All Posts (1823)

Sort by

Thank you, Barista Exchange community.

Hi all,

 

In light of some recent comments regarding the continued usefulness of online discussion communities, I wanted to take a second to say thank you.

 

Thank you, Barista Exchange community, for continuing to make this a place where we can come together to ask questions, discuss (and sometimes argue) with each other, learn from each other, and grow together in our understanding. Together, we've created a great and truly accessible resource for each other - a place where people can come any time, from anywhere, and have a seat at the table.

 

Yes, we can sometimes be a rowdy mob, but disagreements that are discussed openly often breed deeper mutual understanding.  Yes, members come and go and we often discuss the same things many times but, in the dynamic world of coffee, old questions often yield new answers.  Though these things can sometimes seem to be liabilities, they are all aspects of an active, healthy, and vibrant community.

 

So thanks.  Thanks Matt and team for making this happen.  Thanks to our "panel" of regulars that come back day after day and post instead of doing the things you were supposed to be doing.  Thanks to our posting members for providing the constant stream of thoughts, questions, answers, and ideas that keeps this community alive.  Thanks to the sponsors for keeping the lights on.

 

Thank you all for continuing to believe in the value of this online community.

 

b
Read more…

365 Day Coffee Project

This year I'm combining my passion for coffee with my new hobby, crochet. I will make something each day that is coffee-related.

 

If you would like to follow along my learning journey you can check it out here.

 

Besides coffee cozies and bar towels, what else could I make that would be useful for baristas? Any suggestions are appreciated.

Read more…

New single origin coffee in from Brazil

From Ruvaldo Delarisse's farm Chapadao de Ferro.

 

Acid: Low plus

Body: Full

Texture: mainly clean, liquid brown sugar...soft and full.

Flavor Profile: rooty and sweet orange when ground, first notice of thebrown sugar that waits to explode when wet.  The acid is lightly present, justenough to add hints of cherry to the deep sweet blood orange flavor.  Loads of brown sugar that feels and tastes like a manhatten made with orange bitters and a hint of real maraschino cherry (not the orgeat stuff).  The familiar sweethazelnut that follows provides the medium-long finish.

 

Noteworthy: Catuai and mundo nova cultivars.  Small farm of 250 hectares in the Cerrado region.  Ruvaldo Delarisse’s coffees are regularly found competing the Brazilian Cup of Excellence competition.

Read more…

Looking

Looking for a job is a real pain. I have been looking for months now and nobody has called me back. I'm not sure whether it's just the economy or if it's something that I need to work on personally. All I know is it makes me feel low. Depressed and down ave been my moods ever since I lost my last job. But today I thought of this one-liner and I feel alot better. It was "Turmoil and grief are stepping stones to happiness." and I feel like that is very true. In order to have some sunny days you have to have some rainy ones. Watching Into the Wild opened my eyes in a huge way as well. He was rich and chose to live homeless and as a drifter. It's been a real learning experience for a few days for me and I am optimistic again and I feel really good. I'm still looking for employment, hopefully in the Coffee Industry because that's the industry that I love. I want to work in that industry more than anything, but right now i'm willing to take any job that may come up. Until next time.
Read more…

Portafilth - Swedish Coffeeporn

MikkellerKoppi2.jpg?width=400Check out my new blog, dedicated to Swedish coffeeporn. First and most current posts dedicated to the tasty Mikkeller - Koppi collaboration. Now available in Denmark & Sweden & soon reaching American shores.   http://portafilth.com/

 

"Most amusingly named new coffee blog I've seen in a while"     James Hoffmann

"The Perez Hilton of Coffee"   Syn City Blog

"Bigger than Google within a Couple of Years"  Stenqvist Coffee

"Sin comentarios, suciedad irrelevanteJaime Vandura, Coffea Cultura

 

Read more…
There are a few spots remaining for the February class:

Title: COFFEE PREPARATION : THEORY AND FUNDAMENTALS (three days)
Dates: February 7-9, 2011
Location: Vermont School of Coffee, Waterbury, Vermont
Class size: Limited to 10 students per class

How do you develop your skills and knowledge when you don't have the foundations to build on? From the chemistry of coffee to manual filter brewing to espresso, you will learn the relevant fundamentals as we then explore the variables and discover where real quality lies. At completion, you will understand those foundational concepts, have put them into practice, and know how to evaluate the final product. Instruction will follow a unique and specialized teaching method that builds technique and procedure on core fundamentals not taught by "barista trainers."

