In Praise of Plushness



We recently moved to Tucson, Arizona after contemplating doing so for several years. It's great to be back in a real city after too much time spent in small towns both here and in Mexico.

I'm hoping to do something with coffee retail here and have been looking into the local scene in more depth than has been possible on previous reconnaissance visits, and while Tucson would never be confused with Portland or San Francisco when it comes to coffee sophistication the bandwidth of what's available at retail isn't all that different.

Starbucks of course is everywhere and very successful. There's an old-line roaster who roasts about the same as they do but enjoys a strong following mostly because Tucson, much to its credit, is fanatically strong (even more so, I'd say, than the aforementioned West coast cities) about supporting local businesses. And then there are the Third Wave places, immediately identifiable by hipster airs, stale light roasts sitting on the shelves at high prices, and (above all) by roasts sitting in their espresso grinder doser-hoppers that are too light for the cupping table, let alone pressurized brewing.

Nowhere to be found, it would appear (except chez nous) are coffees in what not long ago was considered mainstream specialty coffee territory: full city to full city+ roasts. From Pannikin to Kobos, The Coffee Connection to Schapira's, these are the kind of fully ripe, balanced roast expressions that gave rise to appreciation of great coffee in America in the first place, and they've now become rarer than hen's teeth as what's available at retail is either Folger's-sour or Charbucks burnt. As with our politics, the middle seems to have disappeared almost entirely.

This is particularly unfortunate because over the past few years brewing methods that showcase coffee that has its flavor and body as fully developed as possible without sacrificing acidity and aroma (that's the definition of Full City) have done nothing but improve. First was the Aeropress, which I've praised extensively elsewhere, and more recently the Espro Press has thoroughly redeemed and revitalized the much-maligned (in Third Wave circles anyway) French Press, offering all of the body of plunger pot coffee with none of the grit.

For those unfamiliar, here are a couple of photos of the Espro (both 1 liter and 10 oz. travel mug size):

1 liter double-wall stainless Espro


As for coffees, photos of roasted beans are notoriously difficult to pull off even with a good camera and I have only the one on my phone to rely on, but here are three home roasts of great green coffees from Sweet Maria's. The very imperfect photography gives them a somewhat darker cast than they should have. None of these coffees entered second pop.

Ethiopia Yirgacheffe Dry Process

Kenya Auction Lot

Sumatra Lintong

Many years ago at Starbucks a few of us in the roasting department (who were wisely prohibited from getting anywhere near the marketing folks) cut-and-pasted a parody of an ad by our arch-rival Stewart Brothers (aka Seattle's Best Coffee and now a wholly-owned subsidiary of the Green Menace Herself) showing one of their roasts but with the caption "There's No Such Thing As A Healthy Tan." Looks like it's time to bring the slogan back.


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