Author Archives: Maher

Ano Novo Blend & Universal Education

Ano Novo Blend: Give the Gift that Keeps on Giving

The first custom Cafe Hound blend of 2010 is already receiving raving reviews from its first consumers!  As we continue to sell out our limited stock we are closely approaching our goal of having enough money to send a charitable donation to the Barefoot Foundation (Pies Descalzos) down in Colombia.  Below are some success stories from the English version of their website.

All content from the Barefoot Foundation website is the property of the Barefoot Foundation.

Source: http://www.barefootfoundation.com/index_en.php

Success Stories

The stories from the communities we serve inspire us to continue working for those who need us most. These comments from our students and their families describe the changes in their communities. For each success story, there are thousands more children who we hope to serve soon.

Ferley’s Story

Ferley didn’t think he’d ever get to go to school. His thin frame is shrunken by congenital rickets, making him look closer to six than to his eleven years. His mother Clarisa said, “I was afraid that if I let him go to school, the other kids would call him names and make fun of him, and that he would be a burden on the teachers.” Clarisa Rentería and her five children are refugees who fled the violence of Colombia’s civil conflict, eventually settling in Quibdó, a western Colombian city. She explains, “I arrived here in 1999. It was heartbreaking to lose it all and be left with nothing.” The family struggled to survive and could not afford a wheelchair for Ferley. Without a wheelchair, Ferley could not get around the rocky streets.

However, Ferley didn’t want to stay confined to the house. He begged to go to school and longingly studied his siblings’ homework. Pies Descalzos visited Ferley’s house and talked to his mother, convincing her that her son would be well taken care of. When Clarisa saw the desire and determination in her son’s eyes, she agreed. Pies Descalzos bought Ferley a wheelchair and he enrolled in the Pies Descalzos School.

Four years later, Ferley is a happy, popular student who always has a smile on his face. He and his best friend Bryan are inseparable and they dream of continuing their studies. “I like to go to school because I learn a lot and because I like to share with my friends.” Ferley loves math, social science, reading and dreams of becoming a professional singer of Vallenato, a Colombian folk music style.


Ferley with Shakira

To teacher Absalón Asprilla Gómez, Ferley is a special student. “When I face something difficult, I don’t complain, instead, I think about his situation. He is one of the best students in the school, with a permanent smile, despite it all. For me, this is very meaningful. It has helped me grow a lot as a person.”

Pies Descalzos hasn’t just changed Ferley’s life; it has changed his whole family. Clarisa earns extra money for her family by preparing breakfast and lunch for the Pies Descalzos Foundation school as part of the “If I eat better, I will learn more” program. “We prepare lunch for the students and we help with the breakfast, so that they have food and they can study with full stomachs,” says Clarisa proudly. The meals they prepare are supervised by a nutritionist and made possible through Pies Descalzos and the Instituto Colombian Bienestar Familiar. This program helps make sure that the malnutrition that affected Ferley doesn’t affect other children.

The Barefoot Foundation helps hundreds of families like Clarisa and Ferley’s. The Pies Descalzos schools are open to everyone and serve as a center for community development. Parents, neighbors and grandparents learn sewing, artisan skills and literacy while teens engage in micro-businesses, sports leagues, and leadership development activities. This neighborhood is changing and growing thanks to the community, and the Barefoot Foundation and the Pies Descalzos Foundation.

The Story of El Minuto de Dios School, Altos de Cazucá

Elementary school teacher Consuelo Pachón barely recognizes her school, El Minuto de Dios, anymore. She teaches in Soacha an area south of Bogotá that was once a booming mining town. Today, its hills have been stripped of their natural resources, the mines left behind environmental damage and the jobs disappeared. The vacuum left by the mines has been filled with desperately poor people and internal refugees from Colombia’s civil conflict. Thousands flood in each year with nothing but their lives. Fifty-three percent are younger than 14 years old and many children have missed years of school while fleeing.

Before Pies Descalzos Foundation, El Minuto de Dios was in shambles. “At the start it was very hard. The school room walls were made of spare wood, the same kind they use to make fruit crates. The stairs were carved out of mud and, whenever it rained, the children slipped and fell. There weren’t bathrooms, just a latrine. “But now, the conditions have changed tremendously” she commented, raising her eyes to the ceiling in thanks.

