March 9th, 2015

replaced the spindle bearing in our technic sl-1200. as removing the circuit board we dusted the body out with Argon. used original Technic spindle-deadstock from 5 years prior (you can see the brass filing on the old spindle above). Work slowed down Sunday on Bar, so Jeremy and I did some maintenance and cleaning.

Amy Suzuki Barrett, of Courier Coffee, now has her artwork up on bar for the next ten days before she heads back to Hokaido to finish artschool, we look forward to her potential return to Portland.

Tuesday evening we hosted a showing of Kamanakas Interviews and video artwork in the evening on bar. The screening was entirely in Japanese, and marks the anniversary (3.11) of the major earthquake in Tohoku, Japan. This is our second year of showing Kamanakas reports, with permission.

On a related/unrelated route the Owl lives in my backyard, and maybe eats mice. we do not use pesticides or chemicals, but our neighbors do for sure, At the roastery this is something we think about for sure-outside impacts. why do people do these things that indirectly impact them..

new stainless steel synesso steam tips 6-hole

March 3rd, 2015

We unboxed our new 1mm orifice 6 hole stainless steel steam tip this morning and installed. It is almost the same as the 4 hole 1.5mm tips. Technically the speed should be the same, but the affect is better due to a greater distribution i.e. smoother.

Synesso standard was 1.8mm 4-hole tips, however we set our clients up and have always recommended the 1.5mm orifices as that had the best effect for us. cumulative 1.5×4= 6 output. Our new SS tips are 1×6= 6 output. The reason for the switch is that stainless steel will be much easier to clean. It takes a lot of money to caste your own forms out of stainless steel, so the normal route is to make it brass and then chrome plate. Our previous tips were all chrome plated brass, and sure the chrome flaked off, and chrome is not the best clean surface, but way better than brass or copper.

[apparently] six holes at 1mm, and 4 holes at 1.5mm do not equal the same thing because.. is it pie r squared? I am not a math person, but im going to look this up and update this post.

On bar the question was asked- whats the difference. Technically smaller holes put out higher pressure with lower volume over time. Larger holes are lower pressure with higher volume. The pressure in the steam tank is a constant, or lets say it is for the sake of discussion. if you put your finger over a hose nozzle the water will spray out much faster, but the amount of water decreases. steaming milk type products requires a certain amount of turbulence to mix air into the liquid and add texture (kind of like making amazing foam in a bubble bath). we can try to foam something up, but the deeper question is what allows us to create tight foam. Fats and sugars are the answer, as well as increasing those through developing them with heat, which is what we do when steaming milk. and the crazy thing is we think about this everytime we make your latte.

Synesso brew group sound and rumor.

February 26th, 2015

Above Synesso Cyncra Paddlegroup old style with roller cam switch – also known as the cherry switch. position 1,2,3 respectfully.

Issue- buzzing noise when brewing. solution- tighten nut that holds valve to brewgroup because alLack of a proper ground leads to feedback loop.

For our own work we like to re assemble things finger tight (in places where tightness is not neccesary), and I personally like to end up with less screws than I start with (not for clients). This makes the next service job faster. Honestly im amazed these machines are not just held together with magnets yet, and I have petitioned for hydraulics to adjust the height of the machine. if we could re-engineer the machine for speed break downs that would be rad, and also if we could have a sightglass window into the boiler (lit up of course). Synesso? Luckily this machine is fun to think about all the time, which is probably why we continue to make espresso, besides of course the joy of serving coffee.

Homework for the week- Manhatten Love Story (a japanese drama about a Kissa Owner). if you want to know how we think its probably like this guy (not really, but we do like that he is way into coffee). youtube that. there are subtitles. then we have 40 more dramas to show you about bikes and food.

super rumor- sizzlepie is opening a bar before the summer. its true- believe. Summer on oak street is going to be amazing. polish your shoes, buy some art, toys, soap, pizza, french no Scandinavian fare, get a massage, environmental lawyer, ad agency, pottery, womens clothing (yes guys womens clothing is in for fashion now). and we really hope finish it with a beer. there has been work recently on the sizzlepie bar, all the best us at courier.

commercial compost rules and non compostable/recycleable compostable paper coffee cups

February 13th, 2015

Composting and recycling is talked about at Courier. While our garbage and recycling haulers have kept pretty quiet to us, we read the notices that come by mail, and we check the City of Portland website regularly.

