Tag Archives: coffee

Top 10 Most Popular Posts of 2012

The_Stone_Mind_Top10

I started The Stone Mind less than a year ago, in February 2012. In some ways, it feels like I just started. In other ways, it’s like I’ve been writing it forever. At first it was just a way to keep me working with words after I left my job as a magazine editor. I wasn’t even sure what I wanted the blog to be about. I posted product reviews, photo galleries, an interview or two, personal essays, even a short story. As the months passed, things came into their own focus, and now most of my posts deal with climbing, nature (human and otherwise), and Eastern philosophy, and the many ways in which these topics connect, overlap, and inform each other.

In 2013, I plan to explore these topics further, while at the same time reserving the right to strike out in new directions — this blog, after all, is nothing if not an experiment and an act of personal passion.

Before moving ahead, however, I thought it might be nice to take a quick look back at the most popular posts of the past year. Here are the Top 10 (out of more than 100), ranked by page views. For various reasons, these are the ones that have garnered the most eyeballs. There are many other posts that are dear to me on this blog that have received only a fraction of the views. I know time and attention are the Internet’s most precious commodities, but if you like any of the posts listed below, you might consider taking a moment to poke around in the archives, too. Either way, I hope you find something that interests you.

As always, thanks for reading.

–The Blockhead Lord

Top 10 of 2012

  1. How to Spot a Climber in the Wild
  2. Couch Crushers to Widgeteers: 10 Climbing Personality Types Identified
  3. It’s Not Cool To Care
  4. Can You Cold-Brew Coffee With A French Press?
  5. From Chalk to Salve: Crap Climbers Put on Their Hands
  6. 50 Shades of Plaid: The Unofficial Uniform of Outdoor Retailer*
  7. Seven Deadly Sprays
  8. The Rotpunkt Method
  9. RIP Urban Climber Magazine
  10. Master of Movement or: Why Bear Grylls Is Running Through the Desert

*This “50 Shades of Plaid” ranking does not include the tens of thousands of page views if you add up all the separate images in the gallery — with those it would easily be the top post!

SLC Eats: Tulie Bakery

Tulie Bakery, one of the finest establishments in Salt Lake City.

Tulie Bakery, one of the finest establishments in Salt Lake City.

Compared to New York City and Boulder, Colorado, my two previous places of residence, Salt Lake City’s choice dining options are, for the most part, few and far between — a handful of jewels scattered in a gravel pit. The gravel, in this case, is the mostly bland urban and suburban neighborhoods, strip malls, chain establishments, and restaurants with the moto: “Quantity over quality.” To find the treasure, you have to go a-hunting. Which is good and bad. Good because it makes the moment of discovery all the more satisfying. And bad because it means extensive research and car (or bicycle, if you’re into that kind of thing) mileage is required to find the really killer spots. (In the future, I plan to blog about more of the places I’ve discovered to eat, drink, and be merry in Salt Lake City.)

One of the first gems I discovered upon moving to Salt Lake two years ago is the Tulie Bakery, on the edge of the trendy 9th and 9th neighborhood. Winner of many awards and recognitions, I was surprised to find that few of my friends, who have lived here for years or even their entire lives, had been to Tulie. Admittedly, you might not stumble across it if you didn’t know it was there. Tulie sits in a suburban setting, along one of Salt Lake’s extra-wide landing strips roadways. You could easily visit the excellent Café Trio (680 South 900 East; triodining.com), which occupies the corner real estate a few doors down, and not notice its glass façade.

Keep your hands out of the cookie jars.

Keep your hands out of the cookie jars.

The French-inspired Tulie is approaching its fourth year in business and continues to draw crowds to its clean, well-lighted, rustic/modern interior. The usual suspects at the bakery comprise a relatively diverse mixture of young parents with smartly dressed toddlers, well-off empty nesters, the obligatory foodie hipsters, and a random smattering of difficult-to-classify individuals willing to pay a premium for the “pure, high-quality ingredients that flow seamlessly with the decor,” as it says on the Tulie website.

A mild crowd for a Saturday morning at Tulie.

A mild crowd for a Saturday morning at Tulie.

According to their menu, the Tulie Bakery has five core culinary offerings: breakfast pastry, hot pressed sandwiches, pastry ( for other times of the day, I gather), cakes, and the catch-all “cupcakes, cookies, and bars.” Of these, I have found the breakfast pastry to be the most superlative. Everything I have tried, from the morning bun to the pain au chocolat to the crème fraîche coffee cake has been worthy of recommendation.

Yes, everything is good — great even — but floating above it all, like a plate of ethereal, golden, powder-caked balloons, are the beignets, which are baked only on the weekends, at some time around 8 or 9 in the morning. Sold individually or in sets of four, these French-style (via New Orleans) “donuts” bear hardly any resemblance to their denser, tire-shaped cousins. I have missed the “golden hour” — from when the beignets come out of the oven to the time they sell out — on several occasions, which never ceases to fill me with disappointment. Another plus, and one that richly compliments the beignets: Tulie Bakery has trained their employees to pull excellent espresso drinks.

Tulie's famous beignets, fresh from the oven.

Tulie’s famous beignets, fresh from the oven.

Yes, the sandwiches, cakes, pastries, cookies and tarts really are among the best in Salt Lake City. Personal preference will vary, but there is no denying that the overall quality of the food at Tulie is second to none. Were I a wealthy man, I might stop in every day, but dietary and pecuniary limitations restrict me to weekly visits. That’s just enough to leave me always wanting more, which, I think, is really the way it ought be to allow for maximum appreciation of any food this good.

Tulie Bakery is located at 863 East 700 South, in Salt Lake City, Utah. Contact information, hours of operation, a complete menu, and more can be found at their website: www.tuliebakery.com.

