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Last updateTue, 18 Sep 2018 1pm

Coming Soon: AsiaSF Palm Springs, to the Former Hacienda Location

A San Francisco restaurant known for its “Cal-Asian” cuisine and dinner shows featuring transgender performers is opening a Palm Springs location in the space that was once the Hacienda Cantina and Beach Club, at 1555 S. Palm Canyon Drive.

While no formal announcement has yet been made, the owners of AsiaSF let the figurative cat out of the bag by promoting auditions for the Palm Springs location in four cities (Las Vegas, Los Angeles, Rancho Mirage—at the Desert Rose Playhouse—and San Francisco) on four consecutive nights in mid-July.

AsiaSF opened in 1988 in San Francisco’s SOMA neighborhood, founded by Larry Hashbarger and Skip Young.

“The world-famous restaurant, cabaret and nightclub is an iconic entertainment landmark that has inspired over 1 million people from all over the world with great food and entertainment,” says the AsiaSF website. “AsiaSF has been a visionary pioneer in supporting the transgender community through empowerment by creating a safe space and unique employment opportunities that showcase our beautiful transgender stars, the Ladies of AsiaSF, who not only entertain but also educate and enlighten people about the transgender experience and human diversity.”

We hear that more details about the Palm Springs location will come out shortly. Whatever those details are … it’s fantastic news that the Hacienda space will soon be alive once again. The Hacienda Cantina and Beach Club opened during the summer of 2014, but closed under a cloud of scandal in the fall of 2015, as the owner was indicted and charged in a bribery scheme involving then-Mayor Steve Pougnet. In 2016, Chris Pardo—the driving force behind the ARRIVE Palm Springs hotel—was linked to plans to build a hotel on the Hacienda property, but those plans fell through.

We’ll have more details as they develop. In the meantime, we recommend watching www.facebook.com/officialasiasf for updates.


New and Popping Up: Ni-Chome Ramen

If you’re a fan of ramen, you need to be keeping your eyes on the Wabi Sabi Japan Living Facebook page at www.facebook.com/WabiSabiJapanLiving. The owners have been taking over local restaurant spaces (like Peabody’s and Evzin Palm Springs) during times when they’re closed to offer a pop-up ramen restaurant that even has its own name: Ni-Chome Ramen.

Recent seatings have included a three-course meal plus sake and Japanese beer for the downright-reasonable price of $33. Who knows … maybe Ni-Chome Ramen will have its own home one day?

The next Ni-Chome pop-ups will take place at 11:30 a.m. and 1:30 p.m., Sunday, July 28, at Evzin Palm Springs, 411 E. Palm Canyon Drive, in Palm Springs. Visit that aforementioned Facebook page or www.wabisabijapanliving.com for tickets and more details.


In Brief

Coming soon to the space next to Heirloom Craft Kitchen, at 49990 Jefferson St., in Indio: Tu Madres Cantina and Grill. It’s the latest venture by Andie Hubka, the chef/owner of Heirloom and her original restaurant, La Quinta’s Cork and Fork. A post on the Cork and Fork says: “Our new concept is fresh, modern chef-driven Mexican fare and an amazing bar with a crazy tequila list and craft beer selection. Vegans and gluten-free guests will find plenty of options, too. We love Baja Mexico and are excited to bring home a taste of the culture and cuisine there.” Watch tumadrescantina.com for updates, and expect a fall opening. … Coming soon to Palm Desert: Little Bar, a speakeasy-style bar and restaurant at 73560 Highway 111. Watch www.little-bar.com for further developments. … Coming soon to 117 La Plaza, in downtown Palm Springs: Pineapple Express. We know this because we saw the “Public Notice of Application to Sell Alcoholic Beverages” sign in the window of the former Delicatesse space—but that’s all we know for now. Watch this space. … New in the former Greek Islands location at 139 E. Andreas Road, in Palm Springs: The Greek at 13, offering cocktails plus Greek and Italian fare. Learn more at www.facebook.com/thegreekps. … Returning to the Ace Hotel and Swim Club, 701 E. Palm Canyon Drive, in Palm Springs: the eighth annual Craft Beer Weekend. Two-dozen-plus craft breweries will be on hand from noon to 3 p.m., Saturday and Sunday, Aug. 3 and 4, along with entertainment and all sorts of revelry. A one-day pass is $50; both days will cost you $85. Get tickets and a complete list of participating breweries at acehotel.com/craftbeer.

