When in Portland last month we visited Clive Coffee which has every coffee device you could possibly imagine. One of the people working there, or possibly the owner approached us and was very knowledgeable about all of the devices. He mentioned he used to manage the equipment for Stumptown Coffee which instantly made him a coffee rockstar in my book. Shocking everyone I didn’t buy anything but I’ve been very happy with every other coffee contraption I’ve accumulated over the years. My mom did buy a medium Sowden that made some very smooth coffee the next morning. We also ventured next door to go to Water Avenue Coffee that has some good but not great coffee based on my personal preference.
Category: Cooking/Food/Health
Playing Doctor: From Google Searches to Vitamin D
I’m not a doctor, but I play one on the Internet. I think we all do these days, though, don’t we? We Google our symptoms, and we find out we either have cancer and need to get to a doctor right away because we have a year to live, or we just need a Tylenol.
Someone will tell me their symptoms and I will come back after 2 minutes and tell them what my diagnosis is for them. I went to a doctor here in the Bay Area a few years ago at a local clinic, but before I did, I made sure to Google and Yelp for reviews.
The Rock ‘n’ Roll Doctor
I ended up picking a doctor who has been practicing for over 30 years who received insanely good reviews. He only practiced medicine when I last saw him two days a week.
When he came into the examination room, the first thing he said to me is, “OK, so what in the world are you doing here? You are too young to be in here.”
I told him my ailments and then proceeded to tell him my diagnosis.
He laughed a bit at me and said something like, “well now, you’re quite the scientist type, aren’t you? Without even looking at you, I think you’re right”.
I then told him about all the reviews I read online, and he said, “you really do your homework, don’t you? Did the reviews tell you I used to be the personal doctor for The Who?”
I said “no” and I’m sure he could tell I was thinking he was a rockstar at this point.
He then sat down and asked if he minded if he drank a 5-Hour Energy and then pounded it right in front of me. I asked, “aren’t those bad for you?” He then said, “what, caffeine?” “Eh, all in moderation and look at me, I’ve made it this long.”
He then subscribed me an insanely strong dose of antibiotics and said, “this will get you all better, and we won’t be seeing each other after this”. He was right.
That experience is one of the few positive experiences I’ve had in my life with a doctor. With all the theories of what is good and bad for us, I have learned to take it all in stride and try to use some common sense.
I know Doctor Oz has been recently getting some controversy for doing more harm than good at trying to dramatize health to the public, but in most episodes I like what he has to say. He also puts it in terms the public can understand. True intelligence is explaining complicated topics in simplistic ways that anyone can understand. At least in my opinion.
Dr. Khalsa and vitamin D
About a month ago, I was watching the episode below where he featured Dr. Soram Khalsa. I think Doctor Oz even had “controversial” in the title of the episode, which sparked my interest. Dr. Khalsa is a big advocate of vitamin D and after watching the segment I have been taking his recommended levels of supplements.
Not only have I not gotten sick when everyone around me is getting the flu, colds, and feeling run down, but I am feeling especially great. I have been running and eating better as well, so that can’t and doesn’t hurt either. I’ve been drinking detox tea every night as well.
I am the only one in the office who hasn’t been sick with everything going around, my son and wife are sick as we speak, and I’m doing great (knocking on wood). A mixture of western and alternative medicine seems to make a lot of sense to me. At the end of the day, do what your body tells you to do.
If you click the images below, it will take you to each episode from the Dr. Oz site (the third is the best).
Health Wisdom
Research
Take time to research and find highly-rated healthcare providers—reviews can lead you to exceptional care.
Balance
Consider both traditional Western medicine and alternative approaches for a comprehensive health strategy.
Listen
Pay attention to how your body responds to different treatments and make adjustments accordingly.
Humphry Slocombe Ice Cream Book
I ordered this from the library and copied all the recipes last night. Great book about how to make some great ice cream!
Dutch Bros Coffee: A Pacific Northwest Treasure Worth Discovering
How a small pushcart business became one of America’s most beloved coffee chains
If you ever get the chance to visit Dutch Bros Coffee, don’t pass it up. What began as a humble pushcart operation in 1992 has evolved into one of America’s most beloved drive-through coffee chains with a fiercely loyal following. My personal favorite is “The Kicker” – a delicious breve (espresso with half-and-half) infused with Irish cream syrup that delivers exactly the kick its name promises. Trust me, it’s some seriously good stuff that will have you coming back for more.
From Dairy Farm to Coffee Empire
Dutch Bros’ story begins with brothers Travis and Dane Boersma, who were looking for a new direction after three generations in the dairy business. In 1992, with an initial investment of $12,000, they purchased an espresso machine, 100 pounds of coffee beans, and set up a pushcart in downtown Grants Pass, Oregon. Within six months, they were making $200 a day – quite the improvement over their 2 a.m. dairy farm milking schedule!
What started as a single coffee cart has grown to more than 1,000 locations across 18 states as of early 2025. The company plans to reach 2,000 locations by 2029 and as many as 4,000 by 2040. In 2024 alone, Dutch Bros generated an impressive $1.3 billion in revenue.
The Boersma brothers built their business on three core values: speed, quality, and service – with an emphasis on creating genuine connections with customers. This commitment to community and quality has helped Dutch Bros stand out in the competitive coffee market.
The Kicker: My Go-To Dutch Bros Drink
“The Kicker” is my personal favorite on the Dutch Bros menu. This classic drink features a bold espresso combined with half-and-half (creating what’s known as a breve) and Irish cream syrup. The result is a smooth, creamy coffee experience with just the right amount of sweetness and that signature Irish cream flavor.
Available hot, iced, or blended, The Kicker gives you the perfect energy boost to power through your day. While it might not be the chain’s most popular drink (that honor goes to the caramel and vanilla-infused Golden Eagle), it certainly deserves a spot in the Dutch Bros hall of fame.
