Another Porch Culture Coffee + bike updates

Blended coffee (coffees with a mixture of beans) are not my go-to roast and readers have noticed that I tend to drink single origin coffees.

I've become something of a purist when it comes to food stuff as I tend to buy items with ingredients I can (mostly) identify and/or not processed.

With blended coffees, I want to savor the source beans as they are presented. I acknowledge that a good mélange of beans can result in something special, but I'm currently going through a puritanical phase when it comes to coffee.

Today's post is a great example of why I don't like blends because this bag of beans is quite special.

I was given a bag of Porch Culture's Finca La Amada Yellow Honey Microlot from a friend who was traveling in the north Texas area.  And since I have reviewed a couple of excellent bags of beans by Porch Culture in previous posts (here and here) - I was keen to try out this new batch.

After my first cup, I made the following notes:

Man, what's going on here?!  This coffee does a lot at once: sweet, bitter, then sweet.  I'm tasting dark, ripe cherries in the front.... then something with spice, like... black tea or bourbon?  And then... I'm tasting honeycomb.  What is this magical elixir?

If I sound pleasantly confused, it's because I am!  There's a lot to take in with this coffee which is why I wouldn't want to have it mixed with anything else.  

This coffee makes an excellent morning brew with its sweet / baking-spices notes.  I certainly wouldn't add anything to the cup as these flavor profiles should be enjoyed straight up.  

Here's a link to more details about the farm and the processing.  This coffee is another outstanding offering from Porch Culture - I recommend picking up a bag of La Amada Yellow Honey Microlot from either Porch Culture or your favorite local roaster.

Bike Stuff

This past weekend, I rode about 30+ miles in the Clear Lake (Texas) area.  I had to start around 7:30 in the morning due to the heatwave but also, I wanted to avoid vehicle traffic as much as possible since part of my planned route would involve major roads.

I had made a few small adjustments to my rear derailleur and even took out the jockey wheels to clean and... well... just to check them out. Turns out they are non-branded, barrel-style jockey wheels (no bearings).  I also adjusted my saddle (Oval Concepts 344) a bit before hitting the road.

Here's the video I watched to adjust my derailleur as I was experiencing exactly what this guy talked about with the chain jumping back and forth on the rear cogs.

After completing my ride, I decided the Oval Concepts saddle has got to go.  It just wasn't comfortable after a while as I kept having to adjust my seating position to get comfortable.  My State bike has a WTB Volt saddle that I have used for over two years - including two MS150 rides.  It's a saddle I don't think about, which is exactly how it should be!

Next update: I'm replacing the jockey wheels on the derailleur with a set of bearing-style wheels and I'm taking the seat from the State to test out on the Fuji.  I have been considering a Brooks C17, but since I have the WTB (and I know I like it) I'm going to go with what I have before spending $130 on a saddle.

[EDIT: I adjusted the saddle a little more, so I'm going to give it one more try]

Never Coffee Roasters (Portland, OR)

My girlfriend went to the coast of Oregon last month and she brought back two bags of beans for us to try out. Randomly, we chose to open the bag from Never Coffee (Portland) first... so let's dive in!

Bangarang is a blend of washed and naturally fermented beans.  The inspiration for the name comes from slang for the word for "chaos" in Jamaican and is also used in the movie "Hook" as a battle cry of the Neverland Lost Boys.

The beans in this blend are from Guatemala and Nicaragua - so I expected the flavor profile to be on the sweeter side. Central American coffees are not my default beans, but I'm also open to trying something new.  :)

Opening the bag for the first time, I pick up on strong scent of spices... like meaty spices such as black pepper and... cumin. 

I used a higher grind setting (more coarse) as my instinct told me this was going to be an acidic coffee.  For the curious, here's a link to coffee grinding.

Tasting notes on this coffee was a mixed bag for me and my girlfriend.  I noted darker fruits and spices while she noticed the coffee was more bitter than the usual coffee I make.  I noted a hint of sweetness after the first few sips, but found this coffee was more robust than sweet.  I'm thinking hazelnut mixed with dark semi-sweet chocolate would be the best way to describe what I'm tasting.  I also picked up on the bitter notes that my girlfriend noted (hence the semi-sweet chocolate description) and we both thought that a dash of oatmilk would complement this coffee!

