Coffee Tours: New York

The city that never sleeps, oh what a cliche but so accurate!

It doesn't matter whether its 4 in the afternoon or 4 in the morning, the residents of New York City will undoubtedly beep their horns just because they can. Now I can see why coffee is so popular here - everyone is hyped up with all the caffeine running through their veins.

So you're probably thinking ‘you went all the way to America to go for a coffee tour’ not exactly, no. But, I did manage to squeeze in a few coffee shops in on my travels around the Big Apple. I visited the 3 most quaint and social coffee shops I could find. They also had the BEST coffee. Well I didn't expect anything less considering I was in the home of coffee and roasting.  

First stop was Bluestone Lane Coffee.

Squeezed into an apartment block lobby round the back of the New York Stock Exchange sat this unassuming coffee shop! Hardly being able to see it from the road due to the scaffolding we made our way to the bar.

Bluestone Lane have a number of artisan coffee shops scattered all around NYC they also roast all their own coffee. Yes they have the usual drinks, Flat White, Latte, Espresso. But Bluestone have something with a bit more of a kick. The drink I opted for was called Magic. The ‘Magic’ consists of 4 shots of espresso and merely a splash of milk. You can imagine what I was thinking, only in America right?

The mixed roast consisted of Brazilian and Columbian coffee beans. It had a velvety texture to it that swam across your taste buds into your throat. With its honest vanilla nutty notes backed up with a powerful milk chocolate aftertaste. What a treat!

Oh and it turns out you can bring your dog in if they can chill in a bag....

Next up was Birch Coffee.    

Another home grown coffee shop originating in NYC. This small and unassuming shop front is more of a magic cape to hide its coffee amazingness inside! You could barely fit 6 people into the space but they had a trick up their sleeve. Big folding windows brought everyone outside in making it a hugely social space.

It was obvious this was a great place. It was overflowing with customers. Everyone with a Birch Coffee cup in their hands. The atmosphere of this unique rustic shop was beaming literally through the windows! It's the small quirks that make places like these unique. For example their 'Question of the day' - give it a little contemplation and your coffee is ready before you know it.

I ordered a Cortado and the measurements were perfect, with just the right amount of kick for my travels that day. The intense notes that came from this traditional mixed roast were unbelievable. So distinct and noticeable. The prominent flavours were dark chocolate which always goes down well with a serving of creamy soft milk. This Cortado had to be my favorite of my whole trip.      

 

Finally while wandering the streets of New York in the glistening morning sunshine we found another small Brooklyn born coffee shop. Culture 307.

The 307 in the name represents the door number as they have 2 other shops around the city. Those being 72 and 247 which are no more than a couple of Avenues away both East and West. This shop was a very contemporary, sleek, and simple styled interior with huge class panes on the front and a simple coffee bar area towards the rear.

We actually went here for our breakfast so it was only right we treated ourselves to a breakfast treat! Sophie had a Pistachio loaf and I had a cinnamon infused croissant, both absolutely divine but also not very breakfasty but hey we’re in New York, it doesn't matter right?    

The coffee again was roasted by Culture themselves which is something I look for when digging out these gems. There’s something more authentic about the shop if they have personally overseen the roasting of the beans they are going to offer. Both my Piccolo and Sophie's Flat White were full of bold flavours and the milk's texture was the close to the highest quality I had that holiday.

Another spectacular find which left me wanting more! I tried to squeeze another Culture Coffee shop into Sophie's very tight itinerary! Apparently we weren't there for just coffee, who knew eh?

So if you are planning of going to the Big Apple in the future and you need a little lift while your out and about sight seeing I hope this helps! And for those who have no intention on going there, thank you for reading!

Until next time, keep grinding.

Coffee Tours: York

I thought it was about time to get myself out and explore my local coffee delicacies. I thought what better place to do that then in York. With its 13th century cathedral and walls there are so many quaint and unique spaces to cram a cosy coffee shop into. 

In the dark, cold and wet winter months everyone needs a day (or two) to just go drink good coffee and eat even better cake.

From my previous trips to York I have selected my personal top 3 specialty coffee shops that this historic city has to offer. One thing is clear about the coffee shops in York, they have the best settings and buildings I have ever seen.

First stop on the tour is at The Perky Peacock. Housed in a medieval stone tower on the banks on the river Ouse. The round walls and ancient stone give an unparalleled atmosphere.

