Selected Best of Pittsburgh 2008
When you work in a business long enough, you know what it is and what it is not. Each time you make a change to the business it either feels good or it doesn’t. Each step is an evolution of sorts, a further refinement of what you believe the business should ultimately be. You begin to really focus on details that you couldn’t see before. I give you our new menu…
It feels good.
Starting Thursday morning at both locations we’ll be offering COLD BREWED ICED COFFEE!
Cold brewed coffee is easier on the stomach as it’s much lower in acidity than hot brewed coffee (that’s pH acidity folks and not “brightness” we’re talking about). It makes a really smooth cup and actually has less caffeine than the hot brewed stuff.
For our first batch, we used 4lbs of coffee (!) and three gallons of water (!!) and produced enough concentrate for around 5-6 gallons of iced coffee (!!!!!!). We started out with our house blend as a test, but we will probably experiment with blends as we learn about our latest brewing method. Here is a picture of the Filtron brewer- “The Big Daddy”. You almost need a ladder to get to the top. Very wonka-like.
The filters, though, are the best part…
They’re here.
Part Two of the segment- Kyle shows us how to make some nice espresso on a home setup as well as a little syphon coffee demo. Good luck Kyle representing the USA at the World Barista Championships (he competed around 7am local time today in Copenhagen).
From BoingBoing… good find by a couple of our regulars- thanks to both Tristan and Michael, you were about 15 minutes apart in your emails.
Kyle and Deaton at the Intelligentsia Roasting Works give a nice walk through of the roasting process.