Best iced-coffee of summer: Alma Chocolate’s cold-press-brewed Spella Coffee

2 Comments

If summer ever arrives in Portland, there’s one iced coffee drink you cannot miss: the cold-press Spella coffee served over ice at Alma Chocolate. I dropped by the tiny chocolate shop at 140 NE 28th Ave. last weekend to pick up some treats and see some cool photos from a photographer I know well (and am married to…that’s the shameless promotion part), and the woman at the counter enticed me with the iced drink, brewed and steeped 24 hours with Spella Roast Coffee, which I had not yet tried. I am hooked, both on the method and Spella’s amazingly smooth coffee.

I followed up with Alma proprietor Sarah Hart to find out more about this wondrous refreshment. Check out the interview below — and definitely stop by for an iced coffee at Alma this summer or follow Sarah’s at-home instructions.

Q: I’ve heard of cold-press olive oil, but never coffee. Is it a new method and where did you hear about it?

A: I don’t think it is very new. Andrea Spella, who roasts our coffee, suggested we do it for summer drinks and so we did. It is really easy and so flavorful there is no good reason not to, other than the fact that we drink it up ourselves! It is at all the good coffee shops. I think Stumptown is even bottling a cold brew.

Q: Maybe you could give a nuts-and-bolts description of cold-press coffee — what equipment do you need, what kind of coffee, how much time, can you do it at home?

A: We use a cold-press coffee system made by a company called “Toddy” and essentially you just layer ground up coffee with cold water and let it sit for 10 + hours and then strain it. The toddy makes it easy because it comes with filters but you can easily do it at home with mason jars, a sieve and cheese cloth. Here are directions from the smitten kitchen:
http://smittenkitchen.com/2008/08/cold-brewed-iced-coffee/

Q: Is it best served cold over ice? I loved it that way, but was curious if anyone would ever heat it back up?

A: It is great either way. It is a concentrate so you can add super hot water to it for a hot cup. I do that a lot actually.

Q: How has the response been? Do you serve it year-round?

A: We really just do it in the summer. For an iced coffee alternative.

Q: Do you sneak any chocolate into the coffee? (It was so smooth and rich.)

A: No chocolate snuck in there (though it is good with a little dark chocolate on the side…).

Q: Anything else to share?

A: Nope, except that if you usually like your iced coffee sweet (I do, though I like hot coffee with just cream), I urge you to taste it unsweetened first. Because it doesn’t have the acids, it is so smooth and good on its own you don’t need sugar so much!

20110630-045010.jpg

20110630-045124.jpg

Advertisements

Stumptown, Coava and Midnight Fuel

Leave a comment

Things have been a little quiet on the Coffeepad front, but not for lack of coffee. If anything, Portland coffee has been making news this month and I have been downing the stuff to get through a summer graduate course while holding down a full-time day job.

First, the news. Stumptown Coffee has sold a majority of its company (90%, according to Willamette Week) to a San Franciso-based investment firm. A barista at my favorite Stumptown shop on SE Belmont assured me the company is still a Portland company, and the move will allow Stumptown to expand to other cities, like Chicago. What it means for Portland? Probably nothing for coffee drinkers who don’t care if their coffee roaster is independent and locally owned. Luckily, for those who do, there are plenty of other options – for which we have Stumptown to thank for blazing the trail starting 12 years ago.

In other news, Coava Coffee, the hot trend-setter in the pour-over coffee movement, has launched a new and improved metal filter – the Kone 2nd Generation – for glass Chemex drip coffee pots, and the reviews have been great. Check out the review on Gizmodo, which calls the new version “a more magical metal Kone for brewing coffee.” Good thing I held off on buying my own Kone filter recently — new model, here we come.

In the meantime, as coffee has fueled some late night studies recently, I’ve conducted a bit of a home-brewed taste test with: Courier, Ristretto, Heart and Caffe Vita. Right now, Courier is in the lead for a nice-tasting, smooth-with-just-a-touch-of tang after-dinner espresso.