Theorem: Review by Chelsea!

Chelsea: Theorem

Now I realize that this is a very long entry so if you do not have the time to read, the main thing you should take away from this entry is that you MUST make the reservation and try Theorem!

My friend and fellow blogger, Jason, has been talking about this amazing coffee experience he had a few weeks ago. So much so that he not only wanted to go again (and again and again) but he also knew that I needed to go with him.  Due to his excitement about this “experience”, I knew I needed to see what all the fuss was about.

It’s called Theorem at Portola Coffee Lab in Orange County and you have to make a 1 hour reservation, no cell phones or electronic devices of any kind are allowed in, the menu changes every single week, they won’t tell you what the menu will involve, there are NO substitutions on the menu, oh and it only seats 6!

WHAT?!?!

I was excited, intriqued and honestly really didn’t know what I was getting myself into.

Because phones or electronic devices of any kind were not allowed inside Theorem I snapped the picture above as to document our new adventure

Once inside Jason and I realized that we had Theorem to ourselves. The other group of 4 had cancelled leaving just Jason, me and our Barista Truman for a private and more intimate experience. I had to ask Truman about Theorem’s ban on electronic devices and he said that Theorem wanted their costumers to fully experience their coffee and not be distracted by their cell phones or by the cell phones of others. Which completely makes sense on so many levels. It was very refreshing to go to this place and have wonderful conversation and learn a whole bunch about the coffee without be completely and utterly distracted.
So with that out of the way we began our adventure…

This week the menu consisted of 4 beverages: Kyoto, the Siphon, a Don Pachi and an Iced Mocha.

The Kyoto was served as an iced coffee in a chilled tall shot glass. What made this drink special is that the beans had sat in a whiskey barrel for a few months giving it a smokey whiskey taste. It also had a hint of the taste of chocolate covered raisens.

The Siphon was a hot cup of black coffee brewed in the contraption below

It was like watching something out of a science experiment. Now I normally do not like black coffee.  Usually I have to add sugar or creamer to my coffee to give it some flavor other then the usual bitterness. When the barista served the coffee I was a little hesitant that I wouldn’t like it. I was glad to be proven wrong though! Truman informed Jason and I that drinking coffee at different temperatures of cooling would give us different tastes or flavor notes of the coffee. The coffee brewed in the siphon was fruity and tasted like it was a fruit or rhubarb pie.
 
The Don Pachi was by far my favorite. Truman gave us a brief history lesson before serving each of the drinks on where the beans came from, how they were produced and how he was going to be brewing/serving them. This type of coffee was the most interesting to me. Apparently big coffee chains usually purchase their coffee beans for about $.25-$.35 a pound, for Portola it’s about $3-$5 a pound, for this branch of coffee beans (because it is SO RARE) Portolo had to purchase the coffee beans AT AUCTION for $125 a pound!!!! The coffee drink that he was going to serve was no bigger then a normal sized shot glass and it was equal parts coffee and steamed milk. Oh and it was also a $12 “cup” of coffee! But oh my goodness it was completely and 100% worth it. As Truman said “It’s not good because it’s expensive, it’s expensive because it’s good”

The final drink was Truman’s take on the iced mocha which was served in a chilled champagne glass.. What was interesting about his version was that he used Barista milk. Apparently it’s a special type of organic milk where each cow has an acre of land for themselves to roam and graze. I am a human and I don’t even have that much space! Also he didn’t use 2% or even whole milk, Truman used half and half. Yes you read that correctly…HALF AND HALF! I was again very hesitant that I wouldn’t like it but it was by far the best iced mocha I had ever tasted!

Overall I loved Theorem and highly recommend it! I loved the unknown of what we would be drinking, I loved how knowledgeable and passionate Truman was about coffee, and I loved how you had to put 100% faith in Truman and just drink whatever he concocted. He definitely knew best!

