Metro Espresso: DC's Coffee Blog

"I'm Just a Moka Pot Kind of Guy" - Guest Post

2011-10-16T07:00:00.000-04:00

This is a guest post by Metro Espresso reader Michael, you can read his blog at http://michaelgorchov.wordpress.com. If you would like to be a guest contributor to Metro Espresso, please email me at Duderino102 *at* gmail.com

My new coffee pots. The Moka Coffee Pot was first patented by Luigi De Ponti, an Italian inventor, for Alfonso Bialetti in 1933.

A moka pot is a type of coffee maker ubiquitous in Italy, but not very popular in the U.S.. Mostly called a macchinetta (little machine) by Italians, this stovetop device makes a very strong brew somewhat akin to espresso. A moka pot works by the same principle as an espresso machine - pressure builds up to push water through a compact "puck" of coffee - the resulting coffee has its own distinctive qualities.

A few months ago I purchased my first moka pot. It's a nice 6 cup size that I found at Marshall's on clearance for $7.50. For an aluminum pot the casting and finishing is very good. It says "Hotel Diamond Collection" on a band around the middle. It took me a little practice to make good coffee with it, but now I know how to control the heat at the end of brew so I don't have it spitting clear boiling water (and ruining it). Aside from the need to maintain a patina of coffee residue in the upper chamber, the big drawback from aluminum pots is the deterioration of the surface of the inside of the lower chamber because it's so hard to keep it dry. Many of the knock-off Bialetti types have really rough casting pits in the bottom chamber. The major benefit of the stainless pots is that they don't get so cruddy from moisture left in them between uses. It probably makes sense to get an aluminum pot if you know you're going to use it every day. They are so much cheaper. But if the pot will see more infrequent use, then it would be better to spring for a stainless model.

A couple of weeks ago I found a vintage stainless Guido Bergna 6 cup pot on ebay that I scooped up for $13.25 (+ $6.70 s&h). One of the photos of the pot on ebay gave the impression that there was serious heat-related damage to the bottom. But when I received the item it was actually in pristine condition, and a little Barkeepers Friend polished it up like new. What a find! This pot also makes good coffee. On this pot, since there is only one little opening on the stem for the coffee to exit, it is important that I turn the pot around so I can watch the progress as the coffee dribbles out.

There was a time (almost twenty years ago) that I routinely roasted my own green coffee beans. I used an old hot-air popcorn popper, and rigged up an exhaust fan system to cool the beans, and vent most of the smoke. I did my coffee roasting in my woodworking workshop so that the acrid smoke wouldn't stink up our home. In recent years I have been able to get freshly roasted coffee so I haven't bothered roasting.

My stomach is pretty sensitive to stale coffee. I can tell immediately that I'm drinking canned coffee; it begins to burn even as I drink it. There is a kind of dull thud that lets me know I better get out the Rolaids. Coffee that's been roasted within a couple of weeks doesn't bother me at all. And good freshly brewed coffee from say, Costa Rican beans roasted in the past couple of days, almost "rings a bell" as it goes down.

Now that I have the moka pots I've begun roasting again. I have a small Precision brand roaster, which I take out on the back porch. Mostly I roast just enough to carry me through to when I can buy more freshly roasted coffee. Back in the days when I was roasting coffee in my hot-air popper, I had a Gran Gaggia espresso machine. This was a pretty low end device, and it took forever to produce even a couple of espresso drinks of middling quality. Right now I am quite satisfied with my moka pot coffee. My wife drinks her coffee black also, but she prefers drip coffee. She finds the coffee from a moka pot too strong. It works out fine actually. I have one moka pot at my office and the other at home. A 6 cup moka pot really only produces one big U.S. mug-full anyway. So, in the morning I make coffee for myself in my pot, and my wife has auto-drip for herself.

Espresso Snob

Some people - usually espresso snobs - turn their noses up at moka pot coffee. I have developed a taste for it; mostly because I can't afford good espresso. Decent home espresso machines cost over 600 dollars, with commercial models costing over 10K. These machines easily maintain a constant pressure of 9 bars (or nine times earth's atmosphere) during the twenty-five seconds it takes to "pull" a shot of espresso. In order to pay for the machine, good quality coffee, and a competent barista, coffee bars need to charge upwards of $3 for a demitasse of espresso.

A good cup of espresso is covered with a light brown layer of emulsified oils called "crema." This is a feature of true espresso that can't be produced by any other brewing method. Now, I like good espresso. I really do. But it's not something I can have on a daily basis. First of all, it costs too much. A single shot isn't enough for me, so I want a double. That's going to cost $5 easy. Instead, almost all of the time I order a cup of auto-drip house blend. And I often have a grilled muffin with it. That's going to run me something like $6. I've decided to cut way down on going out for coffee, and instead enjoy moka pot coffee, and without the muffins!

In the past, when in an expansive mood I'd impulsively order an espresso. That is, if I'm sitting in a real coffee house with a busy barista, and I can see the shots he's pulling. Even so, I've been disappointed. I never have espresso in a restaurant. There are just too many things that go into making good espresso: The expensive espresso machine. The freshly roasted coffee. The heavy conical burr grinder adjusted properly. The correct amount of coffee tamped down and "polished" with the right amount of pressure. And on and on.

The whole thing is more like fine wine. I appreciate the cultivation of a high level of connoisseurship, but at a certain point I just throw up my hands and say it's not worth all the trouble and expense. I'm just a moka pot kind of guy.

Peeping Tom in DC Starbucks

2011-10-15T10:01:00.002-04:00

According to the Mail Online, one of the numerous Starbucks (7th street and Pennsylvania) has a peeping tom. Apparently, the perpetrator has not been identified and hasn't been narrowed down to either an perverted employee or a perverted caffeinated patron. The indecent occurred in September.

Source

Oddly, the article on the Mail Online's website shows a picture of a video camera stating "The camera that a five-year-old girl found in a D.C. Starbucks was smaller than this video camera, and fashioned to a sink pipe." AKA, we have no idea what the camera looked like, but it was probably smaller than this outdated camcorder from 5 years ago. Also the Mail used a horrendous pun, "Not So Grande: A Girl in D.C. found a hidden camera in the toilet."

Here is an excerpt from the article, "William Yockey and his family were visiting the capital in late August from their home in Norfolk, Virginia. His daughter discovered a video camera hidden underneath the sink that was pointed towards the toilet. Yockey determined that the camera was on and recording, then notified the police.

The camera was taken by police for further investigation, and no suspects have been named. Because so little is known about the camera- including who put it there and when- this lawsuit could theoretically be opened up to include anyone else who used the restroom at that Starbucks.

'We continue to cooperate fully with law enforcement on this matter; however, because there is pending litigation, we cannot comment on the specifics of this case,' Hilowitz continued. 'However, we can tell you that as a part of regular store operations, we monitor the seating areas and rest rooms in our stores on a regular basis to identify potential safety or security concerns.'"

Double Espresso - Gaggia Baby with Rocky Grinder

2011-10-12T18:54:00.002-04:00

I am entering new territory. I have done a video once before, but this lays bare my ability to make quality espresso. Please, don't judge too harshly! The espresso tasted creamy but a bit bitter. The beans used were Starbucks Mexico Shade Grown. It's a lighter roast than the other products they sell, but you can't dress an ugly duckling into tails.

Notice the quality swirling after the shot was pulled. Professional through and through.

DC is 6th Most Caffeinated City in the USA

2011-10-11T15:40:00.001-04:00

Source

Another D.C. superlative: America’s 6th most caffeinated city - The Buzz - The Washington Post

According to the Washington Post, the political center of our country runs on caffeine, specifically we are the 6th most dependent. Congratulations us! This means we are facing an unavoidable crash in the future. Now, when we see another political gridlock or a threatening of government shutdown, we are assured that either politicians have not had their coffee or are crashing from their caffeine high. We should continue to watch CSPAN to ensure our elected officials and lobbyists enjoy coffee responsibly without abuse.

DC is behind Chicago, New York, Seattle, San Francisco, and Los Angeles in caffeination, yet it is unclear whether the study means per capita or total consumption. We can take solace that DC's population is 600,000 people whereas New York City has 8,000,000. I will have a second cup of coffee to ensure that we get one step closer to overtaking Gotham City.

Skip to 40 second mark for coffee addiction...

The Yankees lost, yay....

New Coffee Setup

2011-10-10T20:27:00.004-04:00

My artistic flair and inspiration: Coffee and Wedding Ring

Wow! I can't believe it, I am married! After a wonderful and joyous wedding weekend, I returned to the DMV to resume my studies.

One perk of weddings is that you get stuff, and in my case, coffee stuff. While 90% of the gifts were directed to my bride, I received a new espresso machine and a coffee grinder, specifically a Gaggia Baby and a Rancillio Rocky. The differerence between this and my Lello Ariete (espresso machine) and Capresso Infinity (grinder) is tremendous. The espresso tastes thicker and I have better control over grind size. The Gaggia' s steamer is powerful and can whip the milk around the pitcher. Sarah received a nice Cuisnart drip machine equipped with a water filter. It evenly disperses the water over the ground coffee with a special nozzle.

An updated picture of my coffee bar.

I am toying around with grind size and tamping with the new portafilter. The portafilter cannot be filled to the brim; room must be left so it can fit securely into the group head. I'm sure over the coming weeks I will work out the kinks, but right now I have plenty of new coffee toys to play with :-) Any tips for these high octane, prosumer machines is welcome! If anyone is wondering, here is my first coffee setup. Note that everything is replaced except the moka pot.

I love my moka pot.

MIA - Metro Espresso

2011-10-03T22:22:00.001-04:00

Some readers may have been wondering where I went for the past six months or more. While I may have vanished into the ethereal blogosphere leaving Metro Espresso inactive, I have been quite busy. I am getting married in a week, in August I traveled to Berlin to research, and the rest of the time I was preparing for my comprehensive examinations, which is one step to receiving my doctorate.

I have partly returned to have an outlet outside of school, but also many friends and acquaintances have requested for more articles and posts, pestering me about why the blog has not been updated. To quell there questions and probing, I have quietly returned to Metro Espresso. While I can't dedicate time to Twitter and the other social media accouterments I used in the past, I can promise content on the blog itself, all else is filler. :-)

Coffee Bean Mystery Delight

2011-10-03T21:55:00.000-04:00

Last week I ground the last of M.E. Swings's Diplomat Blend. Too cheap to buy good coffee, I peered inside the "coffee closet" finding an airtight Tupperware. An odd mixture of light and dark roasted beans were in the container, most likely aged Dunkin' Donuts and Archer Farms coffee. Yes, the great recession has hit the coffee budget hard. Gone is Intelligentsia, Counter Culture, and Third Wave coffee. Enter First Wave.

I poured the beans into the coffee grinder, set it to a coarse grind for a French Press, and boiled water. Pouring it into the press produced miniscule bloom, a nanometer thick to be exact. The coffee looked anemic, little life, no luster. Yet after serving myself, signs pointed towards to a good cup; a nice chocalety film hugged the edges and after first sip, my eyes expanded to the warm, velvety, and bittersweet taste. After 5 minutes, I voraciously consumed my beverage.

The coffee cup was used and abused.

I have a half hopper of this mystery coffee left. This is why I should start a coffee journal; to keep notes and remember which coffee I have bought and when, but then the mystery would be gone...

Coffee Setup in the Office: Spreading Coffee Love

2011-04-12T10:42:00.000-04:00

Source: New York Times Ristretto blog

A week ago I brought my Counter Culture pour over to the office. Along with the porcelain coffee brewer, I packed a handful of filters, two bags of Sumatran and Columbian coffee, and a mug stating, "Don't mess with my Dad." Thankfully the office had a "whirly blade" grinder and a spouted device that boils water. Now I can make fresh coffee and not spend two dollars at Starbucks! The only other game in town is Bourbon coffee, but that is a 25 minute round trip, which is a tad too far for a quick a coffee pick me up.

After bringing in my coffee making materials, I quickly found that other people wanted coffee too! Gathering around our makeshift coffee kitchen, I waxed eloquent about the benefits of black coffee, the flavor of freshly brewed joe, and the monetary savings from making your own. After brewing three cups, one for myself naturally, my two companions seemed quite content and impressed by the results.

+1 for specialty coffee and -1 for Starbucks.

Next, I will need to train people on making coffee with a pour over, so I am not the only person who will be able to do so. While my system isn't the easiest, it certainly is fun and a nice distraction from studying and writing. And besides, what would academia be without coffee?

Breaking News: Whoppers and Coffee Not Healthy!

2011-04-11T07:23:00.000-04:00


Photograph by: Jim Noelker/Bloomberg News

"The bad news about fatty fast food just got worse. Researchers have found that a cup of coffee doubles the adverse health impacts of a greasy meal." - Vancouver Sun, 5 April 2011

False alarm! Well for the most part. We coffee lovers have read that there are many health benefits for drinking a cup of coffee everyday. Stumbling upon this article I thought my world was turned upside down. I was lied to and deceived?! But upon further inspection, the article assumes too many things, namely that everyone puts sugar into their coffee. Wheww. Doesn't apply to me. Apparently fats found in fast food inhibit the body's ability to deal with sugars and remove it from the bloodstream.

Here is the relevant piece of the article,

The study, published April 1 in the Journal of Nutrition, examined the results of 11 active, healthy men, between 20 and 30 years of age, given one meal consisting of a special lipid concoction that had the saturated fat content of a cheeseburger, large fries and a shake, and six hours later, a second meal of a sugar-laden drink.

[Me interjecting]: Ahem, "Sugar-laden drink!"

When sugar is consumed the body normally produces insulin, which takes sugar from the blood and distributes it to the muscles. But the fat meal apparently interfered with this process leaving blood sugar levels 32-per-cent higher than when the men had not ingested the fat beverage.

In the second part of the study, test subjects were given two mugs of coffee five hours after the fat beverage. An hour later, they were given the sugar drink. The results showed blood sugar levels were 65-per-cent higher than when the subjects had not ingested the fat and coffee. Beaudoin said the severity of the outcome -blood sugar spiking to pre-diabetic levels -was unexpected.

The study also looked at the levels of incretin hormones, which are released in the gastro-intestinal tract to signal the pancreas to release insulin to dissipate sugar in the blood. Ingesting the fat beverage seemed to blunt the hormones' responses to carbohydrates. In short, fat and caffeine impaired communication between the pancreas and gut, making it more difficult for the body to remove sugar from the blood."

Nevertheless of it being not applicable to Metro Espresso readership :-), if you know someone who loves some BK or McD's, it may be useful to pass on some scientific knowledge.

Le Coffee & Moore - Specialty Coffee outside of the Metropolis

2011-03-09T10:16:00.000-05:00

Source: The Pilot

"Most importantly, the beverage has to be perfect every time. If it’s not, we throw it away and start over." - Rochelle Boone of Le Coffee & Moore.

In my North Carolina hometown of four years, the Sandhills, there is a paucity of quality of coffee. Generally, you have Cactus Creek roasters and that's pretty much it. So I was delighted when a family member sent my a copy of the local paper, The Pilot, spotlighting a new coffee house opening up called Le Coffee & Moore. For those not in the know, the Sandhills area is in Moore county, which accounts for the pun :-). The link for the article is here and the cafe's website here (Still Under Construction). What struck me was the fact that Boone traveled to Portland, Oregon, went and took classes at the America Barista & Coffee School, and set up shop in a market not known for coffee love.

An interesting twist to the cafe is a board-room like table. The article states,

"The conference room, which harks back to her banking days, features a table with seating for eight, a dry-erase board and a television that can also be used for PowerPoint presentations. “I wanted to attract business people as well as students with laptops,” Boone says. “Business people are always looking for a place to take clients. I’ve almost got the whole month of March reserved.”

Generally, cafes have space for groups to meet, but to actively market it as space for businesses to have meetings in a relaxed environment is clever. Buying drinks, scones, and other caffeinated treats, works quite well. I am curious to see if it somehow cordoned off to make sure that the meetings and other customers don't bother one another.

Unfortunately, the article doesn't say what coffee they serve, but I am optimistic that it is quality, especially being so close to Durham-based Counter Culture Coffee. If you're in the area, be sure to check them out, and send me an email. I would like to know how it is!

Looking Towards the Future - Berlin

2011-03-04T07:39:00.000-05:00

Hi all, I have been quite busy this week at my real job and haven't had the time to blog. This summer I am trying to go to Germany to go study abroad and go through some archives to look for possible dissertation topics. Getting all the nitty gritty details and funding has been stressful to say the least. Though, it looks like I will live in Berlin for a month!

Look for some future posts in the coming days, but I wanted to update all Metro Espresso readers for whats been happening :-). For your enjoyment, here is a Berlin bear at the Brandenburg Gate. I love the way he bobs his head with the music.

Hello Old Friend: Missing Coffee and Coffee Fatigue

2011-02-25T16:32:00.000-05:00

Sitting in front of my monitor, I quietly type away sipping my afternoon coffee. Generally this is not a new experience, except I haven't imbibed coffee since yesterday morning.

What!? You have not had coffee since when? Yes, I was suffering from coffee fatigue. Coffee fatigue, according to me, is when a coffee lover is over caffeinated, gets no pleasure from drinking coffee, and suffers from a coffee "grimyness" all over. (Any other possible symptoms? Drop a comment below)

I went into a self-imposed coffee detox for ~30 hours. Partly due to my busy schedule, partly to the aforementioned coffee fatigue. I agree, sometimes I do not have time to make coffee, or I need to rush out the door to make my class or finish the last few pages of reading. Some days aren't conducive to brewing coffee. Additionally, I have pressed myself not to buy coffee unless I am reviewing the cafe or serves some purpose to writing a blog post. This policy, albeit austere, pushes me to brew at my coffee bar in the apartment. Not ten minutes ago (as of 4:12 PM on Friday), I had my first taste of coffee since 6AM yesterday.

What is so significant of this coffee development? Being away from any cherished thing or person, makes you appreciate it that much more. With coffee out of my system for more than 24 hours, drinking a cup of coffee sends a caffeinated jolt through my body. Similar to drug addict without their fix (An image not without basis, caffeine is a drug you know!), going through a self imposed or contingent detox for coffee, when you indulge in coffee again, you appreciate the flavors, the brewing ritual, and your favorite cup all the more.

