Just a cuppa lovers.

Reader Questions

Just a cuppa lovers. — Sun, 03 Feb 2008 18:15:00 +0000

Given the questions we receive, we thought it would be fun (and interesting) to start posting a "Reader Question of the Week." Each week we will answer a question, sent in by YOU, on this blog. They can be serious, funny, about espresso, machines...whatever floats your boat. Then on each Friday we will post one question and answer it.

To submit a question, click on the EMAIL link on the right hand side of the page, and ask away! Or just CLICK HERE.

Coffee filled chocolates...MANA on Earth!

Just a cuppa lovers. — Thu, 24 Jan 2008 17:34:00 +0000

Or at least I hoped they would be. Don't get me wrong, they're not bad...the chocolate is decent and the filling isn't too shabby, yet it's not necessarily AS good as I had anticipated. Not only am I an espresso "snob" I am also a chocolate "snob." This is the result of working in a small candy store from the time I was 15 until the ripe adult age of 18 when I headed off to college. They are still around to this day, although the name has changed...long story. But, their chocolate is excellent and it made me into sort of a connoisseur. Truth be told, I have a penchant for Belgian chocolates and could often be found at Chocolat et Gateaux in downtown Bend. They just so happen to serve espresso there too. Unfortunately I always forgot about that part and hence never had the chance to review them. When I come back to visit I will do this, though.

So back to the coffee filled chocolates. This particular brand was by Anthon Berg, who apparently has made "his" mark in this world by filling chocolate shells with various forms of liquid. Google "him" and you will be awed and inspired at products such as liqueur bottle shaped chocolates filled with Malibu Rum. Maybe awed and inspired aren't the right words for that. But whatever...they ARE the Purveyors to the Royal Danish court. I am assuming that means they supply chocolates to the King and Queen, but then I could be wrong. Does Denmark even have a Royal Court anymore?? As for the coffee filled ones, first I should point out that while I'm not completely stupid I do have a tendency not to read things all the way through. Instructions, recipes, ingredients, etc. I'm not sure why this is but it just is. So when I bit into the "latte cup shaped" chocolate and spilled coffee liquid on to my shirt I was surprised. Had I read the packaging a tad more closely I would've realized that it was coffee (the liquid kind) filled...not coffee CREAM filled or any other such nonsense. Reading. It's good for you.

Taste-wise I would say that obviously you wouldn't want to drink a whole cup of the liquid center. I also didn't notice much of a difference between the "Cappuccino" style or the "Vanilla Frappe" style, or the "Espresso" version versus the "Toffee Macchiato" one. They all tasted the same to me. For the price (about $7 for 5 candies), I can't say that I would buy them again. If someone gave me one I'd eat it. Because that's how I roll. But I think I'll spend my hard earned dollars on fine chocolate! mmmmmm...chocolate.

Eau de Cafe

Just a cuppa lovers. — Wed, 09 Jan 2008 18:59:00 +0000

If there is one thing I would wish for my home to smell like, it would be a cafe. Warm, inviting, and richly scented of the finest espresso beans. One that made you instantly want to plop down on the sofa, sip a cuppa, and relax. Maybe read Tolstoy. Or Harry Potter. Whatever floats your boat. Everyday, for the briefest of moments, after I make a cappuccino I get a taste of what life would be like living in a home that smells of freshly ground and brewed coffee. Unfortunately it doesn't last long enough. Buzzkill. As far as I know they don't make coffee scented Plug-Ins, but they should. They sooo should. I think it would triple their business sales. Or not. But if the coffee Gods are listening, please make the fine people at Glade have an epiphany and create the Plug-In to end all Plug-In's--namely one that smells like coffee. I can't brew all day like a real cafe does. So that leaves candles. Self-admittedly I am a candle hoor. I love them like I love mugs. Personally, I think one can never have too many candles. Unless you have hoarding issues. Then maybe you could have too many. Therefore I have several. Some are there for looks and get lit every now and then. Like when company comes over. Or I feel all romantic and stuff. Others are "working" candles. By that I mean these are the ones I light to make the house smell good. They have to be heavily scented as we have a large, open floorplan and thus it takes a lot to fill up the area. Sadly, most candles fall short of this requirement and get relegated to a smaller room instead. Now, I know that my house isn't going to be satiated with the smell of roasted beans no matter how hard I try. And that's okay. There is something to be said for not smelling like a walking cup of joe as soon as you walk out of a cafe...or in this case your house, if your house actually did smell like a cafe. I would prefer something in the middle of "COFFEE" and "coffee."

Finding this happy medium is more difficult than one might think. Or at least it has been for me. Many of the candles I saw online were poured into glass mugs topped with whipped cream ...and sometimes a cherry. (Who the hell puts cherries in their coffee?) THIS one is interesting, though. Bonus points for the bag 'o beans. The ones that I was actually able to smell in person did not smell like coffee. They smelled like s'mores, or hot chocolate. I somewhat gave up on finding one I truly liked via shopping at the mall and instead turned to the internets. As Christmas was approaching my dad asked for a list of things we wanted, so I added a few different coffee-scented candles that I figured would make a good gift.

I got not one, not two, but THREE different coffee/cappuccino scented candles. Bring on the testing!! I have burned all three of them thus far, yet the only one I feel I can fairly review at this time is the Old Virginia Candle Company's Coffee scented Soy candle. I adore their Woodwick candles and would advise you to RUN, not walk, to your nearest store that carries these and buy one. They are hard to find but well worth the money. Sadly, there are no coffee scented ones. I also noticed that they don't seem to have the one I received for Christmas (the Farm Grown Coffee scented one) listed on their website. You can still get it through Amazon (or just click on the "coffee scented soy candle" link above) if you so desire.

Smell-wise it has a rich, nutty, scent that does fill the air quite nicely after it has burned for about an hour or so. I did notice after I had it lit for about 2 hours, blew it out, left, and came back that upon walking into the house you could distinctly smell coffee. While it's nowhere near as wonderful as sticking your nose directly into a bag of Stumptown beans, it has thus far made me happy.

More reviews on the other two coming soon!

Merry Christmas to us!

Just a cuppa lovers. — Wed, 02 Jan 2008 03:31:00 +0000

For Christmas this year my dad asked us to make him a list of items we wanted so that he could purchase stuff rather than give us money--as he normally does. We're always down for some money, yet thought it would be fun to have gifts to unwrap for a change. So I headed over to Chris' Coffee Service and sent the links to a few things we've been needing and wanting to get, just never have. Come Christmas day we opened the following items thus making us that much closer to being true home baristas. Or whatever.

First, the Bumper Tamper Stand:

This bad boy is a major step up from what we were using...a folded up bar towel. Okay, so it wasn't high-tech by any stretch of the imagination, it was a tad messy, and I'm sure it screwed up our tamping "skills" but it worked. Needless to say, this item was looooong overdue in our repertoire. It has taken some getting used to, however we're quite glad to no longer be using the towel.

