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Austin & Portland Coffee Events Team Up For Harvey Relief

As Hurricane Harvey downgrades yet again to a tropical depression, its effects are still in full force, leaving much of Houston underwater and many of its residents facing circumstances of life and death. With the evacuation shelters reaching capacity, many Houstonians are struggling to acquire basic necessities: food, drinkable water, toiletries, etc. But two barista communities 2,000 miles apart have teamed up with Pacific Foods to donate 40,000 pounds of food to those in need.

The Austin Coffee Society and Portland Coffee Social Club are holding their monthly Thursday Night Throwdowns (TNTs) tonight, and in light of the tragedy currently facing Houston, they have joined forces to help out. Thanks to an incredibly generous donation of 20 tons of food from Pacific Foods, the barista groups are using their TNTs to raise the $3,500 necessary to have the food delivered to Houston.

From Debra L. Kaminsky, ‎Director of Foodservice Marketing at Pacific Natural Foods:

Feeding those in need is an important part of our mission at Pacific Foods. So, it was critical for us to partner with Waterfall Gourmet, our distributor partner located in Austin, and send food to Texas. Pacific also has a longstanding relationship with Feeding America and we are working through them to supply additional food to Texas area food banks.

When asked about their involvment, Portland Coffee Social Club co-founder Elizabeth Chai had this to say:

Portland Coffee Social Club co-founder, Thor Himle, came from the Austin Coffee Society, and his experience there inspired us to create an organization to serve the Portland coffee community. Our monthly event was a TNT scheduled for the same night as the Austin TNT that would be raising funds to freight food to Texas. Since Pacific Foods is a PNW-based brand, we felt this would be an opportunity to send love from Portland to Texas. I’ve seen the coffee community come together so many times during crisis, and when we found out there could be a tangible way we could know exactly where our donations would go, it made perfect sense.

The Austin TNT will be held at Spokesman, a brand new South Austin coffee and beer bar, that will include a silent auction and beer specials to help raise the requisite funds. Portland’s throwdown will take place at Dapper and Wise. Both events begin at 7pm local time.

If you are unable to attend either event but would like to help out, the Austin Coffee Society is accepting donations via Venmo.

Times of crisis are perhaps not the most appropriate moments to pat each other on the back, but there is nonetheless something truly inspiring about watching barista communities come together to help out time and time again.

Know of another fundraiser for Harvey Relief? Let us know in the comments below.

Zac Cadwalader is the news editor at Sprudge Media Network.

*Top image via Austin Coffee Society

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Tamper Tantrum Is Coming To San Francisco

Tamper Tantrum is making its way back across the pond for another live event, this time taking place on the West Coast in San Francisco. With the help of Chemex, the European-based fortnightly podcast and lecture series created by 3FE’s Colin Harmon and Has Bean’s Steven Leighton will take over the Github South Beach HQ on Saturday, September 9th for a full day of discussions, food, and of course coffee.

This edition of Tamper Tantrum will feature “a mix of talks, interviews, debates, and an exciting activity shepherded by hosts Stephen Leighton and Katie Carguilo (Counter Culture Coffee).” The morning will begin with a discussion on coffee’s future, featuring Hanna Neuschwander of World Coffee Research, the Director of the UC Davis Coffee Center Professor William Ristenpart, and Finca Argentina’s Alejandro Martinez. The discussion will be followed up by “a geeky talk from Wrecking Ball‘s own Trish Rothgeb, an interview of Pim Techamuanvivit of San Francisco’s Khin Kao, with specific focus on pushing the boundaries of tradition and the use of ingredients, and a debate moderated by Nick Cho on the use of origin stories to sell coffee.”

Throughout the event, filter coffee from Sweet Bloom, Intelligentsia, Madcap, and AKA Coffee will be available to all participants. Attendees will also be able to be part of World Coffee Research’s #futureofcoffee video that will be launched on International Coffee Day on September 18^th.

Tickets for the event are $85 and can be purchased the Tamper Tantrum Eventbrite page. For more information, visit Tamper Tantrum’s official website.

Zac Cadwalader is the news editor at Sprudge Media Network.

