Zoka Blog

Notes on Nicaragua: Happy Farms Make Happy Coffee

2010-03-09T23:23:25Z

Nicaragua has a lot going for it: great coffee, great landscape, great friends. For the past few years I have been cultivating a relationship with two coffee growers, Roberto Bendana and Erwin Mierisch, and this month I flew south to see them face-to-face, check out their operations, and cup some of this year's prime Nicaraguan coffees. Fellow Zoka friends Jeff and Jerome tagged along. I love my job.

We flew Seattle to Houston to Nicaragua where Roberto's farm agronomist (the science-guy who studies soil and crops) picked us up. It was a good flight, but the beds at the Hotel Ritzo in Managua were welcomed that night. A traditional breakfast preps us for my favorite kind of day: cruising farms and cupping coffee. Roberto has a full day in store for us, cupping from three of his farms - El Quetzal, Paraiso, and Los Arcedes - and visiting El Quetzal to see the farm in action.

Travel tip: Heading to Nicaragua? Get ready for tasty breakfasts of eggs, fruit and beans - the country's traditional breakfast fare.

]]> Off to the Coffee Farms!
El Quetzal is our first stop and it's a treat. We get to see a lot where farmers are doing the last bit of picking. These locals are serious pickers - as in seriously fast. A team of three or four can conquer a couple of acres (some several hundred trees) in a matter of a few hours.

Coffee Beans Processing: Directly after picking, the beans go to the wet mill and processing facility on the farm. The beans are depulped and go through four separate sortings based on quality and size. 16-18 hours of soaking then the beans are washed and dried in the sun for two weeks. Voila - perfectly processed coffee beans.

Roberto is a smart grower. His farmers are talented and he makes sure they are treated well. I get to see the farmers' living quarters, which overlook the abounding landscape from 1,500 meters above sea level.

Fair Trade Fact: Ten cents of every pound of coffee sold from these farms goes toward the living conditions of the farmers; I am privy to the medical facilities, general store and elementary school that are frequented (for free!) by the 90 year-round coffee farming families at El Quetzal. Happy farmers = happy coffee.

And you should see the worm farm. It's the coolest thing: the worms transform the excess waste from the coffee cherry production into organic fertilizer. This farm is big, and keeps growing. Picture tens of thousands of worms. It's pretty squishy.

The View from the Top (of Erwin's farms)

Erwin has, hands down, some of the most beautiful farms I have ever seen. His farms are all small, up-and-coming operations - he has only been running La Mamamina for a few years and grows about five containers of coffee per year. La Mamamina is home of a tiny wet mill, and all his beans are washed, sorted and rotated while drying by hand.

Los Altos is one of Erwin's newly acquired farms, and he has big plans for this mountainous locale. New plantings are in the agenda, as a lot of the old coffee species can't handle the high elevation and wind.

San Jose is our last stop, and my favorite. This farm is in the province Jinotega and overlooks Lake Apanas, perched on the side of a mountain. Housing and a community center for the workers is on the horizon for San Jose. Because it also features some of my favorite coffees, I expect and hope that this will be a farm from which we can make purchases for years to come.

Preliminary Predictions

It is going to be a blockbuster year for the coffees at Zoka. I got to revisit my favorite Nicaraguan coffee from last year - Java Nica - which placed second in the Cup of Excellence and is one of Roberto's newer plantings. I was tickled to see Erwin also had Java Nica plantings at his San Jose farm. Soft florals and a sweet finish... coffee lovers get ready for this rock star.

Mug Shots: 16 Cool Coffee Mugs, Send In Yours

2010-03-05T21:44:35Z

Welcome to Mug Shots, a space dedicated to exhibiting your favorite mugs and drinking vessels. You know what we're talking about - the one you always grab for your morning brew, the one that has left the permanent ring on your desk at work, the one that makes your Zoka coffee and tea taste that much sweeter.

We're kicking off this series with our favorite mugs (Zoka's, of course) as well as some of the zaniest, wackiest, most creative coffee mugs out there.

Perhaps your favorite flagon wasn't designed by physicists to hold the perfect tea temperature for upwards of 20 minutes. It probably doesn't come ergonomically enhanced to create the most comfortable hold available on the coffee cup market. But it is your favorite for a reason, and it deserves recognition.