Second, a REAL tamper!

I'm torn on this one. We need it, we so need it, I need it. I need to grow up and stop using the Espro tamper and learn how to tamp like a true espresso brewer. But damn it's tough. I honestly can't tell if I'm applying enough pressure, too much, or not enough. Of course "he" has had no issues with the shots he's pulled. They've been awesome, actually. I know over time I'll adjust and get the hang of things. In the meantime, don't be surprised if I sneak an Espro tamp in here and there.

And, here's a close up of the tamper stand/bumper thingamabob:

Last, but certainly not least, cappuccino cups from Italy in the size they should be! Ours are the 025 ones, although I thought they would be the 020 ones.

Yes, yes, ladies and gents we have been using cups that are much too big. I believe they hold 8 ozs. total...gasp...for shame! The problem is that I have diligently been trying to find stylish, whimsical, fun cups rather than plain brown or white. This is easier said than done, unfortunately. Finally I got tired of milky cappuccino's and gave in. I like brown but I really like my cappuccinos to taste as they should.

There's been a lot of changes now, a lot of realizing that I need classes. Badly. But it's all been in good fun! So, thanks dad!! We are mucho appreciative!

For Ebohling - Questions about machines

Just a cuppa lovers. — Sun, 30 Dec 2007 19:02:00 +0000

Before the holidays we received a comment on the "Our Machine" post and felt it was worthy of giving it its own entry. The question was:

"Still like your S1? I've been trying to figure out my next machine (upgrade from Rancilio Silvia/Rocky duo). Been looking at everything such as Andreja, Domobar, Brewtus II, and of course La Spaz Vivaldi II. Such a hard decision...don't want to have any buyer's remorse when forking over that much money! I am bummed that Chris Coffee screwed up my last order and instead of getting my order in a couple of days it took over a week...they said they would reimburse me for the slower shipping, but that's not at all the point. Obviously when someone pays almost as much for expedited shipping as the item they purchased, they want it fast."

To answer the first question..."YES!" A big fat resounding YES! When we first started looking we decided we wanted a machine that had a double boiler, a rotary pump, and could be directly plumbed. The two main ones we (read "he" as he's the researcher) looked at were the Brewtus II and the S1. While the Brewtus II is a more aesthetically pleasing model, we think the S1 is slightly more capable. We would highly recommend getting a machine that has a double boiler as the temperature is much more stable for brewing and you get more steam for frothing. Both of us agree that buying the S1 has been one of the best purchases, albeit most expensive purchases, we have ever made. We use it everyday and thus far have had no complaints. It's always nice knowing that if you have a crappy cup of cappuccino while you're out, you can come home and have a good one.

We didn't have any issues with Chris' Coffee so hopefully, and unfortunately, you just had a one-time bad delivery. In fact, Chris' threw in a free naked portafilter which we still use with every pull. I would give them another shot although we totally understand your disappointment. When we ordered our S1 we had been having issues with UPS for other deliveries and had pretty much resigned ourselves to thinking that our beloved espresso machine would not arrive when it was scheduled to. The hours ticked by, the sun started to set, and even "he" started to get pissy. Amazingly enough the UPS driver pulled through and arrived fairly late in the evening to deliver the big brown box. We would've been highly annoyed if it had not come as we too were very excited to hook it up and start brewing. But, as I said I would still order from Chris'. We've read a lot of good reviews and he truly does seem to want to please his customers. And please do check back in and let us know which machine you got and how it works for you!

All The Perks

Just a cuppa lovers. — Sun, 16 Dec 2007 22:42:00 +0000

On the hunt for more cafe's serving different brands of beans, we came across a small shop in a strip mall near Albertsons in Happy Valley that serves Longbottom Coffee and Tea. We have passed by this place several times going back and forth between home and New Seasons, yet wasn't sure if it was indeed All The Perks or another cafe given there are two signs on the front of the facade. One is quite large and says, "Coffee House," or something to that effect, while the other reads, "All The Perks" yet it is very small and impossible to read from the road. Given there aren't many coffee places in Happy Valley we figured it was a safe assumption that we had found the place we were looking for and finally stopped in yesterday to check it out.

The inside was quite surprising and impressive. The coffee bar is gorgeous and we really liked the booths they have. Pastries appeared fresh and tasty, although we behaved ourselves and didn't order any. The barista was very nice yet asked the dreaded question..."Would you like that more 'wet' or 'dry'?" This came after the fact that I had to order a 12 ozs. cappuccino as it was the smallest size they offered...and it was put into a paper cup. 3 strikes and you're out, baby. We were a tad crushed. Neither of us has ever had Longbottom Coffee but in reading about their espresso beans on their website, they seemed like a good one to try. Plus, we were hoping to find a cafe closer to home that we could hang out in from time to time and enjoy a cappuccino made by someone other than me. Okay, maybe I wish for that more than "he" does given I'm the one that always makes the cappuccinos in this house. Unfortunately, my cappuccino was obviously a latte and there was no way to even get a sense of how the beans tasted. We didn't think to ask if All The Perks sells the Longbottom espresso beans so I may swing back by there and find out. I also forgot that Longbottom offers several blends of espresso and am unsure as to which one was served in our drinks.

Sadly, when we arrived home I dumped mine out and had to make our own.

Ristretto Roasters

Just a cuppa lovers. — Sat, 01 Dec 2007 23:00:00 +0000

Ristretto Roasters is one of the few coffee shops in Portland that does not serve Stumptown beans. And while we love Stumptown, we also love variety. In trying to find a cafe that served a different brand of espresso, we came across Ristretto's. They roast their own beans right in the cafe. Thus this was next on our list of places to try. We stopped in at the cozy shop, situated right across the street from a really old schoolhouse, on a Saturday afternoon. Like many coffee houses this one bears the typical decor of eclectic furniture and art, however behind a wall in the back lies the roasting room. This is where the magic happens. Albeit stinky magic...or so I'm told.

We placed our order, two cappuccinos and a muffin for me. The girl working the register asked me what size I wanted. That definitely caught me off guard as I'm not used to being asked this question in the more "serious" coffee houses. I had to think for a moment and answered, "The smallest size you have." Then we specified that it was "for here," paid, and grabbed a table. It seemed to take awhile for our cappuccinos to be made, especially given there was no one else in there. Finally one of the gals told us our coffees were up so "he" headed to the counter to get them. Unfortunately they were in paper cups. Nooooooooooooooo. Que disappointing. I think we all know how I feel about paper cups both for taste reasons and size reasons. That big 'ole cup meant there was no way to truly sample the taste of their espresso. Sigh. What we could taste was nice. Sadly it wasn't enough to get all the complexities and flavors like we should have.

So once again we'll have to put off a real review until we can try a proper cappuccino from Ristretto's. I guess it gives us a good excuse to make the trek back up there, yet we'd prefer to make it again because we loved what we were served...not because we didn't get to sample it the way we should have.