*top image via Tamper Tantrum

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Back To The Beginning With Blue Bottle’s Old Oakland Cafe

Fifteen years ago, Blue Bottle founder James Freeman sold his first bag of coffee at the Old Oakland Farmer’s Market at Broadway and 9th. Freeman at the time was roasting his beans in a 183-square-foot potting shed and delivering them to his friends in a beat-down Peugeot wagon. Old Oakland was the first market in the Bay Area that would accept Freeman’s nascent roaster as a vendor. In July of 2017, a decade and a half later, Blue Bottle is the biggest name in specialty coffee with shops in America, Japan, and Europe, a thriving delivery service, and a line of coffee gear fine tuned to the company’s extremely high standards. But getting bigger doesn’t mean you still can’t come home. This summer sees Blue Bottle’s return to Old Oakland, across the street from the Old Oakland Farmer’s Market. It’s a return to the beginning, a back to where Blue Bottle first got its start.

The new location, the Bay Area’s 13th brick-and-mortar locale, sits on the ground floor of the Henry House Hotel. Built in 1877 by banker Ashmun C. Henry, the Henry House Hotel was a “first class hotel” that was once the stomping grounds of famed, and troubled, dance sensation Isadora Duncan. “I like to imagine that my office in the building,” James Freeman says, “is where she stayed. But I don’t actually know that.” Working with architectural firm Bohlin Cywinski Jackson, Freeman hoped to instill the space with a hint of a recent interest of his: turn-of-the-century perfume factories. “I’ve been fascinated by the perfume industry,” he says, “it’s so clinical and scientific, but it’s all in the service of pleasure.”

The exterior of the Henry House boasts an impressive Italianate facade—Corinthian columns and the occasional gleam of gold leaf. Inside, Bohlin Cywinski Jackson has, in the Blue Bottle tradition, worked with the materials on offer. In this, original brick walls and an exposed ceiling pair with Baltic birch cabinetry and the requisite shine of a burnished La Marzocco espresso machine and a pour-over drip bar.

Customers at the new space will have the opportunity to peer into the training process of Blue Bottle employees. The company’s state-of-the-art training facility stands exposed behind a floor-to-ceiling window, the next generation of baristas learning their trade a few hundred feet from where Freeman got his start in the coffee business. “We didn’t need to make a cafe that was twice the size,” Freeman says, “and we liked that Old Oakland would be a hub of activity.” Already, baristas from the recently opened Blue Bottle in Georgetown in D.C. have made the trek to learn the Blue Bottle way.

There’s been talk of a 15-year anniversary, though Freeman has always been skeptical of celebrating past successes. “I like to keep looking forward,” he says, “but maybe we’ll roast a special coffee, sell it on the corner.” In the meantime, Blue Bottle will, inevitably, continue to grow. “Given how successful we’ve been in Japan,” Freeman says, “there’s definitely other countries in Asia that are calling out to us.” Before that though, Blue Bottle will make a first step into Europe with its first Paris-based shop opening in February 2018. For Freeman though, expansion has always been a delicate balance. “I’ve always been uncomfortable with the size of Blue Bottle,” he says, “big or small, I’m always a little uncomfortable with the size. But, you know, the universe will be extinguished in a few billion years, so I guess we’re keeping pace with the expansion.”

Blue Bottle Coffee is located at 480 9th St, Oakland. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Noah Sanders (@sandersnoah) is a Sprudge.com staff writer based in San Francisco, and a contributor to SF Weekly, Side One Track One, and The Bold Italic. Read more Noah Sanders on Sprudge.

Photos courtesy of Blue Bottle.

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Build-Outs Of Summer: Qualia Coffee In Washington, D.C.

Another day, another sweet new Build-Out from the Washington, D.C. area. Qualia Coffee‘s stated goal is to treat coffee like fresh produce. Quips owner Joel Finkelstein, “The only flavor we offer is coffee.” This new cafe opened earlier this summer.

As told to Sprudge by Joel Finkelstein.

For those who aren’t familiar, will you tell us about your company?

Retail roaster established in 2009 to treat coffee as fresh produce. We sell all our beans within three days of roasting, coffee brewed on site by the cup plus a single-origin focused espresso program. The only flavor we offer is coffee.

Can you tell us a bit about the new space?