The Pies Descalzos Foundation rebuilt the school; they installed sturdy buildings, libraries, computer rooms and safe bathrooms. Pies Descalzos, in alliance with the International Organization for Migration (IOM), the government, and Secretary of Education of Soacha, the Minuto de Dios University and the Educational Alliance, support two schools in Altos de Cazucá. In each, they provide nutritious meals, extra programs for troubled kids, recreational and leadership programs, while supporting parent cooperative that help families leave poverty. The community and the children have a safe, supported place to develop. As Ana, one of the school’s parents said “they now have the possibility to imagine a tomorrow filled with human and professional possibilities in this society.”

Jhonathan’s story

Jhonathan wants to clean up Altos de Cazucá. The 17 year old environmental biology major at Jorge Tadeo Lozano University knows only too well the pollution that plagues this poor area south of Bogotá. He moved to Altos de Cazucá as a baby with his mother and siblings. The family struggled to eke out a living, but his mother wanted more for her children so she enrolled them in the Gabriel Garcia Marquez Institute, one of the Pies Descalzos schools.

“The Foundation radically changed my life,” says Jhonathan.  “It taught me to relate to other people and that material things aren’t the only things that count. It helped me realize what my life’s project should be.”  With Pies Descalzos’ support, Jhonathan scored among the highest students in the country on the high school exit exams. He and other top Pies Descalzos students received university scholarships from Pies Descalzos to pursue their dreams.

“The University is an enormous responsibility, not only for myself and my family, but to help the rest of my community,” says Jhonathan. He and another student, Maicol, are using their education to create a recycling business that will provide much needed jobs and help clean up the local environment. Jhonathan also returns to his old neighborhood to tutor kids in school and help them imagine their true potential. “We use games to make learning fun and to expand their interest in school” says Jhonathan.

He loves learning and is eager to continue studying. He would like to pursue a master’s degree in systems engineering and learn French and Portuguese. But, no matter how far he goes, he will never forget the Pies Descalzos Foundation, the Barefoot Foundation and the lessons they taught him about service and believing in his own potential.

Give the Gift that Keeps on Giving and contact Cafe Hound today at maher@cafehound.com or krislert@cafehound.com OR give directly to the Barefoot Foundation by following this link.  Thank you for your time and for relationship with Cafe Hound.  Happy 2010!

Beyond Coffee: Prevent Cancer. Drink Coffee.

Having a few more cups of coffee and running that extra mile each day can reduce a man’s risk of dying of prostate cancer, two studies indicate.

The case for coffee and physical activity as prostate cancer preventatives is far from proven, according to the research reported Tuesday at an American Association for Cancer Research meeting in Houston. But data from the Health Professionals Follow-Up Study show a clear association with both daily activities.

“I wouldn’t recommend that people change their coffee-drinking habits based on this study,” said Kathryn M. Wilson, a research fellow in epidemiology at the Harvard School of Public Health, and lead author of one report. “But if you like coffee, there is no compelling reason to cut back at this point.”

Her data on the nearly 50,000 men in the study showed how common a diagnosis of prostate cancer has become since widespread screening began. In the 20 years from 1986 to 2006, 4,975 cases of prostate cancer were diagnosed, affecting just about 10 percent of the men in the study.

But only 846 of those cancers were life-threatening, because they had spread beyond the prostate gland or were growing aggressively, Wilson said. And while the study found just a weak relationship between consumption of six or more cups of coffee a day and a reduced risk of all forms of prostate cancer (down about 19 percent), the reduction for the aggressive form was much more marked — 41 percent.

And there was a clear relationship between the amount of coffee consumed and prostate cancer risk, Wilson said: “The more coffee you drank, the more effect we saw.”

The caffeine in coffee doesn’t seem to be the link, since the same reduction was seen for consumption of decaffeinated coffee, she said. Instead, “it has something to do with insulin and glucose metabolism,” Wilson said. “A number of studies have found that coffee is associated with a reduced risk of diabetes.”

This study is just a starting point for establishing a relationship between coffee and prostate cancer, Wilson stressed. “At this point, we would just like to confirm whether it exists in different populations,” she said. “We hope that this study drives more research so that we really know what is going on.”

The other study, by Stacey A. Kenfield, a research associate at the Harvard School of Public Health, looked at the levels of physical activity among 2,686 men in the study who were diagnosed with prostate cancer. It found, as many other studies have, that exercise is good for overall health, with a 35 percent lower death rate for men who reported three or more hours a week of vigorous physical activity, such as jogging, biking, swimming or playing tennis.

