A Cup of Joe, a coffee Food & Drink focus edition Saturday, April 15, 2017 • Page 1B
The best cup of joe in the ‘hood By Ozzie C. Davis For The Leader
My name is Ozzie C. Davis. Well, no - it’s not. It’s actually my pen name. I’ve always wanted a pen name, so I’ve conceived Ozzie. Ozzie probably exists due to anonymity in today’s age of the internet. And I am after all, the eldest of millennials ruling over this modern digital kingdom. Therefore, it is simply culturally appropriate that Mr. O.C. Davis exists. My family (there are a couple other C. Davis’) and I have lived in Oak Forest since 2012. I dub the year 2012, the “Year of the Estate Sale”. I have never seen anything like it before or since. It was a good time to purchase used furniture and a moderate to bad time to be an original home owner. But that’s enough about me. You don’t read this revered, only local newspaper covering the Heights and Northwest Houston area, to hear about my history. Let’s get down to the brass tacks as they say wherever they say it. The goal of this project is to stimulate, entertain and inform on the topics that I care about: coffee. Are you an “office from home” employee, stay at home mother, stay at home father, night shift nurse, retiree, qualified oilfield worker seeking new opportunities, or University of Houston commuter student? Or perhaps you are just a regular Joe and are jones’ing for coffee and are around The Leader circulation area. Look no further to help you make the best decision when looking to patronize a coffee shop. If you want to be like me, Ozzie C. Davis, go to a local spot. If you are wondering where to go, fear not. I have visited and summarized all of them here.
North of 610
Grindhouse 5403 N. Shepherd Dr. Located on Shepherd near Pinemont Serving Katz’s coffee O.C.D’s recommendation: Cinnamon Coffee and Glazed Donut
The breakdown: A flash to the good ole days of coffee shops. You remember, the one that grandpa would take you to after your parents told him not to feed you donuts as a child. They also bake donuts and have a full menu of delectables. This location has a small sitting area and provides Wi-Fi. If you Photo by Christina Martinez plan to work or study in there, The Trio panini from bring your headphones so you GrindHouse’s lunch menu. can ignore the conversations you can’t help but to overhear while you’re in there. Also, to our nefarious readers, we advise selecting an alternate local favorite as this one is HPD’s. SlowPokes 1203 W. 34th St. Suite D near on Alba and 34th Serving Geva Coffee Beans O.C.D’s recommendation: Plain Latte and Couch Potato Cookie
The breakdown: Have your kids ever bothered you to ride a throwback coin operated copper turtle where they can gently rock back and forth for about a minute? Well, bring your grandfather’s coin purse and children and head over the GOOF’s newest coffee spot. The décor of the establishment is hard to describe with its fancy picnic benches and chicken wirecubby hole separated booths. My favorite decoration piece is the neon bar sign greeting patrons stating, “I’m a slowpoke.” Lastly, I would be doing a disservice not mentioning the kid friendly sideyard where the whole family can go to distract the children while parents drink their fill of local coffee, wines and beers. Come all ye sloths, slugs and turtles.
South of 610, North of I-10
Boomtown 242 W. 19th St.in “downtown” Heights Serving Boomtown Roasters coffee O.C.D’s recommendation: The Johnny Cash
The breakdown: Get your favorite pair of skinny jeans and beanie and get ready to wait in line. These guys do make some great coffee and there is a line for a reason. One feature that some will enjoy and others will hate is the cigar smoke that seeps through the walls. My personal opinion is that it is a wonderful aromatic experience to have coffee and cigar smells combined. It is a strong to very strong social atmosphere for those who are 20-38 years old. They also provide WiFi with a password that is openly anti Decaf coffee. A 2nd Cup 1111 E. 11th St. near Yale and 11th in Heights Serving Boomtown Roasters coffee O.C.D’s recommendation: Flat White
The breakdown: A coffee shop with the purpose to raise awareness about human and sex trafficking in our city. How can anyone hate on that? The seating area has plenty of space and is very comfortable. It has a good social atmosphere and is my personal favorite to work from. The breakfast tacos are creative and highly recommended. A small but underrated feature of this place is a multi-toilet restroom. You know you hate bathroom lines too. The men’s even has a shower that you could use. I dare you.
Contributed photo A 2nd Cup serves their menu until 7 p.m. every day. Featured is the classic veggie wrap and a cup of joe.
See OZZIE 3B
Community and comfort offered at local coffee shops Betsy Denson betsy@theleadernews.com For Kevin Blasini, who opened EQ Heights on Heights Boulevard two years ago, the second part of his shop’s name - “Coffee and Social House” - are not just words. “I wanted to focus on fostering relationships and have a place that truly was a community spot,” says Blasini. “I used to do a lot of travel and saw how coffee shops can bring young people together.” While he knows that people come to EQ to get work done on their computers, there’s also significant space dedicated to an atmosphere more like a living room with couches and chairs - a “comfortable place where people feel welcome.” Blasini must know what he’s doing because on a recent Tuesday mid-morning there was a bustling crowd of both workers and talkers. EQ was formerly the home of both Waldo’s and Boulevard Coffee. Blasini said he made significant changes inside with the colors and décor, and added sliding pocket doors at two separate spots in the room so the spaces can be sectioned off for events. “We host small meetings, and lectures,” said Blasini. The idea of community and personal narrative is a good fit with the artisanal nature of coffee, says Blasini, and he likes sharing with people the story of the farmers. He also says the theme fits with the musicians they host Thursday through Saturday nights. “They are personally invested in their craft too,” said Blasini, who noted that the groups they bring in don’t have highly amplified music.” “The whole thing is about an intimate space,” he said. “Coffee and tea are what get us started.” Another coffee shop who does a lot more than coffee is Cafeza on Houston Avenue in the First Ward. “Our mission is coffee, cuisine, culture and community,” said Ryan Hazen, who owns Cafeza with wife Keisha. Like EQ Heights, Cafeza also serves beer and wine, but they also offer cocktails. Cafeza focuses community efforts on the First Ward by hosting the First Ward civic club’s events, showing and selling art from First Ward artists, and partnering with a Girl Scout troop at nearby Crockett Elementary. “We hosted them for a Girl Scout cookie sale and did a Thin Mint Latte to go along with it,” said Hazen. “There was a huge turnout. They sold 100 boxes in two hours.” Music is a big part of bringing people together too. Fridays and Saturdays they
Contributed photo
A look inside Cafeza, located at 1720 Houston Ave.
