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| { Calibrè Coffee does gongfu } |
Winter 2013–2014 is over, and the snows are over and past. Now I can wear shorts again and sit, enjoying the solitude of my own thoughts and a bit of gongfu at Calibrè Coffee, here in Barrington Hills, Illinois.
Calibrè is a nice little coffee shop in an outdoors mall in Barrington Hills, which my wife and I discovered while walking off a particularly filling sushi dinner nearby. The shop is too easy to miss, its signage blending into the surrounding buildings; but once inside, it's hard to miss the attention the staff gives customers.
This is a place that focuses on coffee. They treat the brew with quite a lot of care, attention given to single-origin beans and the French Press, V60, and Chemex delivery systems. Suzanne (who can still drink coffee) assures me the V60 Ethiopian she had recently--or whatever that was--was crisp and clear, beautifully done. The pour-over method is slow, thoughtful, and a pleasure to watch.
And when Ben, the manager, brought out the Tieguanyin and the simple, white porcelain gaiwan, I was sold. You have to understand: Here in the Western suburbs of Chicago, now that Teegschwendner closed their shop, decent tea is hard to find. Sure, I can drive an hour to the southwest to Dekalb, but my area is empty.
But Calibrè Coffee the rescue, and I'm delighted. They have exactly two teas worth drinking--Tieguanyin and a baozhong--but with a staff who can wield a giawan and handle a gongfu flight, it's a joy. I can sit, and sit, and write, and read, and think, and Ben and Diane make the experience a happy one.
On a basic level, gongfu is, of course, simply about lots of leaf and a series of short steeps, using decent Chinese teas that can handle that preparation style. Add some style points for good water, pressure on the leaves, right temperature, good timing, and you've got a good six, seven cups out of a gaiwan carefully prepared.
As I type here at the wide marble-ish table, Ben keeps 'em coming, cup after cup of beautifully amber tieguanyin (Iron Goddess of Mercy), highly fragrant stuff from Intelligentsia, where they source their coffees.
I introduced the staff here to Thunderbolt Tea's Darjeeling recently, and who knows? Perhaps this place will soon be one of those outposts of tea culture I'm looking for. Until then, I'll happily drink my oolong, grade papers or write in my book, and enjoy the live music and my own company.
Thank you, Ben, for being willing to spend the time to actually do tea. It's all about care, about thoughtfulness, about being a great host. I'm grateful.