Who should attend? Anyone currently or planning to be preparing coffee and espresso beverages as a coffee professional: Baristas, coffee shop owners, roasters, barista trainers. All levels, from beginners to advanced, should attend.

To register or for more information, please go to the Coffee Lab International website.

Also available at Coffee Lab International: SCAA Cupping, Q-Grader, and Roasting classes.Click here for more information.
Read more…
Today we took our stuff on the road and travelled to Short Hills, New Jersey, where Barbaric Bean Coffee Roasters were the featured chefs at the Williams-Sonoma in the Mall at Short Hills. We featured samples of our freshest Papua New Guinea, Sumatra, & 'Savage Jungle Blend' drip coffee and our fresh baked scones. I'm happy to report all were a big hit!

The customers were so excited to get a free taste of our scones and coffee but I had to cut the pieces really small so they wouldn't run out. It really was a tease now that I think about it. As I am probably my own biggest scone fan, I probably wouldn't be able to stop at just one teensy itty bit of scone. We must have talked with and handed out product to nearly 500 people---that mall was packed! The staff at Williams-Sonoma was just awesome. We brought one of our baristas, Dylan, with us on our road trip-we had such a blast! Tired tonight, but a good tired that was well worth it. Good time had by all.  

I'll probably think a little differently as I descend upon the little Costco lady next time I am wanting a sample of her goodies, though. :0)
Read more…

jazzed by so many coffee entrepreneurs here on bx!

its a saturday, and i'm not running one of the shops!  crazy!  my last 9 years have been totally tied into promoting coffee.  but, it is my slow season, and admittedly i do slow down in a hefty way this time of year, unfortunately.  cold and snowy out...'tis the best time to be slurping down some great mochas and spiced hot chocolates, no?!  instead, i'm rambling thru all the great posts and discussions and blogs here on bx!  really inspiring to read all the intense interests and enthusiam regarding the myriad thoughts and processes surrounding the honored bean!  i really like hearing the personal stories of how a barista may have had a single simple corner of a retail store for some time, and thru perseverence and personal ingenuity they were able to expand and grow into their own full-fledged shop.  wow, that's amazing!  i read that type of story over and over on bx, and never-ever grow tired of it.  all you brave baristas with your espresso bike carts and coffee vans and coffee trucks and rad espresso scooters and pull-alongs and permanent places...congratulations!  i'm expecting someone to pop up with a pic of their single group machine on their back while hiking the appalachian trail, offering a pull here and there along the trail's lookout points!  way to go bx, and way to go bx-ers!!

 

best of '11 to everyone!,

 

sage 

the coffee hound

Read more…

Latte Art Competition Chicago

As the social media professional for Coffee Fest Shows, I’ve been fortunate the last 14 months to visit with many, many baristas and coffee professionals. Everytime I pop into a new coffeeshop, I ask the baristas if they will be competing in Coffee Fest’s Latte Art Competitions. Half the time, the baristas know what this competition is and I get an answer along the lines of

Oh I’m not good enough for that

or a reply like this

Yeah, I’m not much into that latte art competing

Here’s the backstory on why Latte Art competitions matter.

David Heilbrunn, others and I sat down with the Blenz Coffee franchisee from Tokyo the Monday after Coffee Fest Seattle in 2010. Near the end of the conversation, David asked the gentleman, who owns about eight Blenz Coffee stores in Tokyo, if he...........

The rest of the story is here at Leaf and Berry Blog. If you are on the fence about competing in Chicago, registrations close on Monday Jan 10th. Let's see you there! 

