A small cup of Turkish Coffee hits the spot.

Update
An article in the Calgary Herald today said they are expanding into new locations. In fact they have to as the their current location in the Calgary Farmers Market will close when the market closes for good in a few months. The article is also below.

Coffee connoisseurs expand in the city

By David Parker, Calgary HeraldApril 3, 2009

Anyone who has visited the farmers’ market is certainly familiar with the tantalizing aroma of good coffee from the Phil&Sebastian Coffee Company kiosk. Owners Phil Robertson and Sebastian Sztabzyb opened two years ago, and it has been such a success they are planning to open a new coffee shop in Marda Loop in September. They are about to take delivery of a roaster so that they can have even more control over their beans.

They have been friends since they met while studying engineering at the University of Calgary and kept in touch after they joined the working world: Phil as an independent consultant specializing on the design and development of wireless infrastructure, and Sebastian also in the wireless industry designing cellphone and wireless infrastructure, but in the corporate world with Panasonic, Nortel and WiLAN.

Both enjoyed good coffee and when Phil bought an espresso machine, their research backgrounds had them studying and testing and tasting to find the best. After trips to Vancouver and Seattle to engage in conversation with aficionados, they determined that the sub-culture of quality coffee did not exist in Calgary. So they decided to bring the concept here.

While Sebastian kept working, Phil went to the coast for half a year to work in a cafe and a roasterie to study how to make a business of the service industry.

They felt the high-traffic farmers’ market was the perfect place to launch and they have been successful not only in selling more than 1,100 cups of coffee in an eight-hour day–requiring seven staff on a Saturday– but have redefined coffee by demonstrating it can have the complexities of the finest wine and food.

They select their beans with the insistence that they are traceable back to the farm and have fresh shipments every week from their U. S. roaster.

They have purchased an operational roaster from the Netherlands and have leased more than 3,000 square feet of warehouse space in Alyth to roast their own coffee.

Thanks to the assistance of realtor Kevin McCann of Retail Leasing Services, Phil and Sebastian have leased 1,500 square feet at the street level of the new commercial-residential building under construction along 33rd Avenue S. W.

It will have a food component and they plan to hold cupping sessions to help Calgarians experience different qualities of coffee. But Phil and Sebastian Coffee Shop will still provide those delicious aromas at the farmers’ market.

Last year Ireland and Canada’s trade relationship was valued at $1.3 billion and a couple of Calgary business people are going to do their bit to make sure Calgary gets its share.

Laureen Regan, who has been delivering business-to-business communications for over 10 years through her video company Regan Productions, and Gerard Curran, affable owner of the James Joyce Irish Pub on Stephen Avenue, are organizing a Calgary chapter of the Ireland Canada Chamber of Commerce.

Membership is open to corporations and individuals; the new chamber which is expected to be up and running by September.

DAVID PARKER APPEARS TUESDAY, THURSDAY AND FRIDAY. HE CAN BE

REACHED AT 403-830-4622 OR E-MAIL INFO

@ DAVIDPARKER.CA

We humans do have our attachments. Coffee is a zillion dollar business after all. And we are all wondering about the future of Starbucks. Calgary has some good coffee places which totally make Starbucks a waste of time. The best for over 20 years is Cafe Beano.

I was walking downtown and came across another coffee place where a customer in line said the Phil & Sebastian Coffee Company at the farmers market is good plus another place downtown on the Art Mall If fact he said the owners, Phil and Sebastian were over at the other table themselves having a coffee. I suppose that is because their shop in the Farmers Market is only open on weekends as that is only when the market is open. I had an espresso and it wasn’t the best, more a blend for drinks with milk. Same goes for the one from Kava.

It is an interesting story on Phil & Sebastian, written up by the CBC and Calgary Herald food critic, John Gilchrist. 

I did have a Clover vacuum pressed coffee and it was very tasty and not too strong. I didn’t know but then on the airplane afterwards read the article on Starbucks and the Clover machine in Wired Magazine, not to be missed. Read it here. So there are only 250 Clovers in service and Kava and Phil & Sebastian each have one! It figures the engineer initiated coffee shop would have one.

But still, for straight espresso or Americanos, Beano wins every time and the atmosphere there is uniquely Bohemian trendy.

