Darkroasted DC

Zagat Votes Starbucks Best Coffee

2010-08-16T19:25:00.000+01:00

For all of you Starbucks haters out there -- it appears that you lose again. Zagat, one of the most trusted restaurant rating guides on the planet, has chosen Starbucks as 2010's number one stop for coffee drinkers. I know that the Dunkin Donuts, McFrappe and Folgers crowd will take this hard, but your coffee just doesn't stack up. Check out the press release below and join me in toasting the Starbuck's dynasty with a grande cappuccino today.

Starbucks Voted Best Coffee by Zagat Survey

Zagat Survey Awards Starbucks Coffee Two First Place Honors Including Best Coffee

SEATTLE, Aug 16, 2010 (BUSINESS WIRE) -- Starbucks Coffee Company /quotes/comstock/15*!sbux/quotes/nls/sbux (SBUX 23.94, -0.06, -0.23%) has been voted as No. 1 Best Coffee in the Fast Food and Quick Refreshment categories and as the No. 1 Most Popular Quick Refreshment Chain in Zagat's 2010 Survey of National Chain Restaurants released today. More than 6,500 surveyors participated in Zagat's online survey, and this is the second year surveyors have awarded Starbucks the top honor.

Besides having the best coffee among all quick service chains in the list, including Dunkin' Donuts, McDonald's, Peet's Coffee & Tea, and The Coffee Bean & Tea Leaf, Starbucks was voted as the Most Popular among the 25 chains included in the Quick Refreshment category.

More

Have a Dry Cappuccino Next Time

2010-08-14T15:05:00.000+01:00

Yesterday I stopped by my local Starbucks and asked for a dry cappuccino. The basic recipe for a traditional cappuccino is:

Two shots of espresso
1/3 cup of steamed milk
1/3 froth from steamed milk

If you ask for it dry, then you add less milk and more froth. If you want it wet, you add more milk and less froth (note: this can sometimes seem very similar to a latte). You should be able to feel the difference in the weight of the drink the minute you are handed the cup. Dry cappuccino's are extremely light and a wet cappuccino feels a lot more like all the other drinks they serve at the Bucks.

I put this post up today because the "barista" at Starbucks yesterday took my order for a dry cappuccino with a knowing nod and then proceeded to give me a wet cappuccino. I had to have her make it again much to her aggravation. I am afraid that baristas at large chains are not always in tune with the nuances of mainline drinks. Mrs. DarkroastedDC adds that it also is possible that some baristas can't believe you will pay full price for that little milk and are worried that you will be upset by the lack of raw liquid in your drink. Interesting thought. Regardless, with a better understanding of cappuccino making you can help them get it right.

Another Sign That The End is Near

2010-08-12T15:46:00.000+01:00

Why must we continue to support the cold coffee lobby in this country. On a day when the weatherman has suggested that the temps will reach well into the 90s you will once again find me drinking coffee as God intended it to be. For those of you scoring at home, that means it will be hot! So imagine my chagrin when I read these statements in the Wall Street Journal yesterday:

"Some 1.2 billion cups of iced coffee were served outside the home in the 12 months that ended in May, a 6% increase over the previous 12 months, according to NPD Group, a Port Washington, N.Y. market-research firm."

AAAccckkk! Stop the madness, the article goes on to state that, "In a nation overrun with frozen latte drinks, shockingly few people know how to make a respectable iced coffee at home."

The reason for this "problem" identified in the article is because there is no such thing as a respectable cup of cold coffee. Read the article for yourself and see what you think. I, for one, will remain firmly planted on my hot coffee soap box... at least until I change my mind.

Hot Drink on a Hot Day

2010-07-07T13:05:00.000+01:00

As the scorching heat continues to bear down on the East Coast this week I thought it would be appropriate to deal with an issue that often pops up for many coffee drinkers during the summer: Hot or Cold.

If you have ever read my posts you know that I think cold coffee is a ridiculous abomination, but I understand how the heat of the day could lead some to stray from coffee perfection. However, I was recently told that drinking hot liquids on a hot day can actually have a cooling effect on the body. This sounded like good science to me. Unfortunately, the posts I have read suggest this is nothing more than an old wives tale.

Here is one example of a post-doc student arguing against the "hot drinks help you keep cool" theory.

Regardless of this "scientific" evidence I implore true coffee purists to celebrate hot coffee today even in the face of 100 degree plus temperatures. It is our duty as the carriers of the coffee flame.

PS: If you have more info about hot drinks on hot day, I would love to hear it.

Asian Starbucks?

2010-06-09T17:53:00.000+01:00

A colleague of mine sent this story to me last week concerning a new chain of coffee stores that has made landfall in North America and is looking to challenge Starbucks as a major retailer.
Called 85C, the stores claim to fame is that it is also a full service bakery. They specialize in coffee and exotic baked goods with an Asian flare.

It's a steep hill to climb, but I feel there is still a lot of room for competition in this industry and it will only make the coffee better. In my opinion, poor baked goods is one place where Starbucks falls flat on its face. So, this may be a legitimate challenge to the dark coffee lord's dominance.