Can You Cold-Brew Coffee With A French Press?

A French press.

A French press.

A little while back, I posted a blog and video about using the Toddy Coffee System to make iced coffee. With the Toddy System, you steep coarsely ground coffee in water for 12 hours and then drain the coffee through a very fine, fibrous filter. The result is a potent coffee concentrate that is low in acid — you dilute it with water and can drink it over ice or heated in a microwave. Either way, the system does the trick. I tend to prefer Toddy-made iced coffee to most coffee shop iced coffee, since it’s less bitter but still seems to contain full caffeine content.

I was intrigued, however, when a few readers mentioned the idea of using a French press to “cold-brew” coffee in this way. With a French press, if you’re not familiar, you put coffee grounds into a central chamber, pour in hot water, and then after a few minutes depress a plunger that pushes the grounds to the bottom, leaving you with hot coffee. Substitute hot water with cold and let the grounds sit for 12 hours instead of three minutes, and, in theory, the French press should do the same thing as the Toddy system. However, after a few weeks of French press cold-brewed coffee, I’ve concluded that the Toddy system is better for cold-brewing coffee in two important ways:

1) It’s sedimentary, dear Watson - The round, tightly knit woven filters used in the Toddy system catch nearly every particle of sediment from the coffee grounds. The metal mesh filter of the French press, with its larger openings and imperfect seal with the sides of the container, allowed fine particulates to enter the final product, even with coarsely ground coffee. Not the end or the world, but if you’ve ever swilled a silty final draught of coffee from the bottom of a cup, you know how it can set your teeth on edge.

2) If a little iced coffee is good, more is better - I’m not one to go with quantity when quality is on the line, but in this case, the capacious brewing container of the Toddy system allows me to cold-brew a large amount of high-quality concentrate at once, meaning my supply lasts one to two weeks, depending on how frequently I need a coffee fix. My French press made less than half the concentrate of the Toddy, so I was making batches more frequently. If you have a massive French press (which you probably don’t), then I guess this isn’t a problem for you, and you have only a little sediment to worry about.

The Toddy System

The Toddy System

The verdict: If you’re an iced coffee lover and you plan to drink the stuff daily  (or if you have an issue with acid, which, according to Toddy, a lot of people do), then you should just bite the bullet and get the Toddy system, even though it costs $40. The high volume and low sediment make it superior to a French press for the purpose of cold-brewing coffee. Plus it comes with a nice, lidded glass carafe.

Important note: I don’t work for Toddy and I bought their product with my own money and of my own accord. I did, however, shatter the glass carafe and ruin a brewing container by trying to push the filter out with a butter knife, thereby nicking the drainage hole, which in turn ruined the seal with the rubber stopper. Replacing these items doubled the cost of the Toddy system. Still, I would recommend it, with the caveat that it’s kinda breaky…

[Video] How to Make Iced Coffee that Doesn’t Suck With the Toddy System

Among the many things I’m snobby about, coffee is pretty high up on the list, right next to booze, food, and writing. Coffee, though, is special. I can enjoy a Pabst Blue Ribbon, a meal at White Castle, or a page-turning schlocky sci-fi novel, but I will not stand for bad coffee. What do I mean by bad coffee? I mean Folgers, flavored coffees, coffee brewed (read: burned) in a cheap coffee maker and then left to turn lukewarm and acrid. I mean coffee that’s been watered down, polluted with non-dairy creamers, posioned with carcinogenic sweeteners… the list goes on. But today, I’m going to show you one way to make iced coffee that doesn’t suck: the Toddy Cold Brew System.

A lot of people make iced coffee by first boiling water, then hot-brewing coffee, and then pouring that over ice. This can be done properly (i.e., you must brew the coffee at double strength, as it will be watered down instantly when you add ice), but even then, it leaves the coffee tasting a bit acidic and sour. To make a tastier cup of iced coffee, I learned from my friend JD, founder of the Brooklyn-based Oslo Coffee, one needs to cold brew it. A misnomer, in that it actually takes place at room temperature, cold brewing is basically a long steeping of coarsely ground coffee in water. This method reduces bitterness and and acidity greatly, to the extent that the coffee becomes so mild in taste you can easily drink it without sugar or milk. Cold-brewed iced coffee is very tasty, but also dangerous — you might drink yourself into a state of uncontrolled vibration if given too much of the stuff. I know this from experience, dude.

The method JD used to make iced coffee in the shop was scaled for commercial purposes, but the Toddy is basically a consumer-grade version. The system is stupid-simple. You really could make one yourself were you so inclined to dig up the individual components. Then again, you can spend the extra twenty bucks and save hours of your life if you just buy the Toddy  System straight from the toddycafe.com. It’s also available on Amazon and other online retailers. The full instructions for using the system are here; I’ve based the times and measurements in the video, above, on these. They work well enough, though I haven’t experimented.

When you cold brew a batch of coffee in the Toddy system, it makes a large carafe of concentrated liquid. Unless you’re a hardcore addict, you must water it down before you drink it. The concentrate can be stashed in the fridge for a week or two. You can also heat it up in the microwave with respectable results — it’s certainly not as rich or complex as a hot-brewed coffee, but if you’re sensitive to acid, it’s much easier on the stomach. When it’s hot, I’ve noticed Toddy coffee tends to have a more herbal, tea like flavor profile, which might turn off some coffee drinkers, especially those used to dark roasts. According to the packaging, you can also make iced tea with the system, but I have not tried this, as tea is not my thang.

The video is both a way for me to communicate the use of the Toddy system, which I dig, and to practice the complex arts of shooting and editing video. Like most things on this blog (or in my life, for that matter), it’s an experiment. If you have comments or questions, please leave them below. I <3 your feedback.