9 A.M. Saturday

These were the first two drinks I made this morning for a lovely couple enjoying Saturday brunch at Fatty's in Eagle Rock, CA. Its a vegetarian restaurant with a large wine selection and an espresso and juice bar.
Starting to get a handle on the 2% milk at long last.

Setting the record straight on "Third Wave Coffee"

With all due respect to the innovators and improvers of all levels in the coffee world. This is the context of my references to "Third Wave Coffee". Reprinted with the authors' permission from TEA and COFFEE ASIA, December, 1999.

Doing some work in the cupping room at Castle and Co. I was given a copy of Tim's book: "The Perfect Cup".
After reading it, I mentioned to Tim the whole "Third Wave" discussion, to which he replied, "Oh yeah, I wrote an article on it six years ago."

After much searching, we found it.

Please note that the Article mentions Espresso Vivace, Cafe Zoka and Cafe Vita.

Coffee Is The New Wine

At least before noon.

What's exactly new about "Third Wave" Coffee?

It's funny, All this "Third Wave" chatter... There's a lot of noise out there in Coffee Land, people wishing to claim ideas that are bigger than their personal contribution. Kinda like Nirvana and Candlebox being mentioned in the same article about the Seattle "Grunge" scene over a decade ago.

To me, it seems that "Third Wave" is acquiring more meanings than it should.

Obviously It's become a marketing term, but unlike most other marketing terms, it resonates with the people who have been involved in it long before it was dubbed so.

Fortunately, in my opinion, It's become bigger than it's briches, so to speak, coming to mean different things to different people,

As much as "Third Wave Coffee" can be considered a movement... Coffee itself, to me and every other person I've known to be moved by it... Is a highly personal journey. The movement to create a higher standard in American Espresso and Coffee isn't new...

Alfred Peet opened his doors forty years ago this week, bringing freshly roasted single-origin beans and the promise of a more discriminating palate to California, and in turn, America.

There have been proponents of fine, consistent espresso drinks in America since at least 1978, courtesy of Mr. Espresso.

Much respect to the East Bay.

Latte Art has existed since around then as well, although not in the states.

And get this.. some people, containing actual MORAL FIBER have personally sourced and paid fairly for green beans for decades!

I would argue that the world was simply not ready for their message...

That is until now.

What's new to me about the Third Wave of Coffee is that people are beginning to listen to the message, instead of just hear it.

As a career barista and a new roaster who's worked at many a "specialty" coffee purveyor in various places... I offer the definition that to be a "Third Wave" coffee operation, you should adhere to the following MINIMAL parameters during ALL business hours.

1. Have a custom espresso blend and pour latte art in every drink that can sustain it.
2. Offer french press or mellita single cup pours of carefully selected single-origin coffees that are ground per-order
3. Execute all drip coffees brilliantly, consistently and often as a matter of principle.
4. Support organic/sustainable farming and fair labor practices with your green or roasted bean purchases and your staff.
5. Be willing and able to educate any and every customer if prompted.
6. Always try to improve.
7. Play Bob Marley's early recordings often.

If you can't or won't do this....

Then your just making coffee.

Special Report from the Coffee Wolf: A New Episode

Today I was pretty desperate for coffee.

Fortunately I realized in fairly short order that I still had a few samples of coffee Joel had given me. One was Victrola, and the other was some of the Black Cat espresso blend. The Victrola sadly was not that amazing Bolivian stuff as I had already drunk all of that ambrosial bean. In fact I was pretty worried that the beans I had might have been a bit old. In fact that was not the case.



The beans were some of that Colombian Valencia and they were still in fantastic shape. Maybe it was the shiny space-age packing that helped the beans maintain their flavor, or maybe it was the fact that they'd spent some of the time in the fridge, either way they provided the makings for some excellent coffee.

At this point I've gotten pretty confident with my french press skills, so the coffee was just right. Not too grainy, and not too hot, but strong and thick. In other words, it was highly drinkable and I was able to get a pretty good read on the flavour. The aromatic oils were visible on the top, and the aroma was crisp but not overpowering. The coffee had a strong well balanced front, and a nice consistent back . . . none of that bitter or sour flavor that some coffees leave behind. It wasn't too complex, but damn it tasted good.



Ahhh, satisfaction. I think I need to get some more Victrola to confirm my findings. In the meantime, back to the Black Cat. Those people at Intelligentsia know a thing or two about roasting a coffee bean, although it's not the best blend for a frnch press =(

The Coffee Wolf, signing off for now.









The Coffee Wolf is a sometimes denizen of Los Angeles who has been known to purvey fine coffees and other excellent libations . . . particularly wine and beer.

Nothin' Special...

...just a mocha, sans whipped cream...
...and a couple of lattes.

I'm trying to get better definition in the lower portion of the cup... lot's of progress to make! Ha ha!
2% milk never helps... It's too volatile and prone to over-expansion. Whole milk is the logical answer of course. The owners of Fatty's prefer lowfat though... so that's what we got!

S.C.A.A. update from Marshall Fuss

What middle aged geeks (who are my good friends) do after
a hard day at Conference. Karaoke with the BGA? Hell, no. Fine wine and fine food!
From left Jim Schulman

coffee cuppers

Bob Yellin (same URL, plus

green coffee coop

BTW he's also one of America's banjo
greats

green briar boys

and Abe Carmeli,
a new USBC judge.



L.A.'s only USBC competitor and current West Coast
Champion, Heather Perry, at her semifinal performance. Heather didn't make
the finals this time.


Marshall Fuss is a business and real estate lawyer practicing in Pasadena, California. Marshall’s practice encompasses several levels of the coffee industry, from local roasters to the Coffee Quality Institute, and he has been a panelist at three SCAA Annual Conferences. He is also the organizer of SCAA’s annual Consumer Homecoming each summer in Long Beach, CA.

Espresso Craft has Arrived!

The unobtainable Rolls Royce of barista tools is now available at Espresso Parts North West.

Espresso Craft @ espressoparts.com

Saturday Morning

I'm back in L.A., At work Saturday morning... Approximatly 8 A.M.

We have a new signature, Fair-Trade and Organic espresso blend from the Supreme Bean.

This one ended up in my belly, with minimal fuss.

Before it got too busy I was able to document a few beverages.

We only have 2% milk at work... I figure it's good practice, like throwing a heavier shot put in anticipation of the olympics.
Little Foam Latte
Rosie
Two Lattes from one pitcher.

In other news, The SCAA... Specialty Coffee Assosiation of America will be holding their annual conference next week in Charlotte, North Carolina.

Sort of like the G.O.P. holding their convention in New York City.

I hope to have some intersting items to report from some secret agents over there!