Kaldi's Coffeehouse and Coffeemuseum Uncommon Grounds publication

              .'
I='REE TO COFFEE 41 TEA
ORAVA2:RS
a sometimes frequent publication of Kaldi's Coffeehouse and Coffeemuseum '
Bourbon Arab/ca ALL ABOUT COFFEE
THE ·MYSTERY BEAN
1. ask
kald L .. our
fI!lurebead
speaks his
pilJHH"_:mache
mind aboi.lt ... well...
you'll see,
3. straight .,
facts from the
history of tea ... find
out what Qha Ching
. really means \
4. espresso
.yourself and pick
up the real dope on
that ($upposed) jet-fuel
coffee.
4-5. colortul
half-truths about
those milk-ridden
cafe bev.s ... .!atte
..... au lalt. .. souffle
.. ,touche .. .
6. the kald i 's
coffeemouth
speaks with tbe
mr. lejohn
richburg.,. what? you
don't knQ..W iejohn!
7. every descdptlve
little tid b it
about every kaldi's
coffee you have
ever had! look up
your favorite.
9. the
unclassified
and the
unclassifiable ..
soon to be another
NOLA tradition
... subn-.it todayl
Bourbon is a misunderstood
coffee. Some people ' think it was
named after a certain (in)famous
street a few blocks from Kaldi's.
Some hear it described as being
"soft~ If and try to squish a bean
between their fingers. Some order
a large cup hoping to get drunk.
Some fplks see the word Rmildll
next to Bourbon, and order a cup
of French Chicory.
So, what is Bourbon? Where is'
.it from?
It is simply, a botanical variety of
'arabica coffee grown allover he
world. Much of the Bourbon you
will find in cafes is from the Santos
district of Brazil. Don't stop
reading yet. There's moren
ATL-ANir C­oCEAN
The word Bourbon is the
forgotten name of a rugged
volcanic island in the Indian
Ocean... the name used by the
French until 1793. It recalls a time
when the finest coffee trees
flourished on Bourbon's steep
slopes. . .8 coffee so fine that it
became the rootstock for superior
arabicas worldwide.
This prosperous crop was
started with some very good luck.
Captain D'Arsal had 60 coffee
trees when he left the Yemen port
of Moka in 1715 'and 20 when he
~-------t " ,"bourbon" page 8
A bnel'1715101)/ 0/ our beloved
beverage.#.#om beghlhg to end/
Guatemalan Anitigua. Sumatra
Mandehling . .T anzanian Peaberry. There .are
over one hundred different coffees
available on ' the world's market. What
could so many different types of coffee
from all over the world have in common?
All Coffee orlgiaated frOID a.e
Place_
It grows wild on the scenic slopes of
the Sidamo and Harrar regions of
Southern Ethiopia. And, since history fails
to tell us how coffee"s special properties
were first discovered, there's a certain
Arabic legend that explains it all.
:4 IO/JeIY goa/herdor
named Ka/dJ' /$ puzzled
. by Il/$ crazy goats, II
Imagine the gently sloping hillsides of
Yehmen, a port of the Arabian peninsula
across from Ethiopia. It is a sunny
morning around 800 AD ..
A lonely goatherder named Kaldi was
puzzled by his crazy goats. Every
morning they dashed to the hills. with
poor. tired Kaldi struggling to keep up
with them. They ran straight to the many
evergreen shrubs scattered about the
pasture, the ones with the clumps of
red berries.
The goats it seemed followed this
breakfast with a period of unruly
foolishness akin to excitable children at
play. As his curiosity grew, Kaldi tried
the berries himself and was likewise
activated by the wonderful chemistry of
the leafy bush. Soon, he was dancing.
along with his goats! " ~""irlHjfi
Monks living in the hills ~. 11/'
observed . this morning
ritual and began to
deduce that "there must
be something in those
little red berries!" They
experimented and soon
discovered by soaking the
beans in wa ter and
drinking the broth it kept
them awake during nightly
prayers. (I often
encounter a similar
religious experience upon
"all about .. " page 8
I
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You 'may have read about the
coffee ba~s that have been burstin a
in New urleans warehouses due tg
humidity. The Coffee, Cocoa &
S~gar exchange has ' decided to
withdraw its certification on raw
coffee stored in dockside
warehouses ... sending some chills into
the local economy. The Times­Picayune
failed to emphasize that
this referred to dockside warehouses
without adequate humidity controls.
The ra\\oT coffees you see at Kaldi' s
are purchased through a high end
coffee co-op run by Roastery
Development Group based in San
Francisco, and trucked to us ... so \\o'e
are unaffected by all this. In fact,
the coffees that are sitting in these
warehouses are brokered coffees that
can sit for years before bein a
roasted ... bv a commerical roaster. b
~.~"'~·"':""'~".QSct."..QS ••
There is not a coffee
need we cannot provide
for yOU!! As we are a member
of . the Roastety Development
Group, an international importer of
' equipm'ent (both home and
commercial), as well as an importer
of coffee and tea.
~·~cfI~·.g-~§t~oSK~S>
WORLD WIDE SEARCH- Kaldi's
sea.rches the 'World a.round to bring you
the prelniulll coffees of the world. The
coffees served at Kaldi's have been
selected through an extensive "BLIND
CUPPING". We take pride in our coffees
as we roast thenl daily to ensure that you
get the freshest highest quality coffee~ not
onl'w' New Orleans. but in the entire south.
