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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
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"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"excerpt": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"description": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"title": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53301,53299,53302,53307,53309,53324,53332, 53333,53340,53303\"]\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53300,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"title": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Maui Coffee Farm Tour",
"title": "Maui Coffee Farm Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Portland: A Weekend Away",
"title": "Eating in Portland: A Weekend Away",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Azahar Coffee: Farm Fresh from Colombia",
"title": "Azahar Coffee: Farm Fresh from Colombia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising for Caffeine - The East Bay Edition",
"title": "Cruising for Caffeine - The East Bay Edition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
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"description": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"title": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\" alt=\"chocolati greenwood\" title=\"chocolati greenwood\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39191\">\u003c/a>\u003c/p>\n\u003cp>The Greenwood/Phinney Ridge neighborhood in Seattle is rich with great coffee shops, artisan ice cream, cafes, burger joints, neighborhood bars, antique stores -- even a Tibetan monastery. It is quite strollable, charming, and easy to get around. Next time you're in Seattle, it's time to venture away from downtown into some of the Northern neighborhoods, and this is as good a place to start as any. When traveling, there's such an inclination to start with the main tourist sites (\u003ca href=\"http://spaceneedle.com/\">The Space Needle\u003c/a>, \u003ca href=\"http://www.seattle.gov/tour/carkeek.htm\">Carkeek Park\u003c/a>, \u003ca href=\"http://www.seattle.gov/parks/environment/discovery.htm\">Discovery Park\u003c/a>,\u003ca href=\"http://www.seattle.gov/tour/locks.htm\"> The Ballard Locks\u003c/a>) and those things are all wonderful. But much like San Francisco, Seattle is a city built around its neighborhoods. Not many folks live right smack downtown and the neighborhoods offer such rich history, lively cafes, libraries, zoos, and new small businesses. It's time to branch out, and Greenwood/Phinney (or Phinneywood as its often called) is the best place I can think of to start. \u003c/p>\n\u003cp>\u003cstrong>Chocolati\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\" alt=\"chocolati interior\" title=\"chocolati interior\" width=\"560\" height=\"345\" class=\"alignnone size-full wp-image-39192\">\u003c/a>\u003cbr>\n\u003cem>European-style Hot chocolate at Chocolati\u003c/em>\u003c/p>\n\u003cp>This local chain of chocolate shop/coffee bars opened in 2000 and now they have locations in Greenwood, Greenlake, Wallingford, and inside the \u003ca href=\"http://www.spl.org/\">Seattle Public Library\u003c/a>. I've fallen pretty hard for Chocolati, largely because of their cream truffles (made with fresh cream and dark or milk chocolate and very little else) and European-style drinking chocolate. They sell their hot chocolate in bulk to take home, and do traditional espresso drinks and drip coffee as well. The Greenwood location just got their beer and wine license, so it's also a nice mellow spot to come in the evening and wind down with a glass of Cabernet. During the day, Chocolati is, hands down, the best place in Greenwood to get a little reading or studying done: there is ample table space, good light, and a warm wintery ambiance that lends itself well to settling in with a book from the library across the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\" alt=\"chocolati cocoa and truffles\" title=\"chocolati cocoa and truffles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39193\">\u003c/a>\u003cbr>\n\u003cem>Hot Chocolate and Truffles at Chocolati \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://www.chocolati.com/new/Locations-and-Hours.html\">Chocolati\u003c/a>\u003cbr>\n8319 Greenwood Avenue North\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 783-7078\u003cbr>\nHours: Monday - Saturday: 7:30 am - 11:00 pm\u003cbr>\nSunday: 9:00 am-11:00 pm\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Phinney Market\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\" alt=\"phinney market\" title=\"phinney market\" width=\"560\" height=\"430\" class=\"alignnone size-full wp-image-39224\">\u003c/a>\u003cbr>\nPhinney Market is the kind of place you wish would open in your neighborhood. They offer morning coffee, light pastries and egg sandwiches to begin the day and graduate to a cafe-style lunch menu, and a more substantial dinner service. The space is large and bright, with high ceilings, a long bar and a big communal table. On a typical day, there are Phinney Ridge moms and kids, young couples on dates, and neighborhood folks taking a reprieve from the demands of the day. And this is the place to do it--food wise, everything is solid. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39226\">\u003c/a>\u003cbr>\n\u003cem>Caleb's Blue Burger with Painted Hills Beef\u003c/em>\u003c/p>\n\u003cp>The blue cheese burger served on a \u003ca href=\"http://www.macrinabakery.com/\">Macrina\u003c/a> brioche bun is perfectly juicy with just the right amount of blue cheese and mushrooms, and the House Beef Chili served with sour cream and and a wedge of baguette is filling on the coldest of February afternoons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\" alt=\"chili\" title=\"chili\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39227\">\u003c/a>\u003cbr>\n\u003cem>Phinney Market's Beef Chili\u003c/em>\u003c/p>\n\u003cp>And from 3-5 p.m. they offer Happy Hour prices on some of their most popular dishes, making something like the 1/4 pound burger a mere $4! With local roasters \u003ca href=\"http://www.truenorthcoffeecafe.com/\">True North coffee\u003c/a> and local beers like \u003ca href=\"http://hilliardsbeer.com/\">Hilliards \u003c/a>and \u003ca href=\"http://www.ironhorsebrewery.com/\">Iron Horse\u003c/a> this is a place you not only want to support because the food is so darn good, but you feel good doing so, too. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://phinneymarketpub.com/index.htm\">Phinney Market\u003c/a>\u003cbr>\n5918 Phinney Avenue N.\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 219-9105\u003cbr>\nHours: Monday - Thursday: 7 am - 9 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-9)\u003cbr>\nFriday: 7 am - 11 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-10)\u003cbr>\nSaturday: 7 am - 11 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-10)\u003cbr>\nSunday: 7 am - 9 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-9)\u003c/p>\n\u003cp>\u003cstrong>A la Mode Pie\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\" alt=\"a la mode pie\" title=\"a la mode pie\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39194\">\u003c/a>\u003cbr>\nThere is a surprising lack of good pie in Seattle. I haven't quite figured out why seeing that there is certainly no lack of coffee shops and tea bars. But the pie landscape is certainly getting better ever since\u003ca href=\"http://alamodeseattle.com/\"> A la Mode Pie\u003c/a> opened on Phinney Ridge. Previously an online delivery service, the demand became too great and owner Chris Porter decided to take the plunge and open a shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\" alt=\"Pie Menu\" title=\"Pie Menu\" width=\"540\" height=\"320\" class=\"alignnone size-full wp-image-39195\">\u003c/a>\u003cbr>\n\u003cem>Seemingly Endless Choices at A la Mode Pie\u003c/em>\u003c/p>\n\u003cp>A la Mode offers at least 10-12 flavors of pie at any one time, with seasonal variations making an appearance on any given day. Customers can purchase pie by the slice, as well as whole 9\" pies which are made-to-order using organic, locally-sourced fruits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\" alt=\"apple pie\" title=\"apple pie\" width=\"540\" height=\"413\" class=\"alignnone size-full wp-image-39196\">\u003c/a>\u003cbr>\n\u003cem>Apple Pear Pie\u003c/em>\u003c/p>\n\u003cp>As an apple pie aficionado, I have to say that their Apple Pear Pie is quite good. It's made of sweet, tart Washington apples and organic D’Anjou pears with a little freshly grated ginger, and a dash of cinnamon. Where some apple pies tend towards a soggy bottom crust, A la Mode's apple pear pie has a crust that's perfectly crisp from the top down and a filling that's spiced just enough (not too much cinnamon and a slight hand with the ginger). The apples and pears remain slightly crisp, and the crust is buttery and flaky. This is a very fine slice of pie, indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\" alt=\"peanut butter pie\" title=\"peanut butter pie\" width=\"540\" height=\"409\" class=\"alignnone size-full wp-image-39197\">\u003c/a>\u003cbr>\n\u003cem>A Big Wedge of Peanut Butter Pie\u003c/em>\u003c/p>\n\u003cp>The slice of peanut butter pie was wonderful as well, although this one is really meant for sharing: rich, dense peanut butter filling topped with a light chocolate frosting sprinkled with chopped peanuts. It begs for a cup of coffee which they have plenty of along with comfortable seating, good people-watching, and even pints of \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a> ice cream to take home with you. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://alamodeseattle.com/\">A la Mode Pie\u003c/a>\u003cbr>\n5821 Phinney Ave N (across from the Zoo)\u003cbr>\nSeattle, WA\u003cbr>\n(206) 383-3796\u003cbr>\nHours: 7am-7pm, daily\u003c/p>\n\u003cp>\u003cstrong>Herkimer Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\" alt=\"herkimer exterior\" title=\"herkimer exterior\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39198\">\u003c/a>\u003cbr>\nHerkimer Coffee says that their \"purpose is to create a coffee experience of the highest possible quality.