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New Coffee Map for Texas Coffee People
“If you look out to your right…”
You may notice a map of the state of Texas. Do not be alarmed.
This map is available as a reference of coffee houses in the state of Texas.
If you know of one that is NOT already on the map
(and as of right now, it’s pretty empty),
you can add your favorite shop (even if it’s YOUR shop) to the map, so others can find it.
Included is a rating system. Please, do NOT rate your own shop!
The ratings system is in place to allow consumers and visitors to rate the quality of the products being made by any retailer listed on the map. This helps to make things less confusing when trying to determine where to go while visiting a particular town in Texas.
If you would LIKE to have your shop rated, I will be happy to make an announcement requesting that someone visit, and RATE your shop.
Let’s try to keep this going on the honor system.
Let’s fill up the Map!
Bahama Buck’s serves what?
Bahama Buck’s Original Shaved Ice Company
Bahama Buck’s retail stores are now equipped with La Cimbali superautomatics from Texas company, The Espresso Connection, in Houston.
That’s quite a jump from the frozen treat business straight into espresso. I asked who the roaster was, and the response was interesting. I was told that they have their own beans. I am assuming, however, that the roasting is outsourced and merely private labeled, though I can’t say that with absolute certainty.
Apparently, this jump has not yet been announced, so the menu is not there, but the machine most certainly is.
The only question I have, is about the employee training. Bahama Buck’s is a chain with over 22 locations (and growing).. which makes moving directly into espresso no small task. I guess that’s where the purchasing of Super Automatic machines comes in.
I don’t know about locations around you (if you have any), but the ones I’ve seen have always been pristinely clean. Always a joy. If the same attention to detail in shaved ice and smoothies is applied to the coffee, the result could be worth trying.
Bahama Buck’s serves what?
Bahama Buck’s Original Shaved Ice Company
Bahama Buck’s retail stores are now equipped with La Cimbali superautomatics from Texas company, The Espresso Connection, in Houston.
That’s quite a jump from the frozen treat business straight into espresso. I asked who the roaster was, and the response was interesting. I was told that they have their own beans. I am assuming, however, that the roasting is outsourced and merely private labeled, though I can’t say that with absolute certainty.
Apparently, this jump has not yet been announced, so the menu is not there, but the machine most certainly is.
The only question I have, is about the employee training. Bahama Buck’s is a chain with over 22 locations (and growing).. which makes moving directly into espresso no small task. I guess that’s where the purchasing of Super Automatic machines comes in.
I don’t know about locations around you (if you have any), but the ones I’ve seen have always been pristinely clean. Always a joy. If the same attention to detail in shaved ice and smoothies is applied to the coffee, the result could be worth trying.
Bahama Buck’s serves what?
Bahama Buck’s Original Shaved Ice Company
Bahama Buck’s retail stores are now equipped with La Cimbali superautomatics from Texas company, The Espresso Connection, in Houston.
That’s quite a jump from the frozen treat business straight into espresso. I asked who the roaster was, and the response was interesting. I was told that they have their own beans. I am assuming, however, that the roasting is outsourced and merely private labeled, though I can’t say that with absolute certainty.
Apparently, this jump has not yet been announced, so the menu is not there, but the machine most certainly is.
The only question I have, is about the employee training. Bahama Buck’s is a chain with over 22 locations (and growing).. which makes moving directly into espresso no small task. I guess that’s where the purchasing of Super Automatic machines comes in.
I don’t know about locations around you (if you have any), but the ones I’ve seen have always been pristinely clean. Always a joy. If the same attention to detail in shaved ice and smoothies is applied to the coffee, the result could be worth trying.
Texas Coffee Grinder Company
If you’ve been into this whole Specialty Coffee thing for very long, you’ve undoubtedly heard of, and witnessed the cult-like following of the very famous Zassenhaus hand coffee mills. The reason for its fame? Quality of build, and quality of the burr mechanism. It’s actually meant to be USED, and not just as decoration.
The company has all but disappeared, and distribution to North America came to a hault some time ago, so people have been driven to look for previously used units on e-bay or in Buy and Sell boards on various coffee forums.
I am extremely pleased (and quite proud, as a Texan) to have found and to now introduce a company IN TEXAS building hand-grinders that are built to be used, and used for years to come.
It is the
Texas Coffee Grinder Company
“Old fashioned coffee grinders custom made by hand”.
“The boxes are made from select 3/4 inch thick, 100 % hardwood and weigh about 8-10 lbs!”
“The mill is a premium grade cast iron mill. It is a strong hand crank, fully adjustable burr type grinder.”
Prices are fairly consistent at around $150. Don’t let the price tag scare you. That’s a bargain for a “real deal” wood box hand coffee mill. There is a catch: It is NOT espresso capable. Not a big deal if it allows you to travel with a French Press or pour-over more easily without having to worry about pre-grinding and praying to the volatile aromatic gods that the coffee doesn’t go stale before it’s used.
All “Texas Coffee People” get a generous discount of over 10%!
(Click Here.)
The Search for the Perfect Cappuccino: A Documentary.
I have a problem. I am obsessed with the cappuccino. I mean, obsessed. I will go miles and miles out of my way just to try a new one. I lie awake at night thinking about them. I even suspect that the cappuccino is the main reason that I keep finding excuses to go live in Italy.
