Issue link: http://digital.copcomm.com/i/884046
N umerous articles and studies have been released recently stating the health bene ts of co ee, why organic is better than chemical-laden regular co ee, and why the Swiss Water Process of deca eination is better than deca ein- ating processes using chemical solvents such as methy- lene chloride and ethyl acetate. But this article is going to take things one step further…. Consciousness in every cup. What goes into your bean, from the moment it is planted, to when it is picked, roasted, and then brewed? e planting, farming, and roasting process consists of more than just co ee planted and then picked – even if the beans are grown organically and farmers are paid a fair wage. Co ee has well-known health bene ts and co ee shops feature di erent avor pro les with their drinks, but did you know that co ee, and speci cally espresso, can be tasted and the avors savored in a very similar fashion to wine? A shot of espresso is more concentrated than a regular cup of co ee, and because of the extraction process, very nuanced con- densed avors can be coaxed out of the bean – from high citrus, to caramel, to milk, to dark chocolate – and even avors like pea- nut butter, as one blend at Blue Bottle presented recently. It all depends on the type and origin of the beans, whether it is a bean blend or single origin, and most importantly the roasting process, which can extract di erent avors and nuances. On the ip-side, if beans are roasted improperly this can negatively a ect antioxi- dant levels and avor. At Ca e Luxxe they roast in small batches on a fully manual L25 (25 kilo machine). Started by Gary Chau and Mark Wain in 1996 from a shared passion for Italian-style co ee, they serve one of the most consistent short-shot (or ristretto) espressos in Los Angeles. eir roasting style leans toward medium to light. According to Gary Chau, "To roast co ee respectfully is a ne balance between art and science. Similar to a chef in a kitchen, we rely on a human being, our master roaster, instead of a computer. ere are numer- ous factors in the environment which are changing throughout the roasting process which a human being can feel and sense that a computer is not yet sophisticated enough to account for in or- der to make adjustments in the roast." ey also have a powerful belief in community. If you sip one of their espressos you will nd a heady crema with a nose of chocolate, caramel, and smoke, and a taste of deep, dark chocolate with hints of caramel. Blue Bottle, another lo- cal roaster which recently moved their roasting facility from San Francisco to the Arts District Downtown, serves two di erent espres- sos. e Hayes Valley is a blend with varied nuances depending on the season, but leans toward the choco- laty with tinges of caramel- ized sugar and a very silky feel. eir single origin, which varies throughout the year, is currently the Ethiopia Yirgache e Chelelektu, which is served in a small water glass and has a thick amber crema, a nose of hay, caramel, and citrus, and a taste of honey with oral notes on the nish. Co ees are sourced from sustainable farms, and the utmost care is taken to respect the environment on every level (they use compostable cups in their cafes as well). ey roast lene chloride and ethyl acetate. But this article is going to take the moment it is planted, to when it is picked, roasted, and then the moment it is planted, to when it is picked, roasted, and then brewed? e planting, farming, and roasting process consists of brewed? e planting, farming, and roasting process consists of brewed? e planting, farming, and roasting process consists of brewed? e planting, farming, and roasting process consists of brewed? e planting, farming, and roasting process consists of are grown organically and farmers are paid a fair wage. Co ee has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent has well-known health bene ts and co ee shops feature di erent avor pro les with their drinks, but did you know that co ee, and avor pro les with their drinks, but did you know that co ee, and speci cally espresso, can be tasted and the avors savored in a very similar fashion to wine? very similar fashion to wine? A shot of espresso is more concentrated than a regular cup of N umerous articles and studies have been released recently stating the health bene ts of co ee, why organic is better than chemical-laden regular co ee, and why the Swiss Water Process of deca eination is better than deca ein- ating processes using chemical solvents such as methy- lene chloride and ethyl acetate. But this article is going to take things one step further…. Consciousness in every cup. What goes into your bean, from the moment it is planted, to when it is picked, roasted, and then brewed? e planting, farming, and roasting process consists of more than just co ee planted and then picked – even if the beans are grown organically and farmers are paid a fair wage. Co ee has well-known health bene ts and co ee shops feature di erent avor pro les with their drinks, but did you know that co ee, and speci cally espresso, can be tasted and the avors savored in a very similar fashion to wine? are grown organically and farmers are paid a fair wage. Co ee has well-known health bene ts and co ee shops feature di erent Consciousness cup in every Coffee by the Light of the Moon Consciousness Consciousness Consciousness every Consciousness Consciousness every every By Lisa Mouhibian is served in a small water glass and has a thick amber crema, a is served in a small water glass and has a thick amber crema, a is served in a small water glass and has a thick amber crema, a nose of hay, caramel, and citrus, and a taste of honey with oral nose of hay, caramel, and citrus, and a taste of honey with oral nose of hay, caramel, and citrus, and a taste of honey with oral notes on the nish. Co ees are sourced from sustainable farms, is served in a small water glass and has a thick amber crema, a nose of hay, caramel, and citrus, and a taste of honey with oral notes on the nish. Co ees are sourced from sustainable farms, and the utmost care is taken to respect the environment on every level (they use compostable cups in their cafes as well). ey roast Consciousness cup cup cup cup 22 wholelifetimes.com