Crowfoot Valley Coffee, Castle Rock

I awoke this morning to a gorgeous day on the Rocky Mountain front range.  I am often playing tourist, but rarely do I get to actually be a tourist.  As I have blogged my way through the coffee shops of Denver, I rarely get the true picture of the coffee shop experience. I’ve made an effort to visit at times when business is slow, and when I have time to sit and enjoy the atmosphere. Today, that was not the case.  Waking not long after the sun, I considered the full day ahead with anticipation and a touch of dismay.  It’s going to be a long one.  First things first… COFFEE!  Is this what it feels like to need one’s coffee in the morning?  I suppose it is, though I probably enjoyed the experience more than most.  Like all things coffee, the simple act of going out for coffee to begin one’s morning is unique in and of itself.

Crowfoot Valley Coffee was a delight to find nestled at the foot of the mesa which gave Castle Rock its name.  The sign announced its dual purpose: Crowfoot Valley Coffee and Crow Bar.  Those with me, who had not as yet joined me for my coffee adventures, found this anachronism to be fascinating.  I think it is worth mentioning that I find myself becoming more of an expert on coffee-type things than those who enjoy it regularly.  Perhaps it stems from having set out to pursue the study of coffee as a discipline, rather than a casual acquaintance.  I knew, therefore, that some coffee shops double as bars in the evenings, but this was startling news to my companions. 

Jason, owner and operator of Crowfoot Valley Coffee, gave no hesitation when he suggested the Trio – made with chocolate, vanilla, and coffee.  He said it’s one of his favorites, because it is not very sweet and allows the coffee flavor to come through.  He wasn’t kidding.  The coffee was just barely masked by the sweetness of chocolate and vanilla.  In all honesty, if I had been asked what flavors had been added, I would not have been able to identify them.  What I tasted was coffee. 

To get the full effect, I ordered another cup of the house blend, black.  I considered this to be especially important, because Jason roasts his own beans.  He sources them through various connections, but they are roasted on-site.  The house blend was very dark.  My first impression was a heavy burnt taste.  From what I have heard, this is very popular in our current society.  I’m told that Starbucks roasts its beans very darkly, and, as I’m sure you know, they don’t lack popularity.  I don’t really like the dark burnt taste, but I would not discount its quality. 

As you know if you’ve read my blog for any length of time, I have always hated coffee.  Though I am trying to change that, it has been ingrained into the fabric of what I always considered to be me.  That old coffee-hating me cringed at the first taste.  I try not to make horrible faces in public, but when nobody was looking, I indulged the impulse.  In fact, even as we return ed to the hotel room, I found myself continuing to mutter, “yech,” under my breath.  I know I wasn’t being fair.  I’m aware that I stand at the end of a personal era.  I can no longer truly say that I hate coffee.  It’s sad, I know.   I don’t yet love it either, but I can see equally the perspective of the lover and the hater, and recommend options for both.  My vitriolic exclamations, therefore, were by reflex alone. 

Crowfoot Valley Coffee has quite a few unique selections, and has a very enjoyable, retro-urban, community feel to it.  Nancy, who ordered a Rosso, flavored with chocolate and raspberry, noticed the conversations passing between Jason and his customers.  She remarked that the familiarity indicated the small-town location.  In opposition, I feel that a good coffee shop will feel like home, no matter how large the surrounding population.

http://www.yjprod.com/sites/crowfoot/

Divine

While playing tourist in Old Colorado City, I decided to try something a little different.  I happened upon a fun little shop called Yobel Market.  Among the fantastic fabrics and furniture was an ancient unassuming traveler’s case.  Though it had inherent qualities I’m sure, they went completely unnoticed, because the interior was filled with chocolate.  Chocolate!  One of the Divine chocolate bars called itself Coffee Milk Chocolate.  How could I resist the chance?  This certainly was not the first bar of coffee chocolate I have ever seen, but it was the first that day, and I felt especially hungry.  Fate had brought us together.

I am not a huge fan of milk chocolate usually.  I like very dark, rich chocolate, particularly with nuts or some other texture.  I must preface all remarks with that, because many do not have the same tastes, and should not be swayed by my opinion. 

