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Cross Country Coffee Adventure

So, I'd like to ride my bicycle all the way from Athens, GA to Seattle, Washington and back stopping along the way at numerous coffee-minded locales.Ideally, I'd find work at some of these places for several days to a week.While there, my hosts and I would exchange bits of our respective wisdom and know how. The goal is to tear down barriers that have been created by geography or overly-capitalist drives and to bring the focus at our businesses back to relationships in our coffee community.Essentially, I'm looking to expand my mind, exhaust my body, and encourage a continent-wide, face-to-face, free exchange of ideas with baristas, shops, roasters and all sorts.Is there anyone out there who might have a spot behind their bar or roaster for me while I make my journey across this great continent?
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Do my eyes decieve me?

Bikini Baristas.Really, they exist. Sadly, it is sweeping the nation. And yeah, they actually wear bikinis...Sometimes less than that. Some have opted to wear bikini bottoms with a scarf that tries,to no avail, to hide their nipples. Not only are these girls demoralizing women in general, but they are doing it at the expence of the Nectar of the Gods. Bikini Baristas are located at the coffee shop Coffee Nation in Salem Oregon. They have opened a company, Bikini Coffee Co. which is working on spreading the business to California, Washington, and our own NYC. Protest, anyone?
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Today, we sat around enjoying Espresso LaForza from Counter Culture Coffee. My wife and I were joined by a family and church friend. Her two boys and my two girls enjoyed cappuccinos from the Faema S87 two group and as I prepared for my weekly journey to the North East U.S we pressed some Kenya Kangocho, also from CCC.Being from a rural area it is hard to find people you can have an intelligent conversation with about coffee. For those of you who work in the industry, and therefore more than likely have co-workers and clientèle who are passionate with you, consider yourself blessed.
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24th June. we had 3rd Tokyo Barista Jam & Latteart Competition @ Cafe & Restaurant Asuka!!!

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About 30 baristas gathered from many coffee shops and coffee industrys.

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I feel the Network of barisas in Tokyo spreading little by little...There are more photo of this event (http://www.flickr.com/photos/masahi0024/sets/72157605790738578/)
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1st, and perhaps the only blog post...

Hi,I'm back on BE, JOY. Glad to see how it's grown. I'll see just how much time I can spare, given LiveJournal, Last.FM, Goodreads, GreenCoffeeBuyingClub (I'm FinerGrind on all) take up.Hope to be in Yemen later this year looking for variatels and heirloom coffees.Here is what I'm roasting:Uganda Bugisu AA (2005-2006 Crop)Bolivia Cafe Kantati, Villanueva FarmEthiopia Organic Idido Misty Valley DP Oct '07 (Sweet Marias)Ethiopia Idido Misty valleyEthiopia Harrar Bagersh - Vournas CCEl Salvador Cup of Excellence, 1st Place Finisher La MontañaGuatemala Cup of Excellence 2nd Place, 2007San Jose OcañaMountain Thunder Estate XF, very high elevation KonaOrganic Panama Ngabe-Bukle ComarcaKona Mountain Estate Kona Fancy"Panama Crop of Gold #3 Elida Estate Familia LamastusCosta Rica CoE #5 Rodolfo Boillat Silva - Finca CarrizalPNGHigh grade Eth 3# samplers, Best of Panama#1 Amaro Gayo NaturalLot#13 Idido Teramed WP Yirgacheffe#19 Maunier Estate
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Life of Roast.

My life is a turbulent one, working 30 hours shift on two dfferent places and going around the clock, other days i dont have to get up at all. what then pulls me out of bed? I will tell you, it's Kaffebonna, the longing for a great espresso made by Good baristas, it is great.I don't know what to do without coffee in my everyday life. I like it alot.
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Bay Area Coffee Fiesta 6/20

