Perhaps Boat St Cafe?

Oh my goodness, I have no idea, but that drink idea sounds friggin DELICIOUS! I'll be awaiting the answer eagerly myself.

Yes, it's a diuretic, which means it dehydrates you and thus leads to headaches.

Yes, it can. And paradoxically so can cutting off your caffeine after a long period of time. I have given myself a head ache from drinking more than a couple of my double short americanos in a day and during my quarterly "cleanse" the first two days I go without caffeine I have really bad headaches.

Brown Filters = Paper Grocery Sack Flavor

White filters aren't "bleached," they're oxygen-treated. And they taste a whole lot better.

I'd recommend getting some Dezcal (made by Urnex, easy to find online) to clean your brewer. Or, better yet, learn to hand-brew your coffee. Depending on the amount you need to brew at once, there are many options.

I find the Chemex brewer to be the most versatile and rewarding, though a Hario V60 with a Chemex filter is magic.

(contrary to popular belief/myth, rinsing a Chemex filter will make your coffee taste more papery, not less. pouring hot water through it before you brew opens up the cellular structure of the paper fiber, so that when you eventually brew your coffee through it, it releases more fibers into your brew than it would have in an unrinsed filter)

Arabica Lounge on Olive Way and Denny Way.

I've heard that Andrew Milstead is opening a new place in Fremont (called Milstead & Company), and he's a former International Latte Art Champion. Not to mention he has the coffee/espresso skills to back it up, and I'm sure he won't take less from his staff.

Trabant, any Stumptown and I'm sure I'm forgetting a dozen others who produce great Latte Art.

Un-Artisanal espresso is what most people get most of the time. That's why most people prefer their espresso with nearly a quart of steamed milk and 4oz of sugary syrup flavors. Their local coffee establishments and baristas have failed them. For the lucky few of us who have been shown the light, there's no going back, and no amount of marketing can convince me that drinking a quart of milk in one sitting is a good idea.

Hands-down, the Hario Skerton. It's a ceramic burr, hand-powered coffee mill that grinds into a glass container (conveniently sized to fit a small-mouth Mason Jar). $35-50, depending on where you get it.

(also, if you don't want to hand-crank all that coffee, the handle can be removed and you can fit a power drill on the axle for awesome grinding power!)

There's also the Capresso Infinity burr grinder. Though they retail for $100 (it's really worth it if you can make the leap, as I've made decent espresso with it and use it daily for French Press, Chemex, Hario V60 or Siphon brewing, depending on my mood), I've seen them on Craigslist for $30 and on eBay for about the same from time to time. Totally worth it.

Though I can't vouch for the coffee quality, Bedlam in the Belltown area is open really late (can't recall if it's 24h or open til 3am) and has some wi-fi.

Here's their Yelp! page: http://www.yelp.com/biz/bedlam-coffee-seattle

SeaTac airport.

Starbucks in UVillage is open 24 hours and has free wifi.

Bauhaus on East Pine is open until 1:00 AM and they have free wifi.

Not sure about cafes, but Seattle has free wifi in various parts of the city:

http://www.seattle.gov/html/citizen/wifi.htm

I don't know, but I doubt you will get an answer here - for free - for a number of reasons. I've worked with import/export data so I know some of the vagaries of trying to answer this type of question

1) It's impossible to know an accurate total because statistics are only kept for commodities as they enter and leave the country. If coffee comes on a boat to the Port of Portland and arrives in Seattle by Truck, it will not be included in the data. There is a reverse problem on this for trying to accurately compute our state's export data - when a Boeing airplane stops at Honolulu International Airport for fuel on its way to delivery to a Chinese customer it gets counted as LEAVING the USA from Hawaii. Stats only measure entry and exit points, they don't count INTRAnational transit.

2) Most of these data sets cost a lot of money to access. This one, maintained by the Census bureau costs $200 a pop http://www.census.gov/foreign-trade/reference/products/catalog/impDVD.html I'm curious about your question, but not curious enough to drop $200

3) Setting aside Government data, companies guard their trade secrets. You are going to find that the major players *ahem* *Starbucks* are going to do everything they can to obfuscate the issue, it's not going to be information that any corporation will release publicly.

4) Commodities in government import/export data are usually measured in terms of dollar value, not tonnage. The price of coffee fluctuates on the open market, so there is no easy way to peg it to an aggregate $ figure (even if you COULD find that) to net tonnage.