\" Within this mission, they sell wholesale and have two retail shops. The Greenwood shop is light and airy with a variety of espresso drinks and pastries (including \u003ca href=\"http://www.mightyo.com/\">Mighty O Donuts!\u003c/a>). For anyone pondering Herkimer for wholesale, they offer individualized cuppings so the subtleties and nuances of each bean and roast can be experienced and understood. Their website offers excellent \u003ca href=\"http://www.herkimercoffee.com/brewinfo.html\">Home Brewing Tips\u003c/a> and a nice \u003ca href=\"http://www.baristaexchange.com/profiles/blog/list?user=2kc574vaffzui\">Roaster's Blog\u003c/a> that details the different flavor profiles of coffees they've recently brought in. While it does tend to be young kid/parent central here (not really the best place to read or study, especially on the weekends), I'm always struck with how affordable Herkimer is. Each espresso drink comes with 2 shots, so a small latte starts at just $2.68. This makes a traveling wallet or a local Seattle wallet very happy, indeed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\" alt=\"Herkimer\" title=\"Herkimer\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-39199\">\u003c/a>\u003cbr>\nTo visit: \u003ca href=\"http://www.herkimercoffee.com/\">Herkimer Coffee\u003c/a>\u003cbr>\n7320 Greenwood Avenue\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 784-0202\u003cbr>\nHours: Mon-Fri 6am-6pm; Sat-Sun 7am-6pm \u003c/p>\n\u003cp>\u003cstrong>Bluebird\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\" alt=\"bluebird\" title=\"bluebird\" width=\"560\" height=\"497\" class=\"alignnone size-full wp-image-39228\">\u003c/a>\u003cbr>\nOn a cold February day, ice cream may seem like an unlikely choice. Unless, of course, you realize that if you waited for the perfect, hot ice cream day in Seattle it could be a long wait. And at \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>, you're met with uber-creamy, irresistible flavors including the CB Peanut Butter made with fresh roasted organic Valencia peanuts, Chocolate Pudding, or the Elysian Stout made from Dragon's Tooth Stout, brewed next door at \u003ca href=\"http://www.elysianbrewing.com/\">The Elysian Brewery\u003c/a>. Or perhaps a hand-crafted milkshake and a board game is more your style? Regardless, Bluebird uses all-natural dairy from local Washington and Oregon cows, and they're constantly experimenting with new, seasonal flavor combinations (forcing you to visit often). As if that weren't enough, there are rumors of a back patio and a beer license so they can start doing dessert floats in the summer. All good things. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\" alt=\"Bluebird\" title=\"Bluebird\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39229\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>\u003cbr>\n7400 Greenwood Avenue North\u003cbr>\nSeattle, WA 98103\u003cbr>\n206-588-1079\u003cbr>\nHours: Daily 12:00 pm to 10:00 pm\u003cbr>\n\u003cem>Summer Hours:\u003cbr>\nSunday - Thursday 12:00pm - 10:00pm\u003cbr>\nFriday & Saturday 12:00pm - 11:00pm\u003c/em>\u003c/p>\n\n",
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"excerpt": "Next time you're in Seattle, the Greenwood and Phinney Ridge neighborhoods are some of the richest for food, walkability, and charm. Megan Gordon sets out to find the most delicious and inviting spots for morning, noon, and night. ",
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"description": "Next time you're in Seattle, the Greenwood and Phinney Ridge neighborhoods are some of the richest for food, walkability, and charm. Megan Gordon sets out to find the most delicious and inviting spots for morning, noon, and night. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\" alt=\"chocolati greenwood\" title=\"chocolati greenwood\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39191\">\u003c/a>\u003c/p>\n\u003cp>The Greenwood/Phinney Ridge neighborhood in Seattle is rich with great coffee shops, artisan ice cream, cafes, burger joints, neighborhood bars, antique stores -- even a Tibetan monastery. It is quite strollable, charming, and easy to get around. Next time you're in Seattle, it's time to venture away from downtown into some of the Northern neighborhoods, and this is as good a place to start as any. When traveling, there's such an inclination to start with the main tourist sites (\u003ca href=\"http://spaceneedle.com/\">The Space Needle\u003c/a>, \u003ca href=\"http://www.seattle.gov/tour/carkeek.htm\">Carkeek Park\u003c/a>, \u003ca href=\"http://www.seattle.gov/parks/environment/discovery.htm\">Discovery Park\u003c/a>,\u003ca href=\"http://www.seattle.gov/tour/locks.htm\"> The Ballard Locks\u003c/a>) and those things are all wonderful. But much like San Francisco, Seattle is a city built around its neighborhoods. Not many folks live right smack downtown and the neighborhoods offer