Stumptown - Belmont

Just a cuppa lovers. — Thu, 29 Nov 2007 00:25:00 +0000

Sticking with trying all of the closest Stumptown's, our next stop was at the cafe on Belmont St. Just a quick jaunt up from the one on Division, this one was a tad smaller than the other. The building is, as you would guess, typical Stumptown. Exposed brick, a mix of different chairs and tables, original artwork gracing the walls, and killer light fixtures. When we came in it was fairly quiet. As per our usual we ordered two cappuccinos and grabbed a table. Sadly, mine ended up being a tad bitter on the first sip or two. Again, this doesn't seem like the norm at the shops downtown, and I really hope I just hit a couple of off days in the two cafes. "He" said his was good which I never know if that is code word for "passable" or if he truly likes it. I wouldn't have been surprised if his was better than mine, however. The man is full of dumb luck and if ever there is a chance for him to get something better, well then he's the one who is going to get it. That's just how it is. I'm still waiting for that to wear off onto me. A girl has to dream!

We'll visit this one again and possibly do another review. In the meantime we'll just keep picking up Stumptown beans and brewing our own at home.

Tag...I'm it!

Just a cuppa lovers. — Thu, 08 Nov 2007 19:17:00 +0000

Jen tagged me. And because I totally dig her, despite never having met her, I will do this for her. Really you guys all want to know more info about us (me), right? RIGHT??

So the guidelines are that I am to tell you seven things about myself that are true. Do I add "him" in too? Nah, he's not as interesting as me anyways. ;)

1.) I wanted to be a veterinarian from the time I was 8 until I was in high school and found out how long I'd be in school for. Oh, that and I suck at math and science. Bummer.

2.) I cannot stand to have my wet hair get under my shirt when I'm getting dressed after a shower. It freaks me out. Ick.

3.) My favorite color is yellow, however there isn't much of it in my house.

4.) If I had the option I would have at least two more dogs. Total animal lover!

5.) I used to hate beer, especially dark beers, until I met DH and he taught me how good beer can be. Now I actually like trying all the new beers we come across and looking for certain ones to try.

6.) When I was in labor with our son, I watched Jaws. I love that movie.

7.) I have no fashion sense. My typical outfit consists of jeans with a comfy top and shoes that I like. Or pajamas. I love me some pajamas.

That was so riveting. I had you on the edge of your seat, didn't I?! I.am.so.fascinating. Look for me to be named one of People's Most Fascinating People soon. It's coming...I can feel it!

I'm supposed to tag people, yet I don't know who to tag. So I'll leave that part off. I'm such a slacker!

Stumptown - Division Street.

Just a cuppa lovers. — Thu, 08 Nov 2007 18:05:00 +0000

Now you all know how much we adore Stumptown Coffee Roasters. We would do just about anything to have a creamy cup of cappuccino from them. Almost anything. Driving downtown, finding a parking space, and then walking forever to one of their locations isn't nearly as romantic as it is when we stay overnight "in the city." Before we moved here, everytime we stayed in Portland we were always downtown and made a point to hit at least one Stumptown once a day. Things have changed now. One of the very first things we did even before we made the big move north was to find the closest Stumptown to our new home. While it isn't super far away (in the grand scheme of things) it's not close enough to make the trek daily. That's probably a good thing for us! All that matters is that we can buy their beans, freshly roasted, at our new favorite supermarket - New Seasons. Still, being who we are we simply HAVE to check out all their locations, right? So first up we stopped in at the cafe on Division Street.

Here is where I should back up a bit. "He" and I came up to look at houses about 2-3 weeks before we were set to move. The trip was a quick one and only afforded us one opportunity to grab some coffee. On our second night in town we figured we'd grab an early dinner and then head over to the Division Street Stumptown for some after dinner joe. Plus, this gave us a chance to time how long it would take to get from Stumptown to the new place. We pulled out of Olive Garden's parking lot around 6:30 p.m. Using the handy dandy GPS we arrived to a lit up, hip looking building around 6:50'ish. On the way in we noticed several people making an exit and before we crossed the threshold I took a quick glance at the hours of operation and saw they closed at 7 p.m. I stopped. He stopped. We left. Neither of us wanted to torture the baristas who were dutifully cleaning up by ordering two cappuccinos a scant 5 minutes before the doors were to be locked up. It was tough...believe me it was tough. Both of us had been craving a good Stumptown cuppa for a long time and you know once you get your heart set on something it can be difficult to let it go. Alas we did. This is partly why the Division Street Stumptown was the first one we checked out.

The place itself is very cool. Old, authentic, Stumptown'ish building with people coming and going, or settling in to read, write, talk, laugh. The line to the counter was LONG. And slow. Three baristas were working that day, yet it took over 10-15 mins. before "he" was able to place the order. I noticed that our cappuccinos looked very different from each other. His looked as if the foam had properly mixed with the espresso, whereas mine appeared to have separated somewhere along the way. Mine was a tad bitter for the first few sips which is not something I've ever come across at a Stumptown before. He was quite happy with his. Overall mine was good, way better than some places we've tried for sure, but for me it wasn't nearly as wonderful as the Stumptown's downtown. We'll be back to the Division cafe for sure and maybe I'll be able to change my thoughts.

Ch...ch...ch...changes

Just a cuppa lovers. — Sun, 04 Nov 2007 23:11:00 +0000

Okay Cuppa fans, we have big news! After much consideration and life changes, we decided to make the move to Portland (still Oregon, not Maine). It was a tough decision as we have many friends in Bend and have called it home for over seven years, but in the end we think it was the right choice for us.

Now what does this mean for the website? Nothing except that any "local" reviews we do will obviously be based in the Portland-Metro area. We will continue to buy coffee from other places around the US and write about them as well. I am hoping to keep the site updated more often given we will have more places to try out and I will be working less these days (woohoo!!). So keep checking back for new blogs to come and maybe even one or two when I make trips back to Bend.

Some like it hot

Just a cuppa lovers. — Wed, 17 Oct 2007 03:12:00 +0000

Some not so much. Nothing burns me (pun intended) more than being served any hot beverage that removes the taste buds from my tongue upon first sip. You would think that after the lawsuit McDonald's suffered that companies/baristas would learn to keep the temp at a reasonable level. Unfortunately that's not always the case, especially when it comes to coffee drinks. Aside from the obvious problem most folks have with their tongues being scalded, you run into taste issues. At around 160 degrees the protein in milk starts to break down and it looses its sweetness. You can actually smell the difference once you've hit that 160 degree mark. It smells...well...scalded. I won't get into the whole chemical component of frothing milk, but suffice it to say that over-heated milk is not only bad for your tongue, it's bad for your espresso or coffee. The two won't compliment each other and that's just sad. Harmony is what we're going for here. Harmony that doesn't make you run screaming for a faucet so you can dowse your mouth with cold water.

