A Tour De Roast: Behind the Scenes at Caffe Luxxe

It's not everyday that you receive an email from a coffee shop owner who read your blog and invites you for a private tour of their roasting facility. Let me back up a little bit...

Back in April this year I went on one of my coffee shop visits at Caffe Luxxe in Brentwood, CA. Like I do with all my coffee outings, I wrote about it on this blog. It was about a couple days after I wrote my post that I received a message in my inbox from a gentleman named Gary Chau, Co-owner/Creative Director of Caffe Luxxe, explaining how he had enjoyed reading my review of their shop and my other posts as well (which, in and of itself, was exciting to hear). That being said, Gary was nice enough to extend an invitation to me and a couple of my friends to visit the headquarters/roasting facility of Caffe Luxxe. Honored and excited, I jumped at the opportunity to take Gary up on that offer, thus leading me to one of the most exciting coffee experiences I've ever had to date.

Driving to Gardena with my brother and meeting my good friend Terry at the roasting site, we all had been very excited to be able to meet the creative entrepreneurs behind the coffee that we had grown to appreciate so much. Terry had been a long time Luxxe fan (and the person who turned me on to checking out Caffe Luxxe to start) and my brother is a math and science brain who enjoys the math behind the coffee cup, probably more than he likes coffee itself. We walked into the doors of the facility and was greeted by the co-owner Gary.

We walked into their barista training area and were served amazingly creamy, dark chocolaty cappuccinos by Gary. My brother Joey was welcomed as he sat down by Caffe Luxxe's fluffy mascot, Sammy, who warmed his side as we sat down and just talked coffee. Gary introduced us to the other Co-Owner of Caffe Luxxe, Mark Waine, and together we sat and talked about life and some coffee (see how I did that...that's the name of my blog...never mind). I say that tongue in cheek, however it really was the nature of our conversation. Mark talked of his previous work at Microsoft and Gary's work in marketing for Bacardi and how their experiences during those times led them to where there are now at Luxxe. The conversations were so candid and free flowing that this hardly felt like a tour as it did a meet up between friends over coffee.

So now, I see this post going in two different ways. Either...

1) I tell you exactly the nature of our conversations, talking about their roaster, boring you with coffee nerd details and leaving you with a sense of, 'oh, that was nice,'
or
2) Tell you about Gary and Mark.

Let me tell you about Gary and Mark.

Gary explains the science mechanics behind the roaster.

The fact that I was invited for a private tour can give you an idea on the type of owners Gary and Mark are. They care. They care about their product, their customers, and their business as a whole. I can't look over (and I realize that I keep coming back to this point) the fact that these busy people were so personable and took time to make me and my friends coffee and just sit and talk with them at their roasting facility. Everything from coffee, business, life; all subjects were on the table and with such smooth candor. I've been to many shops, talked to many shop owners, and have met some very nice guys, however these guys definitely took the cake in 1-1 interactions with their customers. It was such a refreshing experience.

While being very nice owners, I realize that being nice can only get you so far, particularly in the business world. Particularly in food service business world. Particularly in the food service business world that is currently undergoing one of the worst economic times since the Great Depression. All of that being said, Mark and Gary of Caffe Luxxe know what works in this business. They've been doing speciality coffee here in Los Angeles before Intelligentsia opened in LA and have had to work from the ground up in educating the community (and even their own baristas when they opened) in what specialty coffee is all about. "We actually preferred people with no previous barista experience back then because they were more difficult to retrain," explained Gary. This segued into their explanation of their 6 month internship process that they have their employees go through before they even get behind the espresso machine. One thing after another, a common thread was evident in the explanation of their best practices....professionalism. One of the things I enjoyed most about this conversation with Mark and Gary was how professional they are in their business yet still be user friendly, so to speak. They have found that fine balance between customer satisfaction and maintaing their high standards for coffee without the pretentiousness that many shops have poisoned themselves with. They give quality coffee without any trendy strings attached.

