It's that time! And for those of you who don't know what time it is... it's this time! (Keep reading.)
We are all consumers here in the Biggest Little City. And certainly there are businesses here and there that we all frequent more than others, businesses of which we are particularly fond. The Reno News & Review's Best of Reno is a chance for everyone to voice their opinion. Vote! It doesn't matter what (or for whom or where) you vote. Just vote!
Do it in the name of community; do it as a way of furthering your support for this business or that business, this local event or that local event, this barista (!!!) or that barista; and vote in the name of independent, local business!
It's a quick process. Ten minutes max if you are super thorough. Just click here and it'll take you to the sign-up page at the RN&R website. Like I said, quick. Just create an account and vote away!
Happy (local, independent) voting!
Sunday, August 30, 2009
Friday, August 28, 2009
Busyness
¡Whoa! (Yes, that is an official Spanish "whoa") It has been forever since my last update. I've even had some complaints (concerns?) from a couple of our followers (you know who you are). My sincerest apologies.
Anywho, here it is. An update! A great deal of new and exciting things have gone down over the last few weeks at The Hub. Business has continued to grow, and those who have shown interest in the shop all seem to have continued their support! Thank you to everyone.
As mentioned in previous updates, new harvests are constantly arriving at The Hub. What with such a selection available to us from Barefoot, we have decided to instate a bi-weekly trio of coffee offerings starting this coming week. What it means: the staff at The Hub will be choosing three particular coffees to brew up for its customers over a period of two weeks. Over those two weeks we'll be rotating them through for our daily press coffee, and choosing the one coffee of the three that shows the most promise and intrigue as our single-origin espresso.
Anywho, here it is. An update! A great deal of new and exciting things have gone down over the last few weeks at The Hub. Business has continued to grow, and those who have shown interest in the shop all seem to have continued their support! Thank you to everyone.
As mentioned in previous updates, new harvests are constantly arriving at The Hub. What with such a selection available to us from Barefoot, we have decided to instate a bi-weekly trio of coffee offerings starting this coming week. What it means: the staff at The Hub will be choosing three particular coffees to brew up for its customers over a period of two weeks. Over those two weeks we'll be rotating them through for our daily press coffee, and choosing the one coffee of the three that shows the most promise and intrigue as our single-origin espresso.
Round 1
Through September 13
Kenya Nyeri Karindundu - surprisingly sweet, tantalizingly tangy, truly unexpected flavor profile that will make you forget you're drinking coffee! A must try!
(Daily press)
El Salvador Finca Nejapa Santa Marta - smooth, sweet, and truly well-balanced. A perfect representative of the beauty of washed Latin American coffees.
(Daily press)
NEW! Ethiopia Sidamo Amaro Gayo - a sensory experience like no other. Simply luscious. A bombardment of blueberry, dusting of cinnamon, toasted pecan!
(Daily press/Single-origin espresso)
Through September 13
Kenya Nyeri Karindundu - surprisingly sweet, tantalizingly tangy, truly unexpected flavor profile that will make you forget you're drinking coffee! A must try!
(Daily press)
El Salvador Finca Nejapa Santa Marta - smooth, sweet, and truly well-balanced. A perfect representative of the beauty of washed Latin American coffees.
(Daily press)
NEW! Ethiopia Sidamo Amaro Gayo - a sensory experience like no other. Simply luscious. A bombardment of blueberry, dusting of cinnamon, toasted pecan!
(Daily press/Single-origin espresso)
We've had the pleasure of redecorating our beautiful brick walls with the artwork of local artist Nick Blades! We were certainly sad to see our previous pieces go, but with artwork like Nick's taking its place we could not complain. Here are some pictures of the new pieces, but be sure to come in and see them up close and in person to fully appreciate their splendor.
As the title eludes, we are a busy little coffee bar. As such, we're extending our hours for the Fall and Winter seasons. Starting this Monday, you can come enjoy the same delightful cappuccino you had at 6 in the morning at 6 in the evening! Wonderful, isn't it?
As the title eludes, we are a busy little coffee bar. As such, we're extending our hours for the Fall and Winter seasons. Starting this Monday, you can come enjoy the same delightful cappuccino you had at 6 in the morning at 6 in the evening! Wonderful, isn't it?
Business Hours
As of Monday, August 31
As of Monday, August 31
Mon-Fri: 6 a.m.-7 p.m.
Saturday: 7 a.m.-7 p.m.
Sunday: 8 a.m.-3 p.m.
Saturday: 7 a.m.-7 p.m.
Sunday: 8 a.m.-3 p.m.
Good stuff, huh? I believe everyone is up to date now.
We love that you love good coffee! Thank you for reading. And remember...
We love that you love good coffee! Thank you for reading. And remember...
