There is a cafe in the shop there, but it has the weirdest hours for a coffee shop - Closed sundays, doesn't open until 9 on most days, closed at 4:30 pm...
The place Justine and I opened was sold twice and the current owners moved to a different location so the landlord of the original space found tenants to open a new (3 and counting) non-drive-thru coffeehouse... we walked by it last week and they open for business at 9 a.m.
Yeah, I always said if we could get away with operating 5 a.m. to 9 a.m. then closing for the day, we'd have done it. These people are sleeping thru their only profitable hours.
when in need (whatever that may be) i encourage going local
grab a brick and get your drip on
Our local guys, then and now:
Some things survive. These guys are really good and about half the cost of anyone else. They roast on site for a couple of coffee stands they operate. There is a cafe in the shop there, but it has the weirdest hours for a coffee shop - Closed sundays, doesn't open until 9 on most days, closed at 4:30 pm...
I have been buying Eight O'Clock whole beans for years, but the last time I was in the grocery store they didn't have it, nor ANY whole beans except Dunkin'. I bought a bag of that, but I think from here on out I need to patronize this great little shop in my town. I got some amazing Yirgacheffe from him before my hand surgery (in honor of BHD's visit) but sadly he hasn't had it again since then. Good stuff though.
We have a roaster in town that primarily feeds their half dozen roadside coffee shacks. But they also have a cafe in the building where they roast. The cafe is quirky and open really weird hours (closed sunday, open 1-4 on Saturday, opens at 9 on weekdays...). But they sell their beans there for between 6 and 7$ a pound! It's about 85-90% as good as my favorite and at less than half the price and very convenient (when I remember the hours) it is my current goto.
But if you want the good stuff, check these guys out: http://espressovivace.com/ They are masters of roasting, brewing, and making a cool cafe. Just not convenient for my current rotation. Well worth a try if you want a real treat, pick up a bag of the Dolce.
I have been buying Eight O'Clock whole beans for years, but the last time I was in the grocery store they didn't have it, nor ANY whole beans except Dunkin'. I bought a bag of that, but I think from here on out I need to patronize this great little shop in my town. I got some amazing Yirgacheffe from him before my hand surgery (in honor of BHD's visit) but sadly he hasn't had it again since then. Good stuff though.
trying some semi-commercial stuff from your neck of the woods this morning
occasionally toss something into my rotation
if it's handy, that's even better
We have a roaster in town that primarily feeds their half dozen roadside coffee shacks. But they also have a cafe in the building where they roast. The cafe is quirky and open really weird hours (closed sunday, open 1-4 on Saturday, opens at 9 on weekdays...). But they sell their beans there for between 6 and 7$ a pound! It's about 85-90% as good as my favorite and at less than half the price and very convenient (when I remember the hours) it is my current goto.
But if you want the good stuff, check these guys out: http://espressovivace.com/ They are masters of roasting, brewing, and making a cool cafe. Just not convenient for my current rotation. Well worth a try if you want a real treat, pick up a bag of the Dolce.
Not that I'm an expert coffee, but freshness(generally time since roast) is, by far, the most single important factor in coffee quality (unless there is something seriously deficient with your beans..). Freshness starts to drop off precipitously after a 2 to 3 weeks and coffee is generally stale by the 5th or 6th week. From that point on, you go from stale to rancid (as the oils in the beans go bad). If the coffee is ground, it goes stale in a matter of days. Most coffee you can get in store is a couple of months since roast (direct orders from mail order or local roasters excepted). My favorite source of green beans is Sweet Maria's in Oakland, CA
When you make coffee, it starts oxidizing as soon as it finishes brewing. The more it oxidizes, the less complex the flavor, so I don't like coffee that has been sitting around for more than a short time. While pod coffee is certainly not as good as coffee made using a French press, I still think is can be quite good. An 8-oz cup made using a French roast pod with filtered water in a coffee maker ( I use Cuisinart DGB) tastes very good to me. I
A human being would need to drink approximately 16,000 cups of instant coffee, or 35,000 cups of regular coffee, a day for life to reach the lowest levels of acrylamide that increased cancer risk in mice.
The statement in red is pretty much meaningless. Ok, it's science time.
Start with risk. How much of an increased risk is a problem? The general rule is one in a million. Basically because it is a nice number that people more or less can get their head around. Personally, I like one in a hundred thousand, but that's because I'm a misogynist.
Well, you can't really measure one in a million risk directly. You would probably need several million mice to see a statistically significant effect. I'm not sure of the exact number, I'm not a statistician. But basically what they do to study cancer risk is to use higher doses and extrapolate down to estimate the risk from low doses.
This brings us to the Linear Low-Dose Theory. Basically the theory is that you can extrapolate down by drawing a straight line and that there is no threshold effect. The threshold effect would indicate that at some low level of consumption, there is no risk - you have to reach a high enough dose to start causing cancer. That would be the case if the body's natural defense mechanisms could handle a small exposure but get overwhelmed by a larger one. Yes, it is controversial but the bottom line is we don't have anything better and people usually just accept it.
So the statement in red says that you need to drink a butt-load of coffee to have a risk high enough to measure and that means a whopping huge dose. I don't know what numbers they use but let's be generous and guess more than one in a hundred. Yeah, I would stop drinking coffee if my risk was increased that much. And I will continue to drink coffee if my incremental risk is one in a million.
When I worked with radioactive contamination, people would ask if it was really dangerous. I would say that it depends on what gives you the willies. Personally, cancer is somewhere in the centre of my list. Neurotoxins? Fuck that shit.
I bought a bag of that, but I think from here on out I need to patronize 
