some more when he got home from work. Then immediately after I got off the phone I forgot what I had said and decided to go right then. I picked up some espresso beans and also grabbed 12 ozs. of a Guatamalen for the Toddy. Hit the store, came home expecting to see him, and he wasn't home yet. No worries. Put everything away and do some more work. He comes home and what to my wandering eyes did I see? Coffee beans! Two bags. One espresso blend and one for the Toddy. Almost 4 pounds of coffee. Remember how I said that coffee beans start going bad the minute they come out of the roaster? And how usually by the time we hit the bottom of the bag they have taken on that not-so-tasty flavor? Oh, did I mention that we're going up to the Portland BrewFest this week/weekend? So that takes away 4 days that we'd normally be consuming said coffee?
Ay yi yi.
I asked him why he got the coffee. He was trying to save me a trip because I told him I'd go when he got home from work. I told him this and did the exact opposite and of course he had no way of knowing this. Galiant on his end, stupid on mine.
I blame the "old" coffee. It wasn't working as well as it should have been. Time to break out the vaccuum-sealer.
Where is this all going?
We get down to the "dregs" of the beans and finally run out. I told "him" over the phone that I was going to pick up some more when he got home from work. Then immediately after I got off the phone I forgot what I had said and decided to go right then. I picked up some espresso beans and also grabbed 12 ozs. of a Guatamalen for the Toddy. Hit the store, came home expecting to see him, and he wasn't home yet. No worries. Put everything away and do some more work. He comes home and what to my wandering eyes did I see? Coffee beans! Two bags. One espresso blend and one for the Toddy. Almost 4 pounds of coffee. Remember how I said that coffee beans start going bad the minute they come out of the roaster? And how usually by the time we hit the bottom of the bag they have taken on that not-so-tasty flavor? Oh, did I mention that we're going up to the Portland BrewFest this week/weekend? So that takes away 4 days that we'd normally be consuming said coffee?
Ay yi yi.
I asked him why he got the coffee. He was trying to save me a trip because I told him I'd go when he got home from work. I told him this and did the exact opposite and of course he had no way of knowing this. Galiant on his end, stupid on mine.
I blame the "old" coffee. It wasn't working as well as it should have been. Time to break out the vaccuum-sealer.
Sunday, July 22, 2007
X-Rated Latte Art
Don't say I didn't warn you...and don't scroll down with kids around. Oh, and if you're easily offended by genitalia...ummm...don't look at all.
Presenting...the Penilatte
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Presenting...the Penilatte
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Friday, July 20, 2007
Thursday, July 19, 2007
Monday, July 16, 2007
Toddy experiments
As predicted, "He" researched like a maniac and found a Toddy Coffee Maker at Kitchen Complements downtown. I can't say I was even remotely surprised when he came home with it, yet I will admit I was a little excited too. The next step was to get some beans. Since we love Thump's Toddy-style Iced Coffee we thought what better place to stop in and grab some roasted goodness then at the place where I had first fallen in love with it? After perusing their fine selection of beans we decided to use the Sumatra Blue for our first try. The barista told us that the Sumatra Blue had a nice sweetness to it so I was really looking forward to giving it a whirl. We all know how I like natural sweetness, baby.
He ground the beans using the grinder he hates...I keep telling him to get a new one yet he keeps putting it off since we rarely use it. Maybe now that he's on the Toddy kick he'll break down and get one. Whoops...there I go again, off on a tangent. I guess I should back up and explain how the Toddy-style coffee maker works. First, you have a large glass jar that the coffee eventually drains into. On top of that is a large, handled, "vat" that has a spot for the filter to lay in, and a plug at the bottom. The nice part is that you load it up with coffee, put in the required amount of water, and place the vat on top of the glass jug, and throw it all in the fridge. Well, you don't really throw it. More like slide it in gently. Can't have that plug coming out at the wrong time now. Talk about ruining a pound of coffee! Yi, yi, yi. The mere thought makes me grow gray hairs.
Where were we?
Making Toddy coffee. We let our oh-so-tasty looking concoction sit overnight just chillin' and the next morning he removed the plug so that the concentrate could flow forth. And boy did it flow. Flowed, and flowed, and flowed some more. I think it took at least a half an hour for it all to drain. Maybe more. Eventually we were rewarded with our Toddy style coffee concentrate. He was the first to sample the results but chose to make a "hot Toddy" rather than an iced one. The coffee was good. Damn good. Both of us really liked the Sumatra Blue's flavor. Didn't need any sugar whatsoever. Since he had had such good luck I thought an iced Toddy was just what the doctor ordered. I mixed it appropriately and ran into the same problem I had at Thump. Raw sugar. My love/hate relationship with it continues. Sooo tasty and sooo natural and yet such a pain to mix. Especially when you're putting it into something cold. I can't say I enjoyed our iced Toddy coffee even half as much as Thump's. It just didn't have that magic like theirs did. I think the Sumatra may have been too strong of a coffee and thus needed more water and ice to get the right flavor down. Either way, I think drinking the Sumatra Blue "hot" is the way to go.
Between mixing it with hot water, making gelato out of it, and using it in various other recipes, the consensus was that we enjoyed our Toddy coffee. Naturally we were wanting to make a good iced coffee and came up with the brilliant idea to ask the barista's at Thump as to which beans they used for their Toddy's. Let me dazzle you with our belated brain power. The other day I happened to be in Thump and got 12 ozs. of Stumptown's Nicaragua Miraflor (Organic Fair Trade) after they told me that's what they had used--at least in their latest batch.
