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Michael Phillips: A Man of Story

Posted by Chris DeMarse on March 11, 2009 at 8:05am

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.

Coffee Recipes

Posted by jenny on March 9, 2009 at 9:40pm

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.

DQ'd for time, I am going to go commit barista suicide and have a McCaffe

Posted by Claire Marie on March 5, 2009 at 4:26pm

Oh man, I cannot even begin to say how heartbroken I am right now. yeah it was only my second competition, but holy hell 16:23? I am going to go get plastered and hopefully make it to the end tomorrow without crying. At least I know that in that time I fucking nailed my performance, it was everything I wanted to say and I feel the coffee rocked. My shots were coming out so good. If anyone knows where I can see the performance, I know it was streaming online, I just want to look at it. there's always nest year and I have a lot of people I can still root for. January, I know you will do well and if not I'll totes make you a 37th place trophy.

S**T YEAH!!!!

Posted by Bre on March 5, 2009 at 3:27pm

SUPER awesome to see everyone today. super awesome to compete. super awesome for the rest of the weekend!!! yeah yeah! :)

December Review

Posted by CoffeeJunkie on March 4, 2009 at 7:00pm

New Year, New People in my Life, but Coffee is still my “Main Squeeze.” As I dive deeper into the wonderful world of coffee, I find my eyes getting larger and larger with the excitement of a five year old child unwrapping her gifts on Christmas Day. From Jasmine-like aromas to distinct honeyed tastes, my coffee palate has begun to develop, and with a mind of its own, it lusts only after the very best...December Review and Coffee Selection
While November’s Jam took our members on a journey from Ethiopia to Yemen, members experienced a more intense side of Yemen at Jitterz’ Christmas Soiree this past December. Yemen Mokha Sharasi, well what can I say? When I initially tasted this cup, I literally had no words. Simply put, it’s...AMAZING. Roasted at City+, a lighter roast, the Sharasi has a very toasty honey fragrance that compliments its sweet honey taste. There’s a floral lingering honey in the aftertaste and an elegant, buttery body. Our second selection El Salvador Organic Finca Mauritania, originally delighted me while it marinated my taste buds; but over the course of five weeks, this coffee has continually kept my attention. Each time I brew a new pot of coffee, this is what I seek after. Roasted at City+, this El Salvador coffee arouses your senses with its cinnamon aroma and underlaying toasty notes. Our taste buds experienced a very floral coffee with a natural spice element that enhanced its slightly creamy body and clean finish. Completing our selection, Ethiopia Organic Natural Djimma WP Decaf still held our guests attention with its bright, aromatic, and somewhat spicy, fruited orange marmalade citric notes. The body is fairly light, but suits the tea-like qualities of the cup. Check out these pictures from Jitterz Café’s Christmas Soiree!

grinders

Posted by Claire Marie on March 4, 2009 at 6:23am

has anyone worked on a Mahlkonig grinder before? I am going to try it out for the competition, and I was just wondering...

New Coffee Blog- Daily Demitasse

Posted by Jennifer Vaaler on March 3, 2009 at 12:10pm

I finally broke down and started a coffee blog. With a passion for coffee and writing, I'm combining the best of both worlds into this no-nonsense caffeinated blog.Daily Demitasse will cover topics such as: Cafe’ Customer FAQ’s, Barista stories, Overheard in the cafe’, advice and tips about coffee.If you would like to contribute to my blog, please e-mail me at dailydemitasse@gmail.com

Looking for a Barista possibly...

Posted by Joe on March 2, 2009 at 4:24pm

If there are any baristas out there looking for a job which pays nothing except room and board at a coffeeshop located in the southern zone of Costa Rica on the pacific coast it would be nice to have some relief.I'm just saying...

Vancouver goodness anyone?

Posted by Claire Marie on March 1, 2009 at 10:27am

So I'm just throwing it out there, but how many baristas would actually make the trek over the bridge of many frustrations for a Vancouver Tamp your face off? I would totes be the hostess with the mostess with wonderful food and beer. Then I also have a two group La Marzocco, two Mazzers, one a super Jolly, and enough room for break dancing, depending on how many beers I have. I am thinking April at the earliest, so give me some feedback!

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