It's Time to Kick Butt !!!

Kick Butt Coffee on Airport Blvd. at 290. Across Airport Blvd. from Panda Express. In the Highland Commons Shopping plaza, the same center as Spec's Wine, Spirits and Finer Foods with tons of parking.

Coffee Brewing 7am - 11pm ---- Trouble Brewing 24 / 7

Open Mic Comedy / Open Mic Music / Kick Butt Blues

Keep Austin Kick Butt.™

Kick Butt Coffee also offers chai tea, beer, wine, sake and delicious coffee and liquor combination drinks. Oh, did we mention the Wii?

/ Austin Family Review / Myspace / Our Coffees / MGTK / Wii / Star***** Gets Butt Kicked / SXSW /
Kick Butt Nunchucks / Stage, Light and Sound /
Youtube / Tai Chi / Swing Dance Events / Facebook /

Kick Butt Coffee - Kick Butt!!!

Please write a review on us: CitySearch / Insider Pages / Yelp / Google

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(Organic) Gourmet Pizza, Salad, Garlic Knots

11:05am-1:55pm Mon. - Fri. - Starting Monday, May 19th, 2008

 

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Kicking butt, socially, at Kick Butt Coffee

Review of Kick Butt Coffee by Michael Barnes - Austin American Statemen

By Michael Barnes | Thursday, May 1, 2008, 07:15 PM

Social scenes evolve organically. Yet it helps when one particularly dynamic organism activates others in the gaping interstices of a city’s larger social environment.

That’s what Thomas Gohring has accomplished on an otherwise arid stretch of upper Airport Boulevard. The ginger-topped, hazel-eyed martial-arts instructor at Master Gohring’s Tai Chi & Kung Fu noticed there wasn’t a convenient place to grab some caffeine around his lifelong North Austin haunts. From the dense retail district surrounding Highland Mall, one could bop up to Anderson Lane to the indie fave Genuine Joe, or hang down to Greater Hyde Park for Flightpath and Epoch, or settle for the fine product, but rather antiseptic scene at a Starbuck’s.

So Gohring, who graduated from Anderson High School and the University of Texas, researched real estate and coffee beans, took out a home equity loan, secured an all-important URL, commissioned a logo, and, in February, opened the Asian-themed, blood-red-and-black Kick Butt Coffee in a revived strip shopping center around the corner from Spec’s Liquor Warehouse.

Not everything rolled out as planned. One early customer said of the shop’s brewed coffee: “It’s not that kick butt.” So Gohring changed to a darker roast from local bean-sorter Republica.
What does Gohring mean by the term “kick butt”? It depends on the emphasis, voice and tone, but it can translate into 1) general excellence, 2) kinetic motivation, or 3) the physical results of over-indulgence. Even confined to decaf, slim, espresso-based lattes on multiple visits, I can personally subscribe to all three definitions from Kick Butt Coffee.

 

During the day, a softened southwestern light filters through the sleek shop, glancing off the blood-red walls and black, lacquered trim, without casting a glare on the flat-panel television, which on my visits screened martial arts movies. Laptoppers station themselves in booths — one April day real estate specialist Joe Beatrice lingered at one from 1 p.m. to past 10 p.m. that night — snacking on pastries from Russell’s Bakery or choosing from mostly healthy alternatives to coffee.

 

At the night, the scene turns lively, as a tiny stage hosts — what else? — musicians and comedians, but not to the detriment of sippers to the rear of the shop. During a Wednesday open mike event, Bob Khosravi burbled on comfortably about this ex-girlfriend, his car, his Iranian heritage: “It makes a difference when you read Dr. Seuss to learn English rather than for fun. Everything begins to rhyme…”

 

Some customers, lounging outside in the welcome wind or clustered inside around cafe tables, said they drop by Kick Butt at least once a week, others more often. Living or working in the area, they clearly longed for a community with some character, and Kick Butt provides that, without the overstated funkiness of some Austin coffeehouses. It helps that — rare among coffee shops — Kick Butt secured a full liquor license. Gohring has created a clean, open, yet inviting space that could be duplicated in other slivers of lifelessness on Austin’s margins.

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Our Coffees

Our Coffees

Specialty Coffee
Specialty Coffee is the synthesis of many things: the combination of the species and variety of coffee bean used, the method of processing and roasting these beans, and the care and manner of handling and selling the beans.

Of the three species of coffee used for making beverages, only two, Arabian or Aabica coffee (Coffea arabica) and Robusta coffee (Coffea canephora) are grown on a large scale. Arabica coffee plants are grown at mid elevations between 3000 and 6000 feet above sea level and are considered to produce seeds that yield a more complex and smoother coffee than that made from Robusta beans. Robusta coffee grows at lower altitudes, is, as the name implies, more robust that Arabica. It has a higher caffeine content that Arabica coffee and is typically used for instant coffee or coffees that are made using severe heat that destroys the delicate flavors of Arabica coffee.

Specialty coffees are varieties that grown specifically for the connoisseur market. Only about 5% of coffee produced qualifies as specialty coffee. Kick Butt Coffee uses only the finest high altitude, hand picked Arabica beans from the best plantations in the world.

Coffee Beans
Coffee beans are actually the seeds (two per fruit) inside accessory "berries" which are produced in clusters on tropical, evergreen shrubs. Coffee berries are hand picked by expert farmers who know precisely when it is time to harvest. Once harvested, the berries must be processed to remove the coffee beans from the fruit. There are two processing methods to accomplish this: the wet method and the dry method. In the wet method most of the fleshy part of the fruit is removed and the seeds are placed in large tanks of water to ferment for 1-3 days. Wet processed coffees have a cleaner, more complex flavor than dry processed beans because the enzymatic fermentation breaks down large molecules into smaller aromatic compounds. After fermenting, the beans are washed and dried. This is the method typically used to process the highest quality Arabica beans.