What about you? Have you ever though that improving the taste of the coffee could simply mean having longer intervals between cups? Ever suffer from "coffee fatigue?" Comment below!

The Perfect Cappuccino: A Documentary

2011-02-23T08:18:00.001-05:00

"It might be the worst of the best coffee, but it is." (Referencing Starbucks) I have to say I can't disagree. While not bad, the image of Starbucks betrays the quality of the product produced. But this is another post.

Looking for a coffee documentary? Look no further.

I stumbled over this coffee gem about a person's search for perfect cappuccino foam. Intertwined with this obsessive caffeinated search, is a critique of Starbucks and how Americans are buying into corporate coffee culture. I have only viewed the trailer, but take a look at their website, (www.cappuccinomovie.com), buy a copy if you like it, and become a fan on their Facebook page. (I would but I do not have Facebook.)

Pour Over Method and the Popping of my Coffee Ballon, aka Ego

2011-02-19T07:10:00.000-05:00

Buying my pour over a few days ago, I felt empowered! Not only would I brew excellent drip coffee, but since I have a coffee blog it would logically follow that I would make an excellent cup the first time. No skill or knowledge need apply. How wrong I was! This is not to say that it turned out badly, but my first cup, despite the wonderful aroma of Counter Culture's Ethiopian Yirgacheffe, was watery. Bruising my coffee ego further, the Fiance chimed in agreeing with this assertation. How could this be? It was as if someone broke into my apartment, seized my coffee ego in the form of a balloon, and popped it with extreme prejudice.

Let me start from the beginning. A few days prior, I visited Northside Social and bought the pictured pour over and coffee. When I go to Bourbon coffee in Foggy Bottom, I order the pour over because you can pick the kind of beans you want and it is always fresh. My enjoyment of pour over coffee prompted me to buy said contraption for home use to save money. Spending a few hours reading reviews of Hario V60, Melitta, and the Chemex and the different paper filters, I concluded that I was going to buy the Hario. The accompanying Hario kettle was out of my price range, but I have a green tea pot that is something quite similar.

Arriving at Northside Social to buy my pour over, I found they didn't sell the Hario! I was crushed. Me being the impatient one, I reconciled my feelings and bought the Counter Culture version. Walked the 2 miles to my apartment and eagerly started prepping for the ensuing coffee gloriousness. I ground my coffee (too coarsely I soon found out), heated the water, whetted the filter, and brewed. I followed the directions most baristas give. Wet the grounds for 30 seconds, then pour slowly spiraling out, and always keeping the "bloom" alive. 2 minutes later, my 12oz cup was full. Not the four minutes of steep time I hoped for.

As already mentioned, the results were decent. The coffee itself was good, roasted on Feb. 11 and Counter Culture coffee isn't to be scoffed at. What can I change to improve the end result? Is it simply that I ground it too coarsely? I want to get my coffee balloon back! Thanks, I needed this stream of consciousness/semi-humorous post.

What is a pour over you ask? Look at this video.

*Update*
Today, I ground the coffee finer, and nuances of the jasmine and honey tasted muted. Is that because the coffee is now being overextracted? Perhaps, I will have to video myself and have you guys comment on it :-).

DC in the Morning!

2011-02-18T07:26:00.002-05:00

Hi everyone, I am out and about in the DC area, but take a look at these wonderful pictures of DC this morning! Enjoy the weather if you are in the Metro area. I will be back this weekend with some more coffee related posts on pour overs and Ethiopian coffee.

First Impressions of Northside Social

2011-02-17T07:35:00.000-05:00

Until today, I had not visited Northside Social in swanky Clarendon. My friends, knowing that I am monstrous coffee lover, could not believe this omission. It's a few minutes walk from the Metro due to crossing some busy intersections, but distance-wise one can see it from the Metro stop. A specialty coffee and wine bar that sells Counter Culture coffee, pour overs, French Presses, and pastries, Northside Social is the real deal. (Not really a revelation, but its good to know that it's not hype.) There was ample seating inside, a second floor, and an outside patio area.

What was particularly impressive was the drip coffee. One of the best ways to judge a coffee shop, is how tasty the drip coffee is. From my experience, drip coffee is easy to make, but hard to keep it flavorful and interesting resulting in a "wow." Since I bought a bag of coffee, I received a medium sized cup of drip (Ethiopian Yirgacheffe) for free! Let me tell you, wow! It was flavorful, pleasantly warm (not scalding), and tasted fresh. The jasmine and honey notes were particularly noticeable in the taste.

The baristas were engaging, and answered all my questions about the pour over and getting the right filters for it. I will post about that later, but Northside Social serves excellent coffee, and I highly recommend it to anyone if they haven't visited already. I will be reviewing Northside Social in a later post as I hadn't the opportunity to look at prices, offerings, ambiance...etc.

Good Morning! Turkish Coffee Delight

2011-02-15T08:54:00.000-05:00

Some Turkish Delight

A change of pace this morning. Today, I ground some coffee in the spice mill for a cup of Turkish coffee. Unfortunately, I did not grind enough coffee to get a nice coffee film on the top. The last cup I made had a beautiful oily film on the top. Unfortunately, no camera was around to snap a picture. To be sure, I will make one to show all Metro Espresso readers that it can be done! Interested on Turkish coffee? Look at my previous posts here and here for more information.

Unlike Espresso, French Press, and other warm coffee drinks, Turkish coffee mixed with the spice cardamon, has a refreshing, "pine-like" quality that makes it quite unique and memorable.

DC Coffee Review: Filter

2011-02-13T17:59:00.002-05:00

Source:

http://www.flickr.com/photos/andynash/5413168471

This is a Guest Post by Dave, who is currently living in DC and is an avid coffee lover. If you would like to be a Guest Writer for Metro Espresso, please contact me at MetroEspressoDC@gmail.com

On my two visits to Filter Coffee, located one street off Connecticut Avenue on 20th between R St. and S St. in the Dupont Circle neighborhood I walked away with one over-riding thought. They sure can make a nice drink. Not so rare you say? Well, it kind of is rare these days as the coffee shop community blooms here in DC and the talent pool gets thinner and thinner. The baristas who served me were friendly and very competent. I could hear them answering customer questions with patience and with an interest in educating the novice, without being snobbish. From the decor which is earthy and inviting, accented by their signature warm orange espresso machine, to their focus on the coffee I quickly felt I was in a good place. A lightly adorned exposed brick wall serves as the backdrop for a wide cross-section of the diverse neighborhood.

Bike messengers, coffee hipsters, tailored commuters, the self- and un-employed laptop addicts, and local office workers all can equally lay claim to this small semi-submerged oasis. Just a few steps below street level one gets the sense of being a world away aided by the sweet aroma of a large variety of pour overs, and the hubbub of conversations and swell music in the air. Most days finds Rasheed, the owner, personally making the drinks or waiting at the pick-up end of the counter to smartly greet his large cadre of regulars. I overheard a few of his speeches on fine dining and could see a real passion in him - a passion not fully realized in his shop as the selection of baked goods or food of any kind is surprisingly lacking. Upon leaving after my second visit was when I even noticed they offered anything. This is either a bad oversight or a testament to their single-minded focus on the coffee.   I will need more visits (and more good coffees) to really know. It didn't bother me one bit.

Of their coffees I went with the Guatemalan suggested to me. French Pressed. It was simple, clean and mild.  A true crowd pleaser. My next visit found me going back to the counter for second Americano for the road. More please! One of the best Ive had in the city. Their website lists Cafe Pronto of Annapolis as their roaster, a very competent and popular roaster that serves many shops here in DC.

As good as things were, I would like to see Filter move out of that box a little and multi-source their beans which I believe would back up their bona fides as a coffee-centric operation.  The bottom line on Filter is that its a wonderful coffee shop that knows its community and works hard to provide it with good coffees in a nice environment. Coolness factor is high - you must check out the coffee icon bike racks out front.

Metro Espresso Coffee Newsletter: Writers Wanted (Yes, that means you!)

2011-02-12T06:51:00.001-05:00

(This is a printing press, though it does resemble a medieval torture apparatus.)

In seeking new ways to expand Metro Espresso, I will be creating a physical and digital coffee newsletter that will, hopefully, be distributed to select cafes in the DC-area. It will be published once a month. If you would like to write an article about DC coffee culture (highly encouraged) or general coffee topics (still encouraged), please contact me via email (MetroEspressoDC@gmail.com) or Twitter.

It should be roughly 250 words in length or less. Examples of an article could be a tidbit on the ongoing regional Barista championships or a review of a new coffee brewing device. Can you submit coffee-related poetry and prose? Yes! If I receive a flood submissions, the one's that do not make it into the print edition will be featured on the blog as featured posts. I am quite excited about this, and hope you can be a part of this project. If you have friends who are possibly interested, tell them!

Are you a cafe who would like to receive the inaugural Metro Espresso Coffee Newsletter for your patrons? Please contact me and I can set you up with a digital copy.

Less is More: Coffee Dosing and the Espresso Machine

2011-02-11T08:47:00.000-05:00

Wow! Dosage can drastically change how espresso tastes. While not groundbreaking for some, tasting the results, i.e. the shot in the espresso, made me a believer in buying a scale in the future. As of right now, I do not know how much coffee I am using for my double shots. Is there 18 grams or 30 grams in my portafilter? Many coffee bloggers, baristas, and coffee redditors propound the virtues of a scale in achieving consistency in espresso shots. I believe it now. When I used less coffee, I tasted a full body, pear notes, acidic tingling (good thing), and a bittersweet chocolate finish (I started this post, when I had the Archer Farms coffee, not the Illy). All of this on my 150 dollar espresso machine, the Lello Ariete.

Before, I "overstuffed" the portafilter and it would have a nasty habit about once every month to be choked and spit out espresso where the portafilter and the O-ring meets. Even when it didn't "choke," the coffee seemed more bitter. I realize the choking can be contributed to fineness of the grind, but when I lowered the dosage at the same grind, the Lello Ariete pulled a shot with no difficulty, and it tasted surprisingly better. One additional benefit of lowering the coffee dosage, is that it is easier to tamp levelly. Perhaps, this only happens for me, but this could be a factor for the better espresso extraction due to the flatter and more level surface of the coffee in the portafilter.

What do you think? Have you consistently used the same amount of coffee in your espresso or other coffee beverages? Do you measure by weight or volume? (grams vs. tablespoons) Is it worth the hassle?

Is Illy Coffee Overhyped and Overpriced?

2011-02-09T09:09:00.000-05:00

Before I influence you with my impressions of Illy, what is your opinion? Is is priced reasonably in relation to quality? What does it taste like? How does the dark roast differ? Post a comment now before reading any further. (Technically, I have already biased you with my title.)

Two days ago, I broke down and purchased some Illy coffee. Seduced by the premium price, fancy packaging a la tin can, and the curiosity of what I might be missing, I plopped my hard earned cash on the iconic red can. Thankfully, the supermarket placed Illy on sale for two dollars less than normal! Coming to 12.99 for 8.8oz of whole bean, medium roasted Illy coffee.

A pretty penny to be sure.

Impressions:

Naturally, I am a big fan of fancy, intriguing packaging. The reflective, circle tin can along with the simple Illy logo appeals to my appreciation for aesthetics. Yet, a fantastic taste is what turns a first time customer to a return customer. (We hope!) After removing the metal seal, pouring the beans into the grinder, and firing up the espresso machine, I tasted the vaunted Illy brand. What did I think?

It was a deflating "decent." Perhaps, my expectations exceeded what I secretly knew. No roast date, the coffee is being sold at a supermarket, and Italian coffee generally has a reputation for solid but simple tasting coffee. In conjunction with the elevated price and only receiving 8.8oz of coffee it's difficult to justify buying it every week. With that said, the espresso embodied a smooth and moderately bright taste which is quite pleasant, but leaves a small, but noticeable, ashy aftertaste.

I found Archer Farms' Peru San Ignacio a superior supermarket coffee, which at 4-5 dollars cheaper and more flavorful than Illy, would be my choice between the two. Am I being too harsh? Is my coffee palette not refined to marshal out the nuanced flavors of Illy? Sound off in the comments section.

Most Extensive Moka Pot/Stovetop Espresso Maker Guide on the Internet: Part Two

2011-02-05T08:00:00.002-05:00

Welcome back to the "Most Extensive Moka Pot/Stovetop Espresso Maker Guide on the Internet." In this post, I will discuss different tips for how to clean your Moka pot and include a section of links for further information about Moka pots. If you haven't read Part One, please click here, it will detail what is a Moka pot and tips on brewing with it.

Cleaning:
First and foremost, soap is generally a "no-no." Soap adds chemicals that can possibly alter the taste of your coffee in the future. If you must add soap, add the slightest, most imperceptible amount on a paper towel or rag, and thoroughly rinse the pot out after wiping it down.

Run warm water over, but do not wipe w/ rag on the inside. Remember the coffee oils!

After every use: Empty the spent grounds from the coffee basket, wash out the base, and run water over the collecting chamber. Dry everything with a rag, but do not wipe the inside the collecting chamber in order to keep those precious coffee oils. Let the three pieces dry separately. This will avoid having a dank, odorous smell later. After an hour, everything should be dried enough to assemble it back together.

After two-three weeks: Time to disassemble and wipe everything down, including the coffee oils that we have tried to so hard to cultivate. Sometimes they just need to go. They're probably getting a little stale. Additionally, the whole pot needs a good once over. This cleaning includes popping off the O-ring and the metal filter. Take a blunt, flat knife, slowly working it under the O-ring, while trying to carefully not to damage it. Use a lifting motion to pop it off. Remove the metal filter. It should come off right away as the O-ring was the only piece keeping it in place.

Flat, blunt knife, not a sharp one. It could damage the O-ring!


The bottom of the collecting chamber w/o the O-ring and filter.

Now that everything is disassembled. Use a paper towel and wipe every inch of the pot. I advocate using a paper towel than a rag. A paper towel seems to absorb more coffee oils and "grime." Additionally, you can see how dirty the Moka pot really was! The only tricky part is getting the paper towel inside the spout of the Moka pot. I use a small pencil or thermometer and wrap the paper towel around it, then inserting it into the grimy, small space. Like so:

Insert Immature Comment

That is from just one week of moderate use.

Two more cleaning ideas: One can use the Moka pot as normal but not add coffee. Thus as the water boils and the steam pushes the water upwards its helps remove some of the rancid coffee oils. The second idea, and I haven't done this, but instead of using water in the above methods, use vinegar. I would recommend a highly diluted concoction!

That's it! If you have any other cleaning tips, email me at duderino102*at*gmail.com

Select links to articles and videos:

James Hoffman's Moka Pot Guide: Point of note: He states that one should not use cold water. Instead, he argues that one should begin with hot water and then screw on the top chamber.

Coffee Nate's Moka Pot Guide: Quite informative, especially his advice of boiling water and to dilute the strength of the straight Moka pot coffee. It resembles a quasi-Americano(espresso with hot water). Where Coffee Nate and I differ is that he makes a small mound of coffee after the hopper is full. You can try this out, but I am generally against doing this as it can slow down the brewing process and can over-extract the coffee making it bitter.

A Short History of the Moka Pot: Aluminum, Coffee, and Fascism: A fascinating history about the relationship between the Moka pot, Italian history, and modernity. Check it out, you might learn something!

What not to do video: This moka pot was way over-packed and over-extracted. Despite the aesthetically pleasing "crema," I bet a dollar that it tasted quite bitter. Notice the loud hiss? That is the pressure release valve going crazy! The user ground the coffee too finely. *tsk tsk*

Bialetti's Replacement Parts Store: When the filter and O-ring need to be replaced. Be sure to check that you are buying the right parts for the correct version and size of your Moka pot.

There are plenty of other articles and videos on cleaning, brewing, and general information on Moka pot coffee, but I find that there advice is spotty at best. While sites like ehow.com and ezinearticles.com are somewhat helpful, they can lead you astray on tips for size coffee grind and how to clean the pot. If you stick with this guide and the links provided you should get most of what you need. But, if you need more, post on some coffee forums. There you will get a more thorough explanation of things rather than general, bland info.

Free Coffee Cupping At Counter Culture Coffee in Adams Morgan

2011-02-04T10:03:00.000-05:00

Every Friday in February from 10 till noon, Counter Culture Coffee in Adams Morgan is offering free coffee cupping to the public. What is coffee cupping you ask? "Cupping" is a process in which you evaluate and compare different coffees in one setting. Admittedly, I have not cupped coffee, but this is a great opportunity for coffee lovers in the DC area to get into coffee culture and build a community through active discussion about coffee! For more information on coffee cupping, see the video below and Coffee Geek's guide on coffee cupping. Also, here is CCC's DC website.

The Counter Culture Coffee Training Center is located at 1840 Columbia Road NW.

The Most Extensive Moka Pot/Stovetop Espresso Guide on the Internet

2011-02-03T07:13:00.003-05:00

Source: Me!

The purpose of this guide, besides making unattainable hyperbolic statements, is to touch on many aspects of making Moka pot coffee. This post is broken into four parts: Introduction, Brewing/Tips, Cleaning, and More Information. I spent considerable time writing these set of posts so please leisurely read through them reflecting upon each section. It will be broken into 3 posts over roughly seven days. Please leave a thoughtful comment, if you have any questions, critiques, or revisions I should make. Without further ado, here is the first part of the "Most Extensive Moka Pot/Stovetop Espresso Guide on the Internet."

Introduction: First, one point on nomenclature. When I refer to a Moka pot, stovetop espresso maker, or coffee percolator, I am referring to Bialetti's Moka pot, the most popular manifestation. While there are other products that use the same principle of steam to make coffee on a stove, most people have some version made by Bialetti.

The 5 parts of the Moka pot

How does a stovetop espresso maker work? It is composed of roughly three components: the base with a pressure valve which holds the water; the basket which holds the coffee; and the "collecting chamber" which the coffee brews into. Additionally, there is the metal filter and the "O" ring which ensures a good seal for the pressure to build and that the coffee grinds don't infiltrate your end product. The Moka pot creates stream by boiling water in the base that pushes water into the coffee hopper. Then, the water comes into contact with coffee, brewing, and then goes through the filter above the hopper, and into the collecting chamber. The whole process from heating the water to drinking the coffee is about 5-10 minutes.