The chocolate was creamy, smooth, and extremely soft.  It seemed able to melt with only the slightest touch.  The taste was not so.  The flavor of coffee was so strong that I could hardly taste the chocolate at all.  The sweetness was nearly overpowering and long-lasting.  When drinking coffee, the flavor can be swallowed, ignored, and quickly forgotten if necessary.  With this chocolate, it melted through my mouth, clung to my tongue, and stuck to my teeth.  It lingered much past its time of welcome.

I wish there would have been some depth to the flavor or some texture involved.  It was just coffee.  There is a “just plain coffee” taste that I associate with my childhood.  When I was a little girl, my grandpa would take me for a walk early in the morning, with the birds chirping, the sun shining, and the trees of Salem often dripping with the dew of dawn.  Inevitably, our journey would end at Dunkin Donuts.  He would sit at the bar, drinking coffee, talking with his buddies, and I would consume the biggest most icing-and-sprinkle-covered donut they had.  I truly think they knew when I was coming.  I have never seen such icing creations as they made when I would show up with grandpa.  That moment in time has a certain smell to it.  It is sweetness and donuts, but it is predominantly coffee.  I can’t describe it with any further detail.  Just coffee and old guys.  For that memory, I am thankful to Divine chocolate.  To have to taste coffee and old guys… not so thankful.  

Fireside Books & Coffee, Englewood

I have done a great disservice to the humanity of Denver and its greater Metro Area.  In all of the weeks that I have reviewed and written about coffee, I’ve had yet to mention my home away from home.  Fireside Books and Coffee is unique amongst coffee shops – in essence, because it is not a coffee shop.  Owner and operator, Sam, has designed his business model after the reading rooms of London, rather than ordinary book stores or coffee houses.  When I first saw the little shop, sitting alone on the street corner, I had the impression that I’ve heard from many others since.  It looked barren, stark, and a bit scary.  The neon coffee signs glare into the night sky, seeming to welcome friends and warn away strangers.  I would have remained one of those strangers if I had not been introduced properly. 

When I stepped inside the doors for the first time, I found myself falling for the place almost immediately.  One side of the little shop is filled with books, piled high from floor to ceiling, in simple wooden shelves, stacked so closely together that one must pull in all elbows and large-sized ears to avoid catastrophe.  Used books of every type and genre tower over the literature pursuant, daring one even to try limiting oneself to just one book.  Next to the café is an entire wall of old, unique books, smelling of dust and paper and ancient ink. I often stand and gaze longingly at the old manuscripts, tenderly leafing through the musty pages of German volumes, absorbing every word that I understand.  It is a reader’s paradise.  I don’t often have the time to sit and enjoy a good book, but the ambience at Fireside makes one wish to cast all other cares into whatever abyss they came from, curl up, and marinate in words. 

On the other side of the shop is a warm reading room, complete with study areas, tables, comfy chairs, fireplace, and grand piano.  Low shelves line the wall beneath the windows, begging to introduce the adventurous to new ideas, local authors, and exciting best sellers.  Often small groups will gather for discussion, study, and games.  Between the two sides is the coffee bar, laden with delectable goodies, brought in fresh from local vendors. 

Fireside brews Community Coffee, from Louisiana.  Founded in 1919, they are the oldest family-owned independent coffee roaster in the U.S..  According to Sam, they have built relationships with the supplying communities in South America over the past 92 years that allow them to choose the most premium beans.  Though coffee is not all of what Fireside is about, Sam prides himself on having a very unique, specially chosen brand of coffee, available fresh at any time of the day or night.  Did I mention? Fireside is the only coffee shop in the area that is open 24 hours per day, including all holidays.

In all of the months that I have spent at Fireside, I had not tried the coffee until just recently.  For my first experience, I chose a unique offering from the menu, called Chicory Coffee.  According to David, one of Fireside’s baristas, Chicory Coffee is made from a lettuce root that is roasted, ground up, and combined with coffee grounds before brewing.  The whole idea seemed a little odd to me, but hey – I can only die once!

