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Pulling Shots and Serving Others

Posted by Coffee Kids on May 8, 2010 at 5:13am
Baristas around the world team up with Coffee Kids to support coffee-farming familiesBaristas from over 50 countries will compete for the honor of World Champion Barista at the 11th Annual World Barista Championship (WBC) in London, England, June 23-25. The event will also feature efforts to raise awareness and funds for Coffee Kids, an international nonprofit dedicated to helping coffee-farming families.nav_portafilter.gifThis year, the WBC will be held in conjunction with the Specialty Coffee Association of Europe Conference and Caffé Culture Show, Europe’s largest specialty coffee expo.Special Coffee Kids/WBC efforts and events include:
  • An online auction of coffee-related items that will begin in June. All funds raised will benefit Coffee Kids’ projects for coffee-farming families.
  • A Coffee Kids Reception will be held Thursday, June 24 at 6pm. The event will feature a quiz show with celebrity baristas, an open bar and a presentation from Coffee Kids Executive Director Carolyn Fairman.
  • A coffee map featuring 20-25 of London’s must-visit coffee destinations will be compiled and distributed. All participating shops will collect donations and raise awareness of Coffee Kids.
“The partnership with Coffee Kids allows baristas an opportunity to learn more about ways they can get involved in supporting coffee-growing communities around the world,” said Cindy Chang, executive director of the WBC.More information on all of the events to follow soon! For more information on the World Barista Championship, please visit their website.
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2nd Homeroaster’s Online Auction for Coffee Kids Kicks Off

Posted by Coffee Kids on May 3, 2010 at 4:30am
The 2nd Annual Homeroaster's Auction began on Saturday, May 1st. There are over 77 amazing items that will be auctioned off throughout the month of May. Last year's auction raised over $5,600 for Coffee Kids. Companies and individuals from the specialty coffee industry have donated an assortment of top-quality green coffee, magazine subscriptions, grinders, brewers, roasters and much more, with all proceeds going directly to Coffee Kids.The auction will be hosted by the Green Coffee Buying Club (GCBC). Interested bidders can register for free on the GCBC website to check out all of the items and place bids.Items include:
  • Hottop KN-8288B Coffee Roaster donated by No Quarter Coffee (Retail value $720)
  • Behmor Coffee Roaster donated by Joe Behm (Retail value $300) 15 lbs. El Salvador Cerro Las Ranas Pulp Natural (RFA) donated by Royal Coffee NY (Retail value $45)
  • Bacchi Espresso Machine donated by Orphan Espresso (Retail value $395)
  • 3-cup Tokio siphon, Hario Skerton Grinder, 12oz. Roasted coffee (roaster's choice) donated by Caffe d'Bolla (Retail alue $97)
  • 5 lbs. Kenya Auction Lot donated by Café Imports (Retail value $83)
  • 10 lbs. 2009 Panama Finca Esmerelda Especial donated by GCBC member mpoll (Retail value $300)
And these are just a few of the amazing items the group gathered for the auction. Check out a full listing at Home-Barista.com. Most items will include free shipping in the continental US and some will include international shipping. Check the item listing to find out.Many thanks to all of our home roasting friends and all of the businesses, organizations and individuals who have donated items and their time to make this auction possible.
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dont think about coffee, when you been a drinkin

Posted by kirk knipmeyer on April 17, 2010 at 9:30pm

coffee man ( thanks willie, kris, waylon and j.r.)

I was a barista

with my finger i did slide

with two towels by my side

many a coffee and hot beverages were made

many a folks said high prices they did pay

the instructors trained newbies for their coffees life

but do they have the drive.

　

I was a roaster

the sampler i did slide

from the sample i did buy

i brewed a robusta bought from mexico

i tamped and weighed for a double ristretto

when the destoner broke they said the grinder killed

but i am grinding still.

i was a bag filler

on a steel table clean and wide

where sealer and tin tie did collide

a face made older by the vile mold aroma

i shipped and sold as the orders flowed

they carrried me in a foiled gusset bag

but it won't make me frown.

cuz it comes from the ground.

from the ground, from the ground, from the ground.

i'd be a latte

and my micro foam did shine

and as a treat i did provide

for that taste they will have to come back again

maybe i will amaze them with a shot if i can

or maybe a single drop of rain

something balanced bright and round.

cuz it comes from the ground.

from the ground, from the ground,from the ground

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day 1

Posted by kirk knipmeyer on April 16, 2010 at 2:37pm

It was cold outside this morning, and I didn't approve.Had it been hot in the N.O. I would have been okay with it. Whatever, the morning is starting of the right way. A banana , cigarettes and Some Rawandan from Bardorf and Bronson. Allright, let's get started.One of my roomates here at the Locust House , Jonathan Meadows of White Rock Coffee in, dallas tx. along with Lorenzo Prekins of Cafe Medici in Austin are here representing the SCRBC.Ya, South Central. We will be respected.