To check out Jason’s blog and all of his amazing adventures, click here

To check out his rave review of Theorem, click here

*Follow Chelsea on her page at http://tstdamo.tumblr.com/*

Theorem: Decaf Menu (Nov. 8, 2012)!

Hi everybody! Back again with yet another review of my favorite coffee experience Theorem! I am sure you have read the other reviews for my past experiences here so off to just the review. You will find the info regarding the use of electronic devices and how to make reservations below!

I noticed that Theorem has started to post the menu's of both their craft service as well as their open bar. You can find this on the outside of Theorem as well on their instagram page. If you still want to keep it a mystery, please fight the urge to see what's on the menu for that week!

Below is the link to Theorem's Instagram web viewer:
http://web.stagram.com/n/theorempcl/

This time the menu centered around Decaf! I know I know, I was like, "Decaf?" I wasn't sure but as always, I place my faith in Truman! Truman took us through why decaf is usually a pretty lousy cup of coffee.The process requires not only twice as much coffee but is quite expensive to produce. So, most growers do not use their best coffee beans to make decaffeinated coffee with. Hence, the bad cup of coffee.

But moving onward and to our first drink of the evening. It was a GCE, which stands for green coffee extract. Now what is green coffee extract? Well, it is simply unroasted coffee beans. Coffee beans are actually green seeds inside a bright red berry. Roasting them turns the seeds brown and creates the characteristic aroma and flavor coffee lovers crave. Instead they’re soaked and then concentrated to create the extract. Truman said that this first drink is either a hit or a miss. I actually loved it. It reminded me of a mix between green beans and green tea. I found it to be smooth on the palate and actually quite soothing like a nice hot cup of tea.

The second drink was a Clever Dripper names after the device that would be brewing our cup of decaf coffee.  Take a look at the Clever Dripper below. Once again it is another one of those great devices to brew a great cup of coffee!

The Clever Dripper marries the principles of immersion brewing—or steeping like a French Press—with the principles of extraction. By pouring water over the grounds into a conical brewer which suspends the immersion until you release the coffee over a cup. The combination of pourover extraction style and the longer contact of grounds-within-water that the Clever mixes together produces a very well-balanced cup with beautiful body and delicate flavor.

Truman combined both Ethiopian and Kenyan decaf into the Clever Dripper and produced a cup of coffee that I would challenge anyone to tell me that it was decaf. An unbelievably smooth cup of coffee. The Clever Dripper filters all of the silt from the coffee grounds leaving a smooth cup of coffee!

The third drink ws a set of drinks called the 1 & 1. Truman called this one of his favorite drinks. It was a great way to experience the same cup of coffee in two entirely different ways. The first one he made as an Italiano, so basically just coffee and water. It was high in acidity which made it bitter but I liked it. The second was a cappuccino. The milk really cut down the level of acidity leaving a nice smooth taste. So cool to have such a stark contract between the same cup of coffee.

The last drink was the one I have heard so much about and could have this every single day! The long awaited Affogato! This is a combination of vanilla bean ice cream with a shot of hot espresso! What makes this impressive is the way that Truman makes the vanilla bean ice cream! He combines the ice cream ingredients with liquid nitrogen! This not only provides an awesomely smoky show but produces the smoothest ice cream I have ever tasted!

So, thank you to Truman once again for his continued passion to provide people with the finest tasting coffee in the world. I see decaf coffee in a whole new light now!

If you are in the Costa Mesa area and want to experience Theorem for yourself, check out their web site below:
http://www.portolacoffeelab.com/theorem

The craft service experience is only available Wednesday through Sunday. Remember it is reservation only and only seats six. Also please keep in mind that all electronic devices may not be used during the experience.

Portola Coffee Lab

The OC Mart Mix
3313 Hyland Ave
Costa Mesa, CA 92626

(949) 284-0596

http://www.portolacoffeelab.com/

Review of Theorem at Portola Coffee Lab - Autumn Menu September 25, 2012

Reservations for a coffee bar? It only has six seats? I know some of you are thinking, "That's crazy!" And others are thinking, "Wow! I wonder what makes it so unique that I need reservations?" The later was my train of thought and I made reservations for my friend Stephanie's birthday. My friend Steph is an avid coffee drinker!

