Here I present a local bean to me, PT's Coffee Roasting Co out of Topeka, Kansas. PT’s was born in 1993 in Topeka, Kansas, out of Jeff Taylor and Fred Polzin’s simple desire for an excellent cup of coffee. Four years and two retail locations later, they began buying green coffee, roasting, and traveling to origin, forging the Direct Trade partnerships that have made PT’s a leader in the specialty coffee industry. Nearly 80% of the coffee they produce is acquired through their Direct Trade program. Exceptional coffee depends upon great partnerships, and their partners are selected for more than just their harvests—they are socially responsible and environmentally conscious. Currently they roast dozens of single-origin specialty coffees and signature blends for their retail locations, wholesale clients, and online customers around the world. They have been named Roaster of the Year by Roast Magazine and are among the leading roasters reviewed by premier industry resource Coffee Review, with more than 30 scores of 94 and above. PT’s Coffee can be found in fine coffee shops, restaurants, and select grocery stores nationwide. This is their Cold Front blend. Cold Front is a blend they developed especially for cold brew methods. It is a refreshing cup with gentle blackberry notes and a purple grape sweetness. The smooth creamy body rounds out into a lingering caramel, chocolate, and maple syrup finish. It is a blend of beans from South America & Africa. I brewed this at my 1:12 ratio. This was a very tasty blend of beans. The berries & fruits & sweetness were complimented very well by the chocolate & caramel notes in the brew. Very nice body with a smooth mouthfeel. Made for a super tasty kyoto cold brew. Thanks again to Pt's for the tasty beans.
Iced flat white @vermillion_espresso ☕
We had so much fun here! Who would've thought we'd be able to experience Australian style cafe banter in Japan. The young man who served us was so delightful. Turns out he spent 4 years in Sydney, and the owner previously lived in Melbourne for 18 years (if I recall correctly). Also, the cafe is right across the road from the Inari Shrine, so no need to settle for crappy overpriced coffee if you plan to visit this tourist site. Highly recommended🖒
Super toasty window @kurasu.kyoto ☕ Nestled in the backstreets behind Kyoto Station. Go here for great coffee and even better customer service. The lady who took our order had the warmest smile. I also really loved the open plan coffee bar, which allows you to watch all the coffee being made (drip and espresso) without feeling creepy 🕵 (or is that just me?). The day we visited Kurasu was the coldest of our 4 day stay. @j.cinta and I spent a good amount of time running back and forth through Kyoto Station's maze (seriously, they should do an Amazing Race episode here) in search of 2nd Street (a popular Japanese thrift store). I had so much fun laughing, running and speed shopping with my big sis. @tambonnici you'll have to join us next time.
Here I have another amazing bean from the people of Blanchard's Coffee Roasting Company out of Richmond, Virginia. Every coffee has a story to tell that includes the land where it was grown, the hands that nurtured it from seed to harvest, the craftsmen who roasted it, and the communities it supported along the way. Blanchard's Coffee Roasting Co. honors each coffee's story with a commitment to sustainability in the global coffee community through responsible sourcing, stewardship, and thoughtful roasting. Roasting better coffee is a continuing journey, one that includes their farmers and customers alike, and they are proud to share it with us. This is their Rosedale blend. Named for the Richmond, Virginia neighborhood where their roasting facility is located, Rosedale is designed to be their most versatile offering, perfect for use as a brighter, more complex espresso, a sweet, fruity batch brew, or even a complex, floral hand pour. It is a blend of washed Central America beans & natural African beans. I brewed this at my standard 1:12 ratio. They did strike a nice balance between the fruity African & chocolaty Central American beans. This was a very nice floral and bright cup. Nice berries & citrus. But also had some nice chocolaty, nutty body as well. This was a very nice cup of cold brew. Many thanks again go to Stephen and the Blanchard's crew, as they've been supporters of mine since day one. But they also know their coffee, so it's my privilege to be able to share their great skills with you all.
Today I feature a special bean from the folks over at Water Avenue Coffee. On the banks of the Willamette River in Portland Oregon's Southeast Industrial District, Water Avenue Coffee Roasters, founded by industry pioneers, began roasting coffee in 2009. Seizing the moment by purchasing a vintage, French-built 1974 Samiac roaster from a company in Switzerland, and set about building a new business around it. Having dozens of years experience in training and consulting in the specialty coffee industry, Bruce and Matt saw a great opportunity also to develop and showcase a retail and roasting business in the same building as the American Barista & Coffee School, and share with new Water Avenue Coffee customers the decades of combined experience to offer an unsurpassed level of support. By bringing together great coffees and great people, Water Avenue Coffee stands out for its incredible products and unsurpassed customer service, even in a city where great coffee is often just around the corner. Water Avenue thrives on building long term relationships with their customers and wholesale accounts. This is their Pinot Noir Barrel Aged El Salvador. This bean brings about the marriage of 2 family operations; the Menendez family who grow coffee in El Salvador, and Sokol Blosser Winery of Dayton, Oregon. Water Avenue ages green coffee grown by the Menendez family in oak barrels that once held Sokol Blosser’s famous Pinot Noir, infusing the rich, chocolaty Salvadoran coffee with the poignant grape notes of great Willamette Valley Pinot Noir. I brewed this at a 1:8 ratio. The grind of this bean was amazing. Dark fruits & floral & chocolate. The brew was very nice as well. The barrel presence wasn't as noticeable as other barrel-aged beans I've tried, especially bourbon barrel beans, but you could definitely tell the aging added a nice fruitiness & oakiness to the cup. Chocolate, nut, fruit. Very tasty cold brew.
Many thanks to Aurora & Water Avenue for the tasty beans.
A reflection. ⠀
Thank you so much for another amazing week at Kurasu. March and April is the busiest season in Kyoto with Spring and cherry blossoms approaching. We're always happy to see familiar faces and new encounters. ⠀
Roasted by Kurasu:⠀
Kenya Karindundu (Nordic Approach)⠀
Ecuador Finca Hakuna Matata⠀
Roasted by @andcoffeeroasters