Commercial compost is changing in fifteen days- that means any downtown business, restaurant, cafe- will have different rules from residential. For our coffee bar this means FOOD WASTE ONLY. Actually there is a sticker already in place on our green rollcart that says Food Scraps Only, and then for those who cannot read there are pictures.

Compostable containers, paper towels, napkins- are NOT commercially compostable anymore. Coffee Cups are NOT compostable. Coffee cups are absolutely NOT RECYCLEABLE. Both regular polyethylene lined cups and the bioplastic lined compostable paper cups are NOT RECYCLEABLE OR COMPOSTABLE. If you feel bad about waste then bring a cup, or stay a while.

We will continue to stock and serve our coffee to go in paper cups that say they are compostable, because they are the only ones made (this specific brand) that are made entirely in the USA.

So the only thing left to compost is our coffee grounds, eggshells, and fruit stems from when we bake each morning. This is still a considerable amount of compost. Even though we live in Portland not all coffee shops compost. On the opposite side of the spectrum one may look at the type of packaging used at each shop and determine how much they are thinking about plastic and paper (even our whole bean coffee bags are entirely recycleable minus the tin tie closure).

Anyway- all else at courier is moving along. There are new people working on bar. Our espresso machine flooded the shop yesterday morning with water when a three way brew valve/solenoid valve impartially closed, so it got replaced- 45 minutes- mostly spent hanging out. more news soon- best courier.

February 2nd, 2015

commercial composting laws are changing in Portland. Starting in March for downtown businesses we may compost food scraps only- no paper at all. While our coffee bags will remain recycleable, our coffee cups will be landfill only. Downtown on bar we will be mainly composting coffee, tea, and egg shell. February is practice month.

January 23rd, 2015

Today we soaked dried cranberries in Myers rum, tomorrow organically grown blood oranges for yogurt oat muffins.

The espresso on bar has been pouring maybe erratically the last few days. Very confident looking at 18 seconds before pours suck inward slightly at 22. This could be contributed to the too crisp cellulose structure (woody structure) of the seeds, and light level of caramelization. Still when done just right there is a wonderful juice that reminds one of pureed flowers, or drinking flowers. Its not that the espresso pours differently each shot, but maybe more that we make it slightly different as the pace speeds and slackens, perhaps thinking too much in the slow times, or just nailing things perfectly. Yesterday we had the arbitrary/calibrated temperature for the brew boiler at 204F. Today at 8am we moved the temperature to 203F. While we could change the pressure as well we could be the odd coffee shop to do that, although dont put it past us.

Last Saturday we held a pour over workshop just discussing technique and theory. We discovered our Fetco HWB-5 to be a bit lower in set point than we had thought, leading toward our discovery that a longer brew times would have more depth. This last week we have started to come closer to 3 minutes in pourover time.

Please remember we have extended our hours. Come knock back some espresso with us at closing- all the best courier coffee

January 8th, 2015

2014 a year of dreams at Courier. Things simply happened that we cant tell people about. Today while looking at our cargo bicycle, with its brand new rear wheel we wondered why things do not simply work the way they are supposed to. Yesterday Tim Roth and I rebuilt the dosing part of our Mazzer Robur espresso grinder, a huge success, but maybe we expected more.

Many of us are getting older, growing up, but hopefully we have not forgotten the magic of making coffee, especially at home. Something so simply where only water is added ends up being much more.

This year some new coffee shops appeared. Word of Portland traveled to Japan where they are opening up, and Portland businesses started expanding. Courier purchased a Smith Corona WP48D typewritter, new IKEA chairs, and LED Lightbulbs, and hopefully led some individuals to think about coffee in new ways. It will be the small things for us this year, but 2014 dreams from this blog and elsewhere are still on the table.

