Category: 1

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

Coffee done decadently at Rutabegorz 05/19/2011

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

Getting the Real Stuff at Free Soul Caffe in Tustin 04/05/2011

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.

French Press Tasting at Peet's Coffee & Tea in Long Beach 09/23/2010

Next to the cupping method the french press is the best way to taste coffee. This is because nothing is compromised by a filter, there is no pulpy, papery taste, and every aspect of the brewing process can be controlled.

I've been craving Arabian Mocha Sanani in a press pot, Peet's Coffee and Tea's most expensive coffee after their reserve coffees and special holiday offerings. But if your pocket, much like mine, has been feeling a little light these days you can order a french press of it for less than the price of a caramel macchiato at Starbucks. As usual, I dragged my protesting, anti-coffee shop-frequenting husband with me. I told him that it would be an educational experience. "Arabian Mocha Sanani is like the fine wine of the coffee world," I assured him. He rolled his eyes and got into the car. Thankfully, he likes to avoid hearing me bitch and whine at all costs.

I was bound and determined to expand my husband's palette and coffee enthusiasm. I decided to make it interesting by doing a little comparative tasting. When we arrived at Peet's in Long Beach I ordered a freshly brewed French Roast coffee (Oprah's favorite) out of the urn and a small french press of Arabian Mocha Sanani. We were handed the French Roast by an amiable young man who seemed a little unsure of what he was supposed to do. We sat down at the bar overlooking the Jack in the Box and we were brought out our french press a couple minutes later.

I was a little irritated because the french press was brought just slightly before the steeping time was up (steeping time is 3 minutes) and it wasn't pressed half way down so as to stir the coffee. I fought my inclination to go over to the group of young baristas who were chatting together to explain how it's done. Unfortunately, I have to fight this proclivity often. Once the time was up I poured the coffee through the metal filter that was provided in order to remove the excess grinds.

I had my husband look at both coffees. You could see the oils floating at the top of the thick and unctuous coffee poured from the french press, and the residue of the sediment created a ring around the inside of the cup. The French Roast poured from the urn looked watery and flat in comparison.

I had him taste both and tell me what he thought. He said he definitely preferred the Arabian Mocha Sanani out of the french press. He said the French Roast was lacking a lot of body in comparison and that he liked the sediment because it created a heavier and earthier mouth feel, but that is was a different texture from what he was used to - he didn't say it in those exact words, but that's what he meant to say. It certainly wasn't anything like the coffee he got at the gas station. He felt a little uncomfortable describing the flavor profiles and I comforted him by letting him know that there are no wrong answers.

I relished in my first sip of Arabian Mocha Sanani. It was liquid velvet. It had winy notes with hints of chocolate and earthy undertones - the flavors were perfectly harmonized. I love the thick viscosity of a coffee brewed fresh from a french press. I've never been a big fan of the French Roast - sorry Oprah. If I have to drink coffee out of an urn Peet's is the way to go because they rinse the filter to get rid of some of the paper taste, they stir the coffee while it's brewing and they brew it fresh every thirty minutes. It's horrifying to think how long some coffee shops will serve their coffee before brewing a fresh batch. However, there is really no comparison, the only real function of drinking French Roast from the urn is that it makes you appreciate Arabian Mocha Sanani poured freshly out of a french press so much more - not that that's really necessary.

Coffee Passion at Kean in Costa Mesa 09/06/2010

There is an inherent passion for coffee at Kean Coffee in Costa Mesa. Next to the condiment stand light beams shed through a tall, prominent coffee tree, making it look almost unearthly and exalted. A colossal, steel roaster sits in the corner, just waiting for the opportunity to roar, shake and roast the next batch of coffee. A note from Martin Diedrich, owner of Kean and former founder of Diedrich coffee, is pervasive throughout the store.

The note is a letter explaining the thought process behind Kean’s espresso to patrons. The note starts out by stating, “I much prefer the sweet, rich, syrupy, honeyed Northern Italian traditional light roast espresso over the southern dark roast style.” Diedrich goes on to explain that light roasting accentuates the quality of the coffee and evokes its complex characteristics and aromatics.

Manager Mike Richardson points out that a lighter roast will produce a coffee higher in caffeine. The espresso used by Kean is a blend of five fair trade and organic coffees from all three major coffee regions (Latin America, Africa and Arabia, and Pacific).

The coffee is roasted fresh everyday by master roaster Ted Vautrinot and three other roasters. The finished product is then placed on a table next to the roaster with an attached sign that both explains and touts the distinct flavor profile. A large, green sign hovers above identifying the major coffee regions, flavor profiles and coffee tasting terms.

The drink menu stimulates the imagination with drinks like Turkish lattes with cardamom, lavender steamers and honey chai lattes. And it is made apparent by various photos of foam art throughout the store that Kean takes pride in the craftsmanship of their espresso based drinks along with the skills of their baristas. The store seems to function like a latte gallery. The whole place, in fact, is like a coffee museum – an homage to the brew and a hub for sharing erudite coffee knowledge with the community.

Kean coffee is located in Newport Beach and Tustin
2043 Westcliff Drive, Suite 100 Newport Beach, CA 92660 (949) 642-5326
13681 Newport Avenue, Suite 14 Tustin, CA 92780 (714) 838-5326

Organic Coffee at the Lost Bean in Orange 09/06/2010

This photo does not depict a pristine latte freshly poured. This photo is of a latte consumed immediately by a coffee shop reviewer with a voracious appetite for good espresso.