Dutch Bros describes The Kicker as “a delightful breve with a blend of bold espresso, half and half and Irish cream syrup” that gives you “the kick you need to have an awesome day!” With a description like that, how could you resist trying one?
What Makes Dutch Bros Special
Dutch Bros stands out from other coffee chains in several meaningful ways:
- They roast their own beans – Dutch Bros imports green arabica coffee beans from Central and South America and roasts them at their own facilities in Oregon and Texas, ensuring quality control from bean to cup.
- Ethical sourcing – The company partners with Enveritas to verify their coffee is ethically and sustainably grown, and they provide health and educational services to coffee-growing communities through the Dutch Bros Foundation.
- No high fructose corn syrup – Dutch Bros uses only real cane sugar in their non-sugar-free flavorings, avoiding artificial sweeteners made from corn syrup.
- Employee culture – Employees (called “broistas”) receive excellent training, benefits, and growth opportunities. With educational stipends and clear advancement paths, it’s no wonder Dutch Bros enjoys strong employee loyalty.
- Community involvement – The company has a strong tradition of giving back, including their annual “Drink One for Dane” fundraiser supporting ALS research in honor of co-founder Dane Boersma, who passed away from the disease in 2009.
Dutch Bros currently operates on a unique business model. Since 2017, they no longer offer franchising opportunities to outside investors. Instead, only employees who’ve risen through the ranks to become regional operators can open and run new locations – ensuring the Dutch Bros culture remains intact as they expand.
Worth the Detour
Dutch Bros has grown from humble beginnings to become a coffee chain that inspires genuine passion in its customers. With their focus on quality ingredients, friendly service, and community involvement, it’s easy to see why they’ve been so successful.
If you spot a Dutch Bros drive-through on your travels, do yourself a favor and stop by. Whether you try my recommendation of The Kicker or opt for their most popular Golden Eagle, you’re in for a treat that goes beyond just good coffee – you’re experiencing a piece of Pacific Northwest coffee culture that’s spreading its positive energy across America, one cup at a time.
Join the Conversation
Have you tried Dutch Bros Coffee? What’s your favorite drink on their menu? Share your recommendations in the comments below!
Kona Joe’s Coffee Plantation Tour
What I Learned About Coffee in Hawaii’s Famous Region
If you know me, you know I love coffee. Yesterday we went to Kona Joe’s in the 20-mile Kona Coffee Belt of Hawaii. We went on the tour, which ended up being private, so I got the chance to ask all my coffee questions. As you can see, their plantation overlooks the ocean in Kona, and it is some seriously prime real estate.
Here is what I learned on the tour:
The Trellis Method
Dr. Joe and his wife decided to buy some acreage on Kona. They built a house and some coffee trees for personal use and used the trellis method which is used in wine making but had never been used for growing coffee. They found the trellis method allowed the sunlight to be evenly distributed amongst the leaves of the plant, giving the cherries more sugar. The trellis method also increases the yield by about 30%.
Coffee Cherries
The fruit of the coffee tree is called a cherry, which turns red when ripe. Cherries do not ripen all at once, so they must be hand-picked.
Most ripening happens around October, so until the 1960s the Kona summer vacation went from September to November.
It takes 7 pounds of coffee cherries to equal one pound of roasted coffee.
Each coffee cherry has two coffee beans.
From Cherry to Cup: The Process
Harvesting
- When the beans are ripe, a chemist determines if it is a good time to harvest, based on the sugars in the cherry.
- Beans are ripe for about a week to a week and a half, and then they turn black and fall off the tree.
- Unripe coffee cherries are green and when they are ripe they turn a dark red.
Processing
- When the cherry is harvested, it is brought to a wet mill to be stripped of its skin and washed of the saccharine/sugars covering the bean.
- When coffee beans are drying they can take on odors, so they are usually dried outside unless it is a rainy or high humid environment, which Kona has, so in Kona they mostly dry their beans in non-painted 10% humidity rooms for 2 weeks.
Sorting
- Machine sorters sort the beans mechanically by grade via screens with different sized holes.
- In addition to sorting by size, you also have to sort by density because the extra fancy and mother beans are roughly the same size.
Kona Coffee Grades
Peaberry
~5% of Kona beans
Round, highly prized beans with one cherry instead of two, giving more sugar content
Extra Fancy
~20% of Kona beans
Highest quality standard beans
Fancy
~20% of Kona beans
High quality standard beans
Prime
~20% of Kona beans
Good quality standard beans
Mother Beans
Lowest quality
Usually machine damaged or deformed beans
Estate coffee is not a grade, but just means the beans all come from one farm. Estate coffee is harvested, dried, roasted, and hand packaged on site.
Bean Types
Robusta and arabica are the two types of beans:
- Robusta has 40-50% more caffeine and more bitter taste
- Arabica tends to have less caffeine and less of a bitter taste, partly due to the sugar content of the cherry
Roasting Process
- Most roasting takes place from between 380 and 450 degrees
- The longer and higher temperature, the darker the roast
- The more you roast the bean, the less oil and sugar
- The darker the roast, the less caffeine and less oils the bean has left in it
- Darker roasts look more oily because the longer and higher roasting brings the oils to the surface of the bean
The Kona Coffee Belt
Kona coffee belt is about 20 miles (32.19 km) long. Coffee has to be grown within the 20-mile Kona Belt to be called Kona coffee.
Packaging for Freshness
They put a little nitrogen into the package, which forces the oxygen out of the one way valve to keep the coffee fresh for up to 2 years.
I know there are lots of coffee experts out there, so if you find the information above inaccurate, or if you know of other details let me know, so I can be sure and add it.