You Don't Know Beans!

I probably don't -- "know beans" that is. But I do know that if you want to savor the true nuances of coffee beans, prepared with specialized equipment and preparation techniques as "performance art", you have a unique coffee shop that just opened at 3700 S. Jefferson at Winnebago (across from Jefferson Avenue Bistro).  Barista Carey is developing a "coffee cult" on the southside.  There is an espresso machine, for instance, that allows for a range of flavor profiles, based on adjusting various levels of pressure.  He has a Kyoto Cold Drip in limited quantities that takes at least 12 hours to drip (prepared in advance, so you don't have to wait).  There are also various exotic coffee beans each day on the website:  www.sumpcoffee.com

HOURS ARE MONDAY THROUGH SATURDAY:  8 A.M. TO 3 P.M.

This is absolutely not Starbucks.  So, spend a little time to experience these artistic renditions of true coffee experiences.  Of course, you can also get coffee to go, but that would be missing much of the point.

The coffee menu includes Espresso ($2.25); Latte ($3.75); Cappucino ($3.50); Machiato ($2.75); Kyoto Cold Drip (limited quantity) ($5); Pourover ($2.50); Bombon ($2.75); Cowboy Coffee ($1.80); Americano ($2.25); and Dirty Chai ($4).  It indicates that Espressos are doubles (i.e. 2.5 ounces).  They also carry pastries from other markets.

I'm sure that Barista Carey will cringe at this, but here's a down and dirty lexicon for the coffee menu.  Don't blame him.  And, quite honestly, if you need to know what Espresso, Latte, Cappucino and Macchiato are, you may want to go to a "remedial" coffee shop first, if such a thing exists.

   - Espresso -- is a thicker coffee with a high concentration of solids where the hot water goes over finely ground coffee beans that are in a puck.

   - Latte --  twice as much milk as Espresso is steamed, and the combination is poured in a cup, with any frothed milk poured on top.
 

  - Cappucino -- 1 part milk is frothed and put on top of 1 part Espresso.

   - Macchiato --  same preparation as Cappucino, except that the Espresso is added on top of the milk foam.

   - Kyoto Cold Drip -- is a popular cold coffee in New Orleans that takes at least 12 hours to drip; very fancy machinery.

   - Pourover -- a continuous stream of hot water is poured over beans for 1 to 4 minutes and allows the complex layers of the bean flavor to come through.

   - Bombon -- popular in Valencia, Spain; condensed milk is poured over Espresso.

   - Cowboy Coffee -- Now anyone who has watched a cowboy movie knows this:  course grounds are heated in a pot of water.

    - Americano  -- Hot water is poured over Espresso.

    - Dirty Chai -- Indian tea with spices and herbs, mixed with Espresso.

None of this does justice to this great little coffee artesan shop at 3700 S. Jefferson.  Stop by some day and smell, taste and experience it.

http://sumpcoffee.com/