Email zokablog@portent.com with a picture of you and your mug (bonus points if your mug contains a piping hot pour of your favorite Zoka brew) and get it featured on the Zoka blog Mug Shots. It'll be a hoot.

Mix and match Zoka coffee mugs for a rainbow of coffee-licious moments.

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1. Peter Ibruegger saves the day - just in time for Mustache March!

2. Hide the plug for this favorite mug to keep meddlesome muggers at bay. From Perpetual Kid.

3. The perfectly transportable midnight snack vessel. Or morning snack vessel. All day snack vessel? From Charles & Marie.

4. Perfect for anyone who has a hard-to-cure cold-knees condition. From Uncommon Goods.

5. Fits snug as a bug in a leg-hug. Also from Uncommon Goods.

6. You should never be without your cup of Zoka. Not at home. Not while camping. Not while conquering Everest. From Think Geek.

7. Reflections of the way coffee used to be. From Normal Design.

8. This cup of coffee will give you a leg up on your day. Get it? Courtesy of Undergrowth Design.

9. Described as the most intimate (and ergonomic!) warm-beverage drinking experience ever, Max Brenner's Hug Mug requires a double-handed hold and a whole lotta coffee lovin'.

10. A coffee mug made of coffee! From RCTaylor Photography.

11. R2D2! Go get Jabba some java! By Technabob.

12. Guaranteed to keep your beverage the perfect toasty temp for up to 20 minutes. A miracle of coffee science. Found at Oh Gizmo.

13. To drink or to play...to drink or to play... that is the question. From INV/ALT Designs.

14. Coffee snobbery just got cuter. Raise your chalice and salute, fellow coffee warrior!

15. Perk up your morning with a percolating pot of Paladino and peek-a-boo of one of these promiscuous mugs.

16. Not to be confused with the SOLO cups from last night's kegger. Courtesy of GNR8.

Greetings from Bolivia: What Goes Into Cup of Excellence

2010-03-03T23:29:19Z

By: Jeff Babcock, Founder & President

The plane touched down in La Paz, Bolivia just as the sun began to sail up and over the horizon. The first thing I noticed is how clear and bright the sky is - so bright that I immediately reach for my sunglasses. It instantly feels different up here - we landed 13,000 feet above sea level, and I am puffing and panting up here in the thin air.

Cool Travel Fact: One of the oldest civilizations, Bolivia is the birth place of the Aymara civilization that predates the Incas.

Cup of Excellence Judging, the First Few Days

After the Zoka team and I collect ourselves at the Casa Grand hotel and eat a short lunch, it's off by bus to Coroico where we will stay for a week and judge some of the best and highest grown coffees in the world. That's not an exaggeration - Bolivia has many towering peaks; the highest is Nevado Sajama at 21,463 feet.

When we arrive in Coroico, the coffees have already been whittled down from 260 farms to the select top 58 National winners. We work with a very knowledgeable international judges group, made up of 23 expert coffee cuppers from the around the globe who will judge the coffees in a blind format for days.

On Monday, the Calibration Begins

Coffee Talk: The Calibration is a gathering so everyone can get used to the judging protocol and format - we cup several series and then coordinate to make sure all the judges are on the same page with their scoring.

Tuesday is the first real day of the judging process. We cup for about five hours and judge the first 30 coffees. Every coffee is given a code and we hand in and review our scores. If the scores are above 84, the coffees make it to the next round. Typically judges score 10 at a time and it takes an hour and a half from start to finish. After five hours, we break for lunch and in the afternoon, it's off to a coffee farm and then home and dinner for an early start on Wednesday.

Friday's Final Coffee Countdown

This process is pretty much the same for three days. By Friday, we have the top ten selected. On Friday, we cup and score these top coffees and then sit down to review the scores. We were amazed that for the first time in the history of the competitions 7 out of the top 10 coffees had an average judges' score of over 90 points! That is truly astonishing - usually only one or two coffees score this high, but this year the coffees were exceptional and the scores proved it.

The verdict:The Bolivia coffees for 2010 are insanely delicious! And they're coming soon, so stay tuned.