Coffee is a worldly venture, and it’s a huge responsibility participating in something that affects so many lives. Many coffee companies fail to recognize or care about the impact they have. But as I found on my visit to The Lost Bean, there is an Orange County coffee shop that takes their responsibility to the world seriously, taking each step towards a cleaner and healthier earth with great fervor and intrepidity.

It was a Saturday afternoon and I entered a very calming store environment with warm tones, lots of wood and paintings of trees, branches and birds. The store evoked the image of a happy and only slightly dirty hippie. I was not greeted upon entering, and the guy that helped me – who looked like he might have just smoked something good – didn’t display the kind of smiling or enthusiasm that one might encounter at say Starbucks, but my order was taken promptly and my latte was ready within minutes. I’m not that big on formality anyways.

Although organic coffee is usually distributed by companies who care about the quality of their product, there are no guarantees that because the coffee is organic the end result will taste good. Although I figured it was a good bet, I really wasn’t sure what to expect.

I was quite tempted to order a monkey mocha (a mocha with banana syrup), but I believe it only takes one latte to determine the product tenants and integrity of a company. A latte of a higher caliber takes quality ingredients and skill.

It must have good espresso that is pulled in just the right amount of time. If it is pulled too long it will be watery and leave a lasting bitter taste on the tongue, if it is pulled too short the bitterness will make an impression immediately.

The foam should have no big bubbles. The bubbles should be very tight and the foam should have a creamy consistency. The milk should taste sweet and not burnt. The espresso and milk should be well proportioned. If the company sells exceptional coffee, has a passion for their product, and trains their baristas to be latte artists, then they will produce a sensational latte every single time.

Most coffee shops I go to disappoint, but not The Lost Bean. The latte I received was brilliant. The espresso and the foam formed a gorgeous swirling pattern. They were melding together in perfect harmony.

I took a brochure for The Lost Bean and proceeded to the condiment stand. I grabbed a biodegradable and compostable spoon and stirred a little splenda into my latte. I opened up the brochure, which pointed out that coffee is the second largest agricultural crop and the third most heavily sprayed crop in the world.

This fact spoke volumes in my mind. It helped me to remember that the people selling the coffee aren’t the only ones who have a lofty impact. My buying decision dictates what’s produced and what’s not.

The brochure explained that it wasn’t just the coffee that was organic, so is their loose leaf teas and soy milk. The milk they use is produced from cows that strictly consume pesticide-free feed and are not treated with hormones, antibiotics or steroids. Interestingly enough, the prices on the menu weren’t a huge deviation from mainstream coffee shops.

After spending some time sipping on my perfectly crafted latte, I went over and took a look at the whole beans for sale. Each bag was labeled with a flavor profile that gave a brief overview of the area it came from. The roast level was also identified on every bag.

As I left the store I heard a barista say, “Thank you! Have a nice day!” It gave me a warm fuzzy, they really do care!

The Lost Bean is located at 13011 Newport Avenue Tustin, CA 92780-3516 and may be reached by phone at (714) 544-2584.

Sea Salt Coffee at 85c Cafe in Irvine 09/06/2010

The buzz forming around the sea salt coffee at 85c Cafe in Irvine struck my curiosity. After very little deliberation, I decided that it was time to cross over into Orange County to delve into the intriguing libation. I called up my friends David and Doug to see if they’d like to join me. David told me that they had been there and that it really wasn’t that great. I asked him if he had tried the sea salt coffee and he said no. I told him that until he had tried it he really wasn’t in the position to make a judgment.

I arrived late, as usual, to an astonishingly long line that resembled one you might encounter for a ride at Disneyland. I don’t do long lines, and I was reluctant yet ready to move onto another coffee shop. Thankfully, someone pointed out that we were in the line for pastries and that there was a separate line for beverages on the other side of the store.

I had read on the 85c Cafe Web site that their arabica coffee beans were sourced from a private Guatemalan farm. Although I tend to veer away from Latin American coffees because of their inherent liveliness (refers to acidity and is experienced by the bite on the back of the tongue), I love Guatemalan coffee for the sumptuous hints of chocolate. The coffee at 85c is also guaranteed by the Guatemalan Ambassador. The little coffee snob inside me was quite excited.

There was still a wait for beverages, but it paled in comparison to the nightmare of a line that lingered close by. I noticed conspicuous signs touting sea salt coffee all over the store.

I read that the coffee was sweetened on one of them, which made me feel a little apprehensive. I’m more of a savory gal. I asked the young man at the counter what the coffee was sweetened with. He told me that they added fructose, this didn’t help matters.

When our sea salt coffees arrived I was in high spirits. I examined the velvety foam with tightly constructed bubbles – this was the mark of a skilled barista. I dipped my finger in the foam and had a little taste, and to no surprise it was rather salty. I probed my straw in the drink and took a sip. It was sublime.

The sweetness was subtle, and complexity of the flavors served to both titillate the palette and create a balance at the same time. The fluffy foam was so creamy, the unctuous coffee was rich and decadent, and if you didn’t lick foam off your finger, the salt wasn’t really noticeable.

I let David give me his opinion at this point, and judging by his relaxed demeanor – which was a little surprising considering the lack of atmosphere and swarms of people making noise nearby – I knew what he was going to say. He told me that it in all of its creamy, sweet, salty goodness it lived up to the hype.

85c is located at 2700 Alton Parkway Irvine, CA 92606-2197 and can be reached at (949) 553-8585.