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Press Coffee Bar

Hop Tart Sales Benefit Dayton NAACP

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Ghostlight Coffee believes collective action, big or small, can work together for change, from raising your voice to showing your support in the streets or donating to a cause. ⠀Owner Shane Anderson shares “As allies, we know it our job to take stock of our privilege and do the work where we can. Coffee and Community is what we have so this weekend, we’re coming together with Branch and Bone and  Press Coffee Bar to share our new beer jam filled HopTarts, a flaky tart featuring Branch and Bone’s Dimmer Golden Ale infused with Press Coffee and glazed with our Cold Brew icing for the perfect blend of coffee, beer and pasty.”
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100% of sales will be donated to the Dayton Unit of the NAACP. Find your HopTarts at both Ghostlight locations, both Press locations and Branch and Bone starting Saturday, June 13 and Sunday, June 14.

Local Brewery & Local Coffee Shop Colloborate To Create Black Beer

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JIM WITMER / STAFFWarped Wing Brewing Company and Wood Burl, a newly launched specialty coffee roaster started by the owners of Press Coffee Bar have joined forces to create a new collaboration beer. The brew combines cold brew coffee derived from a proprietary brewing process developed by Brett Barker of Press Coffee Bar & Wood Burl Coffee Roasters with an innovative twist on a Belgian style Tripel that Brewmaster, John Haggerty, decided to turn BLACK! When asked why he engaged in this project, Haggerty said, “I have a lot of respect for what Brett is doing at Press and Wood Burl and he and I really wanted to get together to do something that was unique in terms of flavor profile.” Barker goes on to add “It was exciting to roast and blend coffees that I thought would be complimentary to the yeast flavor profile of the Black Tripel.”WWB_Press_Pirogue4x6_Final

 

The beer name is also unique as it has a direct tie to Dayton history. The beer, called Pirogue, is named after the type of vessel that carried the first settlers from Cincy up the Great Miami River to Dayton. “We liked the symbolism of the name “Pirogue” because it was instrumental in the first settlement of Dayton back in 1796. Fast forward to modern day with two young companies like WWBC and Wood Burl both committed to the resettlement of downtown Dayton through manufacturing unique products  like coffee and beer and now doing it together. It just made sense,” says Nick Bowman, head of Sales & Marketing at WWBC.

The brewery will host a release party on March 20th at 5:00pm and will feature an opportunity to meet  both brewers and discuss their collaborative creation. The beer will be available for sale in draught only to bars, restaurants and retail the following week.

Short, Dark, and Strong – National Espresso Day

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Cup of Espresso with Foam

A traditional cup of espresso.

Europe is a culture always on the move. In the 1600’s, coffee was introduced to Europe, allowing people to stay up longer to get more done. After it was given the blessing of Pope Clement VIII, it spread like wildfire through the continent, allowing people to stay up longer, be sharper, and get even more done. It overtook beer as a breakfast drink in New York by the 1670’s, and just kept getting more and more popular. Things moved really fast for coffee. The only thing that was not moving fast for coffee was how it was made. There were some innovations, like the French press and the vacuum pot, but they could only make small quantities, taking upwards of ten minutes to make two cups. People had factories to build and continents to conquer, so there was a constant search to speed up the process. It was not until the beginning of the 20th century, in the explosion of the Industrial Age, that coffee was put on the fast track.

Luigi Bezzera was one of the many people looking for a better way to get a cup of coffee. He created a machine that used steam power to force hot water at a high rate of speed through the coffee grinds, pulling out all of the best aspects of the coffee and doing it rapidly. It took the five minute long process of making coffee down to thirty seconds and the product tasted delicious. A machine to brew coffee for the masses was created in 1884 by Angelo Moriondo, but each cup was not created for individuals. Bezzera’s made a cup of coffee expressly and quickly for each individual. The patent was eventually bought by Desiderio Pavoni and then the machine mass produced, which helped to spread the popularity of this coffee concentrate, referred to as “espresso” (“fast” or “expressed” in Italian), throughout Italy. Eventually it conquered the European continent and went anywhere Italians travelled to. It was not just the speed at which espresso was made that boosted its popularity in Italy; if you wanted to sit down to drink your coffee, you paid an extra fee. Enjoying your coffee standing up made it a little cheaper, so you wanted to drink it a little faster. The espresso machine has gone through many refinements since it was first created. A piston pump was eventually added to force water through the coffee without depending on the boiler. This removed some of the burnt flavor from the espresso, since the water being forced through the grounds could be done at a cooler temperature. This was eventually replaced by an electric pump, which has created the modern espresso machine.