However, I really feel like it is impossible to be all things to all people. If the focus is heavy on the bakery, then the coffee will suffer. I look forward to visiting this one when it expands my way. Check out the story to see what you think. http://www.npr.org/templates/story/story.php?storyId=127474607

A Dunkin' Donuts Confession

2010-05-04T17:54:00.001+01:00

Last week I had a meeting in Annapolis that went on for a few hours. Of course, I can't go through a meeting that long without a cup-of-joe in my hand. The gracious hosts of this event noted that they had fresh coffee available and that it was very good. Of course, I was delighted. With a hop in my step I jumped up to partake of this liquid energy. That is the moment when she said:

"It's Dunkin' Donuts."

What? Are you kidding me? I have campaigned against this abomination for months on end. I will not be drawn into the Dunkin vortex or fooled by a place that serves donuts and coffee as if they are equal partners. But, what was I too do? I needed coffee and there was nothing else.

I drank it. There I admitted it. Now the hard part. I liked it. That is right, I said it. It was an accident I am sure. They must have added something to it, because this has never happened before.

So here is my theory. I will not bend in my view that Dunkin' is serving subpar beans. However, when properly brewed, almost any coffee can serve as a passable beverage.

So there it is my Dunkin' Donut fanatics. A small, but measured, mea culpa about a single Dunkin experience that was not horrible.

Review: Cafe Pronto

2010-04-29T18:13:00.000+01:00

Ok, the break is over and I am back on the blog. Sorry for the delay in posts, but I needed a break. That said -- on to my latest review.

Three weeks ago, I had a chance to experience Cafe Pronto at the Riva Festival in Annapolis. This store was one of two locations run locally with a significant wholesale operation as well. Pronto's owners supplies beans to several shops in the region and considers the wholesale business to be their primary focus. The care for coffee on the wholesale side is fully evident at their retail store.

There are no drip coffee makers here. In the morning, all coffee is french press or micro-steamed for cappuccino/latte-type drinks. Throughout the no-rush portion of the day, you can pick up a fresh cup at the over pour-bar (did I mention no drip). They also had a Flat White on the menu (find out more about this here). I have never seen one of these at any coffee establishment and I have been wanting to try one ever since I read about them on the jimseven blog.

Unfortunately, the poor barista had to put up with me asking questions about coffee, brewing and beans for about 15 minutes, but what can I say, I loved this place.

If you are in the area, drop by, it will be worth your time.

Brew It Right Or Don't Waste the Beans

2010-03-03T03:58:00.000Z

This is the last of my rants about the subpar Kona coffee stand offerings on the Big Island. I want to be clear this is not a rant about Kona coffee or the growers on the island. I consider this more of a challenge for would be coffee brewers everywhere.

As I have said before, I was seriously disappointed at the brewing ability of the various coffee stands I visited while in Kona. It reminded me that you can take the finest coffee in the world and brew it up expecting great results, but if your brewing process is flawed, it's just a waste. It's like buying a beautiful house and not putting any furniture inside -- all you have is a hollow shell.

There are lots of people smarter than me who have really studied the art of brewing and I thought I would share some of their sites with you. Check them out below. Also, I am starting a news series this week called, "What makes you better than Starbucks?" Look for that soon.

Now for the links:

Sweet Maria's

2B A Snob

I Need Coffee

Espresso Planet

Brew Methods

Jim Seven

No Kona Coffee In Kona

2010-02-24T01:06:00.003Z

I mentioned earlier this week how much I enjoyed touring one of the coffee plantations in Kona during our recent trip to the Big Island of Hawaii. Prior to this trip, I had visions of dropping by local coffee houses around Kailua each morning and slowly sipping rich Kona brew as the waves gently crashed against the rocks. It would be a week of island coffee bliss. Well, FAT CHANCE.

Other than Lava Java (right on the beach with an incredible view), there just wasn't much to crow about in the way of Kona coffee houses. There are very few coffee shops around the town and the ones that are located along the main tourist strip, really don't do the best job brewing the beans that these hardworking farmers spend years trying to perfect. I found it rather odd and a little disappointing. As a result, we drank Nespresso cappuccinos most mornings (thank goodness I packed that machine with us. See previous blog post) and only drank Kona coffee in Kona a few occasions.

I guess it's like anything else, you send your good stuff elsewhere.

Lava Java in Kailua

View from Lanai at Lava Java

Visiting the Family Farms of Kona

2010-02-20T19:20:00.005Z

No visit to the Big Island of Hawaii is complete without a stop at one of the family-owned coffee plantations that cover the hills of the Kona district providing some of the most sought after beans in the world. According to the Kona Coffee Council:

The Kona region contains approximately 600 independent coffee farms. Most are small, usually three to seven acres in size. Traditionally, as with most farms, they are a family concern. In 1997 the total Kona coffee acreage was 2290 acres and green coffee production just over two million pounds.

You can't help but enjoy the charm of these small-scale operations. We chose to visit the Kona Lea Plantation, the home of Holualoa Kona Coffee company about 10 minutes up the hill from Kailua Kona. The self-guided tour of this plantation allows you to freely wander their grounds and milling operations while they are creating the final product. At the end of the tour, you are greeted by the friendly staff (thanks Nancy) back at the roasting and packaging house.