The coffee smelled very mild.  David said that it was a light roast, so I should be able to taste the nuances in it.  My friend Clint Washington Jones* declared that it smelled a bit like lettuce.  That was not a very good sign.  At first taste, however, I was very surprised.  It was of a medium flavor, and quite mellow.  I had expected it to grab my tongue and twist it into knots as so many have before, but it never did.  There was no bite, no extreme bitterness.  Another friend, Mary, agreed that although it did not smell wonderful like some coffees, it didn’t taste horrible either.  I detected a bit of burnt flavor underlying a buttery nuttiness.  At one point, I even thought it tasted slightly musky, and mused to myself at whether it could be compared to an old dude’s cologne.  Overall, though I cannot claim to have enjoyed the experience, I could definitely tolerate it.  I was quite surprised that such a light roast would have clear nuances.  My experience thus far has been that only the very dark roasts have depth to them.  It will be interesting to try other coffees from Community Coffee in the future.

* Some names have been changed to protect the innocent. Haha.

http://www.communitycoffee.com/

Fireside on Facebook

Higher Grounds Café, Golden

Peaches ‘n’ Cream? Seriously?

There’s a strange thought that comes to me occasionally.  Who was the first person to eat that?  What was he thinking when he saw this roundish white thing come out of a chicken, and decided to eat it?  How did the first cheese maker figure out that this particular thing, laden with a specific bacterial culture, and added to stuff that comes out of a cow (or goat), would make a semi-solid food?  It seems that people with eat anything.  I was just wondering to myself the other day… who decided to take a coffee cherry, dry it, roast it, grind it up, pour water through it, and drink it?  I suppose people have been boiling herbs and leaves since the beginning of the culinary arts, but that process seems quite extensive for an initial discovery.  My own discovery was not borne of any such deliberation.  I’m pretty sure it came from sheer boredom and creativity run amok.

  

A Peaches ‘n’ Cream latte.  That’s what she said.  When I had asked about specialty drinks, the barista said something vague about being able to make any flavor I wanted.  I pressed her on the point, asking what she liked.  As is typical, she mentioned a caramel machiatto or a vanilla latte.  Boring.  I then asked, “is there anything unique that people like to order?”  That’s what I deserved, I suppose, and once the challenge had been issued, I could not refuse.

When I told my friends, I got strange glances and a whispered, “that sounds disgusting.”  The comment mirrored my own concerns.  It smelled very much as advertised.  A bit afraid, I lingered as long as possible before I took the first sip.  At first, I didn’t know whether to be relieved or disappointed.  The latte was of a very mellow flavor.  Though it contained both White Chocolate and White Peach flavoring, I could really only taste a creamy sweet coffee flavor.  It was fairly indistinct, much like other lattes I have tried.  Though I could taste the coffee quite strongly, it was not overpowering.  This was the sort of drink that I have come to be able to tolerate.  I can’t say that I like it, per se, but I can drink it.  I wish it weren’t so.  Millions of people around the world drink lattes with frivolous abandon.  I consider lattes wimpy.  It seems only a clever way to mask true coffee flavor.  It is what people drink who claim to love coffee, but cannot stand the taste of anything darker than a buttermilk pancake.  If this is the enjoyment I am relegated to, I will be very disappointed in myself. 

As I sat thinking these deeply philosophical thoughts, I smiled at the whimsical artwork displayed along the walls and ceiling.  Higher Grounds is a pleasant little shop perched on the side of a hill near Historical Downtown Golden.  Its location makes an ideal hangout for local college students, and seems well-suited for the purpose.  For me, it was a nice retreat on the way into town from a quick visit to the Rocky Mountains.  The wind blew softly, clouds drifted overhead, and simple joy cleared all thoughts of a stormy holiday from our minds.  What better day to enjoy coffee and good company?

Higher Grounds Café brews Allegro coffee.  I don’t know whether I have tried it previously.  To give it a fair taste test, I asked for a cup of the medium brew.  Unfortunately it was closing time, so I could not, in all fairness, expect the coffee to be fresh.  It wasn’t.  The coffee, called Hawaiian, tasted and smelled a bit like straw.  There was a slightly fruity taste, but I couldn’t exactly put my finger on it.  The initial taste had a sharp bitter bite to it, and though it was called medium, it seemed to be very darkly roasted.  After a few moments, the aftertaste calmed, with a caramelized nuance.  I was very glad for that, since most coffees do not seem to have anything subtle about them.  However, one thing I hate about a decent aftertaste, is that eventually you have to take another sip, which ruins the effect entirely. Haha.  I gave up on the coffee eventually, but concentrated one last time of any other flavors I might have missed.  It is possible, just maybe, that I detected a bit of nuttiness.  I’m not sure if it was in the drink, or in my head.  I have high hopes for Allegro.  Perhaps we can become better acquainted in the future.