such rich history, lively cafes, libraries, zoos, and new small businesses. It's time to branch out, and Greenwood/Phinney (or Phinneywood as its often called) is the best place I can think of to start. \u003c/p>\n\u003cp>\u003cstrong>Chocolati\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\" alt=\"chocolati interior\" title=\"chocolati interior\" width=\"560\" height=\"345\" class=\"alignnone size-full wp-image-39192\">\u003c/a>\u003cbr>\n\u003cem>European-style Hot chocolate at Chocolati\u003c/em>\u003c/p>\n\u003cp>This local chain of chocolate shop/coffee bars opened in 2000 and now they have locations in Greenwood, Greenlake, Wallingford, and inside the \u003ca href=\"http://www.spl.org/\">Seattle Public Library\u003c/a>. I've fallen pretty hard for Chocolati, largely because of their cream truffles (made with fresh cream and dark or milk chocolate and very little else) and European-style drinking chocolate. They sell their hot chocolate in bulk to take home, and do traditional espresso drinks and drip coffee as well. The Greenwood location just got their beer and wine license, so it's also a nice mellow spot to come in the evening and wind down with a glass of Cabernet. During the day, Chocolati is, hands down, the best place in Greenwood to get a little reading or studying done: there is ample table space, good light, and a warm wintery ambiance that lends itself well to settling in with a book from the library across the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\" alt=\"chocolati cocoa and truffles\" title=\"chocolati cocoa and truffles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39193\">\u003c/a>\u003cbr>\n\u003cem>Hot Chocolate and Truffles at Chocolati \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://www.chocolati.com/new/Locations-and-Hours.html\">Chocolati\u003c/a>\u003cbr>\n8319 Greenwood Avenue North\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 783-7078\u003cbr>\nHours: Monday - Saturday: 7:30 am - 11:00 pm\u003cbr>\nSunday: 9:00 am-11:00 pm\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Phinney Market\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\" alt=\"phinney market\" title=\"phinney market\" width=\"560\" height=\"430\" class=\"alignnone size-full wp-image-39224\">\u003c/a>\u003cbr>\nPhinney Market is the kind of place you wish would open in your neighborhood. They offer morning coffee, light pastries and egg sandwiches to begin the day and graduate to a cafe-style lunch menu, and a more substantial dinner service. The space is large and bright, with high ceilings, a long bar and a big communal table. On a typical day, there are Phinney Ridge moms and kids, young couples on dates, and neighborhood folks taking a reprieve from the demands of the day. And this is the place to do it--food wise, everything is solid. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39226\">\u003c/a>\u003cbr>\n\u003cem>Caleb's Blue Burger with Painted Hills Beef\u003c/em>\u003c/p>\n\u003cp>The blue cheese burger served on a \u003ca href=\"http://www.macrinabakery.com/\">Macrina\u003c/a> brioche bun is perfectly juicy with just the right amount of blue cheese and mushrooms, and the House Beef Chili served with sour cream and and a wedge of baguette is filling on the coldest of February afternoons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\" alt=\"chili\" title=\"chili\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39227\">\u003c/a>\u003cbr>\n\u003cem>Phinney Market's Beef Chili\u003c/em>\u003c/p>\n\u003cp>And from 3-5 p.m. they offer Happy Hour prices on some of their most popular dishes, making something like the 1/4 pound burger a mere $4! With local roasters \u003ca href=\"http://www.truenorthcoffeecafe.com/\">True North coffee\u003c/a> and local beers like \u003ca href=\"http://hilliardsbeer.com/\">Hilliards \u003c/a>and \u003ca href=\"http://www.ironhorsebrewery.com/\">Iron Horse\u003c/a> this is a place you not only want to support because the food is so darn good, but you feel good doing so, too. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://phinneymarketpub.com/index.htm\">Phinney Market\u003c/a>\u003cbr>\n5918 Phinney Avenue N.\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 219-9105\u003cbr>\nHours: Monday - Thursday: 7 am - 9 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-9)\u003cbr>\nFriday: 7 am - 11 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-10)\u003cbr>\nSaturday: 7 am - 11 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-10)\u003cbr>\nSunday: 7 am - 9 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-9)\u003c/p>\n\u003cp>\u003cstrong>A la Mode Pie\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\" alt=\"a la mode pie\" title=\"a la mode pie\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39194\">\u003c/a>\u003cbr>\nThere is a surprising lack of good pie in Seattle. I haven't quite figured out why seeing that there is certainly no lack of coffee shops and tea bars. But the pie landscape is certainly getting better ever since\u003ca href=\"http://alamodeseattle.com/\"> A