Published in Restaurant & Food News

Best Auto Service for Honesty’s Sake

Cam Stone’s Automotive

Cam Stone’s Automotive in Palm Desert is the kind of auto-service shop every woman dreams of—at least women (and men) like me who know little to nothing about car repairs.

The people at Cam’s do good work, are honest, and never seem to recommend anything you don’t really need. And if money’s really tight … you can ask them what absolutely, positively has to be done; they’ll let you know how far you can push the part you can’t afford to have replaced today before a major mishap occurs.

Guy Allchin (pictured here with his family), who runs it, and Karl, his excellent sidekick, are straight-up guys who explain things so you can understand them and so you can make the best decisions to keep your wheels on the road. 74867 Velie Way, Palm Desert; 760-568-2999; camstonesautomotive.com.

—Anita Rufus


Best Sandwiches Inside a Convenience/Liquor Store

Larry’s Gourmet Market and Deli

From the outside, Larry’s Gourmet Market and Deli looks like a run-of the-mill liquor store, selling the usual stuff. But … go inside, and you’ll see Larry’s is an unexpected, family-run treasure chest.

For one thing, the deli is really good. We’ve enjoyed everything we’ve gotten there, but our favorite is the meat-filled Don Veto specialty sandwich (pictured here).

Larry’s also has a variety of interesting gourmet items you might not find elsewhere. One example: On a recent trip, we got a box of delicious rose-flavored Turkish delight candy.

Along with a nice variety of beer and hard liquor, Larry’s carries a respectable wine selection that goes from very cheap to the $100-a-bottle range. There’s even a refrigerated wine room in the back that feels great in the heat of summer.

Just don’t go to Larry’s looking for lottery tickets. They don’t sell them … which, for us, classes up the place. 2781 N. Palm Canyon Drive, Palm Springs; 760-832-7188; larrysgourmetmarket.com.

—Jeffrey Clarkson


Best Place to Avoid If You’re Arachnophobic

The VW Spider on Indian Canyon Drive at Interstate 10

When you’re driving by, you can’t help but notice the massive spider looming large in front of a warehouse with “Hole in the Wall” emblazoned across the front. And you may have wondered, like me: What? How? Why?

After some sleuthing, I discovered that the 28-foot high, eight-legged hunk of metal formerly fronted a Volkswagen repair shop, Hole in the Wall Welding. The enormous recycled artwork (the spider body is a full-size VW bug) was created by owner/welder/mechanic/desert rat Bob Miner, who passed away in 2008. The repair shop no longer exists, but Bob’s family still resides in the warehouse.

If you’re into kitsch and not afraid of creepy crawlers, this hairy-legged arachnid is a quirky must-see landmark. If you are afraid … avoid Indian Canyon Drive (next to Jack in the Box), just south of the Interstate 10.

—Beth Allen


Best Place to Pretend You’re on the Set of a David Lynch Movie

Open-Mic Night at the Palms Restaurant in Wonder Valley

The Palms is one of those middle-of-nowhere places that’s really a groovy hangout. It’s a throwback, with very affordable booze—$1.50 for a can of Pabst beer; $3 for a domestic bottle; shots starting at $4—and cheap tasty, eats (the onion rings and fried zucchini are delish), all in an atmosphere that’s weathered, worn-in, kooky and cool.

Every Friday at 7 p.m. (with signups starting at 6:30), The Palms hosts an open-mic night, where there’s a good chance reality may become fuzzy—all in the name of “entertainment.” Spoken word, comedic acts, genuinely gifted musicians, not-so-gifted musicians … there’s something for everyone. You may witness folks like “Grannie”—a toothless senior in a cute wig and cowboy hat—crooning “Stand by Me,” a cappella, in a gruff, “I’ve been smoking a pack a day for the last 60 years” voice. The Palms’ open mic is truly strange and endearing at the same time. The Palms Restaurant, 83131 Amboy Road, Wonder Valley; 760-361-2810. (Pictured: Guitar-player Karl Van Dyke performs at The Palms’ open-mic night. Photo courtesy of Joseph Barrett.)