8~USOA~N~;WC·~"'~~o3
OFRCE COFFEE SERI4C£- Bnng(or pvrchsae
1T0m Kt1IbI$) e /81ge ei.rpo( or two,' Jf// If wib'7
fresh hot steamil7g coffee each momihg 8170i take
It to YOLir o/ffce A specl8/ vqll/me a1:SCOI//Jt CtZ'7
be 8/T8I7ged (...~ K~of~ at ~ 8/'ld ask hI'"
Steve or Ted
A drawing of a 1 905 English coffee grinder on
display, along with many other antique coffee
equipment, at Kaldi's ' Coffeehouse Coffeemuseurr-
8.Ua-A"'~.:C·~"'~·ef "':I1-ef
Anyone wishing to volunteer to help with
woodworking projects at Kaldi's please talk to Ted.
. &-·~GfI~·.:""-~~"K"i>
Coffee shipping may favor New
Orleans in the near future because
CCS- Coffee Catering Service- perhaps you
have a special meeting where large containers of
coffee are needed. Well Kaldi's once again has
the answer. We have 3 and 5 gallon coffee
servers available. An inexpensive way to have the
"BEST COFFEE IN TOWN" at your meeting.
. Contact Kaldi's at 596-8989 and ask for Steve
~otn.c~-t.~~"'~·":".w~~oIH'\t.
Would your business like to serve
a Kaldi's coffee? Call for a
wholesale list today. We give
individual attention to all business
needs. Free delivery to French
Quarter businesses.
1"o~"'~·":"I\,-,&~oSn." ~ •• :-
Restaurant personnel and patrons
alike may be interested to know that
it was in the early London
coffeehouses where the notion of
"tipping" first be~an. Imagine that!
Brass boxes inscnbed with the words
"To insure promptness" (TIP) were
set out for customers to drop in
their coins. The practice certainly
caught on in America, where to this
day such coins are greatly
appreciated by food and beverage
servers. Especially alongside some
"greenbacks" or trusty old G.
Washington!! r.\I:"'~":.NI&
of a new raw coffee proceSSing 8.ua-~.""C"f.:C.t,.t:~M.ef "Ito-:&
facility that is coming to town~ :'
Silocaf · will be using an existing 1i MORNING STARTER K,IT
storage silo to recieve, clean, sort t 7:00a.-10:00a.
and blend green coffee beans. !I Take in the sounds of Sach.
They are hoping that their potential 1 . Mozart, and other classlc.:.1
large accounts will favor their" composers '.j!hile enjoying 8
method of moving coffee, in bulk 8: cup of coffee, a glass of
1 5 ton containers rather than the J! or.jnge juice, and a butter
traditional 60 to 70 kilo bags seen ~ ;~:::~nt. ~~: $3~:~o::'een
at Kaldi's. The bulk containers can ~
save the coffee from the humidity &;
which has plagued · the focal trading I 3 FOR S3_00 .
recently. GO - .~~~' ; ., I
TIRE.D?
DEPRESSED?
Monday thru Sunday.
~ BEDW.ElTING? . ~
Or dO· you Just need attention? Our ~
special magical T-shirts \4/111 solve your
myriad of problems. 100% cotton.
(GrindS of Ne;: orl!an!l
White on black,
marroon on grey
L. XL
(Team caffei3
White on black,
black on white
L, XL
A Gu/delo
.lmpress/ve
French Press
Brew/ng
Bring cold water to a boil.
Slowly pour water over correct
amount of coursly ground coffee in
the carafe.
Agitate carafe to suspend coffee
grounds throughout the water.
Tap plunger down to just below
top of water line. .
Let mixture stand for five minutes.
Using slow, yet constant pressure,
push plunger down through the
water, trapping grounds below the
filter.
Serve coffee immediately. ..
The French Press is a great way
to make strong coffee at home.
Kaldi's offers the .Crown Press, an
outstanding example of style and
function. The glass carafe has a
1ive cup capacity. $34.95 .
French l>ress
Hr. Kaldt
Do you really use tile antique equpment
to roast col'l'ee?-Gotta Know on Decatur
Dear Got ta know,
It would be easy to Just say "Yes", but
let me expound for a minute. The piece
of equipment you are referring to is a
1928 Gothot, one of a about 20 In
existence today. It takes anywhere from
15-30 minutes to roast 17 Ibs of coffee.
Because of the small amount of roasted
coffee we roast at one time, It allows us
to have quality and freshness which Is
unsurpassed In the city.
Kaldt
Wily does your cOFFee seem sc.
expensive compared to grocety stores;
AIs4 I noticed tllat your bags are piaU.
brown. HllJa t up 1 -CUriOUS /// tlJe quarter.
ASK
Dear Curious,
Would you compare MD 20/20 wine to
Dom Perlgnon? The same principle applies
to our coffee. All of our coffees are
chosen especially for Kaldl's and roasted
dally on the premesls. You can never be
sure of when .supermarket coffee In a
bright pink stripped bag, bold red can, or
some other fancy fresh lock container
was roasted.. You certainly can't be
certain of the quality_ We are . dedicated
to bringing _ our customers ' the highest
quali y coffee at the lowesi.'cost. As to
our plain brown bags, we would rather
spend our money on coffee than on fancy
packaging.
Nr. Killdt
I am i1 runner and am curious about tllh
Sport tea H stu!'t: What is it and /VlJy Jj
It called sport tea?? -Seriously Atllietla
Dear Seriously,
Sport Tea is an energizing, 98% cafflene
free, no calorie tea that contains "ECII
ginseng, vitamins, minerals, Matte ginger,
electrolytes, and imported teas. It does
not contain artificial colors, flavors,
preservatives, or additives. It Is used by
athletics to provide a boost of energy, a
thirst quencher, and to help endurance. It
was the performance beverage chosen on
six trips up Mt. Everst.
Nr.k;
Ne and my I'riend were drinking !Vater
and playing clJess In Kald/s one day. We
were just cl!iI/In and one 0/ tllose counter
people came up and said we lIad to order
sometlling or !Ve had to leavl!. Hlllats
tlJe deal? -Agitated cl!ess player!!