In addition to their own coffee, Holualoa also roasts and bags for 100 other nearby farms. We enjoyed their coffee and purchased a variety of dark-roasted blends to bring back for friends. We even got a pound of the peaberry from Holualoa (pricey at $55 a bag, but well worth it.)

If you are on the island, I would highly suggest taking one of these tours. On a pleasant day, there is little more relaxing than walking through the coffee plantation and enjoying the sun with your family

In my next post, why is it hard to find Kona Coffee in Kona.

Inspecting the roasting process

The drying deck

In the tasting room

Beautiful coffee cherry right off the branch

Deep in the coffee forest

Beans on the tree

Hey Conference People -- Where's My Coffee?

2010-02-18T19:52:00.000Z

So, have you ever been at a conference that goes on all day and requires mass amounts of coffee to survive? I am at one of those events right now. And at about 3:00 p.m. yesterday, I left the main room to refill my cup. Low and behold there were a mountain of cups but no more coffee decanters. Please explain to me the reason to ever remove the coffee from the lobby area. Later in the afternoon the coffee decanters magically re-appeared, but the damage was done -- lack of coffee crankiness had set in.

I realize that many people don't drink coffee after a certain time in the morning. However, there are also many of us who need to mainline it throughout the day in order stay upright. All I am saying is... help a brother out and keep the coffee flowing all day long.

Finally, I am back from vacation and over my post-vacation illness, so I hope to begin a series of posts throughout the weekend and into next week about my Kona coffee experiences on the Big Island. Please keep me on your radar until then.

Traveling With My Nespresso Maker

2010-02-04T16:20:00.000Z

I assume that this post will receive many jeers about my coffee disease, but here goes anyway. We leave tonight for a week in Hawaii and I am looking forward to many great Kona coffees during our stay. However, I am still going to need a good base coffee maker for each morning and there are few coffees better than my Nespresso makers morning espresso shots. This is the first time I admit this publicly, but I recently purchased Nespresso's travel carrier and will be taking the whole system with me to Hawaii.

Perhaps even more embarrassing is the fact that this will be the second trip my Nespresso pod system has taken with me (I took it to Montana for Christmas as well.) What can I say, it is sometimes nice to have the comforts of home along for the ride and this system is easily packable. I just throw it over my arm and walk through the airport with my pet machine at my side. I get some looks when I go through security but it is all worth it.

I look forward to posting from Hawaii. I plan on doing one of the mom-and-pop coffee plantation tours while there and will report back with pictures and reviews. Until then, Mahalo.

Coffee Face

2010-01-30T16:39:00.000Z

I am not sure how much coffee during a day is too much, but I think my body gives me a hint from time to time. Yesterday, I reached 4:00 p.m. and my sixth cup of coffee for the day and I noticed that my face was flushed and I seemed to have an insatiable desire for water. Of course, this is the result of dehydration likely brought on by the diuretic properties of the coffee. There are certainly ways to avoid this condition. Examples include:

Stopping after one cup in the morning (sounds lame)
Pacing myself throughout the day (different shade of lame)
Switching to decaf in the afternoon (what is the point of drinking that swill)
Stopping my habit all together (I can't believe I even typed that)

No, I think I have settled on a solution. I am going to keep drinking coffee until I get that flushed coffee face and then I will binge on water to recover. I realize this may not sound like the healthiest solution, and my doctor may one day suggest it's time to make a change. Until then, coffee face it is.

What about you?

Coffee for Haiti?

2010-01-26T22:14:00.000Z

Just saw this on the Brewed Coffee blog and thought I would pass it along. It is a quick story about Haitian Coffee for purchase as another way to support this country that has suffered so much recently.

Take a look for yourself at http://www.brewed-coffee.com/blends/haitian-bleu-coffee/

To Chicory or Not To Chicory

2010-01-25T04:05:00.003Z

I spent most of the week at a conference in New Orleans and it was my first time to experience chicory coffee – a bayou favorite. This brew is so thick that it clings to the side of your cup and delivers a taste unlike anything else I have ever tried. Ms. Darkroasted and I discussed the merits of chicory as we munched on shrimp and grits and Creole surf and turf at the Commanders Palace (I highly recommend it if you are near the Garden District of New Orleans.) The bottom line, I like chicory, she does not. She says it tastes like, “Coffee soaked in a wood sponge and then wrung out into your cup.” I have a more enlightened view. (Ms. Darkroasted rolls eyes as I type this)

I think it is like taking rich coffee and carefully-aging it in a wood barrel similar to fine wine. As you take your first sip, you can savor the woody and pleasant finish that is strong without a harsh acidic bite. I drank the stuff all week and brought some home as well to use in my French press.

The real test of this coffee will be whether or not I still like it away from the ambience of New Orleans. I am a big believer that experience can affect taste as much as the actual properties of the product. For example, will I like it quite as much when I am not drinking it while simultaneously stuffing beignets down my throat at the Café Du Monde? We shall see. I would love to know your thoughts for those of you who have tasted this Big Easy delight.

I also included below some pictures of me at the Café Du Monde, the view of the Mississippi River from our hotel room and some street musicians who were lighting up a version of “When the Saints Go Marching In” complete with a “Who Dat Say They Gonna Beat Dem Saints” bridge.

