Coffee, the new "microbrew"

For the first part of my life in food, much of it was in orbit of the Coffee Business- long before it became the "it" thing, meaning back in the '80's and early 90's. Education was a large part of my job, as many didn't know the difference between a latte and a cappuccino, much less a coffee blend versus a varietal. These were the days just before Charbucks rolled into town and turned coffee into a carnival of super sweet, whipped cream topped, blended, stupor inducing, "pretty" drinks- now available in a can! Of course that is just marketing, but it does detract from what should be their core focus.

I was very lucky to have worked for two local Portland companies that roasted their coffees daily, fresh, on premise- The Kobos Company (still roasting in Portland), and Caffe Luca (at the time located in Lake Oswego, now roasting out of Seattle). They educated their staff in coffee, all the way from selecting green beans to brewing techniques as well as drinks. I was spoiled, enthralled and in love. I still am....

Coffee is a huge subject, all derived from such a small bean. I probably bit off more than I could chew, at least to cover in a significant and meaningful way. Over the next couple of posts I shall try to delve into the brewing processes, equipment, recollections and recipes.

I must say that my fascination with quality coffee and deepening my interest in cooking is due in a large part to Mr. David Kobos. It is thru his passion and his company that I was exposed to what quality coffee is truly about. It is his company that also nudged me into the Culinary Institute and worked their schedules around my classes, so that I could go to that school and not loose my job. Thank you, David, and all the "Kobots" that helped me along- I would not be who I am without you!

Oh, how I miss those early days....

OK, well grab yourself a cup of your favorite "Joe" and we'll head into the world of what keeps American productivity moving forward- the simple coffee bean.