RoastMonkey

Okay...deep breath in....Let me just start off by saying that the vast majority of people have never had fresh roasted coffee. It's simply a fact of the market that most roasters are of a scale that it takes them a week or more before they can get their coffee on the shelf and into consumers' homes. By that point, you have already missed the peak flavor of the coffee. Personally, I don't drink coffee that was roasted more than 9 or 10 days earlier, but coffee can retain some origin character up to three weeks after roasting. Still a lot of coffee sits on the shelf for much longer than that. This is why at Qualia we sell all of our beans within three days of roasting them.

If you have truly fresh, expertly roasted coffee, then origin, varietal, harvest are everything. They truly define the flavor of the coffee and it is far more complex and interesting than you can imagine. Coffee beans contain more than 400 hundred flavor compounds, but they are highly volatile and easily destroyed when not properly handled or when allowed to stale. What most people think of as the flavor of coffee is actually imparted by the roasting process, a carbonization of coffee oils and sugars. Many roasters prefer to focus on this roast flavor because it is far more durable than coffee's naturally flavors.

Lastly, when I talk about coffee, I'm talking about brewed coffee, not espresso. I am of the opinion that brewed coffee has largely gone unappreciated by the food community. Simply put, espresso is one way to brew coffee, but it is inflexible and doesn't work well with all beans. You cannot really appreciate the wide variety that coffee offers if your baseline is espresso.

On the issue of both restaurant coffee and farmers market roasters I intend to remain an unrepentant pest, but I seem to have little sway on either group. I occasionally head down to Dupont Circle on Sunday mornings and hand out free samples in an effort to encourage the market's customers to avail the management to admit coffee vendors. Ultimately, I think it will be you, the customers, who have to convince industry that it is in their best interest to up their game.

Joel

As promised a couple of months ago, I'm now soliciting interest for a special tasting (er, cupping) with MadCap Coffee here in DC. The event would be free for attendees but rich in bean and knowledge. In short, a unique experience sure to be lots of fun. We're targeting either Dec 7th (Friday) late afternoon/evening or earlier in the day Dec 8th, Saturday depending on what those interested prefer.

Is it a cupping or a tasting, because they are two very different things. I generally don't encourage folks to cup as a way to learn about new coffee. The technique for cupping is somewhat involved and takes at least several session to master enough to actually start appreciating the coffee itself. However, a tasting in which you have an opportunity to try several different coffees at the same time is much more valuable for those trying to develop their knowledge of coffee.

I remember when you could go to Yelp.com for useful reviews of local businesses and services. Pretty much any business, small or large, had member reviews that were relatively fair and helpful. Even some city services were reviewed. Back then I would have happily given the site my five stars.

But then Yelp decided social media was the way to build traffic and set up a system to have their members compete for status. First posting more reviews was enough, but soon folks were encouraged to write more entertaining reviews, funnier reviews and ultimately snarkier reviews. Members who didn't post enough, got dropped from listings (although they couldn't tell that because when they looked at a listing they would still see their own reviews). In this slow, steady slide toward mediocrity, it became less and less useful as a source of local reviews and increasingly fertile soil for trolling.

While social media may be a great way to build traffic, generating a revenue stream from it is a lot harder, so Yelp chose to target the small businesses that were the very fabric of their content. Rather than add value for small businesses, Yelp hatched a sort of protection scheme in which businesses were offered "sponsors" status to keep Yelp from placing ads for their competition at the top of their listing. This did little more than piss off business owners (i.e. multiple law suits) and didn't really offer any added value to the advertising effect they were already getting from the web site.

Ultimately, Yelp has evolved into a below average social media portal and, in the process, seriously undermined it's credibility as a source of fair and reasoned reviews of local businesses. I used to come to Yelp if I wanted qualitative information about a business, now I might go there if I want to find out what hours they are open.

Yelp, get back to basics, Focus on encouraging your members to post reviews that are more helpful and less hurtful. Figure out how to help small businesses thrive independently and not on the backs of their competition; believe it or not, small businesses don't won't to succeed at the cost of other small businesses.

For now, I give Yelp.com One Star.

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I'm going to lead several coffee lecture and tasting sessions at LivingSocial's 918 F St facility this month. The intent of the lecture is to give folks a comprehensive overview that will make them more informed consumers. It will cover everything from farming to brewing coffee and will include a guided tasting to introduce people to some of the concepts professionals use to distinguish different coffees.

You can sign up here: https://www.livingso...h-qualia-coffee

If you are interested in the subject, but won't be able to make it out for the classes, I also have a lot of information and tips on my blog here: http://cuppajoel.wordpress.com

Joel

We had to install a new air conditioning system and things have not gone smoothly. We are waiting on a part from the manufacture and with any luck should have it up and running by this weekend.

Joel

I agree on the Harrar, though have no notes. The Yirgacheffe Kochere is also worth the trip, and I still have much more to work through. As a destimation, however, on my last visit I was happy not to have to stay any longer than it took to make my purchase. The place was sweltering, reminiscent of summer in Washington decades ago when fans were far more common than air conditioning in homes. You have to build up to this kind of heat, and the way the weather has been I am not sure I can get more than halfway there.

Rasheed and I are scheduled to be on Kojo Show tomorrow (Wednesday 5/23) from 1 to 2 to discuss wifi policies and coffee-related topics.