The finished concentrate is sitting in the jug as we speak. He made a hot coffee tonight and although it was slightly "weaker" than the Sumatra Blue, it was still quite delicious. I plan to whip up an iced Toddy tomorrow. This time I shall make a simple syrup first so as not to curse me beloved/hated Sugar in the Raw. Reporting back soon...
He ground the beans using the grinder he hates...I keep telling him to get a new one yet he keeps putting it off since we rarely use it. Maybe now that he's on the Toddy kick he'll break down and get one. Whoops...there I go again, off on a tangent. I guess I should back up and explain how the Toddy-style coffee maker works. First, you have a large glass jar that the coffee eventually drains into. On top of that is a large, handled, "vat" that has a spot for the filter to lay in, and a plug at the bottom. The nice part is that you load it up with coffee, put in the required amount of water, and place the vat on top of the glass jug, and throw it all in the fridge. Well, you don't really throw it. More like slide it in gently. Can't have that plug coming out at the wrong time now. Talk about ruining a pound of coffee! Yi, yi, yi. The mere thought makes me grow gray hairs.
Where were we?
Making Toddy coffee. We let our oh-so-tasty looking concoction sit overnight just chillin' and the next morning he removed the plug so that the concentrate could flow forth. And boy did it flow. Flowed, and flowed, and flowed some more. I think it took at least a half an hour for it all to drain. Maybe more. Eventually we were rewarded with our Toddy style coffee concentrate. He was the first to sample the results but chose to make a "hot Toddy" rather than an iced one. The coffee was good. Damn good. Both of us really liked the Sumatra Blue's flavor. Didn't need any sugar whatsoever. Since he had had such good luck I thought an iced Toddy was just what the doctor ordered. I mixed it appropriately and ran into the same problem I had at Thump. Raw sugar. My love/hate relationship with it continues. Sooo tasty and sooo natural and yet such a pain to mix. Especially when you're putting it into something cold. I can't say I enjoyed our iced Toddy coffee even half as much as Thump's. It just didn't have that magic like theirs did. I think the Sumatra may have been too strong of a coffee and thus needed more water and ice to get the right flavor down. Either way, I think drinking the Sumatra Blue "hot" is the way to go.
Between mixing it with hot water, making gelato out of it, and using it in various other recipes, the consensus was that we enjoyed our Toddy coffee. Naturally we were wanting to make a good iced coffee and came up with the brilliant idea to ask the barista's at Thump as to which beans they used for their Toddy's. Let me dazzle you with our belated brain power. The other day I happened to be in Thump and got 12 ozs. of Stumptown's Nicaragua Miraflor (Organic Fair Trade) after they told me that's what they had used--at least in their latest batch.
The finished concentrate is sitting in the jug as we speak. He made a hot coffee tonight and although it was slightly "weaker" than the Sumatra Blue, it was still quite delicious. I plan to whip up an iced Toddy tomorrow. This time I shall make a simple syrup first so as not to curse me beloved/hated Sugar in the Raw. Reporting back soon...
Wednesday, June 27, 2007
Toddy Style Iced Coffee at Thump
Seriously, YEAH! I saw on Thump's website last week that they were starting to serve Toddy Style Iced Coffee. I had never heard of Toddy style...wait, scratch that...I have but only when it comes to drinks with Rum in them. "He" had, of course, and launched into informing me all about the cold brewing process and how it is the "ONLY" way to drink Iced Coffee. In doing a little of my own research it seems there are a few different ways to brew up your own concoction of the coffee extract and different schools of thought on mixing it. Basically, the idea is that you brew the coffee "cold" instead of hot. One site suggests grinding up some beans, mixing it with water, and letting it sit overnight in the refrigerator. You then drain the mixture and voila--you've got Toddy extract! Mix the syrupy, strong concentrate with water, add some ice, and you're drinking a true Iced Coffee. They say that as it reduces the coffee's acidity it makes it easier on the tummy. "He" said the caffeine is also supposed to be less. Very cool! You can also try using a French Press with cold water. I'm guessing you'd have to play around with the brewing times to find the right one for you, though.
Now, we haven't experimented with our own yet but rest assure that "He" is well on his way to finding THE perfect Toddy-style concentrate maker. We will report back once that happens.
I being the truly impatient one had to head down to Thump to give this newfangled (to me anyways) coffee a try. I ordered up a small size and gave it a taste. Yummy! It is strong so those of you who are used to drinking Iced Caramel Macchiato's at Starbucks are probably going to want to add sugar to it. Do your best not to go crazy though...trust me on this one. I opted for a splash of cream and not quite a packet of the Raw Sugar just to bring out the sweetness in the coffee. Personally, I thought it was great and probably one of the best iced coffee's I've ever had. You could actually taste the flavor of the coffee beans which is not usually the case in other iced coffees. There is a definite sweetness on its own and it's smoother than a baby's butt. Not that I've licked any baby butts in my time...just sayin'. Admittedly it took a little getting used to because of the strength yet keep an open mind and keep tasting! "He" came home and was able to get a sip in before I drank it all, and thought it was excellent. Granted, the ice cubes had melted by then so it was more watered down than it was when I first got it. Eh, no matter.
The one thing I forgot to ask was what type of beans they're using for the cold-brewing. I know they've got a few new ones featured so shame on me for not getting the goods. Next time...I promise!
Run, don't walk, as I don't know how long they'll be serving this up for. I'm hoping at least through August and maybe into September. Tell 'em we sent you and then let us know what you think!