http://www.yelp.com/biz/higher-grounds-cafe-golden

http://www.allegrocoffee.com

Take Me to Your Leader

I am well aware that coffee plays a huge part in our world economy.  You often hear of poor conditions in which people live and work on coffee farms.  It is said that some third world countries rely in large part upon the revenue from coffee beans.  The Earth’s coffee market seems to permeate the very fabric of supply and demand.  Doubtless, there are hundreds of topics to ponder in reference to this phenomenon.  There is one however, that made an impression on me personally. 

Starbucks is taking over the world. 

  

I would never presume to pass judgment as to whether this is good or bad – it simply is.  I witnessed this personally a few years ago in the city of Athens, Greece.  Walking through the streets and markets of Athens, I became giddy when at last I found the Starbucks.  Like the well-told myths of ancient Greece, I had heard a beautiful story – passed down through generations.  Though I found it difficult to believe, it was fabled that Starbucks resided here.  Okay… that is a bit dramatic, but I was truly ecstatic when at last I stepped foot into my first Grecian Starbucks.  I was told that Starbucks had opened several stores in preparation for the recent Summer Olympics.  Starbucks was familiar.  It was my security blanket.  I have loved Starbucks’ hot chocolate for as long as we have known each other.  I do believe it was love at first sip.  Here, on foreign shores, I found a faithful friend.

As time has gone by, my worldview has adjusted somewhat.  I used to ascribe to the belief that civilization could not exist where 7Eleven, Walmart, and Starbucks lacked.  That is no longer the case.  Uniqueness and culture have become a very important part of life.  Though some chain stores make life simpler, even less expensive, I treasure the opportunity to try new experiences, meet new people, learn new things, and support the quest for individuality.  Now… I‘m not a proponent of regulations that would halt the progress of free enterprise, but I cherish the hard-working backbone of humanity.  I don’t know what Starbucks replaced, or whether they simply filled a yawning void in coffee availability.  According to their website, Starbucks currently has locations in 34 countries.  It is possible that some of those did not have a proper coffee supply at all.

I only stop to wonder… what did I miss out on?  What could I have experienced in the place of Starbucks?  The only real difference between Starbucks here and there was the mug I purchased that said “GREECE” on it.  Regret is not a happy place to live, so I have assigned these thoughts to the mental folder “things to learn from.” 

Coincidentally, the two things that I consistently took pictures of were Starbucks and bathrooms (yes, I’m strange).  I don’t believe in coincidence.  What are your thoughts?

http://gr.starbucks.com:80/en-US/_About+Starbucks/Starbucks+in+Greece.htm

http://www.starbucks.com/

Red Frog Coffee, Longmont

I would never have expected success.  The long week was coming a close with a long drive into nowhere.  I had an idea in the back of my mind that somewhere on the road to nowhere, I would stop for coffee.  After all - I rarely make it to nowhere.  Ok, that’s not entirely fair.  Longmont is not exactly nowhere, but after the seemingly endless drive across prairie, beneath an expansively blue, cloud dotted sky, my heart leapt when I once again approached civilization.  Buildings reared up suddenly to the left, and I quickly found myself passing the unobtrusive little Red Frog Coffee.

Upon entering, I was greeted by a very infectious smile.  Emily, who owns Red Frog Coffee, along with her brother, had an immediate suggestion.  The Mexican Mocha.  She described it as having a spicier chocolate, with cinnamon, almond, and vanilla.  As she prepared it, I mentioned my blog.  When she learned that I don’t like coffee, she said of the Mexican Mocha, “So far, everyone that tries it loves it.”  This I was happy to hear!

They get their coffee from Kind Coffee – a coffee roaster in Estes Park.  All of the coffee is organic, free trade, and shade grown.  I showed my complete coffee ignorance by asking what quality the shade added to the beans.  Emily graciously informed me that shade-grown does not mean it is purposefully planted in the shade.  Rather, it refers to the fact that there has been no de-forestation to make room for the crop.  Now I know.

