Five years ago Jubala Coffee introduced Raleigh’s northern suburbs to specialty coffee. Thanks to a thoughtful array of hand-brewed single origin coffees, lattes flavored with house-made syrups, and southern-style biscuits, Jubala earned a loyal clientele that otherwise would be unfamiliar with third-wave coffee. The shop even draws a steady flow of urbanites willing to make the trek to the ‘burbs for a proper shot of espresso. With such a dedicated following perhaps it was inevitable that Jubala would expand to a second location. But rather than setting up shop in another upscale shopping center, Jubala took an opportunity to help revitalize Hillsborough St., the long-neglected thoroughfare that runs along NC State’s campus. Instead of duplicating their proven formula, owner Andrew Cash has chosen to blaze new trails once again….
The so-called Third Wave coffee movement coincided with a renewed interest in manual brew methods. Chemexes, V60s, and Aeropresses came part and parcel with lighter roasts, traceability, and smaller sizes. Although very few cafes eighty-sixed autodrip all together, the clear message to consumers was: slower is better. But recently a slew of cafes have questioned the status quo. Handsome, G&B, and Heart are just some of the coffee shops that have chosen to exclusively serve automated brew methods, causing many baristas to question everything they thought they knew about specialty coffee.
Pour-overs vs Autodrip
Which is better for brewing coffee in a cafe environment: autodrip or manually brewed coffee? That’s the question we posed to a group of leading coffee professionals, including Ryan Soeder of Intelligentsia Coffee and Tea, John Letoto of Blacksmith, Hugh Duffie of TAP Coffee, and Andrew Cash of Jubala Village Coffee. Here are their responses:
Hugh Duffie of TAP Coffee
I think manual brewing ties in with the whole specialty coffee scene: working with an every day product to try and make it something special that people look forward to. Knowing the amount of effort that we put into sourcing our coffees, developing our roast profiles and training our staff to do the coffee justice – it just seems mad not to …