Now, we haven't experimented with our own yet but rest assure that "He" is well on his way to finding THE perfect Toddy-style concentrate maker. We will report back once that happens.
I being the truly impatient one had to head down to Thump to give this newfangled (to me anyways) coffee a try. I ordered up a small size and gave it a taste. Yummy! It is strong so those of you who are used to drinking Iced Caramel Macchiato's at Starbucks are probably going to want to add sugar to it. Do your best not to go crazy though...trust me on this one. I opted for a splash of cream and not quite a packet of the Raw Sugar just to bring out the sweetness in the coffee. Personally, I thought it was great and probably one of the best iced coffee's I've ever had. You could actually taste the flavor of the coffee beans which is not usually the case in other iced coffees. There is a definite sweetness on its own and it's smoother than a baby's butt. Not that I've licked any baby butts in my time...just sayin'. Admittedly it took a little getting used to because of the strength yet keep an open mind and keep tasting! "He" came home and was able to get a sip in before I drank it all, and thought it was excellent. Granted, the ice cubes had melted by then so it was more watered down than it was when I first got it. Eh, no matter.
The one thing I forgot to ask was what type of beans they're using for the cold-brewing. I know they've got a few new ones featured so shame on me for not getting the goods. Next time...I promise!
Run, don't walk, as I don't know how long they'll be serving this up for. I'm hoping at least through August and maybe into September. Tell 'em we sent you and then let us know what you think!
Wednesday, June 13, 2007
Ito En does Coffee in a bottle
Pretty bottle, isn't it? Makes you want to crack it open and sample the Japenese goodness within and think of simpler times. First I should preface all of this by saying that Ito En makes some of the best bottled teas I've had. Their Jasmine rocks, as does their Hojicha (which I can't find on their website), and are two of my absolute favorites. So when I saw a bottled coffee from them I figured it was worth trying. Of course part of me has a hard time relating Japan with espresso, but nevertheless it drew me in.
On first sip I will say it's pretty watery and a tad weak in the coffee flavoring. To me it tastes like the Starbucks bottled coffees (not the Iced Coffee, mind you). Too sweet, not enough coffee punch, but not bilge water either. The can does say it can be served either hot or cold but the thought of heating up an already cold coffee beverage never crossed my mind, so I didn't try it that way. Maybe it would've been better. Er, maybe not.
Supposedly it is freshly brewed Brazilian and Tanzanian coffee beans in the French Roast style. Well, me and French Roast don't particularly get along as usually the beans are annihilated in the roasting process. Not if it's done right, mind you, yet it often times isn't. Especially when it's "commercially" roasted. Those nasty cigarette smelling coffee beans we got from Costco were French Roast. They are to this day beyond oily which is surprising to me as one would think ALL of the oils were burnt out of the beans in the burning (roasting) process, yet there it is - leaving nasty residues all over everything it touches. I curse them everytime I use them and yet I'm too cheap to replace them. At least they don't smell as bad as they used to. Notice I said AS bad. They still stink.
Where was I? Ah yes, coffee in a can.
I'd pass on this one. Again, it's not horrible or nasty, but it ain't good either. I think I'll stick to the teas from Ito En. They've got those down pat.
Wednesday, June 6, 2007
Balay
Famous for their Bubble Tea (which I adore), Balay also serves up espresso, and since I was downtown the other day I figured I'd try a cappuccino. From what I could tell the brand they use is Caffe D'Arte, which is one I was unfamiliar with. I will say that the cappuccino was made very well. A tad too hot, yet the foam was nicely done, the milk blended well with the espresso, and the size was good. I wasn't a big fan of the espresso, though. It was a tad too strong/heady and had a taste that I can't place but one that I wasn't crazy about. While it definitely was not bad, it wasn't my favorite. So I will stick with their fabulous Bubble Teas and maybe try the cappuccino again at a later date. Could've been bad beans.
Friday, June 1, 2007
BibiCaffe - "the bubbly espresso"
I saw some of this at Newport Market and finally picked one up to give it a go. I will admit that I had misgivings from the get-go but tried it with an open mind. After all, it is actually made and imported from Italy so it has to be at least a little decent, right? Famous last words. Typically I will try just about any cold coffee drink at least once. Many of them taste the same to me...crappy coffee, sweet, and not like something I'd want to drink again. Although, I hate to admit that I actually like Starbucks Iced Coffee in a can. While I'm not a big fan of the "can" taste, I like the drink itself. ssshhh...don't tell anyone! Where was I? Ah yes, BibiCaffe. So I cracked open the bottle and took a sip. I can't say that I enjoyed that first one, or the second, or even the third. Something about it seemed, I don't know...wrong. There was a definite espresso taste yet it was carbonated. A tad too sweet for me, yet even that wasn't the problem. No matter how many times I tried it, I couldn't get past the fact that there were bubbles in the coffee. I can deal with cold coffee but...bubbly? I thought I could enjoy it. I was wrong.
"He" tried it and said it tasted like CocaCola Blak. I could see that. The website describes it as: "a sparkling espresso drink with hints of vanilla and caramel. One taste and you’ll know BibiCaffè is in a class by itself. This distinctly refreshing and versatile beverage offers a great-tasting alternative to existing coffee and energy drinks."
hmmm...I don't know about all of that now. I definitely did not like it and "he" was neutral about it, but at least we gave it a shot. I think I'll stick to my espresso being non-carbonated from here on out.