Dear Agitated,
As you well know· we are a
cof f eehousa and our main concern here Is
to provide a place for people to relax,
drink coffee, and enjoy themselves. We
wish we could do this without charging
anything. Unfortunately, we can't. Just
like your house, we have to pay rent,
utilities and other costs. Buying a cup of
coffee Is the best way to help us do
that and besides that's why we are in
business. So don't get a~itated. If you
dont' buy coffee we don t pay the rent
~~O/I
and you won't have our place to play
chess In.
Hey Jaya JalV~
Wily don·~ you serye a peanut-butter
minty moclla chunK Ilavored co//ee1
FLA 1/-0-Ii'A YE
Dear Mr. RAVE,
Your question is a two parter.. ' .
1. We take pride In the coffee w~ ·'roast '
and serve, · a~ · well .as: :. the coff-ee we
serve by the pound. We presently stock
over 12 different types with;. varying
tastes and flavors, pllaclng emphasis on
coffees from around the world.
2. Most flavored coffees use mainly
chemical extracts. I've actually seen
some of those . extracts eat through
rubber gloves! Which doesn't seem too
good f or the taste buds or the
environment.
We do have 3 flavored coffees that
contain no chemicals and are delicious.
Sorry, none of them are a peanut-butter
minty mocha chunk!
Please send your letters to Kaldi at:
941 Decatur Street New Orleans, LA 7011 S or
drop them off at the front counter.
Jaldi) COFFEEHO·USE
COFFEE;MUSEUM
EDITORS: Ted Hood, Steve Hamilton
\I\fR!TE~S : ThOMpson O'\~le n Steve Hamilton, Ted Hood
TYPESET: Tanya Bouldin, ARTIST: JaMie Ortega
(604) 58S-8989
941 DECATUR
NEW ·ORLEANS, LA 70116
1
Darjeelin& - a large leaf which
requires 5 minutes to infuse. It has
a rich flavor and bouquet
reminiscent of muscat grapes.
,.. Kaldi's Featured Teas ~
We serve a variety of tea~, selected for
their distinct flavors and uniqueness. Sorry,
no Liptons here ... but may \fIle suggest
Sabukia Garden, or ...
Jasmine - a blend of black and
green China tea perfumed vlith
jasmine flowers.
Ieeemom -a fine quality China tea
from Anwhei Province. With their :.,.~_ _____________~ J
Formosa Oolon, - one of the
best and most expensive teas in the
world. It has a large greenish-brown
leaf, the best having silver colored
tips. It produces a pale yellow liquid
rich, de.Jicate flavor, they are less Black Corrant - a long rolled
astringent than most teas and are orange pekoe scented with black
most suitable for those with weak currant A deliciously fruity, sweet
di ges ti ons. tea.
Alfalfa- mint tea- a completly·
·herbal tea with a smooth satisfing
minty flavor. Because it is all herbal
it contains no caffeine.
Cinnamon- oran~e spice- a
hearty cinnamon splciness with a hint
of orange peel, gives this orange
-pekoe tea a pleasing taste. .
. With a light peach flavor. .
Sabokia garden - a flowery
orange pekoe with a fine flayor and
astringeno/. making it very, refreshing
and upliftIng at any tIme. great
served with milk.
did you know that. .. :
Today's cappuccino and espresso
vendors have their early counterparts
in 17th-century Europe. Called
':49'u41cednJ(.fa.~ " these coffee
merchants resembled a one-man/
woman show literally wearing all the
paraphernelia needed to prepare and
serve a fesh cup of coffee.
A'llh1cedJ:l(.fo..~ peddled their brew
from house to house giving their
patrons the choice of using their
own cups or the vendor's. Just like
some of the fe\\T ecologically
concerned do today at Kaldi's. And,
to make up for any slump in coffee
sales, the merchants also offered
lemonade, pickled cherries,
stra\vberries and nuts. Hence, our
fine selection of decadent s\veets!
1l7ar'S aplenty ways \' I
fa skin a cat; but .. on ~,
Tea must first be processed in
order to be consumed. Once the
trees mature and the leaves are
ready for harvesting, the freshly
plucked leaves are swiftly transported
to the factory on the estate where
~~~~~~~~~~~~~~~~~~~~~~-~---~-~ th~ are processed into blac~ geen,
tea-for-one
Times are tough for tea-drinkers, and
sometimes you have. to ·go it alone.·
But don't sulk, enjoy your solitude.
There is only one of you in the World.
Don't be a . damn fool.· .. who wants to '
share their tea, anyway. It's all for
you this time .. ~you. you, you!
Tea-for-one is a combined brewpot
and cup, perfect for bulk or bag tea.
And it, like you, looks pretty cool~
2 ·
. , white . porcelain. 9.95
order by phone! Kaldi's takes Visa & Mastercard.
Just call us at 504-586-8989. Shipped same day.
or oolong tea.
1. BLACK TEA
Witherin,: The shoots are spread
on racks to dry to the point where
they become withered and limp,
having lost 50% of their moisture.
Rollin,: Rolling used to be done by
hand and was the most laborious
part of the \vhole process, but
~-=--I nowadays the withered· leaves are
machine rolled for an hour or two
to break up the cellular structure,
causing the chemical components of'
the leaf to be mixed together.
During this process, the color, falvor
and astringency of the. finished . tea.
begins to develop. Rolhng also gtves
the leaves a twist which delays the
rate at which they release their
essence In the ho'i water during.
tea-making.
HARD TEA FACTS
There IS anCient hlstO/j/ In that cup."and somethIng Tor the who-da/s" /00,1
China is the home of tea; it is Assam was the first region to
known that tea was cultivated there begin tea cultivation in a promising
nearly 2000 years ago. By AD 800 way, using a wild native strain
when Lu Yu wrote his Book of Tea discovered in 1823, a year after the
{Ch'a Ching) its use had spread to Society of Arts had offered a gold
japan, and not much later small . medal for successful propagation in
quantities were taken west on the any Indian colony.