Holiday Hours, brewing 5 gallons by hand, securing your last minute order.

December 23rd, 2014

Christmas Eve 7am-2pm
Christmas Day Closed (Barista and Stumptown are open, but cmon, hotel lobbies have free hot chocolate).
The Day After Christmas Day normal hours

as of this morning we had (923 sw oak)
7 pounds Guji, Ethiopia.
12 Monte de Oro Plan Del Campo Caturra Acatenango Guatemala.
4.5 Mutwewathi, Kenya.
1 decaf
1 Perla Farm Chijul Guatemala.

Today we deliver retail coffee to International Market 81st and Stark. Kenilworth Coffee 36th and Gladstone. Ps and Qs Market 15th and Dekum.

Pictured above us making 5 gallons of coffee in under four minutes using the latest technology in a small garage in SE Portland. We brought the water to 199F, added coffee by weight and stirring with a clean box wrench to let sit for 3 minutes before skimming with gold filters and decanting through paper twice using a large china hat strainer. This actually made awesome coffee.

IF YOU WANT TO PLACE AN ORDER FOR PICKUP TOMORROW MORNING OF WHOLEBEAN PLEASE MAKE THE ORDER AT THE SHOP, OR TEXT THE HOTLINE THIS AFTERNOON.

anyway- Happy Holidays from Courier

record player etiquette unspoken rules TV TOKYO and Portland Monthly Hot Chocolate

December 8th, 2014

Portland Monthly magazine mentions our Hot Chocolate in their December issue, a drink not to be missed this winter. Pick up a copy and check it out. We are also mentioned a second time in the same issue!

TV TOKYO includes Courier in their piece on livable urban cities, with some significant footage, broadcasted a week ago across all Japan, check it out here.

With new people around the holidays, we felt it a good time to address proper behavior around the turntable, or record player. The basic rules are basically the same as coffee. You do not take a drink that is not yours, and you do not drink a drink that is not yours. This sounds like common sense but people behave differently around record players than hot cups of coffee. There seems to be a more respectful distance around others coffee, which is appreciated, where as sometimes record players are treated more like furniture, than delicate things that break when you touch them. There are people who carefully play records, and those who do not. It is always best to ask to touch before you do, and also more than prudent to be way careful about bumping, brushing, or leaning anyplace close to the player. Please remember a turntable is a delicate thing, and the records stacked near the player, or cords, have the ability to fall, swing, shift, and perhaps do a little damage. We know it was not going to be easy, but in our minds having this technology makes things a bit more romantic.

Now- protips, or the reasoning behind using the lifting mechanism for the tonearm, or not. I was always taught to lift and drop by hand (hooking a finger under the lift arm to do both, never putting downward force, other than gravity), thus assuring the needle fits in the groove before taking your finger away.if a record is dirty the needle may not actually find the groove with a slow drop from the lift mechanism, but skate across the surface, scratching it up (this also depends on the tightness of the grooves, which vary by design). Do Not lift a needle by pressing down on the cantilevered weight, your force is magnified on this side as well as the possibility of changing the weight adjustment, affecting the tracking force of the needle. Especially do not grip a needle in a horizontal way, as in pinching the head, or tonearm. some people like to use the lift mechanism, but they are also checking to see that the needle tip is clean each time, and cleaning the record of course. Getting the needle to track is especially important with our Shure M44g needle, with less than a gram of tracking force, it is a lightweight, but the upside of low wear on the records for us is a must.

Thank you for listening

December 3rd, 2014

we have 14 more quarts of cider coming from the Old World Apple Cart this Sunday. Tomorrow evening open late with a book release party-drinks and Japanese snacks

A new (deadstock) platter spindle assembly arrived today for our Technics 1200 MK2.

You may notice new, old faces on bar and at the roastery. We really should do a proper introduction soon, but please bear with us. On the coffee front we will be rotation almost our entire stock before the end of the year- new crop coffees are coming.