Tuesday, April 24, 2012 at 3:46PM Here are a few pictures from the 2012 United States Barista Championship (higher-resolution versions of most of them can be found here):
The USBC competition area early Thursday morning
Everyone was competing for this
The TV crew was ready to stream the USBC live online
Tyler Stevens from Barista opened up the competition
Tuesday, April 17, 2012 at 9:21PM If you are out and about in Portland’s coffee shops the next few days, you might overhear more in-depth coffee conversations than normal. In case you haven’t heard, Portland is hosting the Specialty Coffee Association 2012 Event. The Event, the largest gathering of the year for the specialty coffee industry, consists of a trade show/exposition, a symposium for coffee professionals and the US Barista Championships. It might be the largest collection of coffee nerds ever convened in one place.
Here are a few things you might want to check out during the week.
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Tuesday, April 17, 2012 at 10:34AM It's always nice to receive good service when you visit a café. This is how the barista served my espreso (at the table, no less!) when I visited the Arbor Lodge yesterday (read about an earlier visit is here). I thought the presentation matched the service. Nice work!
Friday, April 13, 2012 at 4:23PM The lines in your favorite cafés might be a little longer next week. Portland is gearing up for the Specialty Coffee Association of America 2012 Event (annual conference) next week. Thousands of coffee enthusiasts are expected to attend the event, which runs concurrently with the US Barista Championship. Kelly House, from The Oregonian, has a preview.
OregonLive.com (the online partner of The Oregonian) has selected the finalists for its coffee photo contest. The winner gets a $50 Starbucks gift card. I'm rooting for the Case Study picture.
One of the stranger things I’ve seen in a while: A few cafés in Tokyo let you pet rabbits while you drink your coffee. You just can’t make these things up.
Starbucks recently announced its policy favoring “marriage equality”. In response, the National Organization for Marriage, a K-Street lobbying firm based in Washington, D.C., created a “Dump Starbucks” online petition to get people to forego Starbucks until it changes its position. The petition has about 31,000 signatures so far. That’s an average of about 2 people per Starbucks store.
It appears that SBUX customers are not going anywhere, although they might if they knew how good the coffee at their local micro-roaster can be.
The New York Times has a long article about Andrew Rugasira, founder and CEO of Good African Coffee. Rugasira wants to use trade to develop the economies of Africa instead of aid.
Truth in advertising? In Seoul, South Korea, Dunkin’ Donuts is enhancing its radio ads on commuter buses by having an atomizer spray coffee fragrance on the bus while the spots run. I have two questions. First, is DD really doing this or is it just an internet rumor? Second, would you consider this type of advertising intrusive? I would. Then again, it might be a welcome intrusion if they were spraying something that smells like Ristretto, Sterling or Extracto.
This week, the Huffington Post readers got their chance to hear about how Portland is such a fine place to visit, sharing “10 Things We Love about Portland, Oregon” (coffee was #7). HuffPo editors managed to spell Extracto and Coava correctly, unlike Fox News a couple weeks back.
Smarter Travel, a travel blog, called Spunky Monkey one of America’s Best Coffee Shops. The café certainly has a lot of PDX character.
Seattle techies have come up with a coffee machine that takes orders by text message.
More cafés should do what a café in Norwich, England did. Baristas will no longer take orders from people talking on cell phones. If you can’t put your phone down long enough to talk to the person behind the counter, you’ve got a problem.
In a blind taste test, the Huffington Post determined that Starbucks Via Colombia was the best tasting instant coffee. If you bother to click on the link, be sure to read the comments of the people who tried the coffees, especially on the lower-rated ones.
Wednesday, April 4, 2012 at 8:49PM [As the café scene is always changing here in Portland, one of my goals is to keep you up to date with what is going on. Here are a couple quick café notes from today's adventures.]
If you’re into motorcycles, you have a new place to drink coffee that is geared toward you. If you’re not into motorcycles, well, you still have a new place to drink coffee. See See Coffee and Motorcycles just opened at the intersection of Northeast Sandy and 17th.
The café’s name comes from the motorcycle theme. The engine displacement of a motorcycle is measured in cubic centimeters (cc – sounds like “see-see”).
The shop is spacious and airy, with a polished concrete floor and an abundance of natural light pouring in through the large skylight and the large front windows. The coffee bar in the center of the room is sheathed with plate steel, giving it a shop-like toughness that you would expect in a motorcycle bar. The bar’s freshly-lacquered hardwood gleams under incandescent lights. Hovering on the western wall, a winding rattlesnake mural warns customers against taking more than their fair share of sugar or napkins.
