Intelligentsia and Lamill although not far, aren't exactly a gentle, relaxing cruise away from Long Beach. As much as I revel in carefully crafted espresso based libations I don't go there as much as I want to (this would be about five times a week) because Los Angeles traffic is a little much for me. I've been wondering if Orange County would ever attempt to catch up with the Los Angeles Third Wave Coffee scene, or even better, if there would be attempts to surpass expectations. It's been wishful thinking for awhile, but finally Portola Coffee Lab has intrepidly made the attempt.

While Intelligentsia hints at coffee alchemy with a mad scientist like atmosphere, Portola Coffee Lab makes the fusion of art and science abundantly clear with lab coats and brewing methods that look like tedious scientific experiments.

It's always good to have options, and Portola Coffee Lab provides five of them, from the Kyoto, a Japanese brewing method for iced coffee that entails a 10 hour slow drip process to the Slayer, a pressure profiling espresso machine that's sparse in the united States. The shrewd brewing methods and extreme ardency for good coffee is what sets them apart from all the other coffee shops in the OC. And the big-ass coffee roasting machine in the corner and the carefully labeled coffee descriptions are a good indication that they're not messing around here.

The last time I went, the barista that helped me had a perpetual grin on his face, and it was genuine. As I sifted through arcane books on coffee, my name was called out with gusto to indicate that my mocha was ready. And what a magnificent mocha it was! The homemade ganache melded ingeniously with freshly pulled espresso and perfectly steamed milk. It was topped with lovely latte art. It was so smooth, liquid perfection.....like gold! 

I know, I'm a bit overdue on posting, and unfortunately I have to prolong it a little more. It's not because I'm unsympathetic to your coffee needs, it's because my birthday is coming up, and to celebrate I'm going on a very overdue vacation. I will be sipping my java in a meditative state - perhaps I'll be purchase some sort of magical crystal to have by my side - amongst the red rocks of Sedona. But before I do that, I will be doubling my workload. Private contractors don't get paid vacations. When I come back I'll be energized and refreshed, ready to quip about espresso laden experiences. Be on the look out for a posting about Portola Coffee Lab the third week of September. I've had a couple palate pleasing experiences there that I'm looking forward to sharing. In the mean time, I'd love to hear about your caffeinated ventures in Los Angeles and Orange County. Do share!

Coffee Companies Located Across the U.S.

Equator Coffee
http://www.equatorcoffees.com/

Novo Coffee
http://www.novocoffee.com/_catalog_112842/South_America

Weaver's Coffee
http://www.weaverscoffee.com/ 

Sweet Marias
http://www.sweetmarias.com/prod.roasted.php 
This company encourages roasting your own beans and primarily sells them raw, but they do offer two pounds of small batch roasted coffees to compare side by side. To really rev up your coffee knowledge you can subscribe bi-weekly.

Blue Bottle Coffee
http://store.bluebottlecoffee.net/StoreFront.bok

To Support Local Coffee Companies

Lamill Coffee - Silverlake
 http://www.lamillcoffee.com/shop/coffee.html

Intelligentsia Coffee - Los Angeles Area
http://www.intelligentsiacoffee.com/store/overview/Coffee

Groundworks Coffee - Los Angeles Area
http://www.lacoffee.com/shop.html

Kean Coffee - Costa Mesa
http://www.keancoffee.com/FreshRoastedBeans.aspx

I do not encourage flavored coffee, which is why I didn't include any companies that sell it, and if you do drink flavored coffee please don't tell me about it.

Any online coffee bean sources you'd like to add? Love to hear suggestions. Please comment below.

Technological advances are at full throttle these days. My camera phone was the most exciting invention since the pager - for a couple seconds. It, like the elliptical machine I'm so fond of, seems almost archaic at this point. I find myself incredibly jealous of the many lucky folk that have full-blown computers and televisions on their phones. Yesterday I exercised on a machine that works you out by simply vibrating while you stand there and do nothing. Afterwards I sat in an infrared sauna. The advancements in coffee brewing methods move at the same supersonic pace as everything else.

