The Brew Charrette lives! Demitasse has been thinking about doing something like this for a while, and I’m pretty stoked that it can take the form of our second Coffee Charrette. We’re starting a little later, 9:00am, and it’s going to be a little bit more “open” to the public. It’s going to start with some demos courtesy of the Demitasse staff, and then open up to some hands on practice, experimentation, and hopefully some really great coffee. Everyone and anyone is welcome.
The brew methods for this charrette are:
- V 60
- French Press
- Beehive Pour-over
I’m really excited about the first Coffee Charrette. I’m big on the social aspects of coffee production and consumption (ironic as I’m a natural introvert), so I’m hoping that this thing goes off well. It’s this Sunday, May 20th, from 8:00am to 10:00am at Cafe Demitasse. Beans are coming courtesy of LA Coffee Club. A lot of good people are bringing in a whole lot of nice espresso equipement. Everyone involved has is very excited and has been very generous in offering their support.
Everyone is welcome
Even those who don’t think they like coffee.
Especially those who think they don’t like coffee.
Today I purchased Jamie’s ’91 Livietta. It was an interesting experience and I just don’t know how I feel about it. Meeting Jamie was both a pleasure and a privilege, an experience that broadened my appreciation for what coffee means, and made me feel a little bit better about dedicating so much time and thought to it. However, buying so valuable and capable a possession from someone who was selling it to keep a roof over his head just leaves me conflicted…
DISCLAIMER: I’m going to try to tell this story without simultaneously trivializing and idealizing the life of the man I met. Putting my experience into words makes me painfully aware of just how thick the filter of my own privileged upbringing is. From the hour that I talked to Jamie I came to respect his appreciation for the coffee that he has making. My only intent it to pay him that respect with my words
I go through a lot of coffee equipement. I usually buy it used and often in need of repair. I repair it. I use it until I feel like I have learned everything I can from and about it, then sell it, usually breaking even. I’ve met a lot different people doing this, people with all sorts of different connections to coffee. So I had some built up preconceptions about what I would find when I stepped out of my car onto a quiet residential street in Southern California. Then I met Jamie and it just flipped my world upside down.
Continue reading Jamie’s Livietta