On a sunny day many sit outside. And there is no smoking within 5 meters of the doorway or inside according to local bylaws.

And they decorate the latte properly. (So does Joe & Sebastian) But you wouldn’t see it as Starbucks!

But now that I’m back to Kuwait I’ll just drink green tea. It is only worth spending on a good coffee now and again if it’s good.

On another topic, I noticed some clothing stores not in big shopping malls going out of business. How could anyone do a business plan for a retail clothing shop in the base of an office and dental clinic building, it doesn’t work. Leasing and inventory costs for the number of walk-in customers is a losing proposition. But coffee is almost all profit with little inventory and not too much equipment cost. And if you give your staff free product they’ll work fast

This is in spite of the boom times in Calgary.

Here’s the Herald’s article:

Farmers’ market brews coffee nirvana

U of C engineers Phil & Sebastian make quest for the perfect cup their science

John Gilchrist

Calgary Herald Sunday, April 15, 2007

CREDIT: Tim Fraser, Calgary Herald

Phil Robertson, left, and Sebastian Sztabzyb have put some pricey coffee equipment to use at the Calgary Farmers’ Market in the form of a $15,000 La Marzocco FB80 and a $10,000 Clover.

The call went out two weeks ago. In the subterranean, over-caffeinated world of the Calgary coffee connoisseur, word spread quickly that there was a new player in town. And that this new player had game. That the new player had beans, machines, passion, talent and commitment, the hardcore components to be big in the coffee biz.

Within minutes of the first espresso being pressed at Phil & Sebastian Coffee Co. (667-8004) in the Calgary Farmers’ Market, e-mails extolling the richness and depth of P&S’s brew started rolling in. J.M., a self-described coffee geek, declared it a “coffee nirvana” serving “espresso porn.”

All weekend Phil Robertson and Sebastian Sztabzyb played host to wide-eyed coffee nerds ogling the La Marzocco FB80 espresso machine and gasping at the shiny Clover 1S VacuumPress. Some coffee cynics, warily imbibing their required caffeine, challenged the newcomers to do it right and quizzed them with tricky questions.

I witnessed instant conversions as eyes grew wider and knees became shaky at the first taste of a perfect brew.

The coffee community not only embraced the new kids, many instantly handed them the crema crown, declaring them the best in all the land. Devotees have committed the date and time of their first P&S coffee to memory and will no doubt share the story with their grandchildren for decades to come.

So who are Phil and Sebastian, the newborn Kings of Calgary Caffeine? Engineers, they say. Met at the University of Calgary, studying for their iron rings and spending long nights with inferior coffee, so legend tells. Software writers until recently, a couple of guys with a simple idea and a nagging addiction to good beans, brewed right. Calgary boys who saddled up and rode west into the dark-roasted netherworld of Vancouver and Seattle where they drilled deep into coffee culture. Where they learned the necessary words and skills at the feet of espresso masters, discerning proper grind textures and brewing times and water temperatures. From where they emerged, clad in recycled coffee bags, as apostles of the true bean. And who now have returned, cappuccino in hand, to pass on their knowledge one creamy cup at a time.

So they say.

It helps to have a La Marzocco FB80 on the counter. Handmade in Florence since 1927, the La Marzocco is a beauty and worth $15,000.

And the Clover, a Seattle sensation for the past couple of years, simply revolutionizes the concept of the brewed cuppa Joe. The machine itself costs more than $10,000 and is slowly spreading across North America. The first Clover arrived in Los Angeles just a few weeks before P&S opened in Calgary.

Similar in concept to a French press, the coffee grounds are dumped into the Clover’s stainless steel chamber and injected with hot water (198 degreesF). The grounds are stirred and brewed for approximately 40 seconds and then vacuum pressed into a cup. Beauty! Nice, nice coffee. About $3.25 a cup and up, but tasty.

The coffees themselves are sourced from roasters in Chicago, Denver, and Vancouver. (Nothing against local roasters, the boys just want to present something new to the city.) Most are single bean roasts (the espresso is a blend) that are direct trade coffees. Direct trade is the next step up from fair trade, wherein the growers are more directly involved in the business transactions and receive higher profits. Again, not cheap, starting at about $9.50 for a half-pound, but extremely high quality.

