Best Coffee in Honolulu – The Curb Kaimuki

Breaking today here on Sprudge, Stumptown Coffee Roasters is now open in Cobble Hill. The Portland-based brand launched a new cafe today inside of an 1860’s Brooklyn firehouse, located at 212 Pacific Street. They’ll be celebrating all day long with a series of events, readings, and the occasional impromptu drumline, so if you’re reading this from Brooklyn, get thee to the Hoyt-Schermerhorn stop, served by the A, G, and sometimes C trains.

In the works since late 2017, Stumptown marketing director Mallory Pilcher describes the cafe as “a singular vision driven by several different people” within Stumptown’s national team. “There were a lot of chefs at the table,” Pilcher says, “and we collaborated in this project across departments to achieve a soulful creation.”

To be clear, this is not an imagined interpretation of a pre-Civil War firehouse based on preserved architectural documents—it is an actual 150-year-old building, which first served the neighborhood as a fire department way back in the 19th century, and had most recently functioned as an indoor archery studio. Through the space’s gorgeous white brick foyer, past the flowers, you enter a grand cafe main room with retail wall, coffee bar, and marble floating tables with intricate brass work underneath, evoking a vintage subway car.

Continuing towards the back of the space you pass through a middle corridor, featuring more flowers, a water and magazine station, and finally into the back room, featuring wrap-around banquette seating offset by an original work from renowned Brooklyn artist Marcel Dzama.

Original triptych by Marcel Dzama, titled “To Rise and To Fall and To Rise and To Fall and To Rise and To Fall Again, 2018”

This is Stumptown first proper cafe in Brooklyn, following their roasting HQ and tasting room in Red Hook. The space’s design is a fusion of Brooklyn and Portland elements, featuring architecture from NYC’s own TBD Architecture + Design Studio paired with the vision of Portland’s Jessica Helgerson Interior Design, alongside custom design work by Zachary Marvick, also of Portland.

The cafe’s drinks menu includes a standard battery of established Stumptown offerings, including espresso via an eye-catching La Marzocco Linea PB, with customization work by Pantechnicon and hand-drawn art by Melanie Nead. Gear by Curtis and Mazzer help anchor the bar, which also features cold brew taps and pour over drinks, along with a few more Portland favorites like Woodblock Chocolate and Steven Smith Teas. There’s a significantly expanded food offering here in partnership with Lalito, chef Gerardo Gonzalez’s lauded San Diego (by way of Meso-America) restaurant in lower Manhattan. Think carnitas burritos, coconut rice bowls, and chef’s ever-popular banana tahini bread.

A series of community events celebrate today’s launch, including readings from Books are Magic, sweeties from Du’s Donuts, and a performance from Brooklyn United Music & Arts Program. But you’ll be forgiven if you’d like to simply walk in and wander about, picking out little details across the space—the classic brass fittings, antique retail shelves and converted fridges, and white subway tile everywhere. But when queried on her favorite element of the design, Pilcher told us candidly, “The bathrooms!”

Her pick is hard to argue with—these loos feature sweeping arches overhead, and include a host of little design quirks like horsey coat hangers and whimsical peepholes. “New York is so chaotic and insane,” says Pilcher, “and it can feel like the restroom is the only solace you get all day here. These ones are really beautiful and I love them.”

Check out one of those special peephole designs below, then peruse out even more images from inside the new cafe, with photos by Sprudge contributor and Brooklyn resident D. Robert Wolcheck.

Jordan Michelman is a co-founder and editor at Sprudge Media Network. Read more Jordan Michelman on Sprudge. 

Photos by D. Robert Wolcheck for Sprudge Media Network. 

Disclosure: Stumptown Coffee Roasters is an advertising partner on the Sprudge Media Network. 

The post First Look Inside The New Brooklyn Stumptown Coffee Roasters appeared first on Sprudge.

Source: Coffee News

There’s a colloquialism that the Great Lakes region is America’s Third Coast, and it’s easy to see why. Standing in Michigan on the shores of the state’s titular lake, with sandy beaches stretching in both directions and a colossal blue sky overhead, you could easily be looking out to the Pacific Ocean. 

Specialty coffee in the state is, understandably, concentrated in its southernmost urban centers—Grand Rapids, Ann Arbor, and Detroit. There are outliers further north—both Lansing and Bay City have burgeoning coffee scenes—but Michigan’s northern resort towns have historically lagged behind.

