|Simple and elegant…Chemex with Kone.
Caffé Vita’s Public Brewing School returns in February at the usual location at our Capitol Hill roasterie on the 19th. Also, we are excited to announce that PBS will make its debut at our recently opened Portland location on NE Alberta Street on February 26th.
PBS is a free, 2-hour class focusing on home brewing techniques. We cover basic techniques like French Press, more advanced methods like brewing with a vacuum pot, and everything in between. Classes always begin at 10am and run approximately two hours. Space is limited, so please RSVP if you’d like to attend.
Seattle – Capitol Hill (1005 East Pike Street)
- February 19th, 10am.
- Please contact email@example.com if you would like to attend.
Portland – NE Alberta (2909 NE Alberta Street)
- February 26th, 10am.
- Please contact firstname.lastname@example.org if you would like to attend.
No hoops and no strings. Just show up at our Portland location on Friday (now through 2/25) between 10am and 2pm and we’ll serve you up whatever your heart desires (espresso, latte, french press, etc). Then come back the next week and we’ll do it again. How’s that for keeping the dream alive?
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Ah, the smell of a just-opened container after its month long journey from Medan to
Seattle; the dense sweet hay-like aroma of green coffee escapes, vibrant and fresh. It has been a difficult season for the farmers and producers of northern
Sumatra, and we feel extremely fortunate to have received this shipment.
Excessive rains have caused a number of problems for the farmers, with their trees struggling to produce as they once did. Cycles of flowering and fruit development have been disrupted, and yields are down. To make matters worse, much of the coffee being harvested is falling prey to the mildew and bacteria which thrive in the moist conditions.
Needless to say, there are many frustrated parties involved in this situation, from growers who are missing out on an opportunity to cash in at the high market, to buyers who are simply unable to find quality organic
Fortunately, we work with an excellent, consistent producer, Irham, and a tireless and inspiring facilitator, Syafrudin, who have once again delivered a coffee of exceptional quality despite all the challenges.
Thank you gentlemen, we are grateful for your hard work.
In the cup, it is everything we love about
, opening with dark chocolate and blackberry jam, accentuated by tobacco and pine.
The mouth feel is syrupy and sweet, with a hint of grapefruit zest acidity. The finish hints at black pepper and clove; with lingering warmth and a touch of spice.
The perfect coffee for a dreary winter day !
Last week Caffé Vita fired up a new page in our long and storied history by firing up our new (to us) vintage 60-kilo Probat roaster. For the first time in 14 years, our trusty 45-kilo 1930s Probat roaster is sitting dormant, but not for long. The old girl will get a complete overhaul as we get used to the logistics of roasting on a larger volume machine. The 60 gives us the new option of roasting an entire bag of coffee beans, which wouldn’t quite fit into the 45 before.
Obviously, our vintage Probat roasters offer a nice aesthetic touch to our roasterie, but more so we seek them out for the level of precision they lend our talented roasting team in terms of controlling temperatures throughout the roasting cycle. Furthermore, the pretty vintage shell of a Probat roaster is nothing without the accompanying vintage cast iron drum it holds within. If you think of a cast iron pan getting better with time and use as it’s “seasoned,” then you can understand why we seek out older machines.
If you’re in the Capitol Hill area, please feel free to stop by our cafe and pop your head into the roasterie for a quick look.
Our Public Brewing School has been cheerfully chugging along with sessions roughly once a month. Our next session is scheduled for Saturday, January 22nd at 10 a.m. and we have a few spots left. All PBS classes are held at our Capitol Hill location, in the tasting room above the roasterie and last about 2 hours.
Public Brewing School is our complimentary class that delves into the world of brewing better coffee at home. Set aside your automatic drip machine and learn about the joys and benefits of using superior brew methods like French Press, Chemex, Vacuum Pot, Bialetti, and Pour Over.
If you’re interest in attending our next class, please contact Jacob at email@example.com
December 2010 Source Trip: Homacho Farm, Sidama Region, Ethiopia from jvoss on Vimeo.
In December 2010, Caffé Vita’s lead trainer, Andy Kent, traveled to Ethiopia to work on a project to trace coffee from the country from Farm to Cup. During this important traceability project, Andy visited the Homacho Farm in the Sidama region (about 4 hours drive south of Addis Ababa). Enjoy the scenes and the music…
Editor’s Note: Our intrepid lead trainer Andy Kent recently spent three weeks in Ethiopia representing Caffé Vita while working on a project to shed light on the process of getting beans from farms to your cup. And will return to Ethiopia to continue the project one week and his dispatches will continue…
Now that I am home for the holidays, I am immediately looking back on the time I had in Ethiopia. There is no better way to learn about coffee and truly appreciate it then by experiencing first hand where it comes from. It is an incredible thing to witness all the hands that touch the coffees we drink daily. From our roasters at Caffé Vita spending the time and energy to highlight all the nuances in a certain bean to our baristas who scrutinize over every shot of espresso to the farmers who grow coffee – throwing 60 kilo burlap bags of coffee on their shoulders while they load trucks - to the way men and women at source hand sorting beans for quality. Each step in its journey from seed to cup is fueled by the human touch. Have you ever thought about this? I did occasionally, but never really deeply contemplated it until I met the men and women who help create our coffee.
I am sure some people (talking about germ-o-phobes here) when thinking of their coffees being handled by hundreds of beautiful fingers might get a little nervous bringing the cup to their mouths. To those people – relax - your coffee is roasted at temperatures from 200 to 400 degrees and then brewed in water anywhere from 185 to 212 degrees. To the people like myself who are fascinated by the steps from seed to cup, here is a little insight on our industry from our side of the world: find a roaster or a cafe that takes the time to perfect their craft. A roaster that travels to source to better understand where their coffee is coming from by building relationships and buying Farm Direct. A cafe that prides itself on quality and well trained baristas to help better educate their community and highlight the final step of the coffee chain. Find that unique, simple, and cheap (or expensive) brewing device that lets the coffee you purchase really shine. Step away from the instant/ k-cup fad (if you want good coffee prepared quickly see a well trained barista and have them pull you an espresso). And finally find a coffee that fits your pallet and drink the crap out of it, but don’t ever forget about all the other amazing coffees in this world.
All specialty coffee at one point or another has been (again) fueled by the human touch. This, in our world of cars that park themselves, is something we should not forget or brush aside; but instead, we should highlight. So the people who are ‘truly’ doing the hard work get the recognition they deserve: their just desserts.
On December 30th, High 5 Pie celebrated their grand opening at their new location at 1400 12th Ave (at Union) on Seattle’s Capitol Hill. Fuel Coffee and High 5 Pie founder Dani Cone is near and dear to our hearts at Caffé Vita as she is a former employee (but forever family). Dani started Fuel Coffee, which now has three locations around Seattle, and her newest venture in High 5 Pies is a delicious diversion. Caffé Vita is proud to offer High 5 Pies in our Seattle cafes, and we had a darn good time at the party…