Building on eight years of experience, the new space expands on the current focus on single-origin, locally roasted coffee while refocusing our approach to customer service. With an 18-foot bar and no central register, the new space enables greater customer interaction and education while highlighting specialized equipment such as a Poursteady single-cup pour-over brewer and a Slayer espresso machine.

What’s your approach to coffee?

We treat coffee like fresh produce with a limited shelf life. As a retail roaster, we are able to tightly control when our roasted coffee is brewed on site as well as delivered to the end user. This allows us to roast to maximize the flavor profile without making compromises to extend shelf life. Therefore, much of our customer education can focus on the natural product, specifically where the beans come from, how they are processed, and how to improve brewing at home. We also source our green coffee from a wide variety of suppliers both small and large scale importers, focusing on farm direct and small lot offerings.

Any machines, coffees, special equipment lined up?

We have a Poursteady, allowing us to effectively offer any of our wide selection of coffee beans by the cup in a variety of sizes, hot or cold. We also have a Slayer espresso machine that allows us to highlight single-origin espresso.

What’s your hopeful target opening date/month?

We opened on July 15th.

Are you working with craftspeople, architects, and/or creatives that you’d like to mention?

We worked with Bestudio Architects and Something Different Contracting.

Thank you!

Qualia Coffee is located at 151 Q St NE, Washington, D.C. Check out their official website and find them on Facebook, Instagram, and Twitter.

The Build-Outs Of Summer is an annual series on Sprudge. Live the thrill of the build all summer long in our Build-Outs feature hub. Got a Build-Out of your own? Get in touch.

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Local Coffee Shops Help With Tropical Storm Harvey Relief Efforts

Coffee May Affect How You Perceive Sweetness

Coffee is sweet. Totally. But according to the Huffington Post, new research suggests that drinking coffee may decrease you ability to taste sweetness, which may make you crave more sweet things. Less Sweet.

Conducted by Cornell University assistant professor of food science Robin Dando and published in the Journal of Food Science, the blind study split 107 participants into two groups: regular and decaf (or more precisely, decaf-with-200mg-caffeine-added and decaf). The same amount of sugar was added to each group’s coffee, but the decaf group consistently rated their coffee as tasting sweeter than the caffeinated group.

According to Professor Dando:

“When you drink caffeinated coffee, it will change how you perceive taste ― for however long that effect lasts,” she said in a statement. “So if you eat food directly after drinking a caffeinated coffee or other caffeinated drinks, you will likely perceive food differently.”

Based on previous research, Dando theorized that this perceived lack of sweetness may lead craving sweet things later on.

Now, not to be a complete coffee homer here, but the caffeinated coffee being perceived as less sweet may be due to the addition of pure caffeine, which has a bitter flavor. It may not be perception at all. The coffee may just not be as sweet. I dunno. Just a thought.

Another interesting finding from the experiment was that neither group—the regular or the decaf—were able to determine the amount of caffeine in their coffee and both “reported the same increase in alertness on average.” The study found that there may be a placebo effect of drinking coffee.

Or as one Sprudge shirt suggests, decaf may actually give you life.

Zac Cadwalader is the news editor at Sprudge Media Network.

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Maison Han: Vietnamese Cafe Life In Berlin’s Kreuzberg Neighborhood

At first glance, Maison Han includes all the elements of a classically trendy Berlin coffee shop. Located in Kreuzberg and close to a bucolic promenade along the Landwehr Canal, the cafe attracts young entrepreneurs with its outdoor benches and indoor, craft-made seating.

But inside, Duc Nguyen, the 35-year-old Vietnamese-Berliner who founded Maison Han, is out to make Vietnamese morning food and coffee culture famous in the old European city. “In Vietnam, we have a strong tradition of breakfast, you can have a Bánh mì or a soup everywhere with a coffee,” Duc says. “There is an important Vietnamese community here but people don’t really know our culture. My generation didn’t grow up in Vietnam, we are Berliner, but we are proud of our roots and we want to make them known.” The Maison Han logo is an octagon split in two. One side depicts a bear, a symbol of Berlin—on the other side, the word Han as an ideogram.

