When the body of an adult killer whale (Orcinus orca) washed ashore in 2015, the community of Fort Bragg was presented with a unique opportunity. In the wake of a tragic death, a project was born that could benefit the town and further our understanding of the sea creatures that live along our shoreline.
Beached orcas are exceptionally rare and their bodies are a treasure trove of valuable scientific information. In a combined effort between the Noyo Center for Marine Science, the Marine Mammal Center in Sausalito, the California Academy of Sciences, Humboldt State University, and California State Parks, scientists and volunteers acted quickly to perform a necropsy and recover valuable tissue samples. Two years later and the Noyo Center’s Orca Project is on track to reconstruct the 26 foot long skeleton this summer for everyone to enjoy.
Over the next four weeks, the rec center/basketball court behind Town Hall has been transformed into a marine mammal articulation workshop, led by master articulators Mike de Roos, Michi Main, and Lee Post from Alaska. People have come from far and wide to participate in this once in a lifetime opportunity, and there is something there for everyone. Young kids attending summer camp are learning about marine mammals and ecosystems, while high schoolers assemble their own porpoise skeleton. Grad students are taking measurements and gathering data, artists are photographing and sketching bones, all the while locals and tourists walk among them, drinking it all in, amazed by all the activity.
It takes a village to raise a whale skeleton; from recovering, transporting, cleaning, and housing the bones, to assembling the skeleton and raising it up for all to see. Everyone has a role to play, including Thanksgiving Coffee, who is keeping everyone working on the project well caffeinated. We are so enthusiastic about this amazing endeavor that we have also created a special Orca Project fundraising coffee to help support the mission of the Noyo Center.
It seems that our whole community has coalesced around whalebones, and Thanksgiving Coffee is no exception. Upon its completion, our small town will host one of the largest and most complete Orca skeletons in the world; something that the whole community can take pride in, because it took the whole community to achieve.
In 1998, I was in Nepal. I was there because USAID offered me a free trip, provided I completed their mission.
The mission: to assess the coffee world in Nepal, from the farm to the cup. Nepal had some history in coffee production but it was in the distant past. Not much was known about Nepal’s coffee experience in 1998 – so they sent me to find out.
I was set down in a small city called Tenzen. I was housed in a small hotel in the foothills at about 5,000 feet above sea level. From my window I could see five 20,000 foot mountain peaks all lined up, covered in snow, and glowing golden in the late afternoon sun.
Nepalese Coffee Roasters
I soon found out how this trip came about; A local Nepalese coffee store owner who roasted his own coffee (selling to tourists and mountain climbers) had requested coffee information from the U.S. Government.
The question foremost on the mind of that local coffee roaster in Nepal was not how to build an industry that would benefit coffee farmers, but how to market his coffee to tourists. He was interested in helping himself, not growing the benefits of coffee for the many farmers who had coffee trees on their land. These farmers did not drink coffee, and had no ready market to sell into. I immediately re-organized my time and the people I needed to meet. I visited the farms and spoke with the coffee farmers. I soon discovered that my host, the Nepalese coffee roaster, was not liked by the farmers, because he paid very low prices for the coffee he purchased from them.
I got back to my USAID sponsors in the U.S. and told them they had been sold a bill of goods by a self-serving local businessman, and that I could not narrow my study to “How to develop a coffee roasting industry in Nepal” in good conscience. The potential was minimal, and very few would be helped with this mission. Those helped would be the educated middle class, not the poorer coffee farmers, who numbered in the thousands.
Word got back to my host and he was furious. This is not a good thing to happen to someone in a foreign country in the 90’s, where anyone could disappear in some back alley in Kathmandu, or under twenty feet of snow on some nearby mountainside. But I persevered. I decided (since I was already there) to teach the coffee farmers how to prepare coffee cherries for home roasting in a wok. I figured once they knew how to prepare coffee for consumption, they would have the basis for growing coffee for flavor. The idea was that knowledge would open up doors to export coffee, and bring in more money for their families in the future.