Thursday, May 31, 2007
Relief
While out running errands on Tuesday I remembered that the Sparrow Bakery serves Stumptown coffee, so I stopped in for some beans (score!), and had to grab something tasty to eat. I typically get the Ocean Roll, but this time I settled for a Pain du Chocolat--I'm probably butchering that name, so forgive me. The gal behind the counter said it was a "chocolate croissant" so if you want one, just ask for that!
I was in heaven, baby. Chocolatey goodness with tasty espresso brewing. Good stuff.
I was in heaven, baby. Chocolatey goodness with tasty espresso brewing. Good stuff.
Our machine
I realized that we (re: I) have never really discussed our machine/grinder/set-up, et al and thought it was high time I do so.
First, we start off with a Mazzer Mini Electronic Doserless Type A grinder. The beans are fed in, ground, run through a test pull, and then we adjust accordingly. We have both been very happy with this grinder. Usually we don't have to make many changes for the grind with the varying beans but when we do it's most likely one or two clicks to the left or right. Easy peasy!
Next, we tamp the beans in our naked portafilter using an Espro Automatic/Training Tamper. This has come in handy for teaching us how much pressure to use as it "clicks" when you reach that magic number. We are now shopping for a tighter fitting, non-automatic tamper, and I'll update when we get one. I would highly recommend the Espro for those just starting out, though.
Of course we are tamping into the La Spaziale Bottomless/Naked Portafilter. As the tampers above, we love that the bottomless basket allows us to truly watch the pours. We can see the creaminess, the tiger-stripping, the change to the blonding all by using this filter. Although we have others I think we'll keep using this one for a long time.
And then the final step comes--the machine. Ours is a La Spaziale Vivaldi II s1 (single group dual boiler). I love our machine, as does "He." We use it pretty much everyday, usually more than once a day, and after all the espressos, americanos, and cappuccinos that we've made, we still enjoy making them. While the machine and accessories weren't cheap, and installing the water line meant we had to drill a hole in our sink, it has been by far one of the best investments we've made. Not only does it brew up a great cuppa, but it also has a hot water button for tea, cocoa, ramen noodles, you get the picture. That seriously rocks! I could go in to the technical details like the double boiler, the temp sensor, and all that jazz but really, you don't want me talking about that because I will screw it up and/or get it wrong. So if you're interested, then go to the link below and read. :)
Now I know what you're thinking--"What about the milk?" We have two pitchers, one small, and one bigger. I use the big one most times because it allows the milk to expand more readily. I can froth in the small one but I don't like it. "He" typically uses the big one too, yet has on occasion used the little one. "He" likes a challenge.
We bought our stuff from Chris Coffee Service and HIGHLY recommend him! Competitively priced (remember, "He" researches EVERYTHING), excellent customer service, and he carries wonderful products. If you're even thinking about buying any of the above mentioned items, or even any espresso/coffee making schtuff, then give him a whirl!
First, we start off with a Mazzer Mini Electronic Doserless Type A grinder. The beans are fed in, ground, run through a test pull, and then we adjust accordingly. We have both been very happy with this grinder. Usually we don't have to make many changes for the grind with the varying beans but when we do it's most likely one or two clicks to the left or right. Easy peasy!
Next, we tamp the beans in our naked portafilter using an Espro Automatic/Training Tamper. This has come in handy for teaching us how much pressure to use as it "clicks" when you reach that magic number. We are now shopping for a tighter fitting, non-automatic tamper, and I'll update when we get one. I would highly recommend the Espro for those just starting out, though.
Of course we are tamping into the La Spaziale Bottomless/Naked Portafilter. As the tampers above, we love that the bottomless basket allows us to truly watch the pours. We can see the creaminess, the tiger-stripping, the change to the blonding all by using this filter. Although we have others I think we'll keep using this one for a long time.
And then the final step comes--the machine. Ours is a La Spaziale Vivaldi II s1 (single group dual boiler). I love our machine, as does "He." We use it pretty much everyday, usually more than once a day, and after all the espressos, americanos, and cappuccinos that we've made, we still enjoy making them. While the machine and accessories weren't cheap, and installing the water line meant we had to drill a hole in our sink, it has been by far one of the best investments we've made. Not only does it brew up a great cuppa, but it also has a hot water button for tea, cocoa, ramen noodles, you get the picture. That seriously rocks! I could go in to the technical details like the double boiler, the temp sensor, and all that jazz but really, you don't want me talking about that because I will screw it up and/or get it wrong. So if you're interested, then go to the link below and read. :)
Now I know what you're thinking--"What about the milk?" We have two pitchers, one small, and one bigger. I use the big one most times because it allows the milk to expand more readily. I can froth in the small one but I don't like it. "He" typically uses the big one too, yet has on occasion used the little one. "He" likes a challenge.
We bought our stuff from Chris Coffee Service and HIGHLY recommend him! Competitively priced (remember, "He" researches EVERYTHING), excellent customer service, and he carries wonderful products. If you're even thinking about buying any of the above mentioned items, or even any espresso/coffee making schtuff, then give him a whirl!
Monday, May 28, 2007
Sadness
Today I drank the very last batch of the Dark Star. We are now sans espresso for a bit. "He" went to Thump this weekend to buy some beans but found out that since they aren't getting a shipment until Wed. that they aren't selling any beans. I don't blame them a bit yet I'm bummed, of course. Looks like I'll either have to go without my beloved cappuccino tomorrow or maybe get out and try someplace new. That doesn't sound like a bad idea actually.