I will focus on the "3 cup" Moka pot which I own as the basis for this guide. Remember, the designation of "3 cups" means three small espresso cups resulting in ~6-7 oz of liquid in total. It does not make 3 American-sized cups of coffee. If you want 3 large cups of coffee, the Moka pot is not for you, unless you buy the 12 cup Moka pot, which makes 25 oz of coffee. For a breakdown of all the different sizes of the Moka pots, look here.

Unfortunately, I must disabuse you of the notion that the Moka pot makes espresso. It does not. Let me repeat that. Stovetop espresso makers do not make espresso. They make strong coffee. Let me explain why. Espresso is brewed using around 9-10 bars of pressure. The Moka pot is capable of around 1.5 bars of pressure. This amounts to a difference in consistency, taste, and appearance, principally the lack of "real" crema you would see on good espresso. Additionally, the temperatures involved are different. Since Moka pots rely on steam to push water up, it requires the water to reach boiling, 212 Fahrenheit. Espresso machines, ideally, keep the water temperature around 202-5 Fahrenheit. What is the difference you may ask? Boiling water can burn the coffee damaging the delicate flavors of the coffee you just spent 20 dollars on. A rule of thumb for most coffee preparations generally advise to never allow boiling water touch coffee. Technically this is true for the Moka pot as the steam pushes non-boiling water into the coffee grounds (I think), but nevertheless a higher temperature is involved than in making traditional espresso. While espresso machines and Moka pots use pressure, the difference in pressure produced is significant.


Stainless Steel

Aluminum

If that wasn't complicated enough, there are two different versions of the Moka pot (besides the different sizes): aluminum and stainless steel. The aluminum version is the first Moka pot made by Bialetti and appears to be the most popular version, probably due to tradition, modern aesthetics, and the cheaper price. Unfortunately, there is one large issue with the aluminum version. Aluminum can impart a "metallicy," bitter taste to the coffee. To counter this, people "season" their pots by allowing a film of coffee oil cover the top chamber by not thoroughly washing it. I will address this later, but its an important issue to remember. The stainless steel Moka pot generally does not impart the aforementioned metallic taste. [Source for the two pictures is Bialetti's website]

In addition to the aluminum and stainless steel Moka pots, Bialetti makes one's that steams milk and brew coffee resulting in a cappuccino, and ones that are electric. If that wasn't enough, other companies like Bellman have ones with steam wands!

Brewing Steps and Tips:
First, let me walk you through how to brew with the Moka pot. At each step, I will introduce some helpful tips and hints to improve the end product. If you want a quick "how to," search James Hoffman's video on the Moka pot, and watch it.

0. Quickly wash out the base part with tap water and wet the the metal filter and O ring on the collecting chamber. I think it helps reduce the "metallicy" taste, especially if the Moka pot has been sitting for a few days with use.

1. Pour water into the base stopping where the pressure valve is. Any more and the water will prematurely contact the coffee grounds.

At this point, there are two "schools of thought." The first school of thought is to use cold water. The reasoning is more of habit than anything else. Reconsidering this reasoning, it really is not a "school," but that of uncritical thinking. The second school of thought is to boil the water in a teapot and pour this into the base. In doing so, this prevents the the stove from heating the whole Moka pot to an unpleasant temperature for the coffee which might cause it to burn. I'd recommend this method.

Be sure to use quality water! Water right out of the tap is drinkable, but it can also introduce unwanted tastes into your coffee. I suggest using a water filter to minimize the introduction of foreign elements into your perfect brew. Consider using a Brita filter or the like

2. Grind the coffee. Try to ensure an even distribution and flat surface. The hopper must be filled completely for the Moka pot to function properly. If it isn't, wonky things will happen...

Like so!

This is sticking point for me. I have read and heard that the grind for Moka pot coffee should be just above an espresso setting on your grinder. They have forgotten that we are making strong coffee not espresso. From my experiences, a medium grind has produced the best results avoiding the bitter, over-extracted coffee that plagues the Moka. If you want to experiment with different grind settings, please do! I have found that the finer one goes, the more bitter the coffee tastes.

3. Screw on the top chamber with a dry towel (if using hot water). Make sure it is tight enough as the coffee can seep out where the base and the top chamber meet. Turn the stove to low-medium heat. On my gas stove, I ensure that the flame isn't touching the pot. Don't want it to burn or melt.

4. After a few minutes, the coffee will begin to come out of the spout in the upper chamber. After about half the chamber is filled, I cut the heat and remove the pot from the stove. I try to limit the watery end of the brew from diluting the quality coffee brewed in the beginning. However you do it, please do not leave the Moka pot unattended! This could lead melting, but more importantly the more the coffee is heated after brewing the bitter it gets.

5. Pour the coffee into your favorite coffee receptacle.

6. Before drinking, quickly run water over the collecting chamber to prevent coffee oils globbing all over the aluminum. By doing so, this ensures a nice uniform oily film to prevent a "metallicy" taste in future brews and doesn't allow the pot to get too dirty and gross. Proper "seasoning" of the pot should look something like this:

A "Seasoned" Moka pot: Notice the light and even coffee oils. Any thicker it may be time to clean it.

End of Part One. Please come back in a few days for Part Two: "Cleaning the Moka pot." I hope you enjoyed reading it, if there are any errors on the science of it, please comment below, or if you simply want to leave a pleasing message. For Part Two, click here.

Best,
Jack

Archer Farms: Peru San Ignacio Review

2011-01-31T22:31:00.000-05:00

Coffee lovers, if there was one piece of advice I could give, it would be, "Don't buy hype." Fancy hipster designs, 15-20 dollars for 12oz of coffee, or special certifications do not make good coffee. Often peripheral points such advertising, price point, and organic designations can influence our judgments, i.e. "I payed 20 dollars for X coffee, it must good."

Certainly, Archer Farms "Peru San Ignacio" coffee presents itself being a select roast. It is packaged in a tin can, points out the coffee is directly traded from the farmer to Archer Farms (skipping over the middle man), and has a little card explaining where the coffee is sourced and what you should taste. Cool! Yet, the price point is key: 8 dollars. While, the presentation is rather good, the taste backs up the marketing around it. Most importantly, the coffee is dripping with flavor.

As an espresso, the instant the liquid gingerly washed over my tongue, it began tingling. Pear notes and the medium body mixed together creating a pleasant coffee bath for my tongue (there's probably a better way to state this, but I like the image). At the end, I detected some bittersweet chocolate flavors. The banana taste eluded me. What surprised me was the tingly sensation and I considered it the standout part of the espresso!

The French Press mellowed the tingly acidity, and brought out the bitter chocolaty flavors (in a good way), producing a unique, well rounded cup of coffee. Though, I am partial to the espresso manifestation of it.

The blog Coffee Adventures reviewed this coffee, and came to a similar conclusion. Archer Farms Peru San Ignacio impressed me with its nuanced and delicate flavors, all at an affordable price. Available at Targets, I highly recommend it as a "go-to" coffee when you need to pick something up. You will not be disappointed, if you keep in mind the price you are paying for it.

DC Coffee Map: A Visual Guide to DC Coffee Houses

2011-01-30T08:45:00.001-05:00

View Metro Espresso's guide to DC area coffee in a larger map

Visiting DC soon? I have created a "Coffee Map," for quality coffee houses in the District. This list is certainly not exhaustive, but a spotlight on a handful of places you should visit if you are looking for good coffee. I have not included Alexandria, Arlington, or Maryland suburbs.

If you are a tourist walking the mall, the best bets are Chinatown Coffee Company and M.E. Swings Coffee.

Going to the Kennedy Center? Bourbon Coffee near George Washington University is the place for you!

A tourist who is looking to go "Beyond the National Mall," should visit Eastern Market on the Orange/Blue line. Peregrine espresso will be a nice respite from the Farmer's market and shops.

Going north of the Mall? Check out Tryst, Dolcezza Gelato, and Mid City Caffe.

Coffee Guide: How to Make Coffee/Espresso Syrup

2011-01-28T12:22:00.001-05:00

The following recipe is derived from Coffee Love by Daniel Young

Want to make coffee syrup from your favorite coffee beans? It's easy! Follow these short steps, and you will have some fresh coffee syrup to drizzle onto cookies, ice cream, or other comestibles worth coffee syrup. Point of note: This is my first time making syrup, so if you have suggestions or amendments to add, please contact me.

The following recipe makes a 3/4 cup of espresso syrup. Espresso syrup is slightly sweeter than using brewed coffee. If you want to make coffee syrup, use one cup of coffee rather than espresso.

Ingredients:

1 cup of sugar

1 cup of espresso (Yes, you read that right. It took 4 double shots of espresso, roughly)

1 sauce pan

1 whisk

1 small glass or tupperware container for storage

Directions:

1. Brew one cup of espresso. This will take multiple shots. Hopefully, the results will look similar to this:

Trust me, I wanted to drink it.

2. Turn the stove to med-high. Pour the espresso and cup of sugar into the sauce pan on the stove. Whisk till sugar is dissolved.


The sugar is now mixed in.

3. This is the tricky part. I read in my recipe book that the mixture should be heated right before boil, and reduce for 7-10 minutes. I found that the mixture did not reduce at this temperature quickly enough. I attempted a "mini-boil," by turning up the heat, where it reduced for another 10 minutes.

Mmmm, espresso syrup

4. As the mixture reduces becoming viscous, it is a matter of preference when you want to remove the pan. The longer it reduces, the thicker it becomes.

5. Wait for it to cool (~4-5 minutes). Pour the syrup into a glass or tupperware container. Place in fridge.

Conclusion: Woolah! Now, you have 3/4 cup of homemade espresso syrup. The taste was quite strong and sugary. If I did it over again, I would cut the sugar to 3/4 cup and lessen the amount of reducing time. Hopefully this would retain more espresso flavor.

Death by Caffeine: The Trenta

2011-01-26T13:23:00.000-05:00

"Poison is in everything, and no thing is without poison. The dosage makes it either a poison or a remedy." -Paracelsus

If I slurped 141.82 shots of espresso I would die. This is according to Energyfiend's online applet which figures this out by asking for your weight and your favorite caffeinated beverage. Then, it calculates the fatal amount of caffeine for you. There is an impressive array of coffee beverages to choose from ranging from "brewed" "instant" "espresso" or "decaf." Additionally, there are other options such as Red Bull, Energy Star, et al. According to the applet, the Starbucks Tall coffee (12 oz) would kill me after 42 cups. Trenta anyone?

The next time you are sipping your coffee, you will now have a nagging feeling of caffeine's fatal potentiality. Coupled with the reality that coffee is the second most traded commodity in the world, (oil is the first) and the introduction of the 30 oz Trenta by Starbucks (which is bigger than the human stomach), we can rest assured that humanity is now screwed.

Best,

Jack

P.S. Now you know I weigh 160 lbs. Please keep it a secret!

Bad Coffee Gift: The Indispensable Coffee Dispenser

2011-01-25T07:33:00.002-05:00

I realize by plugging this gadget, I am adding to the likelihood someone will buy it. Nevertheless, this product is a "teachable moment." This contraption doses out one tablespoon of coffee. Each time you click the button, coffee is dosed out into a brewer below.

What is the problem? I am sure it is functional and works as directed, but the issue is the fundamental idea. Anyone following this blog knows, if you want the freshest coffee possible, grinding your coffee right before brewing is best. Despite what the infomercial below states, this dispenser is not keeping the coffee fresh! Nor is the vertical nature of the container a benefit! Grinding a whole bag of coffee and pouring it into the "Indispensable Coffee Dispenser" ruins the coffee by making it go stale more quickly.

The idea of dosing is a good one. In fact, expensive coffee grinders come with them built in. This "Coffee Dispenser" is marketed towards people who don't know any better and already buy pre-ground coffee. Ugh.
For more bad coffee ideas, check out Coffee Nate's post, "5 Bad Coffee Gifts."
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After watching the video one more time, I found another coffee faux pas. Never store your coffee in the refrigerator. Either freeze it, if you are not going to be using it for a month in a way that moisture cannot get to it, or put it in an air-tight container in a closet.

Coffee near Union Station: Ebenezers

2011-01-24T09:44:00.003-05:00

I apologize for the blurry photos.

Located one block east of Union Station at the intersection of F and 2nd street in North East DC is Ebenezers coffee. Ebenezers is the best alternative for a coffee fix while waiting for your Amtrak train or a small respite from the large amounts of people rushing in and out of the historic building. *See below for pictures of Union Station* Instead of drinking at the Starbucks inside, take the 5 minute walk to Ebenezers, especially if your new to DC. On the brief walk, you will see the Capitol building and the Federal Judicial Center. Click here for the directions.

Atmosphere: Upon entering, the interior greets you with warm colors, DC decor, and an open area with ample seating ranging from bar stools to readings chairs. The brick walls, tile flooring, and orange tubing on the ceiling emit a welcoming industrial vibe. I loved the art pieces of the Metro system hanging on the wall. The artist separated the different rail lines, and pasted pictures of famous landmarks and POI you can find when you take that specific Metro train. Neat idea!

The only issue are laptops. Granted, this was my first time visiting and my impressions are based simply on one visit, but laptops were a-plenty! After ordering our drinks, my friend and I waited by the creamer stations for 10 minutes waiting for a table to clear up. Normally I wouldn't mind, but when the tables are dominated by laptops it can be frustrating. This isn't a critique of Ebenezer's specifically, but a problem facing all coffee shops, and I wish there was an easy solution. I simply state that while there is ample seating, the ample seating can be monopolized.

Notice the oranges! Unfortunately, laptops have invaded most of the table seating. Though, this is largely a pet-peeve than a critique of Ebenezer

The Orange Line: Home of Honest Abe and the White House

Interesting Fact: According to their website, Ebenezers is owned and operated by the National Community Church, which has a few locations around the Metro Area. The profits of Ebenezers supports their ministry, and one can buy Christian literature at the registrar. While a little "off-putting", they don't verbally proselytize you.

Coffee: Ebenezers serves One Village Coffee, which means they are not roastery. One Village and Ebenerzers support sustainability, using only coffee that has been certified "Fair Trade." Ebenezers motto is "Coffee with a Cause."

The coffee selection offers the standard range of coffee drinks from espresso to soy lattes. I was hoping for a "pour-over" option or a possibility of trying different coffees, but unfortunately these two options were not explicitly offered on their menu. With that said, generally only specialty coffee roasters have the latter option. Though, hopefully in the future, Ebenezers could expand some of their coffee offerings to buying a French Press or a "pour over" coffee to differentiate themselves from other coffee shops. I would love this!

The drip coffee had a bold, dark taste! I was hoping for a little more flavor from a specialty coffee shop, but also, one must consider that to make it marketable for the common coffee consumer it cannot diverge too much from a bold, dark taste. With that stated, it certainly wasn't bitter.

Conclusion: Ebenezers is a wonderful coffee shop near Union Station. It is an excellent alternative for people waiting in Union Station to get a cup of coffee and see a site or two on the brief 4 minute walk. As Ebenezers develops and grow more popular, which it will, I hope they expand their offerings to include brew on-demand options, principally French Press pots and "pour-over."

Sorry for the long post!

"Is This Coffee Good?" A Simple Guide to Discern Good Coffee

2011-01-22T06:52:00.001-05:00

"Is This Coffee Good?"

I constantly second guess myself whether some coffee I drink is "meh," "ok," or "good." Excellent coffee is easy to differentiate when the first sip hits the tongue, and you recognize the myriad of dynamic, interesting flavors indicating its freshness and the skill of the barista brewing it. But, other coffees that are less impressive can be hard to grade.

This guide posits three simple questions to consider when drinking a coffee of unknown quality.

1. When was it brewed?

Coffee brewed to order will always be fresher and more flavorful than coffee sitting in a glass container on a burning plate (Think 7-11 or a diner). If the coffee has already been brewed, but in a larger thermos-like container, its a step up. If you don't know, ask! The workers may fudge the answer, but at least you will get a ball park answer. Anything over an hour or two, will be a strike against the coffee. If it was brewed in the morning, and it is now the afternoon that is not good.

2. How was it brewed?

A contributing factor to an overall "goodness" of coffee is how it's brewed. French press and pour over methods are one of the best ways to get quality coffee. Drip machines, the ones you see at most coffee shops and restaurants, vary in quality. As noted above, coffee sitting in a glass container over a heating plate actively ruins coffee flavor over time. Once the coffee is brewed, the container should attempt to contain the heat from the brewing process, not add more heat. If the coffee is in a thermos, good. The coffee will stay fresher than in a glass pot. Also, some places have the time written on the container when the coffee was brewed.

3. What kind of coffee is it?

This is tough. Many factors contribute to quality coffee beans, principally when it was roasted and ground. Was it ground when you ordered it? If not, mark it down. Pre-ground coffee is less fresh. Does it anywhere on the packaging or menu say "Gourmet Coffee"? As in the words of fellow coffee blogger Coffee Nate, "Gourmet coffee means garbage coffee." Look for single origin coffees from Latin America, Africa, or Indonesia, which means that the coffee is not a blend. Single origin coffees tend to be fresher as the coffee retailer is marketing towards coffee lover people, not Folgers coffee people. Generally, coffee blends hide bad coffee by mixing it with marginally better coffee. If you have no idea where the coffee came from, either who sells it or where it was grown, the chances of it being "meh" are greater.

Conclusion: These three questions help guide you in ascertaining good coffee. My elaborations are not answers, but some suggestions to consider. There are exceptions. For example, specialty coffee shops can purvey an image of having quality coffee, but brew average or bad coffee. Watch out for trendy imagery and marketing. Its about taste. Coffee should not be exceedingly bitter, ashy, or burnt. Good coffee can be black without evoking a "sour face." Good coffee has unique flavor profiles like spicy, chocolatey, earthy, or piquant. "Ok" coffee isn't bitter or ashy, but doesn't necessarily have anything going for it either.

Metro Espresso "Business Card" Design

2011-01-21T10:02:00.000-05:00

During the week, I designed a "business card" for the Metro Espresso blog. Something simple, something to the point, something easy to print. I like it for conveying the most important information, the url and that ME is a coffee blog targeted towards DC. Additionally, it has the DC flag design on the cup.