The last thing I want to mention of what I appreciated about this experience was how much goes into the ambiance of their shops.They realize that coffee drinkers, especially in the LA areas where their shops are located, care about not just coffee, but the ambiance. As mentioned in my review of their shop, Caffe Luxxe definitely has that Italian caffe feel that makes Luxxe a desirable place to meet up with a friend, enjoy the weather, and unwind from the busyness of life. It was something that Gary was very passionate about, as he explained his fond memories of the European coffee shops he had visited in the past. "I really want this to be a place where you can meet up with a friend during the day and have a cup of artisanal coffee."

ALL of this can be summarized with this: I truly have much respect for both Gary and Mark. These guys are both coffee lovers and smart businessmen who know what it takes to not only survive in a not-so-good economy, but to thrive and still enjoy what they do. "I get to do this everyday," was what Mark said as he showed us their coffee roaster with a smile that read of contentment and satisfaction. Everything from customer relations to best business practices these gentlemen have down and are always striving to improve on.

All of this, and a parting gift of a bag of Testa Rosa. Thank you Mark and Gary.

Joey, Terry and I walked out the doors of the roasting site and looked at each other in this awkward silent giddiness, as if we had just walked out of Willy Wonka's Chocolate Factory. "How do we explain this visit to our friends, they're not gonna understand how awesome this was!" It's true. Since this visit I've explained it to some of my friends who enjoy coffee but they really didn't understand what made this tour so interesting. It was even hard for me to put my finger on it. Looking back, what made this visit so memorable to all of us (again, repeat from what was said earlier) was how decent and pleasant Mark and Gary were.  It all really comes back to that.

I've already told you how much I enjoyed going to Caffe Luxxe in a previous post, but if you still haven't had the privilege of visiting this shop, you owe it to yourself to head on over. You won't be disappointed.

The Breast Milk Cappuccino: The Good and Bad Decisions of Early Fatherhood

As many of you may know (at least my close friends and family who read my blog) I am a day shy of being a week-old dad today. My boy, Liam, is one of the most handsome individuals I've ever met, and I'm not just saying that because he's my son. Liam is awesome and so is my wife/producer-of-this-boy Correne.

One of the first things that went through my mind as my wife and I discussed our desire to breastfeed our child was this: making a breast milk latte. Why? Why not was my bigger question. And now, I have tried it and have important news to relay to those wanting to try one: don't. It's disgusting and tastes like a million different things that you've never wanted to taste before. Let me explain the pros and cons.

1) Consistency is not there. In order to obtain the amount of breast milk needed for a cappuccino requires multiple pumps, which then makes for multiple possibilities of tastes in the breast milk. From what I've read on breast milk, it tastes like what momma has had to eat or drink before. If she had something sweet, the milk would take on that sweetness, and so on and so forth with different foods and drinks. Three different types of milks pumped at three different times means putting together milk that is destined to taste funky.

2) Milk fat is all over the place. Again, this has to do with consistency, as some milks were higher in fat content than others. While texturing the milk, it reminded me of texturing soy or almond milk (meaning watery and not fatty for a good cap).

3) It's breast milk. It's disgusting and should not have been done. Breast milk is for the baby and has all the nutrients that the baby needs. It is not for making espresso based drinks. Trust me. Please. 

I'd like to think that fatherhood as all about making good choices and learning from the bad. I'd like to think of this as one of my first bad choices. However, I've learned my lesson and now am passing this wisdom back to you. Do not try this (as if you were even thinking about it...I know some of you were thinking about it, cough, cough, Andrew Gomez).

Yes, this was documented on video; in all it's wondrous glory. Check it out here

A Morning Well Spent

Morning routines, for many, are more than just routines. My morning starts with my alarm clock going off. Per my usual custom, I snooze it. Four snoozes later, in some sort of zombie like daze, I get up and head over to my coffee bar, grab my espresso machine or brewer of choice and start making my beverage. More importantly than that, my morning routine doesn't just end with me making a cup of coffee and enjoying it like some '90's Folger's commercial. Coffee's great and I enjoy it more than your typical person would, however if my morning routine ended there I would be doing myself a disservice.