A couple months ago I had a cutting-edge coffee encounter with the Clover at Cafe Corsa, a small coffee shop in West Los Angeles. I was a bit perplexed by the three dollar price tag on a cup of coffee. I asked the owner why this was. He explained that the coffee was brewed in this magical brewing contraption called the Clover.

With this elevated brewing device I could expect my coffee to be freshly brewed by the cup in under a minute with all the undertones boldly present. The Clover controls every step of the brewing process, from the water temperature to the coffee grind to the coffee to water ratio and brew time.

The prior owner of Cafe Corsa had high hopes for this brewing method and paid $15,000 for it, which helped to explain the inordinate pricing on coffee. The current proprietor explained that fanatical customers drive all the way from Orange County for a prodigiously smooth cup of coffee from the Clover.

I ordered my cup with high hopes. I was told that if I didn't like it I would be reimbursed. I liked it. It was smooth, it was fresh, it was made just for me - all fine things. Perhaps I'm a coffee traditionalist because, although it may take longer (3 to 4 minutes) I prefer the french press. I like my coffee to be nuanced and akin to silk, don't get me wrong, but I also like to witness the artistry of the barista preparing my coffee, and I like it with some sediment floating in it. A little grittiness just feels right.

The owner of Cafe Corsa claimed that this was one of the only Clover brewing machines in California, but I went to Lamill Coffee in Silverlake later that day and saw that they had a couple of them. Starbucks, who in 2008 bought the Coffee Equipment Company, whose first product was the Clover, offers the advanced brewing system at many locations in the Orange County and Los Angeles area. So, for those who don't like their coffee on the dirty side, not to worry:

Los Angeles and Orange County Coffee Shops with the Clover Brewing System

Cafe Corsa
2238 South Figueroa Street
Los Angeles, CA 90007
(213) 746-2604

Lamill Coffee
1636 Silver Lake Boulevard
Los Angeles, Ca 90026
(323) 663-4441

Starbucks
3997 Irvine Blvd.
Irvine, California 92620
(714) 734 – 9757

800 West Olympic Blvd. #102
Los Angeles, CA 90015

5757 Wilshire Boulevard #106
Los Angeles, CA  90036
(323) 931 – 1013

7624 Melrose Avenue
Los Angeles, CA 90046
(323) 852 9690

4264 Lincoln Boulevard
Marina Del Ray, CA 90292
(310) 578 6832

117 West Colorado Blvd.
Pasadena CA 91105
(626) 577 4622

12170 Ventura Blvd
Studio City, CA 91604
(818) 762-9368

8595 Santa Monica Blvd.
West Hollywood, CA 90069
(310) 659 -1856

When I was a tyke living in Irvine, where excitement is rather limited, I would often cruise on my bike to Rutabegorz for a toothsome coffee and ice cream concoction. Because, really, what could be more thrilling than the two palate pleasing components together as one! I felt so sophisticated sipping on my elaborate caffeinated libation. Perhaps I shouldn't have been drinking a mocha shake chocked full of liquid crack at age 10, but I indulged nonetheless.  

Sadly, the outlet in my childhood that provided complete and utter sumptuousness was short-lived. Rutabegorz closed their Irvine location when I was around 13 or so. With only Diedrich Coffee close by, I spent the next seven years sipping on crappy mochas concocted with powder and milk.

Recently, I had a evocative encounter at the Rutabegorz in Tustin. It brought back tantalizing memories of mochas past. I went with a couple of friends who had never been to Rutabegorz. They seemed rather elated when I pointed out the coffee and ice cream drinks on the menu. Frankly, I didn't blame them. I scanned the menu to find my beloved frosty beverage. Ah yes, the Jo Mocha Shake, a decadent melange of organic Viennese coffee and vanilla ice cream, topped with ephemeral clouds of cream and a dusting of cinnamon. I remember it well.