That’s beginning to change. Traverse City, with an enviable lakeside location on the northwestern tip of Michigan’s glove, is undoubtedly a tourist epicenter. The town has, over the years, served as a gateway to the area’s myriad summer attractions—from hiking and fishing to winery tours and festivals—while itself generating a reputation for producing food, wine, beer and now coffee.

When visiting, it can be easy to just linger in and around Traverse City, but it’s worth taking the time to explore the countryside further out to get a real taste for what Michigan has to offer. To that end, here’s a list of coffee to enjoy the next time you’re in Traverse City, and one option to seek out if you find yourself further north.

A quick note for vegan-conscious vacationers: in a sign that the alternative milk wave has reached even this far north, oat milk is available at every cafe in this guide, which made my wife very happy.

Morsels Espresso + Edibles

Located on the east side of downtown Traverse City, with an outside seating area on the banks of the Boardman River and views out to West Grand Traverse Bay, Morsels Espresso + Edibles is a good place to start a coffee tour. A short stroll down Front Street from the bustling, touristy heart of Traverse City, Morsels lends a sense of calm—away from the crowds, surrounded by trees and water.

Although known primarily for the tiny cake bites that give the company its name (which include pun-tastic options such as Espresso Yourself and Matcha Made In Heaven), Morsels’ coffee lineup is not to be ignored. Intelligentsia provides the coffee, a La Marzocco GB5 cranks out espresso from atop a big granite counter, while Chemex and Hario V60 options are also available for those so inclined.

Seating here is plentiful and comfortable, and although it was quiet at the beginning of the summer season, it’s easy to see Morsels being inundated with customers at its peak. Pairing one of their bite-sized cakes with a Black Cat Espresso cortado makes it a worthy first stop.

Planetary Coffee

Handily, the next cafe in this guide is less than a block directly south of Morsels.

Planetary Coffee started life, like so many coffee companies before them, inside a truck, traveling the streets of Traverse City and the surrounding area to serve coffee at various events, from farmer’s markets to summer festivals.

In December 2017, they moved to a more permanent home inside the State Street Marketplace, an indoor market featuring food, beer, vintage clothing, and more. This huge, light-filled space makes Planetary seem much bigger than it really is—there is a shared seating area in the center of the market, and an outside patio for when the weather warms up.

Using a Synesso MVP and Mahlkönig grinders, Planetary makes espresso drinks with Halfwit Coffee Roasters from Chicago. If lattes aren’t your thing they do a stellar cold brew, as well as house-made chai and the requisite pour-over options.

Planetary is the definition of starting small and growing smartly. As their following continues to increase around Michigan, and their coffee truck continues to be in demand over the summer months around the city, even more growth is sure to come.

BLKMRKT

To reach the next stop, you have to walk back down Front Street, through the throngs of vacationers debating which brewpub to choose for lunch, maybe stopping to glance upwards at the State Theatre’s gorgeous marquee. If you come during the Traverse City Film Festival in early August, there’s a good chance you’ll bump into Michael Moore, the festival’s founder, wandering around downtown. You might even run into him at our next cafe.

In the Warehouse District to the west of downtown, just past another brewpub, lies BLKMRKT, situated inside the upscale Warehouse MRKT retail center. The brainchild of Traverse City native (and Morsels alum) Chuck Korson, BLKMRKT’s ambiance is influenced by the former warehouse it calls home. A subdued palette, clean design, and abundance of natural light is balanced with greenery from houseplants dotted around, as well as original artwork on the walls.

A low bar and equally low-slung Kees van der Westen Spirit espresso machine gives the space a cohesive feel, allowing for less of a separation between barista and customer while drinks are being prepared. Speaking of drinks, BLKMRKT uses a rotating selection of guest roasters—currently Brooklyn’s Parlor Coffee—alongside their own in-house roasted coffee

BLKMRKT is as high-end a coffee experience as you’re likely to find in these parts, and wouldn’t be out of place in San Francisco or Chicago. The fact that it’s hiding away in Northern Michigan makes it more special, somehow—a secret waiting to be discovered.

Higher Grounds Coffee

To reach the penultimate coffee stop, you’ll need transportation of some kind.

On the southwest edge of downtown Traverse City, where the town begins to bleed out into the countryside, lies The Village at Grand Traverse Commons, formerly known as the Traverse City State Hospital and, before that, the Northern Michigan Asylum. The Village is an ambitious renovation project, turning the derelict (and faintly spooky) former asylum into apartments, shops, and restaurants, as well as 480 acres of conservation area surrounding it.