The Dry method is the process of drying the entire fruit in the sun and then removing the dried pulp surrounding the beans. This method is usually used in countries, which lack an adequate water supply. The Dry method yields coffee with reduced flavor and a heavy body.

After drying, both methods yield hard, odorless green beans that are ready for roasting.

Roasting

Once we obtain the finest Arabica beans, we must perform a crucial step, roasting. Roasting is the process which turns the green coffee bean into the dark, aromatic, flavorful product we know as coffee beans. Roasting is the process that brings the oils to the surface of the coffee bean and thus bringing the flavor out.

Using a roasting drum heated by gas burners, green beans are slowly heated, and through this process the beans change color. The beans are heated until they reach the color desired by the master roaster. Commercial blends or supermarket coffees are roasted to a light cinnamon color where about 12-14% of the green coffee's moisture (weight) is lost. The cinnamon roast is more economical for the seller because they can get more pounds out of each shipment, but the consumer suffers by receiving a lackluster product. At Kick Butt Coffee we roast our beans until they are a rich, dark brown color in which roughly 17-25% of the beans moisture is lost, we consider this our roast.

The Five Fundamentals of

Specialty Coffee

Achieving the perfect cup is dependent on these five things:

1. Fresh Beans
At Kick Butt Coffee we use only 100% high-mountain grown Arabica beans, grown on plantations throughout the world. However, even the best beans can provide an unsatisfying cup of coffee if not properly handled. Oxygen, odors, light and moisture are coffees natural enemies. Since coffee is very porous, the odors can infiltrate the beans and be noticeable in the brewed cup (This is why some people use beans instead of baking soda in their refrigerators, because beans soak up other smells). Oxygen and light will dry the natural oils in the bean and affect extraction. We vacuum pack our coffee in specially designed opaque one-way valve bags right after roasting. This lets the coffee give off its natural gases while not subjecting the coffee to any of its natural enemies.

2. Fresh Water
Since coffee is 98-99% water, we need to start with fresh water if we want to brew the perfect cup. Tap water contains particles and other substances that will contaminate the oils, which flavor the coffee. At Kick Butt Coffee we use a four-stage water filtration system to supply our brewers and espresso machines with the freshest water possible. This fresh water must then be heated to between 195-205 degrees (proper temperature for Arabica beans) to assure maximum extraction of the bean's characteristics. If the water is not hot enough, the oils containing the flavor will not dissolve during brewing.

3. Grind
The grind is the most important of the Five Fundamentals of Specialty Coffee. This is because the size of the particles of coffee after it has been ground (course or fine grind) determines the amount of time the fresh water will have be in contact with the coffee. This in turn will determine whether the good or bad characteristics are extracted from the beans. The coffee must be ground properly to maximize this contact. Too fine a grind (particles too small) and the coffee will stay in contact with the coffee for too long causing over-extraction and a bitter flavor. Too course a grind (particles too large) and the coffee will rush through the grounds causing under-extraction, which will produce a weak, lifeless brew. For espresso, the grind may need to be adjusted several times throughout the course of a day to maintain the correct contact time.

4. Proportion
As with the grind, we must have the proper amount of coffee grounds in the brew basket to assure precise surface contact. Too much coffee or too little coffee will greatly affect the finished product. In general, the proper proportion of ground coffee to water is 2 tablespoons of coffee to 6 oz of water.

5. Time
Our coffee can withstand the time and heat factors applied to it for no longer than one hour. The quality and flavor standards begin to breakdown at this point and the product is not something we would be proud to serve. A small timer is located at each brewer/holder, to emphasize the importance of the one-hour hold time.

The four key coffee tasting terms

1. Brightness
Brightness is a positive term used to describe the sharpness or liveliness of Arabica bean coffees. For those who are unfamiliar with specialty coffee, brightness is often confused with bitterness. Brightness is tasted near the front of the mouth and gives coffee its edge. Central American and East African (Kenya AA) coffees are generally very bright, while Pacific Rim coffees are smooth. Terms often used to describe brightness and its characteristics are liveliness, brightness or sharpness.

2. Body
Body is generally derived from the coffee oils and bean fibers, which form sediment deposited in the cup during the brewing process. Body is perceived as the texture or weight of the coffee on the back of the tongue. The type of bean will dictate the body of the coffee such that it can be either heavy and thick (Mohamed Ali Blend), light and smooth (Bruce Lee Brew) or medium bodied (Chuck Norris).

3. Aroma
Like wines, fresh coffee gives off a wonderful aroma, which is intensified upon grinding. A coffee's aroma in the cup should be the first indication of the coffees quality or intensity

4. Flavor
This is the most important term because it encompasses all the rest. Flavor refers to the total impression one gets from the coffee. It can be general (as in "the coffee is very flavorful") or specific (as in "the coffee has a flavor reminiscent of blackberries"). Flavor also can be described in degrees of intensity. There is no wrong term for describing the flavor of a coffee.

Flavored Beans

Flavored beans are often associated with gourmet coffee, but they are really the opposite of what we sell, which are specialty coffees. The term “specialty coffee” denotes the finest 100% Arabica beans, grown in ideal conditions and hand picked at the peak of ripeness. Once picked, the beans are roasted and specially packaged to provide the best possible beverage.

At Kick Butt Coffee we offer a wide selection of flavored coffees through the use of flavored syrups. We flavored the brewed coffee, not the beans, to ensure a quality and consistent product. We do not use flavored beans because:

1. Flavors are generally added to cheap/inferior beans to hide their poor quality. Retailers/wholesalers who use flavored beans care more for the flavor then the quality of the coffee.

