i just finished the install of Michael Elvin's 'Elvinator' and I am so impressed! Just a little piece of plastic in between the doser lever plate and the chute changes everything. On top of a good cleaning, its like I have a new Mazzer! Sure, a little mucking about and scrubbing after getting the doser removed is always messy, but a clean grinder is a better performing one. My counter is cleaner, and my barista are already freaking out! I highly recommend this mod to anyone who works with a Mazzer grinder. All in all, the total time for removing the doser, cleaning and installing was about an hour, but I had a bunch of buildup. All the while, I was reminded of my days in the shop of Espresso Parts, dismantling grinders and the smell of rancid grounds, but once you break through the buildup and start reassembly, it is so rewarding to see a clean grinder with a new addition ready to make your day easier.Thank you Michael Elvin!! This is one of the most needed mods for this brand of grinder.I am a happy barista!ART
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were more popular at the New York Fancy Food Show than coffee. Tea and chocolate are both projecting more of a premium image than coffee at that food show. Chocolate in particular touting single origins, even single estates -- copying what coffee has been doing for years
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and I noticed that Italian espresso roasters are making a big effort to break into the US. And some of their espressos are awesome. They have names like Esse Cafe, Cafe Sant Eustache, Cafe Makimbo, and a bunch of names we've never heard of until now.
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Well, its no secret that the summer months are considered by most in retail to be the lean months so here we are well under way. So far, at least through June, it looks like we will still have our doors open for the fall and consequent holiday season which is an encouragement. But it is not nearly enough just to lay in a fetal position and wait for the holidays, action is more essential now than ever during the year (I am preaching mostly to myself here). I just read an article in the current issue of "Success" magazine that compared success to chopping down a really large tree. It said, metaphorically, that if you go out into the Forrest every week and take 5 strong swings with an ax at the largest tree, eventually it will come down. Now despite the sad mental image of a proud old tree being brought down, the metaphor works for me. It says to me, make a plan to do at a minimum 5 key things every week that promotes, strengthens and moves my business forward, eventually the break through will come as a cumulative result, just don't quit, don't give up and throw in the towel, unless its one of your really, really dirty, stained, old, ragged holes all in it bar towels, then maybe throw that in the recycle bin and make one of your steps this week to go all out and buy a few new ones so that the new customers don't have to wonder if you wiped out the portafilter you used to make their cafe americano with that disgusting towel. I have only been "officially" in the biz for 5 years or so, and I clearly remember having the attitude that there was this one big, mythical, mystical "thing" that I needed to have happen that would break my business wide open and success would come flooding in unstoppable. But I realize now that success is not a singular big "thing" that tips the balance but rather a cumulative bunch of little things, like grains of sand in a bag. One by itself is something but just barely, however throw several shovels full of very small grains into the bag and now it has substance. OK, back to the 5 key, stratigis things/actions. What would you submit as your immediate "5 things", or if you can't come up with 5 at the moment what would your 3 be or even 1?? Please share.
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During the COFFEENA Fair in Cologne / Germany the first World Championship of Cezve Ibrik was hold. We are talking about coffees to be prepared like the Turkish or Greek way of doing it (roasting, brewing and serving). 10 participants took part at this championship. They had 12 minutes to show the judges drinks prepared in this way, 2 of them without any additives, 2 with spices and sugar and 2 signature drinks. The classification was:Champion - Christina Koumpouni - Greece2nd Classified - Reinhard Grebien - Austria3rd Classified - Aysin Aydogdu - United Kingdomwww.iecafe.com
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Another World Championship organized during the fair COFFEENA in Cologen / Germany was the one for Coffee in Good Spirits. 23 participants took part at this Championship and the best 6th of them arrived to the final round. The final classification ended up as follows:Champ - Marta Piigli de EstoniaSubchampion - Edmund Buston UK3rd classification - Francesco Corona - Italy4th classification - Morten Vestenaa - Denmark5th classification - Sandra Daniela Stucki - Switzerland6th classification - Arno Schmeil - Germany
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On Sunday the 28th of June the 6th Edition of the World Cup Tasters Championship was celebrated during the COFEENA fair in Cologne / Germany. More than 30 participants took part. A first round had to be organized as wells as a semifinal - the best 4 arrived to the final. Really a big success for this competition. The final classification ended up as follows:Champion - Valentina Kazachkova of Russia - all 8 coffees were right within the time of 7:37Supchamp - Bart van Sanden of Belgium - 7 right out off 8 within the time of 3:083rd one - Eijiro Goto of Japan - 7 right out off 8 within the time of 5:254th one - Ben Kaminsky of United States - 7 right out off 8 within the time of 6:33The Spanish Champion - Marisa Baque Delas - ended up 28 "tasting" 4 coffees Ok out off 8 within a time of 2:28.