Next year we should bring a Junior out to houston, or maybe another machine by CIMBALI like the CasaDio. The floor opens soon, I'm pretty excited about it.

So it's later, took two classes today; Grind Dose Tamp, Extract and Comparitive cupping. both are required to get my Level 2 certification. I got alot out of the GDT and Ex class, it's great to be in a controlled enviroment working with other people to really undertsand how these variables can effect the taste. I'm not saying I didn't get anything out of the Cupping , but with cupping it has to be something you do on a consistent basis.Eldon and I will spend alot more time together. It was nice to be able to taste the differences of processing methods and how coffees from different regions taste compared to each other.

Checked out the Bunn booth , theTrifecta was pretty cool, it seems alot like the Clover, more visual and it seems more user friendly. Also checked out the mypressi twist shot was incrediblely bright, heavy body, alot better than what I expected.

The Slayer machine was pretty bad ass. It's crazy howmuch control you have over temp and pressure. I'm excited about being able to play on Sunday.

Thats it for now, 'bout to go the Intelli party, so I'll holla back ..... check out the pics.

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whoooaaa Anaheim

Posted by kirk knipmeyer on April 15, 2010 at 3:38pm

What up y'all (where yat) to all my SNOBS. So Bob Arcenaux and I have made it to anaheim, ( it looks like houston, which looks like dallas, which looks like Metarie( sorry Baby) , the only differnce is it's got hills. I wasn't that scared on the flight which is awesome because i'm not a fan of flying . Next year in houston will be great. not a bad drive .

;:

I know I shouldn't be as starstruck as I am, but seeing some of the biggest names in the game: Lem Butler , Gwilym Davies, Heather Perry ( with brown hair), Stephan Morrisey, just to name a few, out in real life and not on the coverof a Barista Mag is mighty cool. I hope i might get a chance to holla at them over the weekend.

Hey Barista Mag how come you didn't do a wrap up of the SCRBC, shame on you. I hope some of my redheaded bretheren from the forgotten region do something to make you remember us. Looking forward to the Inteligestia Party on friday.. i'll check back in.

Thanks Coffee Roasters of New Orleans, Orleans Coffee Exchange, and Society of New Orleans Baristas, for sending me out here to get more certifications,and to do some schmoozing.

By the way I only put caps on things I respect or appreciate.

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On Our Way to SCAA

Posted by Coffee Kids on April 13, 2010 at 5:30am
Staff at Coffee Kids are busy prepping for the upcoming Specialty Coffee Association of America’s (SCAA) Expo in Anaheim, CA, April 15-18. If you’re planning to attend, visit us at booth #2157 in the expo hall. We’ll have our new t-shirts on display ready to take orders.

For all baristas, the Barista Exchange Traveling Darth Vader will be at our booth. If you'd like to have Darth Vader pay a visit to your shop, let us know and you can take him home.

imageWe’ll also be selling tickets for the Coffee Kids Benefit drawing. There are three great prizes, including Behmor Roasters, a Mypressi Handheld Espresso Machine from Visions Espresso, and a Tea and Coffee Gift Basket from the Little Bean Coffee Company. Tickets are a suggested donation of $25, or 5 for $100.

If you can’t attend the show, purchase tickets through our website by making a donation here(be sure to enter SCAA in the ‘memorial/gift’ field). You can also donate over the phone by calling 505-820-1443.

InterAmerican Coffee LogoOn Friday night from 5-7pm in Ballroom A of the Anaheim Convention Center, stop by the Coffee Kids Reception sponsored by InterAmerican Coffee. We will highlight the achievements of FHC of Costa Rica, a longtime Coffee Kids partner that has provided scholarship opportunities to thousands of students from coffee-farming communities. Light refreshments and cash bar will be available.

Coffee Kids staff will also be presenting on a couple panels at the expo. Executive Director Carolyn Fairman will present at, “Ask the Experts: What is the Ethical Coffee Debate,” in Room 207C on Saturday, April 17 from 9-10:15 a.m. International Program Director Jose Luis Zarate will be on the panel of “The Hidden Element in Sustainability,” in Room 207B on Saturday, April 17 from 10:30-11:45 a.m.

