Blog

All Posts (71)

Sort by

Coffee: The World in your Cup - Trabant at The BURKE MUSEUM in Seattle, WA

Posted by Alexa Baehr on January 22, 2009 at 7:13pm
Hello Everybody,So, The Burke Museum of Natural History and Culture at the UW in Seattle, is doing a 9 month exhibit on coffee, and this weekend is the Grand Opening!! They've been hanging out in our cafe interviewing with camera crews, photographers, and have asked about a billion questions about coffee! It's actually been a fun experience to have them in the cafe wanting to learn so much about what makes coffee so amazing and what it is exactly that brings all of us together, from the plant and the cherry to the seed, from grower to migrant farm worker, mill operator, to taste tests, cupping, grading, international trading systems, buyers, roasters, baristas, and consumers, it's all here!There will be lot's of participants and interactive displays, along with coffee tastings and presentations by coffee shops, roasters, and of course your favorite specialty coffee geeks and baristas from Trabant Coffee & Chai!We will be doing a half hour tasting this Sunday, the 25th, at the grand opening event at the Burke Museum from 11:30-12:00. I'll be wearing my lab coat and we'll be serving up free coffee on the vacuum brewer, and pour overs! More dates and times to come, this is a 9 month exhibit, and we've been invited back to participate regularly!Tickets are $9.50 for adults and $6.00 for students.The Burke Museum is on the University of Washington campus at the corner of 17th Avenue NE and NE 45th Street (see link below for directions and more info about this awesome event).COFFEE: THE WORLD IN YOUR CUP!CAN'T WAIT TO SEE YOU THERE!!!~ Alexa
Read more…

Origin Trip-Day One, Arriving in Colombia

Posted by Troy Reynard on January 22, 2009 at 12:46pm
After getting to Newark the night before and having dinner at Ruby Tuesday's in Elizabeth, New Jersey (the only walkable option from our hotel), Rik Kleinfeldt (New Harvest Coffee Roasters) and I met Jaime Schoenhut (Royal Coffee New York) at the Newark airport and off we went. After a full day of travel we met Oswaldo Acevado of the El Roble farm that produces Mesa de los Santos and Don Telmo Reserve, and Max Fulmer and Jennifer Huber, both of Royal Coffee-SF in Bogota, and flew with them to Bucaramunga, Colombia. After getting off the plane, we had an exciting ride to Mesa de los Santos and Finca El Roble. Miriam, who runs the house and cooks at El Roble, had a delicious soup ready for our dinner and it was off to bed to rest up for the day ahead.
Read more…

Round three

Posted by Chad Smith on January 22, 2009 at 10:41am
Well, things got off to a good start today. I learned how to re-light the afterburner up on our roof, if it should ever fail us. Which it commonly does. I guess it's part of the weather here in Seattle that is to blame. All the sogginess and condensation gets into the rig during damp foggy or really wet weather, and prevents the pilot from lighting. Our afterburner is mounted horizontally, as opposed to the more common (?) vertical set-up, and this may have something to do with it too (?). Another piece to the roasting puzzle...No major screw-ups today on my part - in fact, more of the opposite. I was feeling pretty confident all morning, and am slowly getting on a longer leash. I did charge the roaster 5 degrees too early once, but that was nothing major, and actually served as a good learning situation to see how that affected the time/temperature targets along our roasting profile. Good stuff!Our Misty Valley right now is awesome!Later gang~Chad
Read more…