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On Sunday the 28th of June the 6th Edition of the World Cup Tasters Championship was celebrated during the COFEENA fair in Cologne / Germany. More than 30 participants took part. A first round had to be organized as well as a semifinal - the best 4 arrived to the final. Really a big success for this competition. The final classification ended up as follows:Champion - Valentina Kazachkova of Russia - all 8 coffees were right within the time of 7:37Supchamp - Bart van Sanden of Belgium - 7 right out off 8 within the time of 3:083rd one - Eijiro Goto of Japan - 7 right out off 8 within the time of 5:254th one - Ben Kaminsky of United States - 7 right out off 8 within the time of 6:33The Spanish Champion - Marisa Baque Delas - ended up 28 "tasting" 4 coffees Ok out off 8 within a time of 2:28.
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Ok...So this event was Fantastic! I am so glad I showed up for this, for so many reasons. First and foremost, I got to meet a bunch of amazing people who are passionate about great coffee, pouring excellent drinks, and the turnout for just spectating was so cool! Out of the 30 people who participated, I finished 4th overall!! My friend and staff member, Gabbie competed also, and sadly, she did not go as far as I did, BUT, we made a good showing, bringing a posse with us for support. As far as I'm concerned, it was the best event I have attended in a LONG TIME!Along with the throwdown, I have made new friends, and built some new inroads with other barista in the Oly/Seattle area, and to me, that is more fun and more rewarding than just making awesome drinks for cash. (the cash would have been nice too... ;) but I did walk away with a couple new friends, and a set of four cups. Not bad. Its late, I have to ride 6 hours home tomorrow...so its off to bed,Night!ART
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Below is a great little write-up that my older brother published on his social media blog about the way one of my previous e-newsletters was structured. What a great complement from one of the social media’s innovators. In brackets is his social media comments on my e-newsletter.[I just got this email newsletter from my brother’s cafe. He has no formal training in integrated marketing communications, but bloody hell, he’s doing a good job at it. I’ve made some notes below on why it’s such a great newsletter. Have a read…]Hey everyone,It’s been a week or two since our last update and it is definitely time for a new business of the week.[Regular updates are great, especially if they add value to the readers]In about 20 minutes, we are going to be changing our single origin roast to a Colombian Supremo. This Smooth and mellow bean has been roasted a bit darker this week and it is giving off this amazing caramelized citrus flavour. Usually a fairly acidic coffee, roasting this a bit further has given it that sweet caramel that it needed and the mouth feel is thick and delicious! One espresso wasn’t enough and I fear that I’ll have too many while trying to chase that flavour again.[Bang, straight up you can tell this guy loves his coffee, so you trust his opinion, and there's something timely right at the top to keep regular readers interested. News in a newsletter, fancy that.]For the coffee adventurists, I have got my hands on a blend called ‘The mother of all coffees’. This is packed full of a wickedly strong Robusta and it is going to knock your socks off! If you feel like a big perk to your morning, come in and ask for some. It won’t be available to the public but I will let you in on my private stash! :) I just spent a week in Melbourne and I’m proud to say that the coffee we are getting roasted for us is well up there with some of the countries finest. I dragged my girlfriend around the cities laneways in an espresso nirvana and found some great little eateries; if you are heading down that way soon, drop in and ask me where to get lost in the city, you won’t be disappointed.[Helpful, personal; this is value. This guy actually cares about you and your love of coffee. You won't find this level of personalisation at a Starbucks]This week’s Business card winner is Linda McKewin from Style Magazines. Linda needs to contact either by email, in person or by phone to claim her 5 FREE DRINKS. Remember, you need to read these emails to be in the running for the free drinks and if you have ever placed your card in the draw or if you receive these emails, you are still in the running to win them for yourself.[What a great touch - promoting the business that wins your lucky business card draw to your whole mailing list. It's a win-win situation and a real incentive to enter.]This months Trivia night is this Thursday night and it is booked out already. We had an amazing response after the last one and were booked out two weeks ago. If you want to be involved in July’s event, then get in touch with us soon and book your team of four.[Trivia nights are lesson one in Cafe Marketing 101, clearly it's working too, turning a usually slow night into a packed event. This isn't a desperate plea for someone to come, it's a genuine word of advice that you'd better book early]Ok, I’ll let you get back to work now, Remember though to sign up to our twitter page for daily specials on coffee and food.[A Cafe on Twitter isn't anything new, but Dave is doing it particularly well, offering daily specials for those who stay tuned. He tells me it's working really well too - the Twitter followers feel like they're part of a special tribe]Cheers,Dave Granfield [owner]Follow Matt’s Marketing blog here to find out the current trends and the upcoming social media updates to hit the world.
