A live from Friday, June 11
2:30 Coffee bags,
5:20 New Roastmaster’s Choice
10:00 French Press
12:00 Pour over
14:20 Pulling espresso
Follow Val and Jeff around as they talk about some updates, reveal some upcoming coffees, and do some brewing and tasting on camera!
Live video from June fifth
Here is a Live with Val, where she talks a bit about the goings on at Lamppost and talks about what an Americano is! We have the transcript as well as time stamps posted below!
Hello, Lamppost Coffee Roasters enthusiasts and coffee aficionados everywhere. My name is Val King, I am the owner of Lamppost Coffee Roasters in Bonney Lake, Washington. I am going to share a few things with you today, starting with what's new. We're going to talk a little bit about some of our current coffee offerings . And we will also make an Americano, talk about what an Americano is, how it came about and what that story is and how we actually make them at Lamppost Coffee Roasters. I wanted to say "Thank you very much" again to Bonney Lake for being great supporters of us. Again my name is Val King, I am the owner of Lamppost Coffee Roasters here in Bonney Lake.
0:52 COVID Update
Let's talk about what's new! Some of the things that are new in our cafe here in Bonney Lake as far as COVID requirements. We continue to be at that 50% seating capacity. We continue to watch and monitor what the Washington State Department of Health and Labor and Industries are requiring businesses to do. Again we continue to be at 50% seating capacity until that changes as we are currently in phase three. The other thing that is changed is the masking requirements. As always, we believe the best in our customers. If you are fully vaccinated, you are welcome to come in without your mask on. If you come in without a mask on, we will ask you no questions. If you're not comfortable with that, please continue to wear your mask. We want people to be comfortable and confident in their ability to take care of themselves and their own health and well being. The thing for the team that changed: In keeping with the guidance of Washington State Department of Health, as well as Labor and Industries, the workers, my team members, who are fully vaccinated will no longer be required to wear a mask. Those who are either not fully vaccinated or wish to keep their masks on, will be doing so. We do not want there to be any confusion as you will see some of our team members, including myself, not wearing our masks. Some of our team members are going to be continuing to wear their masks. Again we ask that you honor and respect our team members as well as and believe the best in them. Please respect their privacy and do not ask about their vaccination status. That is a personal piece of information that they don't need to share, and I'm not requiring that of them.
4:00 Returning to pre-COVID hours
The other thing about COVID is we've had some shortened hours. We abbreviated our hours to accommodate less people being out and about for the past year. We are super excited to let you know that we are going back to our pre COVID hours. Starting on Sunday, you will see the changes in our schedule. Beginning Monday, we're going to be expanding our hours opening an hour earlier. We will be back to our pre COVID hours:
Monday through Thursday we are open 6 am to 4 pm.
On Fridays we are open from 6 am to 5 pm.
Saturday will be 7 am to 5 pm.
We are keeping our Sunday hours from 8 am to 2 pm.
Again, we remain at 50% seating capacity. We will continue to be watching the requirements and how they work out through the rest of the month (June 2021). The governor is hoping we will be able to open fully on June 30th or sooner so we'll see.
4:10 Kari Grinstead returning to the coffee bar & cafe
One other fun thing happening here at Lamppost, for those of you who realized we were missing one of our team members, one of our baristas, Kari Grinstead is returning to the lineup. She is coming back from family leave as she gave birth to our youngest grandson. When you see her, you can greet her. Many of you have asked after her and the baby; everybody's doing good. She has much more updated pictures than I do, so be sure to ask her about him.
4:41 Updated and new coffee offerings
Next I want to talk a little bit about coffee offerings. Some things that are happening! In case you didn't know or you don't remember, a few months ago there was an accident in the Suez Canal, which doesn't seem like it would impact us here in the United States very much. It actually impacted the supply chain for a number of industries including the coffee industry. One of the things that happened as a result is our Ethiopian coffees have been delayed in their arrival because they got hung up in that accident. Green coffee is just a little slower coming in to the US. We love our Ethiopian coffee importer. If you go back and look at our social media, we've posted a couple pictures or a series of pictures from when we were down visiting our Ethiopia importer, Catalyst, Trade, in Portland, Oregon, a few of weeks ago, Jeff, the roastmaster, and I were down there and actually enjoyed ourselves greatly. They're working very hard to get coffee for us. They are having it shipped to the east coast and then trucking it across the United States so that it gets to their warehouse. From there, it can go out to all their coffee roasters in a more timely manner. The reason I am telling you this is we have had to take the Ethiopia Sidamo Dur Feres off the shelf and for retail sale. You will see it is not available right now for you to purchase in the shop nor on our website. The little bit of green coffee we have left, we're trying to hoard behind the bar here in the cafe . That is the coffee we use for the flash brew and it is coffee we use in our coffee lemonade, The Caspian. Please bear with us! It should be here mid to late June and it will return to the lineup as soon as possible. It is one of our favorites. It's one of my personal favorites. The Ethopia Sidamo Dur Feres has a blueberry undertone. Some people are asking what they can use instead of the Dur Feres. Some of those best options if you're looking for that berry flavor profile are: the Mexico, which has a raspberry and fudge or the King's Country Espresso. All of our coffees brew fine over ice, but if you're looking for the berry flavor profiles that would be comparable or as close as possible to the Ethiopia Dur Feres, these two would be the best. As a side note, the Kings Country Espresso Blend, which is phenomenal, brews nicely as an iced coffee. But it also brews nicely hot as well. The other fun offering is we are carrying a Tanzania peaberry as our new Roastmaster's Choice. We are excited about the Tanzania Peaberry. I think this is the first time we have offered a peaberry, or at least it's been a while. The Tanzania Peaberry boasts of a honey-like sweetness and plumb. I really pull out a sweet citrus, like a sweet orange. One of the things I remember from my great grandmother is orange slice candy. That is what it reminds me of, but it also has that really bright and lingering finish. This is a very pleasant coffee. It is a washed coffee. You can read about it on our website at www.lamppostcoffee.com. That is now available as our current Roastmasters Choice. We have also been working with our Ethiopian importer for another Ethiopian to carry as a Roastmaster's Choice. Again, that might not happen until July so we're looking for another coffee to offer between the Tanzania Peaberry and the newer Ethiopian coffee that is on the way!
