I have not been idle during my absence from posting on BX. I am currently in Auckland, NZ (City of Sails- not sales!) working on getting a micro-roastery open. In March headed down here to look at a couple of roasting businesses for sale (not sail). Found a very nice place complete with red brick courtyard and fountain in Parnell. We are currently getting the place cleaned up ready to start roasting end of the month.It is nice to be looking at spending a little more time down here in NZ. The clean, crisp days more than make up for the changeable Auckland weather.The first shipment of greens arrives tomorrow and we are hoping to work on getting the roaster commissioned by Monday week.
Read more…
Last night I had the chance to watch a coffee pour over device and then taste it. Now, I need to find a way to talk the West End Wine Bar owner into buying one for us. Less clean up than a press pot, not as rich as a press pot but so much better than drip!
Read more…
April/May 2009written by Bo LilesThere is something about knowledge that is both empowering and crippling. I find that I have unintentionally devoted a large portion of my brain cells to housing useless knowledge. Now, sometimes this knowledge comes in handy — like when you are at a party of nerds who like to argue about meaningless things such as coffee, bicycles, music, and the difference between a porter and a stout (which is a lot, btw). I admit that I am one of those nerds, and I know a lot about things that will not change your life if I were to share them with you.One thing I know about is coffee. Now, I am not a trained expert on the level of a coffee cupper, buyer, or roaster. But I can hold my own with a fellow barista or a coffee nerd. I know the terminology, I can correctly pull manual espresso shots (thanks to my coffee Jedi Masters, Courtney & Sarah), sometimes I can pour recognizable latte art. I appreciate a good cappuccino or a well-roasted and brewed drip coffee.And I know what a macchiatto is. And my knowledge of its definition and preparation causes me to loathe the masses of Starbucks customers who think it is a watery, super sweet concoction that some “drink designer” (who must like Twinkies and pixie sticks) forced upon unknowing caffeine addicts sometime during the dot com era.For the record, Wikipedia, and any other encyclopedia would define it as:“Caffè macchiato (IPA: [maʔˈkja(ː)to], sometimes called espresso macchiato) a type of coffee, is espresso with a small amount of hot, foamed milk.”Now, Starbucks wants you to think it is:“A popular American version of the latte macchiato is the Starbucks drink branded as a “caramel macchiato”. This drink is made by combining vanilla flavored syrup with steamed milk, pouring the espresso on top of the milk, then topping it off with caramel sauce. [1] The sauce then melts from the heat of the espresso directly under it and seeps down into the drink. Other flavors are made by using different sauces to top the drink.”Stay with me, I have a larger point. The mere fact that I become highly annoyed at the mere mention of the Starbucks “mis-defined” drink indicates that I am a nerd and a snob who needs to let things lie. But they would be wrong.But in the words of Harry Burns…”did you see that? I didn’t let it lie.”This seemingly meaningless debate can speak to a dual issue within the cultural landscape of American life. First, we have become too comfortable allowing things to pass themselves off as something they are not. There is no greater example of this than people who are “famous” for merely being famous - when they have not accomplished a single thing in life other than attracting paparazzi. These people are about as relevant as leeches in a medieval hospital: they take mindlessly and do not benefit humankind.Secondly, while things are mislabeled and wrongly defined in our culture it becomes apparent that my useless knowledge and annoyance is counterproductive and in fact, useless if I am unwilling to to use it for the hope of change and cultural re-alignment. A revolution does not exist until it spills out into the streets, and our mindsets about everything from coffee to social justice to God cannot change until we fight both mass group-think and intellectual apathy. This will define ours and future generations: did we let it lie, or did we stand up and say its time to have a conversation about where we are as a people and how we want to be defined by history. It’s about educating ourselves about those things that are original and beneficial — and sharing that knowledge rather than glaring in disgust.So, what about that coffee issue I have? Coffee might be the second most traded commodity in the world, but I’m not sure it will cure a diseased celebrity/voyeuristic virus among our culture. BUT, it might just inspire a handful of passionate people to channel their anger about the world into creating, crafting and changing mindsets. One tiny macchiato at a time.Well, after 3 months of not being being behind an espresso bar…I better damn well start re-educating the caffeinated masses again if this essay is going to make any sense.
Read more…
There is a comapny in Mexico "society cafe"they have several stores and they use a vendor for their mix powders that delivers in a white plain bag.Any idea who the vendor is??Thanks.
Read more…
Do you appreciate the flavor of brewed coffee and take in on black? or do you prefer cream and sugar to take off that "bite"?New post on my coffee blog Daily Demitasse, How do you take your brewed coffee?
Read more…
That seems to be the question. I'm visiting right now, and can't seem to find any promising information on quality coffee in Baltimore. Any clues you may have to provide will be appreciated.
