How Does Your Cappuccino Stack Up?

Recently we had a dear couple come into the shop. They were fresh off of the plane in their new home city, Las Vegas. As a matter of fact, it was hard to understand them because of their heavy Italian accent.

They ordered a couple of small cappuccinos, which I promptly reached for the paper cups that I usually would use for takeout orders. Then I asked them if they would prefer to dine-in. Reaching for the porcelain cups over our espresso machine, they sighed a sound of joy and relief that we would not be barbarians and dare to serve an excellent cup of espresso in such a primitive thing as a paper cup.

Frothing the milk and then setting it aside, we passed small talk of their 10 days in the US., getting their drivers license and of course now looking for work. I pulled their double espresso shots for two and then delicately served up a medium dry cappuccino for him and then for her.

Their eyes grew wider as I placed the cups and saucer before them. "Wow, she said, the whip is just like we have at home!" Had I hit a homerun or was she just being nice? (We all make the drink on a daily basis but rarely is it judged by an Italian straight off the boat) The proof would be in the drinking.

Not only did they finish the drinks but they never attempted to add the ubiquitous  sugar, cinnamon or cream. They just drank and nodded, drank and nodded. And with a final slurp, it was done.

"We'll be back, they said." "We love your cappuccino." I nearly became emotional. It takes an native Italian to acknowledge that our American attempt at a cappuccino is sufficient. I will forever be humbled and encouraged. Now the question, "How your cappuccino stack up to the Italian Way?"

I’ll have the Dark Roast Alex…

In the short amount of time that I’ve spent as an avid coffee drinker to now as a shop owner my level of interest in the beloved beverage has grown more and more. Each and every day there are more articles being written about, around and for the love of coffee.

There has been one area of confusion that most coffee-philes will agree upon. What the heck to call the different roasting levels of coffee. You can travel from Spain to Peru and each country has its own name for the level and necessity of roasting.

In some countries, like Italy a darker version of roast is totally acceptable, while here in the USA we like our coffee a little less dark. Either way knowing before buying is always helpful.

I’ve listed below the different levels of roast to help you next time you decide to by that rich deep espresso blend but were expecting a light roast.

Within the four color categories, you are likely to find common roasts as listed below. But it is a good idea to ask before you buy.  There can be a world of difference between roasts!

Light Roasts

Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface

·         Light City

·         Half City

·         Cinnamon

·         New England

Medium Roasts

Medium brown in color with a stronger flavor,  and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.

·         City

·         American

·         Breakfast

Medium—Dark Roasts

Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste

·         Full City

Dark Roasts

Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing.  Be sure to check your beans before you buy them!

·         High

·         Continental

·         New Orleans

·         European

·         Espresso

·         Viennese

·         Italian

·         French

Sherman Ray

Editor

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The Visitor from Colombe

If any of you are fans of the hit Travel Channel series "Dangerous Grounds" then you will be interested in this latest event that happened over at one of our local shops on Wednesday. Dangerous Grounds is a show about Todd, the owner of La Colombe and a coffee saucier. That means he is well versed in the art of cupping and identifying the different varieties and flavors of coffee.

In his last show, which aired on Tuesday night, Todd was searching out a very rare coffee from the high mountains in Guatemala.  The story is great but since this is a blog I won't be able to relate all of the twists turns and near death situations that Todd and "Hollywood", his cameraman got into to before securing the rare bean from the La Perla Plantation. What a great show.

Fast-forward to Wednesday morning, I your humble editor, was serving the first customer of the day, a slightly build, well-spoken Frenchman with an appetite for a single shot of espresso.

You can always tell a coffee-phile because they usually will only order a single shot of espresso to start off their conversations. It's our way of testing the waters of sorts, before  wading  into the deep.

After trading pleasantries my visitor, Nicolas, asked me about who I purchased my coffee from. I told him that we work with a local roaster but that as fate would have it, we had just ordered our own roasting machine that morning. He was ecstatic for our business.

I then asked him, "And you, what do you do for a living?" He said "Oh I am a coffee roaster too." Really!!! Now, I have been trying to get a bead on all of the coffee roasters in the Las Vegas area. I only know of 3. How could it be that I missed this one? As a matter of fact, I had just confirmed that there were only a handful of roasters the day before when I was speaking with Stefanie Frank of Frankly Good Coffee.