After the Cup of Excellence

At the international auction, which occurred 6 weeks later, Zoka purchased the no. 6 coffee from the farm of Luis Huayhua Chiji. His farm is called Café Central and is located near the city of Caranavi in the region of Yungas. It scored a 90.71 and is an outstanding coffee that comprises the best flavors found in any Bolivian coffee.

Expect to savor these sensational flavors in our Bolivia Cup of Excellence: cherry, orange spice, cocoa, rum acidity, brilliant red wine, coconut, raspberry, sweet and cinnamon, hints of Jasmine.

Now that you know what goes into a Cup of Excellence, you can appreciate why these coffees don't last long. We purchased 7 bags of it and we're sure we'll sell out quick. See our Central & South American coffees and explore this wonderful growing region.

Your Daily Dose: Dosing an Espresso

2010-02-26T00:24:24Z

The Zoka website features a fairly extensive article on how to brew espresso at home, which I studied before heading off to my very first Zoka Barista Jam last week. (Don't worry, I didn't know "Barista Jam" was part of the coffee dialect either. And no, there is no live music involved. Just some Beyoncé to help us get our coffee groove on.)

I thought I was somewhat well-versed in the art of the espresso, especially after reading Zoka's educational guide. I figured if those coffee slingers at the big chains could serve a shot in under a minute what was stopping me? It's pretty straightforward right?

The answer is yes and no. Yes, I could potentially make good espresso. No, it's not so straightforward. A five-hour training session (my layman's term for barista jamming) in the Zoka headquarters covered two necessary barista skills: pulling near-perfect shots of espresso and steaming milk. Two skills in five hours. Nope - turns out, not simple at all.

Robbie Britt, barista extraordinaire, headed my small group of beginning baristas where he expertly led Zoka's future latte laureates through every step of the espresso. I will do my best to debrief you on that same process, so in case you ever find yourself in a barista jam, you'll be ready.

Robbie Britt, giving the barista jammers a morning pep-talk.

Get Your Coffee Beans Dosed

What is the correct dose of grounds for the perfect espresso? If you answered between 18.5 and 19.5 grams, congratulations. You've got a good head on your shoulders, and should perhaps think about going into the barista business. Around 19 grams will make a very tasty espresso - professionals like Robbie Britt can eyeball 19 grams within a half-gram.

What does 19 grams look like when heaped in the basket? A tiny coffee mountain, rising up out of the middle of the basket about one inch above the recessed edge. Not a lopsided peak, not a rounded dome, but a regal, perfectly centered mountain.

To make sure things are settled soundly into the basket while you are sifting the grounds, give the portafilter two nice sturdy taps as the mountain builds. But not enough to make everything spill (dare I say, erupt?). That's wasteful, and Robbie will make you do it over. And over. And over still, until under his masterful tutelage, you eventually get it right. Excellent Zoka coffee will only get you so far in attaining the ideal espresso - the rest is up to you, barista.

Achieving this perfectly dosed mountain on a regular basis took upwards of thirty minutes in training... and my mountain was more still more St. Helens than Rainier.

Mold That Sucker

Smoothing out your coffee-grounds mountain into a nice, sealed puck means the water will filter through at the right rate and hit as much of the coffee as possible. Filling the basket unevenly gives the water an easy route through which to flow, and your espresso will be weak and lacking buzz.

With a stiff, flat finger (meaning not curved in any way... you will be surprised how tempting it is to round your finger to fit over the mountain), smooth the coffee back and forth so the grounds are spread evenly to the edges creating the perfect seal. The key is not to spill or wipe any coffee off the mountain and onto the floor.

In the professional Zoka barista world, you are allowed 1/2 gram of spilled grounds - referred to as "acceptable waste." Granted, if you are making espresso at home, you could just wipe the excess grounds from the counter back into your grinder and call it a day. But we all like to pretend we are professionals right?

Sealing the puck is not the time to push or compress the grounds into the basket, so don't start packing in the grounds with your fingers. That task is reserved for tamping... a whole other art unto itself.

And the subject of our next Daily Dose.

Stay tuned!

Win Free Coffee by Giving the New Zoka Facebook Page a Warm Welcome

2010-02-23T00:33:34Z

Times are changing Zoka lovers, and while our coffee only changes for the better, the business side of Zoka also needs to keep evolving... Twitter, Facebook, blogging, oh my!