Nepalese Coffee Farmers
When I travel to a country to teach coffee to coffee farmers, I always bring green coffee samples from five or six countries to show farmers how the final product looks. It is important to know what green coffee looks like after the seeds are removed from the cherry, perfectly sorted, graded, and then processed for export. I want them to see what they are aiming toward. I also bring a small popcorn popper (110V) to roast the coffee samples if there is electricity available. In this mountain village there was none, so we rested a wok on three round stones over a bamboo wood fire.
This was a great teachable moment. In an open wok, you can see the changes as they come about. We sat around the fire, stirring the beans with a long stick. The heat from a bamboo fire is hot, very hot. As the coffee turned from tan to a dark oily black, I took small portions from the wok and allowed them to cool in a cool metal pie tin. After 15 minutes of wok-stirred coffee beans, we had all seen the changes and we had four separate samples to taste: Light Roast, Medium Roast, Dark and Very Dark (French Roast).
So we began by harvesting five pounds of their local coffee cherries. In the process of harvesting I taught the importance of “Red Ripe.” We de-pulped the cherries by hand (squeezing each cherry until the wet and slimy seeds popped out. Then we set the seeds out to dry on newspaper in the shade. It took five days to get the coffee beans to dry. They start out at about 50% moisture to about 25% moisture, and they need to be at around 11% to begin to roast. The weather was not cooperating, so I finished the drying in a wok over a low flame for a few hours. Then we let the seeds rest overnight.
Now we had Nepal samples and the roasted samples I brought from Mexico, Costa Rica and Nicaragua. Comparison tasting is a good way for novices to get an idea of their own coffee as it might fare in the export market against the quality of other coffees. In addition, we had the four different roast colors which I wanted to use to show them how they could get different flavors from the same beans.
My next week was spent teaching the principles of coffee roasting and coffee tasting . “If you don’t know what you are aiming at, you can’t hit the target,” I told them. So we spent time tasting and identifying flavors.
It should be noted that the Nepalese are tea drinkers, and chai is their drink of choice. So when I was asked how coffee was prepared in other countries, I told them it was a medium for carrying flavors. In the U.S. we used primarily milk and sugar, but in other countries coffee drinkers added other spices. I encouraged them to prepare coffee however they would enjoy it, and that is what they did. Coffee/Chai formulas were the order of the day, for the next week. Every family made their own version of coffee, and they were all different and delightful. Nothing I have tasted since has come close.
I wrote my report for USAID and sent it in (this was the 90’s, pre-email) and left Nepal via Kathmandu to Bangkok, and then to San Francisco. I left behind 200 farmers who had gained knowledge in roasting and tasting, but had no infrastructure to organize anything. My mandate was to assess the situation and my report gave a clear assessment: build the coffee agriculture in Nepal, and let the roasting trade find its own way. Help the farmers was my message.
It has been two decades since my report was sent off to USAID. I believed I had failed to create what the farmers needed, but I was wrong!
Life goes on and you can’t discount the power of knowledge and education.
2017: Thanksgiving Coffee and Nepal
On Apr 5, 2017, almost twenty years later, I received this e mail from Mike at HimalayanArabica Nepal Coffee:
Hi Thanksgiving Coffee,
I found your company through Greenpages Org as we are also going through the application process and I wanted to take this opportunity to reach out to you to again.
HimalayanArabica believes in organic and ethical way of doing business and everyone along the supply chain from crop to cup can all benefit from doing business the right way.
Please give our coffee a try and you can get a free sample by simply emailing me your address and a phone number for the DHL packet.
I hope to hear from you soon and thank you for your time.
Below is a shot of our Roastmaster Jacob Long on the left, posting with the same sack of Nepal Coffee as Michael Bowen, from HimalayanArabica on the right.
I replied on Tue, Apr 11, 2017
This e mail was very nice to receive,
In 2001 I was sent to Nepal by USAID to evaluate the Nepalese Coffee situation.
