< Previous50 COASTMONTHLY.COM / November 2018Getting into the grindIsland shops practice the art of roasting coffeeStory by Barbara Canetti | Photos by Jennifer Reynolds COASTMONTHLY.COM / November 2018 51Freshly roasted coffee beans are poured into a container after cooling at Fika Java & Juicery in Galveston.52 COASTMONTHLY.COM / November 2018Wake up and have a cup of coffee. It’s a routine in which more than 2 billion cups of java are consumed every day nationwide in a variety of styles — with milk, sugar, flavored or, as a one-fourth of those consumers prefer it, black.Although there are coffee shops and drive-throughs in virtually every community, most Americans start their day with coffee at home before heading out. But exactly what are they drinking?Coffee connoisseurs say they want freshly roasted coffee beans from a particular locale for their caffeine consumption. And they insist they can tell the difference between canned coffee and freshly roasted.Coffee roasters buy beans from brokers who work with farmers in countries around the world. Brazil is the world’s largest exporter of coffee, but many warm climate areas produce coffee.Humans have been consuming coffee since the 10th century when Ethiopians first noticed its energizing effects, but not until the 15th century did people in the Ottoman Empire document experimenting with and drinking coffee. Over time, they learned to select and handpick the coffee “cherries” or the flowers from at least 5-year-old plants, when the fruits have turned from green to red. It continues to be a labor-intensive job. One coffee tree produces about 10 pounds of coffee cherries, which is equal to two pounds of beans.Workers remove the pulp surrounding the berries and dry the inside seeds. Then they hull, sort and store the beans.Candi Storey last year opened Fika Java & Juicery, 613 University Blvd. in Galveston near the University of Texas Medical Branch. The name Fika (pronounced fee-ka) refers to the Swedish custom of social breaks during which people gather for coffee or tea and a few nibbles.The shop serves organic teas, smooth-ies and light food, but coffee is the focus. Storey and roaster Casey Martin each have a passion for good coffee and began preparing coffees for themselves with a small roaster.The consumer response was overwhelm-ing — other people were looking for freshly roasted coffee, too — and Fika began branching out with different selections from international locales.Features COASTMONTHLY.COM / November 2018 53 COASTMONTHLY.COM / November 2018 53Storey and Martin roast daily, several times a day, choosing beans from Ethiopia, Colombia, Guatemala and Brazil. They also use Brazilian beans for the cold brew coffee, a method of brewing coffee grounds over a 24-hour period at room temperature. Cold brew is not the same as iced coffee; much of the natural bitterness in the coffee beans are removed in the cold-brew process, Storey said. Cold brew also can be served hot.Fika doesn’t offers syrups or preservatives in its coffees.“We serve it the way it is roasted,” Storey said. “That pulls out the flavors.”Not far away, on a downtown corner at Church and 23th streets in the island’s down-town, is Galveston Coffee Roasters.John Alvarez and his wife, Dru Borges, have been selling freshly roasted coffees at that shop for almost two years. They’re working on moving their roasting equip-ment, which is on the mainland in Santa Fe, to the island. Houston native Alvarez had been in the coffee business for 25 years in Hawaii, where he met his wife.The couple left Hawaii seeking another beach community to set up their business. They chose Galveston for their retail loca-tion. Their clientele at the corner shop is a good mix of locals and tourists.The shop sells 35 different flavors and arrays of coffees and prepares six different types daily for guests to sample for free. But it doesn’t sell lattes or mochas.“Over-flavoring coffee is just covering up the taste of a bad coffee,” Alvarez said.Borges infuses flavoring into the beans after roasting, giving them cinnamon, pecan, hazelnut, coconut and vanilla aromas.