Higher Grounds Coffee shares a former laundry with the Left Foot Charley winery on the outer edges of the development, with a shared patio overlooking a green expanse of lawn that leads down to the main complex. Although ostensibly a coffee bar attached to a wholesale roastery, Higher Grounds offers a warm and welcoming environment, with lots of tile and wood and floor-to-ceiling windows to let in the sunshine.

A La Marzocco Linea Classic, supported by Mahlkönig and Mazzer grinders, provides espresso drinks, while a large selection of Higher Grounds coffees are available for pour-over. They also offer creative specialty drinks—The Buzz, made from honey and soda mixed with espresso and served over ice, is particularly refreshing on a warm spring day.  

The neighborhood coffee house feel that Higher Grounds has generated extends to the takeaway coffee cup options, of which there are none. Instead, there is a wall of donated ceramic mugs that customers are welcome to take with them, return, or just keep. There are spots for recycling and even composting, all of which connects to Higher Grounds’ wider environmental and social goals, such as offering year-round bicycle delivery in Traverse City, or building schools in Ethiopia.

Dripworks

For the last leg of our Northern Michigan coffee tour, you’ll need to drive out of Traverse City, hugging the shore of Lake Michigan as US-31 winds its way northwards, past vineyards and through sleepy resort towns for about an hour and a half until you reach Petoskey.

Why Petoskey, you might ask? Well, aside from its claim to fame as the birthplace of The Blacklist star Megan Boone, it’s also the home of Dripworks Coffee, located in the historic Gaslight District just across US-31 from Petoskey’s picturesque marina.

A specialty cafe crossed with a French pâtisserie, Dripworks was formed by Northern Michigan natives Danielle Charles and Mike Davies. After living in Seattle and Vermont, as well as a year in London, the pair was inspired to bring what they’d learned abroad back to their home state by opening their own ideal coffee shop and bakery.

The cafe is set up galley-style, long and narrow with the bar on one side and booth seating on the other, with window seats and regular two-top tables toward the front. Lots of wooden furniture, white tile, and accents like metal cups and yellow stools give the space a farmhouse kitchen feel, which is echoed in the slate serving trays upon which sit a broad range of pastries—the blueberry pinwheel danish in particular comes highly recommended.

Coffee here is handled by a shiny white Slayer Steam, which pulls Madcap Coffee with the help of Mazzer and Mahlkönig grinders, while two Wilbur Curtis Seraphim brewers (also white) handle manual brewing, assisted by a Mahlkönig EK43. Coffee is not the only show in town, however, with a wide selection of loose leaf teas available, as well as the ever-popular matcha latte.

The fact that a coffee shop as polished and sophisticated as Dripworks can exist in a town as small as Petoskey is a testament to the work and dedication put in by the owners, as well as the changing tastes in this part of the country.

With all these cafe options in the area, it’s good to know that the next time you plan a vacation to the northern part of Michigan’s lower peninsula, you can do so safe in the knowledge that you’ll never be far from great coffee.

Fionn Pooler is a journalist based in Ann Arbor, Michigan, and the publisher of The Pourover. Read more Fionn Pooler on Sprudge.

The post The Coffee Lover’s Guide To Traverse City, Michigan appeared first on Sprudge.

Source: Coffee News

We’re tracking a remarkable mystery right now here at Sprudge—and no, we don’t mean Daniel G. a case we’re updating regularly as it unfolds.

Someone broke into Sense of Place Café in Arlington, Virginia, which by itself isn’t entirely national newsworthy; sadly people steal from coffee shops all the time. But what did the burglars take from Sense of Place? A notebook of secret recipes and roast profiles.

According to WUSA9, the robbery took place Tuesday, July 10th, with the burglars smashing through the door and “[bypassing] expensive electronics and machines to steal a book of secret recipes.” Per Anna Seo, the niece of the shop’s owner, the notebook contained “baking recipes along with roasting times and other family secrets.”

The burglars also made off with an undefined amount of petty cash. But if the past week of researching Daniel G. have taught me anything, it’s that nothing is as it seems. The burglars wanted that notebook and took the cash just to throw us off the scent; it’s the oldest trick in the book.

The Arlington County Police currently have no description of the perpetrators at this time, so if you have any leads, I’m sure the ACPD would love to hear from you. Be careful, y’all, there’s some weird energy in the coffee cosmos right now.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

The post A New Mystery: Who Stole Sense Of Place Cafe’s Book Of Secrets? appeared first on Sprudge.

