Espresso Obsession

Espresso Junkie. Information and humor about coffee, beans, espresso machines, espresso cafes, or just about anything else. Enjoy your Espresso.

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Location: Ripley, West Virginia, United States
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Tuesday, August 08, 2006

A Sad Story. Give Them Your Support


Travelers decry county shutdown of Morning Glory espresso stand
By Winston Ross
The Register-Guard
Published: Tuesday, August 8, 2006
WALTON - Tucked deep in the hillsides of the Coast Range, along the roadside of the winding highway that ferries travelers to and from the coast, the loyal customers of Morning Glory Farm are waging a small battle over an espresso cart.
Citing zoning requirements, Lane County officials in June ordered the cart's owners to cease and desist all current and future steaming of milk and grinding of beans. Travelers and locals alike are grieving the loss.
The local postmaster no longer walks a mile along Highway 126 from nearby Walton each day to visit the cart and eat produce for lunch. Young Billie Sue Cunningham mopes around her family's 10-acre farm, relying on Social Security payments to support her 4-year-old daughter. (Cunningham's encephalitis causes violent seizures that keep her from commuting to a job in the valley.) And road-weary drivers pen testimonials at the farm's fruit stand, bemoaning the caffeine void that they say now stretches a full 30 miles, from Veneta to Mapleton.
"An older woman got out of her car one day, shaking her head," said Sandra Collver, Billie Sue's mother and owner of the farm. ``She said `I need some coffee.' ''
So do a slew of coastbound drivers, apparently.
"Caffeine supply along the highway is essential to the safety of drivers," wrote Holly Simons, Liz Deck and Anne Godfrey on a recent stop at Morning Glory. "It is a travesty to lack caffeine on our regular trips to the coast."
"Get real," wrote Patricia Stuzman. "Starbucks is not in danger."
"This is totally unfair," wrote Cheryl of Mapleton, with such passion that her last name wasn't quite legible. "You should have much bigger problems to fight than hard-working people trying to make a living and give a great service to the public."
"I was crushed to stop here today and find my favorite espresso/smoothie place closed down!!!" wrote Jenny Faiknor of Elmira. "What is the sense in this?? Zoning? This is hardly an urban high impact area. There is no need to control competition here."
The sense in this is indeed zoning, county planner Kent Howe said. Simply put, the coffee cart sits in a rural residential zone, which forbids commercial development. The fruit stands on River Road, for example, have different rules, Howe said, because they're in a farm zone.
Compliance officer Jane Burgess also explained as much in a June 13 letter to the farm's owners, Jerry and Sandra Collver, asking the couple to immediately terminate the operation of the espresso stand.
The Collvers ignored the letter, hoping county officials would go away. They didn't. A week later, Land Management Manager Jeff Towery sent another letter, threatening a $300 per day fine if the cart didn't shut down.
The Collvers complied, if unhappily. But they haven't given up the fight.
A customer and Eugene land use planning consultant, Norman Waterbury, recently took up their case free of charge. Waterbury argues that the coffee cart is a mobile unit, licensed by the county's own health department, and asked officials to consider it a rural home business.
Then Waterbury looked up the code himself and discovered it permissible to operate "roadside stands for the sale of any agricultural produce where more than half of the gross receipts result from the sale of produce grown on the tract where the roadside stand is located."
But that would mean the Collvers would have to make as much profit in tomatoes, sunflowers, cucumbers, squash and peas as they do in coffee.
"If they're going to make the argument this espresso stand is not going to exceed the sales of their tomatoes and corn, I don't buy it," Howe said.
"If they want to provide some factual information, perhaps we'll look at it in a different light. Without any supportive information, we're saying the espresso stand is a commercial use."
Waterbury insists the county is reading the code wrong, however. On Wednesday, he and the Collvers met with a Eugene attorney to pursue the matter further.
"Imagine a little girl selling lemonade," Waterbury said. "That would be illegal, the way they're interpreting it."
Meanwhile, Morning Glory's notebook of customer comments continues to thicken. Even incoming County Commissioner Bill Fleenor weighed in, appealing to county staff to lighten up.
"I thought it was a little heavy handed, shutting them down during the busiest part of the season," Fleenor said.
"I would have preferred to see a 90-day waiver, while the owners work through the permit process. I don't think any lives are being threatened here. I would have preferred a little more compassion toward small business owners struggling to make a living."
Winston Ross can be reached at (541) 902-9030 or rgcoast@oregonfast.net.

