Guatemala AntiguaLos VolcanesNo specific story on this offering from Antigua, just a satifying example of an age old classic.Acid- 7Body- 8Texture- Juicy round body with hints of powdery grit, softens in texture as it cools.Flavor- when ground this coffee smells exceptionally clean, orange and grapefruit acidity, milk chocolate and the expected sweet caramel. No sign of any vegetal notes. Get it wet and it stays that way, clean and chocolately with the acid switching to cherry lemonade instead.Suprisingly layered for a guatemala, the flavors start with textured dark cocoa similar to a bar of 70% cocoa and a juicy currant undertone. The acid stands up throughout as more cherry than cherry lemonade or grapefruit citrus and does not flop throughout the cup as it cools. An interesting baking spice comes out in the texture, like cinnamon in too high a concentration for toast but just right in a roll. It sits well with the acid and juicy body. The finish has a slightly tannic note almost like an ESB in a barley malt character. That makes it sound dry, it's really not, that's just a subtlety we found that made it interesting.Available online, at our bars and several of our clients, too.Cheers,Scott
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I am looking at a second location and there is a store available for sale. What would you pay?10 years under same ownership. Beautiful interior. All equipment is in excellent condition. 60% is coffee beverages, the rest bakery, grilled panini sans. Reported sales in 2007- $170K. 2008- $206K and looks like this year will be about $190K. 5 years left on lease at $725/month with option to renew lease.
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I have been emailing with Joanne, who organizes the Barista Vanuatu event which is to be held the 11th 12th and 13th of November in Port Vila Vanuatu. This competition sounds AMAZING, and is open to both locals, as well as international competitors (two competitions). Below is more info on the competition and contact Joanne with any questions. I spent some time in the South Pacific as a kid, and it is the most beautiful place on earth. I want to go!!! :)
- Matt Milletto
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And where is Vanuatu? Why is coffee so important in this country?
Only 3 hours flying time from Sydney off the east coast of Australia and about 4 hours north of New Zealand is an archipelago of 83 volcanic islands in the south pacific ocean… highlands rich in minerals and ideal for growing coffee. In a past life, these islands were known as the New Hebrides, settled by both French and English, but since independence in 1980 these islands in paradise are called Vanuatu.
So Vanuatu is beckoning all baristas to come enter the country’s annual national barista competition. Can you make good coffee?
Details of the competition can be found on the national website www.baristavanuatu.com
And winners from the last two years can still be found grinning from ear to ear.
Fabulous sponsors have ensured generous prizes including a return airfare from Air Vanuatu to Sydney and also a return flight to the coffee growing island of Tanna.
Phillipa Aru, from Vanuatu and working at the Le Lagon Resort, was the winner from 2008. Phillipa took her prize, a return trip to Sydney plus 3 nights fabulous accommodation at the Starwoods group Four Points Sheraton, (compliments another Vanuatu hotel, Le Meridien) earlier this year. Phillipa’s smile is as spectacular as her winning coffee!
And it’s not just coffee you would be coming for! On the island of Tanna, better known for the most accessible volcano in the southern hemisphere, Mt Yasur, you would be going back in time, seeing the world as it has been for hundreds of years. Where time stands still and locals treat you like a long lost friend.
In Port Vila, the capital of Vanuatu where competitors will meet and compete, there is a worldy cosmopolitan mix of people, cafes, restaurants and yachts in the pristine waters. A harbour so clear and blue that a lunch time swim for office workers from Australia and New Zealand seems seriously normal.
The barista competition follows international rules, and is now part of the international calendar of Barista’s world wide. International judge Robert Forsyth (Chair RRC WBC, WBC judge 03-08, SCAE WCC Asia Pacific Coordinator, World Cafe Latte judge, World Coffee in Good Spirit judge, World Ibrik judge) assists with judging and overseeing the event, ensuring it meets world standards.