—Beth Allen


Best Tapas and Wine Hideout

Counter Reformation at the Parker Palm Springs

With its semi-mandatory valet parking, fancy-schmancy main restaurant and well-heeled celebrity clientele, the Parker Palm Springs can be a bit intimidating … despite the hotel’s ostensible casual-hip vibe. However, we’re madly in love with Counter Reformation, the hotel’s cozy wine bar, featuring friendly service and great music.

The door to the bar is hard to find—head toward the pool and take a left—but discovering this well-designed and inventively Catholic-themed spot is serendipity. The wine choices are not extensive, but the selections are diverse and interesting enough. And at the prices … well, at the Parker, at least, they’re bargains.

We’ve sampled about half of the tapas on the menu, and everything so far has been delicious. These small plates, along with the free loaves of fresh-baked bread and the complimentary olives and cornichons, can make for a filling meal … a meal you can partially work off during the walk back to your self-parked car on the street outside. 4200 E. Palm Canyon Drive, Palm Springs; 760-770-5000; www.parkerpalmsprings.com/food-and-drink. (Pictured: The Jamón Iberico at Counter Reformation.)

—Jeffrey Clarkson


Best New Band

Mega Sun

Mega Sun arrived in early 2018—and the group quickly earned the admiration of the local music scene.

The band’s sound reminds of stoner rock, circa the early ’90s, and the group’s live shows are always loud and fantastic.

The power trio is currently in the process of completing some recordings. I’m excited to see what this band will do in 2019 … and beyond.

—Brian Blueskye


Best Album

Throw the Goat, The Joke’s On Us

Throw the Goat had a great year in 2018 after finishing off 2017 on a mind-blowing note: The group won a contest, as announced on New Year’s Eve 2017, put on by Dave Ellefson of Megadeth to release an album on his Combat Records label. The Joke’s On Us was released shortly thereafter.

The name of the album is a reference to the presidency of Donald Trump and has political themes. Produced and recorded by guitarist Brian “Puke” Parnell, the album shows the band going heavier with more punk. It’s a great example of a musical evolution.

While Throw the Goat might confuse audiences who question whether the band is punk or metal, we can all agree: The Joke’s On Us is a great album.

—Brian Blueskye


Best All-Female Band

The After Lashes

I have enjoyed watching the all-female four-piece band The After Lashes improve its sound over the course of 2018; in fact, every time I take in one of the group’s shows, I’m pleasantly surprised by how much the talented band has improved since I first saw The After Lashes.

Why has the band improved? The members of The After Lashes put in the work. Combine that hard work with talent, attitude and energy, and The After Lashes are amazing.

—Brian Blueskye


Best Pizza Joint You’ve Probably Never Heard Of

Pizzeria Bambinos

I’m kind of shocked that Pizzeria Bambinos wasn’t a Best Pizza finalist this year. But then again … this fantastic pizza joint seems to be flying under the figurative radar. In fact, it may be the valley’s best kept pizza secret.

Maybe it has to do with the location; this small pizzeria is tucked away in the same shopping plaza as Big Lots in Cathedral City, and has limited seating … but it makes fantastic pizza, with other delicious options as well. 69040 Palm Canyon Drive, Cathedral City; 760-770-0505; pizzeriabambinos.com.

—Brian Blueskye


Best Comfort Food in a Desert Dining Wasteland

Two Guys Pies

I moved to Morongo Valley a year ago from the Bay Area … and my taste buds have been suffering terribly in this desert wasteland. Nearby Yucca Valley is more of a mecca for fast food (including ridiculous overexcited buzzing about the recent opening of a Popeye’s Chicken) than any sort of place for fine dining. However, all is not lost.

I am in the midst of a comfort foodgasm over my discovery of Two Guys Pies, aka TGP. Specializing in brick oven ’za, Guy and Guy, the two guys behind Two Guys Pies, promote rock ’n’ rolling all night and ’za-ing every day. Their double-decker pepperoni pizza ranked 24th in the world at an international pizza expo just last year!

Aside from the delicious pizza, Two Guys has salads, pastas and sandwiches … all with creative rockin’ names like Sound Tomato Garden, Bon Chovies, The Hungry Rollins Band, Spinach Tap, Weird Al-Fredo, Run DMCaesar, etc. The Basket Case bread balls with Love Potion No. 9 dipping sauce are an absolute must-have.

It’s hard for me to refrain from eating at TGP every night. My only complaint: It closes at 4 p.m. on Sundays. 56969 Yucca Trail; Yucca Valley; 760-418-5075; 2guyspies.com. (Pictured: A Two Guys Pies employee hard at work. Photo by Shawn Smith.)

