On Episode 36, Mike and I talked about the excitement we felt for Peavine Coffee House, a local shop, as they announced the arrival of their bottomless porta-filter. Taking a cue from Instagram, Mike recommended I track down a Boomerang shot of their bottomless. Hence the question- did Jake get a boomerang of their bottomless. Alas, I did not. But I tried.
Manny G Recommends. Manny G recommended a couple of books this episode. The first was titled Coffee, and was written by Robert W. Thurston, Shawn Steilman, and Jonathan Morris. I don’t have this book, but it is now in my Wish List of things to order. Also in my Wish List is the second book Manny recommended, Javatrekker. This one is written by Dean Cycon and really brings the human element of coffee growing into light and explains why fair trade for this magic crop is so important.
Coffee Review. Our coffee review was of Roastin’ Ratzy’s, a very special roaster to us, and purveyor of specialty roasts on Etsy. We talk a little bit about the platform and how much we enjoyed their coffee. We will certainly buy from them again, and heartily recommend you check them out. You won’t regret it.
Coffee Experience. We talked about our unboxing and drinking of Ghostly Roaster’s package. Ghostly is from Texas, and sent us two packages of naturally processed Ethiopian beans that were roasted to perfection. As some of you know, Ghostly Roaster works with a hand-built, custom roaster that he used to share some Monsooned Malabar with us in a previous episode.
We also talked about our separate visits to the new drive-thru Dutch Bros stand out here in Prescott Valley. While the coffee is decidedly not very good, the service is always fantastic and can always be counted on for an emotional and caffeinated pick-me-up.
Orange Cactus Coffee Update. Well, we’re finally selling something. There’s a Saguaro coffee roast for sale on our site. It’s a single origin from Mexico that is a flawless daily drinker. It goes splendidly with cream and sugar and is the smoothest cup I’ve ever tasted. Why the high price? Well, as a super small roaster, we’re unable to take advantage of the economies of scale for anything that we do. And we really spared no expenses in creating this fantastic coffee, so we left the price where we thought was appropriate. Granted, people aren’t beating down our door to get some, but it’s a special coffee. There are only 14 boxes left. Mikey roasts each batch individually on demand. But we totally get if this coffee isn’t for you. No pressure to buy, we’re just thankful for you to listen.
Brew Tip. After posting an instructional video on how to make a French Press on YouTube, we received this comment from DannoCrutch: Try a 50 gm saturate pour, then a VERY slow pour getting the water to go through all of the grounds, not just the center. NO STIRRING. 2 or 3 minute steep. Remove the grounds that are floating on top, which is a good 80-90% of them. I use a 1/3 cup spherical measuring cup. Then do your press. I pour one half into a china mug, and the other into an insulated mug. Gets the coffee out of the press, and keeps it hotter. Produces a very smooth cup. We tried it and liked it so much that we decided to include it here as a brew tip.
We certainly hope you find value in listening and thank you for your time.