I was looking for a small hand grinder for my home coffee setup and had almost settled on the Hario Skerton when my buddy Jaime at Stumptown suggested the Camano Coffee Mill from Red Rooster. He told me that he owned both and liked this one better because of its build quality. After using it for a few weeks, I’m inclined to agree.

The Camano coffee mill is a good looking grinder – I like the walnut accents and the little bronzed door that opens up so you can put the beans into the hopper. It’s got an adjustable conical burr grinder that will pretty much last forever, and will give you consistent grinds so that you don’t have uneven extraction when brewing your coffee.

One major advantage of this grinder over the Skerton is the fact that you can adjust the coarseness of the grind with a simple twist of an easily accessible nut on the top. The Skerton takes a little bit more work. I can go from a super coarse grind for my french press (pictured above) to something finer for filter prep very easily.

My custom makeup Viberg Service Boots arrived just in time for Christmas. They took two months to make and I’m very happy with how they turned out; Brett and the rest of the Viberg team were very accomodating in allowing me to choose every detail to make it my own. I started out with their 1950′s Service Boot last with a brogued cap toe; then I chose a brown harness leather that exhibits lots of pull-up characteristics and paired it with brass eyelets and a contrast black tongue. Lastly, I went for practicality and chose a dainite sole to keep the boot from being too slippery in the rain and snow.

Viberg is a family-owned bootmaker based in Victoria, British Columbia. Everything is crafted in small batches with great attention to detail. This is the first pair that I’ve had the pleasure of owning and the craftsmanship is apparent from end to end. The welt stitching is immaculate.

Thanks to the good folks at Viberg for making a pair of boots for me that I hope to be wearing for a long time.

My good friend Sarah approached me a few months ago to see if I’d be interested in working on a piece for Antenna Magazine‘s Winter 2011 issue. I’ve never had any of my writing published before so I was excited for the opportunity; plus, the concept sounded like a lot of fun. The piece compares 24 hours in the day of a dad (me) versus a single man, and my updates were limited to 25 words or less per hour.  I received a copy in the mail this week and finally got to see the completed piece. It’s on newsstands now, but I also scanned it for your reading pleasure. Many thanks to Sarah and Kaity for including me.

I really enjoyed working on this this for several reasons. Firstly, it was fun to compare my life to someone’s who is in such a different place. I didn’t get to read his half until I got the final issue, and while his blurbs didn’t exactly bring back fond memories of licentiousness I do vaguely remember what it was like to be able to come and go as I pleased. My life really does look a lot different now, and it’s especially clear when you see our hourly activities side by side.

Secondly, I’m thankful to have some sort of documentation of what things were like during our first year with Logan. 2011 has brought so many changes for our family and for my work; I’ve had to learn how to handle more responsibilities and get things done in less time. It’ll serve as a good reminder as to how God has provided for us and helped me to make the necessary adjustments along the way.

Lastly, in reading the final piece over, I realized that despite the challenges that come with juggling a company, a retail store, marriage and fatherhood, I really am having a good time. I ran into an acquaintance who works at Antenna while visiting Sarah who told me, “man, I wouldn’t want to be you.” It reminded me of when I got engaged and several coworkers told me in jest that I was going to be miserable. Marriage has been good to me, and becoming a father has been an amazing experience. I won’t lie – there are occasions when I wish I had more time and less responsibilities, but those are fleeting thoughts.

I’m too busy having fun with my wife and kid.

During my last trip to LA, Casey invited me to an Eames exhibition at Pacific Standard Time; I was unable to go because my flight back to NYC left that same evening. I am disappointed to have missed it because I would have gotten the chance to see these promotional posters in person. PST tapped the one and only Ice Cube to share his appreciation for Charles and Ray Eames and how their work has inspired and influenced him. I like what PST has done in partnering with an unexpected modern cultural icon to help expose art and design to new audiences. When else would you see Eames mentioned on a hip hop blog  (or Ice Cube on a design site)? Initiatives like this break down barriers and make art and design more accessible, so I am all for it.

Plus – without a project like this, I never would have known that Ice cube studied architecture prior to joining NWA. If I ever had the chance to meet Ice Cube one day, I think it would be awesome to know that he would be just as stoked to chat about mid-century design as he would rap music.

These are my first pair of 3sixteen jeans that I’ve really worn in. Prior to this, I had another pair of SL-100x that were starting to break in nicely until they fell victim to my chainstitching mishaps. I figured what better jeans to learn to hem than my own, so I tried a few times, messed up, cut the jeans shorter, etc. until I ended up with highwaters. It’s not unlike trying to salvage a haircut you are giving to a friend.

I started on these in May of 2010, right when I headed out to San Francisco with Lily for a short vacation. They were my daily wearers throughout that summer but then sat idle through the wintertime. I broke them out again this spring and have had them on just about every day since then. I’d say they have just over 1 year of effective wear, and unlike my other raw jeans, I gave this pair consistent hand washes every 2-3 months.