The coffee menu alluded to quality and care, the kind that had made an indelible impression years ago. "To extract our espresso beans to their fullest flavor, we use an Italian elektra machinetta, which pressure filters each cup to perfection." This was followed by the reminder that Rutabegorz is not to be equated with Starbucks. "Custom cafe requires a few moments. Be patient, be rewarded."

I don't know why, but I ended up deviating from what had been tried and true. There were too many flamboyant beverages beckoning my taste buds. I chose the Yucatan shake, which consisted of vanilla ice cream, bananas, and a dash of cinnamon blended with organic Viennese coffee & topped with clouds. One of my coffee guzzling companions ordered the Krakatoa Shake composed of chocolate ice cream, peanut butter and organic Viennese coffee, and topped with clouds. The more sensible member of our trio ordered the Café Milano, an unadulterated mocha. Just a java triptych of Viennese coffee, cocoa, and of course, clouds - save the light dusting of cinnamon.

Although thrilling in theory, I found the Yucatan and Krakatoa to be a little superfluous. I see why they are on the menu, but in the interest of tasting coffee, I would say the other flavors forcefully compete with the espresso. Although it did not contain ice cream - which is a bummer - I found the Cafe Milano to be the most pleasing out of the three beverages. The espresso, perfectly complemented by rich chocolate and augmented to luscious proportions by the clouds, was given free reign to titillate and tease the palate. As it should be.

The Jo Mocha Shake remains a nostalgic memory. Yet, I was still able to re-connect with the distinct flavors that helped to rescue my childhood from a banal and flavorless existence in Irvine.

Rutabegorz has several locations throughout Orange County. For addresses and phone numbers go to http://www.rutabegorz.com

You could say that I had an epiphany - a highly caffeinated awakening if you will - while drinking an espresso based beverage this weekend. I realized that I'm a devoted coffee purist, and Free Soul Caffe, a vegan cafe and coffee shop in Tustin, has become my Mecca. The impetus for my allegiance occurred when it came to my attention that although they utilize intense flavors, they don't use syrups. With ubiquitous corporate coffee chains always raising the bar with the next sugary libation, it's refreshing to be given the opportunity to partake in a latte that's pure and untainted.

When the barista handed me my vegan soy vanilla latte made with organic coffee and real Madagascar vanilla bean all was right with the world, and I swear a beam of light came trickling down - but perhaps it was the track lighting coming out of the ceiling. At $5 a drink this celestial beverage doesn't come cheap, but in this instance it's true that you get what you pay for. And daily caffeine fixes aside, isn't it better to have quality over quantity - to truly revel in your espresso based beverage? It's a novel concept, I know.

Now, don't get me wrong, I'm not completely knocking coffee shops for having syrups, because coffee is a business and people like to spend more money on drinks that have sweet flavors like vanilla and almond. Syrups are cheap. It's business acumen. But really, if we could, would we not have complete and utter integrity when selling products to others? And I guess the success of Free Soul Caffe will be a testimonial of whether things like virtuousness and transparency really are an option in the business world. I'm rooting for them.

Orange County
Free Soul Caffe
191 East Main Street Suite 1B
Tustin, CA 92780
Telephone 714.371.0976
www.freesoulcaffe.com
Recommendation: Vanilla latte. It's made with real vanilla bean.

Rutabegorz
There is a location in Fullerton, Tustin and two in Orange: www.rutabegorz.com/locations
Recommendation: Any coffee drink with ice cream! Amazingly decadent!

Kean Coffee
2043 Westcliff Drive, Suite 100
Newport Beach, CA 92660
(949) 642-5326
Also a location in Tustin.
www.keancoffee.com
Recommendation: They're Turkish Latte is wildly aromatic. The latte art shows serious skill.

85C Bakery Cafe
2700 Alton Parkway
Irvine, CA 92606-2197
(949) 553-8585
www.85cafe.us
Recommendation: The Sea Salt Coffee is amazing. Quality ingredients are well crafted into perfect harmony.

