Hello Chris, I'm Bruno, I'm from Brazil, from your picture I can tell that you're competing, here in São Paulo I compete for championship too, I was the first São Paulo Regional Champ, and last year I've got Second Place, I 'll add you for share some of my experience in competitions.
see ya

cool picture :)

Hey Chris! Thanks for coming by and thanks for the add. It was great meeting you. Coming to Seattle in September?

Coffee Fest Seattle is being held early this year during September. Always an excellent time.

Thanks Chris. That means the world to me.
It was great meeting you and I'm sure we"ll see each other again soon.
Tack Care

Good man, it was a pleasure to chat and swap drinks. if there is anything I get excited for more than corn fed baristas I do not know what it is... keep me updated

Hey man enjoying your summer is way better than making it to a weekend of CoffeeFest.

We do sell handles and bases separately just for such an occasion. ;)

What's up Chris? How's things out there?

That's awesome. We always had a large pastoral following. I'm actually taking a full load of ministry classes myself, though we broke for summer.

Isn't Deferio coming your way? I know he's headed to indiana, but can;t remember if it was in Muncie, although it sounds right.

Did you get that handle thing handled?

Hey Chris, its going good man. We are shooting for to open one shop on the 29th of July. However, just let me know when you are going to be up here. I've been hanging out with this guy Kurt who runs Rowster Coffee. We're pretty much slinging shots or cupping everyday. Its nice while I don't have a shop to work in. So just give me a shot when you'll be around. You can email me too at trevor@madcapcoffee.com
cheers.

Of course I remember you. You were one of the coolest cats I met in MN. I wish you and Deferio all the best out there in Muncie. And if there's anything I can ever do to help you with what you're doing, let me know! As someone who set up two legit coffeehouses for ministries, I know some of the intricacies. Take care man, and keep that Deferio in line. He looks like he's head over heels!

Hey Chris, how are things going? Going to be up in MI anytime soon. If so let me know and we can do some jamming. We've got a used linea on the way and will have a couple GB5's soon.

Chris, let me know when/if you are going to be in G.R. this weekend. We don't have anything set up yet but I've got a roaster I've been doing stuff with and he's got a little setup we could play on. Let me know.

Chris, that'll work. Saturday we're going to be helping this roaster with a coffee cart at a Local First Street fair. He was just going to be serving iced coffee but I talked to him today and he said we can bring his espresso cart out there and play if we want. Should be a good time. My cell is 815.two74.3zero85.

It sho is hot up in this mug. Things here are good, but it is hard to sell coffee when it's 100 degrees outside. SO, we succumb to the Blended Beast. I have been putting together a monthly barista jam, and am starting on planning on next month's jam. Has Deferio gotten moved out there completely? How's the school planning coming?

You just have to be patient with the USBC score sheets. I believe everyone can expect them post WBC... Until then, Michelle has much to do to prep for the competition...

Chris, sorry I haven't got back to you yet man. Give me a call or let me know when you are going to be here and we'll get together. cheers

Hey man, we'll definitely have to hang out. Hopefully we'll get a chance to pull some shots and go out. Some decent brewers up here.

hey chris --- worry to reply to you so late. i don't check barista exchange that often, so it's always best to get in touch with me via email: sarah@baristamagazine.com. regarding your subscription, please email our subscrips. desk at subscriptions@baristamagazine.com, and they'll help you get things sorted out. thanks, and great job doing what you're doing!

Thanks for the call Chris. I'll try callin ya on Monday to get some of the details from ya. Oh, don't worry I won't hold it against you for not comin to visit. We didn't have a machine hooked up yet. Right now I'm sitting on a linea, a K30 grinder, and a Anfim grinder. Its killing me. We just sealed the deal on a sweet location so we'll have to have ya up soon. Anyhow, I'm in Illinois right now so if you're available I'll call ya Monday. cheers

That's pretty freakin funny bro. I saw yours too... I'm pretty sure you had the best pour.

Yeah that would be myself and a variety of others putting that on. More info should be rolling out shortly. I thought you would have known about it already as defurious was going to be involved for a minute but as of late had some time line conflicts so can no longer do it. I'll try and get you some info if yer curious.

