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          Archive for April, 2011

          Friday, April 29th, 2011

          The Bolivia Coraca has proven quiet lovely as a cold brew. Sundays extractions were started with Coraca roasted the same day. Two different roasts were steeped, one roasted for espresso and one for drip brewing (so one lighter and one darker). Both are nice, but the lighter roast has a fresh vibrancy, and we think more fun in the mouth.

          We also started the week with a different experiment. David traveled to Baltimore over the weekend and we sent a roasted coffee with him from Thursday. When he returned Tuesday of this week we cupped the coffee against a little we had held aside from the same batch. Our hypothesis was that roasted coffee would be negatively affected by the pressure experienced in an airplane cabin. What we found was that Davids coffee was actually sweeter and juicier than the one that had stayed in the cafe.

          There is a lot of playing going into our drinks at the moment.

          Sunday, April 24th, 2011

          Espresso on bar at Courier- lot from ten family farms in Coraca, Bolivia. Coraca lies East of La Paz on the highway. Monday morning will start with espresso roasted 4/21 then afternoon we will start on a slightly longer and developed roast from 4/24 (super fresh).

          Coffee on bar will be Coraca and El Salvador San Luis farm. Decaf coffee from the Rodriguez de Mendoza Coop in Chanchamayo, Peru. Cold Brew of the Coraca, Bolivia, will be decanted at exactly noon. The Coraca is a fine coffee, however the mellow flavors lack sparkle when cold steeped. What we search for now is something that will really open up when cold steeped, something of perhaps higher acidity.

          The coffees on bar now still have a ways to go yet as far as soul searching. The El Salvador San Luis does have juicy sugars holding a dark fruit. Our tendency is to go lighter and lighter with coffees before we start to got darker. What is the balance with a coffee like the Bolivia Corasca that is so light, and leans to the sour side at lower roasts, but yet has so much delicate flavor. I do want much more meatyness in the sugars, we want the coffee to be fat in the mouth. But how much of this do we do at the sacrifice of the juice, which must be at least present for us.

          At Courier’s bar a huge pile of twenty-five pound bags rest on our shelf. Oats, Sunflower Seeds, Pumpkin, Sesame, Corn, Semolina, Whole Wheat Pastry- we are so excited. Saturday a big trip to Bob’s Red Mill, as much of it organic as possible (and all of it GMO Free). I left our baker while she was making Sandwich spread, and ginger extract.

          Delivering coffee on the Cargo Bike early morning. For multiple reasons I picked up a lot of citrus on the way home. The citrus and the mason jars for the morning delivery looked so pretty. I have a feeling most of the citrus will make its way back to Courier.

          Tuesday, April 19th, 2011

          First picture is from February. Also pictured above Courier’s sample roaster, made by Sherman Dodd. Then a few photos from April. Cold Brew is on bar at Courier’s Bar.

          Thursday, April 14th, 2011

          what a wet day to deliver wholebean coffee. now that we are home and dry, and all the coffee is delivered, its time to reflect on the feat we are pulling.

          packages of wholebean coffee nestled in messenger bags. needlenose pliers, spare tubes, clean socks, invoices, checks, perhaps groceries that we pick up en route. My personal bag containing six chocolate chip cookies and two quiches, which will be my dinner.

          with cases of extra large mason jars, honey, two six packs of NInkasi Total domination ipa, and a fourty pound messenger bag, the final leg home got a little slower.

          its hard to explain how the physical labor and struggle chalk up to a better business, but it totally does. something about actually moving those glass jars across Portland, roasting by feel and without a computer, being honest.. biking coffee through a windy and rainy Portland is super satisfying.

          housemade granola and yogurt are killing it at couriers bar. we are making our own honeyed granola, and serving it up with nancys organic yogurt, delicious. yes, it is available for retail! espresso is now of the 11th, roasted by alex. coffee roasted on the 13th is the freshest we will have at open at our bar. coffee roasted on the fourteenth is available at Market of Choice-burlingame, up on Terwilliger. half pounds also available at Eastmoreland Market late friday, of fridays roast. as always please get your coffee beans for the weekend at our coffee bar.

          Wednesday, April 13th, 2011

          Bolivia Caraca Carrasco on bar at 1pm today. Tipica and Caturra varietals, fully washed, February crop arrival into the port of Seattle. Ten family farms are represented in this lot.

