Temple is coming to Davis!
We are looking for team members for our brand new location opening mid-summer in Davis. We’re seeking individuals who are passionate about coffee and want to help raise the bar for the growing specialty coffee industry. Temple will provide you with all of the tools and skills you will need to succeed. Prior barista experience, while appreciated, is not required. We want hard-working, driven people willing to rise to the challenge and make world-class coffee for the most discerning customers in the area.
Industry-leading wages with the potential for growth.
Dental, vision, and 401(k) (employer matches 5%).
Quarterly excursions plus biannual company parties and outings.
BGA-level training and education for skills needed to turn coffee into a rewarding and fulfilling career.
Free cuppings of our coffee and tea offerings.
State-of-the-art espresso and brewing equipment.
Opportunities for both full-time and part-time shifts.
Minimum two years of customer service experience.
Must be able to commute to Sacramento for approximately two months of comprehensive training.
A passion for all things coffee.
Be exceptionally punctual, tidy, and clean in appearance.
Ability to thrive as part of a small team in a fast-paced environment.
Open availability for at least three days during the week, Monday through Friday plus weekends and holidays if needed.
Please send us your résumé and a cover letter identifying why you want to pursue a career in coffee and why you want to do so at Temple. Please make sure to include your availability as well.
We encourage you to drop off your cover letter and résumé in person at any of our three café locations, however you may also email them to email@example.com.
George Howell was right about one thing: Drip coffee is an experience, drinking from the piping hot down to room temperature. A cup of coffee is an experience as it changes shape, as it changes flavor, as your perception of it changes and the world around it changes.
About eight months ago I had the opportunity to sit and listen to George Howell (George Howell Coffee, The Coffee Connection) talk about quality and sustainability in specialty coffee. He spoke about his love for the ever changing, ever cooling cup of drip coffee, and how he creates a relationship with every coffee. It’s a mindset that I have been bringing to my own coffee journey ever since.
While I still cup every batch that comes out of my roaster, I have been brewing every single origin coffee as drip during the profiling process and enjoying it on the front patio of the cafe. Doing this has given me the opportunity to get to know my coffees more intimately, which allows me to understand the ever changing roasting process under a better light.
For example, I received my favorite coffee of the year at the roasterie a few weeks ago. It comes from a family farm in Panama that has been producing wonderful coffees for four generations. With a wealth of knowledge and a lot of care the Hartmann estate creates the coffee that I absolutely look forward to each and every spring. I roasted this coffee with quick heat and variable drum speeds to try and develop the softer sweeter notes that lie within. I brought out a nice plum acidity that evolved into a deep peach sweetness as it cooled in the cup. While hot this coffee is aromatically heavy with an unassuming acidity and soft body. It reminds me more of an effervescent floral tea more so than a hot cup of coffee, yet as it cools the flavor sort of congeals and gains a syrupy mouth feel. The coffee loses its aromatics and gains a ripe peach flavor that coats the palate and bring a richness that previously was not in the cup.
This evolution of flavor and mouth feel is what draws me to this coffee every year and its what keeps me coming back to it day after day, roast after roast, and cup after cup. It is a coffee that I have built a relationship with over years and now we meet not as roaster and coffee but as old friends catching up on lost time.
I try to have these passionate relationships with each of the coffees I roast; some are old friends, some are new, some fight me every step of the way, some are docile like fawn in a meadow, but all of them are full of life. It’s my job to highlight their triumphs and communicate their personalities to the people who drink them.
I want to challenge you to take a second next time you have a cup of coffee in front of you: Take your time, get to know the coffee, listen to what it is trying to tell you, and enjoy it for what it is.
-Jake Deome, Roaster. Follow Jake on Instagram @shepherdofman.
On January 26th and 27th, Temple Coffee was invited to serve coffee to the stars at the Sundance Film Festival in Park City, Utah. Of course, we couldn’t just bring a few pour-overs and some business cards. No, no, no. We called up our friends at La Marzocco who graciously sent a Linea espresso machine and Mazzer grinder for espresso service. For drip coffee, we hit up our pals at Fetco who sent over two batch brewers, which we combined with an EK 43 grinder. Throw into the mix three studly Temple baristas, which included Eton Tsuno (Director of Coffee), Jeremiah Frazier (Wholesale Account Manager), and Cole Cuchna (Director of Education), and we had a coffee setup worthy of an Oscar.
Temple served inside the St. Regis Deer Valley Hotel who hosted the VIP receptions for films like Z for Zachariah, The Mask We Live In, and more. The receptions were organized by Rand Luxury. We joined sponsors like LG, Wider Yachts, Cohiba cigars, and more. We met film directors, producers, film executives, and of course some actors, too. They had the pleasure of trying our exclusive Don Pepe Baby Geisha blend as well as our Costa Rica Sonora Venecia Natural, which is also a Temple exclusive. For espresso, we brought our classic Dharma Blend, which we offered as a double-shot, macchiato, cappuccino, or small latte.
All in all, it was a great time, and we were honored to represent Sacramento’s growing coffee scene to a new, influential audience.