Now we'll have to decide on who to try next after our Stumptown beans run out. I can go a day or two without a cuppa, but have no desire to be without espresso for a week or so (which is usually how long it takes to get a batch 'o beans), hence why we'll pick up some beans locally for now. There are a couple of front-runners that we're looking at to sample next. One was recommended by Brent and we'd like to give them a whirl. So, now the real fun begins. Oh the anticipation!
Now we'll have to decide on who to try next after our Stumptown beans run out. I can go a day or two without a cuppa, but have no desire to be without espresso for a week or so (which is usually how long it takes to get a batch 'o beans), hence why we'll pick up some beans locally for now. There are a couple of front-runners that we're looking at to sample next. One was recommended by Brent and we'd like to give them a whirl. So, now the real fun begins. Oh the anticipation!
Saturday, May 26, 2007
Rocket's Dark Star
Like something out of a George Lucas movie, the third in our series of the sampler pack from Rocket Coffee Roasters, is entitled Dark Star. Labeled as a "Northern Italian" espresso we were very excited to try this one and boy were we not disappointed. Unlike it's predecessor (the Caffe' del Razzo), this blend was rich, thick, chocolatey, and even a tad bit spicey. At the first pull it was thick and creamy like a nitro-tapped beer. Beautiful! Although most espressos pull this way in the beginning there are varying degrees of thickness that you start to notice the more blends you try. Watching the crema and espresso merge into the cup is really cool. Cool for weirdos like us, mind you, but cool nonetheless. Thankfully I set up the calibration for this blend, lest "he" waste more of it, and had it nailed quickly. Each cup was enjoyed immensely by both of us. Unfortunately we are at the tail end of our 1 lb. journey with the Dark Star, yet it's been a great one. Highly recommend you espresso lovers try this one out.
Rocket writes: "This blend consists of 3 different Arabica coffees roasted to a medium darkness. Rich, buttery smooth and full of body with hints of chocolate and ripe berries. This complex blend is wonderfully suited for a straight espresso and works incredibly well in a latte or cappuccino!"
HIS SIDE: This one is really good. Tough call between the Hairbender and the Dark Star. Chocolatey, rich, and roasty. Like a good craft beer.
HER SIDE: Wow! Very tasty! I'm not picking up on the berries but I am definitely tasting the chocolate. Very rich and roasty, I'm getting the "good craft beer" analogy for sure. This one may be my absolute fav. Either way, it's ranking right up there with the Hairbender.
I'm so gonna miss this one but will definitely be re-ordering!
Rocket writes: "This blend consists of 3 different Arabica coffees roasted to a medium darkness. Rich, buttery smooth and full of body with hints of chocolate and ripe berries. This complex blend is wonderfully suited for a straight espresso and works incredibly well in a latte or cappuccino!"
Our Thoughts
HIS SIDE: This one is really good. Tough call between the Hairbender and the Dark Star. Chocolatey, rich, and roasty. Like a good craft beer.
HER SIDE: Wow! Very tasty! I'm not picking up on the berries but I am definitely tasting the chocolate. Very rich and roasty, I'm getting the "good craft beer" analogy for sure. This one may be my absolute fav. Either way, it's ranking right up there with the Hairbender.
I'm so gonna miss this one but will definitely be re-ordering!
Rocket's Caffe' del Razzo
Rocket Coffee Roasters second espresso in the pack of three we got is called Caffe' del Razzo. When we ran out of the Classic Espresso "he" chose this blend and gave it a whirl. I had to laugh at him though. Some of you may know that when you put new beans in you have to run test shots through to ensure you have the proper grind and water temperature all in the name of getting the right amount of espresso and crema in the alloted timeframe. Usually I can calibrate things within one pull. I'm just that good. Okay, okay...maybe it's more like I'm nowhere near as anal about this kind of stuff as "he" is. Don't get me wrong...I make sure that I have the right amount of espresso pulled and that the taste is good. But "he," oh lawdy. I swear, the man went through half the bag to "get it right" as he was sure that my way was fraught with all kinds of wrong. I let him have his fun and watched as he diligently timed each pull, tasted it, dumped it out, and repeated the entire process. Sometimes there just isn't much on cable these days and you have to get your entertainment from SOMEWHERE! Finally he was sure he had everything where it needed to be and the tasting began.
On to the good stuff: Rocket describes their Caffe' del Razzo blend as being "blended from incredibly balanced coffees from three of the world's major growing regions. Excellent balance between body and acidity with a sweet spiciness makes this an ideal espresso shot and it truly shines thru in milk."
On to the good stuff: Rocket describes their Caffe' del Razzo blend as being "blended from incredibly balanced coffees from three of the world's major growing regions. Excellent balance between body and acidity with a sweet spiciness makes this an ideal espresso shot and it truly shines thru in milk."
Our Thoughts
HIS SIDE: At first I thought this one was pretty decent but I've since decided it's too temperamental. Kind of like the Redline blend. Not a fan.
HER SIDE: Meh, it's okay. Nothing that's blowing my mind. I wouldn't re-order it. I agree that it can be a pain to pull. Shots have been too bitter at times, just right at others, and sometimes acidic. Not digging it either.
I told ya it wasn't much to write about but there it is. And you waited all of this time for that? I know, I know...
HER SIDE: Meh, it's okay. Nothing that's blowing my mind. I wouldn't re-order it. I agree that it can be a pain to pull. Shots have been too bitter at times, just right at others, and sometimes acidic. Not digging it either.
I told ya it wasn't much to write about but there it is. And you waited all of this time for that? I know, I know...
Cuppas missing in action
Oh how remiss we've been. Or rather, how remiss I'VE been since "he" never blogs. If I die this blog is so going down in flames. Men.