la Mode Pie\u003c/a> opened on Phinney Ridge. Previously an online delivery service, the demand became too great and owner Chris Porter decided to take the plunge and open a shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\" alt=\"Pie Menu\" title=\"Pie Menu\" width=\"540\" height=\"320\" class=\"alignnone size-full wp-image-39195\">\u003c/a>\u003cbr>\n\u003cem>Seemingly Endless Choices at A la Mode Pie\u003c/em>\u003c/p>\n\u003cp>A la Mode offers at least 10-12 flavors of pie at any one time, with seasonal variations making an appearance on any given day. Customers can purchase pie by the slice, as well as whole 9\" pies which are made-to-order using organic, locally-sourced fruits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\" alt=\"apple pie\" title=\"apple pie\" width=\"540\" height=\"413\" class=\"alignnone size-full wp-image-39196\">\u003c/a>\u003cbr>\n\u003cem>Apple Pear Pie\u003c/em>\u003c/p>\n\u003cp>As an apple pie aficionado, I have to say that their Apple Pear Pie is quite good. It's made of sweet, tart Washington apples and organic D’Anjou pears with a little freshly grated ginger, and a dash of cinnamon. Where some apple pies tend towards a soggy bottom crust, A la Mode's apple pear pie has a crust that's perfectly crisp from the top down and a filling that's spiced just enough (not too much cinnamon and a slight hand with the ginger). The apples and pears remain slightly crisp, and the crust is buttery and flaky. This is a very fine slice of pie, indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\" alt=\"peanut butter pie\" title=\"peanut butter pie\" width=\"540\" height=\"409\" class=\"alignnone size-full wp-image-39197\">\u003c/a>\u003cbr>\n\u003cem>A Big Wedge of Peanut Butter Pie\u003c/em>\u003c/p>\n\u003cp>The slice of peanut butter pie was wonderful as well, although this one is really meant for sharing: rich, dense peanut butter filling topped with a light chocolate frosting sprinkled with chopped peanuts. It begs for a cup of coffee which they have plenty of along with comfortable seating, good people-watching, and even pints of \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a> ice cream to take home with you. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://alamodeseattle.com/\">A la Mode Pie\u003c/a>\u003cbr>\n5821 Phinney Ave N (across from the Zoo)\u003cbr>\nSeattle, WA\u003cbr>\n(206) 383-3796\u003cbr>\nHours: 7am-7pm, daily\u003c/p>\n\u003cp>\u003cstrong>Herkimer Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\" alt=\"herkimer exterior\" title=\"herkimer exterior\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39198\">\u003c/a>\u003cbr>\nHerkimer Coffee says that their \"purpose is to create a coffee experience of the highest possible quality.\" Within this mission, they sell wholesale and have two retail shops. The Greenwood shop is light and airy with a variety of espresso drinks and pastries (including \u003ca href=\"http://www.mightyo.com/\">Mighty O Donuts!\u003c/a>). For anyone pondering Herkimer for wholesale, they offer individualized cuppings so the subtleties and nuances of each bean and roast can be experienced and understood. Their website offers excellent \u003ca href=\"http://www.herkimercoffee.com/brewinfo.html\">Home Brewing Tips\u003c/a> and a nice \u003ca href=\"http://www.baristaexchange.com/profiles/blog/list?user=2kc574vaffzui\">Roaster's Blog\u003c/a> that details the different flavor profiles of coffees they've recently brought in. While it does tend to be young kid/parent central here (not really the best place to read or study, especially on the weekends), I'm always struck with how affordable Herkimer is. Each espresso drink comes with 2 shots, so a small latte starts at just $2.68. This makes a traveling wallet or a local Seattle wallet very happy, indeed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\" alt=\"Herkimer\" title=\"Herkimer\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-39199\">\u003c/a>\u003cbr>\nTo visit: \u003ca href=\"http://www.herkimercoffee.com/\">Herkimer Coffee\u003c/a>\u003cbr>\n7320 Greenwood Avenue\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 784-0202\u003cbr>\nHours: Mon-Fri 6am-6pm; Sat-Sun 7am-6pm \u003c/p>\n\u003cp>\u003cstrong>Bluebird\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\" alt=\"bluebird\" title=\"bluebird\" width=\"560\" height=\"497\" class=\"alignnone size-full wp-image-39228\">\u003c/a>\u003cbr>\nOn a cold February day, ice cream may seem like an unlikely choice. Unless, of course, you realize that if you waited for the perfect, hot ice cream day in Seattle it could be a long wait. And at \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>, you're met with uber-creamy, irresistible flavors including the CB Peanut Butter made with fresh roasted organic Valencia peanuts, Chocolate Pudding, or the Elysian Stout made from Dragon's Tooth Stout, brewed next door at \u003ca href=\"http://www.elysianbrewing.com/\">The Elysian Brewery\u003c/a>. Or perhaps a hand-crafted milkshake and a board game is more your style? Regardless, Bluebird uses all-natural dairy from local Washington and Oregon cows, and they're constantly experimenting with new, seasonal flavor combinations (forcing you to visit often). As if that weren't enough, there are rumors of a back patio and a beer license so they can start doing dessert floats in the summer. All good things. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\" alt=\"Bluebird\" title=\"Bluebird\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39229\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>\u003cbr>\n7400 Greenwood Avenue North\u003cbr>\nSeattle, WA 98103\u003cbr>\n206-588-1079\u003cbr>\nHours: Daily 12:00 pm to 10:00 pm\u003cbr>\n\u003cem>Summer Hours:\u003cbr>\nSunday - Thursday 12:00pm - 10:00pm\u003cbr>\nFriday & Saturday 12:00pm - 11:00pm\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Quiet Spots for Breakfast in Seattle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38833\">\u003c/a>\u003cbr>\nSeattle is a quick flight from San Francisco, and while Portland gets a lot of the food buzz these days, this Northwest city has a lot to be excited about. As you all know, we're so spoiled (or blessed, depending on how you look at it) with the variety of farmers markets, food shops, restaurants and cafes in the Bay Area. \u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a> fits right into this picture of locally-sourced food, clear point of view, heavily edited menu, and deliberate aesthetic. Next time you visit Seattle, you must pay a visit to this sweet, understated French-style cafe. You'll feel both at home right away and as if you've stepped into a Paris of a different era. Sensing both familiarity and intrigue is, if you ask me, a most welcome feeling. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"331\" class=\"alignnone size-full wp-image-38834\">\u003c/a>\u003cbr>\nJim Drohman and Joanne Herron opened Le Pichet in 2000 (\"Le Pichet\" means \"The Pitcher,\" the ceramic vessel in which simple, traditional French neighborhood spots served wine). The 32-seat restaurant specializes in French food with Chef de Cuisine, Brent Harding, at the helm. In opening Le Pichet, Drohman left a career as an Aeronautical Engineer and Herron a long career in the service industry. Both were drawn to French food and French culture, and found a welcome home in the Pike Place Market Historical District -- a spot that feels a bit more touristy and urban than quaint and European. But they're doing something right. On weekends, you'll often find it difficult to squeeze into a table, and couples sit with a bottle of wine and a little charcuterie late into the evenings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\" alt=\"brioche and yogurt\" title=\"brioche and yogurt\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38835\">\u003c/a>\u003cbr>\n\u003cem>Cherry Almond Brioche and Housemade Yogurt\u003c/em>\u003c/p>\n\u003cp>Mornings at Le Pichet aren't for everyone. \u003ca href=\"http://lepichetseattle.com/menus/\">Le Casse Croûte menu\u003c/a> is served all day long, and is really what you'll have in your hands if you stroll in for breakfast. What I like about this menu is they do it their way. This is not a typical American breakfast: you won't find over-stuffed omelettes (or omelettes at all) or platters of bacon and pancakes. What you will find is strong coffee, wonderful baguettes with butter and jam, housemade yogurt with honeyed walnuts, lovely housemade pastries, and a variety of meats and small sandwiches. At 11:30 p.m., \u003ca href=\"http://lepichetseattle.com/menus/\">Le Dejeuner menu\u003c/a> is introduced with more salads and main plates. And at 5:30 p.m. a heartier dinner menu is available with main entrees including roast chicken, Penn Cove mussels, and whole roasted trout. The atmosphere is always the same: convivial and inviting yet quiet and understated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\" alt=\"ham and eggs\" title=\"ham and eggs\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-38994\">\u003c/a>\u003cbr>\n\u003cem>Oeuf Plats, Jambon et Fromage - Broiled Eggs with Ham and Gruyere\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I prefer it in the mornings; you can sit for a few hours reading the paper, people watching, and drinking cup after cup of coffee. I also adore that it's really in the heart of downtown, a skip away from \u003ca href=\"http://www.pikeplacemarket.org/\">Pike Place Market\u003c/a>, and yet it feels like a secluded respite far outside of the city. Next time you're visiting, go see for yourself. \u003c/p>\n\u003cp>\u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a>\u003cbr>\n1933 1st Avenue\u003cbr>\nSeattle, Washington 98101\u003cbr>\n(206) 256-1499\u003cbr>\nHours: Everyday, 8am - Midnight\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Quiet Spots for Breakfast in Seattle: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alwaysfreshgoodness.com/\">Volunteer Park Cafe\u003c/a>: Good absolutely anytime of day (those cookies!), VPC is wonderful in the mornings for a slice of quiche at the big, rustic community table. Their caramelized banana brioche and breakfast panini are also quite popular (did I mention you should get a cookie to go?)