Coffee making in Vanuatu is a relaxed and affable matter….voted the happiest country on the planet, Vanuatu would have to be the most perfect place for a barista competition in the southern hemisphere, if not the world.
Barista Vanuatu will be held 12th 13th and 14th November, Port Vila Vanuatu. Contact the website for entry forms and more details. www.baristavanuatu.com
Air fares and great accommodation deals available, spectators welcome.
4th July 2009. Further info: Joanne Wade Chairman VHRA poppys_admin@vanuatu.com.vu
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It is self contained cart - fully equipped with refrigerator- water pumps, #4-5 gallons water tanks, 1-8gallon-reservoir tank- pressure pump. all in good condition.Espresso machine- Lasanmarco - Semi-Automatic Espresso Machine-With 2 Spirt Brewer Heads.Oversized Nickel plated Copper boiler - Copper for resiliency, flexibility and heat conductivitySuper-fast TOGGLE steam and water control valves providing remarkable speed and ease of use.Two head espresso diffusers, with frothing wand for cappuccino.Electric: Voltage 220, Amperage 15, Wattage of Heat Element 3500Boiler Capacity: 12 (liters)Weight (lbs) 133Dimensions: 18.5"H x 28.5"W x 21.5"D2 different commercial grinders for regular and decaf-and a backup 1-Bunn 2-FranckieSmall Ice maker - NOE brand - makes 12-S-M-L size cubes in one minute.All accessories, knock box- tampers(2) - cups- stainless steel containers - shot glasses, cleaning supply- For appointment and more information call 425-269-4326 Read more…
This is awesome! Counter Culture Coffee is So Good!!/////The August 2009 issue of DETAILS Magazine lists Counter Culture Coffee as #1 among five industry innovators.In the article "How to Really Make Coffee" by J.J. Goode, the August 2009 issue of DETAILS Magazine lists Counter Culture Coffee as #1 among five industry "innovators creating coffees that have the complexity of fine wines." About Counter Culture, Goode writes:Before coffee is transformed into beans, it’s tropical fruit, and one reason Counter Culture excels is that it treats new-crop coffee like just-harvested produce. The crew behind the Durham, North Carolina, company does its cooking when the so-called coffee cherries are at their seasonal peak—right after they're picked, dried, and milled. Combine that with direct-trade sourcing from the best farms, and just try to go back to the mass-produced stuff.Praise for dedication and hard work is always encouraging, and we’re especially proud of this recognition—which we share with our producer partners—of our commitment to quality, freshness, and relationship-based sourcing. We hope that such media coverage helps spread awareness that coffee can not only be an authentic, delicious food experience, but also a conduit for community, sustainable agriculture, and cultural exchange.Click here for a pdf of the DETAILS excerpt.Best,Markwww.counterculturecoffee.comRead more…
www.freshcup.comPORTLAND, Ore.—(July 22, 2009) Fresh Cup Magazine is pleased to announce the hiring of Dan Leif to the position of Associate Editor. He previously worked as a copy editor at New York City-based marketing industry trade publication Advertising Age, where he edited and wrote headlines for dozens of stories each week in a fast-paced newsroom.Leif is a 2005 graduate of Syracuse University’s S.I. Newhouse School of Public Communications and held editorial positions at the student-run culture publication Jerk Magazine as well as the Daily Orange newspaper. In his new job, Leif will regularly write news and feature stories for the Fresh Cup print edition as well as freshcup.com. He also will play an integral role in the magazine’s editing process. He will work closely with Chris Ryan, who was recently promoted to Fresh Cup Editor, to help shape the publication’s content and vision.
