For many, a cup of coffee is not something to be enjoyed, but rather ingested.
It's a quick pick-me-up poured hastily in a paper cup. Add some cream, some sugar. Some more sugar. Gulp. Gulp. Gulp.
So, how's the caffeine?
Yes, it's the effect of the coffee that most drinkers are after, not the flavor or the process. But Local Coffee hopes to change the way people drink and enjoy the coffee -- not the caffeine.
So if you've got a second, or more like four minutes, have a seat at their slow pour bar. It's a great cup of joe as well as a delightful show.
- QUICK BITES
- Slow pour takes about 4 minutes
- No bitterness, no sediment
- "Like" Local Coffee on Facebook
- Local Coffee now has 2 locations
Monica Olivo, a fairly new barista at the newly opened Broadway location, explained that the slow pour method is what really made her appreciate the complexity of different blends and also the culinary craft behind the brew.
"It's also a great way to develop your palate," she said. "And it's fun."
I ordered Finca El Puente, a Honduran bean with hints of floral, lavender, plum and sugar cane sweetness. Sounds much more complex than my gas station brew (imagine asking the gas station clerk the origin of their coffee).
Olivo directed me to the slow pour bar and readied a beaker-like Chemex by rinsing it with hot water between 202 and 206 degrees. Temperature, timing, dose and ratio are all very important to the brewing process, she explained as she readied her digital scale and timer.
Next she placed a paper filter in the mouth of the Chemex and gave it a rinse in order to eliminate the paper taste of the filter.
Scooping just the right about of ground beans into the filter, Olivo slowly added a small dose of water to "bloom" the grounds. Wait about 30 seconds. Next she carefully added the remaining water and watched the golden coffee drip down into the base of the Chemex.
Who knew brewing a cup of coffee could be so elegant? There was no simple pull of a lever or push of a button. Instead, the process was a careful show of measurement, timing and temperature.
Olivo poured a cup and then emptied the rest of the brew into a serving pot -- about four small cups in total. The finished product was worth every minute.
No sediment. No bitterness. Don't even think about adding sugar or cream. It was the perfect temperature with a very enjoyable flavor -- a cup of coffee to be enjoyed slowly.
Most impressive, though, is it was the first cup of coffee someone has actually prepared for me. It's my cup of coffee. Slow brew compared to drip coffee is the difference between a fresh baked cookie and a box of Oreos.
The slow brew process allows even non-coffee snobs a chance to discover that they may actually like the taste of coffee without the cream, sugar and flavoring.
So wake up, smell the coffee and enjoy it slowly. Enjoy the coffee, that is, not just the caffeine.