First off, I want to say, sorry there will not be a whole lot of photos for this review as they ask us to not use our cell phones, cameras or other electronic devices while inside Theorem. The idea is to enjoy the flavors of the coffee and its presentation while learning the inspirations behind each drink without being interrupted by text messages, phone calls or picture taking. I, for one, am a big fan of this idea and it really made the experience that much more enjoyable. So with that, I will do my best to describe all of the drinks that we had.

The day that we went was the first day of the new menu and it celebrated Autumn. In the future, the menu will change each week and focus on a select coffee or a season or both.

Our barista for the day was Truman Severson. He shared his thoughts on Autumn and what it meant to him. He told us how he was reminded of camping as a child and the smell of smoke. He was also reminded of ten different fruits, vegetables, and spices that he had out for us in glasses and then filled with hot water. That would part of our second course.

He talked to us about fruits of the season such as apples. He prepared an apple cider with ginger shot for us to help cleanse the palette and get us prepared for a taste of Autumn.

The first drink was a cappuccino. There was a base of maple syrup and sea salt was sprinkled on top. It had a nice smoky scent to it. But there was no smoky taste as you sipped it. It felt savory but not heavy. Surprisingly the maple syrup and the sea salt did not overwhelm the flavor of the coffee. Great start to the Autumn menu!

The next drink was an Italiano. Remember those ten glasses of hot water? Well, by now, each one was infused with the flavor of its contents. Instead of Truman making us his vision of Autumn in a drink, he allowed us to syphon whatever flavors we wanted to combine into a glass. We then mixed it with an espresso and had our own vision of Autumn. I combined the flavors of apple, cinnamon, ginger and cranberry. Each sip covered the entire taste palette on my tongue. Such a simple idea that works amazingly well. It was really cool to be able to make my own vision of Autumn! I would love to see more types of interaction like this in the future!

The last drink was a con panna. This was the gastronomic drink of the day! Truman combines apple sauce with liquid nitrogen to make sort of an apple ice. This was combined with another espresso and hazelnut whipped cream in a frosted glass. I took Truman's advice and tried to keep all three ingredients separated for as long as possible to taste each ingredient. Such a great way to finish the tour of autumn.

Steph and I both thoroughly enjoyed our tour of Autumn as told through coffee.

The cost was $20 and that will vary with each menu and its offerings. I love the atmosphere and the interaction with the barista and hearing him tell his story of the idea for the menu. With the menu changing every week, there is more than enough reason to come back more often. In fact I have already made reservations for next month! Reservations can only be made through the web site and I have included the link below.

If you are a coffee lover or even a casual coffee drinker, you owe it to yourself to make reservations at Theorem.

Reservations can be made up to a month in advance at:
http://www.portolacoffeelab.com/theorem

As a reminder they ask that you do not use cell phones, cameras or other electronic devices while inside Theorem.

Theorem is located in the OC Mart Mix at 3313 Hyland Avenue, Costa Mesa.

Media Preview: Seventh Tea Bar (December 18, 2012)

I have gone to heaven! Christa and Jeff Duggan, the masterminds behind my favorite place for coffee, Portola Coffee Lab and the genius craft brew bar Theorem, are bringing tea into the mix! They are opening Seventh Tea Bar in January! I was lucky enough to attend a media preview!

The name Seventh derives from the Chinese philosophy that there are seven necessities to life, with tea being the seventh of these. If you enjoy tea, then you really owe it to yourself to come here next month to have a tea experience like no other. The knowledgeable tea baristas (my phrase not theirs) will take you through the various teas and brewing processes, much like they do at Portola and at Theorem. It is the educational knowledge that one walks away with from each visit, especially at Theorem, that I can equate to understanding the differences of wines for instance. But instead of wine, it is gaining knowledge of coffee and eventually tea. And after my experience at Seventh Tea Bar, I completely understand why tea is one of the seven necessities of life.