So who could this interloper be who claimed that yes he too was a local roaster! "Well, what is the name of your company? I asked. "La Colombe", he answered. Gafaugh!!!...are you kidding me. I all but called him a liar. "You don't really work for La Colombe. I was just watching Todd on TV last night", I said. "Yeah, Todd is my boss, he replied.

I was flabbergasted. How could this be. How fortunate could I be that the first customer I served would be a 20 year veteran of the trade and part of the La Colombe dynasty. We laughed and spoke of such heady things like...well coffee of course and how Las Vegas really needed to experience a renaissance in coffee culture as much of the civilized world had already experienced and now enjoys.

He told me to encouraged the people who are putting their collective heads together to create a coffee culture here in the City of Lights. When he left he said that when he returned that he would share some of the Guatemalan beans secured by Todd.

Truly we are on the right track. We had a visit by the Man from Colombe.

Sherman Ray
Editor
LVCCM

A Barista Is...

Well not much to talk about as far as anything happening in Las Vegas. The same ole same ole I guess. Sambalatte opened their latest shop the week before and other than a couple of shops having their usual 50% off Mocha Mondays, Poetry Nights and Creative nights at Grouchy John’s, there isn’t much to talk about.

 This weeks article will focus on the star of each and every coffee shop in existence. They were once thought of as seers but nowadays they are relegated to being the mentors, psychologists and sages of each local. We of course are speaking about the Barista.

The Barista has taken on many forms throughout the ages, part town crier to mixer of all things espresso. Their positions in most parts of the world are well respected. In Europe, specifically in Italy the Barista is a position that is occupied by men and women of age 48 years on average. They are highly respected and because coffee is held in such high esteem in these countries, the barista is also a respected and high paying profession. 

What a Barista Is...

A Barista is a professional sommelier of coffee drinks much like a wine sommelier. Their educational level is equal to that of a Masters Degree student. Their level of competence is likened to that of a doctor. Really good ones not only can help you choose the right drink but know how the coffee is roasted, processed and prepared for every drink. 

More importantly, they are your best friend and the most important person you may ever know. 

Let’s say you’ve had a long day at the office. The boss has been particularly crappy to you this week. The dog took a crap on your favorite tie but you didn’t notice it until you were already at work. Then to top it all off, that project you have been betting on being finalized in a couple of weeks, is due tomorrow, the same time that you plan of going away for your 25^th wedding anniversary.

On your way home to break the bad news to your honey, you stop by your favorite coffee shop expecting a doppio espresso with a biscotti. You know you have to go home afterwards and tell the Mrs the bad news and get straight to work. It will be an all nighter.

There is that familiar face behind the counter, smartly dressed, pony-tailed and tats all over his arms. He takes your order, hands back your change and with a wink and smile goes to work at his espresso station. A few minutes later, there it is, Your order. 

Now let me ask you. Do you want to chance your last bit of sanity on a fool or a professional? Yes, your barista is a professional. Not only is the doppio excellente but he threw in an extra shot because he instinctively knew, only an extra shot would get you over the hump. You’d trust this guy with your kids on Sunday and your wife on a Friday. He is your best friend, your Barista.

What a Barista is Not….

Some chump, air-headed teenager who can’t get a better job, or an out of work actor. Your barista isn’t a chatty chick with a predilection to play store, nor is your barista a lacky who likes to be abused by snobby housewives. 

Nay a barista is to be revered from their rooter to their tooter. When you need someone to pick you up in the morning or talk you off the ledge in the evening, they will be there. Their artistry with a pitcher full of frothed milk, a whipped can of cream or fluted steam pot make them a formitable foe to any depressing moment they come upon. So the next time you have an opportunity to talk to your local barista, give them a wink and a nod, tip them generously and thank them for being the most important person in your life.

This Week. A Look Back

As espresso bar owners we do all we can to attract people from all of the city to come in and enjoy our gourmet specialty coffees. Some get out on the street corners and spin and twirl, while others send out mailers in the hope that  their message will get out.
Well whatever the method, letting people know about our businesses is paramount to sharing the news of the wonders of gourmet coffee. The alternative is that folks will find the nearest shop in the neighborhood and take their chances on...well let's just say NOT the best product you can find.
So here are a few snapshots of the ways that local shop owners in Las Vegas are using to attract more customers. Pay careful attention, there may be a shop in your area that you never heard of or may have overlooked.