Source: Coffee News

San Francisco’s Wrecking Ball Coffee Roasters was all set to provide coffee catering services to Dreamforce, a Bay Area conference hosted by Salesforce that saw some 160,000+ attendees last year. Contracts had been drawn up, compensation agreed upon ($40,000), and everything seemed good. That is, until news broke that Salesforce had been contracted by the U.S. Customs and Border Protection (CPB) agency, leading Wrecking Ball co-owners Trish Rothgeb and Nick Cho to decline the pay day pending changes in the relationship between Salesforce and Customs.

As told by the San Francisco Chronicle, Rothgeb and Cho had been contacted by George P. Johnson Experience Marketing, the firm in charge of acquiring vendors for the conference set to take place September 25-28. They agreed on a $40,000 fee for the event, which would “pay for [Wrecking Ball’s] raw coffee supply for about two months,” per Cho. Then on July 19, news came down that the nonprofit Refugee and Immigrant Center for Education and Legal Services rejected a $250,000 donation from Salesforce due to the company’s involvement with CPB, the agency the SF Chronicle notes is “responsible for enforcing the Trump administration’s policy of separating the children of asylum seekers from their parents.”

According to the article, the news has led to thousands of Salesforce customers signing a petition requesting the company end the contract. And to Wrecking Ball backing out.

But Wrecking Ball is standing by their decision.

“Business is going to have to be the resistance we want to see,” Rothgeb said. “That’s the truth. You can’t get anything done unless business is going to take a stand.”

“Because we do occupy a thought leader position, there’s more attention on what we do, and therefore there’s a burden of leadership,” Cho said.

Rothgeb and Cho state they would be willing to honor the original contract, under one condition:

It remains to be seen if Salesforce will respond to the pressure being applied by Wrecking Ball and their own customers. This story is developing and we will provide any updates here when they are made available.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via the San Francisco Chronicle.

The post Wrecking Ball Turns Down $40,000 Salesforce Contract appeared first on Sprudge.

Source: Coffee News

2018 has been a huge year for our friends and partners at Modbar, the innovative undercounter espresso machine system manufactured out of Fort Wayne, Indiana. Back in April we reported to you on the new Modbar Espresso AV, developed through years of collaborative R&D with La Marzocco, and we’ve watched as the tech continues to proliferate at fine cafes around the world, most recently in Auckland, New Zealand at the stunning new build from Eighthirty Coffee.

Today it’s a build of their very own we’re featuring: a look inside Modbar’s all-new showroom HQ in Fort Wayne. “We are very proud to be based in Fort Wayne,” Modbar Marketing Manager Lena Prickett tells Sprudge. “We are excited to be part of the manufacturing and innovation heritage of this part of the country,” she adds, alluding to Allen County’s proud history of engineering and fabrication that includes the invention of the gasoline pump (1885), the domestic refrigerator (1913), and the first home video game console (1972).

To learn more we spoke with Prickett about Modbar’s newly remodeled HQ.

This interview has been edited and condensed for clarity.

Hey Lena Prickett of Modbar! Thanks for chatting to us about your recently gussied HQ. How long was the building process for the remodel?

Our showroom has always been a DIY, labor-of-love type of space, and has gone through a couple of transformations over the years. We started rethinking the space in earnest last summer, drawing up sample floor plans and considering taking down walls to open up the space. Toward the end of last year, we settled on a modest upgrade that would keep us in the original footprint but totally overhaul the look and feel of the space. We started demo in December and did most of the work in-house, finishing up in the middle of June.

Which local craftspeople and designers did you work with on the space?

The wooden slats on the front of the bar were designed and built by our shop manager’s stepfather, a local woodworker. Pretty much everything else was designed and built by our shop crew. Aric, our co-founder and head of engineering, is a CAD wizard and drew up the plans for the space that guided our team through the build.

Are there any special opening events planned for the new HQ?

We just had our opening party, a celebration for our customers and friends around the region as well as a launch party for our new Espresso AV. We’ll continue to host trainings and demos in the factory and showroom, but don’t have any other big events planned at the moment. We’ll host our annual Winter Throwdown in December, but that will be at another venue in town.

What is your favorite design element of the space?