2. The mixture/chemicals used to flavor the beans can be harmful. The packages containing the flavors often come with warning labels.

3. Flavored beans will eventually ruin commercial and home brewing equipment. The thick syrups adhere to the equipment (i.e. grinders and brewers) and taint the flavor of any subsequent coffee brewed in them (i.e. your house blend will taste like hazelnut). Additionally, the thick syrups will eventually damage the mechanical/moving parts of the machines.

4. Coffee beans are porous and absorb odors.
Flavored beans emit a very strong odor which will over-power and taint other smells in the establishment, such as the wonderful smell of freshly ground Arabica bean coffee.

5. Flavored syrups will allow the customer a wider variety
At Kick Butt Coffee we use wonderful varieties of coffee and add well-known, syrups for flavor. In this way we are able to ensure that we serve only the freshest, most flavorful cup of coffee available. When a customer orders a flavored coffee it is incorrect to tell them that we do not have flavored coffees. The fact is we have the best-flavored coffees in town. When someone asks for a flavored coffee, simply offer him or her flavor options (such as hazelnut, vanilla, raspberry, etc.) and make the drink per the recipe (check the syrup chart for help). If they want to know why we use syrups you should explain the reasons outlined above.

Decaffeinated coffee

All coffees must have 97% of their caffeine removed in order to be considered decaffeinated.

Around the year 1908 a coffee merchant in Bremen , Germany patented his method for producing Decaf coffee. Keeping his process a secret he described his product as “Sans Caffeine” later condensed to coin the trade name, “Sanka”. The method remained a secret until 1932 when General Foods acquired Sanka, introducing it into every household in the US .

This first method used to decaffeinate coffee used the element benzene to extract the caffeine from the bean. Unfortunately the powerful odor from the benzene interfered with the coffee's own aroma.

Out of our willingness to provide for the general public a choice, we offer regular and decaffeinated coffee. Kick Butt Coffee uses the Direct Contact (Methylene Chloride Process (most popular)). Methylene chloride has one advantage over other solvents in that it matches caffeine perfectly, latching onto and removing just that compound and little else. For this reason some feel that Decaf coffee treated with methylene chloride yields a brew that tastes richer and more authentic than alternative methods.

Espresso

When we talk about espresso, not Expresso, we usually mean the tantalizing, romantic beverage, which has become the building block of the specialty coffee industry. However, when learning about espresso we need to discuss it as four different entities, all combining to produce the more tangible fifth thing, the espresso beverage. The following are the five different things we mean when we talk about espresso:

I. Blend of Varietal Coffees
There is no country called Espresso and therefore the beans used to make a shot of espresso are not a single bean from a single country. Espresso is derived from a blend of varietal beans from different countries and regions. A single varietal bean does not possess the complexity of characteristics needed to produce the proper shot of espresso. You need a blend of different beans to maximize the extraction process. There is some debate in the industry regarding whether or not you need “Robusta” beans to produce the wonderful tan crema that layers the top of the espresso shot. At Kick Butt Coffee we believe “Robusta” beans are wholly unnecessary to producing the crema (grind, tamp, etc. are the important ingredients) and use only 100% “Arabica” beans for our espresso blend and other coffees.

II. A Roast Color
In order to extract the perfect shot we roast the unique espresso blend of beans to what is called an “Espresso Roast.” This is a darker roast color than regular brewed or drip coffee.

III. A Grind Setting
Espresso (the very dark roasted blend of varietal beans) is ground on different machines than regular drip/brewed coffee. The espresso extraction process requires a finer, more uniform grind than drip/brewed coffee because of the speed and intensity of the process. The espresso grind should resemble the consistency of powdered sugar. This is a consistency you cannot truly achieve on home (blade) grinders. Additionally, the grind must usually be adjusted throughout the day. You will have to make it either more coarse (larger particles) or more fine (smaller particles).

IV. A Method of Extraction
Brewing espresso requires a much different method of extraction than regular drip/brewed coffee. The espresso brewing process relies on a very expensive machine to force water at 9 atmospheres (130lbs) of pressure through 14 grams of finely ground espresso blend at 198 degrees within 18-24 seconds to produce two 1ounce shots.

V. A Beverage
The four previously discussed concepts all work in combination to form the extraordinary beverage we know as espresso. The resulting 1 ounce “shot” of espresso is the basis for all of our espresso based drinks such as the latte, cappuccino, mocha, americano, doppio, espresso con panna, etc. Making espresso is an extremely complex process that must be monitored during all steps. If any one of the critical elements listed above is off, then the usually wonderful shot of espresso will be nothing but a bitter, unsavory experience.

Chai tea

Chai literally means tea in India . It is derived from brewing an assortment of black teas and mixing them with honey, fresh ginger, vanilla, and spices such as cardamom and cinnamon and clove. Chai is a wonderful beverage substitute for coffee, espresso and latte drinkers and a flavorful choice for non-coffee drinkers and tea lovers.

Our Chai can be prepared fat free if you use skim milk, however our standard recipe calls for whole milk. The Chai comes in concentrated form in aseptic packaging. You can either steam the Chai like a latte or make it with ice for an iced Chai beverage.

For a hot Chai drink, you combine the Chai mixture with equal parts of milk, soy or skim milk. When measuring the milk/Chai ratio before steaming, it is important to note that the mixture will expand after steaming and thus the pre-measured amounts required are approximately (2) ounces less per size cup, i.e. a 12 oz. Cup requires 10 ounces of product.

It is believed that Chai has possible health benefits such as:

1. aides in digestion
2. reduces cholesterol and the incidence of heart attacks
3. contains fluoride for strong teeth and bones
4. Increases alertness and reduces fatigue
5. Improves concentration
6. Cinnamon has been shown to reduce blood pressure
7. Ginger is said to be good for the stomach and chest
8. Cloves are said to cure nausea

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May 2008 - Events

We are actively looking to fill up our evening and weekend schedule with Kick Butt Events.Please contact us at: MasterGohring@KickButtCoffee.com. Kick Butt Coffee is also available to be rented for special events, birthday parties, receptions, meetings.