Question: How would you improve upon this design? Would you add color? Email? Twitter user Cagrimmet recommended adding the saucer and rounding the cup. I added the saucer, but I need some more work with rounding the cup. My GIMP skills are the equivalent of a toddler.

Also, feel free to design a Metro Espresso business card yourself if you have the free time! I would love to see user creations.

Visit tomorrow for a review of Ebeneezer's coffee house near Union Station!

M.E. Swings and City Life

2011-01-19T08:00:00.012-05:00

I love to stare out windows. Watching businessmen walk by screaming into their blackberries, fashionistas complimenting each other on their purchases, or catching fleeting views of police cars whizzing by, I savor any respite from my academic studies.

Today, I enjoyed such a time at M.E. Swings Coffee (Swings for short) located at 1702 G Street Northwest, only a block or so away from the White House and Farragut West Metro Station. Often the line snakes back and forth within the store, serving government workers, students, and all others who need their coffee in downtown DC. Don't worry the line goes quickly enough. M.E. Swings roasts their own coffee in Alexandria and sells it to local businesses, such as Toby's Ice Cream in East Falls Church. Many people rush into Swings, grab their coffee, rush out to their high stress jobs. Me? Not so much. I work in academia. I scoff at businessmen and bankers from the IMF and the World Bank (located a stones throw away). I sit and relax.

Swings serves excellent coffee. The lattes, cappuccinos, macchiatos, and espresso are flavorful and demonstrate an eye towards careful preparation. They rotate out different single-origin coffees for drip. Today, I ordered a mellow and smooth Rwandan coffee that I nursed slowly. Situating myself at the bar seating in front of the window, I witnessed a police motorcade speed by lights flashing and horns buzzing. I wondered whether this was the Chinese president going to his State dinner at the White House. Probably not.

Swings is part of downtown DC, and I suggest everyone get a small coffee and relax by the window. Everyone should have some time to themselves.

Thank You to Tvol for the Pictures!

Coffee Sludge on the French Press. Use a Q-tip

2011-01-18T08:05:00.000-05:00

Coffee sludge: The stealthy, ever-present, clogging, schmutzig material that bitters and destroys complex, dynamic coffee flavors. Pictured left, right below the metal coil is a coffee ring of sludge that had slowly formed over a period of weeks.

If it is one thing I despise about coffee, it is cleaning. I hate cleaning. The Fiance can tell you that. Cleaning, especially cleaning coffee equipment and properly disposing coffee grounds is a pain. *Note to self* Coffee grounds can not go into garbage disposal! Yet, despite my best efforts coffee grounds pepper the kitchen, hide in the crannies of my French Press, and defy my overtures to be cleaned up. Nevertheless, cleaning is necessary to maintain a good cup of coffee, whether it be drip coffee, espresso, or concocting a perfect latte. I tell myself that a little clean up every time avoids the long clean up later.

Unfortunately, I did not follow this advice and now I am forced to a get a paper towel and clean out the coffee sludge on my press. Yesterday, Barista On Duty and I tweeted a conversation, yes that is possible, on how to clean those French Press coils. I initially used a paper towel, then a tooth pick, but nothing scraped out all the grime. He recommended a wet Q-tip. We shall see.

Yums, coffee sludge

Morning Coffee/Morning Reading

2011-01-17T08:08:00.000-05:00

Coffee and reading, one of the finer things in life, is a weekend tradition at the Metro Espresso apartment-hold. Slowly waking up to the morning news or learning what is happening to poor Tom who you left in a rushing river the night before as you closed your novel, is a small thing in life worth to stop an appreciate. Often I read the Washington Post and the Christian Science Monitor for my international and domestic news. If not, I read my current novel on the Kindle. If I feel adventurous I pick up History and Class Consciousness by Georg Lukacs. The Cat in the Hat? To console me after reading History and Class Consciousness.

My question is, "What do you read when drinking coffee in the morning?" That's assuming you read while drinking coffee. I think this is a safe assumption since you are reading this blog. I am curious to know what books, newspapers, poetry people are reading.

SCAA Flavor Wheel Continued: Guest Coffee Reviewers Wanted

2011-01-16T10:13:00.001-05:00

From Metro Espresso: DC's Coffee Blog

Citation: Sweetmarias.com Click to expand

In Part Two of the SCAA flavor wheel, the picture is roughly divided into four quadrants: External Changes, Internal Changes, Aroma Taints, and Taste Faults. I will first state that half of this wheel I do not understand, demonstrating my limits. Yet, this wheel speaks to the intracy of coffee roasting.

What is most important to the everyday coffee drinker are the sections, Aroma Taints and Taste Faults. For example, in "Taste Faults" when one roasts too light not completing the "first crack" the coffee tastes grassy to the tongue. Unlike rare meat which is yummy, underroasted coffee is not. In "Aroma Taints," the scorched and baked sections often appear in gas-station coffee or McDonalds.

I invite Metro Espresso readers to print out the SCAA coffee wheels, and write coffee reviews! (The other is found here) Send the reviews to duderino102*at*gmail.com and I will post them. This is your chance to be to featured on Metro Espresso, and demonstrate your coffee love. You by no means need to be a coffee expert, but one who merely enjoys coffee. Be sure to include a short little bio that can be included with your review.

SCAA Flavor Wheel

2011-01-14T08:11:00.002-05:00

Describing coffee flavor is hard. Impossible even. Is it earthy or spicy? Piquant or nippy? Acidic or bitter? Aromas can be equally puzzling. Was that pine I smelled? Oh no, that is definitely floral. Errr...oak-like? Many foodies know conveying flavor is fraught with generalizations and the impossible barrier of communicating something so delicate and nuanced as taste in words.

The SCAA (Specialty Coffee Association of America) created the solution to our descriptive problems. Behold the "Coffee Wheel"! Now, we can utilize grandiloquent words like camphoric, enzymatic, and phenolic, along with easier descriptors such as citrus, nut-like, turpeny, and carmelly.

How to use:
1. To describe Taste, use the left side. Aroma, right side.
2. Work outwards from the center to the periphery.

Now, my coffee reviews shall be quite exact with the perfect adjective to describe what I am tasting. Check back this weekend, as SCAA has a second wheel to describe the roasting process.

Citation: Picture grabbed from Sweet Maria's Coffee! Click here for larger picture.

Coffee Blog Spotlight: Coffee Blog Rolls

2011-01-13T07:54:00.000-05:00

If you are on the lookout for new coffee blogs, look no further. I have two great links for you that will be fufill your wildest dreams. Well, your coffee dreams at least.

First, Daily Shot of Coffee compiled a list of 42 blogs, including descriptions and links covering the coffee industry.

Second, "I'm Here For The Coffee" snippets the most recent coffee posts from selected coffee blogs around the internet. Yours truly is listed! I love this site as you can quickly scan posts without clicking on individual blogs.

While I have scoured the internet for coffee blogs, I am positive I have missed some. What are your favorites that you visit?

Coffee House Review: Sip of Seattle

2011-01-11T21:48:00.003-05:00

Environment: Small, but tidy.
Coffee: Good, not great.
Price: Cheap to Average
Location: Near Metro Center at 1120 G St NW

Sip of Seattle is located near one of the many entrances at Metro Center. Placed far enough away from Chinatown Coffee Company (CCC), Sip of Seattle is worthy of a stop-in to get your daily coffee or espresso if the 10 minute walk to CCC is too long. Initially appearing as a hole-in-the-wall coffee joint, once you open the doors, a pleasant, tidy environment welcomes you in beckoning to try one of their many coffee concoctions. Additionally, they have a coffee dispensers containing Sumatra Mandheling, Kenya AA, and coffee blends from Seattle for 10.50 lb. While a small space, they offer 6 chairs with some table space near the walls to work at.


Everything has a spot!

Coffee: I ordered a double espresso and a small coffee to go. The double espresso was ~3-4oz, fairly large. The barista used a pleasantly warm espresso cup, which many baristas do not do or heat the cup to a scalding temperature. The espresso had a full body and bold taste. Some sweet notes washed over my mouth, yet ended with a slight bitterness. The espresso was better than most I've had in the city, but it did not blow me away. If you are looking for a full body espresso, I would heartily recommend coming here. If you desire a lighter body, but lots of flavors I recommend Chinatown Coffee Company, Peregrine in Eastern Market, or Dolcezza Gelato in Dupont Circle.

The drip coffee initially seemed flat, but grew on me as I passed the White House sipping it. I wondered to myself if the anti-nuclear protester encamped there would like this coffee. The coffee lacked flavor or complexity, but was not bitter or watery. Decent is the watchword for Sip of Seattle.

Price: Sip of Seattle will be generally easy on the wallet. A small coffee is 1.20 and medium is 1.70. A small latte is 2.40 and medium is 2.95. A single espresso is 1.70 with a double being 1.95. Pictured below is there menu accompanied by the price.

This was the best possible picture I could get

Conclusion: For an innocuous coffee shop, Sip of Seattle surprised me with a relatively good espresso and a non-bitter coffee to satisfy my caffeine addiction. Speaking to the amount of business they receive, 5-10 people entered into the cafe in a span of 5 minutes buying coffee to go. I recommend Sip of Seattle for those who need their coffee, but can't make it to the specialty coffee shops in the area.

-----------------------

Update: Recently I learned that Sip of Seattle uses different beans for their drip coffee each day, some days its Kenya AA, others Colombian Supremo, for example. Perhaps, I had a cup that didn't suite my particular taste. I will have to go back, and try out some new drip coffee.

Coffee Blog Post Spotlight: Rainforest Alliance Certification and Maxwell House

2011-01-10T09:43:00.001-05:00

The blog "Coffee and Conservation" spotlighted the misleading use of the Rainforest Alliance seal by Maxwell House. While technically allowed to use this certification, "Maxwell House premium roast frozen liquid coffee concentrate blends" only uses 30% of beans harvested in a sustainable manner. The rest of the coffee in the package...not so much. Yet, the issue is not Maxwell House, but in the standards of the Rainforest Alliance. To achieve this certification the coffee needs only the aforementioned 30% of beans collected sustainably.

While I am not an expert on the coffee certifications, promoting awareness of each one and what it entails is important when buying coffee at the supermarket. Please look at Coffee and Conservation's Guide to Coffee Certifications. It will not only be educational, but you can inform others on the logos you see at the grocery store.

New Year's Coffee Resolutions

2011-01-06T17:00:00.011-05:00

Happy Belated New Year!

Having a moments peace from my travels this holiday season, I wanted to make a few resolutions to improve Metro Espresso for the coming year. Beginning in late June, I started ME as a hobby at the request of my Fiance, then girlfriend, to do something beyond graduate work in History. Despite bouts of inactivity at certain times of the semester, I have continued to work on quality content, developing the blog's design, and engage with the coffee blog community. In thinking about the coming year, I have three lists, one short term, one long term, and one about my own coffee habits.

Short Term:
1. Make one quality post a week. Quality posts meaning coffee house reviews, interviews, or guides/tutorials.
2. Swap out the "Featured Video" once a week.
3. Read one coffee blog a day. By doing so, my posts will be in conversation with other like minded people. While I read other coffee blogs, doing it regularly will help in quality of posts.
4. Create a ME logo to use to represent my blog on Twitter profile and in other capacities.

Long Term:
1. Develop Metro Espresso to be more aesthetically pleasing and functional. While I have the general lay out, adding smaller touches such as choosing the best font, the color of section titles...etc. Additionally, adding more interactive sections such as messaging on the main page. I have done this before, but I didn't particularly like how it was laid out and executed.
2. Categorize posts and make the blog more easily navigable to find older content.
3. Guest posts by people in the coffee blogosphere.
4. Engage in DC coffee culture.

My Own Coffee Resolutions:
1. Only drink two cups of coffee a day. *Gasp* I know...One must account for blood pressure!
2. Stop hounding my Fiance when she puts cream and sugar into her coffee (I'll break that one quickly)
3. To clean my espresso machine more often.
4. To start a coffee notebook that will record each coffee I have.

If you have other ideas you would like to see me any of the three lists, please comment below.

I will be MIA till Monday as I am attending a wedding this weekend. Expect some new content about roasting or, hopefully, a coffee house review.

Two Coffee Roasting Machines: Nesco Home or Behmor 1600

2011-01-05T13:08:00.008-05:00

I have a conundrum that I know my readers will be able to solve. I am in the market for a personal coffee roaster. I hope to use it once or twice a week for two coffee drinkers. While the oven and the popcorn popper served as excellent makeshift roasters, a smokeless or smoke reducing machine is needed in my unventilated apartment.

The first choice is the Nesco machine priced at 130-150 dollars. It has a small capacity of 1/3 cup of green coffee and a catalytic converter to eliminate the smoke. Unfortunately, the Amazon reviews have been less favorable but Sweet Maria's remarked that the negative reviews were mainly due to people not cleaning it and user error rather than the machine itself. The few videos I have seen make the machine appear rather loud. Finally, roast time is from 20-30 minutes ranging from a City to Vienna roast. With that said, the price point and the smokeless part make it quite attractive.

The second option is the Behmor 1600 at 299 dollars. It roasts using a drum that holds up to 1lb of green coffee, but Sweet Maria's recommends using no more than 3/4lb. Reviews have been largely positive, and appears to be better constructed to last many years. It also includes a smoke reducing (not smokeless like the Nesco) apparatus. Roast time, from what I remember, is a little shorter but cannot do a Vienna roast.

I simply can't decide which one to get, as I often hear the axiom, "When you buy cheap, you buy twice." Yet, the Nesco is more in my price range and would fit better in my apartment taking up less space. Additionally, from what I understand the Nesco, if taken care of, can handle a lot of roasting. The Behmor can roast more coffee at one time, and would be a better long term investment.

What do you recommend? Have anyone tried either the Nesco or Behmor? Do you have a different roaster to recommend under 299?

Coffee Guide and Tutorial: Roasting Green Coffee in an Oven

2011-01-01T19:15:00.035-05:00

All roads of coffee love lead to roasting. Coffee love typically starts with a french press, spreads with the burr grinder and espresso maker, and becomes terminal when roasting coffee begins. I and many others have reached this stage. In this post, I want to tell Metro Espresso readers on how to roast green coffee in a typical kitchen oven.

What are the benefits from roasting your coffee rather than buying it at the store?
1. The freshest, most flavorful coffee possible.
2. It is cheaper! 1lb of unroasted coffee is ~6 to 7 dollars.
3. Begin a fun hobby that most everyone can relate to. (Roasting coffee is more socially acceptable than making boats out of soap. Less creepy too!)

What you will need:
1. One pound of green coffee. Green coffee simply denotes that it is unroasted.
2. One medium-sized baking sheet. I use one that is 10 3/4 in x 17 in.
3. Tin foil
4. Two metal colanders preferably, though only one is needed.
5. Wooden spoon or plastic spatula
6. Oven mitt
7. Stop watch
8. A sense of adventure!

Directions:
1. Assemble your materials and preheat the oven to 460-500 degrees. I prefer around 465, as it is a slower roast and lets you judge when you want the beans out of the oven. At a higher temperature, the roasting happens too quite quickly for me.

Wrap tin foil around the baking sheet. This allows for quick clean up and a visual contrast to let you see the browning of the bean. Also, be sure to have your two colanders handy. Place one in a dry sink, this will allow you to dump the roasted beans quickly without fearing a small mess. Preparation is key when roasting coffee. A well laid out workstation aids quality roasting, tools within reach, and a quick transfer from the oven to the outside.

2. Place approximately .5 lbs of the green beans onto the sheet. Spread them evenly so it is one bean thickness.3. Place the sheet in the oven and start a stopwatch. Roasting coffee in an oven takes from 9 to 12 minutes. Every 3 minutes or so, stir the beans quickly using your spatula or wooden spoon to ensure a relatively even roast. The oven is not heated uniformly. I find that initially I can wait 4 or so minutes before I stir, but in the 6th minute onwards I stir every 2 minutes. Do no worry so much about timing, but what you see in the oven. It's about feel!

When one roasts coffee, there is what is called the "first crack" and the "second crack." The first crack occurs 6-7 minutes with an audible popping noise. This is a light medium roast, also known as a City roast. After the popping has stopped, you may pull out the beans at any time. They have sufficiently roasted. The second crack is a darker roast, where the beans make a quicker, but softer popping noise similar to a crackle. Roasting beyond this point makes it a Vienna roast, which is quite dark. It depends on the coffee bean you are roasting, but I recommend pulling out the beans somewhere at or between the two cracks.

(Above: Roasting ~3 minutes: Notice the slight brown)

(~8-9 minutes: Quite brown. Beyond the first crack. This has roasted past a "City roast.")

4. When the beans have roasted to the desirable level, pull the sheet out as quickly, but safely, as possible. Dump the beans into the colander in the sink, and rush outside to cool the beans. Despite you taking them out of the oven, the beans are still roasting internally. Taking the second colander, you can pass the beans between the two allowing the cool air to stop the beans from roasting any further, and allow all the coffee chaff to blow away. Coffee chaff are small papery husks on the coffee beans that are shed during the roasting process. Continue to swap the coffee between the colanders for a minute.
5. Put into an air tight container, but do not clamp it shut. Freshly roasted coffee emits CO2 for a day and must be allowed to escape. After 24 hours, close the container and the coffee will be ready for brewing in another 8-10 hours. It is best to wait a day or two as the flavors of the coffee bean mature. The optimum time frame for the roasted coffee to consume is 3-12 days after roasting Afterward, the coffee begins to lose flavor and complexity.

Pictured above is the finished product. A wonderful roast of an Ethiopian blend from Sweet Maria coffee retailers.

Precautions:
1. Open up windows and doors to the outside, have the stove fans on, and make sure the smoke detector is shielded. No matter what, smoke and barley smell accompany the roasting process. Having a well ventilated area helps in keeping the area less smelly and smoky.

2. Do not roast too darkly! Remember, roasting past a French roast, the darkest possible, can catch the coffee beans on fire. If you want to know what a French roast looks like, Bing it!

3. If a fire does occur, opening the oven door allows fresh air into the oven feeding the fire. It is best, to my limited knowledge, to turn off the oven and let it burn itself out. If you follow my tips and pull out the beans at or before the second crack, this should never be a problem.