We all really love the wrought-iron Modbar logo sign behind the bar, but our favorite design feature is probably the removable panels on the front of the bar itself. This is a feature we frequently recommend customers consider when building out their own bars, since it makes it so much easier to access the modules for maintenance and service. Someone clever thought to attach them with magnets, which is awesome.

Are you trying to set up Modbar Fort Wayne as a destination? Or is this space primarily meant to serve the local community? Both?

Modbar in Fort Wayne has been a destination for our customers since the beginning, whether for technical trainings or just see where these machines are made. We love hosting people here and it is a special experience for people to see our shop crew in action, both for people from around the world and from our local community.

Fort Wayne is a city with a proud manufacturing history. As Modbar expands with global partnerships, what does it mean to keep Fort Wayne as your home base?

We are very proud to be based in Fort Wayne. We have a very talented and dedicated crew here building, assembling, and testing every machine that goes into the North American market, as well as contributing to the R&D efforts we carry out as a global team. We are excited to be part of the manufacturing and innovation heritage of this part of the country and to bring these beautiful machines to a larger audience thanks to our international partnerships.

Any other special elements of the space you want to talk about?

Modbar is all about creating beautiful spaces for remarkable hospitality. We hope that the simplicity and openness of this space echo that mission, creating a welcoming space as soon as visitors walk into the building. Come visit!

Thank you.

Photos courtesy of Modbar. 

Disclosure: Modbar is an advertiser on the Sprudge Media Network. 

The post Inside The New Modbar HQ In Fort Wayne, Indiana appeared first on Sprudge.

Source: Coffee News

Have you ever been drinking a soda and thought to yourself, “I wish there was coffee in this?” Coca-Cola is certainly hoping that you have. According to ABC News, the Atlanta-based soft drink maker will be releasing Coke Plus Coffee, which is exactly what it sounds like, coke plus coffee.

The drink isn’t entirely new, though. Coca-Cola has already released this product in Australia, Vietnam, Cambodia, and Thailand, but the company plans to roll out Coke Plus Coffee to even more countries to boost sales; there has been no mention yet as to which countries the product will be making its way to. According to the article, Coca-Cola is seeing a decline in sales as they face “growing concerns about sugar consumption, with the United Kingdom, Mexico, South Africa and several U.S. cities implementing special taxes on sugary drinks.”

Coke Plus Coffee is said to have more caffeine than a normal can of Coke but still less than a cup of coffee.

Initially, this combination of soda pop and coffee sounded weird, but the more I thought about it, the more I wanted it. Remember Coffer? That was a real treat. Hot Dr. Pepper is delightful, and I don’t even like Dr. Pepper (even admitting to this is sacrilege in Texas). Whiskey and coffee is tasty, whiskey and Coke is tasty, so it stands to reason that whiskey and Coke Plus Coffee must be really tasty. All I’m saying is give it a chance. I’ll be staying away from it. I don’t want to risk a sugar relapse that would send me spiraling back down into a familiar trash heap of soda cans and candy bars wrappers. Those were dark days.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Coca-Cola Japan.

The post Coke Plus Coffee Is Exactly What It Sounds Like appeared first on Sprudge.

Source: Coffee News

Photo by Christian Harder.

One of the most striking aspects of Detroit’s economic decline has been the neglect and decay of some of its most historic buildings. Michigan Central Station, once an emblem of the city’s automotive industry, has been left to rot—its shell a magnet for graffiti artists and urban explorers. The opulent grandeur of the Michigan Theatre, in its heyday a 4,000-seat movie palace which played host to Doris Day, the Marx Brothers, and Louis Armstrong, is now a parking garage. Other landmarks, like the Detroit Museum of Art, are simply gone.

But some, like the historic Wurlitzer building on Broadway in the city’s downtown, are being slowly brought back to life. The Siren Hotel, a newly opened restoration of the Wurlitzer by the design development firm ASH NYC, aims to continue the regeneration of Detroit’s once-bustling downtown. The hotel boasts 106 rooms, seven restaurants and bars, a barbershop, and in the lobby, a sleek cafe by Bay City, Michigan native Populace Coffee Roasters.

Although finishing touches are still being made (the lobby staircase was being painted during a recent visit) the hotel feels very much alive and bustling. Walking through the front door today is to step into the past. The lobby is grand and opulent, with antique furniture, huge ornate mirrors, chandeliers, and marble touches throughout.