Thats right.Yours Truly will be mashin down I-80 to go hang out with my favorite group: Bay Area coffee cats!!I hope to include you all in this trip, but since I have the car for a limited time (stolen from the woman), it will be tight. Ritual's (all THREE), Pac Bay, Blue Bottle's, 4th Barrels, and those every tasty 'Footers are on my list. I expect you all to be prepared with the following:1. whiskey (read: Jameson. If you bring JB, I'll be very unhappy2. s.o. shots3. Some skateboards, cuz we're going to mash in SF on those f'ers.Anyway, I'll be seeing you soon.-The BZA
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Voice from the Field: Juana Sisimite

Juana Sisimite is an artisan project instructor working with Coffee Kids' partner Association for Sustainable Development of Paraxaj (ADESPA) on their Technical Work Training Program. Sisimite is teaching 26 women from the community of Paraxaj how to create 'fajas' or decorated belts that women in the region use as part of their traditional dress. This artisan project is part of ADESPA's larger goal to create economic options in the coffee-farming community of Paraxaj. adespa_juanasisimite.jpg

"I learned this work watching other women who dedicated themselves to this activity in the community of Patzicia and since it the work appealed to me, I decided I wanted to learn. In the beginning it was hard because no one was teaching me and so the only way to learn was to put the needle in the beads and begin with a line that took me almost a week. I was the first in my familiy to learn this work and afterward I taught my sisters, now we all do this work.

"Now we are teaching all of these women. I told them to take advantage o the opportunity to learn because you can make money in this business. We deliver our products to three places in the town of Chimaltenango, and in the festival season they sell very well. The type of embroidery varies depending on the community, each place has its own colors. For example, in some places the colors of red are used a lot and they don't use white, but this changes according to town and traditional dress.

"The 'fajas' we make can be sold at an average price of Q125 ($17); and to the public in the store sthey sell at about Q150 ($20). The materials to do this work are expensive and we buy them in the town of Patcizia which is about a half-hour away.

"I am single , but when I have my children, I'm going to teach them everything because my mother liked to work a lot and she made many things. She didn't know how to do this work, but we learned other things with her such as weaving and embroidery and other types of clothes."
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How I became a barista.

After working as a Starbucks barista for the past year, I've been looking for other opportunities. The main reason of course is to get away from Starbucks. I don't want to badmouth the company. I was still in high school when hired. I had been wanting to be a barista for at least 2 years before actually getting the job. People think i'm kidding when I tell them how much I love the coffee industry. I first decided I wanted to be a barista when I was 11th grade. I was fascinated by the big shiny machines inside of coffee shops. The smell, the scenery, and best of all the drinks! I was also attracted to the 'hipness' of coffee shop employees. I wanted to be one of them. It might sound silly now, but I was 17. Plus it seemed more appealing than the Mcdonald/Taco Bell jobs that the majority of students my age seemed to have. I was young with no job experience, and I really wanted to work in a coffee shop. I researched everything I possibly could about the barista profession in hopes of getting hired one day. Well it literally took 2 years. I think during my junior and senior year of high school, I must have applied to at least 9 different coffee shops (ranging from indie shops, Starbucks, mall shops, etc.). I interviewed with only 1 of those 9, and still didn't get hired. I was so frustrated and didn't know what I was doing wrong. Finally, mid-senior year I was hired at a new Starbucks that was opening in my town. I was so thrilled! I finally got what I wanted. I was also thrilled about the $7.00 an hour pay! Hey, that was good money for a high school student.Well to make a long story short, I loved it for the first couple of months. My manager was great, the employees became some of my best friends, learned alot about coffee, met so many different people, and had fun. Well, eventually things started changing. The old manager left, and we got a new manager. Starbucks handed out new rules and standards. Some were great steps, and others made me feel embarrassed to work there. Starbucks is a cookie-cutter coffee shop. As much as they don't want to admit it. Of course it is a corporate green machine, but it wasn't always that obvious. Now it is just not the same. It's about SELL SELL SELL. Not quality espresso. Try asking your co-workers what latte art is, and you'll get a clueless look. Ask your manager about latte art and get "That's silly. That's a waste. People that do that have too much time on their hands." You'll get the same response mentioning microfoam, semi-automatic machines, tamping, USBC, etc. Those are all the things that I wanted to learn, only to find out Starbucks has nothing to do with it. I just feel so cheesy working there. I mean, don't get me wrong. It is a great company. I loved the benefits. I even have stock in this company. If only they payed a little more, then maybe I would bare it out until I finish college. However, I'm not in high school anymore. I have bills to pay and things to take care of now. It's time to step it up. Reason number two, I want to relocate. I want to move out, and just try something different. I think it's time for me to move on.I had an interview for the Ebar (the coffee shop inside of Nordstrom) this week. So the interview went well. I knew it would, because I was confident. Today I got a call for a second interview. If hired, I'm more than positive that they pay more than Starbucks. Plus a discount at Nordstrom would be nice! It's in the Houston Galleria which is a very nice area. I think I might enjoy it. They are very high-end, so I suspect that their espresso beverages should be as well.
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We had our fourth Arabica Labrica Barista Jam last Sunday, and it was again a success. We had about 12 people, representing four different coffeehouses, including the youngest barista I have ever seen in action, 14 year old Dylan from BacInTyme Coffee in Fort Mill, SC. Dylan was a joy to watch, and was also one-half of the winning team in the Iron Tamper competition. It will be great to watch this kid grow in his skills with time. It's also great he's started so young!Dylan