If I have missed a point, failed to elucidate a technique, or you simply have a wonderful comment or question, please leave a message below. I am learning how to roast, and would love to hear from all the readers of Metro Espresso.

The Little Things In Life...: Cup o' Joe, and a plug

2010-12-19T12:48:00.003-05:00

Quick post today: Over at the "Little Things in Life" blog, my fiance has recounted my initial forays into coffee roasting. I agree with her assessment that my first roasts where lackluster verging on disastrous! Yet, using the oven to roast coffee has turned out to be a wonderful step forward in producing quality joe. Please, stop over at The Little Things in Life, and read her insightful posts into coffee and teaching!

The Little Things In Life...: Cup o' Joe, and a plug: "My fiance has recently begun to roast his own coffee. He buys 'green' coffee beans (beans that have not been roasted yet), and either roasts..."

Starbucks, Laptops, and Seating (Or Lack Thereof)

2010-12-18T18:16:00.004-05:00

Last Saturday, the Fiance and I strolled down Lee highway to the local Starbucks located in Lee Heights plaza. Desiring to grab a cup of coffee (me) and some tea (Fiance), we peered into the window finding that the meager amount of seats were filled. Some people typing on laptops and one large group chatting over caffeinated beverages. No seats open. Not wanting to merely order coffee and return to our apartment, we debated for a few minutes on our options. Thankfully, as we did this, the large group finished their chat, freeing up two tables!

Seeing our conundrum solved, we went inside along with a father and son to order our beverages. As we waited in line, a person who just finished ordering proceeded to take the two recently freed tables. Out of his magical bag appeared a laptop, books, papers, and a Rolodex. Yes, you read that right. A Rolodex! Who uses them anymore!

Upon the customer managing to make his physical foot print as large as possible, the barista mouthed a few words of contempt to himself. Now, neither the father and son or my fiance and I could sit down and have a conversation. I literally stared at this ignorant customer for a minute trying to get his attention. My passive aggressive methods of intimidation failed. Muttering to myself, we left Starbucks returning to the uninviting winter air.

Two Questions:
1. Why is there a shortage of seating at this Starbucks? Literally, it sits about 10 people. I will get photos later.
2. Is there seating policy at Starbucks that addresses this? 4 people wanting to sit down, 1 person with five trees worth of material and a Rolodex.

....Thanks I needed that.

Here is a Wall Street Journal article talking about the same issue.

What do you think? Am I being overly critical?

Man in the Beans

2010-12-17T18:07:00.004-05:00

A Metro Espresso reader sent me this peculiar brain teaser. In the picture above, a man's head is located among the coffee beans. Apparently if you find him in less than 3 seconds, you have a highly developed, right-side brain. Less than a minute, normal. 1-3 minutes, well, let's say you may need to develop your noggin. With that said, there were no footnotes accompanying this assertion, so take it with a grain of salt. Also, don't worry. Its not one of those silly things that makes you stare at the screen, and then a scary/grotesque picture jumps out at you.

It took me about 30 seconds for me to find him.

Respect the Bean: A Poem

2010-12-07T15:34:00.007-05:00

Metro Espresso has currently been busy with academia, as one could tell from the absence of new posts. Hopefully, I will be returning with a post or two a week. In the meantime, enjoy this finely crafted coffee poem to remind everyone that when you drink coffee; "To Respect the Bean."

Coffee
Coffee should be black and oily,
Sugar and cream do recoil me.
Respect the bean, is what I mean,
If you do so, I'll buy you espresso!

Guest Post: My Coffee Memoir - Family, Coffee, and Home

2010-10-22T07:20:00.005-04:00

Today's post comes from the Fiance. (She has been recently upgraded from the Girlfriend to the former.) Over the past week I encouraged her to do a guest post for Metro Espresso. Not only did she do that, but produced a wonderful essay on coffee and family. To compliment her prose, pictured left is a painting called "Morning Coffee" by Francois Boucher (1739).

My Coffee Memoir

My dad has always been a workaholic. He would come home, only to leave the next day on a week long business trip. When he actually was home, he was usually in the study on some kind of conference call, with the door closed. Needless to say, as a bona fide daddy’s girl, every second that I had with my dad was precious.

When I was a little girl, I looked forward to the weekend mornings where I smelled espresso brewing in the kitchen. That smell meant that Daddy was home! I would wake up, not caring what time it was, and run downstairs to where my dad would be sipping his espresso in his white Mikasa cup. We would sit at the breakfast table and chat about anything and everything; what projects were going on in school, what room in the house my parents wanted to redo next, or why the sky was blue. These moments became my favorite childhood memories, and they continued all throughout elementary, middle, and high school.

Eventually, I grew up and went off to college. As a student with a dual major and who was involved in other college committees, I had a rigorous course load, lots of commitments, and many late nights. Caffeine was the only way to survive. I became addicted…or at least I think I did. I couldn’t tell if I was more addicted to the caffeine, or the smell that my coffeemaker produced, reminding me of my dad. I looked forward to breaks when I could go home, not just because it was time off from my busy schedule, but because I could go home and continue the tradition of waking up to the smell of Dad’s espresso and spending time with him.

Then I met the wonderful author of “Metro Espresso”… Not really a coffee drinker when I met him, I would occasionally make him a cup of joe when he had to pull all-nighters reading some ridiculously long text about some guy that died hundreds of years ago in order stay awake. Gradually, he became addicted too. Trips to our favorite coffee shop were frequent dates.

Fast forward four years later and we have graduated college, moved in together, and started our lives as real adults, me as a special education teacher, he as a grad school student. I wake up earlier than him, and am usually out the door before he even gets out of bed. He often has night classes and gets home after I have gone to bed. Depending on our schedules, days can go by before we ever really see each other. However, every weekend, I wake up to the smell of espresso brewing in the kitchen. Only now, it’s not my dad that I see sipping out of his white Mikasa cup, but the love of my life sipping out of one of his many espresso cups. We sit down at the breakfast table, talking about anything and everything, like what projects we have going on in our life, our future, and why the sky is blue. These are becoming some of my favorite adulthood memories… sound familiar?

To me, coffee is more than just a drink that keeps me awake in the morning while I have 20 students asking me how to spell words that they should already know or telling me that they are going to puke (and then do so in front of me…ew). It is a feeling. Sometimes, I brew coffee without the intent of drinking it, but because I am homesick for my dad or my metro espresso writer. The smell is all I need. Once I smell the aroma of coffee, I am instantly brought to my happy place and two of the people that I love the most in this world.

Grinding the Coffee: A Different Posting Format

2010-10-20T08:30:00.007-04:00

Hi Metro Espresso readers, I wanted to spice up the format a little bit. Some posts will be in a short stream of consciousness structure. Why? A. It changes the paragraph, essay format that isn't necessarily conducive to blog readers who want short tid-bit sized reading. L. I can write more posts providing more content.

B. Because I want to.

C. One of the searches on google for my blog was "Can I drink coffee in Metro?"

The answer is no, if you do, you will be mercilessly made fun of by wtfmetro or unsuckdcmetro. Enshrined forever by stealth photos taken by DC'ites framing you as a tourist who obliviously hogs metal poles or gorges themselves with fatty Doritos spreading cheese over the dusty, musty carpet that metro riders love.

S. You will inevitably spill.

D. Coffee, Espresso my espresso turned out wonderful today.

E. It tasted brighter than my dark roast. Naturally.

F. Freedom, freedom to try out different roasts, beans, and cups to create a wonderful coffee
beverage.

M. Milk- We have skim milk at the house, I should try whole for lattes, I think I would get the
whole effect.

S. Snobbery: No one should be a coffee snob, but coffee lovers. Not in a carnal sense, but as an epicurean one. Spread the good news. (Not that news, but caffeinated goodness)

The end.

Update: This section will now be called "Stream of Coffee'ness" Trademark *stamp*

Reconsidering Coffee and Sociability

2010-10-14T22:22:00.008-04:00

In a recent post by coffee bloggers Bill and Kim, they discussed a coffee tasting party where they invited friends and acquaintances to taste premium coffees from a French press and a drip machine to facilitate a better appreciation of coffee. A great read on its own, it prompted me to think about the relation between coffee and sociability.

Either by the nature of drip coffee, being sipped over an extended period of time, and/or the growth of cafe culture in the modern era, coffee is seen as a drink where people can come together, drink coffee, and socialize.

What I hope to do is discern the differences between chatting at a public cafe and the intimacy of one's home or private residence in relations to drinking coffee.

First, one can certainly have meaningful conversations at public coffee houses like Starbucks or Dunkin' Donuts. When I use public, I merely mean that they are located in the public sphere, not the state of their ownership. I contend that locally-owned cafes also be included in this category for the following reasons. In both cases, baristas make your coffee and money is exchanged for services rendered. Customers sits down and engage in their affairs, whether it be conversation, reveling in a peaceful moment, or running out the door to their next 2 hour meeting. Fundamental to understanding the differences between coffee at a cafe and one's home is that a barista is making the coffee, not yourself.

I realize this is an obvious observation, but the implications should teased out to fully understand how this affects social relations. The physical act of brewing and serving is delegated to someone else. This delegation or shifting of responsibility reduces personal interaction and connection between two people engaging in coffee. In this delegation an important element of social activity and communication is lost. In making coffee at your place of residence with the host brewing coffee for the guest, it reflects, in part, the values, care, and importance of the relationship to each person. The host enjoys preparing coffee for the guest, and the guest acknowledges the care and pride the host takes in his/her coffee and presentation. Certainly this relationship isn't exclusive to coffee, but what is peculiar to coffee consumption are the rituals associated with it.

For example, pictured above are two cups of Turkish coffee. From what I have read, certainly not from academic sources but from coffee blogs, Turkish coffee consumption in Turkey has a specific presentation and culture revolving around communication, holds significant meaning in society.

What I am arguing is that partaking in cafes, while convenient and a place for discussion in a public space, removes a certain social intimacy inherent in making coffee for yourself and others. By relying on a paid barista at your local coffee shop, one depends upon others to engender better social relationships which could be strengthened through one's own action in a host/guest relationship.

I am not calling for a boycott of cafes or anything near that extreme, but rather that there is a dependency on cafes to facilitate social relations. Instead, one should reconsider meeting at Starbucks, and invite people over for coffee at your place.

My Turkish coffee turned out pretty bad tonight. I didn't boil the water resulting in a gritty coffee, but in the picture above I wanted to show my wonderful little foam I spooned out.

Coffee and Technical Problems

2010-10-14T10:26:00.003-04:00

Recently, my laptop went on a bender, and by "on a bender" I mean kaput. In these hard times, I will be reinstalling Windows tomorrow. Unfortunately this his has impacted my ability to blog and do other academic work. This issue will be rectified soon so I can post more pictures of my initial forays into coffee roasting.

In other coffee news, my Yemeni coffee with its rooty, spicy taste made a unique espresso, but truly shined as Turkish coffee. Last night, I brought out the ibryk, spooned in two heaps of coffee, stirred, and brewed two delicious cups of coffee. While I can't post any pictures of it yet, I heartily recommend every coffee lover to buy a Turkish coffee pot and a grinder capable of grinding very finely.

In the mean time, enjoy this photo of Turkish coffee that I can only dream of making.

Coffee Roasting: My First Batch of Coffee

2010-10-10T10:07:00.007-04:00

Metro Espresso has entered into a new stage of coffee love: coffee roasting. For our 4 year anniversary, the Girlfriend gifted me a popcorn popper and 4 bags of green coffee from Sweet Maria's!

Often times, people who are interested in coffee roasting begin using a popcorn popper as an inexpensive way of exploring how to roast. For more information on this roasting method see Coffee Geek's informative guide about it.

I wanted to show off my first two batches. While my first attempts produced some uneven roasting ranging from light to medium, everyone has to start somewhere! Pictured below is my first batch.

New Feature: Metro Area Coffee Map

2010-10-08T15:46:00.012-04:00

View Metro Espresso's guide to DC area coffee in a larger map

(For a reason unknown to me, the map isn't centering on DC itself. You can easily scroll the map to Washington for your viewing pleasure.)

In my spare time, I made a map with good coffee houses I have visited in DC. Over time, I will update the map to reflect new places I have visited and thought worth people's time, effort, and money. I will place this map on the blog's right hand column so Metro Espresso readers can always refer to the map outside of this post. If you have suggestions for places that I should go to, use the shout out box, tweet me, or use the Metro Espresso Facebook fan page.

Coffee Houses listed are in no particular order:

DC: M.E Swings, Bourbon Coffee, Chinatown Coffee Company, Dolcezza Gelato, and Peregrine.

VA: Java Shack, Rappahannock Roasters, Beanetics (pan the map left, it is in Annandale, VA

Coffee House Spotlight: Bourbon Coffee

2010-10-08T09:09:00.010-04:00

Located in Foggy Bottom at 2101 L Street NW, Bourbon Coffee serves roughly 6 regional Rwandan coffees to sleep deprived, caffeine dependent Washingtonians. A local coffee house among the swarm of Starbucks', Bourbon coffee serves excellent, stand out coffee bursting with flavor accompanied by snappy, friendly service. (Photo Credit: Prince of Petworth Blog)

While not a review of Bourbon coffee, I wanted to tell my metro area readers about this wonderful retreat from the DC bustle.

The coffee house is designed with many African and Rwandan elements to accompany the quality coffee they serve. Please visit their website to see photos of the interior, but a pleasant number of seats, tables and couches are available to customers.

I wanted to discuss my impressions of their coffee. Having visited M.E. Swings, Chinatown Coffee Company, and Peregrine, I found that Bourbon's drip coffee and espresso to be superior. Often drip coffee can be watery, lacking in flavor, and generate an overall feeling of "meh," yet theirs surprised me with a bold complexity akin to coffees from Kenya. At least, the coffee in the drip machine reminded me of that. Other Rwandan coffees can be mellower in taste. I recommended their drip to one of my colleagues, and his face lit up when sipping it.

Everyone prefers their espresso a bit differently, but I enjoy a bit more body and 2oz for a double espresso. Other coffee shops in DC often have a flavorful crema, but the body is lacking making a flat tasting espresso. In addition, a pet peeve of mine is when the espresso cup isn't heated making the espresso cool when coming into contact with the cup. Bourbon coffee's espresso was in a very warm cup, and had a pleasant tiger striped crema accompanied by a rich body.

If you live in the DC metro area, please stop by and try out their coffee. You won't be disappointed (At least I don't think you will be).

Additional Links:

Rwandan coffee suffering from a drought!: Source-Bloomberg.com

A spotlight on Bourbon coffee by the Washington Post.

Fritz Frischer, Flavored Coffee, and the Girlfriend

2010-10-05T07:31:00.008-04:00

Good morning! I wanted to stop in, and do a quick post. As of late, my graduate work has been overwhelming my blogging responsibilities. As seen in the pic, this hasn't stopped my coffee consumption, in fact, it has done the opposite. The most recent book I read was Germany's War Aims in the First World War by Fritz Fischer. This behemoth weighs in at a paltry 600 pages, and has jealously gobbled up my precious spare time.

In other coffee news, the Girlfriend bought some Dunkin Donuts coffee that was pre-ground, (ehh!), but it was mint infused. I opened up the air tight canister she put it in, and the aroma that permeated reminded me of Andes candies, which is a good thing! Initially she put brewed it using a French Press, but stated the taste came out way too strong. This morning, (I haven't had the chance to talk to her), she used the drip machine which will reduce the boldness of the coffee.

(Clearly not my hands: credit to Wikipedia Commons)

My question is, when coffee chains use flavors, artificial or natural, do they purposefully make the flavors extra bold to overcome the flavor stealing paper filters, which then makes it difficult to drink from a press pot?

I have heard good things about Starbucks's natural infused coffees from dailyshotofcoffee.com (who gave it a 3.75/5!). Hmm, perhaps tonight I shall try out this Andes-like DD coffee.

__________________________________________

*Update*

Since writing this post, the Girlfriend has stopped drinking the Dunkin Donuts Mint coffee. She brewed it in a drip machine and in the French Press, and states that the results are inconsistent. Naturally, this may be attributed to barista error, but I would never say so. My experience with flavored coffees are hit or miss, and I would rather spend my money on quality single-origin beans. Nevertheless, my question still remains whether coffee companies over flavor their coffee to hide bad beans and to account for paper filters.

Thank you for Daily Shot of Coffee for citing me in Fresh Brews. Be sure to check them out, one of the best coffee blogs on the internet with daily posts and continual content.

Editorial: Reading the Obituaries, Part Two

2010-09-22T10:34:00.005-04:00

To recapitulate the quote Bill Cosby posed; "Like everyone else who makes the mistake of getting older, I begin each day with coffee and obituaries."

To understand his point, I read the WaPo (Washington Post for those not in the know) obituaries to hopefully understand Mr. Cosby.

What were my findings?

I was:

Depressed

Provoked

Amused

What you say? How could one be amused in reading the obituaries?! In some ways, the obituary descriptions include insightful, nuance to people's lives and how they lived. For example, I read a female, naval officer was survived by her cat "Blue Angel, who will miss her bright smile, quick wit, sharp intellect and encouragement." While not all descriptions include intended quasi- humorous passages, but it demonstrates that death is not merely a solemn process.

The cat is named Blue Angel, most likely a reference to the Blue Angels, an elite military unit who fly jets in the Navy. Clearly an allusion to her military career. Including her cat in the obituary demonstrates that animals, namely her cat, were an important part of her life who would miss said qualities. Reading these few sentences warmed my hears allowing a respite from the onslaught of portraits.

Depressed: Opening up the page, the pictures, captions, and volume of text overwhelmed my comprehension. Not that I am ignorant of people passing away every day, but the newspaper attaches pictures to the names. An existential, surreal feeling emanates when you realize the people smiling have died. My eyes scanned over the two pages, struggling to categorize and digest the information of those surviving the deceased and the complications around their passing.

Provoked: Two things elicited this reaction. 1. Some obituaries tended to be longer, describing their life in article form. The obituary recounted their family life, political actions...etc, moving me and the general reader to action and to continue on their struggles. 2. That funeral homes include their logos on personal obituaries. This most likely results in people who couldn't pay the fee in the newspaper, and the funeral home offers to pay for the space but stipulate that their logo is included. While making marketing and economic sense, it somehow, for me at least, lessens the impact and emotional nature of death. What do you think?