\u003c/li>\n\u003cli>\u003ca href=\"http://cafebesalu.com/\">Cafe Besalu\u003c/a>: Ballard's neighborhood bakery has the flakiest croissants in the entire city. Not many seats and often a line out the door, everything here from strong lattes to savory scones are worth waiting for. \u003c/li>\n\u003cli>\u003ca href=\"http://thefathenseattle.com/\">The Fat Hen\u003c/a>: The Fat Hen is a relatively new spot in the North Ballard neighborhood housing \u003ca href=\"http://www.delanceyseattle.com/\">Delancey\u003c/a> and \u003ca href=\"http://www.honorebakery.com/\">Honore Bakery\u003c/a>, and it boasts simple breakfast and lunch items including baked eggs, housemade granola and yogurt, and coffee cake and other little sweets.\n\u003c/li>\u003cli>\u003ca href=\"http://www.macrinabakery.com/\">Macrina Bakery\u003c/a>: Macrina is a Seattle classic. Their rocket muffins are pretty wonderful as are the Italian plum roll and morning buns. Much more of a bakery than a sit down cafe, they're well known for their breads, pastries, and granola. \u003c/li>\n\u003cli>\u003ca href=\"http://eltana.com/\">Eltana\u003c/a>: Eltana is a new discovery for me and while I think the space itself is sterile and uninspired, the hand-rolled wood-fired bagels and housemade spreads and schmears are incredible. When I decide to sit and stay, I always order the Shakshuka (Israeli pepper, tomato, and egg stew). It's hearty, warm and perfect for sopping up with a rustic bagel. \u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/glos-seattle\">Glo's\u003c/a>: Down-home and unfussy. Endless cups of coffee and the best Eggs Florentine in the city. A little gem in Capitol Hill.\u003c/li>\u003c/ul>\n\n\n",
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"excerpt": "Spending more time in Seattle these days, Megan Gordon sets out to discover her favorite quiet breakfast spot. What she finds surprises even her: it's right in the heart of bustling downtown. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38833\">\u003c/a>\u003cbr>\nSeattle is a quick flight from San Francisco, and while Portland gets a lot of the food buzz these days, this Northwest city has a lot to be excited about. As you all know, we're so spoiled (or blessed, depending on how you look at it) with the variety of farmers markets, food shops, restaurants and cafes in the Bay Area. \u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a> fits right into this picture of locally-sourced food, clear point of view, heavily edited menu, and deliberate aesthetic. Next time you visit Seattle, you must pay a visit to this sweet, understated French-style cafe. You'll feel both at home right away and as if you've stepped into a Paris of a different era. Sensing both familiarity and intrigue is, if you ask me, a most welcome feeling. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"331\" class=\"alignnone size-full wp-image-38834\">\u003c/a>\u003cbr>\nJim Drohman and Joanne Herron opened Le Pichet in 2000 (\"Le Pichet\" means \"The Pitcher,\" the ceramic vessel in which simple, traditional French neighborhood spots served wine). The 32-seat restaurant specializes in French food with Chef de Cuisine, Brent Harding, at the helm. In opening Le Pichet, Drohman left a career as an Aeronautical Engineer and Herron a long career in the service industry. Both were drawn to French food and French culture, and found a welcome home in the Pike Place Market Historical District -- a spot that feels a bit more touristy and urban than quaint and European. But they're doing something right. On weekends, you'll often find it difficult to squeeze into a table, and couples sit with a bottle of wine and a little charcuterie late into the evenings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\" alt=\"brioche and yogurt\" title=\"brioche and yogurt\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38835\">\u003c/a>\u003cbr>\n\u003cem>Cherry Almond Brioche and Housemade Yogurt\u003c/em>\u003c/p>\n\u003cp>Mornings at Le Pichet aren't for everyone. \u003ca href=\"http://lepichetseattle.com/menus/\">Le Casse Croûte menu\u003c/a> is served all day long, and is really what you'll have in your hands if you stroll in for breakfast. What I like about this menu is they do it their way. This is not a typical American breakfast: you won't find over-stuffed omelettes (or omelettes at all) or platters of bacon and pancakes. What you will find is strong coffee, wonderful baguettes with butter and jam, housemade yogurt with honeyed walnuts, lovely housemade pastries, and a variety of meats and small sandwiches. At 11:30 p.m., \u003ca href=\"http://lepichetseattle.com/menus/\">Le Dejeuner menu\u003c/a> is introduced with more salads and main plates. And at 5:30 p.m. a heartier dinner menu is available with main entrees including roast chicken, Penn Cove mussels, and whole roasted trout. The atmosphere is always the same: convivial and inviting