Read more…
New Franchise Direct study finds opportunities brewing in thecoffee franchise sectorFranchise Direct (www.franchisedirect.com), one of the world’s leading franchise portals, recently conducted an in-depth study of the coffee franchise sector. After thoroughly examining 29 Franchise Disclosure Documents, Franchise Direct has found that the coffee franchise sector is weathering the recession resiliently, bolstered by a product that is an integral part of American life.Despite an early dip at the beginning of the recession, this $11 billion a year industry continues to grow and diversify, according to the Franchise Direct study. With coffee consumption remaining constant in this declining economic climate, coffee franchises continue to be a worthwhile investment.According the study, the coffee franchise industry remains extremely competitive at the top and fragmented at the bottom. Starbucks is the industry’s leading coffee chain, with over 16,000 stores worldwide. Because of the accessibility and popularity of coffee, a franchised approach, boosted by an established brand identity, continues to be one of the most profitable options to profit on this product.One of the most reassuring reasons to invest in a coffee franchise is the enduring success of the beverage. The Franchise Direct study quotes a recent poll that shows that coffee consumption actually increased last year among the lucrative 25-to-39-year old demographic, while it remained steady amongst 40-to-59-year-old’s. As the recession continues, we can safely assume that the popularity of coffee will continue unabated.Coffee franchise businesses(http://www.franchisedirect.com/coffeefranchises/74) are also flexibly adapting to new American consumer habits. For instance, in recent years, there has been greater demand for environmentally-friendly products that do not exploit workers in the production process. Coffee franchises have been at the cutting edge of the Fair Trade movement, and with a range of organic goods, they are perfectly positioned to thrive on this developing $1billion industry.The Franchise Direct study shows that location is the most important factor in a coffee franchise’s success. At the same time, mobile units or kiosks give prospective franchisees a low-overhead, high footfall alternative to the standard franchise unit arrangement.Underpinning the recent success of coffee franchises is the growing popular consensus that coffee has a number of health benefits for drinkers. While perhaps once seen as unhealthy, coffee, as illustrated by authoritative studies conducted by researchers at Harvard and UCLA, clearly has health incentives.People exploring franchises for sale will find that coffee franchises sell a product with broad public appeal that is seamlessly adapting to American consumer trends towards healthiness, social responsibility, and environmental sustainability.
Read more…
Just thought I would share that I bought the coffee cup skull with wrench and portafilter crossbones shirt from espressoparts.com and I think it is the greatest shirt ever!!
Read more…
Recently some commentators have lumped Slayer into a category with La Marzocco and Synesso. I don’t really mind this, because the comparison reflects the fact that Slayer defines a new category of equipment: ultra-traditionals. These other machines play in the premium range, but Slayer is perhaps the first purpose-built machine for the Third Wave. It is by design the ultimate traditional barista machine.That being said, Slayer is not a participant in the battle for technology that seems to be raging between LM and Synesso. The reason for this is simple. Both of these more established companies have been chasing one thing–a “pressure profiling” feature for their products. But, this pursuit is not really about coffee or baristas or the art. It is about technology.In certain circles there was intense speculation about who would deliver the “true” version or the best version of what essentially amounts to the exact same technology.As it turns out, Synesso beat LM to the punch with the Hydra, a multi-pumped monster machine, that literally invites the mythic response of cutting off all its many heads. The Hyda has a lot of water lines and a lot of water pumps. And for each pump their is a corresponding motor. This machine is COMPLEXITY incarnate.
LM, though second in this race, responded at SCAA with it’s own version of the Hydra, to be released at some future date. Again, lots of water lines, motors and pumps. Plus it has a whole whack of electronics and computerization that give it a degree of automatic convenience. For example. it will replicate a pressure profile over and over and over again, so you can dial in the pressure deltas you want and your dumb old barista doesn’t have to think too much; they can just make those lattes the same every time, without worrying about a thing. See a problem with this?Well, here is where Slayer departs from the script. Slayer is first of all a NOTORIOUSLY, HORRIBLY, BEAUTIFULLY manual machine and all that that represents. We don’t particularly like automation. We like human beings. And we respect their judgement when it comes to preparing coffee. We also think a machine should be fun to use so we spent a lot of attention on Slayer’s control points. We even included a way to see your shots developing without stooping beneath the group. Essentially, we like drinking, watching, savoring and sharing coffee. We love preparing coffee.
