“Rich, sweet, composed.” “Sweet, buttery, elegant.” “Full, nutty, complex”.

Portland Roasting enticingly describes their coffees much in the way I would like to describe my men. Although, somehow I think the most recent socially engaged bean, “self-absorbed, lacking substance, egotistical” would not be a popular sell at the coffee shop.

Unlike the men, Portland Roasting coffees always deliver. The above descriptions apply to their Organic Dark Sumatra, Goose Hollow, and Guatemalan offerings – each so complex, expertly roasted and eminently drinkable that I find it difficult to select just one for my morning cup. I may have shed tears upon the first sip of Goose Hollow. Or dropped to my knees. Or screamed “Holy *#@!balls” as my friend, Carol Blymire, had. Or maybe I did none of those things, but absolutely considered them all as worthy options for expressing the delight I took in savoring that cup.

I feel good in supporting  Portland Roasting because while they can coax a coffee bean to roasty perfection, they are also a company with huge heart. Portland Roasting recently landed the #55 spot on Oregon Business Top Green Companies list in large part due to their Farm Friendly Direct program of which Papua New Guinea’s literacy program is just one of many. Tree planting, construction of water treatment facilities and water pumps, community centers, and schools are several other heartfelt, worldwide community ventures.

Special thanks to @MyManMartin

More heart flutter: while recently in Portland for the IACP Conference, through the beauty of again, Carol Blymire, and twitter, I met the dapper, Joe Yonan, fellow coffee aficionado and food editor of The Washington Post. Convening at Heart Roasters, we shared a *WOW SEMINAL COFFEE MOMENT* siphon pot of Tanzania Peaberry and food synergies. The outcome of that chance meeting was a new friendship and my hire to work some “recipe triage” on Joe’s first cookbook: Serve Yourself: Nightly Adventures in Cooking For One.

I’m thrilled for Joe, and can’t wait for the spring 2011 release from Ten Speed Press. Cooking for one is  a dear subject, as I share custody with my daughter and often find myself with an empty nest and a desire to cook. Just for one. The book serves as a reminder to feed and treat yourself well –  the contents are bursting with creative, big-flavored, fully accessible recipes and the title of each fairly makes my mouth water with anticipation. As I type, his Korean-inspired short ribs (destined for a unique twist on tacos), are braising in exotic sweet and savory flavors and the house smells incredible. I believe Joe will allow me to soon give a sneak-peak recipe on the blog, so stay tuned…

These fun hipstamatic coffee pictures on this post are from a recent Triangulation coffee cupping I attended with new friend, Lizzy (another connection by way of PDX – crazy!), held at the West 9th St. branch of Phoenix Coffee Cafe´. If you are a coffee lover at any level of enjoyment, a cupping will definitely hone your senses towards a deeper appreciation for the roasted and liquified bean. In a Triangulation tasting, three cups of ground beans are presented – two being the identical, one different. The goal is to detect the odd  cup by smell and taste. It’s definitely trickier than it sounds, and forces you to pay attention to minute characteristics generally passed by in drinking a casual cup, much in the same way a guided wine tasting alerts your senses to specific nuances. Notes taken reflect the aromas and tastes of ” blueberry, potato, wet dirt, leather, bourbon”, among others. Smell and taste alter as the grinds change from dry to wet.

The summer cuppings at the West 9th location take place at 3:00 on Saturdays and are gratis. I believe all of the Phoenix location offer cuppings – why none of this information is available for perusing on their website is curious.

And, thanks to Joe Yonan’s suggestion, my new favored way of brewing coffee at home is with the Clever Coffee Dripper from Sweet Maria’s. Combining the best attributes of the French press and pour-over methods, this inexpensive piece of equipment has instantly earned a place of top billing in my kitchen. Twenty two grams of freshly ground beans, one and a half cups of water just off the boil and four minutes later I have a hot mug of perfect, caffeinated rise and shine.

” I had some dreams they were clouds in my coffee, clouds in my coffee, and…”