Coffee Brewing 7am - 11pm - Trouble Brewing 24/7

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Gift Card

Great gift idea to get a friend or family member Kicking Butt!

The Kick Butt Coffee Gift Card - A Kick Butt Gift Idea
Also, ask about our Kick Butt Coffee Star Membership Program.

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About Us

Our Kick Butt Story
Kick Butt Coffee was conceived by Thomas R. Gohring in the wee morning hours of April, 25th, 2007. The day before, while making a deposit at Bank of America, he made a comment to the teller that it was peculiarly slow at the bank. There were no other customers. He gestured that there is usually a long line of...and he made some motions like a zombie when the other teller says, "yeah, there are no coffee shops around here, I wish there were a Starbucks or something close by." The seed was planted.

The fact that there are no coffee shops in the Airport Blvd. corridor, in combination with having a friend, Mary Grabhorn, who worked part time at another local coffee shop contributed to the idea taking root. Adding a special menu of beer, wine and coffee drinks with liquor, is the part of our slogan, "get your butt kicked" (see bottom of page). The idea of comedy came from him traveling in New York City and how the comedy clubs tend to be small venues with many comics in contrast to having a headliner, feature and opener. And, of course, how can you have a Kick Butt Coffee shop in Austin, Texas without some Kick Butt Music events!

More

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Kick Butt Comedy™

Open Mic Night

The Kick Butt Comedy Open Mic
Wednesdays - 8 p.m.
Free with One (1) Drink Purchase

Comedians show up no later than 7:30 p.m. to put your name in "the kick butt coffee sorting mug." You get 5 minutes each. Second to last to go gets to go first the following week. The last to go gets to pick whichever time slot they want the following week.

See if you Kick Butt or get your Butt Kicked.

Note to New Comics: In the beginning there may be more comics in the audience than patrons. Strut your stuff anyways. It's your night, make the most of it. You never know when a scout from Comedy Central may be in the audience.

Coming Soon! - Most Kick Butt Comic in Austin Contest and Austin Comedy Ninja™ Awards

/ Myspace / MGTK / Wii / Star***** Gets Butt Kicked / SXSW / Stage, Light and Sound /
Our Favorite Kick Butt Comics: Joy Gohring / Darren Carter / Jimmie Roulette

Coming Mondays - Starting May 26th 8pm - Improv Comedy Night

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What is a Bartista?

Written by Michael Pollick

If you were to visit a bar or coffeeshop in Italy, you might very well encounter a uniformed bartender called a barista. In Italy, a barista is a trained mixologist familiar with both alcohol and coffee-based drinks. He or she might even wear an elaborate jacket similar to that of a bandmaster or military officer. A barista is usually treated as a respected specialist, in the same vein as a wine steward or sommelier.

When the gourmet coffee industry exploded onto the scene during the 1980s and 1990s, however, the term barista took on a slightly different meaning. A barista in the coffeehouse sense is an expert in producing espresso and espresso-based drinks. Expresso is an intensely-flavored form of coffee generally served in a small cup called a demitasse. In order to brew a perfect cup of espresso, a barista must place a measured amount of ground coffee into a wire basket and tamp it down firmly. The wire basket is then locked under the spout of an espresso machine.

A trained barista should know precisely how much hot water should be forced through the mesh and for how long. If the time is too short, the espresso will be weak and watery. If the barista spends too much time, the espresso will be too strong to drink. It is this intimate knowledge of an espresso machine's capabilities that make a good barista indispensable to a coffeeshop. A barista may also have to create a good froth from steamed milk or allow the espresso to form a natural dark layer on top called a crema.

The skills of a barista go beyond being a good coffee maker. In some coffeeshops, a barista is also expected to have a working knowledge of all of the different blends of gourmet coffees offered. Customers may also ask a barista about roasting times or which grinder settings work best. A good barista also learns different garnishing techniques, such as creating signature designs with stir sticks and cream. There are national and international barista competitions which put all of these skills to the ultimate test.

From WiseGeek.com - http://www.wisegeek.com/what-is-a-barrista.htm

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Kick Butt Live Music- Austin TX

Austin's Premiere Homebrewed Coffee House that Kicks Butt with Live Music

Thursday's at 8pm

The Kick Butt Music Open Mic - Thursdays - 8 p.m.
Open Mike MUSIC Every Thursday NO COVER with one drink purchase.
The Kick Butt Music Open Mic is from 8 PM to 11PM... or later. Sign up for Open Mic is at 7:30 PM.

Performance order is by lottery in the Kick Butt Coffee "Sorting Cup". It is not possible to call ahead and be put on the sign up list. Performance time is 20 minutes. See if you Kick Butt or get your Butt Kicked.

Hey, there may not be a whole lot of people in the beginning but you do get bragging rights for being the first. If it is anything like our comedy night it should take off and be big soon.

/ Myspace / MGTK / Wii / Starbucks Gets Butt Kicked / Stage, Light and Sound /

Check out shows from this past years sxsw: Click Here

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Kick Butt Chai Tea

Chai Tea that Kicks Butt

It's Time to Kick Butt !!!

Certified organic ingredients, fair trade certified tea, kosher ingrediants, microbrewed in wind-powered facility run by ninjas.

Message from Our secret Chai Ninja supply company:

Crafting an exceptional chai concentrate from the finest all-natural and organic ingredients has been our obsession since 1995. We brew what we believe is the finest chai available anywhere, at any price. The subtle and authentic flavors of our blends are a reflection of our commitment to quality and to your own good tastes.

