Coffee inspires creativity—this is merely an overflow of that. A bit of my coffee journey in the form of doodles and sketches.
January 11, 2013


I just finished off the last of my Kilenso Sidamo from Coava Coffee—a really great coffee that’s hard to mess up.

Having been to Coava makes this coffee even better by association. Their space in Portland is gorgeous, and demonstrates Coava’s commitment to a holistic coffee experience.

I’ve been getting really nice results with the Able Kone V3, as well as with larger brewing sizes.

Sad to see this coffee go, but excited for the next offering I get to try from Coava.


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July 3, 2012


It’s always nice when coffee roasters are excited enough about their new coffees to send some my way. I don’t take it for granted and have truly appreciated all the great coffees I’ve tried this year.

A short time ago, Ryan Doan of Deeper Roots Coffee got in touch with me so he could send coffee. It turns out Ryan knows my wife, Amber, and he graduated from the same University as me. It’s great to know I’m not the only alum who’s crazy about coffee.

Deeper Roots is a coffee roaster out of Cincinnati who has partnered with Deeper Roots Development—a small farmer development organization who attempts to build sustainability through community and farmer development, as well as through informed customers. I know there are a lot of roasters and companies that trumpet that focus, and who make enormous strides in bettering the industry in a multitude of ways, but it’s still refreshing to see it from even more roasters. Be sure to checkout their neat project with La Armonia Hermosa out of Guatemala.

Since 2005 Deeper Roots Development has been at work building collaborations between Santa Marian farmers, committed coffee roasters and coffee drinkers hoping to find both great quality and great story in their cup. Starting with 1000 lbs our first year, we have helped the group of farmers grow to over 20 with their combined exports reaching 15,000 lbs. Currently we are investing in the construction of the community’s first “wet mill” to completely process their own coffee for export for the first time.

Ryan was kind enough to send along a bag of Kenya Ruthagati and a bag of Ethiopia Sidamo, both of which were great coffees. Be sure to check DRC out on twitter, and visit their site—they’re doing great things for farmers and roast great coffees.

Deeper Roots also offers wholesale, training, consulting, equipment set up, and tech services—in fact, they’re working directly with soon-to-be opened shop in Columbus, Mission Coffee.

May 28, 2012

Just last week I was in Portland enjoying coffee from Coava in their beautiful shop. Luckily, I was able to take a bag of their coffee home with me thanks to the wonderful people at Clive Coffee.

I’m a huge fan of the simplicity that Coava gives off as a brand – from their shop set up all the way to their bag design.

This coffee from Ethiopia is full of intense blueberries and is extremely sweet, tart, and rich. I’ve been enjoying it through a french press filtered through a V60.

I’ve been finding that I love the depth and characteristics that a 4+ minute brew time provides, but I also like the clean, brightness that the filter provides.

It sounds like a lot more trouble than it is, and some have told me that it’s basically the same idea as a Clever.

If you’re interested in trying it out, here’s the recipe:

1. Boil water (you need a total of 375g)
2. Rinse paper filter with hot water
3. Heat French press or Soft Brew with hot water
4. Grind 27g coffee coarse (31 on a Baratza Virtuoso)
5. Pour 90g water evenly over grounds, “bloom” for 20 seconds.
6. Start timer for 4 minutes
7. Pour remaining 285g of water over grounds in a circular motion
8. Give it a quick stir
9. With about 1 minute left, break the crust
10. Plunge at 4 minutes
11. Pour through a V60 filter (it won’t drain all the way)


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January 4, 2012

My Daily Coffee: 01/04/2012

Ethiopia Sidamo from Impero Coffee Roasters

Chemex: 48g coffee to 710g water

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