Starbucks Revolt Better Explains the Gold Card Debacle

2010-01-17T23:17:00.000Z

For my last post, I lamented about the new Starbucks Rewards program and the obvious loss many of us more serious users will experience through this "new and improved" rewards approach. Christian at Starbucksrevolt.com has a great site that explains the numbers behind this travesty. I also included some other links to serious Starbucks members raging away. The Facebook link has some particularly angry people.

http://www.starbucksrevolt.com/ (This guy really has a handle on the situation complete with charts)

http://www.facebook.com/topic.php?uid=22092443056&topic=12532

http://www.businessinsider.com/starbucks-dumping-10-off-gold-loyalty-program-2009-11

http://blog.adam-jackson.net/2009/12/22/the-starbucks-gold-level-rewards-card-a-review/

Really Starbucks? Gold Card is For Fools

2010-01-17T01:58:00.001Z

In 2009, Ms. Darkroasted and I paid $25 each to become Starbuck's Gold Card members and reap the benefits of this exclusive club. For our money, we received 10 percent off of all our purchases from drinks to beans to merchandise. It was a great deal for high volume users like my family. As we cracked 2010, I received my updated card in the mail. It was shiny and had my name personalized on it once again making me feel special. Then the truth ripped the shine right off that worthless piece of plastic.

Gone! Gone was my 10 percent discount. Under the new plan, I get some peripheral perks and after every 15 drinks I get a freebie. This hurts a little bit. I mean, anyone who knows me is aware that I am a leading spokesperson for Starbucks. And now, I am left to swim in the same pool as the unwashed masses.

I have to hand it to the Starbucks marketing department. Here was the explanation for those of us who became members back when this perk mattered:

"To our dear early adopters of Starbucks Gold... You made 2009 a great year, and you showed us that a rewards program was exactly what you wanted from Starbucks. As a special thanks, we're inviting you into the Gold Level of My Starbucks rewards."

Let me translate for you: "Dear existing Gold member. Wow, you really took us for a ride with that discount. I mean, whew, we couldn't afford that for another year if we tried. So here are some nice words and we are going to hope that this prose and this new shiny card with your name on it will confuse you into forgetting the perks are all gone."

Message received.

Bach's Coffee Cantata

2010-01-13T17:08:00.000Z

While recently playing Trivial Pursuit with my family, I found out that Johann Sebastian Bach shares the same love as I do. No, it is not our great musical talents. Although to be sure, they are very similar. He was a coffee guy and wrote a cantata about coffee as a result of his affection for the drink.

Called, Schweigt stille, plaudert nicht (Be still, stop chattering), the piece is the story of a father who has a daughter addicted to coffee. This seems like a very worthy topic indeed. Here are a couple of lines from this amped-up musical number:

Mm! how sweet the coffee tastes,
more delicious than a thousand kisses,
mellower than muscatel wine.
Coffee, coffee I must have,
and if someone wishes to give me a treat,
ah, then pour me out some coffee!

I think this should be a Kennedy Center performance immediately and will be writing several letters to see if I can get this on the the schedule.

The Bach Choir of Bethlehem has a more expansive look at this cantata. Click here to enjoy.

DAZBOG -- Thank You Comrade

2010-01-08T03:08:00.002Z

If you are like me, sometimes you find yourself in an airport without a good cup of coffee. And then you may aimlessly wander the corridors daring yourself to get coffee from Einstein Bagel or some other place that you know will leave you sad. (As an aside, love your bagels, but stop making coffee)

I recently found a great place in the Denver Airport, Concourse C called Dazbog Coffee. The place claims to be the brainchild of Soviet immigrants who started Dazbog in Leningrad and was fulfilled as they escaped to America. It's a nice story, but all I care about is the fact that their coffee has some kick -- especially important when I am bleary-eyed on a long trip.

I also have to give props to their marketing department. Check out some of the coffee poetry on their Web site:

"A great cup of Dazbog coffee is a conversation. It begins by taking a deep cleansing breath and saying to yourself "slow down, relax". Be present.

Start with fresh cold water. Touch it with your fingertips. Imagine a Russian winter. Cold, fresh, pure water is the canvas.

Pour your coffee and smell again. Savor the old-world charm and complexity. Now you are ready for your first taste of the day. . . your Dazbog moment. Let the coffee dance on your tongue. Roll it around so that coffee is touching every taste bud in your mouth. Taste the Richness? Enjoy!"

Good Stuff. You can find a store near you at this link: http://www.dazbog.com/stores.html

$1 Coffee and Skiing

2010-01-02T22:41:00.002Z

One thing I love about traveling is enjoying the simple things along the way. For example, this morning Mrs. Darkroasted and I took Tiny Roast up the mountain for his second skiing lesson in the last three days. We figured it was time for him to learn (he is 3 and a half you know.) As we sat in the lodge surveying the picturesque landscape and lightly falling snow, I sipped on warm coffee and listened to the sounds of the lodge as people slowly began to start the day. Was the coffee good, well... no. But as I have said many times, it is sometimes as much about atmosphere as it is the brew.

This was $1, all you can drink coffee served by the friendly staff at Great Divide Ski Resort and through the window I could watch a poor young man try to convince by stubborn son that sliding down the hill with these boards strapped to his feet was a good idea. Yes, the simple things are nice.