Wikkipedia Spin on Espresso

From Wikipedia, the free encyclopedia

Espresso (Italian) is a flavourful coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. It was invented and has undergone development in Italy since the beginning of the 20th century, but up until the mid 1940s it was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its subsequent commercial success changed espresso into the beverage we know of today, produced with between 9 and 10 atmospheres, or bars, of pressure.
The qualitative definition of espresso includes a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots. Espresso is chemically complex and volatile, with many of its chemical components degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body and, the most distinguishing factor, the presence of crema, which is a reddish-brown foam which floats on the surface of the espresso. It is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.
As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Some people prefer a single or double shot instead of one or two cups of coffee to get a quick shot of caffeine. Also, because of its intense and highly concentrated ingredients (including caffeine) espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccinos, macchiatos and mochas, without the need to overly dilute the resulting drink.
Contents
1 Naming Variations
2 Popularity and Misconceptions
3 Brewing process
4 Baristas
5 Types of Espresso Machines
6 See also
7 External links

Naming Variations
The term espresso is Italian for "pressed-out", referring to the brewing method.
Ordering a coffee in Italy (un caffè), as in much of Europe, means ordering an espresso. A similar alternative, an espresso mixed with hot water, is known as caffè americano. The phrase "American Coffee" (spoken in English) is widely understood, as is the commonly used term "Long Black." It is rarely ordered by Italians.
Espresso
Caffè Espresso: the formal Italian term. In most countries, 'espresso' is used solely.
Ristretto (shortened): With less water, yielding a stronger taste 10-20 ml.
Lungo (long): More water (about double) is let through the ground coffee, yielding a weaker taste 40 ml.
Doppio (double or doubleshot): Two shots of espresso in one cup.
Expresso: a common French variation which is sometimes colloquially used in English speaking countries.
Caffè macchiato (marked): in traditional usage, a small amount of foam is spooned onto the espresso; at Starbucks and those coffeehouses which follow their lead, the order is reversed for some macchiatos, such as the caramel macchiato, with espresso added to a large volume of foam on top of steamed milk.
Espresso con Panna (with cream): With whipped cream on top.
Cappuccino: traditionally, a drink of 1/3 espresso, 1/3 steamed milk, and 1/3 microfoam.
Latte: This term is an abbreviation of Caffè Latte, or Coffee with Milk, an espresso based drink with a volume of steamed milk, from 6-12oz (180-360 ml) total volume, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
Flat White: A coffee drink very popular in both Australia and New Zealand, made of 1/3 espresso and 2/3 steamed milk.
Cortado: espresso "cut" (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity.
Mocha: normally, a latte blended with chocolate.
Affogato (drowned): Served over ice cream.
Americano
Americano (American): Diluted with hot water, similar to drip-brew coffee.
Long Black: Espresso and hot water in equal parts.
Cafè Tobio: Two shots of espresso with an equal amount of American Coffee.
Red Eye: a cup of American coffee with a shot of espresso in it. Also known as Shot in the Dark, Eye Opener or Depth Charge.
Black Eye: a cup of American coffee with two shots of espresso in it. Also known as Slingblade.
Dead Eye: a cup of American coffee with three shots of espresso in it. Also known as Blue Eye.
Crazy Eye: a cup of American coffee with four shots of espresso in it.
Blind Eye: a cup of American coffee with five or more shots on espresso in it.
Other
Corretto (corrected): Some sort of liquor added.
Cubano (Cuban): Sugar is added to the espresso grounds during brewing for a sweet taste. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot.