Persian caravan routes. The
Venetians knew about tea by the Production became really successful
middle of the 16th century, but only by 1852 ,and other north Indian
as a medicine for stomach troubles districts(Darjeeling, Cachar) soon
d I" h followed. Attempts were made in
an gout, eavIng It to t eir budding other places too, but the first truly
trade rivals, the· Dutch, to introduce ~ectacular entrant after Assam was
tea into Europe. .
eylon, which completely replaced its
They did this in 1606 when the blighted coffee plantations with tea
first shipment of China tea reached in the 18708. Around the ,same time
Amsterdam. Although an expensive the Dutch colonists started
novelty at first, it soon became the
most popular beverage in the
country. Success in the export
market was varied. In France the
craze was early but short lived;
England's acceptance \vas slow but
lasting. In 1658, the first
advertisement for tea appeared in an
English paper; in 1660 Samuel Pepys
"did send for a cup of tee, a China
drink, of which I never had drunk
before." In 1664 the East India
Company made Charles· II a present
of tea, in 1689 it began to import
ea direct from China, and in 1721 it
was given a monopoly on the tea
trade tha t \vas to las t un til 1833.
/ f I
plantations in Java., which would
become the third largest producers
of export tea.
In 1849 the laws barring American
ships frqm competing on the China
to England run had been repealed,
and the fast New England clipper
ships outsailed the older Aberdeen­built
boats by as much as four days.
The first tea of the 'season had
always commanded a premium, but
the Tea Races of the 18608 added
the excitement of extensive betting
among the public. The oper.ting of
the Suez . canal in 1869 and the
growing use of steam power ended
this roman tic era.
Meanwhile the British public had
reacted favorably to the much
stronger teas of India and by 1900
imports from China were only 5% of
the total--due in part to Chinese
reluctance to improve quality,
transport, and price. Ceylon teas
became fashionable in the 18908
after some unpreceden tedly
aggressive marketing of un blended
. teas and specially selected grades
such as Golden tips. Other
producing regions have since entered
the market" notably in Africa
(Malawi, Keny~, ... '. Uganda,
Tanganyika) and South America
(Argentina, a tea drinking country). .
-ted hood
Three-r'Jpes of -rea The Tea Lea£' HowtoBrewandnottoStew
Fermentation: O~dization is a
more accurate name for this process
\\-There the green sticky leaves are left
for 1 to 3 hours in a cool, humid
atmosphere to develop a coppery
brown hue and characteristic flavor
and astringency.
. Dryin,: \Vhen fermentation has
progressed as far as the tea producer
desires, the leaves are dried in
temperature-controlled chambers
until they turn black and have
moisture content of about 5%.
2. GREEN TEA
I~ the processing of green tea, the
leaves are scalded or steamed to
prevent fermentation before rolling
and drying. This preserves the color
and yields a pale yellow brew with a
mild, slightly, bitter taste. .~.'
3. OOLONG TEA
This is a compromise between black
and green tea--it is fermented briefly,
once before and once after rolling.
The leaves are half brown and
produce a tea with a slightly fruity
aroma and flavor.
-ted hood
In the first book about tea, the
eighth-century CII;:' CAmp Its author, Lu
Yu, asserted that the Ideal tea leaf
should "curl like the dewlaps of a bull,
crease like the leather boots of a Tartar
horseman, unfold like mist rising over a
ravine, and soften as gently as fine earth
swept by rain." Be that as It may, the
larger the tea leaf, the longer .you should
allow It In Infuse; the smaller It Is, t.he
more quickly Its flavour floods from It.
The tiniest leaves (called Dust In tea
Jargon) are used In tea bags and yield
almost Instant Infusion. Allow five to sl)(
, minutes Inf~slon time for the larger-Ie~fed
.. {!LASSIC COBAI,T
teas (Orange Pekoes or Pekoes, names
which refer only to the size of the
leaves, not flavour or quality); but only
three minutes f or the smaller grades
(Broken Pekoes or Fannlngs).
Wllilt ilbout tile Problem 01' tile Wil.tte£.
Pot? The first cup Is perfect, but while
tha t Is being drunk, the rest of the pot
stews and Is tainted by tannin. To solve
this, decant one pot into another once
the infusion time Is reached. If you make
sure that the tea leaves are removed
after the right time" your last cup will be
as good as the first!
This is the teapot featured at
. ~ldi's; a two-cup .pO.rcelai~ model , ..
In dark cobalt blUe. We hke the
drop-in porcelain strainer because it
works great with our great selection
of fine teas. . . black or herbal!
YK-2 $11.95
3
es p ress'~o-yo u rse If· a shameless
It is · the intoxicating essence of
coffee, the cognac of the cafe. It is
dense, aromatic and somehow
sweet. In a mere two ounces, it
has a seductive aura of romance.
And while it is one of the best
ways to make an excellent cup of
coffee, it is not the oldest.
The H·istory of Espresso
Coffee had become incredibly
popular by the mid-1800's, so
popular that the cafes could not
satisfy the demand. The first
attempt at meeting the public'S
mania for coffee was unvieled at
the Paris Exposition of 1855.
Edward Santais' machine
astounded the crowds by
producing 2000 cups in one hour.
But the coffee was terrible.
A certain Mr. Bezzera's 1903
version was more significant for its
intoduction of the coffee called
uespresso" than the bitter drink it
made.
It was not until 1946, when
post-war Europe really needed a
boost, that Achille Gaggia designed
the prototype for to days
commercial machines. It used hot
water under pressure rather than
steam, and the first smooth, rich
cup of espresso was delivered.