On The Road: Morning Light Coffee Roasters

2009-12-29T19:23:00.002Z

We are vacationing in Montana visiting our family. Our first stop is Great Falls so of course we had to stop by local coffee refuge Morning Light Coffee Roasters. This beloved local hangout is a must stop for Great Falls residents and tracks its roots in the state back to 1988. As you walk in the door, you are hit by an atmosphere that is at once western and friendly with a touch of the relaxed earthy feel most specialty coffee shops cherish.

Mrs. Darkroast, Tiny Roast and I were happy to be accompanied by my sister and brother-in-law. I chose the triple shot cappuccino and found the brew good but a little watered down with milk (a common mistake I find with many baristas.)

Mrs. Darkroast disagreed with me and felt it was just a medium roast unlike the dark intense roast I tend to prefer. She's probably right, she usually is! She had her usual vanilla cappuccino with caramel syrup, and tiny roast gave his vanilla milk a big smile and double nod. Even so, the coffee had a nice earthy tone with low acidity and I still found myself enjoying it about an hour later. Mrs. Darkroast also purchased a cool mug made by Miam.Miam and we all devoured a light and fluffy berry muffin made at the shop. Mrs. Darkroast wanted to sneak in the kitchen and steal the recipe.

Our real enjoyment at places like this comes in the atmosphere. Mrs. Darkroast feels I should give two ratings from now on -- one for the coffee and one for the atmosphere. I do feel like these are both critical components for a successful coffee shop. This place had a warm feel including a wall of coffee mugs where the regulars leave their personal cups.

Morning Light stakes its claim as the largest specialty coffee distributor in Montana with a variety of options for the western connoisseur. It was a nice spot and I am going to give it a B+ for it's coffee and an A- for atmosphere. We will be in Helena, Montana, later this week and will post from there when we check out Fireside Coffee.

Embedded Starbucks: Baby Steps from Diner Coffee?

2009-12-25T23:23:00.002Z

Ahhhh, Christmas Eve. It is a time of great joy. As I jetted around town yesterday with my family getting last minute gifts, we arrived at our local Target store. Of course, this seemed like the perfect moment to double my shopping pleasure by visiting the Starbucks stand embedded in the front of the store.

Lately, Mrs. Darkroasted, another friend of mine from church and I have been having a running discussion about whether embedded Starbucks in hotels, bookstores, truck stops, grocery stores and your local Target produce the same quality of coffee as the stand-alone outlets.

So naturally I ordered my standard grande cappuccino and then we walked on while I let it cool. I have a picture of this drink below. Tell me if you can figure out what is wrong with this picture.

Notice the silky smooth texture and complete lack of actual coffee in the drink. LOL, I took two sips of the sweetest steamed milk you ever had. But sadly, there was no espresso in there. When I went back to Gwendolyn to request the coffee in my coffee, she seemed less than pleased. That makes two of us.

Mrs. Darkroasted also got her standard caramel macchiato and then rapidly declared it was baby steps from diner coffee. I am afraid this is just one more example of how the phrase, "we proudly brew Starbucks," doesn't mean anything if the baristas behind the counter also work cash register nine when things get busy.

I rarely ever get a bad drink from a stand-alone Starbucks, but these in-store deals are a bit of a roller coaster ride. What's your experience? Give me your comments.

Merry Christmas everyone and watch out for counterfeit Starbucks. :-)

Hilarious Self Stirring Mug

2009-12-23T14:54:00.000Z

If you have never had a chance to visit Think Geek before and need a last second Christmas gift, this is always a great site to visit for that nerd in your life. Yesterday, I was perusing some other coffee blogs and came across the Think Geek self stirring coffee mug for lazy people on The Brewed Coffee blog.

The mug is available on www.thinkgeek.com at this link. For only $18.99 you can prove beyond a shadow of a doubt that you are in fact the laziest person on the planet and enjoy a cup of joe while you do so.

Thanks to our friends over at the Brewed Coffee Blog for this critical find.

Surrounded by White/Talking Flat White

2009-12-21T13:32:00.000Z

Now that the great Christmas snowstorm has passed us by here in the Northeast, I finally have a moment to write. The past few days have mainly been about shoveling, shoveling and then shoveling. Oh, and it's possible that I made a killer sled run for tiny roast and "others" to use.

All this flat white got me to thinking about a new coffee that appears to be all the rage in the United Kingdom right now. It's called the flat white. I first read about it on the jimseven blog. In the comments on the blog, it was described as a strong small latte. It was originally created in New Zealand and involves pouring the steamed milk from the bottom of the container to create a velvety smooth drink.

Even though I have yet to find this in the states, I believe that it is similar to the micro-steam systems used at shops like Bourbon Coffee and other small independents. Here is another explanation I found for the differences in your standard mainline coffee drinks and the flat white.

latte 4:1 textured milk to espresso
cappuccino 3:1 frothed milk to espresso
flat white 2:1 (minimally) textured milk to espresso
macchiato 1:1 milk to espresso

Sounds like an intriguing drink and I would like to find out how to make it at home. So now I have flat white in my back yard and flat white on my mind. I am going to make me a Nespresso as I ponder this.

Review: Bourbon Coffee D.C.