Espresso machines

The traditional espresso machine. A big machine for a little drink…

Espresso has a rich, deep flavor to it, much like you would expect when you compress an eight ounce cup of coffee into two ounces.  The cup of coffee, however, has more caffeine per serving. Espresso does not have a specific roast required, so you can make a dark or light roast coffee into an espresso. The beans are typically ground very fine; since the water is being forced through at a high rate of speed and you want to get the most flavor out of it. Espresso is also the foundation for a whole industry of beverages. American soldiers started to drink it while they were stationed in Europe during World War II, but added hot water to it do dilute the strong flavor, creating the Americano. Cappuccinos and lattes became popular because of the uniqueness of the foam on top of the cappuccino, and the American tradition of adding cream or milk to their coffee. If you want to add a little chocolate flavor to the mix, you can have a Mocha (also the name of the area coffee was rumored to be discovered). Most coffee chains also offer the ability to add espresso to a standard cup of coffee for a little extra kick, a red eye being one shot, and a black eye being two shots. The deep coffee flavor of espresso has also jumped into the world of cocktails as well.

When people think coffee flavor and liquor, Kahlua is what people reach for. It has been the go to coffee flavoring for drinks for decades. As the flavored vodka boom expanded, there were two companies in the early days that created enduring espresso vodkas: Three Olives Triple Shot Espresso and Van Gogh Double and Single Espresso.  Sminoff also has jumped into the mix with their Dark Roasted Espresso vodka, which also steps in with a 100 proof punch. Of course, if you want to make your own espresso vodka, there are simple ways to do that as well (via Bex Huff).

Equipment:

  • Coarse ground espresso beans
  • A 4 cup French Press for making coffee
  • Good vodka (I will always recommend Buckeye)
  • A funnel
  • A glass bottle

Process:

  1. Put a ½ cup of the espresso beans in the press.
  2. Add three cups of vodka to the press.
  3. Allow the mixture to sit for about fifteen minutes.
  4. Press down the plunger to strain out the coffee grounds from the vodka.
  5. Pour into the glass bottle for storage.

Now that you have a good, solid espresso vodka (store bought or homemade), here is the most popular recipe used for espresso vodka, the espresso martini.

Espresso MartiniEspresso Martini 1

1 oz. cold espresso
1.5 oz. vodka
.75 oz. coffee liqueur
.5 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso Martini 2

1.5 oz. espresso vodka
1 oz. vanilla vodka or vanilla liqueur (Dr. McGillicuddy makes a fine one.)
1 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso’s richness, versatility, and speed of making it has helped it become a staple to the coffee culture that has developed in the United States. It simmered as a novelty until chains like Starbucks helped it to cover the nation with its deep flavor and versatility. Our culture is not going to be moving any slower in the near future, so our need for a quick pick me will continue for a long time. However, we have found other ways to relax with this densely caffeinated drink. Where is the best place to hit before work to get a little espresso pick me up, or the best place to wind down with an espresso cocktail, in Dayton? Let us know in the comments! And however you enjoy your shot of joy to the mind, have a happy National Espresso Day! Cheers!

 

 

Impressed

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Press Coffee Bar To Hold Premier Art Opening

Black as the Devil, Hot as Hell,
Pure as an Angel, Sweet as Love.
~Charles Maurice de Talleyrand-Perigord

There are things that are serendipitous. There are things that smack of predestination. Then there are things that are just pretty damn creepy. I’m not sure which category this story falls under.

Artwork by Josh Flohre

Artwork by Josh Florhe

To introduce this story, I have to backtrack to October of last year when I received a call from my friend, Emanuel, telling me that I had to get down to the old home décor place at the corner of Wayne Ave. and E. Third St. and check out this gallery showing. I made it down there as soon as I could and…no Emanuel…but his phone call had led me to some of the most original artwork I had seen in quite some time. It was a mélange of media ranging from the contrasting screen print designs by Jannell Barker to the found art of Josh Florhe which held the moment of another age within its imagery.

