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          Archive for the ‘friends who serve Courier Coffee’ Category

          Lilikoi, food awesome on Killingsworth

          Thursday, April 29th, 2010

          Our friends Dekin and Veth have opened, what is, technically a food cart, on Killingsworth 1.1 blocks East of Interstate. The food is seriously delicious, and a super good value. They are serving Courier Coffee roasted very very dark, which, you should know, is how it would be done in Laos, where Veth grew up. Currently we have them serving a coffee from Los Santos, Costa Rica, from a bunch of small farms ranging from 1-5 Hectares in size. However, we are working to get something from Indonesia that would be more in keeping.

          Lillikoi serves up Hawaiian and Southeast Asian awesomeness, in the form of grilled pork and coleslaw, sandwiched between fat slices of fresh Hawaiian sweet bread. Their home made doughnuts are rolled in passionfruit and cane sugar. Soon, their ice coffee will come with sweetened condensed milk! And, they are now doing breakfast at 8am. Flower Blossom cookies (savory) pictured above. Lilikoi is the real deal. This is soul filling comfort food, made on some hot plates and a wok. Hours 8am-7pm wed-sun. Menu Below.


          1324 N.Killingsworth

          (503) 477-5585


          wed-sun 8am to 7pm

          (breakfast served all hours)

          Breakfast & Pastries

          lilikoi french toast

          lightly battered hawaiian sweet bread?w/lilikoi syrup $4

          strawberry guava cream cheese rolls $2

          lilikoi donut .75 each or?6 $3.50

          flower blossom cookies(asian rosettes) .75

          fresh hawaiian sweet bread?$1

          Breakfast Sandwiches or Wraps

          (served on fresh baked hawaiian sweet bread?or tortilla)

          (eggs?over easy on sandwich)

          (scramble eggs in wraps)

          egg and cheese $4

          ham and cheese $4

          ham,egg,&cheese $5

          kalua pork,egg,& cheese $5

          Sandwiches or Wraps

          (served on fresh baked hawaiian sweet bread or tortilla)

          kalua pork w/creamy asian coleslaw $5

          cuban w/ham,kalua pork,pickles,cheese,mayo $5

          kalua pork & cheese $5

          cheese quesedillas $3

          ham & cheese?quesedillas $4

          kalua pork & cheese quesedillas $5


          “laos style” sweet?soy sauce, onions, bean sprouts,?eggs $5

          “drunken noodles” soy?sauce mix,?onions,?bean sprouts,?eggs, basil, black pepper $5


          lilikoi ice tea $1.50

          assorted hawaiian?can juice $1.50

          12 oz?coffee $2

          8 oz coffee $1.50

          16 oz ice coffee $2

          growing a coffee bar

          Monday, April 26th, 2010

          Courier is opening its first coffee bar! We could not be doing this without you, without the support and inspiration of our coffee friends.

          Really a ton has been pulled together in the last 48hrs. Our goal is to get up and running as soon as possible. Is a month too short?

          The last few weeks have been.. well, pretty epic. Sweet and sour with the Half and Half closing, although we are thrilled open, and in a space with such good memories. Little Red Bike Cafe just gave their official 8 week notice that their current location will be closing (on their blog). Perierra Creperie is now hard at work building their future creperie and speakeasy next to Valentines (they also serve our coffee)! Lilikoi, 1324 N Killingsworth, a block East of Interstate, has opened quietly (our friends Dekin and Veth, serving up Hawaiian and SE Asian food). Cloudy October, who works backbar at bar XV, did a show Friday night and we were there to support. Biking Ahearn’s CycleTruck for a full week was totally rad.

          The other night I siphoned coffee, for a fifteen person dinner party. The first round of service went a little rough, and the final round went awesome. Prepping the lower glass assembly and bringing these to the table, each with a burner. Spacing them down the length of the table, and angling in the top glass. As each reached below boiling top glasses were fitted to make a seal. With the rising of the water each siphon was stirred. The entire process was very theatrical, and at this point just for show, since everyone already had enough coffee. I guess I am getting into this story because what followed was a fascinating conversation about food service, and some really good advice.