Okay - so like many of you, I'm on Facebook, and I saw the Starbucks Free Pastry Day event happening for today.I think this is great marketing, and Starbucks hit a home run (with me at least) when they did the Vote Promo last November (anything to get people to vote is a-okay with me!). But, today - I was going to go into the Starbucks in my neighborhood (S. Beverly Drive - Beverly Hills, CA) but then I started to think about what I really wanted.Did I really want a free pastry? Or was the fact that it was "free" the only real draw for me? The other major issue was that Starbucks doesn't offer complimentary wi-fi. I know this is the case for many coffee houses, but to tell you the truth - it's a must have for me.I'm happy to "take a coffee break" (as I'm gently urged to do every 2 hours here at the Coffee Bean & Tea Leaf), patronize them with another purchase - and enjoy the valuable benefit of being able to sit outdoors, enjoy the sun, the people watching, and get my work done. It totally trumps the free pastry in my mind.I also am on Twitter (okay - I'm a social media junkie...). There was an equally clever offer from It's A Grind Coffee (@ITSAGRINDCoffee) when I began following them. They responded with this compelling offer: Hi, thanks for the follow! I hope you'll check us out at www.itsagrind.com Enter "Twitter$5" for $5 off you favorite coffee.Here you have two call-to-action items: visit the site AND get $5 off your favorite coffee. Love it!The ability to harness social media (and not just to tell people that you're waiting endlessly for the person in front of you to get their stinkin' laundry out of the dryer so you can put yours in...) and position your message as strategically and specifically as you want it to be, is something that I think most of us will eventually come to appreciate.I talk to people all the time that say "this Twitter/Facebook/Youtube crap is totally taking over our lives and disconnecting us from true human interaction". To that I say "and I suppose you're still totally against that 'voice mail' stuff too, huh?".I see mammoth businesses, like Starbucks, understanding and harnessing the power of social media for the benefit of their business - but also to generate other responses as well (like voting) - and I know applications like splick-it (okay, sorry, shameless plug!) are able to bring that kind of marketing muscle to the little guys with nary a whiff of technological hassle or huge upfront costs. And that's happening today.After all, it's still about choices. Do I want to receive a text-message telling me about a special offer from my favorite coffee or tea house? Maybe. Can I opt-out of receiving such messages? With almost everything out there (FBook, Twitter, etc.) - yes. But, I can also choose to take advantage of those things when I want to - and like today - make the choice. Pastry or wi-fi?I chose wi-fi.
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DaVinci Gourmet, the industry leader in gourmet syrups, is that rare company that extends support of the specialty coffee industry through the entire chain of supply – from coffee growers to beverages served worldwide. Whether it is sponsoring a myriad of barista competitions or providing menu and technical support to small cafes, many witness first hand DaVinci’s support. In particular is their exceptional support of Coffee Kids. Since 2006, DaVinci Gourmet has been a major sponsor of Coffee Kids, contributing over $500,000 with the funds channeled toward the organization’s quality of life programs in coffee communities. Through this level of contribution, Coffee Kids has been able to not only maintain, but also expand its program, reaching over 3,200 families served by Coffee Kids’ 12 partners in Latin America.“We are very committed to the specialty coffee industry on many levels. Through Coffee Kids we are able to help and support those who are vital to this industry, the families who grow the beans. With this relationship we can affect the lives of those thousands of miles away, creating a connection,” said Jennifer Faren, brand manager at DaVinci Gourmet.DaVinci Gourmet syrups are used throughout the United States and internationally in specialty coffee drinks. Their commitment to coffee-farming families is an investment in the future of coffee.“We know first hand the intricacy of the coffee process, from farm to cup and therefore understand the essential part each and every family plays in the global coffee economy and the need to sustain themselves for future growth,” Faren said.Besides monetary support, DaVinci Gourmet further promotes Coffee Kids to others with a mention on every bottle, POP materials and the company’s website and publicity materials (http://www.davincigourmet.com).“The impact of DaVinci Gourmet’s support has put Coffee Kids at another level. Thanks to them, awareness of our efforts to help families and the resources to put the programs in place have increased substantially,” said Coffee Kids’ Executive Director Carolyn Fairman.