Roaster up and running in new home

Posted by Mike McGinness on January 21, 2009 at 3:24pm
Sunday moved my little USRC 3k 8 pounder workhorse out of my cramped Paradise Cafe to it's new much bigger digs 80th and St Johns. Almost forgot how heavy that little puppy is! All went without a hitch. Took a few pic's, will get 'em up here later.Eventually will have a second cafe up and running St Johns, but will take some time. Yesterday got 31 feet of track lighting up for the main cafe seating area. Lighted ceiling fan still needs juice run where it'll go. Table tops, chairs, dish and hand was sinks sourced but boo-koo to go. Haven't even started building the bar yet. And my 4 group Linea yet to be rebuilt and dual PID'd etc. etc. etc. And of course funds be rather tight. Anyone got a spare 5 or 10 Grand they want to loan or invest?-)The main initial goal was to increase seating capacity at Paradise and get my roasting operation in a larger space were I could also store the greens and not have to keep bringing them in smaller bags for roast sessions!!! What a PIA that's been for the last year plus. That is done. Today after 7 hours at Paradise Cafe popped over to St Johns for a 3 & 1/2 hour roast session. Which included third coat on one of the solid wood round the tables I'm re-finishing...Tired, bone tired, good tired, and time for dinner.
Read more…

I hosted my first coffee cupping today....

Posted by Eric on January 20, 2009 at 8:00pm
Tonight Courtney(Girl) and I were able to throw together a coffee cupping at Kozy, it was only a week ago we put out a sign up sheet and watched it fill up within a day and a half. To our surprise we had almost twenty very interested people show up and dive into a world that they all agreed that they knew nothing about. On the menu the Girl and I decided that we would try a PNG, a Sumatra, a Bolivian, and a Brazilian(we were hoping for some kind of African coffee, but our roaster didn't show up today like he said he would to drop off coffee or else we would have done and Ethiopian). Everyone was really excited and very willing to have some input on what they tasted(one guy told me that his Sumatra tasted like licking a kitten or something to that degree, and I assured him that he wasn't wrong, but that everyone just tastes differently different things) this was honestly the most involved I have seen people at a coffee cupping before, and for it being my first time to put one on I was really nervous... and to end the night I did a demo on how to use a french press using some Mexican roasted at the Ugly Mug and a demo on how to properly use a moka pot with some Costa Rican Tarrazu roasted locally from Beanstro... After the night was over, people stuck around and chatted about the coffees and what they tasted, we talked about local community, about music and all sorts of things, but it was almost unanimously agreed on that we should have another cupping in a month or two and that it was very good and engaging for the everyone there... I'm very happy to see that on the same day in history that we get a new president, that a community can come together and share some coffee and have some laughs. It is sincerely heart warming and it feels good to be a part of the coffee community introducing people to something so familiar yet so alien to every body on the planet...
Read more…

InterAmerican Coffee Sponsors Coffee Kids Reception at 2009 SCAA

Posted by Coffee Kids on January 20, 2009 at 9:36am
InterAmerican Coffee is the sponsor of the Coffee Kids Reception at the 21st Annual Specialty Coffee Association of America (SCAA) Exposition in Atlanta, Ga. The event will be held on Friday, April 17 from 5-7pm, in Room 302A at the Georgia World Congress Center. image“We’re very excited to have InterAmerican Coffee join us in presenting this fun event,” said Carolyn Fairman, executive director of Coffee Kids. “It will be a great opportunity to learn more about Coffee Kids and network with a number of coffee professionals interested in sustainability.”InterAmerican Coffee is a strong supporter of Coffee Kids’ mission to help coffee-farming families improve their quality of life. The company is an importer and distributor of high-quality green coffee.At the reception, Executive Director Carolyn Fairman, Board President Rob Stephen and other special guests will present a brief program about Coffee Kids initiatives. Food and beverages will be served.
Read more…

Singaporean Coffee Culture; beauty in contrast, contrast in diversity.

