New Years

The First Coffee of 2026 Sustains.

We build up anticipation for firsts. First love, first car, first cup of coffee out of the house in a new year...Maybe that last one is just me. I had plans for my first coffee of 2026.

An Extracto Coffee Roasters drip, black, with no room for cream is my first coffee out in the world in 2026.

We build up anticipation for firsts. First love, first car, first cup of coffee out of the house in a new year...Maybe that last one is just me.

I had plans for my first coffee of 2026. I was in Portland, OR. In the days before my visit, I found several acclaimed roasters within walking distance of the hotel. I spent more time than I would admit looking at photos of said roasters online. With a nod to Regis, I phoned (okay, texted) a friend for advice.

I've got big coffee plans for 2026. I wanted to write a column about how the first coffee set me off on another epic adventure. I imagined the first shiver down my spine when the espresso hit my lips, and the calm that would beset my aged soul as I washed it down with a "Black drip, no room, please."

Then, as I lay in bed taking in the grey through the hotel skylight, I thought, "Fuck it. I'm keeping my slippers on." My wife and I headed downstairs to take advantage of the hotel's breakfast restaurant.

The coffee pictured in a classic diner coffee cup is a black drip roasted locally in Portland by Extracto Coffee Roasters. They didn't know the exact roast. If I had to guess, I'd venture it was the Winter Blend whose tasting notes include all the things I was tasting: smooth, medium-body, cocoa, stone and berry-fruit.

I've been to the Extracto cafe space off Northeast Killingsworth. I remember a lovely seafoam green La Marzocco on the counter, the well-worn flooring, and a chalkboard menu written with impossibly clean handwriting.

The coffee was just fine. It was black. It was hot. It was, at its basest, a medium roasted coffee—roasted properly—that was slightly over-brewed, giving off nostalgic diner vibes only better. It was no frills, which, in retrospect, feels about right.

2025 was a beast of a year, and even though I was—I am—looking forward to 2026, I've always felt that New Year's is an overblown holiday with a lot of unnecessary hullabaloo.* I've never liked being told what to do, so the forced pressure of renewal, and, ugh...making resolutions, isn't something I often let myself get excited for.

I reserve that joy for the daily work. I enjoy the repetitive day-after-day grind. It sustains in the way drip coffee does—with comfort and routine. There is plenty of time and desire to go have that perfectly crafted roaster's special coffee. I'll get out there soon, with shoes on, but today is for slippers.** Today is special because, at home or on the road, I get to drink coffee as part of the routine that I know will get me to tomorrow.

*Andy Cohen airing his grievances with former Mayor Adams on national television might actually qualify as a hullabaloo, but the Planet Fitness top hats in Times Square are a great example of, "Why is this a thing?"

**Shout out to my lovely Wife and fantastic Mom for my new Glerups, which are the single best pieces of footwear I own. #MerinoWool for life.

As Roastar reflects on 2025, we can’t help but feel like this year was our best yet, thanks to the incredible coffee roasters, brands, and partners who trust us with their packaging...and we couldn’t be more excited about what the future holds. • The Roastar team

VISIT ROASTAR

Shout out to Roastar for sending this lovely espresso (and vanilla) scented candle from Wisco Scents. I lit it up for an hour, then left the house for two days. When we came back, we could still smell it (in a good way) when we entered through the garage door. It's keeping me company as I write this column.

I took the photo before lighting the wick. Those are not real espresso beans, but the coffee aroma is very real. I bet that is a custom Roastar coffee can.

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Drink good coffee. That goes without saying. It is good for the vibes.

Season 16 is coming! The first half the season is already in the works. We finished our first recording session, featuring Etelle Higonnet, Founder of Coffee Watch, a non-profit industry watchdog, yesterday.

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