.

Earlier this month, we switched on the third or fourth refinement (depends on your perspective) of our series of working prototypes.  This machine is meant to demonstrate a lot about how our final machine –  the Slayer — will work as an espresso brewing device when it becomes available to anyone who wants one later this year.  

Up to this point our machine platforms were meant to demonstrate particular concepts, like dry steam production, or shot quality .  .  . or whatever. With iteration number 4, we decided to run the WBC brew temperature stability test to see how the machine would fare if we ever take it there (or maybe when we take it there).  I have posted some of our results in the table below.

Read the rest of this entry »

Bottled Water redux

Last year I posted on this blog about bottled water.  You can read this by clicking here.  I described a particular phenomena that I find absolutely horrifying.  The so-called Great Pacific Ocean Garbage Patch.  The Patch is a huge mass of plastic crap that is circulating permanently in a natural current called the Pacific Gyre.  It is visible from space and twice the size of Texas, maybe larger.

The gyre captures garbage that finds its way to the ocean. Once in the gyre, garbage can remain “in circulation” for decades.  After awhile the sun breaks down some of this plastic and after many, many years these particles disappear from view.  However, additional garbage is introduced into this system at a higher rate than it disintegrates, so the situation is growing even worse with time.    

Read the rest of this entry »

Are you from the Pacific Northwest or do you live here (I mean in the vicinity stretching from Seattle to Portland and surrounding areas. . .  this region is sometimes referred to as Cascadia by sociologists, marketers, and even liberal separatists)?  If your answer is yes,  then this is not for you. This is for everyone else, the people that live in the rest of the world.

Read the rest of this entry »

I have attached a picture of the BOSCO espresso machine now in place at the Caffe Vita in Fremont.  

This machine is a classic lever machine.  The use of a spring instead of a pump to provide brew pressure is the main difference between lever machines and conventional, traditional-style espresso machines.  The BOSCO lever has no pump and motor–so brewing is quiet.  

  Read the rest of this entry »

Are you opening a cafe or planning to in the near future?  if you are, then I may have the perfect location for you:  right next door to Starbucks! 

Pictured here is a location that is actually available right now.  It offers the opportunity to go head-to-head with the industry’s Goliath–and your new store is smack in the heart of Seattle.  The Dragon’s lair, if you will!

At first this may seem utterly counter-intuitive.  Who in their right mind would open a competing cafe next to the biggest, most successful specialty coffee retailer in the world? A company identified as one of the most powerful brands on the planet by Brandz.  

The answer of course is You!  And especially if you plan to open a Third Wave Cafe–with a focus on quality products and training, and a hands-on approach to preparing coffee and serving customers.

Read the rest of this entry »

The announcement at Starbucks’ annual shareholders meeting that the company is taking over the Ballard-based Coffee Equipment Company, popularly known as Clover, is a big deal for our our industry.  From Starbucks perspective it is a brilliant, but logical move.  But does it undermine the efforts of the independent coffee roaster/retailer?   

Read the rest of this entry »

For me the question of affordable luxury leads down a winding, scrambling, path of discussion around the word “luxury” itself. Like any conversation about coffee this discussion is also hopelessly mired in considerations of culture and society.  The United Nations defines the “forced isolation” of human beings as a form of torture, in certain cases.  Extended periods of isolation can lead to neurosis, resulting in severe mental illness or even death.  In contrast, traditional coffee rituals are social acts.  They bring people from a community or family together in often elaborate, though usually informal, ceremonies in which the beverage is prepared and shared according to prescribed methods, sometimes handed down through generations. This does not make coffee rituals an antidote to anything.  But it does make them a key part of healthy human behavior. In this context, the word luxury doesn’t seem to fit. The type of social ritual surrounding the preparation and enjoyment of coffee — and I would argue even when coffee is prepared and served in a commercial setting – is not really optional human behavior.  It is a fundamental requirement for living well. 

