HomeRoast Digest


Topic: new coffee place (3 msgs / 68 lines)
1) From: Les
I took the courage yesterday to go to "My Coffee" the new coffee house
in town.  I was greeted by a pleasant young man.  I asked for a double
ristretto.  He said "What is that?"  I thought I was in trouble.  I
explained to him how to make one and he did it!  They use their own
roast of organic coffees.  It was a nice generic espresso and he did a
good job of prepping it.  It is obvious his training has a lot of the
Shomer influence.  He ground for the individual shot and it had a lot
of nice crema.  The best thing is it only cost me a buck!  So, in case
of emergency I know where to go.  It wasn't near as good as Stumptown,
but I think it had to do more with bean selection and blend (keep up
the good work Chris and co.)  The roast looked good.  It just reminded
me again of how spoiled we are as homeroasters and baristas.  With
Becky being diabetic now I have decaf roasted.  Last night I pulled a
double ristretto of Donkey Blend, it was way better than "My Coffee."
Les

2) From: Jeff Braman
Interesting, Les.  My son frequents a coffee house not far from where
we live; I was with him yesterday  and we decided to stop for coffee.
My son Logan has watched and participated in my coffee journey the
last several years and has "picked up" more than I realized. This
establishment (name escapes me, as the location has had several owners
and names, used to be "Higher Grounds") uses "Intelligentsia" coffee
(Chicago is about 3 hours West and North). Logan "knows" the owner and
apparently they  strive to use "fresh" coffee, so coffee is regularly
ordered and used.
I ordered an "Americano", and a "double" was pulled from a three head
Rancillo; the coffee was not freshly ground, was sitting in the
hopper! Apparently, the owner has stated to my son that with their
"high volume", it's not "practical" to grind for every order?  The
Americano was drinkable, surely not memorable; my thoughts
were...........how spoiled I am by SM's beans, Hottop, and the Isomac
"Tea" , really no comparison. Really appreciate all I learned from Tom
and Maria's website and this list!
Thanks.
Jeff B

3) From: Les
You are right we are spoiled.  The only place I have visited that
comes close is Stumptown in Portland.  There blend has character to
it!  As I think about various coffee houses the blends often simply
hit a certian middle point.  It reminds me of the color gray.  Yes it
is a color but a bit on the blah side.  Another think I like is doing
wild and crazy things.  I don't know of a shop that would pull a
double shot of cinnamon roasted Kenya!  I did it once.  Reminds me of
a siren going off in the mouth!  I know some like the Monsooned
Malabar as an expresso, but that is much too deep for my taste buds. 
We are truely spoiled!  and I like it!
Les
On Wed, 9 Feb 2005 21:26:18 -0500, Jeff Braman  wrote:
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