With my coffee in hand I then proceed to open up my Bible and study it. Now I don't want to paint this saintly picture of myself reading my Bible with a shiny halo hovering around my head. It's not like that. Imagine for a second: a gaunt man; a weary traveler, exhausted and weathered from the heat of the day. He stands with eyes shutting and head nodding off in and out of conciousness. Catching himself in misteps, he finds himself at a small house, dimly lit by a warm crackling fire. Wondering if this is real, he hobbles toward the door and knock as it swings opens, though it were inviting him in. He sits at a table, hovering over a warm meal somehow already prepared for him; a meal that once eaten would supply nourishment and vitality but if refused would mean starvation and ultimately death. That is who I am. I read my Bible out of necessity. The words out of that book are more than just stories, it's vitality. It has promises of a better life, both here in this world and afterward. It has the ability to change a ruthless murderer into an absolute lover of persons. It's a book whose writers, when faced with torturous death for their belief in it and were given an out for just admitting it was not true, could not deny the truth that was written in it's pages. I could go on at length about the effects it's had on me personally and many others, however I know that unless the cynic actually digs deep into this book they would not believe in it's potential.

Where am I going with this on my coffee blog? I'm wrapping it up now (by the way, remember that this blog is about LIFE and coffee. This is the life portion).

Here's what I'm getting at: set your priorities (I say this as a challenge to myself as well). Enjoy the things of life, but don't make them your everything. I love coffee but if that's where my morning time and efforts ended I'd be missing out on what life is truly meant for (and this goes for any hobby or interest, no matter what time of day). Put your stake in something that will last long beyond the coffee buzz or whatever your thing is. Invest your time in relationships. If you don't know where to start here's a quick hierarchal scale for you to try out:

1. First and foremost work on that relationship with the God who made you and who loves you, despite all your shortcomings. Spend the morning cultivating that relationship, as I see this as the most precious and deepest relationship you'll ever have. 
2. Then invest that time with your loved ones. Be it your spouse, your kids, your family and friends, invest that time together with them rather than just on yourself. 
3. Last but not least is to spend your time on others you don't know. Now this is hard for me to write, because I'm selfish and guilty of not doing this. However, having a heart for the sick, the poor, and the destitute is what we should be about. Help others around you. Look for opportunities to love on the unlovables.

Alright, I'm done with this rant. I've spoken my mind. Enjoy you're coffee; make it good. Make your day count with the ones you love and, most importantly, with the One who loves you beyond your understanding. Any questions? Throw 'em in the comments bellow below (thanks for the typo correction, Cor haha).

3rd Times a Charm: Handsome Coffee Roasters

It was only 1:30pm, and the wife was still at her baby shower until 3pm. Caffe Luxxe was great, but we had to do it. We had no choice but to go to another coffee shop.

Handsome Coffee Roasters:
This was not my first time at Handsome and, once again in total honesty, I had mixed feelings about this place from previous visits. Each time I had come I was "greeted" by less than friendly individuals, however I wanted my buddy to experience the snobbery as well, just for kicks. Thankfully, today was a  completely different experience.

Ambiance:

After crossing over the 6th Street bridge, into LA's Skid Row and past the abandoned warehouses, you'll find yourself in the middle of nowhere. Once you think you're lost, look to your right on Mateo and there you'll find Handsome Coffee Roaster. This shop is in the middle of nowhere. The only reason for you to be in this area is for coffee from Handsome. Once you get over the exterior ambiance (or lack thereof) you walk into a very well furnished used-to-be-abondoned-warehouse-turned-coffee-shop. It's actually quite nice inside. Very modern, very clean. There is ample seating to the right, seats at the bar towards the wall, and seats up at the counter as well. Their large roaster is showcased in the back behind the glass, in all its glory. It's a pretty darn good looking shop inside.