—Beth Allen


Best Local Event for Car Lovers

McCormick’s Palm Springs Collector Car Auctions

Keith McCormick is a classic-car guru, and whether you’re looking for a rare foreign vehicle or a domestic beauty from the ’50s, a Porsche or a Corvette, chances are you can find one at McCormick’s showroom on Indian Canyon Drive downtown Palm Springs—or at his twice-a-year car auction.

McCormick is an import himself: He moved from the outskirts of Liverpool in England to Palm Springs in 1981.

“I’ve been into the cars since I was 18,” he said. “Moving my exotic car biz here was a no brainer: It was the same (here) as in England, except for the sunshine and no rain over here.”

In 1985, he put together the Palm Springs Vintage Grand Prix and Concours d’Elegance show to help promote local tourism.

“We raced the vintage cars where now the new Convention Center is,” he said, proudly pointing out that he himself owns a cool Ferrari 488 GTB.

The McCormick family—with his wife and son, Jason, working alongside—has put together 65 Palm Springs Collector Car Auctions so far. The event is held twice a year, in February and November, with more than 500 cars at each event.

The McCormicks sell and ship cars all over the world, from Japan to Germany.

“We have sold Sinatra’s, Liberace’s and Elvis’ cars—even the Batmobile,” McCormick said with a grin. “Classic cars are like art to me—it’s like looking at ‘Mona Lisa,’ but a lot less expensive.” www.classic-carauction.com. (Pictured: Keith McCormick. Photo by Brane Jevric.)

—Brane Jevric


Best Artery-Clogging Meal

The Disco Superfries at Blackbook

If you’ve ever been hungry while in downtown Palm Springs, you know there are many, many options for food … but when my friends and I are in the mood to be bad, we always pick the cardiac special of disco superfries at Blackbook on Arenas Road.

These little yummies are a home run every time. Think nachos … but instead of chips, you get fries! That’s right—fresh fries topped with gooey cheese, sour cream, tomatoes and hot sauce.

You can share them, or you can make them a meal—you get a whole small cookie sheet of them! Warning: This is an item that’s just begging to be shared, so even if you’re alone and intend the superfries to be your meal … you will always have “friends” magically appear, even if you didn’t bring any with you. 315 Arenas Road, Palm Springs; 760-832-8497; blackbookbar.com.

—Dwight Hendricks


Best Karaoke

Peabody’s Café

The Coachella Valley is certainly not suffering from a lack of talented professional singers. But if you’re not a professional … it’s hard to carry your shower out on the town with you, so check out Peabody’s Café on Friday and Saturday nights for karaoke.

Even if you don’t want to croon yourself, you can kick back and hear some great singers … and some not-so-great singers. There is a great music selection, and the DJ is a nice guy. The fun starts at 7:30 p.m., but get there early—it fills up fast!

Enjoy the menu and bar while you’re waiting for your turn on the mic; Peabody’s has killer Bloody Mary’s. Heck, bring your friends and make a night of it! 134 S. Palm Canyon Drive, Palm Springs; 760-322-1877; www.peabodyscafeandbar.com.

—Dwight Hendricks


Best Weekend Culinary Classes

Wabi Sabi Japan Living

One of my favorite places to hang out is Wabi Sabi Japan Living. It may sound weird that I like to hang out at a small Japanese-goods store, but don’t judge.

Not only does Wabi Sabi have great merchandise; the owners, Darrell and Sam, offer amazing classes on how to enjoy and use their products. Check out the website for dates and times; the classes are usually held on Saturday afternoons. I have been to the bonsai tree and ramen classes … but I have yet to attend the class I want to take most of all: the sushi-making class. You learn how to make three rolls by actually making them … then you get to eat them! You have to sign up early; the class fills up quickly. Wabi Sabi also offers sake and Japanese-grilling classes.

Not only do Darrell and Sam know what they are talking about; you can feel their passion. Take note: Wabi Sabi is set back off of the road a bit; look for the Rising Sun flags. 258 N. Palm Canyon Drive, Palm Springs; 760-537-3838; www.wabisabijapanliving.com.

