Over the past few months, I've not only been really busy with work, competing, planning, but I've also been sort of despondent on Sacramento coffee. I've come to realize it's not the coffee scene, per se: its the people behind it.
Let me explain.
In the early part of the 00's, Naked Coffee opened in Sacramento. At the time, it wasn't revolutionary, but it certainly turned the Sac coffee scene on its head. We were a town accustomed to Java City, coz well, it's from here. Naked offered an opportunity to have better coffee, and a helluva better atmosphere. Years later, two of Naked's employees would leave to start Temple and Old Soul, respectively. Both of these places strived to better the coffee, moreso than Naked did. And they both acheived this, Old Soul roasting its own, and Temple using Barefoot Coffee Roasters, out of San Jose. What all three of these companies did, though, is cut off themselves from one another, so to speak (yes, I know Temple uses Old Soul pastries, but I'm talking coffee). All of these places find themselves to be in competition. For a decently sized metropolitan city, Sacramento can certainly sustain more than 3 coffee houses. Chocolate Fish came along and has done the best job, hands down. Not only are they using a superior product, utilizing Ecco and Ritual Roasters for their beans, but they are the only coffee house that runs a transparent business, and employs, hands down, the most coffee-driven baristas in Sacramento. But, everybody can't ever seem to meet on the same level.
And this is really offputing.
Finally, we're at a time in Sacramento coffee that we have enough business' and people to make something really cool happen. We can keep progressing together, and really putting Sacramento on the map. What we have, instead, is a bunch of knuckleheads convinced they're the King Turd, and instead of helping each other out, or even CUPPING THE OTHER DUDES COFFEES, they limit themselves to a self-inclosed bubble of closedmindeness, one that lacks integrity. For repping a product that is such a community oriented item, such as coffee, too see all of these people being so closed off about it is disgusting.
The big problem is the way these business' are set up: Sans Chocolate Fish, all of the three aforementioned Sacramento coffeehouses are built around this 1950's type of plan where you get good, not great, product, charge as much as you can while keeping all of your overhead low (mostly sacrificing your employees), and skim as much as you can off the top. I don't understand this, because it's been shown this works for a bit, and then ultimately you'll end up still searching for more profits when your business has plateaued. I also don't understand whey you would rather have 13 so-so people on your staff at minimum wage, instead of 8 awesome baristas at a higher wage. Yes, it comes about the same, but the quality is that much more. For example, Chocolate Fish: all of their employees can cup all of their coffees blind, and nail EVERY. SINGLE. ONE. No other place in Sacramento can boast that.
What I'm trying to say is that, the scene here needs quite a bit of work. The next few years, with Chocolate Fish, Temple, Old Soul, and now Bloom up in closeby Roseville, the scene is gonna keep turning, and I'm gonna do my damnedest to make sure we dont plateau for a good long while.
Saturday, May 29, 2010
Friday, December 4, 2009
Attention, fine people of Sacramento!
So, I grew up in Nevada County. I'm pretty accustomed for seasons. 110 degree summers and 3 feet of snow in the winters... I fuckin live for that shit. Now, Sacramento doesn't have that huge swing. It gets butt fuckin hot in the summer, and gets to like 30 degrees, WITH CLEAR BLUE SKIES AND NO RAIN, in the winter. But, there is still about 3 weeks each of spring and autumn mixed in.
This last week has been glorious. Extreme fog and moisture in the morning, warms up to about 65, then clear nights with a lowslung moon. Its quite enjoyable. And what I have to hear, being cackled at me from the other side of my bar, is the inccesant whine of people complaining that "it's too cold." I understand people have different tolerences for temperatures, and people have preferences for seasons, but these are THE EXACT SAME PEOPLE that complain that "it's too hot" when the thermometer creeps above 80.
It's at this time that I propose a rather bold, but refreshing idea that these people can dig:
Shut the fuck up, or just fuckin move.
I understand this notion is certainly nothing new. But check it:
That's so awesome. There is absolutely nothing keeping you in Sacramento. Last time I checked, you have the right to pretty much do whatever the hell you want. I fail to understand and comprehend how people that live in a place that they hate.