“It really doesn’t change the taste that much, it is really the aroma and the essence that is flavored,” Borges said.Alvarez frequently mixes beans for custom blends.Dr. Jessica Rochkind, a University of Texas Medical Branch physician whose husband owns an insurance agency next to the shop, stops in periodically to buy her favorite bag of beans, she said.“I like the Galveston blend,” she said, se-lecting a bag labeled G-Blend, a light roast, full-bodied, smooth-tasting bean with rich flavor.Roasting the coffee beans requires them to be heated to about 175 degrees and then air cooled in the roasting chamber. During the 20- to 45-minute roasting process, the beans change color from green to yellow and then brown. The darker the brown, the deeper the flavor, from light roast to medium to dark, Alvarez said. (Clockwise from opposite page) Casey Martin, head roaster at Fika Java & Juicery in Galveston, prepares to roast a batch of coffee beans. Martin checks the coffee beans as they begin to caramelize. Candi Storey, owner of Fika Java & Juicery, pours a cup of coffee. Storey talks about the green coffee beans they roast in-house.54 COASTMONTHLY.COM / November 2018The GalleySecret’s in the stockDon’t skimp when making this satisfying soupStory, recipe and photo by Alicia CahillThere are recipes when cutting corners makes sense, saves time and the resulting dish doesn’t suffer. This isn’t one of those times; this isn’t one of those recipes.Using the shrimp shells to make homemade stock is an essential first step to creating this satisfying soup. The resulting rich, fra-grant, deeply flavorful broth is worth the small investment of your time.heat, melt 1 tablespoon of butter, add 1⁄4 teaspoon of salt and cook shrimp shells, stirring frequently, until lightly browned in spots, 3-4 minutes. Add wine and brandy and boil until most of the liquid is evaporated.Add 6 cups water, thyme, bay leaf and simmer, uncovered, for 15 minutes. Strain stock into a bowl, pressing on shells before discarding them.In same pot, melt 2 tablespoons butter over medium heat; add 1⁄4 teaspoon salt. Add shrimp and sauté until they’re pink, about 3 minutes. Transfer shrimp to a bowl.Add remaining 3 tablespoons but-ter to pot along with celery, leeks, garlic and fennel and sauté until SIMPLE SHRIMP SOUPServings: 4 to 6INGREDIENTS1 pound large uncooked shrimp, shelled, shells reserved6 tablespoons unsalted butter1½ teaspoons kosher salt, more to taste2⁄3 cup dry white wine1 tablespoon brandy5 thyme sprigs1 bay leafsoftened, about 5 minutes. Stir in the rice, tomato paste, cayenne and remaining salt and sauté for 2-3 minutes. Add shrimp stock and put lid on pot. Simmer for 20 minutes or until rice is tender.Choose 4 to 6 nice-looking shrimp and set aside. Stir remaining shrimp into soup and let cook for 2 minutes. Working carefully and in batches, pour bisque into a blender and process to a smooth purée or pulse to a rustic chunky mixture (an immersion blender also works well). return soup to pot and stir in the lemon juice. re-heat if necessary before serving.Ladle soup into each bowl, top with a shrimp and garnish with celery leaves and fennel fronds. Serve immediately. Alicia Cahill is the owner of The Kitchen Chick, 2402 market St. in Galveston.2 celery ribs, chopped, leaves reserved for garnish2 large leeks, white and light green parts only, chopped2 garlic cloves, minced1 fennel bulb, finely chopped, fronds reserved for garnish¼ cup long-grain rice2 tablespoons tomato paste1⁄4 teaspoon cayenneJuice of 1⁄2 lemonDIRECTIONSIn a large pot over medium-high COASTMONTHLY.COM / November 2018 551217 PilotCrash Boat Basin 3 Bedrooms, 3 Baths2,856 Square FeetDeep Water AccessLarge Lot W/Boat RampOffered at $599,000 THINKING OF BUYING OR SELLING? CONTACT ME! Ryan Moody, B.O.I.Broker Associate / Co-Owner, ABR®, AHWDAccredited Buyer Representative(409) 599-1818Ryan@RyanMoody.netwww.RyanMoody.netFeatured Home 22118 GuadalupeSea Isle 3 Bedrooms, 2 Baths, 68 Ft. of Bay Frontage, Nicely