Our Field Trip!
A long time ago (June 18th), a group of ERACE members traversed Southern California to sample some of the region’s finest coffees. This is their story.
JONES COFFEE ROASTERS, 537 S Raymond Ave, Pasadena, CA
Jones Coffee Roasters in Pasadena was our first stop. The humble facade outside cleverly conceals the space within–a space with a bustling central bar, pallets of beans stacked up next to a churning roaster, and enough coffee and espresso related doo-dads and thingamabobs lining the walls and shelves you feel like you are in a museum. This place makes you happy.
So the vibes are cool, but how is the ’spro, you ask? Well, our first round was somewhat below expectations. In fact it wasn’t until the owner, Chuck, appeared and had his training barista help us that we got good shots. I must admit, that fact makes me somewhat apprehensive about the quality I would get should I return sans entourage. My advice? Bring your friends and act as geeky as possible–and make sure you look around for this guy:
Chuck Jones–owner/roaster, and one of the most enthusiastic and generous coffee folks I’ve met in quite a while. He was stoked to share his current plans and future projects with us, as well as tales big and small of his many adventures. He genuinely cares about his business, and wants to share his passion with you. I am seriously anxious to work out going down to the Jones farm in Antigua, Guatemala someday–ERACE holiday, anyone?
Oh, and one more thing about Jones–the place will be even cooler once Chuck polishes this baby up and puts her on the bar (or sells her to me so she doesn’t look so sad…hmm…):
INTELLIGENTSIA, 3922 West Sunset Boulevard, Los Angeles, California
Our next stop was Intelligentsia in the uber-chic Silver Lake. A Chicago import, Intelligentsia has had to work for my love. They are in a super-hip area and have a world-class bar with a sleek design (serious time and money went into this place)–but I always feel like they have a bit too much of that assembly-line operation (a la that mermaid place whose existence we all ignore–albeit with MUCH better product). But if you want a good ’spro fast and without the fuss (but with all the glamour), this is your place. They also have a small complement of top-notch pastries (go early for those) and a large outdoor patio with misters (perfect for sitting and reading for hours). Next door is The Cheese Store of Silver Lake, and down the road is a super-hip raw eatery called Cru. Take a day to visit this block of L.A. and you, too, can be a super-hip Los Angelino.
CHOKE, 4157 Normal Ave., Los Angeles, CA
Just a few minutes away from the hustle and bustle of Sunset Boulevard, was our next stop, Choke Motorcycles (& Espresso). If I owned the Vespa I’ve always wanted, Choke would be my new home. Espresso and motorcycles in one place–unfamiliar concept but it works. Chris had one word to say about his macchiato: nirvana. My shot was good, but it was the groovy, funky atmosphere and decor that sold me; like the stir sticks and sugar packets in old oil cans:
The bar was fantastic; check out the vintage setup:
The barista wishes to remain unpublished, but he’s a great guy who knows his stuff–a motorcycle shop worth checking out even if you don’t own a bike!
LAMILL, 1636 Silver Lake Blvd, Los Angeles, CA
Lamill–our last stop of the day, and a more pretentious coffee bar setup you will never see. The equipment is state of the art, the decor is almost stifling, the menu is a novel (I was in heaven!). I expected an equally ostentatious display from the staff. Amazingly, however, Lamill’s was one of most hospitable stops we made! Add to that, the ’spro was quite delicious–the shots came on a bit harsh, but had the most lingering and delicious caramel aftertaste I have ever experienced. Jason had a capp and said the milk cut that initial bite–perhaps tweaking the blend in future could alter the bite for those of us who prefer straight shots. The head barista, Ryan Palmer, (who had moved to California literally the day before) was particularly gracious and accommodating. His knowledge on the Lamill selection was weak (I’m sure he’s an old hand there now), but his knowledge of the bean was not. He was kind enough to bring us a siphon pot of the El Salvador La Montana–Cup of Excellence #1.
Our only complaint was that we could not finish the pot–at this point in the afternoon the three remaining revolutionaries were beginning to feel a bit over-stimulated. The siphon was excellent, though, notes of rose and almond with milk-chocolate undertones–more akin to sipping a fine tea than to the way us revolutionaries normally brew our beans. A great experience, though, and such great people!
Well that was a brief summary of our grand adventures–I hope more of you can join us when we have our next adventure! Until then…
