local roasted, people focused: a visit to one village coffee

As I reached for what's left of my Sulawesi Toraja coffee beans this morning, a fantastically-roasted bag of caffeination from One Village Coffee, I developed an instant ping of sadness. 

The moment you realize you are grinding the last petite batch (well, "last" until I go to the store for more) of a coffee blend that you would go into a frenzy for is an earth-shaking moment. The adoring feelings I developed for Sulawesi, a blend conceptualized by their Chief Roaster/coffee guru Woody (seen below), followed similar suit to the crush I didn't keep pent up of another one of their varieties, the Smart Blend.

While the Sulawesi marvelously mashes together cocoa and clementine, the Smart is profound amongst its rushing of blueberry, dried fruits and cocoa. However, both are perfect for different days and my work days seem far better suited by having both on hand.

And, being a coffee fiend, I was honored to visit their HQ in Souderton on a Tuesday morning a few weeks back. While the intention for that visit was a feature for here and here (which I will link to in the coming weeks), I couldn't help but share a few scenes of my deliciously intoxicating morning, which also hosted a favorable meet-and-greet with the lineup of their personable staff who devised the coffee operation 4 years back.

You may source One Village Coffee for yourself in Philadelphia coffee shops (and in my 'hood, in Artisans Gallery & Cafe), as well as in Whole Foods markets and various other wonderful independent businesses. Click here to grab a bag or two online, too!

And please do, you'll be in for a beautifully-roasted treat! 

hobo ed & his perfectly paired pingos

On First Fridays of Bridge Street in Phoenixville, Ed Humpal, coffee roaster of Kimberton Whole Foods, joins Chad Williams of Handcrafted Cookie Company to offer his signature "pingos" paired perfectly with the organic company's sweet treats.

Humpal, who is individually progressing the local coffee revolution, has known Williams for years, as he has supplied his cookie dough to Kimberton Whole Foods before he opened his cookie boutique on Main Street.

"Reaching out to the food service, we have a thing where we can both help one another," said Humpal. "By establishing little networks, the area becomes more local and more sustainable."

Inspired to work closely with the cookie company after returning from a barista competition in Anaheim, California, Humpal noted the intense construction of fine, foamy espresso beverages, tackled as straight shots, to later recreate himself.

"Macchiatos are known as straight espresso drinks with a little half-and-half and foam on top," he revealed. "In Portugal, the same drink is called a 'pingo."

"It is a short-intense drink, which would go well with small intense cookies," he continued.

Last month, at First Friday, Humpal paired a sweet, strong vanilla pingo with Handcrafted Cookie Company's Double Chocolate Cookie. Additionally, in honor of the recent cookie recipe contest, Humpal paired a snappy ginger pingo nicely with the new Lemon Basil Cookie.

"Lemon Basil is so crazy," he confessed. "I was dreaming on the flavor of lemon and decided that ginger and lemon are both complimenting and contrasting."

"It is so fun to work on menus, I love working with places and establishing pairings with their menus," he said.

Besides the relationship that Humpal has with Handcrafted Cookie Company and of course, Kimberton Whole Foods, he additionally works with Good Eatz in Reading, the Anselma Farmer's Market and Artisan's Market of Chester Springs, the King and Beaver Cafe in York, Espresso Yourself of Exeter, Camphill Cafe of Kimberton Hills and Wildflower Cafe of Phoenixville.

"I like giving up the idea of sending coffee out on trucks," he said. Floored by the concept of "real food, real people," Humpal, with the assistance of Kimberton Whole Foods, established direct trade bonds with coffee farmers seen internationally.

"There is so much done wrong in coffee by now in the world, many are looking at these direct relationships because they move faster and more directly," Humpal said.

Through direct trade methods, international farmers are able to, with the consumer, establish true and tangible relationships that allow for them to receive a decent living wage as a grower, while the consumer's produce is received as top quality.

"Other roasters are doing this, too," he said. "Together, it enables specific relationships for the future of the children of the farms, so they may go out to universities and come back to the farms, and have control."

Serendipitous with the missions that Kimberton Whole Foods' supports, owner and founder Terry Brett suggests that "if all businesses were built on fairness, we would change the world."

"Having direct relationships with the people like the growers, it follows the values that we support as a company," he said. "Being supportive of these people initially allows for a more direct relationship of them."