Coffee Fest Chicago Latte Art Competition Registration Page

Read more…

holding pattern

2010 wasn't the best year economically speaking.  but, 2010 did present a possible opportunity for expansion.  that expansion might take place at the end of this month, january.  that expansion is mostly contingent on a financial investor to float some start-up funds in order to purchase another espresso machine, grinder, misc. this and misc. that.  incredible how that list of stuff you must have is so long!...its only a coffee shop, right?  not like we are trying to deck out a full fledged 5-star, sit down, 200 seat capacity avante garde restaurant, right?  waiting.  waiting.
Read more…

My husband and I began Barbaric Bean Coffee Roasters Cafe' nearly 3 years ago, after falling in love with specialty coffee and then this business and looked for a cafe' location for over 3 years.  We travelled all around the country for training, let's see: Florida twice, Seattle (SCAA), Washington, DC (Coffeefest) so we could learn and become great baristas, solid business owners, you name it. 

 

Well, we found our location in Ocean Grove, NJ, by the beach at the "Jersey Shore" (no it's not like that crazee TV show, it's a really cool & quaint town) and got our Ambex Roaster and cleaned for 2 weeks straight.  About 40 volunteers gave us over 200 hours and after 3 CO visits we opened on a snowy February weekend.  Our lives have not been the same since!  It seems like we have been sucked into a black hole of activity and this whirlwind has morphed us into people with seemingly endless energy, and excitement, so our friends tell us.  Don't get me wrong, our friends also tell us we look tired, especially in the summer when the volume increases by 500 percent!!  We now describe our lives as "before the business" or "after the business." 

 

Every day is an adventure when you own your own business.  And I liken it to making a specialty espresso drink.  Kind of like Forrest Gump says: "you never know what you're gonna get."  Each latte and cappuccino comes out slightly different and there's always an excitement for me along with the hope that my customer will utter those words I long to hear: "This is the best (capp or latte) I've ever had in my life."

 

I hope you're having great experiences at your cafe'.  What I love about a new barista is their enthusiasm as they start off on the machine and to watch their progress every day.  It's an exciting business and it really is an adventure.  For those of you who've always dreamed of having your own business, I would say: go for it!  It's really hard, but awesome at the same time.  As we say at Barbaric Bean: "Carpe Beanum!"

Read more…

sundee fun

i did a rosetta in hot chocolate today. that was fun : )

then i smothered it in whip cream cause that's what the customer wanted. then i did one of my best rosettas yet in a latte (made with half and half, mind you) and the customer acted like he didn't see it! i know my latte art isnt perfect (and maybe only decent for half of the time), but every time a dude i work with draws in espresso with milk, everyone freaks out.

oh well. i'm filling in a shift again tomorrow night so i'll work on my art some more : ) shall be a fun night with miss rebekah.

 

also: thanks to all of my customers who care (you know, all the ones that aren't a part of bX and cant read this post). i love my regulars. and thanks for the lemon walnut pesto from large-sugar-free-hazelnut-latte-with-skim-milk-lady. that made some of the best damn pizza i've had in awhile and was the perfect end to this crazy holiday weekend

also also: today was basically craft day after work. i wont bore any readers with the other stuff i made. but this! this is like coffee's cousin. in the sense of enthusiasts and aficionados and whatnot. and that little thing wrapped around it? it's home. the home i made for it out of yarn. slirp slirp

 

31139455660?profile=original

31139455079?profile=original
i'm still waiting on the perfect occasion to drink this beer. i stumbled upon it in this fridge while staying in a shack in the delta this past october. back story: i'm a shiner bock girl (when i'm not an abita amber girl). LOVE LOVE LOVE some shiner bock. and to magically find a holiday edition of my favorite beer...!! whaaaaaattt??? if i was a video game nerd or collector's nerd i'd have some great thing to compare the awesomeness to. but i'm not. so maybe somebody out there can just get it with me.