          We know we want to serve you better. And we know that we have to make the environment in which we work more fun, less like an assembly line, and more like a bar. And of course the coffee has to be super awesome, and whatever food we can manage awesome as well. We are feverishly eating out, drinking out, making awesome drinks at our workshop, and trying to make every moment count and culminate into some kind of awesome coffee bar. Thanks for being here.

          riding the ride

          Monday, April 19th, 2010

          Produce Row Cafe has closed for remodel. Joseph Ahearne, Ahearne Cycles, loaned us a CycleTruck to try for the week, rad. Our beloved Half & Half Cafe, 923 SW Oak, is closing May 1st. Half & Half was the first cafe to serve Courier, and one of the first to serve Stumptown. Courier Coffee will be moving into the H&H space, and opening, while still roasting and distributing from 40th and Hawthorne.

          We also have a new account serving Courier at Killingsworth and Vancouver, Tuff Luck, inside In Other Words. They do a modest espresso service and French press to order.

          new espresso

          Sunday, April 11th, 2010

          Thats right, new espresso. Costa Rica los Santos, Tarazu, Caturra and Catuai varietals, from a bunch of farms averaging 1-5 Hectares (Ha). Lot arrived March 14th in Oakland. The seed is super dense, and we are working to open up that density with heat. With espresso we attempt a closer distribution of colors, denoting a more like developemt of sugars/whatnot. Distribution from the outside/surface to the inside/heart. Break a seed open and you will see a change in colors. In this way we may see how heat has moved through and bounced back upon itself. We would like to get less variation in color gradient with this coffee. It is pretty wild right now, and very fresh. It could be that if we let it sit for a month before roasting, the moisture would even out in the seed, making for better heat transfer. We like freshness though.

          The food pics of deviled eggs are from the Half and Half Cafe. The diced chives, parmesian, wine, butter & flour (for savory biscuits) are from Matt (CCR) and Daphnes kitchen.

          Whats Up at Courier

          Wednesday, April 7th, 2010

          Courier has more Super pretty things going on. Image three is the glow of shellac thinner burning through our Japanese Hario siphon brewer. Siphoning coffee more frequently, we have permanently staged our quad-beam balance scale to 23.523g for 3 cups (thats just what its at). We weigh before grinding only, for ease. We are still using cloth filters stitched from re-purposed cotton.

          Our vintage three group San Marco Leva still dominates our workshop bar. Not only is it a puzzle to pull vivid, clean, defined flavor from the groups, but it also represents a mechanical challenge. We are now toying with the idea of adding flow-jets in-line before each group, along with gauges. We are pulling lovely shots, but still a little muddled and unclear. Under dosing the baskets way below the rim of the PF has been key, and our grinder’s Omron timer has been very helpful.

          Alex Geddes has been doing most of the roasting lately, which has been going very well. There is always talk about the roasts, and I think the newest thing we are learning about is doing very small experimental roasts for espresso. This can be difficult since the airflow pattern changes, as well as heat distribution.

          R. Kelly month of April is filling up! (coloring that is!). Our friend Kizzy is doing a show April 23rd at Slabtown w/ Sleep and Awol (our latest addition). Alex colored up the month of April Monday, Kelly got a reflective patch under the brim of his hat made from silver vent tape. Kizzy works Bar Fifteen, and we kind of look forward to seeing him on our deliveries. On that note, Produce Row is closing mid-month to re-do their bar. So if you were dreaming about them last night you better meet us there after work. They are going to run some new glycol filled lines for the taps, and we think extend their hard liquor section.

          Our Coffee Selection follows in the previous post. Our cell number is located on the main page here.