Sunday, August 2, 2009
Coffee Cupping
We've been working to institute weekly cuppings at The Hub. For those that don't know what a cupping is, you now have a very good reason to show up!
We started out with Sunday morning cuppings, 10 a.m., free and open to anyone interested in tasting some wonderful coffees. It seems though, that everyone prefered to sleep in on their Sunday morning... We're all constantly caffeinated at The Hub, therefore normal sleeping behavior is a mystery to us. Yes, our fault, but it's now quite obvious that sleeping in on a Sunday morning will win every time.
So, we've made some changes. We will now be testing out our little coffee cupping sessions at 10 a.m. on Friday mornings! Yay! If you can't show up for a free boost to get you through the last day of the work week, well...
I do realize that many people haven't heard of a cupping. And since there are already so many wonderful descriptions and opinions on the matter scattered all over the Web, I'm just going to let them fill you in. The following is an excerpt from an article published at CoffeeGeek.com. Geoff Watts is the owner and primary coffee purchaser for Intelligentsia Coffee, a Chicago-based company that is just one of the choice few that are taking coffee to a level unimaginable in the minds of your average coffee drinker. More on the entire cupping process and the reasoning behind it can be found here (please keep in mind, this is a general reference; basic reasoning is more or less the same, but cupping procedures may vary a bit from place to place).
''I’m a firm believer that understanding is developed through the act of comparison. Learning to talk about the character of a coffee from a particular origin requires that one have some frame of reference, and if the goal is to figure out what makes a coffee from Kenya great it is important to know what makes it different than other coffees. In other words, what does it mean to taste like a “Kenya”? What tastes distinguish a Guatemalan coffee from a Nicaraguan?
''By evaluating coffees in a comparative setting and with an inquisitive, reflective approach one can learn to identify the most essential flavor traits of coffees from different origins. The goal should be to build a reference library of flavors and taste sensations that can become a background against which one can examine new coffees. Over time a cupper will begin to associate particular flavors with geographical regions and different botanical varieties of coffee. Eventually, a phrase like “this tastes like a bourbon from the Santa Ana region in El Salvador” can have some real meaning. It is important to remember, though, that dogma has no place in coffee tasting. Every time I think I’ve got a region figured out, a coffee comes along that shatters my expectations. Keeping an open mind and sense of curiosity is absolutely essential to becoming an accomplished taster.''
We started out with Sunday morning cuppings, 10 a.m., free and open to anyone interested in tasting some wonderful coffees. It seems though, that everyone prefered to sleep in on their Sunday morning... We're all constantly caffeinated at The Hub, therefore normal sleeping behavior is a mystery to us. Yes, our fault, but it's now quite obvious that sleeping in on a Sunday morning will win every time.
So, we've made some changes. We will now be testing out our little coffee cupping sessions at 10 a.m. on Friday mornings! Yay! If you can't show up for a free boost to get you through the last day of the work week, well...
I do realize that many people haven't heard of a cupping. And since there are already so many wonderful descriptions and opinions on the matter scattered all over the Web, I'm just going to let them fill you in. The following is an excerpt from an article published at CoffeeGeek.com. Geoff Watts is the owner and primary coffee purchaser for Intelligentsia Coffee, a Chicago-based company that is just one of the choice few that are taking coffee to a level unimaginable in the minds of your average coffee drinker. More on the entire cupping process and the reasoning behind it can be found here (please keep in mind, this is a general reference; basic reasoning is more or less the same, but cupping procedures may vary a bit from place to place).
''I’m a firm believer that understanding is developed through the act of comparison. Learning to talk about the character of a coffee from a particular origin requires that one have some frame of reference, and if the goal is to figure out what makes a coffee from Kenya great it is important to know what makes it different than other coffees. In other words, what does it mean to taste like a “Kenya”? What tastes distinguish a Guatemalan coffee from a Nicaraguan?
''By evaluating coffees in a comparative setting and with an inquisitive, reflective approach one can learn to identify the most essential flavor traits of coffees from different origins. The goal should be to build a reference library of flavors and taste sensations that can become a background against which one can examine new coffees. Over time a cupper will begin to associate particular flavors with geographical regions and different botanical varieties of coffee. Eventually, a phrase like “this tastes like a bourbon from the Santa Ana region in El Salvador” can have some real meaning. It is important to remember, though, that dogma has no place in coffee tasting. Every time I think I’ve got a region figured out, a coffee comes along that shatters my expectations. Keeping an open mind and sense of curiosity is absolutely essential to becoming an accomplished taster.''
Geoff Watts, Intelligentsia Coffee
So hopefully you're as excited as we are to cup some wonderful coffees! And if you've been following the blog, you already know that we'll be phasing in new harvest lots over the next month or so as Barefoot Coffee Roasters recieves their newest shipments from abroad. See you at The Hub!
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