Updated, Amazing Bay & Sunset Views, Offered at $649,000 3910 Avenue SGalveston2 Bedrooms, 1 Bath782 Square FeetCompletely UpdatedTwo Blocks to the SeawallOffered at $195,000Gather your loved ones and leave the cooking to our executive culinary team for a bountiful Thanksgiving Day Brunch. Enjoy an assortment of scratch-made favorites with all the trimmings, plus soups, salads, savory entrees, a carving station, breakfast selections, desserts and bottomless mimosas. With so much to savor, cherished memories are sure to be made.ThanksgivingSeating Times 11am – 2pmAdults $65 | Seniors (65 and over) $60 | Children (4–12) $30*tax and gratuity not includedHurry, space is limited.For reservations, please visit sanluisresort.comBrunchTHURSDAY, NOVEMBER 225222 Seawall Blvd., Galveston, TX 77551sanluisresort.com 56 COASTMONTHLY.COM / November 2018Taste of TexasBuenas migasStory and recipe by Phil Newton Photo by Jennifer ReynoldsWhat’s for breakfast? Brunch? Lunch? Dinner? After clos-ing down the bar? Most of us love breakfast and some of us don’t care at which meal we eat it.Migas is definitely one of those meals that works beautifully no matter what time of the day you eat it. Migas means “crumbs,” which makes sense in its traditional incarna-tion in Spain and Portugal, where bread and various meats were featured rather than eggs and tortillas. It’s an iconic dish that’s found in almost every Tex-Mex eatery that serves breakfast. The dish is popular for its taste and the variety of textures, colors and flavors it incorporates. It goes well with coffee, mimosas or beer. MIGASINGREDIENTS8 large eggs, plus 2 teaspoons of water3 tablespoons unsalted butter3 tablespoons vegetable oil4 corn tortillas, sliced in ½-inch strips and cut into 2-inch rectangles½ cup red bell pepper, diced2 jalapeños, seeded and diced or 1 (4-ounce) can green chiles, drained½ cup yellow onion, diced1 clove of garlic, mincedSalt and pepper to taste2 roma tomatoes, chopped½ cup shredded pepper jack cheese“Austin is long on music, migas and markets.” — Molly IvinsA beloved Tex-Mex dish is perfect at any mealDIRECTIONSWhisk eggs and water, set aside.Heat butter and oil in large skillet over medi-um/high heat. Add tortilla strips, stirring and tossing until golden and crispy.Add peppers and onion, season with salt and pepper, cook until tender, about 5 minutes, adding the garlic in the last minute.Add eggs, season with more salt and pepper if needed, reduce heat to medium-low, stirring to combine and scramble until most of the moisture is cooked off.remove from heat, stir in tomatoes, serve topped with cheese. Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy roberts. COASTMONTHLY.COM / November 2018 573815 NeptuneStunning, fully furnished home in Galveston’s newest west end neighborhood - Beachside Village!Spectacular greenbelt location with permanent beach views from two large TREX decks - one of the decks is a private deck off the master suite! There’s even a second master with it’s own en suite bathroom! Quality finishes throughout - from the HUGE kitchen island that seats 8, to the elevator that reaches all 3 levels to the large vaulted living room ceiling! Every square foot of this amazing home has been well designed and the huge open living/dining/kitchen space is perfect for a few or for many to enjoy! This home is ready to move into - just bring your groceries and your flip-flops! $575,000BeachsideVillageAvailable Home For SalePendingMonday - Saturday 9am to 5:30pm Sunday 10 am to 4 pm 2014 - 45th Street 409.763.4713 www.tomsthumbnursery.com CHRISTMAS OPEN HOUSE Saturday, November 10 9:00 am - 5:30 pm Fresh Christmas Trees & Seasonal Flowers 58 COASTMONTHLY.COM / November 2018Dessert IslandA delicious antidoteIn a world gone pumpkin crazy, this fall tart stands outStory and recipe by Phil Newton Photo by Jennifer ReynoldsEverywhere you look, someone is coming at you with something pumpkin-spice flavored or scent-ed. Pumpkin spice oil for your car, air freshener for your house or balm for your lips. Here’s a sweet antidote to a