 

My Mexican Mocha tasted of coffee and cinnamon.  I was surprised at how well the two complimented one another.  In fact, I could not even taste the chocolate at first.  It may be that my good friend chocolate was hiding beneath the obvious flavor palette, facilitating my introduction to this new drink, but it was not overt.  The coffee was slightly spicy, with a taste not unlike the Red Hots® you may have eaten as a child.  It was a sort of sweet cinnamon.  Underneath was the delicate almond and vanilla that soothed my taste buds after the long drive.  Both the shop and the drink fit the day perfectly.  It was fun and spirited.  Strangely, one of the features that impressed me the most was the creative river stone tiling along the counter.  It seemed meant to add a little skip and a jump – like a red frog perhaps? 

Upon leaving, I took a cup of their house blend coffee.  Emily recommended it over the stronger brew available.  She asked, “are you going to put cream in it,” and when I responded to the negative, she said, “You’re awesome!  I love that you’re doing that!”  I really enjoy sharing my experiences with others.  Sometimes their excitement exceeds my own.

The house blend smelled like a traditional brew, but a bit more rounded – not quite as sharp.  It’s a bit hard to describe.  Unfortunately, it was not my favorite.  The bitter taste was not necessarily burnt, but very black and perhaps charred in the aftertaste.  I became aware of the time, and my impending appointment.  This little adventure had to be cut short.  I cannot say whether I would have enjoyed it more if I had given it the time.  It is possible, but more likely I still have quite a way to go before I can truly appreciate coffee properly.


http://www.redfrogcoffee.com
http://www.kindcoffee.com

Do Me A Flavor?

I have been puzzling over how coffee gets its flavor.  Different roasts or different beans are described as having specific nuances.  Some are nutty, or fruity, some I have tried were said to taste of roasted caramel or blueberry, but I didn't know why!  It was time to do some research.  I love the opportunity to learn new things!

It seems there is a forum online: CoffeeForums.com – A Community for Coffee Lovers.  Do you mean to tell me I had a nemesis and didn't even know it?!  Nevertheless… back to the subject.  Mistr Green Bean said he likes to experiment with sundried beans: “The roasting process first produces the Haylike smells and flavors up to and including the first crack which we all know.  I have been adjusting temperature profiles to try and get what I call a sustained first crack and terminating the roast before the second crack begins.  I have found a lot of times that roasting into the second crack longer than a few seconds can pass right through the fruity flavors and proceed into the more of the chocolate flavors.”  I had no idea what Mistr Green Bean was talking about.  His audience obviously has a lot more experience in coffee than I do.  It’s not difficult.  It seems everyone knows more about coffee than I do.  However, his post made me hesitate.  Perhaps this whole flavor thing was a bit more than I can really explore in one blog post.  What in the world are a first and second crack?  I am familiar with several crack references - most of them inappropriate for civilized public discussion. 

http://www.coffeeforums.com/forum/coffee-roasters/4174-coffee-nuances-first-crack.html

As I began to search further on the topics that arose, I found every word, every search, every topic to be a huge step into another subject.  There is a lot to learn, but all I wanted to know was why different coffees have different nuances!  I searched for hours.  It is surprisingly difficult to find the answer to this very simple question.  There are websites about tasting coffee, describing coffee, and flavoring coffee after roasting, but that isn’t what I wanted to know.  How does NOVA’s Anyetsu coffee have a nuance of blueberries?  It seemed like a very simple question. 

The Coffee News Channel had an article, “A Great Cup of Coffee starts with Great Coffee Beans.”  Finally, I began to get some insight on how a bean gets its flavor.  It was said that good coffee flavor is determined by: "climate, soil and cultivation methods," as well as roasting methods.  Every region has distinct qualities.  Coffee with fruity nuances often come from Kenya, and Brazilian coffee is rather nutty.  The question is, why?  Why does coffee taste that way?  Is it just region and soil quality?  

http://coffeenewschannel.com/coffee-beans/

TeaAndCoffee.net had my answer.  At long last, it pacified the desperate science geek inside me.  The following is taken from “The Flavor of Roasted Coffee,” an article by Dolf De Rovira, president of Flavor Dynamics:

“Coffee beans are born with a complex mix of chemical components - such as carbohydrates, proteins, fats, minerals, sugars, and acids - that are waiting to be changed into the flavorful substances we enjoy. In the bean, carbohydrates are broken down [into] sugars… that provide the basic building blocks for the wondrous Caramelization and Maillard reactions that produce amazingly flavorful aromas during roasting. [F]ats also play a role in defining a coffee’s characteristic taste. Oils within the bean oxidize to form grassy, herby, or peanutty characteristics. Sour chemicals - acidulants - are also found within most coffee beans at differing levels. Floral characteristics, described by many as being a combination of jasmine and apricots or peach, have a more complicated biogenesis but form at least in part from fats that form hydroxy acids and then undergo a cyclization. … The by-products of ripening, which include esters and volatile acids, are often described as tasting winey, earthy, and fruity. Combinations of fruity and woody characteristics can together give the impression of berry-like notes….

At lower temperatures (a bit above the boiling point of water), the changes to a bean’s flavor are relatively minimal. As the bean heats up, it expands and trapped gases evaporate, along with some trapped moisture. This expansion causes an audible crackling sound known as the first crack. … As the temperature rises the bean’s sugars undergo what is known as caramelization. The flavors formed at this point in the roasting process fall into the category of “brown characters” and are typically described as caramel-like notes. The chemicals that are produced at this point are flavor volatiles that include chemical compounds, such as alcohols, furans and enols, that contribute more and more to the overall caramel-like profile… It is at this stage that the bean’s regionally-defined inherent flavor characteristics begin to diminish and the caramelized notes within the flavor profile increase. It is the combination of these roasted brown notes with the regional nuances of a coffee crop that combine to make the most interesting and complex flavor profiles.

As the temperature rises further, …another reaction comes into play - the Maillard Reaction..., resultant of two elements within the bean - tiny sugars, known as “reducing sugars,” and amino acids, the basic building blocks of proteins…  This reaction creates a host of aromatic chemicals that excite the imagination and are described in the flavor lexicon with words like toasted, roasted, nutty, and chocolate.

Soon… the temperature reaches a point where things change a bit.  [T]he woody cellulose materials within the bean start burning and emit popping and crackling noises, known in industry the second crack.  At this point the reaction shifts from being endothermic (absorbing heat) to being exothermic (giving off heat). This roasting condition must be monitored closely as it can be dangerous and can result in a fire.  [P]henols become the primary class of aroma chemicals that are produced at this point. These oxidative products exhibit characteristics that are commonly described as smoky, woody, or even asphalt-like.”

http://www.teaandcoffee.net/0706/special.htm

Very interesting!  Thank you, Mr. De Rovira.  You are my hero.  A true knight in shining lab coat. 

Java Mountain Roasters, Idaho Springs

The bustling little town of Idaho Springs is the proud home of one singular independent coffee shop.  In the heart of the historic mining business district sits Java Mountain Roasters (JMR).  On this particularly sunny afternoon, the cool interior soothed my hurried pace, and filled the fresh mountain air with the aroma of freshly roasted coffee beans.  Coffee sacks from around the world were hung along a high ceiling infused with the cool brilliance of natural sunlight.  There was a natural calm in the little shop that was exactly what I needed.

The barista recommended the mocha latte as their most popular drink.  As I waited, I told her of my purpose, and asked what information she could add to my collection. She explained that most espressos are made from a single roast.  Their espresso is unique, in that it is a blend of three dark beans and one acidic bean.  Despite popular belief, the lighter a coffee is in color, the more caffeine it has. 

She told me that her favorite coffee is the Sumatran: “they should make a perfume out of it.  You should be able to smell what you would like before it is even brewed.”  To demonstrate, I was allowed to go into the back of the shops. JMR gets organic coffee beans from all over the world through fair-trade, and roasts them on site.  Buckets of coffee beans were stacked around a small roasting machine.  She opened a couple of them to smell and see the difference in appearance. She said that people who really like coffee like the dark and light coffees together.

Next she told me how a few popular drinks differ from one another.  A latte is milk only – with no foam on purpose, but a cappuccino has foam.  A machiatto is a cappuccino with half the foam.  I truly did not know the difference.  She could have just been making things up, and I still wouldn’t know it.  All I know is what I like – which isn’t much – and what I don’t.  She finally asked me why I don’t like coffee.  When I explained that I can’t stand the taste, she said, “your opinion probably won’t change.  You will never like coffee.”  I was crushed.  Do I have that little power over my own destiny that I cannot even train myself to enjoy something I previously loathed?  Perhaps not.  Perhaps this is a battle I cannot win.

