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Cowboy Coffee

Whatever happened to regular ole Cowboy Coffee? $.25 a cup, Hot, black, and strong enough to float a horse shoe in. Now we're talking about my taste in coffee. When ya wanna spice it up, put a little sugar in it. To make it really wild, put honey.A
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So, we have not had any problems with our portafilters on any of our Nuova Simonelli espresso machines in the past but we just bought 2 new machines and the trouble began.When we put the double spouts on each portafilter, they turn past center and end up being sideways (shot classes would be front and back and not side to side).Before I tell you what I have tried, do you have any suggestions? It is about to drive me mad.Also, before I get tons of posts about using naked portafilters in stead - we have thought about it but because we do catering and at times use small (8 oz cups), we need to be able to do singles.Thanks for your help!
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I am opening a new cafe in Ontario Canada in a few months time and I am looking for your opinions on the best machines for the money. I have only worked on the La Marzocco so something similar to that is what I lean towards. Do I need to buy a brand new machine? I expect my cafe will only do moderate numbers but the location has potential. If I'm only serving 150 - 200 customers a day do you think a 2-group will suffice?Bev
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38,000 lbs!

The next shipment of coffee is well on it's way, should arrive Wednesday. 38,000 lbs of el Salvador's finest. Man it's going to be a busy couple of weeks. The way good news is that our mill hired this guy jorge (hor-hey) who is the second higest ranked cupper in the world right now, and some of the lots on this next container are getting scores in the mid 90's! We'll also get some more naturals and some traditionaly washed coffees. All and all I'm pretty stoked.Well wish us luck and resiliant backs.
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Jitterz Café Spring '09 News

Jitterz in the NewsWell, Kaye B. in my own made-up news...close enough. I’ve got a new coffee blog. Dig it at: Confessions of A CoffeeJunkie. Browse around and check out some of the links to great coffee while you are there! To copy and paste the link into your browser: http://confessionsofacoffeejunkie.wordpress.comWhat's Roasting? Toasted Cinnamon and Wild Berries!I fell in love with El Salvador’s coffee from this past fall. Thankfully, El Salvador Organic Finca Mauritania had a rather large crop, so I bought loads of it! I experimented a little on this roast. I tried it at different levels to sample different taste characteristics. And if we all remember correctly, Jitterz Café’s Christmas Soirée brought us this very floral coffee with a bit natural spice: toasted cinnamon. Turns out the darker the roast, the less explosion of that incredibly smooth cinnamon taste. So let’s leave this one at City+ (a medium intensity).I am discovering that more of the coffees I taste are beginning to leave me speechless. I had read about the Ethiopia Organic WP Kebado - quoted as being “thrilling.” So I ordered some for myself and roasted it at City+. The first time I tasted it, I was at work. I had just placed a business call, and the person on the other end had answered. I left them hanging…I had merely gotten a whiff of the coffee as I lifted it to my mouth. The aroma alone was exhilarating! Lemony citrus scents took over my nose, and induced slight salivation; but I had to force myself back to the task at hand, or at least momentarily…THE PHONE CALL! I made it quick and hung up FAST!The last time I tasted coffee with flavor this intense was months ago and it was only a sample of the Kenyan Peaberry (a peaberry is a rare type of coffee bean; instead of splitting into two flat berries as we commonly know it, the cherry forms one oval-shaped berry/bean, therefore giving it a highly intensified explosion of flavor). Since I had prepared the Ethiopia Kebado in my french press, I thought it would be ok if I played coffee connoisseur for a few minutes. Slurp…GUZZLE (wait, I’m not supposed to guzzle, but I did). Roll to the back of my tongue….MMMMM!! The aftertaste was very pleasing and still very flavorful. Light honey, wild berries, lemony citrus all in one cup, and as it cools it’s something reminiscent of a light summer drink to complete your day of sandy beaches and flip-flops. Good to the last drop!
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Nuova Simonelli!!!!