Sorry to be a Sad Sam on this one, but I highly doubt you're going to be able to find out. It's a great question, but one that would require serious time and a substantial research budget to answer.

But I could be wrong.

Cheers

Kyocera makes a ceramic burr grinder for around $45-50. Amazon carries it as do some specialty kitchen stores.

I have a good friend who drinks it every day and I have felt NOTHING but GOOD effects from it. I see her so rarely that I celebrate my time with her. I think it really has helped me get over a really bad brain injury. I had, a stroke. at 46 years old and I have been smoking Tobacco since I was 13 years old. But I know that Yerba Mate helps my high blood pressure. But I don't buy it regularly. Because I am stupid. I should have went to College.

Fnarf and Infernactual have covered almost everything BUT if you are making espresso at home then the single most important factor is the time between when the bean is roasted and when you drink it. Lighter roasts last a bit longer than darker roasts but for the most part you should be drinking your coffee from 1 to 5 days after roasting. So, bringing that exotic blend back from Hawaii or Thailand is no better than what you'll get from the shelf at your local grocery atore

It's really a matter of personal preference, along with the alignment of equipment, operational parameters and barista skill (and patience).

Personal preference: are you a fan of any cafe's espresso? This is the quickest way to find an espresso to work with. (it helps to learn to taste straight espresso, to cut through any "spicing up" or "grooming" an espresso-plus-adulterants beverage may require... if you're a fan of steamed milk with your espresso, try the smallest milk-plus-espresso drink possible, to really get a picture of the coffee that's not watered down)

Alignment of equipment: Does the tamper fit in the portafilter basket perfectly? Can your machine accept a full dose? Is your group head absolutely clean? Sharp, clean grinder burrs? (only a clean, well-maintained burr grinder will make good espresso possible). Parameters: temperature/pressure settings appropriate for the roast level of coffee?

Barista Skill: definitely worth the investment if one loves the taste of espresso. Just like with any craft/skill, it requires practice and a critical approach.

"espresso roast" can be a controversial term, as any coffee brewed through an espresso machine is espresso. Whether it's a good espresso or not is a different story... many different roast profiles work as espresso, so the term "espresso roast" easily loses meaning.

Fnarf pretty much covered every aspect of it as usual. He is absolutely right about steaming the milk and pouring a latte - those require a great deal of practice to get right.

But pulling a good espresso also requires coordinating the grind and the tamping so that it extracts at the right speed - not too slow, and definitely not too fast.

A good machine can make a huge difference and I don't know if anyone is skilled enough to pull a good espresso on some of the crappy home machines.

You mention that the bean and roast are not within the control of the Barista, but in fact they can be if you are making the coffee at home. You can buy green beans and roast them and it is much simpler than you would think.

If you are a cream/sugar person then that can cure many ills. In fact, a little bit of salt is the best way to kill bitterness I'm told.

It seems easy, but even in Seattle I'd say you have a 50-50 shot (punny) at getting a good espresso.

I find the whole "almost-naked service people" concept vulgar and gross regardless of gender, so no, I wouldn't hit that kind of a stand.

They tried that at Madison and 12th and it closed very quickly. Based on the press at the time, they did not understand their target audience. They seemed to believe that capital hill women would be interested in good looking male baristas.

Personally, I am unwilling to get substandard coffee just to see a shirtless guy. Especially a block from Cafe Vita and Stumptown. Capitol hill has plenty of hot guys who serve world-class coffee without needing the gimmick.

Trying this in the suburbs seems like a bad idea as well. Only a man would buy lousy coffee just to see some flesh. Women are way too smart for this type of marketing.

Nope.

That guy's pecks look like bewbs.

Nope.

Would a stand with Male baristas in board shorts be as offensive? Any women out there that would go to a stand if it was men instead of women?

I don't know about coffee shops, but gyro shops usually have it. Aladin Gyrocery and Cedar's in U-district for instance.

i've never ordered it here, but gorgeous george serves 'arabic coffee', which probably has a big dose of cardamom in it!

Fremont Coffee Company does a skull...?

I work at a tea room, and we use metal strainers by ForLife. They are very handy for just about any loose leaf tea, and they are very convenient. They provide the tea with enough room to expand, and they make clean-up much easier than putting the leaves straight into the tea-pot.

http://ecx.images-amazon.com/images/I/41FA1xr2ESL.jpg