I was part of a team of two. We were asked to come by a man who wanted to develop the tourist trade for roasted coffee in Nepal. My report stated my opposition to this plan as it would not have created a coffee industry , but only one or two farms to provide him with coffee to roast and to sell in Katmandu. I recommended the development of the cultivation of coffee so that many could benefit.
I am happy to see and know that my vision was clear and that in fact, aid and market forces (and Nepalese common sense) made the right situation happen and now 16 years later someone is offering me coffee from Nepal that I can roast and market.
For starters, who in the US is your importer that will handle the coffee ?
What is the availability and shipping date?
How many sacks are available?
What quality do you have ?
Has the coffee been cupped and scored by Q graders or would you venture a guess as to its quality?
Who is roasting coffee from Nepal now?
Send samples to Thanksgiving Coffee Company:
PO Box 1918
19100 South Harbor Drive
Ft. Bragg, CA 95437
Thank you for taking the time to contact me. I am very interested and that is an understatement.
Thank you so much for your reply, it was very educational and got to understand a little piece of history of coffee here in Nepal. My name is Michael Bowen and I am a Korean-American grew up in Wisconsin. I spent some time in Korea and realized I wanted to do something else and somehow, almost magically, I came to live and work in Nepal and was given this fantastic opportunity to work with a company that has the same vision as I do, which is organic, ethical, sustainable and quality.
Raj, the owner, has been working tirelessly for more than 10 years to develop the farms in order for them to move towards the specialty market. Nothing is all set nor perfect here, but we are moving in the right direction.
Even though I have only come into the scene for a little more than a year, I can see that there is a lot of potential here which you undoubtedly saw 16 years ago.
Regarding your questions:
We do not have a dedicated US importer, at the moment.
There is about 8 tons available for shipment as soon as money is received and another 8-16 tons can be made available of the same quality from a different region after some weeks after the order is made.
We only have AAA specialty quality available for export.
Raj is a Q-grader himself and tastes the every batch that comes in. The samples we are sending out now have been sent out to various other graders from US, Europe and Australia and have scored between 83-86. Raj has scored this lot 85.5 SCAA standard.
There are several ‘roasters’ here in Nepal, but we also do our own roasts. Raj was the first to bring in equipment from abroad, from pulping machines to a roaster from Italy, but now there are several places where roasting is done. Raj, I believe, has the most experience roasting and you can check out our website at the ‘home’ section for testimonials for more reviews of our coffee and you can check out some roasted beans we offer.
We will send out samples this week and I will notify you the tracking number.
That’s the story in a nutshell.
Time + Knowledge = Evolution.
We received the samples from Mike at HimalayanArabica, and I was surprised at the flavors and the cup quality. But I was more surprised at how good I felt about what I did twenty years ago in the hills of Nepal. I believed that I had failed to make change happen for those isolated coffee farmers, and that there was no hope for Nepalese Coffee.
I was born in The Bronx. I played stick ball. I hung out at the corner candy store. I bought two pretzels for 3¢.
We read comic books, which cost a dime. Once they were read, we traded them for 2¢. You could take your old comics out on the street, set them up on a wooden box, and collect your money for pretzels or an egg cream (8¢). The 50’s were pretty good for a kid. You could go anywhere in the city for a nickle subway ride, and you never thought it was dangerous.
I could tell you a million stories about growing up in the Bronx, including the time I went back in 1975, five years after I had left for California. I discovered that “my” candy store had become a Korean market. The soda fountain, comic books and telephone booths were all gone. (telephone booths were for the local bookies to take their bets and call in their bets they wanted to “lay off.”
I bought a t-shirt that stated The Bronx: Only the Strong Survive.
By the time I was 13 in 1951, I was traveling to Harlem to see the NY Giants play baseball at the Polo Grounds. One night, I remember sneaking into the Polo Grounds to see the Giants play the Cubs. I don’t remember the game at all, but I do remember what happened after the game…
It was about 11:30pm. I was waiting in the parking lot with my program for the ball players to come out of the locker rooms. Autographs were my goal. A reward for successfully sneaking into the game. It was dark, it was Harlem, it was late at night. All the cars were gone. There were no overhead street lamps to light up the parking area. But it was safe… or was it?