The Coffee:
As you approach the often busy counter, you'll notice the menu. It's short and sweet (unlike my blog posts). It's espresso, espresso with milk, and coffee. That's it (well, you might be able to swing an iced coffee or iced latte, but that's a bit off the menu). I warn you before hand that this is indeed a coffee shop. Not a tea shop. Not a hot chocolate shop. Strictly coffee, and that's okay as long as you know before hand, unlike my beautiful wife who assumed they would have something for the non coffee drinker like herself. That was a different visit with a different experience. Needless to say, their coffee is great. I've had their espresso with milk before (by the way, that's just a simple way of saying macchiato, cappuccino, and latte) and was happy with it. Today I had their Rwanda drip coffee, which was very nice.

But let's back up real quick.

The coffee snob may grimace at the thought of speciality coffee being served in a drip percolator. In fact, this was my rationale for sticking to their espresso menu in past visits. I couldn't figure out why the heck artissan coffee was served in such a non-artissan brew method. So today I asked why they do what they do for their drip coffee as opposed to manual brewed coffee? The answer given to me by the barista was pretty simple; it tastes good. A more detailed answer followed as he explained how meticulous they are with their Fetco Luxus, as it's on a 20 minute timer and that once the buzzer goes off, they start brewing a new batch of coffee to consistently serve fresh coffee. Also, he explained the shower head inside the brewer pulses, which allows the coffee time to bloom (see step 5 in this post if you don't know what that means). Just for good measure, Handsome even measures the TDS (total dissolved solids) in their brewed coffees to ensure each brew is up to their preferred standards (in brief, TDS can give you an indicator how "strong" your coffee is). These guys even have a refractometer on hand to measure TDS and everything, which is pretty rad. In the end, the coffee they served from their drip machine was good. I can't complain. My Rwanda was bright and floral while my buddy's Columbia was complex and flavorful. Handsome has their bases covered when it comes to their brewed coffee.

The Verdict:
Handsome Coffee Roasters is becoming one of LA's best known spots for specialty coffee. Their simplicity in coffee offerings show that they really want to identify themselves as a coffee shop; not a cafe that sells chai tea and vanilla lattes. If you check out their feedback on Yelp you'll see they tend to take flack from those who want them to be an internet cafe a la Starbucks and they never will be like that. Their fair warning is often times exemplified in their location. They aren't easily accessible. They aren't in an area where people can come and just casually stroll by and assume this is just another coffee shop. You have to seek this place out and know that this place sells good coffee. Once you get there, you have only a few options of types of brewed coffee with only whole milk as your option for your espresso based drinks. Some may see this as being snobbish by not catering to other people's likes, but nobody every complains that In N Out doesn't serve hot dogs or that their menu only consists of 3 items either. That's just what they do, and I respect them for that. Keep it simple.

Now as as I mentioned right in the beginning I have not always had such a fond perspective on this shop. In fact the first two times that I stopped by this shop were less than pleasant. For some reason, I don't know if it was just because they were busy or something, I felt that the Yelp reviews were accurate as they described some of the staff as being rude and impersonal. I definitely agreed. In fact, as I mentioned in the beginning, I wanted to take my buddy here to show him how rude coffee snobs can be.

But

I'm so thankful that this time was a new day and a new experience. I had a great discussion with various staff members about nerdy coffee science, asked them about themselves and their involvement in the coffee world, asked where they were from, and talked coffee with them. It was great and each of the baristas were personable. I kid you not, I don't think I've had a more interesting coffee dialogue with baristas at a shop as I have at Handsome.

