MarshallF Senior Member Joined: 1 Jun 2003 Posts: 476 Location: Los Angeles Expertise: Professional
Espresso: Dalla Corte Mini Grinder: Cimbali Max, Solis Maestro Vac Pot: Hario Nouveau, Bodum ESantos Drip: Bodum French Presses, Chemex Roaster: None
Posted Mon Mar 17, 2008, 7:45pm Subject: Lot 44 - new "drip-focused" shop in L.A.
First a disclaimer: the owner is a client. That being said, what I think makes this opening newsworthy, is that the shop will focus on high quality drip coffees, each made to order. Ariel's original idea was to offer only drip. But, the realities of the market hit her, and she will also offer espresso.
The shop is in a beautiful old restored building (the Douglas Building) in the Bank District downtown. Opening some time in April. Interview and neighborhood comments here: Interview in Angelic.
turbo_tiger Senior Member Joined: 26 Jan 2007 Posts: 31 Location: Portland Expertise: Pro Roaster
Posted Tue Mar 18, 2008, 12:17pm Subject: Re: Lot 44 - new "drip-focused" shop in L.A.
I like the idea behind this, but the effort should be put to better focus. If your going to do drip, you might as well do it the best that you can, that much I agree with. With coffee you cannot extract the entirety of the oils found within, thus robbing yourself of every aspect of the plant itself. Therefore I am for the french press method of brewing, which can be brewed in similar time frames as drip, but thats beside the point.
Cool. Good luck with drip only coffee. even the word "drip" just does not appeal.
I agree. I hope by drip, they mean brewed. Any combination of Chemex, press pot, vacuum pot, or Clover would be superior to a drip machine or manual pour over.
MarshallF Senior Member Joined: 1 Jun 2003 Posts: 476 Location: Los Angeles Expertise: Professional
Espresso: Dalla Corte Mini Grinder: Cimbali Max, Solis Maestro Vac Pot: Hario Nouveau, Bodum ESantos Drip: Bodum French Presses, Chemex Roaster: None
Posted Tue Mar 18, 2008, 11:29pm Subject: Re: Lot 44 - new "drip-focused" shop in L.A.
goschool Said:
I agree. I hope by drip, they mean brewed. Any combination of Chemex, press pot, vacuum pot, or Clover would be superior to a drip machine or manual pour over.
I never imagined there could be this much confusion over the word "drip," but just to be clear, "drip" means coffee dripping through a filter, propelled by the force of gravity.
The Chemex is both a manual pour-over and drip method. Press pot is sort of the opposite of drip, as all of the coffee and water remain in contact throughout the brewing process. Although they both use filters, the vacuum pot and Clover are pressure devices (or "suction," if you like), definitely not "drip."
Although all coffee drinks are "brewed," including espresso, I think in Coffeeland the word is just shorthand for "any coffee method other than espresso." As for the "best" method, people who have spent a lifetime with coffee tend to appreciate the differences among all of them. Many swear by the Melitta filter, like Tim Castle, who gives consumer talks at the SCAA Homecomings. Or as one poster used to frequently (and correctly) say on alt.coffee, "you can make a really great cup of coffee with a tea kettle and a sock!"
goschool Senior Member Joined: 31 Dec 2006 Posts: 45 Location: Los Angeles, CA Expertise: I love coffee
Grinder: Baratza Virtuoso Drip: Bodum French Press,...
Posted Wed Mar 19, 2008, 8:53am Subject: Re: Lot 44 - new "drip-focused" shop in L.A.
I hear what you're saying Marshall. The word "drip" doesn't have a double meaning the way "brewed" does, but it does evoke mental images of an auto-drip machine. I'm certain that one can brew a fantastic cup of coffee with a Technivorm, but I automatically associate "drip" with the lazy (lazy might be a bit too harsh, maybe unrefined or simply easy) brewing method used by most consumers. While Chemex is a drip pot and nothing more, I hold it in higher regard than auto-drip or even the Melita cones, to the point where I would make it known I was selling drip coffee from a Chemex if I owned a cafe.
Awesome. I'm so sick of seeing Vivace served in LA when Supreme Bean is churning out fantastic coffees.
The more I've thought about the concept, the more excited I am about trying this place. There should be more cafes exclusively serving or focusing on non-concentrated brewed coffee.
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