Let's Ride, Kemosabe!

I haven't been doing much riding lately because the temperatures in Houston have been holding steady in the 100s (F).  In the big book of excuses to not go outside - I think heat waves would be ranked near the top.  Right?  Yes?  Please?

Well, anyway - I'm still doing what I can to train for some upcoming rides, which all promise to be fun while pushing my limits.  Here's the down and dirty on my upcoming bikes and deck actions!

Wichita Falls, TX -- August 25 - 27

Hotter'n Hell Ride - 100 miles

I mentioned this ride in an earlier post and I'm starting to get concerned that I won't survive... or... actually.... if I'll be able to complete 100 miles!  Nonetheless, I have been working out at home and in the office - mainly doing exercises for my glutes as that is the area where I feel I need the most work.  

Boneyard Garland Skatepark - Since I'll be up in Wichita Falls, I'm planning to make a stop in north Dallas on the day after the ride to check out this highly rated and recommended skatepark!

Pflugerville, TX -- September 2

I'll be in Austin for work August 30th and September 1st - but after that, Patty and I will be doing some hiking around the area, drinking too much coffee, and hitting up a couple of skateparks in Pflugerville (aka northeast Austin).

Northeast Metro Skatepark - This one is huge (40,000 square feet!) and looks like a lot of fun.  I'm eager to check it out as it looks like it has a lot to offer for my level of skating. Just from the photos, it looks similar to the North Houston Skatepark (77,000 square feet). 

Skate Spot - not a whole lot of info on the Internet on this one, but several people have recommended it to me as it features tree canopies and a lot of great features packed into a small area.  Very curious about this one.

EDITORIAL NOTE: SEPTEMBER 3rd IS MY BIRTHDAY

Spring, TX -- September 13

Spring Creek Greenway - 80 miles

This is not an official ride event, I just enjoy this trail in north Houston and I am eager to checked it out on the Fuji bike.  It's approximately 40 miles one-way and I plan on trying to achieve the roundtrip ride in under 6 hours.  My other go-to scenic Houston ride is the Terry Hershey Trail in west Houston. That trail is about 21 miles one-way - although I've clocked an additional 35 miles with the other trails that branch off the Terry Hershey system.

Galveston, TX -- October 21-22

Bike Around The Bay - 120 miles

And this is the ride that REALLY has me a wee bit worried.  It's the ride that prompted me to finally seek out a multi-speed bike.  I mean, the MS150 was definitely the catalyst for me wanting to shop around for a multi-speed... but the anticipation of this ride is what tipped the scale.  Horror stories abound about the treacherous headwinds, the long, long slog along the highways, and then trying to cover the distance in time to make it to the camp site and get enough rest... and reboot my energy for the next day.

The Fuji has given me the opportunity to learn the nuances of the gearing mechanism on a bike while also understanding where I need to concentrate (most important: pace yourself!) for longer rides such as Bike Around The Bay.

Lyrics (ChatGPT, please save me!)

I’m not one for creating lyrics to my songs.  I love creating music, but writing lyrics is not even close to being a part of the job I embrace.

When I'm crafting a new song, I tend to do a lot of freeform vocals and sounds.  My "lyrical style" is more in line with Damo Suzuki (Can) and John Tardy (Obituary)... two vocalists who choose to use their vocals as an instrument with the music rather than a means of conveying a message.

Stockhausen & The Amplified Riot songs have lyrics, as you can hear, but they are often written just days (or even hours) before I record them.  Up until that point, the songs have a general topic or lyrical theme and I continually play around with the words to fit the melodies… many times just enunciating sounds and THEN finding proper words.

Whenever I get a chance, I will spend time exploring the shelves at KaboomBooks in Houston to find interesting and old books to help me find inspiration on topics.  When on the road, I'll look for independent books stores like Deep Vellum and browse the poetry sections – looking for ideas and styles of writing that might work.  

So, when ChatGPT became available (and Bard soon after) I embraced the system as a creative writing tool... and I loved it!!  I quickly figured out that a clearly written, even highly detailed, prompt is the best way to get the most out of the system.