Duc Nguyen

Maison Han transports you far away from Berlin with its menu, which features Vietnamese breakfast staples like the eponymous aforementioned patê-based bánh mì, Marou chocolate bars from Hồ Chí Minh City, and selection of Vietnamese coffees. There’s also the sweet milk-based phin coffee, which drips down through the thin, metal, top hat-shaped dripper of the same name. “This process has influenced a lot the way people drink coffee in Vietnam,” Duc says. “They don’t drink quickly their cup of coffee, like an espresso—they have to wait until the coffee is dripped, so meanwhile they talk, read newspapers…it’s a relaxing ritual.”

Duc founded Han Coffee Roasters before Maison Han, entering the roasting business as a coffee lover. “I went to El Salvador to learn more about the plant and then I came back to Vietnam and met the farmers in the mountainous plateau,” Duc says, with both experiences shaping his formative coffee education.

Today, he imports green coffee from Vietnam, attempting to do in Berlin what elsewhere young roasteries and cafes in Hồ Chí Minh City are. “Vietnamese coffee has a bad connotation,” Duc says. “People imagine it’s not good quality. But there are not only producers for Nestlé, there are plenty of small farmers who care about their product.”

Duc uses a dark blend to brew phin coffee and lighter, fruitier beans to be drunk without sweet milk. “It’s important to fit with the modern way to drink coffee also, for people who appreciate pure coffee,” he says. But those who want, say, roasted peanut chunks in their latte foam, are of course welcome in Duc’s home as well. Embraced, even.

Maison Han is located at Pannierstraße 40, 12047 Berlin. Visit their official website and follow them on Facebook and Instagram.

Aimie Eliot is a freelance journalist based in Berlin. Read more Aimie Eliot on Sprudge.

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Year of the Dragon

I love the clicking clatter of their wings

Flies that is. We have never in our lives seen so many. There are thousands upon thousands of them, up in the fields, over by the barn, and here by the house.

A look up though the binoculars at a soaring Red-tailed Hawk reveals a dozen, laddered up to the sky between lens and bird. They can't be seen by the unaided eye, but they are there, hunting, always hunting. They fly in storied ranks before the sitting porch, bent on buggy dining.

Every single field is patrolled by a net of them, a deadly web of voracious appetites, devouring insects in untold numbers. 

I sat on a bale, watching the boss make hay the other day and saw them, jinking and jiving, grabbing beetles and skeeters and who knows what else. You could actually watch them swerve for an insect and then resume course.

Most of them are huge, front-end-heavy green things that never land long enough for me to even get a good look, let alone a photo. One flew right past my face revealing glowing golden eyes like some metallic monster machine. There are a handful of the ones photographed, but mostly the big greens. Do they hatch in the river I wonder....I have never seen anything like them.

***Update: I think the big greens are female and young Eastern Pondhawks (what a great name!) The males are blue and I have seen a few blue ones. How cool is that?

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The 2018 US Coffee Championships Prelims: Weekend One

Over the last weekend of August 2017, the west coast kicked off the 2018 United States Barista and Brewers Cup season with preliminary events in Seattle, Washington and Rancho Cucamonga, California. Preliminaries are a new addition this year and will take place over the next six weeks in eight locations. Those who rank highest are guaranteed spots in one of the two Qualifying Events this winter (more info coming soon)). From there, the best of the best get slots in the United States Barista Competition and Brewers Cup next April at the 2018 SCA Event.

Nicholas Balcer (Barista in Portland) speaks to judges. Blacer will advance to Qualifiers.

The Specialty Coffee Association calls these preliminaries “member-driven events” and are decidedly smaller in scale and less expensive to enter than the larger SCA produced Qualifiers and Nationals. Sprudge has covered the US Barista Championship and Brewers Cup events live since 2011, and our commitment to these events continues this season with select original coverage at the preliminary events nationwide.

“What do you think of this experiment?”

The question on everyone’s lips this weekend in Seattle and Rancho. Over the last decade, the United States Barista Competition circuit has gone from convention center sized venues to unconventional boxing rings and in its 2008 hay day, the SCAA hosted ten regionals. This year, there will be seven barista competitions and Brewers Cup preliminary events, held in smaller venues with abbreviated performances and judging pools. This move was made following two years of consideration after smaller regionals were eliminated entirely in 2016 and 2017.