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Okay. Although I am helping www.splickit.com to launch their new online/text-message ordering system, I truly have dreamt of something like this being widely available.My reverie usually begins as I'm racing to an appointment, or more frequently, to the airport, and there is no way in hell that I'm going to risk pulling into my local coffee house and potentially find myself waiting in (what feels like) the world's longest, slowest line. But I need my coffee!!I have seriously weighed the pros/cons of missing a flight while waiting in line at a Starbuck's kiosk at You-Name-It-Airport. As the line of passengers boarding my flight dwindled down to none, I was just getting my latte ordered and hadn't paid, sugared-up or even taken that all important first sip so it wouldn't come burping out of the lid while I frantically jostled my way to the gate.So what if I could actually use my Blackberry to text in my coffee order (and my favorite coffee cake from Coffee Bean & Tea Leaf on S. Beverly), pre-pay for it, and have it waiting for me, piping hot and ready to go at a special pick up spot in the store (no line-jumping for me!)??A girl can dream can't she?Well, if splick-it gets off the ground in a way I think it will, I'm hopeful that my days of living on the edge will be reduced, and that my stress level will too.
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We were the pig in the slaughterhouse, the fish who swallowed the hook, the emperor with no clothes…..and we had to utter the five words that plague all barista’s dreams: We are out of coffee.You see, Starbucks’ corporate offices recently decided to implement a new brewing strategy that would virtually eliminate all possibility of running out of regular, bold, or decaffeinated coffee. Essentially, the innovation is a bright idea based on a rotation of urns with a new type of coffee being brewed every eight minutes. However, what this new system doesn’t fully take into account are the variations in demand for coffee during the morning rush. Thus, by the time it’s decaf’s turn to be brewed, we’re already out of regular, and any sidestepping of the new strategy throws the rhythm completely out of sync. Apparently, there are still some kinks to be worked out with the new method of brewing, but we’ll get it down soon, I assure you. A side note for all you coffee experts: there will be a subtle freshness added to the flavor of our coffee, as it is now freshly ground before each batch rather than all at once in the morning.The details above lead me to recount a customer interaction I had this morning while on register around 9 a.m., smack dab in the middle of our busiest time.A semi-regular customer (let’s name him Phil) walks up to me and asks for some coffee. Apologizing, I inform him we are clean out of regular coffee and ask if he wouldn’t mind waiting a few minutes for it. Phil begrudgingly mumbles an assent and once again buries his head into his Blackberry. Hating to not have coffee available, I tell Phil that he can have his morning brew for free in exchange for his waiting. However, this seems to vex Phil all the more and, without a word to me, he leaves, complaining to Amanda (a fellow barista) that the story is always the same in DUMBO Starbucks.Phil, I’m sorry we ran out of coffee this morning. I promise you we’ll amend this new brewing system until your ears never have to hear the words “We are out of coffee” again.In other news, I redecorated my hat…it was looking a bit grungy.
Rwanda is delicious…I’ll review it sometime very soon.
Hey all. I am opening a coffee shop in NY in a couple of months and am trying to keep my initial costs as low as possible. I was wondering what other people's thoughts were on getting used equipment and where I could find the best deals out there....thoughts???
