In case you hadn’t heard, the East Bay is a great place to get coffee
Hat tip: @jo
Both are brewing sweet and clean, with the former displaying a rustic, almost savory, smoky sweetness with a cling-to-the-tongue body and the latter just being its juicy, juicy self — pleasantly fruit-sweet and a little dance-y on the tongue.
Yep, I said “dance-y”.
RIP Intelligentsia’s food program.
RIPx2 their absolutely rich and delicious pecan-crusted fried chicken and waffle magnificence — you’re crispy-sweet crust and juicy flesh will be missed.
I’m sorry if you din’t get a chance to chow down on the richest, juiciest fried chicken I’ve had in Los Angeles. The waffle was great but it didn’t stand a chance against that chicken. It was (ironically) just it’s wing-man.
Everything we had there was awesome actually and it was all made in-house.
A moment of silence…
The only food menu you are going to see is a two-choice menu: a cheese plate and a charcuterie plate. I’ve yet to try either of them.
At the back bar you’ve still got a nicely curated selection of beer to choose from but they’ve also put some additional effort into the selection of a small number (maybe ten) of wines.
To offset the lack of more hearty food options, Intelli Pasadena has increased the variety of pastries it carries. They’re from a local bakery called Short Cake.
What I’ve liked so far: the miniature apple pies, (perfectly spiced and juuuust sweet enough), the twice-baked hazelnut croissant (think those ridiculously sweet almond croissants everybody’s been carrying since the late 80s but filled with hazelnut paste instead of almond and without the teeth-ringing sugar content), and the Comte and thyme croissant (suuuuper savory with fresh thyme sprinkled on top at some point in te baking process and laminate-like layer of Comte cheese).
Friends! … Who love coffee! … Who send me coffee!
I’ve mostly pulled away from the daily-update style of posting these Brewer’s Log pieces but I have to say that this morning’s batch, while not destined to be the best, I predict, was certainly noteworthy. It turned out to be quite the concentrated brew…
450g:37g • Grind: 1st “fine” on the Capresso Infiniti • Temp: (…not really sure, 1:30 off the boil) • Time: 3:19 (includes 1:00 preinfuse)
Notwithstanding any possible goofs on my part (I did just come back from a Vegas bachelor party weekend — recovery time required1) my inaugural with this coffee was brewed at my usual starting point ratio of 13:1 (water to coffee).
Good lord. It was thick.
Too thick. Delicious — sweet and clean at its core — but I’m going to go out on a limb and say that its intensity was overshadowing some subtleties that I want to taste.
This would be the first time that a 13:1 ratio extracted this much flavor out of a coffee. Scale-back time. 14:1? 15:1?
15:1. Fifteen…to one. It’s never worked before.
A 15:1 ratio usually means a weak, dilute, wretched brew. Under-extracted grounds. Brown water, really. Not pretty and not tasty. Maybe I’d do it to make a point. Never would I have gone that high a water to coffee ratio for personal enjoyment. Until now.
Maybe this is what “Bangin’” means. An adjective denoting strength and heightened extractability. If so, there has never been a more bangin’ bag of coffee to roll through the (extremely technically advanced) DofA Labs™. I’ll know for next time.
The question does present itself: should I even be writing this? ↩
Mmmmmmm…yum. Yes, you can quote me.
I’m liking the Central American coffees I’m picking up — tangy and sweet and big on “mouth-feel”. Textural almost.
I bought this bag in Downtown LA, at Spring for Coffee.
444g:37g • Grind: 1st fine on the Capresso Infiniti • Temp: 95°C • Time: 2:56 (includes 1:00 preinfuse)
tamarind, fruit loops, lime, citrus, roasted vegetable, dry as a desert (that’s good).
So, another coffee bar in LA — Possibly Echo Park — and birthed by two more (soon-to-be) Intelli alums: Kyle Glanville and Charles Babinski. The lineage machine is working overtime here in LA. It smacks of the meandering flow chart that begins with Blue Bottle back in my beloved Bay Area. You can’t swing a portafilter out there without makin’ one say, “Hey! Watch what you’re doing with that thing!”.
The more the merrier I say. Although, I was hoping for another high-profile local roaster announcement — they’ll apparently be going with Intelligentsia.
Just make sure it’s transitable, you guys. Whatta ya say?
247g:18g • Grind: btw. “Medium” and “Fine” on the Capresso Infiniti • Temp: 95°C • Time: 3:36
Even though there is still that signature AeroPress muddiness — similar to in the press pot, it can kill a lot of the high end.1 — there is still more depth in this than the majority of my AeroPress brews. Dark chocolate. Black pepper.
444:32 • Grind: 1st fine on the Capresso Infiniti • Temp: 95°C • Time: 2:56 (includes 1:00 preinfuse)
A sweet-spot has been reached in the V60. Finally. The bag is almost empty.
Tangy. Spicy (cinnamon and clove). Dark cocoa. All of it muted and cohesive with not a single aspect ruling over another: “smooth” in its own way.
…seems like that’s the way it goes roughly ninety percent of the time in the AeroPress — it takes a coffee with an extraordinarily defined and exemplary structured flavor profile to shine in the AeroPress. And you don’t come across those every day. ↩