Personally, when I'm making cappuccinos I like to keep the temp of the frothed milk to around 140 degrees. I can drink it straight away with no taste bud removal and hand-holding the cup is not a problem. Anytime I order coffee and have to get an extra cup plus a coffee sleeve, I know I'm in for huge disappointment. The same can be said about tea. A few weeks ago "he" and I went up to Portland and stopped in at a kickass tea place called Teavana. After sampling a few of the already brewed teas they had as tasters, we decided to each order a cup to go. Now you would think that "he," being an educated and smart man, would have known that since the cup he was holding was incredibly hot that the contents inside said cup would be incredibly hot as well. Course being a man he probably thought his tongue was immune to temperatures that matched the sun. One sip was all it took. Later that night he was lamenting about how he couldn't taste his food very well due to half the skin on his tongue being removed. I, being of the female and logical persuasion (stop laughing), waited before even attempting to taste mine. It took much restraint as the tea smelled oh so good, yet I had no desire to deal with the aftermath of indulging too soon. I had to wait a long time. A very long time...about 30 minutes, which is a long time when you are talking about enjoying a drink that smells like heaven. But I was rewarded later at dinner when "he" was complaining and I was happily enjoying my Steak Gorgonzola Alfredo from Olive Garden. Of course even with all that patience it sucked. No one wants to wait 30 minutes to take their first sip of anything. Plus, my hands seriously hated me despite constantly switching the cup back and forth between the two of them. While I don't know a ton about tea I do know that it too has temperature sensitivities. Black teas can tolerate higher temps than green, and green more than white, yet all of them have a brew no higher than "x" temp recommendations. I can only imagine that the taste of the tea was altered because of the high temp it was brewed at.

So if you're ever handed a cup of coffee, or cappuccino, or latte, or what have you, and it's horribly hot then realize that the taste will definitely not be nearly as good as one prepared at the proper temp. The point of having a cappuccino (or any coffee drink) is to be able to consume it right away and to enjoy it. I like certain things hot, some hotter than others, but not my cappuccinos. Neither should you.

49th Parallel Coffee Roasters

Just a cuppa lovers. — Fri, 14 Sep 2007 16:21:00 +0000

Hello neighbors to the north ( a.k.a. Canada)! Your motto kicks ass - "Black as the devil, hot as hell, pure as an angel, sweet as love." How can you have bad coffee with a saying so awesome? Answer--You can't! "He" heard about 49th Parallel Roasters from one of his coffee podcasts and ordered up a pound of the Epic Espresso and a pound of the India Elkhill Estate Peaberry. Although UPS screwed up the delivery of it...AGAIN...our wait was worth it. I pulled a test shot and took a sip...tasty. Not bitter, not acidic, very smooth. 49th Parallel describes their Epic Espresso as a "well crafted espresso displaying a wonderful balance and acidity. Incredibly creamy and very sweet with a lingering syrupy finish." It was very creamy with a big fat "head" on it at the test pull. When mixed with milk it brought forth even more sweetness.

Our Thoughts

HIS SIDE: This one is very mild and sweet with a hint of chocolate. I prefer mine to taste more "coffee-like." Wasn't as complex as some of the ones we've tried in the past. Not sure I'd buy this one again for the price.

HER SIDE: I tasted caramel notes on the finish of this one and that surprised me. Not that it tasted like caramel but that I actually tasted it. Personally I really enjoyed this blend. I liked the mildness, the creaminess, and the sweetness. I didn't taste as much chocolate as "he" did, however. Guess I'll have to treat myself to this one on special occasions...like Tuesdays...or when the sun is shining.

Yet another reason to buy a Volvo

Just a cuppa lovers. — Wed, 12 Sep 2007 04:32:00 +0000

What better excuse for drinking more coffee than to have your car tell you you NEED more?! If I had this car I would never leave it. Except to get more coffee. "What's that, car? I need another shot of caffeine? Well let's go!!"

Link to article HERE. If anyone would like to purchase one for me I will happily test drive it and let you know what I think. ;)

How it really works

Just a cuppa lovers. — Fri, 07 Sep 2007 16:38:00 +0000

As I'm sure I've mentioned before I am not a techy kinda girl. When it comes to gadgets, whatchamacallits, and humdingers I get lost very easily. My brain is of the creative type so that is why I rely on "him" to help me out with anything mechanically related. Even though he has never blogged on here, and I doubt he ever will, he is there behind the scenes translating for me and telling me his opinion on everything I write about (such as espresso beans and mugs). Of course there are times when I have to ask him to explain things that I know how they work, I just don't know the why or the names. This is never pleasant because he delights in taunting me with my confusion and his knowledge of EVERYTHING IN THE ENTIRE WORLD. For instance, when I wrote about the cleaning of our machine recently, this is kind of how the conversation went...

She: "What's that thing where the coffee goes through first?"
He: "Are you blogging again?"
She: "Yes. What's it called?"
He: "What's 'what' called?"
She: "That THING. You know, the THING! The screen thingies. Are there two of them or is it just one and what do they sit in? Anything?" (as I physically touch and look at the machine itself)
He: "You mean the screens?"
She: "That's what they're called? Just screens? Nothing else?"
He: "Don't you know this? You should know this. You're blogging about it and it's your machine."
(silence. evil look.)
He: "No, they're just screens. There are two of them that fit together and are surrounded by the gasket. The gasket is the seal."
She: "I know that part. "
He: "Which part?"
She: "The gasket part and how it's a seal."
He: "Well at least you know something!"
She: "You know, no one will miss you if I bury you in the backyard. And the dogs would like it because it would give them something to roll around in other then their own poop."
He: "Didn't you used to be a drafter and work for both an electrical engineering company AND a residential home builder?"
(more silence. death rays beaming from eyes.)
He: "One would presume that you would be more technically inclined."
She: "Backyard, buddy. Backyard."

Turkish coffee at Kebaba

Just a cuppa lovers. — Fri, 07 Sep 2007 05:01:00 +0000

Although BOR didn't have a great experience at Kebaba, "he" and I decided to try it out for something different one night. I will admit that the fact they had Turkish coffee on the menu helped sway the decision. This was one form of coffee that we hadn't come across in our searches for "new" and "different" coffee preparations yet, so we were really looking forward to tasting it. Turkish coffee is made from extremely fine ground coffee beans mixed with sugar (if desired), cold water, cardamom (again, if desired), and placed into a special pot called an ibrik, then brought to a boil over low heat and served in small espresso-sized cups. If done correctly there shouldn't be many grinds in your cup as they settle during the brewing process. There should also be a nice thick foam at the top with no grinds in it. Unfortunately we didn't get that part of the experience. Alternatively you can start with hot water, mix in the sugar (if desired), then add the coffee and cardamom, stir, bring it to a boil, remove from heat, then boil it a bit again.