When those Facebook fellows spilled the beans on the updated Business pages last year, we knew we had to get on board. So sleek, so personalized - what a great way to keep coffee lovers in touch with Zoka news! And so with open arms we welcome the brand-spankin' new Zoka Coffee Roaster & Tea Company Facebook fan page to the world.

We want you to welcome the new Zoka Facebook too. Would free coffee help?

What this new-fangled Facebook fan page can do

By converting our Facebook to a business page, we have more control over what we can feature on the site. That means all the news, all the interactive components, all the Zoka-ness we wanted to give our fans and friends from the beginning - now we can!

What Zoka Coffee needs from you

We don't want to lose you, loyal Zoka friends. Please join us on our quest to the new Zoka Facebook page by becoming a fan.

To sweeten the deal, everyone who becomes a fan of the new Zoka page by 12:00 pm (PST) February 24 will be entered in a running to have a bag of Zoka Espresso Paladino coffee sent to their door.

Delicious coffee and a snazzy Facebook page? Zoka has never been more on top of its game.

Barista Spotlight: A Behind-the-Bar Look at Competitions

2010-02-22T20:59:15Z

It's the eye of the tiger, it's the foam of the fight. Rising up to the challenge of our rivals...

He's known as Tripp Gandy and he's eyes are on the prize. He has one shot to make it big. He's a crusader, a competitor, a trained tiger ready to give it his all. No, he's not an Olympian. He's a barista.

Barista competitions are heating up across the country with regionals going on right now and nationals coming up in April. We talked to Tripp Gandy's coach, Sarah Parrish from Metto Coffee & Tea to get a behind-the-bar look at the South East Regional Barista Championship in Atlanta. She gives us a quick dose on what barista competitions are all about.

What happens at a barista competition?
Parrish: This year, the Southeast Regional had a record 35 competitors. Competitors each have 15 minutes to prepare four espresso, four cappuccino, and four specialty beverages. These drinks are presented to four sensory judges for evaluation. There are also two technical judges and a head judge. The competitors have to explain what coffee they are using and why they chose this particular coffee.

So they are judged not only on technique, but also on knowledge and the presentation itself. All of which are required of a good barista.

What is Gandy's signature drink?
Parrish: Tripp's drink was an avocado con panna -- an espresso shot with a drop of honey and topped with fresh whipped cream, with an avocado and brie puree folded in. The barista gets to pick what specialty coffee he or she brews and they sometimes change it up by putting a different origin of bean in it.

How do competitive baristas prepare for the events?
Parrish: It's a lot of work. After hours when the shop closes, a barista practices his or her technical abilities. You have to be very dedicated and be willing to put in extra hours. It takes a lot of patience and skill.

How do the baristas like to have fun when they're not competing?
Parrish: A lot of fun things happen while we're down here. The first night, all the baristas get together for a party. It's healthy camaraderie -- there are some familiar faces from last year and some fresh faces. We all go out and have fun and of course, there's a lot of coffee talk going on.

You've been a barista for 12 years. How has the industry changed?
Parrish: It's always changing. Everyone's trying to make a better coffee, better espresso. Last year, there were 18 competitors in the Southeast Regionals; this year, there are 35. It's come a long way in the past five years and many more baristas are entering the competitions.

Look out for Lem Butler from Counter Culture Coffee. He won the 2010 Southeast Regional Barista Competition with 617.5 points! For more information on barista competitions, visit Barista Competition 2010. Stay tuned to the Zoka blog for all your barista news.

My Life with Coffee: From the First Cup to the First Cupping

2010-02-13T01:04:04Z

By Amanda Halm

My coffee obsession started on a humid morning in July, an hour before the heat really set in. My dad and I sat on creaky old chairs on the porch of a cottage in a little vacation town in Michigan.

I remember the moment vividly because before that, like most 13-year-olds, I crinkled my nose at the smell of coffee. I considered it an "adult" drink because it doesn't taste like candy and it's not a fun color like fuchsia or tangerine (before coffee, there was Slurpee). I wasn't even allowed to drink it, which might be why my first taste seems so significant.

I blame my dad for my caffeine headaches, my 3:00 p.m. latte fixes, and late-night java jitters (I refuse to succumb to a coffee curfew). He opened one of those silver commuter coffee cups and filled a mug with a beautiful chestnut brew, spooned in a little cream and sugar and I was in heaven.