The slate topped tower forms part of the old city wall.  It was built as a toll tower, restricting the access ships had to the town centre by the use of a long chain strung across to the tower opposite. But now instead of restricting boats from the city centre it has transformed into a very warm snug offering outstanding coffee espresso to filter to the York tourists. 

Inside the tower there is room for possibly 10 people which actually keeps the atmosphere intimate and homely while you look up at the old roof beam structure and out to the river. The flat white is bold with a smooth texture from the fresh milk. I also have had a V60 from here before which had exceded expectation. 

It's a truly unique setting, location and coffee, making it a top 3 contender for York specialty coffee shops.  

The Perky Peacock, North Street Postern Tower, York, YO1 7DJ 

Next on the coffee tours has got to be probably my personal favorite coffee house in York (if you haven't already read my previous blog about them), Gatehouse Coffee. Slightly away from the centre is where you will find this 15th century medieval gate house with Gatehouse Coffee inside. 

Are you starting to see a theme with these coffee houses now? Although not a theme you would be bored with. On the opposite side of the spectrum to contemporary, Gatehouse is truly historic.
After walking in through the small original gatehouse door you get a feel of this artisan place. Its very cosy inside where there are 2 different floors to choose from including 2 more roof top terraces (for if the weather gets warm enough). 

You can lounge out on the sofas or sit on the rustic table and chairs. This place has everything to offer including awesome coffee! Using All Press coffee beans with their La Marzocco machine the coffees are simply quality. 

If your planning on coffee in York and you don't mind a short walk do not miss this place! 

Gatehouse Coffee Walmgate Bar, Walmgate, York YO10 2UB

My third and final place to visit for my tour is Spring Espresso. Squeezed in-between two bakeries is the inviting shop front with its full length windows which let you have a sneak peak to the inside. 

The interior is a mix between modern comfort and old shabby rustic looking seating. With its enticing   cake selection I had to resist one last time and just ordered mine and Sophs fave flat white. Our coffee's were served with a jug of chilled water to wash down our caffeine aftertastes. 

I managed to find a Caffeine magazine to read which is always nice to have! Another strong finish to a day full of coffee treats. 

Spring Espresso 21 Lendal, York YO1 8AQ (2nd shop 45 Fossgate, York YO1 9TF)

Once again thank you for reading! I am going to New York tomorrow and have so many coffee shops to explore. So make sure to keep an eye our for my next coffee tour!

Espresso Power

Go to any corner coffee shop, ask for an Americano, Cappuccino, Latte or whatever your feeling like. The attendant will begin the very ordinary and standard process of preparing and then extracting the liquid gold ingredient that is the base of all of these warm beverages -  COFFEE!

But why is the Espresso the base of our most popular drinks? After all, it is a relatively new method for brewing coffee. The are so many other choices such as Pour Over V60, Chemex, Cafetiere etc.

Also I must iron out some major misconceptions with such drinks in the Espresso world (but I'll chew on the bit a little longer).

First plot twist - there is no such thing as an 'expresso'. I know, mind blown.

History time:

The traditional Espresso drink didn't really reach world-wide fame until 1948. Before this big outbreak there is a small past to this unexpected market dominator.

Driven purely by commercial needs for a better, more consistent and quicker way to brew coffee, an inventor patented the first steam powered coffee machine back in 1884. His name was Angelo Moriondo but unfortunately he didn't develop it further. Then another Italian named Luigi Bezzera introduced many improvements in 1901.

Ever since then, the Espresso machine has evolved further and further. Now with a sprinkle of 21st century technology and some very scientific approaches to brewing an Espresso we have achieved where we are now.

So what are you actually asking for when you ask for a Espresso or for a Espresso based drink?

The Espresso is so simple.

Very hot water is forced through ground coffee under pressure to create a small but thick, textured and intensely flavoured drink. That's all it is. The reason why you get such a bolder and hitting taste is because the huge amounts of pressure force the flavour locked in the ground coffee through to your cup.

The many variables in this brewing method make it interesting and challenging for Baristas. The smallest change can have a profound effect on the quality of the drink. So what are the main variables?