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♥♥♥♥FREE REFILL BREWED AND ICED COFFEE♥♥♥♥Come and Visit our New Branch BEANPERK COFFEE SHOPlocated at 102 C. Raymundo Brgy. Caniogan, Pasig City...( infront of Arlington Funeral Home, beside Victoria’s Place )>>>>Free Refill Brewed Coffee and Iced Caffe Americano<<<<<<WEDNESDAY ( JULY 1, 2009 )around 1pm to 3pmSee you there guys and experience the freshness of our coffee that we served..kaya san ka pa? dito ka na... hahhahahahah
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It made me so happy to recently hear from a patron of ours at Lola Cafe Bakery in Rockville, MD. that they had just read an article on Counter Culture Coffee in the Washington Post Food Section. I just had to run out and buy a few copies and call Washington, DC, Counter Culture Coffee Customer Relations Representative Alex Brown and congratulate him. ~Tony/////Coffee Smarts, Cup by CupCounter Culture Wins Fans With EducationBy Amanda AbramsSpecial to The Washington PostWednesday, June 17, 2009In a sunny second-floor room with a view of Adams Morgan's 18th Street and an overpowering aroma of freshly ground coffee, Alex Brown is steeped in quality control.A handful of 20- and 30-somethings with bar towels tucked into their back pockets are familiarizing themselves with fancy espresso machines as Brown, 28, hovers nearby and peers into a cup of espresso."Make sure the color's not too light," he advises, then turns to a participant who has been working on his steaming skills. "The milk should look like wet paint: viscous, thick and foamy."This could be a seminar on making the ultimate cappuccino, but there are larger aspirations at stake. The trainees are recently hired baristas for Mid City Caffe, a coffeehouse set to open on 14th Street NW in midsummer. Brown and the room with a view, meanwhile, belong to Counter Culture Coffee, a North Carolina buyer and roaster with a dedication to high-quality coffee and a growing following in the Washington area.Long before Mid City's owner, Mick Mier, hired any employees, he knew he wanted to serve "a wicked good product," as he puts it. After some research, he settled on Counter Culture, joining a host of other local cafes such as Peregrine, Big Bear, Tryst and Alexandria's Grape + Bean, known for their sweet, rich espresso with layered flavors and a subtle bitterness reminiscent of dark chocolate.What Mier wound up with wasn't just an agreement for a weekly shipment of beans. Unique even among elite roasters, Counter Culture places a premium on coffee education. With five other training centers along the East Coast serving as classrooms, the company has developed a curriculum that covers geeky facts on the science of espresso and the pros and cons of various brewing techniques.On Fridays, the company holds cuppings (tastings) to suss out the flavor of new beans and to develop participants' palates so they can eventually identify elements such as citrus, caramel and "snappy acidity."The public is invited to the Friday cuppings, and any of the company's clients can take part in the free classes and sporadic labs (see "Join a Cupping"). It is the new clients, though, who are particularly encouraged to send over their baristas for instruction on all the details that go into creating a consistently excellent cup of coffee.The training -- which, in Mid City's case, took three mornings -- is not held for altruistic reasons. Rather, it is a vital final step in the process, from growing and buying to roasting and brewing, characterized by careful attention to detail.Established in 1995 in Durham, N.C., Counter Culture is part of a small but growing group of coffee companies that cultivate direct relationships with growers in an effort to improve the quality of the beans they buy. Like microbreweries, these companies, which include Blue Bottle of Oakland, Calif., and Stumptown Coffee Roasters of Portland, Ore., are determined to expose consumers to fresh, fairly traded and tasty alternatives to stale office coffee or the flat, bitter espresso served by some ubiquitous chains.Counter Culture staffers describe their mission in part as an effort to reshape the way Americans think about coffee. In an ideal world, they say, drinkers might liken it to wine: an artisan product with specific seasons and a wide variety of subtle flavors to be savored, not something so lacking in value that it is served in a bottomless cup.But it's a work in progress. "The model isn't quite there yet for coffee," says Brett Smith, Counter Culture's president and co-founder. "Ultimately, the consumer doesn't have a sense of the true value of coffee. Often, the farmer is barely making enough to get by."The company appears to be doing its best to change that, starting with its relationship with growers. Its "farmer-partners," who are located in countries as diverse as Bolivia, Burundi and Papua New Guinea and are particularly concentrated in Latin America, are guaranteed a fair, consistent price for their product as long as the beans meet certain standards, and the company has worked with them to improve quality over time. Counter Culture's best relationships with coffee farmers are more than five years old, enhanced by regular visits from employees and augmented by a culture of transparency around costs and payments.On the domestic side of the equation, the company seems equally determined to raise the profile of coffee. Finding the best roast for a new Salvadoran variety, for example, took a week's worth of experimentation and multiple cuppings to determine the optimal flavor. The company limits its sales to the East Coast, so the product is received when it's still fresh, and it encourages clients to order only a week's supply at a time.Educating baristas and the public, employees say, was the missing piece. Although the company was sourcing great beans and processing them with care, staff members at last recognized that superior quality wasn't necessarily being