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My beloved caffeine enamored friends, it is time to introduce the chottie, the delectable drink pictured above (which, coincidentally, was quickly consumed by me this morning). The idea of the chottie was born on one of our monthly customer satisfaction reports when we read the comments left by an apparently satisfied customer.The transcript is recorded as follows:Question: “What was your favorite thing about this visit to Starbucks?”Respondent: “That I went in for a vanilla bean drink and left out with a special hot chottie.”Immediately upon reading these words, several questions came to mind. Why is it a good thing that this customer left with a drink other than the one he or she wanted? I suppose a barista might have convinced them to purchase something different, but even if this is true, it is impossible to ignore the next two queries: What is a hot chottie and why is it special?Not being able to sufficiently explain either of these, a few of my fellow partners and I decided that a chottie should be anything the maker of the drink wants it to be. Thus, if I’m thirsty for something delicious, I’ll ask the barista on bar to make me either a special hot chottie or a special iced chottie.And you know what? It’s always good. Maybe this mystery customer was on to something after all…
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We're into our fourth auction for Coffee Kids and we were able to import one more machine, so we've got a total of three more up for auction over the next few weeks. The machines came into the store last week, so check out a video of the features:If you're interested in purchasing a unique and excellently performing collector's item while also contributing to a great cause, please help us raise some cash! You can find more details and a link to the auction at:
Matcha, essentially, is powdered green tea. Matcha is very useful for mixing with milk or cream base to make “delicious” lattes and frappuccinos. However, what happens when BaristaJim is subjected to this fluffy, green substance? He gets sick. Very sick. I’m not talking about a little sniff here, a little sniff there. I’m referring to sore, debilitating, closing throats.Thus, what happens when somebody orders a Strawberry Banana Matcha Vivanno? I find myself handing out a drink trying not to fall on my knees while groping around blindly for some Benadryl. Besides, there's just something about mixing green tea with strawberry and banana that doesn’t sound appealing to me, even if it weren’t a sleeper cell.Maybe it's just the matcha fumes playing tricks on my mind, but I’m starting to believe there’s a bounty on my head. Someone even ordered a Banana Chocolate Vivanno with matcha. There’s just so much holding my breath I can do while making drinks, DUMBO.
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I’m usually perplexed as what to write when I start a new website, blog, homepage, or the like. Thus, instead of permitting my thoughts to meander around, I will hone them in and focus them on all things coffee.You see, working at Starbucks presents the simultaneous blessing and curse of working with the public. It offers a venue for great conversations, connections, and networking. However, it also makes this barista vulnerable to many conjectures about something he’s devoted a year and a half to perfecting. It also opens the door to many questions and answers such as, “I didn’t order a grande latte!!!” “Well, that’s not your drink then.”Real life scenario (let’s suppose the customer’s name is Sam):BaristaJim is making several drinks one moderately busy afternoon and places a fresh drink on the handoff platform.BaristaJim: “Are you waiting for a caramel macchiato,sir?”Sam: “Yes.”B: “Well, here you go!”S: “Ok, thanks.”*Sam briefly leaves, takes a sip, then returns*S: “Is this a caramel macchiato?”B: “Yes, sir, it is.”*Sam looks a little shocked and places the drink back on the handoff platform. A few more seconds go by and I inquire as to what Sam is waiting for.*S: “I’m waiting for a caramel macchiato.”B: “Well, that’s it right there.” (Pointing to the same drink)S: “Oh, ok. Thanks!”More stories, taste reviews, and reports strange happenings to come.
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Since 2006, DaVinci Gourmet has been a major sponsor of Coffee Kids, contributing over $500,000 with the funds channeled toward the organization’s quality of life programs in coffee communities. Through this level of contribution, Coffee Kids has been able to not only maintain, but also expand its program, reaching over 3,200 families served by Coffee Kids’ 12 partners in Latin America.“We are very committed to the specialty coffee industry on many levels. Through Coffee Kids we are able to help and support those who are vital to this industry, the families who grow the beans. With this relationship we can affect the lives of those thousands of miles away, creating a connection,” said Jennifer Faren, brand manager at DaVinci Gourmet.DaVinci Gourmet syrups are used throughout the United States and internationally in specialty coffee drinks. Their commitment to coffee-farming families is an investment in the future of coffee.“We know first hand the intricacy of the coffee process, from farm to cup and therefore understand the essential part each and every family plays in the global coffee economy and the need to sustain themselves for future growth,” Faren said.Besides monetary support, DaVinci Gourmet further promotes Coffee Kids to others with a mention on every bottle, POP materials and the company’s website and publicity materials (http://www.davincigourmet.com).“The impact of DaVinci Gourmet’s support has put Coffee Kids at another level. Thanks to them, awareness of our efforts to help families and the resources to put the programs in place have increased substantially,” said Coffee Kids’ Executive Director Carolyn Fairman.