Where were the players? I had waited. Paid my dues, but nothing was happening as I watched the last few cars abandon me to being totally alone on a three acre unlit parking lot at midnight in Harlem. Then, a door opened and out came four players. The encounter went something like this:
#1: Hey kid, what are you doing here in the dark?
Kid: Waiting to get autographs.
#2: Where you live kid?
Kid: Palham Parkway.
#3: How you getting home?
Kid: I will walk over that bridge (138th st) to the subway and take the train home.
#4: Get in the car, we’ll take you to the subway station.
I got in the car and have no recollection of anything else. Thirty-four years later, while showing my six-year-old son my baseball card collection (the one most mothers are reputed to throw away), out popped the Giants’ 1951 program. I had not looked at it for over thirty years. Much to my surprise, it had three autographs on the cover and one inside. Who were these players who saw fit to rescue a 13 year old white boy from the long dark walk to the subway?
Willie Mays, Monte Irvin, Hawk Thompson. All Hall of Famers. Inside was Don Mueller, the 1951 national league batting champion. They’re the first four guys from the left on the bottom row of the photo below.
There is a lot of the Bronx still left in me. I had my first cup of coffee in the Bronx. They said it was mountain grown and good to the last drop.
Today, 65 years later, I want you to taste a Bronx-influenced blend of coffee I proudly named for myself (THAT’S Bronx Moxie!) I am proud of this blend. It took a lot of personal coffee experience to understand, as I eventually did, how to get the flavor profile I wanted. It’s a Bronx kind of coffee! Intense, heavy, with blueberry/strawberry notes and a long finish. The coffees are from Ethiopia and Nicaragua. Two countries where only the strong survive.
Paul Katzeff, co-founder and CEO of Thanksgiving Coffee Company
Whether or not you have a go-to coffee, you probably have an idea of what you like. Something with a smoky taste, so you can add a splash of milk; or perhaps something on the sweeter side for your cold brew. We want to help you dig in a little deeper and learn more about every one of the roast colors, and what you’re tasting in your cup of coffee!
For each roast color, we’re highlighting a coffee that is really standing out right now. These recommendations come straight from our Roastmaster and Roastmaster Emeritus on what coffee they’re drinking these days. However, we DO want to encourage you to go outside the box, and take a look through all the coffees and roast colors on our website–try a variety to find that perfect cup!
Ready to dive in? Let’s start with the light roasts, and make our way to the dark side…
Light Roast Coffee
Nuanced • Bright • Lively
In the lighter roasts (both light and medium), you can taste the nuance and impact of terroir. If you’re a single origin lover, these coffees are your go-to. With a light roast especially, the specific qualities unique to the coffee’s origin stand out. If you’re sticking with Vienna and French roasts (the darker beans), you have to work harder to tell the differences between origins. With light, it’s all there in the first sip.
For those of you that cup your coffee and take the time to taste every flavor, the lights and mediums are probably the roasts for you. When purchasing a single origin coffee, the great ones are best at this roast color.
Light Roast Recommendation
Our Nicaraguan Flor de Jinotega is really making an impact right now. We received a fresh crop as of the beginning of June, and it’s tasting nutty, chocolaty, smooth and sweet. A really pleasing cup!
Medium Roast Coffee
Nutty • Spicy • Balanced • Fruity
Roasted about 20 degrees Fahrenheit higher than the light, the color on a medium roast coffee bean shifts into a chocolate brown. As you move from the light roast to the medium, the bright and lively acidity morphs into a smoother, deeper, and more balanced mouth feel. In every sip of a medium roast, you’ll find that a certain mellowness and maturity prevails.
Medium Roast Recommendation
Thanksgiving Coffee has many medium roasts that stand out, but our Fairtrade and Organic Mocha Java is a classic that we love more and more every time we brew it. This coffee has that balanced and nuanced flavor we referenced above, and was described as having a “delicately sweet aroma” by CoffeeReview.com, where it scored 90 points.
