For the past two years in the barista community, the constant buzz in terms of new equipment has rested in two places; controlling temperature/pressure and grind quality. It became apparent as Kyle Glanville walked into competition with a yet unnamed Mazzer doserless grinder that there was a new game in town; no more clacking and pulling; no more left dose and excess spillage. Since that time the Robur E has emerged with a glowing electric hopper lid and a not-so-glowing price bracket in the… Continue

The world of milk is an interesting one. Until I got involved in compeition I had no idea how complex and varying the qualities of milk are based on their nutritional sources and processing. It's amazing to taste milk as it shapes your coffee for capps and becomes a tool of texture and taste symmetry. However, bad milk is more than capable of derailing an otherwise wonderful coffee experience.



The other day I was in a hurry to catch my shift at the bar I work at. I stopped by the… Continue

By now many of you know about the the culmination of the USBC with Chicago native Mike Phillips taking the crown this year. You, however, might not be privy to the story that makes this victory all the sweeter and highlights a truly epic story of challenge and determination; sacrifice and perseverance.



I had the privilege of competing with Mike at the GLRBC just a few weeks ago at Navy Pier in Chicago. Mike was last year's regional champion, and many looked with expectation to see… Continue

I entered into coffee two years ago with only a cursory knowledge of this fine beverage I've become so enamored with these days. I knew it was black, that it "tasted bitter", and that it was, in my mind at the time, a poor substitute for Mountain Dew. Fast forward to today; redistribution methods, TDS brewing measurements, gram scale dosing, pulped natural, and 9 bar are all terms that float in foggy cloud in mind. Ive pondered the effects of convex tamping versus flat piston tamping. I've… Continue

I'd like to fancy myself an adventurous sort of person. Most of my hobbies include rock climbing, snow and wake boarding; things considered "extreme" by many. Yet, nothing feels quite so extreme or unknown in it's possible adventure than going to a Central American country that I know little about in terms of language, culture, or geography and pursuing a whirlwind, country-wide buffet of sights and adventures. I am really not sure how or what we have gotten ourselves into this. Here are some… Continue

I love my wife. My wife is amazingly unusual compared to the stereotypical domestic housewife that carts 2.5 children around in a Caravan with a soccer ball sticker in the window (we don't even have kids yet). I suppose I shouldn't expect a typical wife as I don't have a typical marriage. I am 25 and have been married for over three years now, which almost unheard of in a post-modern generation of delayed decision and overly cautious attitudes toward the whole "institution" of marriage. But I… Continue

I love visiting other coffee shops. It is generally both a great experience in both learning and indulging the senses, and I've always especially appreciated my visits to Intelli. I remember my first visit just two years ago when I was at coffee fest Chicago for the weekend. I was new to the upper echelons of coffee when I walked in to Intelli Millenium Park, and I was greeted by both a friend barista by the name of Goodrich (whom I met up with in competitions just a year later) and my first… Continue

It was about 8:30 when they swung long, dangling light bars from their hiding places to fill much of the stage almost like long icicles dangling in a cave. The stage was quicly flooded with dense chemical smoke and just as the sun set over the back of the stage at Verizon Wireless Center I saw a band of dark figures wander on the stage, fueling a frenzy of cheering and applause. I, along with thousands of other adoring fans, had been anticipating this moments for months so much so that we all… Continue

In the school of traditional thought concerning espresso, there seems to be a consistent focus on primary characteristics that attribute to the quality of espresso extraction. Undoubtedly, two primary factors in espresso quality are the equipment and the the person using the equipment. Needless to say, a high caliber machine only produces quality espresso when used by a well-trained, well skilled, and knowledgeable barista and vice versa. This seems to be common sense in our line of work. We… Continue

Does anyone know the order of competitors for the WBC? I have been on their site and had a hard time finding out.

We all know the indescribable feeling of holding a warm mug with fresh steaming coffee, unhindered and unfettered by any hint of "pralines and cream" or "cinnamon apple turnover. We have all delighted to watch as the freshly extracted puck rises like a the star in a play to center stage on the Clover and we are handed our fresh CoE microlot coffee. On the other hand, we have all cringed when we hear customers request things like "extra caramel" or when we hand a customer a drink with a… Continue

I feel that most people would do a much better job in articulating the technical aspects of coffee equipment. James Hoffmann, no doubt, could talk circles around me when it comes to his knowledge of coffee theory and equipment (if you don't believe me, check out www.jimseven.com). So, in light of that, let me pose a more philosophical question. What is the purpose of the doser?



Let me clear the air by letting you know that I have an amazingly superficial emotional attachment to my… Continue

For those who have not experienced a barista competition, it can be daunting. In fact, it can be overwhelming. The sheer thought of standing in front of stoic, seemingly lifeless judges with their calculated movements and presenting both yourself and your assumed skill as a barista amidst a crowd of coffee professionals can be downright overwhelming. Moreover, the piece of competition often unseen in preparation can be equally stressful due to lost serving ware, malfunctioning whip cream… Continue