Thus, "write me a honky tonk song about being lonely in a bar" resulted in mediocre results.  While "write me a honky tonk song in the key of D with a maximum of four chords.  The lyrics should be about being alone in a dusty bar outside of a small Texas town.  The lyrics should reflect the writer being sad without his lovely wife and hopes to be home in her arms in a month.  This song should be about 3 minutes long."

Longer, detailed prompts gave me some highly entertaining and seriously legit results.  But... I looked at the results as a guide... as a suggestion... as a way to kickstart the writing process because I know I need help getting off the proverbial first base when it comes to writing lyrics.

Nonetheless, I do have a long list of topics that I like to research and write about via lyrics.  Some of these are included in songs such as Animal Night Train (on the untimely death of Charlie Ondras), Tilde Mae (unrequited love), Intubation Blues (a dying person’s psalm of regret), Adolescent Lighting (written from the perspective of Samantha Geimer), and Grinding Teeth (about… well… someone who grinds their teeth in bed a lot).

I know how important lyrics are for songs – people remember them verbatim, debate and dissect them to no end, use them in love letters, break up texts, and such.  Knowing this... I think this is what messes me up with getting lyrics down.

Ranch Road Roasters (Ethiopian Abana)

Oh man... FINALLY!

I have finally opened (and nearly finished, as of this post) my last bag of beans from the March stash.  Everything else in my coffee stash is from May and June, so I'm eager to dive into the newest batches as there are quite a few I have been looking forward to tasting. 

Today's post is all about the beans I picked up at Ranch Road Roasters.  When I was at their shop back in March, I bought two bags of Ethiopian Abana beans: one washed and one natural.  The peeps at Ranch Road were happy to pause and explain the different processing methods -- even though there was a line of customers waiting behind me.

I had reviewed the washed beans version of the Ethiopia Abana beans back in June, so I was curious if the naturally processed coffee beans would be significantly different.

But first - here are a couple of sites [one and two] that outline the differences between washed verses natural processing.

Okay, let's get on with the coffee!

Right away, I taste dried apricot along with other subtle fruit notes - I didn't pick up on the nectarine or papaya as noted on the bag.  Maybe their "candied orange" is the dried apricot I'm picking up in the front. 

After that first sip, I'm tasting traditional, subtle fruit and coffee notes found in my favorite Ethiopian coffees. This coffee has a delicate flavor that's full and satisfying.  As with other Ethiopian coffees I enjoy, I do not recommend a dash of milk or syrups with this one.  The flavors are not complex but, it's full and rewarding.

My awesome girlfriend, Patty, tasted the tanginess of the nectarine at first  but did not like it as much. It's an acquired taste for her as she much prefers coffees with hints of berries and a smoother aftertaste.

And finally, here's a link to a different roaster that is selling this coffee and tells a bit more about the story behind the roaster and their processing. I applauded roasters who take the time to break down the details on the coffee and its preparation.

My Texican skate deck setup

I've mentioned this deck in previous posts, so I wanted to use this post to talk about my new favorite skateboard set up (sorry Snake Farm, but you'll always be my first).

The Snake Farm deck (see March 2 post) was my first skateboard in... 20 years!  It's a traditional popsicle shape deck, which was perfect for me as I was looking for a standard deck to see if I *really* wanted to sink myself into skating.  But also -- I didn't want to buy something cheap and meaningless.

The Snake Farm deck is made in Mexico by PS Stix and (at the time) Snake Farm had just signed a southside Houston skater to their roster... so I felt good about supporting them.  :)  The trucks are industry standard Independence Trucks - Stage 11s and my wheels on that deck are Spitfires.

So overall, a solid set up that felt comfortable and enabled me to start learning more and more alongside my oldest son -- the only reason I started skateboarding again.

As I skated around at various parks in Texas and Oklahoma, I began to consider what I liked and didn't like about the popsicle set up.  

I felt like I needed more real estate in the front for my foot and a more pronounced tail in the back to rest my other foot.  While I was in traveling in the Dallas area, I stopped by Geometric Skateshop to look at various decks.  The Powell Peralta Old School Ripper deck was definitely bigger, but felt too big and wide... like I was riding on a surfboard!  