Dark Roast Coffee
Bold • Spicy • Chocolaty
The coffee bean color on our dark roast (sometimes called the Vienna roast) is still more brown than black. You could compare it to the color of baker’s chocolate. When this coffee is freshly roasted, the beans will have a shiny coat of coffee oils on their surface. The greatest dark roast coffees will have hints of carbonization, but shouldn’t be described as smoky or toasty — we’ll leave those descriptors to the very dark roast.
Dark Roast Recommendation
The preferred dark roast of the Thanksgiving Coffee Roastery right now is our Congo Coffee. Just launched earlier this year, this single origin is changing the way we think of dark roasts. As you sip this coffee, you’ll notice rich notes of chocolate and spice, with a syrupy mouthfeel.
Toasty • Smoky • Caramelized Sugars
Ah, the “French Roast.” This is the coffee that goes great with a splash of milk. The coffee bean color on our very dark roast is more black than brown, with rich and copious levels of surface oil. Roasted long and hot to produce deep carbony, smoky flavor notes. A well-made French roast will have caramelized sugar notes, licorice and roasted chestnut flavors, and a long wet (not ashy) finish.
Very Dark Roast Recommendation
We recommend the Sumatra as our very dark roast selection for a very good reason: you don’t find many single origin coffees that are roasted to this color. It takes some work to create a French roast that still has the flavors and nuances of origin, and this coffee does that well.
As we sign off on our roast color education, we want to remind you of something: if you aren’t sure you’ll like it, give it a try! Are you regularly a French roast lover? Give medium a go. Religiously purchase the Bolivia Light Roast? Add the Rwanda Medium to your order this month for something new. The best way to develop your taste preferences is to get outside your box and liven up your selection.
Enjoy your roast color adventure!
Oh yes, you CAN blend different roast colors! Paul Katzeff created an app for all you iPhone users to explain this even more. It’s called Smart Coffee, and it was designed to help you blend roast colors, and create a flavor profile that is specific to YOU. Check it out!
Here’s a cold brew marinade for those foggy summer weekends (or anytime, actually) when company’s coming, and you have a bit of prep time. You will need a full two days for prep, and another ten hours for the slow cooker.
One 12oz package of Thanksgiving Coffee Kona Blend, cold brewed for 24 hours. I used our Cold Brew Kit. Once the cold brewing was complete (24 hours) I filtered the coffee using a mesh filter. If you don’t have one of those, simply pour off the cold brew into a second container until you see the sludge. Set the strained cold brew aside. Discard any solids left at the bottom of the cold brew kit, and you’re left with roughly 50 to 56 ounces of cold brew coffee.
I bought two chuck roasts. Chuck roasts are an inexpensive cut, but flavorful.
I put the cold brew into a container that I knew could contain the roasts and the cold brew. A lidded container is preferable, but if you don’t have one, use cling wrap to seal it off. Use enough cold brew to completely cover the meat.
I then placed the meat, covered in cold brew, in the refrigerator for 24 hours. Once the cold brew marinade process was over, I poured the leftover cold brew coffee into a container and set it aside.
As you can see, planning ahead is essential as two 24 periods are involved, and THEN a ten hour cook time.
But it’s worth it.
I then used the directions on a product called Johnny’s French Dip Au Jus. This product can be found in most grocery stores, or online, these days. You only need one little bottle, but I usually buy two and keep one in the pantry. Johnny’s French Dip Au Jus contains: Water, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Red Wine Vinegar, Tomato Paste, Worcestershire Sauce. The basic recipe for the au jus, according to the label on the little bottle is two parts water to one part au jus. Instead of the recommended water, I used the cold brew that I had marinated the roasts in. Using those directions, I ended up with 3 cups of au jus liquid. It pretty much covered the roasts. You can make more of the au jus if you wish. Make enough to cover the roast (or roasts) completely.
I refrigerated any remaining cold brew to save in case it was needed. Any product that has touched raw meat should be refrigerated.
Cooking the Pot Roast
I set the slow cooker to ten hours and let it cook. For ten hours.
