joel

Male

Muncie, IN

United States

Profile Information:

What is your position in the coffee industry?
barista, coffee roaster, coffee enthusiast, industry professional
Where are you located? ( City and Country )
Muncie IN.
How many years have you been in the industry?
3
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
yes
Tell us more about your coffee shop or barista skills.
used to be a full time barista, now im working at a roaster trying to learn that aspect of coffee, trying to keep up on my barista skills.
What cities or countries are you interested in traveling to?
traveling is in my blood. everywhere.
About Me:
been a barista, now i work at a roaster, try to maintain my barista skills. i love coffee, especially tasting different aspects of it and describing it.
About My Company:
its good, you should come.
What is your favorite thing about the coffee industry?
its growing, its like the wild west.
Website:
http://NA

Comment Wall:

  • Chris DeMarse

    I was previously the head of training for Alliance World Coffees and have taught at the coffee institute on extraction... i'm also a site pastor at one of the MAC churches...

    May 19, 2009

  • Chris DeMarse

    i am, so to speak, a part of what they're doing. Things got too busy at the church to do both well... so I chose my first love. I did compete under their name this year with their coffee and will continue to do so... we're all good friends there.

    May 19, 2009

  • Chris DeMarse

    i don't know that I would call myself "master of extraction".... I think I have a good handle on the espresso, though. Early out (2-4days) it runs really slow and picks up toward the end. I dose about 19-20 g and pull 1.5ish in 28-30 with a brew temp around 198-199. As the week progresses I downdose to about 18-19 and pull 1.5ish in 25-28 seconds with a brew temp of 200. If you don't have a PID'd machine you can just make sure you're surfing down to a stable temp before you pull your shots. Depending on the condition of your grinder you should get a sweet, clean acidity up front with tonnes of milk chocolate and a bit of fruit in the middle with a rich/velvety texture and a nice warm finish.

    May 20, 2009

  • Chris DeMarse

    let me respond to you of your last question with an analogy. I play the drum set and have for 12 years now. In the beginning I wanted to play along with the radio and learn all the hard stuff. However, I learned the hard way that what I really needed at first was to go through the rudiments; to practice patterns and play within the rules of rhythm. It was after a long time of playing within those rules that I had built up the skill to deviate from or bend the rules. I would say that it is dangerous to "do whatever tastes good" even if it deviates from the rules at first. You may find in the future that you understand coffee much differently because you have practiced the basic rudiments of shot pulling and have such consistency in your technique/skill/understanding that you are willing to start playing.

    just a thought

    May 21, 2009