Dedicated French Press Grinder Hits The Streets

8 02 2010

Malykke grinder first made its debut over two years ago but adoption in the U.S. has been somewhat slow. Part of it is the proliferation of pourover as the main brewed coffee method of choice but perhaps the main reason is the lack of understanding of how it works.

The main thing to understand is that it is a french press pot grinder, nothing more, nothing less. It is not designed for portion grinding for pourover, Chemex, or auto drip (though there is a “bag mode” for bulk grinding). It is designed for good looks (think Danish) and ease of use. As such, its canister hopper is meant to hold one type of coffee only.

Well, this is sorta strange, especially given how the typical coffee grinders work? What Malykke is trying to do is to present a whole new paradigm in french press preparation, a more elegant one at that.

Ninety Plus Coffee understands exactly that.  Knowing that french press has its place in particular hospitality applications, they have been working with uber quality focused clients such as Intercontinental Hotel on dedicated french press program:

Here’s a video Ninety Plus has made on how the Malykke grinder works:





Tuesday Night – Barista Round Table – Be There

1 02 2010

Visions Espresso’s Coffee Enhancement Lounge will be hosting round 3 of Barista Round Table, an interactive and highly involved forum for coffee professionals – managers, baristas, roasters, techs, et al. Wonderfully hosted by Sarah Dooley and Jared Mockli, the BRT is a means for all to come together, unencumbered, and simply geek out on all things coffee.

While some may argue that Seattle’s coffee scene has been lagging behind other progressive specialty coffee markets such as SF, NYC, and Portland, it does not necessarily represent all of us here in Seattle. Granted, there are indeed plenty of people (consumers and professionals alike) ok with the status quo of dark(er) roasted coffees or mysterious blends and defend tirelessly of Seattle’s “coffee city” repute. At the same time, however, there are also many of us that are actively working to further our understanding and appreciation of specialty coffee, collaborating with each other as well as many other leading establishments elsewhere. BRT is such a place where these people come together.

Perhaps it is a confluence of the economy, bad public policy, stagnant demand, a dash of complacency, and Seattle’s passive aggressive culture that have discouraged many progressive Third Wave cafes from opening up. Nonetheless, there are a handful of relatively new (within the past 1-2 years or so) and excellent places that are worthy of at least a visit by the most discerning amongst us.

  • Urban Coffee Lounge – Baristas Andrew and Laila came in 2nd and 3rd at 2010 NWRBC. Features Stumptown coffee prepared with care and precision.
  • Zoka Kirkland – Their new cafe is a daring departure, with two machines (one dedicated to single origin espressos) in a sexy urban setting.
  • Tougo Coffee – Serves Stumptown and Ritual (only place in Seattle!).
  • Dubsea Coffee – New cafe serving Stumptown coffee, bringing specialty coffee to an area of town (White Center) not previously accustomed to specialty coffee.
  • Stumptown Seattle – Always pushing the quality above all else, of course.
  • Makeda Coffee – Little shop in a sleepy neighborhood of Phinney Ridge, serving Seven Roasters coffee

This is not a comprehensive list of course (let’s not forget Aster, Trabant, and many more but keeping it short here to get to the point). Perhaps it is due to Seattle’s inherent culture of understatedness and avoidance of attracting attention to oneself that most of these establishments are not very well known (Zoka and Stumptown notwithstanding).

The point is, the BRT is a manifestation of the kind of progressive efforts a dedicated group of us in Seattle are actively pursuing. If you’re in town, this is your chance to geek out.





Alterra Love

25 01 2010





Espresso Parts Restoration Services

20 01 2010

…restores a classic La Marzocco Mondial 2 group to its old shiny self for 49th Parallel Coffee Roasters. This baby has been retrofitted with a PID temperature controller. Technical wizardry by David Ringwood. Additional pictures on Flickr.





Classic La Marzocco Collection

19 01 2010

Kent keeps a large private collection of antique espresso machines, including, of course, La Marzoccos, La San Marocos, Gaggia, La Pavoni, and more. Recently, we’ve moved some of them out of storage for safekeeping in the warehouse. Some of the more interesting machines are now on display in our future showroom. Here’s a small sample:

La Marzocco Vulcano grinder, 1968-80. Awarded the "Decorative and Industrial Arts" prize at the 24th Triennale di Milano exhibition.

La Marzocco Vulcano, produced 1968-80. Awarded the "Decorative and Industrial Arts" prize at the 24th Triennale di Milano exhibition.

3 group La Marzocco Mondial "2" Series, produced 1953-58.





GB/5 & Ghost

8 01 2010





Soup’d Up Mistral

7 01 2010

That’s no minestrone. It’s one of two custom La Marzocco Mistrals destined for Stumptown Portland. Under the hood specs:

  • Mechanical Paddle – for variable pressure soft preinfusion
  • Individual boilers
  • Individual pumps
  • Independent PID controllers
  • Preheater – controlled preheating of incoming water

FYI, all La Marzocco machines can be customized via LM Works.





GOT MILK?

5 01 2010

….with Heather Perry, the 2003 and 2007 USBC champion. In this episode of Got Milk, Heather demonstrates how to make milk based coffee beverages at home with her La Marzocco GS/3.

Only disappointment I have is.. where’s her milk mustache?





Hi Scott

5 01 2010

Like your picture….

BGA





Cuvee Goes On TV

4 01 2010

Cuvee Coffee’s Mike McKim and Clancy Rose (2009 South Central Barista Champion) make their TV debut on Austin’s KXAN NBC. Showing how to make coffee with their GS/3.

Next stop – Bollywood =)