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Last night's Barista Jam was alot of fun, and if you haven't made it to one yet, you are missing out! The practical things we went over last night were "How Not To Have To Replace Your Grouphead Gaskets," as well as tamping pressure 101, in which we utilized a scale to see what our tamps were, and where they should be. Most people were surprised at what their tamp pressure was, and a few have something new to work on. Tamp pressure is such an important part of the shot-making process, it's important to fully understand it. And none of like replacing grouphead gaskets, and although they do need to be replaced from time to time, there are ways to increase the life of them, and that's what we looked at last night.The Iron Tamper competition was still a blast, and remains one of the most popular pieces of the Barista Jam. Last night's theme was "Spice," and featured these Secret Ingredients: Nutmeg, Ginger, Anise Seeds, and Cardammon. The winning team was made up of Dylan from BacInTyme, and Emily from Heck Yeah Coffee Hub here in Charlotte. The other teams made noble efforts, but in the end Dylan and Emily came out on top! I should also mention that Dylan and Emily finished their drink and presented it to the judges in 5 minutes. Crazy!Winning Team

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After the Iron Tamper competition, the "jam" part began. We poured latte art, and practice the techniques of pouring latte art. This is always fun, as well! I have posted pics of last night's Barista Jam here: http://gallery.mac.com/jasonandapril#100183&view=carouseljs&sel=0Next month's Barista Jam will be held Sunday, July 20th at 6pm, here at the Dilworth Roastery. Go ahead and put it on your calendar! You don't want to miss it!We are holding our monthly coffee cupping next Friday, June 20th at 10am, here at the Dilworth Coffee Roastery. We will be looking at the three growing regions, and learning how to identify each one. These are always fun, and spaces fill fast, so let me know if you are coming, as there are only 12 spots. You can R.S.V.P. here: http://www.facebook.com/editevent.php?eid=16653962529#/event.php?eid=16653962529&ref=mfThis is a reminder that I have created an Arabica Labrica facebook site, that is totally FREE, and is where all the upcoming events and details are posted, as well as pictures and events from previous events! There's also a place for discussions, and this is a great place to network with other people in our area that are doing the same thing we are! I highly recommend hopping on, many of you have already done it, and I know it's a great place for a more involved community builder!
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Reasons for Clasifications of Coffee

In fact, one can say that there is no real reasons, like argue, to confirm the right clarification.Clasification is a kind of scheme, which can better help people to understand or analysis something. That is to say that, it is only a tool. None of them can be absolutely correct. But, what is the better way to clasify? It depends one different people's understanding.For the same reason, we have got our own way of clasification. So, we have got our results.
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Home-trip/San Fransico to Seattle coffee tour

