With summer slowly coming to an end (don’t worry, it’s not that soon!), let’s head into this Labor Day weekend with something hot and something…hot. Or cold. It depends on how you like your coffee.
A few months ago I found myself in Milwaukee for baseball tourism reasons for one day. I had read extensively about Milwaukee’s two coffee giants: Alterra (now owned by Mars Drinks and supposedly re-named Colectivo Coffee I’m told) and Anodyne . A third, lesser known boutique coffee roaster named Stone Creek also appeared in a few articles. The name sounds pleasant, so that should translate into good coffee, right? Since it was only a few blocks away from my Downtown hotel, I decided to give it a try.
The location sounds a bit…edgy with how I’ll describe it. The factory café and roastery can be found almost directly under the 794 Freeway, down by the railroad tracks, near the Megabus station.
And yet down by the tracks, near the bus activity, under the highway you’ll find a definitive example of what a coffee shop should be. (more…)
On this spring Tuesday afternoon, we’ll give you an espresso jolt with this excellent and very thorough comparison of “Third Wave” espresso with the classic Italian espresso, courtesy of Erin Meister at Serious Eats.
Yours truly is a classic “Third Wave” coffee drinker, consuming one of these types of espressos each afternoon (or many more than one if away from San Francisco on assignment). Interestingly, my “local” cafe is really an Italian caffé of the sort where if you order an espresso, it’s meant to be a quick one minute shot and you’re out. I often describe this Italian espresso as “watery” and “meager,” so it greatly benefits from a dollop of steamed milk foam as a macchiato. Is the espresso on its really that bland and liquidy? Well, yes it is. It’s not meant to be swirled, sniffed, and examined from all angles like the “Third Wave” espressos.
Is one of the espresso types better?
Absolutely. There is no debate that the “Third Wave” style is the superior product. The depth, the wood, citrus, and herbal notes, complete with its silky structure compared to the Italian’s water– this isn’t even a contest.
However, as the article so beautifully explains, there is a complete difference in the barista’s process, the beans used, and often even the machines that pull the shots and grind the beans. The most glaring reason for the “Third Wave” espresso’s superior body and complete flavor profile is usually because more of the beans are used, creating a much denser shot with a smoother, thicker texture.
It’s an art and a science to pulling espresso shots. For me, there really isn’t a question here of which I prefer, but I know many advocates for both sides. There isn’t a right or wrong answer. If you’re an espresso drinker, you already have a clear preference. (more…)