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Roasting Raises the Coffee Bar
Customers do not always appreciate such purism. At Arlington's Murky Coffee, another Counter Culture outlet with a fanatical commitment to quality, a brouhaha erupted last week after a barista refused a customer's request for a triple espresso served over ice, saying ice would undermine the integrity of the drink. The fight escalated, epithets were uttered, and customer Jeff Simmermon wrote about the dust-up on his blog ( http:/
Purism might make some customers angry, but it can pay off in the cup. Order a cappuccino at Big Bear, and the barista skillfully produces your drink using Counter Culture's Seattle-style dark roasted Espresso La Forza, something of an anachronism now that lighter roasts to highlight different beans' subtleties have come into vogue. But Labermeier knows her coffee, and the cappuccino is delicious. The sweet whole milk softens the smoky, bittersweet flavor of the darkly roasted espresso. A perfect froth of velvety foam tops the drink, and barista Anne Boatner, with the jiggle of a wrist, etches the dark-brown outline of a heart on top.
Labermeier's attention to the intricacies of producing near-perfect coffee is shared by a small but growing number of chefs, including, most recently, Washington's José Andrés. Although the standards of many high-end restaurants seem to fall off when it comes to the coffee, at Jaleo, Oyamel, Cafe Atlantico and his other restaurants, Andrés serves Counter Culture coffee.
"We believe coffee should be a focus and not an afterthought, since it is one of the last tastes the guests have of our restaurants," says Hollis Silverman, restaurant director for Andrés's company. The chef chose Counter Culture because "we were impressed by their commitment to coffee and liked that they treated it as a perishable item." He made the change in April.
"I wouldn't be surprised if José Andrés switching to Counter Culture gets other people in the area thinking about coffee as a culinary craft that needs as much attention as other parts of the menu," says Cho, whose Murky Coffee is popular but financially beleaguered. "This is good news." Cho closed the Capitol Hill iteration of Murky because of back taxes owed; it will reopen as Peregrine under new ownership in August, and it will continue to sell Counter Culture coffee.
Another roaster with a significant presence in town is Annapolis-based Caffe Pronto Coffee Roastery, which boasts among its customers restaurants including Komi, Restaurant Eve, the Majestic and the new "chocolate bar," Co Co. Sala.
One of Caffe Pronto's customers is the tiny Sip of Seattle cafe, in business on G Street downtown for 10 years. A storefront in an office building, Sip of Seattle sells pastries and bagels but little else in the way of food. Nonetheless, it enjoys an underground reputation among coffee aficionados, who whisper that though it is not on the menu the baristas will prepare a sugary Cuban espresso for you if you ask. Last year owner Stella Escobar, 52, began using Caffe Pronto's light-roast Vincente espresso blend after tasting it at a coffee convention.
This bare-bones coffee bar with just a few seats is equipped with an expensive, handmade LaMarzocco espresso maker. The baristas are friendly and fast and take orders in English and in Spanish. The milk foam on my cappuccino was a bit thin, but the coffee was vibrant, buttery and aromatic with hints of fruit and spice.
Another establishment where you can get a memorable cappuccino or cup of brewed coffee is Sova Espresso & Wine in the rapidly gentrifying H Street NE corridor, near the newly refurbished Atlas Theater. The cafe, which Frank Hankins opened in November, serves coffees from Chicago's Intelligentsia and Vancouver's 49th Parallel.
"I liked the idea of coffees from outstanding roasters that no one else in the city is offering. This gives customers another reason to come here," says Hankins, 42, a former financial consultant.
Sova provides patrons with a renovated two-story space for working, reading and socializing; it sells coffee, pastries and bagels and, after 6 p.m., wine by the glass. Hankins uses Black Cat, a full bodied, medium-roast espresso blend from Intelligentsia that won enthusiastic kudos at a recent cupping I organized. I was impressed by the milk-handling skill and latte art of Sova's daytime barista, Niqui Johnson, 24.
Ten blocks east of Sova is Sidamo, a cafe, lunch spot and roastery owned by husband and wife Kenfe Bellay and Yalemzwed Desta. Bellay and Desta are immigrants from Ethiopia, the country where coffee evolved and where coffee trees grow wild in the forest. With a high tin ceiling and an exposed brick wall, the sun-filled cafe has a cheerful feel and a quiet, shady garden in the back where you can hide out from the city.
Desta, a talented cook, runs the kitchen, offering sandwiches, soups and salads; Bellay roasts the coffee. You can buy his beans in the cafe and on Saturday mornings at the H Street FreshFarm Market. He says he mastered the machine by conferring with professionals, but to perfect the art of roasting, "I consulted with the Ethiopian mothers," because women in his home country are roasting experts.
"I grew up in Addis Ababa," he adds. "My mother roasted coffee every day. The smell of roasting coffee, the color of the beans, the taste: all part of childhood memory."
And that's how it is with coffee, a beverage so closely associated with the daily rituals of our lives: The flavor and aroma combine with memories to add up to something more than just ground beans and boiling water. Which, I suppose, is why we love it.
Michaele Weissman is the author of "God in a Cup: The Obsessive Quest for the Perfect Coffee" (Wiley, 2008). She will sign books at Grape + Bean in Old Town at 6:30 p.m. Thursday and at Politics and Prose at 7 p.m. Monday.