I have been meaning and wanting to blog about our last two types of espresso that we got from Rocket but illness has stood in the way of that. Turns out I have some sort of auto-immune disease/inflammatory arthritis thing going on and man is it ever kicking my ass. Exhausted doesn't even begin to describe the fatigue I have, nor can I put into words how much pain I'm in. Alas, I have let my beloved espresso reviews fall by the wayside. However, I am back for now ready to partake of our coffee experiences. The first will be boring because hey, the espresso wasn't much to write about, but the second...oh the second. I loved it.
Once again I apologize for disappearing and am hoping the steroids I'm currently on give me an extra kick (sans extra hair please) and I'm back to my old self. A girl can hope right?!
I have been meaning and wanting to blog about our last two types of espresso that we got from Rocket but illness has stood in the way of that. Turns out I have some sort of auto-immune disease/inflammatory arthritis thing going on and man is it ever kicking my ass. Exhausted doesn't even begin to describe the fatigue I have, nor can I put into words how much pain I'm in. Alas, I have let my beloved espresso reviews fall by the wayside. However, I am back for now ready to partake of our coffee experiences. The first will be boring because hey, the espresso wasn't much to write about, but the second...oh the second. I loved it.
Once again I apologize for disappearing and am hoping the steroids I'm currently on give me an extra kick (sans extra hair please) and I'm back to my old self. A girl can hope right?!
Saturday, April 28, 2007
Rocket Coffee Roasters
The deal of the century. Rocket Coffee offers three pounds of three different types of espresso for a really good price. In their pack comes the Classic Espresso blend, DarkStar blend, and the Caffe' del Razzo blend. (I will include Rocket's descriptions of each type when we sample them.)
For the first tasting we went with the Classic Espresso. Rocket describes it as such: "This classic espresso blend is composed of four different coffees, all of them of the highest quality Arabica. Humongous amounts of crema and a buttery smooth, big body, this espresso is honey sweet with dominating chocolate, exotic spice and cherry fruit notes. This is a well balanced blend that is powerful and complex yet finishes clean. A truly superb shot of espresso!"
Well, let's just say that neither "He" nor I have ever been able to taste all of the super awesome sounding notes that the real coffee tasters pick up on, but man do we wish we could. It definitely pulls us to buy the stuff when in the end we know we're not gonna taste even a 1/4 of what we "should." Nevertheless, here's our reviews:
Our Thoughts
HIS SIDE: I taste cherry, vanilla, and squash. ("She" interjects--"No you don't.") It smells very sweet. Can't say that I taste any of the stuff they mentioned but it's good. Wait...I taste cherry when I swirl it around for just a brief second. More tasting. Oh yeah, definitely tasting the cherries. I like it.
HER SIDE: I can't taste any of the things they described either. ("He" interjects--"That's because you don't know how to taste coffee.") Anyways. I taste the cherries now that it has cooled ever so slightly. Tasting some more. Thinking I might have an aftertaste of cocoa as it sits on my palate. More tasting after "He" says he is DEFINITELY tasting cherries now. I just taste bitterness. Soooooooo not an espresso connoisseur. Bring me my cappuccino! I still like this one, I just prefer it to have milk in it.
HER SIDE: I can't taste any of the things they described either. ("He" interjects--"That's because you don't know how to taste coffee.") Anyways. I taste the cherries now that it has cooled ever so slightly. Tasting some more. Thinking I might have an aftertaste of cocoa as it sits on my palate. More tasting after "He" says he is DEFINITELY tasting cherries now. I just taste bitterness. Soooooooo not an espresso connoisseur. Bring me my cappuccino! I still like this one, I just prefer it to have milk in it.
Monday, April 23, 2007
Oh yeah baby!
It's espresso time! The doorbell rang today and there on my front porch was manna. THREE POUNDS of it! I'm crazy, I know but it was such a great deal. We get to sample all the different espresso blends from this roaster for a very good price. I couldn't pass it up. I will kick myself later when the beans start to get a little old and the flavor changes yet for now I will stay in denial saying it was worth it for the adventurous sides of us. The sides that love trying new things out even if it's not always prudent.
I couldn't have timed it better as I ran out of our Stumptown beans today. Now we have to pick out which one to try first. There are three very distinct mixes all with descriptions that make my mouth water just reading them. I'm like a kid at Christmas, I tell ya!
Reviews coming soon!
I couldn't have timed it better as I ran out of our Stumptown beans today. Now we have to pick out which one to try first. There are three very distinct mixes all with descriptions that make my mouth water just reading them. I'm like a kid at Christmas, I tell ya!
Reviews coming soon!
Wednesday, April 18, 2007
We are still alive
And still drinking coffee! We just haven't bought anything new lately and thus haven't had much to blog about. I am ordering some new espresso today (YEAH!) so keep checking back for tasting results. For the past month or so we've been enjoying some lovely Stumptown espresso but have started itching for a new bean. Being the ever-loving-triers-of-new-coffee we can't stick with one type for too long.
On to some blogging...
