ULA CAFE in JP

Oh Ula, how I love thee.

 I wish I lived closer to Ula Cafe, and if I am ever in the area, I always make sure I make a pitstop.

Ula Cafe is located in "The Brewery" complex,  an awesome nook in Jamaica Plains, MA, that was constructed by the JPNDC, a neighborhood development corporation.  Ula has been around for 7 years, and is a neighborhood staple.  It's a perfect spot for local businesses people, community members, non-profits, and students to meet up, which ties into their mission: to provide an inviting and comfortable space for the community to gather.  And that it is. It's an awesome space.

To me, Ula is the "trifecta" of a cafe that I want to frequent.  Highlight 1 is their space. Big, winding, and sunny, with plants and art displayed from local artists.
 

Highlight 2: besides the great space, Ula has another factor that keeps it's customers happy, both regular customers and new.  Besides tasty coffee and tea, with seasonal and inventive "guest drinks," they offer amazing food: both savory sandwiches and soup, and pastry, which is all made in-house.  That's right.  They have a whole back-of-the-house team that cranks out some delicious stuff- they pastry cases are always full and wonderful.







Which leads me to highlight number 3: the staff.  The staff at Ula are incredible.  New Harvest goes up to Ula every few months to train new staff members on the espresso machine, and since day 1 for me, it has always been a pleasure the meet the new people they bring onto their team.  There is a trend :  straight-up  friendly, engaging, interesting people.  They are the best, which says a lot for the space as a whole.  When places have a friendly staff that also get along with each other, that attitude in contagious.  Their mission is to provide a "fun, welcoming atmosphere for the locals," says manager Gray, and it certainly is that!



Sold?

Check out ULA's website and blog, and "like" them on facebook : they post daily about what their specials are and upcomming events, like their new Open Mic Night on the 3rd Tuesday of every month, as well as a New Harvest public cupping on March 4th!


http://ulacafe.com/

Big East Barista Competition

Big news in the coffee world coming up!  The Big Eastern Barista Competition is happening next weekend, January 17-19th.   This is a part of coffee culture that is awesome, and many times, is either unknown, or laughed at when someone hears about it for the first time.  However, this year is HUGE for New England, especially PROVIDENCE, as we have 2 competitors using New Harvest Coffee, and a few other familiar Providence faces competing this year!

So what is a Barista Competition?

   Described on the USBC website, "The United States Barista Championship (USBC) is a platform for baristas to enhance their espresso beverage making skills through an exciting and challenging competition. In 15 minutes, the barista must prepare and serve espressos, cappuccinos, and a personally designed signature beverage for four sensory judges; all while being assessed on their preparation abilities by two technical judges. The USBC is more than a competition; it’s a place to develop community and meet other coffee lovers from across the US. Throughout the year, baristas from all across the country compete in six regional competitions to qualify for this national event and the winner of the USBC will go on to represent the United States in the World Barista Championship (WBC)"

It is not just pulling some espresso shots-  it is crafting exceptional drinks, consistently, while keeping your station clean and preparing your espresso by strict SCAA standards, while being watched by technical judges on your every move, while talking to the sensory judges, who will be tasting and judging your drinks, about anything and everything about your coffee, while being timed, and filmed, and having an audience watch you...  and be charismatic and not look flustered...

 WHEW!  It is intense.

My favorite performance is from last year by  Matthew Perger, Australia's Barista Champion.  To get an idea of how in depth these competitions go, check out his performance via youtube:        

                                      https://www.youtube.com/watch?v=ZgKgt2gtzD0

 (judges watching intently at his every move!)

As you can see, this takes skill, passion, and PRACTICE!