And the death rate from prostate cancer for men who exercised vigorously was 12 percent lower than for those who didn’t — a figure that did not quite reach the level of statistical significance because the numbers were small, Kenfield explained.

Nevertheless, “this is the first study to show an effect of physical activity not only on overall survival, but on prostate cancer survival,” she said.

It’s already well known how physical activity reduces overall mortality, Kenfield said. “It affects immune function and reduces inflammation, among the major processes involved. But it’s not clear yet how it is related to prostate cancer and survival.”

Source: HealthDay News 12/9/2009

Cafe Hounding: Caffe Calabria – San Diego

3933 30th Street
San Diego, CA 92104
www.caffecalabria.com

Caffe Calabria is one of a few hidden gem roasters in San Diego, CA.  Located in a unique section of town known to locals as North Park; it has the charm of an Italian espresso bar mixed with a ‘work-in-progress’ pizzeria and the edge of North Park mixed in for good measure.  The owner, Ernie, got his start manning a coffee cart at the local hospital.  Over time he developed a passion for roasting and has grown his business via carving out a niche serving the local restaurant and coffee shop market with his fresh roasted beans.

The Roast Master, Jesse, is a very cool operator with a keen sense of knowing when beans are ready to eject from the large industrial roasting machine they have in the back of the shop.  They have plenty of outlets, a rustic and open space, and a great – although limited selection – of sandwiches/paninis.

The “work-in-progress” has evolved into quite an attractive space over the past three years but has yet to reach the goal of an authentic pizzeria.  The most impressive piece within the restaurant is a pizza oven brought piece by piece from Italy and reassembled in the store.   Also, the art work is mostly done by local artists and the clientele is quite an eclectic mix of hipsters, students and locals (there is plenty of overlap between the three).  Before some of the sales staff left, there used to be free cuppings every morning at 8am – not sure if this is still firm policy.  According to store staff, the pizzeria should be opening very soon on Thursday and Friday evenings.  Unfortunately, many a café squatting afternoon was prematurely ended at Calabria – they close their doors to business at 3pm.

Their espresso is tops in San Diego, with only Bird Rock spending more time and effort in perfecting the pull.  Both the blend that Calabria uses and the training of their baristas is well above average for the specialty coffee world.  It’s well worth stopping by this location just to get a well made drink.  Calabria delivers some of the best quality roasted beans in San Diego AND has the well trained baristas to prepare top quality drinks too!

A portion of their beans are purchased from renowned importer, Elan Organic Coffee, now of the Neumann Kaffee Gruppe.  Calabria wholesales to many local coffee shops and other retailers such as Café Mono (Mission Beach), Whole Foods and Fresh & Easy in San Diego.  Check them out and tell them the Café Hounds sent you!

Cafe Hounding: Mud Coffee – New York, NY

Mud Coffee – New York

307 East 9th Street #GRDN
New York, NY 10003
http://www.themudtruck.com/
Phone: 212.529.876

It was 9:30pm on a Saturday night in the East Village and all of the spots we had heard so much hype about were already closed — (i.e. Abraço and Ninth Street Espresso).

Mud Coffee on a Saturday night.

Mud Coffee on a Saturday night.

After a quick Yelp search we found ourselves at the steps of Mud Coffeehouse.  Immediately upon arrival in this hipster neighborhood of the East Village we knew had found a special place with a very unique ambiance.  The first thing to catch our eye was the nicely packaged Rainforest Alliance coffee sitting at the front counter of the store.  One particular part of their motto that stuck out was “Take a Hit and Pass it On” — referring to their coffee, of course.

Heading Back...

Heading Back...

The front has a nice window seat that is comfortable for two people to lounge around in with the plush pillows and street view.  There is bar seating as you walk back into the restaurant.  The lighting is dim and the decor is about as vintage hipster as you can get.  The music selection matches the decor with reggae, Beatles and blues all finding their way onto the track list.  The servers are very attentive and welcoming.  In spite of their branding as a coffee place that is “anti-establishment”, their cappuccino wasn’t what really put this place on the map for us.

The garden room in the deep back of the establishment had ceiling fans, industrial/vintage decor and simple lighting. Furthermore, the crowd was young — probably partially NYU students — and attractive.  Besides the fact that we encountered people tipping back beers at the bar, cramming out papers in the indoor lounge, and having wine & cheese in the ‘garden area’ reflects how effectively Mud has created a community within a community.  The food menu seemed simple but elegant and the more common drink on a Saturday night around 10 was Cab Sav… not coffee.