I have no idea how they prepared the Turkish coffee at Kebaba but we were told to wait a bit to let the grinds settle. The waiter didn't tell us how long to wait, so after a few minutes "he" did the first pour. Both of our cups ended up having quite a bit of grinds in them at the bottom of the cup, however the coffee was delicious! I have to say that after drinking espresso based drinks for as long as I have I find that regular coffee isn't strong enough flavor-wise for me anymore. Like today for instance...we're out of espresso beans so I decided to make a hot toddy coffee (in my Mug Revolution mug). Even though I did the typical 1 part toddy to 3 parts water (I used 2 ozs. of toddy syrup and 6 ozs. of water) it was nowhere near strong enough to quench my coffee craving. But this Turkish coffee...this was some good stuff! At the time I didn't know they put cardamom in it and I kept telling "him" that there was some sort of spice flavor that I couldn't place. It was almost like cinnamon without the "bite." He tasted it too and couldn't figure it out either. Now we know what it was as I assume they put cardamom in it. We easily could've drank the entire pot (which isn't very big), yet we didn't want to make them stay later than we already had.

While the food was decent, the prices were awesome, and the beer selection was fabulous, I would say that even if you skipped the dinner portion of the meal, going there for some baklava (something we forgot to try) and Turkish coffee would be an awesome end cap to a hard, or not so hard.

Size matters

Just a cuppa lovers. — Wed, 29 Aug 2007 18:14:00 +0000

It's an old saying, but when it comes to cappuccinos it's true. Size really does matter. I posted a bit about this earlier yet I didn't want to detract too much from the review. A single shot of espresso is typically 1.5 - 2 ozs. in size and is brewed in 20-30 secs. depending upon the espresso bean or if you cut it early (ristretto). 25 secs. seems to be a good estimate for most beans. Granted, you should always calibrate your grinder and machine to the bean to ensure the proper pull. With each new type of espresso we always run at least two shots through to get it "just right." Sometimes it takes more than that, sometimes we can get it in one shot.

For a cappuccino you have to think in thirds. One third is the espresso. Another third is the steamed milk. The last third is the foam (microfoam, that is). They should be as equal as possible. When you add it up you should come to about 5-6 ozs. Now, I'm not saying you should bust out a scale and weight it all. That's a little too crazy. But the idea is that if you go into a cafe and they only have a 12 ozs. cappuccino, you are not really getting a cappuccino. Instead you're being served something closer to a latte. 8 ozs. is obviously still considered "too much" yet much better than 12 ozs. Once you start hitting the higher ounce drinks it becomes nearly impossible to have the right proportion of milk, foam, and espresso blended together in the correct way. Again, this is all fine and dandy if you want a latte...or a cafe mocha...or some other higher milk-to-espresso ratio drink. Yet if you're going for a cappuccino then go as small as you can. There are some places in Bend (I know Thump is one, I think Backporch and Bellatazza do too, have to check) that will serve an 6-8 ozs. cappuccino. Keep in mind that I haven't seen a 6 ozs. to-go-cup for coffee drinks other than the ones at Starbucks for that chocolate drink they serve(d). If you order in, which I highly recommend anyways as the paper cup taste ruins a good cuppa, then you can get the small cups that hold the proper amount. I have seen the 8 ozs. sized paper cups, yet again...paper makes it taste like crap.

So size does matter. There are no "venti's," or "grande's" in Italy and while this isn't Italy, we should remember that they know how to "do" espresso right. And honestly, if you want good coffee and to truly experience it, then get it made properly. A good espresso doesn't have to be covered up by a ton of milk, or caramel sauce, or mocha powder. I think we're so used to espresso tasting like acid because up until recently there hasn't been a whole lot of good places pulling perfect shots. That is, thankfully, changing. So get out there--ask for the right size if your favorite cafe doesn't already serve it--and if they don't serve it, ask them to change that. Or go somewhere else.

Clean is good

Just a cuppa lovers. — Mon, 27 Aug 2007 02:17:00 +0000

For awhile now our poor little portafilter kept leaking when we pulled shots. At first we thought we just weren't tightening it enough, so we changed that and sometimes it worked, other times not so much. Basically, the gasket was shot and wasn't containing the water as it brewed the espresso in the portafilter, which caused it to leak out by the handle and run into the cup. This of course ruined the espresso. I resorted to wrapping a towel around the handle to stem the leak which worked, but also annoyed the hell out of me. I kept telling him that it didn't matter how tight I cranked the handle there was always water leaking out. Finally, after he tried putting the filter on himself and it leaking, he believed that it wasn't a result of my puniness. Then it dawned on us. We hadn't cleaned our machine since we got it back in Oct./Nov. Ewwww.

And duh.

Before the cleaning process could begin he started digging around in the drawers to see what all had come with the machine. He found an extra set of screens, another gasket, more portafilters, and all kinds of good stuff that we had forgotten even existed. Next he started the process of taking the machine apart to clean it well. I really wish I would've taken pictures, but at the time I just didn't think about it. Mea culpa. When he pulled out the screens we couldn't help but shudder a little. They were quite caked with remnants of brewed espresso. The stuff you can't get to despite wiping down the entire machine (screens included) after each brewing. I guess that's what happens when you don't remove and scrub them for nine months. We couldn't help but wonder if this has affected the taste of recently sampled beans. Removing the gasket was much tougher. For one the machine was quite hot. I think he turned it off, or maybe he didn't. You would think he would've shut it down, yet I'm not so sure that actually happened. Go figure. Meanwhile I placed the screens into a special solution of cleaner and water so they could soak. Somehow he got the gasket out and it was indeed cracked. This would've been a complete disaster had we not had the extra one, let me tell you. I can go a day or so without my daily cappuccino but more than that and well, I may be on the news saying, "I don't know what happened, I just cracked!"

After everything was cleaned and put back together the machine looked like the day it arrived. Shiny, pristine, and ready to crank out the perfect cuppa. We both vowed to tear it apart every month to clean the screens and gasket to get more life out of the latter and were convinced that our espressos would be absolutely amazing now.

The following day I ground up some Strictly Organic Quickstep Espresso (review coming soon), frothed some milk, and pulled a nice shot. I lifted the cup to my lips and sipped. Taste-wise there wasn't much difference from the day before (a.k.a. when the machine was a dirty girl). Go figure.

Happy Birthday to Me

Just a cuppa lovers. — Tue, 21 Aug 2007 19:06:00 +0000

That's right...today is my (a.k.a. "she") birthday. To start off I got two very cool presents. Granted, one is technically for "he" but I am claiming them both, although I will share if "he" asks politely. Or begs. Begging is always good with me.

The fabulous Jen sent our website over to the very talented Owen Dearing of Mug Revolution. He offered to let us have a couple of mugs to try out and tell him what we thought. Now knowing that I am a mug whore...errr...lover...I jumped on this. I will say, though, that even if it's free I am going to be honest. If something sucks I'm saying it. So despite the generous gift you can rest knowing that free does not equal an automatic good review. Good reviews have to be "earned" by having a quality product. There, now that that has been said...

