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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.
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
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.