So, if you've been reading along with me, you've probably learned that coffee is complicated.
Back in my young, rash, impertinent days (which, I assure you, I have fully grown out of) I confused many a customer with my rants about the true nature of coffee. Mass-produced coffees like Folger's and Eight O'Clock use a different species of bean from specialty coffees like what we serve. But, within that species of Coffea Arabica, there are several varieties that greatly affect that flavors present in the cup.
I briefly mentioned this in the post about the Giant Beans and the Peaberries. Those are mutants, however. These are just variations. You see, each variation, such as Bourbon or Blue Mountain or Typica, has certain characteristics of flavor. Farmers who are smart about coffee will determine which varieties match up best with the nutrients that are present in their region's soil. This combines to form a unique flavor profile.
So, whenever you come in to Pour Jons and ask about our coffee selection, we will tell you the country and the region that the bean came from, rather than the name of the variety of bean. For instance, our house blend is a Guatemala Quiche. El Quiche is a region in Guatemala northwest of the capital city.
Coffees are often identified by country because that country's soil has a fairly unified flavor profile that comes out in the coffee. However, this is not always true, as using a different variety of coffee bean in conjunction with that particular soil will make a completely different flavor coffee. So, a Brazil coffee is not always just a Brazil coffee. At the same time, most Brazil growers grow Bourbon variety coffee, so almost all Brazil Bourbons are similar.
A Single Origin coffee, then, is a coffee that seeks to create a unique flavor of coffee. It's the reason you like either Pepsi or Coke, and not both equally. They're similar, but something unique about one appeals to you.
Single Origin coffees have a remarkable amount of meditation and preparation put into their flavor. After determining the soil's characteristics and picking a variety of coffee, the roaster of the coffee beans adjusts the level of the roast to suit the flavor. A darker roast is usually to highlight earthy or nutty flavors, and a lighter roast highlights fruity or floral flavors.
So, the next time you order a pour over or a single-origin americano, feel free to ask your barista about the characteristics of the bean you're getting. It's actually a pretty cool story behind each one. If you don't believe me that the flavors are that different, try two side-by-side as an espresso. In fact, if you do so, get 2 double shots of espresso for the price of one this week.
We currently have 5 single origins in stock. Guatemala Quiche, Brazil Mogiana Cocapec, Sumatra Mandhling, Kenya Karimikui, and Ethiopia Ygracheffe. Our decaf blend is the same as the Brazil. Don't ask me how to pronounce all of those. But do ask me which has the flavors you're looking for!
Thanks for reading this whole thing. It's a lot of info.
~P.J.
Tuesday, May 29, 2012
Friday, May 25, 2012
What's In The Water: Brewmance
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Coffee hooks you young. |
Originally, the only way to brew coffee was by smashing it into powder, boiling it, and hoping all the chunky bits fall out. With the invention of paper, metal, and cloth filters, as well as plastics and molded glassware, the ways to combine water and bean are greatly diversified. Let's just look at a rundown of a few.
Pour Over:
This is the handmade version of a drip coffee brewer. It uses a cone-shaped paper filter in a spiraled ceramic bowl with a hole in the bottom. Because paper absorbs a lot of oil, pour overs have lighter mouthfeel, and really highlight the sweetness and acidity of a coffee.
French Press:
This is a great way to get all of the characteristics, and is kind of a "raw" brewing technique. Coarsely chopped coffee is fully immersed in hot water, then a metal plunger with a metal filter is pressed down, removing the grinds.
Espresso:
Completely lacking the letter "x", espresso is coffee brewed with water pressure, attempting to maximize the amount of coffee squeezed into less water. There is a higher coffee to water ratio than in other brews, but contrary to popular belief a double shot of espresso does not have as much caffeine as a larger cup of coffee does. It emphasizes the high, sharp notes of coffee.
Siphon Pot:
This is the one that looks like a chemistry experiment. It uses a cloth filter and suction to brew a very even cup of coffee, balancing both highs and lows. It costs a little more because we use butane to heat the water, but it's worth the effort.
Chemex:
Chemex is very similar to a Pour over, except that it uses a much thicker filter.
Turkish Coffee:
This is one of the oldest ways to make coffee, brewed by boiling powdered coffee with cardamom pods, making a thick, rich draught. Don't drink the sludge in the bottom of the cup. The rest is delicious, though.