But I’m an American. And every time I go into a new coffee shop here in America, I feel like Charlie Brown trying to kick the football. All previous experience indicates that what I’m about to do will be a disaster, but I let myself get suckered into it anyway. American cappuccinos are typically way too large, far too hot, and served in paper cups whose steep sides make it impossible to fully experience the cappuccino in a single sip. They’re also topped with stiff peaks that would be more at home on a key lime pie than a cup of coffee. Occasionally, they have been befouled with cinnamon. …more.
The above is an excerpt from a description about the film. It’s a deep detailed look into why American coffee is the way it is, and what it signifies for the rest of our culture.
I can’t wait until this thing screens on a national level. It must.
TX-Coffee.com… now on Facebook
And 
Together at last
If you are on Facebook, and you are a reader or participator of TX-Coffee.com, you might be interested in checking out the TX-Coffee.com group on Facebook.com
To join, Click Here.
Humidity and the Bean
Humidity and Espresso.
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Frustrating hindrance to consistent work flow, or a natural aid to beautiful extractions?
Leaving the doors of a cafe open can lead to some issues with grind consistency and production waste due to a constantly changing grind particle size requirement for optimum extraction. On the other hand, a slightly more humid environment can help aid in the fullness and richness of an even extraction.
So, where’s the balance?
Generally, an espresso bar will stay more humid than not, especially in a busy cafe. The constant running of hot water, hot espresso, hot coffee, the steaming of milk, purging the steam wand, flushing the group-head, rinsing the portafilters, and so on will all contribute to a higher than average humidity level in the area around the espresso bar. The downside to this, is that this can have a tendency to lead to a rather warm working environment. The espresso machine is already emitting quite a bit of heat, even before the introduction of all of this moisture to the ambient air. Grinders are no slouches either when it comes to heat production. This is not necessarily a good thing, and in fact, can be quite detrimental to the quality of your espresso. (has anyone else ever had issues with an overheating grinder? You can never seem to grind fine enough for a good extraction when this happens.)
Battling these humidity factors is the Texas cafe’s beloved air conditioning unit. Cooler air makes the room more comfortable, and more often than not, will cause the customers to freeze when the barista is comfortable. What it also does it condense some of the moisture in the air a bit, so the heavier humid air will sink towards the floor.
Are there any tricks to maintaining a constant humidity around the espresso station? Well, no, but preventative maintenance does help. Keeping all doors and windows that lead to the outdoors will help to at least equalize the humidity level so that the adjustment necessary is minimal, and the shot extraction is as consistent as possible. Keeping a consistent air conditioner temperature, and situating vents to NOT point directly towards the espresso station during build-out, or situating the espresso station so that it is not being directly hit by an air vent if the HVAC is already existing beforehand.
How much of a difference does this really make? I challenge you to leave your front doors open for an entire shift, and watch the extractions like a hawk. I would be very surprised if you avoided the frustrations of constant grind adjustment and the unnecessary number of sink shots (read: money) that go down the drain as a result of something that is easy to harbor some control over.
The bigger question in mind is whether or not we have the capabilities to control ambient interior humidity so precisely, that we can actually chalk it up as another controllable parameter for espresso extraction profiling. Tobacco retailers have been doing just that for years with their walk-in humidors. The trick, however, is that these humidors are closely guarded. The door is never left open for more than about three seconds at a time.
Another aspect to consider is cost. What is the average mark-up for such a retail situation when compared to specialty coffee? I personally believe that we are in a position where we are undercharging as it is. It’s sad when a CoE coffee can be sold for $10/lb. green, and this is considered expensive! Sure, there are some great bargains to be had.. just like wine. But those of us who are absolutely adamant about quality are willing to pay more.. much more. It has been said that “people will pay a premium price for a premium product”, but how much truth is there really in that? What is a “premium price”? It’s all subjective, and this may mean that the operating costs necessary for running a commercial humidifier and hygrometer might just be out of our reach. It would be interesting to see happen, though.
In short, Humidity has an enormous impact on the quality and nature of your espresso’s extraction, and should be considered through all phases of production, from build-out, to a/c control, to weatherstripping and insulation. I’d like to see a measurable graph correlating a hygrometer reading and taste scoring for a specific dose weight and extraction time, with the only change being the humidity and grind particle size to compensate for it. Any takers?
Any comments or thoughts should be posted in the forums here:
Texas-based Coffee and Espresso equipment vendors list
I’ve started compiling a general list of coffee and espresso equipment vendors local to those who would be inclined to visit this site.
It’s been asked a few times, now, where one could find needed equipment in Texas, as it was wished to support local business.
The list has started, but is far from complete.
If you are a vendor, or if you know of a vendor that was left out of the list, I can assure you, it was unintentional. Please give us a website, location, and business name via the CONTACT FORM and I will be happy to add it to the list.
Favorite Coffees?
What coffees have you been enjoying lately?
Blends? Single origins?
I personally find that I really enjoy bright single origins more in the summer time. Maybe it’s the fruit/summer association thing. Maybe it’s the fact that the clarity carries through in a properly prepared iced americano. Or, maybe it’s just the fact that I’m a coffee snob… who knows.
Most recently, I’ve been evaluating espresso blends. None to speak of specifically. Part work, part fun.
What’s been finding its way into your cups lately?
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EspressoTrainer.com