A great cup of Joe and a slice of heavenly pie

Includes (both in Raleigh, NC): Jubala Village Coffee and Piebird   

There’s a unique new coffee shop in North Raleigh. You guessed it, in Layfayette Village. (That little shopping center keeps us all on our toes with new establishments popping open one a time with some regularity.)

I like how Jubala Village Coffee attempts to do every single thing the very best way. They donate 10 percent of all profits to children in Africa, the country of origin for many of their coffee beans. They use a local roaster, Counter Culture Coffee. They have a four-part mission statement that includes words like community, compassion, engage and authentic.

But the best thing is, every single serving of coffee is brewed fresh and with painstaking care. It’s not a quick stop for coffee drinks who are in a hurry. Instead, it’s for coffee fans who savor their cup of Joe. (Actually, it reminds me of how pints of Guinness are poured in Ireland — it takes several steps and even more minutes.)

My very favorite way to drink coffee is when it’s been brewed in a French press. The resulting beverage is hearty and heady — it truly tastes as good and strong as it smells. It’s a mite powerful for many.

Of course Jubala serves French press coffees. But I wanted to try something different, so I ordered a pour over.

I’ve had this type of coffee at a friend’s home. It’s a very simple method: you put a filter over a cup or carafe, put the grinds in the filter, slowly pour hot water on top and the coffee drips into the container below.

At Jubala, the baristas execute every step with precision. A filter is placed into a holder on top of a special stand, and hot water is poured through to get rid of any residue and papery taste and to heat the glass carafe underneath. The beans are ground and put into the filter.

Next, very hot water is poured into a pot and is then heated on a fancy hotplate-like device to exactly 210 degrees (just under the boiling point).

It is then slowly poured in several stages over grinds and filter into the waiting carafe. This is presented to the customer, along with a pre-heated ceramic mug for those enjoying their brew in house.

As barista Andrew promised, my Burundi pour over was nice and clean tasting, with a lighter mouth feel than French press coffee.

Four coffees are available every day, one decaf and three regular, and the four types change weekly. Right now, during its soft opening period, Belgian waffles (delectable, I’m told) and a few non-coffee beverages are also available. And soon sandwiches will be, too.

Pie, part III

Okay, I have to ’fess up. I’ve been to PieBird three times already. Everything I’ve tasted has been yummy, but I had my favorite so far last Saturday night. Cherry. Ummmmmmmm. My two-crust slice was packed with flavorful little cherries and drizzled with chocolate sauce. No syrupy filling. It tasted every bit as good as the picture looks …

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About atarheeltastes

I'm a passionate foodie who started this "temporary" blog during a gustatory tour of Tuscany. I decided to continue, since I love to dream about, plan for, prepare, eat and write about food!
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