Field to Food

Cold Brew Coffee

We mentioned Pachamama Coffee once before, but I had to sing its praises again.  I tried the cold brew at the Davis Farmers Market last Saturday.  I am not sure what type of coffee I was drinking, but the taste was incredibly smooth and flavorful.  My uncle proudly displayed his Japanese cold brew contraption to us this summer (it looked something like this), but Pachamama uses the method that became very popular a while back, described here and here.  (I know that it is fall and we should be focusing on warm drinks, but we are in California and it is still in the 80s here.)

ETA: The inspiration for this post came from the incredibly bitter cup of coffee I bought today.  Daydreaming of better coffee.

Pachamama Coffee Coop

We love the Pachamama Coffee Coop, which provides the best coffee to the Davis Farmers Market. Pachamama is a cooperative of small scale coffee farmers.  It's an attempt to make the economics of coffee production more just for the producers.  The producers ship the beans to California for roasting.

Of course, there aren't really locovore alternatives for coffee drinkers.  Unless you live in Hawaii, there isn't a lot of local coffee produced within 100 miles.

Setting the social justice aside, we love that they prepare individual drip coffee.  It's the easiest way to get a really tasty cup of coffee.  You boil water, place grounds in the filter, the pour and stir.  Unlike a coffee machine, your water will get hot enough to get the good stuff out of the grounds.  Plus, it's really simple to do.  Pachamama uses the fancy porcelain type filters, but you can get a $5 plastic filter that will work equally well.  This is the coffee making choice of Blue Bottle in San Francisco.