On the right hand side as you enter is a marble topped check-in desk flanked by enormous tropical plants, and opposite is Populace Coffee’s beautifully appointed bar. The lobby doubles as the cafe’s seating area, with an eclectic collection of plush vintage armchairs and sofas allowing guests and visitors alike to sit and soak up the ambiance.

Andrew Heppner founded Populace in his hometown in 2010, after getting his start in specialty coffee in California at Intelligentsia’s Venice cafe. Originally a wholesale roaster, with just Heppner and now-co-owner Dave Daniele running the entire show, Populace opened a retail location in Bay City last October, and currently employs a staff of 12 between the roastery and its two cafes. Even still, Heppner spends a lot of time traveling between his home base and Detroit, making sure that everything is running smoothly at the Wurlitzer.

The coffee bar has been designed to blend into the old-world elegance of the hotel. For espresso, Populace employs a two-group La Marzocco Linea EE with support from Mahlkönig Peak and GH2 grinders. Drip coffee is supplied by FETCO batch brew, while a Chemex option also exists for those wanting to linger and share. The menu is succinct but comprehensive.

This is not, however, just another hotel cafe. For Heppner, the intent has always been to attract customers from the surrounding neighborhood in addition to hotel guests.

“Our goal is really to attach the neighborhood as much as possible,” he says. “Because there are a surprising amount of people that live in this immediate area.”

As of a week into operation, Heppner says that about three quarters of Populace’s customers have been non-guests. Being located in such a unique setting definitely helps; as he puts it: “It’s nice that it’s pretty in here.”

Populace’s involvement with The Siren Hotel goes back 18 months, and since then Heppner has watched the renovations unfold with anticipation.

Photo by Christian Harder.

“For me, it was such a big deal to open, and to be a part of this project,” he says. In preparation, he visited The Dean Hotel in Providence, Rhode Island, also designed by ASH NYC. “I just fell in love with their design, their attention to detail.”

For the wider coffee industry, it’s these creative partnerships—like a collaboration between a pioneering hotel restoration and one of Michigan’s outstanding coffee roasters—that will allow the state’s maturing coffee scene to progress still further. If you’re a coffee lover visiting Detroit in the near future, this is the place to stay.

Fionn Pooler is a journalist based in Ann Arbor, Michigan, and the publisher of The Pourover. Read more Fionn Pooler on Sprudge.

All photos by the author unless otherwise noted.

The post Inside Populace Coffee In Detroit’s Siren Hotel appeared first on Sprudge.

Source: Coffee News

Soooooo yesterday we reported to you on a rash of mysterious letters received by coffee roasting companies in and around the city of Portland, including well-known local Oregon roasters like Roseline Coffee, Heart Roasters, Stumptown Coffee Roasters, and Dapper & Wise Coffee. We called the story “A Portland Coffee Mystery.”

We were wrong.

In a still-ongoing and frankly captivating torrent of outreach, we have heard many dozens of coffee companies nationwide who have received similar or identical letters to the ones first published here on Sprudge. From Alaska to Florida you emailed us, commented on this rollicking Instagram post, and slid into our DMs. In the last 24 hours we’ve received 16 copies of identical or near-identical letters, all sent from the same return address—an apartment complex in Las Vegas—to roasters large and small, new and old, all across the United States.

Below is a collection of these confirmed letters you’ve sent us over the last day. We’re sharing these with usage approved by each individual recipient. At this time we are continuing with our policy of redacting out the letter sender’s full name and address.

Clearly this goes far beyond the Willamette Valley and its environs, and is instead a coordinated effort targeting coffee companies nationwide. We’ve received so many contacts and claims of receivership, and we’re working now to track down and confirm these as best we can.

For now, here’s a national map of where we’ve received reports, some of which date back as far as 2016—40 in total so far and counting, which you can peruse geographically in this handy map.



Here’s a quick rundown of what we know so far, or at least what we think we know:

1. Some person or persons has been sending dozens of handwritten letters to coffee roasters across the United States, complaining about “stale” product and requesting “replacement” coffees be sent to an address in Las Vegas.

2. Letters have been received as recently as Monday, July 23rd 2018.

3. The oldest letters received date back as far as 2016, as confirmed by Madcap Coffee Company of Grand Rapids, who also received letters in 2017 and 2018.

4. The letters all bear the same return address in Las Vegas, and are written on behalf of the same name: Daniel G. (we are not releasing Daniel’s last name at this time).

5. The letters all bear identical handwriting, formatting, spelling errors, reiteration of receiver address, demand for a “prompt explanation,” and sign-off as “Sincerely.”