Here is an inventive one by Frankly Good Coffee




Sambalatte uses a more traditional approach.



 

Here is one from our friends at Tiabi Coffee and Waffle Bar






Avery's Coffee uses graphics and savory to get the word out.





How about Sunrise Coffee





And lastly our friends at Grouchy's



Be sure and check out these and all the other Independently owned coffee shops here in Las Vegas. They have great selection of coffees, teas and friendly staffs to help you enjoy the world of Coffee.
Sherman

New In Town

Las Vegas has seen what some would call a coffee renaissance in the past few years. We've gone from boom to bust in the real estate market in just 5 short years. Our economy has really changed. Some would say for the worse but many would say for the better. In a way, the best of the best have made it through the tough times and now, what the every day Las Vegan has to choose from are pretty stable businesses and especially coffee shops.

Gone are the companies that didn't have deep roots in the community or in the industry itself. Today, what you have are companies that by and large were created either just before the crash of 2008-2009 or right in the midst of it.

Can you imagine, opening a business right at the height of the depression. Well, several of the companies on our LIST (see our Jan. 31 Blog post) did just that. Among them is Colorado River Coffee Roasters out in Boulder City. This micro roasting company not only opened in the midst of The Great Recession but they have made a name for themselves among a handful of other coffee shop owners in Las Vegas and other commercial accounts.

I spoke with Don Anderson, the owner of CRCR, about his business. He said the reason why he believes his company is so successful is because of the quality of the beans that they are able find. Without quality beans, it is impossible to produce a great cup of coffee.

CRCR has grown from a small batch production coffee roasting machine, one that most small shops would love to have in their locations, to a full fledged capacity machine. On a recent visit out to their plant in Boulder City, I met their head roaster and sampled some of the best varieties of espresso and regular roasted beans. In the warehouse there were plenty of green beans just waiting to be roasted to order.

Don says that for CRCR, business has been steadily growing, even through the down turn in the economy. We can only surmise that this uptick in growth is as a result of a quality product.

Here is a quote from their company page. "Showing everyone that there are options available for those that truly want a decent cup of coffee instead of just accepting what is readily available. We only sell whole bean coffee, to ensure that the product you drink is as fresh as possible."

Sherman Ray
Writer

Where Have All The Shops Gone... The LIST

THE LIST

Las Vegas has so much to offer, especially if you are in the mood for good food and good drinks. Everything from coladas to cappuccinos can be found in the City of Lights. All you have to do is walk down the strip and you'll find a plethora of the most creative uses for alcohol and chocolate. I even saw a trumpet full of beer one time.

Where do you do to find excellent coffee though. That is the 1 million dollar question. One that we intend to answer right here and right now. So where does one go to get great coffee when you are in Las Vegas?

Criteria for making the list:

• Independently-owned
• Locally operated
• 75% sales devoted to coffee, espresso or related drinks
• Off Strip
• Cannot be a bakery posing as a Coffee Shop
• Cannot reside within a Major or Minor Casino
• Must be either a Cafe or Roastery
• Not a Large Nationwide Corporate Franchise

These coffee providers are not listed in any particular order. Most of the details as to their locations and times can be found on their websites. Just click on the link and whoosh...you'll be whisked to their websites.

So before you make the tragic mistake of hanging out in one of those "Corporate" shops, visit The List and find an "Independent" shop in the area where you are going. The coffee gods will smile down from above and bless your day.

List of Independently-Owned Coffee Shops in Las Vegas

1. The Human Bean
2. Frankly Good Coffee
3. Chieti Coffee Roasters
4. The Madhouse Coffee
5. Grouchy John's
6. Tipsy Coffee House
7. Other World Roasters
8. Holley's Cuppa
9. Sunrise Coffee
10. Somethings Brewing
11. The Lodge Coffee House and Tavern
12. Beanz Coffee Cafe
13. Colorado River Coffee Roasters
14. Sambalatte
15. Avery's Coffee
16. The Beat
17. Perk Up Coffee Shop
18. Tiffany's Cafe
19. Moxie Java Cafe
20. Tiabi Coffee and Waffles
21. Coffee Pub
22. Cafelatte

If you know of a Coffee Shop that should be on this list be sure and let us know in the comments section.

LVCCM