          The Brazil do Serrado on bar for espresso today was a little finicky. tangerine and citrus in the cup. Hard not to pull this coffee a little shorter. This was roasted on the 8th. Very lovely with tight steamed milk in a half pint jar, where the citrus twist was very pronounced. Not the black cherry when floated in water, but apricot jam with dark juicy fruit notes. Hard to say what David and Ryan will find in this coffee late afternoon before we move to what I believe will be a more black currant, deep cherry roast from the 10th.

          Other notes from the bar- our house made vanilla syrup got decanted into a clear glass bottle with a speed pourer today. House made granola with yogurt made a surprise appearance on our menu, could be breakfast after all. Also the Granola Bars with little hearts on the bottom (the special ones) with dried blueberries and pears are a little more fruity, and we think delicious. A little talk happened this morning of a new extract we will be making (which is uncommon in coffee houses in Portland), and it looks like this too will find its way onto our drink menu. For the moment the SD Card part of Couriers motherboard appears dead, but we promise pictures soon.

          Sunday, April 10th, 2011

          On bar

          drip coffee- El Salvador finca San Luis.

          espresso- Brazil fazenda do Serrado.

          There should be plenty of coffee for sale tomorrow at 923 Oak.

          Tuesday, April 5th, 2011


          Project of the day- install Fetco 31Aap coffee brewer at Moreland House, now serving Courier. Our good friend Mike Murray has just entered the kitchen, and the coffee is banging. Moreland House is right next to the Moreland Theatre, and around the corner from Saburo’s (who I love). Trust me, the coffee is going to be awesome. They are doing brunch this weekend, Mike is in the kitchen. They are going to be brewing Miguel and Guillermo’s coffee from the San Luis Farm- finca San Luis, which we bought directly from the farmers. These guys take extremely good care of their workers. All the coffee is entirely hand picked, organically grown, brought into Portland by boat, roasted by us, and delivered by bike!!!! ?Murray has just arrived at Moreland House- Rock. Breakfast this weekend. Dinner nights. One parting thing Ive got to mention is that their coffee cups were remarkably clean and taste free. As I was plucking cups off the shelf I noted this and stored it away. Coffee Rad- Courier Coffee.

          Monday, April 4th, 2011

          Made a new friend today, a Lab/Pointer greeted me at a green coffee warehouse i like to visit (green seeds are what we roast into coffee to be drunk). While Matt (?) was running the forklift I got a chance to hang out with his sons dog- super smart by the way. Matt is from?Samoa, he moved to Portland with the goal of learning coffee from our side, back to his. While small, Portland seems to keep us connected to places very far away.

          Our new coffee got picked up today in my family’s Toyota Corrolla. 732 pounds of coffee, enough for two weeks at Courier (we are a small roastery- no joke). When I got back to the roastery Alex had the Sanfranciscan just approaching roast temperature, having rolled out of bed 20 minutes prior to receiving my message. Alex did the predawn deliveries, perhaps an hour and a half of riding, and then went back to sleep.

          El Salvador finca (farm) San Luis, located in the Las Ranas mountains, one of the nine farms owned by the Menendez family, who we purchased directly from. The brothers Miguel and Guillermo spend most of the year in the United States, while their Father keeps track of things at the farms. This family farms organically, and this particular farm is Rain Forest Alliance certified, both a social and ecological meaning certification. Currently we have purchased coffee from both their farms on the Las Ranas side of the range. These lots arrived in February into the port of Portland. Our friends at Sterling Coffee Roasters have also purchased lots from the brothers, and we are excited to see the coffee in the coming month at Sterling. For the moment our espresso will remain the do Serrado, of Brazil. Two weeks for a coffee is just too short.

          Last batch of Ethiopia Yirgacheffe Farmers Union on bar today as a drip pourover.

          Cold brew Brazil do Serrado made today, after a 24 extraction. ask about our new ICE

          loads and loads of wild mushrooms (farmers market) ?inside the savory pies today, absolutely to die for. and a Cake, not unlike pound cake to fill your belly, paired perfectly with some pourover coffee.

          yeah, we will edit this page up later, just wanted to share whats up (in the proverbial words of Kyle Simmons.)