Tag Archive for 'Media'

Coffee & Pirates?

One of the neat things about our website is that we can see what sites refer traffic here.  We can also see what search results people used to find us (or accidentally found us based on some searches).  Today I logged in and saw a bunch of referrals coming in from the Pittsburgh Post Gazette.  I followed the link and found myself reading yesterday’s Pirates Q&A.  I missed it because I haven’t had the time to follow the Pirates too closely this season, but I really enjoyed reading Dejan Kovacevic’s columns when he used to do the Penguins Q&A.  Anyway… if you scroll all the way to the bottom he talks about what makes Pittsburgh great:

Thing No. 100 that makes Pittsburgh great: (And who will not appreciate such accidental symmetry with this final old-fashioned Q&A?) The 2100 block of the Strip District.

The most frequent requests to this forum, though almost always unpublished, have not been related to baseball but to the Pittsburgh feature, and it usually has gone like this: Me and my so-and-so are coming to the city for such-and-such time for only a day or two. What is the one thing someone there would recommend other than the usual Incline, Point State Park, riverfront fare?

So, consider this the answer …

Drive or walk into the Strip, anywhere between the 2000 and 2100 blocks between Smallman and Liberty, and just get lost. Go anywhere. Left, right, up, down, into alleys, over the main drags, even in places where you think there could not possibly be any interesting. You will find no fewer than four of the region’s five best coffee places. That includes La Prima, the very best I have found anywhere in the country, and that means the main store on 21st Street as well as the open-to-the-public warehouse where they roast the beans right in front of you. (Best smell on the planet, even when you live a mile up river and it makes its way to your front porch each day around 4:30 when the bulk of the roasting is done.) There are enough Italians in the place, speaking the native language and complaining about soccer, that the ATM across the corner offers Italian as one of its language options. And there are other coffee places, too, including one that claims to have the widest selection of exotic — and expensive — coffees anywhere in the city on the corner of 21st and Smallman. It is called 21st Street Cafe, and it recently claimed to sell a pound of “the very best coffee in the world” for $50. Yes, someone bought it. (Not me.)

One also can find the best, freshest foods at Pennsylvania Macaroni and other adjacent markets, one of the neatest restaurants anywhere in Kaya, the alley-bound Enrico Biscotti, the used-book depository Bradley’s right across the street, the homemade soups at the mini-grocery Alex’s International, and … honestly, I could list pretty much everything within a stone’s throw.

Nothing I write here will do it justice. Check the site, set aside some time and go for yourself. It is quintessential, indispensable Pittsburgh, and I miss it more than any other place when away from home …

Frick Coffeebar 1, Strip District Shop 0

Our Frick Building coffee bar got some media props today, putting it amongst the downtown Pittsburgh pantheon of coffee juggernauts.   The next step is to get our name right… from today’s Tribune Review:

Downtown and its fringe areas have a large selection of coffee houses, besides Crazy Mocha.

Among them are nine Starbucks locations, including one each on the South Side and at Station Square; seven Cool Beans Coffee Co. locations, including one in Allegheny Center, North Shore; six Au Bon Pain Co. Inc. shops; a 21st St. Cafe in the Frick Building; a Dunkin Donuts in Market Square; and a coffee bar opened by Nicholas Coffee, also in Market Square.

Pop City- Raising the Bar on Coffee

Luke and Alexis @ 21st Street Coffee and TeaLots of media coverage lately. The Pittsburgh coffee scene, as one of my younger employees would say, is “blowin’ up”.

Pop City visits us, Tazza D’Oro, Aldo, Simpatico, and The Vault and details it all in a well written article about some of the great local shops we have here in the Pittsburgh area. If you haven’t visited them yet, you should, and if you haven’t visited us yet, well shame on you for six weeks (have to get in a Mike Lange reference as the Pens open their playoff series tonight against the gutless Senators).

The Post Gazette visits 21st Street

We’re in today’s Sunday Post Gazette giving our thoughts on Starbucks’ buyout of the Coffee Equipment Company- makers of the Clover 1s coffee brewer. Quite a few people came in today for the first time, mentioned the article, and teased me about my dark roast comments.

A lot of folks have come into the shop lately and asked us about our feelings on the issue, and I think this article sums it up nicely. What we want to make clear is that to make great brewed coffee you have to have great (and fresh) beans. It really depends on what you put into your brewer, and then everything that happens next depends on your gear and your preparation. Just as you can ruin great coffee by brewing it incorrectly or by using a machine that doesn’t get the water hot enough, you can’t get a great cup on the best equipment with the best trained baristas if you’re starting with stale, defect ridden, over-roasted coffee.

At our shop, we try to bring all of these elements together- the best and freshest beans, a high level of training, and top end equipment that gives us a greater degree of control and accuracy in the brewing process.

To give an example, we have a great espresso machine that gives us control over the brew water temperature to within half a degree Fahrenheit. Yesterday we finished off one espresso blend (Kid-O) and put the new batch (Black Cat) in the hopper. To get the new coffee (also a more recent roast date) ready to go we needed to adjust our grind as well as drop the temperature down about 5 degrees (as the coffee was almost “too fresh”). We then made finer grind adjustments until the coffee tasted the way we wanted it to- good fruit, but balanced acidity, chocolaty finish, syrupy body. The reason I go into all of this is because even with great coffee and great equipment, you still need a trained palate to taste these coffees throughout the day and have baristas that care enough to make the adjustments necessary to bring out the best in those beans.

We care, and we try to improve our game incrementally each day. I’ve been playing around with my Chemex a lot lately because it’s just a great way to make coffee- if you prepare it carefully. The Clover makes a lot of sense for us because it allows us to deliver great quality repeatably and quickly. We believe in the saying “put your money where your mouth is”. We have never been about doing things purely for show (the wow factor as I alluded in the article)- and that’s why we’re happy with our Clover and will continue to tweak it and learn more about what we’re brewing.

Great Intelligentsia TV Spot

Sarah Kluth (the lady that first taught us how to pull a shot of espresso) and Geoff Watts from Intelligentsia appear on ABC 7 Chicago in their “Wonders of the Windy City” series.  Very cool spot- and they are cupping Kenya, Cruz del Sur, and Tres Santos.

Click here for the video.