Maybe it was just me acting all grown up or the way he prepared it. Maybe it was the simple act of sipping coffee, sharing a rare moment with my dad and watching steam rise off the lake. Whatever it was, coffee turned into something special that day.

Since that vacation, I've been a java junkie. But I must admit, although I admire coffee, I'm by no means a connoisseur. I grew up far from Seattle coffee country, around Chicago, the "city of broad shoulders," a city where "drip" is not part of the dialect (go there and ask for it sometime - expect raised eyebrows).

To my family and a large portion of the Midwest, coffee isn't a beverage to savor and enjoy; it's fuel. Until I was an adult, I didn't even know coffee outside the blue or red canisters that graced our cabinet (depending on the sale). Even now, all grown up and slurping it down three times a day, I don't know nearly as much about what goes into "liquid heaven" as I should.

I recently had another coffee moment that could change my drinking habits forever. I attended my first cupping at Zoka. Sniffing, sipping and slurping with notable coffee experts made me realize I'm not getting enough out of coffee.

The Kenya Thangathi Coffee was my personal favorite- and yes, it really does smell like freshly popped kettle corn. I also got to sample the Brazil Condado Estate Coffee and the Organic Ethiopia Sidamo Coffee and found myself falling for coffee in a way I'd never have before. For me, cupping was like being reacquainted with an old friend but finding out they've developed into something new and incredible and that you want to spend every waking second with them.

I don't stop and smell the beans. Or the roses. Or really anything before 9:00 a.m. And I should. Life is short. It's time to enjoy more moments like my first sip. Only with better coffee.

Do you remember your first cup or cupping? When everything changed, and coffee was suddenly the nectar of the Gods? Comment below!

Zoka Provides a Year's Supply of Coffee to One Dedicated NPR Listener

2010-02-13T01:02:26Z

That's right. A whole year of spectacular, savory, sweet-smelling, soul-warming Zoka coffee delivered to your door. Why? Because you love your coffee. And you love your public radio.

Fresh Air alongside a fresh refill of Costa Rica Calle De Copey Cup of Excellence.

This American Life and a percolating pot of Espresso Paladino.

Midday Jazz mixed with a mug of Organic Ethiopia Sidamo.

A brewed combination too sweet to be true? Face it - you've always wished you could muse over All Things Considered while you sip on your favorite Zoka brew, but just never got around to stocking up on those perfectly-roasted beans.

The good news

Zoka is donating a year long, three-bags-per-month supply of coffee to the Western Sates Public Radio Online Auction (WSPROA), to be awarded to the highest bidder. The coffee is "roaster's choice," so bidders know they are going to receive the best, most delectable, Zoka-roastmaster-approved blends with each delivery. Are your taste buds doing the tango yet?

How you can get your hands on such awesomeness

The WSPROA opens bidding on Thursday, February 18 and runs through Saturday, February 27. All proceeds will benefit partner public radio stations.

Register to enter bidding and, starting February 15, be sure to check out all the fantastic donations given by local and regional business that are almost as cool as Zoka.

Here is the Zoka bid page - check it out and place your own bid! You won't be able to resist...

Until next time, coffee lovers. Stay tuned!

Variety Rocks

2009-11-20T18:21:40Z

by: Prestin Yoder

Coffee needs care. Not just in the specialty coffee shop or the roastery, but in the home as well. What makes Zoka so great is that you can get an espresso and cup of coffee in the shop, or take a bag of our fresh roasted coffee home. Adding even more variety to this set up, you can brew with several different methods and taste the same coffee in a whole new way each time. If you haven't done this, pick up a Chemex, French Press or Melitta from one of our stores for a new experience. Finding the differences between these brewing processes offers a wide range of body, acidity and palate variation.

]]> I made three cups of our Guatemala El Socorro with these three brewing methods; each is complex and completely different. With the Chemex, you are getting one of the cleanest cups you can brew. By using the bonded filter you grab all of the particulates out of the coffee. The cylindrical process and natural gravitation of water over the coffee lends itself to cool well and process as a thoroughly clean and crisp tasting cup of coffee. Whereas the Chemex's grind is brewed coarser, the Melitta is finer and draws out different aspects of the bean. Drinking the same cup of coffee between the Melitta and Chemex is a trip - the Melitta tends to grab much more of the complexities of any coffee. The Melitta draws out more of the body and acidity in the coffee as well. On the other side of the spectrum, the French Press causes the coffee to taste creamier and smoother. It also leaves much more of the grind in the actual cup, which lends to a much more complex cooling as you get closer to the bottom.

