July 16, 2013
If you’re on Twitter, you know that there was a bit of a firestorm over espresso and glassware and whether or not it was pretentious or innovative—everyone seemed to have something to say about it. Sprudge even chimed in with their own list of “12 More Painfully Elitist, Hipstery, Put-Offish Espresso Vessels.”
I don’t have a ton to say on the matter, other than I think it’s really cool that coffee is at a stage where these conversations can be held, and at the end of the day the industry is moving forward in really cool ways.
Today’s doodle is a shout out not to glassware or demitasses, but to my favorite time of the year in coffee—the time when all the roasters bust out their Kenyas.
While the conversations about pushing the coffee industry forward happen online this summer, I’m going to sit back and enjoy them with a nice cup of coffee from my favorite producing country. Here’s to productive conversations that push things forward.
March 12, 2013
Sadly, I just polished off the last of my coffee from Workshop—I had the privilege of visiting on a recent trip up to London. I’d visited once before, as Workshop was making the transition from St. Ali to their now (beautifully) designed brand and identity, and couldn’t wait to get back.
Workshop successfully an seamlessly merges the ideas of a great coffee spot, fantastic food stop, and roastery into one space on Clerkenwell Road. With a large square bar in the center that focuses mainly on coffee, and a roasting space and green wall behind it, the entire aesthetic is both welcoming and well-designed.
Even if you can’t make the voyage up to London, you can order some of Workshop’s Coffee on their brand new site.
August 6, 2012
While the coffee scene in Ohio starts to take off thanks to an onslaught of micro-roasters, it continues to be bolstered by original roasters/shops that have been staples in their respective communities. Boston Stoker is one of the originals in Ohio.
I hadn’t had the chance to try much of their stuff, but I had the privilege of meeting a few of the staff when they came for the Northeast Regional AeroPress Championship. The head judge of the competition, Mick, was actually Boston Stoker’s Director of Coffee Culture before moving to Columbus.
Something extremely unique to Boston Stoker is that the company actually started off as a Cigar Shop—their coffee services started off as a convenience to cigar shop customers, and only later on did it become their primary business.
Not too long ago, Adam Eckley, an employee at Boston Stoker emailed me some doodles he’d done while in the process of learning about coffee over the years, including a filter doodle of Boston Stoker. I wanted to share some of it, because I really like them.
He was also kind enough to send over a couple coffees they’d been working on—both an Ethiopia and a Kenya. My first taste of the Kenya was awesome.
I’m looking forward to enjoying them this week, and can’t wait to see what Boston Stoker continues to do in the future. It’s nice to see some of the old guard continue to progress and put out stellar coffees rather than swim in the success of yesteryear.
July 27, 2012
I’m not sure what inspired it, but I’ve turned my first PT’s experience into a sea-faring adventure. Jeff at PT’s was kind enough to send a couple of their latest offerings from Kenya my way. I enjoyed drawing this almost as much as I enjoyed the coffee itself. The Kenya Thiriku came out extremely nice in a V60 this morning—full of a deep maple and sweet grape flavor.
April 27, 2012
I posted last week about a nice package of coffees and merchandise I’d received from Brian Jones of DCILY. One of the coffees in the box was this Kenya Nyeri from Drop Coffee.
I’ve mainly been woodnecking it at a 15:250 ratio, and it’s turned out wonderful. Tons of bright, juicy, sour cherries, leveled off by a bit of creamy something and an almost chai-like spice.
Pretty much the only exposure I’ve had to Drop Coffee has been through – surprise, surprise – a DCILY post, but they seem to be doing some really great things in Sweden.
Check it out, then get some friends together to place an order.
January 13, 2012
After hearing about the Kenya Gichathaini from Kuma Coffee for the last week, I received my 8oz. and dug in this morning with a V60. Thoughts: it was like biting into a juicy, tart, sweet, and smooth grapefruit. It rounded off into more of a melon, rye, and rooibos taste toward the end. The after taste really reminded me of a vanilla syrup and rooibos combo. Fantastic.
Oh, discount the burlap sack -Mark from Kuma informed me that the Kenya Gicha comes in 15 kilo vacuum bricks, not burlap sacks!