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Legit Coffee

The quest for enlightenment through coffee.

Tag Archives: review

mattbI think it’s important to start this article by mentioning a little about myself. I am one of those guys who enjoys walking into a shop and ordering “the usual.” I find what works, and I get it: Vic’s = Chicken Pad Thai (Mild) with an Extra Large Boba, Parks = 4 Chicken Tacos and a XX Amber, Work = 3 aspirin and a whole lot of interns shutting up. Every time I walk into a business I haven’t been to before, Cheer’s-like delusions fill my head.

So it’s no surprise to readers of this blog that my go-to drink is just coffee. Black. Adding cream or sugar is not an option, and flavored creamers turn my stomach in a way generally reserved for thoughts of catching one’s parents mid-coitus.

However, yesterday I finally made my way into Tiago off Hollywood Blvd. and La Brea. My friend Scott has been trying to get me to stop in there for nearly a year now, and I finally found myself on foot in the area (parking can be atrocious) so I was able to stop in. I walked to the bar and out of my mouth came the words, “Iced Coffee.”

I felt a shudder run through my body. Why had I said that? What was I hoping to accomplish? In my history (with very few exceptions) Iced Coffee means Cold Coffee, and that is a horrible thing tasting of rust and oil. Even worse, lots of places in Los Angeles can get away with it as the coffee culture here is only recently starting to bloom. It’s hot, and people want to cool down.

I handed over a couple bucks for a medium and made my way outside, and was halfway down the block before I even ventured a sip. I often make odd, spur-of-the-moment decisions, but I was afraid this would end up being one of my least favorable.

But I was wrong. Tiago’s iced coffee was good. I will even venture to say it’s the best iced coffee I’ve ever had. I will get it again. I will probably go out of my way to get it today.

It was obviously cold-brewed, smooth and packing a full mouth feel. Caramel tones formed a strong front to each sip, giving way to a mocha-like finish. It was so good that when I finished the cup, I called the store. They revealed to me that they use an 18 hour cold-brew process, which really helps bring out the flavors while taming the acidity that generally plagues cold coffee.

With their goods validated, let me elaborate on their store. Tiago offers plentiful seating (both indoors and outdoors) for people to sit and read or work on laptops. Back in the day, I recall an internet cafe in their location, which probably accounts for their plentiful electrical outlets (another rarity in coffee shops recently). Inside they offer an extensive menu of drinks and food, even carrying some coffee accessories such as Chemex’s and Hario kettles. The staff that I spoke with were friendly and knowledgeable, and warmly asked me right away when I inquired about their roasts if I was a “coffee nerd” (they currently carry both Handsome and Intelligentsia).

I highly recommend stopping into this location whenever you are in the area, you’ll see me there, typing away sipping on “my usual.”

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Nathandisagreed with the LA Times Overrated/Underrated blog recently on the matter of pour-over coffee.

The LA Weekly posted this pseudo-explication and criticism of ristretto shots of espresso, and I’m calling them out for it. More specifically, I’m hanging out with the baristas at Espresso Profeta making fun of it.

The major theme of the post seemed to be that ristretto, a way of making espresso where the shot has less volume and therefore a richer, fuller body, is a poorly defined thing and isn’t always the best way to make espresso.

Well, duh.

Anyone who’s spent time thinking about and tasting coffee and espresso knows that there are different ways to prepare it and that these different methods bring out different aspects of the coffee. And anyone who’s spent time thinking about and tasting coffee and espresso knows that they will like different methods more or less and that a different method may be better for a particular bean and roast than other methods. To say that ristretto is a “lame duck,” as the blog post argues, is just silly. It’s the right way to prepare some coffees; it may well be the wrong way to prepare others.

A couple other points. Charles Babinski from the Intelligentsia in Venice describes the difference between standard and ristretto in a bizarre and incorrect way, and he ought to know better. He describes it by saying that a standard espresso that tastes of chocolate, lemongrass, and cherry will come out as chocolatelemongrasscherry in ristretto, which I think is the wrong way to put it. Instead, different flavors will come out in ristretto, and often you’ll get more chocolate and caramel in ristretto. Knowing (and liking) Intelligentsia’s coffee, I suspect Babinski wouldn’t like espresso made that way, but that doesn’t make it a bad way to make it. It makes it a different way to make it.

Second, and credit goes to Choncey Langford from Espresso Profeta for pointing this out, the photo of the espresso in the story has a totally collapsed crema (that’s the foamy part on top of the espresso), which basically means the espresso has gone bad. One has to wonder how long the writer waited to taste the espresso and whether that influenced his beliefs.

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mojenbest news ever, all. Victrola has a new SO, and it’s delicious. Guatemalan grown, fair trade, roasted on Pike. Guatemala is an excellent place for coffee growing, and Seattle for roasting it, and all those who are even vaguely nearby should go, because wow, it’s amazing.

I’ll try to make this more sensical soon, but this is pretty exciting news, so. No promises.

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