A machine is great in our books if it enables all this, but otherwise it’s a nuisance. We like mechanical things too, especially in the sense that they can be simplified and minimized. So Slayer is minimalist or perhaps essentialist. It has only ONE pump. It uses PID to control water temp because what human wants to pulse their own elements? It gives you control over pressure in an entirely new and intuitive way. You can intercede in your shot at any point by changing pressure.Slayer’s pressure geometries are easy to configure manually using a blind insert with a hole in it, and the gauge on the machine (which, by the way, was sourced because it really does show pressure with a high degree of accuracy). Slayer has no computer interface for laptops or flash drives. It’s a machine to prepare artisanal coffee BY HAND. You set those pressure deltas quickly and easily, and you use the machine by watching your shots. Simple and elegant.Technically Slayer is 100% different from La Marzocco and Synesso, while these other machines are virtually identical–philosophically, technologically.So why is Slayer so off message from these other products? It’s because we had a design brief that stated what we wanted our machine to do based on what we tasted, personally, in the cup. We wanted to get the full sensory experience that direct-sourced and hand-roasted SO coffees and blends made from Microlots have to offer. That’s it. Our joy is in the coffee, not the machine. Though we delight in Slayer, our delight is more akin to that of the old timey carpenter who delights in his 50 year old plane. Not because it’s techy, but because it is so brilliantly useful.
The moral of this screed is this. Slayer is not comparable to other machines. LM and Synesso just aren’t doing what Slayer is doing. Slayer is first and foremost about the coffee and the person preparing the coffee. While others may be warring with each other over gadgetry, Slayer is simply not about this sort of thing. When the others look up once more from their campaign of pumps, computer interfaces, and widgets, they will discover that the Third Wave still wants the same thing, a better way to make coffee with the people they’ve expertly trained and taught. And Slayer will be right there.Eric Perkunder in Seattlevisit their website for more informationhttp://www.slayerespresso.com/2009/05/01/slayer-compared-to-other-brands/#more-657
Read more…
Chuck (40 something regular customer walks in the door)Me (Head Bean): Hi Chuck, see your forgot your mug, paper or porcelain?Heidi (21yr barista & general galley wench): Paper, he breaks cups.Chuck: laughs, medium mocha in paper is fine.Me to Chuck: (While Heidi pulling whole milk from fridge) That's skinny isn't it?Heidi: No he gets whole milkChuck: Yeah skinny, they always forget.Heidi (Blushing, putting whole milk back getting out 1%): You shaved!Chuck: just smiles.Heidi: You look older!Chuck: Laughing, Fuck-you!Heidi: Smiling, that's mean!Chuck: What you said was mean!Me: ROFLOL had to walk out the front door.Gotta love it...
Read more…
It's coming!!!! Reno's first, exclusive, artisinal independent coffee shop! Simply high quality coffee. My pops and I are extremely excited for what is to come from our itsy bitsy teenie weenie little café of 400 sq. ft. (thanks to ADA, almost half of that is bathroom!!! maybe a good thing in a coffee house? ewwww....).Check out the blog at thehubcoffeeco.blogspot.com and follow along as we get closer and closer to realizing the vision!
Read more…
Popped by the cafe this morning shortly after opening intending to just restock the whole bean shelf and buzz back to the roastery and fire up the USRC. Finally got out of there 'bout noon. Not a bad thing being busy and needing to help at the bar to be sure!Gotta say, again, I do love my little USRC 3k workhorse. 128LB greens 16 batches 6 hours later left and returned to the cafe to restock the bean shelf again! Dadburnit if Ben didn't let people buy a bunch more beans:-)Got home 'round 7:30 after busy 11&1/2 day that flew by. Now a couple hours later after dinner and this 5&1/2 month post roast Esmeralda Gesha Americano sure is hitting the spot. FIVE AND A HALF MONTH past roast date Esmeralda Gesha, a high crime against coffee?!?! Nope, not stale at all. Just took the 4 day rested then vac'd and frozen bag out of the garage freezer after dinner:-) I was jonsing for the good stuff after another busy day and my house freezer stash was lacking ...