What else? Phil & Sebastian carry a decaf, some loose teas, hot chocolate, and goodies from Brulee Patisserie. All their water goes through a filtration system and even their coffee grinder is a high-tech Anfim out of Milan. It’s all good. Very, very good.

That’s the story of Phil & Sebastian. Serious coffee guys who have already converted hundreds to the way of La Marzocco and Clover.

Are you next?

A second new food booth has opened recently at the Calgary Farmers’ Market. It’s Shef’s Fiery Kitchen (245-6580), an East African-influenced northern Indian entry run by Shefali Somani. Until recently, Somani had focused on the “home party” side of her business where she conducts Indian cooking classes for groups in private homes. The farmers’ market booth is her first retail operation. She features Indian and Thai dishes for on-site consumption and sells a line of spice powders and pastes that she roasts and packages herself. Somani also has a cookbook for the avid home chef.

John Gilchrist reviews restaurants for CBC Radio One. The sixth Edition of Gilchrist’s My Favourite Restaurants in Calgary & Banff is now available in bookstores across southern Alberta. He can be reached at escurial@telus.net or 235-7532.

© The Calgary Herald 2007

This is cheating, doing extra shots. I think I’ll do it here in Kuwait and that will be a shocker!

Now available in Kuwait at Eureka

Are you looking for Espresso Nirvana? Click this for some history.

Hey you can even train to go in the World Barista Championship.

There are four factors

1. Miscela (blend)
2. Macinadosatore (grinder-doser)
3. Macchina espresso (espresso machine)
4. Mano dell’operatore (hand of the operator)

From Home-Barista.com.

We had a Rancilio Audrey which seems to be an OK machine, but as reading the web sites shows, technique is critical to the extent that you need to be anal. Here is a review of a different model the Silvia. And you can even seriously modify it with a PID controller.

Is it worth getting a home machine. Personal home time and doing it as an “art form” or hobby as there is the time to brew plus the time to clean and maintain the machine.. Here is a buying guide on coffeegeek.com.

Here is a good comment on an Engadget thread. In the next few months, the best “home” espresso machine on the planet will be out, and it will be the La Marzocco consumer espresso machine. But at $4,500 MSRP, it’s a bit out of the league of most common folk.

I won’t recommend a best machine, but I’ll give some advice on what to avoid if you want stellar espresso in the home that is still fairly quick and easy:

• Don’t skimp on the grinder.
• Avoid any kind of pod only machine – proprietary (nespresso. sigh), or “open source” (illy pod systems)
• Avoid machines with aluminum boilers (sorry Gaggia)
• Avoid super automatics. You get an even-steven trade of convenience vs. quality.
• Look for something with a decent sized boiler – if it’s a single boiler machine, look for 300mls minimum. If it’s a heat exchanging machine, make damned sure that the thing is tuned for North American specs, and not euro power and specs (a big problem)
• don’t skimp on the grinder
• Don’t take looks over functionality. Francis! Francis machines look great, but you can get a better performer at half the price.

Mark, CoffeeGeek.com

Look a the
Buyer’s Guide to the Gaggia Achille
and the
Buyer’s Guide to the Quickmill Andreja Premium or a review of a similar machine the Quickmill Vetrano

Here is a site selling them: Andreja Premium by Quick Mill

I think a handle type may be the best for the following reasons:

• Less parts to fail, not dependent on a pump
• If travelling to different countries with 50 Hz and 60 Hz the pump speed is not an issue
• Possibly less moving parts needing maintenance.

The better pump machines have rotary pumps which should be plumbed directly as the pumps can be damaged if run dry (reference).

Grinders are also important. Read this.

All six of the grinders featured here are commercial quality; some argue they are “overkill” for home use. I concede that may be true for capacity and durability, but in terms of grind quality, serious espresso fans emphatically agree on one point: The grinder is a key factor separating ordinary espresso from the extraordinary.

Resist the temptation to economize on the grinder in deference to your espresso machine selection. Smart shoppers decide on the grinder first and then choose an espresso machine. Each time the day’s cloud of worries cluttering your thoughts is whisked away in a wave of enjoyment of fine espresso, you’ll complement yourself on a wise decision.

Really, it’s true.

Some sites are also recommending the Rancilia Rocky doserless grinder.