Lost Bean Organic Coffee and Tea
13011 Newport Ave # 104
Tustin, CA 92780-3516
(714) 544-2584
www.thelostbean.com
They have a whole mocha menu. I've struck a fancy for the monkey mocha.

Los Angeles

Roots Gourmet
6473 E Pacific Coast Hwy
Long Beach, CA 90803
(562) 795-7668
www.rootsgourmet.com
Recommendation: Their Mayan Mocha is made with real dark chocolate and a nice little kick of heat that I haven't found anywhere else.

Intelligentsia
They have a location in Silver Lake, Venice & Pasadena, along with locations in Chicago and New York.
Intelligentsialocations
Recommendation: Anything you order will be consistent, amazing and exciting to watch. I'm partial to their mochas, they're so well balanced, and one of the best I've had.

Lamill Coffee
1636 Silver Lake Blvd.
Los Angeles, Ca 90026
323.663.4441 / phone
www.lamillcoffee.com
Recommendation: Try the Organic Black Onyx served in an Eva Solo and the Orange Infused Cappuccino with Cacao.

Groundwork Coffee
They have five locations in the LA Area: http://lacoffee.com/cafes.html
Recommendation: All of their coffee is organic, fair trade and roasted in LA. I'm partial to Bitches Brew. They make a killer latte, too.

Viento y Agua
4007 E 4th St.
Long Beach, CA 90814
(562) 434-1182
www. vientoyaguacoffeehouse.com
Recommendation: They put real chocolate and an authentic blend of spices in their Mayan Mocha. To make it extra fabulous, ask for both chocolate powder and sauce on top. They'll make it look really pretty to boot.

Both Counties
Peet's Coffee & Tea
Peet's Locations
Recommendation: Their Arabian Mocha Sanani in a press pot is magical. The foam in their iced lattes makes for a much creamier and luscious interpretation.

As I continue on my journey to find the most exciting and integral local coffee shops in Los Angeles and Orange County, this little gem of a list will expand. If you have any thoughts or suggestions please add a comment below. Looking forward to hearing from my fellow coffee lovers!

Upon entering Lamill Coffee in Silverlake it was like we were anticipating having coffee with titans. I don't think I've ever encountered such decadent decor at a coffee shop. It was a bit of Grecian opulence with ornate gold fixtures, a bit of Asiatic influence with deep red walls, and a tad of flamboyance with dark teal alligator skin chairs. The shelves brimmed with different brewing contraptions, some of which I had never seen before. It was a foreshadowing of coffee explorations and the decadent behavior to come.

My husband and I were having a leisurely day of strolling, which meant that I was dragging him into random home decor shops and he was going along with it to keep me from bitching and whining. He's not a big fan of being yanked into coffee shops either - he tends to protest a bit. I think he secretly likes it. He ordered a latte just the other day - this from a man who thought coffee came from AM/PM.

When we sat down and looked at the menu we were stunned by the copious brewing options. We could have our coffee brewed by a siphon, the hand drip method (also done iced), a french press, the clover (it's a whole other entry, and it's coming soon), an Eva Solo, a Chemex or by the Japanese hand drip. I was excited if a coffee shop even offered a french press. This was sheer coffee madness. The selection of the beans were also striking. Each one had a paragraph that detailed the coffee like a sumptuous wine.

We ordered the Organic Black Onyx, which is $16.50 per pound. Lamill coffee roasts all their coffees themselves. They offer them wholesale to other boutique coffee houses. The menu touted a deep and richly intense coffee with hints of dark chocolate, smoky notes, and a finish resembling the flavors of caramelized sugars.  When sniffed, the brew was redolent of chocolate, earth and smoke. The smooth, luscious enveloped our tongues and the full-body and richness of the cup rendered profound and penetrating flavor. It's deepness and chocolaty notes gave we warm-fuzzy memories of drinking Guinness on a cold winter's night. I began to crave chocolate and re-called my propensity for hiking in lush forests all at once. It was pretty intense.

