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.


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.

November 25th, 2014

December 4th book release party 6pmish. Snacks by Alder+Co. Refreshments by Navarre.

Holiday schedule- closed Thanksgiving day, Christmas Day, New Years Day. Monday-friday 7-6. weekends 9-5.

Walk-In hours at 4019 se hawthorne (the back garage) Sundays 10-2.
Cuppings Tuesdays 2pm sharp, every Tuesday. Not our garage below.

Our record player platter spindle bearing assembly is still in the mail. Our Fetco faucet assembly arrived after taking one week for Fetco to put it in the mail, and six days in transit.

Walk up and Stock up at our Roastery Sunday

November 15th, 2014

Purchase wholebean (or ground) coffee, at the roastery, on Sunday from 10am-2pm. Do you need a bunch of coffee packaged for gifts, feel free to phone ahead. Starting tomorrow. We will be doing cash sales only until we can figure other futuristic methods.9/half pound. 18/full pound. all other fractions will be rounded to dollar amounts

Feel free to walk in, we are around the left side of the house at 4019 se hawthorne, at the little house behind

On other news- Cuppings at the roastery on Tuesdays, exact time to be announced.

Downtown we now have apple cider on bar, pressed friday night by the Old World Apple Lady, of almost all Spitzenberg varietal apples, for the kids of course, glasses for three, pints for four.

Also we are struggling with a new kind of milk- Almond. We have no consensus on this so far. for a minute we were serving an expensive almond milk, and then a cheaper one, yet organic and local (oregon). we would absolutely love your help, feedback, and honesty, and thank you to the woman who called to say her drink tasted bad. We appreciate this more than anything else. I personally will tell people my drink was horrible and will return it, with wine, coffee, anything. We are here for you, and getting a drink means that you should be happy with it.

Thank you so so so much. Please in the future let us know if you are not completely satisfied. Thank you for being with us.

November 9th, 2014

new typewriter from 1992 now printing some labels.
Fresh new batch of Pendleton Wool Mason Jar Cozies made by Michael Parich, Portland, on bar for sale. Four new lots of coffee, two of which are on bar now- a coffee from Guji, Oromia, Sidama, and one from Mutwewathi, Nyeri, Kenya. Two lots getting roasted, and maybe on bar in the morning.

An interesting and needed part broke in our faucet assembly on the Fetco water tower (HWB-5). Interestingly the part is being made, but not sold anymore, unless you buy a whole lot more. One wonders how much longer Fetco will make HWB-5s, or how much longer it will take them to switch their labor from Chicago to China. In the mean time, through good design, we are using the 90 degree ball shutoff valve to dispense water. The assembly has been ordered and ships monday from, Chicago?

Also fixed, temporarily, a platter vibration on our record player due to bearing failure, using bicycle chain lubricant. At first we misdiagnosed the issue as a power supply issue, and wrongly blamed the last service technician, for that apologies. We next thought it was the mounting of the plater bearing, but wrong again. We used a nice clean petroleum based lubricant made by ATB in Enterprise oregon (medium weight) to free up rumble. Check out this bearing assembly we would like to buy, but cannot afford.

Lastly a little of our weekend was spent brewing coffee for the Japanese childrens library in Tabor Space, not much coffee made, but a whole lot of fun. if you are looking for childrens books in all Kanji to borrow, the yearly donation to become a library member is small.

Whats on the horizon. Tim, our new person at the Roastery is holding cuppings everyother wednesday at 2pmish. He is planning walk in hours mid sunday for people to buy coffee beans. More as information is available.

New Fall Hours

October 27th, 2014

Weekdays 7-6
Weekends 9-5

Please support our new hours.

October 24th, 2014

On bar the last three lightbulbs have been TCP BR30′s (L.E.D.) with 650 lumen output(the ceiling track lights). Just yesterday we realized none of the lighting is halogen anymore, something we so rely on at the roastery/workshop for color rendering. There is now a mix of old and new technology LED and old/new flourescent par30′s. We have been constantly buying a sample of LED flood lights as they hit the shelves, and trying them out. The Eco Par30s with flourescent bulbs (winks hardware) are actually a little warmer in color indexing, but not by much compared to the BR30′s. However the LED BR30′s draw only 12 watts of power, which i think is half as much as the same flourescent of equal lumen output. Next time in courier and looking up from the front to the back of the room lights 3,4&5 are BR30, then the light 6 (just past the support beam) is an old style LED, and the next in line are flourescent.

From the same manufacturer and brand line we purchased an MR16 style LED for the roastery, and while poor color for our downlights we would like to move forward and replace our 12 up lights with these. One thing we did learn was that the 900 lumen type A bulb made by TCP (regular bulb type in a 60 watt equivalent, and a blue package) is way way too white for us. The 40 watt equivalent has a green package and we hope more warmer color, since the br30 package is also green (hoping that means something).

On a separate note, we are retrieving our mk1200 turntable from Echo today, looking forward to that.