host local musicians who feature original music. Monday night is the city’s only Latin Jazz Band where people can show up to play. There’s a piano with built in microphones under a portrait by Wiley Robertson at which Hazen says people will start playing on any random day. And when they do, Cafeza turns down the playlist and rolls with it. There’s also a Poetry Night hosted by Writer’s Block every other Tuesday. Hazen says the inside was completely remodeled when they purchased it. There’s a long bar and a long communal bench that was influenced by their time in Barcelona and Paris. “There’s less of a requirement for personal space there,” said Hazen. “It’s interesting when people sit shoulder to shoulder and engage with each other.” He says that they’ve had people who live in the same townhome community meet this way. “They hadn’t met before, even though they lived in the same place,” he said. Another local shop, Boomtown on 19th, recently undertook a renovation to meet both the aesthetic and coffee needs of its customers. “We wanted something simple and clean that created a brighter, more vibrant atmosphere within the space,” said An-
drew Loreman, chief Design and creative officer for Boomtown. “We know there are plenty of people who want nothing but a quiet space to sip on their coffee, but we want our product to energize, motivate, and inspire our customers. The feel of the old shop was cozy and had a certain charm, but we never felt that the nature of the space matched the quality of our coffee. We wanted to give the Heights neighborhood a truly great coffee experience and felt that we needed to upgrade the space to be able to deliver it.” Tangible changes include brightening up the space, upgrading the surfaces throughout, increasing the number of seats on the floor and bringing back couches. “The largest part of our remodel, however, focused on creating a more robust and memorable coffee offering with the addition of the Modbar pourover and espresso heads behind the bar,” said Loreman. “With this equipment, we plan to feature the highest quality coffee we roast and offer a catered, comprehensive coffee tasting experience.” Loreman said this is their first remodel since they took over the shop from a previous owner five years ago. “It was long overdue and finally feels like home to us,” he said.
A look into the evolving cup of coffee, craft By Kim Hogstorm For The Leader
There was a time when Americans were satisfied with freeze-dried coffee crystals stirred into a cup of hot water for their dose of morning joe. Fortunately, those dark days of uncivilized caffeine consumption are over. Today, a cup of coffee - or variations on the same - has become something of an art form. The passionate people who produce these hand-crafted delights are considered artists among a growing number of consumers. A “barista” is now the new “Chef de Caffeine.” Statistics reveal there have been significant shifts in America’s coffee consumption, largely driven by millennials. The National Coffee Association released its 2016 report illustrating that younger Americans have changed the dynamic over the last eight years. Between 2008 and 2016, the NCA reports that consumption of specialty coffee beverages sky-rocketed, from 13 percent to 36 percent among 18 to 24year-olds, and from 19 percent to 41 percent for those age 25 to 39. Daily doses of espresso-based beverages tripled in the same time frame. And, for the first time in the NCA’s 67-year history, the consumption of coffee brewed in homes has dropped. We are getting our caffeine fix in businesses instead. There are a number of dining spots in Houston in which to indulge a desire for java. One of the most creative is Revival Market at 550 Heights Blvd. Not only does
Photo by Carla Gomez Revival Market’s Italian Iced Coffee Sour, made with espresso, lemon juice, simple syrup.
this unusual cafe offer locally sourced food, its specialty coffee selections are as original as those anywhere. The baristas here are a proud lot. They can create cappuccinos, lattes, and espressos alongside the best in Houston. The lead barista at the market, Sean Nees, is committed to his craft and sometimes competes in steam-offs as an active member of the Houston Barista Society. “We’ve been very fortunate,” said Layne Cruz, General Manager of Revival Market. “Most of our baristas come to the US with experience and that’s good, because it’s not easy. It takes a lot of practice.” Cruz explained that steaming milk is the most complicated part. The steaming wand controls the milk-frothing and, as the operator, baristas must find the correct balance of time and placement of the wand to arrive at the perfect milk texture.
There is also the possibility of scorching, actually burning the milk, and ruining its flavor. “There is a small window of time and temperature to get the frothing right. A part is of the art is practice, but part is intuitive as well,” Cruz said. Does the public appreciate the skill required to do this? “There are some who just take their cup and don’t think about it. But sometimes, when Sean produces one of his tulips in the foam, or Abbie draws one of her swans, the customer realizes that it’s a beverage that has been hand-crafted, that it is one-of-a-kind. These people always look up and smile. It’s a rewarding moment for all,” Cruz said.
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