Since there was an additional menu of caffeinated concoctions that more than spurred our palates, we felt it was completely necessary to also order the Orange Infused Cappuccino with Cacao, one of Lamill Coffee's signature beverages. It was a tough choice between this drink and the Coffee and a Jelly Donut, a brilliantly layered cappuccino carefully crafted to resemble the flavor profile of the quintessential yet fatty morning treat. But after much deliberation which ended in busting out eenie menie miny moe, we chose their artfully orange infused cappuccino.

Our retinas bulged as we spied a Coffee and a Jelly Donut being brought out to another table. It was absolutely gorgeous, and our mouths salivated slightly, but it was small. It looked like an expensive shot a desperate dude would buy for a hot, drunk chick in a high-end club. We we're elated that our cappuccino was of more substantial proportions. We were ready for massive quantities of caffeine.

As we slurped and swirled coffee and espresso reminiscent of silk, our senses became heightened, our pulses raced and our imaginations surged. It was a sort of celestial experience, much akin to drinking coffee of the Gods.

Lamill Coffee is located at:
1636 Silver Lake Blvd. Los Angeles, Ca 90026 Phone: 323.663.4441

There are myriad ways to brew a fresh cup of coffee. It's really rather amazing how many options there are - now that I'm thinking about it. This posting explores the best brewing method for tasting coffee and some of the alternative total immersion brewing methods that successfully emulate the process.


The essentials for brewing a cup of coffee you can truly discern:

• The ability to stir the grinds. This allows the coffee to release gases and for the flavors to "bloom."
  
• Filtered water - crappy water can alter the taste of the coffee.
• No filter or a filter that doesn't compromise the oils and flavor of the coffee - No Paper!
  
• Freshly ground coffee. If you even remotely value the flavor of coffee, invest in a coffee grinder.
  
• Hot water just off the boil - wait about 30 seconds after water has boiled.
• The correct grind - depends on the brewing method, but it will usually be a coarser grind.
• The right timing - will depend on the brewing method.

Cupping Method
This is the method professionals use. It is ideal because the brewing process is completely controlled and the coffee is completely uncompromised. I found a great step by step guide and included it below. So get some note books, about a 1/4 pound each of three or more coffees and have your friends over for a tasting party!

Cupping Tools
Note: A measuring scoop can be used if you don't want to buy a scale.

Step by Step Guide to Cupping

Eva Solo Cafe Solo
This device provides a very similar brewing process to the cupping method. It's full immersion brewing and you can control every step. The Eva Solo Cafe Solo also has it's own stylish jacket made out of neoprene - it's what divers wear - so your coffee stays pipping hot.

• Preheat the heat resistant glass carafe with hot water.
• Grind 6.5 to 8.5 tablespoons of coffee to a medium grind. You want it to be just coarse enough so it doesn't turn into mud.
  
• Pour just boiled water (about 200 F) over the grinds in a circular motion and fill to about three inches below the top.
• Keep stirring as you pour the water. When finished pouring, stir 10 to 20 seconds.
• Put the filter funnel in and the lid on and then let sit for 4 minutes.
• You're ready for some caffeinated greatness!

The only set back to the Eva Solo Cafe Solo is that because the grinds and the coffee aren't separated after brewing, you either need to plan to consume the coffee within 10 minutes (my husband and I pull this off just fine) or you can pour the coffee into a preheated thermal carafe. You can also just brew a smaller batch in it.

French Press - The french press also allows the coffee to be stirred, allowing the gases to "bloom," and the brewing process is controlled. The oils and sediment are uncompromised.

• Preheat the carafe first with hot water.
• Grind the coffee to a medium grind.
• Pour water just off the boil (about 200 F) over the grinds in a circular motion and fill a couple inches below the top.
• Push the plunger half way down - this will stir the coffee while it's sitting  
  
• Time it for 3 minutes.
• Push the plunger all the way down.
• Pour the coffee through a strainer into a mug and savor the flavor!