Popularity and Misconceptions
Espresso is the most popular type of coffee in Argentina, Brazil, Cuba, France and southern Europe, notably Italy, Portugal and Spain, and is also popular throughout Europe, and North America. In Australia and New Zealand espresso accounts for nearly 100% of the commercial cafe, coffeehouse and restaurant coffee business.
The popularity of different levels of roast in espresso vary greatly. Espresso is typically a blend of beans roasted anywhere from very light to very dark with a lot of surface oil evident. In Southern Italy, a darker roast is preferred but in Northern Italy, a more medium roast is the most popular type. Companies such as Starbucks and Peets have popularized darker roasts in North America and around the world, but the current trend in espresso coffee is matching the roast level to the bean type; this means that the most popular roast style is moving away from being associated with roast color, and more associated with what each region and type of bean used produces the best flavor extraction in the cup.
With the rise of coffee chains such as Starbucks, Seattle's Best Coffee, and others, espresso-based drinks rose in popularity in non-traditional markets. Hanging out at a coffee bar sipping little cups of espresso (or more often large mugs of flavored latte) became hip and trendy. The influence of Starbucks has caused a wide divergence from the Italian style of coffee, by adding syrups, whipped cream, flavour extracts, soy milk and different spices to their drinks. Long and complicated drink orders became the punchline of many jokes aimed at making fun of how finicky and obsessive coffee drinkers can be.
Home espresso machines have also increased in popularity with the general rise of interest in espresso, and with the Internet and its use as a tool to spread information about this beverage around the world. Today, a wide range of high quality home espresso equipment can be found in specialty kitchen and appliance stores, online vendors, and department stores. The internet has facilitated the spread of information about a wide range of espresso-based drinks and can dispel (or promote) many myths on how to properly brew espresso.
A frequent misconception about espresso is that it is a specific bean or roast level. Any bean or roasting level can be used to produce authentic espresso. While some major North American chains push dark roasts as their espresso roasts, some of the winning blends used in the World Barista Championship have been what is classified as a medium or "City" or "Full City" roast, with little or no visible surface oil on the beans.
There is a more specific "espresso grind", which normally means a fine grind, somewhere between drip (a medium grind) and Turkish (a powdery grind).

Brewing process
Colloquially, a professional operator of an espresso machine is called a barista (Italian for a bartender), and the act of producing a shot of espresso is termed "pulling" a shot. The term "pulling" derives from lever-style espresso machines that required pulling a long handle to produce a shot. To pull a shot of espresso, a metal filter-basket is filled with either 7-10 grams or 12-18 grams of ground coffee for a single shot (30 ml) or double shot (60 ml), respectively. The espresso is then tamped, lightly or heavily (and sometimes not at all) into a densely packed puck of espresso. New baristas are often admonished to tamp with 30 lbf/in² of pressure for the sake of consistency. The portafilter (or group handle) holds the filter-basket and is locked under the grouphead's diffusion block. When the brew process begins, pressurized water at 90±5 °C (200±9 °F) and approximately 900 kPa (130 PSI) is forced into the grouphead and through the ground coffee in the portafilter. Water cooler than the ideal zone causes sourness; hotter than the ideal zone causes bitterness. High-quality espresso machines control the temperature of the brew water within a few degrees of the ideal. (The serving temperature of espresso is significantly lower, typically around 60-70 °C, owing to the small serving size and the cooling effects of the cup and the pouring process.)
This process produces a rich, almost syrupy beverage by extracting and emulsifying the oils in the ground coffee. An ideal shot of espresso should take between 24 and 26 seconds to arrive (optimum at 25 seconds), timed from when the machine's pump is first turned on (unless the machine has a "preinfusion" stage, which may add about 7 seconds to the process). Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pump pressure itself can be used to bring the extraction time into this ideal zone. Most prefer to pull espresso shots directly right into a pre-heated demitasse or shot glass, to maintain the ideal temperature of the espresso and preserve all of its crema.
Freshly brewed espresso must be prepared/mixed into other coffee beverages within 10 seconds, which otherwise would result in a change of the true & ideal taste of the coffee. Temperature and time of consumption are important variables that must be observed to enjoy an ideal espresso; it should be consumed within 2 minutes from when it is served, otherwise the ideal taste would surely and gradually degrade to stale coffee (a process of oxidation). Nevertheless, the cleanliness of the machine internally is directly related to how good the espresso is.
A recent North American brewing trend came with the invention of the bottomless portafilter, that is, a portafilter without the bottom half, exposing the basket and causing the espresso to not contact any additional metal during the extraction process. The bottomless portafilter serves as a tool to analyze evenness of grind distribution and tamping, as more volume of espresso will flow from low-density areas of the coffee puck. Some claim to prefer the taste, citing the portafilter's capacity to preserve crema.

