Stovetop Espresso

I have never had much success with stovetop espresso although I own about 4 variations of the caffetiera - all of them in stainless steel.

A friend gave me a Bialetti for my birthday and I read up on the process of making stovetop at a number of different web sites. The advice had some common points, and and some conflicting ideas so I combined these and with a little trial and error got a great tasting espresso from my new allow friend.

I'm not saying that this is THE way to make a good stovetop - it is more a video about how I used it to make mine. All I can recommend is that if you own one and have been frustrated by it - persist, read and experiment.

Also buy a Bialetti 'cause they are cool!

Lowdown Highlights

Well, I may not be the best coffee blogger to discover Lowdown, nor will I be the one to take the best photos or write the most descriptive prose, but I know one thing - I am the first coffee blogger to discover this inner city treat.

I noticed it during the fit-out as I walked through the arcade to a meeting and peered several times through the shutters to watch what was going on. One of the first things that I noticed was the presence of a very unique item in a Perth cafe - a Fetco CBS 2021, a temperature calibrated coffee brewer. In a city full of espresso machines this thing appears to be unique.

Actually it seems as though some of the frenetic pace of perth coffee has altered of late and a number of cafes have expanded beyond espresso in their coffee offerings. This is great in my opinion as it allows other aspects of coffee to be explored and will actually contribute to improving espresso through a better understanding of coffee generally.

Back to Lowdown though:

Lowdown is a new addition in Cloisters Arcade and exemplifies the broader acceptance of 'other than espresso'. Offering a house blend from Fiori and a changing single origin, Lowdown is one of the first (if not actually the first) contemporary Perth cafe to offer brewed coffee which they are serving as long black coffees, as a chilled black brew and as the base for their iced coffee.



Owned by Sarah, Claire, Mark and Adam Lowes the cafe is a family business (can you tell that Mark and Adam are brothers? Mark is married to Sarah and Adam to Claire keeping the whole arrangement very neat indeed and providing plenty of help to manage the business.

I had already eaten breakfast but the food was very tempting and almost everything there is made by Sarah including some fantastic looking Hungarian offerings such as the Hungarian cherry cake.

My coffee tally hit four with two long blacks, a ristretto, a chilled long black to which I added an extra treat from another innovation they have introduced - half and half milk. That is, half milk and half cream in a chiller jug that you can pour yourself. They also make milk available in a similar jug and it was great being able to tweak the coffee by adding the milk/cream combination little my little as I drank the coffee to alter the experience.

The coffee from the Fetco was very clean and quite reminiscent of to body obtained from a clover. It was one of the best bodied filter coffees I have had for some time and it certainly highlighted to fruit driven PNG Kimel peaberries.




The ristretto was a delight and brought out the unique characteristics of their custom Fiori blend with caramel, berry and stonefruit apparent as it cooled.

Today was their very first day trading and already they had attracted lots of passing trade who were likewise intrigued by the Fetco. From its Edison reproduction light globes to its warm timber fittings, Lowdown is a very comforting addition to the arcade.

For those wanting a full experience of the new venue, Fiori have arranged two 1 hour coffee appreciation sessions at Lowdown where participants will be tasting three specialty coffees including the Monkey picked coffee. These are this Friday (9 April - with maybe one place remaining if you are lucky) and next Friday 16 April where there are several spots still available.

All funds raised will be donated to Be Kids Australia. The cost to attend is $15 and bookings are essential. These can be made by emailing Louise at info@fioricoffee.com.




Who: Lowdown
What: Great Coffee - with the added brewer bonus and very nice food on offer
Where: Shop 16A Cloisters Arcade, 865 Hay Street Perth (access also via St Georges Terrace)
Hours: From 7 am to 5pm (yay - coffee after meetings that finish at 4pm!).
Contact: Website, Email or (08) 9226 3041
When: 7 April 2010
Accessibility: Excellent - no issues with floor levels and counters and lighting and noise levels were acceptable.

Elixir, Coffee Specialists - Claremont

Juan Ponce de Leon, a Spanish exlorer born in 1474, led the first Spanish foray into Florida in search of gold, slaves and the reputed 'Fountain of Youth'. He found swamps and alligators and no magic vitality-restoring elixir.

The fortunate sandgropers who inhabit this state don't need an imaginary fountain of youth for our elixir. We HAVE Elixir - or to be more accurate Elixir Coffee Specialists in Claremont.

Now not just anyone can credibly call themselves 'coffee specialists' in Perth these days. Or rather they can, but they risk rolled eyes and snarky comments on coffeesnobs if they are not the real McCoy.

This is a scenario not even remotely possible for Elixir in Claremont. If there was ever a team I would trust to make great coffee it is that headed up by Jonny Nease and Justin Kenny.

Their coffee is sublime and Jonny manages to find the right notes of the blend as well as the single origins with apparent unerring ease - it is obvious however that behind the effortless-seeming approach there has been a lot of work and for the first time in a long time I have had to resist the urge to lick the last drips from the eggshell blue Croatian coffee cups.

The cafe is a pleasure to visit, the coffee amazing and the food superb.

