We set up the Izzo Duetto in our showroom back in December, and it’s been one of the most popular machines on the floor. The ability to precisely dial in the brewing temperature with the PID takes the guesswork out of pulling delicious straight shots. The separate boiler for steam means meringue-like micro foam for cappuccinos. This machine is built to last for decades, and we can service this machine here in Portland. When you’re ready to invest in the craft of high quality espresso at home, be sure to take a look at the Duetto.
Posts by Mark
Delaney Kelly of Carthagh Craft & Design just dropped of the first edition of the Clive Stand Triple. I couldn’t wait for our real photographer to take her sweet time with it, so I took a quick shot. It’s a beauty. Water Avenue Coffee will be the first shop in town to put this to good use. Read more about the stand, then get ready because the Triple will be available for purchase in early January.
After several months of hard work, we’re proud to open up our retail showroom to the public. It’s a work in progress, and admittedly looks a little “temporary.” We were planning on moving to a much bigger, brighter location this summer, but the lease fell through and so we’ve decided to make the best of our current location for now. We’d love to have you stop in to say hello!
To kick things off we’re throwing an impromptu, casual party for Black Friday. Stop by from 4-6 pm on Friday Nov 26th for local booze, great music, and 10% off for our local friends. See the details here: http://www.facebook.com/event.php?eid=163979780305546
Google Map here: http://bit.ly/gvQxlS
There’s a great article in the Times about old fashioned espresso that doesn’t compromise quality for convenience. It encapsulates so well why we don’t sell super-automatic espresso machines at Clive. If you’re going to make espresso at home, we believe it’s worth investing the time and money required to make real espresso. It doesn’t have to be prohibitively expensive, and with a little bit of practice you’ll be well on your way to making authentic, old fashioned espresso.
We’ve put together a handy little guide to selecting coffees based off of the dominating flavor profile. We’ve categorized our coffees by Bright & Fruity, Robust & Smoky, Chocolaty & Nutty, and Sweet & Balanced. Check it out and explore some new coffees!
Heading to the beach for camping and surfing? Maybe suffering through pitiful coffee at the office? Or perhaps you just like hand-operated tools that don’t require electricity. We’ve got the tools for you to make great espresso or coffee wherever you go.
So much of the coffee on the market these days is really a commodity product that has been standardized to provide consistency. Generally, this means the coffee isn’t too terribly bad nor too terribly great. It’s a generic, non-offensive caffeine delivery mechanism.
An origin trip changes all that. It brings you, the roaster, face to face with the person that is growing and processing your coffee beans. It means you and farmer have talked shop over a cup of coffee, toured the processing mill that he set up himself, and met the family he’s feeding with the profits. It’s the antithesis of generic, commodity coffee.
A few months ago I toured five small farms in the Tarrazu region of Costa Rica, driving for hours over the steep hillsides that are covered in lush, deep green vegetation. The tropical sun is very intense at the high altitude, but the temperature when I was there was only around 75 degrees, and the constant breeze made it very comfortable. The city of San Jose is nestled in a valley that is surrounded by extremely steep hills, which are continually buffeted by clouds rolling in from the Pacific Ocean before dissipating over the tops of the hills. It reminded me of San Francisco and the surrounding hills on the peninsula. There’s a mystical quality to the fog breaking up just above the tree branches.
Tarrazu’s unique topography and proximity to the Atlantic and Pacific oceans brings microclimates of surprising variety, producing fantastic, rare coffees. The rich volcanic soil, high altitude, and dry summers produce a coffee that is sought internationally for its clean profile and bright acidity. However, great Costa Rican coffee must be cultivated with great care to bring out the best flavors. It takes a lot of work and foresight to steward the coffee from sapling to export.
Why not 10% off everything for Father’s Day? That means the Silvia is $584 with free shipping. “Fathersday10″ at checkout…
The small print: this coupon is valid for orders placed between today and June 13th. It cannot be applied to prior orders or backorders and may not be combined with other offers.
I just got back from Pigeon Toe Ceramics, the local Portland hive of ceramic artisans (Lisa and Lola, represent) that we’ve commissioned for the first Clive Coffee mug. These mugs are a subtle juxtaposition of modern and rustic, clean yet memorable, Amsterdam meets Portland, 1920′s brought to 2010. We put a lot of thought into the curve of the handle, the weight of the edge, and the texture of the glaze. We’ll have coffee mugs and macchiato cups. Here’s a sneak peak. Should be ready for shipment next week.
And in other news, here’s the salvage walnut wood we’ve found for our upcoming showroom in SE Portland. More info to come, obviously. Until then, Happy Friday!
I just returned from the annual coffee convention sponsored by the Specialty Coffee Association of America (SCAA). There was a lot to see, including the US Barista Championship and some amazing new commercial espresso machines from Slayer and La Marzocco. The 2009 World Barista Champion, Gwilym Davis, made me a perfect machiatto with Square Mile Coffee. It was amazing. Here are some highlights that relate to the home brewing enthusiast:
I met Gerard-Clement Smit, the inventor of the Technivorm. He’s elegant and funny, and obviously pleased to see his creation receive so much praise here in the US. He invited me to take a tour of the Technivorm factory, which I hope to do soon. A little later, I talked to another roaster from Portland who told me that he bought a Technivorm brewer from Europe in 1983. It’s still going strong. Further proof that these things are built to last. Smit’s design has barely changed from the original 1964 design, with the exception of thermal carafes introduced a few years ago. Why mess with something that is proven to last? With how much specialty coffee has changed in the last few years (even the last two to three years), it’s remarkable that this machine is still one of only two coffee makers that brews according to standards set out by the SCAA.
Double Technivorm should be here this fall! This unit, the Technivorm Moccamaster CDT-20, is basically two Technivorm CDT units put together.The European unit runs on 220, so both can brew simultaneously. The US unit will run on 110, so the units brew back to back. This coffee maker will be ideal for small offices looking for high quality coffee without a bulky commercial machine. More info to follow.