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Well friends, its been awhile since we connected.
Currently, I’m sitting in terminal D of the Miami international airport. I’ve been here since 7:20ET and my next flight departs at 1:30. Since about 8:30 the terminal has been full of sunburned middle aged cocktail sipping revelers. Ugh.
All grumpiness aside, I am so ecstatic to be here. I am about to embark on my first journey to coffee producing origin, headed to Caranavi to kick it with some of the folks responsible for producing Intelligentsia’s Anjilanaka mark, which I used as the primary component of my espresso for the WRBC.
My tasks here are twofold : first, I will be training baristas from local hotels, restaurants and cafes in Santa Cruz for a couple of days. Then, it will be off to Caranavi with my guide Fernando to cup some of the current harvest. I’m excited and oddly nervous for both parts.
On a side note, thanks to all who sent their congratulations on our store opening. Its been overwhelming on many levels but I think early indications are very good.
I will be updating from Bolivia on the Intelli.LA blog, if any of you wish to check in on me.
Cheers,
Kyle
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So, uh, August 17th is looking more likely now. Keep checking in! Til then……
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Sorry peeps. Our coffeebar will not be open til August 15th.
Check back for updates!
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Put it in your books. Intelligentsia’s Sunset Junction store will open August 7th barring major catastrophe.
We couldn’t be more excited. Spy shots to follow.
Intelli party kicked ass.
Convention is boring.
New Intelli shirts are rad.
USBC is fun.
I made the semifinals.
Busy busy. More to come.
Well I hope most of you viewing my blog are doing so through an RSS reader. I would hate to put the three of you through the trouble of checking back so often when I’m so terrible with the updates.
I recently took my first legitimate stab at competition at the Western Regionals and did alright. Second to the unbeatable and unbelievably good Heather Perry. Not bad.
But am I satisfied with second place? No way. I’m hoping to up the ante for the USBC, working on my techs and trying to perfect the elusive signature drink. Through this whole process the sig has definitely caused the most headaches, and I think the judges weren’t wowed by it in the Western, so more work at the drawing board!
This year should prove to be the toughest ever. Making the finals is going to require a seriously good score, probably in the 700’s with the new format. Are we ready?
Well, I’m excited to see y’all in Long Beach. The coffeebar is coming along but unfortunately won’t be up and running for the show, but there will plenty to keep y’all entertained.
‘Til then, a little wisdom from our friend the Pstam :
“In our life, we always have to make choice for some times”
Right you are sir. Right you are…..
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If you missed the Martha Stewart piece about the New York coffee scene and etching, don’t fret!
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Sorry for the delay in posting – There is a lot I could write about now (like all the cool details of the upcoming cafe and roastery) but I think it will be better to play those cards close to the chest for the time being.
I’ve been drinking a lot of fantastic coffee lately. Standouts include the Las Brumas Micro-Lot of the Nicaragua Flor Azul I-Mark and the bangin’ CoE El Salvador Los Planes, both from Intelli. I’m swishing the Las Brumas back and forth in my mouth right now, its so floral and sweet. Delicious.
Recently we acquired an Eva Solo for the super-secret Intelli-LA HQ, and I’ve been loving the coffee that’s coming out of it. Like a french press, but cleaner. For my money this is probably the closest people brewing coffee at home can come to cupping without actually doing it. I don’t know if I prefer it over the chemex, but IMO it surpasses the french press by a considerable margin.
And let me say that I’m super-stoked to be working for Intelligentsia. The things the people here are doing to push the ball forward – unbelievable. And the coffees – damn….. Life is good.
As is already being reported here and here, Tonx and I took a little trip out to NYC for the weekend, mainly to check out the new Grumpy space.
Its pretty bitchin’, as far as I can tell.
Y’all know the stats :
Ecco Reserve Espresso
Counter Culture Clovered coffees
2 Clovers and no drip coffee (everything made to order)
Synesso Cyncra three group
Two Roburs
Lots of training by ex-Vickie Daniel
Sweet Chelsea Location
It was an eye opener to be sure. Its really wonderful to watch the New York coffee scene mature so nicely. It reminds me of Portland when I first visited some years back, except without the whole planet-Stumptown-center-of-gravity thing.
The progress of great coffee in New York instead seems reliant on the good nature, ambition and optimism of its key figures. It was inspiring to witness some of that evolution firsthand.
Thank you to Mike White, Chris Owens, Daniel Humphries, Gabe Lucas, Chris and Caroline, Ken Nye, Bob Peyton, M’lissa and all others who played host to us this weekend. Just remember, I was probably drunk.
KyleWrite 