I had the fantastic opportunity this past week to help our East Coast competitors get some competition insight.  The event was hosted by the espresso machine company Nuova Simonelli , who also sponsors the USBC and WBC events, and by InterAmerican coffee.  Todd Mackey (of InterAmerican/ Coffee Solutions) and Luigi Barber (of Nuova Simonelli) had this idea to get the competitors together for a day of intense preparation.  Gerra Harrigan (InterAmerican) put the event together and asked for the help of some industry professionals:

Katie Carguilo, our USBC Champion last year, who works for Counter Culture Coffee.  Her performance was groundbreaking, and you can read about it here
 http://dinersjournal.blogs.nytimes.com/2012/04/23/new-yorks-champion-barista-makes-it-look-easy/?_r=0

Dan Streetman, who is the VP of Wholesale & Green Coffee Buyer at Irving Farm Coffee Roasters, and has an impressive resume of being a past chair of the Barista Guild of America and a USBC Head Judge. 


Kari Guddek, from Wicked Joe Coffee and Bard Coffee from Portland, Maine, who also has involement in the SCAA and is a USBC Head Judge. 


Too boot, this event was held at Thee Red Fez in downtown Providence!!  (Giant THANK YOU!)

                        https://www.facebook.com/pages/THEE-RED-FEZ/196446478871



Competitors got time on the same machine and grinder that will be used at competition, and 15 minutes to have their espresso tasted and discussed by the people listed above, who also gave competitors a play by play of the score sheet that they will be judged on.

Then, competitors "cupped" their espresso-  we brewed the coffee and tasted it together to talk about flavors, balance, body, acidity- which might taste differently brewed as coffee than as espresso.  This helped competitors taste a side of their espresso they might not be familiar with- knowing your coffee in and out is necessary for competition!

This is not from the event, but is what a "cupping" looks like

Competitors then got a public speaking class to help with the presentation side...  then there was a great dinner and THEN the first Providence Coffee Society throwdown of the year!!

Our usual Throwdown, with a twist!  Competitors had to make competition style cappuccinos, using a technique called "Milk Sharing," where you steam one pitcher to make the two drinks-  it can be tricky!  Competitors were then judged on contrast, symmetry, and foam texture of the two drinks by Todd Mackey, Dan Streetman, and Rob Stephen (InterAmerican Coffee) 

It was a great day PACKED with great tips and lots of coffee tasting- a fantastic opportunity for the competitors.  I was very happy to be a part of it!

(will one of these be coming back to Rhode Island!?)

Mark your calendars! Although the event takes place in Durham, North Carolina, they are live streaming the competition!!  http://uscoffeechampionships.org/watch/

GOOD LUCK TO ALL THE COMPETITORS! 

(especially our PVD crew- past and present!)

for more throwdown events, "like" us on facebook.com/providencecoffeesociety

Ask New Harvest: Caffeine in Light Roast vs. Dark Roast

I am very happy to be starting new bi-weekly (when possible) blog posts about YOUR coffee questions!

This idea started recently when a friend of mine tweeted @nharvestcoffee and asked about dark roast coffee.  Many people have heard that dark roasted coffee actually contains less caffeine than light roast.  His question was, if you want lots of caffeine with a dark roast coffee, do you have to add more coffee than usual?

I want to note, as I will with many other posts, that when it comes to coffee, I am not a scientist, nor are many coffee theories scientifically proven.  Even googling this question, you are bombarded with many different theories on this question.  So I would like to answer on a basic level and hope it gives some insight!  

So, the question:

Does dark roast coffee contain LESS caffeine than light roast.

For background knowledge, to put it simply, it is what it sounds like: light roasted coffee is coffee roasted for less time, dark roasted coffee was roasted for longer (hence the smokey, roasty flavor notes).

Let’s not focus on what is going on inside the bean with these different roast levels, and instead, look at the outside, or physical appearance. Light roasted beans are slightly smaller and denser than their dark roasted counterparts, who come out of the roaster slightly more puffed up and lighter in weight.  Think popcorn.

Light roast on left, dark roast on right. 

