Lazy latte

The idea of a vacation, I think, is to recharge one's self. Thus in theory, I should have been motivated to do any number of things this morning. Like scramble my own eggs. Like make my own coffee. Like put on pants.

But I just wasn't motivated. No, some of the residual relaxation hadn't yet dissipated. So I trudged upstairs -- no pants, no eggs, no fresh coffee.

Instead, I broke my fast on a mammoth bowl of Arrowhead Mills puffed rice, wetted ever so slightly with Westsoy unsweetened soy milk. But as I sat and munched, it occurred to me that this was a rather low protein meal. There were eggs, of course; but scrambling or otherwise cooking them sounded suspiciously like work. 

The soy milk, then. But drinking it, plain and cold, sounded too boring. Then it hit me: I could make a lazy latte. 

What is a lazy latte, you ask? Microwaved milk and instant coffee. Yes, it really is lazy. 

But didn't I just write a treatise on latte quality, in which I state emphatically that properly steamed milk is essential to crafting a great drink? Well, yes. That did happen. But a lazy latte is not designed to supplant the genuine article. Rather, it is intended only to satisfy a craving when one has neither the motivation nor the finances to do so any other way.

My lazy latte consisted of 8 oz microwaved unsweetened Westsoy and one Columbian VIA packet. It was not great, certainly; but it was exactly what I wanted at the time. 

You can make your own lazy latte just as easily, provided you have three things: Instant coffee, milk or a milk substitute, a microwave (or stove top). The stove top method allows for whisking, which actually does aerate the milk a bit, thus more closely approximating the texture of steamed milk. But that's almost too much effort for a lazy latte. You can simply nuke your liquid of choice for ~2 minutes, add the instant coffee, and stir.  

Rocky Mountain high

John Denver swore up and down that his popular song was a reference to a natural high; that is, the feeling exaltation that accompanies a feeling of oneness with nature. Not drugs. Seriously. To try and infer as much, according to him, suggested an overactive imagination searching for controversy.

Having spent the last couple of days nestled at the base of the Rockies in Golden, CO, even a cynic like myself can't totally dismiss the possibility that maybe Denver was on to something. As childish as it may sound, there's something endlessly romantic about a mountain vista.

But this is not a nature blog. I write about coffee, because frankly, even in the face of such beauty, that's what I'm primarily concerned about. Thus I present to you the coffee which was presented to me, over the course of my visit.

The first coffee I enjoyed was a Bolivian Roast from Z's Espresso in Lawrence. It was subtle and soft, lacking the nutty acidity of a Columbian or the cocoa of a Guatemalan. The coffee was, for the hour especially, a bit too subtle for me.

Next up was a Columbian roast -- or rather, a Columbian VIA from Starbucks. I've already posted my opinion on the "brew" before. It's creamy and nutty, perfectly acceptable stuff, but nothing better.

And now to Golden, the downtown of which houses several coffee shops. What's more, nearly every establishment, regardless of purpose, seems to have coffee. Thus I like the town for more than the lovely scenery.

The Denver inspired (perhaps) Higher Grounds served up a dopio macchiato. The espresso itself was heavy and dense, lacking the usual caramel sweetness. The dollop of foam on top was exquisite, however. The barista steamed the milk well, then tapped the pitcher with a spoon. That little trick settles the foam to the top, and gave me exactly the texture I want in my foam.

Cafe 13, which I visited twice, served up both an iced coffee and a standard brew. The coffee was something of a house blend, and as such, promised little in the way of exotic flavor notes. Instead, it only claimed to be a smooth drink, which it was. But speaking of smooth, the iced coffee was that and so much more. Cafe 13 uses a cold press to prepare their iced coffee, which removes acidity altogether. The result is sweet and cocoay, dessert without and cream or sugar.

I also went to a Starbucks, because it was the only place open at the time. It was the best Pike's Place Roast I've had, I'm pretty sure. I blame the altitude for my inability to match it.

Most of my coffee consumption was at the Golden Hotel, however, not any given shop. Which, normally, would mean a steady diet of Folgers. Which, charming as it can be, would not have been as good as what was offered instead. So what did the Golden Hotel have? At their restaurant, wedding reception and desk, I'm frankly not positive. My palate tells me it's a darker roasted Latin American blend. And, especially for free, it was very very nice. A bit heavy and lacking in bite for breakfast, but a lovely compliment to food -- perfect for after dinner.

In two days, I managed to down more than my fair share of coffee. But it's me. That's what I do. True to form, Golden seemed to invoke a high beyond just the caffeine rush, however. But unfortunately, lovely as the scenery is, Lawrence's spectacular coffee scene was not matched. And so I will return home to the land of Oz and pancake jokes, knowing full well that the coffee is better, thus with my nose in the air (or in a cup of coffee).

Instant gratification

My generation is famous for it. If the yuppies of the eighties needed cocaine to fuel their buzz, we're too busy to stop and snort it. Maybe if there were some easier, more convenient way to get our fix... maybe if coffee only took a couple minutes to prepare...

Enter VIA, Starbucks' foray in to the instant coffee market. Ahem. Check that. According to Starbucks, VIA is not instant coffee, but rather "microground". The idea is that 100% arabica coffee is ground so infinitesimally small that it can be dissolved in water straight away. I don't pretend to grasp the science, nor do I care to. My only concern is whether VIA holds up under taste scrutiny. 

I was inspired to try this by a comment on my previous post, which mentioned Folgers' coffee/tea bag pouch things. I picked up a box of Kroger brand bags and a three pack of Starbucks Columbia VIA.  

Both were served using 8 oz of near boiling water, as per the directions.

The comparison:

Price:  Kroger - About $3.50 for 19 bags. Starbucks - $3 for three packs.

Method:  Kroger - The bag is steeped for just over one minute, a la tea. Starbucks - The contents of one pack is stirred in to near boiling water.

Aroma:  Kroger - Slightly pungent and syrupy. Starbucks - Rich and full, eerily similar to Starbucks regular Columbia roast.

Taste:  Kroger - While the smell is a bit too strong, if not overly pleasant, the taste is weak. The coffee tastes thin and whispy, and lacks any body or strong flavor. Starbucks - The taste picks up where the smell left off. The coffee is hearty, dense and smooth. While there isn't anything interesting going on in the flavor department, the result is still satisfying. 

Verdict: Kroger - Cheap as can be, but still not quite worth the investment. The quality of the product just isn't there. Which shouldn't be surprising, given that it includes "coffee oils" as an ingredient. Starbucks - At about one dollar a cup, VIA is hardly the sort of thing you want to start every morning with. It also lacks the nuance of properly brewed coffee. Even still, in a pinch, VIA offers salvation for those who need real coffee flavor, but don't have access to real brewing methods.