A little while ago, a reader, Linda, got in touch to ask me how I managed when travelling to places where there was no good coffee. This made me realise what a very good question that was. While I’ve written on several occasions about my penchant for making my own coffee on long-haul flights and overnight trains, as well as hinting on other occasions about making my own coffee in hotels, I realise that I’ve never really addressed the issue in a comprehensive matter.
Over the five years I’ve been writing the Coffee Spot, I’ve gone from drinking whatever I’m given to being quite obsessive above bringing my own coffee and coffee-making equipment. I’m not quite sure when this started, but it’s become increasingly important with the amount of travelling I’m doing. As an example, tomorrow I’m off to Manchester for a week for work, then the weekend after that, I’ll be in Leeds, before flying to Chicago for three weeks (work + play). I can’t imagine being away for all that time without decent coffee, so I’ve assembled a basic travelling kit which, give or take a few items, comes with me wherever I go.
Welcome to the third and final part of my exploration of traditional Vietnamese coffee following my recent visit to Vietnam. Part I covered my introduction to Vietnamese coffee and the traditional cà phê phin, a cup-top metal filter. I explained how, after a few false starts, I discovered a taste for speciality coffee made with the cà phê phin when I tried it at Shin Coffee in Ho Chi Minh City.
In Part II, I continued my exploration, trying traditional Vietnamese coffee, both speciality and non-speciality, over ice, and with condensed milk, with mixed results. I also tried the (in)famous egg coffee, traditional Vietnamese coffee with a layer of whipped egg yolk and condensed milk. Think of it as a liquid pudding rather than coffee and you’ll be fine.
In this, Part III, you can see how I got on making traditional Vietnamese coffee in various hotels and back at home using my own cà phê phin which I bought at The Espresso Station in Hoi Ann. I’ve tried a number of different beans, and used a couple of recipes which I picked up simply by observing baristas making coffee at the likes of Shin Coffee and Hanoi’s The Caffinet.
Welcome to the second of my three-part exploration of traditional Vietnamese coffee. As I explained in Part I, I’ve been exploring the local coffee culture during my time in Vietnam. The Vietnamese are volume coffee drinkers: I’ve not been anywhere with this many coffee shops! They are literally on every corner, often open from first thing in the morning to last thing at night.
However, traditional Vietnamese coffee, made using the cà phê phin, a cup-top metal filter, served either hot or over ice, and often with condensed milk, has a reputation for being strong, sweet and heavy on the Robusta. Sadly, much of that does not appeal to me, but, despite my initially scepticism, I found, to my surprise, that I liked many aspects of both the culture and of the coffee itself.
In Part I, I shared my initial, rather unsuccessful, forays into traditional Vietnamese coffee, followed by my conversion when I tried the combination of speciality coffee and the cà phê phin. In this, Part II, I continue my exploration with coffee over ice plus coffee with condensed milk. Finally, Part III will cover my experiments of using my own cà phê phin to make coffee.
In the run up to my current trip, I’d heard an awful lot about the Vietnamese taste for coffee. There’s no doubt that the Vietnamese like their coffee. There are coffee shops everywhere, open from first thing in the morning to last thing at night, ranging from tiny independent hole-in-the-wall operations right through to massive national chains. Starbucks is also here in strength.
However, volume of consumption is one thing, but what about the quality? Yes, you can find speciality coffee in Vietnam, and pretty good coffee at that, but I’m talking about traditional Vietnamese coffee, made using a cup-top metal filter (cà phê phin), strong and sweet, served either hot or over ice, often with condensed milk.
I confess that this did not appeal to me. I gave up sugar in my coffee over 25 years ago and the idea of coffee with condensed milk makes me shudder. I’m also no fan of cold coffee, except a good quality filter that has been left to go cold. Cold brew, coffee over ice, anything like that, I really don’t enjoy.
That said, I’m not one to dismiss an entire coffee culture out of hand, so I thought I’d better give it a try…
One of the Coffee Spot’s tag lines is “places I like to have coffee”, so today’s Saturday (on-a-Wednesday) Supplement is something of a departure for me since I’m not sure I’d describe Cafe X as somewhere I’d like to have coffee. Somewhere I’d go to get coffee, perhaps, but it’s definitely not somewhere to have coffee. However, there I was on Monday, in San Francisco, minding my own business, when Cafe X announced its grand opening. A block from my hotel. It was too good an opportunity to pass up, so along I went.
So, what is Cafe X? Well, put simply, it’s an automated coffee shop, with a pair of high-end bean-to-cup machines and a robot arm that takes the place of the barista. There’s a choice of beans from local roasters, such as Verve (Santa Cruz) and Oakland’s AKA (previously known as Supersonic), plus a fairly standard selection of espresso-based drinks, but only one size (8oz). You order using one of the tablets attached to the Cafe X kiosk, or preferably ahead of time on your phone using the Cafe X app. Typically your coffee will be waiting for you in under a minute. Well, that’s the theory…
I was inspired to write this Saturday Supplement after reading an article earlier this week by Ashley Tomlinson on The Little Black Coffee Cup about the issues surrounding disposable coffee cups. If you have been following the Coffee Spot for a while, you will know that I really, really dislike disposable cups, although I’ve come at it from a very different direction. While I don’t like the waste that comes with disposable cups, my primary motivation is one of taste. Put simply, I can’t stand the way most coffee tastes when drunk from disposable cups.