This last week has been glorious. Extreme fog and moisture in the morning, warms up to about 65, then clear nights with a lowslung moon. Its quite enjoyable. And what I have to hear, being cackled at me from the other side of my bar, is the inccesant whine of people complaining that "it's too cold." I understand people have different tolerences for temperatures, and people have preferences for seasons, but these are THE EXACT SAME PEOPLE that complain that "it's too hot" when the thermometer creeps above 80.
It's at this time that I propose a rather bold, but refreshing idea that these people can dig:
Shut the fuck up, or just fuckin move.
I understand this notion is certainly nothing new. But check it:
That's so awesome. There is absolutely nothing keeping you in Sacramento. Last time I checked, you have the right to pretty much do whatever the hell you want. I fail to understand and comprehend how people that live in a place that they hate.
Thursday, December 3, 2009
Saturday, November 28, 2009
new addition
I'll be posting mine and Kenny's "L.A. Takedown" regional practice over the next few months, but for now, I want to introduce a new addition to mine and Teddie's pack.
HIGGINS!
Part Pitbull and Bloodhound. Only 3 months, and he's a little fatty. Gonna be a big dawg.
HIGGINS!
Part Pitbull and Bloodhound. Only 3 months, and he's a little fatty. Gonna be a big dawg.
Sunday, November 15, 2009
Edible Sacramento photoshoot
Harrison the T2 Mascot, shouting out "Hey, we got Fince Vista Hermosa on press all day, SON!"
Saturday, November 14, 2009
woah shit
Yeah.
Lots of crazy shit. Lemme just say that the last year of my life has been the most topsey turvey, insanely awesome clusterfuck of events ever, pretty much ending with the recent break in of my house.
Yes.
My house got broken into.
And, I'm sort of thankful. Let me explain why.
I'm a simple man. I don't need much. Really. Coffee consumes a good portion of my life. Almost.... all of it. Its a true passion of mine, and something that I wouldn't trade in for the world. Few people know that in my spare time, I like to play videogames. Well, one game, really. And thats PS2 baseball. Baseball is also a passion of mine. I can't play anymore (shoulder and knees), and I miss it dearly. So when my PS2, and all my games were stolen, I was initially bummed hardcore. But given a few days to think about it, I realized this is the golden opportunity to get back into another passion of mine:
I miss making music... well, I didn't really understand to what extent I've missed it. I've played with some amazing musicians in my years, and I'm getting back into it. I'm pouring what used to be "PS2" energy back into something more productive, and hopefully something that I enjoy listening to afterwards. The "basement" is being turned into a music room, with the garage being the "auxilery music room". I'll keep ya posted.
-BZA
Lots of crazy shit. Lemme just say that the last year of my life has been the most topsey turvey, insanely awesome clusterfuck of events ever, pretty much ending with the recent break in of my house.
Yes.
My house got broken into.
And, I'm sort of thankful. Let me explain why.
I'm a simple man. I don't need much. Really. Coffee consumes a good portion of my life. Almost.... all of it. Its a true passion of mine, and something that I wouldn't trade in for the world. Few people know that in my spare time, I like to play videogames. Well, one game, really. And thats PS2 baseball. Baseball is also a passion of mine. I can't play anymore (shoulder and knees), and I miss it dearly. So when my PS2, and all my games were stolen, I was initially bummed hardcore. But given a few days to think about it, I realized this is the golden opportunity to get back into another passion of mine:
I miss making music... well, I didn't really understand to what extent I've missed it. I've played with some amazing musicians in my years, and I'm getting back into it. I'm pouring what used to be "PS2" energy back into something more productive, and hopefully something that I enjoy listening to afterwards. The "basement" is being turned into a music room, with the garage being the "auxilery music room". I'll keep ya posted.
-BZA
Tuesday, September 22, 2009
French Press Phun
Yeah!
I was doing some random coffee-interweb-research the other day, and stumbled upon an article on Coffeegeek about the "Tim Wendelboe" method of doing french presses. I was extremely interested to see how, if at all, this would effect the flavor and other variables. It was hella slow the other day at work, so I decided to make a little gauntlet, if you will, of different french press preparations with the same coffee. That coffee was the ever-so-tasty Hermosa Reserva, from Finca Vista Hermosa, curtosy of my boys down at Barefoot.
From left to right, we have.
1. Regular French Press. 4 min steeping time.
2. Wendelboe method. Initially saturate the grounds, cover with a saucer, and let it steep for 3:30 mins. Then scoop the crust off, then press.
