surveying the hinterlands: might as well
March 25, 2007 – 8:46 amas if you might not have picked up this blog’s regular waspish moan that there’s not much coffee ‘roun’ here. (we hadn’t yet done it in digest form!)
course, there’s nothing like subsisting in the desert to spawn desperate, rank spro innovation.
UPDATE: could it be that, indeed, sublimity is near? this (chastened) blog will duly investigate.
10 Responses to “surveying the hinterlands: might as well”
Sorry you don’t think there’s any decent espresso in G’ville but have you tried Coffee & Crema in Haywood Mall lately? If you haven’t then you might be surprised to find Hairbender being pulled - or S.O. India Sitara from Paradise Roasters, or Terroir’s Yirgacheffe N Italian Roast.
And if you have and it wasn’t up to your standards, why didn’t you say something? We (yeah it’s my place) have been working very hard over the last two years to make the best espresso in the Upstate. We don’t always get it but we’re always trying to improve.
We’d love if you came by for a little constructive criticism. Do it tomorrow (Mon. the 26th) and the espresso is on the house - it’s our last ‘free espresso’ day.
By Shannon on Mar 25, 2007
Put your coffee where your mouth is, I think is what she is saying. Possibly a good opportunity to demonstrate how to navigate a heat exchange machine. Unless they are on a 2x boiler, in which case there is half the battle.
By Phil Proteau on Mar 25, 2007
ooooh. i have tried the mall kiosk, though i’m not sure if it was under your tenure, shannon. the prospect of hairbender and terroir is a shock. have you sought any publicity for this?
i’d love to try some. and thanks for the input.
By bz on Mar 25, 2007
phil:
huh? you lost me. i do navigate a HX, but i’m not sure what, exactly, you were referring to.
By bz on Mar 25, 2007
I don’t know that “Pro Baristas”, for the most part, are at all familiar with the fluctuation of water temp at the group head on traditional machines. That seems to be mostly a Home Barista skill. Shops who are intense with skills and quality simply use double boilers.
I figured you must have known about this mall shop, and maybe written them off already, perhaps if they were brewing good coffee at bad temperatures. With a personal invitation form the owner, you would be able to pass on some H-B knowledge if the situation calls for it. Then again, they may already be on a LaMarzocco. Sorry about my cryptography.
By Phil Proteau on Mar 26, 2007
ha. no worries. i do indeed do the HX thing at home, but enjoy double-boiler sublimity every now and then.
i have tried this place, a kiosk in the mall in the entrance to belk’s, i think. i used to know the owner well, in fact, but the last time i was there was about three years ago.
better try it again, i guess. i’m still a little bit in shock that someone said the words “hairbender” and “g’ville” in the same place — and in reference to the mall! definitely sounds like a new gig to me.
i was still just pining for someone local who truly understood brew temp.
By bz on Mar 26, 2007
Well, the HB was roasted on Wed. afternoon and 2nd day aired to us - so what’s left is six days old. If you want to try it while there’s any life left in it (according to the guys at Stumptown at least) I’d do it pretty soon. We’ll probably head back to Terroir’s Yirg after this. That’s what I’d have to call our “house” espresso for the moment.
Our machine is an E61, in the tradition of the original Faema and all covered in chrome and stainless steel. It’s new and beautiful. And we know how to use it. Flushing the HX is one the things I pound into the employees’ heads. The Hairbender actually needs a “double flush” - the extra flush comes just before pulling the shot.
Anyway, we ARE the kiosk/bar attached to the hippo Belk and hope to see you soon.
By Shannon on Mar 26, 2007
so is the hairbender just a limited trial? do you try other blends? do people know or notice?
i’m fascinated by the e61 (my weakness). i’ll be by.
By bz on Mar 26, 2007
Yes, the Hair bender is for a limited time. It cost me an arm and a leg to get it express shipped out here. (Ever try frothing with one arm?!) We’ve been showcasing different espresso in March, with free doubles every Monday. What we ended up trying was:
Terroir:
Daterra N Italian espresso
Daterra S Italian espresso
Ethiopian Yirg. N Italian espresso
Paradise Roasters:
Espresso Nuevo
Espresso Classico
S.O. India Sitara
S.O. Brazil Yellow Bourbon
Stumptown:
Hair Bender - which is what we are pulling at the moment.
I was thinking of devoting one week a month to guest espresso and trying out roasters like Ecco, CCC, Intelligensia, etc, depending on feedback, which has been pretty good. I am personally partial to S.O. espresso but would obviously do the better blends out there too.
You ask if people notice … Well, we force them. We (are supposed to) tell every customer what espresso we are pulling that day: where it comes from, who roasts it, flavor components, outside ratings, whatever. Some people really don’t care but I think more and more are beginning to take an interest. We’ll also tell them, if they seem interested, why we are scooping out some espresso instead of just leveling and tamping, or why we are letting water run through the machine with no coffee in it.
Having said all that *$ is now in the Mall and their cups are everywhere. It’s kinda disheartening but then again, sales are up. So maybe we are beginning to make a difference.
By Shannon on Mar 27, 2007
that’s gutsy. i’m looking forward to chatting more.
By bz on Mar 28, 2007