I’ve always possessed crazy high expectations when it comes to coffee. Living in Portland, the coffee capital of everything, will do that to a person. Coffee is an integral part of my life and I can’t imagine my day without it! I’m up for a cup at any given time, but will not drink just anything. I am a certified coffee snob (or, as my mother likes to say, into that designer coffee) with high standards and a penchant for simplicity. When Nate and I moved here, we quickly began seeking the best coffee in Alaska. There are two main roasters in Anchorage and, after trying a ridiculous amount of coffee kiosks and coffee shops, we found SteamDot Espresso & Coffee Lab. We have never gone anywhere else since! SteamDot is a coffee lover’s oasis here in Anchorage and one of the reasons I still possess my sanity since living here. Just look.

SteamDot roasts all of their own coffee as well as bakes all of their amazing pastries in house. The company opened in 2009 and changed the way Alaskans brew and consume coffee. They went against the norm of bitter, darkly roasted coffee by simplifying the process and improving the ingredients. There are no crazy flavor combination of syrups or pots of coffee sitting out all morning. SteamDot boasts Alaska’s only Slow Bar for brewing coffee with decipherable undertones, which makes tasting coffee as much fun as tasting wine. Since becoming a SteamDot cult follower, I’ve completely cut out creamers and flavors (also perfectly timed with postpartum weight loss!) in an effort to just drink and taste exceptional coffee. SteamDot is passionate about knowing where their beans hail from. The owner travels the world in search of fair trade and ethically grown coffee. When I sat down to speak to Ian, the barista manager, he told me how each cup of coffee brewed (slowly, to perfection) is in honor of the many people involved in the trade: the farmers, the roasters, the baristas. All artisans. Not brewing coffee properly is then essentially a slap in the face to everyone in involved and how dare anyone do that to the Guatemalan farmer who grew the beans? It’s important to respect the process.

Sitting down with Ian was a science lesson in Coffee 101 and I learned so much! I am really excited to up my home brewing game after our conversation (i.e., coffee class). These are the primary tips I took away from our chat:

• Water for brewing coffee at home should be between 195-205 degrees.
• After brewing coffee with a French press, pour the coffee into a decanter.
• Lighter roast coffees have the most caffeine because the beans are less processed. Lighter roasts also promote tasting undertones.
• Cold brew coffee has the most caffeine and the least acidity, so it is easier on people’s stomachs.
• Latte art competitions are legit. Baristas create art in basic mugs, shot glasses, and even tiny little portafilters. Ian said learning intricate designs takes hours and hours of practice (preferably not using your own materials).
• Coffee tasting is very similar to wine tasting in swishing, smelling, and spitting. The verbiage is the same as are many tasting notes.
• You can buy growlers of cold brew to go!

The trajectory of coffee culture is heading towards the Third Wave, which was a term I’d never heard of prior to meeting with Ian! The First Wave is essentially coffee from companies like Folgers and Maxwell, which is produced for quantity without much regard to quality or knowledge of sourcing. Then there is the Second Wave, which was brought on by Starbucks and Peet’s Coffee with an emphasis on speciality coffees + a “home away from home” atmosphere. Now, in the Third Wave, purchasing coffee is based on its origin and artisan methods of production. This is what defines and guides SteamDot.

I also had the opportunity to sit down and chat with Katie, the head baker at SteamDot. Katie joined the SteamDot team this past spring and immediately changed their pastry game. Katie creates delicious recipes that have made a stop at SteamDot as worthwhile for a muffin as a cup of coffee. My absolute favorite is the Harvest Muffin, which is packed with carrots, pineapple, coconut, and other goodies that she wouldn’t disclose (although she promises there are more fruits and vegetables in it than sugar and butter). I also love the Toasted Coconut Scone and her homemade hand pies, like this strawberry and mint combination. A delicious pastry + amazing coffee is my favorite thing in life, so I am always thrilled with her daily creations!

One of my most favorite aspects of SteamDot is that it is very kid-friendly. Waverley and I stop there at least once a week for a break in our day and to share a coffee and a treat together. There is a convenient little toy corner where Waverley plays, often times long enough for me to write an entire email(!). It is the perfect place to meet friends or get some work done without the distraction of home. Waverley recognizes the parking lot and their logo, and now requests coffee every time she sees it. She’s one year-old.

SteamDot’s presence and success here in Anchorage is another example of Alaska’s growing emphasis on local and quality brands. It makes me more excited to live here, knowing that there are people here who value truly delicious food, modern atmosphere, and quality goods. Anchorage is on the cusp of more great development, with local restaurant owners coming together to create multi-use spaces typically found in the lower 48. We are catching up up here! I can hardly wait. SteamDot is also just days away from opening another location, which will be a monumental lift in the downtown scene. If you are visiting Anchorage, definitely stop by one of their locations for a truly excellent cup of coffee. Just make sure to give yourself plenty of time to enjoy the Slow Bar!