I have pictures and the same story on my blog at Young Tree CoffeeLast week, my closest friend from childhood, Max, and I took a trip up the West coast from San Fransisco to Seattle. I was born and raised in Northern California, Weaverville, to be precise. I hadn't been back to my 'home-town' in 18 years, so we called the road trip a home-trip. It was amazing!We followed a break in the clouds all the way up the coast, I must have had some good-karma points to cash in because that region is typically overcast and rainy. On to coffee. . . my first stop in San Fran was Ritual Coffee Roasters. I had a great chance to catchup with Chris Owens and M'lissa Muckerman. They have recently left ATL and moved to San Fran to work with Ritual, M'lissa with training (of course) and Chris the with the roasters. It had only been a couple weeks since we last talked, but we had plenty to catch up on. The Atlanta coffee people will miss them dearly as their excitement, passion and knowledge of coffee is contagious.Back to the black stuff in the cup! Gabe, a Ritual barista, pulled me the best shot of my entire trip, which says a lot considering the amount of quality coffee I consumed en route to Seattle. The shot was fruity with a sweet walnut body. The nutty body then mellowed a little and gave way to a green finish. It was by far the most unique shot I have had in a long time. The fruity bright flavors weren't typical acidic tongue attacks commonly found in bright shots, but balanced clean notes off the cupping table.Blue Bottle Coffee Company: I ordered a Ethiopian - Misty Valley Ididio from the Siphon Bar. A.J. was the siphon barista and was great to talk to. Was the coffee worth the 12 dollars they charge? Yes. The first few sips of the natural processed Ethiopian were divine: sweet, heavy, round, blue-berry milkshake, and balanced acidity. Then as the coffee quickly cooled in the thin glass they served me, the coffee lost some of its balance. I tasted black tea, dirt and molasses, which are all things I tend to like. It could have been the age of the green coffee. A.J. said the Misty Valley has been showing some more earthy notes lately. I'm pretty sure that it was the same Misty Valley that a few other quality roasters have, and the green coffee is past its golden age. Would I order another one? Of course. One cup and one coffee is not a representation of a roaster. I would have to try a few different coffees and methods to really evaluate Blue Bottle and its halogen powered vac-press.Home-trip! Weaverville CA hasn't really changed much in the 18 years since I left - Population: 3,500, Industries: lumber, government, and other, Supermarket: same, Park: same, Elementary school: same [Max and I swung on the old monkey bars for old times sake]. The whole experience seemed like a lucid dream because my memories as a 10 yr. old were meshing with my 28 yr. old reality.We went to Portland via the coast and yes, Redwoods are huge. . .PORTLAND: HAIR BENDER - Every other shot I drank on my way up the coast was Stumptown's Hair Bender. (There were a few others but not very memorable). I had a wonderful Capp. at the new Albina Press on Hawthorne Street, but the best Hair Bender shot was at the original Stumptown location on 49th and Division. The staff was on point and the shot was delicious: like 60% cocoa, hints of mint, dark, herbal zest tingle, just a hint of hickory; basically it was a long pull and short volume of goodness.I also attended one of the Stumptown's twice daily cuppings. The coffees were diverse and stellar. There were two Pacamara varietals from El Salvador, a wonderfully sweet Columbian , a great typical Kenya AA, and Misty Valley natural process from Ethiopian. I was really excited about the Pacamaras because I have some of that varietal (but Nicaraguan source) to plant on my farm! It is a hard season to cup coffees because most Centrals and the Columbian have seen better days (at least 12 month old green coffee). So the coffees were good, but not at their peak. I was fully impressed at the diligence that Glen (Stumptown employee leading the cupping) used in prepping the coffees. The grinder was flushed for every coffee and the pouring pitchers brought to temperature before filling.Now I know what all the Stumptown talk is about. They have great espresso, amazing coffees, and wonderful employees!I have many more stories about cold rivers, break failures, amazing food, and more, but you will have to ask me about those in person.
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Purism or Pretense?

