I really like how Clover used a coffee bean plant leaf in their logo, and used the L to make the shape. Genius. Also, check out this neat team photo from their web site. On their site, you can mouse over the people in the photo to see their names. That’s fun.
I received this email from the folks at Elixer Coffee Solutions in Oro Valley and wanted to pass it along. Charlie tells me that they raised $800 last year. Way to go!
Happy Thanksgiving. This will be our fourth Thanksgiving at elixer. This year, like last year, elixer will be open Thanksgiving Day, and this year, like last year all of the tips for the month of November will go to the fight against Cancer.
In addition to being open 7:00 to 12:00 noon all proceeds for the day will be by donation and with the tips will be offered to the fight against Cancer.We’re not taking the day off because Cancer‘s not taking the day off, Cancer never takes a day off.
This season we’ve found some new friends to help us against an enemy that has touched each of us in some way. Fry’s Food and Drug and Gadsden Coffee Roasters will be supporting elixer in our effort against this quiet killer.
Each of us is an integral part of a mighty machine that can change anything it puts its mind to. What makes this machine run?
It runs on plain old money, and absolute love.We look forward to seeing you Thanksgiving Day from 7:00a.m. to 12:00p.m.
elixer coffee solutions is located in the North patio of the Rooney Ranch Fry’s Store (10661 N. Oracle Rd.)
I wanted to point out an interesting article in the LA Times today, it also included a number of interesting photos.
Here’s a brief excerpt from the article:
MY first stop was my local coffee roaster, where they have a pretty good selection of beans roasted on the premises.
The beans are at once the most complex part of the equation and the easiest to solve. At first glance, the choice seems bewildering. Walk into any moderately stocked coffee bean purveyor these days and you’ll find more than a dozen choices spanning two or three continents and a range of roasts.
Coffee beans, like wine grapes, reflect the climate and farming culture of the places they are grown. And because coffee is grown in almost every tropical area — Africa, Indonesia, South and Central America, the Caribbean and even Hawaii — there is a seemingly endless list of place names.
Indeed, much of the romance of coffee is in the parade of exotic locales and comes with exploring their diverse products. Sumatran coffee is complex and medium-bodied; Ethiopian Harrar is wild and fruity; Brazil’s Bourbon Santos is light and bright.
There are some interesting photos there, if you want to talk about those, I set up a spot in the Forum for just that.
Here’s a fun article in the Chicago Tribune about a reporter who used his expense account to try the Hacienda La Esmeralda Especial coffee, which sold for over $100 lb. Read the article.
Jason Haeger is a coffee professional working to bring quality coffee to Lubbock, Texas. A transplant from AZ, he is in a unique position to draw a comparison between the similarities of the growing coffee scene between TX and AZ. He contributed this article. Thanks Jason.
In this article, I hope to convey a new understanding of what it means to respect the coffee. I also hope to help the reader to determine what quality coffee really is.
I should specify that this is pertaining to all brew methods except espresso and moka.
Let me begin by getting straight to the point. Dark roasted coffee is not always better, and in a lot of cases, is actually a step down from the less popular lighter roast profiles.
That’s right, I said it. Extremely dark roasts can negatively effect the flavor of the very coffee being roasted, marketed, and consumed. Where did the idea that darker is better begin? Well, I have a theory.
There are a few advantages to roasting darker instead of lighter. From a consumer’s standpoint, the coffee has an increased body. Since more water is lost, a 1lb. bag contains more volume of coffee beans. Also, off-flavors are generally less pronounced, if not entirely non-existent.
From a commercial approach, consistent results are easier to achieve with a dark roast. When a new crop arrives, the beans may not be exactly like the past lot, but roasting darker can help to mask the subtle differences. A lot of customers may have the misconception that what they’re buying is gourmet; therefore, roasting dark has more marketing potential.
Most commercial coffee brands often describe their dark roast as being bold, gourmet, or coffeehouse style, while their lighter roasts remain with the generic label of mild or medium.
Many corporate specialty coffee companies tend to roast on the dark side.
This leaves most of us with the notion that dark roast means gourmet or better than light roast. This does, however, lead up to the question of whether or not lighter roasting actually is better.
When discussing bad coffee, roasting darker tastes better, but only because the off-flavors are being burned away.
The term French roast is taken from a time when the French had a contract with a single coffee producer, and the quality took a dive due to the fact that income was guaranteed either way. The French began to roast their coffee extremely dark to burn off the bad flavors inherent in the bean. This left a very dark, very oily bean with little to no origin characteristics left in the flavor. Somewhere along the line, possibly because of its European origin, most coffees labeled French roast gained favorable light in the eye of the consumer.