What is Espresso
Espresso is fundimentally different
than filtered coffee from both a
chemical and a sensory standpoint.
Filter coffee is a clear liquid which
contains a very small amount of
JE7 FUEL · CITY..?
Espresso... the caption alone
cautions need for a seat belt. 8ut
just what makes this little cup of
tasty brown liquid with a tan
creamy head so exhilirating to the
body?
~Caffeine1 Most people tend to
believe
espresso is
loaded with
more than
its' fair share
of the stuff.
'A small cup
Of Caffeine
wi th a .
splash of coffee in it for color.' In
actuality, <;jue to an extremely f?st
br~win~ period . full caffeine
extraction is impossible. So just
how is it that this 'jet fuel­espresso
with less caffeine is ~Ie
to jump start more dead batteries
than the old die-hard cup of joe?
It all has to do with the incresed
temperature of the water. '
Taste bud
sensors
·open , much
. wider. . ,·and
faster with
the increased
. temperature
of the water,
inabling . the
caffeine to enter the ' system
quicker without the nervousness
and acidity associated with regular
coffee. .
t\~~~+~~~ ~ 0.' o4'fet •• na •• - ,~o .,~ O~· New Orleans seems to. have·
more cafes than cracks In the
sidewalk. Few cities can lay claim
to the multitudes of people eager
4
, to sell you a hot cup of joe ... a
t ~ "'- ; coconut cream iced cappuccino. . .
'~ . ) r a minty frosty decaf espresso . ... \' Ill} .. choco-moka surprise.
. ~~ f, There is something for everyone
,. , ~ I .. in this caffeine jungle. There's
'
" . ". ~ : , even some pretty fine coffee
I~ ·11 ~ beverages for people who don't
. ( , like the taste of coffee. - II I' . . The mainstay of the cafe is a
small menu of traditionaf drinks.
Service of these beverages is
based on their historic origins, and
solid material, that is, if your · filter:
has been doing its job. Espresso
contains solids suspended in l
liquid, disolved solids, and oils
broken down by heat. -:The result
is a cup with more· body than a
thickness broken down by heat.
The result is 2 to 3 ounces of
wonderful coffee, with more body
than any filtered coffee can have.
And remember ... if your espresso
is more than 3 ounces, it is not an
espresso.
How (true) Espresso is Made
The two requirements to make a
cup of espresso are hot water
and pressure. The espresso
machine should create a pressure
of 9x gravity, and the water
should be 184~ to 1890 f as it
hot. ti ps for
All coffee, whether ground or whole
Coffee Is at Its best when purchased
within a few days of roasting, and we
make every effort to supply you with the
freshest possible product. Coffee should
be stored In the smallest possible
container in your refrigerator or freezer.
If frozen, return unused coffee. to the ~
freezer as soon as possible. Coffee
beans keep their flavor much longer than
ground coffee since the area exposed to
air Is so much less: for this reason buying
whole beans and using a home grinder will
help ensure perfect coffee flavor every ~
morning.
Brewing good coffee is a simple matter
but does require observation of a few .
baslc rules: \
1. Don:>t boll coffee. BOiling causes ~
overextraction. of the· flavor elements
resulting in bitterness. Don't use a
changes in coffee brewing through
the years.
CAPPUCCINO
Credit is given where credit is
due. The Capuchin monks were ­quick
to pick up the coffee habit.
During long hours of prayer, the
temptation to drift off was
irresistable. Muslim traders
brought them the Yemen Moka
beans which were roasted into an
eye-opening strong brew. . .too
strong'
By way of a practical joke, a
certain brother, Ibio, was tripped
while carrying a full bucket of sweet
cream. The cream splashed into
the cup, as well as allover the
and mildy informative focus on espresso
leaves the spout. The water
temperature in the tank is actually
higher than the boiling point,
around 230 f.
To the displeasure of the
espresso drinker, few home
machines can perform up to the
standards. It would cost you at
least $400 for a real home
espresso outfit. So 'don't be
fooled by the Bespresso-typen
(inexpensive) machines that are so
common these days.'
- -
The good news is that the
enjoyment of espresso is a social
event, even if it is a quick stop on
the way to work.
Espresso is ground finer than
fittered coffee. It is packed lightly
into a Porta Filter held by a
hot· 'coffee
handle. The handle attatches to
the Group Head on the machine,
and is pushed~ counter-clockwise
to set the metal gasket.
Now, just slide your demi-tasse
. cup under the spout, and in 15 to
20 seconds you will have a
·fantastic cup of coffee ... if your grind
is set right. This is easy to
determine. If your espresso rushes
out in less than 15 seconds and
lacks a thick, tan creme, than the
grind is too course. If. the espresso
takes more than 15 seconds the
grind is too fine .. .it is holding back
the water too long and the
resulting . cup will be bitter and
unpleasant.
The idea of espresso is an
intensified enjoyment, a short-lived
coffee with a long-lasting flavor. It
should stimulate the whole of your
pallate, and is best served with an
equally stimulating conversation.
-t owen
bean, deteriorates rapidly after roasting ...
percolator: it boils your coffee while
brewing.
2. Don't reheat coffee. Brewed coffee
will only stay fresh for about 30 minutes
on a burner or hot plate. So, make It
fresh each time you serve it or use an
airtight thermos to keep It hot and fresh.
3. Use freshly drawn cold tap water.
Hot tap water usually has been In the
tank for some time and is flat. I
4. Don't reuse coffee grounds. What
remains are the bitter compnents of the
coffee.
keep proportions of grounds to water
consistent for large and small quantities
of coffee. For most coffeemakers, the
proportion for a full flavored,. heavy
bodied extraction of the "coffee essence"
is: 2 level measuring tablespoons (1
standard coffee measure) of grounds to
each six ounces of water. Remember
tha t you may need to vary those
proportions to suit your personal taste.