Posted by Alun Evans on January 19, 2009 at 1:52pm

There is something that is somewhat Colonial chic in drinking a coffee in a French Style Cafe on Beach Road in Singapore. The Cafe, Kafei Dian, is one of the many Singapore cafes that embraces a Parisian style approach to a cafe, fused with all things that are typically traditional Singaporean. The coffee is served in heavy white porcelain cups, complete with a ceramic Chinese Soup spoon for adding sugar. The coffee is Robusta, so it is very rare anyone drinks it without sugar! The cafe itself is in a colonial building, with colonial open veranda and colonial furnishings (marble top round tables, teak stools and chairs). With the ceiling fans gently turning you could be in any of Asia's former Colonial Cafes- from Ho-Chi-Minh City, to Penang or Malacca. The food menu though is not what you would expect to find in a European cafe, and rightly so as this cafe serves mainly Singaporeans. Soft boiled eggs, Kaya Toast and row upon row of Peking duck are customer favorites. The Coffee is good. The Robusta is a washed Robusta, lacking the rough burnt popcorn taste that the lower quality unwashed Robusta has. It is also laden with caffeine. The cafe is on a corner and opens up on both sides to the clean, well kept sidewalks of Beach road on one side and trendy Purvis street on the other. It is a pleasant place to spend an hour or two, downtown but discreetly sheltered from the noise of passing cars by trees.Singapore is a city of contrast. The Old and the New are often seen boldly displayed side by side. I should say the “Old” has on nearly ever occasion been renovated and restored to something like its pristine former glory. The result is spectacular and makes Singapore the unique place it is. This contrast is also found in the Cafe and Coffee sectors. Cafes such as Kafei Dian, are numerous and found all around the island. The more unique and older cafes often use the tag “Kopitiams”. They are found on the corners of many streets in the central areas of the City State. In the suburbs the cafes are more often than not found in the huge food-courts that have been built to service the HDB's HDB (or Housing Development Board state owned accommodation) is enjoyed my the majority of Singaporeans. You mention “State Owned” Housing to the average foreigner and they immediately imagine tenement type housing. Singapore is however a shining example of how state owned housing can be managed to a high level. Anyway in the food-courts that service the Housing Estates coffee is available from “Coffeehouses” that serve not only hot coffee, but also ice cold Tiger and Carlsberg beer!At the other end of the spectrum are the new, emerging specialty coffee talents of Singapore. There are two main chains of stores that can claim to be Singaporean. One of these, Spinelli Coffee, started in San Francisco. It now has almost 30 outlets in Singapore, as well as expanding around the region. The other chain, The Coffee Connoisseur (or TCC) is a local owned and managed company also with 20+ outlets around the island. Both of these chains have been very active in promoting specialty coffee to the average Singaporean, slowly weaning them off the Robusta that is traditionally drunk morning, noon and night.Apart from the type of coffee served (Robusta vs Arabica), the other major difference in the way the traditional cafes and the new specialty cafes operate is in the making of the coffee. Kafei Dian uses the very traditional, very Malay method of using a long mesh sock to prepare the coffee. Hot water is passed through this sock which is filled with coffee grounds. The method is called “tarik” or to literally “pull the hot water through the grinds using two alternate vessels that are similar looking to watering cans. A similar method is used in Northern Sumatra and of course Malaysia and dates back several hundred years. The sock length varies, but is normally around 20cm long. The shape is similar to a wind sock seen at small airports. When used properly it produces a good, clean cup as the water does not stay in contact with the coffee grinds for very long. It is also pure “theater” to watch what we would call the “barista” prepare the coffee. (see video)The new bred of cafes are epitomized by operators such as BX's own Danny (Geek Terminal) and Lee (Coffee Nations). These are both modern Cafes directed primarily towards the expatriate market, but also increasingly appealing to Singaporeans who are crossing the gap from the Coffeehouses of old to the espresso based drinks of the Specialty Coffee business. Lee's cafe has been going only four months, however he has built up quite a clientèle of Expatriate clients. Located on the fringe of the CBD Coffee Nations is catering to perhaps a different crowd than Danny at the epicentre of the city in Marina Bay.Danny has been in the specialty Coffee business for a number of years. His cafe, Geek Terminal, is a very busy outlet that serves both expatriates in suits and Singaporean business men and women. It has developed somewhat of a cult following with the regulars flocking there for coffee made by his talented barista using a 3 group LaPavoni lever machine. Competition is tough in this part of the city with a number of other chain and independent stores fairly close-by. Danny's success is doing the basics well and producing a consistent cup every time.Another fairly recent arrival is the Coffee Showcase. Situated out of the city on East Coast Road, they are attempting the unknown, taking specialty coffee to the heartland. In this area the market is different and tougher. There are fewer expatriates and the traditional Kopitiams are well represented. Nearby there are some branded cafes at a mall- Starbucks, TCC and McCafe. They are all doing well. Using a two group Elektra, and clad out in electric orange and beige, the Coffee Showcase have a comprehensive drinks menu supported by a range of foods. They also offer a range of Indian tea. A nice extra touch is a glass of chilled water served with fresh lemon that comes as soon as patrons sit down. It takes the sting out of having just walked in the door from a steamy 88 degree day outside. Like Coffee Nations, the Showcase is also owner operated. It makes a difference and really embraces the essence of Cafe Culture as found in New Zealand/Australia. Despite the tough task of pioneering a cafe in an area not renown for Specialty Coffee, they have fairly well to date. The Cafe received the “Most Promising Brand” Award from the Singapore in 2007.All in all Singapore promises to push coffee consumption to the limit over the next 5 years. Specialty Coffee is slowly eating into the traditional Kopitiam market, but actually both systems will continue to thrive in the Island State.
Read more…