This thought plagued me until I took the first sip of my mocha latte.  I might have been tired, or maybe I simply craved chocolate, but it was delicious.  I actually enjoyed it!  Had the sun scorched my taste buds?  Even in my elation, I realized that it was not the coffee itself that I was enjoying.  It was sweet, warm, comforting, and chocolaty.  Moments earlier I had been discouraged, and now a swirl of thoughts and emotions bombarded my mind.  Had I been defeated?  Was I learning to love coffee so quickly? What would become of me?  What would become of my blog? Who would want to read about me loving coffee, when they expected rapier wit against it?  But, I was really enjoying the chocolate… what if I never liked any coffee except that which was combined with chocolate?  Would I never be a true coffee snob?  Oh the ignominy!  Breathing deeply, I concentrated on the underlying coffee flavor, and found that I liked the unique espresso blend.  There was a full flavor, but it was smooth.  This coffee was not evil – it wanted to be my friend.  I can’t say that I blame it.  I am a very friendly type!  Haha.

Secondly, I tried a light Brazilian brew.  I was told it was not a blend, unlike most Brazilian coffees.  It smelled very acidic, not unlike the acid in some fruits or vegetables.  I know it sounds odd, but it reminded me of tomatoes or Italian food.  There must be a similar acid underlying the coffee itself.  The first sip was almost milky to the taste, not creamy, but mellow or basic.  I didn’t find it to be pleasant at all - more like coffee-infused dishwater.  Luckily, the aftertaste did not linger.  I wondered if the short flavor duration is a quality of most lighter roasts.  So far, I’ve found that to be the case.  I wanted very much to enjoy the second drink as much as the first.  Nonetheless, my coffee-hating reputation and sense of taste were properly restored.

http://www.jmrcoffee.com/

So It Began...

When I first determined to try coffee, several gleefully offered to push me off the plank.  After much delay and contemplation, I finally found myself in my first willing coffee experiment.  A friend brewed some coffee in a French Press, and offered me a cup.  It was a Starbucks roast of some kind, and I was warned that it was be weak.  I reluctantly took it, wincing slightly at the confident smile on my friend’s face.  She described that to taste coffee properly, one must slurp noisily, so as to add air to the liquid, letting it breathe.  Only a small part of the cup was filled, with promises of much more available when I found within its depths the fulfillment of my coffee drinking desires.  ‘Twas for nought. 

It was disgusting.  I am sure revolt spread across every crevice of my cringing face, because she quickly offered an explanation for my disgust.  “It’s got kind of a burnt flavor,” she said, “that’s why it’s called Char-bucks.”  And she wasn’t lying.  I had just poured essence of burnt oak sweat socks into my mouth.  I forced myself not to spit every last drop into the sink, and tried to consider the nuances of the famed Starbucks roast.  I couldn’t find any.  I suppose those who like to sip burnt wood would have been thoroughly engrossed in the experience.  For me, it was simply gross.

To be fair, I must give Starbucks their due credit.  They make the most incredible Hot Chocolate in the world.  I know there is quite a bit of contention over this in the coffee-less world, but I must consistently award them that honor.  Since I have never enjoyed coffee, every coffee shop I have ever visited has had the opportunity to convince me of their Hot Chocolate superiority.  Despite their very best attempts, with specialty chocolates from around the world, I must say that Starbucks original, non-fat, no-whip Hot Chocolate is to die for. 

Knowing my strong opinions on the subject of chocolate will give you an understanding of where I am coming from.  I love my chocolate rich, dark, and sophisticatedly uncomplicated.  I had to ask myself: how can I love those qualities in chocolate, and yet hate the same qualities in coffee?  I don't like a lot of added sugar and cream.  Let me taste the purity of the chocolate in a form as unadulterated as possible.  I think our world would be much better served by medicinal chocolate shops on every corner than by other pharmaceuticals which shall remain (mostly) nameless.


Much more on the relationship between chocolate and coffee will most certainly follow in the future...