I toured the gallery showing, tellingly titled Shut Up Art, and was amazed at the innate talent that the artists imbued. I began speaking with Janell about various topics, such as , how the exhibition came to be, bartending and even meandering over some of the technical aspects of silk-screening. Before leaving, I promised Janell that I would contact her (as well as some of the other featured artists) soon and we would get something down in print for the group. It was a promise that I fully intended to keep…right up until the moment that life got in my way.

It’s one of those things where unforeseen circumstances throw walls up in front of you and then, the momentum of the moment is lost until, one day, you are paging through one of your notebooks and you see a phone number and a pang of guilt forces you to close the book quickly.

Photo by Brooke Medlin

Fast forward to last week…Wednesday December 29th to be precise. I was to meet DMM’s Brooke Medlin at a new coffee house called Press Coffee Bar to cover an art exhibition that they were planning. As I ducked inside the building, escaping from the gloomy day above, I was taken in by the warmth of the newly laid wooden floor and the expansive invitation of the room itself. I saw Brooke and another woman crouched in the loft at the rear of the building, which looked out over the whole storefront. I said hello to the bearded gentleman behind the counter and waited for Brooke to come downstairs and fill me in on the details. As I waited, I took in the freshness of the interior. New floors. A newly constructed and conformingly curved coffee bar whose coiled shape and muted tone was a wild variation from the gleaming utilitarian sharpness of the state of the art cappuccino machine. A bearded man behind the counter (who has a name which happens to be Brett Barker) informed me that the machine was made in Florence, Italy and was temperature controlled by a PID computer module that collected data from various sensors and made self correcting adjustments and that it had been used as a demo model at a Seattle coffee festival before arriving in Dayton.

Hearing Brooke and the other woman descending the stairs, I turned around to see…Janell Barker. Dammit, dammit, dammit! I could just hear the snarky remarks that may have been running through her head, remarks that she never said (but justifiably could have!) such as, ‘Do you think you could get this article done in time?’ or saying something to Brooke like, ‘This is the best you could do?’ or even, ‘You’re never going to amount to anything, so you might as well get used to digging ditches!’…sorry, that last one was me channeling my sophomore guidance counselor.

Photo by Brooke Medlin

Apparently harboring no ill will, Janell began preparing a freshly ground cup of coffee for me, which made me groan inwardly, knowing that in moments, I would have to admit that I couldn’t stand the taste of coffee. Telling someone something that will disappoint them after you have already disappointed them is hard. Telling someone something that will disappoint them after you have already disappointed them as they approach you with a scalding hot cup of coffee is just plain scary. I began to quickly understand Al Green’s aversion to grits.

After I made my embarrassing admission, Brett began talking about the types of coffee they would be using, the type of rotating and artisan roasters they would be utilizing and then onto one of Press’ previous events, which was a coffee tasting experience that they call ‘Coffee Cupping.’ These things I will save for a future article, such as the circular pouring of water through a Hario V60 single cup coffee filter to make a perfect cup of java or how one should, “slurp” vigorously when tasting a new coffee to completely saturate the tongue all at once. These things will come later. The thing to concentrate on now is their Premier Opening Art Show.

As Brett and Janell detailed the type of art and the artists that would be showcased, I looked around the vaulted room, taking in the rough edges of the remodeling that had yet to be polished, looking upwards at the newly painted, bare walls, knowing that soon, a clamorous collection of artwork would peer down at the patrons of this little coffee shop, inspiring them with a thirst larger than the one to be quenched by any fancy French pressed brew. The artwork is what motivates us, that brings us together, that allows us to appreciate and accept without the burden of being deigned acceptable by others. The artwork is there as a vehicle for our muse to move us forward. The coffee is there to make us savor the moment.

This is a coffee shop that aspires to be more than just a retail establishment. They want to be part of the community and this art show is the first step in that direction. The Premier Opening Art Show will be held on Friday, January 7th from 4pm until 12pm at Press, located at 257 Wayne Ave. The show will feature artwork by Rueben Briggs, Eric Patton, Josh Florhe, Kasey Henneman, Jason Watkins, Jeff Richards, Mike Guidone, Jason Goad and Zach Armstrong. Regular store hours will be Monday through Friday from 7am until 8pm and Saturday and Sunday from 9am until 8pm.