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          Archive for the ‘hario siphon’ Category

          As always trying to improve.

          Friday, January 17th, 2020

          answers to your questions-

          Q:How is your day?
          A: great?

          Q: How is the business?
          A: great

          The main dilemma (perhaps a catch 22, and yes i have read the book five times to understand our business). The part that i think about the most has two sides. You could name it supply and demand, but those words are so cold. you could call it customer and business, or client and your business. Most of these lack a human element on each side.

          The thing that bothers me is this- workers want to get paid more, and spend less. But, it is not about an equal trade. Thinking in terms of the coffee shop- we need a certain amount of money each day to be able to pay the staff fairly. in the real world if there is not enough money to be made you fire people, close the shop, increase price, all have a negative impact.

          Currently we are looking at an increasing wage each year, but as the wage is increasing our sales have slowed- why?. Probably in part to rising housing costs, and declining business. The last two years have been the worst on record for sales. I believe the rich are getting richer, and the poor poorer. I as the owner of courier coffee am on government health care (dont worry i never go to the doctor or get my teeth cleaned:). Probably we can blame this on savvy house flippers, or millennial’s who buy a house they cant afford and rent it to cover their own costs- ie praying on the weak. The way to make money is to spread your base, wholesale, expand, sell-out. But, courier coffee is still, as it has been for 14 years local, and even that with worries about climate and carbon, we deliver by bike.

          We could charge 10 a cup for coffee, but think of that world. i can think of people who use caged chickens only, sugar filtered through dead cow bones, have new employees every month, and who source all non local ingredients (yes we sell coffee, catch 22). I can think of people who microwave their food, and for coffee shops keep it frozen and reheat. I can think of one special roaster in portland who gets their pastries made a few days in advance, while we bake fresh each day- courier coffee is on some weird level.

          there must be some level of pride in our staff.

          Courier is doing well, but we are always thinking trying to balance. We would love to make more money, and pay the staff more, without expanding too much. Extracto coffee is one of our soulmates in this- although they are doing way better. I feel we both share similar values.

          At the end of the day- i just encourage you to tip your server in a way you feel is right.
          Tips are always appreciated, but ( and i think someone will be upset)- i think your thanks is enough.

          anyway- thats my economic forecast for 2020


          Monday, August 26th, 2013

          making coffee at roastery-using (deadstock) Hario TCA-5. Hand made cloth filter, using re purposed organic cotton. It has been some time since we lit a fire to make coffee, however this used to be the practice at Courier. The results turned out lovely. We bathed the cotton, before seasoning, and the first coffee came beautifully. This was today.

          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.

          new coffee arriving tomorrow

          Monday, October 26th, 2009
          IMGP4033 by you.
          Just got off the phone with our shipper. Our green coffee is in Sacramento and moving up the coast overnight. Tomorrow it will be out for outbound delivery to Courier Coffee. If you are in the neighborhood tomorrow and want to lend a hand all are welcome. We have twenty-two bags strapped on two palettes. If it is raining then tomorrow will be a trick. We have already called in Matt Sperry so the whole CCR crew will be here.

          Today we siphon-brewed a little El Borbollon, pictured above and below, in Hario TCA-5 siphon brewer with re-purposed cotton cloth filter. Filter hand stitched by Alex Geddes of CCR. Material from Royal Coffee green coffee sample bags. Pictured below the slight vacuum is pulling liquid coffee into the bottom glass.

          IMGP4034 by you.

          IMGP4035 by you.

          more on our handmade cloth siphon filters

          Sunday, July 12th, 2009

          IMGP3036 by you.

          This is a picture of Alex making the first one. The drawstring here is pretty fat. We went with our stitching thread on the next few cloth filters.

          Cloth makes a wonderful filter. It lets more oils through than paper, and the resulting product is very clean. This, for me, is one of the defining points of siphon brewing using Hario tabletop brewers.

          The cloth filter may be reused many times. We rinse ours with hot water and then store in the refrigerator, also in water. We make sure to keep the water that the cloth filter is stored in fresh.

          Other news: The last batch of Brazil fazenda Nossa Senhora de Fatima was roasted today. This was a beautiful coffee and we are sad to see it go. If you are having dinner at Dovevivi in the next few nights it should be available for french press, please ask your server. Also there is a new spot to serve Courier Coffee on the eastside. I will have more on this super soon. What I may tell you now is that they have never served coffee before, but that fresh french presses of Courier will be very available.

          hand stitched Hario siphon filters

          Friday, July 10th, 2009

          IMGP3071 by you.

          Three hand stitched Hario siphon filters, made by Alex Geddes of CCR. The cloth is reused from bags Royal Coffee packages their green coffee samples. The thread is 92 weight long stranded polymer, the same thread holding the CCR messenger bags together. One of the threads on each piece of cloth is actually a drawstring, that will be pulled tight and tied on the stainless steel filter holders common on Hario, Yama, and Tokio siphon brewers. Alex’s first cloth filter was made one week ago. The cloth we are using is 100% cotton and higher thread count than Hario made filters, yet the draw down time is unaffected. Our cloth might actually be a little bit more porous, still it lets no sediment into the lower glass.