We microbrew our liquid concentrates, doing just what the word implies: brewing in small batches. We use whole spices, which are freshly milled just before brewing. And because of our commitment to exceptional taste, body and consistency, we personally brew every drop of chai that Kick Butt Coffee sells -- we guarantee that every Chai served at Kick Butt Coffee will be the best you have ever tasted.

Kick Butt Honey Vanilla Chai

A rich and aromatic blend of fine black tea and spices. Full-bodied and rich.

Ingredients: Filtered Water, Evaporated Cane Juice*, Fair-Trade Certified Black Tea*, Honey, Cardamom*, Clove*, Cinnamon*, Black Pepper*, Fennel*, Ginger*, Allspice*, Nutmeg*, Vanilla Extract, Citric Acid. *CERTIFIED ORGANIC

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Chai Tea Spice Guide

According to Ayurvedic philosophy, the spices in chai are considered "sattvic", a category in Ayurveda attributed with calming, vitalizing and mentally clarifying qualities. Sattvic qualities were originally sought by yogis and spiritual aspirants wishing to live a contemplative life, but many of the sattvic attributes are perfect antidotes to the stresses of modern life.

Cinnamon

A tree bark, cinnamon is thought to open circulation and breathing, increase awareness, reduce fatigue and to be an aphrodisiac.

Black Pepper

This spice is widely used to support circulation and metabolism, counter coldness, and rejuvenate the nerves. Attila the Hun demanded this valuable spice as a ransom during the siege of Rome in AD 408.

Nutmeg
Used by ancient Arab physicians to treat kidney and lymph complaints, nutmeg has also been used for centuries to ease sciatic pain and promote the digestion of heavy foods.

Clove
This spice has long been favored in traditional herbal dental remedies for its pain-relieving and antiseptic attributes. Like pepper and ginger, clove is used to increase the potency of herbal blends.

Cardamom
A popular spice in both the Indian and Chinese herbal pharmacopoeias, cardamom has properties said to benefit the lungs, kidneys, and heart. It is also used as a mood elevator.

Star Anise
Traditional Asian herbalism systems credit star anise with a variety of properties. It's used frequently as a cough remedy, to freshen the breath, and even to soothe hernias.

Ginger
Long valued as an excellent stimulant for both the circulatory system and the immune system, ginger has been used to treat such disparate conditions as impotence and motion sickness.

Fennel

As an important medicinal plant in the royal herb gardens of medieval France and Germany, fennel is still widely used to treat kidney and ocular complaints, as well as laryngitis.
ENJOY!

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Kick Butt Comedy™

Improv Comedy Night

Austin Own Albert Im will be hosting an Improv show at Kick Butt Coffee.

The Kick-off day is Monday, May 26th, 8pm.

Line-up for Monday, May 26th, 8pm:

1. $10 Bourbon
2. Murphy
3. No Chaser
4. Snackers

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Specialty Drinks that Kick Butt

Beer, Wine and Delicious Coffee and Liquor Combination Drinks

Specialty Cocktails

Kold

Kick Butt Mocha Martini (Our most popular)
Stoli Vanil, Chocolate Liquor, Kahlua
Ivan Drago (Remember Rocky IV)
Stoli Vanil, Kahlua, and 1/2 & 1/2 over ice
Kick Butt Cosmo
Titos, Cointreu, splash of cranberry
White Chocolate Raspberitini
Titos, Godiva White, Chambourd
Antiox Anarchy
Antioxidant Smoothie with a shot of Titos

Hot

Raz "Mary" Mocha
Kick Butt Mocha with a shot of Raspberry Liquor
Caramel Mocha Kick
Kick Butt Mocha, Caramel, and Chocolate Liquor
Chai Matey
Capt. Morgan and Baileys in a Chai Latte
Kung Fu Coffee
Kick Butt Coffee with Irish Crème

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Premium Beer

Brewhouse Brown- Caramel brown with a hint of chocolate, Brewhouse Brown melds four kinds of malt and American hops into a delicious dark ale. Rich and roasty, yet with a dry finish, it is the perfect companion for a hearty meal.
Full Moon Pale - Tawny red and full of malt and hops, Full Moon's unique flavor truly satisfies. The smooth sweetness of malted rye and barley is complemented by generous helpings of Willamette and Cascade hops, resulting in an assertive American amber ale.
Rio Blanco
Lone Star - The National Beer of Texas - As the only state in the union that was once its own nation... it's only right that Texas have a "national" beer that stands for what we believe in.
Lone Star is proud to be brewed where it always has been... in the Great State of Texas!

Lone Star beer uses the finest hops from the Pacific Northwest with hearty grains from the Central and Northern Plains. Combine this with its heritage of being "Born and Brewed in Texas" and it's easy to understand the defining factors in Lone Star's Silver Medal win at the 2006 Great American Beer Festival.

The GABF recognized Lone Star as a high quality American Cream Lager by awarding it with a silver medal. Malted barley and corn extract combine to provide Lone Star with nature's finest ingredients for brewing. Lone Star's ingredients give this beer its full natural flavor. The choicest hops lend complexity and aroma to this beer, and its proprietary mashing regimen creates the perfect balance of alcohol, body, and character.

The National Beer of Texas contains 136 calories and 12 grams of carbohydrates per 12 oz. serving at 4.65% ABV. Lone Star beer corrals a lively carbonation level of 2.7 volumes of CO2 for a unique balance of refreshment and taste.

Sierra Nevada Pale Ale - Sierra Nevada's most popular beer, Sierra Nevada Pale Ale, is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.

“Sierra Nevada Pale Ale is the flagship beer, the one that made Chico famous. It is a flawless beer that opens with bright, perky high notes of maltiness and orange blossom and segues into a delectable hoppiness.”

