Çağatay Gülabioğlu is something of a legend in Turkish coffee circles. Gülabioğlu was the first licensed Q grader in Turkey, serves as the national coordinator for the Turkish Aeropress competition, and is the regional distributor for Cafe Imports. He also founded the pioneering roaster/retailer Kronotrop, a company he has since sold. After moving on from Kronotrop, Gülabioğlu cofounded the wholesale roastery Probador Colectiva, which continues to set the standard for quality in the Turkish coffee scene. Although Probador often hosts professional events and trainings, consumers who wanted to try their coffee had to buy it online, or track down one of their wholesale partners. That was until Probador recently opened a tasting room in its Tophane headquarters….
Slow Down at Tempo in Nashville
Nashville residents will recognize Nolensville Pike as one of the best and most diverse areas to eat in the city. You can find cuisines ranging from Kurdish to El Salvadorian along the stretch of road south of downtown. Recently, the Solis family added a new destination to the lineup – Tempo.
Tempo is a coffee shop that Javier and Yvonne Solis, along with their kids, Zylah and Uriah opened this September. The family is originally from San Antonio and Houston and the offerings at the shop are distinctly Texan. The coffee is sourced from Greenway Coffee in Houston, they make homemade tortillas (the dough is shipped from San Antonio) for their breakfast tacos, and they always have cold Topo Chico on hand. They also source…
The 2018 Coffee Compass Holiday Gift Guide
Every coffee nerd’s significant other has asked themselves the same question during the holidays: “What was that coffee thing they were droning on and on about?” Lucky for you, we’ve compiled a list of the top presents every coffee lover is not-so-secretly hoping will be under the tree Christmas morning.
The World Atlas of Coffee: Second Edition
As we recently wrote, we think James Hoffmann’s magnum opus is the single most important book about coffee that’s been published to date. And now The World Atlas of Coffee has a second edition that includes more countries, including Uganda, Thailand, and the Philippines.
Hatfields London Nitropress
Photo courtesy of Prima Coffee
I asked Steve Rhinehart, brand lead at Prima Coffee, for his top holiday gift recommendation, and he came back with the Hatfields London Nitropress. Steve explains, “It’s is one of our premiere products for the year. It’s a compact system for making nitro coffee at home, in a small whipping siphon format. The key is that they use nitrogen gas capsules (rather than nitrous oxide) and have a patented dispensing nozzle that restricts flow rate just like a stout spout, giving you results just like a draft system. It’s legit, you get a proper creamy head rather than a fluffy mound of foam like you would with N2O. It’s a solid option for home brewers, or cafes that want to offer nitro by the cup rather than install a bulky system. Good option for bars that want to do nitro cocktails as well!”
Bonavita 8 Metropolitan Coffee Brewer
For years, we’ve recommended the Bonavita 1900 (and, more recently, the Bonavita 1901) as our favorite consumer coffee pot. Even though the value compared to price is incredible, we recognize a lot of consumers aren’t going to spend more than $100 on a coffee pot, which is why we were ecstatic when Bonavita released the 1901PW Metropolitan model. By scaling back on some of the more high-end features, Bonavita is able to sell the Metropolitan for $82 without sacrificing coffee quality. We have one in our kitchen and it’s become a regular part of our coffee routine.
Fellow Stagg EKG Kettle
The Stagg EKG Kettle has become a fixture in design-conscious cafés and kitchens everywhere, and the new matte white colorway, available exclusively from Fellow and our partners at Prima Coffee for the holiday season– has never looked better. You won’t find a kettle that gives you more control– over the temperature or your pouring technique. We just wish it came in European voltages too.
Buy it from Prima before December 9th with the code WHITESTAGGMAS to save ten percent.
Decent DE1+ Espresso Machine
This one is probably wishful thinking for most of our readers, but we know there’s got to be a few whales out there, or at least someone with a rich uncle (and while you’re at it, mind putting in a word for us?). The DE1+ is Decent Espresso’s home model, but make no mistake, this is a serious machine. The tablet display allows the barista to track certain metrics in real time, giving the user access to unprecedented data. Sadly, we haven’t gotten our hands on one, so this doesn’t amount to an endorsement, but the initial reviews have been great.