Thoughts on Starbucks. I used to love their coffee, or rather their blended drinks. The Caramel Macchiato's were my fav. I craved them and winced at the amount of calories I knew I was consuming. The caramelly goodness was almost irresistible to my sweet tooth. Then I started drinking good coffee and all of that changed. Nevertheless, I continued to be a paying customer at Starbucks as I adored their mugs--still do. Fresh, fun, funky, sized just right, colorful, ecclectic. Seriously, I have an addiction with cute coffee cups. I would come home with a new one and "He" would say, "Another one? Where are you going to put it?" I never knew but I always found a place. I would then lovingly use that mug until I found another one that I lusted after even more. Still, I didn't forget the past mugs and rotated them like a good collector. Unfortunately I learned about the ugly corporate side of Starbucks and have vowed to never give them another cent of my money again. This presents a quandary for me. On the one hand I am dying to go in and drool over the cups (and maybe give in to said weakness and bring one home). On the other hand I am so against everything the big giant stands for that I blanch at the thought of stepping in to the store. I realize our local stores haven't personally harmed any of the small town coffee shops that have been run over by their HQ, but they are a part of the larger picture. So alas, I fight my inner coffee cup fetish with doing what's "right." This makes "Him" quite happy, though. Our shelves are overflowing with my treasures. Maybe it's better this way.
Course I did see the cutest little mug in Fred Meyer's the other day...........
On to some blogging...
Thoughts on Starbucks. I used to love their coffee, or rather their blended drinks. The Caramel Macchiato's were my fav. I craved them and winced at the amount of calories I knew I was consuming. The caramelly goodness was almost irresistible to my sweet tooth. Then I started drinking good coffee and all of that changed. Nevertheless, I continued to be a paying customer at Starbucks as I adored their mugs--still do. Fresh, fun, funky, sized just right, colorful, ecclectic. Seriously, I have an addiction with cute coffee cups. I would come home with a new one and "He" would say, "Another one? Where are you going to put it?" I never knew but I always found a place. I would then lovingly use that mug until I found another one that I lusted after even more. Still, I didn't forget the past mugs and rotated them like a good collector. Unfortunately I learned about the ugly corporate side of Starbucks and have vowed to never give them another cent of my money again. This presents a quandary for me. On the one hand I am dying to go in and drool over the cups (and maybe give in to said weakness and bring one home). On the other hand I am so against everything the big giant stands for that I blanch at the thought of stepping in to the store. I realize our local stores haven't personally harmed any of the small town coffee shops that have been run over by their HQ, but they are a part of the larger picture. So alas, I fight my inner coffee cup fetish with doing what's "right." This makes "Him" quite happy, though. Our shelves are overflowing with my treasures. Maybe it's better this way.
Course I did see the cutest little mug in Fred Meyer's the other day...........
Monday, April 2, 2007
This is how Mondays should be
Did you ever have one of those days where everything went right when it usually goes wrong? We all know how bad Monday's are supposed to suck but so far (knock on wood) my Monday is rocking. It started off like a typical beginning of the week--got up, got the kids ready for school, took them to school, ran errands, did some work, then it happened--I made one of the best cappuccinos I've made in a long time. There is nothing quite like that first sip of a well pulled, perfect microfoam topped cuppa. I know you're going to laugh but I swear I tasted cinnamon this time. Even without that nice little zing it's been awhile since everything went "just right" and I actually sighed directly after drinking it. Lately my shots have been bitter, my foam bordering on "dishsoap" consistency, and I was beginning to think the Espresso Gods had cursed me. Today the curse has been lifted (or is that too soon to say?). My espresso world is once again in harmony and I say, "Bring it, Monday!"
For Jen
How could I not repost this after Jen gave me an awesome Mocha Biscotti recipe?! That would be so not nice--so here goes:
I would tag others but I don't know anyone to tag. So feel free to pass this along if you'd like!
Five Things You Don't Know About Me
I have taken up the challenge to complete this meme. I have to list five things about me that I haven't ever revealed in my blog. Here are the rules:
1. Get tagged
2. List five things that have not been revealed on your blog
3. Tag five others.
"She"
1.) I would love to be a writer.
2.) I want to learn how to ride a motorcycle.
3.) If I won the lottery, I would give most of it away to various charities and things we believe in.
4.) I hate heights.
5.) I LOVE to dance!
I would tag others but I don't know anyone to tag. So feel free to pass this along if you'd like!
Caffe Fresco's Ambrosia
Life has kept us busy and thus away from blogging, but it hasn't stopped us from partaking of espresso. That would be impossible. However, in looking back at Caffe Fresco's website to copy what they wrote about their Ambrosia blend, it appears we did not brew it at the temp they recommend. Instead, we went by other recommendations at a coffee forum. So now this has left me wondering, naturally, how much this affected our pulls. I did have a tough time again with this bean yet nothing like the Redline. "He" had nary an issue--of course--yet I'm thinking it might be wise to hold off on this review after a second go-round. We are unfortunately out of the Ambrosia beans so I apologize for seeming to tempt you guys only to find out we aren't sharing all that much. I will say that it was a nice blend even if we ran it too cold. In the meantime, their website is linked above like always and the Ambrosia is extremely highly rated by others so I would think it's worth checking out no matter what. Hopefully we'll get back to this one soon.
Monday, March 19, 2007
Random coffee love
I've been remiss in blogging lately as my job has kept me very busy and "He" has renewed his interest in brewing beer once again (Can we say "spin-off blog?!"). Consequently our days have been filled searching for lost brew pots, making sure we have stuff ready for my work, and doing other family oriented stuff. Plus, it took much longer than anticipated for the new espresso to arrive so we had nothing to review. After sweating things out worrying that our prized espresso would not arrive until this week, it showed up in our mailbox. We have tried it and will be blogging about it this week.