Read the rest of this entry »

News has reached us that Dr Ernesto Illy, the founder of Illy Coffee (as-we-know-it), has died at age 83.   I met Dr Illy only once–back in the early 1990’s, when specialty coffee equalled Starbucks, at least in Seattle.  At that time, if there was one other company that stood out for its fanatical integrity around coffee, it was Illy.  Illy was an enigmatic brand because it’s name represented far more than just a lightly roasted espresso blend from Trieste.  It represented a man–Dr Illy. 

Dr Illy was a surprising mixture of product promoter and scientist.  The famous book he co-authored, Espresso: The Chemistry of Quality, is seldom read but often quoted.  This is because ( I assume) it is a highly empirical work, based on extensive laboratory studies, in a realm that far prefers the Art to the Science of espresso.  Terms like polyphasic colloidal foam (meaning crema) make his book a conjurer’s guide for anyone who wants to approach coffee from a scientific angle and impress friends and neighbors with a magical coffee lexicon.  Yet anyone who takes even a few minutes to learn something from Dr Illy’s work stands out in a field where most people like to talk about “tiger striping” and detect hints of blueberry syrup in their roasted beans. 

As much as Dr Illy brought science to the general field of coffee, and especially espresso, he also brought good will to the Illy brand of coffee.  I remember one time at Olive Garden in South Center, Dr Illy ordered an espresso after dinner, because Olive Garden was a large client of Illy USA.  When the slightly insecure waiter brought the sloppy concoction to the table, Dr Illy tasted it, smiled knowingly, and proclaimed it, “excellent”.   I just loved that because it was the right thing for him to say at that moment, for that less-than-perfect coffee, and he knew it.  The waiter left the table with new found confidence.    

Dr Illy was a wise, good man, with a big streak of fun that ran right to his very core.  He will be missed and remembered for as long as espresso is prepared and enjoyed.  (Eric)

The Season is here, and I hope everyone is enjoying this time of jolly abandon as much as we are–finding an uplifting tonic (figuratively, if not literally) to fend off the doldrums of these long, dark days of the winter solstice. I wish this, indeed, but maybe not as much as all that if you must drive, do calculus, or study for the GRE’s.

But if you are in fair Seattle this holiday, Slayer hopes you seize the opportunity to enjoy the heffeweisens, stout ales, and hearty brews of all descriptions that are being poured by the flagon-full at the numerous breweries and public houses around town. You never know for sure what the future will bring your way, so make sure you enjoy these boisterous beverages and the merry companionship of your groupies, hearties, and special someones in a way that warms your soul and brings a smiling to your heart.

This season has been so merry for our tribe that I nearly forgot to post this one last note–before we bid 2007 farewell and welcome in a new and hopeful year. Forgive me for keeping this missive un-customarily brief. However, I know you will understand what a pull the winter festivities have on our time and attention–and what a toll these activities can wreak on clear writing and logical narrative. However, if you are one of the ones reading this (which is to say, you are) you are welcome to join our table no matter where, so we may hoist a glass of good cheer to you and yours. So to begin. . .

Read the rest of this entry »

Coffee Fest weekend in Seattle is as significant for what happens outside the tradeshow, as it is for what goes on at the show itself.

Coffee Fest is essentially a regional event, targeted primarily toward a Pacific Northwest audience. This means that some of the equipment manufacturers you would see at larger national shows like the SCAA are there but not all, and these may be represented by local distributors not the manufacturers themselves. The same goes for allied products. The same is true of coffee roasters, though northwest roasters are a breed apart, and an important few reflect the Zeitgeist of the boutique end of the market. There is merit to the idea that a show featuring northwest roasters would be worth attending on that basis alone. However, a significant cross section of these roasters attend the larger national shows, so the average visitor can save a trip. And besides Coffee Fest does not truly give a comprehensive view of northwest roasting, just a sampling.

Read the rest of this entry »