I want to tackle a subject that is, to some speciality coffee people, anathema. No, not decaf, I did that already. Today, I’m talking about storing coffee, long-term, in the freezer.
There’s a wide consensus on how coffee should be ideally stored: as whole beans, in an airtight container, in a cool, dark place. Never store ground coffee (ie always grind just before you use it) and never store your coffee in the refrigerator. But what about the freezer?
You see, I have a problem. These days, I’m never short of coffee, with people regularly send me things to try. More often than not, though, the bulk of my coffee is given to me at festivals, where I usually return with two or three kg of coffee, many times more than I can drink in a reasonable timescale. Some I will use immediately, some I will give away, but the question is, what to do with the rest?
Since I can’t face letting it go to waste, my solution has been to store it in the freezer, something that’s created a bit of storm on twitter, if the impromptu poll I put up last night is anything to go by…
I set off one murky Sunday evening in Shanghai with the aim of catching a basketball match, but armed with the knowledge that along the way there was a branch of my favourite Shanghai roaster, Little Bean. Located in the lobby of the Century Link Tower 2, it was right above my destination, the Century Link metro station. Sadly, Little Bean appears to be closed at weekends, but while I was looking for Tower 2, I wandered past Tower 1, where, glancing through the window, I saw Mellower Coffee in the lobby.
Mellower Coffee is a local coffee shop/roaster chain, with multiple branches around Shanghai. In this case, there’s a simple counter tucked away in a corner of the lobby, with nine two-person tables providing seating in the lobby itself. The choice of coffee is impressive for somewhere so small, with two blends on espresso and nine single-origins on pour-over through the Chemex, plus various signature drinks and a small selection of pastries. Unsurprisingly, it’s disposable cups only, so don’t forget to bring your own.
It’s that’s time of the year again! Yes, that’s right, in just two weeks’ time, London Coffee Festival will be in full swing, returning to the Old Truman Brewery in Brick Lane. It’s a little earlier in the year than usual, running from Thursday, 28th March to Sunday, 31st March. If it’s your first London Coffee Festival, take a look at my round up of last year’s festival. Alternatively, if you’ve been before, there’s much that will be familiar, with a few new things to keep you interested, all of which I’ll cover in this preview.
The festival kicks off with industry days on Thursday/Friday, followed by an extended consumer session on Friday evening and three three-hour consumer sessions on Saturday/Sunday (Brunch, Lunch and Teatime). If you’re thinking of coming, my usual advice applies: get your ticket now. For starters, you get a significant discount on the on-the-door price (at least £6.50, with the discounts adding up for the more expensive tickets). What’s more, if you leave it to the day of the festival, your slot could easily be sold out. You can buy tickets for individual sessions/industry days, or there are VIP tickets covering the whole day on Saturday/Sunday.
BLUEKING Coffee was a chance discovery while hunting down Manner Coffee on the same road on my first visit to Shanghai in 2016. It’s part of a cluster of coffee shops, including Lanna Coffee to the southwest, Sumerian Coffee to the north and, on the same east-west stretch, both branches of Manner Coffee. It also has the distinction, along with Sumerian, of being the only Shanghai coffee shop that I’ve visited on all three of my Shanghai trips.
When I first discovered BLUEKING, it had only been open for six months and, despite its small size, was roasting all its own coffee in the front of the shop. By my return a year later, it had a second shop (just past Manner Coffee on Fengxian Road) and a dedicated roastery, the original branch now forming a cute coffee bar, serving espresso and pour-over, plus a small selection of cakes.
When I first visited, at the end of April 2014, Edinburgh’s Fortitude was the new kid on the block, having been open for all of four weeks. When I returned, at the end of last year, it had been going a bit long than that, but at first glance, not much had changed, particularly not when viewed from the street. Even when you go inside, the layout and décor is much the same, a small, high-ceilinged space, single window at the front, counter at the back, with the espresso machine tucked away around the corner.
However, look more closely and you’ll start to see the differences. The shelves on the right-hand wall, once lined with retail bags from the likes of London’s Workshop and Glasgow’s Dear Green Coffee, the bags now say “Fortitude”. That’s right, Fortitude started roasting. In 2017… That’s what I get for not visiting Edinburgh for over three years…
The original Manner Coffee on Nanyang Road in the Jing’An neighbourhood was one of my finds from my first visit to Shanghai, part of my first round-the-world trip in October 2016. When I returned at the end of 2017, I discovered that a second branch of Manner Coffee had opened on Fengxian Road, just a couple of blocks to the east of the original. Naturally I had to check it out.