I think that this experience reminded me of 2nd chances...and even 3rd chances. I think I've told people before that I feel more likely to give people seconds chances simply because I've been given 2nd chances (and 3rd, and 4th, and 5th...). I feel that I don't really have a right to hold issues against people because of the grace I've been given in various situations and times. Yes, we're still talking about coffee here so I'll bring it back by asking you to give the specialty coffee industry another chance if you've had a bad experience. Engage the barista. Talk to them and ask them how their day is going. They love coffee, so ask them about their coffee. Obviously keep in mind the lines and such, but I can almost guarantee you that they'd like to talk more coffee with you after the lines has died down. And I may not be in the right position to say this (shoot, it's my blog I'm doing it), but I do feel a bit compelled to advise you to give people in general a second try. I'm sure you've received second tries and third and maybe even fourth. I think sometimes we all need another try. Right? Okay, I'll stop now. Go drink some good coffee now.

Bringing Dark Roast to Life: Caffe Luxxe

My dad had just gotten back from the local video rental store with a copy of the last installment of the Indiana Jones series Indiana Jones and the Last Crusade. I had never seen it and the first 10 minutes had me at the edge of my seat. As soon as the action scenes kicked in, my mom came into the living room on that nice summer day telling me, my younger brother, and my dad that the guests would be coming any second and that we had to leave the house now. Apparently, there was a party going on and I wasn't invited. It was my aunt's baby shower and it confounded me why for this particular family gathering I wasn't allowed to be there. What the heck!? The only logical explanation my 6 year old brain could assume was that all the ladies were going to teach the mother-to-be how to shower...thus calling it a baby shower. Even to my 6 year old brain that didn't make sense, but what other explanation could there be to kicking out every male in the household?

I guess, subconsciously or something, ever since I was kicked out of that baby shower, I've made some kind of attempt to stick it back to the ladies by having more fun on my own than the ladies have at baby showers. And what better way to have an amazing time than to take a buddy of mine out coffee shop hopping! And this weekend while my wife was at her baby shower that's just what I did....

Caffe Luxxe:

I've heard nothing but good coming from this place, however I couldn't wrap my mind around the fact that they typically roast and serve medium to dark roast coffees. My narrow minded coffee pallet identifies the term "dark roast" with "masking impurities in the coffee" as many bigger commercial coffee shops typically do. Even with those preconceived notions, I decided to see how good this place really was.

Ambiance:

Driving through Brentwood always makes me feel like my Honda Accord is just not good enough. That being said, I parked my dirty car on the street at the metered parking spot and walked up to what felt like a European styled café, furnished with several pieces of outdoor seating. Upon entry, my buddy and I were greeted by the 2 baristas behind the bar. Seating inside was available however minimal, but with the fantastic weather outside it seemed only fitting to find a seat on the patio. To sum it up, Caffe Luxxe felt traditional and sophisticated.

The Coffee:

As I mentioned before, I had my hesitations to this place due to their preference of medium and dark roast coffees, which differ from my usual light roast daily coffees. That being said, Luxxe is not technically an on-site roaster, but the company roasts their own beans at their facility nearby in the LA area and sends their beans off to their various locations. As I deliberated on my choice for coffee, I asked the barista his drink preference. The barista explained that while usually not enjoying cappuccinos Luxxe's cappuccino was his favorite. Naturally I went with his suggestion, feeling that if it's good enough for him then it's good enough for me too. Topped off with a couple of 'Lette macaroons, we received our cappuccinos and had our first sips. Smooth yet rich dark chocolates undertones were apparent paired with our creamy and well textured whole milk. This is how dark roasts are done, people. Very rich and dark without the burnt after taste. The crema was smokey and beautifully contrasted with the microfoam.

The Verdict:

Truth be told, I previously held an uninformed belief that if you roast dark, you're roasting wrong. Caffe Luxxe destroyed that mindset with their carefully roasted coffee offerings. Luxxe definitely sets the standard for what a darker roasted coffee should be like. Rich with a very subtle hint of smokiness to highlight the already flavorful coffee. In addition to having a great product, the staff were very courteous and knew their products. When I asked for his recommendations, the barista didn't dance around the topic telling me what other people like and gave me a straight answer. The other barista on duty was equally as nice, being cordial and genuine in her conversations with my buddy and I regarding coffee. Caffe Luxxe definitely won a spot on my favorite places in LA not only for an awesome cup of coffee, but for an overall great coffee experience. Thumbs up to Caffe Luxxe.

