Tag Archives: Iced Coffee

Stumptown Cold Brew Coffee

Stumptown Cold Brew CoffeeCold Brew Coffee? There’s nothing more refreshing than cold brewed coffee over ice for an afternoon pick-me-up.

The Stumptown Cold Brew is remarkably fresh-tasting. You’d expect something like coffee, that needs to be freshly brewed, to taste processed and maybe stale from a bottle. Not so with this cold brew. It tasted like, well, coffee! Happy surprise.

The Process

From the Stumptown site: “Cold brew”, also known as “cold press” or “toddy coffee,” is brewed without heat over a long duration. We craft our well-loved version by steeping freshly roasted coffee in room temperature water for over 12 hours, and using a double filtration process to procure the end result: a complex, smooth and sweet, full-bodied brew with bright juiciness, low acidity and a long chocolate finish.”

Where to find Stumptown Cold Brew Coffee

Stumptown Coffee Roasters Cold Brew is available at all their cafes, online and retailers like Whole Foods, Dean & Deluca as well as others, check their site for more locations.

Learn more at StumptownCoffee.com

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Creative Commons License
Stumptown Cold Brew Coffee table top by Mark LaPoint is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Based on a work at poutovercoffeeworld.com.

The Blue Bottle Craft of Coffee

Blue Bottle Craft of CoffeeThe Blue Bottle Craft of Coffee

Growing, Roasting, and Drinking, with Recipes
by James Freeman, Caitlin Freeman and Tara Duggan
Photography by Clay McLachlan
Illustrations by Michelle Ott
Published by Ten Speed Press

If you haven’t had the chance to visit Blue Bottle Coffee in the Bay Area or NYC, then you may not have heard of their cafes and roasted beans. If you are so lucky to have visited one, you are corrupted and will never be the same. For the rest of us there is The Blue Bottle Craft of Coffee.

Putting the craft into pour-over coffee

Great pour-over coffee starts with great beans roasted to perfection. That’s where James Freeman started, roasting beans in his stove. The Blue Bottle Craft of Coffee starts with James’s story of how he got from professional clarinetist performing in various bay area orchestras to coffee artisan extraordinaire. In a nutshell: vision.

James started small, first roasting small batches that he sold at local farmers markets, and later buying a coffee cart in an out-of-the-way location. But before long, the quality of the coffee started bringing the customers in to the point there were always lines of people patiently waiting. The saying, “build it and they will come,” was certainly true for Blue Bottle Coffee.

Soil, altitude and attitude

While coffee originated in Ethiopia, most is now grown in Brazil. Many of the growers who are producing the best beans for roasting are located in Africa, South America, Hawaii and Asia, and Blue Bottle sources from all these locations. The first chapter of The Blue Bottle Craft of Coffee covers coffee growing, bean structure, harvesting, origins, locations, processing and the history of coffee beans. He features a couple of growers and includes some side notes on coffee blends, acidity and other factors that are not well known to the average coffee drinker.

First crack at the crack of dawn

From using a lowly kitchen stove to restored Probat industrial roasting machines, Freeman evolved into a master roaster. The crazy dream to roast coffee in his backyard with an adobe brick roaster powered by his German Shepherd (Who would power with it with a treadmill?), spurred the decision to get it right instead, from which Blue Bottle was born. He takes us through the process of roasting (listen for the crack of the beans), cupping and tweaking for flavor, which is dictated by the beans. The good roaster, like the sculptor, draws the character and flavor out of the raw bean. The chapter also includes step-by-step instructions if you want to roast at home using the same stove technique.

Blue Bottle Craft of Coffee
Drink up

The next chapter covers some of Freeman’s preferred preparation techniques, including pour-over, French press, siphon, drip and espresso. (Be ready to fork out some serious money.)

He touches on Japanese coffee brewing tools and techniques. He offers pointers, how-to’s and sage advice. Note to the home brewer: Invest in a high-quality burr grinder.

Eat, drink and be merry

The last section of the book is devoted to the food that is served at the Blue Bottle Cafés. Try the coffee shop’s recipe for making homemade granola and yogurt. Also find recipes for crunchy biscotti, sweet madeleines, chocolate pudding, and savory delights like Braised Boar’s Shoulder and Stuart Brioza’s Tuna Melt Sandwiches. Afterword, toast to it all with Nopa’s Blue Bottle Martini.

The Blue Bottle Craft of Coffee

A classic American success story, The Blue Bottle Craft of Coffee, is conversational but informative. The photography is beautiful, as is the minimalist graphic design. This well-rounded guide complements anyone’s cookbook collection, as well as makes a worthy coffee table book.

The Blue Bottle Craft of Coffee is available at your local bookstore or online.

Happy Solstice! Time for some pour-over iced coffee.

 

Pour-over iced coffeeThis article from the Times Magazine discusses a pour-over iced coffee method that is so easy we wonder why it was some kind of a secret before! Admittedly Joe Evans at Nobrow Coffee & Tea in Salt Lake City had already given us the recipe for pour-over iced coffee, and we’ve been preparing it that way since. It never fails. We like to wing-it though, without using the exact measurements used in the article, and it turns out just fine.

Simply use half the hot water and the rest ice, using a good cone dripper brew it straight in a mug or glass onto the ice (with a little sugar sprinkled on the ice cubes, if you like your iced coffee sweet). Add some half & half and presto! Beat the summer heat with some cold brew.