—Dwight Hendricks


Best Seafood Towers and Tostadas

Mariscoco’s Culiacan

Because I am a west valley resident, I don’t get down to the east valley that much … but I can tell you that an east valley trip is coming soon. In fact, it’s probably already happened by the time you’ve read this.

The reason: I have a huge, honking hankering for the food at Mariscoco’s Culiacan.

The last time I was at this Coachella mainstay, I ordered the tostada especial (pictured here): an individual-sized plate of delicious, fresh and cool seafood, including shrimp, abalone, octopus, fish, sea snail and scallops—plus cucumbers, onion, avocado and other ingredients—all mixed in with Mariscoco’s special smoky-tasting sauce. It was really, really good.

Still, I looked longingly at the seafood towers—including many of the aforementioned ingredients, and then some—as they went by to other tables. These huge creations are meant for more than one mere mortal … so next time I go to Mariscoco’s, I won’t be going alone.

Hey, west valley friends: How about a short road trip? We can meet our east valley friends at Mariscoco’s. 51683 Harrison (Cesar Chavez) St., Coachella; 760-398-5666; www.facebook.com/mariscocosymaristorresculiacan760.

—Jimmy Boegle

Published in Staff Picks

Cliff Young has been a well-known face in the Southern California food scene for more than two decades.

He’s owned coffee carts and coffee houses. He’s done restaurant reviews. He’s organized food festivals. He’s hosted popular radio and TV shows, including a local PBS show, Out to Eat, for more than five years. Through it all, however, his true passion has always been coffee—specifically, roasting coffee.

About six months ago, he put aside his media efforts to focus on his passion full-time via his brand-new Coachella Valley Coffee Co. The “small-batch artisanal coffee roasting” company today makes coffees specifically tailored to individual restaurants, while also roasting coffee that’s great to brew up at home—and Young always makes sure that a chunk of the proceeds go toward philanthropy. Young’s coffee can be purchased online or at retailers including Tipper’s Gourmet Marketplace and the Palm Springs Air Museum.

To order coffee or learn more, visit coachellavalleycoffee.com. We recently sat down with Young at—where else?—a coffee house for a chat.

What possessed you to go ahead and start Coachella Valley Coffee Company?

I’ve been roasting since 1994. I started my first coffee business at Kaiser Permanente in Fontana—a little coffee cart. If you go to any Kaiser … those coffee carts were started by me. So I’ve been in the coffee business a long time. I wanted more control over my product, so I started going to Seattle, and hanging out with the roasters in San Francisco. I love taking this raw green coffee bean, which is about 12 to 15 percent moisture, and turning it into this gorgeous brown bean. Done rightly, the sugars come out.

A lot of people think, “Oh, I’ll just buy a roaster. I’m going to put this in, and it comes out.” No, it doesn’t. I learned from the old guys up in San Francisco, when Alfred Peet was still alive. It was nose and ears—it was olfactory and your ears. I can smell what’s going on with that coffee bean during the roasting process, and I can listen to it. I love standing next to my roaster, and just closing my eyes, and going, “That bean’s at 386 degrees,” and I’ll be within a degree or two, because you can hear what’s going on with that coffee. Even though we all have computers now telling us what to do, a computer can’t smell; a computer doesn’t taste.

I sold all of my other roasting businesses in ’08, before I started my PBS television show, because I was going to get rich on PBS. (Laughs.) Out to Eat was a fun show; I was No. 2 in ratings behind Huell Howser. Even after Huell died, he was still beating me in the ratings.

After moving back out here from Los Angeles, I said, “I’ve got to do something besides PBS, because I’m not paying the bills.” I’ve always been very, very good at roasting. Everybody has something they’re good at, and that was my thing. I built my own restaurants, opened my own restaurants—but this coffee thing, it got me. It’s my thing. I travel to the farms and meet the farmers …

Let me ask you about that. I just finished a bag of fantastic Nicaraguan coffee from you at home. How do these beans get from Nicaragua or Sumatra, or wherever it is, to your roaster?

Cliff Young, the roastmaster general, goes to Nicaragua, or Guatemala, or Costa Rica, or Colombia—I go to every country except for the African countries. I might buy from brokers who’ve been in the business for 30 years. I go visit farms. I learned years ago that just because it’s from, you know, Columbia, it doesn’t mean it’s good coffee. Columbia grows a lot of bad coffee, and so does Guatemala. The key is finding the farmers who take care of their crops, who are making sure they have the right fertilizers, natural, and that they’re feeding (their crops). Then you pay them properly … so they’re making money, and I get a great product.