Baristas
Barista is a term originating in Italy; it literally translates to "bar man" or "bar person". In Italy, it is the person who professionally prepares espresso based drinks, as well as other non-coffee based beverages including those with alcohol, in cafes or "bars".
In North America and other parts of the world, the title Barista has been in long use, especially in Italian-style cafes and coffeehouses, but the use of the term gained mainstream popularly when Starbucks started to call their counter staff by this title, prior to and around the time they began their expansion outside of Seattle. In the late 1990s and beyond, the term barista became synonymous with the person in a cafe who specialized in preparing espresso-based beverages for customers. Along with this came the term "home barista" to distinguish the home espresso enthusiast who took care to practice this craft to level that sometimes matched, and sometimes surpassed the levels exhibited in many cafes.
In Italy and other parts of Europe, the barista is frequently considered a career position, often with skills and training passed down generation to generation. In other parts of the world, the job of the barista has been frequently seen as an employment choice for young people, one to get them started in employment, but frequently, it was not seen as a career choice.
There is a current movement both outside of Europe and even within parts of the continent to build pride and professionalism among baristas, encouraging them to consider their work as a serious craft, worthy of the respect granted to other food preparation artisans. In some ways this trend is meant to follow the traditions in places like Italy, France, and Portugal where the barista is considered a respectable career decision. In other ways, this trend is part of what is seen as the "Third Wave" in coffee, where transparency in information sharing is paramount, and open discussion of ideas, concepts, opinions, and education are shared, even amongst competing businesses in the world of coffee and espresso. (Background: Third Wave Article) The trend is part of the bigger process in specialty coffee to promote coffee as a culinary drink, not as something "regular" or average.
The barista movement includes the creation of the Barista Guild of America, and the development of Barista Championships, competitions that build from regional events in a wide variety of countries (including the United States, Canada, Australia, New Zealand, Italy, Great Britain, Norway, Sweden and many more) and culminate in the annual World Barista Championship.

Monday, July 31, 2006

Who is Juan Valdez?

Juan Valdez is a fictitious character who was created in 1959 to represent the National Federation of Coffee Growers of Columbia, founded in 1926.
He is one of the most familiar faces in the advertising world, with his moustache, sombrero, poncho and his faithful mule, Lana.
In the first commercials, Juan Valdez used to wander around in the coffee fields, picking the ripe coffee berries with his hands. He was a romantic representative of thousands of Colombian "cafeteros", or "caficultores". At the same time, his image drew a great deal of criticism on its road to success.
The real cafetero in the early days of Juan Valdez lived in dire poverty. Anti-government guerrillas and narcotics traffickers endangered his already insecure life. Poisonous DDT was sprayed on his coffee fields, often, shockingly, while he and other cafeteros were at work. The National Federation failed to represent these horrors.
In later ads, Juan Valdez moved from the coffee fields to the American housewife's kitchen, handing her a personalized bag of freshly processed coffee beans.
In TV commercials, Juan Valdez was first played by actor Jose Duval. Because Duval was no longer felt to be representative, Carlos Sanchez of Medellin took his place in 1969. In the 1980s, the Juan Valdez commercials used Rolls Royce cars and luxury residences. In the 1990s, a new slogan was devised: Grab life by the beans. Dynamic pictures showed Juan Valdez surfing or snowboarding. In the late nineties, however, Juan Valdez disappeared from the public eye for several years. The Colombian government had drastically cut back on advertising.
In 2000, Juan Valdez, in the person of Carlos Sanchez, reappeared. Andres Pastrana, President of Columbia, awarded him the silver cross medal for national merit.
In December of that year, the National Federation of Coffee Growers of Colombia opened its first "Juan Valdez" Coffee shop in Bogota airport. Juan Valdez appeared in the movie "Bruce Almighty" at a cost to the Federation of $1,5 million.
At the time of writing (2004), the symbol of Columbian coffee is trying to make a breakthrough into North America. The first "Juan Valdez" coffee house was opened in September 2004 in Washington, and the second, one month later, in New York.
Ultimately, Juan Valdez is aiming at Seattle, the heart of American coffee-making. Starbucks officials stated they do not feel threatened by the famous moustache man. Gabriel Silva, manager of the Columbian Federation, said in return that the Federation would not go as far as having 8,000 or 10,000 Juan Valdez outlets, as their competition intends.
Iulia Pascanu writes for http://www.madcoffeemaker.com/ where you can find more information about The Mad Coffee Maker