After trying to connect for awhile and not having much luck, the very kind Owen offered to leave the mugs at his house so that I could swing by this morning and pick them up. I tried to be good and wait until "he" got home to open the box but really...it's my birthday (did I mention that?) and I am impatient. The box was opened in the car in front of Owen's house. I should say that first I opened and read the letter Owen had left for me as well and had a good chuckle. Owen, there hasn't been any "pinging" yet but I am eagerly waiting for that. :)

Before we go any farther, this has to be said. The name...Mug Revoluti on...how perfect is that? I am so down for a Mug Revolution! There should be more quality mugs in people's homes so that when they drink their favorite beverage they also enjoy what is containing their beverage. Viva la Mug Revolution!!

Moving on...

In said letter I learned that the blue mug had been pulled out of the kiln today. Very nice! These mugs remind me of the one my aunt had and used daily when I was a kid. I don't know where she got it from as it was long ago, yet the familiar two-toned glazing that sometimes looks like water and other times stone (to me) brought me back to sitting in her kitchen, watching her cup that beloved mug, drinking crappy coffee, and talking about anything and everything. I will admit that I am still having difficulty deciding which one shall truly be "mine" as they are both beautiful in their own right. Now coming from me, the girl who loves funky shapes, colors, and sizes that should mean something. These mugs do not need any pretentious flowers, whimsical swirls, or glaring colors. They rely solely on keeping it real, au natural. Also, you can see and feel the love and care that went into these mugs. There is something special about a hand-thrown mug. It takes a lot of talent and time. When I was in high school I took ceramics and made some really ugly stuff. Never did get a chance to "throw" anything, which was probably good because I have a feeling it would've crumpled in on itself, yet I churned out a few hand-made items during that time. I can appreciate the multitude of steps it takes to turn some clay into a meaningful shape and then in to a finished product. Clearly Owen loves what he does, and he's damned good at it too.

Size-wise there is a slight difference between the two, but both mugs allow you to comfortably wrap both hands around them which is perfect for warming up those chilly digits. The handles are awesome. Nothing pisses me off more than trying to cram my tiny hands and fingers into a mug handle only to have them cramped. They are also not super heavy like you would think upon first glance. Don't get me wrong, they have a good bulk feel to them that makes you realize these are sturdy and made to last. However you're not going to get a sore arm from using them. Neither of these are cappuccino mugs and Owen isn't trying to pass them off like they are, although you could totally do a latte in them. These are what you use when you want a nice big cup of good coffee, or a velvety rich hot chocolate, and possibly even a spot of tea (two bags please!). But they are what real mugs should be...well balanced, not too heavy, shaped perfectly, and attractive to boot! I haven't had the chance to use one yet as I've been gone most of the day. Rest assured there will be another post when both "he" and I have tried various beverages in them and can see how well they hold the temp, etc. In the meantime I am going to stare at them while they sit upon my desk waiting patiently for me.

Owen, thank you for introducing us to your tres cool mugs and for letting us sample them!

On to the pics...

Les Mugs. We got cool pads of paper too!

Side by side comparison
Close-up of the green mug inside

Close-up of the inside of the blue mug

Even the tea likes the mug.

See, told ya my hand fits perfectly!

Mute Monday

Just a cuppa lovers. — Mon, 20 Aug 2007 17:37:00 +0000

Saw this on Jen's website via Artful Sub. My version of Mute Monday...

Two of my favorite things.

Strictly Organic

Just a cuppa lovers. — Wed, 15 Aug 2007 20:59:00 +0000

I really do enjoy Strictly Organic coffee and their place is very cool. I also like the wide selection of goodies, sandwiches, and salads they offer. As it's been awhile since I had a cappuccino from Strictly Organic I thought it was high time to get down there and get me one. I have to say that I was pretty disappointed in finding out that the smallest size they offer is 12 ozs. Unfortunately that's pretty typical in most cafe's in the states. More on that later, though.

Despite the tall size and tons of milk, I could still actually taste the espresso and I liked it a lot. There was a certain note of something I couldn't place and I haven't decided if I care for it yet, however. Still, I would love to get some of their beans when we run out of the Hairbender and make our own cappuccinos with it. I think with the proper mix it would make a great cuppa.

In looking at their website I see that they have two types of espresso. I'm not sure which one I tried but both sound equally tasty. Either way I plan to grab a bag in the very near future.

Not quite ready for a job at Stumptown

Just a cuppa lovers. — Tue, 07 Aug 2007 15:19:00 +0000

It's hit or miss these days with me when it comes to my cappuccinos. Sometimes the milk is perfect, but the espresso was pulled too long. Or the espresso is good, but the milk is too foamy and doesn't mix as well as it should. Part of me wants to just keep playing and drinking yet the other half knows I can't stand the gitters.

Okay, this just cracks me up. "Gitters." I first heard this word on a podcast by Brian at DoubleShot on our way up to Portland. "He" had been listening to Brian's podcasts for awhile on his daily commutes, however this was my first time and I found it quite funny. Apparently one of Brian's listeners had wrote in to ask about the caffeine issues associated with drinking coffee and how it gave her the "gitters" (pronounced get-hers). He laughed and said, "I assume she means 'jitters.'" Seriously though, gitters is way much more fun to say than jitters. Plus, when I do say it people look at me like, "What the hell is she talking about?!" and really, does it get any funnier than that?! No. I didn't think so. Thus, everytime I drink any caffeinated beverage and get the familiar shaky feeling that comes from having Hypoglycemia and drinking the evil, but well loved stuff I say I have the gitters. What's even better is saying, "Dang, I'm all GITTERY!!"--and do it with a Southern accent as that makes it sublime. Jump around a bit. MEAN IT. Put some feeling into it. Caffeine does that to a person. Get down with your gitters! Become one with them.

Wow. I think I went way too far on that one. Might have even killed it some.

Nah. It's still funny.

Meanwhile I keep on trying to earn my barista badge. Drinking mediocre cappuccinos that I used to think were decent and now just make me sad. I did get one very close recently and I was one happy girl. Then "he" shot me down with a, "It's pretty good."--which is "he" talk for "it's not nearly as good as Stumptown/Thump/Someone who REALLY knows what they're doing." Freakin' perfectionist, I tell ya.

Oregon Brewers Festival

Just a cuppa lovers. — Tue, 31 Jul 2007 00:32:00 +0000

I know that beer has nothing to do with coffee, except that we enjoy both and sometimes they put coffee in beer. However, since this is a review blog of sorts I thought I'd throw in our take on the 2007 Oregon Brewers Festival.