– Elaine Louie, Premier Beer—A Guide to America's Best Bottled Microbrews

Tsingtao - The Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China.

Tsingtao Lager is brewed and bottled by the Tsingtao Brewery-the 10th largest brewery in the world.  Also, Tsingtao Lager is the 12th largest beer brand worldwide.

Introduced to the United States in 1972, Tsingtao soon became the top-selling Chinese beer in the U.S. market and has maintained this leadership position ever since.

The Tsingtao brand is sold in more than 50 countries worldwide and accounts for more than 50 percent of China's total beer exports. In fact, Tsingtao is the number-one branded consumer product exported from China.

Shiner Bock - Shiner Bock has a tan dense medium head that leaves a nice quilt down the sides of the glass as the beer is drunk. Its body is clear with a copper/amber color. The aroma is very sweet, almost sugary, without the typical maltiness normally associated with this much sweetness. This it probably due to the corn used in the recipe. The taste is equally sweet without much depth and very little hops; certainly not enough to provide a good balance. It has a thin mouthfeel and is very effervescent so there's a slight sting on the tongue from the carbonation.

This sweetness, though is embraced by Shiner. Their website says of their bock that its taste is without the "excessive bitterness that characterizes many micro, specialty and imported beers." This may very well appeal to drinkers that want something more interesting than the light lager of the megabreweries but don't care for the bitterness of a lot of the craft beer out there. - Bryce Eddings

Blue Moon - Blue Moon™ Belgian White is a refreshing, medium-bodied, unfiltered Belgian-style wheat ale spiced with fresh coriander and orange peel for a uniquely complex taste and an uncommonly
smooth finish.

The name “Belgian White” is a reference to the cloudy white, opaque appearance of the beer. “Belgian White” also refers to the style of beer, which has been brewed in Belgium for about 300 years. This type of ale is brewed with malt, wheat and oats. It is unfiltered, which allows protein and yeast to remain suspended in the beer and creates the cloudy appearance. This also adds to the smoothness and full body of the beer.

A slice of orange is the perfect complement to Blue Moon Belgian White, bringing out the natural spices and subtle fruit flavor.

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Red Wine

McPherson Cellars, Tre Colore' - Tre Colore – Rhone-Style Red – This is a blending of three French Rhone varietals grown in far West Texas.  The bold, intense berry character of Carignan, the rich, smoky violet aroma and plum flavor of Syrah and the tropical quality of Viognier are at the heart of this delicious, smooth Rhone-style red wine.  Fermentation and aging in stainless steel allows the wine to be made dry while preserving all of the wonderful, rich “grapiness” of the varietals.  A slight chill makes this a perfect red wine for “Texas heat”.

Finca El Portillo Malbec - Deep hues of ruby red gain intensity from shades of shimmering violet in this Malbec with good structure, medium acidity and a long finish. Rich with fruit, the nose is reminiscent of plums and blackberries. Tannins as soft as velvet set the stage for an enviably round finish.

Pietra Santa Zinfandel - Produced from fifty-year old vines on a neighboring vineyard as well as grapes from our own estate including a treasured block planted in 1905. After fermentation, the wine undergoes extended maceration prior to aging for more than 2 years in French and American oak barrels. This bold and earthy Zinfandel tastes of ripe cherries and plums with compliments of toasty oak. It is well balanced with a persistent finish of black pepper and sage.

Oak Grove - Oak Grove is a line of California Reserve wines, made with grapes grown in the Monterey, Arroyo Seco and Paso Robles appellations. Produced in a rich, fruit forward style, Oak Grove consistently over delivers on quality. Oak Grove Reserve Merlot is a versatile favorite. Rich, complex flavors of blackberries and plum with a touch of black pepper while supple tannins give way to a long, smooth finish.

Oak Grove Cabernet Sauvignon - Beautifully balanced, Oak Grove Reserve Cabernet Sauvignon yields zesty spice notes and rich, ripe flavors of dark cherry, plum and currants against a backdrop of mild tannins.

Compression Red - Great color and nose of cherry, dark fruits and subtle spice. The palate is much the same but with a bit more spice and earthy wood notes. Well integrated with a nice finish that lingers longer than you would expect for this wine.

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White Wine

Becker Vineyards, Riesling - With hints of lime, this wine also has cantaloupe, mint, and honeydew melon.
Oak Grove Pinot Grigio - One of the more popular wines in Italy, the Oak Grove Reserve Pinot Grigio is the perfect wine for entertaining with family and friends. Its fl avors are light and lively
on the palate with lemony citrus notes, and has a refreshing, very clean finish.
Oak Grove Chardonnay - A consistent award-winner, Oak Grove Reserve Chardonnay shines with tropical fruit flavors, followed by a smooth, creamy finish. Notes of vanilla and toasty oak.

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Sake

Tozai "Living Jewel" 300ml

Tasting Notes:
The aromas are quite complex, showing white grape, anise, and a hint of sweet rice. These same flavors come rushing through the medium-bodied palate, which has a slightly creamy texture followed by a hint of white pepper and fresh herbal notes. The long, clean finish makes this both a great sipping sake as well as a companion to a wide range of foods, from fish and shellfish, to pork and light meats.

Notable Facts:
Kizakura Brewery is located in Fushimi in the southern part of Kyoto, the oldest sake brewing area in Japan. The local "Fushi-Mizu" or crystal clear, underground "Fushimi Water", is well-known for bringing out the full flavor of sake. And Kyoto's especially frigid winters, called "So-ko-bi-e", are ideal for creating stable, cold temperatures inside the brewery. This helps to keep fermentation temperatures low and extend fermentation time so that delicate flavors and aromas remain in the sake.

