Meet the Farmer and After Party

Meet the Farmer and After Party

You know about A Film About Coffee, the stunning and esteemed coffee documentary from director Brandon Loper. We’ll join with the Belcourt, and the entire Nashville coffee community to host a screening of the film on September 15.

We plan on scarfing popcorn out of Chemexes and guzzling sodas out of half-gallon carafes, all while viewing this groundbreaking documentary. (Won’t you join us? Tickets go on sale this Friday, August 22 at 10am!)

A Film About Coffee

A Film About Coffee

Does popcorn pair well with coffee? Looks like we’re about to find out.

CREMA--and the entire Nashville coffee community--will host a screening of A Film About Coffee, a gorgeous, sprawling, and, dare we say, bold coffee bio-pic.

The film will premiere at the Belcourt on September 15, at 7:15 p.m (doors at 6:45). Tickets will be on sale here for $10.

After the screening, CREMA is thrilled to be hosting Miguel and Guillermo Menendez, our esteemed coffee farmers and friends from El Salvador. This chance to meet a real coffee farmer will be free to all guests--the after party and Q-&-A session will be held following the film, at CREMA.

What Inspires Us: Dozen Bakery

What Inspires Us: Dozen Bakery

A dozen years ago, Claire Meneely emerged from the culinary school oven, fresh and warm and eager to bake. After years of getting her hands doughy in San Francisco, and learning from the best in Paris, Claire returned home--to Nashville. In her hometown--which she never thought she’d return to--her pop-up holiday cookie store become Dozen Bakery. The story just gets sweeter from there. We emailed with Claire, Dozen’s owner and baker, last week.

New Bar, Same Story

New Bar, Same Story

It was 2008, and CREMA was all concrete floors and cinder-block walls, still revving with memories of the diesel engine repair shop it used to be. CREMA was Rachel and Ben, scrubbing the floors, polishing their dream. CREMA was friends who showed up with paintbrushes, family that brought an extra pair of work gloves, so many good and kind people just there to help.

Part II: The Basics of Coffee Roasting

Part II: The Basics of Coffee Roasting

Roasting, like we said, is cooking the coffee beans from green to brown. So sling on your apron and march into our cyber-kitchen, as we whip up a mighty-fine batch of coffee learnin’. In Part One of the Basics of Coffee Roasting, we urged readers to steer clear of the dark side (and the light side), offering a roasty alternative: profile roasting. The idea of profile roasting is that each coffee is different, requiring specific roasting parameters to coax out the desired flavors.

My Coffee Ritual

My Coffee Ritual

There is one thing that is indispensable for parents of young children and that is a healthy coffee habit. And it’s not just the need for caffeine, though that is not unimportant. For me, drinking coffee is about those few minutes each day when I get to relish in those familiar and repetitive motions of making it, the smell and the taste of it, the way it brightens my mood no matter how much sleep I’ve had or how much I will have to do that day.

Part I: The Basics of Coffee Roasting

Part I: The Basics of Coffee Roasting

Coffee, as you know, is the seed of a fruit. Roasting is the process by which that pasty-green seed matures into a complex, ready-to-brew coffee bean. In just a few minutes, the green bean develops sugars and acids which, by myriad mystical ways, form the balanced, sweet taste you’re looking for. The formerly pale, green-ish yellow bean receives a matte milk chocolate finish after a quick jaunt in the roaster.

Throwdown Lowdown

Throwdown Lowdown

CREMA’s second annual latte art/slam dunk throwdown featured 32 mid-south baristas, matched up in a one-on-one, single-elimination, tourney-style bracket to determine who had the most game. The tomahawk jams and reverse windmills (the latte art equivalent of those are seven-tiered tulips and inverted rosettas) came flying in from all over, from our pals at Spencer’s in Bowling Green, our Chattanooga friends at Copacetic, and all of Nashville’s ballin’ baristas.