See you there!
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Flavio Urizzi- Wishing him well for a full recovery

Posted by Alun Evans on April 11, 2010 at 2:21pm
Over the weekend I heard that CMA (Astoria/San Marino/Argenta) Sales Manager Flavio Urizzi suffered chest pains while he was in Ireland as a sponsor/judge for the Irish barista championships. He had to undergo some surgical treatment but is now resting comfortably and will fly back to Italy today or tomorrow. Flavio has always been a great ambassador for coffee and of course for Italian Espresso machines. I was looking forward to seeing him at the FHA in Singapore, although he now wont be there our thoughts are with him. Hoping now he can rest and recover and get back to doing what he loves as soon as possible. All the best Flavio- get well soon!
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Visit Coffee Kids at SCAA

Posted by Coffee Kids on April 7, 2010 at 8:00am
Staff at Coffee Kids are busy prepping for the upcoming Specialty Coffee Association of America’s (SCAA) Expo in Anaheim, CA, April 15-18. If you’re planning to attend, visit us at booth #2157 in the expo hall. We’ll have our new t-shirts on display ready to take orders.

Coffee Kids prizesWe’ll also be selling tickets for the Coffee Kids Benefit drawing. There are three great prizes, including Behmor Roasters, a Mypressi Handheld Espresso Machine from Visions Espresso, and a Tea and Coffee Gift Basket from the Little Bean Coffee Company. Tickets are a suggested donation of $25, or 5 for $100.

If you can’t attend the show, purchase tickets through our website by making a donation here (be sure to enter SCAA in the ‘memorial/gift’ field). You can also donate over the phone by calling 505-820-1443.

InterAmerican Coffee LogoOn Friday night from 5-7pm in Ballroom A of the Anaheim Convention Center, stop by the Coffee Kids Reception sponsored by InterAmerican Coffee. We will highlight the achievements of FHC of Costa Rica, a longtime Coffee Kids partner that has provided scholarship opportunities to thousands of students from coffee-farming communities. Light refreshments and cash bar will be available.

Coffee Kids staff will also be presenting on a couple panels at the expo. Executive Director Carolyn Fairman will present at, “Ask the Experts: What is the Ethical Coffee Debate,” in Room 207C on Saturday, April 17 from 9-10:15 a.m. International Program Director Jose Luis Zarate will be on the panel of “The Hidden Element in Sustainability,” in Room 207B on Saturday, April 17 from 10:30-11:45 a.m.

See you there!

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Fresh Cup's April issue is now available

Posted by Fresh Cup Magazine on April 2, 2010 at 5:00am

FEATURES
IT'S NOT EASY SOURCING GREEN: Coffee pros work toward origin improvements by Chris Ryan
MOVE 'EM OR LOSE 'EM: How to design a shop with fantastic flow
by Dan Leif
APHRO-TEA-SIACS: Exploring the sexy side of infusions
by Steven Krolak
ARABIAN BLIGHTS: Morocco's delightful coffee culture marred by subpar beans by Bruce Milletto
SPROUTING HOPE: Mushrooms grown in coffee pulp empower African women
by Libby Evans with David Pohl
DEEP ROOTS: Cerrado-area producers unearth cherished Brazilian coffees
by Chris Ryan


Click here to read the entire April issue online

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Angel Falls Coffee in Akron, OH

Posted by Doug Rice on April 2, 2010 at 1:31am
Background: Founded by native Venezuelan and master coffee roaster Rafael Oletta, Angel Falls Coffee began as a primary source for quality Venezuelan coffee--as well as other single-origins and specialty blends. Nearly five years ago, however (the website, last updated 2005, still lists Venezuelan coffee for sale), Hugo Chavez in Venezuela outlawed the export of coffee. Therefore, the only thing Venezuelan about the coffee shop now is its name and the fact that it sells (delicious) El Rey Venezuelan chocolates. The shop itself, located on market square in Akron, OH, is open Monday through Thursday from 7am to 10pm, Friday and Saturday from 7am to midnight, and Sunday from 9am to 10pm.

Store Ambiance: The patio outside of Angel Falls Coffee has plenty of seating as much of the area along the strip of local shops is reserved for Angel Falls. As you walk in, 80s and 90s pop music is playing through a system linked with http://www.slacker.com/, an online music source. Immediately inside the entrance is a wrap around coffee counter straight ahead, a wall of merchandise to the left, and the cafe/dining area through a doorway to the right. Two servers, both male and in their thirties-forties, were shuffling around behind the counter. On the counter was an assortment of El Rey Chocolates. As the counter wrapped around toward the left-back of the store, there was a display case of whole bean coffee from a variety of regions. On the wall to the left was first a counter of books and memorabilia from local authors and celebrities and then further back a shelf-bay of full leaf teas. As I walked through the doorway into the dining area, I was perplexed by the intended mood of the shop. There were several comfy chairs (some cloth, some leather) mixed and matched with a few tables and sofas. There was a large treasure chest being used as a coffee table. On the wall, there was everything from a giant picture of an abstract Dalian dragon painting, a vintage black and white family portrait, and album covers from singers such as Doris Day and Bette Middler. There was a large bookshelf with books about art and history on it, as well as some children's books on the bottom shelf. The room was small--no bigger than an average family room--but cozy enough.