This is far from all the ways there are to make coffee, but they highlight some of the main methods used today. More importantly, all of them are available from Pour Jons! Come in and try something new. "Plain" coffee just doesn't exist.
~P.J.
Tuesday, May 22, 2012
PJP: One Small Swallow for Man, One Giant Gulp for Mankind
I feel quite technologically advanced right now since I'm typing this blog up on the iPad. It's murdering my wpm, but at least it's not a typewriter. I feel compelled to stop using contractions though because the apostrophe is on the second page of the keyboard.
Anyways, in the world of coffee, we're trying to branch out. Many traditional Italian drinks are intended to be made in only 5 or 7 oz. sizes. While our house size for most drinks is between 10 and 12 oz., this is in large part to meet demand. Espresso is intended to be consumed in small quantities. Did you know that certain fast-food chains now sell soda (or pop, for weirdos) by the BUCKET? 128 ounces at the drive through. That's 13 of our lattes.
Well, we're moving somewhat in the opposite directon. In case you haven't noticed it, we now have a Tiny Drinks Menu up on the counter. Not only is the menu tiny, the drinks are as well.
If you have already had a latte or a larger drink and you still want a little something to get you through your project, check it out. Or if you want a more artisan, complex drink as a treat, ask your barista for a tiny recommendation. Options on the small menu range from the cortado, a mini latte with lots of espresso punch, to the mocha Valencia, famous for the orange peel we flame over the top of the chocolate.
To encourage you to check it out, mention the blog this week through Friday and get 50 cents off a tiny drink. Come see us! Now excuse me while I check for typos. iPad is not my favorite typer.
~P.J.
Anyways, in the world of coffee, we're trying to branch out. Many traditional Italian drinks are intended to be made in only 5 or 7 oz. sizes. While our house size for most drinks is between 10 and 12 oz., this is in large part to meet demand. Espresso is intended to be consumed in small quantities. Did you know that certain fast-food chains now sell soda (or pop, for weirdos) by the BUCKET? 128 ounces at the drive through. That's 13 of our lattes.
Well, we're moving somewhat in the opposite directon. In case you haven't noticed it, we now have a Tiny Drinks Menu up on the counter. Not only is the menu tiny, the drinks are as well.
If you have already had a latte or a larger drink and you still want a little something to get you through your project, check it out. Or if you want a more artisan, complex drink as a treat, ask your barista for a tiny recommendation. Options on the small menu range from the cortado, a mini latte with lots of espresso punch, to the mocha Valencia, famous for the orange peel we flame over the top of the chocolate.
To encourage you to check it out, mention the blog this week through Friday and get 50 cents off a tiny drink. Come see us! Now excuse me while I check for typos. iPad is not my favorite typer.
~P.J.
Wednesday, May 9, 2012
PJP: Summer's Coming, not Winter.
If you get the Game of Thrones reference in the title, good for you.
This is just a small, mid-weekly update. There's a lot of change at the shop right now. College students are gone, which means that at night you might actually be able to find a seat at Pour Jons! We're planning on spicing things up with some events this summer, so keep posted here to make sure you know when they're coming.
Our hours have changed to reflect students leaving. We now close at 10 p.m. all week long, but we open at the same times.
Recently, we've added a new way to brew black coffee, called chemex. It sounds funky, but we promise we're not experimenting on you. Friday's blog will be about all of our different varieties of black coffee, just to let you learn about some of the cool options we have. In honor of that, today through Sunday, take $1 off the purchase of a chemex.
As always, remember our happy hours specials!
~P.J.
This is just a small, mid-weekly update. There's a lot of change at the shop right now. College students are gone, which means that at night you might actually be able to find a seat at Pour Jons! We're planning on spicing things up with some events this summer, so keep posted here to make sure you know when they're coming.
Our hours have changed to reflect students leaving. We now close at 10 p.m. all week long, but we open at the same times.
Recently, we've added a new way to brew black coffee, called chemex. It sounds funky, but we promise we're not experimenting on you. Friday's blog will be about all of our different varieties of black coffee, just to let you learn about some of the cool options we have. In honor of that, today through Sunday, take $1 off the purchase of a chemex.
As always, remember our happy hours specials!
~P.J.
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