It's time we add some variety to our home coffee scene and try it out for ourselves. Trust me, you won't be disappointed.

Cheers.

Single Origin Espresso, Taste and See

2009-11-13T20:31:20Z

by: Prestin Yoder

I love espresso. I should rephrase that; I love good espresso. For you espresso-lovers out there, Zoka has started a new thing for your endearment of good coffee. Our Kirkland store has a full bar dedicated to single-origin espresso drinks. It has been getting a lot of local espresso drinkers stoked, and is truly espresso to fall in love with. As you may know, most espresso that you get either in your latte, doppio, macchiato, or cappuccino, is a blend of different beans. You will find this at any shop you go to. Our Paladino, for example, has beans from regions around the world. If you get a straight shot of this espresso, you can pick up on the nuances of each bean. Conventional espresso machines work well with this type of espresso.

]]> We have taken it a step further. With the power of a Slayer espresso machine, we are able to brew single origin beans and create a demitasse that is completely different from any kind of traditionally blended espresso. This machine allows us to control both water pressure and temperature. Being able to manipulate these things with the Slayer gives us the ability to grab an extraordinary range of complexity and acidity out of our coffees.

This espresso is a trip; the sensory experience from start to finish is full of changes and intense palate influences. If you love espresso, you should stop by and check it out for yourself.

Cheers.

Freshly Cupped: Kenya Kirimara

2009-10-30T17:23:30Z

by: Prestin Yoder

The Zoka roasters hosted a cupping of the new Kenya Kirimara this week for our baristas and the consensus was clear: the Kirimara is a beautiful coffee. With tasting spoons in hand, we blindcupped this coffee, not knowing what to expect. As we started to slurp up the Kenya Kirimara, you could see our eyes light up. People tried not to comment on the coffee until everyone had a chance to sample it. After the tasting and note taking, our staff had nothing but good things to say for the complex profile and great acidity of this coffee.

]]> Zoka baristas and roasters alike agreed that this coffee has a consistent quality to it as it cools. The favorite part of this coffee was it's rich and strong body. The taste of baked bread, notes of chocolate and spices are evident when it's hot and cools with a sweet fruit tang.

We are excited to hear what you think about the Kenya Kirimara - so stop on in and try it out. Let us know what you think.

Cheers.

Zoka's Getting "With It"

2009-10-26T19:05:27Z

by: Erik Evenson

There's a great scene in a Simpsons episode where a teenaged Homer and Barney are listening to loud music when Abe, Homer's dad, walks in. "What's that racket?" Abe asks.

"It's called rockin' out," Barney says.

"You wouldn't know, dad," Homer says. "You're not with it."

Abe declares, "I used to be with it, but then they changed what 'it' was. Now what I'm with isn't it and what is it seems weird and scary to me."

]]> "It" has changed many times since Zoka opened its doors about fifteen years ago, and although we've kept up, even led the charge, with the changes in the industry concerning coffee and coffee roasters, we admit it: we've been behind when it comes to getting the word out about Zoka. Websites, blogs, social networking? In the past, they have seemed weird and scary to us.

But no more.

You can now check out Zoka on both Facebook (zokacoffee) and Twitter (@zokacoffee). We will be tweeting and facebooking regularly as well as posting blogs right here on this site about all the happenings at Zoka. When we get a new coffee, try out a new product, or host an event, we'll get the word out to you through the wonders of the world wide web.

Consider us with it.

Respect the brew.

Gettin' The Love...

2009-10-23T01:09:42Z

Zoka and nine other coffee joints that really know their coffee, were featured in November's GQ issue. I also forgot to report back in August that we were also in Details magazine with four other caffeine slingers. We sure are hitting the publications lately. Is it a trend or are they just now starting to realize there's more to coffee than Starbucks--there's also premium coffee.