 

good night : )

Read more…

There have been some good discussion posts on the topic of 3-way brew solenoids lately.  I just wanted to add a little explanation of 3-way valves to help people understand how they function in espresso machines and problems you may see.

 

First, thanks to Terry Z and the Espresso Parts guys for putting up great pics of these parts on their site.  Most of the pics that follow came from there.1120330_large_2108.jpg?width=300

 

A typical 3-way solenoid valve is shown here --->

 

On many commercial espresso machines this valve is screwed directly to the group via the holes in the brass bass.

 

The valve serves two functions:

1. Start and stop the flow of brewing water

2. Exhaust excess pressure once the shot is complete.

 

 

 

The valve consists of four major parts:

1. The coil (the black box).


C_166.png?width=300

2. The valve guide "stem" (the stainless steel part shown at right).

 

3. The valve guide "base" (the brass part seen at right).

 

and...

 


4. The valve "nucleus" (seen here).

f_956_large_4029.jpg?width=150

 

 

 

 

 

 

 

 

The nucleus is enclosed within the valve guide, and slides up and down inside of it.  Take a look at the nucleus and note the spring wrapped around it, the slots that run up and down, as well as the circular red valve seal. There is a second red seal on the opposite end of the nucleus, hidden from view in this picture.

 

Also take a look at the valve guide picture, noting the single large hole at the end of the valve guide "stem".  This is the exhaust port, which we'll call port #3.

 

The bottom side of the valve base is seen below. Note ports numbered 1 and 2.

images?q=tbn:ANd9GcSUEkGw5X_2pSIuT3vvAnMbZaYQ53cg-7U7_ySQKfzC3JU7Nrxwww&width=300

 

Most commercial and some home espresso machines are plumbed-in (connected to a water line).  When they are, there is some some water pressure within the heat-exchange system or coffee boiler at all times.  Brew water circulates through pipes and channels within the group before entering the valve at port #2. 

 

When the machine is off or idle, the spring on the valve nucleus pushes the red seal against a valve seat inside of the base, closing off port #2 and keeping water from entering the valve.

 

When the barista pushes the button to start making espresso, electricity flows to the coil.  The coil generates a magnetic field, which draws the nucleus away from port #2.  This allows water to flow into the valve and back out through port #1.  From there, the water flows through the group and out the dispersion screen where it meets ground espresso.

 

One thing to note is that port #1 (the one leading to the dispersion screen) is always open.

 

In this way, the solenoid valve accomplishes its main function - starting and stopping the flow of brewing water.  If that were all it did we'd call this a two-way solenoid, but it does more that that... so we don't.

 

Recall that the valve's other function is to relieve the excess pressure from the brewing chamber when the shot is finished.  Port #3 is that exhaust path.

 

Remember that when the barista pushes the button to start a shot, the nucleus moves away from port #2.  When does, it closes off port #3.  This prevents the water that's now flowing through the valve from escaping through port #3.  When the shot is finished, the nucleus moves back against port #2, opening port #3.  This allows any pressurized water that remains within the portafilter basket to come back into the valve through port#1, flow through the slots in the side of the nucleus, then exit through port #3.

 

When the valve functions normally, only two of the three valve ports are open at any one time.

 

Though these are fairly high-quality components, failure is common.  Frequent use and constant contact with hot brew water and waste coffee create a pretty harsh operating environment.

 

How do these valves fail?  Coils fail.  Buildup or damage to the valve seals and seats often prevents them from sealing completely.  Sometimes, the nucleus will "freeze up", which will prevent it from opening.  The nucleus spring can sometimes break due to fatigue and age.  Debris or buildup can also obstruct one of the valve ports, preventing water flow.

 

Troubleshooting coils is pretty straightforward.  If the coil is "on" and receiving power equal to its listed rating (20V, 110V or 208-240V), you should feel a little pull when you (carefully!) tap the end of the valve guide with a screwdriver.  No pull? Bad coil.

