Johnny
2006-03-24 06:46:22 UTC
Visited Kean Coffee in Newport Beach, CA, USA this morning with a
friend where we chatted with Martin Diedrich about his latest venture
which is going well after opening Dec 28, 2005.
It's going so well he thinks he'll reach his second year goal in his
first year.
Eventually he hopes to open up to another 4 stores in the surrounding
area and spread his time among them.
When we arrived about 9:30am the place was 3/4 full with a line
waiting for drinks. There were 6 people behind the counter serving
including Martin himself who was pulling shots on a 2 group LM at one
end of the counter. There was also a 3 group LM closer to the center
of the counter. He tensd to do traing on the 2 group.
Our straight espressos were excellent.
The IR12 is in the shop at the left end of the counter and behind that
is Martin's cupping area. In front of the roaster were several bags of
greens including two from Zimbabwe La Lucie estate which Martin was
looking forward to roasting in a couple of weeks. Sectioning off that
area was an antique table covered with Martin's packaged roasted
beans.
All his packaged roasted are roast dated and he never sells anything
over 5 days old he says. Each package also shows: country of origin;
appelation/region; estate/farm; grower; certification if applicable;
and roast notes. The bags are also marked Kosher.
The back of each bag shows notes on brewing including a
recommendation to use 2 level tablespoons per 6 oz water and water
down only _after_ brewing if needed. Also recommended was a water temp
of 195-205F.
About 15 varieties , including both a dark espresso roast and a light
espresso roast. He calls the dark espresso roast Carl's blend after
his father who liked a dark roast for espresso and also for the many
people in the area who still remember his father's espresso roast.
While we there several people came up to him at different times saying
how they remembered the original store.
Martin also allowed that although he does not sell packaged beans more
than 5 days after roasting that he rests his espresso blends for 5
days before use in the shop.
Also noted that the beans are sold in either 6 or 12 ounce quantities.
When I questioned Martin about this he said it was to ensure freshness
as he felt that 12 oz was about the amount that most people used in a
week.
He uses the IR12 for sample roasting for quanities as small as a
handful of beans. Doesn't use the automatic roasting features that his
roaster is capable of, instead roasts manually by sight, smell, temp
and sound. Roasts about 75 lbs/hour.
On average they sell more brewed than most of the other cafes in the
surrounding area.
For espresso they have a scale set up on the counter next to each LM
and use this with every tamp. 40lbs is their norm.
I was very pleased with the results.
Martin has also gone to great lengths to make the place comfortable.
The walls are done in Venetian plaster with one section adorned with
coffee bags that have been plastered onto the wall but leaving enough
in places to show their origin. Counter frames are of recycled teak
and several venetian glass lampshades adorn the main overhead lights.
Martin designed some of the iron scroll work on the walls and also the
heavy iron handles on the front door.
I've put a few pics on a.b.c
Hope you have enjoyed reading about his coffee house as much as I
enjoyed visiting it.
Johnny "just a happy customer"
friend where we chatted with Martin Diedrich about his latest venture
which is going well after opening Dec 28, 2005.
It's going so well he thinks he'll reach his second year goal in his
first year.
Eventually he hopes to open up to another 4 stores in the surrounding
area and spread his time among them.
When we arrived about 9:30am the place was 3/4 full with a line
waiting for drinks. There were 6 people behind the counter serving
including Martin himself who was pulling shots on a 2 group LM at one
end of the counter. There was also a 3 group LM closer to the center
of the counter. He tensd to do traing on the 2 group.
Our straight espressos were excellent.
The IR12 is in the shop at the left end of the counter and behind that
is Martin's cupping area. In front of the roaster were several bags of
greens including two from Zimbabwe La Lucie estate which Martin was
looking forward to roasting in a couple of weeks. Sectioning off that
area was an antique table covered with Martin's packaged roasted
beans.
All his packaged roasted are roast dated and he never sells anything
over 5 days old he says. Each package also shows: country of origin;
appelation/region; estate/farm; grower; certification if applicable;
and roast notes. The bags are also marked Kosher.
The back of each bag shows notes on brewing including a
recommendation to use 2 level tablespoons per 6 oz water and water
down only _after_ brewing if needed. Also recommended was a water temp
of 195-205F.
About 15 varieties , including both a dark espresso roast and a light
espresso roast. He calls the dark espresso roast Carl's blend after
his father who liked a dark roast for espresso and also for the many
people in the area who still remember his father's espresso roast.
While we there several people came up to him at different times saying
how they remembered the original store.
Martin also allowed that although he does not sell packaged beans more
than 5 days after roasting that he rests his espresso blends for 5
days before use in the shop.
Also noted that the beans are sold in either 6 or 12 ounce quantities.
When I questioned Martin about this he said it was to ensure freshness
as he felt that 12 oz was about the amount that most people used in a
week.
He uses the IR12 for sample roasting for quanities as small as a
handful of beans. Doesn't use the automatic roasting features that his
roaster is capable of, instead roasts manually by sight, smell, temp
and sound. Roasts about 75 lbs/hour.
On average they sell more brewed than most of the other cafes in the
surrounding area.
For espresso they have a scale set up on the counter next to each LM
and use this with every tamp. 40lbs is their norm.
I was very pleased with the results.
Martin has also gone to great lengths to make the place comfortable.
The walls are done in Venetian plaster with one section adorned with
coffee bags that have been plastered onto the wall but leaving enough
in places to show their origin. Counter frames are of recycled teak
and several venetian glass lampshades adorn the main overhead lights.
Martin designed some of the iron scroll work on the walls and also the
heavy iron handles on the front door.
I've put a few pics on a.b.c
Hope you have enjoyed reading about his coffee house as much as I
enjoyed visiting it.
Johnny "just a happy customer"