Automated Coffee in Houton: The Nook’s Steampunk brewer

IMG_5312One of the things that I love about coffee is the variety of ways that a cup can be made. If you want to highlight a characteristic of a bean you can change the brewing method or even the variables used in that method. For as many manual brewing methods that exist there seems to be an equal amount of “automated” brewing methods.  In recent years a number of new brewers have been created that appear to take similar time and care that hand crafted manual methods offer. While some may believe that they can’t compare with a handcrafted cup of coffee it’s hard to argue with the results that some machines produce. Continue reading

What is Good Coffee?

I am a firm believer that every coffee drinker should drink good coffee. The problem is, though, defining good coffee. Is it coffee that is made a certain way? Is it coffee made from certain ingredients? Is it purely subjective, depending on each person? Or is it just a combination of these three things? I think so. I believe good coffee is crafted, made with select ingredients, and tastes good to the drinker. Continue reading

Righteous Bros Coffee Roasters: Coffee & Community

IMG_0965right·eousadjective 1. morally right or justifiable; virtuous. 2. very good; excellent.

For most words in the dictionary you can find more than one meaning to define a term, and as you can see above the same goes for ‘righteous.’  In the case of the new Tomball, Texas coffee roasters Righteous Brothers I found that both meanings apply to them as well. “People come in and ask, ‘what makes you righteous; do you sing?’ Well yeah, but you probably don’t want to hear it,” Jacob Loyd, Operations Manager, tells me chuckling. When I ask him what their name really means he doesn’t hesitate in telling me. ”Righteous? After our faith. Faith is a big part of what we do. Our faith in Christ, and the salvation that we have in Him” It appears that their faith has blessed them with growth, great opportunities and new friendships. Continue reading

A trip to Milk Origin – Mill King Market and Creamery Pt. 2

IMG_0659Part 1 can be found here…

Small herd, stress free environment, and chemical free are all variables that affect the quality of the milk that goes into our favorite espresso drink. While it sounds like the cows at Craig Miller’s Mill King dairy farm have it easy Craig himself does not. “Me and my mom each put in around 100 hours a week,” he explains as he points out his mom taking a break outside one of the barns. They have a handful of employees and Craig, up to recently, has been doing the selling, marketing, and delivery as well as run the farm and work alongside his employees. “It’s getting better though, because I can get 8 hours a sleep now. Just not in a row,” he adds. “My day starts at 2 in the morning when we load trucks, and then I take a nap, then get back up for the morning meeting with the process crew, then I’ll work with them for a while, and then go take another nap. Then get up and do office work and go take another nap.  It hasn’t been a walk in the park but going into it we knew it would be hard work. But we are workaholics anyway.” Continue reading