We got a new machine! Long over due, but well worth the wait. After attending the NERBC with my boss, it was obvious that we could use some new equipment. Happily we decided on the simonelli used at competition, and i am glad to say that all employees and costumers are very satisfied with the decision. I thought I used to get excited when someone ordered anything espresso related, but that was nothing compared to what I feel now, pure love!
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bx

When did this site go from a site for specialty coffee industry professionals to a social network of susie posting photos of her cat and betty posting photos of her boyfriend? What's the point?
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I desperately need advice!!!

The exectutives of the shop I've been managing for a year have refused a different coffee than dillanos since I've started. However, recently showing them how much money we could make and save by roasting our own in store has changed their minds. They've left it up to me to find the roaster and source of beans. I want to go direct trade with farms so we skip the political fair trade issue and give more money back to the farmers. Does anyone have ANY suggestions for me or resources?!
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Modding my machine

I did some more work today on my old single group Grindmaster Espressimo machine. The Espressimo heats the group head with a heating element that encircles the top of the group. Mine went out as heating elements like to do. So instead of buy a new calrod element for about 30 bucks (though I didn't think it would be that cheap), I decided to heat it with steam - more like an E61. I simply extended the copper tubing that went to the vacuum breaker valve and routed through the cavity in the group head that used to be occupied by the heating element. This involved only one part, some tubing, so it was simple in conception, but getting it in there required the moving lines and taking the group apart.The other project I did with it was to add a cold water mixture to the americano spout. My hot water comes out boiling and sputtering. To control this and dial in the temperature, I spliced the cold water line and the hot water line to the spout interrupting the flow with a stop cock valve. This way I can control the flow of cold water into the mixture.The only snafu was that the hot water line coming from the boiler cracked and we nearly had to take everything apart to replace the heating exchange coil. We managed to jury rig it tolerably enough.The mods are all done for now. Someday I plan to replace my boiler pressure gauge with a dual manometer.
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A complete well maintained coffee cart for sale. I am changing direction in my life and business. I am selling everything you need to start your espresso business. I have started Javart Studio in Bellevue Washington 4-1/2 years ago. I am leaving the Coffee Business for a while and concentrating in art and printing business. I have a fully equipped, well maintained coffee cart for sale. I like to sell the whole set up if I can. Call me for more information- 425-269-4326Coffee Cart is including:Built in refrigerator- new and over sized water tank- new water pump- 4 5 gallons water tanks - one 7-1/2 gal water disposal tank. Built in sink - custom built marble top bar- 2 groups La Sanmarco espresso machine- 1 Mazzer grinder and one heavy duty grinder- over sized knock box- and lots of milk pitchers and other accessories.
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Sharing Knowledge: Partners Meet on Microcredit

By José Carlos León Vargas, International Program CoordinatorSee more images from the visit at our Flickr page.0903_img_acmuv-auge.jpgOn February 25, I traveled with Norma Alcántara and Dina Córdoba of Coffee Kids’ partner, Self-Managed Development (AUGE), to visit the Chajulense Association of Women United for Life (ACMUV), our partner in San Gaspar Chajul, Guatemala.AUGE has extensive experience in microlending and savings programs and Coffee Kids coordinated a meeting between the groups so they could learn and share information. After a six-hour ride from Antigua, we reached the beautiful hills of Chajul.ACMUV’s representative Juana Hu Mateo and the women of the board gave us a warm welcome. For three days, women from both organizations shared their achievements, needs, hopes and ideas in the field of microcredit. During the sessions, members of ACMUV were curious about the role of savings, which is a pillar of AUGE’s microcredit program used by more than 3,000 women in Veracruz, Mexico.The discipline, dreams and strength of the women in Chajul were inspiring to Norma and Dina.“We had worked with many women in Mexico, but the courage and determination of the indigenous women of Chajul is a real motivator for us,” Norma Alcántara said.0903_img_acmuv-auge-3.jpgPersonally, I was impressed by how the board of ACMUV had been able to organize the meeting and necessary materials with very limited resources. During my previous visit to Chajul in August 2008, ACMUV board members had limited experience with computers and the internet, but through organizing this event, they learned quickly and were able to use the technology on a regular basis, improving their management skills and self-confidence.In a region that just a few years ago suffered under the scourge of civil war, and now struggles with high illiteracy and mortality rates, ACMUV is helping women and their families overcome poverty. Today, ACMUV provides 85 women with access to credit in order to start their own small business and generate income for their families. The visit from Norma and Dina helped the women of ACMUV focus their efforts.0903_img_acmuv-auge-2.jpgAt the final session, ACMUV member Marta Margarita Velasco Chel expressed in the local Ixil dialect, “I think womens’ groups women that focus on saving and solidarity, like the ones explained by AUGE, can be very good for us. With the solidarity groups we explain what we are going to do with the funds, but we can be confident the group will help us.”Our visit ended with an activity where each woman had a balloon representing her dreams. Like a balloon, our hopes and dreams fly, but occasionally they fall. The important thing is to help each other up so that our dreams can fly again.See more images from the visit at our Flickr page.
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Kopi Luwak in Bali

