march 29, 2009

Chris and I first stumbled upon Lamill coffee shop on a Saturday afternoon drive. We went in, not knowing what it was. Turns out the coffee menu alone is around 10 pages. The first page describes “extraction methods” that include french press, chemex, eva solo, and siphon brew. The most exciting (and expensive) is the siphon brew. The following pages are choices of beans from around the world, each one with a storied description.

Since this was our mom’s birthday coffee, we decided to go with the fancy siphon brew and Ethiopia Gololcha coffee bean. We also grabbed some snacks to go along with it – croissant, scone, granola with steamed milk, and chips.

The siphon brewing method is a vacuum pressurizing process. The waitress comes to your table with a glass pot with two chambers. The ground beans sit in the top chamber and the water sits in the bottom. A flame below the bottom water chamber is turned on at our table and forces the water up into the top. The whole process takes about 2-3 minutes and produces a smooth and crisp coffee with very little sediment. Certainly the experience and observation adds to the fun of the coffee.

Lamill was a pricey, but a worthwhile treat. The decor (turquoise croco-vinyl chairs, faux-French murals on the wall) is also a bit indulgent. All in all, I’d say it’s a pretty posh place.






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