BEST PLACE IN THE WORLD

Amazing.

No one else like them.



Cafe Grumpy has brought the experience of espresso to new york like no one else. Yes, I love all the good espresso bars in New York and I feel guilty proclaiming Grumpy as the best one, but no where else do you find rotating espresso blends, unique blends for espresso and right there in Chelsea (though, the last part matters the least).

They had two ethopian blends for espresso today. One of them had the most incrediable berry taste. I won't even say "smooth" or talk about acidity; this was AWESOME. $24 per pound (sold 12 ounces at $17) and the shot I pulled at home on my Silvia, which was an 12 second "first shot" shot, was awesome.

I love it. Grumpy is on west 20th between 7th and 8th. Just go there. Forget it that you work on 36th and 5th, just take the F/V there and dammit walk. If Grumpy had a cheer squad, I'd be head cheerleader for sure. GIVE ME A G! GIVE ME A R! GIVE ME A SHOT!!!!!!

Doubles!

Now I drink regular espresso. It's been around 2 months using the triple basket after two years with the triple basket and I am loving doubles. Even though I would drink a triple all the time, I would still feel the caffeine. Plus a lot of times, the shot was too thick. I can't pull amazing triples on my Silvia like the baristas at cafes.

Doubles are awesome. I don't use a clock anymore, so I'd guess I'm pulling anywhere from 20-25 seconds (nice). I used to keep track of time but now who cares. Most shots come out pretty good, some are really good and occasionally I get really damn good shots - all without really trying.

And tonight, I changed my group head gasket, which was really difficult!

Goodbye Triple Baskets

On the plane from my recent vacation, I decided to start using doubles agin. It's been 2 years since I've exclusively used a triple basket from espressoparts.com. I always wanted to pull a really good double and had a guilty feeling that a triple shot is too much... though I do love ristrettos and all my favorite cafes in Manhattan serve triple shot ristretto.

Anyways I'm back to proper double shots. It's awesome, I'm not really trying too hard. I used to think pulling consistant shots was really hard. I want a new machine so that it'd be shiny, but the Silvia is doing really good. I used to want two grinders (press, espresso) but that's crazy.

I'm using Joe's blend, which is my new top gun. It ages really slow and is excellent on my Silvia. Perfect more-than-medium body, steady and reliable. It's roasterd kind of dark, somewhere between "real dark" and "kind of dark", but it doesnt't feel kind of dark.

Plus now I can use the portafilter with pants... I haven't pulled into two cups in a really long time.

More on France

I thought I'd have a lot more to say about France, but I don't. The espresso sucks, in fact all their coffee sucks, which was disappointing to say the least. In such a gourmet place, you'd think they'd wise up to espresso, especially since Italy is right around the corner.



Back home in NYC, 9th Street Espresso on 13th is no longer, but it's not gone! It was bought and is virtually the same under a different name, Everyman Espresso. I had a great shot there - a nice, tight ristretto full of body, chocolate smoothness and extremely satisfying. It seems everytime I'm there, I buy a few bottles of wine at that store on East 13th and Broadway.

French Espresso .... (not that great)

I was in France for nearly two weeks and drank an average of 4 espressos a day and they all pretty much sucked. My wife had a few cappuccinos and cafe au laits and they were all horrible. Just like here in the States (mainly, NYC). I was really disappointed. The espresso in Spain was better, but not by much. The french espresso is very watery, hot and you'll get 4 ounces out of a standard double. But to be honest, it was EVERYWHERE and that was good. No drip coffee in site and I didn't see many press pots. It was convienent to get an espresso (un espress as they all it) practically everywhere. More and more I don't understand why us Americans drink 16 ounces of watered coffee everyday.



Not to be too much of a snob, but our Pacific North-West style of espresso (i.e. Seattle) is the best period. Yes, our Italian friends do coffee great too, but our coffee is super geeked out and (I think) makes the best espresso around. When I came home, I pulled a triple of a three week blend (Joe's in Manhattan) and it was the best shot I had!



French coffee culture is admirable though. There are cafes EVERYWHERE and I mean EVERYWHERE. Even in the museums, the cafes remain attractive. People just sit, order coffee, a croissant, and people watch. I love it. New York has a cafe culture too, but it's not the same. Not as laid back, not as simple, and of course the coffee is fifteen times as large. I did see a few Starbucks in France, which I'm sure are a novelty for them.




Sugar! I was putting sugar is some of my espresso. I never put sugar in my espresso, but it felt okay in France. They give you so much sugar. It seems that many people put two packs of sugar into their espresso. Keep in mind European sugar packets are much bigger than here, so two sugar packets there is maybe 3 here. Eitherway, that's a lot of sugar for espresso.


note the very obedient dog next to the table - Ventimiglia, Italy

Even though the espresso in France sucks, I didn't go there for the espresso. It was my honeymoon and I had a wonderful time. I love the french. The food is amazing and not pretentious like it can be here at French restaurants. The wine is unbelievable and so is the cheese. I love the french culture, though some of the people can be stereotypically rude (they say that about New Yorkers too). My wife and I do not speak French and we got by alright.

I stopped in Ventimiglia, Italy for one afternoon for a market and enjoyed no less than 3 espressos. Italians make much better espresso. One shot is one ounce and very good (not as good as our Intelligentsias and Gimme Coffees though!). I was pleased.

I shall continue ...

Going to France!

I'm going to France in 2 weeks! It will be my honeymoon and I would love any recommendations, coffee related or not. I'll be there from September 5 - 16, 2007. Staying in Paris for 4 days and then going to the South of France for the rest.

BLUE SPOON

New barista at Blue Spoon KICKS ASS. He did latte art in my macciato!!!!!

Blue Spoon is on Chambers, west of Broadway - 76 Chambers Street.