Hey Chris -
Thanks for the kind words. The world of food and coffee is fascinating, diverse and an incredible challenge. I'm still such a neophyte and look forward to reading chicagou's blog.

On your other note-
Since I don't really have a culinary background (mine is in film production), I've found developing a unique and interesting (to me) menu for The Spro to be quite a challenge. The biggest challenge is that our espresso bar just isn't designed to prepare food. For your new venture, I strongly suggest getting out there, tasting more food, traveling to Chicago and Cleveland to taste food from different chefs and develop your own ideas for the kind of menu you'd like to prepare.

From there, you can more readily build a facility that will help you create that menu. For me, important criteria is that the workspace has to be flexible. Meaning that the workspace can be used, the reconfigured and used for a different purpose depending on the task needed. Grant Achatz's Alinea in Chicago designed his kitchen with that approach in mind and it's fantastic.

The basic difference between Mexican Coke and the Coke in the United States is their use of cane sugar as a sweetener instead of high-fructose corn syrup. The sugar is the taste of old. Cleaner and brighter on the palate, without the heavy residue of HFCS.

Coca-Cola Atlanta insists that there is no difference, but let your palate decide. Without a doubt there will be a Latino market in your area, go down and buy a couple bottles and do a taste test. I think the difference is remarkable and prefer cane sugar not only for the taste but also because it's better for the body than corn syrup.

Bear in mind that the actual sweetener used in Coke is determined by the bottler. Mexican Coke is sugar based, but Cokes from other Latin American countries may be using HFCS. Be sure to read the label.

Alternatively, if there's a sizable Jewish population in your area, they'll usually make a stricter Kosher Coke for major Jewish holidays, like Passover. You can tell the difference between US made HFCS Coke and Sugar Coke by the yellow bottle caps on the 2 liter bottles.

Still not 100% sure, but it looks like he's staying here.

We need to look at our schedules to see what weekend day in the far off future we can road-trip to West Lafayette for Greyhouse and then up to Chicago for a Intelli/Coffee Studio/any other random coffee house visit extravaganza.

I just read your blog, so I understand that you're staying in Panama City. Too bad we didn't know your dates before, we're doing a barista jam I believe at the end of Oct. a we're always looking for baristas to help out! That's off topic though. Your going to be in Panama city, which is about 6 hours driving from the coffee regions. Coffee is in the western mountains of Panama, close to the Costa Rican border. You would need to take an airplane to David (about $200 round trip/person, a 1 hour flight) and then rent a car from David and drive out to Boquete, which is about another hour. It's possible to do the roundtrip in one day, but the afternoon flight back will sometimes be cancelled if the thunderstorms are too bad.
If I was there, I could give you a tour of the farm, but I'm not going to be in Panama during that week. The other person who could take you for a tour is my brother, but his firstborn is due that same week, so you can't count on him either.
You don't know rain unless you've been in Panama in October, so I don't know how useful it would be for you to go through all that process to visit our farm for one day, when it might be raining so hard that you have to cancel the tour anyway. However, if you do decide to go anyway, let me know and I'll talk to my brother and/or father and see if one of them can meet you and show you around. For future reference, the time to visit coffee farms in Panama is January thru April. January's a great month because there's no rain, everything' still green and beautiful and you can see the harvest and the processing of the coffee, which is really interesting. The whole reason that you're going to Panama is that you have hotel voucher's, right? Otherwise I would suggest that you definitely go to Boquete and spend the entire week there instead. It's much nicer than Panama City, even in the rain. Let me know what you decide so I can help set things up. What hotel are you staying at?

hey...I don't know you but I used to roast for AWC and I'm sitting with Becca and she told me that you're cool and I should be your friend.

yeah seattle's a good place! actually It's me and my brother that are out here...I'm not married. It sounds like things are going pretty good back at MAC and AWC. I met Chris yesterday at the trade show. I'm excited to hear about the changes out there. I'll have to come out and visit sometime!

Hey, no problem. Hopefully the CoE will work well for you and we can buy together this coming year.

Cheers,

Drew

Chris... I'll be off on Friday, but working in Prospect on Saturday morning until 3. Hopefully you can stop by then.