For broader discussion of coffeehouse wifi policies, Washington City Paper also recently did an article: http://www.washingtoncitypaper.com/blogs/youngandhungry/2012/05/16/wi-fried/

Joel

These are the best frozen pizzas, end of conversation: http://vicolopizza.com/

When I can find them, which is no easy task, I get the crusts and make my own sauce and toppings.

Actually, I believe 3LP is already in touch with FreshFarms and expects to be selling at one or more of their markets.

I went down to Dupont Circle last Sunday to hand our free samples. One of the market managers stopped by to chat and take several samples. While I remain skeptical that they will change their tune any time soon, I feel like maybe there has been some progress in breaking through their resistance a little.

Joel

A selection of coffee beans will be available for sale at 3 Little Pigs starting this weekend.

Joel

The reporter who wrote that article popped in today to pick up his weekly supply of beans (he has become something of a regular since interviewing me). I asked him about the letter. Apparently, the letters and comments (several of which were really ugly) in response to Post articles tend toward the vitriolic. It seems those are the people who feel compelled to write in, so the editors perhaps feel they reflect the majority view.

BTW, I will be at the Dupont Circle Farmers' Market tomorrow morning handing out free samples of beans. It's a bit of guerrilla marketing I like to do ever so often to make their customers aware that the market doesn't allow coffee roasters. So, if you see me there, throw me the DR.com secret handshake (there is a secret handshake, right?)

Joel

It has always been my impression that the folks who run these markets have a somewhat rudimentary understanding of the coffee business. From my perspective, there is a significant value in having coffee locally roasted. Coffee is fresh produce and should be treated as perishable. At my shop, we sell all of our beans to the end user within three days of roasting. We don't sell any coffee to grocery stores because we cannot guarantee that the beans won't be sold after their freshness window. I would love to be at more farmers' market because they offer a short window of opportunity. It's like the guy who brings his spinach that was picked that morning, knowing it will wilt within a few days, but also knowing how great it tastes at the peak of freshness. You can always choose to go to the supermarket for the stuff in the bag that magically stays crisp for two weeks, even if it never really tastes like anything. Similarly, the economics of wholesale coffee roasting necessitate convincing people that the beans have a long shelf life. Unfortunately, that myth is pervasive enough that most people have never even had the opportunity to taste really fresh coffee.

Anyway, that is the argument I would make to the farmers' markets, if I didn't get shut down almost immediately every time I tried to have a conversation with them about it.

I just spied a bottle of "Shackleton" Whiskey at the local liquor store. I am sorely tempted to buy it, but how do I justify dropping $160 on a rare, but likely overpriced tipple. Seriously, not being rhetorical here, help me justify it.

I mentioned Qualia to Carolina since Joel & Co are just down Georgia about a mile from TLP. Carolina mentioned an interest in selling a local quality coffee. Joel, are you reading other threads?

The thought has crossed my mind, although I generally eschew a retail relationship, where I can't guarantee the coffee won't sit on the shelf more than three days. However, 3LP is about a mile up the street from the shop, but just blocks from my house, so might be manageable.

I have been really impressed with Evan Williams Single Barrel, which is readily available and reasonably priced.

Four Roses is a bit harder to find but consistently great.

Maker's is pretty dull. I keep it on hand for occasional cocktails.

Jack Rose has better selection of bourbon than Bourbon and better food as well. (Terrible coffee though.)

There is nothing discernibly superior about this coffee and it has lead to animal cruelty. Where the cat scat was once collected from forest floors, now the civets are kept in small cages and fed cherries, ripe or unripe.

http://www.sweetmariascoffee.com/forum/viewtopic.php?f=32&p=13391#p13391

The most expensive coffees are usually the ones that are hardest to source. They are rarely the ones that taste the best.

Counter Culture sources, selects, and roasts wonderful coffees that cover a wide array of favors. To say CC is "acidic" (your word Goodeats, not DR's) or "light" or "dark" is to say that you have not experienced many of them. I personally do not like Kenyan coffees, which i find acidic. It doesn't matter if they are from CC, Blue Bottle, or Starbucks.

It's true that each bean has inherent flavor characteristics, but a roaster does have some influence over the balance. It's possible to enhance the brightness (acidity) of a coffee in the roasting process. In my experience many wholesale specialty roasters tend to do this as it effectively extends the shelf life of the coffee by a couple of weeks. This could be why some people experience CC coffee as being more acidic, in general. A good specialty roaster can bring up the brightness of the coffee without creating any roasting defects, although in my opinion doing so tends to mute some of the complexity and subtly of the coffee. On the other hand, you can tell if a specialty roaster is less experienced because the coffee will take on some astringency when hot and will sour as it cools.

What i failed to scratch here is the sad (in my opinion) state of coffee service in restaurants that should do so much better. In another thread someone was looking for espresso in a restaurant. Having had and made good espresso, I can't think of a restaurant where I could recommend it (I don't count NSS as a restaurant).

There is actually a relatively simple explanation for this. In the vast majority of restaurants, coffee service is handled by the wait staff rather than kitchen crew. They have neither the time nor training to manage proper brewing. I don't see that changing until chefs decide it's important enough to them that the coffee complement the meal or customers start complaining to the staff.

Thanks for the kind words. We have also been recognized as a Staff Pick in the Washington City Paper's Best of DC issue:

http://www.washingto...counter-culture