a nod from the new yorker

I just want to point out, that Hendrik Hertzberg's heartfelt post about the future sale of Politics & Prose on The New Yorker website, included a wee mention about getting espresso at the store: "P&P is not just a place to buy a book or sip an espresso, though I make it a point to do both every time I’m in the vicinity." Read the full post here.

what's the deal with iced coffee?

We've been serving cold-brewed coffee for a few years now, but ever since last summer the notoriety of iced coffee has skyrocketed. Convenience stores, fast food joints, and corporate coffee chains are marketing iced coffee as the cheaper, but just as delicious, alternative to an iced latte. (Iced lattes are more expensive for this reason: they involve the barista pulling regular espresso shots to order, then a full serving-- usually 8 oz. or so of milk and sometimes a flavor shot is added.)

We were highlighted briefly in the Express last summer about cold-brewed iced coffee, and then the Post followed up with an article, quoting awesome food scientist Harold McGee on the flavor marriage of milk and coffee; also highlighted was the cold espresso-based drink the "shakerato" (which for you oldschoolers-- we actually used to serve at MTC).

Also mentioned was an incident with a now-defunct coffeeshop where a customer was refused espresso over ice (and threatened, via a blog post, with a very specific form of punishment) because the establishment wouldn't serve a coffee beverage where the form/quality of the espresso was compromised.

Why all the hullabaloo? Coffee beans for espresso are roasted and blended to preserve unique flavors that bloom under the intense pressure and temperature of the espresso machine. When that hot, concentrated shot of liquid is shocked with ice, it tastes completely different than the fragrant, savory, sweet, and creamy treat that it was meant to be. Most of us agree that taste is well, bad. We also don't like to see those carefully roasted espresso beans covered up in a drink with tons of milk and most likely, sugar.

Lurking in the background is another reason why some people have been known to order espresso over ice-- they simply use the "free" self-serve condiment milk to fill the rest of the cup up, essentially making their own iced latte for the cost of just ordering a regular espresso. There's even a pejorative term for it, but I don't like to use it. One can understand the motivation behind this-- but considering that vast majority of people only use 1-2 ounces of milk in their coffee, someone taking 8-10 ounces of milk for their on-the-sly iced latte cuts into the bottom line of a business. At our store, the additional dollar you pay for the iced latte vs. a double espresso accounts for the milk, the ice, and the barista pre-mixing it for you.

Cold-brewed coffee tastes completely different than say, hot-brewed coffee that is just leftover and then stuck in the fridge until cold. It can be enjoyed on its own, or with a little bit of milk or simple syrup (sugar that has been pre-dissolved in water) to enhance the natural flavors. If you like your espresso unaltered or like to drink regular hot coffee black, you'll probably find cold-brewed coffee a refreshing, flavor-packed substitute when you need a cold jolt on a hot day. And if you usually drink iced lattes, try iced coffee with milk-- you will be surprised of the flavor difference.

For the record, there are some specific methods out there for brewing coffee directly over ice to actually capture flavors at the point of chilling-- notably the Japanese method, which uses a pour-over brewing style, filtering the concentrated coffee directly onto ice cubes; or Vietnamese-style iced coffee, which brews a single serving of coffee over ice and sweetened condensed milk.

Many thanks!

As you might have read already, Barbara and Carla are looking to move on and are currently in the process of looking for a buyer who will continue their legacy and preserve Politics and Prose Bookstore as a D.C. institution.
I am forever indebted to them and have nothing but love and good wishes for both in their retirement. The coffeehouse, as it exists today, could not have happened without their continued encouragement and patience.
Thank you, Barbara and Carla, for taking a risk on a bunch of business greenhorns! I feel proud to have had you as mentors and to be a part of the P&P family.

SIZE of our drinks

Recently, an "Anonymous" commenter had this to say regarding our decision to eliminate the larger cup sizes:

"I, too, do not understand how an "efficient supply and consumption of both materials and space" affect getting a large regular coffee. Non-espresso coffees do not require more time to prepare, and only marginally more materials. I regularly buy a large coffee, drink some on site, and take the rest with me. Taking away the ability to do this for the reasons stated not only seems ridiculous, but may drive me to other places. Very user-unfriendly."

I understand how our decision, originally-presented, can be confusing and disconcerting for some people. For the sake of brevity in my original blog post, I did only mention the quality of espresso drinks as the impetus behind this change. Questions arose, and, subsequently, Anna added that efficiency of materials and space, and streamlining the flow of our movements and those of the traffic within the shop, also influenced our decision. She also stressed our ability to adjust specific orders - i.e. adding extra shots or even filling larger sized non-disposable travel mugs.

If that does not make our decision clearer, let me add a few more reasons that were not explicitly stated. Our menu is now easier to read. Our storage space is very limited and, as a small business, our margins thin: inventory is now much easier to manage and maintain in order. Furthermore, keeping larger cups behind the counter and not using them for espresso drinks would only lead to confusion, misunderstandings, subsequent lengthy clarifications interrupting our otherwise efficient workflow, and would, perhaps, add conflict to our otherwise peaceful coffeehouse. We still offer coffee refills, unlimited quantities of them, even! Sit a while, enjoy what you are drinking.

