5 Things We Love about BREW and other trends happening in our community
If my last post was “a day in the life of” then this is my “compliments to the chef.” Take a bow Raleigh coffee scene. For those of you in hibernation, take to the streets!
Winds are changing, and getting warmer. Joe Van Gogh just started production in Whole Foods along the southeast, Counter Culture Coffee is opening on the West Coast, more baristas from the Triangle competing more regularly, and new coffee shops opening.
Among the winds changing, the atmosphere has seemed to follow. Shops kindle with conversation, friends flow in-and-out. This is where we’ve seen shops like BREW come into play.
A little personal bias here as they’re one of your new RCC hubs but I find myself always looking to go back.
Not long ago I used to sit at Jubala and talk shop. Tim Jones and Kyle Ramage would tell me how coffee comes from farm to cup. I would tell them what tasting notes I had and they would help me see what I was tasting. It shaped my passion for coffee and helped me appreciate every cup. Jubala has grown a lot since then though, and often lined out the door, so I’ve rekindled the flame with BREW.
So this brings me to our first of five coffee trends that I love as a local coffee consumer:
1: Bar Service
I urge you, next time you’re headed that way, go alone and sit at the bar. Before getting your laptop out, take a second to talk with the barista. Ask them what they like about the coffee or roaster.
A bar was one of BREW’s primary focuses when designing the shop. AJ and I agree that the bar is a large part of the experience.
If anything, it gives a moment to step away from our day-to-day and appreciate the moment. Though warning to the brave, once you start, you won’t ever be able to go back. And for those of us who have ritualized this, no visit is complete without a good chat.
2: Coffee meet beer, beer meet coffee.
The two certainly don’t need an introduction. They’re the perfect, dysfunctional couple. Though they may have their individual time and place, they both have a dedication for sparking conversation and that’s what we are all about.
3: Dedication to excellence.
This breaks down pretty simply for us: coffee selection and pour-over methods. Since espresso machines are pretty standard (though Synessos and La Marzoccos among the elite), we like to see how a shop makes a brewed cup as well.
With Chemex’s at BREW and pour-overs being a more frequented option around the Triangle, we find our morning cups tasting a little better.
4. Sourcing local (no bias).
Related to our last point. With quality in our morning cup, it’s also nice to have diversity. BREW and Café de los Muertos both have rotating selections of local coffee. It’s something special when a roaster gets it just right and we have a chance to enjoy it.
Since coffee is a crop that can change each season, it’s important to experience different selections from different farms. We’ve had some memorable moments with our Ethiopian Harrar in the past and, more recently, with Joe Van Gogh’s Nicaraguan this year. We love this as well because it’s one of the many ways we can share our passion with each other.
With that, our Swan Song:
5. Community Hub.
Didn’t think we forgot about you did we? From those who supported my classes, to the regulars that come in every morning, to community events: you make this special.
I might tear up. Being able to serve our communities and help start your days is what part of being a barista is all about. We don’t want it to end there though and shops like BREW, Jubala, Open Eye Coffee, and increasingly more are getting involved.
All the time we’re finding more and more events to learn and share about coffee and we are excited. BREW has been a big part of that. Specifically, it’s been a memorable opportunity to learn during their featured talks from the guest roasters.
We’ve never felt more privileged to hear from our coffee community leaders. Many of them pioneers in their fields, it’s amazing to see how coffee in our area is unique. It’s also an easy way to get saturated in the community and enjoy a free beverage or special now and again.
BREW hosted last months Thursday Night Throwdown (February). Here is a video shot by Scott Gratton recapping some highlights. Take a look! March’s Thursday Night Throwdown will be hosted by Joe Van Gogh in Chapel Hill.
Last year has been a big one. We’ve been introduced to Joule, a revamped Morning Times, BREW, Café de los Muertos, and more recently a revamped Jubala. Hopefully these trends are things you’re beginning to see and get excited about.
Feel free to let us know other trends you’ve seen or what you’re excited about. It’s definitely a good time to be into coffee!
Shameless Plug: This Thursday, March 19th, is BREW’s Roaster night in which RCC is being featured. Meet us there at BREW to talk about our coffee! Free samples will be provided.
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