For espresso or double strength coffee,
use the same amount of coffee for each
three ounces of water.
S. Use the correct grind for ' your ' -
cof f eemaker. Too fine a grind causes
overextractlon and bitterness or clogs
your brewer: too coarse a grind makes
watery coffee.
6. Measure your coffee and water and
floor; of a nearby monk. Without
noticing the funny scene, he drank
it. The pleasing blend made him
stand up and cheer, and thus, the
brothers found the pertect
compliment for their revitalizing
brew.
Travelers who stopped to rest at
the monastary shared in the
monk's pleasure, and the word
spread. Ironically, the Capuchin
monks wore a brown habit tipped
with a white cowl, in perfect
immitation of their beloved
beverage.
LATTE
was an Italian dairy farmer who
"discovered" the latte.
As the story goes, his youngest
boy was ill, and the local custom
was to give an excess of hot water
to the infirmed, to IIsteam away"
the evil spirits. '
But the poor farmer had no
water close at hand, so he put milk
in a kettle over the fire pit. The
infant drank his fill of hot milk, but
there was still some left to the
frugal farmer. Not wanting to
waste the milk, he poured it into
his cup of stray coffee. Soon he
was sharing his new found drink
The word is Italian for milk. It with his neighbors.
Today the milk is steamed with
r
Too hot water «burns ..
the coffee, The foam is
dark and the coffee tastes
bitter.
Too cold water causes
«under-extraction ...
The foam is light and the
coffee tastes flat.
The sugar test. The foam is
perfect if the sugar remains
momentarily suspended on the
foam.
very little foam and 'poured into a
tall glass. A single espresso is
slowly added and drifts to the
bottom of the glass. The oils in
the coffee determine where the
mass is suspended. It is a visually
enticing drink, and the mildest way
to drink and espresso. _
, .. "cafe au lait" page a
5
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~~!t~coffeemouth
Most 'people associate their coffee hosts with coffee, and that's about it.
He's the one with the big grin on
his face. You know the one, who
always wears. the funny hats. Le John
Richburg is one of Kaldi's long-time
employees that no one knows too much
about. So, here are just a few things to
show you that he's more than 'that guy
behind the ~r serving coffee".
~
Tanya: I've never done an Interview
bef ore so you're going to have tp help
me.
LeJohn: OK.
T: Where are you from?
LJ: Here.
T: Great help! Where's here?
LJ: New Orleans. Mid City
actually.
T: How long have you been
working at Kaldrs?
LJ: A while. Let's say 9 or 10
months.
T: Ok" work talk. How many of
the teas have caffeine?
LJ: All of them except the mint
herbal ..
T: Does it affect you?
LJ: Tea?
T: No, caffeine.
LJ: No, not really. I like It in
tea. That herbal stuff is to
wa tery . I guess the ca f f elne
makes it thick.
T: Do you know the difference
between cocoa coffee and
cocoa? ,
LJ: That's a hard question. Do you
know?
T: Yeah, do you?
LJ: I will after you tell 'me.
T: Alright. C<>coa coffee is coffee
flavored with cocoa. Cocoa is
unsweetened chocolate extracted from
the cocoa plant.
LJ: Ok that's cool.
-, think people lose their
minds when they go out in
public.-
T: Enough, boring 'coffee facts. Ready?
LJ: For what? -
T: I donet know.. What is your most
memorable "stupid customer" remark?
LJ: There are too many. This one, "Do
you have coffee here?".
T: I think people I03e their mlnd3 when
they go out In public.
6
LJ: That's not afl they lose. I would like
to go Into someones coffee shop and. ask
them that question. Just to let them see
how dumb they do look sometimes.
T: Sounds like a tourist revenge fantasy
to me.
T: Do you have any pet peeves?
LJ: Many. I don't like this question. Ask
me something else.
T: Do you have a favorite coffee?
LJ: I dont really drink coffee. But the
mocha frosted is good. That's'", my
favorite, which really isn~t coffee, but it
. has coffee In It.
" '
. T: Do you have a problem with navel
fuzz?
LJ: (laughs) NO, I take all my, stuff to the
cleaners. I don't have any fuzz.
T: Do you have any physical defects?
LJ: A keylold on my inner thigh.
T: 'A who?
LJ: A keylold. It's a raised scar that you
get if you don't get stitches. It forms a
funny 'looking line.
T:· C~n I see It?
LJ: Only when I go swimming or am In the
shower.
T: Ok, nevermlnd.
LJ: Are we almost done? /
T: Almost. How many hats do you have?
LJ: Only three. My favorite Is the
"brown rudy". That's the one that
most people notice.
T: Explain that one.
LJ: The brown rudy Is what made me
the notorious hat wearer at Kaldrs.
You know the guy on Fat Albert.
Rudy wears the big hat and plays
gultar~ It gives him a cool look.
That's why I like it, it's cool.
r: Last question.
LJ: Good.
-Keyloid. It's a raised scar
that you get ... if you don't
get stitches. It forms a
funny-looking line.·
T:' Do you think It takes all kinds?
LJ: All kinds of what?
T: People.
'LJ: . To do what? Is this a trick '
question?
T: To· make the world go around.
LJ: Yes, it does. Otherwise everyone
would be , chasing the same ball in the
same house. -tanya bouldin
s6
Coffees from Kaldi's, whether you buy it in-person or in-the-mail, are the best beans around, because ... ·
Kaldi's selects only the finest green JAVA ESTATE- From the volcanic slopes at a well balnced and smooth cup with no sharp
beans for our dally,. In store mlcro- Java less than 100 miles from Bali, comes a coffee edges. An easy drinking cup of coffee.
roasting. Our blends are gaurded and .
based on traditional recipes from the with a full rich body, nice acidity and notonously PACIFIC GARUDA- An adventurous blend of
country of their origins. !lBy the cup or ! Indonesian spiciness. Indonesian coffees that is full bodied, rich, and
buy the pound",. you will taste the KENYAN AA+- This high grown Kenya arabica has a snappy aroma. Ted's personal favorite.
dif f erence has an intense flavor, pointed acidity. and a Th,' ..