I was recently in Bali. The first part of my trip was packed with travel. First, to familiarize myself a bit with Southern Bali and then to visit the temples of Prabanan and Borobudur near Yogyakarta on Java.While visiting a friend in Sanur, she told me that the best coffee around was at Kopi Bali. We went there for morning coffee and it was excellent. I didn't have my camera so went back later in the afternoon to take some photo's. The coffee shop has a display of old coffee related grinders and equipment mixed in with modern espresso machines for sale. One area of shelving was normal coffee shop items like cups, stove top espresso makers, press pots and so forth. On the other side of the shop were odd or unusual items: coffee essential oil, coffee candles and framed coffee art? I noticed a flight of stairs behind me and headed up.At the top of the stairs, I noticed a pair of glass doors leading to the art gallery. Once inside, I was looking around when I was approached by a very friendly and helpful man who asked if I knew about the art work? I assumed it was art work until he informed me that all the paintings had coffee in them. Amazing!As we visited more and he shared information about their coffee, where it comes from, what type of beans they use for their roast etc, he asked me if I had tried their Kopi Luwak yet? I'd seen it that morning in beautifully packaged little containers which sold for $20.00. He asked if I had time as he wanted to share it with me.The Luwak or Asian Palm Civet is a small cat like creature. It eats the ripe coffee cherry, it's digestive tract breaks down the proteins that produce some of coffee's bitterness and then the bean is excreted. When the coffee cherries ripen, they serve as the primary source of food for the civet. They only eat ripened cherries so they would be the perfect coffee harvester. Once collected and processed, they are lightly roasted to protect the unique flavor of the beans.The man who was helping me, Mr. Agung, is the manager of Kopi Bali in Sanur. He's only been in the coffee business for 6 months but was a food and beverage manager for 7 years with a large hotel. I was impressed by the coffee knowledge he gained in a short time. Wish some of my local coffee shops were that dedicated!

His assistant brought me a book on the coffee art gallery and they both went to make preparations. A short while later, they returned with a small packet of Kopi Luwak, a tray with an espresso cup, sugar, cream and a portable gas stove with stove top espresso maker. The packet of Kopi Luwak is really small, about 8 ounces. They said the best way to make it is with the stove top espresso maker. The grind is a bit coarser than espresso (grainy for my coffee friends and the coffee ladies).They put enough water in the espresso maker to make about two ounces of coffee, added the 8 ounces of Kopi Luwak and waited for the water to boil and rush through to the top container. The smell was great. It has an earthy taste, very light acidity on the front of the tongue (an acidity I have never experienced) and hints of nut, chocolate and fruit flavor/aroma. Their tradition is to sip the first cup straight and to dd sugar and milk to the second. This is among the top two or three cups of espresso I have ever had.Which ones, for those who are interested: Cinnamon Bay Zoom, Cafe D'Arte Firenze, Conscious Coffee (a special blend for the Mountain Region Barista Championships).My little one ounce cup of coffee would have cost $20.00 US had it not been gifted to me. They had a gift box for $150.00 that would make about 10 tiny cups.Once I arrived on the in Yogyakarta on Java, I saw Kopi Bali on the menu in several restaurants. The coffee in Bali was Rp. $200,000 while it was listed at Rp. $15,000 in Java. Because of it's popularity, it is often diluted with other beans and still sold as Kopi Luwak. I felt blessed to have such a professional and personal experience with it.See my photo's for images of the coffee art, Kopi Luwak and other coffee experiences I had there.
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Win Your Own Home Roaster!