Then I tried out the P&P GeeGah deck and I liked the shape and feel.  The nose was wider than the back while the tail had a little more space and concave to solidly plant my right foot.  So, I had made up my mind......... to think about.

After a few weeks, and even trying out someone else's deck that was similar to what I was seeking, I was ready to find my next deck.  A friend introduced me to Texican Skateboards and, after checked out the deck styles he had available, I was immediately on board with buying a deck from him.  

Texican is a one-man operation -- run by a guy named Frank Gardner.  As I learned more about him and Texican, I was even more enthusiastic:  He's based in Houston, his decks are made in Georgia and he drives there to pick up the blanks himself... then he shapes and paints each one at his shop in Houston.  He's 100% into what he does because it's his lifelong passion.  He also takes several months off each year to travel north to explore as many skateparks as possible.  When I say north, I mean from Texas to Montana and North Dakota!

Plus, I like that design on the bottom.

Frank recommended I check out Cherries Wheels, based in Austin, as I had mentioned my desire to buy from local business.  Frank uses their Big Boys wheels and had an extra set in his van in case he needs to replace them while traveling.  I checked out Cherries Wheels at Southside Skateshop and was sold on the Smoke Bombs... which were only 1mm bigger than the wheels I was using on my Skate Farm.

And finally, Independent Trucks had just re-released their Stage 4 trucks - which many say have more of a smoother turning radius... like riding a surfboard.  This would be ideal for the Texican as I requested wheel wells get carved into the deck to help prevent wheel bite.

The verdict: This set up is exceptionally fun.  I truly love everything about it: the wheels have a great bite but also slide nicely when pushed.  I love love love those Stage 4 trucks and really can't see myself ever wanting to go back to Stage 11s.  The Stage 4s have a smooth, flowy feel to them when taking turns and hitting ramps / bowls.  The Stage 11s are more aggressive on the turns.  The way the 4s are built - I wonder if Independence was trying to emulate the feeling of riding on a wave.  Perhaps others can explain the difference better than I.  All I know is that they are smooth and flowy.

The deck is also fantastic.  I feel a bit more confident riding on ramps and more with the wider deck.  I'm not one to do lots of tricks (for now).  I mainly just want to ride with confidence and enjoy the skating experience.

So yeah, this is the deck I'm taking with me in September along with the Fuji and a desire to enjoy the outdoors.

Bluebonnet Coffee Company (Blanco, TX)

Oh man... on one hand, I feel that I shouldn't be purchasing so much coffee when I travel.  But, on the other hand, it's not like this stuff goes bad as long as it's stored properly.  As one roaster put it... it's basically just roasted wood.  Allegedly, the intensity of the flavours are lost after a few months... or when you open the bag.  However, after opening this bag - it still smelled wonderfully sweet.  And the brew had an excellent aroma.  

So, it's with a slightly guilty conscious that I post this coffee review as I had picked up this bag of beans back in March when I was traveling to the central part of Texas with my sons.

I'm constantly preaching about how much I adore Ethiopian coffees as well as some South American roasts.  This batch from Bluebonnet Coffee Company (Blanco, Texas) is outside of my normal range of preferred coffees... and I like it!!!

The Leticia Lopez roast from the Finca La Unica Farm in Honduras has a special something... subtle yet satisfying.  The mellow dark fruits in the front with a maple syrup finish is delicious but not overly sweet or artificial tasting.  I found this coffee to be a fantastic morning brew with mild acidity when poured as a drip coffee.  Perhaps a dash of milk would go well with this roast, but it's a bit on the mellow side with flavours, so go light on the blending.

The labeling says the coffee is honey processed.  What's that?  Well, read here to find out more!  I should note that maaaaybe, my palette is playing tricks on me... but I swear I can taste a hint of honey in the finish.  It's not like honey-flavoring or anything... just a delicate, sweet roasted honey note.  I like it!

Oh, one additional note: I keep my coffees in their original bags and then, I store those in a large insulated cooler.  Perhaps that extra wall of storage helps?