When discussing good coffee, however, the roasting objective changes considerably. The inherent flavors in the bean should be pleasant, not offending. The purpose of roasting suddenly switches from trying to mask the bean’s flavors, to trying to bring out the bean’s distinctive flavor.
The longer the roast, the more flavor and aromatic components are burned away. In some cases, this is necessary. There are certain circumstances that call for more roast flavors and fewer origin flavors. If you have ever had an espresso that tasted of chocolate, coffee, and nothing else, you’ve probably tasted the roast more than the bean itself.
To serve truly exceptional coffee, you must first respect the coffee you handle. This respect must continue all the way down the line from the farming, to the processing, to the shipping and handling, to the roasting, to the storage, and to the barista. Within the length of this chain lies the constant challenge and responsibility of maintaining standards for freshness.
A great barista can’t make a bad coffee good. Similarly, an unskilled barista’s technique will ruin the inherent quality of an excellent bean’s flavor. A great coffee used a month after roasting cannot display the coffee’s true colors. A bad coffee used immediately after roasting cannot somehow become a great bean.
The quality must extend down the line, from sapling, to seed, to roasting, to brewing. Quality really can be a measurable standard. Unfortunately, this scale of perspective is rarely achieved in the industry.
So, why is roasting lighter better? The reason is simple. It respects the care taken to maintain quality earlier in the chain. If the farm does a spectacular job on a particular crop, the results will be obvious. Roasting lighter will bring out the brilliant and wonderful flavors inherent in the bean thanks to the care of the farmer. This care and understanding of quality is what it means to truly appreciate coffee. There are over 500 flavor components in coffee. No-one knows how many of these flavors are good. However, even if only 20% of them are good, that’s a lot of potential for different flavors. There’s also the issue of a clean tasting coffee. Coffees exhibiting a clean taste are not muddled by processing flavors, fermentation, darker roasting, or other factors that would mask the true nature of the bean. Roasting on the light side is a skill, and the results can be spectacular.
If you were to search for a truly exceptional cup of coffee, you would want to sample a lighter roast, since this is where the actual quality of the bean can be determined. If it tastes muddy, it’s probably displaying flavors associated with processing. If it tastes chocolaty, it’s usually a result of roasting a little darker, but this is not always the case. Outside of brewing parameters, if it tastes bitter, the roast is far beyond where it should be.
For those new to specialty coffee, a chocolate flavor in a cup of drip coffee is a revelation. For those who have had a fair amount of experience, a strong chocolate flavor is often said to be uninteresting.
There are proportionally few coffee companies and roasters who actually practice in this manner. Those who are will usually put a lot of effort into sourcing their green coffee to ensure the highest quality possible. This is just another reason for seeking out lighter roasted specialty coffee.
I hope this article has inspired you to move away from dark roasts, and to move towards lighter roasts with an open mind. You could discover a new level of quality and flavor in the world of specialty coffee.
Jason Haeger is a coffee professional working to bring quality coffee to Lubbock, Texas. A transplant from AZ, he is in a unique position to draw a comparison between the similarities of the growing coffee scene between TX and AZ.
I’m visiting Inza Coffee today, I have to say this place is getting better and better. They remember my name every time (kudos for that!) and my drink and the fact that I like it in a mug.
They’ve been adding extra chairs and tables, including an extra set of Ottoman chairs (6 total). The environment is expansive, and the team behind the counter is excited about what they do. The passion for this business shows and I’m excited to have a coffee house like this near my home.
Inza Coffee
8658 East Shea Blvd
Suite 1 & 2
Scottsdale, Arizona
I reported on JavaCo earlier this week and I am disappointed. I tried two times to find it, and I can’t. I even went into the Wal-Mart indicated in the instructions… which were frankly poorly written, and filled with spelling mistakes. What’s up with that?
The instructions that the owner sent to me say that the coffee shop has free wifi, a cozy environment, blah blah blah. Who wants to lug their laptop and gear all the way through a Wal-Mart? I must say, I didn’t look through the entire Wal-Mart. It could have been in the back, but I couldn’t find it and the greeter didn’t know where it was… in fact, he pointed me to Starbucks.
I’ve emailed Mark Walker, the owner, and will let you know if I hear anything.
Desert Rain Coffee is a brand new coffee shop in Tucson, and it’s run by John Hall, an Arizona Coffee regular. The Arizona Daily Star reports on the new opening and even includes photos and an interview.
Most interestingly, the coffee house is located inside the Northwest Medical Center Oro Valley (link), at 1551 E. Tangerine Road. I’ve seen other coffee shops and quick-pastry spots open inside hospitals and they can do very well.
