Coffee Lover = Coffee Maker?

As a coffee enthusiast, coffee-shop goer, barista be-friender, and coffee blog reader/writer, I would have expected the transition from lover to maker would be a simple one. You're thinking "what? she's never made coffee?" Well, that's not true, but my coffee-making has been pretty limited to The French Press [cue dark movie-trailer voice]. That being said, I don't even have a "perfect recipe" for a drip coffee maker. This is one thing I am working on. My boyfriend just grinds some beans and dumps them into the reusable coffee filter until it is looks like "the right amount of grinds." Hmm. well I don't know what this mysterious "right amount" looks like. Crap.

The other morning I decided to make my own pot of coffee. This little adventure lead to me cross-referencing multiple blogs/forums on "coffee to water ratio," watching a video, and brewing a pot that I felt was far too weak. Blast! Nevertheless, I drank the coffee with a new determination for the next pot... which was two days later. I essentially went through the same process as before. But this time I was armed with a fancy (expensive) "XXX Espresso Roast" from a local roaster, The Coffee Syndicate, in Boulder, and a stronger coffee to water ratio.

I measured the ounces of water that went into my drip maker - please note, that depending on your coffee maker, "4 cups" can be anywhere from 16 to 20 ounces of water. For my coffee maker, it's about 18 ounces. From there I measured out my scoops of freshly ground beans - my scoop is probably a little more than a tablespoon. Now for the ratio: typically you do 1-2 scoops per 6 ounces of water, again this is all relative to your scoop size and your ounces of water. I went full force, and did 2 scoops per 6 ounces, leaving me with 6 scoops of a dark roast, plus a bit extra for good measure. I turned on the machine and waited...

Here is the equipment I used to create a great cup of coffee

This time around, I was quite happy with the brew. Although, if I didn't have such a strong roast, I expect I would want an extra scoop to make up for a milder bean. And this is just for "4 cups." I think I would be quite stressed if I were forced to make 6, 10, or 12 cups! I'm going to have to write down my ratios and have John do some math (he is an engineer after all...) to find out how this ratio would work for larger batches of coffee. Once I nail it down, I'll post the "golden ratio." yea ok..

Stay tuned, part two of "Coffee Lover = Coffee Maker?" will be about my new espresso machine, and my attempts of becoming my own barista!

Neat Coffee Websites

I was browsing Smashing Magazine today - a great site, by the way, for design inspiration and articles - and stumbled upon this great review of well-designed coffee websites! There is nothing better than knowing that your favorite coffee shop is not only recognized for great coffee, but also for great website design! So if you are in need on some inspiration, or just want to check out the sites, visit this link!

http://bit.ly/9kvxn0

Noa Noa Espresso and News, Golden CO

...And I thought I'd been to all the coffee shops in Golden! This little gem was hiding amongst some other delicious places in a generic-looking mini mall. I read about this place online while reading reviews of another coffee shop. As an avid coffee-shop goer, I was horrified to find that this place was sitting in Golden and I was completely oblivious to it! That sunday, I dragged John out in the morning so we could check the place out.

This is yet another reason why not to judge a place solely on its exterior. Lowe and behold, it's quite cute! Noa Noa teeters between a cozy coffee shop (with big leather couches in the back next to full size windows) and a generic coffee shop (mostly the tables and chairs could be homier). There is plenty of space to sit inside and outside, and they don't judge you for just hanging out for a while. The wifi is free, so it makes an ideal place to camp out and get some work done.

What pulls it away from a "generic" place is the coffee and employees. The actual coffee bar is great, and it seems like all of the employees are perfect for the "barista" job description. They are hip, talkative, make awesome coffee, and care about local and organic stuff! They get their coffee from a roaster right in boulder, offer Colorado-based Udi's sandwiches and wraps, as well as breakfast burritos made from a local company. Each time you go there, you feel good because you are getting high-quality items and supporting the local community. Oh, and they also have a cute cereal center! They have a variety of cereals that you can pull a lever and put in your bowl with milk! I think that is a fun breakfast option.

Alright, let's talk about the coffee. Are you ready to hear about how the coffee is made?? Wait for it, wait for it... OK, it's POUROVER! You read right, when you order a standard cup o' jo, you get a pourover. With this method, you first get to choose your bean (about 6 options ranging from light to dark), then they grind it, stick a cup under a cone, and pour hot water to make your cup! I've always preferred this method, but usually you have to pay more (why, I have no idea). I like this for a few reasons:

1. You get the freshest coffee possible. The beans are ground when you choose them, the water pours, and you grab your cup immediately.
2. There is no waste. Instead of making a large pot and letting it sit and warmed artificially then tossing the un-consumed extra, you make one cup at a time. Companies like Starbucks toss the coffee after 30 minutes, regardless of how much is left, so they can bring you the "freshest brew possible." Well thanks Starbucks, but your coffee never tastes fresh, and that is SUCH a waste!
3. You have a choice. Choice you say? Why yes! No longer do you have do choose "bold" or "pike place" ugh, I hate that (and I really hate pike place, sorry San Fran). What happens if you like a mild roast but don't like pike place? Well you are SOL. Anyway, the baristas know a lot about each of the bean selections, and can guide you to the best bean for you, and you get to decide!

Brewing my cup of Sumatra! Yummy!

I do understand that a high-traffic coffee-shop cannot possibly do a pour-over for every customer, but I appreciate the simplicity and deliciousness of it when available.

Noa Noa is definitely worth a visit if you are in the Golden area. I will certainly continue to hang out there on the weekends, drink my coffee and enjoy a book!