I've met quite a few people who tell me what their favourite coffee is, but when I ask them what else they've tried, they can't give me an answer. They've literally been drinking the same coffee for months or even years! Not to say that they're drinking a bad coffee, but I believe that part of the journey to finding the best, is to taste what others have to offer along the way. There are so many factors that contribute to the taste of coffee. Besides the obvious, such as growing region, varietal, and roasting time, there are also different brewing methods, a variety of espresso machines, and each barista's personal technique and flare.For my level three coffee journey, I decided to venture throughout Vancouver and also south to Seattle for the following espresso tastings. Enjoy some pictures and words from my journey and maybe even learn something new!
Stumptown - Seattle, WA
With all this talk about favourites, I'll start with one of mine. I decided to visit two Stumptown stores this time. Sometimes it's interesting to see the differences and similarities of one company in more than one location.
My first stop was at 616 East Pine, located on Capitol Hill in one of the most trendy and densely populated areas of Seattle. My first thought upon walking in was definitely consistent with the description of trendy. Like Main Street in Vancouver exaggerated, it appeared to be mandatory to have a full sleeve of tattoos and thick rimmed glasses. They were very helpful and pleasant and the shop was in pristine condition. It was somewhat lively and surprisingly bright despite the grey clouds looming in the sky outside.
I ordered an espresso and asked for a bit of information while I waited. They were using their signature espresso and most popular coffee called Hair Bender, a blend of five to eight beans from the Pacific Rim, Central America, and East Africa. I took my 'Good Luck' cup and sat on a barstool near the window to people-watch Seattle style. The sweet aroma and thick crema really got my hopes up. But with very thin body and a touch of sour acidity, there was no real flavour to speak of upon tasting. Judging by the small volume of the shot, it is possible that it was under extracted. There isn't much else to say about this espresso except that my fingers were crossed when thinking of the second Stumptown store. I purchased a pound of Guatemala Finca Peurta Verde and said goodbye to the Pine street location.
My next stop was at 1115 12th Avenue, also on Capitol Hill, and only about five minutes from the first Stumptown. It's hard to imagine that the vibe could be so different in two stores that are so close, but that's exactly what they were, different! The baristas at this location were less identical to each other and there was a more friendly feel. The customers were chatting to the baristas and to each other, unlike at the last place where most sat in front of laptops and behind books. This location is home to the Seattle roasting operations for Stumptown, so there was the noise of roasters and workers coming from the stairwell and the underbelly of the store. The only way to describe this Stumptown over the last would be ALIVE!
I approached the counter and the same girl who is working every time I go there, and ordered an espresso. I saw that the guy pulling my shot dumped the first one out so I knew I'd have time to ask a question or two. I wanted to get some information on their fancy looking espresso machine and he was actually very helpful, as this is what I learned! Their machine is the La Marzocco 'Mistral', a concept design by Kees Van der Westen. It is perfect for artsy, trendy coffee shops such as Stumptown because of it's exposed brewing groups, which La Marzocco calls "naked art." I'm not sure if there is any actual technology that makes the espresso taste different than on the La Marzocco that I pull shots from everyday, but hey, at least it looks pretty cool!
Anyways, back to the important part, the espresso! I nestled myself between two people on their lunch breaks with my beautiful shot. Again, it was the Hair Bender espresso and it had a sweet and nutty aroma. The crema was thick and rich and the temperature was hotter than at the last location, which I think made it better. The flavour was amazing and I'm glad one of my Stumptown stops pulled through today! I could taste each factor of it's complex flavour profile: nutty, sweet, chocolaty, and caramelly, with subtle floral and citrus undertones. It was basically scrumptious in a cup! I snapped a picture for photographic evidence of this heavenly coffee and moved along to my next stop.
Vivace - Seattle, WA
Next stop 532 Broadway! I've heard of Vivace from some of my fellow baristas so I figured it would be worth a shot. The cafe was big and traditional looking compared to the modern and trendy Stumptown locations. They played old blues and Motown music, and the marble tables and checkered tile flooring was a nice shift in style. I was getting hungry by this point so I ordered a turkey and cheese croissant with my espresso. I don't typically even like croissants, but I'm glad I took a chance on this one. It was the most delicious, buttery, and yummy thing I've ever had! But the espresso left something to be desired. I don't think the shot was pulled improperly, but I think I just don't have a taste for their blend. Called Espresso Dolce, this multi region coffee had a slightly bitter, very dark chocolate-cherry flavour. This threw me off because the aroma was very sweet and warm. With only a small volume in the demitasse, there was a tiny amount of crema and a very syrupy body. It wasn't a burnt or sour shot, which leads me to believe it wasn't over or under extracted. I'm not sure if I was just being forgetful or if my hunger completely took over my brain, but I didn't ask or even see what kind of espresso machine they used. I had friends to meet up with near Pike Place and my way-too-much-coffee headache was kicking in, so I decided to call it quits and pick up where I left off when I got home.
49th Parallel - Vancouver, BC
"Black as the devil, hot as hell, pure as an angel, sweet as love." This a quote about coffee taken from the 49th Parallel website. It's true but kind of cheesy! Unlike their website fillers, this cafe is classy, contemporary, and has never let me down when looking for a delicious coffee. I visited the shop about an hour before closing, but just like anytime I've been there, it was spotless. I ordered an espresso and asked a few questions while I waited. Out of all of my stops on this espresso journey, this was the most helpful barista, so knowledgeable!
The espresso being served was the Organic Epic Espresso, which as of that day I was there, was a blend of organic Peru and organic Bolivia Pedro de Montana beans. (Prior to this visit, the blend was the organic Peru and Ethiopia Yergacheffe Konga Co-Op #45, but I'm not sure how frequently they change it). I also asked about their beautiful espresso machine! Just like the Mistral, it was designed by Kees Van der Westen. The Mirage though, was his concept design once he left La Marzocco because of their constricting standards. It's has a stylish and more up to date design than your typical La Marzocco and foot pedals for the steam wands. Brilliant! After all the questions, I got my little trademark blue demitasse and got to tasting. It had a thick, creamy body with mild acidity. It's flavour was dominantly sweet and with time, I tasted subtle lemon, honey, and even cinnamon flavours. It cooled quickly though or maybe I was drinking more slowly than usual because I was with a friend, but I couldn't finish the shot without the heat. Unfortunate, as I should have done more sipping and less chatting.
Cafe Crema - West Vancouver, BC
Located on pretty much the most western point of mainland Canada, Cafe Crema is the epitome of West Coast coffee culture. Two fellow baristas and I visited there on a sunny day in May and it was nothing short of excellent. We decided to bypass the delicious looking cakes and treats and went straight for the 'spro. Since this visit was just an extra for me I ordered a traditional cappuccino instead of a straight up espresso. There was a choice between two coffees, and since one was Espresso JJ (which we drink everyday) we chose Ecco Espresso. Roasted by Ecco Caffe in Sonoma County, California, this blend is a combination of Brazilian and Ethiopia Yergacheffe beans. Cafe Crema uses a Synesso espresso machine but because they're all similar looking, we weren't sure which model. It was difficult to get any flavour profile from my drink because of the added milk but it was very sweet (and no I don't add sugar) and smooth. The milk was a touch bubbly but was silky and smooth to taste. The brightness of the espresso paired really well with the steamed milk and overall, my cappuccino was the perfect temperature. We sat and chatted for a while but soon the ocean air lured us out to the beach. I'm glad to say this gem is so close to home!