2009-12-15T04:02:00.003Z

A colleague of mine suggested that I check out a new coffee shop near our office called Bourbon Coffee. If your reaction is the same as mine, you would of course wonder why it is called "Bourbon". It sounds more like a liquor store than a coffee joint. A quick Wikipedia search revealed the following:

Bourbon coffee is a type of coffee produced from the Bourbon cultivar of the Coffea arabica species of coffee plant. Bourbon coffee was first produced in Réunion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Latin America, and is now one of the two most popular Arabica coffees grown worldwide^. Bourbon coffee is usually produced at heights between 3,500 and 6,500 feet.

The Bourbon Coffee shop at 2101 L Street NW in D.C took advantage of a recently shuttered Starbucks and used the same space to launch its first U.S. store after opening two successful stores in Rwanda. As I and a colleague visited today, we discussed how this store was going to be able to survive when the Starbucks in the same location could not. I think the answer is in the coffee.

My colleague tried a plain drip and I ordered an espresso machiato. True to the regional roots of this coffee maker, the brew was earthy with a slight acidity to give it a little bite, but not too much. Another friend at work mentioned that this earthy taste comes from the process used in this region of Africa. The coffee cherry is left on while the beans dry.

If you are looking for the same clean coffee house feel you get at a Starbucks, with an African twist and a taste that settles some place in the middle of Starbucks and Illy, this is a great way to mix things up.

Calling All Dunkin Donuts Haters: This Ain't Right for the Holidays

2009-12-09T03:43:00.000Z

Last night I sat with my family just enjoying a little TV when it happened -- I sat through that apocryphal commercial suggesting that Dunkin' Donuts coffee beans would be a good gift for that someone you love this Christmas. Seriously? This gift does not say love to me. It says, "Hey Uncle Frank, I realize you don't have any taste buds so here is some coffee you might enjoy."

If I want a tasty cruller or an old-fashioned, I am there with you Dunkin' Donuts. But guess what, you can't just grab some cruddy beans and pretend like you are providing a gourmet coffee experience. Dunkin Dark? Is this for real? It kind of reminds me of my hatred for the McCafe coffee experience. If your taste buds are shot, feel free to click here and order your Dunkin Dark today.

These businesses need to stick to what they do well. Ever tasted a Starbucks pastry? It is not very tasty. But you know what, the coffee is perfect every time. I know that many American's like their Dunkin coffee, I just do not know why.

NOTE: John C, I hope you are having your Christmas Party again this year. We will be there and I know you will be serving the very coffee I have just eviscerated. Please don't hold it against me. The truth is, I will drink any coffee that is brewed if there are no other options. I look forward to your response to this post.

Hasty Coffee Drinking Makes Waste

2009-12-05T23:07:00.000Z

This morning started like any other Saturday. Ms. Darkroasted and I woke up Tiny Roast and got ready for a day out together. However, Tiny Roast was not interested in being overly cooperative today and so it took forever to get out of the house. In the process, I forgot to make myself a coffee with my nifty new Nespresso Coffee Maker. So of course, I needed my morning fix.

We went to the Metro Diner in Annapolis for breakfast. I love this chain that has about 20 locations throughout the region. I had a mind-blowing Belgian waffle with a vanilla, powdered sugar and maple syrup glaze. Two minutes into the meal, Tiny Roast dumped a full glass of milk all over the floor and the servers at the diner fell all over themselves to clean it up and make sure we were not inconvenienced. We caused the problem, but they were ready to serve. This brings me to the coffee.

If their coffee was half as good as the food and the service, how could I go wrong. So I stepped up to the counter for a cappuccino.

I took a quick drink and I told my wife, it's not bad. Who was I kidding, it wasn't so great. Ms. Darkroasted took one sip and then dared me to finish it. I could not. No offense Metro Diner, but diner coffee is the one constant in this world. I knew I was going to the mall next and could easily make it to Starbucks. Why did I jump the gun with bad coffee? This story was not over.

We drove over to the Annapolis mall to do some shopping and as we entered Macy's, I noticed a Keurig display where they were giving away free cups of coffee. We have one of these machines in our office and I figured it was better than nothing. As I started to make my cup, a rude woman who was doing demos on the machine informed me that only she could touch the coffee maker. I tried to remain polite as she told me the boring story of the Keurig single cup maker. (I just wanted the coffee)

This cup wasn't that great either. When I asked the saleswoman about the cost per cup, she told me a price point that is only nominally lower than Nespresso with a quarter of the taste. Now I was into my second bad cup of coffee of the day. When we finally got to Starbucks I didn't need any more coffee and Tiny Roast is the only one who got anything he wanted (his standard vanilla milk.) He didn't settle for anything but the best and got just what he wanted.

The moral of this story is simple. Never, never, never settle for a bad cup of coffee and diner coffee will always be diner coffee. Keep it dark roasted.

On The Road: Rock N Joe

2009-12-01T04:25:00.000Z

So I spent last weekend in Bethlehem, Pa., and our friends asked me to check out a new coffee joint they have enjoyed lately called Rock N Joe. Although I am generally a Starbucks guy all the way, I figured...when in Rome.