yet quiet and understated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\" alt=\"ham and eggs\" title=\"ham and eggs\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-38994\">\u003c/a>\u003cbr>\n\u003cem>Oeuf Plats, Jambon et Fromage - Broiled Eggs with Ham and Gruyere\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I prefer it in the mornings; you can sit for a few hours reading the paper, people watching, and drinking cup after cup of coffee. I also adore that it's really in the heart of downtown, a skip away from \u003ca href=\"http://www.pikeplacemarket.org/\">Pike Place Market\u003c/a>, and yet it feels like a secluded respite far outside of the city. Next time you're visiting, go see for yourself. \u003c/p>\n\u003cp>\u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a>\u003cbr>\n1933 1st Avenue\u003cbr>\nSeattle, Washington 98101\u003cbr>\n(206) 256-1499\u003cbr>\nHours: Everyday, 8am - Midnight\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Quiet Spots for Breakfast in Seattle: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alwaysfreshgoodness.com/\">Volunteer Park Cafe\u003c/a>: Good absolutely anytime of day (those cookies!), VPC is wonderful in the mornings for a slice of quiche at the big, rustic community table. Their caramelized banana brioche and breakfast panini are also quite popular (did I mention you should get a cookie to go?)\u003c/li>\n\u003cli>\u003ca href=\"http://cafebesalu.com/\">Cafe Besalu\u003c/a>: Ballard's neighborhood bakery has the flakiest croissants in the entire city. Not many seats and often a line out the door, everything here from strong lattes to savory scones are worth waiting for. \u003c/li>\n\u003cli>\u003ca href=\"http://thefathenseattle.com/\">The Fat Hen\u003c/a>: The Fat Hen is a relatively new spot in the North Ballard neighborhood housing \u003ca href=\"http://www.delanceyseattle.com/\">Delancey\u003c/a> and \u003ca href=\"http://www.honorebakery.com/\">Honore Bakery\u003c/a>, and it boasts simple breakfast and lunch items including baked eggs, housemade granola and yogurt, and coffee cake and other little sweets.\n\u003c/li>\u003cli>\u003ca href=\"http://www.macrinabakery.com/\">Macrina Bakery\u003c/a>: Macrina is a Seattle classic. Their rocket muffins are pretty wonderful as are the Italian plum roll and morning buns. Much more of a bakery than a sit down cafe, they're well known for their breads, pastries, and granola. \u003c/li>\n\u003cli>\u003ca href=\"http://eltana.com/\">Eltana\u003c/a>: Eltana is a new discovery for me and while I think the space itself is sterile and uninspired, the hand-rolled wood-fired bagels and housemade spreads and schmears are incredible. When I decide to sit and stay, I always order the Shakshuka (Israeli pepper, tomato, and egg stew). It's hearty, warm and perfect for sopping up with a rustic bagel. \u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/glos-seattle\">Glo's\u003c/a>: Down-home and unfussy. Endless cups of coffee and the best Eggs Florentine in the city. A little gem in Capitol Hill.\u003c/li>\u003c/ul>\n\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ",
"title": "The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n",
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"excerpt": "Part café, part wine bar, The Social Study, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. ",
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"title": "The Social Study: The Lower Fillmore Gets A Caffeine Upgrade | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We'll Always Have (Tea Time in) Paris",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n",
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"excerpt": "When in Paris, indulge in afternoon tea. The writer and her daughter discover funky, vintage, classic and elegant tea salons: La Fourmi Ailée, MILK, Musee Jacquemart-André and the king of them all, Thé Mariage Frères.",
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"description": "When in Paris, indulge in afternoon tea. The writer and her daughter discover funky, vintage, classic and elegant tea salons: La Fourmi Ailée, MILK, Musee Jacquemart-André and the king of them all, Thé Mariage Frères.",
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"headline": "We'll Always Have (Tea Time in) Paris",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Favorites at the 2012 Fancy Food Show",
"title": "Bay Area Favorites at the 2012 Fancy Food Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.\r\n\r\nSo, it's not a surprise that while attending this year's massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\r\n\r\nHere are my top six recommendations.",
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"description": "It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.\r\n\r\nSo, it's not a surprise that while attending this year's massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\r\n\r\nHere are my top six recommendations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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