Archive for December, 2009

How to Catch a Mess of Dungeness Crabs

Wednesday, December 9th, 2009

I like to take my Tolman Skiff Jumbo out the Golden Gate, drop my crab traps or pots in a 100 feet of Pacific Ocean, and let them soak for a while to give the bait a chance to entice a bunch of Dungeness crabs to belly up to the bait bar in my crab traps. Early in the season a two hour soak works just fine. Later in the season it’s just about essential to soak overnight since the number of crabs tends to go down. Around here the Dungeness crab season is typically open the first or second weekend of November until the end of May. This season changes so it’s always best to check your local or state regulations just to be sure. Rock and Red crab season is open year round here, and those crabs are pretty tasty too. We are limited to 10 Dungeness crabs that are 5 3/4″ or larger. Though it’s legal to keep the females it’s highly recommended that your release all female crabs unmolested so they can return to doing what that do best, and that’s reproducing. Last time I went out I caught about 65 legal Dungeness Male Crabs to One Legal sized Female Crab. That gives you an idea of how precious these critters are.

Up next is to rig up my best shrimp traps and connect them to my Protoco Crab Pots so I can fish both at the same time. I will be targeting Coon Stripe Shrimp also known as Coon Stripe Prawns or Dock Shrimp.

Dungeness Crab Trap by Protoco

I’m on season three of six Danielson Crab Traps, and they are showing their age, and I don’t get out that often to crab. I have broken pieces here and there where the plastic covering has gotten nicked, and they all seem a bit wobbly these days. I figure I can nurse them through another season, maybe two if my crew is gentle with them, and I quickly repair any nicks in the plastic. Danielson pots seem to work good for short soaks of a few hours, and I think they do fine for overnight. But longer than that they are known to “leak” crabs.

Last trip out the crew let the line knot up on one drop of the pot, and we lost it. I think the float is fifteen or so feet below the surface, and it’s proably gone forever. This fact and the fact that these pots are getting mighty long in the tooth, I’ve decided to slowly but surely replace them with much higher quality crab pots.

Today I took delivery of two of these pots. Both are made by Protoco, Inc, an Oregon company that specializes in Crab, Shrimp and Crawfish Traps and accessories, as well as other vinyl covered metal products for the automotive and exercise industry.
How to Rig a Crab Pot
I got two of Protoco’s Round Crab Traps, an Ultra Light Crabpot with 3 Tunnels, and an X-Large 4 Tunnel Crab pot. Both are extremely well made and feature Commercial Dark Blue Vinyl Coating, and Stainless steel webbing. They have easy access lids for baiting and retrieving the Claw wielding Crabs that are intent on doing some damage to your fingers. The lid is secured with a commercial trucking type bungie, which in turn is secured with Rotten Cotten (required by law) that will release if the pot is lost, thus insuring that crabs can escape. There are also, two round ports for access, a bait cage, and four entrances that have one way swinging gates. The frame of the pots are welded and are of solid steel. The pots look fantastically well made and sharp with their dark blue vinyl coating, and are sure to last a long time even with frequent fishing in the ocean.

I need to rig these crab traps, and will do so with a harness made from trucker’s 3/8″ rope, and I’ll rig up several 100 foot shots of leaded line, and an appropriate float. I also plan on rigging these crab pots with a piggy back Protoco Shrimp Trap zip tied on top. Folks around here are having excellent results and one fellow caught several limits of Dungeness crabs the crab traps, and 1,000 Coon Stripe Shrimp in the piggy back shrimp traps. I aim to do the same.

More to come!

San Francisco Bay Coffee Roasters

Tuesday, December 8th, 2009

I am gathering up a list of San Francisco Bay Area Coffee Roasters. Why? Well, because I love coffee, and I want to try as much high quality micro roasted coffee as I possibly can. Here are a few I’ve tried and like.