6. The letters are devoid of any kind of electronic footprint and include no email address, social media information, phone number, or other means of contact beyond a return address.

7. All different kinds of roasters have received these letters: established brands as well as newcomers, small town roasters and big city companies, brands with multiple locations as well as owner-operator mom n’ pops, spots we’ve featured on Sprudge a dozen times and folks we’re delighted to be hearing of for the first time this week, in admittedly odd circumstances.

There’s much more going on behind the scenes that we can’t share with you just yet, including several leads we’re following regarding the address and purported letter writer—and let us assure you that the more we learn, the creepier and freakier and less cut and dry this all appears to be. Look for much more from us on this mystery in the coming days, including—by repeat and popular request—a special podcast presentation of the facts and theories and fan cult nicknames surrounding the mysterious case of Daniel G.

In the meantime, if you know anything more about the sending of these letters, please get in touch with us. If you have received a letter nigh-identical to the one above, get in touch with us. And most important: if you work in coffee and have received similar letters over the last decade—handwritten on lined paper but with different messaging, and from a different city in Nevada—please, please reach out as it relates to a major set of clues we’re tracking in this case. Anonymity guaranteed and no sources or images used without express consent.

Of course if you happen to be Daniel G. and you’d like to say hello—please feel free. We want to hear your side of the story and also to better understand what you mean by “stale” coffee, because it is unclear. You have our utmost cooperation.

info@sprudge.com

1-888-55-SPRUDGE

@Sprudge on Instagram 

The post Letters From Daniel: Coffee Scene Investigation appeared first on Sprudge.

Source: Coffee News

Gender inequity is a problem every facet of the coffee supply chain faces. From farm level to importing to the cafe, the difference in both representation and pay between men and women (to speak nothing of issues gender-fluid individuals experience) are significant. But the Partnership for Gender Equity (PGE)—an initiative created by the Coffee Quality Institute—has recently released a new tool called Project Methodology to “enable industry allies to more effectively engage in gender equity.”

Officially released at World of Coffee in Amsterdam at the end of June, Project Methodology is technically the third tool from the PGE with such an aim, but could also be described as more of a synergy of the first two: the Common Measurement Framework (CMF) and the Engagement Guide. Created thanks to funding from the Sustainable Agriculture, Food, and Environment (SAFE) Platform of the InterAmerican Development Bank, the Project Methodology “details explanations that support companies, development organizations, and other supply chain partners as they design, plan, launch, and monitor a project at a household, community, and producer-organization level,” per the press release.

Per the press release, the PGE plans to roll out this initiative in eight to 12 different field level projects across multiple origins, impacting an estimated 25,000 households and 100,000 individuals. They will then “track the impact and compare results, with the intention to demonstrate the impact of integrating gender equity approaches to sustainability in the coffee value chain.

For more information about the Project Methodology tool, visit the Partnership for Gender Equity’s official website. And for those interested in receiving a copy, a request can be submitted here.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via the Partnership for Gender Equity.

The post The Partnership For Gender Equity Releases New Project Methodology Tool appeared first on Sprudge.

Source: Coffee News

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The streets around the Saint Lazare train station churn with a current of hurried office workers, wandering tourists, delivery trucks, and city buses. In the shadow of the austere Église de la Sainte-Trinité church, Hanoi Corner is a little haven of calm welcoming passersby for lunch or an afternoon cup of tea. 

The cafe, specializing in Vietnamese filter coffee, Vietnamese tea, and street food staples like banh mi sandwiches, is Nguyen Nam and Nguyen Linh’s love letter to their Vietnamese-French heritage.

“I wanted to create a Vietnamese coffee shop, but I didn’t want to just serve a good cup of coffee,” Nam says. “I wanted to take customers on a voyage to discover Vietnamese culture.”

Nam is Vietnamese, but grew up in France; his wife, Linh, came to France from Vietnam to study. For Nam, a former IT project manager, coffee is an opportunity to stop and enjoy the moment. In Vietnam, he says, coffee is never taken to go.

“Coffee made with a Vietnamese filter takes time,” Nam says. “It’s coffee that invites you to sit down and share it with someone.”