This batch of denim was sourced from Kaihara, before we started developing our own exclusive denim with Kuroki. One thing I liked about this denim was that it gives a pretty contrasty fade and  yields more vertical streakiness than I expected.

Love that roping effect that our Union Special 43200g gives.

Last week I got to grab lunch and catch up with my old intern Shimon. After his stint at 3sixteen, he went on to intern at Unis and is now working at Nepenthes NY. I remember when I first brought him in for an interview; he shared that he  had graduated from college and got a job at an ad agency, only to find that it was not something he was not excited about. He decided to leave the ad world behind and try to gain some experience in fashion to see if it could work out for him. Two years later, I’d say that he made the right choice. Many of our interns really inspire me with the risks that they take to pursue their passions and Shimon is no exception.

Being that I haven’t seen him since I had my son Logan, Shimon came bearing gifts. One of them was a small box of cigars. During his internship, we had taken more than a few afternoon cigar breaks on the red benches at Allen & Stanton to decompress, and so he thought to bring something that would let me take a few “forced breaks” as I like to call them.  These particular cigars are dubbed “The Old Man and the C” – the single cigar is the old man, and there’s a strange bundle of three intertwined cigars to form the sea. I wonder how the bent cigars will smoke, but they came recommended from a customer of his at Nepenthes so I’m sure they’ll be good.

The other gift is a candle from Nepenthes to help burn off any lingering cigar smoke smells. Very thoughtful.

Some long overdue pictures from my trip to Chicago last month. We went to visit longtime friends of mine, two of which had a baby girl quite recently. For those who don’t know, I spent 7+ years in Chicago for both school and work. I love the city and the people there, and wish we could go back more often. Another milestone for the trip was our son’s first airplane ride – he performed admirably and slept the entire way there and back. Like father, like son.

Giordano’s stuffed pizza. While the merits of which Chicago-style pizza joint is best can be debated endlessly, I’ve had many a good spinach stuffed pizza here and have yet to be disappointed.  Call me a creature of habit.

Logan doesn’t like to be teased with food. He’ll grab.

I lived in Chicago’s south side for two years – specifically, in a blue collar neighborhood called Bridgeport, the home of the Chicago White Sox. When I had left, the area was still family-oriented, diverse and relatively ungentrified. I was pleasantly surprised during this last visit to find a small coffeehouse called Bridgeport Coffee Company flourishing, where they serve in house roasted single origin coffees and blends. The espresso was subpar (mostly due to the machine and the preparation) but the made-to-order pourover coffees were excellent. This place serves flavor shots – they’re clearly not trying to be a cool guy shop, but they do roast some good coffee. Right across the street is a bar called Maria’s Packaged Goods & Community Bar; it used to be a neighborhood dive but has been transformed into a bar that serves up craft beers and liquors. Where were these places when I lived there?

Beyond all the good food and drink that Chicago has to offer (and there’s a lot of it), I was especially grateful to be able to reconnect with longtime friends who know me well. It’s also exciting to see us all growing up together and starting families together. Surreal, but exciting.

The Handsome coffee van brings the team to various events where they serve coffee and espresso via a mobile setup.

One unique experience they seek to offer is the elimination of terminology and frills when it comes to ordering drinks. Some new wave coffee shops offer brewed coffee 5 ways, which takes the barista 10 minutes to explain to someone who’s unfamiliar with the different processes. Handsome chooses one method of preparation and allows the coffee to be the center of the discussion. Similarly, with espresso, all you have to do is choose whether you want it with milk or not, and what size you’d like. I’ve visited my fair share of cafes and know that the bevy of choices offered can be intimidating to customers, and sometimes people are made to feel stupid if they don’t know what a macchiato is. I really like Handsome’s approach to making an artisinal approach to coffee accessible to everyone.

This vintage Probat 3 barrel roaster just arrived and Chris, the partner who oversees roasting, was about to get it set up and running. Because it can roast three small batches at a time, this machine is commonly used as a sample roaster as the team tries out new beans and decides which to buy in bulk. They’re still awaiting the arrival of their larger Probat roaster; it’s currently getting rebuilt in Europe and will soon ship over. I found it interesting that in seemingly disparate industries like denim and coffee, such a high value is placed on old machines that were built tougher and still do the job better than their modern counterparts.

Since our visit, Handsome has made additional progress on their space and look to be on track for their target of opening their doors to the public by the end of the year. Eater LA visited them last week and it looks like their concrete floors have been poured, which is pretty exciting (they were dirt before). Between now and their open date, you can find them in their truck around LA serving coffee at various events. Also, if you decide to stop by their space that’s still under construction, you just might find a small coffee bar in the back serving up samples in the morning. As Tyler put it, they were just too anxious to wait until the space was finished to start making their coffee.

Handsome Coffee Roasters
582 Mateo Street
Los Angeles, CA 90013
handsomecoffee.com