Hey, y'all!
A little over a month ago, I started grad school up the hill at St. John's. It's been many things—enlightening, frustrating, amusing—but mostly it's just been an enabler for my long-standing caffeine addiction. In addition to that, tomorrow's National Coffee Day, so I thought we'd round up some of the best coffee around Santa Fe.
Like we mentioned last week, Sky Coffee (1609 Alcaldesa St.) just opened in the Railyard. I swung by over the weekend—the menu's still pretty small (give them time, y'all) but, man, if the pourover wasn't delicious. But what else is to be expected from Todd Spitzer, one of the original founders of Iconik Coffee Roasters? Bonus points for the proximity to the Farmers Market—on Saturday, the whole place smelled like coffee and roasting chile. Yummm.
My personal favorite of the moment is the Chupacabra at Caveman Coffee Cave and Lounge (411 W Water St., Ste. B). Not only does it have a name befitting the impending spooky season, the combination of espresso, homemade caramel, sea salt and cayenne is hard to beat. As is the case with most of their coffee drinks, it's Bulletproof, or made with butter and coconut oil for a delicious, super-creamy cup of joe that curbs appetite and provides lasting energy.
Not all good coffee is downtown. Java Joe's, a staple of the Southside (2801 Rodeo Road, 474-5282) and the Siler-Rufina Nexus (1248 Siler Road, 930-5763) has its own sweet heat offering. The Azteca de Oro with Mexican mocha, cinnamon and nutmeg finishes with just a hint of chile to warm you up on chilly days. And those green chile croissants …
I’ve been trying to drink more homemade coffee and have recently been experimenting with cold brew. It’s super easy—just soak one cup of ground coffee in four cups of water for 12-24 hours. It keeps for up to two weeks in the fridge, too, so you can meal prep your morning caffeine fix. More coarsely ground coffee yields a better flavor, but it can be done with fine ground. I’d recommend tasting it about 6 hours in, then checking in again every couple of hours after that, and pouring the finished product through coffee filters to get out any grit. I also use filtered water for a cleaner taste, but that’s completely optional. Pro tip: Freeze some into ice cubes so you won’t dilute your coffee with that stupid water stuff. Why be hydrated when you can be caffeinated?
Of course, the weather lately has been reminding us that the season of cold brew is fast waning and that the season of chilly mornings and using coffee mugs as hand warmers is upon us. As the proud owner of a zia tattoo, I prefer my coffee with an added dash of New Mexican flavor. New Mexico Piñon Coffee Co. has long been a staple in my house, especially after I discovered that Trader Joe's has it for $7.99 a pound.
If ever you find yourself too caffeinated, New Mexico Piñon Coffee also comes in beer form, thanks to Rio Bravo Brewing Company's Piñon Coffee Porter. I've yet to find it regularly in Santa Fe—only at beer festivals—but it's available in cans at Total Wine and More or on draft at Rio Bravo's tap room, both in in Albuquerque.
If you want to support coffee growers in Guatemala, considering donating to The Coffee Trust, or you could buy something swaggy from their online shop. Up to you.
And, y'know, pumpkin spice is back at Starbucks, if you're about that life. Just between us—I totally am.
Forkin’ Around
As we mentioned last week, it's Wine and Chile weekend. As of writing, there are still some tickets to the Grand Tasting available, and you can probably get into a wine dinner if you call soon. Or, head to Saturday's afterparty at Casa Espana. This event's open to everyone, although the $20 admittance fee is knocked down to $10 if you have a Wine and Chile wristband. On Sunday, foodie cyclists can join the Santa Fe Wine and Chile Fiesta Gran Fondo, a 25-, 45-, or 75-mile bike ride through Nambé, Chimayó and Truchas with plenty of food stops, plus finish-line tacos and champagne at Rancho Encantado.
It’s harvest season in the Fe! The Harvest Festival at El Rancho de Las Golondrinas (334 Los Pinos Road, 471-2261) is 10 am-4 pm Saturday and Sunday. You can help make cider at a traditional cider press while the kids stomp grapes, make cornhusk dolls or roll tortillas. The pumpkin patch is also open, if you want to get a jump on your Halloween decor. If you need any extra incentive, it was voted on of the top harvest festivals in the country by USA Today readers.
Calling all beer lovers: Second Street's Rufina Taproom Grand Opening Celebration is Saturday (2920 Rufina St., 954-1068). Sure, they've been open a while now, but who can pass up a party? Happy Hour prices all day, live music in the evening, and the debut of the 2017 Oktoberfest Lager all sound like the makings of a good time.
Sunday Brunch is now a weekly thing at Blue Heron Restaurant at Sunrise Springs (242 Los Pinos Road, 977-8212). Their Green Chile Cheeseburger Smackdown winning entry is available on that menu, as are a wide range of more deliciousness. Head over to take advantage of their gorgeous patio before it gets too cold!
It's getting chilly out. What's your go-to meal to warm up with? Bonus points if it's a slow-cooker fave!
See ya next week!
Eli