Sunday, July 23, 2006

Iced Espresso for a Hot Planet; Cold Milk, Ice and Stomping Grounds Concentrated Espresso Pours a Perfect Iced Latte Every Time

PORTLAND, Ore.--(BUSINESS WIRE)--July 21, 2006--With the mercury rising higher than normal throughout the nation(1) this summer, thirsty Americans may want to take a break from their daily cup of hot coffee for a tasty iced espresso made with a new concentrate from Stomping Grounds Beverage Company. It's a perfect way to beat the heat. Recipe: 1/3 Stomping Grounds Cold-Press Concentrated Espresso
-- any flavor (on store shelves coast-to-coast and at
http://www.stompinggrounds.com/ for about $6 per 12-serving
box).
2/3 parts milk of choice (whole, skim, rice or soy).
Add your favorite sweetener to taste.
Pour over ice.
Stomping Grounds is the first liquid, cold-pressed espresso concentrate in the United States. It comes in four flavors: Original Espresso blend (with a touch of sugar), Mocha, Caramel, and Vanilla. Stomping Grounds is vacuum-sealed in a Tetra-Pak box and can be easily and conveniently stored at room temperature until it is ready to be served, either hot or cold. Once opened, it must be refrigerated, but will remain fresh for almost a month.
Beverage industry entrepreneur Sean Ryan created Stomping Grounds in 2005, after serving as an executive at Nestle, and marketing Oregon Chai to prominence. Says Ryan, "Stomping Grounds is easy to pack for summer travel. It is not only convenient, but also an economical choice for coffee lovers."
For more information, please visit http://www.stompinggrounds.com/.
(1) The National Climatic Data Center (NCDC) reported that this past June was the second warmest June on record in the United States since record keeping began in 1895.

Better Know Your ABCs

An alphabetical arrangement of everything you ever wanted to know about Starbucks.
Americano: Espresso and hot water.
Barista: Italian for "bartender." This refers to the green apron-clad employees behind the counter.
Cappuccino: Espresso with part steamed milk and part foamed milk.
Decaf: Self-explanatory -- any Starbucks beverage, even Frappuccinos, can be made with decaf coffee.
Espresso: An ounce of intense coffee goodness.
Frappuccino: A cold coffee, crme- or juice-based drink blended with ice.
Grande: 16-ounce size.
Half-caf: Also self-explanatory -- any Starbucks beverage can be made half-caf.
Iced: Any hot Starbucks beverage can be served with cold milk over ice.
Juice Frappuccinos: Tangerine or pomegranate; a fruity alternative to coffee- and crme-based Frappuccinos.
K: Kids' drinks: Not-as-hot versions of hot chocolate, steamed cider and "steamers," which are drinks made with flavored syrup, steamed milk and whipped cream -- the vanilla crme is the most popular steamer.
Latte: Espresso and steamed milk, topped with foam.
Macchiato: "Marked" in Italian; the espresso shot(s) are poured in after the syrup, milk and foam to "mark" the foam.
Non-fat: Skim milk.
Organic: Organic milk. And some coffee.
Partner: Starbucks employees are referred to as "partners."
Quick service: Ideally, no customer should have to wait more than three minutes for an order.
Ristretto: Highly concentrated espresso.
Short: 8-ounce size available for hot drinks.
Tall: 12-ounce size.
Unsweetened: An option for iced coffee and tea.
Venti: 20-ounce size for hot drinks, 24 ounces for cold drinks.
Whip: Whipped cream -- comes standard on cafŽ mochas, most Frappuccinos, hot chocolate and caramel apple cider.
X: Marks the spot; the first Starbucks opened in Seattle's Pike Place Market in 1971.
Yukon Blend: A bold, balanced Starbucks Coffee blend originally created for a captain of a fishing fleet and his crew.
Zimbabwe: Part of Africa's "coffee belt" where beans are born; the region also includes Burundi, Ethiopia, Kenya, Malawi and Yemen.

Wednesday, June 28, 2006

Still Here!

Don't mean to ignore everyone but I've been involved in other projects. Wow! this web stuff will really eat up your time!! Can't believe the coffee I've put down. Still here.