Coffee Kids recently had a Sonofresco Table Top Roaster donated by Elan Organic Coffee for a drawing/fundraiser at the SCAA Expo. The roaster, valued at $3,500, is easy-to-use and appropriate for small cafes and home roasting enthusiasts, and has a two-pound roasting capacity.sonofresco_roaster.jpgThe drawing will be held at the Coffee Kids Reception on Friday, April 17 at 5 p.m. at the Specialty Coffee Association of America (SCAA) Expo in Room 302A of the Georgia World Congress Center. Tickets for the drawing are available for a suggested donation of $25 (five entries for a donation of $100) and participants need not be present to win. Winner pays shipping on the roaster. Please visit Coffee Kids Donate page and enter SCAA in the ‘memorial/gift’ field.All proceeds from the drawing will benefit Coffee Kids’ efforts to help coffee-farming families improve their quality of life.You can also donate over the phone by calling 505-820-1443.
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Michael Phillips: A Man of Story

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 what Mike had in store for the regional competition (myself included). He, however, seemed concerned in weeks leading up to the competition that, with numerous changes in his work load and numerous physical changes happening to the Broadway store at Intelligentsia, he had inadequate time to prepare. I found myself on that Sunday standing in the ranks of Mike, Jesse Crouse, Scott Lucey, Les Stoneham, and Trevor Corlett for the final announcement of the top three positions regionally. To many people's shock, mine included, Mike had neither retained his title nor finished in the top three. I could see the hurt and disappointment on his face as he congratulated me on my first finish as a finalist, placing a few meager points higher than him.I believe his dismay might have been heightened by the fact that Intelligentsia's new policy for competitors only allows competitors placing in the top three at regionals to advance, with sponsorship from the company, to the national competition. It had seemed as if the road to another year at USBC had ended for Mike, but something happened in him that caused a shift not only in his life, but in the course of the USBC as we now know it. Mike made the sacrifice of paying his own way to Portland in order to rectify his chances at bettering himself in competition.I know all of this because I was blessed to room with him this year in Portland. Both Mike and I bummed a spare bed off of a fellow competitor, Jesse Crouse, in order to save some money and make the chance of going to Portland more viable. While staying in Portland together, I saw Mike's generosity and general light heartedness emerge as we drank, we danced, and we made coffee. He was cheery, he was willing to help me better my performance, and he was showing his capabilities to be what he set out to be.One night stood out in particular as we were walking back to our hotel. He began to ask me about my coffee and my investment in it; why I was passionate about it and why I stood behind it. When the question was back on him, he began to articulate, in much the same manner as in competition, the desire to explore within the flexible parameters of acceptable brewing what would make the coffee shine based on what the coffee was being brewed for. His ideas are and were groundbreaking; change the preparation in competition to completely exemplify the best characteristics for each drink.I watched him practice, perform, and speak with that same concept in mind as he rose to the top and emerged as this year's USBC National Champion. He, therefore, is a man of story: a man who met conflict both within himself and within his circumstances; a man who made a decision to sacrifice time, money and energy to see a goal completed; a man who showed dedication and passion to his craft; a man who emerged victorious.
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Coffee Recipes

Coffee GranitaBon Appétit, August 2000IntroductionIn Italy, Coffee Granita is served in tall glasses filled halfway with granita and topped with whipped cream. We’ve added some white chocolate and anise-flavored liqueur.

