Cast Iron Coffee

Stand by….

pmilne — Wed, 17 Aug 2011 15:20:40 +0000

Its official, there will be a totally new, redesigned website in place shortly. We’re excited about this decision. Until then….drink up!

We had to try even more

pmilne — Mon, 29 Nov 2010 22:05:01 +0000

pmilne — Fri, 10 Sep 2010 00:15:24 +0000

The Loading Dock, Sandpoint Idaho

pmilne — Sun, 25 Apr 2010 23:08:09 +0000

On my final stretch back to Kalispell I had to make a pit stop to get a coffee. I remembered this little coffee shop on the corner. In particular because it is located less than a block from a Starbucks. It’s what I like to see, locally owned and run coffee shops as close to a Starbucks as possible.
Upon purchasing my usual, here are some of the mysteries I uncovered. This was like no other. It’s tremendously sweet flavor swirled all over it’s creamy, somewhat nutty, base. Hints of chocolate even surfaced from time to time. Paired with that nutty, creamy base it is clearly obvious as to why your salivating right now. The perfect combination for the road weary traveler. In my humble opinion that chocolate chip oatmeal cookie is one of a kind!

Atticus, Downtown Spokane WA

pmilne — Sat, 24 Apr 2010 03:22:26 +0000

Formally under the name and control of 4 Season Coffee, Atticus is, to my knowledge, an up and coming micro roaster. No matter where they may fall in the field of experience, they have greatly improved the look and attitude of it’s coffee shop compared to it’s former occupant. They continue to improve and make the best out of what they have and how they present it. A perfect location for the gift shopper.
A selection of gifts, though entertaining, is not what we coffee lovers anticipate. Drinking up my trial and error tester drink I discovered….not much. Well rounded, smooth, mild and a little on the creamy side. Plenty of room for improvement, but the best cup in downtown. I was weary and tired from a hard day’s shopping so I did not bother to ask details of their blend and place it comes from. I will go back again while I am downtown but for now I need to rely on something else exciting to keep my energy up and running.

Calypso Coffee Company, Cour D’ Alene Idaho

pmilne — Sat, 24 Apr 2010 03:21:42 +0000

always enjoy coming to Calypso for a visit. It’s a very out-of-the-ordinary coffee house. They have taken their massive room and somehow made it seem comfortable and private. A perfect place to meet the gang for a quick coffee and snack.
The coffee…? In another plain 12oz double I find a well balanced latte. It’s first notes carry a bright, floral character. Quickly followed by that even punch of a spicy boldness. Now I’m not the expert but it reminds me of a Guatemalan espresso blend I had a while back. If I am right, Calypso does a good job at pulling it. It’s an extremely unique blend that tends to take the more livelier approach to espresso. Cap that with a smooth nutty finish and a hint of a bold spice and you have an pleasing cup of coffee. Come to Calypso, give it a try and stay awhile…

On another note, I have had their drip coffee. Sadly this falls much shorter than their espresso blend. Roasted in a drum roaster, it appears they concentrate more on their espresso than a take home drip coffee. But I suppose it still evens out in the end. After all, a coffee shop who clearly encourages their baristas to make (attempt) latte art has a spot in my coffee lovers’ heart.

Colombian
Sumatran
Brazil
Mexican
Guatemalan

Making coffee

pmilne — Fri, 23 Apr 2010 01:05:58 +0000

It shouldn’t take long for one to figure out that pure, good coffee is not only our goal, but also something we prefer and enjoy very thoroughly. With that in mind, I’ve been asked to post a few of my thoughts on the matter of how to prepare Cast Iron Coffee. Here it is plain and simple: That thing that sits on your kitchen counter with a button and a tray that opens to hold this paper cup called a filter, unplug it, turn around and place it forcefully in the garbage can. Now I know to some that’s almost as if you’ve commit three felonies and fled the country. I understand that in our society coffee means it needs to be fast, mobile, burnt with a finishing taste of paper. If this is what you promote, the exit button to this window is in the upper left hand corner of your screen (upper right if your a Windows fan , we won’t even go there.)
If you appreciate good coffee and the quality it has the potential to produce, this is what I have in mind. A french press is the only way to go. Though this is not the fastest way for those involved in a busy work environment, it certainly is THE best tasting. I know many with coffee machines that will admit without hesitation, that a french press is the superior procedure in brewing the most flavorful coffee. In order to accomplish this you’ll need two things; time and the mental awareness to the fact that your actually taking some time out of your busy life and you enjoy it. With your french press ready to go, here is what I like to do: Boil some water. A tea kettle on top of the stove works for me. Grind some coffee. Ask anyone and they will agree that the best coffee is when it is fresh ground. If you don’t have a grinder……buy one.

In an 8 cup french press, I like to use 5 heaping tablespoons of coffee. In a 4 cup, use 3. Make sure that the water is brought to a boil before you begin grinding your coffee. While your grinding is being done your water will have time to cool down just enough to avoid scorching your coffee, yet remaining hot and usable. Put your coffee in the french press and pour the water to the top, but not overflowing. I usually let it sit with the coffee floating on the top about 2 to 5 minutes. Use a small spoon to stir down the coffee grounds. Slowly press the plunger to the bottom. Nothing to it, take a little time out of your busy day and enjoy it.