My parents would say “We’re going to Bea & Bernie’s for coffee and..”
I grew up drinking very little coffee. My mom would make us what my Aunt Lil called “Sissy” coffee. We were served a tall glass of milk with less than an inch of cold coffee on the bottom & a teaspoon of sugar. My mom made coffee in a stove top percolator. Later, she was excited to use a Farberware electric percolator with tinned “1st wave” pre-ground coffee. I loved the sound of the percolator & watching the action in the glass bubble atop the lid. Mom stored the leftover coffee in a jar in the refrigerator. Oh the excitement of freeze dried instant coffee. I didn’t get it. I did not drink coffee in college & still managed to graduate & get into dental school where once again, I didn’t drink coffee. I was teaching at NYU College of Dentistry in the Pediatric Dental department. One of the professors, Stan, bought a Mr. Coffee machine for the department & provided Jamaican Blue Mountain coffee, at the exorbitant price of $16/lb. When I tasted it, I thought, so this is what coffee tastes like! I still wasn’t hooked until we moved to Kentfield & Naomi made me a cup of Graffeo coffee. I started enjoying a coffee later in the day, particularly to keep my eyes open if we had an evening event. Then our son Elliot got involved in the coffee industry & the rest is history.
You might not be someone who enjoys coffee in some form but you might like some of the “ands.” Enjoy.
Coffee and…
…a book
…music
…places, new & old
…pastries
…interesting mugs, serving pieces & styles of service
…brunch
…travel
…movies
…art
…hanging out
…people watching
…visiting with friends (old & new)
…bicycles
…as a vocation
…latte art
…holidays & special occasions
…work
…as art.
We often plan our visits into Manhattan around coffee, starting at a cafe, very often Ninth St. Espresso or later in the day at Zipetto Espresso Bar. When we visited Seattle & Stockholm, Elliot gave us a list of places to visit.
This coffee blog will be posted in three or more postings as coffee has taken us to many places in our travels.
Look at the photos carefully as the coffee reference(s) is/are sometimes obtuse.
59th St./ Lexington Ave. Subway Sta. Artist Elizabeth Murray's mosaic tile coffee cups scattered throughout the station as part of a larger mosaic tile installation called "Blooming." More in another posting.
We'll begin in April 2004, Tokyo, at a...
...Starbucks.
In May 2005, with some pals, we were bicycling along the Staatsbosbeheer Hollands Duin Noordwijk (Dutch Dunes) …
...on a Fietspad (bike path) along the Noordzee (North Sea ), going south to Den Haag (The Hague)...
...we came across this oasis for bicycists, hikers & horseback riders!
An espresso when needed.
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After finishing (We can't believe we ate the whole thing) a serving of raclette...
...in Gruyères...
...we somehow had room for caffee and.
Biking in the Veneto May 2017 - Follina
We were properly caffeinated to watch the...
...Giro d'Italia whiz by.
Biking in the Veneto May 2017 - Venice
Nate took us to this cafe in Amalfi, Italy.
Amalfi, Italy.
Before the climb up the Monte dei Cappuccini. (No capuccino at the end, just views of Torino.)
Nate made sure we had a caffè corretto (a shot of espresso with a small amount of liquor, usually grappa, & sometimes sambuca or brandy) at a cafe on Piazzate Vittorio Veneto.
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The Monte dei Cappuccini is behind Nate.
Elliot was at Hampshire College in Northampton , MA where the 3rd wave of coffee had arrived. “3rd wave - artisan coffee - focus on quality, micro-roasting, handcrafting and sourcing transparency.” from Robert Paulig Roastery.
Ellliot worked as a barista here & at Northampton Coffee.
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He moved to NYC to be in the first crew of baristas at Stumptown Coffee's first cafe in NYC. We were at SFO enroute to JFK when we opened that day’s NY Times Wednesday Food Section…
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A happy fella. Duane Sorenson hit the jack pot when he sold Stumptown Coffee.
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We kept returning daily to Stumptown Coffee & our favorite barista.
Elliot recommended we go to Ritual Coffee on Valencia St. in San Francisco; one of the first in the 3rd wave & early in the 4th wave. To quote BLOG // Jori Korhonen // Helsinki // 29.4.2020 “The 4th wave celebrates the science of coffee and the obsession to detail and perfect taste experience. The defining characteristics of 4th wave of coffee are;
science of coffee
accurate measurement in brewing
deep understanding of properties of coffee
water chemistry
development of brewing equipment.”
In Berkeley, the original Peet's.
A museum in Peet's, Berkeley.
Farmer's Market in Hilo, Hawai'i.
While driving the Kamehameha Hwy on the north shore of Oahu, we were on the lookout for an espresso.
Finally Nomi spotted an umbrella that said espresso; Uncle Bobo's Smoked BBQ in Kaaawa.
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Coffee & a macademia nut chocolate chip cookie. Divine!
Coffee and lava flows. The photo in the lower right shows a beach that was wiped out in the 1992 lava flow.