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My husband and I began Barbaric Bean Coffee Roasters Cafe' nearly 3 years ago, after falling in love with specialty coffee and then this business and looked for a cafe' location for over 3 years.  We travelled all around the country for training, let's see: Florida twice, Seattle (SCAA), Washington, DC (Coffeefest) so we could learn and become great baristas, solid business owners, you name it. 

 

Well, we found our location in Ocean Grove, NJ, by the beach at the "Jersey Shore" (no it's not like that crazee TV show, it's a really cool & quaint town) and got our Ambex Roaster and cleaned for 2 weeks straight.  About 40 volunteers gave us over 200 hours and after 3 CO visits we opened on a snowy February weekend.  Our lives have not been the same since!  It seems like we have been sucked into a black hole of activity and this whirlwind has morphed us into people with seemingly endless energy, and excitement, so our friends tell us.  Don't get me wrong, our friends also tell us we look tired, especially in the summer when the volume increases by 500 percent!!  We now describe our lives as "before the business" or "after the business." 

 

Every day is an adventure when you own your own business.  And I liken it to making a specialty espresso drink.  Kind of like Forrest Gump says: "you never know what you're gonna get."  Each latte and cappuccino comes out slightly different and there's always an excitement for me along with the hope that my customer will utter those words I long to hear: "This is the best (capp or latte) I've ever had in my life."

 

I hope you're having great experiences at your cafe'.  What I love about a new barista is their enthusiasm as they start off on the machine and to watch their progress every day.  It's an exciting business and it really is an adventure.  For those of you who've always dreamed of having your own business, I would say: go for it!  It's really hard, but awesome at the same time.  As we say at Barbaric Bean: "Carpe Beanum!"

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sundee fun

i did a rosetta in hot chocolate today. that was fun : )

then i smothered it in whip cream cause that's what the customer wanted. then i did one of my best rosettas yet in a latte (made with half and half, mind you) and the customer acted like he didn't see it! i know my latte art isnt perfect (and maybe only decent for half of the time), but every time a dude i work with draws in espresso with milk, everyone freaks out.

oh well. i'm filling in a shift again tomorrow night so i'll work on my art some more : ) shall be a fun night with miss rebekah.

 

also: thanks to all of my customers who care (you know, all the ones that aren't a part of bX and cant read this post). i love my regulars. and thanks for the lemon walnut pesto from large-sugar-free-hazelnut-latte-with-skim-milk-lady. that made some of the best damn pizza i've had in awhile and was the perfect end to this crazy holiday weekend

also also: today was basically craft day after work. i wont bore any readers with the other stuff i made. but this! this is like coffee's cousin. in the sense of enthusiasts and aficionados and whatnot. and that little thing wrapped around it? it's home. the home i made for it out of yarn. slirp slirp

 

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i'm still waiting on the perfect occasion to drink this beer. i stumbled upon it in this fridge while staying in a shack in the delta this past october. back story: i'm a shiner bock girl (when i'm not an abita amber girl). LOVE LOVE LOVE some shiner bock. and to magically find a holiday edition of my favorite beer...!! whaaaaaattt??? if i was a video game nerd or collector's nerd i'd have some great thing to compare the awesomeness to. but i'm not. so maybe somebody out there can just get it with me.

 

good night : )

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There have been some good discussion posts on the topic of 3-way brew solenoids lately.  I just wanted to add a little explanation of 3-way valves to help people understand how they function in espresso machines and problems you may see.

 

First, thanks to Terry Z and the Espresso Parts guys for putting up great pics of these parts on their site.  Most of the pics that follow came from there.1120330_large_2108.jpg?width=300

 

A typical 3-way solenoid valve is shown here --->

 

On many commercial espresso machines this valve is screwed directly to the group via the holes in the brass bass.

 

The valve serves two functions:

1. Start and stop the flow of brewing water

2. Exhaust excess pressure once the shot is complete.

 

 

 

The valve consists of four major parts:

1. The coil (the black box).


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2. The valve guide "stem" (the stainless steel part shown at right).

 

3. The valve guide "base" (the brass part seen at right).

 

and...

 


4. The valve "nucleus" (seen here).

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The nucleus is enclosed within the valve guide, and slides up and down inside of it.  Take a look at the nucleus and note the spring wrapped around it, the slots that run up and down, as well as the circular red valve seal. There is a second red seal on the opposite end of the nucleus, hidden from view in this picture.

 

Also take a look at the valve guide picture, noting the single large hole at the end of the valve guide "stem".  This is the exhaust port, which we'll call port #3.