Forza Coffee Company, Westminster

“The Best Coffee Shop In Denver” is what the sign said.  I thought that claim to be a bit pretentious – especially considering I wasn’t technically in Denver.  However, I found Forza Coffee Company to be a delightful little place.  An inviting atmosphere welcomed me in from the warm, sunset-tinged day.  A few patrons sat in discussion, milking every last moment of quietude before closing time.  Preston, the lone barista, greeted me with a smile.  After a long day of excitement and sun, my expectations were somewhat cynical.  I can’t say exactly why I expected to be disappointed… perhaps I was frustrated at having found no other coffee shops anywhere in the area for days.  Whatever the reason, Preston and his little shop had some obstacles to overcome.

I asked Preston what he would recommend.  Without hesitation, he suggested their house special – the Venetian Latte.  The board above proclaimed it to be flavored with brown sugar.  That seemed reasonable.  As he began preparations, I briefly explained my mission, and asked for any information he could tell me.  Preston said that when pulling espresso, it should be between 17 and 22 seconds.  The key is to look for tiger striping: lines between the light colored top layer and the dark bottom layer, which you can see through the side of the glass.  The top layer of an espresso shot is air mixing with the espresso.  The longer the espresso sits, becoming infused with oxygen, the greater the ratio is between dark and light.  The darker it is, the stronger it is.  As soon as the espresso mixes with milk, a reaction takes place that keeps it from getting any stronger; the flavor is locked in.  Preston had a cup with milk in the bottom, waiting for the shot so that there would be no error in flavor. 

Weeks before, a friend of mine, Lissa, told me, “a true barista will understand what you mean when you say you want a risretto shot.  If you have to explain what a ristretto shot is, they don’t know squat.”  So, I asked him, “Do you know what a ristretto shot is?”  I was very proud of my question, having saved it for just such an occasion.  Here was a barista who had chosen to talk about espresso.  He responded, “I don’t know.”  Before I could be disappointed, he called across the bar.  Nick, a former employee, joined him behind the counter and proceeded to show both of us exactly what a ristretto shot was.  To make a ristretto shot, you have to let it sit.  It’s called a long shot.  It is more bitter, with more caffeine, and more dark than light in the glass.  Nick explained, “it is not necessarily stronger, but more pronounced.”  I actually got to watch the espresso slowly fade from light to dark, as the dividing line lifted.  It was fascinating!

According to Nick and Preston, espresso beans were supposedly first discovered by a goat farmer who noticed his goats were jumping around after eating them.  Espresso beans and coffee beans are both coffee, but different beans and different roasts are better for espresso.  I had wondered about that.

The Venetian Latte was somewhat bitter, but not too unpleasant..  This surprised no one nearly as much as it did me.  I found it to be very similar to a traditional latte, which I tried previously, but slightly sweeter.  It had more coffee flavor than most of the lattes I have tried, but I didn’t cringe or make horrible faces.  I attributed this to the fact that I was very tired – perhaps too much to protest properly.  Nevetheless, I became somewhat dismayed by the thought that I may be growing to like coffee already.  The latte did not rely much on artificial flavors, and like the shop itself, was mellow and familiar.  I closed my eyes for a moment in the soft embrace of the ambience.  Dark furniture, high ceilings, and open space were cradled around the darkened fireplace, and I was grateful for the chance to slow down and breathe.

In parting, I asked Preston for a second recommendation.  He made a creation called a Brevé Bomb, served in a small espresso cup.  He said brevé, in the coffee world, means “made with half-and-half.”  I was instructed to drink it all, and to try to do so in three consecutive gulps.  It was the strangest sensation.  As I sipped, half of the drink was ice cold, and the other half was hot.  I had never had anything like it.  When I had gulped it three times, there was still a tiny bit left, but Preston said I had to drink it all to find the “surprise at the bottom.”  Shrugging, I did so.  It was sweet!  He explained that the Brevé Bomb is made with a small amount of vanilla at the bottom, half-and-half, on top of that, and then a spoon is held above the cream as the espresso is added, so that the layers stay separate: cold on the bottom, hot on the top.  It was one of the coolest beverage experiences I’ve ever had.  I can’t honestly say that I enjoyed the flavor, but it was quick, and I enjoyed the sensations incredibly.  The people of Forza Coffee Shop have certainly earned their acclaim.

http://forzacoffeecompany.com/