The café is not just for motorcycle enthusiasts. See See is a full-service coffee bar, offering Stumptown coffee, Townshend’s tea and Crema pastries. Gabriel’s provides the bagels. You can order a pourover or grab a quick cup of French press coffee from the air pot. Each table has an outlet next to it, making See See a suitable location for spending time working on your computer.
The café has only been open for a few weeks, and it still smells new. The adjoining motorcycle shop is scheduled to open in the next week, so if you want to check out the motorcycle shop too, wait a couple days before heading in.
Vitals
Address: 1642 NE Sandy (map)
Phone: 503-894-9566
Hours: Monday-Friday 7am-8pm
Saturday-Sunday 8am-6pm
Coffee: Stumptown
Free Wi-Fi? Yes
Recommendations? Go there on your Harley, if you have one
Website: seeseemotorcycles.com
Just a few blocks from See See Motorcycles, Trailhead Coffee Roasters has also opened a small café in the last couple weeks. Sharing a space with the roasting machine and coffee warehouse, the café area is very small. It is geared more toward giving the public an opportunity to sample Trailhead coffees than to give them a place to sit down.
One thing that makes Trailhead unique is the company’s strong association with bicycles. A couple years ago, Trailhead Coffee was featured in The Oregonian for supplying coffee for Cycle Oregon. Owner Charlie Wicker rode his 110-lb. cargo bike more than 300 miles, over a course with 6000 feet of elevation change, rising early each day to supply fellow riders with coffee. Trailhead also delivers all its coffee to the urban core of Portland via bicycle. The goal is to reduce the environmental footprint of the coffee.
Most of Trailhead’s coffee comes from Café Femenino, a non-profit cooperative of women coffee farmers. The company also supports KIVA microfinance through the sales of some of its coffees. Wicker said he was inspired to support women coffee producers by the book Banker to the Poor, by Muhamad Yunus. The programs help grow the economies of villages in developing countries by providing loans and business help to the women.
In addition to selling fresh-roasted coffees, Wicker also sells some of his older inventory at a discount. If you don’t mind drinking coffee that is a month old, you can pick up a 12-oz. bag of beans for $5. Fresh coffee is better, but I understand that sometimes price matters more than freshness.
The shop’s featured brew method is the “dual pourover,” a side-by-side comparison of two different coffees brewed fresh at the same time using Hario V60 glass drippers. You can expand your coffee palate and learn more about the regional differences between coffees. I tried the Colombia Los Naranjos and the Ethiopia Sidama. The Colombia stood out for its cherry and orange flavors and the Ethiopia for its complex, wine-like flavors (it’s a natural-processed coffee).
Vitals
Address: 1847 E Burnside, Portland, OR (map)
Hours: Monday-Friday 9am-2pm
Wi-Fi? No
Recommendations? Side by side pourovers
Website: http://www.trailheadcoffeeroasters.com/
Aliviar Coffee has a new location. The café, serving Batdorf and Bronson coffee, moved from Northeast 42nd to 41st and Sandy, in a space adjacent to the Hollywood Theater. The new spot has more space (seating approximately 25 people) and a more visible location. The hours have changed some too. The café now stays open until 9pm on Friday and Saturday evenings to catch Portlanders who come to the Hollywood District for the nightlife.
Vitals
Address: 4128 NE Sandy, Portland, OR (map)Saturday, March 24, 2012 at 8:51PM Looking for a way to keep your coffee warm? Apple’s latest iPad will keep it warm for you (do the wonders of Apple ever cease?). Some enterprising programmer, taking advantage of the fact that the new iPad runs hotter than previous models, wrote an app to turn the tablet into the world’s most multifunctional hot plate. I bet Steve Jobs never thought of that one… [update: the sfluxe.com site seems to be down as of 3/26, so here's an alternative link.]
It was time for the Starbucks annual meeting last week, so there’s lots of news about the Big Green Apron. Starbucks announced it would be bringing some manufacturing jobs back to the U.S., opening one factory in Ohio to make coffee mugs and another in Georgia to produce instant coffee (VIA). The company continues its evolution toward becoming the next big consumer food conglomerate (a la Kraft or Yum! Brands) with its recent purchase and rollout of its Evolution Fresh juice bars. The rollout was a little rough, though, at least in the spelling department. Starbucks is also trying to get into the fast-growing energy drinks industry, selling a new line of beverages with green coffee extract in them.