If you must have an instant coffee maker, look for one that uses a gold filter and allows you to stir the grinds while the coffee is brewing. The galvanized metal of the gold filter will not taint or compromise any of the flavor.

Happy Slurping!


The Art of Tasting Coffee 1 - Like A Fine Wine

The Art of Tasting Coffee 2 - It Doesn't All Have to Taste Like Mud

The Art of Tasting Coffee 3 - Accomplishing Coffee Connoisseurship Part 1

I'm a frequenter of Viento y Agua, a coffee shop, art gallery and local music venue in Long Beach. This isn't just because I live down the street, it's also because I'm extremely particular about my coffee and espresso based drinks - or really anything I consume. I can't handle going to coffee shops where they don't do things right. When I do go to other coffee shops in the area I find myself frequently fighting the urge to jump over the counter and yell, "For the love of God, just let me do it myself!" In Long Beach the local, privately owned coffee shops all do a fabulous job with atmosphere, but the coffee - not so much. This is due to inconsistency - you just never know what you're going to get.

Viento y Agua is at the pinnacle of Long Beach coffee shops because patrons can rest assured that they're going to get the same quality beverage every time. Angie Evans, manager of Viento y Agua, knows than in order to provide quality and consistency you have to have ample training and set high standards for your baristas.

Evans teaches her coffee-making crew to treat traditional espresso drinks with the respect and care they deserve. She emphasizes the "seven part" process in which shots are tamped properly and continuously timed. Evans also makes baristas memorize the definitions of traditional espresso drinks and has them encourage guests to drink them out of a mug.

In reference to the training process, Evans says, "I give them skill. They've worked at other places, and then they come here, and I like wreck their world." Evans had worked at another coffee shop before coming to Viento y Agua in 2005, but her coffee knowledge, too, was limited.  She studied the craft of coffee making through You Tube, various books and internet research. She was determined to do it right. "It's like playing soccer with your hands. You know you can't play soccer with your hands. So why are you playing soccer with your hands?" says Evans.

Like the game of soccer entails a lot more than just kicking a ball, Evans contends that making espresso-based drinks is an art form. According to the menu, "all drinks are made with organic espresso and love." Drinks like the mexican mocha made with real chocolate and spices, rather than a pre-packaged powder, the cafe con leche and the espresso cubano serve to express craftsmanship. To make the process more distinctive as art, Evans does pour art with rosettas and etchings. She has taught her staff to do this, too, but doesn't require it. It just needs to look pretty - like some love went into it.

The bar is also set high for the coffee. All of the coffees offered, with the exception of a flavored coffee, are both certified organic and fair trade. The baristas at Viento y Agua refer to the Vienna Roast as the "more than fair trade roast" because it is sold by volunteers to ensure that all of the profit goes to the farmers in Chiapas, Mexico. 

Viento y Agua strives to be as eco-conscious as possible. They are one of the only coffee shops in the area that recycles. Instead of using disposable stir sticks, silver spoons are provided. Drinking your beverage in for-here cups is encouraged. All employees are trained to be water conscious. All trash that can be composted is donated to the Long Beach Gardens, so there is almost no waste. A 10% discount is given if you bring your own coffee mug or glass or if you ride your bike to the coffeehouse, instead of driving. Evans explained that the eco-friendly habits are a reflection of how the employees live their lives. The coffee shop's goals stem from the values of those who help it thrive. This is how it should be.

Working in coffee shops for many years, I believe it isn't just about the coffee. It's about the people - the more colorful and eclectic the better. A coffee shop is hub to the bohemian lifestyle, filled with art and music. These things are what makes a coffee shop a community staple. Viento y Agua fulfills these needs through its ever-changing art gallery and frequent live music shows. They also offer coffee the way it should offered: with heart and imagination.

Viento y Agua is located at 4007 East 4th Street Long Beach, CA 90814 and can be reached at 562.434.1182.