Gateway from Garden to Bar

Gateway from Garden to Bar

All in all, this is the type of place that is 100% worth stopping through.  You may not find that they know everything there is to know about brewing and/or roasting coffee but, they know how to carve out a slice of genuine identity in a part of NY that often tries too hard to rage against the machine.

Looking Out from Entrance

Looking Out from Entrance

Interview: Chuck Patton – Bird Rock Coffee Roasters

Name: Chuck Patton
Title: Owner, Bird Rock Coffee Roasters, La Jolla, CA
Birthplace: San Diego, CA
Hometown: Pacific Beach community. Went to elementary, junior high and high school within a few miles of present day Bird Rock Coffee Roasters retail location.

La Jolla Light festivities.

La Jolla Light festivities.

Background

Cafe Hound: Where does your passion for specialty coffee come from? When was that?
Chuck: I started drinking a lot of coffee in high school just for the buzz.  Several years ago, my wife got me a home roaster and I spent a lot of time experimenting with different beans from Sweet Maria’s until the hobby grew into a business.
CH: Tell me about your entry to coffee industry.
Chuck: I bought a one pound fluid air roaster for about US$3,500 and began a home delivery service. I also sold my coffee at the La Jolla farmers market.
CH: How many years of experience do you have in coffee industry?
Chuck: I started the business in 2002.
CH: Did you work for other coffee establishments before starting your coffee business?
Chuck: No. I was self taught.
CH: What was the first location of your business?
Chuck: I did not have a location at first.  I roasted out of the VFW on Turquoise because they had a health permit.  Then, I rented space in a restaurant that is now out of business on La Jolla Blvd.  I converted his wine bar into a coffee bar for morning business but it did not do well.  I chalked it up to a learning experience.  Then, I rented a coffee kiosk on Turquoise behind Albertson’s and operated out of there as the smallest licensed coffee wholesaler in California.  Then, I bought the business of a guy who was burnt out.  It included a list of wholesale accounts and a Probat L12 but, operated out of Miramar.  So, we did that for about a year until we moved here.
CH: Who were your initial clients?
Chuck: Most of our clients are from Bird Rock, La Jolla, and Pacific Beach.


Pony spotting at BRC

Bean & Drink Talk

CH: Where do you buy your beans from?
Chuck: Different brokers. If we are buying directly from farmers, we still need to work with an importer and exporter.
CH: Do you roast your own beans?
Chuck: We roast our own.
CH: Do you sell wholesale or online?
Chuck: Yes, we do wholesale and also sell online.
CH: How often do you order beans? How often do you roast?
Chuck: We roast 5 days a week and order coffee at least twice a month.
CH: How do you name your blends?
Chuck: We only have two blends. We focus on single-origin coffee.
CH: What are your top 3 favorite roasts of the recent past?
Chuck: First, Ethiopia Amaro Gayo city roast. Second, Panama La Esmeralda city roast. And third, Costa Rica Micro-lot full city roast.
CH: What is your favorite drink?
Chuck: Coffee.
CH: What drink is the most sold at Bird Rock?
Chuck: Lattes.
CH: Are there any interesting stories behind your drink names?
Chuck: Trophy wife and sugar daddy are self-explanatory considering the area our café is located.

P1000231

Looking Ahead

CH: Do you have any plans for expansion?
Chuck: Secret.  No comment.
CH: So…what’s next?  Beyond the business, what else you would like to do through your work?Chuck: We are currently working on a water filtration project for some of the farmers we are working with in Huila. I will return to Colombia next month to install the second generation of prototypes in a few of the farmers’ homes. I believe we have a responsibility to the farmers we buy coffee from that goes beyond simply purchasing “Fair Trade” coffee so we will focus on projects like this in the future.
CH: What else do you want to tell our reader?
Chuck: We are continuing to seek out and purchase high quality coffee directly from farmers so we are increasing our travel time as we begin to develop relationships with farming groups.
CH: Thank you for sharing your interesting story with us.

Business Information

Bird Rock Coffee Roaster 5627 La Jolla Blvd., La Jolla, CA 92037 Tel. 858 551 1707 www.birdrockcoffeeroasters.com

Special Thanks

We would like to thank Chuck and the good folks at Bird Rock Coffee for roasting the beans used in the first release of Kris/Maher Blend. Maher also wants to thank all of the employees for keeping him caffeinated and happy over his last year of residence in Pacific Beach, especially Hector, Jocylynn, and Tony. Maher knows he’s forgetting the two dudes that used to make sure he got his morning espresso as he rushed to school – unfortunately, the key word was “rush”.