Quills Coffee Sweatshirt
Photo by Quills Coffee
I worked at Quills Coffee for almost six years, so I’m a little biased, but when I saw their pullover sweatshirt, I immediately regretted not having an employee discount anymore. It looks cool. It keeps you warm. What more do you want in a sweatshirt? This isn’t a sponsored post, but Quills, if you’re reading this, it could be.
Where the Wild Coffee Grows
Yes, there’s a lot of books on our list this year, but 2018 might have been the best year for coffee books ever, thanks in part to Where the Wild Coffee Grows. Author Jeff Koehler takes a deep dive into the wild origins of coffee in the forests of Southwest Ethiopia, and traces it’s expansion around the world. We learned a lot from this fascinating book, but it was Koehler’s beautiful prose that kept us turning the pages.
Cafiza
Photo by Matt Stevenson
Don’t be fooled by the name. Cafiza isn’t just for cleaning espresso machines. It’s for cleaning anything that’s got coffee oil stains: your ceramic Hario V60, your travel mug, your canvas sneakers. Not convinced? Read our post “Nine Reasons You Need Some Cafiza in Your Life.”
Bonus Stocking Stuffer: Coffee Filters
Yes. This has been on our holiday gift guide before, but your coffee lover probably still needs more filters. We know we do.
Barista Interview: Carolina Ibarra, 2018 World Aeropress Champion
Of all of the varied coffee competitions in the world, there’s little question which one is the most fun: the World Aeropress Championship. The Aeropress enjoys a cult-like following around the globe, and the WAC, which puts baristas head-to-head-to-head in a bracket-style tournament, does an amazing job of showcasing both the versatility of the device and the creativity of coffee professionals from around the globe.
Barista Carolina Ibarra of the United States won the 2018 WAC in Sydney, Australia. Originally from Colombia, Ibarra started working in specialty coffee after immigrating to Los Angeles. We asked Ibarra to share her recipe and what it was like when she was crowned champion.
First of all, congratulations on winning the World Aeropress Championship! What was it like when you heard them call your name?
The feelings when you are up there waiting for your name to hopefully be called are crazy intense. Michelle Johnson, the MC, was holding both mine and Clay’s hand, one of us was going to be the first place. …
A. J. Jacobs is Thankful For Coffee
Best-selling author A.J. Jacobs is no stranger to big projects. After reading the entire Encyclopedia Brittanica for his book The Know-It-All,Jacobs spent a year trying to follow the Bible as literally as possible for his 2007 book, The Year of Living Biblically. For his most recent release Thanks A Thousand: A Gratitude Journey, Jacobs tracked down everyone involved in producing his morning cup of coffee– from the farmer to barista and everyone in between — just to say thank you. Jacobs was kind of enough to answer our questions about the book, and, of course, let of know what coffee he’s drinking these days.
First of all, congratulations on your new book. Where did the inspiration to Thanks a Thousand come from?
It started a couple of years ago. I’d read about all the many health benefits of gratitude – both mental and physical health – so I decided to say a prayer of thanksgiving before meals. But I’m not religious. So instead of thanking God, I would thanks some of the people involved in my meal. I’d say, “I’d like to thank the tomato farmer, and the cashier at the grocery store who sold me the tomato.” And one day, my 10-year-old son said, “You know, dad, those people can’t hear you. If you really cared, you’d go thank them in person.” And I thought, that’s a great idea. That would make a lovely book. So that sparked the journey….
A New Angle on Brewing: The Fellow Stagg Pour-over Dripper
Does the world need another pour-over dripper? There’s never been more options available, most of which, when properly used, do a pretty decent job of making a cup of coffee. But sometimes it’s not so important to reinvent the wheel as it is to make incremental improvements, which is what Fellow has set out to do with their Stagg Pour-over Dripper. We recently got our hands on the X and XF models and enjoyed putting the devices through their paces.
Overview
Fellow has made a name for themselves in specialty coffee circles for their widely-embraced Stagg Kettle. Now with a variable temperature model on the market, it’s become an instant classic– a standard fixture of design-conscious cafés and kitchens around the globe. The Stagg dripper is clearly a companion piece to the Kettle, with the same textured finish over stainless steel….