The first tea for the evening was their Yunnan Gold Tip tea from Yunnan, China. It was prepared by the one and only Truman! Truman is the wizard behind Theorem and is as passionate and knowledgeable about coffee as he is about tea. What I learned about this particular tea is that in China only royalty was allowed to drink tea made from the tips of tea leaves.

Truman prepared this tea utilizing an aeropress typically used for coffee. The resulting tea was slightly peppery with a subtle bitterness to it. I would pair this tea with something sweet. I  paired it with the French baguette and strawberry-black pepper jam. I really enjoyed the contrasting flavors of slightly bitter and sweet. Plus, the pepper in both the tea and the jam blended well together.

The second tea was the Dragonwell 3rd. It is a green tea and while I typically enjoy green tea, this one was much more bitter than what I was use to. I gladly paired this with the Smoked Chicken Salad (smoked chicken, Greek yogurt vinaigrette, green apple and scallions) tea sandwich. The bitterness of the tea and the subtle flavors of the sandwich paired perfectly with one another.

The last tea I sampled for the evening was the Oolong Fanciest from O Mei, Taiwan. This was by far my most favorite tea of the evening. It was prepared using the gaiwan technique and I watched as the tea barista Kelly infused this tea several times. This produced a very subtle, full-bodied tea that was very easy on the palette. I easily paired this with the Gravlax Glory (house cured citrus salmon, shallot-caper relish, dill creme fraiche, sliced heirlooms) tea sandwich. I loved the subtleness of the tea paired with the saltiness of the salmon. A pure joy!
Taking a look at just some of the food offerings that will be available at Seventh! The menu was created by Chef Katherine Louis and is meant to not only compliment the teas, but stand out on its own as well.  Starting with the top left is the Smoked Chicken Salad tea sandwiches! The Gravlax Glory tea sandwiches are on the upper right! The apricot and walnut scones on the lower left! The amazing light and buttery croissants on the lower right! Anytime of the day that you visit will be a heavenly experience!

The unbelievably delicious strawberry-black pepper jam on the upper left! I want a few bottles to take home please! The top right is my plate to sample the food offerings! I'm not ashamed to say I went back from more! The bottom is an example of the menu. January 2nd cannot come soon enough!

Special thanks to Christa Duggan (sorry I didn't get a picture with all of us Jeff!) for this wonderful preview! You have already made a coffee fan out of me for life! And you are already making me a tea fan for life! I cannot wait for whatever your next idea may be!

Thank you to coffee and tea barista extraordinaire Truman for giving me the understanding of the many complexities of coffee and now tea. I look forward to be further educated in the future!

And of course thank you to Mona for the invite! Thank you introducing me to Portola coffee Lab. My world has never been the same!

This evening was truly special and to be with people who truly love what they do makes everything that much more enjoyable! When people tell you that the extra ingredient is love, they really mean it here. You will find people that understand their craft far better than anyplace I have ever been. And when you merge the best ingredients with the most knowledgeable people, you create magic.

Seventh Tea Bar opens on January 2nd and if you are a fan of tea or just a casual tea drinker, you will not find a better place to experience tea.

*Seventh Tea Bar officially opens January 2, 2013*

Seventh Tea Bar
The OC Mart Mix
3313 Hyland Ave
Costa Mesa, CA 92626

Press Release: Seventh Tea Bar by Portola Coffee Lab to open January 2, 2013!

Portola Coffee Lab Owners Jeff + Christa Duggan’s latest concept in Orange County redefines the Tea House

 

Costa Mesa, CA (December 2012) – Expanding its modest selection of teas, Portola Coffee Lab is introducing a craft tea house, Seventh Tea Bar, which opens to the public on January 2, 2013 at the OC Mart Mix in Costa Mesa (3313 Hyland Avenue). The concept’s name is derived from the traditional Chinese belief that tea is the seventh of the seven necessities.