Coffee: Drinking coffee when reading the obituaries didn't necessarily make me severe, but rather forced me to linger over the obituaries. I had to finish my coffee before I moved on to a different section extending my time over the recently passed. Reading the obituaries everyday, with or without coffee, I would think have an accumulative effect slowly making the reader grave, cynical, existential, and/or self-aware. In addition, having black coffee adds to the overall drab color...not quite sure if this means anything, but a thought.

My advice to readers, don't drink coffee and read obituaries everyday. It's amusing, depressing, and provoking, creating an odd mix of feelings thats unnerves our false sense of safety in our modern world.

Coffee Videos

2010-09-22T07:58:00.011-04:00

This is where I will be archiving the featured videos each week. If you want to see them after they have been taken down, look here for the link.

Charlie Chaplin and Coffee - The simple days of coffee. When one only worried about stomach noises and hitting yourself with a spoon.

Kopi Luwak - I wanted to highlight the ends in which some coffee lovers go to enjoy premium coffee. This is also a case where the growers may be creating demand, telling people that this is the best stuff on earth (besides Snapple that is). With that said, it seems Kopi Luwak coffee is a running joke among coffee lovers "on the in." You too can make snobby coffee jokes and alienate yourself from society!

Handpresso Wild - This video comes from Seattle Coffee Gear testing out those wonderful little hand espresso gadgets. I have always been intrigued by them. Here the results seem a bit lackluster, but if your camping or on the go, it may not matter. A+ for enthusiasm though!

Coffee Roasting - Check out his beard!

So Soothing..........

At Home with my Favorite Barista - I have that coffee grinder! Instructional video on how to make good coffee.

Anger and Coffee: The cubicle worker's existential coffee struggle to find meaning in his life.

Mullets and Coffee

Over-rated coffee: A typical coffee discussion at the office about Kopi Luwak and Jamaican Blue Mountain Coffee. (NSFW - mild swearing at the end of the video)

Editorial: Reading the Obituaries

2010-09-18T16:24:00.019-04:00

"Like everyone else who makes the mistake of getting older, I begin each day with coffee and obituaries." -Bill Cosby

Continuing the conversation on whether coffee makes humans severe or not, I stumbled over this Bill Cosby quote. I read a paper roughly every other day. Sometimes it may be the Washington Post, the Washington Times, the Wall Street Journal, or the NYT. I omit reading the obituaries because: A. I am not quite sure what I would get out of it. B. I simply do not know many people nearing the end of their lives.

Considering Cosby's quote, how is it a mistake drinking coffee and reading the obituaries?

A few possible answers (I realize this may not be answering the question I posed). First, one may become morose as they realize their mortal, terminal existence. Second, realize how important their existence on Earth is, spurring action here and now. Third, no effect. Perhaps one has put their faith in religious salvation, or has realized that life's end is just that; an end. Fourth, aren't obituaries a celebration of the person's life? Did Cosby fail to realize that obituaries trend towards praising life rather than death?

A simple layout of possible outcomes, certainly not exhaustive, but how does coffee factor into this process? Connecting obituary reading and drinking coffee invokes the bitter, oily, staining coffee image; not the foamy, sweet, nog-dusted latte a la Starbucks.

Tomorrow morning, I will read the obituaries as a lay experiment. Alas, my younger age may prevent me from understanding what he intends, but it is worth doing to understand oneself and how others frame one's life accomplishments.

New Content: Featured Video

2010-09-17T15:58:00.004-04:00

As one may have noticed, I have been updating the site for a week or so. Instead of doing an overhaul of the complete template, I decided to evolve it adding the "featured video section," and hopefully a few other interactive widgets over this weekend.

The featured video will be updated once or twice a week spotlighting different aspects of coffee culture. One week I may emphasize how to make espresso, the next week on coffee growing. By embedding the video on the sidebar, it enables Metro Espresso readers to see the video first rather than scrolling down through more recent posts. A drawback is that once I switch out the video, it is gone. To remedy this issue, I will create a running list of coffee links that will archive the video and my short commentary.

Additionally, I hope to add a "shout out" box similar to the comments section on each post. If Blogger can do this without too much effort, readers can ask questions, leave comments, and give readers an avenue to shape the blog as much as I do.

With this newer design, I hope to divide the blog into two sections. First, on the left side will be the normal coffee posts as before. Second, on the right will be the featured video, shout out box *hopefully*, Twitter feed, and who knows! The content on the right will be focused on social communication between I, the coffee lover and blogger, and you, the coffee lover.

That's all for know, enjoy the Charlie Chaplin video!

Design Update

2010-09-12T12:49:00.002-04:00

Please excuse our dust while we update Metro Espresso's design. It should be finished in a day or two.

Coffee Crossword

2010-09-11T20:47:00.017-04:00

Mr. Will Shortz, I believe you have some competition.

Tonight I constructed a coffee inspired puzzle. I invite all of you to download it, and solve my creation. (Click here for the larger picture of the puzzle) While most of them are doable, there are a few toughies including some puns. Best of luck and tell me what you think!

(credit: htt p://www.puzzle-maker.com/CW/)

Moka Pot: A Few Questions

2010-09-10T13:21:00.011-04:00

During this week, I made a concerted effort to only use my Moka pot (generically known as a percolator) because in the past, I have often brewed rancid and bitter tasting coffee from it. Rejecting systemic defeat due to my own deficiencies, I researched, read some guides, watched Coffee Nate's Moka pot video, and did some tinkering.

This is not a step-by-step guide, you can find plenty of them around. Instead I posted a few questions or problems that I wanted to pose/expose hindering good moka coffee.

1. Pertaining to aluminum moka pots, people say that the aluminum imparts unwanted tastes giving a "metalliky" taste to the coffee. They recommend having a coffee film from previous brewings to accumulate. Is this film visible, dark like such:

Or would it be better to leave a thinner film that removes the thick coffee coating leaving the oils in place but a cleaner look?

2. A corollary to the first, how long does the coating last before it turns rancid?

3. The rubber O-Ring, pictured below, does it trap any unwarranted tastes that affect the coffee? If so, is there any specific way to clean it?

4. Finally, the bottom half that holds the water. I have noticed some coffee staining from coffee that hasn't percolated. Does this impart any taste, and is there a way to remove this, if it is necessary?

Conclusion: One concrete finding that supports many of the guides around the internet, is that through multiple brews the acrid, bitter taste goes away because of the coffee film building up. Today, I drank a lovely, full bodied brew with little bitterness. Yet, brewing everyday in the moka pot is: A. Gets boring B. Quite selfish of the moka pot.

The answers to these questions point to keeping the moka pot ready for the first brew without priming it. Is that possible?

Editorial: Does Coffee Make Us Severe?

2010-09-08T08:15:00.008-04:00

Jonathan Swift stated, "Coffee makes us severe, and grave, and philosophical."

Is that true? When reading this quote from the author of Gulliver's Travels, it caused me to wonder whether there was anything specific to coffee, the thing in and of itself, that makes humans be the aforementioned adjectives. Or is it simply the culture that derived around coffee that makes it so.

First, to state the obvious, coffee is a hot drink often to wake oneself up or bring warmth into the body on a cold day in late autumn or winter. Without any sugar or cream, it is a black oily substance (when steeped with water) with a bold, perhaps bitter, taste. Certainly, the properties point to it being severe and grave, like Calvinism.

Second, how does it make us philosophical? Is it simply that one drinks coffee over time slowly sipping it? Espresso lasts a mere 30 seconds or so to drink. Perhaps it is an equation to how long the coffee lasts, the more likely it is make someone be reflective. This correlates to how much coffee you have in your cup. As I stated, espresso is not effective in making oneself reflective as it is consumed quickly. An equation may be how long (T) it takes to drink per ounce (OZ) of coffee equals reflectivity (REF). It looks like OZ/T=REF.

It is a silly equation because reflectivity does not have any units (among other reasons) unlike ounces or time either in seconds or minutes, though I do tend to be more reflective when having a cup from a French Press rather than an espresso.

An assumption in my logic is that the longer one drinks their coffee, the more reflective one is. Why is that so? I could drink a cup of coffee, and be thinking of nothing at all. I could be staring at my white apartment walls.

From the little I know of coffee properties, I believe it stimulates brain activity, spurring or encouraging activity in the brain (whatever that may mean), but there is nothing inherent in coffee to make the person search for True knowledge.

Another explanation could be that literally having a cup of coffee in one's hands, allows us the luxury for a few minutes or a half hour to reflect. We cannot be doing much else because of our hands being occupied by the cup. The cup of coffee gives us a short goal to complete, and we cannot continue on in our morning or evening until we finish the coffee.

Now, let me pose the question to my readers at Metro Espresso, does coffee make us more philosophical and grave? Please comment below! In order to uplift as well, here is a picture of a dog that appears to be smiling. Clearly he has not had his daily coffee.

Return! New Posting schedule, Costa Rican Brewer, and Intelligentsia Video.

2010-09-05T10:19:00.006-04:00

Hello all, I have recently begun my second year in graduate school, and took a period to re-acclimatize myself to that what is graduate school. While I cannot be as active as I was in the Summer, I plan on posting once or twice a week on my travels through coffee land as per usual. This way I can still provide content to Metro Espresso readers, but will not feel overly taxed on posts accompanying my academic work schedule.

With that said, I saw this interesting photograph of a Costa Rican Chorreador. The white sack or sock is used as a filter holding the ground coffee. Hot water is poured into the sack, and drips through into the cup below. While I am sure not all Chorreadors look this nice, I do appreciate the nice wood finish. I can only imagine the clean up afterwards.

With that said, cue the immature innuendos.

Also, check out this fancy video featuring an Intelligentsia barista speaking about Espresso. Nice artistic look, but somehow pretentious to my taste.

Espresso, Intelligentsia from Department of the 4th Dimension on Vimeo.

Back From Vacation/Visit to Cactus Creek Roasters

2010-08-17T09:36:00.004-04:00

Hi all, I apologize for the short interlude in posts. I had gone on vacation to visit some family for the last time in the summer. Now it is time to prepare for Graduate school: Year Two.

When I down in North Carolina, I visited Cactus Creek Coffee, a local roaster with the motto "Grown Globally, Roasted Locally." Catchy! I should have thought of that. You know it was going to be a great coffee place because it had the roast first, cafe second look. You know, the concrete floors, the roaster in the background, the sacks of green coffee, with a few tables placed around.

I talked to the barista/roaster running the store, and struck up a conversation on espresso because I was/am looking for classic espresso glasses. Unfortunately they did not sell them, but he offered an espresso shot right away when I mentioned I loved espresso. I surmise that many people in that area of the country may not like straight espresso.

They offered a wide array of single source and blended coffees with a noticeable section of specialty decaf coffee, which is nice for the, well, geriatric crowd in the Pinehurst area. It is definitely worth a visit if you are in the area. They know their stuff. Best part about it, was when I left the store the guy shook my hand and said it was a pleasure to talk coffee with someone who knew their stuff. *toots his own horn*

Oh yeah, they offer their coffee at around 9.35 lb, not bad! Better than the prices here in DC.

Check back in a few days, I will be reviewing the coffee from the 35 North Coffee Company I received a few weeks ago.

Classy!

2010-08-09T14:12:00.004-04:00

Larissa, an avid Metro Espresso reader, sent in a picture of her coffee maker. She prefaced it with, "I don't drink a lot of coffee, but my Dad does. It's mainly for him." Perhaps this is similar to how people say, "Well, my friend did this....what advice would you give him?" :-)

The brand on top looks like it says "Toasters." Is that an old 80's style coffee maker that makes Mr. Coffee look high class? I chuckled at the brewer/cup combo as one piece. If you switched it out with another mug, I feel "Toasters" would reject it due to having any vibrancy and deviating from an office-style lifelessness.

Does anyone else have a retro coffee maker? Want to share? Email me at duderino102 at gmail dot com.

Coffee Experiment: Does Espresso Taste Better With or Without Crema? (Part 2 of 2)

2010-08-05T08:49:00.014-04:00

Metro Espresso has reached a new milestone: the first video! While not nearly as good as www.coffeenate.com (which you should check out by the way if you have not), making the video was fun. I did it all in one go, so if I seem to be wandering a little bit, it is because I was pondering, searching for words. Enjoy the video! If you have any constructive critiques to make future videos better, please comment below.

Does Espresso taste better with or without crema? from Jack on Vimeo.

Findings for those who can not watch the video:

1. Espresso with crema: Fuller mouthfeel/body, oily, heavier similar to French press.

2. Espresso without crema: lighter mouthfeel, but the flavors seemed brighter similar to a drip machine or pour over.

The Coffee Queen @ http://thecoffeeqweenblog.wordpress.com/ tried out the experiment. She found the espresso tasted more bitter without the crema. Different results! Though I don't know if I could doing this over again, too much espresso right now.

And yes, you see a USPS box on the kitchen table among other things. This is what happens when the Girlfriend is away. Things tend to leave their "proper places."

(I would like to give credit to www.jimseven.com for giving me the idea to do this, and some of the vocab to describe what I was tasting.)

Coffee Experiment: Does Espresso Taste Better With or Without Crema? (Part 1 of 2)

2010-08-04T09:51:00.000-04:00

Over at jimseven.com, I recently watched one of his older videos where he argued espresso tastes better without crema. A contentious, perhaps iconoclastic remark, prompts me to do a similar experiment at the Metro Espresso lab. I will follow similar steps as James Hoffman:

Step 1: Make 2 shots of espresso

Step 2: Taste crema alone

Step 3: Spoon it out

Step 4: Stir the espresso

Step 5: Consume espresso sans crema

Step 5 1/2: Drink some water, have some crackers

Step 6: Taste second espresso with crema.

Step 7: Ponder... (I'm not sure he pondered, but I will)

Step 8: Write down thoughts

While I cannot recreate his slick accent, I am intrigued whether it will be a noticeable difference or not. Unfortunately, I will be out of the apartment all day, and will have to conduct this experiment tomorrow.

My question to my readers, what are some of your tips to make better espresso without buying new equipment? Have you tried spooning out the crema? If so, how was it?

Coffee Interview: 35 North Coffee Company

2010-08-02T12:05:00.025-04:00

Recently, I interviewed the folks over at 35 North Coffee Company. They were nice enough to answer a few questions about their history, what they offer, and how they support social justice in Africa. Stay tuned, later in the week I will be reviewing three of their coffees. You can find their website at www.35northcoffeeco.com and follow them on Twitter @ 35NorthCoffeeCo Without further ado, please enjoy!

1. Can you give a short history of 35 North Coffee Co.?

35 North was born out of the desire to deliver seriously good coffee to people while maintaining social responsibility through Fair Trade Certified coffee & giving to organizations that help the needy.

2. What separates NCC from other coffee roasters?

We love this question. It is our "On Demand Roasting" schedule. We only roast the coffee once you order it. Furthermore we will only roast your order if we can ship it the same day, if not we will roast & ship the following business day. We do this so that we can deliver truly fresh coffee to customers. Try calling other coffee companies & telling them that you would like your coffee roasted just for you. Chances are they'd tell you to take a hike.

3. On your website, NCC has three goals, "1). Sell the freshest possible coffee at fair prices 2). Pay coffee farmers a fair wage 3). Help children who have been abandoned." Could you explain more about how NCC helps children who have been abandoned?

Sure, our chief roaster, Matt Hensley spent two years living & working with problems of injustice in South Africa such as human trafficking, drug addiction, child headed homes, abused children and many other things. While there he did some work for Baby Safe (www.thebabysafe.org).

In South Africa, a nation plagued by poverty & HIV mothers literally throw their babies in the trash. Baby Safe works to save these abandoned children as well as counsel at risk pregnant moms-to-be in order to show them that they can be good parents or to inform them of the adaption process so that these babies are not thrown away. We give a portion of our profits directly to Baby Safe.

4. If you had to choose you favorite NCC coffee, what would it be and how would you brew it?

We love our Broadway Blend we consider it our flagship. This is one of the most unique blends we have tasted, of course we are biased. It is a medium roast with Ethiopia Yirgacheffe, Mexico Chiapas & Peru SHB. It has a medium-light body with medium acidity. The coffee gives hints of citrus, nuts & chocolate. It is a far cry from most of the over roasted "Dark" blends that are so prevalent on grocery store shelves these days. Of course it is "On Demand Roasted" so this makes it even better because the flavors have not gone away due to the coffee going stale.

5. What can customers expect when buying from 35 North Coffee Company?

Customers can expect a few things: "On Demand Roasting," or coffee roasted just for them. One of the freshest cups of coffee on the market. Smooth coffee filled with flavor.

6. If given a choice between Folgers and Maxwell House, what would you personally choose?

I think I speak for all of us here that we would choose to stay in bed. Is that an option or we required to choose one.

Many thanks again to the people at 35 North Coffee Company.

(I apologize for the formating oddities, Blogger doesn't like pasted text.)

Coffee Recipe: Espresso w/ Almond Shavings

2010-08-01T17:50:00.011-04:00

Wanting to jazz up my espresso tonight but not necessarily wanting to steam milk, I shaved two almonds using a cheese grater. After I made the espresso in my aesthetically pleasing but inefficient espresso cup, I spooned the shavings onto the crema. I hoped they would remain on top, and some did, but many of the shavings sank. Nevertheless, it produced a neat little effect and plated the two shaved almonds on the bottom.

While it added some taste to the espresso, it wasn't as big as I thought it would. I am not quite sure if baristas have a name for this, but I thought it was novel.

Have you ever tried to spice up your espresso with something? My next idea is to put a slice of habanero at the bottom to see if the chili heat compliments the espresso. Hmmm?

Pictures:

Coffee Review: Central Coffee Roasters' Bolivia Colonial Caranavi

2010-08-01T09:09:00.013-04:00

While shopping at Whole Foods writing my earlier post about how to shop for coffee at a local supermarket, I bought a Bolivian coffee named "Colonial Caranavi" from Central Coffee Roasters. They roast in Rappahannock County, VA near DC. Well relatively. This is not to be confused with Rappahannock roasters I reviewed a few posts ago. I am unsure what the "Colonial" part means. I doubt the coffee was made from dead colonial labor, perhaps someone can enlighten me?