What I Learned From This Guy

2009-10-19T20:07:43Z

by: Erik Evenson

Well, it's official. The twenty-somethings of today are now known as "The Lost Generation" according to the magazines. Don't believe me? Read about it here. The unemployment rate for 16 to 24-year-olds is 18%, and only 82% of college graduates ages 22-27 are finding jobs. We've got many reasons to feel down, and it's not just the numbers that are grim. How many of us know someone who has been laid off in the last year? How many of us are trying to find jobs? My fiancee has been trying to find a job for months now--it's not the rejections that bother her so much as the no-replies at all.

]]> I had been feeling pretty down about all this, not knowing what to do about it when, the other night, I went to see the mad genius Alton Brown, a culinary hero of mine. During the question-and-answer session, someone from the audience asked him, "Where do you get the inspiration for your shows and dishes?"

He gave a pretty good answer.

"You'd be surprised at how closely inspiration is linked to desperation."

A couple of minutes later, I moseyed up to the desk Mr. Brown was sitting behind to have my new cookbook signed. I mumbled a few things, told Mr. Brown I love his show, and gave him a bag of our Guatemala El Socorro coffee. He thanked me, said he would inhale it straight out of the bag, and wrote something in my new book. When I got home, I checked it, thinking he had written something about the history of French presses or the chemical makeup of caffeine. What he wrote was this: cook smart.The bulb went on.

Maybe it's time we started doing things smart, simple, elegant and stop taking all the things we do on a day-to-day basis for granted.

Yes, the situation we find ourselves in at the moment is pretty desperate.It's as volatile as forest fire, but like forest fires, it means that the old trees are clearing out, making a way for new growth. Now's the time to be inspired. It's time for this "lost generation" to step up to the plate and take ownership of the hand they've been dealt. It's time to change a few things. It's time to reexamine what we are doing with our lives: how we work, what we eat and drink, how we get from here to there, the habits we form. It's time to cook smart. It's time to start something new.

Do what you do. Do it well. Do it deliberately. The rest will follow. We here at Zoka will strive to do what we do well: make premium coffee. We'll make it simple, make it elegant, and most of all, make it delicious. I hope you'll follow with us.

Respect the brew.

Chat with the Zoka Roastmaster

2009-10-15T18:31:50Z

by: Prestin Yoder

Just this last week, I had the opportunity to sit down with Zoka's roastmaster John Battaglia to talk about the basics of coffee roasting and what kind of care goes into getting a perfect roast. Not only did I learn a lot, I was surprised by some of the answers he had for my questions. There is a lot more than meets the eye to getting Zoka coffee to the level it's at. John has been in the coffee business for nearly a decade now and his professionalism speaks to this.

]]>

Prestin: Systematically as a coffee bean roaster, what is your thinking process about getting the best toasting of a coffee bean? What steps do you bank on?

John: First, before we even purchase anything for production, we test roast and cup it to ensure we are getting the highest quality coffee bean we can get. Second, every bean has its own needs for a good roast. Our roastery understands that we will roast a Nicaraguan differently than an Ethiopian coffee bean. Thirdly, following the basics, the batch size of our roast also dictates how much heat and time we apply to a particular bean. There are so many other elements we look out for in order to see that we roast our beans to where we want it, but these are three main steps.

P: Do you roast certain beans differently? Why?

J: Some beans, like our Brazil Condado Estate, need a longer roast in order to aid in the sugar carmelization of the bean. Its wash is different than that of of the Sumatra, for example, which doesn't need too long of a roast to unlock its signature herbal complex. Every other bean has specific needs: more heat, more time, etc. It is important to understand the specific characteristics of each bean so we can release maximum flavor with the roast. I am also careful that I don't under/over roast a bean and thereby mute out any flavor.

P: Does a darker roast mean bolder tasting coffee?

J: Not necessarily. What really determines a darker or bolder tasting coffee is not so much the roast but the brewing process. A bolder cup is incumbent upon a higher coffee to water ratio and length of extraction. The darker roasts we have may include more body, but the bold characteristics really depend on the bean chemistry. That's why we use a blend for our darker roasts - different beans tend to play off each other better with darker roasts.

P: What's the greatest thing about roasting for you?

J: Next to being the farmer, it's the closest I can get to something that I have always loved and enjoyed - the coffee.