But the day was still young and the caffeine hadn't made me too jittery just yet. Adam and I had plans to keep this party going. What'd we do? Well you'll have to read the next post to find out (spoiler alert: it might have to do with coffee...).

More Coffee Options for Long Beach: Makai Coffee

Photo Credit: Makai Coffee Facebook Page

Weekends with my wife are my favorite. Our picture perfect weekends include 1) sleeping in 2) good food and 3) nice weather. Today was just one of those awesome days. Got up this morning at whatever time we wanted to, fixed ourselves some cereal (or in my case an espresso...don't judge my less than healthy breakfast choices, this is a coffee blog for goodness sake), and we were ready to roll out for some good eats at Veggie Grill in Long Beach. To add to the 70 degree sunny yet slightly breezy beach weather I  remembered a new coffee shop I've been hearing about located in Downtown Long Beach called Makai Coffee. Oh, you know where this is going... time to review a new coffee shop.

Makai Coffee:
Driving through Belmont Shore up toward Broadway (heading over to Downtown LB) I passed a couple of homeless looking college kids and bike riding hipsters and thought to myself, 'this would be a great spot to open up a coffee shop.' Then to my coffee drinking delight, I found Makai.

Ambiance:

As you park your car either in the neighborhood or along Broadway, you'll enter into this corner coffee shop and notice the simplicity. It's refreshing. Nice wood finish tables, plain walls with a slight touch of pattern along the ordering counter. As per your typical coffee shop, you'll find this shop with customers typing out their homework on their Macbook Pros or meeting a friend for a beverage. Beans from three local roasters fill the shelves as well as the sound of freshly ground up beans fills the air. As my wife and I found spot to sit, we were brought back to elementary school with our interesting grade school styled chairs. Yup, their bringing it back to 2nd grade people. I'm still a bit indifferent about that aspect of the decor, however my wife thought it was fun. I felt like I should be coloring or playing with Play-Doh in those chairs, but to each their own. True to it's name (Makai meaning towardsthe ocean") it's a quiet beach-like environment being just a couple blocks from LB's Ocean Boulevard without losing that downtown cafe feel.


The Coffee:

One of the unique things about Makai is their strive to support local coffee and that principle is exemplified in their coffee offerings. Makai offers up coffee from local Long Beach roasters Lord Windsor's Coffee Roasters, True Beans, and Rose Parks Coffee Roasters. For the sake of my wife and any other tea drinker out there, they had a variety of tea offerings as well. My wife ordered a peach blossom white iced tea as I ordered up their Panama pour over from Lord Windsor's. Needless to say, the coffee is good. It's smooth, tasty and very inviting (at least my Panama was).

The Verdict:
The Orange County/South LA area has been a recent breeding ground for good 3rd wave coffee (seen in increasingly popular places like Kéan Coffee and Portola Coffee Lab). Long Beach, being so close to the budding OC speciality coffee culture, has been popping up shops all throughout the downtown area proving to the average coffee drinker that speciality coffee is noticeably better than corporate coffee in roast style, shop setup, business practices and ultimately in taste. Makai Coffee is yet another addition to the growing number of speciality coffee shops in Long Beach. That being said, I'm glad they're there. Makai is a great option to choose from when looking for good coffee. Now in terms of 3rd wave coffee shops, this is a multi roaster; meaning they depend on other roasters for their coffee. This coffee shop model definitely works (and is seen in Los Angeles shops like Cafe Demitasse, Single Origin, Cogniscenti etc...), however it limits their ability to rise above other coffee shops. Basically, unless they have ridiculously amazing ambiance or some other kind of attraction, they have nothing different to offer than the roasters from which they buy from (which all happen to be very close neighbors to them, especially Lord Windsor being just down the street from them). It's a risk that this coffee shop assumes.

BUT...

Why should you try Makai? Because of baristas like Nick.