This has led me to adopt a somewhat evangelical attitude to reusable coffee cups and, while I’ve been championing them for some time now, I realise that I’ve been doing it in a rather haphazard fashion, writing about cups as I’ve come across them (usually at coffee festivals). I’ve also been making the argument for them (and hence against disposable cups) in a similarly piecemeal fashion. This Saturday Supplement attempts to rectify that by bringing everything together into one place in the form of a new Reusable Cups section of the Coffee Spot where I can add new cups as and when I find them.
It’s that time of the year again, when everyone publishes their Christmas gift guides. Well, never one to be accused originality, here’s the Coffee Spot’s entry into the fray, an eclectic selection of gifts for your coffee-loving friends/relatives.
Let’s be honest, the coffee-loving community can be awkward to buy for, particularly if, like me, they’re towards the far end of the coffee-geek spectrum, when any choice runs the risk of being ill-informed. Do you get them coffee? Or coffee-related kit? Or a book about coffee perhaps?
Never fear, the Coffee Spot’s here to help you out, whether you’re a novice, looking for pointers for gifts for your coffee-obsessed friend, or if you’re that coffee-obsessed friend, looking for a handy guide to point your friends towards. There’s also a few suggestions for presents to help those of your coffee-loving friends who’re at the top of the slippery slope of coffee-geekdom and who just need a helping nudge to start them on the headlong descent into the rabbit-hole of speciality coffee.
Of course, while this is styled a Christmas gift guide, feel free to return to it throughout the year. It serves just as well as a birthday or anniversary gift guide…
The Coffee Spot Calendar is now an annual event: this is the fourth year I’ve produced one. As before, the calendars are A4 in size and professionally-printed on glossy paper. Each month has a landscape, full-sized picture from one of my favourite Coffee Spots of the last 12 months, although this year my friend Keith has helped by choosing some of the pictures. As an added bonus, I’m also producing the Coffee Spot Lighting Calendar, something which I started last year with the help of my friend Sharon Reed, who has once again chosen most of the pictures.
Calendars cost £12.00 with a flat £2.00 postage and packing charge, regardless of how many you order. There are also discounts for multiple purchases. If you think we’re likely to meet up in the near future, I’ll even waive the postage and hand your calendar over in person! This is particularly relevant if you are going to La Marzocco’s Out of the Box on this Saturday (3rd December) since I’ll be there!
If you’re ordering from outside of the UK, then I’m afraid I have to charge more for postage and can’t offer any discounts for multiple purchases (unfortunately the charges increase rapidly with the weight of the package, unlike postage within the UK). For orders for Europe, postage and packing is £4.00 for one or two calendars, while for the rest of the world, it’s £6.00. If you want more than two, please get in touch regarding postage.
January 2017: This year’s Coffee Spot Calendars are sold out. Thanks to everyone who bought one (or more!). However, I can still print them on demand, so if you really want one, please get in touch and I’ll see what I can do. I can’t guarantee any prices though.
It’s that time of year again, when I announce the Coffee Spot Calendar, which will be my fourth calendar to date. As before, the calendars will be professionally-printed on glossy paper, each month featuring a landscape, A4 picture from one of my favourite Coffee Spots of the last 12 months. Except there’s a snag…
If you’ve been following my Brian’s Travel Spot series, you’ll know that I’ve been very, very busy this year, far too busy, in fact, to sit down and pick my 13 favourite photos (one per month plus one of the cover). However, I think I have an answer to my dilemma…
Last year, as well as my main Coffee Spot Calendar, I produced the first ever Coffee Spot Lighting Calendar, with help from my friend Sharon Reed, who chose most of the pictures. So that set me to thinking: why not crowdsource this year’s calendar? Crowdsource, by the way, not crowdfund: I’ll still print them and you can buy them, just as in previous years.
What I need you to do, dear readers, is to start nominating your favourite Coffee Spot pictures. They have to be landscape and from a Coffee Spot published between 1st November 2015 and 31st October 2016.
I really should have posted this yesterday, but I’m currently in Shanghai, attending a week-long business meeting, which requires socialising with my colleagues in the evenings, so free time for writing Coffee Spot posts is something of a premium. Anyway, the significance of yesterday is that it marked the Coffee Spot’s fourth birthday!
I launched the Coffee Spot on Friday, 28th September 2012 (at 14.15 to be precise). Back then, I had no idea just how big it would become and how it would evolve to drive much of what I do. This weekend, for example, I have a list of coffee shops to visit in Shanghai…
In the Coffee Spot’s fourth year, I published 234 times, covering 152 Coffee Spots, with the remaining posts covering various coffee events, roasters and the Coffee Spot Awards. The Coffee Spot has been visited by over 80,000 people and between you, you’ve looked at more 135,000 pages on the Coffee Spot (up from 115,000 views last year).
So, thank you, everyone, whether you dip into the Coffee Spot every now and then, or whether you read every single post and page. Without you, there really would be no point in my doing this.