And here is where our question is “answered.”  Dark roasted coffee beans are larger and weigh less, so if you were to use a 1 cup measuring cup, and scoop out a level 8 ounces of light roast coffee and  a level 8 ounces of dark roast coffee… voila!  There is actually LESS dark roasted coffee in that 8oz cup. Make sense? Although it looks like the same amount of coffee visually, there are less dark roast coffee beans due to their size and density.  If you were to brew those 8oz. samples and test the caffeine levels in the brewed coffee, MORE caffeine would be in the light roast as opposed to dark roast ( because there was actually more coffee in the 8oz. of light roast)

Here’s the thing.  Many places weigh their coffee.  I first encountered this while bagging coffee as a new New Harvester.  A pound of light roasted coffee fit into our one pound bags perfectly, with just enough space to roll down the top of the bag a few times and give it a nice presentation.  However the dark roasts always filled up the bag more, giving you only an inch of wiggle room to roll the bag down to make it look nice.  What’s going on? I put the same amount of coffee in the same size bag! Why is the French roast SO full??

It’s because of what we are talking about here, and it applies  to brewing.  When we brew coffee at New Harvest, we weigh out our coffee whole bean before grinding.  Here is a picture I took of 23 grams of a light roast coffee and 23 grams of a dark roast coffee in a drinking glass, which conveniently had lines on it…

Light Dark

It’s the same weighed amount of coffee, but there is slightly more dark roast coffee in that sample.  Now, if we were to brew these two samples, we would end up getting pretty much the same amount of caffeine in our cups! Because there are “more” coffee beans in our dark roast sample, but that equals the same  weight, so the same amount of caffeine content as our light roasted sample.  

So it’s actually not what is going on inside the bean, but more the fact that the caffeine is more spread out in the bigger, less dense dark roasted beans.  Thinking of it as the amount of surface area helps, too.  And when you are going to most cafes (or brewing at home with a scale!) this would be the result you would be getting : if it is weighed out it is going to be the same amount of caffeine.

Now with most coffee questions, this opens Pandora's box:  but what’s happening with the caffeine inside the bean when roasting?  Or the variety of bean?  What about grind SIZE!? etc, etc.  All of these are valid questions, however, the measurable impact of the caffeine difference will have on your body is tiny.   The most important thing is to enjoy whatever coffee you prefer!  If you are looking for that extra boost, have another cup!

If you have any other coffee questions, tweet them to @nharvestcoffee, or post on our facebook page.  Ana will post a quick response, but it could turn into a whole blog post!

Thanks for reading!

Customer Spotlight: The Cable Car!!

THE CABLE CAR CINEMA!! 

The Cable Car cinema is an essential landmark for Providence, RI.  In business since 1976, and acquired by current owners Daniel and Emily in 2008, the Cable Car is an independent art house cinema that also serves a limited menu, coffee, beer and wine, making it a great place to meet with friends or to do work, as well as see all different kinds of films, ranging from classics, award nominees of all sorts, and independent films.

The Cable Car is located on South Main Street, which Daniel noted as being a great location.  Situated right across from the RISD architecture and industrial design building, Cable Car staff feels the impact by the students working hard on interesting projects.  There is always the potential for an engaging conversation.

 

Apart from being a great cafe, the Cable Cars  cinema is what makes this place a must visit location in Providence-  The film program is curated by Daniel and Emily and is always changing.  Not only are films shown that might be hard to otherwise see, many times, community  events surround the film.  For instance, Cable Car hosted an event for Record Store Day, where they screened “Last Shop Standing, The Rise, Fall, and Rebirth of the Independent Record Shop,” and then had live music, food trucks, and a vinyl record sale in conjunction What Cheer Records & Antiques, Analog Underground Records, RIAM Collector The Colonel Johnny Maguire, Armageddon Records and In Your Ear Records.  