Now, let's talk a little bit about an Americano. I'm going to come behind the bar here, and we're going to talk about this. I am going to pull some cups because that will help visualize the difference. As you can see I have pulled an 8 ounce, 12 ounce and 16 ounce cup. We also offer iced Americanos, so I am going to pull out a 16 ounce iced cup as well. So you can see the difference. The biggest thing to know about an Americano is it is simply espresso in water. If it's a hot Americano, it's going to be made with hot water. If it's an iced Americano, it will be made with cold water and ice is added.
How did the Americano come to be? What is the story? The story is that in World War II, soldiers who were stationed over in Italy wanted their brewed coffee. Italy only serves espresso. One of the things they began doing was putting espresso with hot water so our US soldiers could have their black coffee. That's how the story goes on how an americano came to be. It was named after the American soldiers who were stationed in Italy during World War II. I'm going to make a couple of Americanos so people can see what they are. We have had a couple of questions, especially about the americano over ice. Again, an Americano is simply espresso and water. I'll start with hot water for the 16 oz hot Americano. Whether you order an 8- 12- or 16 oz, we put in the equivalent of a double shot, or 2 oz of espresso. If you would like more espresso than that, be sure to ask for an extra shot, which will be the equivalent of another double shot or 2 oz of espresso.
We are going to talk about espresso over ice because that is one place where people tend to get the most confused. Espresso is finely ground coffee compacted and brewed under pressure. At Lamppost Coffee Roasters the recipe is a two to one ratio: two parts water to one part coffee. By weight, we use 20 grams of ground coffee in and 40 grams, or roughly two ounces, of espresso out, which is the equivalent of a double shot.That is the first place people experience confusion. While all the espresso is in one shot glass, it is the equivalent of a double shot or 2 oz of espresso. For the traditional americano we add the hot water into the cup first and then add the coffee. Now we can either add more water or add another shot depending on what our customers want. We can also have room for adding cream, if they would like to have half & half or heavy cream. Now for an iced Americano. Traditionally, it's made with water and ice. Water first in the iced cup leaving a little room for ice and a little room for cream, if people want cream. So it's kind of fun when you can see like this. Water in first, then you add your espresso. From there you can add your ice and cream ,if that's what you'd like. I am going to add a little bit of ice and talk about the hot espresso we added in the drink. We put hot espresso in the cup, so the ice will melt. Another way to make an iced Americano is sometimes people will put ice in first and then pour the shot over it. The ice will melt slightly, then they add the water. There's no real wrong way, this is just the traditional way that an iced Americano is built. Some people don't want the water in their drink at all. That is really what we call a doppio over ice. So there you go! That is about the Americano.
I hear some customers coming in, we are going to trade places so Aspen can actually help our customers. If you have any questions feel free to post them, we will answer them. I just appreciate you joining me. Again this is Val King. I am the owner of Lamppost Coffee Roasters here in Bonney Lake. Today we did talk about that Americano whether you like it hot or iced. We talked about what is changing due to COVID; and then we talked about some of the new coffee offerings. Be sure to "Like," comment, share this video, and put any comments or questions you may have below and we will answer them. Thank you very much! Have a good afternoon.
Live videos from facebook, 4/23/21 & 4/24/21
Good morning Lamppost Coffee Enthusiasts!
Today we are sharing a live video from our Coffee Maven Val, which will give you an in-depth look at cold brew, our methods of brewing it at the shop, and how to brew at home! She will walk you through how it works, and what ratios we use.
Here are the time stamps for part 1:
2:00 Choosing your coffee
3:30 Intro to cold brew
1:00 Cold brew talk
13:00 serve it up
Our cold brew kits are now available for purchase in-store!
Hello Lamppost Coffee enthusiasts!
live from 5/10/21
In this video, Val will talk all about the Japanese Flash Brew method, and some examples of how to use it! She will also give a brief tutorial on how to make our signature Caspian drink, which we plan to cover more in a later video.
Here are the time stamps for each topic she covers:
1:20 Introduction to Flash Brew
3:30 Making Flash brew
6:50 The Caspian
When Val does the first pour into the coffee, she mentions the Bloom. This is what happens when the water hits the grounds and causes them to release carbon dioxide very quickly and creates this bubbling/blooming effect.