Central Coffee stood out to me due to its distinctive brown bag approach with an attractive front sticker displaying a short description of what the coffee tastes like, eschewing ridiculous descriptions that run on for 4-5 sentences. The bag read, "Sharp Fuller Bodied And Slightly Nutty." Sealed vacuum bags tells me that the roasters roasted the coffee a long time ago, and needs to be put in the vacuum bag. The brown bag says, I am roasted fresh, can be stored in a bag, and still be fresh. I am arrogantly proud of my coffee. (Arrogant is used only in the most positive manner here) It had a roast date on the bottom, 7-15. I bought it on the 29, making it two weeks on the nose. While normally this is when the coffee begins to loose flavor, I was not too worried.

1. For supermarket coffee, this was quite fresh.

2. Surprisingly, inside the brown bag was another "cello bag" that contained the beans and was airtight.

Onto the review: Here are my grading criteria.

1- Horrible/Bad: Does not deserve to grace any types of brewing methods. Most likely extremely stale, burnt..etc.

2- Meh: Generally displays uneven characteristics or muted flavors. The overall taste does not blend well, and could be improved up. Stale

3- Average: A well crafted coffee with either a one-dimensional flavor or hints of one. Moderately fresh.

4- Good: Demonstrates a good combination of flavors and/or is freshly roasted.

5- Excellent: Similar to 4, but demonstrates a complex arrangement of flavors and exceeds in quality from similar coffees.

Aroma: Upon opening the bag, I was hit by the "sharpness" of the coffee. Bordering upon pungent, the smell overwhelmed my nose with its sharp smell. After the initial overpowering aroma, a smooth chocolaty or nutty smell briefly followed. Unfortunately, I can't find the exact smell (of the first aroma) it reminded me of, certainly not bad, but not exactly a pleasant bouquet either. This was going to be a strong coffee, if the taste mirrored the smell. (Update: After the beans sat in my grinder hopper for a day or so, the pungency has smoothed over.)

Taste via Espresso:

The bean grinded well allowing a for a decent extraction. Though I may have to go one more click down as the crema appeared too light. The Bolivian had a full body/mouth feel similar to a Sumatran coffee. While it lacks earthy flavors, the Bolivian exhibited a pleasant bitterness enveloping the mouth with a dark taste. I tasted some of the nuttiness as the description says, which mixed well the bitterness. Five minutes after the espresso, the bitterness remained with a good mouth feel aftertaste.

Overall: Central Coffee Roasters crafted a fresh, pleasantly bitter coffee with a tinge of nuttiness giving the espresso a heavy feel that runs counter to the trends of other espresso's to add floral and citrus flavors. The Bolivian does not have a complex taste, therefore cannot score a four on the Metro Espresso scale. It earns 3.5/5 because of its freshness, 9.99 for 12 oz (decent price), and provides a solid espresso in the Italian tradition.

Score: 3.5/5

The Wall of Coffee: Navigating Superstore Coffee Selection

2010-07-30T13:21:00.008-04:00

Is this a familiar view? The "Wall of Coffee" is intimidating with the many brands, varieties, ground, whole bean, cans, vacuum bags, plastic dispensers, varying sizes...etc.

It can overwhelm any person new to coffee, wondering how something so simple as coffee can be so confusing. In this post, I want to guide Metro Espresso readers through navigating the superstore selection of coffee.

Pictured left is the coffee selection at the Arlington Whole Foods. They offer a better selection of coffee than Safeway, Giant, and Shoppers.

Tip 1: To get better supermarket coffee, go to Whole Foods or Harris Teeter, they will offer better coffee and a likelihood of semi-local coffee. Giant and Safeway tend to offer Starbucks, Peets...while o.k., we coffee lovers demand better.

Tip 2: While tempting, skip the plastic dispensers full of coffee. (Pictured top left) You don't

know how long those coffee beans have been sitting there interacting with the oxygen muting the coffee's wonderful flavors.

Tip 3: Buy whole bean coffee, on the bag it should say whole bean or ground, but it is quicker to feel the bag. Whole bean is fresher, and if you are reading this blog and haven't bought a burr grinder. What's stopping you? This is the single most important thing to buy if you want fresh coffee.

Tip 4: Look to see if the coffee has a roast date on it. If it does, that means the roaster takes pride in its freshness. Out of all the coffee at Whole Foods, only one had a roast date on it. If it does, its most likely a keeper.

Tip 5: Look for local or semi-local roasters, they may not have a roast date on them, but will probably be fresher than DD, Starbucks, and Peets. M.E. Swings is a local roaster in DC, while it didn't have a roast date on it, its probably better than the national brands.

Tip 6: Most vacuum bags have a small valve. To get a sense of the aroma and the bean, one can squeeze bag while smelling near the valve. This lets you preview the goods without buying it! I often do this, while the Girlfriend shops for groceries.

Tip 7: Grab from the back, the stackers put the new products in the back behind the old stuff first. For example, the coffee I bought with the roast date on it 7-15 was behind the coffee with roast date 6-30.

Using these few tips, one should be able to navigate the "Wall of Coffee" and get decent coffee. One shouldn't really have to pay over ~$10-11 unless it has a roast date on it or its a 1 lb of coffee rather than 12 oz.

Coffee Drawing: Moka Pot

2010-07-28T16:02:00.004-04:00

On a lazy night, I picked up a notebook and drew some coffee objects. A few days ago I posted my espresso machine drawing, but my moka pot came out a bit better. Though I am not quite sure if the shading on the bottom left side of the moka pot is correct. It should probably be all dark. I like how the handle turned out, and the proportions seem to be in order.

I did draw a Turkish Ibrik, but its circular shape was harder to draw. That may have to remain unposted to spare me some embarrassment :-).

If you like these coffee drawings, make a request in the comments section or tweet me @ metroespresso, and I can attempt to draw them.

Where's Your Stash? A Guide to Making Home Blends

2010-07-28T12:18:00.011-04:00

Every one has one. You know what I am talking about...the little baggy you hide in the closet, tucked away from prying eyes...your coffee stash.

It's ok, I have one. I love it despite it being relatively stale, unscientifically crafted, and improperly stored.

After I get close to running through my 1 lb bag of beans, I rush to the store and buy a new bag of something to replace my current beans. When I return home, I get impatient with finishing the rest of the beans. I grind whats left for a french press, and shovel them into a ziploc bag. After a few times, my bag tends to be a random mix of coffee.

In the picture, the darker coffee I believe is a French Roast (the place I bought it from didn't say what bean it was), and the red is the Guatamalan coffee I finished. I grinded the Guatamalan up because the Girlfriend thought it tasted horrible. Mixing it with French roast produced an interesting visual, and tasted decent for half of it being stale. Using a French Press, the coffee had a bold/dark taste mellowed by the sweet/syrupy Guatamalan.

My coffee stash planted a seed in my head about making home blends without spending oodles of money on home roasting equipment or energy from a stove or oven. While the coffee blend will be relatively stale/not so fresh because one coffee for the blend will be chilling in the closet for a few weeks while you finish other coffees bought after it.

That's a fair enough critique, but one can scoop out some beans prior to being ground and place it in an airtight container. But there is something to be said about haphazardly throwing in what you have lying around, and seeing what happens.

My question is, Do you have a coffee stash? If so, what is in it?

Espresso Drawing

2010-07-23T20:36:00.005-04:00

I drew an espresso machine punching out a shot of espresso. I haven't drawn in a while, which may account for the problematic shading. Nevertheless, it was fun and only took about 30 minutes. Have you ever been inspired to do something creative with coffee? Please sound off in the comment section! I am curious to hear from others. If you can scan it or take a picture of it, send it to me and I can put it up on the site. My email is duderino102 at gmail dot com.

Coffee Trip: NYC

2010-07-23T12:27:00.006-04:00

While visiting NYC for a weekend, my friend and I found ourselves at the Stumptown annex cafe on W 29th between 5th and 6th avenue. Located on the premises of a hotel, it occupies a small space providing standing room only to drink your coffee beverages. One can go into the hotel lobby I suppose, but that's weird. It was standing room only for my friend and I! I was suffering from coffee withdrawals because my friend does not drink coffee, which meant that he does not own a coffee machine of any sort in his apartment. (Lamesauce on him) When we finally arrived, I was shaking from withdrawals. Well not really, but I was looking forward to some coffee.

I ordered an espresso for there and a small latte to go. Here is the picture below,

The espresso tasted nice, but I am finding that many of the top espresso cafes serve about 1 oz rather than 2oz's worth, especially when I ask for a double. It seemed a bit too fleeting even for espresso. Has anyone noticed this or is this relatively standard? The barista made a great rosseta and the milk was steamed to perfection for my latte.

The espresso was 2.50 while expensive, not nearly as wallet breaking as an espresso I had yesterday in DC at 2.75! That is ridiculous, but that is another post. The cafe had the classic Stumptown look with the simple menu and old fashioned garb. The service was pleasant and quick, but nothing out of the ordinary. Here is an action shot my friend took of me:

Here is the chance to offer up some critiques on my espresso drinking routine! Am I making any faux pas? :-)

Overall: A fun place to go, but not one that I would go back to regularly.

Besides going to Stumptown, I rambled through Central Park, though not quite good as St. Louis's Forest Park, visited the impressive MOMA (Museum of Modern Art), and unfortunately went through the disappointing Smithsonian's exhibits of the American Indian near Battery Park. A fun trip overall.

Come back soon (~this weekend), I will be reviewing a local coffee roaster/cafe located in Alexandria.

Turkish Coffee: A Guide

2010-07-14T15:32:00.010-04:00

Following up on my previous post about Turkish coffee, I wanted to write a semi-detailed guide on how to make Turkish coffee. Granted, I am a beginner to this method, but more ink spilled about it will spur interest in this neglected method.

First: Grind coffee beans at the finest setting possible. There are specific grinders for Turkish coffee, but they run about 60-70 dollars. If you have a quality burr grinder, it should work. The grind should be dust-like or close to it. Also, buying pre-ground Turkish coffee works.

Second: Fill up ibrik to desired level with water. I found that about 6-7 oz works out well, creating enough froth, but not overfilling my specific ibrik.

Third: Add ground coffee, for ~3oz add 1 heaping tablespoon. For my 7oz cup, I use 2 1/2 spoons worth. One should add sugar at this point if you want. Remember, one shouldn't add sugar at the end of brewing because that would stir up the grounds spreading them throughout the cup. Sugar must be added now or never.

Fourth: Stir vigorously with plastic or wooden spoon. Avoid metal, this adds unnecessary scraping with the sides with the tin sidewalls. If you have a stainless steel ibrik, it probably wont matter too much.

Fifth: Place over low heat. I use a gas stove, and keep the flame from touching the ibrik itself. After a minute, I stir again making sure everything is mixed well. Continuing to stir after this will prevent a nice foam/froth/crust from forming. This is one of the best parts of Turkish coffee, and recommend to all readers not to stir anymore. (Though only a recommendation)

Sixth: Right before it boils, the thick crust will creep up on the walls (~5 minutes into brewing), pay attention! This creeping means that a lot of froth will be made, but also will be followed by uncontrollable boiling. It is important to take the ibrik off before it boils but after it froths. This may take a few times to figure out. Spoon out of the froth into the cup or cups.

Seventh (optional): Place it over the flame one more time, and let it boil for a quick second.

Eighth: Pour coffee into cups trying to share as much froth as possible, if other people are partaking. If not, be greedy and take it all!

Caution: Be sure to not pour out all the liquid in the ibrik, as towards the bottom it will contain a lot of sludge. Better to let some go to waste, than ruin your cup. Don't worry there will be plenty of slurry at the bottom of your cup anyways.

Here are a few pictures to document my first attempts:

I am off to New York City for the weekend, and will be MIA until Tuesday or Wednesday. Hopefully I will be able to find some good coffee shops, if you have any recomendations comment below or tweet me.

Coffee Review: Rappahannock's Guatemalan Antigua Panchoy

2010-07-11T14:10:00.016-04:00

Welcome to the first Metro Espresso review of local coffee. The first review comes from Rappahannock coffee on Columbia Pike in Arlington. You can check out their website here.

Disclosure: I do not receive free coffee from the roasters, but buy it from them without their knowledge of it being reviewed. In this manner, I hope to recreate what a normal

consumer would buy from each establishment.

The coffee is graded from of 1 to 5 based on the following criteria:

1- Horrible/Bad: Does not deserve to grace any types of brewing methods. Most likely extremely stale, burnt..etc.

2- Meh: Generally displays uneven characteristics or muted flavors. The overall taste does not blend well, and could be improved up. Stale

3- Average: A well crafted coffee with either a one-dimensional flavor or hints of one. Moderately fresh.

4- Good: Demonstrates a good combination of flavors and is freshly roasted.

5- Excellent: Similar to 4, but demonstrates a complex arrangement of flavors and exceeds in quality from similar coffees.

Value is added into the preceding criteria for the final review score.

Brew method: Most reviewers use French Press as their main method of brewing to review coffee, but as I believe any coffee shop should be judged by their double espresso. Espresso acts as a base to many coffee drinks, so reviewing it as mainly an espresso drink is my main concern.

I will refine the criteria in future reviews, but it is a good start to review the local coffee selection.

The barista informed me Rappahannock roasts once a week on Mondays. I recently ran out of the excellent Sumatra Mandheling from Northwest Coffee Company, I needed more coffee. I chose the Guatemalan Antigua Panchoy for a Central American bean.

Aroma: Opening up the bag, I discerned a spicy, floral aroma like a potpourri. After the initial smell, I discerned a hint of chocolate. After grinding, the beans released a potent, syrupy smell.

Taste: Initially, the espresso hits you with a bright, floral taste, followed by a syrupy flavor very similar to Intelligentsia's Black Cat Espresso. While it may not share BC's complex taste, it is eerily close. Unlike an earthy Sumatra, the Guatemalan had a thin body, emphasizing the vivid flavors.

Visual: The espresso displayed a deep, orangish-red color similar to auburn. The spent grounds were quite red!

Final Thoughts: Rappahannock's Guatemalan Pantigua Panchoy is a tasty espresso with a clear, pronounced taste, but lacks a body to compliment the flavors it has. Similar to Black Cat espresso, this Guatemalan coffee would be better suited as a base to a latte or cappuccino to give added flavor. Also, French Press would lesson the extreme sweetness. To take artistic licence, the flavor is arrogant and loud, yet beyond its flamboyant facade, it lacks a strong foundation. At 13.99 per pound, it is a bit pricey for me lowering the coffee's overall value.

Score: 3/5

Coffee Guide: Intro to Turkish Coffee

2010-07-11T09:43:00.016-04:00

The Turkish ibrik, the oft-neglected coffee pot is unknown to the populace, marginalized by the coffee elite, and loved by few (at least in the West). The ibrik is an unusual brewing method requiring no filter of any kind. It is uniquely designed to brew coffee with the grounds and the water co-existing relatively peacefully. The outside is brass with the inner layer made of tin. One brews the coffee over a heat source (I use a gas stove), for about 5-10 minutes till it boils, and then pour it in a small demitasse cup slightly bigger than an espresso cup (~3-4 oz). The small, powder-like grounds fall to the bottom, separating from the liquid. The taste is similar to a strong drip coffee. One should remember not to drink the coffee near the bottom as the slurry can be quite potent and coat your mouth.

Here is Turkish coffee with the coffee sludge. Yet, do not let this deter you from enjoying this wonderful little drink! Traditionally, Turkish coffee incorporates cardamom, a sweet pine-like spice that makes it taste like Christmas (If Christmas had a taste). Also, sugar or cinnamon could be used as well to offset its natural strong taste.

After using it twice, I found that creating quality coffee froth was quite hard. Similar to making good espresso, there are many variable that affect the quality of Turkish coffee. Some argue that one should never let the coffee boil, others argue it should boil 3-4 times. Should the temperature be low or med-low? Should one stir constantly or allow a delectable, marbleized crust to form on the top. What is the coffee to water ratio? What about when adding sugar? Many of these answers are preference, but it takes time to figure them all out. Be sure to read Coffee Geek's brewing guide to Turkish coffee.

In a later post, I will write a detailed post about my brewing adventures in a step by step guide. I barely touched upon many of the topics concerning this unique method, so if you want to know more, please comment below and ask a question. In the meanwhile enjoy these pictures of the ibrik. Notice the first picture, I have darkened it already from my old school gas burner. It gives it character!

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Editorial: Coffee and Existentialism

2010-07-08T09:25:00.016-04:00

Recently I tweeted a few messages using the hash tag #existentialism to add a certain poignancy and humor to my posts. Here are some examples:

MetroEspresso:Today: Working on a new post about espresso with and without crema concerning taste difference. Is it better w/o crema? #existentialism

MetroEspresso:

I have come to a crossroads: French Press or Espresso. #existentialism

MetroEspresso:

Does wine or coffee go better with classical music? #existentialism

This spur of the moment addition made me consider the connection between coffee and existentialism, if any. Many people have a passing awareness of Albert Camus, Jean Paul Sartre, and Simone de Beauvoir, the main people associated with existentialist thought. Existentialism's common perception is something similar to popular understandings of nihilism. Namely, life is meaningless and full of mundane, menial tasks. Think of Sysphus's task of pushing the boulder of the hill. (Though Camus considered Sysphus happy, but thats another argument) The "meaningless" interpretation stems from a superficial reading, and derives from Camus's earlier works specifically, The Stranger. Much of existentialist thought derives from iconoclast Friedrich Nietzsche. While existentialism is considered by many to be drab, depressing, nihilistic, and an overall "debby downer." Existentialists, especially Camus in his later works, extensively wrote about how to enjoy life and find meaning in an inherently meaningless world. Coming to the conclusion, that humans can project meaning or throw it upon the world they interact with.

A better way to understand Existentialism is through acting "authentically." What does that mean? Roughly, everyone is born into the world, thrown into existence. We have no say where we are born and it's conditions. After being born, humans can act in good faith or bad faith. Acting in good faith means that living freely and following their interests. Acting in bad faith, one is living unathentically such as conforming, not following your beliefs, or being in a state of some form of slavery. Life's struggle is to reach a life in which one acts in good faith to be authentic. For instance, people born into slavery have a harder life to act authentically than middle class Americans as there are many significant barriers to overcome.