Recently, they did an event with Girls Rock RI, showing the “The Punk Singer,” followed by a discussion and then karaoke!  “The Punk Singer” is still available to see TODAY and TOMORROW! (Dec 18-19th)

(http://www.cablecarcinema.com/index.cfm?p=movie&id=The_Punk_Singer)

These events tie into the Cable Car’s mission.  There are not many single screen, art house cinemas are a thing of the past.  The Cable Car represents a public space, for the community and businesses to come together to share interests and collaborate.  

Stop by to have a taste of their exclusive coffee or espresso blend and check out what films are screening:  http://www.cablecarcinema.com/.

The Annual Mid Atlantic Northeast Coffee Conference

7 years running!!
It is time once again for all the coffee fans at every stage in the coffee community spectrum to join at New Harvest Coffee Roasters for a weekend of COFFEE and all coffee related things.

Need perfect your latte art?  Want to see what green coffee grading is all about?  Want to know more about the coffee trade? Have you never stood behind an espresso machine before but would like to know a little more about the inner workings of it?

This is a conference for everyone, and we are very proud of what it has become to our local Northeast community!

This year, the conference will take place on September 27th and 28th, with a short send off breakfast event on Sunday the 29th.  We are still working out the last minute details, but as of right now, THIS is what you have to look forward to:

• Keynote address and cocktail party with keynote speaker GEORGE HOWELL!!!!

                                             (http://www.georgehowellcoffee.com/about/george/)

• Coffee Tasters Flavor Wheel class and a Sensory Analysis class taught by Beth Ann Casperson and Mike Mowry of Equal Exchange Coffee.
• A coffee varieties and cultivars lecture and cupping presented by Cafe Imports
• A round table discussion of origin, through the eyes of farmer, exporter, importer, and roaster, all involved with the Royal Coffee NY Microlots program
• A Green Coffee Grading lecture and cupping presented by Rob Stephen of InterAmerican Coffee.
• A latte art throwdown and karoake PARTY on Saturday night, with awesome prizes and free beer! . 
• Labs on latte art, espresso extraction, and espresso machines and grinders. 
• Discussions on the coffee trade and local coffee communities.

And more to come!

We have incredible presenters and also wonderful sponsors:

La Marzocco USA, Marco, Barista Magazine, Aeropress, Urnex, Curtis, Chemex, WholeFoods, Barista Pro Shop, Irving Farm Coffee, One Village Coffee, Square One Coffee, Dallis Coffee, Toddy, and again, more to come!

We are almost set to launch the official website and registration information.  Please stay tuned to the New Harvest Coffee Roasters facebook page, or the official MANE Coffee Conference facebook page (www.facebook.com/maneconference) for more information as it comes along.

ALSO, we are looking for volunteers !  Volunteering for a few hours during the conference = FREE entry!

Please contact ana@newharvestcoffee.com if you are interested!!

Customer Feature: The Coffee Depot in Warren, RI

For our next customer feature, I (Ana) went to the lovely town of Warren Rhode Island to visit The Coffee Depot, New Harvest customer since 2002. The Coffee Depot can be described as "the hub" of downtown Warren.  This was apparent immediately.  The first thing manager Mary Jackson did was lead me to "the round table" in the center of the sitting room, occupied by a handful of people.

This group comes to Coffee Depot everyday and sit at the table, talking about politics and current events as well as doing the crossword together and reading horoscopes.  One woman called it "group therapy."  Some are Rhode Island natives, others moved here years ago, some knew each other before hand and others just became familar faces from frequenting the shop everyday. Eventually, this group all became friends, and this action seems to sum up what the Coffee Depot means to the locals.  It is a really tight knit, regular customers driven shop. One of the people I was talking to said The Coffee Depot is like an initiation if you are new: it's a good indication that someone wants to be friends with you if they take you here!

Mary pointed out a man working away in the corner and said that he had basically written his college dissertation at the Coffee Depot.  Portraits wrap around the wall, painted by an employee, featuring regular customers - a few of the round table members were up there! Even as I sat there, having my horoscope read, a friend of mine walked in! I'd only been there 10 minutes and I already had this wonderful feeling of community.