BRAZILIAN SANTOS- Cultivated for the last 15 fragrant and floral aroma. It is the highest grade ESPRESSO NORD- A Kaldi's exclusive. ...
years by a family in the Cerrado region near of coffee sold at the national auction at Mombasa. blend is roasted in the traditional Northern Italian
Brasilia. It has a complex and balanced aroma style. It produces a smooth, intoxicating. and
with a taste and mouth feel that ;s sweet and MEXICAN AL TURA- One of the best known pleasurable espresso, with no sharp edges.
lingering. Mexican coffees comes from the highlands of
COSTA RICAN- From the beautiful valleys of the
Rio Grande de Orosi, comes a unique coffee with
an excellent bean size, balanced, full body, and
aroma. The quality of this coffee is reminiscent of
what Jamaican Blue Mountain was in it's prime.
COLUMBIAN SUPREMO- Hand graded and
washed to assure high quality. supremo is the
largest and fanciest grade of columbian coffee. It
is nicely rounded with a medium body, a pleasant
winey acicity and a distinctive heady aroma.
GUATEMALAN SHB- The. strictly hard bean
arabicas are among the premiere coffees of
Central America. This high altitude centrai
highland example is from the Bella Carma Estate
and produces a brew that is medium to full­bodied
with a bright clean flavor and high acidity.
The taste is distinctively elegant, lively yet mild.
and superbly aromatic.
Oaxaca called the Pluma. It gives a handsome
roast and brews a fragrant. light bodied cuP . with
a bright satisfying flavor. mild acidity and
appealing aroma.
SUMATRA MANDHELlNG- Mandheling is the
most full-bodied coffee in the world. An
Indonesian classic from Sumatra with an unusually
concentrated flavor. .It is heavy with a slightly
herbal aroma. This rare and distinctively spicy
example has a vibrant taste that will please most
any jaded palate.
KALO/'S SPECIAL BLENDS Kaldi's is unique '
in the blending' of beans. Our secret blends can
be traced back to the founding fathers of the
coffee Industry. We put special care and handling
into our o~dstyle blends.
BOURBON MILD- A blend of the Central South
American Bourbon arabica varietals that produces
The Vac'uum Thermos
.. ~it Sucks!
welL .. actually, t1iat was just a cheap ploy to get your attention. Kaldi's offers several
models of the remarkable ZOJIRUSHI vacuum thermos ... or thermi???
heat\ . ~
I9t6ntl~
-• ;;;:s
~t~ · #-
with
~
St/f9 •. -.::::::=
All Stainless Steel Construction ... Inside and Out
Features Triple Seal Gaskets. It Will Not Leak
Keeps Coffee BLAZING HOT for 24 Hours ... and Longerl
.C\
•
. w ...... .."
\
. \ ' ,.,
These and many more fine Zojirushi products are available from Kaldi's by mail or in
our retail section of the coffeehouse. Compare our prices ... they're tuff I ~
order by phone! Kaldi's takes Visa & Mastercard. ~
Just call us at 504-588-8989. Shipped same day.
PARK VIENESSE- A blended medium dark /
roast a shade lighter than our Country French.
With a hearty aroma and a wonderfully balanced
taste.
COUNTRY FRENCH- Another Kald's exclusive
blend. All the benefits of a dark roasted coffee,
but because we use a blend of beans it has ~
wonderful rich taste not bitter and burnt.
MOCHA JAVA- New Orleans first A superb
blending of the Mocha (a port in Yemen) and
Java (an Indonesian country). A full bodied
strong yet smooth aromatic blend with a delightful
aftertaste .
Ka I d i '5 accepts phone or fax
orders on Visa-M/C puchases with
a $20.00 minimum. Checks
accepted on all orders by mail. We
would be happy to send you our
mail order information and price
bulletin .
Kaldi's Coffeehouse/
Coffeemuseum
941 Decatur New Orleans, La.70116
phone (504)-586-8989
fax (504)-586-9924
"Coffee is $1.00 for the first half· hour
and 50C for each additional."
~~~COFFEEHOUSE
NEW ORLEANS
7
aU about coHee
cont'd from page 1 other cargo was lost. This seedling and
it's prodigy would eventually become the
having my first cup o.f ~he day.) In those rootstock for all South American
days; however they dldn t roast, grind, or ·· coffees
brew as we do today. But, hey ... what .
are legends for anyway? Whi1e these plants were s~iII in the
growing phases, the Dutch had already
Time Warp been quiet sucessful In growing coffee on
Now we Jump forward eight hundred Java( an Island In Indonesia). The French
years to the swank city of Paris. King having a trade route that stopped on the
Louis · XIV tried some' of the bontlcal brew Island. began shipping from the port of
during one of his trading trips to Yehman Java. With this new source of coffee at
and Immedlatly fell In love with It. The a cheaper price than the Yehman, and the
Dutch wanting to developing coffee
please the coffee plantations on th~
loving king presented Island of Bourbon,
King Louis XIV with Frances' love. for
a single coffee tree. coffee grew wildly.
The Dutch had no When King Louis the
idea what they were XIV arrived In North
doing when they Amer~ca. he f oun~ed
secretly dug ' this an Intense shppmg
plant up in Mocha(a por~ call'led "N,ew
port in Yehman)_ 0 r I e a n s (E n g II s h
In Paris a
government botanist
constructed a hot house where the heat
and humidity was a replica of the Yehman
climate. A seedling coffee tree was
shipped to the island of Bourbon in the
Carrlbean where the French had land and
trade interest. Turbulent storms were
almost the downfall of the entire ship_
Translation). One of
the first ships to be
unloaded. right across the street from
present day Kaldrs, carried on it bags of
coffee from two ports: the Yehman port
Mocha and the Indonesian port Javel. In
New Orleans these two coffees were '
blended together, and the resulting blend
Mocha Java became an instant hit.
