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Meet The Staff |
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Danielle Brand
Danielle is one of the newest members of our family having joined us in early March. She is a eager and capable student of the Barista's arts and a friendly addition to our staff. She lives in League City with her mother and sister.
In addition to her work at Coffee Oasis, Danielle is student working on a degree in biology. She also celebrated her Celtic heritage with a trip to Ireland last summer. She would love to talk with you about her time in Dublin.
She is a fairly accomplished golfer and has been playing for the past 5 years. She shoots in the high eighties and generally plays from the ladies tee, except when playing with her father which gets her competitive juices flowing.
She paints in both oils and acrylics in a surreal style although she hasn't brought any of her work in to share at the shop.
Her favorite drink is a vanilla or caramel latte. |
| Meet A Regular |
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Nurit Mittlefehldt
Nurit Mittlefehldt is a frequent guest at Coffee Oasis, where she goes for a change of habitat, to break up the day, and refresh her mind.
These days, Nurit is many things. She teaches Hebrew (her native language) at a Synagogue, tutors adolescents for their Bar/Bat Mitzvahs, makes geometric abstract line drawings, does online research for a nationally renowned copy writer, and has a home-business in copy writing - Nurit-Copywriting. It is this latter work that often benefits from a brief refuge in Coffee Oasis. Sometimes, when writing copy for a client, the words just will not come. It's then that she might pack-up, bid farewell to the dogs, and move to her "remote office" to resume working.
You will find her with laptop and papers covering a table in the Oasis, writing away. Although all her work of necessity is done on a computer, she does her initial compositions the old way, putting pen to paper. She will have reams of print-outs and hand scribbled pages that she uses as her immediate working drafts, and will transfer edits from these to the documents living on her laptop.
But don't let her busy appearance put you off. If there's one thing Nurit likes to do, it is engage in conversation with friends and strangers alike. Sometimes, this is exactly what she needs to reinvigorate the creative juices to get the copy writing flowing. By-the-way, you can see one of her line drawings in the Arena at Coffee Oasis. |
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Coffee of the Month June |
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Breakfast Blend
Bold, jazzy and aromatic, this brew is a perfect way to start the day. This blend of Central and South American coffees is brought to life with a splash Indonesian robusta for pep. The American roast delivers a bright, exciting and smooth finish that lets the character of the beans shine through.
Special Price: $10.80/lb $9.75/lb |
| Cooking with Coffee |
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1/2 cup brewed espresso
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4 slices of canned mandarin orange
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1/4 cup half and half
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2 large scoops of vanilla ice cream
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cinnamon and/or nutmeg to taste
Combine the espresso, orange slices, half and half, and one scoop of ice cream in a blender and blend.
Pour into two tall glasses and top each glass with the half of the remaining ice cream and sprinkle with cinnamon and/or nutmeg.
Add a straw and chill out with someone you love. | |
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Greetings!
Many of you have taken a moment to tell me how much you appreciate the efforts we put into this newsletter. I can't tell you how much that delights us.
We are trying to add to our list of people receiving the Coffee Oasis newsletter. You can help. Please take a moment to forward this to a friend or two by clicking on the "Forward This Email" button on the left.
The system will then send a copy to your friends with a personal note from you. We do not receive the email addresses you send it to so their is no fear that you will be adding unwelcome spam to your friend's account.
That is why the second step is important. For those of you who receive that gift, please add yourself to our mailing list by clicking on the "Join Our Mailing List" button just below and also on the left.
Then, you will be sure that you won't miss a future edition. And you too can forward it to your interested and interesting friends.
Share the Coffee Oasis experience.
Thanks for being part of the Coffee Oasis family.
Rusty |
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Bonjour et Benvenue!
NASA French Meetup is a French conversation group serving the Clear Lake and Galveston County area since 2005. Meetings are free and run by volunteers. All levels of French speakers are welcome, from beginner to fluent and native speaker. By "beginner", we mean someone who has had at least a semester of French in school and has some prior knowledge of French. We are not teachers and can't teach French "from scratch", but if you know even a little bit of French, you'll be a welcome addition to this group of friendly people who enjoy speaking French and who appreciate Francophone culture.
The group's regular meeting place is Coffee Oasis. Meetings are held on the third Saturday of the month from 10AM to 11:30AM, and the group also meets every Wednesday from 10AM to 11AM. We are usually in the Enterprise Room, but if you don't see us there, look for the "NASA French Meetup" sign and French dictionaries on the table.
Attendance at the meetings varies. Usually the Saturday monthly meeting draws anywhere from 5 to 12 people, and the weekly Wednesday morning meeting draws from 2 to 5 people. The small size of the group gives everyone the opportunity to speak and practice their French and to get individual attention. We speak only in French at the meetings, but it's OK if you need to ask a question in English or ask for help translating an English word.
The attendees are a diverse group of people of all different background and nationalities. Age ranges from twenty-somethings to senior citizens. Some are native French speakers and some are students of French of varying levels of fluency.