                                                       (Joe Fletcher, great musician!!)

                                                         Mural of Regular Customers

                                                Having my horoscope read by my new friends


To sum it up, the regular customers had such wonderful things about the Coffee Depot.  It's a great place to bring a laptop and work, and a great place to catch up.  It offers food options, an open mic night, and a frequent coffee buyer card!

and outdoor seating, referred to as The Coffee Depot Beach

Check out their facebook page for more info!
 :https://www.facebook.com/pages/The-Coffee-Depot-Warren-RI/76496611752

Meet The Fam Round: Better Late Than Never (or Corey Needs to Buy a Computer)

Who are you?

I am Eric Lepine.

What do you do?

I am the Head Roaster at New Harvest Coffee.

Tell us something interesting/funny about yourself  

I can dunk but choose not to because my unwithering restraint only proves how powerful I really am.

When did you first get into coffee?

I first really got into coffee when I was a coffee buyer for Whole Foods Market in 2006.

What is the single most significant moment in your coffee life thus far?

I have been to farms in Costa Rica, Guatemala and Honduras now.  Each of those trips were unique and provided me with new things to learn and new experiences to take home.  Being a part of the MANE Coffee Conference has also been something I don't take for granted.  Also working with Providence Coffee Society has been a rewarding experience that has allowed me to meet and bond with many of the best coffee professionals RI has to offer.

Since working at New Harvest what has changed about your outlook on coffee?

I think I am a lot more humble about my work.  I know I'll never have all the answers, but it makes every day interesting.

Favorite coffee at the moment?  

Finca Santa Isabel, Guatemala...perhaps biased since this is the first coffee I've ever visited at origin, roasted and brewed.  

Meet The Fam: Production Players

Taylor is the main reason coffee gets to you.

Who are you?

Taylor Roy

What do you do?

Production manager

Tell us something interesting/funny about yourself:

I won an egg toss contest in Marc Ecko's backyard

When did you first get into coffee?

I started drinking coffee pretty young, but it was instant coffee doused in cream and sugar given to me in secret by my grandma. I didn't get into coffee for real until I stumbled upon New Harvest through a teacher at my school and set up an internship.

What is the single most significant moment in your coffee life thus far?

When I realized you don't have to add cream and sugar to coffee

Since working at New Harvest, what has changed about your outlook on coffee?

Everything - my outlook has taken a 180 degree turn since beginning a internship here when I was 15. I had little to no appreciation for all of the work that goes into coffee's journey from the farmers to the baristas. I feel much better knowing what I know now and am eager to share this with others. 

Favorite coffee at the moment?

Santa Isabel

Meet The Fam: The Devlin Returns

Who are you?

My name is Devlin Rice

What do you do?

 A variety of tasks around HQ but primarily roasting.

Tell us something interesting/funny about yourself:

I competed for (with?) New Harvest in the 2008 + 2009 NERBC (northeast regional barista competition). I roasted my own espressos' in 2009 I used the Don Telmo Reserva (from Finca El Roble, which we have new crops in now) single origin espresso. Voted best at the comp by the judges!

When did you first get into coffee? 

My passion for coffee was discovered in 2006 when Rik hired me part time for production. I found every facet of the job fascinating and wanted to get more involved from there ultimately leading to roasting.

What is the single most significant moment in your coffee life thus far?

 Working in Baltimore for Jay Caragay at Spro coffee. When I started there I had never been a working Barista, just a quality focused roaster. Every roaster wants their customers to represent their coffee with the highest quality, to showcase the all of the nuance and character that the price calls for. By working with a "by the cup" shop from the start I feel like I experienced a number of challenges that both shops and roasters face. Realizing that there is a healthy balance between welcoming your customers to the specialty coffee process and bulling them with knowledge they might not be ready for, is a take away that all baristas should have. 