With more than 30 unblended single-estate teas brewed with various methods, Seventh Tea Bar will deliver an experience as rich as its sister coffee concepts, Portola Coffee Lab and Theorem slow bar. Owners Jeff and Christa Duggan will focus on a unique and thoughtful selection of unblended teas spanning the globe, but offerings will also include iced teas on tap, and fruit and herb-infused custom creations. Seventh will offer various traditional tea services for individuals or groups, complete with Chef-inspired tea sandwiches, scones and pastries. These will be available throughout the day to fulfill the most commonly followed tea times from around the world.

The design for Seventh Tea Bar can best be described as Victorian Modern, where old-school tea has a modern edge. The space features multiple seating options from table seating to oversized chairs. A patio is perfect for larger groups and special events.
“This is definitely not your grandmother’s tea house – after water, tea is the most widely consumed beverage in the world and we intend to present the best quality and most interesting unblended single-estate tea selections with various brew methods,” explained Jeff Duggan, who, along with his wife, Christa, opened a barista-driven craft coffee bar, Theorem, less than two months ago. “We’ve spent most of our time focusing on delivering a unique craft coffee experience, and this next step in our story takes us into the vast world of tea, which is full of interesting twists and nuances.”
Seventh Tea Bar by Portola Coffee Lab is located in the OC Mart Mix at 3313 Hyland Avenue, Costa Mesa, CA 92626. Following its opening on January 2, 2013, Seventh Tea Bar will be open daily to the public. Reservations are recommended for larger parties and special tea service requests. For more information, please visit http://www.seventhtea.com.

ABOUT PORTOLA COFFEE LAB
What began as the selfish pursuit for delicious coffee turned into a decade-long fanatic passion for roasting coffee for Jeff Duggan, who first opened Portola Handcrafted Coffee Roasters in Irvine began in 2009. Using a very small batch roaster, Jeff worked feverishly to keep the pantries and hoppers full in many homes and food establishments throughout Orange County, but roasting meticulously sourced coffee beans and serving them ultra-fresh was not enough. He found that far too many great beans were destroyed at the hands of poor equipment, flawed technique, and coffee storage dispensers. To further his brewing science, which continues to be underestimated in the industry, Jeff and his wife, Christa, created Portola Coffee Lab in 2011. The goal was to create a 100% single-cup craft brew coffeehouse designed and constructed as a nod to craft, quality, and freshness.
Within a year of bringing a never-before-seen concept and style of coffee to Orange County – one that had previously only been offered in the country’s largest metropolitan areas – Portola Coffee Lab has created a distinct brand that revolves around producing an artisanal culinary product, Craft Coffee. In September 2012, husband-and-wife team, Jeff and Christa Duggan, expand their culinary range with the opening of their 6-seat Craft Coffee bar, Theorem.

The concept was quickly followed by a foray into the world of tea with the introduction of Seventh Tea Bar in December 2012. The Duggans’ take on the classic tea house offers nearly 100 unique and thoughtful varieties of tea spanning the globe, ranging from loose-leaf varieties, iced teas on tap, and fruit and herb-infused custom creations.

For more information, please visit http://www.portolacoffeelab.com.

My Favorite Restaurants for 2012!

Here is my list of my top places that I went to go and eat at in 2012! In no particular order just in chronological order!