Elixir is a great addition to the growing lineup of great cafes in Perth and have pushed this style of coffee further out from the CBD.

The team have acquired a 6Kg Giesen roaster - a heavy metal presence in the rear of the store that is not yet in production, but soon will be. They do not appear to be in a rush to roast and intend to let that stage happen when it is ready. In the meantime they are making their Five Senses roasted beans sing delightfully.

Blue is the new white - when it comes to espresso!

Justin Kenny

Jonny works the Hydra magic

What a product - there is so much dimension to that flat white that it is like a bas relief

Who: Elixir, Coffee Specialists
What: Top notch coffee and a small but superb selection of food
Where: 45a/145 Stirling Hwy, Nedlands WA 6009 (entrance off Robinson St -beside Chelsea Pizza)
Hours: From 7.30am.
Contact: Website, Email , Twitter or (08) 9389 9333
When: 6 April 2010
Accessibility: Excellent - I will also check back with Elixir and ask about their toilet facilities as I did not check those for accessibility.

Yes but what do you call it?

Scientists in Brazil have created a hybrid cross of Theobroma cacao and Coffea arabica. The result is a plant that produces large pods that contain beans that are not quite cocoa beans and not quite coffee beans but have the characteristics of each. Essentially coffee with a high oil content it is unlikely that these seeds could ever be used in the preperation of espresso style drinks but there is potential for them to be used in much the same way that cocoa is used - conched to extract the 'butter' and then the remaining powder used to create a beverage.

The new hybrid has been given a scientific designation Theobiba cachuatl (latin for 'drink of the gods' and then the Aztec name for cocoa 'cachautl')but has not yet been given a common name - probably a marketing decision as the sales options for the new product are explored.

Unfortunately as a hybrid the plant seeds are sterile and it can only be propogated by repeating the steps of cross fertilisation between coffee and cocoa plants. On the positive side the plant is remarkably resistant to common coffee pests as it releases small amounts of hydrogen sulphide as the bean pods ripen. While this does slightly taint the beans the 'rotten egg' odour is said to dissapate over time and be barely noticeable in the processed product.

Each tree can produce up to 150 pods a season yealding nearly 500kg of fruit per tree. Experiments are also underway to genetically engineer vanilla bean orchid (Vanilla planifolia)to grow as an epiphyte on the trunk of the coffee/cocoa hybrid (really needs a name guys!) and reduce the effect of the hydrogn sulphide and impart a mellow vanilla note to the bean pods.

We await the advances of science!

Not much about coffee

You may have noticed that I have not posted much here about coffee of late - which is a shame as there is a lot going on in Perth that deserves to be celebrated and crowed about.

It is not for want of coffee either - I have been privileged over the last two months to try some extraordinary coffees in local cafes from a variety of origins and roasters.

I have however been quite overworked and have arrived home with little energy for the internet in general. April will still be busy but I also want to make a determined effort to reconnect with some of the cafes I have been to in the past and also visit some new ones with my camera and try and show them in all there glory.

I also turn 40 in April - I'm not sure what that means or even what I should do to celebrate it as I am somewhat introverted and not very good and social events. Still I should probably mark it in some way and I think coffee should have something to do with it as the people associated with coffee in Perth have had a profound influence on me over the last decade.

Which brings up the other milestone - 10 years in Western Australia, and really, 10 years since I first really became interested in what makes one coffee taste better than another and started this whole rolling journey through the land of the bean.

So - resolutions for April: write more about coffee, redesign the writing space, visit cafes (including ones like Zekka, Vinyl, Cafe 54 and Tiger Tiger that I have not been to for a while) and most of all start getting around to some of the great new cafes that have opened over the last 6 month or so as there are some real gems in Perth right now.

So G'day, my name is Grendel and I love coffee.

The Final Cafe

Yes - it is time for Cafe Grendel to expand and the already crowded cafe market on Earth means that we have no other option but to embrace the final frontier and launch into space:




If you want you name to be included on the upcoming launch of IKAROS, you might want to hurry up as the deadline is March 22, 2010.

Enter your message here.

Signature Experiments

One of the fun things at any barista competition are the amazing signature drinks that the competitors create during their 15 shot at coffee glory.

Some with quite bizarre ingredients appear - to great acclaim, or not but either way the creativity that goes into the planning and execution of the signature drinks is a testament to the passion of each barista.

I have on occasion been fortunate to try some of these signature drinks and get a lot of inspiration from them.

Recently I have been playing with some ideas for signature drinks. One involves the Soda Stream - a simple device for carbonating water and so far I have made an espresso spider, carbonated iced coffee and a carbonated espresso soft drink. Only the espresso spider seemed to have potential for real greatness - but possibly at someone elses hands rather than my own.

My other discovery is Sasparilla. Those who hail from Queensland will recall "Sars" as a familiar drink and while it is not so popular over here in the West you can by the Sasparilla concentrate from Bundaberg. This is a naturally brewed concentrate of ginger root, licorice root molasses and sasparilla root and is absolutely outstanding with espresso.

I started by adding about 2ml to the bottom of my shot glass then pouring the espresso over the top. The licorice root gives the drink a not-quite-but-almost salty edge and the result is a sweet and savory concoction of dark power.

