If you’ve been looking for Liz Clayton’s MARBC 2010 and/or CoffeeFest photos, let me help you out. Click on any of the pics above to see her full photostream.
Brooklyn's Blue Bottle
February 23rd, 2010 · NYC, cafes, coffee
I found myself once again following up on a NY Times post by Oliver Strand, this time visiting Blue Bottle’s newest location in Brooklyn (and first on the East Coast). The space is large, nearly 4,000 square feet, and most of it is dedicated to roasting production. The service area has a paddle group La Marzocco FB80, San Marco lever for SOE, and a pour-over station with Beehouse Drippers. Opposite from the bar is their Japanese Dripper setup.
They have a Probat L12 installed in the back, but plan on upgrading with something bigger as soon as possible.
They’re not actually open yet, but we happened to run into Daniel Delaney there. Daniel is the executive producer and host for VendrTV, which featured Blue Bottle in an episode last July.
One thing they don’t have is a $20,000 syphon bar, though I’m not sure why.
Blue Bottle Coffee
160 Berry St.
Williamsburg, Brooklyn
718-534-5488
Update: Blue Bottle NYC will officially open at 7am on March 10th.
Visualizing Aroma
February 20th, 2010 · coffee
What if you could easily isolate and identify each of the compounds above? Discovering unique and interesting coffees from hundreds of samples would become a lot easier. Similarly, desirable roast profiles would be easier to seek out and repeat.
Researchers at the University of Illinois, Urbana-Champaign have created a way to do just that using pigments that change color when exposed to gaseous compounds. We may soon be able to evaluate the aroma of our favorite coffees visually.
The Best Coffee in New York
February 18th, 2010 · NYC, cafes, coffee, travel
If you’ve ever asked where the best coffee in NYC is, Liz Clayton just answered you.
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Bunn's Trifecta
February 17th, 2010 · coffee, coffee equipment
Following up on the New York Times article by Oliver Strand, I spent some time at Cafe Grumpy today playing with Bunn’s new Trifecta. First discussed on Coffeed just over a year ago, the bullet points listed here by Kevin last October seem to hold true today. But I didn’t enjoy Bunn’s recommended recipe. I tried it, and wasn’t thrilled with the cup. Instead I chose to use it like an Aeropress, which the design reminded me of immediately. Using Ben’s method I produced a few cups that tasted pretty good.
It’s an automated one-cup brewer, built in an era when many people are turning towards less automation. It won’t replace my daily pour-over rituals but I’m glad that Grumpy is playing with one. Machines like these provide new opportunities to challenge your understanding of the brewing process. When so many variables can be isolated and controlled, you can experiment more with each one. I just wonder how long it will take before someone submits a Trifecta recipe to brewmethods.com.
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