Since working at New Harvest, what has changed about your outlook on coffee?

I just liked it before, but New Harvest took it out of the commodity category for me and into a revered craft.

Favorite coffee at the moment?

Washed Nura Korate

Nu Metal Erick

Pretty sure that Erick doesn't like Nu Metal.  He may hate it.  However he is the newest staff member.  Let's get to know him.

There are only pictures of him pouring cappuccinos.  There is simply no evidence he exists otherwise.

Who are you?

Erick Armbrust

What do you do?

Barista/Morning Supervisor @ New Harvest Coffee and Spirits

Tell us something interesting/funny about yourself:

I am a practicing sculptor and a pretty decent shot with a bow and arrow.  I enjoy long walks on the beach especially when there are weird bones that wash up on the shore. 

When did you first get into coffee? 

I first got into coffee through The Greenleaf Coffee Co-op at Guilford College in Greensboro, NC.  In addition to being a horizontally run business full of passionate, rad people, the Greenleaf was my first exposure to coffee on an artisan level, as well as concepts like Fair and Direct Trade.

What is the single most significant moment in your coffee life thus far?

Its a dead heat between my first cup of shade grown Ethiopia (blew my mind) and when I went to Siena, Italy and realized that, at least in northern Italy, the espresso is rubbish.  

Since working at New Harvest what has changed about your outlook on coffee?

I've definitely experienced a huge growth-spurt in terms of coffee knowledge since coming here, and my desire to further my own coffee education both on and off the clock is given a substantial boost by my coworkers and our clientele.  Since coming on board, I've been more freely able to immerse myself in both the culinary and the cultural celebration of coffee.

Favorite coffee at the moment?

Colombia Valle del Cauca

Meet The Fam: (continued)

Who are you?

Corey Stroffolino

What do you do?

Barista, QC, Assistant Tech, Future Shop Manager NHC&S, Run on Sentences

Tell us something interesting/funny about yourself:

I would trade any skill I have to watch Jim dunk a basketball.

When did you first get into coffee?

My parents let me try coffee when I was really young, about eight or nine.  I remember taking my first sip with a little milk and sugar and loving it, for some reason.  Could have been a lot of sugar, I was young and details are blurry. I attribute this early exposure and not genetics to my lack of height (is this still a thing?).  At 19, I got my first coffee job at Starbucks and loved how much there was to learn about something I thought was so simple. Moving to RI, I worked at Olga’s Cup and Saucer, who uses New Harvest coffee and started meeting some of the NH family there, as they would pop in from time to time.  As luck would have it, years down the line I would end up working here.  Every year I learn more, and realize there is so much more to learn.

What is the single most significant moment in your coffee life thus far?

5 foot 6 (see: early exposure)

Since working at New Harvest, what has changed about your outlook on coffee?

Realizing I have only scratched the surface at what there is to know about coffee and the specialty industry.  Working here has given me the resources to keep learning and the encouragement to keep being excited about doing so.

Favorite coffee at the moment?

Kenya AA Nyeri Gatomboya

Tuff Guy

Now, some of the New Harvest crew have older profiles deep in the blog.  Jim is one of them.  But who wants to click through pages?  (You should though. Good stuff.)

Who are you?

Jim Connolly

What do you do?

Lead Technician, Coffee Sales

Tell us something interesting/funny about yourself:

I would trade any skill I have for the ability to dunk a basketball.

When did you first get into coffee?

In my mid 20's, I was a late bloomer. I was working a commission based sales job and the only way to make some real money was to work 6-7 days a week. Eventually I just fell into the coffee routine the rest of the salesman were on. Like many New Englander's, my gateway coffee was flavored iced coffee "extra extra." From there I dropped an "extra" at a time until I was drinking black coffee, preferably dark roasts. That led into leaving chains behind and focusing on smaller, local shops and my torrid love affair with coffee began.