Grind size (dependent on the individual bean)

Coffee amount (17-19g)

Water temperature (91-96C)

Overall extraction time 22-30 seconds

Ok, it sounds a lot of effort to go to for every single Espresso shot but this is why we go to specialty coffee shops because they literally do this for every drink they make, because they understand the importance of each part and the effect it has on the taste and experience. A good Barista will have their machine fine tuned so it is ready to extract the perfect shot time after time.

I could go on all day about the differences between our most popular everyday Espresso based drinks but I don't want to bore you. I will however quickly cover the main ones and bust some rather incorrect myths made by the big coffee companies.

Above is the most simple and straight forward way to see the differences from a Latte to a Flat White and so on. Compare this to what you may find at your nearest Starbucks and I would say there are a lot of differences. But, hey, this is how they have moulded their marketing ideas around it.

One perfect example, if you were to walk into a specialty coffee shop and ask for a Macchiato you will get an Espresso with a small dosing of milk foam presented on top of the crema. Now walk into Starbucks ask for the same thing and you will basically receive a Latte with a shot of caramel syrup in. I mean come on! You couldn't be further from the truth if you tried! Ok sorry rant over. So be aware people and know your drinks people!

Until next time, thanks for reading.

Is Coffee Sustainable?

Now it's probably not something you have ever thought about when you are taking a sip from your Vanilla Latte, but with huge corporations grinding through thousands of tons of coffee each day, can the ever-increasing demand be sustained for the consumer, me and you?  

The logical answer to higher demand would be to grow more to keep up with the increasing coffee addicts. However this may not actually be possible. This is especially more concerning for the specialty coffee sector.

Coffee is notoriously tricky to produce. The plant is rather picky with its surroundings in order 'to create the cherry we later take the bean from. You may think its not an issue for us living now, but it is. The area in which coffee trees can be grown is shrinking. Rapidly. 

Many factors influence the level of quality and development of flavour characteristics in the coffee bean; from the climate, altitude, type of soil and species and variety of coffee tree through to the harvesting and processing of the ripe beans. Ok, maybe I'm losing you a bit but its so important to understand the complexities that affect the final outcome. 

So here is an overview of the different areas that contribute to the coffee trees' growth and flavour. 

Climate and microclimate:

Hot regions, broadly around the Equator, are where coffee trees originated from although this doesn't mean the hotter the climate the better. If the area is too hot then the plants are weakened, resulting in reduced production and becoming more susceptible to pests and diseases. At the other extreme, coffee is not frost tolerant. If the temperature dips to low it results in total loss of crop.   

Rainfall is also a very important element. Arabica beans require around 1500-2500mm of rain distribution over a period of nine months. This triggers the flowering of the plant (yes it is this precise!). Rain is then needed throughout the growing season as the cherries develop. As well as the rain there is a need for dry season. This is during the three months of the year when the cherries are harvested and dried. 

Are you begining to see the difficulties that the farmers are faced with? Try finding an area which has plenty of rain fall, but not too much. Is a hot climate but not too hot and has a three month period of total dryness? Nothing springs to mind right. Oh and I haven't even mentioned the altitude dilemma yet! 

Altitude:

Generally higher altitudes give coffee the superior flavour. Coffee trees thrive in tropical climates. However the vigorous growth creates greater quantity but the bounty will lack flavour. In cooler conditions the coffee tree grows slower which results in more prominent flavours. In mountainous regions, around 1200-2000m above sea level it remains cooler. The trees mature slowly and the beans are more dense which concentrate sugars, organic acids and other bits of goodness. 

So I hope you can appreciate the complexities in this single part of the long road the coffee beans take before ending up in your coffee cup. Now back to my original question. Is it sustainable? 

Climate change is coffee's biggest enemy. That's right I said it. Everyone buy a electric vehicle and stop breathing to reduce CO2. Ok maybe that is a exaggeration. But this is a real issue.

The Arabica bean as we know and love it has very narrow tolerances for temperature and rainfall. The rain needs to come at particular times of the year, during flowering and cherry development and not after the harvest period when the farmers are drying the crop. As  I said earlier temperatures that increase above what the coffee tree can handle makes them susceptible to pests and disease.

A science team from the Royal Botanic Gardens researched into the affect of climate change and created a computer modelling analysis that projected a reduction in land suitable for wild Arabica coffee forests in Ethiopia of between 85% and 99.7% as soon as 2080! This is a substantial reduction in land where the farmers can grow. This is real life and it is happening now. 