My next addition was some unsweetened West African Red Cocoa (from CoffeeSnobs) stirred with a little hot water and 2 ml of sasparilla cordial. Into this I poured one shot of espresso and and tipped the lot over vanilla ice cream.

Heaven.

I think the trick is the balance of flavour already in the cordial - there is no dominant flavour (just as well as I do not like licorice at all!) but the combination goes with coffee in much the same way that chicory root does.

The really good part was that the cordial did not dominate the espresso but elevated certain parts of the flavour profile. This was a fun and tasty experiment!

Brew Methods

CleanHotDry have created a new website devoted to coffee brewing called BrewMethods. Basically they find links to great methods of brewing coffee and provide links to the point at which that method originated. Simple, elegant and very useful.

Happily they have not attempted 'espresso' as a category. The sheer number of machines with all their little vagaries would have made that a complex exercise beyond some basic principles.

Tip o' the demitasse to JimSeven. >

Caffeine induced thoughts

While I love roasting my own coffee, the home coffee roaster with just a jury-rigged setup is always at a disadvantage when roasting compared to a skilled craftsperson using professional roasting equipment.

This isn’t to suggest I am about to stop roasting, far from it, but the variables involved in creating a fine end product are many, and it is a natural consequence of the process at home that it is more difficult to control these in a more casual process.

This weekend I roasted six batches of Santa Cruz de León Cortés, a Costa Rican coffee. Each batch has a slightly different profile and no matter how well I watched the time or the temperature I was never going to have each looking or tasting exactly like the other.

I have no doubt they will all taste good, but some may well be better than others. There is not much I can do other than control what variables I can and maintain a zen-like acceptance of the transient nature of each roast, enjoying its unique and oh-so-brief existence.

I friend of mine has recently purchased a lovely drum roaster and I wish him the joy of it as I think he will quickly master it and produce some wonderful coffee. My own ambitions are somewhat smaller and I hope over the next year to build a larger roaster capable of more consistent product.

Most weeks I do wonder why I roast at all – there is so much good coffee out there on the market that I don’t need to roast it myself. I know one of the reasons that I persist is that roasting help me learn more about coffee. Yes, I many not be able to roast as well as any of the Master Roasters we have in Perth, but I can’t learn as well from only drinking their coffee as I can from roasting myself. I am finding it a good idea to try their roast of the same bean that I am roasting if at all possible. This helps me calibrate my expectations of how the coffee should be and from time to time I manage to surprise myself with my own roasts.

I roast single origins and drink single origins almost to the exclusion of blends, not because I don’t like blends, but more because I need to understand each coffee better than I do now before I can really consider how best to blend it.

Also at the moment I am using a pour-over, a plunger or the Clever Coffee Dripper to make my coffee as my espresso machine is down hard with a bung pump. Single Origins seem to be nicely responsive to the hands on treatment of the espresso-less side of coffee making and I’m happy enough drinking other-than-espresso for a while.

I do have some interesting experiments coming up over summer that I will share with people, including some that might be quite interesting as part of a signature drink for competitions.

It does rely on some equipment I don’t have yet, but should have shortly. I will tell more when there is more to tell!

Coffee Bias

The history of coffee is a complex web of human interractions around a mild drug that is popular the world over and affordable to most people.

Like most commodities, the coffee market has been used to influence and oppress, to change governments and shape trade relationships.

Usually this has gone against the grower and favoured the trading behemoths in Europe and the United States.

This is changing and while the large companies such as Nestle and Sara Lee hold tight rein over some aspects of the industry still there is a growing understanding among consumers that quality coffee comes from the specialty end of the coffee market.

The internet has played an important role in providing a source of information to consumers about coffee and in helping promote specialty coffee. This has included the rise of groups such as CoffeeSnobs and CoffeeGeek where there is a concentration of all things coffee. CoffeeSnobs is a distinctly Australian expression of the coffee passion and caters for home roasters by being a source of green beans - unroasted coffee.

For many people stumbling across the website of CoffeeSnobs is a revelation, and the number of 'Snobs' is growing rapidly and now approaching 10,000. When I joined in 2006 there were just about 1500 members. It is now a mature organisation with ongoing corporate sponsors and its very own foreign aid program "Faircrack" that has been delivering on its promise of assisting coffee growers in the developing world and so far has purchased milling and other equipment to help growers improve the price they get for their coffee.

It struck me this morning that most of the people that I know are people who are passionate about coffee - not everyone, but most of them, and that includes the people I work with (not in the coffee industry). I have observed what appears to be an increasing trend towards better coffee and in the last three years in my office there has been a proliferation of plungers, pour overs and even grinders and consumption from the the big bad brown tin of doom has decreased considerably.

I've also noticed a fantastic range of coffee being selected, mostly from local roasters of specialty coffee rather than the big supermarket brands. Is this shift towards selecting specialty coffee a general trend? or are my observations a form of confirmation bias? Am I just noticing it more because I am looking for it, in the same way as you start seeing a certain model of car everywhere once you buy one or think about buying one?