Monday, February 13, 2006

Brewing A Perfect Cup Of Coffee

Brewing a great cup of coffee depends on a number of things such as the quality of the coffee bean, the quality of the water being used, the type of brewing being done, and the grind of the coffee. Now quality of bean and water is something you can easily take care. Just use good quality beans and pure water. However the relationship between the grind of the coffee and the type of brewing being done is more detailed and could use a little explanation. Now we all know that we make coffee by passing hot water over crushed coffee beans. However for it to really work well we need to understand just how long the water should be passing over the beans. The purpose of this article is to help you understand how to match your coffee's grind to the type of brewing you are doing in order to make the best coffee possible.
Generally speaking, the 'soaking' time relates directly to how coarse the coffee is ground. This means that smaller coffee grinds need less contact with the water, and coarser grinds need longer contact. Espresso coffee is only exposed to water for 20-40 seconds and as a result is made using extremely fine grind coffee. A French press coffee maker can take as much as 4 minutes and uses an extremely coarse grind. If coffee is left contacting water for too long for its grind size, unwanted extracts emerge and make the coffee taste bitter. Of course if the grind is too large and the water passes very quickly (like using frech press grind in an espresso maker), very little of the caffeine and flavours extracted and will have poor flavour.
Of course filters play an important role in managing the balance between over and under brewing your coffee. Not only do they keep the grind out of your cup, but they also control how fast the water passes over the grinds. Paper filters are the most common, but many people are also using metal varieties. Paper filters are quite good. However they can absorb some of the coffee flavour, and some people claim they can taste the paper in the final coffee. Metal filters are normally made from stainless steel or gold plated mesh. They have very fine weave and filter out the coffee grinds very well. They also do not alter the taste of the coffee at all. Metal filters are also more environmentally friendly than the paper alternative.
Whichever you choose, be sure to buy decent quality. Cheap filters often clog or not allow the coffee to brew properly. A decent quality metal filter will last years and save money in the end.
Brewing a cup of coffee is not that hard. Brewing a great cup takes a little more understanding, but isn't any harder. Start with fresh beans and good clean water and then match your brewing style to the proper grind and then mess around with the exact proportions and pretty soon your be brewing killer coffee every time.
About The Author:Lynne Birch writes on home decor and home improvement. http://www.my-kitchen-appliance.com has a selection of articles and reviews of kitchen appliances that is growing daily. Updated cofee maker reviews are at: http://www.my-kitchen-appliance.com/Coffee-Maker.html

Wednesday, February 08, 2006

Two Hundred Mile Espresso

Espresso Mojo, the sign on the side of the small building read.
I discovered a Northwest style roadside espresso stand on a recent trip to Huntington, WV
this week. I arrived into town somewhat early for a scheduled appointment and decided to explore the area. Huntington is the home of Marshall University.
While driving down 3rd Ave. toward the university, I spotted a drive through Espresso Stand on the side of the road in the middle of a large asphalt parking lot surrounded by buildings long abandoned for more upscale malls and more appealing locations.
I first passed this stand up thinking it would be one of many to be found in this college area. More exploring revealed several Coffee Shops, but no roadside sands. I like the convenience of the drive up window.
I returned to this lonely stand in the middle of the vast empty parking lot in search of that elusive coffee I’ve craved since leaving the Northwest.
I told the Barista I’ve been looking for a good espresso since leaving Washington State, only to find out the owners were from Seattle. The young lady assured me I would not be disappointed in her coffee.
The smell of the freshly roasted coffee being extracted from the espresso machine drifting into my car brought back fond memories of the drinks I enjoy so much. I couldn’t wait to get that first sip.
I was not disappointed. This lonely little stand has excellent espresso. Nirvana at last!
I was served an excellent product with great friendly service. I recommend this stand to anyone wanting a good espresso!
Espresso Mojo
2210 3rd Ave.
Huntington, WV

Sunday, February 05, 2006

Did you know?

The world's first coffee shop, Kiva Han, opened in Constantinople in 1475.

The first espresso machine was built in 1901 by Luigi Bezzera.

In 1927 the first espresso maker arrived in New York. This was a Pavoni.
Canada didn't have espresso until 1954. The first espresso machine was imported to Toronto. The machine was a Gaggia.

2006 - The only coffee shop in Ripley is not open on Sunday!!

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