A coffee-saturated roast beef was the result. The coffee flavor was evident but not overwhelming and taste tests went well. A wide rage of ages (15 to 67) tasted the roast at completion and enjoyed it.
I didn’t really need the extra cold brew marinade so I discarded it. For health and safety reasons, I didn’t freeze it, or save it for later. Any product that has touched raw meat should be discarded if not used in a timely fashion.
You can add carrots, potatoes and any number of vegetables associated with standard pot roast recipes, but I chose to not include them in this recipe because I wanted to taste what a strict coffee au jus and meat only combination tasted like. I’m sure adding the vegetables would be just fine, and I’ll probably do that next time!
Biologists have only recently started understanding how and why temperature affects the taste of food and beverages. No research has been conducted specifically regarding coffee. But there are three main theories; the first holds that lukewarm coffee tastes bad because cavemen didn’t have refrigerators.
Karel Talavera of the Laboratory of Ion Channel Research in Cuba has studied the way that taste receptors inside our taste buds respond to molecules at different temperatures. He and his colleagues found that certain taste receptors are most sensitive to food molecules in the 20 to 35 degree Celsius (68 to 95 degree Fahrenheit) range — in other words, molecules at or just above room temperature. The taste receptors in question don’t always register molecules much hotter or colder than this range, so we don’t taste them.
“This is still an obscure phenomenon that we cannot explain, but that could fit to the fact that taste perception does decrease above a certain temperature,” Talavera says. In short, hot coffee (around 170 degrees F) may seem less bitter than room-temperature coffee (73 degree F) because our bitter taste receptors aren’t as sensitive to bitter molecules in the coffee when those molecules are hot.
According to Talavera, our sensory systems tend to be designed by evolution to perform most effectively at the temperatures we are typically exposed to. “Our ancestors did not eat food at extreme temperatures,” he said. Their meals consisted of mostly foraged berries and freshly hunted meat in the 20 to 37 degree Celsius range — almost exactly the window in which our taste buds are most sensitive. Because piping hot or ice-cold coffee falls outside this realm of maximum taste, our taste buds don’t sense the drink’s true bitterness.
However, the temperature-dependence effect observed by Talavera and colleagues is more pronounced for sweet taste receptors than bitter ones, and so it may not be the only factor at work. Some researchers think tepid coffee’s bitterness has more to do with smell than taste. “Odors influence coffee flavor very strongly, and it is easy to go from sublime to horrible,”Paul Breslin, an experimental psychologist who studies taste perception at Rutgers University, wrote in an email. Even very bitter coffee, such as espresso, tastes great when hot because of its pleasant aroma, he pointed out.
According to Barry Green, a taste perception scientist at Yale University, hot coffee releases more aromatic compounds than room-temperature coffee, so it has a greater chance of impacting taste. He also said that milk, coffee’s frequent companion, tastes worse at room temperature, and a combination of these factors probably explains the nearly universal opinion that lukewarm coffee leaves something to be desired.
One last theory holds that hot coffee’s heat could be distracting us from its strong flavor. As Breslin put it, “It is possible that an attentional mechanism is at work. You do not think about how bitter or sweet [coffee] is when it is hot or cold. Hot coffee may force you to think about temperature, which is a bit of a distraction from its bitterness.”
None of the researchers profess to fully understand coffee’s temperature-dependent deliciousness, but it seems to be at least slightly, only a matter of opinion.
In order to make coffee infused vodka, you will need the Primula Cold Brew Maker to begin. I’ve used it, and for this recipe, it’s essential. If you use another type, you’re on your own. Now that you’ve got your Primula cold brew coffee maker, you will also need:
One bottle of vodka Inexpensive vodka will be fine. You don’t have buy a huge bottle, the standard size is fine.
One 12 oz package of ground coffee Any kind is fine, but don’t use a rare Yirgacheffe or some such, as the subtle flavors will be lost in the alcohol. The percolator grind works best for the Primula, so PERC grind it should be.
