At that point I considered myself somewhat of a coffee connoisseur, yet since then I have fallen down the rabbit hole completely. I had just returned from a trip to the Pacific Northwest where I visited quite a few cafes that all offered syphon coffee, boasted of their pour-over bars, etc. I was quite impressed, to say the least. I had just recently started using a vacuum pot at home, and was unaware of shops that actually served coffee that way. Not to say that every coffee I had was phenomenal—some were not so great—but the idea of folks passionately crafting coffee in a public setting seemed like a lot of fun!
I quickly realized that these shops were not really doing anything all that new. Cafes all over the country (predominantly in metropolitan areas, and most well known in the PNW) are and have been taking coffee seriously for quite some time now. Upon returning home I felt disgruntled with the lack of specialty shops in my area. Sure you can go into a café an order an espresso—a few even pull palatable shots—shops just were not putting that same attention into made-to-order coffee as they were espresso.
Eager to start my agenda of bringing good coffee to the people, I ran into quite a few obstacles over the past couple years. There are a lot of logistics to consider when serving coffee in a mobile setting. From power source to water source to permits, paperwork, and gear acquisition, I began to get overwhelmed. It dawned upon me that these things take time, and I had to get it right before I hit the streets.
Fast-forward to summer of 2012 and Western Woods Coffee is a functioning entity, serving coffee at farmers markets and private events in Western Massachusetts. Our menu includes hand pour, syphon, and cold brew, with plans of implementing espresso in early 2013.