We all know the indescribable feeling of holding a warm mug with fresh steaming coffee, unhindered and unfettered by any hint of "pralines and cream" or "cinnamon apple turnover. We have all delighted to watch as the freshly extracted puck rises like a the star in a play to center stage on the Clover and we are handed our fresh CoE microlot coffee. On the other hand, we have all cringed when we hear customers request things like "extra caramel" or when we hand a customer a drink with a beautiful rosetta only to hear "you forgot the whip cream". Given that, I have begun to wonder if our protective nature towards coffee is one of a desire for purity or simply a deep pretensiousness.Let's face it; we're snobs. Not only are we snobs, but we are excedingly proud of our snobbery. I met a barista from Intelligentsia who dealt with a customer who wanted to buy Panama Esmaralda and add a shot of vanilla to it. Without mercy or hesitation she curtly replied, "No, I won't do it." We are obviously emotionally connected to the coffee we drink and serve and we often fear the tainting of something so raw and pure. The very thought of introducing anything that would change the flavor of our coffee causes us to think of our white trashy family reunions where our aunt Alice takes sparkling wine and adds sprite to it to "make it taste better".Some of the most respectable baristas hold to this mantra of "the coffee stands alone" even when they compete or run their coffee bars. Billy Wilson, in an interview with Nick Cho, said that, in presenting the coffee in competition, his goal is to showcase his coffee without causing the flavor to change largely. This has led to his gutsy rosewater americanos and single espresso signature drinks.On the other hand, I can't help but wonder if, in our mission to save the quality of our coffee, we neglect the possibilities that coffee offers in enhancing and being enhanced by appropriate flavors. I think that, in theory, most would agree with me, but even the idea of adding chocolate to coffee anymore makes a lot of people cringe. But let me pull from my knowledge and experience, although somewhat limited, of the culinary world. I think that most any chef would say that the world of flavor has a web of interconnectivity. We even see that very web on our cupping charts and flavor wheels, and if you had time to take a glance at it there was a great break down of how flavor develops. While I appreciate the love of pure coffee, there might be something amiss when it comes to appropriately pairing coffee and infusing coffee with other culinary elements.My friend and fellow barista, Chris Deferio, has done much to enlighten my mind in the buildout of a signature beverage and, in general, in the possibilities that coffee has in unlocking a whole new aspect of the culinary world. He seems to fully embrace coffee as a complimentary flavor in food. When I asked him how he came to the place he came to the point of understanding that he has, he simply told me, "I had help from a chef." I believe that it was his interactions with the chefs at Carriage House Restaurant that let him to create a feast of delicious food and coffee combinations for the judges at NERBC (see Barista Magazine for article and pictures). It has been his inspiration that has pushed us to looking to install equipment on our bar that will aid us in preparing signature beverages as a regular part of our menu.All my ramblings are to say this; there is a great value in our desire to keep coffee from being spoiled by the ignorance of those who care less than us about such a high quality item. At the same time, we must be open to earnestly seeking out new levels of understanding coffee, and until we are willing to sacrifice a bit of our sacred beverage to the altar of innovation, we will be amazingly myopic in our understanding of coffee. But this is just one mans view.
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Coffee in a small Town

There are many challenges in small towns for a barista. Not the least of which is actually getting a job. So far, I am confined to making single espressos with a friend on his thrift store machine. It's a party every day, though.What are the things we miss most when we are away from our callings? I miss people. Face to face, emotion to reaction. I miss the perfect crema. I miss the "God Shot" and "Jamie's Spicy Tuna". I miss the music. I miss the machine. Ah, the machine... the instrument of our creations. The weight of a porta-filter, the spin and twist ritual of a snug connection. The hiss of steam and dance of pressure timed perfectly for cascade... for crema rimmed clouds.These are the things I miss. The things my hands and olfactory senses crave when idle or working. Smile, though, and try again. Just as a customer/barista dance so I serenade my heart in cheerful sorrow.- dedicated to my friends of many years with whom I share a mutual passion or two -- much love, Tay -
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Coffee Kids in Copenhagen

A little more than a month after the trip to Minneapolis for the SCAA Conference (check out our pictures on our Flickr site), we'll be taking off for Copenhagen, Denmark for the SCAE 'Wonderful Coffee' Conference and Exhibition. Coffee Kids Executive Director Carolyn Fairman, Board President Rob Stephen and Membership and Development Manager Heather Ferraro will be attending the conference.If you plan on attending be sure to visit us in Booth #91. See you all there!
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