barrett
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Posts posted by barrett
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Black Tuna Japanese Bistro upstairs on Denman just north of Davie closed few months ago - it is now a sushi place.
The place that replaced Black Tuna is not as good. Dirty dishes everywhere, staff meal left on the table beside me, with a half full restaurant. That end of Denman is a sushi-dead-zone now. Best walk up the block closer to Robson for good Japanese.
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heh. I didn't know that they had opened up a roaster in NY.
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And I don't think it's the coffee - I've had the same experience whether they're pulling Stumptown, Counter Culture, Gimme, or whatever.
Feel free to bring my comments in - I'd like to hear what the Intellegentsia have to say.
You can get Stumptown in NY?
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Thanks! It's kinda been our summer, it seems.
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My favorite are the menus that say:
espresso $2
espresso to go $12 (keep the cup and saucer)
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10# shouldn't be a problem for you like that. The biggest problems with storage are taints: most commonly the jute bags that coffee is traditionally packed in. Every year, more and more coffees are never seeing a jute bag, and are being packaged in other materials. Cool and dry for green. There's even a bit of experimenting going on with freezing green.
Monsooned malabar, et al are the penultimate gross jute taste. They give Indian coffees a bad name. In my opinion, of course.
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Has anyone tried one of these?
Yes, they work quite well.
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oxygen is the worst thing for roasted coffee, in the freezer or not, it will continue to oxidize and lose flavour, and should be used as soon as possible. weinoo's method is probably best, as the condensation worries are valid.
as to the time limit, that depends on your own tastes, but a cool, dark place is what I suggest. Some coffees get really flat and boring after a day. Today, I sampled a couple of coffees that were 10 days off roast, opened once, and resealed in vacuum bags - not vac'd though. They were great.
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This topic has been running for a few years on coffee dedicated boards, and is two-fold.
1. The "espresso is volatile, you have to enjoy it immediately." and, "think of the farmers, how many people have toiled for you to enjoy that coffee for a mere $2."
A valid point, but you could argue then that they should also refuse to serve cream, sugar, and a host of other condiments then. For that matter, any ice. And the menu would probably only have about 4 items on it. (Espresso, macchiato, cappuccino, black coffee.)
You could take that stance: but unless you've got a long list of accolades behind you (I'm talking Cafe Europa style accolades here, not "voted best espresso by jimmy's grandma") you'd probably soon be in the bread line.
2. The ghetto-iced-latte.
This started about 3 years back, where people would start ordering espresso on ice, then walk to the condiment stand, fill it up with milk, and walk out with an iced latte, saving all of a buck. Some retailers countered by not serving espresso on ice at all, some by refusing to put it in any cup bigger than x size. And some called people out, as Murky seems to have.
Last, of course Starbucks will give you anything you want. They're in the business of service, not greatness.
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we use one at home, they work well, and I find it rewarding to grind it myself. Takes a little practice to get into a rhythm, but i find the results better than my low end burr grinders.
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Can I get a few recommendations on a coffee shop or cafe that has ample parking space; I'm looking for a place to have as meet up location on Sunday around 10-11am and will be having 5 cars or more show up for coffee; it would be nice if they could park together.
I'm considering JJ Bean in North Van. but small and independent is better.
We tried Cafe Medina, great waffles & coffee; but very small and limited in street parking.
Hmmm...You say small but then the small and independant is too small. Just because JJ. Bean has a few locations doesn't make them Starbucks. They make good coffee and are independantly owned. Plus you've got the shopping mall parking lot in the N. Van. location for the minimum of 5 (or more?) people who are going show up.
Artigiano in Burnaby or Park Royal (West Van)
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just happened upon this thread ... the Clover makes a damn fine coffee, but yes it is key to have good beans that are well roasted! I think it may be slightly less critical to have well trained staff on this machine, but am not really sure as I haven't worked with one. Here in Vancouver several cafes have Clover's the first (I believe) was the Elysian Room where it is always fun to go in and try some interesting coffee via this brew method. It is a method that truly brings out the flavors within the coffee beans and allows you to taste the difference between coffees. It is a far better approach than then 'tall drip, I'll take the stronger one' that you get at *$.