Read more…
On 21 March 2009 , I participated in the coffee tasting session during which we chose the best cup from the finca to represent this year’s harvest. The finca Filadelfia won the Coffee Producers Association Genuine Antigua (APCA) competition as the Best Antigua Region Cup of 2009. It took us almost 6 hours to find the best blend and taste from among all the coffees of the plantation, tasting over 30 cups! I remember that day I didn’t have LUNCH until 5pm ; we were tired but happy.The Coffee Tasting Session ) I know MOST OF YOU GUYS ARE COFFEE TASTERS, BUT I JUST WANTED TO SHARE WITH SOME OF THE PEOPLE THAT PERHAPS DOES NOT KNOW ABOUT IT.- THANKS GUYS.Every coffee tasting process follows precise guidelines. Coffee tasters should not drink alcoholic beverages or smoke 8 hours prior to the tasting. Also, they should not eat spicy foods, drink sodas, drink excessively cold or hot beverages, or have a big meal prior to the tasting to ensure a fresh palate.Notice we use a round rotating table to make the process easier. We usually have 2-3 glass cups of each sample of coffee that we are tasting, and sometimes we have up to 10 samples at once. This day we had only 4 samples, so it was easier.Step 1: First of all, you grind 11 grams of coffee per cup of each sample you are going to taste. Once it is ground, you put it in a glass cup, and then you smell it. You do this with every sample, going back and forth between each sample to start making your brain active to the different smells and aromas. A good taster can determine the particular grade of aroma notes that every coffee has.Step 2: Once you have checked the aroma, you go ahead and put water in the glass. The water is at the boiling point and will make the coffee create a foam. After waiting 4-6 minutes, you BREAK the FOAM, literally using a silver spoon to break through the foam while smelling the coffee very close to the cup. Here you determine all the characteristics of a wet coffee: acidity, grade of sweetness, and so on.Step 3: One of the coffee tasters will be in charge of removing the foam with a stainless steel spoon (not the silver one). Once that is done, you start the actual tasting process. You go back and forth between samples, taking turns as the table rotates.Along every step of the process the coffee tasters try not to talk a lot, focusing on the actual tasting, gathering information and taking notes. You are trying to determine characteristics, differences, body, and sweetness or acidity of each coffee sample. Every minute that goes by the coffee can taste differently, so you have to keep that in mind.I personally try to get a picture in my mind of real things to represent every coffee sample I am tasting, in order to give a distinct personality to each sample, setting them apart from each other. For example, sometimes I can relate the aroma of the coffee sample to the smell of a wet box (bad coffee), the smell of a fresh, wet forest (good coffee), or a chocolate or cherry aroma (sweet coffee).The way you taste the coffee is by sucking the coffee from a spoon. You suck the coffee at a high speed in order to make your palate, tongue, sides and top of your mouth completely involved. Every part of your mouth and tongue performs a specific job in determining body, taste, acidity, sweetness, palate experience, and so on. You never drink the coffee that you are tasting, you taste it and then you spit it out in the buckets (you can see them in the pictures), otherwise you will get too hyper.You do this tasting process over and over. Between tasting each different coffee sample, you have a glass cup with water to rinse off your spoon prior to tasting the next sample, otherwise the tastes will become confused and not clean at all. Once you are done tasting all the coffees and getting all the information you need, then you share the information with the other coffee tasters. BUT, you never tell which one is your favorite cup until you are completely done. Each sample has a number assigned to identify it. Once everyone is ready, you write the numbers of the two cups you think are first and second place, and then everyone shares the information. By doing this you get a good idea if all of the coffee tasters agree or not.For this tasting occasion, we all five agreed that sample number 50 was the best cup, with sample number 4 being the second best. We were happy as we knew that we did a good job. It was this process that got us to the competition that awarded us the Best Cup Antigua Region 2009.
Lots of great items for homeroasters and more!!!Throughout the month of May 2009, Homeroasters.org is conducting auctions on a wide variety of items, many of which the specialty coffee industry donated with jubilation. Items up for bid range from assortments of top-quality green coffee, to magazine subscriptions, grinders, brewers, roasters and much, much more; all proceeds going directly to Coffee Kids.Coffee Kids® Grounds for Hope was born out of the specialty coffee industry by Bill Fishbein in 1988. Coffee Kids® has distributed over $4 million dollars in funds “to help coffee-farming families improve the quality of their lives.” With four distinct areas of focus, Latin American countries have realized improvements in healthcare, education for children, community-based projects and micro-credit loans that have enabled over 4,000 women to own their own businesses and support their families.If you would like to bid on an item, please register as a member of Homeroasters.org and enjoy the auction.Link to AuctionHere are the spotlighted lots that will be open for the entire month:Behmor 1600 Roaster Donated by Joe Behm15 pounds Colombia Organic Don Telmo Reserva Bourbon donated by Royal Coffee New YorkFreshRoast 8 home roasting unit and 10 lbs of coffee, “Big Box” package donated by The Captains CoffeeHeat gun and bread machine roasting set up built and donated by member Chad Beauford15 pounds Colombia Organic Don Telmo Reserva Bourbon donated by Royal Coffee New YorkPoppery 1 popcorn popper/roaster donated by member Chad Beauford10 pounds Colombia Organic Don Telmo Reserva Bourbon donated by Royal Coffee New YorkNesco Professional Gourmet Home Coffee Roaster Donated by Nesco5 pounds green coffee donated by Berres Brothers“Peace Blend” Sculpture designed and built by member John A C Despres15 pounds Colombia Organic Don Telmo Reserva Bourbon donated by Royal Coffee New YorkChad Sheridan
Read more…
