Last week Monday (6 April) started with much anticipation for me. I had a sleepless night previously as I look forward to a visit by Andrea Illy. An icon of the coffee industry internationally, to have him make time to visit us in his short, one-day stop in Singapore was an honour for Geek Terminal.Not many can claim to have met him personally but this is one privilege I had and etched as one of the more memorable meeting in my life.
Is it a mystery? How do I get a job at a coffee shop that's not Starbucks. I have worked for Starbucks years ago, and for Tully's Coffee as well. Obviously, this isn't what I want to do. But how do I get into a coffee shop where I will really learn how to be a barista? Just for an example, how does one work for Stumptown? Or any reputable cafe?Thank guys
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Many years ago rail was the way I used to get around Java. The Dutch built a comprehensive railway system in the 1880's designed to make passenger and goods transport from the interior easy. At one stage lones ran both West-East and North-South criss-crossing the entire island.These days the railway runs from Jakarta through to Banyuwangi in the East of the island. Tracks service Bandung, Surabaya, Semarang, Yogyakarta, Blitar, Malang and Probolinggo. 10 years ago I used to make it a habit of taking the train where and when possible. Back then air transport was both unreliable and very expensive. The train (and boat network linking the islands) was a busy and viable alternative.There are a variety of choices when it comes to trains- economy class, buisness class and executive. Economy (Ekonomi) class typically have bench type seats and no air conditioning. Not particular comfortable in Java hot, sticky days. Business (Bisnis) have air conditinaing and more comfortable seats, although they are often crowded. Executive (Eksekutif) trains are the luxury alternative. Fairly comfortable airline seats, airconditioned and complete with meals. Prices are around $15 for trips from Jakarta to Central Java, $25 all the way to Banyuwangi or Bali.Revisiting the past Arlini, Elijah and I did a trip through to Arlini's home town of Yogyakarta. We left Jakarta at 8.45 and arrived in Yogyakarta (about 650km from Jakarta) at 5pm. The trip took us along the North Coast, then up over the divide and down onto the Southern Plain.The trip was as memorable as the ones I took a decade earlier. The greeness of the rice field, the blues of the Mountain the mistiness of the pass going over into the South of the island. Fantastic and well worthwhile for visitors to Indonesia. The little things- the vendors at the various stations, the friendliness of the staff and the general "rocking" experience missing in many modern trains are all there.The coffee? Well to be honest it was tradditional Indonesian coffee- Kopi tubruk. Finely ground robusta with heapings of sugar. It was though, good to the last drop!
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Well, it's less than a week before the SCAA in Atlanta. The last time this show was in Atlanta it was one of the best coffee shows we have done. We are always excited to attend these shows as we get to see existing and new clients.The SCAA will be a good show as it is the fourth one we have done this year. So far the attendance has been pretty good at the shows.This time, I'll be presenting a 20 minute session on gift cards during the Tricks of the Trade in the middle of the show. As usual, we will be showing off our SP-1 For Coffee POS and trying to cover all the new items that we have introduced in the last few months!
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By Anna Wolfe ATLANTA-When the World Barista Championship gets underway here April 17, Rob Tuttle will be watching closely. Tuttle, who is the cofounder of Everything Coffee & Tea in Alpharetta, Ga., earned his World Barista Championship Judge certification for his technical ... Read more@http://www.gourmetnews.com/index.php?p=depts&deptid=4
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Over the last couple of days we have seen appr. 70-80 baristas try out for a full time barista position within our company.I am completely exhausted but so happy we found an exceptionally talented and passionate young man who will be starting in our cafe on Tuesday and is ready to WOW :-)Happy Easter!