Rock N Joe is a small coffee franchise with a handful of cafes in New Jersey and one in Pennsylvania. They seem to be aggressively franchising. While the rock-theme interior and music are appealing, this is a tough niche to break into.

I ordered the spinach quiche and my friends also ordered a variety of salads and sandwiches. In addition, I had a double espresso and Ms. Darkroasted had a caramel macchiato.

The food was well presented and had great taste. Even so, for me the real test would be the coffee. The espresso was better than I have had at many establishments. It was strong and smooth. The macchiato was well presented - as you can see - and Ms. Darkroasted said it was superior to the Starbuck's drink she normally enjoys.

While the food and coffee were excellent, it was the customer service where this shop shined the brightest. In an era when coffee houses sometime grind customer after customer through the door, this small franchise was polite, patient and consistently attentive as the employees made sure we enjoyed the visit.

If they keep up this combination of service and quality product, they may just make it.

An Old Friend Saves Thanksgiving

2009-11-26T21:54:00.000Z

My wife and I left for Thanksgiving in Pennsylvania at 4:30 yesterday afternoon. Like the other 10 million drivers who decided they would take 95 north from the Baltimore area to Philadelphia, we quickly realized this would be one of those painful East Coast trips. There are simply too many people, too many cars and too few roads on this side of the country. The red lights stretched for as far as the eye could see.

What is a family to do but soldier on? Then it happened, my three year old, Tiny Roast, innocently declared, "my throat hurts." Then he frantically blurted, "I think I am going to throw up." Four upchucks later, his job was complete. The lights ran on as far as the eye could see and our car was beginning to smell rather pungent. So we pulled into the parking lot of a Weis Market and bought two rolls of paper towels, two gallons of water and garbage bags. We washed the child, the seat and everything else the best we could and then wrapped the seat in black heavy-duty garbage bags for the remainder of the trip (it didn't look very comfortable).

We were now more tired than ever. In two hours we really hadn't made very good progress. Ms. Darkroasted and I both needed a pick-me up and we knew we could find one at the Chesapeake House Service Area only a few miles ahead.

As you can see, we were not alone. Fifteen minutes later, we drove down the road with a tall caramel macchiato and a venti cappuccino in tow. This old friend perked us up instantly (side note: if you hold a cup of Starbucks under your nose you can barely smell your child's vomit in the backseat.) Our sweet little son finally fell asleep and there was peace in the car again. Coffee coincidence...No such thing.

Happy Thanksgiving everyone!

McDonalds Coffee? I Think Not

2009-11-24T01:27:00.000Z

These pictures are a snapshot of coffee from McDonald's in the old days and the premium roast brew that you can purchase fast-food style today. Can you see the difference between the two?

That's right, they put a semi-fancy cup on one. I love McDonalds, or Old McDonalds as my son calls it. You want good fries? It's the place to go. Care for a heart-attack burger with a mystery sauce that I am pretty sure is Thousand Island dressing? This is the spot. This is where my love ends and my disdain is ever growing for a coffee abomination that should not continue.

Calling this fast-food icon a destination spot for good coffee is like me suggesting H&R Block is a great place to get your tires rotated.

In a recent article, the new CEO of Starbucks Howard Shultz said, "McDonald's made us better." See story here. Howard, you have to stop it. You cannot compare your beloved chain with McDonald's. It cheapens us all. Just calling coffee a premium roast and putting it in a McCafe doesn't make it good. Unfortunately, the masses don't necessarily agree with me.

A recent Chicago Tribune story reports:

"Year to date through October, McDonald's overall U.S. coffee sales are up 28 percent over the same time a year ago, and more than 90 percent of that gain stems from McCafe drinks, Thompson said. Those drinks include all hot and iced espresso-based beverages, as well as hot chocolate."

Come on America, this is not premium. Please stop the madness and make it all go back to the way it used to be where coffee didn't come with a side of fries -- unless you were really desperate.

What's your opinion? Drop me a comment.

Roasted in D.C. -- Barack Obama Dips Below 50%

2009-11-21T14:20:00.000Z

This week's choice for roasted in D.C. is this top guy himself:

I continue to be amazed that there is simply no person bigger than the system in Washington D.C. Barack Obama came into office with nearly 70% approval ratings and an aggressive agenda he was determined to accomplish. Even if you don't agree with his agenda, it seemed he had the political juice to get some of it done. This week's Gallup Poll revelation that his numbers have now dipped below 50 percent is proof that that everyone is vulnerable to the Washington system no matter how great an orator and leader.

The healthcare debate, the economy and a Democratic-controlled congress that doesn't exactly follow his lead all the time have all contributed to this fall from public favor. The Politico has a great article this week about the President's public image challenge and its influencing factors. Check out that article here.

Now some of my more liberal friends would suggest that poor Mr. Obama is suffering from the economy that George Bush gave him. These people would also suggest that the economy was booming when Bush took over all because of a certain former president named Clinton.

I have two things to say to all of this. First, no one man, not even the president, can so affect financial markets as to cause them to rise or fall this significantly. Our own greed got us here. So enough with the Bush-bashing on this one. Bushy had other issues, but this simply is not his fault. Unfortunately for Obama, everyone thought of him as the chosen one who could fix any problem. Guess what, no one can single handedly fix a problem this big.

