Pedaling Clean Water

I have been trying to put some of my favorite links on my press site and visit them often and came across this great creation. It is nothing short of amazing.

Stumptown and BTR

So back in April I had said that had not been to Stumptown …Well when Coffeefest rolled around I flew with my buddy Nate Westwick from Wildgoose coffee into Portland so we could visit the Portland coffee seen and the many Stumptown locations. Needless to say it was love at first sight. While in Seattle we visited the then new location and at a get together at the roasting works, I got to hear a little more about Bikes To Rwanda. Today on their blog I got to see this sweet video.

Element Coffee

I have been praying and hope for a continued growth of third wave coffee in southern California. I celebrated the arrival of intelli.LA because it shows that in a second wave saturated market people really want fresh coffee roasted and used within a week great coffees that believe in not just taking care of themselves financially but also the farmers who produce their exceptional coffees. Time past and though there is coffee to be had few brave would dare leave off the blenders roar and the 24oz and the french roasted french vanilla flavored coffee press pots left out for an hour or more… Then a coffee house near my brother in laws home in Camarillo a town in Ventura county was closed for a time and emerged under the same ownership mind you, a beautifully designed cafe.

Now these photos don’t do this place justice. The highlights to me are the custom painted La Marzocco linea and the pour over bar serving so great coffees from Barefoot Coffee Roasters. To see this place just a month previously you would have seen gelato, over roasted offering and blended mochas,every flavor to add to a latte you could imagine in the name of pleasing the masses and to picking up the disgruntialed “green machine costumer.” Now don’t get me wrong it was a lot more pleasing than any Mermaid bean slinger could provide and the ridding of the over roast came before the remodel. Now the owner plans to do public

cupping and edjucational coffee films to increase understanding of sustainable coffee. This is good news for those of us who want to treat coffee as fresh produce and not dry goods for storage. They also have plans of trips to originand building relationships with farmers that will lead to better coffees in

the long run. Zach the owner is seriously passionate about coffee and is doing all he can to create an atmosphere thats about the coffee. I think fed up with the old model he setting Element Coffee apart by brewing cup at a time giving customers a choose without compromising quality.

Inland Empire strikes back!(snicker,lol…)

Star Wars,…Nothing… ha…ha? Ok so seriously in the I.E. it can be a bit of a waste land, But thanks to a group of ever growing coffee lovers E.R.A.C.E. is born.(Espresso Revolutionaries And Coffee Enthusiasts of the I.E.

These pics are from the blog they have opened to chronical the activity in the group. They have ordered and sampled some great coffees and espressos from the likes of Blue Bottle, Intelli, and Stumptown. ERACE took a trip to some so cal spots like Jones in Pasadena, Intelligentsia of Silver Lake,Choke, and more. I am glad this is going strong and eracing the blite of the I.E. coffee desert.

Coffee Catering

 Ok so I’m final posting after way to long. I been at Augie’s one year, My daughter is one year old, and I am venturing into catering coffee. I found a great deal on a single group Rio Vania and though Iwould some day like a P.I.D. temp. stable machine, this is pretty sweet. I had bored a Super Jolly from a friend and bought a second on eBay. The stand is a paint scaffold with some black taffeta and a wood cap. For water I use a bottle pump and 5 gallon jug filled with Crystal geyser ( good R.O.) You can imagine the investment is growing and the credit cards are well … yeah.

  I love coffee so compromise on thing have been hard and my coffee education thanks to some great blogs and friends like nick griffith who continues to re-educate me has been of an unmeasurable benefit. The next challenge was water supply for chemex and french press. Thanks to 3 four liter zorrishi boilers americanos, tea, and some sweet coffee has come to pass. I have in listed some friends like james (below) to help and so far so good. I found a malkonig grinder and a sweet scale for weighing out coffees and some insulators to serve out of. I load it all in my wifes honda element and off we go. Pricing is tuff and the examples of coffee catering are pretty first wave bording second. This may sound judge mental but I think people are still needing help understanding coffee as produce and not dry goods,..Fresh roasted weekly not yearly,..ground to brew, not to store,..and producers payed more than fair trade. This not new to the two or three that read this blog now and again or the coffee people i love.

Intelligensia Opening Party!

 

I’ve not posted much since my newly opened press site,but I haven’t had much to say till I attended the Intelli.la grand opening. This was quite a joy and a privilege to be present for this what I hope to be ground shaking for california coffee.

The party was great and well attended,with a DJ on the patio and a crowd clear to the street.Wine and Cheese from the community as well as Gelato from down the street.All this was dwarfed by coffees served from the twin clovers and espresso prepared on a customized orange and chrome Synesso that steams so fast with stem wands 9 inches or more long.( oh yeah…massive wand envy!)Then there was the 3 faze Mazzer roburs’, no sooner they click it on and it’s done.

mi-l-over!?.

Coffee.<
O.k. so I would so love to have a Clover.. but, at about 10,000 dollaros? Ouch! So what does a barista who desires such an excellent coffee drinking/serving luxury? I submit for you coffee drinking pleasure,… Mi-l-over!(Mike’s -lil’- poorman’s clover) Or more commonly known as the pour over…and Cup At a Time…as well the Melita. I think it a nice option for those not so well to due. First, find a grind setting that suits your strength liking and microwave (or stove top,or steam wand squeel) the water of choice to your temperature at which you find best for the origin your brewing and to quote George Castanza ,”Sweet fancy Moses!”…that good JOE!

Cycling.<

Some local Redlands bicycle lovers went for a sweet little late night bike ride!..Awesome! there was everything from a fixie to a beach cruiser as well as a old school banana seat sporting, smaller front wheel than back wheel machine.

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usbc Vs. Intelli.La

Stuff for signature drinks!

Chris deferio’s pour at the Throw Down!

Probat sample roaster @ tradeshow

Gothot roaster at intelli!

Nick Griffith Usbc contender, semi finalist!

Taco truck!

In this corner weighing in with multiple clover’s,a taco truck, and the Throw Down!?…VS…Ties,samples of gelato, and smoked Espresso?!…

Thank you so much Nick!

This beautiful machine is a super blessing. Not to knock the old reneka,but this is a big step in the right direction!The espresso consistence of taste,tecture,and color(some thanks to the barista’s)have improved greatly. My favorite addition to our toys is the naked portafilter…Purearabica you rock!