Nevertheless, I have been out and about drinking beans while I can. Unfortunately I have not been to any new places, just the same trusty ones I usually frequent. I've had a couple more cappuccinos from Thump and while one was pretty good, the other was just okay. Thankfully, it was not bitter though. I gotta give them that. I myself have gained quite the understanding of how difficult it can be to brew a good cup at times. After it took me several pulls and several failed cups of the Redline, I was beginning to think it was my lack of barista skills. However, I have not had this problem with the new brew nor did I have the same issues when we used up the rest of the Doubleshot blend we had on hand. So I can't really say if it was the beans or me. Either way it made me appreciate what it takes to get a good cappuccino.
We have been recording lots of shows on Italy and man does it make us long for Rome again. Everytime they show a shot of fine Italian caffe our mouths starts to water. We can't for the life of us remember anything detailed about the taste of those cappuccinos except that they were some of the best we've ever had. But I wonder if now that we've broadened our palates some and tasted the difference between over and under extraction, would we still be impressed and fall madly in love with the re-tasting of Italian caffe? If anyone wants to fund a trip for us to fly back over there and sample a bunch of espresso for them, we will gladly accept their offer. We will insist we fly in Business Class as that seriously rocks, though!
I should also add that there have been many poignant times this past week where I have been sipping a freshly made cap and thinking to myself what a beautiful place this is and how lucky I am to do what I do (which affords me the ability to work from home). Truly, there is nothing like a yummy cup of espresso and milk on a gorgeous, sunny, warm but not hot, day. Sometimes it feels too good to be true.
Until next time fellow coffee lovers,
~*~*She*~*~
Nevertheless, I have been out and about drinking beans while I can. Unfortunately I have not been to any new places, just the same trusty ones I usually frequent. I've had a couple more cappuccinos from Thump and while one was pretty good, the other was just okay. Thankfully, it was not bitter though. I gotta give them that. I myself have gained quite the understanding of how difficult it can be to brew a good cup at times. After it took me several pulls and several failed cups of the Redline, I was beginning to think it was my lack of barista skills. However, I have not had this problem with the new brew nor did I have the same issues when we used up the rest of the Doubleshot blend we had on hand. So I can't really say if it was the beans or me. Either way it made me appreciate what it takes to get a good cappuccino.
We have been recording lots of shows on Italy and man does it make us long for Rome again. Everytime they show a shot of fine Italian caffe our mouths starts to water. We can't for the life of us remember anything detailed about the taste of those cappuccinos except that they were some of the best we've ever had. But I wonder if now that we've broadened our palates some and tasted the difference between over and under extraction, would we still be impressed and fall madly in love with the re-tasting of Italian caffe? If anyone wants to fund a trip for us to fly back over there and sample a bunch of espresso for them, we will gladly accept their offer. We will insist we fly in Business Class as that seriously rocks, though!
I should also add that there have been many poignant times this past week where I have been sipping a freshly made cap and thinking to myself what a beautiful place this is and how lucky I am to do what I do (which affords me the ability to work from home). Truly, there is nothing like a yummy cup of espresso and milk on a gorgeous, sunny, warm but not hot, day. Sometimes it feels too good to be true.
Until next time fellow coffee lovers,
~*~*She*~*~
Monday, March 12, 2007
Another blend has been ordered
We are once again getting low on our tasty gold, so we have ordered from another place we've heard good things about. And once again, you will have to wait and see which one that is. I am hoping it will be this week so fear not, a new review shall be up soon.
In the meantime, we backed down our machine from 94 to 92 degrees and cut the brewing time from about 25-30 secs. to 25 secs. in an effort to pull out some sweetness from the Redline blend. Thankfully this has helped. My cappuccinos are no longer bitter but both "He" and I haven't been bowled over by this one. We like it "okay" yet it will not be making our top five list. Maybe top ten--only time will tell. As a side note we are planning to start rating the espresso we try, not just review it. Before we implement this I will first have to figure out the best way to do so. I foresee that happening in about a year or so. ;)
A little vent--the other night I was downtown meeting some clients and decided that a nice cuppa from Thump would hit the spot. So I walked down only to find no one there. It was around 6:30'ish and I was bummed as it is almost impossible to find a place that knows how to brew up a good cap that stays open past 6 p.m. Thump also doesn't list their hours on the door so not sure when they actually closed. Seems like the only places I am aware of right now are Bellatazza (which can be tough finding a spot indoors until the weather allows for cafe seating) and Starbucks. I am so thankful I can go home and brew something yummy up when Bellatazza is packed 'cuz I'm sure as hell not hitting Starbucks.
In the meantime, we backed down our machine from 94 to 92 degrees and cut the brewing time from about 25-30 secs. to 25 secs. in an effort to pull out some sweetness from the Redline blend. Thankfully this has helped. My cappuccinos are no longer bitter but both "He" and I haven't been bowled over by this one. We like it "okay" yet it will not be making our top five list. Maybe top ten--only time will tell. As a side note we are planning to start rating the espresso we try, not just review it. Before we implement this I will first have to figure out the best way to do so. I foresee that happening in about a year or so. ;)
A little vent--the other night I was downtown meeting some clients and decided that a nice cuppa from Thump would hit the spot. So I walked down only to find no one there. It was around 6:30'ish and I was bummed as it is almost impossible to find a place that knows how to brew up a good cap that stays open past 6 p.m. Thump also doesn't list their hours on the door so not sure when they actually closed. Seems like the only places I am aware of right now are Bellatazza (which can be tough finding a spot indoors until the weather allows for cafe seating) and Starbucks. I am so thankful I can go home and brew something yummy up when Bellatazza is packed 'cuz I'm sure as hell not hitting Starbucks.
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