Cold Grinds, Cool Beans...Mas Mocha

More great coffees en route this week...

by badbeard 31. January 2011 12:06

Check in the week starting Feb. 7 for some more delicious new crop offerings from Brazil, Ethiopia and Papua New Guinea!!

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Food and Drink | The Grind | The Mill

Important and concisely-written explanation of the turbulent coffee market!!!

by badbeard 31. January 2011 11:55

Thanks to Max Fuller of Royal Coffee in California (one of my key and esteemed purveyors of green beans) for his succinct and tragically-right on appraisal of where coffee "is" right now and the near-future.  If your cups of favored coffee are costing more these days, read this blog post to learn why.

    Badbeard's is trying to rein in pricing fluctutations with existing inventory but will be joining the ranks of the price-increasers soon enough.  The superior quality we are offering across the board makes your dollar spent-to-pleasure experienced ration even higher!

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Food and Drink | The Grind | The Mill

Deep Cello espresso? where'd it go?

by badbeard 13. January 2011 23:12

A simple necessary rebranding to avoid massive confusion with another operation I'm involved with called Deep Cello, Inc.

The espresso formerly known as Deep Cello now goes by Stradivarius Espresso, after my ultimate hero from Cremona, Italy.  

Crema=Cremona? You bet, having played on a few Strad cellos in my day, and the color of our Stradivarius coffee gets some inspiration from the varnish on the instruments of the arguably greatest violin maker of them all.

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Food and Drink | The Grind

Halloween=Badbeard in Chicago=Buzz:Killer Espresso

by badbeard 13. November 2010 21:12

Nothing could thrill a Portland coffee roaster more than seeing his coffee being so lovingly served in another city. Wicker Park's Buzz:Killer Espresso opened with a bang last January and in the intervening months has winnowed its guest roaster offerings to a scant few. You can be sure that "Agnes of Godshot" Otworoski and her crackerjack staff will give you the most lovingly and expertly-prepared cup (no 'spro to go---stay and enjoy it!) of java for miles around.  We're proud to be teamed up with such pros!  A brief pictorial of my trip here

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The Grind | The Mill

New coffees for post-Nov. 2 reinvigoration

by badbeard 10. November 2010 12:43

New coffees for post-Nov. 2 reinvigoration
BODY: OK, we got shellacked, so time to get on with our in-sourcing of great coffee. check out the new Rwanda Rwabisindu washed and Ethiopia Lekempti natural offerings! As the commercial used to sing, "better coffee a millionaire's money can't buy". To all you millionaires out there; tell your peeps that they can save serious coin staying at home and drinking the best coffees in the world without having to refinance the home.

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The Mill

Coffee maker aesthetics...beauties and beasts

by badbeard 24. September 2010 11:38

I was rather surprised to see a new kitschy coffee maker on the market bearing the moniker of one of my automotive heroes, Carroll Shelby.  Remembering  my friend Lou Milinazzo's little Dodge with the Shelby engine tearing to the Benito Juarez Mexico City airport from Toluca in 17 minutes, faces pressed to the windows in cartoon-like schmushedness as the gas gauge steadily ran down.

I would think that devotees of fast car motifs would more likely (especially if they can afford Veyrons and McLarens) might prefer to please their aesthetics with something like this.  Better bang for your RPMs, fellow Ghostriders!

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The Grind

New arrivals in time for Labor Day

by badbeard 29. August 2010 01:27

Two awesome, seasonal coffees....smokin' fresh and ready...Ethiopia Guji Sidamo Natural DECAF (Mountain Water Process), still berry-bursting nose and great body.  We thought this fabulously fruity caffeinated coffee was excellent as well...doesn't lose much in the decaf process! Actually came in at a higher 2nd crack temp in the roaster than the caffeinated version.  A real treat for you decaf drinkers...I never thought I'd find a WP coffee THIS good.

New territory for us in Northern Sumatra with the Sidikalang-Dairi" Tabu Jamu", a special project of developer/partner/importer Royal Coffee.  I was thrilled to have this call out to me from the cupping table, as it's not your average joe...the volcanic area around the massive Lake Toba holds some amazing terroir for spicy, heavy-bodied semi-washed coffees without the funk you get in most Mandheling- and Lintong-category offerings.  The Tabu Jamu is a proprietary development between exporter Syahrial and Dody and Royal.  They're both committed to offering a non-earthy Sumatra alternative, and this crop, the third one (since '07)is a fine example.  Wine and coriander and berry notes for the exotic nose, syrupy body with a long and even finish, nice mild acidity.  This'll make a few blends as well, which excited my alchemical side.

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The Grind | The Mill

Brief roasting break from BADBEARD to all...

by badbeard 8. June 2010 00:31

Coffee lovers....thank you for everything, helping make 2010 a banner year so far! Coffee orders placed after Thursday 3 PM June 10 will not be fulfilled until Tuesday June 15th.  Off briefly to California to see my stepson graduate from UC Santa Cruz...he's headed to law school in September.  Bravo Maaaathew!

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Chicago here we come again...

by badbeard 1. June 2010 09:57

Buzz: Killer Espresso, 1644 N. Damen Ave in Wicker Park nabe in Chicago will be serving a special Badbeard's all-Brazil espresso this week as well as Kenya Kiambu-Riuki peaberry at the Clever drip station.  For social media savvy and newbies you can follow the feed at www.twitter.com/buzzklrespresso

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The Grind | The Mill

New place in Portland to sip Badbeard's classic Italianate espresso

by badbeard 1. June 2010 09:46

Classic Crust Bakery has finished remodeling and will be once again (actually never stopped!) churning out the best Euro breads, traditional baked goods and scratch-made foods East of the Willamette (Mississippi River be damned...we have our own, without the flooding!).  Owner and chef Nora Vujovic decided that with her new espresso machine she wanted an authentic-tasting Italian espresso and chose Badbeard's over the rest.  She's the REAL DEAL, and I can't wait to be in the weekly rotation for her awesome Sour Rye in parfticular.  Many vegan offerings will be on the menu. Go Nora!!! Badbeard's custom espresso only for starters, and available for purchase there next week.

Classic Crust Bakery  Inc. 8911 SE Stark St. Portland, OR 97216

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