I just got back from Nicaragua, where I’ve been going since ’03—(with) some of the best coffees ever. Luckily, I took one of my roasting friends with me, a kid who used to work for me, who now owns my very first coffeehouses in Redlands, and is roasting and doing a good job. We bought the entire crop. He said, “This is the best coffee we’ve ever had,” and thank god he has a bigger credit card than me. Then we book shipping containers and get it up here. It takes us a couple of weeks. Then I hold it … in a controlled environment. Even though we’re out in the desert, I have a controlled warehouse, because I want to keep that moisture content at 12 percent in that raw bean, so I have something to work with when it’s time to roast.

I think that’s what sets me apart: I travel. I know the farmers, and I make sure the farmers are taken care of. I enjoy traveling to these countries and making sure that not just the farm, but the local community, is taken care of.

Since you started doing this full-time again, how’s the reception been?

I thought it would be better, because I thought, “OK, I know so many of the shops and the restaurateurs in the valley; they’ve been on my television show, and on my radio shows,” so I thought they would just crawl all over me. It’s tough, and I know part of it is that I’m new. There are a couple other roasters out here that have been doing it for three years, or five years. I’ve got 25 years under my belt, and there’s a world of difference. I think I just have to put my product in front of them and let them try it, and compare it to anybody else’s, and they’ll notice the difference.

Where can your coffee be found right now?

A couple of the places in the Coachella Valley are Heirloom Craft Kitchen in La Quinta … and Wabi Sabi (Japan Living) and Tipper’s Gourmet Marketplace in downtown Palm Springs; Oscar’s just picked us up, and Alebrije Bistro Mexico. … It took me about three tries to get a roast level that they were happy with. Theirs is really a half dark and half city roast.

You’re actually customizing your coffee for your different clients?

Yeah, I try to customize it for each restaurant, because … different coffees go with different foods. For Alebrije and the Mexican food with a little more fat in it, I wanted to get a darker roast in there that cleanses the palate. If I was going into more of a strictly breakfast restaurant, I’m going to stick with a little bit of a lighter roast.

What’s the best cup of coffee you’ve ever had?

It was on one of my first trips to Nicaragua in 2004. We didn’t want to stay in the city with the farm owner at their nice house, so we stayed at the farm with the workers, because I thought, “Oh, how cute, I want to pick coffee.” Well, that lasted about a half-hour, because it’s hard, and it was raining, and I’m falling down. … We stayed there at the farm in their new building, which just meant it was a one-room building with a concrete floor. Every day, we had black beans and rice and tortillas. You could hear the cook when she got to work at 5 a.m., because you could just hear slap, slap, slap as she’s making tortillas in the morning.

What made it good was … we figured out everything: We got a great coffee; we brewed it correctly. Roasted correctly, coffee has natural sugars in it, and you know you’ve done it right when people are putting less and less flavored syrups or sweeteners in their coffee. We take that liquid, that 12 percent moisture, and we caramelize (the bean) correctly at the right heat, and we have about 5 seconds while we can turn that into sugar, or we can destroy it. … (It’s not) full of sugar; it’s not that kind of sweet. It’s smooth. It’s almost velvety.

Most of us drink our coffee at home. When you’re making coffee for the general public, you can’t really customize it to a food, like you are for a restaurant. What do you do to make sure that coffee is great?

What am I doing? I’m packing it into a plastic bag with a valve that releases the carbon dioxide, because as coffee ages, it’s letting out (carbon dioxide). After a couple of weeks, all the gas is gone; all the CO2 is gone. CO2 is good, because it also moves flavors around in your mouth, so once all the CO2 is gone, it’s stale, old coffee.

When you get coffee, grind it right before you brew it, because within a few minutes of grinding coffee, 50 percent of those oils and the flavor disappear. So grind it fresh, and then use good water. If you drink your water from the tap, and it tastes good, then it’s good. We don’t have to over-complicate this. Buy a decent grinder—you can get one for $30. So you have good, fresh-ground coffee, good water and hot water—water’s got to be right off of the boil, about 202 degrees. That’s the issue with a lot of home coffee makers—they don’t get hot enough, and if you don’t get hot enough, you’re not extracting everything you want to.

Published in Features & Profiles