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          Archive for March, 2011

          Saturday, March 26th, 2011

          The do Serrado coffee, lot 1069 Yellow Bourbon varietal, was juicy, light, clean, and full of strawberry aromatics these last two days. At Courier’s Bar the espresso ‘floated on water’ took on deep berry notes, black cherry, while acting completely different paired with steamed milk. A little salt, melon, and strawberry hinted in velvet thin steamed milk poured up through the espresso in short, wide jars. Neatly enjoyed straight the do Serrado has been dropping at 6 seconds and gaining a lot of fullness at 25 second extractions, beautiful coloring and thick viscous oil gives way to crisp sparkly citrus. This is a very satisfying espresso to make, and to enjoy different ways.

          This week was great at Courier and Friday was a wonderful day. The bar was behaving as intended, without any lines, orders being taken, folks leaning at the bar chatting, while coffee poured, drinks prepped, milk steamed. We are working through the weekend to bring another awesome week. Leala is out hunting for food at the market today, I will be cupping and roasting and working “the books,” looking forward to seeing you Monday at 7am and onward-

          Monday, March 21st, 2011

          The focus is now on our Brazil Carmo de Minas fazenda do Serrado when making coffee by the cup. We have not changed our brew temperatures, grind, or amount (which next to brew time and technique is the third most variable for us). This morning we talked about increasing the time between the first pour and the start of the next pouring of water from the kettle onto the grounds (198F 3cm from the spout in dead center of stream, coffee experiences water at 7cm). We increased this period from 20 to 40 seconds, where total elapsed time from start to finish is 315 to 330. This seems to yield sufficient solids in the cup, but now I personally am wondering about caramelization of the sugars. The batch we are talking about is the one from the 18th, Alex’s 4th batch out of the gate, and the lightest batch from that date. Today we transitioned to the second batch (on bar for pourover) of do Serrado brewed in gold pourover, which only came on by the afternoon, so i had no time to sample. Thoughts at this moment are to experiment like crazy in the early morning hours. The coffee on bar for Tuesday for pourover and espresso were both roasted by myself sunday at noon.

          I am unsure whether we are preparing ourselves for summer, but after organizing the record collection, Tyler decided to start steeping cold brew coffee at approximately 1pm. This means at 1pm Tuesday we will start straining the extraction through felt in preparation for cold brew coffee. The bloom of coffee looked so good David and I both had a spoonful of the frothy bloom, coffee sparkling on our tongues.

          Loving the Yellow Bourbon Pulped Natural from do Serrado farm, cannot wait to taste it as a cold brew coffee. A small amount of glass mason jars full of coffee have made their way into the world. Too busy roasting and biking currently, but while we sleep we are working on something special.

          Friday, March 18th, 2011

          Brazil Carmo de Minas fazenda do Serrado. Late February arrival into the Port of Portland Terminal 6. This coffee is a pulped natural process, meaning that the outside of the cherry was removed, leaving meat clinging to the seeds as they dried. This is the simple explanation of Pulped Natural (note the little PN written on our sample bag above). Most coffee we see out of Brazil is either Natural, or Pulped Natural. The sugars from the cherry, as the meat dries, absorb into the seeds. This is different from a washed coffee, where the cherry is fully removed and the seed washed clean before drying. When roasting, these coffees must be done at lower temperature because the increased sugars caramelize much quicker. Each farmer handles their coffee differently, and making a natural, or pulped natural coffee takes much work in the drying process, typically done on concrete patios, or later silo’s. The seeds must dry uniformly, and not go too quick or too slow.

          Fazenda do Serrado is farmed by sisters Maria Rogeria and Maria Valeria Costa Pereira. The lot that we purchased is 100% Yellow Bourbon varietal, lot #1069. Later today it will be on bar as both espresso and as pourover coffee. Strawberry aromatics, blackcurrant spice finish. Unlike our recent offerings this coffee is very smooth, medium body, and super clean. Even though our current/recent offerings have been washed coffees and clean compared to their origin, they are still rough and muddled. Maria and Maria farmed a lovely coffee here, and we invite you to try it at our bar, or to come get some for your houses this weekend from our bar.

          Market of Choice, up on Terwilleger, is now retailing our coffee in Glass Mason Jars, whole bean. We re getting thrilled for the spring, and besides working through the mounds of paper work we are doing some spring cleaning of our own (pictured below). Pictured above some Ninkasi chocolate stout cake with a Pendleton whisky glaze, perhaps a good sign from our baker. We have also noticed a series of extractions and jams appearing in fridge. The Farmers Market downtown opens this weekend and this will most definitely be our larder for the season to come. Much news at 923 SW Oak.

          New coffee-

          Brazil Carmo de Minas fazenda do Serrado

          Monday, March 14th, 2011

          The last batch of our Papua New Guinea Onaka Agoga coffee was roasted as espresso this morning. Samples were roasted in a quiet driveway last Friday. Today was a strange day on the phone.

          James (pictured two posts below with a rose and americano) learned how to harvest parts from different machines and make a working machine. Cool things have been happening in the fridge and on bar at Courier. Our baker decided to make us Milk Jam one morning, and we are now making vanilla extract from Portland 88 Vodka (our housemade Syrup is still just vanilla beans and vegan cane sugar.

          A few coffees have taken our hearts lately. There will be more roasting samples in the garage soon, and our newest coffee we receive tomorrow. come down to the bar and we will give you the news. best joel ccr 923 sw oak m-fr 7am-5pm

          Saturday, March 5th, 2011

          Stella has been found, pictured below. Thank you to everyone Friday afternoon. Stella is one of our much loved guests at Courier. ?Yeah!

          New photos by Nick and Alex grace Courier at 923 SW Oak. On the first Thursday of this month, as is customary for downtown Portland, we held a reception, like a wonderful house party. This time we were?surprised?that guests brought wine and food to share. Raph played music from his distribution label, Eggy Records. We loved to spend the evening with everyone, thank you.

          Friday we sold the last cup of Brazil Cerrado fazenda Serra Negra. Today or tomorrow sample roasting will occur in a small garage in SE Portland (not the Roastery).

          best ccr- coffee bar hours monday-friday 7am-5pm. Wholebean coffee sold always.