Tag Archives: Chuck Patton

Official Release… “Cafe Hound”

Picture 1_3

Dear Readers,

Over the past six weeks, we have enjoyed unofficially blogging on cafehound.com and have seen the development of the blog and its traffic from visitors “accidentally” coming to our blog. It has been a pleasure to offer diverse information accessible on our blog. Today, we take another important step and officially introduce to you cafehound.com.

What you will find on our blog is random but hopefully informative. As the blog’s name suggests, we are Cafe Hound. We search for the best coffee the world can offer. In Cafe Hounding section, you can read our reviews of cafes from the Pacific to the Atlantic. Coming soon, we will add reviews of coffee houses outside the US. We are also proud to present to you the exclusive interviews of “Who Is Who” in specialty coffee industry. We are honored to have Chuck Patton (founder and owner of Bird Rock Cafe Roasters in La Jolla, California) as our inaugural feature in this interview section. To be added to the list of fame are Eileen Hassi (founder and owner of Ritual Coffee in San Francisco), Michael McGuire (owner and roaster of K-Bay Caffe in Homer, Alaska), Timothy Castle (founder and CEO of Castle & Company, Santa Monica, California), and Karen Cebreros (founder and CEO of Elan Organic, San Diego, California).

Cafe Hound is not only the place you can get reviews and knowledge about your neighborhood cafes. We carefully select and present to you interesting news and upcoming events in coffee industry. Moreover, with our expertise in economics, finance, international relations, and public policy, we devote a section of the blog to analytical and educational issues related to every stage of specialty coffee production– from crop to cup, or from beans to brew. Currently, we proudly review an interesting article by Christopher Bacon of the University of California, Santa Cruz, on how organic, Fair-Trade, eco-friendly coffee could potentially help poor farmers in developing economies get out of poverty. Our main objective is to present to you the cutting-edge academic research on coffee-related issues in a non-academic language. Stay tuned for more of these geeky but exciting posts.

You may want to ask yourself why we, as an academic economist and a policy expert, fell in love with coffee and decided to devote our time to this blog. We have explained it all in the About the Hounds section. For those who have known us before, this section will give you eye-opening stories of the “dark” (but creamy and aromatic) side of our lives. We hope it entertains you and answers your curiosity.

You may also want to know what we expect from this blog. Well, first and foremost, we view this blog as our way to get us exposed to more people in the coffee industry. This is not only those working in the industry itself, but also those who are frequent customers of coffee houses and share our passion in great coffee. Please come join us in our journey to search for the best coffee. Please suggest to us where we should go “cafe hounding.” If you have favorite neighborhood coffee houses, feel free to share with us.

Finally, we realize there are several blogs and discussion boards out there covering coffee and cafes. Many of them are fantastic and comprehensive. By no means do we view our blog as their competitor. Instead, we think that our blog will offer something different, and provide you with both casual and more formal, semi-academic knowledge. The Cafe Hounding section does not rate the cafes (like yelp or other restaurant rating websites) but rather presents you with objective reviews of coffee houses that we carefully select. Most of them are mentioned by local coffee geeks as the “best in town” cafes or employ baristas who have made it to the final round of national or international competitions. The Interviews section gives you behind-the-scene stories about people in your neighborhood cafes and others in the industry that you may not have known before. Finally, the coffee.edu section takes advantage of our strengths and expertise in our main professions as an academic economist and a policy expert. It is very educational in a strict academic sense, i.e. very nerdy, but hopefully is exciting for those readers who are interested in more than just the taste and aroma of coffee.

And with this introduction, we officially proudly present to you… cafehound.com.

–The Hounds

Advertisements

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