The captain holding the seedling to his Okay, so we lied. We can't fit the entire history of:
boosom, finally and miraculously, reached coffee in one issue of Uncommon Grounds. But
the island: eventhough, almost all of th~ now you'll be waiting with baited breath for the
by t. hood and t. o\l'llen next installment..
CAEE AU LAIT
Although the cappuccino had
became len vouge" in France,
many Parisians desired a lighter
drink for their breakfast meal. Also,
the Italian name had to go I
In order to satisfy the masses, a
lighter brew than cappuccino was
. found and made use of. Steamed
milk with foam was added to a half
cup of this new milder coffee and
the cafe au lait was created.
And the tradition lives on in New
Orleans. Whether you live in a
trailer park or a mansion at
Audabon Park, washing down a
fresh croissant with a cafe au lait is
a morning pleasure not to be
missed. .'enn and owen
bourbon
arrived at Bourbon. Several
months later he only had 2.
Fortunately, he decided to .
disembark, entrusting one tree to a
parish priest and one to a Mr.
Martin in the tiny village of S1.
Denis. It was Mr.. Martin's tree that
gave birth to a crop so popular in
France that the penalty for
destroying the Bourbon coffee tree
was death.
However, the tiny island was as
famous for its cyclones as it was
for its coffee. A violent and
frequent succession of cyclones
destroyed not only the coffee crop,
but the plantations as well.
If natural disaster wasn't enough,
more problems plagued the trade
of Bourbon coffee. The West Indies
Company, who owned most of the
island, lost its ·preferred status· in
the new world market. Sugar cane
became more prOfitable to plant
than coffee trees. And free labor, in
the form of slavery, was abolished
in 1848.
There are now 3 coffee
plantations on the island, and all of
their crop is consumed by the
locals.
If you visit Reunion Island, as it is
now called, you will find rum,
tourists, and spas. ·t owen
• •
CLASSIFIEOS
FEMALE DESIRED- Do
you enjoy walking hand in
hand on a moonlit riverside
stroll? Do you enjoy· quiet
conversations over coffee?
Do you enjoy candlelit
diners at expensive
restaurants? If so. .. we \
have nothing in common,
reply to another ad ..
Amourous SWM executive •
seeks femaie compianship
for various exploits. Beauty
a must; Brains optional.
Sisters a p lus. Reply to
Kaidi's Cupid, 941 Decatur
St. , N.O., LA 70116. Box ........ , -c:;
S8M- seeks interesting,
intelligent remales. Looks
very important. No
unbathed, flaky, classless,
Decatur St. . girls need
apply. Send Bio and photo
(if possible) to Kaldi's
Cupid, 941 Decatur St.
NO, LA 70116 Box 8-1
COFFEE MUGS· just like
the mugs seen at Kold's !
VVhite porcelian coffee
mugs only $3.50. Ask one
of our able bodied
baristas for assistance.
PASTRIES. CAKES. and
more. Kaldi's can supply
you with whole . cakes,
whole pies, muffins, or just
about any pastry or
dessert _need you may
need. Contact Steve or
Ted at Kaldi, s 586-8989
SEWING MACHINE
needed.. Looking for a
machine in good shape.
Doc T, 944-2905
PIZZA piping hot, as well
as., sandwiches, salads
and other italian dishes.
Free French Quarter
delivery. CIAO PIZZA 525-
C!AO(2426)
FLOWERS. flowers, and
more flowers I For all your
needs, from the first date
to the last argument.
EXOTIC FLOWERS 523-
4740
RECYCLE with Kaldi,s.
Let us assist you in
enviromental awareness.
We accept paper and
clean glass. Cal! for a
drop off appointment. 586-
8989
.... ~.
. . ~\~
\\\.\.,\\ "",\,
liT-Shiff Printing with Personal Attention to Deta/l"
LEE A. STAFFORD 522-5049 GEORGIA HENDERSON
.h·
~
~ . .
--=, . ' '",
~Ld
~ ..
/ .
~.
(at :home)
The cone' fitter method is a simple
way to make great coffee. All you
need is:
a good paper filter
coffee, ground medium
some good hot water
a bit of gravity
and ... yes ... a cone.
Its best to pour in a small amount
of hot water to wet the center of
the grounds, and ,then pour the '.
rest in evenly and slowly so it fills
the fitter but doesn't create an
overflow.
Try to avoid plastic cones because
. they will stain and affect the
coffees flavor. Also, they are
non-chic. Try unbleached filters for
that natural, chern-free feeHng.
Kaldi's can supply you with more I
_________ .,..-.,,--..--; inform~on, an~ the tools to do it
, right ...
~K·' .
As with all types of brewing. the
grind is very important. In fact, the
wrong grind can produce a bitter,
unpleasant cup ... nomatter if you
are using excellent coffee.
Agrind that is too fine for the
paper filter will hold back the coffee
too long, and when the water
finally makes tt through it will have
. dredged all the bittemess from the
beans. A grind too course will pass
through the filter too quickly. The
water cannot brew the aromatic
oils out of the coffee if the grind is
made up of Hboulders.·
AVA'LABLe FRoM US:
white porcelain cones
#1 cone 5.95
#4 cone 8.95
white porcelain cone I lidded
carafe set
1-2 cup (wk-1) 12.95
3-6 cup (wk-4) 18_50
Filtropa brand unbleached filters
100 I box
#1 2.65
#2 2.95
#4 3.25
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