Also, remember how the coffeehouse used to serve 20 oz hot drinks and people's reaction to eliminating that size drink?

I didn't think you would.

Free Documentary Film Screening - May 24th

Versailles, New Orleans is home to the densest ethnic Vietnamese population outside of Vietnam. For over 30 years, its residents lived a quiet existence on the edge of New Orleans. But then came Hurricane Katrina, the immense garbage piles, and the shocking discovery of a toxic landfill planned in their neighborhood.

S. Leo Chiang's documentary about this resilient community's struggle for environmental and social justice will be shown on Monday, May 24rd at 7:00pm in the coffeehouse as part of the PBS and ITVS Independent Lens Community Cinema program and in celebration of Asian Pacific American Heritage Month.

Watch as they fight back, turning a devastating disaster into a catalyst for change and a chance to build a better future.

Co-sponsored by DC Asian Pacific American Film Festival.

Current Exhibit: Photos from 'We Grew It, Let's Eat It!'

Modern Times Coffeehouse is delighted to present a new photo show for the spring — featuring local photographer Becky Lettenberger. The prints all come from the new book by Justine Kenin, entitled We Grew It, Let's Eat It! (published by Tenley Circle Press, and available for purchase in the bookstore for $15).

Becky Lettenberger is a native of the Garden State (New Jersey), where she began photographing at the age of ten. The photographs currently on display were made with dirt and love during the summer of 2009 while working on We Grew It, Let's Eat It! All of the prints are available for purchase, the smaller for $75 and the larger for $100. Please contact becky.lettenberger@gmail.com for more information.

About the book: DC twins Annie and Veda learn about the White House veggie garden and want to grow fruits and vegetables, too. But how, if you live in an apartment? Watch the twins and senior gardener Ida work and play their way through planting, tending, and harvesting in a neighborhood Community Garden. Then comes the fun of preparing and eating simple, tasty, homegrown food! A picture book for young readers (ages 3-8 -- Pre-K- Grade 4). By Annie and Veda as told to Justine Kenin. Full-color photos by Becky Lettenberger.

56 pages, soft cover 8.5” x 11”, with recipes and books for further reading. ISBN: 978-0-9773536-4-4, $15.00

For more information on arts events in the Coffeehouse, contact Lance — art [at] moderntimescoffeehouse.com.

Throwing down with espresso

Last month several of our staff participated in a monthly event known as the "Thursday Night Throwdown", where local baristas gather over PBR ("official sponsor") and show off their latte art skills in some friendly competition with the hopes of winning a small pot of cash and bragging rights until the next month's gathering. The Post covered the March event and gives some good background, read the story here. For April's event, check out all the pics of the evening's challenge: the macchiato. Above, the ones from our staff-- Anna, Javier, Matt, and Bear (former MTC).

Spring renewal

The season for rebirth is here. We are preparing some refreshing additions to the menu and major remodeling in the upcoming weeks.
First of all, we will be eliminating the 16oz size for warm beverages and the 20oz size for cold. We believe that, by making this change, we will best be able to focus on serving quality, well-balanced drinks. We will continue offering our 8oz and 12oz sizes as well as the 6oz classic cappuccino size. Once we run through our supply of large cups, we will institute the changes.
By the end of this week, we will be adding two new sandwiches and a new salad to the menu. The prototypes have caused much excitement and anticipation among our staff. I'll say no more. Just keep watching the menu board.

TONIGHT: Film Salon on Political Docs

From Erica Ginsberg, executive director of Docs in Progress:

Docs In Progress is excited to bring back the Documentary Appreciation Salon to Modern Times on Tuesday, April 13 from 7:30-9:30 pm. We held our first Salon at the Coffeehouse back in February and drew 15 documentary aficionados to watch clips from personal documentaries — and then discuss them (while enjoying delicious coffee and food from Modern Times).

Some of the films are known to the audience. Some are new. Every clip is built around encouraging reflection and discussion. This time around, we will be focusing on political documentaries. Some of the clips we'll be discussing include Iraq for Sale, Iraq in Fragments, Jesus Camp, Expelled, and of course Michael Moore and his critics. The Salon is open to all, though we strongly recommend an advance RSVP so we can get a sense of who will be there. For more information and to RSVP, visit the Docs In Progress website at http://www.docsinprogress.org.

April's Art: Sheridan School students exhibit 'Sequential Art'

Artwork by seventh graders at the Sheridan School will be on display in the Coffeehouse throughout the month of April. The Sheridan School's seventh grade class studied sequential art (including its history, luminaries, and techniques) for several weeks to inform their own efforts at constructing and conveying a narrative rooted in the dynamic worlds of movement, space and time — while still being fixed to the static medium of the two-dimensional page. Whimsical or poignant, action-packed or serene, their work is as diverse and expressive as the students themselves. The art is not for sale — and a reception will take place at the end of the month.

About the Sheridan School

The Sheridan School is a small K-8 private school nestled in Northwest Washington DC. A progressive school, Sheridan hopes to help students grow into confident, responsible and kind children who are well-prepared to meet the challenges and demands of a complex and changing world, while maintaining their own unique voice. For more information, visit www.sheridanschool.org