3. French Press, with another filtertration after initial brewing. 4 min steep time.
4. Wendelboe method without scooping off of crust. 3:30 steep time.
We used a standard 20 oz press, with each press having 43 grams of coffee, with a starting water temperature of 197 F.
The results ranged from typical to outstanding. In a regular french press preparation, the coffee was as I've always tasted it: extremely balanced, clear acidity, notes of meyer lemon, subtle strawberries, hints of chocolate. The Wendelboe method had much of the same, but clean in a way that I can only describe as "Clover-esque". Obviously, no sediment whatsoever, and tasting between a regular press and the Wendelboe was akin to chewing gum with the wrapper still on, and having the best artisinal gum you've ever had. The double filter press was somewhat in between, and the un-scooped Wendelboe tasted like somebody fucked up your press on purpose.
In my opinion, it does take relatively little effort to transport the delicious french press to new flavor territory. Next up to bat is the Wendelboe method with different brew times, gram amounts, and water temps.
-bza
I was doing some random coffee-interweb-research the other day, and stumbled upon an article on Coffeegeek about the "Tim Wendelboe" method of doing french presses. I was extremely interested to see how, if at all, this would effect the flavor and other variables. It was hella slow the other day at work, so I decided to make a little gauntlet, if you will, of different french press preparations with the same coffee. That coffee was the ever-so-tasty Hermosa Reserva, from Finca Vista Hermosa, curtosy of my boys down at Barefoot.
From left to right, we have.
1. Regular French Press. 4 min steeping time.
2. Wendelboe method. Initially saturate the grounds, cover with a saucer, and let it steep for 3:30 mins. Then scoop the crust off, then press.
3. French Press, with another filtertration after initial brewing. 4 min steep time.
4. Wendelboe method without scooping off of crust. 3:30 steep time.
We used a standard 20 oz press, with each press having 43 grams of coffee, with a starting water temperature of 197 F.
The results ranged from typical to outstanding. In a regular french press preparation, the coffee was as I've always tasted it: extremely balanced, clear acidity, notes of meyer lemon, subtle strawberries, hints of chocolate. The Wendelboe method had much of the same, but clean in a way that I can only describe as "Clover-esque". Obviously, no sediment whatsoever, and tasting between a regular press and the Wendelboe was akin to chewing gum with the wrapper still on, and having the best artisinal gum you've ever had. The double filter press was somewhat in between, and the un-scooped Wendelboe tasted like somebody fucked up your press on purpose.
In my opinion, it does take relatively little effort to transport the delicious french press to new flavor territory. Next up to bat is the Wendelboe method with different brew times, gram amounts, and water temps.
-bza
Wednesday, September 9, 2009
LIKE A 10,000 POUND.... FIST!
Hey.
Sacramento drivers who don't stop at stop lights: I ask you, WHAT THE FUCK ARE YOU THINKING?! Seriously, do you think the rules dont fuckin apply?
Let me lay out a scenario:
I'm rolling down 26th St, going under the 1-80/Highway 50 underpass, pretty much. I've had the green for more than a few seconds. I'm doin near full speed. As I'm quite familiar with Sacramento drivers, I get as far left as I can, to peak at the oneway traffic coming from the right. I'm leaned forward to get a good look (bad decision). I'm 15-20 feet from entering the intersection at my designated time, when I spot out of the corner of my eye, a truck going full speed, entering from the right. Instincs kick in, and I throw on the brakes. Well, I end up doing a full gainer over my handlebars. Luckily (or, unluckily), my feet fly out of my cages. I land face first in the middle of W St, and skid a good few feet. I hastily look around for more traffic, and more importantly, my bike. Half a second later it comes crashing down on the back of my head, giving me a nice 5 inch gash. The light turns, and traffic doesn't stop: Oh no, these cars simply GO AROUND me. I'm laying in the intersection, bleeding from the back AND front of my head, BOTH arms torn down, hobbling with my bike to get out of their way. The only person who ever thought to stop and ask if I was ok was... yeah, you guessed it, another person on a bike. I waved them on.
So, long story short: Not only did some complete fucking dickless retard run a blatant red light, but other drivers, atleast a handful, passed by a bleeding man in the street.