About Living Jewel:
The image on the label is a "koi", or Japanese carp. Ornamental domesticated carp have been bred for their bright colors for centuries in Japan. The combination of their vibrant colors, patterns, and shimmering scales has earned them the moniker " living jewels" among koi collectors and enthusiasts.

About Tozai:
Tozai, literally translated from the Japanese as "East-West", is a collaboration of passion, skill, and experience by dedicated people from both Japan and the US. Vine Connections has partnered with Kizakura Brewery to produce the two latest Tozai sake, "Snow Maiden" and "Living Jewel". All Tozai sake are complimented by the beautiful artwork of prominent Kyoto -based American artist, Daniel Kelly. As America's leading improter of chilled, premium, artisanal Japanese sake, Vine Connections continues to bring you unique boutique sake that will thrill your senses. Kanpai!

Tozai "Snow Maiden" 720ml
This is fairly thick and chewy nigorizake (cloudy sake), but it is still surprisingly dry. The aromas are bright and fresh and they show a lovely ricey and fruity combination. In the mouth, this sake has solid weight and gives the same flavors of fresh fruit and creamy fresh rice that your nose told you about. The finish has a pleasant astringency and is nicely mellow, beckoning you for another mouthful. You will rarely taste a classier Nigori at this price, and this may be the ultimate food-friendly Nigori.

The image on the label is a koi, or Japanese carp. Ornamental domesticated carp have been bred for their bright colors for centuries in Japan. Perhaps the most famous koi is one named Hanako which reportedly lived for 226 years! Hanako translates to "Flower Maiden", but in homage to the long-lived Hanako which lived in the icy waters at the foot of Japan's Mt. Ontake, we have named this sake "Snow Maiden".

Sato no Homare "Pride of the Village" 300ml

An elegant, super-premium sake from a brewery with an 850-year history. The brewery is considered to be Japan's oldest surviving sake brewer. A pleasingly light and fruity nose, laced wth violets, strawberries, pear and grape. A refined and clear flavor, yet settled and deep. Semi-dry with a superbly clean finish.   

Rihaku "Dreamy Clouds" 300ml

Nigori sake is made so that some of the rice lees remain in the bottle after pressing. Most nigori is sweet and creamy, and thick with the unfermented rice solids. Rihaku Nigori is a bit less chunky, but more fruity and complex than most nigori sake. Slight prune tones, and a slight taste of nuts. 

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What is a Wii?

The baddest mo-fo, low-down, around this town

 

/ Wii Ninja Relfex / Wii Super Smash Bros.® Brawl /

Yes, we have one and you can play anytime.

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Our Store

Our Store - Virtual Tour

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Austin Family Review

Austin Family Magazine Editors Review of Kick Butt Coffee

We're sure you've heard of the martial arts school. Master Gohring's Tai Chi & Kung Fu. Austin Family readers voted it the Best Martial Arts Center in Austin last year. Master Gohring's team is now bringing a new coffee concept to the Airport Boulevard corridor. It's called Kick Butt Coffee. Their mission: to "kick butt" in the coffee business by selling Kick Butt coffee and offering Kick Butt service. Kick Butt Coffee offers all the classic coffee drinks and smoothies as well as beer and wine. The shop's cinnamon rolls and delicious coffeeand liquor combinastion drinks are wonderful, too. Kick Butt Coffee has a flat screen and a Wii, and the space is unique and inviting. The most important thing, though, is the coffee. The baristas know how to pull a great espresso shot, so the coffee is premium. Kick Butt Coffee also has a stage and the shop plans to have music, comedy, dance and film events soon. Visit the store at 5775 Airport Blvd. (at 290 next to Spec's and across the street from Wendy's) or check out the website at kickbuttcoffee.com. Looks like Austin has another great coffee shop!

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Star***** to Get Butt Kicked

Star*****, Scared of Kick Butt, Closes to Retrain Baristas in Self-Defense

Star*****, Scared of Kick Butt, Closes to Retrain Baristas in Self-Defense

KBC Press Wire - Americans will have to cope without blended Frappuccino and blueberry coffee cake for a few hours today as Star***** shuts its 7,100 company-owned stores for a nationwide barista training session to prepare their baristas for battle against Kick Butt Ninjas and Baristas.

Star***** chairman Howard Schultz has ordered the unprecedented three-hour afternoon closure as part of an effort to improve coffee quality and prepare to defend against Kick Butt Coffee ninjas and baristas.

It has prompted frenzied action by other competitors hoping to snatch Star***** customers while they prepare for battle against Kick Butt. Dunkin' Donuts, which already has many holes in their defense against Kick Butt Coffee, declared Tuesday a cut-price coffee day with prices slashed to 99 cents (50p) so that "no coffee lover is denied a delicious espresso-based beverage".

During the session, Star*****' baristas will get a "hands-on espresso and self-defense training experience". In a letter to staff, Schultz said: "Star***** partners will have an opportunity to connect and deepen their passion for coffee in a very low martial arts training stance called the 'horse stance' with the ultimate goal of transforming the customer experience and defending themselves from Kick Butt Ninjas and Baristas."

Schultz, the architect of Star*****' growth during the 1990s, returned to hands-on management last month after shareholder unrest upon the announcement of the opening of Kick Butt Coffee in Austin, Texas triggered the departure of chief executive Jim Donald.

Kick Butt Coffee opening, rumored to have Chuck Norris as a silent partner, caused Star***** shares to dive, Chuck Norris looked at them and their stock dropped by 42%. Chuck Norris grinds the beans with his teeth and boils the water with his own rage. This caused consumers falling out of love with Star***** to fall in love with Kick Butt.

In a raft of changes aimed at restoring momentum, Star***** is cutting 600 jobs, introducing free wireless internet connection and axing hot breakfast sandwiches, which were criticized for interfering with the aroma of coffee.