Liturgy Beverage Company to Open in Durham, North Carolina
Perhaps the most rewarding part of competing in barista competitions is the camaraderie among competitors. Both years I spent on the USBC circuit I was neck and neck at regionals with Tim Jones, then of my favorite Raleigh cafe, Jubala Coffee. As I got to know Tim as a friend I learned he and his wife TiLissa wanted to open their own café. Years later, that dream is on the cusp of becoming a reality. The couple recently took to Kickstarter to raise the last $20,000 they need to cover their start up costs. I caught up with my old friends to hear about their plans to open in Durham early next year.
I know opening your own shop has been a dream for many years. What’s it like to see that dream start to materialize?
We’ve known for several years that we wanted to create a cafe space in Durham, even before we moved here fourish years ago….
Blue Mind Roasting Expands in Indianapolis
Indianapolis, like most Midwestern cities, is modest but proud. Proud of its history, its speedway, Peyton Manning. I think the same could be said about the city’s coffee community, especially the roasters. None of Indy’s roasters are nationally known, but they don’t need to be. They’re content to roll up their shirtsleeves, put their hands to the plow, and get to work. A growing part of the Indy roasting scene is husband and wife duo Andy and Sarah Hassler, who roast coffee out of their garage under the name of Blue Mind Roasting. I know Andy through a mutual friend (and occasional Coffee Compass contributor), and have been watching their business grow from a distance these last few years. I caught up with Andy over email to hear about their recent expansion.
I think a lot of people dream of roasting coffee in their garage, but you’re actually doing it. What inspired you to start Blue Mind?
Well, interestingly, it was never really a dream of mine. I kind of stumbled into coffee roasting. I always loved drinking it and learning about it, but I never thought I’d be roasting it, let alone roasting it for a living. But after trying it as a hobby, I was hooked. And when other career plans seemed to be taking a turn, it felt like the right time to take a leap of faith and start the business….
James Hoffmann on the World Atlas of Coffee, Second Edition
If there’s only one book on your shelf about coffee, there’s no doubt in our mind which one it should be: The World Atlas of Coffee by James Hoffmann. Hoffmann, famously, is the co-owner of London’s Square Mile Coffee Roasters and the 2007 World Barista Champion. His popular Youtube channel has changed the way we use our French press, helped us keep chaff off our counter, and given us some candid commentary on everything from “specialty” instant coffee to new products. Hoffmann’s groundbreaking book is now available in a second edition, which includes six new country profiles. Hoffmann was gracious enough to answer a few questions we had about the book.
First of all congratulations on the second edition of The World Atlas of Coffee. How long has the second edition been in the works?
In some ways work started on the second edition the moment the first was released. I kept a running file of people’s feedback, captured little tiny errors or things I wanted to improve. The edition was actually commission over 18 months ago. The nature of books like this – very heavily illustrated – is that they need to be wrapped up nearly six months before publication, so there’s weird period of nearly half a year after you’ve finished the work before you can really talk about it….
Welcome to Flavor Country: the Rob Hoos Interview
If you roast coffee, Rob Hoos likely needs no introduction. His book, Modulating the Flavor Profile of Coffee, and articles in Roast Magazine have been a lodestar for many aspiring roasters. We caught up with the Portland-based roasting guru to find out what roasters are overrated, what mistakes most roasters are making, and what’s in his cup.
When I think about books about coffee roasting, yours is one of 2-3 that come to mind. What inspired you to write the book?
First of all, you’re kind to think of me in that way. To be fair, it seems like there are only 2-3 books out there! I was mostly inspired to write the book because of the lack of readily available information out there about coffee roasting. I come from a barista background, and seeing how much there was (even early on) related to brewing, extraction, and just really every element of being a barista was set in harsh contrast to the relative silence between roasters. When I originally started working on the experiments that became the basis for the book in 2011 (ish) my goal was to bring much of the openness and collaborative spirit that I had loved and appreciated from the barista side over to the roasting. This paired with the realization that part of what I wanted the roasting community to be sharing (profiling for flavor) wasn’t being shared because it was novel information. The reason for calling it a manifesto is because I didn’t want to be claiming to be the end-all-be-all of roasting, but to establish my observations and the changes I’ve seen in flavor due to roast profile changes….