Though Vietnam is a major coffee producer, the quality of the beans, mostly Robusta, is generally considered inferior to those produced in other regions. But as interest in coffee grows, so has the demand for locally grown Arabica and lighter roasted beans. Cafe culture is developing in new and exciting ways in Vietnam, particularly in cities in the south, where a number of cafes are taking a specialty coffee approach that includes different extraction methods and a special attention to provenance. Hanoi Corner tries to capture the diversity of this movement for a French audience, sourcing both darker-roasted beans as well as more modern interpretations from The Workshop, a specialty roaster in Ho Chi Minh City.

“There’s this side of Vietnam that many French people aren’t aware of. We wanted to show traditional coffee, specialty coffee, and what’s happening in between,” Nam says. In addition to offering straight up Vietnamese filter coffee, the couple also prepares a beverage with iced coconut milk, as well as egg coffee, which is topped with whipped egg yolk and condensed milk. Nam admits that purists might be put off by the idea of coconut and coffee mingling, but also insists that different occasions call for different coffees.

“I love eating at gourmet restaurants, but that doesn’t stop me from enjoying comfort food now and then,” he says.

For Linh, it was important that teas also appear on their menu. A staple beverage in Vietnam, green tea is consumed in the morning, after meals, during ceremonies, and with family. In addition to two native green tea varieties and three native black teas, the cafe serves a lotus-infused green tea produced within the traditional Vietnamese style, with no artificial flavors—for this drink, green tea leaves are infused six times with lotus flowers harvested from the West Lake area in Vietnam. All teas are procured from small producers who work with local communities in Vietnam’s mountainous tea-growing regions.

“Our work here in Paris has to give something back to Vietnam, it can’t just be about making money,” Linh says.

Nam’s decision to exclusively serve coffee brewed with the Vietnamese Phin filter is unique in Paris, and even more so because he has developed a specialty-inspired brewing method specific to the filter.

“I wanted to work with the beans and filter from Vietnam, and the methods I learned in France,” he explains. When he first began learning about extraction methods, he found the Vietnamese filter often presented as a quaint element of local culture rather than a serious way to make a good cup of coffee. So, initially he concentrated on learning V60 techniques.

But there were things about the V60 that bothered him, namely a nagging sense of irregularity, no matter how precise his measurements were. “The Vietnamese filter is even simpler than the V60, which meant I could concentrate on precision of grind, temperature, and ratio,” Nam says. He spent a year poring over books and adapting V60 techniques to the filter, eventually refining a brewing process that produces coffee with a flavor and mouthfeel somewhere between an espresso and a filter brew.

Nam’s hard work paid off earlier this year when he won the Réseau Barista de France Brewing Contest with his method. In the past, he’s been reluctant to enter competitions that don’t include blind tasting, because he’s sensed some condescension within the specialty coffee community toward the Vietnamese filter.

“In my experience, people have had preconceived ideas about my coffee before they even taste it. They’ll say, ‘It’s not bad,’ but they don’t dare say it’s good,” he says. The blind tasting was an opportunity. “To show people that it’s possible to make a modern, relevant cup of coffee with a Vietnamese filter. It’s not just a quaint bit of folklore to play on nostalgia about Vietnam.”

The couple takes the same approach to food as they do coffee, using Linh’s family recipes to create banh mi sandwiches, bo bun bowls, and manioc desserts that break with a nostalgic or static approach to Vietnamese cuisine.

“We want to show there’s another face of Vietnam than what you find in the restaurants in the 13th arrondissement. There’s nothing wrong with them, but they were opened by people who came after the war with an older vision of Vietnam,” explains Linh.

“But we can show something new, with good pastries, tea, cake, a good banh mi—a blend of French and Vietnamese culture, based on traditional recipes.”

The slow evolution of Vietnamese cuisine in Paris may arise in part from the stigma Nam says many Vietnamese families attach to working in the food industry. Growing up, for example, Nam says his parents emphasized the importance of higher education and getting a well-paid job in a company, and his decision to open a cafe left them perplexed.

“There’s a level of fear in saying you work in the food industry, it implies that you’ve failed in your studies, in your life,” he explains. “But I went to school, I worked and eventually I realized I had nothing to prove to anyone.”

After just three months in operation, Hanoi Corner landed a Time Out mention as one of the best places to seek out Vietnamese food in Paris. It may be a sign that the city is ready for what the new generation of Vietnamese creators have to offer.

“It’s funny because the French brought coffee to Vietnam and now we’re bringing Vietnamese coffee to France. The circle is complete,” Nam says.

Kate Robinson (@KateOnTheLoose) is a freelance journalist based in Paris. Read more Kate Robinson on Sprudge. 

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Source: Coffee News