Whereas the original is a hole-the-wall, literally a window in the side of a building, opening onto the street, the new Manner Coffee is much bigger, although it’s still tiny. This time it occupies the front half of a shop, with the rear section home to a small restaurant. The operation’s very similar though, with a window at the end of the counter opening on the street, where you order.
The offering’s also very similar, Manner roasting all its own coffee, with a blend on espresso and up to seven single-origins on pour-over through the V60. Naturally, all the beans are available to buy.
Today’s Travel Spot represents a somewhat new direction for the Coffee Spot. Traditionally, I’ve written about coffee/coffee shops in my main posts, or about my specific travels in the Travel Spot posts. Today represents the first time that I’ve written about a general travel subject: jet lag.
Normally when I write about my flying, I stick to the actual experience. However, criss-crossing the globe has its downsides, one of which is the crushing tiredness that is jet lag. I’ve never been as tired as when I’m suffering from jet lag (caveat: I’ve never had children, so cannot compare my experiences to having a new-born in the house).
I’ve been suffering from jet lag on my current trip to Shanghai, which is what prompted me to write this piece. Like all my Travel Spots, it’s about my subjective experiences: the times when I’ve had jet lag, what causes it and what I do (sometimes not very successfully) to avoid it. If this one is well received, then I might write more occasional posts like this.
Regular travellers know that, with a few exceptions, airport coffee varies on a scale from mediocre to awful. While the likes of British Airways and Union Hand-roasted have made great strides forward, this is only of use to travellers who have lounge access. Meanwhile, it is left to individual airports/coffee shops to take the initiative, a great example being the branch of Cartel Coffee Lab at Phoenix Sky Harbor.
Into this mix comes Philadelphia-based roaster/coffee shop chain, La Colombe. I passed through Philadelphia Airport on my may from Manchester to Manchester (I couldn’t help myself) and was delighted to find multiple branches of La Colombe, at Terminals A, B, C and E. Each one serves a pair of blends, plus a decaf, on batch-brew and another blend plus decaf on espresso. Even though I had lounge access, I had to stop off and grab some proper coffee…
Welcome to the third and final instalment of the first Travel Spot of 2019, covering my first trip of the year. This started when I flew to Phoenix on the 4th January, getting upgraded to First Class along the way, and ended with my return from Chicago on 1st February, when I had to slum it in business class. Along the way I spent two weeks in the warm, winter sun of Arizona and New Mexico and then flew from Phoenix to Chicago, arriving in time for the polar vortex and the second coldest spell in Chicago’s history.
In all, I spent four days in the suburbs, hanging out with my friends, before catching the commuter train into Chicago proper, which was when it got really, really cold. Perhaps fortunately, I was there for work and, knowing the reputation of Chicago winters, had already booked the hotel in the same building as my office, so I didn’t actually have to go out… The downside was that I only had a single day to explore, but, given the weather, that’s probably just as well. Then, as soon as my meeting was over, I was off to O’Hare for my flight home.
Something that I really admire about the speciality coffee industry is its commitment to improving the lot of coffee farmers by paying them a decent price (far above commodity prices) for their coffee. At the same time, the industry’s finding new ways to ensure that more of the value stays with the coffee farmers/producers. Perhaps one of the most exciting is the concept of farm-to-cup, also known as crop-to-cup (which has the advantage of being alliterative), where the entire value chain remains with the farmers who control every stage from production (crop) to the final drink (cup).
I’ve seen this in countries such as Vietnam (Oriberry Coffee), Thailand (Akha Ama Coffee) and China (Lanna Coffee), but the first time I saw it outside of a coffee growing region was in Arizona, when I visited Peixoto, in Chandler, southeast of Phoenix. Peixoto was set up specifically to roast and sell coffee from the family farm in Brazil, something which it’s been doing for the last four years (it celebrated its fourth birthday on 31st January). I’ve already written about Peixoto as a coffee shop: today, in this Meet the Roaster feature, I want to look at the rest of Peixoto’s operation.