It made me think about our coffee at Next Coffee Company.  I feel, as I am sure many of you feel that ours is beyond compare. We start with the best espresso (thanks Josh) and add our layers of flavor to create that unique Next moment; that first sip that tells you that this is not just your average Latte, that this is a Next Coffee. I realized that while I was away, I really just wanted our coffee, and not some others. I hardly finished any drink I ordered while on vacation, except at Disneyland. I finish every drink I get from Next, and then I want to lick the cup good thing I work there! There is something special here at Next…a feel, a taste, the people, guests and employees alike.

I was also thrilled to have a chance to try the Jamaican Pork Sandwich that Anne has whipped up for us this month. I love me some pork, it is my favorite meat, and the bun has been sent from heaven. Kudos to Anne for the Fa-boo sandwich, and for the even better wild rice salad. Great combo too!

I am so happy to be back, and making coffee again at Next, and I hope to see all my regulars, and a whole lot of new faces also. Come on in, try the Jamacian Pork and a great coffee and feel, like I do at home!

Steve

How on earth can I use; with good conscience, Root Beer flavor syrup in a coffee. Or anything… for that matter.

I set to work.

I have mentioned that I “dream” some of my drinks in my sleep, and I do. But there are many that I create using the many years experience that I have. Like a scientist, I test and create, until I hit upon the right combination. This was one of those times.

I tried a lot of combinations, and all of them were horrid. It was like there was no way in the world to combine Root Beer and espresso. It is a lot more than just throwing stuff into a cup and saying that’s it. It not only has to taste good, but be unique, and memorable in a good way. A taste that will have you coming back for more, something that you would tell others about.

I came in late one night to the shop, and worked as the crew baked for the next day. At the bar that night I hit upon what it was. It was all about proportion. The AMOUNT of flavor…I was so almost there, but I needed something else. Something that would take my taste buds on the journey from Root Beer to Espresso. A bridge, of sorts. That is when it happened. I used a touch of white chocolate. Not too much, not enough to make it a mocha, but enough to help with the uneven flavors I was working with.
The recipe was simple; I scoop of white chocolate to two pumps of Torani root beer syrup. Espresso, milk and whipped cream.

The Millennium Mocha.

We agreed to not let people know; at first, what was in the thing. We tried to make it fun and interactive. Some could tell right away, and others could not. We put it on the board as a special, and the next thing you know, we were selling out of them. Iced, Hot, Blended….we had a Root Beer Float Soda as a special also, and it did not perform as well as the root beer mocha.

It was then I realized that with proportion and bridging flavors; there were many untried combinations. That if I worked at it, and if I kept it sensible, I could make coffee go in a new direction. The Latte and Caramel Macchiato are called Seattle style drinks, since the flavored latte really came into its own in the Northwest, and I feel that this new incarnation of coffee, in a uniquely American style is where the action is! I think its fun to create, and to drink these subtly flavored drinks. I learned that fun is just as good as a classic and can become a new classic all the same.

We don’t offer the Millennium Mocha at Next Coffee, but I am sure it will show up some day, and if you are itching to try it, ask me next time you are in, and I will see what I can do.

We would like to take this opportunity to thank all of our friends and patrons who came to spend time with us on their Sunday morning for this great cause.

Just because the fire truck is gone dosen’t mean the need for your time and donations has passed. If you would like more info please visit www.pinkribbontour.com

We grind and brew PT’s espresso from Topeka, KS. Why Topeka? Well why not? They roast and ship usually in the same day for us, so our coffee is always fresh. I personally tasted and evaluated over 30 different espresso’s from all over the country till I found one that I KNEW would provide our customers with the most intense flavor profile.

The blend is called La Bella Vita, it is a “northern Italian style” espresso blend - that is too say - slightly lighter roasted and sweeter to the taste than her darker roasted and more pungent cousin’s of espresso in southern Italy, and if you are a straight espresso drinker you will find hints of milk chocolate and a faint floral aroma. If milk based drinks are more your style I have rarely found an espresso blend that marries better with milk.

We are proud to partner with PT’s as they source their coffees in the country of origin and work directly with farmers to improve their lives. They visit them yearly, often times taking customers with them to origin, and pay extraordinary prices for extraordinary coffees. They partner with producers that do an outstanding job. They don’t just buy coffee from the producers and farmers, they work with them, it’s a team effort - from the seed to the cup!

Come in…be daring…who knows I might even share a shot of La Bella Vita with you!

Josh