Kona Report.

Posted by mike cubbage on January 17, 2009 at 9:24pm
I wish I had already uploaded the photos off my camera, but I am too lazy to do that right now so bear with me. Imagine simply a cardboard box with a light green faded doma coffee roasters logo on it and another ripped open box with a black and orange amazon logo. Next to the doma box a beautiful bag of Organic Brazil NOSSA SENHORA DE FATIMA and a new 32oz Bodem french press with the unshatterable beaker (because I always break em). Next to the Amazon box four new books including The Bhagivad Ghita, The Upanishads, and a book on Zen Buddhism.You see I have been living on the Island for almost 3 months now. I am learning that if I want coffee as good as I was getting at home, well... I need to order it from home. I lucked out because Doma was running a special promotions for the month of January where you pay no shipping. If you haven't tried their coffee yet, now is the perfect time. I ordered my batch on a Monday and received it on Wednesday (roasted on the monday I ordered it). I could have bought a french press here, but why not shoot my dollars to my friends in Coeur d'Alene. My choices here were limited to Walmart, K-mart, Starbucks or TJ Max (or is it Ross?). Id rather support a small company I love any day.The coffee was mucho mucho welcome. I have been surviving off of the local coffee shops. When I first got here I found the coffee most foul especially the "Kona". Recently I haven't minded the coffee as much, which I think says more about my great ability to lower my standards than the quality of the coffee here. Now don't get me wrong. I am not trying to be negative or play myself up as a connoisseur. The coffee offered here just does not appeal to me and the fact that it is so expensive makes it that much more of a pain. Hence my brilliant idea to order coffee from my old haunting ground. It cost me less per pound, even if you include shipping, to ship my favorites over from the mainland than I can could purchase even the lowest quality of Kona here. The water out of the taps here is very minerally so I am still playing around with the best water to use to brew. I have been mixing distilled and tap and that seems to work out well.The press of the Brazil was heavenly. What stood out the most for me was chocolate. I remember trying it as a s.o. espresso last year when I visited the roastery and it was berries that stood out more then. The guys at doma are always trying to source the best and better coffee and they are doing it with a green consciousness and business ethic I am happy to support. Lets just say I am happy to have some Doma here. A delicious piece of home if I do say so. Thanks Terry and friends. mmm
Read more…

