Biochemist to Barista: The New Scoops

Jack Benchakul's journey from science to specialty coffee, which he now serves up in LA's Chinatown

by Chérmelle D. Edwards Nearly three years ago, biochemist Jack Benchakul switched professions and became a barista. Applying science to the craft of specialty coffee, he’s popped up in in at least 10 Los Angeles locations since then. Under the helm of Cognoscenti Coffee, a Culver City coffee shop whose newest outpost is at Scoops in Chinatown, he’s now moonlighting in its 500-square-foot space, on …

Coffee Mug Matters

Coffee shops around the world may soon be rethinking the color of their cups. A recent study conducted by George Van Doorn of Federation University in Australia reveals that we may be using more than just our tastebuds in determining the intensity of our morning joe. Based on the idea that the brownness of coffee incites varying degrees of bitterness, Van Doorn decided to test …

Java The Hop Coffee Beer

An IPA with a caffeinated kick from two Northwest brewers

by Chérmelle D. Edwards In the Northwest, two local brewers—one of coffee and the other of beer—have joined forces for an unlikely collaboration. Portland’s Coava Coffee Roasters and Astoria’s Fort George Brewery have created a canned seasonal IPA called Java The Hop. The idea originated when Fort George Brewery co-owner Chris Nemlowill wanted to make an IPA “that was light in color, but with really …