Sacramento's really becoming apart of the culinary world, and a great example of this happening is being on the forefront of culinary trends, this can be seen in Chocolate Fish's new Drip Bar station offered on the weekends. Now I might be incorrect in assuming they were the first to offer this in Sacramento (Fuel Espresso & Drip Bar), but I can almost be positive they are the best at it's execution.
Now for all of you who don't know what a drip station is, or how that would differ from "regular coffee" here's your answer: If you have a Mr. Coffee take off the filter basket off your Mr. Coffee, and you have a drip coffee maker. The Mr. Coffee is simply an overexcited water heater, the only thing you need to make drip coffee is coffee, hot water, and a filter.
Gourmet Differences: with the French press, the water is steeped directly into the coffee and sits stagnantly. With a pour over drip bar, the water runs through the bean matter as well as the filter, pulling out all the favorable oils and solubles, leaving the bean matter and bitter solubles behind.
The peak aromas are best taken in during and immediately after the brewing process. With a single cup drip method, the brewing is done directly into the serving vessel, allowing the purchaser to get peak aromatic flavors that are present in the specific varietal or blend.
Now it doesn't need to be stated that a premium product and a smart technique of processing will have a more desirable end result, and this is found in the available roasts at Chocolate Fish. A friend of mine expounded throughout the morning about how much flavor he could taste in his Rwandan blend, and it's not just the great beans, but the method the coffee is made in.
Keep in mind that weekly morning insane coffee traffic doesn't allow for this luxury, so this special coffee tribute can only be found on the weekends (for now? hint hint!)
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