 

The bottom side of the valve base is seen below. Note ports numbered 1 and 2.

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Most commercial and some home espresso machines are plumbed-in (connected to a water line).  When they are, there is some some water pressure within the heat-exchange system or coffee boiler at all times.  Brew water circulates through pipes and channels within the group before entering the valve at port #2. 

 

When the machine is off or idle, the spring on the valve nucleus pushes the red seal against a valve seat inside of the base, closing off port #2 and keeping water from entering the valve.

 

When the barista pushes the button to start making espresso, electricity flows to the coil.  The coil generates a magnetic field, which draws the nucleus away from port #2.  This allows water to flow into the valve and back out through port #1.  From there, the water flows through the group and out the dispersion screen where it meets ground espresso.

 

One thing to note is that port #1 (the one leading to the dispersion screen) is always open.

 

In this way, the solenoid valve accomplishes its main function - starting and stopping the flow of brewing water.  If that were all it did we'd call this a two-way solenoid, but it does more that that... so we don't.

 

Recall that the valve's other function is to relieve the excess pressure from the brewing chamber when the shot is finished.  Port #3 is that exhaust path.

 

Remember that when the barista pushes the button to start a shot, the nucleus moves away from port #2.  When does, it closes off port #3.  This prevents the water that's now flowing through the valve from escaping through port #3.  When the shot is finished, the nucleus moves back against port #2, opening port #3.  This allows any pressurized water that remains within the portafilter basket to come back into the valve through port#1, flow through the slots in the side of the nucleus, then exit through port #3.

 

When the valve functions normally, only two of the three valve ports are open at any one time.

 

Though these are fairly high-quality components, failure is common.  Frequent use and constant contact with hot brew water and waste coffee create a pretty harsh operating environment.

 

How do these valves fail?  Coils fail.  Buildup or damage to the valve seals and seats often prevents them from sealing completely.  Sometimes, the nucleus will "freeze up", which will prevent it from opening.  The nucleus spring can sometimes break due to fatigue and age.  Debris or buildup can also obstruct one of the valve ports, preventing water flow.

 

Troubleshooting coils is pretty straightforward.  If the coil is "on" and receiving power equal to its listed rating (20V, 110V or 208-240V), you should feel a little pull when you (carefully!) tap the end of the valve guide with a screwdriver.  No pull? Bad coil.

 

Seal failure causes the valve to leak water, generally out of port #3.  Leakage when the machine is idle indicates a problem on the port #2 side, leakage while pulling a shot indicates a problem on the port #3 side.  Sometimes the problems can be fixed by disassembling and/or cleaning the valve, other times replacement is required.

 

There are two things you can do to prolong the life of your three-way solenoids:

1. Backflush regularly with a good espresso detergent.  Use only products that are labeled as "espresso machine cleaner", Cafiza, Puro Caf, etc.  Follow the procedure recommended by the manufacturer (though you should use less detergent, a dime-sized amount is adequate).  Please backflush often.

2. Make sure your water is "safe" for your machine.  Manufacturers generally recommend that water hardness not exceed 2-3 grains.  Use an appropriate filter and/or softener, and maintain them according to manufacturers recommendations.  Have your water tested to be sure that it is appropriate.

 

Hopefully this article has helped you understand the parts and function of three-way solenoid valves.  Please post any feedback or questions in the comments section.

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Catch The Wave!.... a whole new meaning

Once it might have meant catch the Third Wave in Specialty Coffee, single origins, brew to order etc. Today for us it's catching a temporary down swing in the C-Market upward spiraling price wave. Last week got lucky on our order for over a Ton of greens catching the lowest price point in a couple weeks. Next day back up 15 cents a pound, today one week later up a whopping 46 cents a pound hitting a new highest price in over two decades. At today's high price would have been double what it was this time three years ago.

 

So if you're seeing wholesale price increases from your roaster, there's a very good and necessary reason! And chances are their wholesale price increases have been less than they're taking it in the shorts on greens prices.

 

May be a bumpy 2011, like 2010 wasn't bumpy enough!

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Milestone 2375.09

Our little company hit a milestone today. For the first time over one Ton of greens delivered in one day, 2375.09lb. Up from previous high of 1845.1lb delivered less than six weeks ago. (ok, not much less, 5 weeks 4 days:) I been a roastin' fool on my little USRC 3k!

 

Pic includes some greens already had, Brazil Moreninha Formosa 2 wided by 3 deep...

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31139453688?profile=originalMore greens other side of room inc. some vac bricks Daterra Sunflower...