Second, Obama is also suffering because he didn't learn from the past. When the Clinton's, who were wildly popular as well, took on healthcare it turned into a rotten egg they would not soon forget. Maybe the Senate will take some positive action on this healthcare bill today. Who knows, they may even eventually pass Obama's bill. But the political cost has been heavy and the poll numbers show it.

Obama's got an uphill climb and he continues to find the D.C. machine beating him down. That's why he is my choice for this week's Roasted in D.C.

The Perfect Coffee Maker

2009-11-19T04:26:00.000Z

This is my new toy:

I realize that for many people this may not be the most exciting thing to hit the market. But for someone who is willing to spend his time writing a blog that is primarily about coffee, this is manufacturing perfection.

It is Nespresso's Citiz espresso maker, a slimline unit that utilizes pods to crank out out between 1.5 and 1.85 ounce shots of cremalicious espresso. The quality is top notch and the price point per shot is somewhere around $0.50 a pull.

I realize that some purists would find this type of machine an afront to the coffee process. I too spent years carefully grinding my coffee and seeking the perfect froth. Unfortunately, I just don't have time to do this all the time and I still want good coffee. This machine delivers both good coffee and efficient preparation. Even espresso purists agree that Nespresso's line of pod-based coffee makers hit the mark (see this review by Top 100 Espresso Makers blog).

Along with the quality of the coffee, I was also more than pleasantly surprised by the frothing carafe that you buy with the base espresso machine.

At the touch of a button you can froth milk either cold or hot and the whole process is nearly silent. Gone is the time spent sitting over a steaming pipe that makes so much noise you can't even speak with anyone around you. And the quality of the froth? Take a look for yourself. I took this shot from my kitchen this morning.

The entire package is an excellent alternative for home baristas who want all the taste of quality coffee but don't have the time to whip it up the old fashioned way. Don't take my word for it, crawl over to your local Sur La Table or Williams-Sonoma for a taste test or test drive of this machine. You will not be disappointed.

The search for a Starbucks in rural America

2009-11-17T20:12:00.000Z

(A businessman's lament)

This morning I had the great pleasure of driving up the Delmarva Peninsula from Annapolis to Newark, Delaware for a meeting with a client. The bucolic rolling landscape was perfect as I cruised along with my Nespresso cappuccino in one hand and George Winston on the stereo.

That was this morning. This afternoon on my return, there was no Nespresso from home. So I had to find my afternoon coffee. Bucolic + Winston - Coffee = esta no bueno.

So there I was, vainly searching for a Starbucks in a land devoid of this heavenly pleasure. I frantically scanned strip mall signs much like the one below. I am sure you have been there. You look from sign to sign and everything that is green raises your spirits only to have them dashed again.

Alas, the Glendale Plaza had no Bucks and I feared that the company's slashing of more than 600 stores made it a virtual guarantee that there would be no grande cap for the way home.

As I began to work my way back to the highway, an image appeared before me as if it was a mirage in a dry barren desert. My car then willed itself to a place of sanctuary. I was here.

And even better it had a drive-thru:

The equation was complete again. Bucolic + Winston + Starbucks = tranquilidad

It's the little things in life we should all enjoy. Like an unexpected Starbucks...with a drive-thru.

Roasted in D.C.

2009-11-15T03:47:00.000Z

Each weekend, I will be posting a write-up called "Roasted in D.C." While coffee is the main focus of my posts, I love politics as well. So why not take a little space to highlight a politician who got a little burnt recently? This week's victim -- RNC Chairman Michael Steele.

In an interview last weekend on a program called Washington Watch, Steele agreed with a statement by the host who said, "white Republicans are scared of black folks." Steele's response to this statement was:

"You're absolutely right. I mean I've been in the room and they've been scared of me and I'm like, 'I'm on your side,' so I can imagine going out there talking to someone like you," he said, referring to the host's liberal credentials.

I personally had a chance to meet Mr. Steele at a fundraiser when he was running for the U.S. Senate against Ben Cardin. I found him charming and well spoken. Yes, he was the only African American in the room. And we weren't scared.

I guess even smart men, sometimes just say the wrong things. And for that, Steele is my choice for "Roasted in D.C."

If you want to watch it for yourself, here you go.

The VIA Challenge

2009-11-13T04:40:00.001Z

I don't know how most people feel about Starbucks attempt to push instant coffee through its Via brand, but I am going to have to give it a lukewarm response.

I am an avid Starbucks devotee and probably always will be. The reason I love their coffee is because it is always bold (some would say burnt). I go there for this strong taste. So when you suggest instant coffee can give me the same taste I am instantly suspicious.

Instant coffee brings up images of what my non-coffee drinking parents kept around the house when we were kids for those who would come over and need a caffeine fix. It looked a lot like this:

I shutter every time I see this image. So this image is what I carried into my "Via Challenge". Needless to say, they were behind the ball from the get go. So I took their Pepsiesque challenge. At first I wasn't sure of the difference, but then I sensed something that deeply disturbed me, it was the watered down coffee taste I feared from the start.

Starbucks does so many things well. I am not calling Via a tragedy, but I just don't see how this fits the Starbucks business model of a high-end coffee experience with top quality coffee that you can't always get at home.

What do you think? Did you take the challenge?