So next time you step into a specialty coffee shop and wonder why the price is slightly higher than your local cafe it's because the farmers are being treated fairer and rewarded greater for their increasingly difficult job. 

Thank you for reading.     

 

Coffee Reviews: Joy Coffee

Is coffee joyful? Or is coffee used as a vehicle to create joy?

We spend endless hours conversing, meeting new people, creating our life fantasies in coffee shops, drinking our favourite beverages. So in a sense you could say it is the vehicle. But that vehicle has to be a worthy companion to transport you to your next destination.

This is why coffee is joyful. It creates the joy we seek.

This batch of coffee is roasted by a true coffee master, Matthew Deyn. Starting his coffee journey at just 15 in his home town of Lincoln, with work experience at Starbucks before moving down to London to study music, when he became ever more fascinated and interested in independent coffee.

At 18 he landed a job at Notes Music and Coffee in Covent Garden. The whole London scene became his catalyst for becoming more mindful of flavour, skill and the craftsmanship of being a barista. Its safe to say he was hooked. He has been a part of the UK Barista Championships and Aeropress Competitions before taking his knowledge and experience to Melbourne Australia where he travelled and worked as a barista.

He has also experienced the coffee scenes in San Francisco and Portland because he knew "there was more to discover!" Over in the States is where his broader awareness amongst consumers for speciality coffee in those places helped to give him purpose for working within the industry once he returned back to Lincoln at 21.

After, learning some more in the art of roasting he moved on to setting up Wheelys Cafe, a speciality coffee bike which was perfect for the people in central Lincoln.

Matt Started Roasting with Nicaraguan La Samaria from Falcon Coffees and began roasting in his kitchen with a Gene Cafe. But now has plans for the future roasting for a local company.  

As you can see Matt is a passionate guy when it comes to coffee. It is clear he is a true people person after talking to him for only a short time. Coffee has certainly provided him with some amazing experiences - one of which is to be very proud off. Matt was selected as a Re:Co fellow this year in Budapest. Re:Co is a prestigious event that gathers all the greatest minds and most influential thinkers in the coffee industry to look at challenges and opportunities the speciality coffee industry has.

If you haven't already realised, this is a very big deal. 

So with a introduction like that I'm sure you are thinking I sure hope the coffee meets up to the expectations! It certainly does.

Joy Coffee, Matt explains to me why he has called it this.

   "for me Joy is the final achievement. A feeling of connection with those around you and it is also in memory of my Grandma who passed away when I was little"

The batch I received was a Kenyan bean roasted within 2 days of receiving it. It is called Tano Ndogo and was produced by 3 brothers and 2 neighbours in the Nyeri district. The name Tano Ndogo means 'small five' in Swahili to represent the five founding members. 
This coffee also won fifth place in the East Africa taste of Harvest completion this year! 

I decided to use two methods of brewing to compare the differences you can get through them. I used my espresso machine and a AeroPress. The AeroPress was very generously given to me by a very good friend, so thanks Kieren!  

The initial smell I got from the bag was very sweet and fresh. So with a freshly cleaned boiler and grinder I got to it with my Sage espresso machine. The first extraction was slightly fast and low on pressure so I adjusted the grind size accordingly to get a much thicker and richer espresso shot.

Instantly there were lovely sweet notes to the flavor. The espresso emphasised the lemon and tangyness of the bean in the after taste. The body of the coffee has a positive liqueur/caramel hint to it, although this is very faint and overpowered by the sweetness. From my experience Kenyan beans are predominantly known for their distinct sweet gestures and this portrays a perfect example!

Next up Aero Press method. Now I'm sure if Matt had seen me using this brewing method on his coffee he would have had a few tips to give me. Nevertheless, with my limited experience, I still managed to make a great coffee. The Aero Press is a completely different method to make your coffee. It is a much more conventional and raw way to extract the flavors. I think a whole stand-alone blog could be require for that though.

Anyway, this has got to be the preferred way to drink this type of coffee. Its has a much lighter impact but it is consistent right through the whole glass, making it a pleasure to drink with no bitterness or sharp tastes. The sweet notes of strawberry are better experienced and you get hints of floral left in the back of your throat.

I would like to thank Matt for trusting me with reviewing his personally roasted beans! He really knows his stuff and he is another fantastic ambassador to the specialty coffee industry.

Thank you for reading guys, until next time...