 

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man man oh man

i wrote a whole post describing my present day life and what it's like now that i'm not fully submerged in the coffee industry and the reasons why i left it and the reasons why i actually never really did leave it and what i hope to gain from this business in the future.

but..then my computer crashed.

things definitely have and haven't been going my way lately. i'm currently writing this on a computer with a cracked screen, i just changed my tire on the side of the interstate, and i cant seem to get out of my head.

 

but i've also been around wonderful people today including co-workers that i get to call my friends and lots of good family.

maybe i'll try to regroup my thoughts later and explain the things i wrote in my original post.

 

goodnight!

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Justice for Noel. Help make Seattle safer.

Hello Baristas,
I recently visited Seattle for the first time. Unfortunately, I was there for a tragic reason, however, being in the U.S. espresso mecca, coffee was my one true comfort.
I went to Seattle to attend a murder trial. If you live in or near Seattle, you may be familiar with the case. My brother, Noel Lopez, was viciously beaten to death (for four hours with boards and steel construction equipment) by two men associated with a group known as the "Downtown Juggalos". If you have ever walked through downtown Seattle, particularly the Westlake Mall area, you have seen Juggalos loitering on the streets. Although these transient youth gather in groups and call each other "family" they are difficult to monitor as a gang, because they are not organized in the typical gang criminal activities such as drug dealing, prostitution or car theft. Their primary unifying factor is simply a lust for violence.
I believe the Juggalos to be a real threat to public safety. If you'd like to see Seattle be a safer place, I hope you will sign this petition in favor of a life sentence for the murderers of Noel Lopez.
I post this here because, as a 10 year barista, I know the coffee community to be comprised of concerned and compassionate people, willing to get involved in their neighborhoods and the world at large.
Thank you for being part of such a caring community.
Best wishes,
Lita Lopez
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Tuesday, December 7th

7:00 pm doors open/chocolate tasting; 7:30 pm program begins

Chocolate Dividends and World Centric invite you to a screening of the 2010 documentary, The Dark Side of Chocolate. Global Exchange Fair Trade Campaign Director, Adrienne Fitch-Frankel will introduce the film.

The Dark Side of Chocolate, "Is the chocolate we eat produced with the use of child labour and trafficked children? The award winning Danish journalist Miki Mistrati decides to investigate the rumours."

World Centric Community Space Wheelchair Accessible
2121 Staunton Court, Palo Alto, CA 94306

Chocolate Dividends and World Centric invite you to a screening of the 2010 documentary, The Dark Side of Chocolate. Global Exchange Fair Trade Campaign Director, Adrienne Fitch-Frankel will introduce the film.

The Dark Side of Chocolate reveals shocking evidence that child and forced labor continue in the cocoa fields for millions of children, nearly a decade after the major players in the cocoa industry promised to resolve the problem. After the film, we will take five simple actions to end the exploitation of children in the cocoa fields and ensure that cocoa is a source of joy for all children.

Screenings are taking place nationwide, empowering thousands of people to come together to send one clear message to the chocolate industry: “We will not tolerate abusive child labor and trafficking in the cocoa fields.” The screenings are organized by Global Exchange’s Fair Trade Campaign and other organizations that are part of the Raise the Bar Campaign, which is pressing chocolate manufacturers to end exploitative child labor in the cocoa fields. Filmmakers Miki Mistrati and U. Robin Romano have generously made the film available for screenings.
The event will be a benefit for Global Exchange’s Fair Trade Cocoa Campaign.

Date: Tuesday, December 7
Time: 7:00 pm doors open/chocolate tasting; 7:30 pm program begins
Location: World Centric
Address: 2121 Staunton Court; Palo Alto, CA 94306

Tickets (sold at door): $15
RSVP by: December 5
To RSVP please contact Dana Cabico.
Email: fairtrade@globalexchange.org
Phone: 415-575-5557

About World Centric

World Centric products are made with annually renewable resources like corn, sugarcane and wheat straw fiber. Sugar cane and wheat straw fiber are also discarded by-products of the agriculture industry, and it uses this discarded fiber to make sustainable alternatives to plastics and styrofoam.

World Centric is committed to becoming the model of how sustainable enterprises should be run. In 2009, for example, they offset all their carbon emissions and gave 25% of their profits (before taxes) to grass root social and environmental organizations. World Centric hopes to one day give away 100% of their profits. The overall mission, vision and values of World Centric have remained consistent since their founding - to make a difference and create a more just and sustainable world.

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