Photo credits: cafehound.com and http://www.lajollalight.com/life/258652-taste-of-bird-rock

 

Bird Rock Coffee Roasters

http://www.birdrockcoffeeroasters.com

5627 La Jolla Blvd.

La Jolla, CA 92037

858 551 1707

HRS: Mon-Fri 6am-6pm; Sat-Sun 6:30am-6pm

Background

Name: Chuck Patton
Title: Owner
Birthplace: San Diego, CA
Hometown: Pacific Beach community

· Went to elementary, junior high and high school within a few miles of present day Bird Rock Coffee Roasters retail location.

Cafehound.com: Where does your passion for specialty coffee come from? / When was that?

Chuck: Started drinking a lot of coffee in high school just for the buzz.  Several years ago, my wife got me a home roaster and I spent a lot of time experimenting with different beans from Sweet Maria’s until the hobby grew into a business.

Cafehound.com: Tell me about your entry to coffee industry.

Chuck: I bought a one pound fluid air roaster (~US$3,500) and began a home delivery service; selling my coffee at the La Jolla farmers market.

CH: How many years of experience do you have in coffee industry?

Chuck: Started the business in 2002.

CH: Did you work for other coffee establishments before starting your coffee business?

Chuck: No. Self taught.

CH: What was the first location of your business?

Chuck: Did not have a location at first.  I roasted out of the VFW on Turquoise because they had a health permit.  Then, I rented space in a restaurant that is now out of business on La Jolla Blvd.  I converted his wine bar into a coffee bar for morning business but it did not do well.  I chalked it up to a learning experience.  Then I rented a coffee kiosk on Turquoise behind Albertson’s and operated out of there as the smallest licensed coffee wholesaler in California.  Then, I bought the business of a guy who was burnt out.  It included a list of wholesale accounts and a Probat L12 but, operated out of Miramar.  So, we did that for about a year until we moved here.

CH: Who were your initial clients / client profile?

Chuck: Most of our clients are from Bird Rock, La Jolla, and PB.

Bean talk

CH: Where do you buy your beans from?

Chuck: Different brokers. If we are buying directly from farmers we still need to work with an importer and exporter.

CH: Do you roast your own or purchase from a wholesaler?

Chuck: We roast our own.

CH: Do you sell wholesale? Online?

Chuck: Yes/Yes

CH: How often do you order beans? How often do you roast?

Chuck: We roast 5 days a week and order coffee at least twice a month.

CH: How do you name your blends?

Chuck: We only have two blends.    We focus on single-origin coffee.

CH: What are your top 3 favorite roasts (country, degree of roast, specific origin/farm if possible) of the recent past?

Chuck:

Country

Most specific Origin

Roast (degree of roast)

Ethiopia

Amaro Gayo

City Roast

Panama

La Esmeralda

City Roast

Costa Rica

Micro-Lot

Full City Roast

Drink talk

Favorite Drink: Coffee

Most sold at Bird Rock: Lattes

CH: Are there any interesting stories behind your drink names?

Chuck: Trophy wife and sugar daddy are self-explanatory considering the area [our café is located in]…

Looking Ahead

CH: Any plans for expansion?

Chuck: Secret.  No comment.

CH: So…what’s next?  Beyond the business, what else you would like to do through your work? (Training initiatives, Farm visits, Educational programs, Environmental programs, etc…)

Chuck: We are currently working on a water filtration project for some of the farmers we are working with in Huila.  I will return to Colombia next month to install the second generation of prototypes in a few of the farmers’ homes.   I believe we have a responsibility to the farmers we buy coffee from that goes beyond simply purchasing “Fair Trade” coffee so we will focus on projects like this in the future.

CH: What else do you want to tell our reader?

Chuck: We are continuing to seek out and purchase high quality coffee directly from farmers so we are increasing our travel time as we begin to develop relationships with farming groups.

End of interview.

Special thanks to Chuck and the good folks at Bird Rock Coffee for roasting the beans used in the 1st release of Kris/Maher Blend. Maher also wants to thank some the employees for keeping him caffeinated and happy over his last year of residence in Pacific Beach: Hector, Jocylynn and Tony. Maher knows he’s forgetting the two dudes that used to make sure he got his morning espresso as he rushed to school – unfortunately, the key word was “rush”.

Photo credits: Cafehound.com and http://www.lajollalight.com/life/258652-taste-of-bird-rock