Man, I can't believe that I belong to this race sometimes.
Sacramento drivers who don't stop at stop lights: I ask you, WHAT THE FUCK ARE YOU THINKING?! Seriously, do you think the rules dont fuckin apply?
Let me lay out a scenario:
I'm rolling down 26th St, going under the 1-80/Highway 50 underpass, pretty much. I've had the green for more than a few seconds. I'm doin near full speed. As I'm quite familiar with Sacramento drivers, I get as far left as I can, to peak at the oneway traffic coming from the right. I'm leaned forward to get a good look (bad decision). I'm 15-20 feet from entering the intersection at my designated time, when I spot out of the corner of my eye, a truck going full speed, entering from the right. Instincs kick in, and I throw on the brakes. Well, I end up doing a full gainer over my handlebars. Luckily (or, unluckily), my feet fly out of my cages. I land face first in the middle of W St, and skid a good few feet. I hastily look around for more traffic, and more importantly, my bike. Half a second later it comes crashing down on the back of my head, giving me a nice 5 inch gash. The light turns, and traffic doesn't stop: Oh no, these cars simply GO AROUND me. I'm laying in the intersection, bleeding from the back AND front of my head, BOTH arms torn down, hobbling with my bike to get out of their way. The only person who ever thought to stop and ask if I was ok was... yeah, you guessed it, another person on a bike. I waved them on.
So, long story short: Not only did some complete fucking dickless retard run a blatant red light, but other drivers, atleast a handful, passed by a bleeding man in the street.
Man, I can't believe that I belong to this race sometimes.
Tuesday, September 8, 2009
Updates much?
Fuckin A I've been busy.
Anyway, on the coffee front, T2 is barreling forward like a wayward locamotive powered by the energy of the collective coffee consciousness. In short, its going really well. Over the next few months, I personally have a few things that are pretty cool:
1. I will be partaking, once again, in the Millrock Latte Art Competition up in Seattle at Coffeefest, which happens the end of this month. It will also coincide with the NWRBC, so I can scope out what everyone is doing this year, and try to get a feel at who (albeit a small sample) I will be facing off against at the USBC next year.
2. Oh yeah, I'm competing again this year. I'm currently talking with my boy Rudy (Rotsko at Barefoot) to see if we can come up with a "so-sick-that-it-will-knock-the-poop-outta-yer-butt-then-it-will-flush-itself" SO light/dark profile blend with the Amaro Gayo, which should be fucking dope.
3. I might (more than likely, actually!) be going to Uganda in November, to, you know, go to FUCKIN AFRICA and visit coffee's actual home!
I've included pics of some practice pours I did the other night. I'm feeling pretty good. Any thoughts or insights, or constructive criticism from the two people that read this blog is always much appreciated.
Pace!
-bza
Anyway, on the coffee front, T2 is barreling forward like a wayward locamotive powered by the energy of the collective coffee consciousness. In short, its going really well. Over the next few months, I personally have a few things that are pretty cool:
1. I will be partaking, once again, in the Millrock Latte Art Competition up in Seattle at Coffeefest, which happens the end of this month. It will also coincide with the NWRBC, so I can scope out what everyone is doing this year, and try to get a feel at who (albeit a small sample) I will be facing off against at the USBC next year.
2. Oh yeah, I'm competing again this year. I'm currently talking with my boy Rudy (Rotsko at Barefoot) to see if we can come up with a "so-sick-that-it-will-knock-the-poop-outta-yer-butt-then-it-will-flush-itself" SO light/dark profile blend with the Amaro Gayo, which should be fucking dope.
3. I might (more than likely, actually!) be going to Uganda in November, to, you know, go to FUCKIN AFRICA and visit coffee's actual home!
I've included pics of some practice pours I did the other night. I'm feeling pretty good. Any thoughts or insights, or constructive criticism from the two people that read this blog is always much appreciated.
Pace!
-bza
Tuesday, August 11, 2009
Getting the farts pounded out of you.
Hey yall.
We had a great Sacramento Barista event on Saturday. It included an awesome cupping flight of Barefoot, Ritual, Old Soul, Verve, and Ecco. All was tasty, with the Guat Finca El Injerto from the Padre standing out in my mind. This month's event was all of the representing cafes (Temple, Old Soul, Chocolate Fish, Bloom) pulling espresso and generally just fucking around.