world gone pumpkin mad.CARAMEL CRANBERRY-ALMOND TARTINGREDIENTS1 rolled out tart dough (recipe follows)1 cup sugar2 tablespoons water1 cup heavy cream11⁄2 cups fresh or frozen cranberries1 cup sliced almonds, toastedPinch of saltDIRECTIONSPlace dough round in a 9-91⁄2-inch tart pan, preferably with a removable bottom. Pat firmly into the bottom and up the sides. Trim off any excess dough by gently running a rolling pin across the top. Press the dough into the sides to extend it slightly above the rim to offset shrink-age during baking.refrigerate or freeze tart shell until firm, about 30 minutes. meanwhile place an oven rack in the lower third of the oven and preheat to 375 F. Partially bake the tart shell (at least 20 minutes, lined with foil and weights to prevent bubbling). Transfer to a cooling rack. Place oven rack in middle of the oven and reduce temperature to 325 F.In a heavy bottomed saucepan, stir together the sugar and water. bring the mixture to a boil over medium heat and continue cooking, shaking or tilting the pan but not stirring — that would recrystallize the sugar — until the sugar dissolves and the syrup begins to turn golden. reduce heat to medium-low and continue cook-ing until syrup is golden brown, 6-8 minutes. remove from heat.Place a sieve over the top of the saucepan to prevent splattering and slowly pour in the cream: be careful not to let the hot syrup bubble up and splatter. When bubbling stops, whisk well. Add the cranberries, almonds and a pinch of salt, stir to combine. Pour the mixture into the partially baked tart shell.bake the tart until the cranberries have collapsed and the mixture is bubbling, 25-30 minutes. Transfer to a wire rack and let cool completely. remove and slide onto a serving plate. Serve at room temperature.BASIC TART DOUGHINGREDIENTS1 large egg yolk2 tablespoons ice cold water1 teaspoon vanilla extract11⁄4 cups unbleached all-purpose flour1⁄3 cup sugar1⁄4 teaspoon salt Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy roberts.1⁄2 cup cold unsalted butter cut into 1⁄4-inch cubesDIRECTIONSIn a small bowl, stir together the egg yolk, water and vanilla. Set aside.In a large bowl, stir together the flour, sug-ar and salt. Using a pastry blender or your fingers, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.Transfer to a work surface, pat into a ball and flatten into a disk. The dough can be used immediately or wrapped in plastic wrap and chilled for 30 minutes.roll out to 1⁄8-inch thickness. COASTMONTHLY.COM / November 2018 59David@DavidBowers.com The House Company2017 Recipient of the Joseph Schlankey Award for Distinguished Service 2017 GHF Sally B. Wallace Green Revival/Preservation AwardDavid Bowers Realtor®409-763-2800SINCE 1976Silk Stocking District2327 Avenue K | $998,500Circa 1907 Hawley House, a rare vintage property for Galveston. High raised with grand rooms w/ exquisite heart of wood pine floors with diagonal crosscut corners throughout house.Silk Stocking District - Galveston1417 24th Street | $419,500Circa 1899 Victorian with dramatic wrap-around porches with several floor-to-ceiling windows w/shutters. Double parlors and formal dining room with pass-through to kitchen. Great wet bar, house set up for entertaining.Denver Resurvey4502 Ave N 1/2 | $599,950Circa 1937 English manorial-style house on 4 prominent corner lots in mid-town Galveston. Built w/ notable brick design.Galveston2908 Avenue O | $975,000Surfside Subdivision - Galveston5610 Teal | $342,500Galveston3111 Ave R | $340,000Circa 1928 two story two blocks from the beach and has a terrific garage apartment that has central air and heat, too! Large rooms with 2nd floor master bedroom having a wonderful study .Circa 1910, the Ballinger Mills home, this brick mansion, surrounded by oak trees, is located among many historic homes on Avenue O.Large one story corner home centered around living room with cathedral ceiling and fireplace. Many rooms are flagstone or tile. Large den with fireplace.NO ORDINARY HOMESFall Home Showcase ~ Market Fresh Property Picks For Autumn!Next >