We arrived in Portland on Thursday July 26th checking into our hotel, Marriott Portland City-Center, and although we dug the hotel itself, we were none too impressed when we found out that we would have to PAY for internet. And not only did we have to pay for it but it wasn't wireless either. The cherry on top? LOCAL phone calls cost $1 each. That is, unless you bought the $9.95 a day internet package--then you got free local and long distance calls. Now, I don't know about you but most hotels we've stayed in included free internet, free local calls, and most often the internet was wireless. Even in the Best Western hotel we crashed at on Saturday night there were no extra charges for anything AND the internet was wireless. Yes, I'm still bitter that on top of shelling out $200 PER night we had to pay another $10 so we could look up a few necessary things. Ridiculous. In looking at the front page of their website it states:

In-room high-speed Internet access

hmmm...nothing on there about the COST and/or it not being wireless. In going further through the site it does have the asterisk beside it which you then scroll down to read:

* Available through Marriott’s “Wired for Business” in-room technology package

It doesn't say how much, or that it's a requirement to get online. Whatever. Still bitter. Working on letting go.........

But who cares about all that when you have BEER to drink! We decided to hit the BrewFest on Friday around 12'ish, although there were people down there at 9 a.m. Those are some hardcore drinkers! We were pleased to find there was no long line to get in at that time, got our wristbands on after they checked our ID's, "he" bought a mug and some tokens, then a program, and we were off. The trailers were split into two sections. 1-3 were on the right side (from where you came in at) while 4-6 were on the left. In between were the food trailers and on the outside of the beer tastings were the porta-potties. As an aside, seriously folks--I know you wanted to speed things up a big by installing male urinals, but you could TOTALLY see the guys peeing--you did not cover up the big, wide, non-door-having, stall thingies at all. Granted, none of the guys seemed to care and I'm sure after a few "full tastes" whatever shred of modesty they had went right out the window, yet still. I saw way more than I thought I would. Funny for me, probably completely wrong for others.

BEER.

We started off at the 1-3 trailers and "he" quickly dove in to start the sampling. I was only able to sip from his mug as I really shouldn't be drinking these days (my liver is screwed up) but I did try everything he did. After we tried the various brews on the "right" side, we grabbed some food. I got a beef gyro from Greek Cusina and he got a salmonwich from Truly Med (I think it was)--it looked like a wrap, had salmon, lettuce, croutons, and Italian dressing in it. Mine was okay, a little heavy on the cucumber sauce and the meat was cold, yet I ate it. "He" liked his salmon-thingamabob a lot. We also grabbed Mango Lemonades that were tasty. Next we hit trailers 4-6. I should add that both sides had large tents with tables and chairs so that you could drink your brew in the shade. This tent was rocking! The rowdies abounded here as they would start off with a chant (one was "Trailer 6 is the best, trailer 6 is the best, BEER!) and then it was followed by a "wave" of sorts which consisted of whoops/yelling. We laughed EVERY time! Good times, good times.

All in all it was so worth the drive and the bastard hotel. Everything was run very smoothly and although the crowd had definitely picked up by the time we left (around 3 p.m.), people behaved themselves and it was easy to navigate the area. Of course this was probably different at night, yet we had no plans to find out. ;) Here's a list of what we tried and our thoughts:

Watermelon Wheat by 21st Amendment -- We had heard that if you went to the BrewFest you HAD to try the Watermelon Wheat. Well you didn't have to tell us twice because we both were down with giving this one a go. Surprisingly enough this one was done well. Just a hint of watermelon and a good wheat beer flavor backing it up. Refreshing, different, fun.

Hennepin by Brewery Ommegang -- "He" doesn't like Saison's and this one was no different. I don't think I cared for this one, yet didn't hate it. We forgot to take notes. Sue us.

Razberry Wheat by Cascade Brewing -- Good LAWD the raspberries have taken over and not in a good way! I usually like "fruity" beers, as does "he," yet this one was just wrong. Too bitter, too much raspberry taste, and barely any of the lovely wheat shining through. Pass.

Honey Orange Wheat by Eugene City Brewery -- Totally disappointed in this one. Not enough orange flavor to even taste it. We also would've liked a touch more sweetness to "feel" the honey flavor. Not a bad beer, just tasted like a regular wheat. Did they even put any of the oranges or honey in it? Not sure.

Donner Party Porter by Fifty Fifty Brewing Co. -- Both of us love a good porter. Like really love it. This one was smooth, rich, and roasty. Granted it doesn't beat Deschutes' Black Butte, yet if the store was out of BB but had the Donner, we'd grab the Donner in a heartbeat.

Bourbon Barrel Abbey Dubbel by Flying Fish Brewing Co. -- "He" adores Dubbels so there was no way this one was not going to be sampled. Before we tasted it, we could smell it. Bourbon times ten! This was one strong beer flavor-wise, but it was also smooth...just like a good bourbon. We weren't a big fan of it as the bourbon taste overpowered the beer taste, yet if you ever see it out grab one and give it a go. You'll probably just need one.

Red Thistle Quercas by Golden Valley Brewery -- This beer had a funky taste to it. Not sure if it was supposed to taste like that, if it was the aging in the oak barrels, or if it got ruined along the way. Didn't matter...we sipped and dumped.

"El Jefe" Weizen Ale by Hale's Ales -- German Wheats are "his" absolute faves and I really like them as well. Just the smell of the El Jefe brought me back to my grandma's kitchen with freshly baked banana bread coming out of the oven. Yum. This beer was a big hit with us. Not only did Hale's Ales nail the German Wheat brew, but they also added in a kick with a few spices that gave it some zing. Way to go, guys! If you ever see a spot for this beer at one of the stores and it's routinely empty...blame us!

SummerAid by Lompoc Brewing -- Can't remember what this one tasted like. It was probably just "okay" since we didn't immediately think "it sucked!" or "it rocked!" when I brought this one up.

Farmer's Daughter by Max's Fanno Creek Brewpub -- Another Saison...not his thing but gave it a try. I thought it was alright. "He" didn't.

Believer by Ninkasi Brewing Co. -- Usually when we get a Red Ale we like it to be malty, or at least more malty than hoppy. This beer was unfortunately the opposite. While the hops were not overwhelming it just didn't jive with how we like our reds. Not a fan.

A Midsummers White by Old Market -- "He" isn't a fan of Belgian Wits. This beer is a Wit beer. I'm still not sure why he got it except that he seemed shocked when I told him it was a Wit. Wit = White. This one was sampled and then poured out at the "rinse" station.

Heiferweizen by Pelican -- Another Wit, another sample and down the drain. Not tasty.

Betsy Ross Imperial Golden by Philadelphia's Brewpub -- Quite possibly the second beer making the trip worthwhile. I loved this one and "he" really liked it as well. Memory fails on how best to describe it yet if you ever, and I mean ever, see this anywhere don't hesitate and grab it!

Velvet Pale Ale by Rock Bottom Brewery -- This is what happens when you don't take notes. "He" thinks it was okay. I think it wasn't good. Or maybe it was just okay. And we call ourselves reviewers.

Pliny the Elder by Russian River Brewing Co. -- Can I have some beer with my hops?! This was one that "he" HAD to try. I think hops sprouted out of his ears after drinking this one. Normally I dig hops so long as they are balanced. I can't say I felt this one was very balanced. Nor could he. How people drink more than one of these boggles my mind.

