The Substantially Similar Weblog

I just discovered the recently-opened Velouria Espresso in Jamaica Plain via this subscribers-only article in the Atlantic. Velouria marks the latest arrival in the single-origin coffee movement pioneered by George Howell. In a nutshell, the idea of single-origin coffee beans is that if beans are identified with a particular region (or even particular grower), the farmers will have more incentive to distinguish themselves. Ultimately, coffee beans will be known like fine wines, and the best growers will earn premium prices (thus bringing even more money to underdeveloped areas than coffee sold as fair-trade). Flatblack Coffee Company, near my office, operates under similar principles. More details in this episode of On Point with George Howell.

Velouria distinguishes itself with its focus on brewed coffee rather than espresso (although they have plenty of that as well). The shop features the “Clover” coffee machine (”Bring out the subtle nuances of all of your coffees through complete, independent control of all of the important brew parameters: grind size, dose, water temperature, and contact time.”)

I got a cappucino and a single-origin Kenyan coffee made with the Clover Machine. (Actually, two distinct single-origin Kenyan coffees, which Steve surreptitiously swapped on me while I wasn’t looking). They were all excellent.

My cappucino started with a little foam heart in the crema:

Amazingly, even when it was finished, the heart was still faintly visible:

Steve enjoyed his espresso as well:

Velouria has no website that I could find. it’s at 389 Centre Street, Jamaica Plain, MA 02131. Beware the Yelp page as it has inaccurate hours information — just call them at (617) 522-2400 if you’re wondering if they’re open.

Now if we could only get a place like this in one of the vacant storefronts in Roslindale…

Technorati Tags: Coffee, espresso, flatblack, single origin, velouria espresso, Boston

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Michael Hirschorn in this month’s Atlantic reduces my generation’s entire cultural zeitgeist to a single word: quirk.

Quirk, loosed from its moorings, quickly becomes exhausting. It’s easy for David Cross’s character on Arrested Development to cover himself in paint for a Blue Man Group audition, or for the New Zealand duo on Flight of the Conchords to make a spectacularly cheesy sci-fi video about the future while wearing low-rent robot costumes. But the pleasures are passing. Like the proliferation of meta-humor that followed David Letterman and Jerry Seinfeld in the ’90s, quirk is everywhere because quirkiness is so easy to achieve: Just be odd … but endearing. It becomes a kind of psychographic marker, like wearing laceless Chuck Taylors or ironic facial hair—a self-satisfied pose that stands for nothing and doesn’t require you to take creative responsibility. Just because you can doesn’t mean you should.

Hirschorn makes a fair point which, I think, can be restated that much of the content I enjoy is really just candy.

The Atlantic seems to have recently figured out its readership (or at least figured out me). Hard to Swallow (by B.R. Myers, who more typically writes about Korean issues) is a pointed moral critique of modern food lovers (chowhounds?) and food writing (including Michael Pollan’s The Omnivore’s Dilemma: A Natural History of Four Meals, much read by my contemporaries). If I weren’t already a vegetarian, I might take umbrage.

“Insider baseball” pieces on Karl Rove and Michael Gerson are also excellent, and in the case of the former quite timely.

To wrap up this encomium, props to the magazine for its clean new website design, which I believe premiered today, and for including an embedded Youtube video in the online version of the quirk article.

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Just recently, Rachele complained about a drop in quality at our neighborhood restaurant, Salute. No sooner did she complain than the restaurant changed name, ownership, and chef. Witness the power of the blogosphere!

Geoffrey’s (link, anyone?) just opened this week is the old Roslindale location of Salute, having taken a three year hiatus from its last location in the Back Bay, and the South End before that. Back when I worked in the South End in the late 1990’s, it was one of my favorite lunch/brunch places, so I was delighted to discover they’ve reopened in Roslindale.

We were the new restaurant’s first brunch customers ever.  They open at 8am, and with a natural alarm clock that wakes us up at 6am (our daughter), we were prompt for the opening.

The brunch was great. We shared a “DonutMuffin” as an appetizer. There was enough pleasure in that pastry to equal at least half a dozen commercial-grade donuts. I had a tomato, basil, and fancy-cheese-of-some-sort quiche with a side of fresh cantaloupe. It was a very generous serving with a thick tasty crust (no toast necessary!). I was particularly impressed with the volume of fresh basil, and the juiciness of the cantaloupe. Rachele has vegetarian eggs benedict (also delicious) and Esther had a side of heart-shaped waffles, which was just right for her. The coffee was definitely on the high end for restaurant coffee (which, somehow, seems to go on a different scale from coffee-shop coffee.) Next time I’ll try a cappuccino.

All this for only $35 (including tip). The meal was comparable to (but slightly cheaper and more filling than) our other favorite brunch place, Bon Savor in Jamaica Plain. The owner/chef explained that they had moved out of the South End when the rent tripled. He’s keeping prices in the 1997-range, since the rent he is paying in Roslindale is comparable to what he paid in the South End in that era. (Although actually I’m sure other costs have gone up significantly).

The Chowhound and Universal Hub folks are also pleased. Roslindale is certainly in need of a good brunch place — although I am fond of the Blue Star Diner conceptually, in practice the service has been poor and the food irregular. We will certainly be making fewer trips to JP for brunch now.

The dinner menu also looks excellent, with several good vegetarian options. The chef also assured me the couscous dish is vegan.

We were the only people in the restaurant in the opening hour. I predict in a month the place will be packed. If so, it will be proof of this blog’s influence!

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