          Toast Restaurant Brazil Serra Negra

          Friday, March 26th, 2010

          Soon everyone will be serving Brazil Serra Negra coffee, lot 811, January arrival (everyone serving courier). On the whole this might be a nice experience. Hash Restaurant (serving breakfast) ,8728 Southeast 17th Ave, has already commented that the Serra Negra pairs wonderful with breakfast. Toast, 52nd and Steel (Breakfast and dinner), is just about to start serving this coffee for the weekend.

          The first picture is Joel of CCR roasting samples in his garage at home. The roasting of samples is occurring more often. Samples were roasted this morning actually. Notice the red hat that Joel’s sister gave him for Christmas. All other pictures are breakfast delights from Toast Restaurant.

          Dovetail Baking Grand Opening tonight- Saturday

          Saturday, February 6th, 2010

          Tonight 5-8pm at 31st and Alberta everyone is invited to Dovetail Baking’s Grand Opening Party! Consider this your personal invitation. There will be samples and beverage, including french press Courier Coffee. Friends, neighbors, family, friends of friends, come welcome their new storefront! Vegan bake goods!

          Pictures above are from Thursday evening. We played childrens tapes, celebrating Natasha’s art show of creepy looking children. Courier shirts were on sale. Music equipment, plus thirty pounds of coffee, delivered on Courier Coffee’s front loading cargo bike. Natasha’s artwork will be up all month long.

          It is Saturday, mid-day, and we are roasting coffee for Toast, Hash, Little red Bike Cafe, and the Half and Half Cafe. For a list of our offerings, and how to get some coffee from us, please check below.

          Dovetail Baking pressing Courier

          Monday, January 25th, 2010

          Their bake goods are delicious. Dovetail Baking, located on 31st and Alberta. Hours Tue-Sun, 8am-6pm. Check out their blog here. What started out in Morgan’s kitchen, then St. Johns, has now grown into a cute/awesome bakery. They are french pressing Courier Coffee, pretty much to order, and yes, delivered by bicycle. This expands our bike range a lot, and we expect to make special trips to Dovetail. There is a nice hill on 30th over the ridge that we favor.

          Dovetail Baking makes everything vegan, and fresh each morning. They start making small batches and when they sell they bake more. We love them. None of our friends have any idea that there goods are vegan. Oh, and we have secret crushes on everyone there (can you tell we are crushed on everyone?).

          for a list of our offerings check here.

          hungry for the weekend

          Friday, January 22nd, 2010

          Amidst the medium darker roasts that have been a freak occurrence over the last week, there have been gems. More than a few juicy, lighter/medium roasts have been going out. Hash, breakfast cafe in Sellwood is serving Kenya Karatina aa this weekend. Toast, breakfast cafe on 52nd and Steel is serving Ethiopia Yirgacheffe from the YCFCU Cooperative. Little Red Bike Cafe has some Kenya Karatina aa that was roasted really nicely by Alex of CCR Thursday.

          For a full list of our offerings please scroll down this page. Much is happening in our world. Stacks of CourierCoffee t-shirts are on their way to be printed up in BT’s bedroom (20each). We seemed to have solved a rattle in the frame of our cargo bike. The bar is now clear in our workshop- the San Marco Leva espresso machine now has the whole bar! Dovetail Baking’s new retail location on 31st and Alberta is still rocking and pressing Courier (all Vegan and Delicious). They are retailing half pounds of our coffee.

          Foster Burger serves couriercoffee milkshake

          Monday, January 18th, 2010

          Burgers, milkshakes, rock and roll. Located on the corner of 53rd & Foster where Cava once stood. Thursday to Monday 5pm. Foster Burger! Currently they are french pressing Indonesia Flores Bajawa and Decaf Chiapas ORPAE Cooperative coffees, both organically grown. They have cute one cup french presses that they bring to your table. My sister and I, we had the burgers. My sister did have a Milkshake made with Courier Coffee! The wait to get in was almost long, until we all realized we could order drinks at the bar while we waited- recommended.

          For a list of what we are roasting check below. Half & Half Cafe and Little Red Bike Cafe, as always are wonderful places to get our coffee, and, unlike ourselves keep regular hours.