How does this relate to coffee?

Coffee accompanies times of creativity and creation. During the early morning and late nights, a warm cup of coffee aids in artistic expression, i.e. meaning creation. When one hits a creative block, the 5-10 minutes to make a pot of coffee allows the mind to wander away from the project at hand. Allowing one to come back with a newer perspective. In short, coffee is a useful distraction to help people act in good faith. As a useful aid in helping one express their feelings through artistic outlets, it plays an important role. By artistic, I do not think so narrowly as merely painting, drawing, and writing, but more broadly. This may include creating a new device, pursuing one's dream of starting a business, volunteering, or vocalizing your support or dissent via political rallies. Coffee is a vehicle to help one think about one's values and beliefs, and how to act on them.

What do you think about coffee, existentialism, and creativity? Please post below! This my first foray into this topic, but it seems fruitful to begin a conversation here.

Coffee House Review: Cafe Divan

2010-07-05T12:24:00.014-04:00

Located on the corner of 34th and Wisconsin in upper Georgetown, Cafe Divan offers relatively cheap Turkish food, modern decor, and, yes, Turkish coffee. Rated as one of Washingtonian's "Cheap Eats," Divan has a wide array of Turkish and Mediterranean food. Yesterday, I visited with the girlfriend and her family for a leisurely lunch after a wonderful tour of the C&O Canal. The walk from the canal to Cafe Divan is about a mile away from M Street, away from the main drag, allowing one to see other parts of Georgetown. Be warned: it is uphill!

Atmosphere: The restaurant's design is modern with wooden accents culminating in a point reflecting the corner location. The menu was quite extensive, and did not have the typical concessions to American food. Here is the link to their website, which has the menu, history, and photos of the cafe and entrees.

Service: Our waiter was pleasant and informative, and managed the continuous peppering of questions coming from my girlfriend and her family. He described the dishes in question, even providing some cultural background to certain dishes. Our lunch spanned about two hours with some slow service, but from what I believe, much like Europe, Turkish culture prizes long meals for chatting and strengthening relationships. When one comes here, be sure to allow some time.

Food: Quickly, the food tasted wonderfully. One can read the Post's review here for more detail.

Coffee: After we finished our meal, I ordered the Turkish coffee I craved. In fact, I wanted it so much I forgot to take a picture of it until I drank half of it! It was quite strong, as I waved away the suggestion to add sugar to it. There may have been a hint of cardamon, but not nearly as much as Cafe Amity's Turkish coffee. The cup held about 3-4 oz, much better than the espresso-like glass at Amity. Had a dark, full bodied taste, though not as strong as a French roast. Unfortunately, I took one sip too many and received a mouthful of coffee grounds for my greediness. Tsk-Tsk!

Conclusions: While more of a restaurant than a cafe, Cafe Divan's Turkish coffee was quite a treat, and cheaper than Cafe Amity at 2.00 dollars rather than 2.50. Oddly the restaurant, (located in Georgetown!), was cheaper than a more coffee-oriented shop. Despite the walk, I recommend everyone to try it out, and enjoy the cultural experience.

For everyone's enjoyment, here is a picture of the fireworks from Arlington:

Metro Espresso Survey: Round 3

2010-07-03T08:57:00.004-04:00

Here is the last survey, which comes from Sarah in the Arlington area. An interesting observation, she gives some love to Maxwell House, but none to Starbucks.

1. When you buy coffee on the go, who do you patronize? (Starbucks, Dunkin' Donuts, an espresso cart, Au Bon Pain...etc.)

I refuse to drink Starbucks under any condition. It is overrated and it is bitter. I try to find hole in the wall type coffee houses, or non-chains. Luckily, living in DC, there are plenty of those! If chains are my only options, I have found

that Marvelous Market is quite good, and depending on when the coffee was brewed. Dunkin' Donuts or Caribou.

2. What is your preferred coffee-based drink (drip, espresso, moka pot, French press, latte...etc), and why?

French press or drip are what I tend to go for with a tiny tiny tiny (seriously...tiny!) bit of skim milk and a sweet n low.

I like being able to nurse on a cup o' joe, rather than have to drink it quickly like an espresso.

3. In general, what is your favorite aspect about coffee? Explain (i.e culture, taste, social lubricant)

There really isn't anything that I don't like about coffee. It can be enjoyed with friends while chatting over what is going on in the news. During these economic troubling times, it is a great cheap date, as you can enjoy a time to get to know one another. It can help you stay up late when you procrastinate on a paper or a deadline. Depending on the coffee itself, it tastes delicious, and there are so many different ways that you can drink it!

4. What is your favorite coffee story? (i.e bad experience at Starbucks or amazing espresso)

I was meeting a friend for lunch one day near Dupont Circle. I was a little early, so I decided to get some coffee at a nearby coffee shop. I brought the coffee to Dupont Cirlcle and people watched while I waited for my friend. The weather was not too hot but not too cold,

and there were lots of people out and about to watch. There were couples on lunch dates, tourists walking through the center of the circle, and families taking afternoon strolls. While sipping on my coffee (which was delicious by the way!), I remember feeling very peaceful, content, and relaxed.

5. Folgers or Maxwell House? :-)

Neither, but if I had to choose, Maxwell House...the best part of waking up is NOT Foldger's in your cup. Maxwell House has a bit more flavor than the watered down Foldgers.

Northwest Coffee Company and St. Louis

2010-07-01T21:40:00.023-04:00

During my recent trip to St. Louis, I managed to visit a local coffee establishment, Northwest Coffee Roasting Company. They roast two times a week, creating their own blends and selling single-source coffee. I visited the location near the Catholic Basilica (not that you know where that is). Pictured left is the one-pound bag of Sumatra roasted on June 28th. Initially I was discouraged getting paper bag for my beans rather than a vacuum sealed one, but I realized there wasn't a particular need for one if being consumed in less than two weeks. If one isn't brewing the beans within that window, then why are you ordering it then?! The paper bag can be composted except for the tie string. I always had a small guilty feeling when buying coffee bags that couldn't be recycled. A plus for Northwest Coffee Co.

Their roasts are fresher than any store bought specialty coffee.While not pictured, the espresso made from the Sumatra had a considerable level of crema and bright flavors. I recommend anyone who is in the St. Louis area to visit and patronize a great business. Be sure to look at the bizarre, yet entertaining collection of coffee comics.

Check back in a day or two for the next survey responses.

Here are some pictures from the visit including the Anheuser-Busch distillery, Missouri Gallery of Art, and a view of St. Louis from the top of the Arch!

Source: Girlfriend

2010-06-24T16:57:00.009-04:00

Hi all, I wanted to post the second round of surveys. Readers Claire and Commissioned Coffee responded with some pithy, espresso-like comments. On Saturday, I am leaving for St. Louis, and returning on Wednesday. So there will be no updates until the end of next week. If you haven't, please peruse the past posts, and be sure to comment. I love seeing what people write, allowing everyone the chance to jump into the conversation.

1. When you buy coffee on the go, who do you patronize? (Starbucks, Dunkin' Donuts, an espresso cart, Au Bon Pain...etc.)

Claire: I usually buy Starbucks since there are two on my campus and at least five within a ten minute drive, but its also hard to pass up Dunkin' Donuts when I see one.

CCC: Dunkin' is okay.

2. What is your preferred coffee-based drink (drip, espresso, moka pot, French press, latte...etc), and why?

Claire:If I'm at Starbucks, I usually order a frappuchino on hot days or a mocha or drip coffee on cooler days or to get a caffeine boost during the day. I don't really like heavy milk products so I tend to stay away from most beverages such as lattes or cappuccinos. At Dunkin' Donuts, its always their regular drip coffee.

CCC: French press

3. In general, what is your favorite aspect about coffee? Explain (i.e culture, taste, social lubricant)

Claire: I like the taste. I am a strict black coffee drinker when I drink drip coffee!

CCC: Learning about the farmers who grew the crop. So much interesting history there.

4. What is your favorite coffee story? (i.e bad experience at Starbucks or amazing espresso)

Claire: No comment here! Sorry.

CCC: Ordered a "grande drip" at Starbucks once and the barista could not understand what I wanted. Finally just said "grande coffee." Strange indeed.

5. Folgers or Maxwell House? :-)

Claire: I don't really drink either...

CCC: Death. Is that an option?

Coffee House Review: Chinatown Coffee Co.

2010-06-23T23:01:00.014-04:00

Often I find myself in Chinatown for a number of reasons;

bar hopping, visiting friends, the Verizon Center, or the Goethe Institut (to learn German). In the heart of Chinatown, lives a Starbucks bustling with people on laptops staring out on the Friendship Gate. I feel like a traitor to my fellow coffee lovers when I buy something there because of the convenience factor. Today, I demanded of myself to search for a new coffee shop, and found Chinatown Coffee Company located on the outskirts of Chinatown at 475 H St NW. For all the non-metro area readers, DC's Chinatown is approximately 2x2 blocks. Not that big. Before I hopped on the bus into DC, I quickly looked over their website, and was pretty excited. Before my impressions, one can read the history of how Chinatown Coffee Co. came to be. Sorry for all the links, but I want to give everyone an education about Chinatown and their coffee!

Atmosphere: When first walking in, one realizes how long or deep the cafe is. What it lacks in width, there is plenty of room along the walls for seating. I peered in and the comfy industrial feel welcomed me in (Is that possible?) with wooden benches and tables spaced throughout the store. Old-school funk played in the background with noise rarely rising above a loud quiet. I visited off hours so it could differ from the morning and lunch rush. Most people were chatting, and a few laptops were out, but the majority seemed engaged in conversation. Seating was ample for a DC cafe, but during the rush it might be hard to find. The temperature was surprisingly pleasant. It wasn't frigid, but comfortable as to not cool off the warm coffee drinks (or at least I think so). A sweater is not needed to spend an hour or two there.

Service: They take their coffee very seriously! If one wants a humorous story, please go back and read the article I linked to about the dreaded triple espresso over ice. Ordering my coffee drinks, I asked a few questions about what coffee they used in their espresso, (Intelligentsia's Black Cat), and what their favorite drinks were. One barista followed up after I finished my coffee to ask how it was. Overall, the baristas offered quality service and personableness for my first visit.

Coffee: Looking through their menu, they have one for to-go and one for staying. You can get your typical espresso-based drinks, but they offer French press, pour over, and free leaf tea in a tea pot. So if you don't want espresso or drip coffee, there are other coffee and non-coffee-options. I ordered a single espresso and macchiato. In a few minutes, I picked them up on the counter in stylish black and white cups matching the industrial design to the cafe. My macchiato was very good. I could discern the strong espresso through the milk with neither the milk or espresso overpowering each other. The single espresso was a classic 1oz affair, so it may be better to order a double knowing that you wont get a 4oz espresso monstrosity. It tasted quite bright with many flavors coming through, namely a syrupy taste, yet lacked a substantive body to it. That could be due to it being a single rather than a double, but my palette isn't necessarily the sharpest. The Intelligentsia Black Cat has a bold flavor packing a really strong taste. Next time, I drink espresso there, I will get a different blend or bean, if possible.

Price: Here is the link for the menu. 2.00 for a single espresso without tax seems expensive, but Chinatown Coffee's baristas know what they are doing, so one is paying for the the extra experience and knowledge (perhaps). They also sell organic bananas for a dollar. Sorry, I thought that was interesting for some reason.

Free Wifi: Yes!

Conclusions: Talking with a friend who works in the area, he loved Chinatown Coffee Co., especially the tea. Looking over the Yelp reviews and knowing how fickle their reviewers are, I can't help but feel a special cafe lives in Chinatown. With that said, you will have to deal with their coffee policies, and an elevated price. I will certainly be headed back to try out the various coffee blends, beans, and concoctions passing by the Starbucks in the heart of Chinatown. And you should too!

Did I miss any aspect in my coffee house review? Please tweet me at Metroespresso, or leave a comment below. I want to thank all my readers for following and commenting on Metro Espresso making this blog fun and enjoyable. I do this because it gives me something to do, and an excuse to chat about coffee.

Metro Espresso Survey: Benjamin

2010-06-22T22:10:00.012-04:00

I had a great initial turnout for the Metro Espresso survey and wanted to first spotlight Benjamin from Mocha Joe's Coffee Roasters. I still encourage readers to fill out the survey and send them to me. For details look at the post below or click here. I am excited to see how the responses compare with each other. Without further ado, here are Benjamin's responses:

1. When you buy coffee on the go, who do you patronize? (Starbucks, Dunkin' Donuts, an espresso cart, Au Bon Pain...etc.)

I try to avoid chains at all cost. I regularly use Yelp or Urban Spoon on my iPhone to find the closest locally owned cafe. You never know what you are going to get but I like trying new places. With chains you tend to get consistency, but if you don't like their coffee it means you already know what to expect. If I'm in a pinch though, I will hit up a Dunkin' Donuts, cream and sugar.

2. What is your preferred coffee-based drink (drip, espresso, moka pot, French press, latte...etc), and why?

For regular coffee at home I prefer a light roast brewed with a French Press. I like the extra body that you get from using a French Press and I think the light roast gives you a wider range of tastes. The French Roasts tend to roast away some of my favorite flavors, even though it does bring out new flavors that some people find desirable. If I'm going to our cafe I almost always get a double short maple latte. I get a double short shot and double short cup because I like the milk to espresso ratio. In large lattes, the milk tends to mask the taste of the espresso.

3. In general, what is your favorite aspect about coffee? Explain (i.e culture, taste, social lubricant)

Well, tasting it... but the history, culture, artistry of roasting and science of brewing are pretty interesting as well.

4. What is your favorite coffee story? (i.e bad experience at Starbucks or amazing espresso)

I was a regular at a particular small cafe for a couple of months and the same Barista always seemed to be working the shift when I came in. She was friendly but totally spaced out and would mess up 90% of my orders. If I ordered a maple la[t]te I might get surprised with a mocha la[t]te, if I got a small light roast I might walk away with a large french roast. The cool thing about it though was that it broke me out of my "regular" drinks and I began to appreciate espresso drinks that I had never tried before.

5. Folgers or Maxwell House? :-)

Ha! I'd rather go without. If it comes down to that I'll just drink water =)

Metro Espresso Survey

2010-06-20T20:19:00.018-04:00

(The foam looks so happy!)

In the spirit of creating a stronger community at Metro Espresso, I am asking Metro Espresso readers (meaning you!) to write responses to five simple questions about your coffee preferences. These responses will be featured in future blog posts. If you are new to coffee and feel you don't know enough to contribute; your opinion is doubly wanted. You probably know more than you think! The questions are as follows:

1. When you buy coffee on the go, who do you patronize? (Starbucks, Dunkin' Donuts, an espresso cart, Au Bon Pain...etc.)

2. What is your preferred coffee-based drink (drip, espresso, moka pot, French press, latte...etc), and why?

3. In general, what is your favorite aspect about coffee? Explain (i.e culture, taste, social lubricant)

4. What is your favorite coffee story? (i.e bad experience at Starbucks or amazing espresso)

5. Folgers or Maxwell House? :-)

Email your responses to duderino102 @ gmail dot com, and be featured on Metro Espresso. Be sure to explain your answers well, but no essays please! If you like Metro Espresso please follow me on Twitter, and ask me any coffee-related questions you have. Thank you!

GPS Coffee: Finding new cafes

2010-06-20T18:00:00.008-04:00

Returning from a weekend excursion, I found the GPS a useful tool in locating coffee shops. Any Garmin, Tom Tom, GPS device, or smartphone with GPS capability that can search for POI's (points of interest) will work.

Using the "Search for nearby POI" in the Tom Tom, I typed in "coffee," yielding five or more cafes to visit: all of them being local and non-chain stores. Remember: By typing in coffee, the search will only come back with "coffee" in the business's title, skipping places without coffee in the title. By searching and visiting local coffee shops, it added a nice break from a 3-4 hour road trip, allowing us to visit an off-beat, local cafe. The actual place we visited was a bit disappointing. The espresso was lukewarm! They should have read my espresso cups post, specifically heating up the cups before espresso is brewed. Doing a GPS visit, one may have duds, but for all the duds one quality cafe will be worth the detour.

If one doesn't have a GPS, using Google Maps and searching for coffees places before embarking on a road trip can act as a stand-in.

Next Week

2010-06-18T14:47:00.005-04:00

I am away from the blog this weekend visiting family. I won't be too far away from coffee though. Hopefully, I will be visiting a local coffee roaster in the Delaware area, who roasts amazing single source coffee. I have some more ideas for the blog coming up, so please check back next week. If you have enjoyed Metro Espresso, please tell others about it! Any suggestions or questions email me at duderino102 AT gmail dot com.

To hold you over till next week, please check out Coffee Nate's amusing review of Starbucks's VIA and blind taste test.

The French Press is Dead, Long Live the French Press

2010-06-17T22:11:00.016-04:00

Yesterday, I desperately needed coffee. Grabbing my French Press, I pulled the plunger out finding the plastic holding the metal nylon in place broke! I am not quite sure how either, but I shall keep my suspicions to myself. Initially, I thought I could glue it back together, but thinking the glue would be coming in contact with the coffee I decided against it.

Wanting a Bodum French press, I walked to the local Starbucks (*gasp*), which sells Bodum products. Despite Starbucks's polarizing nature, Bodum makes quality products. I bought it for 20 dollars, and returned home ready to put it through its paces. After heating the water, grinding, steeping, plunging, and pouring. The coffee's flavor tasted smooth with no acidity. Mind you, this was the same Ethiopian coffee I had in the moka pot in an earlier post. So now I have to blame user error on the bitterness. Sorry Archer Farms! Here are some pictures I took of the press and coffee bloom after pouring and stirring the hot water with the coffee grinds. Regarding taste, the Bodum rather than the Bonjour (the French press that broke) was clear. The Bodum has a glass carafe and a better constructed metal filter. If you are in the market for a French press, I highly recommend Bodum, even if you have to buy it at a Starbucks.

[Disclaimer: I am actually not a paid representative of Bodum, despite my favorable reviews about their espresso cups and French Presses. :-)]