To all who are talking about not liking drip coffee, nor do I. The Clover is more like a French press and should really showcase the coffee.
oh and FYI, each individual coffee shop sets their prices, but we have many options for getting a coffee brewed via Clover for a decent price e.g. not more than $3.00 ... and yes of course if you are trying some high end beans then it could be more. Who cares how much Howard Schultz paid for his coffee in NY, the guys has made the most money out of coffee than anyone else and deserves a lot of credit for today's crew of coffee snobs who are able to indulge in lots of great coffees, albeit not at *$!
The first Clover was installed at Caffe Artigiano on Hornby. There is less skill involved than espresso - but it does take some attention to detail to get a consistent result.
The main difference that I have found in the Clover cup, you get more of the acidity, and less of the oompf. An all treble, no bass scenario. Not necessarily better or worse for your daily brew, but different. Where it excels is in emphasizing a different subset of flavours - maybe due to the technology, or maybe due to the Clover brewing for about a minute in total, and a french press brewing for 4 minutes.
I'm sure some people are trying to turn the machine into a cash cow, but most of those expensive by the cup offerings are probably Cup of Excellence, or Best of Panama auction coffees, and they go for way more than the 'regular' stuff, and come in extremely small lots.
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leave a little bit of coffee in the pot. the mud cup is not a good time for anyone.
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whole milk boils at about 172f, it quickly increases volume by about 50%, which is why you probably have trouble getting it hotter - I refuse because I don't like 172f milk spilling out of the pitcher all over my hand.
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a lot of it.
of all those coffees, one, a bolivian #1 was outstanding.
as for the rest, i prefer a regular drip, or better yet, a press pot.
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I can assure you the meats aren't heated up - they are seared when the order first comes in (same time as apps are being cooked) then they are set aside - on pickup, the sides are cooked to order, and the meat is brought up to temperature. Brian insists on resting meats, as it allows the juices to penetrate the cooked portion of the meat - it's why a rare steak doesn't bleed all over the plate... it's also the reason that if someone chooses to order first course... then second... the second course does not race out lickety split - it could... but shouldn't.
As for the menus - our lovely hostess had a blonde moment, and spent the first hour of the night only giving it out if there was a note in the reservation.
Glad you got in while it was quiet. At one point, I said to Brian, "you only have 4 tables on pickup right now."
His response, "but they're all eights!"
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I'm officially throwing my name in the ring to take over at West.
Best Mac n' Cheese South Granville has ever seen.
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It was a clothing store previously.
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metro has it. just ask for the password.
download a stumbler - it'll show you all the networks, encryption, strength, etc.
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marble slab is delicious - but expect to wait 30 minutes anytime after 6.
I've been twice, and find it very frustrating. A little organization could get the wait to 10 minutes.
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Railspur Bistro Cafe has changed owners. Apparently as of June 1 it will be called Agro-cafe and focus on sustainable coffee. Anyone know if it will still have food at all?
I'm going to miss those Railspur burgers and Merguez baguettes!
Cheers!
Agro cafe has an existing location in Yaletown. It's decent. I haven't been since their roaster was installed, but there seems to be passion in the ownership - and that's always a good first step!
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That knife sharpener is great.
I understand why I had to work Sunday this week.
:'(
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I guess I'm one of the few to have previously met Tina. Served her at the Hammy. Table 5.
The event was amazing. If there was only one event I went to this year, it would have been this one. Amazing group of guests, amazing group of chefs. Lots of work went into the event. I left at one, and the Rare crew were still cleaning up. Great Job Neil, and Brian for pulling it all together.
Home (Vancouver)
in Western Canada: Dining
Posted
Fuel and La Buca are both close to home.
Kingyo, Boneta and Chambar are cab rides.
The 10 UBC has become the 17 UBC. The 10 now goes up Granville.