delivered to consumers."Coffee is so sensitive to how it's prepared," says Peter Giuliano, Counter Culture's director of coffee. "We felt like about 80 percent of the coffee was ruined before it made it into anyone's cup, because we weren't addressing the last mile."Thus began the company's emphasis on education. It started internally around 2000, with Friday office cuppings that encouraged employees to discuss the characteristics of what they were drinking. Soon the company opened its Durham office to local baristas.The result: "People started to participate and get fired up," says Giuliano. "And we thought, what if we try it in another place?" In 2005, the company opened its first satellite training center in Charlotte, N.C. "It had a positive effect," Giuliano says. "The coffee in the area started getting better, and people started saying, 'Wow, I didn't know there was so much good coffee.' "So Counter Culture set up training centers in Atlanta and in Asheville, N.C. The Washington unit opened in 2007, and a Manhattan center was inaugurated a few months ago. The reception in each location has been great, Giuliano says. Consequently, coffee education has become one of Counter Culture's defining elements, on an equal standing with the product itself.Tim Chapdelaine, an importer with Minnesota's Cafe Imports and a close observer of the coffee business for almost two decades, frequently ships beans from their country of origin for Counter Culture. He applauds the company's emphasis on empowering customers through education: "They have a different vision. Nobody else has training centers. They'll do a lot to increase appreciation of coffee on the East Coast, I'm sure."Maybe. But the centers represent a big financial leap of faith for the company: All classes and events are free, and each center is staffed by a full-time employee. That means each one is an investment in an area's coffee scene, with the hope that it will pay off in increased business.In Washington's case, it has worked out so far. Counter Culture went from having about 25 clients in the area when the training center opened to now selling to more than 40 local cafes and restaurants, with virtually no formal marketing.Of course, it didn't hurt that the city was on the verge of improving its cafe culture around that time, with local business owners joining a national clamor for better coffee. An emerging American backlash against mass-produced food probably played a role, too.Whatever the reason, Washington has benefited just as much as Counter Culture has. Over the past three or four years, the city's cafe scene has expanded. Counter Culture's representatives say the coffee community in this city is as strong as anywhere on the East Coast.Mid City Caffe should be another high-quality addition -- if owner Mick Mier follows the instructions of Alex Brown, that is. There are signs that Mier and his staff have caught on: On the final morning of training, one of the baristas makes a cappuccino that earns the exacting Brown's approval.Watching from the sidelines, Mier seems awed by the focused assistance. "I've never encountered someone so customer-oriented," he says of Counter Culture. "They completely set you up with the knowledge. They're going the extra distance to make sure we do it right."Amanda Abrams is a freelance writer living in Washington.http://www.washingtonpost.com/wp-dyn/content/article/2009/06/16/AR2009061600841.htmlRead more…
To anyone who went we all know it was a blast. To anyone who didn't you missed out. Great speakers, great people to meet, and a great learning experience for any level of barista.
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Just under 24 hours to bid on the first of five Ltd Edition Giotto Premium+ Espresso machines on auction from Seattle Coffee Gear. Visit their auction on Ebay to make your bid now. All proceeds benefit Coffee Kids!
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http://scae-championships.com/newsletter/2009/newsletter-2009-02_00.phpThe association SCAE has just send us the newsletter dated 23rd of june 2009. If you click on the above mentioned link you will find the newsletter in order to read it, you will also find the lists with the timetable of the competitors in the different championships.They also mention a link in order to follow the championships via internet. They will start broadcasting on Friday morning.http://www.ustream.tv/channel/gun-barista-challengeMaybe they will also put a link on the SCAE webpage www.scae.com in order to see the championships.Good Luck to everybodyBirgitwww.iecafe.com
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This evening after closing, I went to the shop to practice. Armed with my tamp, a gallon of milk, and some good music, Gabbie and I poured lattes until we ran through our gallons. A lot of good looking drinks were made, photographed and dumped, but the best feedback I could have was later, driving home.I was discussing what went down with Lenore, and she commented that I need to slow WAAAY down on my pours. Thinking this through, she couldn't be more right. I felt like I was under the gun to produce lattes like there was a line, and this made me literally shake. There is a hurry to time things correctly, but overall, like Lenore advised me, this is not a race, it's a competition. Not only that, but it's a fun get together, and for what it's worth, the social aspect of this event is what I am really hoping to gain from, not just making bomb lattes.So, tomorrow night, after closing, the goal is to take a breath and take my time every time I go to pour. The first half of the pours tonight were 'picturesque', where later and later on, I became shaky and rushed.I am so excited to get out of town, but I'm more excited to make some new friends, see some old ones, and take part in something fun that will improve my skills as a barista and a manager.Here's to Olympia!ART
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