 

Seal failure causes the valve to leak water, generally out of port #3.  Leakage when the machine is idle indicates a problem on the port #2 side, leakage while pulling a shot indicates a problem on the port #3 side.  Sometimes the problems can be fixed by disassembling and/or cleaning the valve, other times replacement is required.

 

There are two things you can do to prolong the life of your three-way solenoids:

1. Backflush regularly with a good espresso detergent.  Use only products that are labeled as "espresso machine cleaner", Cafiza, Puro Caf, etc.  Follow the procedure recommended by the manufacturer (though you should use less detergent, a dime-sized amount is adequate).  Please backflush often.

2. Make sure your water is "safe" for your machine.  Manufacturers generally recommend that water hardness not exceed 2-3 grains.  Use an appropriate filter and/or softener, and maintain them according to manufacturers recommendations.  Have your water tested to be sure that it is appropriate.

 

Hopefully this article has helped you understand the parts and function of three-way solenoid valves.  Please post any feedback or questions in the comments section.

Read more…

Catch The Wave!.... a whole new meaning

Once it might have meant catch the Third Wave in Specialty Coffee, single origins, brew to order etc. Today for us it's catching a temporary down swing in the C-Market upward spiraling price wave. Last week got lucky on our order for over a Ton of greens catching the lowest price point in a couple weeks. Next day back up 15 cents a pound, today one week later up a whopping 46 cents a pound hitting a new highest price in over two decades. At today's high price would have been double what it was this time three years ago.

 

So if you're seeing wholesale price increases from your roaster, there's a very good and necessary reason! And chances are their wholesale price increases have been less than they're taking it in the shorts on greens prices.

 

May be a bumpy 2011, like 2010 wasn't bumpy enough!

Read more…

Milestone 2375.09

Our little company hit a milestone today. For the first time over one Ton of greens delivered in one day, 2375.09lb. Up from previous high of 1845.1lb delivered less than six weeks ago. (ok, not much less, 5 weeks 4 days:) I been a roastin' fool on my little USRC 3k!

 

Pic includes some greens already had, Brazil Moreninha Formosa 2 wided by 3 deep...

31139454065?profile=original

31139453688?profile=originalMore greens other side of room inc. some vac bricks Daterra Sunflower...

 

Read more…

man man oh man

i wrote a whole post describing my present day life and what it's like now that i'm not fully submerged in the coffee industry and the reasons why i left it and the reasons why i actually never really did leave it and what i hope to gain from this business in the future.

but..then my computer crashed.

things definitely have and haven't been going my way lately. i'm currently writing this on a computer with a cracked screen, i just changed my tire on the side of the interstate, and i cant seem to get out of my head.

 

but i've also been around wonderful people today including co-workers that i get to call my friends and lots of good family.

maybe i'll try to regroup my thoughts later and explain the things i wrote in my original post.

 

goodnight!

Read more…

Justice for Noel. Help make Seattle safer.

Hello Baristas,
I recently visited Seattle for the first time. Unfortunately, I was there for a tragic reason, however, being in the U.S. espresso mecca, coffee was my one true comfort.
I went to Seattle to attend a murder trial. If you live in or near Seattle, you may be familiar with the case. My brother, Noel Lopez, was viciously beaten to death (for four hours with boards and steel construction equipment) by two men associated with a group known as the "Downtown Juggalos". If you have ever walked through downtown Seattle, particularly the Westlake Mall area, you have seen Juggalos loitering on the streets. Although these transient youth gather in groups and call each other "family" they are difficult to monitor as a gang, because they are not organized in the typical gang criminal activities such as drug dealing, prostitution or car theft. Their primary unifying factor is simply a lust for violence.
I believe the Juggalos to be a real threat to public safety. If you'd like to see Seattle be a safer place, I hope you will sign this petition in favor of a life sentence for the murderers of Noel Lopez.
I post this here because, as a 10 year barista, I know the coffee community to be comprised of concerned and compassionate people, willing to get involved in their neighborhoods and the world at large.
Thank you for being part of such a caring community.
Best wishes,
Lita Lopez
Read more…

Blog Topics by Tags

Monthly Archives