Place the inner filter of the Primula in its carafe and fill it with the ground coffee. Perhaps to about a half inch from the top. Pour the vodka slowly through the filter until it is gone, or until you’ve filled the container.
Put the lid on the Primula and set it aside for at least 24 hours, but no longer than 48. After that, pull out the filter and set it aside. Pour your coffee flavored vodka back into the bottle if you wish, or any other container you elect to. If you wish to flavor the vodka with vanilla or any other syrup (like a Torani syrup) start with a teaspoon first and then add to taste.
Make sure you wash out the filter and the Primula, so it’s ready for the next use!
Have fun experimenting! Oh, and now that you have a cold brew maker, try making some cold brew coffee too.
Here are some of my favorite uses for coffee vodka:
Cold-brewed coffee has become popular in the United States in just the past 10 years or so. But it’s not new.. There are many versions of cold coffee all over the world. Thai and Vietnamese iced coffee, and Indian cold coffee. These methods, however, use either hot-brewed coffee (Thai and Vietnamese iced coffee) or instant coffee (Indian cold coffee). The first instances of true cold-brewed coffee, made with cold water, come from Japan.
Kyoto-Style Japanese Coffee
Kyoto-style coffee, which takes its name from Kyoto, Japan, where it’s extremely popular, is the earliest record of cold-brew coffee. The Japanese were brewing coffee this way in the 1600s, but it’s unclear as to any earlier occurrences. Some think that the Japanese may have learned about it from Dutch traders, who might have made cold coffee in order to be able to take it on long ship voyages.
As time has gone by, Kyoto-style brews have become varied and artistic. Rather than submerging coffee grounds for hours, drop by drop brewing through a convoluted glass tower sets the pace. One drop of water seeps through the coffee grounds at a time. It takes just as much time as the long- immersion method does but is really amazing to watch. Some of the Kyoto cold brew towers are works of art. They are also, unfortunately, expensive and unless your goal is to make a brewing experience people might drive hours to see , it is an extravagance not as suited to an American pace of life.
Cold-Brew Comes to the U.S.
Cold brew has come to the U.S. overnight since the 1980’s. (Yes, that was a joke.) Initially, The Toddy Company method was the go-to cold-brew of choice for years. It was easy for busy restaurants and coffee houses to make, the product cut through milk and sugar and contained a lot of caffeine.
What prompted the cold-brew trend? Who knows? Cold brewing requires little manual labor and therefore is practical for coffee shops, cafes and restaurants, and is a creative way to feature coffee. Since coffee has been trending more towards elements of art (ask a barista who made that swan in your cappucino if they think they’re an artist) it could be that as well.
Is hot coffee necessarily the default brew of choice? Well, hot brew’s not going anywhere but evidence points to the fact that coffee’s been enjoyed cold for at least four centuries. We think it’s fine that people are re-discovering this long-established way of enjoying coffee, and we’re excited to see what cold-brew will evolve into as time goes on. You and (if you’re one of our restaurant accounts) your customers might be excited about it as well.
Friday, June 23 is Take Your Dog to Work Day! Then again, for a few of us here at Thanksgiving Coffee Company, everyday is take your dog to work day. Meet two of our office pups, Zoe and Brutus!
Zoe was adopted from the Border Collie Rescue of Northern California. These guys serve most of Northern California, re-homing animals that need new situations and families that will take care of them. Zoe’s mom is Patty, from our accounting team. Patty has been a part of the Thanksgiving Coffee family for 28 years, and Zoe for 8 of those years!
Brutus is a newer addition to our office. Co-founder and CEO Paul Katzeff adopted Brutus from the Mendocino Coast Humane Society just two months ago! He’s already adjusted nicely to life at our headquarters, although we found out he does not like to pose for photo shoots.
Thanksgiving Coffee Company has partnered with the Mendocino Coast Humane Society to create a Cause Coffee that benefits their shelter. This non-profit has been serving Fort Bragg and beyond for over thirty years. We are proud to be a part of their fundraising efforts, and stand with an organization that is doing good for the animals of our community! Learn more on the MCHS Cause Coffee page.