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6' Naked Barista pic!

Posted by MillRock on October 13, 2010 at 11:26am
Now that I have your attention! We see many projects where the specifications are vague and the drawings show little to no details for how to build a Barista Bar. I'll come back and update this in more detail and we will fully disclose our construction. It has taken me 7 years as MillRock CEO to evolve the MILLROCK Barista Construction to something we are proud will exceed all expectations for performance.

Stainless steel is already recycled and at the end of our days the bar will be recycled once again.

All too often we see the undercounter refrigerator supporting a collapsed bartop...or the UCR worse yet, is the Bar top!

We see operators with the espresso machine at eye level straining to apply any force to the tamp on their toes.

We see bars where the espresso machine has NO room in-front of it for a pitcher to be slammed.

Broken granite...stained corian cracking...plastic laminate chipped and peeling...The list goes on.

I promise I will come back and really make this a worth while blog post with relevant photos of our construction and what drives us to support your cafe, literally.

hmmm maybe our first Barista Mag ad campaign will be "Naked Barista" with a shot of you, on your Millrock bar, in your Cafe, NAKED! & Sara can do the Black Bar censoring...I think this crowd might be up for it!

Seriously, We need to communicate our construction and we want you to be successful; whether we build your cafe or shop your cafe.

Our Engineers will answer any construction questions...our Cafe Designers will answer any space planning questions & I'm still looking for a great double espresso 02379!
Ciao,
Shaun

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Mid City Caffe Opens

Posted by Tony Bowles on August 18, 2009 at 2:26am
Mid City Caffe OpensAnother fancy coffee place, thank goodness!By CARISSA DIMARGOUpdated 3:00 PM EDT, Mon, Aug 17, 2009After several delays, Mid City Caffé finally opened Saturday at 1626 14th St. N.W., a floor above the quirky (read: hot pink) Miss Pixie's Furnishings and Whatnot.We're kinda holding our breath to see how a second-story coffeeshop will fare on 14th, but if they fail, don't blame the coffee, which comes from Durham, N.C.'s Counter Culture Coffee. The coffee company brings in beans that are fair-trade, sustainable and harvested at their peak.Along with plenty of other local coffee purists (Nick Cho, we're lookin' at you), Mid City Caffé will use only two methods of brewing, French press and pour-over, both made to order, reports Prince of Petworth.Pastries and bagels come in from local bakeries. Indulge in chocolate croissants, spice cake and a changing assortment of other goodies. Once the weather cools down (as if that will ever happen), consider snagging a spot on the outdoor patio. WiFi is free -- snag a personal French press and ride the buzz while you surf the intertubes.Hours: Mon.-Fri. 6 a.m.-8 p.m.; Sat. 8 a.m.-8 p.m.; Sun. 9 a.m.-7 p.m.Find this article at:http://www.nbcwashington.com/around-town/food-drink/Mid-City-Caffe-53443817.htm
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James Hoffmann East Coast Tour - March 2-15

Posted by Mark Overbay on February 27, 2008 at 7:30am

Counter Culture Coffee cordially invites the barista exchange community to join reigning United Kingdom and World Barista Champion James Hoffmann for his 2008 U.S. East Coast Tour, March 2-15!The 8-stop tour will include coffee presentations, skill demonstrations, barista workshops, and more at Counter Culture regional training centers and other locations listed below. Hope to see many of you at the events!www.counterculturecoffee.com/jameshoffmannRegional event details:March 2Ninth Street Espresso - Chelsea MarketNew York, NY3:00 p.m.Live Barista Performance and MixerNinth Street EspressoChelsea MarketMarch 4Hyde Park, NY (Culinary Institute of America)10 - 11:30 a.m.Signature Drink PresentationDanny Kaye Theater2 - 3:30 p.m.Signature Drink PresentationDanny Kaye TheaterMarch 6Mid-Atlantic/Northeast Barista Jam10am - 12pmEspresso Extraction PresentationMarch 7Washington, DC10-11:30amCoffee Cupping7 - 9:30pmFood Pairing PresentationDC Regional Training Center1836 Columbia Road NWSuite 202Washington, DC 20009March 9Durham, NC2 - 5pmThree-Part Presentation:1) James' personal history in coffee2) Single origin espresso tasting3) Preparing for barista competitionsDurham HQ and Regional Training Center4911 South Alston AvenueDurham, NC 27713March 11Asheville, NC7 - 9pmBarista Comp. & Classic Drinks PresentationAsheville Regional Training Center77 Broadway StreetAsheville, NC 28801March 12Charlotte, NC7 - 9pmBarista Competition & Signature Drink PresentationCharlotte Regional Training Center1435 West Morehead StreetCharlotte, NC 28208March 14Atlanta, GA10 - 11:30 amCoffee CuppingAtlanta Regional Training CenterKing Plow Arts Center887 West Marietta Street NWSuite m210Atlanta, GA 303181 - 3:30 pmBarista Competition PresentationAtlanta Regional Training Center8pmParty at Octane!March 15Atlanta, GA2 - 5pmThree-Part Presentation:1) James' personal history in coffee2) Single origin espresso tasting3) Preparing for barista competitionsAtlanta Regional Training Center

James Hoffmann Biography:James Hoffmann started working as a barista back in 2003. He started working for the espresso machine manufacturer Gaggia, and quickly progressed into a training role. From there in 2005 he moved to another espresso machine company - La Spaziale to work as their national training manager. He also began competing in barista competitions that year and in 2006 won the UK Barista Championship and placed 5th in the World Barista Championship in Berne. He competed again in 2007, winning the UK again and this time went on to win in Tokyo, Japan and became the World Barista Champion. In May 2007 James left La Spaziale with the aim of starting a roastery and cafe in London. He continues to train and consult, as well as write for a variety of different publications and has an interest in food science, having worked with the chefs at the world famous Fat Duck restaurant when working on signature coffee drinks for competition.
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