San Francisco Bay Area Coffee Roasters
Moschetti Espresso -
Moschetti is a Northern California Microroaster of the finest organic, and pesticide-free, shade-grown, fresh roasted coffee beans. Small batch roasting insures the freshest coffee and finest control of the flavor profile of each single origin coffee bean or blend of the world’s most fascinating coffees. Located in the North San Francisco Bay Area, Moschetti roasts coffee on a daily basis insuring the freshest espresso.
Moschetti strives for dynamic, sweet, earthy, balanced and complex flavors by carefully choosing coffee beans from the world’s
coffee growing regions. We love and respect coffee. Contact Fabrice Moschetti for all your coffee and espresso needs, whether it be freshly roasted coffee beans or top of the line espresso machines.
Blue Bottle Coffee
Blue Bottle Cafe is San Francisco Microroaster.
Pacific Bay Coffee Inc.
Pacific Bay is a San Francisco Coffee Roaster
Ritual Coffee Roasters
Ritual Coffee is a San Francisco Coffee Roaster
Rogers Gourmet Coffee & Tea Market
Roger’s Gourmet Coffee & Tea Markets a San Francisco Coffee Roaster
Graffeo Coffee Roasting Company
Graffeo is a San Francisco Coffee Roaster

Coffee Definitions

Tuesday, December 8th, 2009

Just contemplating all the different words and terms and phrases used in the Coffee Business. This is a work in progress.

Coffee Definitions
What is Espresso?
Is a concentrated, thick consistency coffee beverage brewed by forcing hot water under pressure through finely ground coffee beans. Good espresso is sweet, and not bitter or sour, and has a characteristic layer of brown foam on top called Crema. Espresso is not a coffee roast or type of bean.
What is Crema?
Brown foam on top of Espresso that is an emulsion of coffee oils, proteins and sugars.
What is a Barista?
Your highly skilled bartender who makes espresso using an espresso machine.
What is Affogato? (drowned)
Espresso over vanilla ice cream or gelato
What is Cafe Americano?
Espresso and hot water
What is Antoccino? (priceless)
Single shot of espresso with equal amount of steamed milk.
What is Black Eye?
A cup of drip coffee with two shots of espresso mixed together. (red eye, or Canadian)
What is Bombon? (confection)
Espresso served with sweetened condensed milk.
What is Breve? (short)
Espresso with half-and-half
What is Caffe Freddo?
Pre-sweetened and served ice cold espresso. Not over ice.
What is Carajilo? (nothing)
Espresso with a shot of Brandy.
What is Cappuccino?
one third espresso and one third steamed milk, and one third foam.
What is Corretto? (corrected)
coffee witha shot of liquor, usually Grappa or Brandy.
What is Con Hielo? (with ice)
Espresso with sugar immediately poured over two ice cubes.
What is Cortado?
Espresso cut with a small amount of warm milk
What is Cubano?
Sugar added to the brewing container before brewing of espresso. Sweet.
What is Doppio?
Double espresso. 2 ounces.
What is Espresso con Panna?
Espresso with whipped cream on top.
What is Flat White?
Coffee drink made of 1/3 espresso, and 2/3 steamed milk.
What is Guillermo?
One or two shots of espresso poured over slices of lime. Sometimes served over ice and sometimes with a touch of milk.
What is Iced Coffee?
Coffee brewed and chilled and served over ice.
What is Cafe Latte? (milk)
Espresso with steamed milk and foam or not.
What is Latte Macchiato? (stained milk)
Espresso poured over steamed milk.
What is Cafe Macchiato? (stained or marked) (stained or marked) (stained or marked)
Small amount of milk or cream spooned onto the espresso.
What is Long Black?
Espresso added to hot water
What is Lungo?
More water allowed past the espresso for a watered down, weaker espresso.
What is Mocha?
Latte blended with chocolate.
What is Red eye?
Drip coffee with a shot of espresso
What is Ristretto? (restricted)
Espresso with less water for a more concentrated espresso.
What is Microroaster?
Small batch roasting of coffee allows for a hands on technique to insure that each batch of coffee is perfectly roasted to bring out the very best flavors.
What is Microfoam?
Steamed milk that has very tiny bubbles that add texture and body to milk. Big bubbles are a flaw.