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  • Michael Krakovskiy 5:24 am on July 17, 2005 Permalink | Reply
    Tags: , Espresso, , , , , , ,   

    Matcha doing? 

    I’ve been to Joe’s today and had one of their iced lattes. And then another one. It’s so nice to finally have a high quality alternative to Starbucks in Manhattan. I really, really hope they take off. I mean think about it — every espresso drink they make is light-years ahead of the same Starbucks drink. You can taste burnt beans and probably ass in Starbucks iced lattes, the Joe’s version is smooth and almost chocolaty, and tastes like the coffee smell (that’s the best way I can describe it).

    I told Jonathan, the owner of Joe’s about Matcha teaa long while back, but he totally blew me off. I even offered to come over and make some for him. Anyway, *$’s is pushing Matcha based drinks and having some success with them. Why wouldn’t they – Matcha to tea is what espresso is to coffee. Maybe now he’ll consider it, and do it right for a change. Matcha should be enjoyed whipped in a bowl with water, although mixing it with milk, and even spreading it on a toast with butter is acceptable to me at least.

    I guess I should stock up on Matcha though – Starbucks purchasing might raise the prices a lot. Somehow I doubt that they buy the good stuff from Kyoto. Maybe they figured out a way to get it someplace cheaper — at a couple of bucks a gram I don’t think high quality “thick” Matcha is attractive to them.

     
  • Michael Krakovskiy 10:31 am on May 18, 2005 Permalink | Reply
    Tags: , Blue Bottle Clown College, , , Espresso, , , ,   

    TT: Planetdoes News 

    While buying coffee at hidden Starbucks I browsed through the little pamphlets that they have next to condiments and stirring sticks (did you notice that they have Splenda now?). What have I learned? Firstly, I learned that a Starbucks grunt’s official title is “hourly partner”. Cordwainer Smith’s rhyme comes to mind : “I need a temporary dog / For a temporary job / On a temporary place / Like Earth!” I kind of collect peculiar corporate job titles, as I’ve mentioned at the end of an earlier Thought Tally.

    Secondly I learned that you can come into any Starbucks and ask for complimentary coffee grounds. As it turns out, coffee grounds make an excellent nitrogen fertilizer for your garden. I wonder if Starbucks coffee is a good fertilizer – it sure tastes that way.

    ***

    Why I drink the Starbucks fertilizer? Because my lunch break is short and Joe’s is in the Village. By the way, recently I’ve learned that there’s another good coffee place called Ninth Street Espresso. I need to pay them a visit.

    ***

    I also need to some other coffee and caffeine news. There’s a new trend in espresso making. The innovative barristas started cutting off the bottoms of portafilters. This lets them notice any minute imperfections in packing of grinds and have outstanding quality control of the extraction. It also looks cool as hell. I am thinking about doing the same with one of my spare portafilters.

    I learned this interesting tidbit because these days there are several outstanding blogs kept by super high quality coffee house operators. There’s Victrola Coffee, Blue Bottle Clown College and Tonx Dot Org. I suggest that you subscribe to their feeds unless you can’t stand heartbreakingly beautiful photos of artisanal caffeinated drinks.

    ***

    In other news I seem to be totally addicted to matcha tea. I got some awesome “thick tea” from Japan and it rocks.

     
  • Michael Krakovskiy 3:41 am on April 27, 2005 Permalink | Reply
    Tags: , beverage, , , , , Espresso, , , , , , , Japanese tea ceremony, , , , Thailand,   

    Caffeinated Bubble Trouble 

    It’s a proven fact : bubbles make caffeinated beverages better. Take a crappy tonic drink from Thailand, add carbonation, introduce it in Europe and the US and bam – you are a billionaire. Introduce espresso (simplistically speaking a very concentrated coffee with a foam of sugars, proteins and oils on top) and cappuccinos (add foamed milk to an espresso) in America on industrial basis – and bam – you almost a billionaire.

    Seems like the next logical step is tea. You see, Japanese have this tea ceremony thing. Never being a big fan of tea, but being a Japanophile at heart, I always wanted to try that. Unfortunately to this day I haven’t, but I definitely tried some tea that is used in the ceremony. They were selling it in a booth in Kyoto alongside with ice cream.

    Japanese tea ceremony involves two kinds of tea, “thick” and “thin”. From what I understand the difference mainly in the dilution and the quality of tea. I like stronger flavors, like espresso and scotch, so I prefer to make thick tea. Making is very simple. You take some high quality powdered tea called Matcha and put it into a bowl. You pour some hot water on top (I use the water from my espresso machine’s hot water spigot). Then you take a special whisk called chasen that is made by splitting a single piece of bamboo and whip your beverage up, kind of like making shaving lather with those old fashined shaving whisks.

    You get a radioactive green liquid that is absolutely loaded with green tea flavor, caffeine and and antioxidants. I already went through a package of medium cheaper Matcha, I think I’ll order some of the higher quality stuff as well.

    Here’s how Matcha is served in Japan, with regular tea and sweets. The one on the right is wrapped in a pickled leaf of sakura.

    Here’s what I just made for myself:

     
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