Mai Bock by Sprecher Brewing Co. -- Another of "his" favorite types of beers. Bocks are routinely seen in our fridge and he would've stood in line for an hour to get a drop of this one. Okay, maybe I'm exaggerating. "He" liked this one...said it tasted like Mai Bock. But if you don't know what a Mai Bock tastes like then you're screwed.

Vertical Epic 7/7/07 by Stone -- One of the better Saison-type beers, definitely different enough that we liked this one. We actually finished the taste.

TG Triple by Terminal Gravity -- "He" digs Trappist and Abbey Ales and felt like this was a good example of one. Malty, strong, and full-bodied this beer delivered a rich taste that he classified as "very nice."

Noggin Grog by Widmer Brothers Brewing -- Another decent beer despite it being a Wit. Like the Vertical Epic, this one was an exception rather than the rule.

It's possible I left one or two out. After many tastes and not taking notes, things ran together. Then we slept between then and now and well, we're old and we don't remember stuff as well as we used to. Either way, it was a helluva lotta fun being able to sample different brews and see other beer lovers as well. We'll definitely be back!

Stumptown visit

Just a cuppa lovers. — Mon, 30 Jul 2007 17:33:00 +0000

I've blogged about Stumptown before but given we were just up there this past weekend for the Oregon BrewFest (more on that coming soon), and hit Stumptown several times, I thought it prudent to blog again about what we learned.

First, my cappuccinos pale in comparison to the ones at Stumptown. Seriously. Like, they blow. We figured that part of the problem are the cups we use. They are larger than a typical cappuccino cup is. Of course "he" says that's my fault because I don't like the color. Fair enough--they are brown. I like brown, but on a cup it's boring. He wanted to order some yet I was determined to find the right size in fun colors. Needless to say I haven't had much luck. Go figure. I have now broken down and said that he can get the brown cups because I am determined to make my java better. We do have two correct-sized cups that I've been practicing with and although the first two were better, the one I made today was not so much. My frothing techniques still need to grow as I usually make too much microfoam and not enough milk to mix perfectly with the espresso.

Second, there was a girl learning how to be a barista at Stumptown and we just happened to be sitting at the bar so we had front row seats to the training. If you've ever been to Stumptown you know that the baristas there know their shit. They take it seriously and they are GOOD. Like really good. We had at least 5 cappuccinos in a 3-day span and they were all wonderful. Even with that we were both impressed at how perfect everything had to be. There were two baristas (one gal and one guy) working with the barista-to-be. They began (well, began meaning that we came in at this point) at the milk frothing stage. The B (barista who knew her stuff) was showing the BTB (barista-to-be) how to hold the pitcher and feel the milk heat up. Now, we never do this. I don't because I'm a pansy and I don't want to burn myself. Plus, I like knowing the exact temp of the milk via the thermometer. It's how "he" taught me and I've just kept doing it. Anyways... The BTB frothed at least 4 pitchers and dumped them out all the while the B explained what went wrong. Can you tell that we were in total HEAVEN?! We were like spies minus the evil mastermind plot. We just wanted to make our own cappuccinos better not share trade secrets with some other coffee place. mwuahahahaha

Moving on.

Once the BTB had her frothing technique worked out they moved her onto pouring. POURING. Not making the espresso, not running the machine 100%, but POURING the milk. Can we say thorough? I can only imagine what the training at Starbucks is like, "Put the cup under here, push the button, pour the milk in, and put the top on." Now, this is where I learned a lot. This is also where the second barista (a guy) stepped in. He apparently is the master of pouring as he showed the BTB how fast to pour the milk in, at what angle to hold the pitcher, and how close it needed to be to the cup. Granted, I knew most of this but physically watching it all in person was a major learning trip for me.

They went through several cappuccinos, all of which both he and I kept saying to each other, "We'd drink that!" and lamented at how sad it was when the BTB dumped them down the drain. The gal B had stepped back in and both baristas would discuss how the milk blended with the espresso with the BTB. On one pour the gal B scraped the top of the foam with her finger revealing a milky mixture underneath that was obviously not well blended. "See how the milk has already seperated from the espresso?" she asked the BTB. "That's what can happen if it's poured wrong." Oh, and I should note that neither of the B's were "B's" (bitches). They weren't pompous, or condescending, or anything but informative.

Finally, after several pitchers of frothed milk and finished cappuccinos poured, the BTB created one that had the B's cheering. He looked at me and said, "Are you proud of her too?" And I said yes. How could I not be? :) It was then that we took our leave armed with more knowledge to try out at home and proud of witnessing a BTB make her first truly good cappuccino.

What happened to the cappuccino? She drank it. And smiled.

As a side note, most of our visits were at the Downtown location and at their new one in the Ace Hotel. The Ace Hotel is very cool and we highly recommend checking it out. In addition to great coffee they also serve hard to find, amazingly good beer.

Coffee x2

Just a cuppa lovers. — Tue, 24 Jul 2007 17:05:00 +0000

The worst part about coffee is that when you get to the end of the bag the beans typically take on a bitter taste. Sometimes it can even be metallic. Almost always it's tough to drink. I think this is probably why so many people say they don't like coffee/espresso. Unless you're hitting joints like Thump, Backporch, or Bellatazza where they use fresh beans, it's quite likely you're getting "old" beans. Then if you have a barista that operates a machine that is completely automatic and can't be adjusted, you can pretty much bet it's not going to be nearly as tasty as going somewhere that knows what they're doing. Unfortunately most people don't know this. So they either keep drinking crappy coffee or avoid it altogether. I love Brian at DoubleShot's motto--"Drink more coffee." but he will tell you that what he actually means is "Drink BETTER coffee." If more people had properly prepared coffee/espresso than I'm guessing there would be more coffee lovers in the world.

Where is this all going?

We get down to the "dregs" of the beans and finally run out. I told "him" over the phone that I was going to pick up some more when he got home from work. Then immediately after I got off the phone I forgot what I had said and decided to go right then. I picked up some espresso beans and also grabbed 12 ozs. of a Guatamalen for the Toddy. Hit the store, came home expecting to see him, and he wasn't home yet. No worries. Put everything away and do some more work. He comes home and what to my wandering eyes did I see? Coffee beans! Two bags. One espresso blend and one for the Toddy. Almost 4 pounds of coffee. Remember how I said that coffee beans start going bad the minute they come out of the roaster? And how usually by the time we hit the bottom of the bag they have taken on that not-so-tasty flavor? Oh, did I mention that we're going up to the Portland BrewFest this week/weekend? So that takes away 4 days that we'd normally be consuming said coffee?

Ay yi yi.

I asked him why he got the coffee. He was trying to save me a trip because I told him I'd go when he got home from work. I told him this and did the exact opposite and of course he had no way of knowing this. Galiant on his end, stupid on mine.

I blame the "old" coffee. It wasn't working as well as it should have been. Time to break out the vaccuum-sealer.