It’s not everyday that a bag of sh*t falls into your lap.
Let me explain.
A wholesale client of ours recently returned from a trip to Bali. Being a well-intentioned coffee enthusiast, he generously brought us a bag of Kopi Luwak. Aka civet coffee. Aka the cat sh*t coffee.
The allure of this notoriously expensive coffee has nothing to do with the climate or elevation in which it’s grown. Nothing to do with cultivar. Rather, its fame resides in a very specialized form of processing. First, a small, cat-like animal called the civet eats coffee cherries, which ferment while passing through the civet’s digestive system. Once excreted, the indigestible seeds or coffee beans are picked from the feces in all their ooey-gooey glory.
(Note: You should be grossed out. Please, be grossed out.)
In the coffee industry, it’s common knowledge that Kopi Luwak is little more than marketing hype. By most accounts, it tastes like the thing from which it came (remember, that thing is poop). That’s because the coffee is rewarded with high prices based on civet processing and little else. Not cup quality, not growing conditions, not traditional processing or varietal. But because of wildly outlandish prices and movies like The Bucket List, Kopi Luwak carries mystique and novelty that many people find attractive. That’s because Kopi Luwak is more than a coffee, it’s an event. Good, great, or horrible, it’s a story you tell friends.
Ironically, you can say similar things about a coffee that many specialty connoisseurs revere above all else. A coffee that often demands outrageously high prices. A coffee you tell your friends about, and somewhere in the story is how much you paid for this illustrious bean. Of course, we’re talking about Geisha, a rare coffee varietal typically grown at extremely high elevation. While Geisha often yields what coffee professionals consider a superb cup, I think we can agree there’s a certain amount of mystique and novelty about it as well.
The opportunity to pit these two monsters of marketing against one another is rare. And what better arena to showcase the showdown than our weekly public cupping? Let the people speak. Is Geisha really that good? Is Luwak really that bad? How did they compare to a typical cup of specialty grade coffee?
To answer these questions, we assembled a diverse table of coffees: a Kenya Gichuka, the Kopi Luwak, a Costa Rica Honey, a Guatemala Geisha, and Temple’s Panama La Esmeralda Geisha, a coffee produced by the most famous coffee farm in the world.
While it was important to taste these coffees blind, we prefaced the cupping by informing our 20 or so attendees that indeed they’d be tasting a coffee that came from the southside of a civet. Leave now or forever hold your peace type of thing.
Turns out, we had an adventurous crowd. No one bailed. Game on.
The rules were simple: try each coffee, take a few mental notes, and select a few favorites. We also encouraged them to try and pick out the Kopi Luwak. Be it amazing or unpalatable, let’s see if it stands out in someway.
The cupping proceeded with a mix of modest slurps, spit cups, and a little Coltrane to set the mood. I knew where the Kopi Luwak coffee was on the table, so I secretly watched the faces of the attendees when they tried it. Either they all had phenomenal poker faces or it wasn’t horrible enough to involuntarily convulse.
Once the tasting concluded, we pointed to each coffee on the table and asked, by a show of hands, which was their favorite. Aside from a few hands here and there, all the action took place when we reached the juggernauts on the table.
Pointing to the Kopi Luwak, we asked, “Who liked this one best?”
No hands. Zero, zilch, nada.
Pointing to the Esmeralda Geisha, “Who liked this one best?”
It wasn’t even close. Half the people in attendance raised their hand.
Game, set, match: Geisha by a landslide.
We asked the attendees to describe the Luwak. “Musty.” “Weird.” “An encyclopedia of roasting defects.” “Rancid barbeque sauce.” “Petrified dinosaur droppings steeped in bathtub water.” Ok, that last one was Washington Post’s food writer Tim Carmen, but you get the picture. Clearly, in terms of cup quality or drinkability, this particular Kopi Luwak does not carry its weight in gold.
(On a side note, a few of us were mesmerized by the amount of oil that continually beaded to the top of the Luwak after scooping out the grounds. It just kept rising like some unidentifiable sewage.)
The Esmeralda Geisha, however, was described as “full of life.” “Maybe the best coffee I’ve ever had.” “Fruity, floral.” “Like nothing I’ve ever tasted in coffee.” Just my humble opinion, but these types of coffee experiences are worth the pretty penny. They’re memorable in pleasant ways. They escape the savage exoticism of Luwak while retaining genuine, justifiable excitement and wonder.
We held this cupping to dispel myths. To challenge hype. As specialty coffee grows, inevitable is the inclusion of big marketing dollars and six-dollar-burger like campaigns that attempt to cash in on an expanding market. Our attendees walked away with very solidified opinions about at least one such gimmick. They also walked away with that rancid bathtub taste still in their mouths, because holy crap, that stuff stays with you a while.
Day 3, Tuesday, July 29
It was cold last night. Didn’t sleep very well, especially with the packs of barking dogs outside. Woke up this morning at 8am, took a shower, and lost power halfway through. That’s the way to wake up: ice cold shower… After a breakfast of bread, cheese, ham and eggs, we’re moving to visit Sergio at Serra Do Bone, and the owner of the Hotels farm.