25 Degrees in Huntington Beach - Best Place for a burger and an "adult" milkshake
http://www.sasakitime.com/2012/01/review-of-25-degrees-in-huntington.html

Cocoa Lounge - only available near Valentine's Day - all you can eat chocolate!
http://www.sasakitime.com/2012/02/review-of-cocoa-lounge-2012.html

Game Day Fire-Grilled Hot Dogs - home of some very inventive hot dogs!
http://www.sasakitime.com/2012/02/review-of-game-day-fire-grilled-hot.html

Izzy's Bagels - best place for an amazing variety of bagels and cream cheeses!
http://www.sasakitime.com/2012/02/review-of-izzys-bagels.html

Chapter One - Best Sunday Brunch - endless mimosas and Sinatra music!
http://www.sasakitime.com/2012/02/review-of-chapter-one-modern-local.html

Nadine's Irish mist - my favorite Irish pub!
http://www.sasakitime.com/2012/05/review-of-nadines-irish-mist.html

The Ranch - one of the best high end meals I had all year!
http://www.sasakitime.com/2012/03/review-of-ranch.html

Kula Revolving Sushi Bar - one of the best and affordable!
http://www.sasakitime.com/2012/06/review-of-kula-revolving-sushi-bar.html

Poquito Mas - one of my favorite places to eat near The Walt Disney Studio!
http://www.sasakitime.com/2012/07/review-of-poquito-mas.html

Honda-Ya - one of my favorite places for Japanese food!
http://www.sasakitime.com/2012/08/review-of-honda-ya-in-fullerton-yakitori.html

Portola Coffee Lab - the best cup of coffee in SoCal!
http://www.sasakitime.com/2012/09/review-of-portola-coffee-lab-perfect.html

Theorem - the best place to be educated on coffee!
http://www.sasakitime.com/2012/10/theorem-review-by-chelsea.html

Seventh Tea Bar - soon to be my favorite place for tea!
http://www.sasakitime.com/2012/12/media-preview-seventh-tea-bar-december.html

Portola Coffee Labs - Theorem Celebrates OctoberFest with Beer Styled Coffee Drinks!

Theorem, the walk-up bar that is part of Portola Coffee Lab, continues to push the envelope of what coffee is and what coffee can be. The menu offering for October 2015 is no exception as the baristas have chosen to create beer styled coffee drinks! The drinks are non-alcoholic but take on the flavors of the beers they are named after!

A flight is $15 and you get to try all four drinks. Take a look at the colors on the flight! It looks like actual beer! But how would it taste?

First up is the Pilsner. The biscuit malt notes gave it a floury taste but it was still nice and refreshing.

The IPA had really nice citrus notes! Easily a favorite of mine!

Next up was the Stout, which I thought was going to be my favorite but it proved to be a little too gritty for me.

My favorite was the Sour. This completely surprised me since I am not a sour beer fan at all. The blueberry and lime combined perfectly and is based off an actual beer in the area.

The entire experience was quite enjoyable and I cannot wait to try some of these coffee drinks again before the month is over!

Portola Coffee Lab

The OC Mart Mix
3313 Hyland Ave
Costa Mesa, CA 92626

(949) 284-0596

Review of Portola Coffee Lab: The Perfect Cup of Coffee!

Mad scientists exist and they exist for the cause of good at Portola Coffee Labs! It's like a mad science experiment gone exceptionally well! This was my first time here and I was pleased to see everyone dressed in lab coats! They take their cup of coffee seriously!

The photo above shows the V-60, made by a company called Hario. It is a single cup drip method where the perfect amount of hot water is placed in the cone and the grounds brew. Each cup can take up to 4-8 minutes to brew. This was totally worth the extra time. The cup was rich and smooth!

This cool looking gadget is called the Kyoto-style dripper. This slow (8 hour) process drips water methodically onto grounds to produce a robust, concentrated cup of coffee.

The best cup of coffee I have ever had!

In a few days they are opening a one of a kind experience called Theorem! Think a cocktail bar but with coffee and minus the alcohol! For a set price you will be able to experience and learn about coffee in a way never before realized. Reservations are mandatory and only taken through the website! I can't wait to go!


Portola Coffee Lab

The OC Mart Mix
3313 Hyland Ave
Costa Mesa, CA 92626

(949) 284-0596

http://www.portolacoffeelab.com/

Hours:

Mon-Fri 6 am - 9 pm

Sat 7 am - 9 pm

Sun 7 am - 8 pm