Shultz says he wants to restore an "emotional connection" with customers which Kick Butt Baristas think is a whimpy overly feel good goal. The shutdown is being mocked by other independent coffee stores that have long suffered (not) under the shadow of Star*****.

"Project Mayhem has succeeded", DJAnarkee from Kick Butt Coffee said. He said they will offer free coffee to all customers while its bigger rival goes dark.

"I'm not sure why it's going to take them three hours to learn how to press a button," said Kick Butt Coffee owner, Thomas Gohring, who described his own beverages as "expertly crafted" in contrast to Star*****' machines.

Britain's Star***** outlets will not be affected by the closure. The chain's international stores are faring better than those in the US. Phil Broad, UK managing director, said: "I felt a great disturbance in the coffee industry, as if millions of voices suddenly cried out in terror and were suddenly silenced. I fear something terrible has happened.. "

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SXSW

South by Southwest at Kick Butt Coffee - Austin Texas

Wednesday - March 12th, 2008

National Seashore - 4pm - 4:45pm
John Biz   - 5pm - 5:45pm Video Clip from the Show
Low Red Land - 6pm - 6:45pm
Aim Low Kid - 7pm - 7:45pm
Teneia Sanders - 8pm - 8:45 pm Video Clips from the Show
Aloke - 9pm - 9:45pm Video Clips from the Show

Thursday - March 13th, 2008

Stace England - 3pm-3:45pm Video Clips from the Show
Patt Todd & The Rank Outsiders - 4pm - 4:45pm Video Clips of the Show
Aloke - 5pm - 5:45pm Video Clips of the Video Clips of the Show / Pics
Christopher Denny - 6pm - 6:45pm
Tom Ovans - 7pm - 7:45pm Video Clip of the Show
CB Brand - 8pm - 8:45 pm Video Clips from the Show

Friday - March 14th, 2008

Ocha La Rocha 2pm - 2:45pm Video Clips from the Show
Highway Bob - 3pm - 3:45pm Video Clips from the Show
Teneia Sanders - 5pm - 5:45pm Video Clips from the Show
Liz Henry Richardson - 7pm - 7:45pm Video Clips from the Show
Brian Wright & Sally Jaye - 9pm - 9:45pm Video Clips from the Show Google Video Heart of Gold / Google Video 2
Birds and Batteries - 10pm - 10:45pm

Saturday - March 15th, 2008

Liz Henry Richardson - 3pm - 3:45pm
Appomattox - 7pm - 7:45pm Video Clips from the Show
Aloke - 8pm - 8:45 pm Video Clips from the Show
Google Video: Aloke 1 / Aloke 2 / Aloke 3 / Aloke 4
Mathew Lions - 10pm - 10:45pm Videos from the Show

Interested in Playing at Kick Butt Coffee please email: mastergohring@kickbuttcoffee.com

Not officially part of SXSW.

/ Kick Butt Myspace / MGTK / Star****** Gets Butt Kicked / Stage, Light and Sound /

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Kick Butt Nunchuck

Austin's Premiere Homebrewed Coffee House that Kicks Butt

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FAQ

Frequently Asked Questions

1. Is this a franchise?
No, not a franchise but if you know a good place for a second location please let us know.
2. Does the owner teach martial arts? Yes, just up the street. (http://www.mastergohring.com)
3. Are there other locations?
This is the first of many. If you know of another great location, please let us know.
4. I saw the sign, so what kind of cocktails do you make?

Kold
Kick Butt Mocha Martini - Stoli Vanil, Chocolate Liquor, Kahlua
Ivan Drago - Stoli Vanil, Kahlua, and 1/2 & 1/2 over ice
Kick Butt Cosmo - Titos, Cointreu, splash of cranberry
White Chocolate Raspberitini - Titos, Godiva White, Chambourd
Antiox Anarchy - Antioxidant Smoothie with a shot of Titos

Hot
Raz "Mary" Mocha - Kick Butt Mocha with a shot of Raspberry Liquor
Caramel Mocha Kick - Kick Butt Mocha, Caramel, and Chocolate Liquor
Chai Matey - Capt. Morgan and Baileys in a Chai Latte
Kung Fu Coffee - Kick Butt Coffee with Irish Crème

5. Are those real weapons?
Yes, and they are actually Master Gohring's personal weapons so they have been used in combat.
6. When do you have live music?
We had 15 bands out here for sxsw. That was really Kick Butt. We just started a music open mic night every Thursday at 8pm.
7. Can you make other drinks with the liquor?
We will make anything you like, if you have a favorite not on the menu. Hey, we'll even stock your favorite, just ask.
8. Are you going to have sandwiches?
Yes, soon and we do have individual sized pizza served in the evenings and other hot items.
9. Are you open 24/7?
We are open 7am - 11pm everyday. Trouble is what is brewing 24/7
10. Do your employees know self-defense?
Yes, we are the only Coffee shop in the world that really does Kick Butt.
11. When did you open?
How long have you been open? We opened up February 11th 2008.
12. Is the kid on the flyer Master Gohring's son?
No, the kid on the flyer is one of Master Gohring's future Black Sashes.

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Master Gohring's Tai Chi & Kung Fu

Austin's Premiere Chinese Martial Arts Academy Since 1996

Tai Chi | Kung Fu | Family Martial Arts | Pre-K | Apprentice

YOU WILL NOT FIND YOUR GREATEST CHALLENGE HERE.

The Greatest Challenges you will face in life, lie within you. The ability to rise above them lies within our academy.

All skill levels welcome. Family Friendly. Now Enrolling.

Adult Tai Chi / Adult Kung Fu / Family Martial Arts / Pre-K / Apprentices
Free Private Lesson and $100 Off Basic Training Enrollment