          Hario siphon brewing has been a favorite at CCR for months. We have now catered more than a few events with this brewer, biking all the glass, demitasse cups, water, kettle, fuel. Making our own filters was a natural next step. We will be making these available locally upon request.

          IMGP3065 by you.

          Working on the Guatemela Palhu, calibrating our hygrometers, biking loops with the cargo bike

          Wednesday, July 1st, 2009

          IMGP3008 by you.

          A quick reflective cupping of Guatemala Huehuetenango finca Palhu, May crop arrival into Oakland/Emeryville through Royal Coffee. Palhu is a 33.8 hectare farm; elevation 1550-2000 meters; cultivars: 75% Catura, the rest Bourbon, Catuai, Mundo Nuevo.

          We’ve gradually been finding our balance on this coffee. At the beginning of last week we were developing more of a chewy mouthfeel at a medium roast, slightly too much in the end, and we found ourselves liking the lighter roasts. Our Friday and Sunday roasts were comparatively light with flavors of Ceylon tea and lemon. Now we are slowly working back into developing the sugars without taking away the crispness in the acidity.

          IMGP3017 by you.In other developments, we have re-calibrated our hygrometers using table salt and Ziploc bags. Pictured above is a worthless Taylor hygrometer.There is actually no way to calibrate this except by bending the needle, and even then it is garbage. Synthetic hair hygrometers are the way to go, the best from Duro-Therm. Hair expands and contracts with humidity, and is a pretty accurate way to measure relative humidity. The one we are currently using is an older Duro-Therm I got off eBay. We used to use a wet/dry bulb method that we combined with a vacuum cleaner to draw air across the wet bulb, kind of like a sling psychrometer. Our cellar has been a little moist, to be expected for a basement. We have a wine humidifier running all the time but it struggles sometimes with the amount of moisture. We are currently at 68% RH and 55 F. In a beautiful world I would have us at 55% RH and 60 F. I am sure we need an above ground silo to store our green coffee. Moisture and temperature are important for keeping our green coffee fresh for as long as possible, but at the very least our store room is highly stable. Our recent investigations are part of a long term study in green coffee storage. Today we are just excited about our high tech method for calibrating our gear.

          Other news: the cargo bike had a long run yesterday from 40th & Hawthorne, 52nd & Steel, Milwaulkie & Tacoma, Fremont & Mississippi, 18th & West Burnside, Knapp & Milwaukie to 40th and Hawthorne.

          Hario, bike maintenance, nap, coffee roasting (surprise?).

          Monday, June 8th, 2009

          IMGP2804 by you.

          Making myself some Brazil Nossa Senhora de Fatima by Hario syphon brewer — 3 minute extraction time, 3 cups, 24.9 grams. This coffee came to us in 16.5 pound vacuum sealed bricks: green, packaged four to a carton from the London based coffee merchant Mercanta. The packaging keeps the coffee tasting awesome (vacuum packaging from foil and plastic) by protecting it during shipping and storage from humidity changes, moisture, oxygen, and sunlight. I do get excited by how fresh this coffee smells when it’s green, but the packaging bothers me a great deal. There’s no way to recycle it.? We stack it up in the roastery and reuse it as much as we can, but eventually it will find its way to the ocean…or a landfill. (For what it’s worth, kinda my feeling on plastic packaging in general.)

          I had a late evening at the workshop working on my freewheel. My single speed bike got a new Salsa 44-tooth chainring, KMC Premium HX chain, 16-tooth White Industries freewheel (the outer ring), and a new freewheel bearing. The teeth on my freewheel were in pretty poor shape, and I’d already flipped the front ring once. Much time was spent getting grit out of the threads with fingernail and a paper towel and then laying a nice clean layer of Park grease. Pawls and springs were all removed, cleaned, replaced. Everything’s awesome except my Shimano cartridge bottom bracket…which is still popping back and fourth.

          Sleep at 9, up at 3. The workshop’s a wreck. Time to clean, then to roast. Alex is biking the downtown deliveries this morning. I? also sent him looking for a wooden finger brush (we do like to brush our fingers and wash our hands). We might make some more coffee in the syphon if Ray ever shows up.



          Sunday, May 24th, 2009

          syphon brewing at the Batizado

          Courier Coffee syphon brews for Groupo Ra?a’s Batizado!

          (A batizado is like a birthday for capoeira students — a fitting event, we thought, for the launch of the CCR blog.) Everything we brewed came from our new Hario syphon brewers, which were imported from Japan. Today it was Brazilian Carmo de Minas fazenda do Sert?o-yellow bourbon, roasted two days prior. We brewed light to bring out the sweetness, but we’re still experimenting with our technique. All in all, about 80 cups of coffee were served from about 20-30 syphons. It was sunny and warm, and all the Capoeira’s in training enjoyed the coffee so much they were late for their first workshop. This was the second big weekend event in a row for Courier Coffee, and? we haven’t broken a single syphon yet!

          After the event we snuck away to a secret location and had a syphon brew-off with secret people — details and winners to be announced!