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Being from New Orleans and loving my city with every last breath it hurts to hear that people judge our coffee culture based on Chicory. Yes we do drink it, yes I was raised on it and yes it tastes like burnt plastic. But you know what, it's a part of our culture as a city and I don't hate on your city based on something unique to your home. As a professional barista in New Orleans, I see that baristas here are trying to get up to speed with the rest of the nation on bean quality, a perfect shot, latte' art etc. It's taking time and a few hardcore coffee geeks to train the rest of the city to be just as good as anyone else.So, in closing please look at New Orleans and its coffee culture by more than Chicory. We have the nicest baristas who are willing to let you know about their city, amazing conversation at local shops and the most eclectic blend of atmospheres anywhere.Drewp.s. Coffee and Chicory with a beignet at 4 a.m. Can't beat it.
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OK...here is your chance to pick up a steal of a deal on some new and slightly used espresso machines, grinders, brewers and whatever else we have laying around!If you need a 1 or 2 group espresso machine or even a super-auto, drop us a line at rob@everythingcoffee-tea.com or call the office @ 770-889-0336 and you can pick it up at SCAA next week!
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Well it is April now and a few new things going on at 2% Jazz. Sean is doing a great job out at the Roastery, making the best of winter green choices. We are looking forward to the spring shipments. The new coffee coming in promises to be some of the best that I have been able to secure. Through John Sanders, I am able to buy some relationship coffee from Dwayne! This new opertunity is what I have been working towards for a year. The pay off is going to be worth it. John is also bringing over some of the African Barista Competitors for WCB training. When they come to Victoria to see Shane they are going to do some of that WCB training at me cafe. What a treat for my Baristas and customers. I can't wait! On that topic,I have been thinking about a program to give African Baristas a raise. Through donations or an added fee to my coffee per pound we can send the proceeds to baristas in need. I will need help to find out how to deliver the money in the right way. I think that John or Shane will be able to help me there.I have stopped using my Clover. It is still on the counter, but we are offering our clover customers vac pot coffee. There have been no complaints yet! It seems redundant to offer Clover when we already make all of our coffee as a press and offer pour-over and vac pot. Needless to say I have a Clover for sale or trade. I would love to get a three group Marzocco and will trade my Clover and Guat. grinder.Maybe I will bring the Clover home and have a set up in my kitchen. I have enough counter to make a mini coffee bar! hmmmmmmmmmm......2% is looking for 2 committed coffee people to work at the cafe. Victoria is a great place to live!!!! some one out there should move here and work at my groovy coffee business.It was nice to see Mike Yung and Jay C at 2% Jazz. I hope that more people make the hop across from Vancouver to Victoria to do the cafe tour. There seems to be an increased recognition of the depth of Victoria's cafe culture and great coffee. I mean wow! We are the home to the Reg Barber!Until next time I can find a moment to type. I am going to think more about the Victoria Vancouver divide and write my thoughts on that next time.
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I'd love to know what you're hearing about this issue.By Melissa AllisonSeattle Times business reporterU.S. coffee importers and roasters are worried that a new auction system in Ethiopia makes it almost impossible for them to buy coffee from the particular farmers whose beans they want.The system, overseen by the Ethiopia Commodity Exchange, mixes coffee beans from different growers before selling them for export.That's a big deal to specialty roasters who prefer beans from certain growers and processors, and sometimes have worked with them to improve quality.During a visit to the Ethiopian exchange in February, one Seattle coffee importer became concerned about how the new system would work."We spent a whole day going through the phases of grief — anger, denial and acceptance — just trying to get our arms around what's going on," said Craig Holt, owner of Atlas Coffee Importers.The new auction system and its implications are poorly understood, Holt and others said.What they know for sure is that they're unable to order many of the coffees they want.Some have had trouble getting any coffee from Ethiopia, although it is not clear whether the new auction system is to blame.The rest of the story is here: http://seattletimes.nwsource.com/html/businesstechnology/2008976281_ethiopia03.html.
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I have a Rancilio Silvia home machine and I left it (not the steaming wand) on all day accidentally. 11 hours or so. Now when I try to pull a shot the water runs through the grind way too fast. Any suggestions?
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