In other news, Andrew Revkin of the New York Times interviews Todd Carmichael on his project to make the coffee trade in Haiti better support the farmers. As always, Carmichael calls things as he sees them.
If you’ve ever tried to like coffee but just could not do it, you can probably identify with the author of this article in the Washington Post.
Another reason for Bostonians seeking alternatives to Dunkin’ Donuts and Starbucks to rejoice: Counter Culture is coming to Somerville as early as this summer.
Drip coffee enthusiasts, tip your hats. In 1972, two friends came up with an idea to brew better coffee at home, creating a home brewer called Mr. Coffee. One of the friends, Samuel Glazer, died this week at 89.
Portland’s coffee scene (and this blog!) got a mention on FoxNews.com this week. Fox must have sensed the love that the New York Times has been giving Portland lately and did not want to miss out, writing an article called “10 Reasons to fly to Portland, Oregon right now.” The news outlet, known for its ‘fair and balanced’ coverage, did not win any points for being ‘accurate,’ however. Whether intentionally or not, the author misspelled not one, but two local roasters’ names. Perhaps some editor at Fox wanted to tweak Portland because of its left-leaning politics.
Don’t forget to sign up for Happy Cup’s Roaster for a Day contest. You can win the opportunity to learn how to roast your own coffee, plus win 52 bags of coffee to take home. To enter, “Like” Happy Cup on Facebook or enter at the company’s website. The deadline is March 27th.
*brief, short, to the point
Tuesday, March 20, 2012 at 3:55PM In the last couple days, I’ve had the pleasure of visiting three top Portland cafés: Coffeehouse Northwest, Extracto and Barista Alberta. If we were talking about baseball (and the season is just around the corner), these three cafés would be comparable to the 1927 Yankees (the famed “Murderer’s Row”). In other words, I was expecting a great lineup of espressos.
At Coffeehouse Northwest I ordered both of the espressos on grind (the famous flight), each roasted by Sterling. The first, from Los Piajos de Tolima (from Colombia), was impressive. If I were scoring it for a barista competition, I would give it high marks in many categories. The appearance of the crema was shiny and consistent, the persistence and consistence very good (thick and lasting). The taste was well-balanced—sweet, sour and bitter elements all came through in a way that was pleasant. A sweet plum flavor punctuated the first sip. Its tactile balance, or mouthfeel, was superb. It had lots of body but still fit comfortably inside my mouth.
After enjoying the Colombia, I took the second leg of the flight, to Rwanda. The coffee, grown by the Coko cooperative, was also roasted by Sterling. The crema had an even color with a light sheen, but it was a little on the thin side. When I sipped it, I immediately noticed the differences in mouthfeel compared to the first. It was very heavy and syrupy. The acidity was the most prominent of the flavor components, although it did not overpower the others. The coffee left an aftertaste of toasted popcorn (where some of the kernels had been on the bottom of the pan too long, adding some caramelized flavors to the mix). Overall, very good but not quite as good as the first.
At Extracto , the single-origin espresso I tried was a Kimel peaberry from Papua New Guinea. Savory, savory, savory—that’s how it tasted. The barista said the earthiness should really stand out. He wasn’t kidding. The thick espresso had the bite of a fresh rosemary leaf or green tomatoes. The bitter element stood out a touch more than the sweet or the sour, but all three were present, so it was fairly balanced.
My second Extracto espresso was the blend on grind (unfortunately, I forgot to ask the name). Like the previous espresso, it was also very thick and syrupy. Cocoa notes came through in the first sip and caramel flavor about halfway down the cup. The espresso left an aftertaste kind of like a Twix candy bar (without adding any sugar).
A couple blocks away, at Barista Alberta, I headed back to South America and ordered a single-origin Peru Cevasa, roasted by Stumptown. A quick visual inspection gave the coffee good marks – it had an even, shiny reddish crema (a small blond stripe in the middle would cost it the “excellent” rating in competition). The first sip was bright, but the brightness quickly backed off. Flavors of green apple washed across my palate. Although the espresso seemed heavy at first, it did not linger, quickly dissipating and leaving a clean mouthfeel behind.
Looking at the box score, the cafés went 5 for 5 with two home runs (the Colombia and the blend at Extracto). Not even the most feared lineup in the history of baseball could do that every day. I tip my hat to a job well done.
