The Verge has an article up about a new coffee machine called the Steampunk. It’s a $15,000 coffee brewing machine that can make coffee in a variety of automated ways. Watch this video for the full details.
And here’s another video from Tested.
Episode description: Brewing coffee is a never-ending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind-size, brew method, coffee beans (which are really seeds), water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.
On Thursday I was downtown and needed a cup of coffee and a place to get online to do some work. So, I drove over to Citizen Espresso Bar on Central Ave. and also met up with a friend.
I’ve been on a kick to get cappuccinos recently (more like for the last few years!) and so I ordered this one. I’ll hand it to Citizen, they are consistent. I prefer a wet cappuccino with some “latte art” however this was still rather good.
Citizen Espresso has a great vibe and lots of people (a lot of regulars).
John Hall, owner and roaster over at Desert Rain Coffee has emailed me a couple of photos of his new Bosco Lever Machine. They are built to order in Naples, Italy by the Bosco family.
Press Coffee this week announced a new feature at their Scottsdale Quarter location: Toddy from a tap! Yes, it’s one of the more interesting things I have ever seen at a coffee shop. So, naturally I ordered an iced toddy.
In their announcement about the toddy tap, they revealed that it is the first of its kind in Arizona. Cool idea, and excellent implementation!
I find it completely fascinating looking at menu boards. For example, take a look at the menu board at Jolta Java in Scottsdale, AZ. Check out how many options there are!?
It’s just interesting to contrast to the menu design at other coffee shops… granted, Jolta Java has a much larger food menu than most, but is this just creating a paradox of choice?
Fun video from the throwdown a few weeks ago.
Perry Czopp shared this video with me, and it’s worth a watch. Its only 12 minutes long and discusses some of the things coffee roasters are doing in California. The video shares interviews with roasters and their process for getting coffee on store shelves.
Perry noted: “What they don’t cover is the impact of coffee rust, or roya, on Central America which is currently happening in countries like Guatemala, El Salvador, and Honduras. Production in this region is said to decrease by four million bags of green coffee.”