Barista Magazine

AUG-SEP 2017

Serving People Serving Coffee Since 2005

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Microroaster 10 Speed blends Ethiopian and Colombian coffees in its fl agship Kickstand espresso, and folks say they're partial to the place for its high-quality coffee served without pretension. Pedaler's Fork enjoys a sizable crowd of regulars, though the number of customers swells on the weekend with the pre- and post-ride cycling clubs forming lines stretching well outside the door. North of Calabasas and just south of the Conejo Grade, Ragamuffin Roasters operates out of a small shopping center in Newbury Park. A bright interior and assortment of tables and seating inside illuminates the bustling café, which is often packed with students and professionals bent over laptops, and other locals moving in and out getting drinks and pastries to go. Filter coffees are prepared both by Curtis batch brewer or by hand via Hario V60s. I tried the Ethiopia Kayon Mountain and the Rwanda Karon- gi Gitesi, both of which are delicious coffees served as pourover and espresso. Currently roasting on a Giesen W6 in a walled-off production space visible through glass from the café, Shawn Pritch- ett—who owns Ragamuffin with his wife, Sarah—plans to open a second location in the nearby Collection shopping center in Oxnard soon. As the 101 winds up past the outlet stores in Camarillo and through the wide freeway past Oxnard, the beaches come back into view as you go under overpass bridges linking Ventura to the ocean. Ventura is one of California's most famous surf towns, neighboring the Rincon surf spot as well as plenty of local beaches for residents. Beacon Coffee, which roasts out of a business-park location a short drive from the main thoroughfare, has been serving coffee at its roastery, as well as in the shop, Palermo, in town, and its new Ojai café. Sharing a bright and open space with a crafts operation, the Ojai shop also houses a kitchen for a food-service menu that goes beyond the usual pastry fare. Emphasizing sustainable coffee purchasing and maintaining relationships with farmers, Beacon has been serving Ven- tura and the surrounding area since 2010. Owners John and Jennifer Wheir push education for consumers through public classes as well as via a program called Coffee Pairing Dinners, which offers up meals inspired by suppers John and Jennifer have enjoyed while visiting their producer partners at origin, and pairs them with the farmers' coffees. With this focus on origin and concern for the farmers' well being comes an emphasis on bringing in seasonal coffees rather than keeping a diverse menu year-round. Jennifer writes that Beacon hopes to "honor the work that happens on the farm" through their sourcing, roasting, and café service. Also making its home in Ventura, Prospect Coffee has been roasting for more than a year, though it only recently opened a retail location. Located just outside of the downtown area—making the roaster and café a convenient stop for commuters and visitors looking for park- ing—Prospect's design is clean and minimal. Single origins rotate for fi lter coffee, which is prepared with Kalita Wave hand pours, and Le : Jason Roque teaches a class on AeroPress brewing at The French Press's Anacapa location, also the headquarters for Dune Coff ee Roasters. Right: Down a li le alleyway is Stoked Coff ee, with tables and chairs lining the end of the walkway for Stoked's patrons to enjoy their bowls and drinks. 35 www.baristamagazine.com

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