What sells me at Makai is what many shops lack; excellent customer service. During my visit my barista, Nick, who I've met before at various latte art throw downs in the area, not only knows his coffee but is a really nice guy. He was able to answer my questions I asked regarding their offerings, took into consideration my wife's request for caffeine free beverages (due to her pregnancy), explained the flavor profile for their espresso...and all with a smile. He was inviting, personable, and real. He wasn't an unexperienced coffee stooge nor was he a coffee snob, though he had the skill set to be one. He treated the customer right. This is Makai's selling point. It's baristas with these strong interpersonal communication skills that will encourage the customers to come back to Makai. I know that's my reason for going back.

Go to Makai Coffee. It's an awesome addition to the increasing number of speciality coffee shops in Long Beach. And tell Nick to keep up the good work in what he does.

Update:
Makai no longer serves True Beans coffee, however now includes Verve Coffee Roasters (one of my favorites) and San Fran's Blue Bottle Coffee! Coffee lovers, rejoice!

Coffee Review: El Salvador La Roxanita by Verve Coffee Roasters

By now, I've had what I would like to consider to be a reasonable amount of coffee from various roasting companies. I'm not claiming to be some ultimate coffee guru or anything even close to that. I'd like to consider myself as a home coffee enthusiast, if you had to call it anything at all. It's just my thing. While other men are glued to the TV arguing over why that coach didn't put that one guy in at that one time, I'm adjusting my grind size and measuring coffee extraction levels. All that so say, out of all the coffee roasters that I've tried I have not yet found one to be better than Verve Coffee Roasters. It may be a premature thing for me to say, but it's my blog and my opinion, so take that! Anyway, without getting deeper into my tangent on how much I like Verve, I'm just going to talk about today's cup. Today we're talking about Verve's La Roxanita. 

El Salvador La Roxanita
Roaster: Verve Coffee Roasters
Region: El Tunel, Chalatenango
Processing: Honey-Process
Varietal: Pacamara

Why calculate TDS and extraction yield when a computer
can do it for ya?

Method: Chemex, paper filter
Grind: Course-Medium (26)
Grind/Water: 19g/300g
Pour Method: 60 (agitate/bloom)-150-200-250 (agitate)-300
Initial Water Temp: 198 F
End Water Temp: 130 F 
Extraction Yield: 21.05%
TDS: ?? (Again! I messed up on my measurements)
Aroma: Chocolate, berries, roses
Taste: Milk chocolate, tinge of orange, subtle berry
Mouth feel: Balanced, smooth


The Verdict:
While being excited for Verve's newest shipment that's come to my door via their free online shipping, I still want to maintain as much of an unbiased opinion of this coffee for the readers sake (you're welcome). That being said, this coffee's fantastic. One thing I can always appreciate about Verve is that whatever the package says it's going to taste and smell like is not an exaggeration of what you're going to get. Initial aroma's reminded me of a chocolate dipped strawberry and roses (not even joking). Basically smelled like Valentines Day in a cup. Once brewed, my first sip had those rich milk chocolate undertones. A couple sips later (as it started cooling) the hint of orange kicked in with some very subtle berry tastes as well. 

Overall, it was a very pleasant experience. It was really good. Very balanced; meaning as it sat in my mouth it wasn't more acidic or more spicy. It was smooth, tasty and stinkin' awesome. Like I mentioned in previous posts, much of the character of the coffee develops even more as it cools. That being said, this definitely maintained it's balanced taste as it cooled down which makes me want to try this things iced. Hmmm. Might have to...

Now I'm all about supporting local, however I'm also about supporting talented and well done. Verve Coffee Roasters really do roast quality coffee and, in my opinion, is one of the best out there. Support local coffee roasters, but please do yourself a favor and try something from Verve. You will not be disappointed with their single origin coffee offerings. And they have free shipping! Come on! You're running out of excuses! Go get some. Oh you don't have a link to their online store? Boom. Here it is.

Any questions? Have you had better coffee that I need to try? Shoot 'em in the comments area and let's talk.