Sam Bradvien (Dillanos Coffee Roasters) presents a milk drink for the judges. Bradvein will move on to Qualifiers.

“This set-up reminds me of what it was like in 2006,” Dismas Smith, the 2002 North American Barista Champion, told us at the Synesso event in Seattle. The factory, the crowd size, and boot strap nature of it all gave it a house-show in the basement vibe. Synesso hosted the Barista Competition, with fifteen baristas competing in all, throwing open the doors to their working factory in Seattle’s SoDo industrial district to two days of community hangtime.

“We felt that the opportunity to host the preliminaries fell directly in line with our ongoing desire to have deeper engagement within the specialty coffee community,” says Sarah Palmer, Synesso’s Global Sales Manager. “It was an absolute blast to have the privilege of hosting!” The Northwest Region will conclude its prelims action beginning Saturday, September 9th with a Brewers Cup preliminary event in Portland, Oregon, hosted by Portland Coffee Social Club.

In Rancho Cucamonga, Klatch Coffee Roasting and Wilbur Curtis Co. held both the Brewers Cup and Barista Competition preliminaries under the same roof. There was a dunk tank, a mondo-sized Jenga, and a warm community feeling throughout. Two-time US Barista Champion Heather Perry (2003, 2007) of Klatch shared announcement duties with Brewers Cup Champion Todd Goldsworthy and Matt Barahura. Augie’s Coffee provided frozen cold brew cocktails for all in Curtis Granita machines.

“For Klatch Coffee competition is not a season but an everyday aspect of business,” Todd Goldsworthy told us, “We push ourselves to be the best we can be at everything we do. We are so proud that we were able to open our doors and create a space for like-minded competitors to come together and show their best at what they can do right here in Rancho Cucamonga. We are excited for the Rancho top 12 and are excited to cheer them on all the way to Seattle 2018!”

Frozen cold brew refreshments for all (Photo: Just Shannon for Sprudge)

Seattle Baristas Moving On:

Robert Uribe (Cherry Street Public House)
Andrew Iwerson (Cherry Street Public House)
Connor Nolan (Cherry Street Public House)
Sam Bradvein (Dillanos Coffee Roasters)
Adam Berge (Seattle Coffee Works)
Nicholas Balcer (Barista PDX)
Brian Seaver (Anchorhead)
Morgan Macinnis (Batdorf & Bronson)

Participation trophies were given to every competitor in Seattle.

Rancho Cucamonga Baristas Moving On:

T. Ben Fisher (Elixr)
Matthew Barahura (Intelligentsia Coffee Roasters)
Naida Lindberg (Verve Coffee)
Kay Cheon (The French Press)
Suzy Lippmann (Augie’s Coffee Roasters)
Jen McElroy (Klatch)
Hana Kaneshigo (Verve Coffee Roasters)
Alexandra Mireles (Klatch)

Brewers Cup competitor Blair Smith (Augie’s) gets splashed at the Splash Tank in Rancho Cucamonga. Smith will advance to Brewers Cup Qualifiers. (Photo by Just Shannon for Sprudge)

Rancho Cucamonga Brewers Moving On:

Blair Smith – (Augie’s)
Andy Tan – (Equator Coffees)
Nick Rivera – (Portola Coffee Lab)
Ben Silkes – (Elixr)

The next preliminary event will be the Portland Brewers Cup held on September 10, 2017 in Portland, Oregon. Read more about upcoming events vis the US Coffee Championships online.

Coverage from Seattle reported by Zachary Carlsen  for Sprudge Media Network. 

Coverage from Rancho Cucomonga reported by Just Shannon for Sprudge Media Network. 

Much more coverage from the world of barista competitions at our sister site, Sprudge Live. 

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Drink Coffee, Live Forever (Or At Least Reduce The Risk Of Dying Early)

One thing that I know to be unquestionably true about myself is that I’m going to live forever. I’m not sure how exactly but I know I’m never going to die, EVER, and that coffee is somehow is going to be some or all of the snake oil giving me life eternal. Turns out I may not be too far off, as a new study seems to show a link between coffee consumption and decreased risk of early death.