And yes, I've been hella fuckin busy (270 hours within the past 4 weeks), so thats why the updates have been few and far between, but here are some pictures from this past weeks event.
Holla
-bza
Wednesday, July 22, 2009
The same damn Lewinsky jokes over and over
HEY!
This week, I threw Papua New Guinea on bar. The Tribal Aromas is a goddamn amazing coffee on its own, with a heavy yet mellow body, sweet notes of papaya, banana, and other tropical fruit, and slight spice in the finish. As an espresso, its more of the same, and pairs well with milk.
As far as our party on Saturday goes, it was off the hook! Two kegs, 13 bottles of wine, lots of whiskey, and lots of pizza. Thanks for everybody that showed up and chilled with us.
Also, the big boss and I finalized the training schedule for the next 6 weeks. Almost every single day until Sept 3rd, there will be training of some sorts. We will have 10 staff members with less than two months experience out of a total staff of 20... damn.
Finally, I've added some links to some people you should check out. Local shit, coffee folks, and just randomness as well.
One love
benza
ps. plus a smokey pic from the training bar.
Monday, July 13, 2009
Diarrhea Mustache
So,
In case you haven't noticed, I've been pretty damn BUSY since we opened the doors on the new Temple. The response thus far has been great... considering we did a soft open in the middle of a Sacramento Summer. Soon, new baristas will be trained, the hours will expand from 6-6 to 6-11, and we'll start roasting.
Before I forget, we bought a car last night! 97 Subaru Outback Sport. Pretty low miles, some cosmetic damage, but hey, it works like a fuckin dream. 2900 out THE DOOR!
Anywho, there has been some awesome Sacramento coffee community shit happening the past few months: Old Soul and Chocolate Fish have been holding cuppings. Everything considered (new location, new house, etc), I haven't been able to go... UNTIL THIS LAST SATURDAY. And lemme tell you, I think the wait was worth it.
Not only was Andy and Edie (chocolate fish) there (along with several staff members whose names I unfortunately forgot already), but Andrew Barnett and Drew Cattlin from Ecco came up to represent, Sarah and Lucas from Bloom also partook... along with 15+ other Sacramentans that just love coffee!!!
The cupping also included four brewing demonstrations: Lucky on the Mellitta Pour Over, Drew on the Siphon, Lucas on the Eva Solo, and yours truly on (what else) the French Press.
It was a huge fuckin blast, but damn it, my camera ran out after I took all of THREE FUCKIN PICTURES.
Stay tuned for Temple Classes, new training, and possibly me going to LA to do shit with the SCAA/BGA.
Wacky
Monday, June 29, 2009
First Day
Word.
Finally opened the doors on this beast, and have gotten non-stop people since 6am. Here's some pics.
Finally opened the doors on this beast, and have gotten non-stop people since 6am. Here's some pics.
Monday, June 15, 2009
Woo Hoo! I feel heavy metal
Hey kids
Yup.
Its official.
June 29th is going to be the first day we open that front door and go "Pull up those adult Huggies", and start slingin sweet spro all down S Street. Its going to be fuckin awesome (just got the GB/5 up 10 minutes ago).
July 18th is going to be our Grand Opening party. Beer, pizza, dj's, you know, typical Sactown shit.
Ya heard?!
Plus, we might be doin another "Ride On!"
Tuesday, May 26, 2009
Some updates
Hopefully within three weeks time, we will be opening the second location for Temple. Its going to be pretty sick: Just within the past few days the cafe is completely changed, with concrete being poured and everything (as soon as tomorrow) being painted, we're waiting on me finishing my barista training overhaul (3 months? Gimme 2 weeks, son) and then we're throwing the, tentatively titled, "T2 Amazing Grand Opening Blowout Extravaganza!" Featuring beer (Rubicon), pizza (Original Pete's), music (my homebody Cory starring as DJ Ginga), and maybe some darts.
Yes.
Darts.
Anyway, I'll post some pics when I get some (camera died!), and my cell phone camera doesn't do our hard work justice.
Well, fine. To tide you over, here's our Probatino.
Yes.
Darts.
Anyway, I'll post some pics when I get some (camera died!), and my cell phone camera doesn't do our hard work justice.
Well, fine. To tide you over, here's our Probatino.
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