WBC Judges Certification

Posted by Zoe Delany on January 16, 2009 at 12:41am
Congratulations to all the judges who passed the WBC judges certification. Dave said it was quite challenging. I was lucky enough to be there as a barista where I was able to get a real insight into the level of judging that is expected, as well as a taste of how much judging has the potential to improve more over the next few years.Thank you to Emily, Brent, Justin, Chris, volunteers, judges and Box Hill Tafe for an enjoyable, exhausting and rewarding couple of days.zd
Read more…

Rhythm of the Bean

Posted by Mike McGinness on January 15, 2009 at 7:34pm
Listen to the rhythm of the roasting drumTelling me just what a fool I've beenI wish that it end and let me stop this painAnd let me grind and brew againThe favorite bean I crave so much has gone awayDepleted stash now needs a new startBut little did I know when I pulled that very last shotThe crema took my breath and stole my heartBean please tell me now does that seem fairFor you to steal my soul away with taste so rareI can't drink another when my portafilter's far awayBean don't you know that I love you soPlease ask the sun to set my palate aglowBean in my heart and let the love we knew start to growListen to the rhythm of the roasting drumTelling me just what a fool I've beenNew beans do roast and soon will let me stop this painAnd let me grind and brew againOh listen to the rhythm of the roasting beanSwish-swish-swoosh swish-swish-swoosh ever callingOh yes listen to the rhythm of the roasting drumNew beans to grind and brew again
Read more…

Round two

Posted by Chad Smith on January 15, 2009 at 5:54am
So, roast day is here again! I'm currently hands-on with the roaster only one day a week, and I'll be trying to make a quick post before the day begins proper.Looking at my notes from last week's roast, there were only a few 'oops'. I charged the roast 10 degrees late once, and we scrambled to get it caught back up a bit there - not a big deal though. I let a couple green beans fall into the batch we had in the cooling tray, which I had to fish out... I'd love to get a step ladder or something soon, so that I am not reaching quite so far up to tip our beans into the charging chamber; it's a bit of a stretch for me at 5'10". We roasted up an Indonesian Flores, which is delicious - a lot of woodsy, dry leaf and bark like earth tones, with a juicy blackcurrant fruit, tons of body, and a dry finish. In the cupping, there was almost a beef stew like quality, the body was so pronounced. Out of our brewer, a little of that was lost, but still - good stuff. I think the new batch from Mexico came in during the week as well; I'm really looking forward to that, as I haven't really experienced Mexican coffees before! Oh, and Ethiopian Misty Valley is in! Not quite as much blueberry in it this time around, compared to last time we had it, but this is some amazing coffee! Try it if you see it (or order some from us! :D ). The blueberry in this stuff is absurd - it's like pancakes or Boo-berry Cereal.I'll let you know how it goes!
Read more…

Barista Exchange Partners Discount Series

Posted by Matt Milletto on January 14, 2009 at 9:00am
Hello bXers!

I mentioned earlier this month that we will be rolling out our bX partners discount series, and we have the first opportunity available now. This first discount is offered by the American Barista & Coffee School.

For the next three months the American Barista & Coffee School is offering the following discount exclusively to Barista Exchange members.

Any Barista Exchange member will receive the following discounts on these classes:

Business + Barista Training [5 Days] - $200 OFF Reg. $2695

To take advantage of any of these offers please call ABC's @ 800-655-3955 and mention that you are a Barista Exchange Member.

We also have an exclusive discount from another Barista Exchange Partner, Selby Soft.

SS_Logo_Banner.jpgSelbySoft would like to help support the Barista Exchange community by offering an exclusive discount to new customers of our SP-1 For Coffee POS System.

Until the end of April 2009, SelbySoft, Inc will offer a discount of $200 off on any Turnkey Point Of Sale system purchased by a Barista Exchange member! Please call us at 800-454-4434 to take advantage of this exciting offer and for details.
Read more…

Latest Blog Posts

Most Popular Blog Posts

Blog Topics by Tags

Monthly Archives