In addition to the regular meetings, the group has other activities planned throughout the year. Members often carpool together to attend other French conversation meetings in Houston. (There are three other groups throughout the Houston area: La French Connection in Rice Village, Pret-a-Parler in West Houston, and a new group in the Uptown/Galleria area). Some of the "regulars" from those meetings occasionally come to our meeting too. We have had visitors from as far away as Sugar Land and Spring.
We also organize trips to go see French films in Houston and to attend events at the Alliance Francaise, the French-American Chamber of Commerce. We have even had French movie screenings at Coffee Oasis or at a group member's home. We also have an annual Bastille Day party on the Friday closest to July 14, where we have a French food and wine potluck and we watch the Kemah Boardwalk fireworks. This year's party will be held on July 11 at a group member's home in Seabrook. The French cultural events, movies and parties give us the opportunity to have our non-French-speaking spouses, family and friends participate, since those don't require fluency in French.
To see what else is going on at the Oasis, check out our calendar or look over the weekly events listings on the table tops |
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Brewing it Up |
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Since we talk about Turkish coffeehouses below, it seemed timely to talk about brewing what is often called Turkish coffee. Actually, it is more accurately described as Middle Eastern coffee as befits its widespread popularity all across that region.
This type of coffee is produced directly over a heat source in a specially shaped pot called an ibrik (like the one illustrated here). Actually any pot will do but the shape of a traditional ibrik not only makes brewing the coffee easier but also supports the ritual of its serving. (In coffee rituals are often as important as taste.)
There are two unique features to Middle Eastern coffee. The first is that it is brewed with sugar, as opposed to having sugar added after brewing. The second is that some of the coffee grounds are intentionally drunk with the coffee. The combination of the sugary sweet coffee and the suspended grains produces a heavy and syrupy drink.
The most important step in the process of making this type of coffee is the grind. Because some of the grounds are consumed with the coffee it is important the coffee be ground to an especially fine and even consistency. The grind is even finer than that typically used to make espresso. It should be like a fine dusty powder. Most often a specially designed hand grinder is used. Very few electric home grinders can do the job well.
The roast and origin of the coffee is a matter of choice. (Remember, no coffee grows in Turkey so Turkish coffee is a style of preparation, not an origin.) Most commonly, Middle Eastern coffee sold in the United States is a fairly dark roast, darker than our espresso blend and more like what would be called an Italian Roast. I would recommend our Ethiopian Harrar.
For each demitasse cup you intend to make, add two slightly rounded teaspoons of freshly ground coffee and one teaspoon of sugar (more or less sugar to taste). Add water, about the amount needed to fill the number of demitasse cups of coffee you are making. Never fill the pot with more ingredients than would fill past the half way point.
Stir the liquid to infuse the coffee and dissolve the sugar. Place the ibrik over a medium to high heat. The coffee will begin to boil and as it gently boils a foam will rise past the narrow part of the ibrik and into the flare. The foam will have a darkish crust on top. Continue to boil it until just before it boils over and then remove it from the heat. (Now you know why you only filled it half full.)
Immediately, before the foam can settle, pour the coffee into the cups. Fill each cup about half way and return to add some more foam.
For a more authentic and exotic taste you can add spices. The most common practice is to grind one cardamom seed per cup with the coffee. If the cardamom is pre-ground you can add a pinch per cup to the coffee/sugar mixture.
And that is the secret to making your own Turkish coffee. |
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In the Beginning ... |
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The Wine of Islam
We have seen, in earlier editions of this newsletter, how the cultivation of coffee expanded from its origins in Ethiopia across the Red Sea to the Arabian Peninsula and then east and south to India and Indonesia by the mid-1600's.
A Turkish Coffee House
The culture of coffee drinking and the institution of the coffeehouse began spreading much earlier and traveled in additional directions. The first part of this journey was to the north and west across Arabia and toward Turkey.
It is generally believed that the earliest frequent drinkers of coffee were Sufi Muslims in Yemen who used coffee during the 14th century or before. The stimulating properties of the beverage were incorporated in various religious ceremonies and it aided Sufi students and scholars in staying awake during their devotions.
From there it traveled, following the Arab trade routes.
In 1511 there is a report that the chief of police of the Holy City of Mecca was scandalized when, returning from prayers one night, he spotted a group of coffee drinkers in the corner of a mosque fortifying themselves for a whole night of devotions. The sight filled him with rage because he imagined that they were drinking wine which was strictly prohibited and especially sacrilegious in that place. His inquiries led him to discover a number coffeehouses in the Holy City where merry-making was common this increased his concern about the effects and propriety of this drink.
The next day he called a conference of jurists in the different schools of Islamic law, physicians, and police officials to determine if coffee, like alcohol, was forbidden. The conference was convinced that the effect of coffee was indeed intoxicating and declared it unlawful for all Muslims. The findings were presented to the Mufti of Mecca, an avid coffee drinker, who refused to accept them. Thus began a debate that would continue for many decades in the Islamic community.