"Cultures have been exploited outside of the United States," Brett continued. "It is certainly better having these sort of relationships than having them work all day for two dollars."

Since Brett agrees with similar beliefs as Humpal, it was an easy transition for Kimberton Whole Foods to establish him as their main roaster.

"We have just began to open arcs for more relationships, finding more people we want to work with and we believe in what Ed follows," he said. "It is a great opportunity and only the beginning."

Humpal, personally taste-testing through all roastings, which are performed in Kimberton Whole Foods' warehouse in Leola, works week-to-week, freshly fulfilling orders on a rolling basis.

"We continue to roast more and more coffee, everyone continues to order more than they used to," said Humpal.

Identified under the moniker, Hobo Ed—a name birthed from his previous mobile roasting service seen throughout the theater festival circuit—Humpal supplies those adoring of the caffeine with blends like the Morning Mojo, a South America coffee with an Ethiopian highlight; decafs like the Peruvian and the Sumatran; Midnight Special, a French light roast; the El Amor de Madre, a caramel blend of Brazilian and Nicaraguan; and several other new and interesting concoctions.

Visit Handcrafted Cookie Company on First Fridays to meet and experience Ed Humpal in person, or snag a bag of his finely-roasted blends at area Kimberton Whole Foods, as well as the previously mentioned locations.

Also published here.

mexican mocha minis

There is not anything better than a gift of a cookbook. I obsess over my cookbook collection, having to have the best new additions to the cookbook scene, as well as the oldie-but-goodies. However, sometimes the best books are those that are free, or more so, those that warmly belonged to another and then, were passed onto you.

My cousin recently gave me The Better Homes and Garden Homemade Cookies Cookbook, published in 1975. Packed with retro-styled cookies, bars, candies and teacake pastries, the hardcover kitchen companion was received at the most perfect time of the year.

Opting to start my Christmas cookie baking with a little bit of chocolate, I selected a recipe from the above-mentioned text, a 3-dozen batch of a walnut-packed, cocoa blend that undeniably proved that this baking handbook stuck around for obvious reasons.


Mexican Mocha Minis
makes 3 dozen

1 cup butter or margarine, softened
1/2 cup granulated sugar (or raw sugar)
1 teaspoon vanilla extract
2 cups all-purpose flour (or 1 cup all-purpose, 1/2 cup flax seed meal and 1/2 cup whole-wheat flour)
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso crystals
1/4 teaspoon of salt (or sea salt)
1 cup finely chopped toasted walnuts (or almonds)
1/2 cup chopped maraschino cherries (or more more choc-crunch, add chocolate chunks here)
powdered sugar for dusting


Cream first 3 ingredients. Sift flour with cocoa, coffee and salt. Gradually beat into creamed mixture. Stir in nuts and cherries. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325 degrees for 20 minutes. Cool on rack. While warm, but not hot, dust with powdered sugar.

caffeination cue: coffee-rubbed all-beef burgers

There's something comforting 'bout sharing your food-obsessed life with food-obsessed people. Not that I don't value introducing my inexperienced comrades to a surprising platter of balut or tender heap of veal cheeks, but I do love how some people just get it.

My best friend called a few weeks back while paging through the July issue of Bon Appetit to tell me that we must make the coffee-rubbed burgers. Simple, yet hopping with my daily go-to staple, there was no doubt that this transformed barbecued patty would now be my idea of all-beef perfection.

Coffee-Rubbed Cheeseburgers
Makes 8

Ingredients:
8 slices applewood-smoked bacon
1 pound ground chuck
8 slices smoked provolone
8 potato-bread hamburger

Begin by frying your slaps of applewood bacon. Being health-conscious girls, after preparing the crispy bacon and allowing the grease to soak into paper towels, we removed a large majority of the fat pieces (sorry, we're terrible).

Prepare the coffee rub and sprinkle 1 teaspoon on each patty. (We sprinkled a teaspoon on each side for a more accented java flavor.)

Ingredients:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Preheat stove top or preferably, a grill, at medium heat and begin barbecuing the bold beef. Each burger will take about four minutes, each side, to show the charring affect. Add two slices of bacon per round; coat each with one slice of smoked provolone. Remove once gooey and gorgeous, and place on a toasted potato bun. Pair with your favorite complementing condiments, including a dollop of a decent barbecue sauce. (BA suggests their Texas Barbecue Sauce.)

Now, in perfect company and caffeination, chowdown.