A recent Telegraph article details the findings of an extensive Spanish study that involved 20,000 participants and took place over 10 years. According to the article, the participants were “between 25 and 60, with a median starting age of 37,” and were tracked for an average of 10 years, with some being followed up to 14 years. During the observation years, a total of 337 participants died, roughly 1 in 60.

When studying the coffee consumption habits of the group, the researchers found that drinking two cups of coffee a day was associated with a 22% decrease in mortality rate and four cups daily had an astounding 64% decrease. The study found this trend to strongest amongst older participants.

The article notes that the study was purely observational, with Associate Medical Director at the British Heart Foundation Professor Metin Aykiram stating that the study, “study suggests there may be an association between drinking coffee and living longer, but it doesn’t prove a causal link or explain how coffee might be having this effect.” Even still, the Telegraph goes on to say that the findings are consistent with other research on coffee and longevity, so while the exact inner workings of coffee’s efficacy remain unknown, all signs point to its consumption being beneficial to health and longevity.

Now, I’m not scientist or mathematician, but if four cups equates to a 64% decrease in death, then it stands to reason that drinking eight cups a day would have a 128% decrease in chances of dying, which means if I drink eight cups a day, which I do, I won’t ever die. Turns out the Fountain of Youth is the 10-cup Chemex sitting on my kitchen counter. Lo siento, Ponce de León.

Zac Cadwalader is the news editor at Sprudge Media Network.

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Build-Outs Of Summer: Fox Loves Tacos In Washington, D.C.

The only thing better than coffee is coffee with breakfast burritos. That happens to be the very concept in play at Fox Loves Taco, the new Washington, D.C. coffee bar from the team behind Little Red Fox, a multi-roaster and sandwich joint.

The new Fox Loves Taco is in the former Filter Coffee space in the District’s Brookland neighborhood. The space’s interior is absolutely bursting with colorful design, and they’re backing that up with serious gear and a breakfast burrito-forward worldview, which we feel sounds delicious. The spot opens in mid-September.

As told to Sprudge by Matt Carr.

For those who aren’t familiar, will you tell us about your company?

Little Red Fox is our first location. It’s a market and coffee shop. We’ve been open for three years. We’re now expanding with Fox Loves Taco, which will serve specialty coffee and breakfast burritos.

Can you tell us a bit about the new space?

It was previously occupied by Filter Coffee, a pioneer in the DC coffee scene. It’s also a shared space with The Bike Rack, a local independent DC bicycle shop. We are retaining the coffee setup (mostly) and are adding a kitchen to the space. In my opinion, just offering specialty coffee (and pastries) isn’t enough anymore with the market growing so fast and so competitive. You have to offer something else. Little Red Fox has prepared foods, breakfast and lunch sandwiches, and a market (along with a specialty coffee setup). This new space will offer pastries and breakfast tacos served all day.

What’s your approach to coffee?

Coava out of Portland, Oregon is our main roaster, so we will only be using single origins for espresso and pour-over. We treat coffee like food and rotate it out seasonally. Also like foodservice, we try and make our coffee service as approachable, clear, and friendly as possible. But if a drink isn’t on the menu, we’re not going to make it for you. I won’t ask my staff to make a drink they’ve never practiced before.

Any machines, coffees, special equipment lined up?

Marco SP9 Twin for pour-overs. Because we will be doing so much foodservice, I don’t want my baristas tied up with a manual pour, so this is the best alternative we found. We’ll also be using a La Marzocco Strada EE, Mazzer Kony, Mahlkönig EK43, and Curtis Twin brewer.

What’s your hopeful target opening date/month?

Projected opening is the second week of September.

Are you working with craftspeople, architects, and/or creatives that you’d like to mention?

Dan Gray and Joseph Margot are super-talented steel and wood workers and they will be designing and building all of our custom furniture and shelving. Our logo will be designed by the very talented crew at Polygraph Creative, a small DC graphic design shop.

Thank you!

Fox Loves Taco is located at 716 Monroe St NE in Washington, D.C. Check out their official website and find them on Facebook, Instagram, and Twitter.

The Build-Outs Of Summer is an annual series on Sprudge. Live the thrill of the build all summer long in our Build-Outs feature hub. Got a Build-Out of your own? Get in touch.

Photos courtesy of Farrah Skeiky.

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