Based on the council's findings, the chief of police proceeded to shut down all of the coffeehouses in Mecca and burn their inventory. However, knowing that they had the Mufti's support encouraged people to continue to enjoy the beverage in their homes. By the next year, the chief of police was replaced and the coffeehouses reopened.
By the middle of the 16th century the practice of coffee drinking and the institutions of coffeehouses had spread throughout most of the Ottoman empire, well beyond its original home.
One especially interesting thing is that wherever it spread, it was almost always described as a social beverage. A product that could just as well be prepared at home and consumed in private was more commonly served in public coffeehouses. Rarely was it reported that people drank coffee alone. Most often, as with alcohol, drinking coffee was a social practice among friends and acquaintances. Coffee, it was reported, promoted community efforts and personal relationships.
The first Europeans to observe these coffeehouses almost always described them by referencing the taverns they were familiar with in the western world. They commented on the propensity for mirth, lively conversation, and an easy interchange among the patrons of these establishments.
A common observation was that it was that even in highly hierarchical societies, coffeehouses were remarkably egalitarian places. The patrons sat together on common benches (often outside the establishment), were served in the order of their arrival, and interacted freely regardless of rank. They were places of commerce and political discussion where news was exchanged and friendships formed.
Much of this coffee culture remains intact as it has been handed down to us for more than 500 years.
Enjoy! |
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Rusty's Corner |
Paper or Plastic
Not long ago one of our wonderful customers asked me why we were using foam, as opposed to paper, cups. It was a good question especially as it was Earth Day.
Her concern was that the foam cups become permanent features in area landfills. I have to confess I have given some considerable thought to the same concern.
As it turns out, that same day one of my suppliers had just dropped off some samples of the latest designs in paper cups and they perfectly illustrated our dilemma. At first glance the paper cups seem more environmentally friendly than do the foam cups, however a second look undoes that impression.
The first important fact to know is that in order to hold hot liquids, the paper cups used for coffee are lined and impregnated with plastic. So, not only are trees cut to produce the pulp for the paper but plastic is also used. Because the two materials are integrated it is impossible to recycle paper cups and they last indefinately in landfills.
Secondly, the paper cups get hot. We have tried the insulated paper cups (an extra layer of plastic and paper) and they are still hot. We have tried the paper sleeves on the cups and they still get hot while using more tree pulp.
The result is that a very high percentage of our customers ask for two and sometimes three paper cups to go with each cup of coffee when they are perfectly content with one foam cup. Even ignoring, for the moment, the additional cost of all these extra cups; any potential environmental benefits of paper cups (and we cannot identify any) would be quickly overwhelmed by the impact of the additional cups used.
(Recently the US Navy sent us a case of paper cups to use as a promotional tool. We are putting them out because the alternative of throwing them away seems silly. I invite you to check them out and observe how they are used.)
On the other hand, the foam cups insulate the hot coffee very effectively. We have done some in-house testing and found that an hour after pouring coffee, the contents of the foam cup were about 20 degrees hotter. More importantly, in all our years of experience, not once has a customer reached out to grasp a foam cup, screamed in pain, reflexively flipping the cup with its scalding contents on the brand new designer dress of the woman across the table from them. That is kind of important.
The key principles of responsible environmentalism, as I understand them, have always been the three R's: Reduce, Reuse and Recycle, in that order. We walk most lightly on this planet of ours when we first use as little as practical, second use what we need as intensively as possible, and third recycle as much as possible of the things we can use no more.
We are concerned about our environmental impact and there are somethings we can do about it and somethings you can help with if you are so inclined.
- Our napkins are made of unbleached paper with recycled content.
- Unless we hear objections from you, we will be phasing out the use of plastic stir-sticks and encouraging our customers to use reusable spoons.
- If you are going to be staying with us, let us know so we can serve you in a ceramic or glass mug, or on a plate rather than to-go container.
- Don't ask for a to-go container if you are going to begin eating here. If you need to leave before finishing we will be happy to give you a container but you would be surprised by how many foam containers we find in our trash.
- We sell a stainless steel travel mug and offer a discount when you bring it back for refills. If these become popular we can add additional styles.
Feel free to bring in your own cups and travel mugs for us to fill, much as many people are increasingly using cloth grocery bags.
Take as many napkins as you need but only as many as you will use to reduce waste. Remember you can always get more if an unexpected messy moment occurs. If two is enough, eight is not likely to be better.
Having said this there are two other things that I think need saying. The first, and most important, is that Coffee Oasis is your coffeehouse. None of these suggestions are requirements. We are here to serve you as you want to be served, not to preach, prod, or place guilt.
Secondly, we strive to constantly improve. If you have any ideas to lessen our environmental footprint without shifting burdens to our customers or reducing our level of service, please let us know.
Every day I am grateful for you and what you bring to this place. Thank you.
It's just a thought. | |
We hope you enjoy this newsletter almost as much as you enjoy your favorite treat at Coffee Oasis. Let us know what you think. Feel encouraged to tell us of any topics or features you would like to see in future issues.
See you soon at the Oasis.
Sincerely,
Rusty Cates
Coffee Oasis | |
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Coffee House News