What is the single most significant moment in your coffee life thus far?

Rory Vangrol (friend of mine, former NH employee) deciding to move back to Rochester, NY. It opened up a roster spot and I was able to sneak into the NH family.

Since working at New Harvest, what has changed about your outlook on coffee?

Not much has changed with MY outlook but with climate change and leaf rust I think we should be more worried about COFFEE's outlook.

Favorite coffee at the moment?

Ethiopia Nura Korate

Meet The Fam

Over the next week or two, I will be rolling out little interviews with my fellow employees.  These will be accompanied by precious moments, immortalized in still frame.

Who are you?

Ana

What do you do?

Barista Trainer/Quality Control/Customer Support

Tell us something interesting/funny about yourself:

I draw pictures of historical figures but their faces are hamsters 

When did you first get into coffee?

I got a job at a local cafe in high school because my best friend worked there. I REALLY got into coffee though when I got trained by New Harvest for a new job.

What is the single most significant moment in your coffee life thus far?

Seeing hundreds of coffee trees on the side of a basically, vertical drop mountain side and realizing the cherries are picked by hand. 

Since working at New Harvest, what has changed about your outlook on coffee?

Everything. What it takes to grow coffee, to process it, to sell it, which then changes your outlook on why it's important to prepare it correctly. So much work goes into getting the beans here, and we want to showcase all the hard work of the farmers! 

Favorite coffee at the moment?

Our new Rwanda Gitesi

Corey and Ana go North!

Corey and I (Ana) set off Wednesday morning, accompanied by the new Brown Bird album (former New Harvest employee!) to visit D Squared Java in Exeter, New Hampshire.   Owner Dan Demers is operating the kind of shop that roasters dream about: totally about the coffee, with a passionate and inquisitive outlook that informs everything that they do. A chalk board lists the origin and roaster of each coffee offered, which you can get either as a chemex, aeropress, or espresso- with flavor notes on each method. They also do clever iced coffee to order in the summer.

Serendipitously, Corey and I went up on the day that Daniel and two other local roasters started doing weekly cuppings.  We brought up some samples, including our new Guatemala Santa Isabel and Rwanda  Karongi Gitesi so it ended up being a cupping with 3 different roasters, which was great for variety and conversation.  All the coffees were beautiful, and as always, it’s good to try what other roasters are doing.  We were lucky because the roaster Red Rover brought an Ethiopian Kochere, which was a staff favorite when we carried it a few months ago at New Harvest, so we got to compare. I loved the CQ Roasters Ethiopian Saris Abaya, and Claudia from CQ Roasters really loved our Santa Isabel.  Overall, each coffee held its own and it was a great table!

We then tried Daniel’s version of New Harvest’s Colombian Hacienda El Roble:  as a shot of espresso, and then as an aeropress.  The espresso shot was really wonderful, super balanced, oaky, with a milk chocolate finish that lingered minutes after the shot was gone.  The aeropress was delicious as well, with more dark cherry notes present than in the shot of espresso. 

Heavily over caffeinated, Corey and I returned south, stopped at the beautiful and spacious Voltage Coffee and Art in Cambridge, MA, which is going to feature New Harvest Coffee as a guest coffee.  We then stopped by to visit our good friends in Jamaica Plain- ULA! I was determined to visit them as a customer instead of coming in after hours to train new staff, because they are always posting delicious things on their Facebook page that I want to try!

We got hydrating herbal iced teas (even coffee people hit their limit!) and continued home to Lil’ Rhody. It was a wonderful trip, and so great to see our beloved New Harvest Coffee being made with such care all the way up in New Hampshire.  If you know anyone in or around Exeter, N.H., recommend they stop by DSquared!

BONUS- our pictures of Exeter, N.H.

Trying to take a photo of the adorable Water St., but Ana walked into the picture.

An artist adopted this small garden and gave the trees sweaters.