Desert Rain Coffee is open 6:30 a.m. to 4 p.m. Mondays through Fridays in the Northwest Medical Center Oro Valley, 1551 E. Tangerine Road.
Definately read the article and give it a visit if you are in Tucson.
Essenza Coffee House has closed its doors:
Essenza Coffee House (1350 S. Longmore St.), also is saying good-bye to the Valley.
The little independent shop was purchased by Tim and Mary Ann Prawdzik this past March and featured delicious coffee drinks and a variety of sandwiches and baked goods, plus board games and free Internet access.
It also was home to the Southwest’s longest-running poetry slam, Essenzaslam, which has been going on since 1994. Now the Valley poets who perform there, who also have been seen at Paper Heart, must find a new venue to call home and start a legacy all over.
Downtown Phoenix has a new gem of a coffee shop, and that’s the Royal Coffee Bar on Jackson St. It’s an interesting neighborhood for a coffee shop, since it is surrounded by parking garages on one side, a giant post office on the other, and Chase Field within walking distance.
In my brief visit last week to Royal Coffee Bar (RCB for short), I was impressed with the way they had decorated the small space. Black leather couches and treated cement floors set off the fresh flowers and artwork (some photos of New Orleans were the centerpiece).
The owners have an interesting story and have little background in the coffee industry. In fact, Royal Coffee Bar began over a dinner pondering the next business idea. One is an architect by day, and all of the buildout was performed by hand.
The space for RCB is perfect. It’s small and cozy, and has an upstairs loft which is being used for music. While I was there a DJ was setting up his gear in hopes that a crowd would wander south from Roosevelt and into the coffee shop (it was the first Friday of the month).
I’m optimistic about the future for Royal Coffee Bar. They have one of the most upscale interiors I have seen, and if they can prove that quality coffee is their passion, things look bright.
My doppio macchiato.
Gwen and — (can’t remember name) stand behind the counter. One concern is that the coffee is stored in the pink containers, and that’s probably not a great idea long-term.
View from the upstairs loft.
Nice leather couches and free wifi.
Front door to Royal Coffee Bar.
Continue Reading:
Royal Coffee Bar (map)
209 W. Jackson
Phoenix, AZ 85003
Phone: 602-374-8044
I just received this email from Dustin, letting me know about a coffee place in Tempe. Thanks Dustin.
I noticed you did not have my favorite cofee place listed. Koffee Zone is on the South west corner of Warner and McCklintock in Tempe. The owner Kathy is the only person who works their and she makes everything individually. Her Mocha’s especially the Mexican chocolate are the best I have Ever had. She is trying to get by check her out.
Somebody called me up yesterday to let me know about a coffee shop way out on the west side. The coffee shop is called simply Leaps and is on Indian School and Dysert Road.
According the the caller, they serve excellent coffee and frozen custard. Sounds interesting. If anybody happens to give them a try please let me know.
I have never been to Joe’s Real BBQ in Gilbert despite several people telling me it is amazing. I’ll have to go sometime. The East Valley Tribune just did a feature on the owner, Joe Johnston, and he talks about his espresso bar.
“I try to match a cup with the personality of the person,” says Johnston.
His coffee obsession started when he attended Stanford University, where he studied engineering.
“There were coffeehouses all around, and my buddy Tim and I got interested in roasting our own.”
After college, Johnston moved back to Arizona and opened The Coffee Plantation with his friend. When they sold it, Johnson continued to work for the new owners, scouting locations for the coffee bar to expand in Texas. That’s when the bevy of barbecue joints he found in the Lone Star State caught his eye.
I just received this email from someone named Michael, and wondered if anyone would want to comment?
I am going to be visiting Phoenix in Feb. and was homping to find micro-roaster coffeeshops, serving their own in-house. I appreciate your rather extensive list of coffee shops, but I would like to find in-house roasters.
A few places I can think of, would be LUX, Village Coffee Roastery, and Cave Creek Coffee Company.
Mark Walker emailed me to let me know about their new coffee shop opening this Sunday, October 15th. It’s a place called Java Co, and it’s going to be in Scottsdale on Northsight Blvd.
Mark described it as “a new scottsdale based coffee company with 15 location nation wide, with all the best in the coffee house enviorment, free wireless, cozy surroundings.”
Sounds good. Thanks for writing, Mark.
Update: I received some additional information this morning.
The location for the Scottsdale store – (we have others opening in Fountain Hills and PHX @ 101 and Cave Cave Creek in November 15th) is 15223 N Northsight Blvd, Scottsdale, AZ 85260. It is in the Walmart Shopping center. Hours will be Sun-Thursday 6am-10 pm. Friday / Saturday 6am to 11pm.
