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Atlanta's Disloyalty Card has been unleashed to the world!

Posted by Jason Dominy on August 17, 2010 at 9:30am

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Following the success of the London and Seattle Disloyalty Cards, Atlanta becomes the third city in the U.S. to encourage coffee lovers
to branch out into the larger city and discover new and different shops.
The Atlanta Disloyalty Card was organized by myself (Jason Dominy) with
the goal of showing Atlantans the amazing amount of great coffee all
over the city, not just in the pockets most Atlantans work and live. We
had a tremendous amount of support for the card, and actually had more
shops wanting to be involved then we had spaces for. I feel like the
shops that are on the card give a great picture of specialty coffee as
we know it today, and are bound to represent coffee and Atlanta coffee
in the best light possible.

The shops are all over Atlanta andinclude: both Octane Coffees, Dancing Goats Coffee Bar, both Aurora
Coffees, drip Coffee, Land Of A Thousand Hills Coffee, Parkgrounds, REV
Coffee, and Element Coffee. The roasters represented include: Batdorf
& Bronson, Counter Culture Coffee, Intelligentsia Coffee, Stumptown,
Land Of A Thousand Hills, and 1000 Faces Coffee. People are already
showing great excitement for the card, and BGA members are doing a great
job of promoting not only the card, but great handcrafted coffee and
espresso.
Read more…

Drip Coffee And Espresso!

Posted by Peter Tam on May 28, 2008 at 7:45pm
Drip coffee is not only the coffee made of the drip machines, but also vacuum pots, French press, and so on. It is good for brewing single orgin beans, specially for arabica beans.Theoretically, all brewing tools can make the same drip coffe with proper management and control. Essentially, they are same.Espresso should use specially processed beans, and can be very well tasted. Although in several countries, all cafes serve only espresso drinks, not drip coffee any more. I do believe that drip coffee can be another choice.Same as espresso, one has to make drip coffee well. For example, *$s has its drip coffee much deep roasted and so all their drip coffee has "burnt" taste. Is that a difficult thing to know to solve? They must have their "experts" for roasting, but that simple mistake kept till now. What is wrong with them, or maybe the problem comes from the whole coffee industry.Another example is a cafe of one German chain, in Beijing. As franchised, the owner was trained for roasting because they all have to buy a Probat 5kg roaster for their shop. But, they were not trained for coffee brewing, neither coffee knowledge. When they want me to taste their single origin beans, they made it by a small superauto machine, and made a caffe lungo, to about 120 ml. Is that because the German company would care of training them well, or they do the same in their own shops?If drip coffee can not be well made, it may disappear for sure. So, try to improve drip coffee if you do like it or even love it. In our local market, most drip coffee are drinkable but never taste good. Probably, they want to make it bad, but not able to do it as bad as their espresso. Poor guy, they need a big "holloware" to "boil" the beans, not even grounds.
Read more…

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