SERVING SIZEMakes 8 servings.Ingredients* 4 cups freshly brewed strong coffee (made from 6 cups water and 2 ½ cups ground French roast coffee)* 1 cup sugar* 1 tablespoon grated orange peel* 1 teaspoon vanilla extract* 1 tablespoon sambuca or other anise-flavored liqueurPreparationStir first 4 ingredients in bowl until sugar dissolves. Pour into 13×9×2-inch metal pan. Chill 2 hours; mix in Sambuca.Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)Serve with White Chocolate Sambuca Cream.PresentationOrange peel strips or chocolate-covered coffee beansWorking quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.Coffee and Orange Granita SupremaBon Appétit, August 1992IntroductionYou don't need an ice cream maker to prepare this classic frozen treat. Accompany with Amaretti or other Italian cookies.SERVING SIZEServes 6.Ingredients* 4 cups hot espresso or strong coffee made with ground espresso coffee beans* ½ cup sugar* 1 teaspoon grated orange peel* 1/8 teaspoon ground cinnamon* ¾ cup well-chilled whipping cream* 3 tablespoons sugar* 2 tablespoons Grand Marnier or other orange liqueur* Milk chocolate curls, thin orange peel stripsPreparationMix coffee, ½ cup sugar, grated orange peel and ground cinnamon in medium bowl until sugar dissolves. Cool to room temperature. Transfer mixture to loaf pan. Freeze until granita is consistency of shaved ice, stirring mixture with fork and breaking frozen edge pieces every 30 minutes, about 3 hours. (Granita can be made 6 hours ahead. If possible, stir every 30 minutes to 1 hour. Before serving, blend mixture in processor to break up ice.)Beat chilled whipping cream and 3 tablespoons sugar in medium bowl until soft peaks form. Add Grand Marnier and beat until soft peaks form again. Spoon granita into bowls. Top each dessert with dollop of whipped cream. Garnish with chocolate curls and orange peel strips and serve immediately.* 2 cups chilled whipping cream* 4 ounces good-quality white chocolate, chopped* 2 tablespoons sambuca* 1 teaspoon vanilla extractPreparationCombine 1/3 cup whipping cream and chocolate in medium metal bowl. Set over saucepan of barely simmering water (do not let bottom of bowl touch water). Stir until mixture is smooth. Remove from over water. Cool 15 minutes. Beat remaining1 2/3 cups whipping cream, sambuca and vanilla in large bowl until soft peaks form. Fold ¼ of whipped cream into white chocolate mixture to lighten. Fold in remaining whipped cream in 2 additions. Chill topping up to 8 hours.Coffee Creme BruleeBon Appétit, December 2000Introduction"On our honeymoon in Hawaii, my husband and I enjoyed dinner at Princeville Resort’s La Cascata restaurant on Kauai’s north shore," writes Jamie Smietan of Rancho Santa Margarita, California. "I tried the crème brulée which had a rich coffee flavor. A copy of the recipe would be the perfect souvenir."Begin preparing this a day before you plan to serve it. The sugar is caramelized quickly under the broiler, but a small blowtorch (made for the kitchen) would work well, too.SERVING SIZEMakes 8 servings.Ingredients* 4 cups whipping cream* 1 cup plus 8 teaspoons sugar* 2 tablespoons coarsely ground espresso coffee beans* 2 teaspoons instant espresso powder or coffee powder* 1 cinnamon stick* 1 vanilla bean, split lengthwise* 6 large egg yolks* 1 large eggPreparationPlace eight ¾-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.Coffee Baked Alaska with Mocha SauceBon Appétit, September 1999IntroductionInvented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.SERVING SIZEMakes 6 to 8 servings.IngredientsCake* 1 quart coffee ice cream, softened* 1 10.75-ounce frozen pound cake* 4 large egg whites* ¼ teaspoon cream of tartar* 1 teaspoon coffee liqueur* 1/3 cup sugarSauce* 1 ½ cups freshly brewed strong coffee* 10 ounces semisweet chocolate, chopped* 2 tablespoons coffee liqueurPreparationFor cake: Line 9×5×2 ½-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.For sauce: Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; re-warm sauce over medium-low heat before serving.)Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve.
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