The menu and my selection: The menu was a little less impressive than I had imagined it to be--but there were some rather unique options. First, there was what Angel Falls called the Volcane Hot Chocolate--which was made with any of the available El Rey Hot Chocolates and steamed half-and-half. They also had smoothies, available in flavors such as cherry, mango, strawberry banana, and kiwi-banana. They had freezes in flavors such as mocha, mint-chip, mocha peanut butter, and flavor creme. They also had coffees, teas, iced teas, hot chocolates, chai, Italian soda, steamers, cortadas, french presses, coffees au lait, espresso, cappuccinos, lattes, and mochas. One cool option they had was to substitute rice milk for regular. I decided to get a small cup of the Colombia Mesa de los Santos coffee. It was lightly roasted, medium-bodied and highly acidic, with notes of sharp hazelnuts and juicy light berries. I also got a double 12 oz. latte with rice milk, just to see what it was like. The rice milk did not carry the espresso well and the beverage was very light on the tongue. The espresso itself had a mild honey sweetness to it.


I recommend Angel Falls Coffee to anyone who lives nearby and is looking for a quiet place to kill some time. The espresso was pretty good and the selection of whole bean coffees was worth the visit.
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Peaberry's Cafe in Canfield, OH

Posted by Doug Rice on April 1, 2010 at 2:58am
Background: Peaberry's Cafe and Bakery opened in 1993 in Canfield, OH, having since opened a second location on the Youngstown State University campus. The cafe uses Crimson Cup coffee, a wholesale coffee shop consulting company and roaster out of Columbus, OH, for its coffee and espresso beverages. Chris Cole, the owner and operator, is a self-professing coffee aficionado with his own coffee blog that also functions as a blog for his company. The main cafe is opened from 6am to 8pm Monday through Thursday, 6am to 10pm on Friday, 7am to 10pm and Saturday, and 8am to 6pm on Sunday. It is a popular gathering place for local business professionals as well as students--especially in the mornings.

Store Ambiance: Peaberry's is the typical, classy, hometown coffeeshop--arranged like my Panera Breads that I have visited. Popular folksy, light rock is playing as you walk past the outdoor eating area and into the lobby. There are two entrances, to the left leads to the cafe/dining area and bakery and to the right is the espresso bar and checkout counter--as well as a few tables and comfy chairs. Between the two entrances is a pathway connecting them, where the tidy condiment bar stands. The seating area is spacious, with a private room in the far back and a elegant fireplace creating in the main area creating a rustic feel. Along the wall next to the private room is a display featuring whole bean coffee from various roasters including Crimson Cup, Zoka, Longbottom, Jersey Shore, and Big Bend, as well as tumblers, t-shirts, espresso cups, and other Peaberry merchandise. Next to the merch-wall is the bakery counter where the freshly-baked pastries are displayed and the baking operations can be somewhat seen in the back. At the espresso bar end of the lobby, where I sat in a plush leather swiveling comfy chair next to a collection of classic novels from Balzac, Dickens, Twain, Austen, etc. as well as some books on coffee, the server greeted me pleasantly, informing me about the free refill that came with my purchase. The coffee was served from a set of Bunn aluminum pour over coffee dispensers. The espresso was ground and brewed freshly. The menu boards were a cream color with a brown font--making me thinking of coffee as I made my purchase. Along the counter stood some syrups, boxes of Crimson Cup tea, and a display case of some pastries. As I sat in my chair and read, I was able to see the traffic going by outside of the large window facade beside me.


The menu and my selection: The menu in the espresso bar side of the lobby (there was a large dining menu in the bakery including salads, paninis, etc.), contained four major sections: 'Specialty Beverages,' 'Frozen Peaberry's,' 'Blended Fruit Smoothie,' and 'Chilled Peaberry's.' The 'Specialty Beverages' included the Latte, the Cappuccino, The Vanilla Bean Latte, the Cafe Breve, The Caramel Temptation (Peaberry's signature drink), the Amaretto Mocha, etc. The 'Frozen Peaberry's' menu contained blended drinks such as the Frozen White Chocolate Mocha and the Frozen Peppermint Hot Chocolate. The 'Blended Fruit Smoothie' portion contained smoothies such as Wild Berry, Peach, and Strawberry Banana. The 'Chilled Peaberry's' portion contained Iced Lattes such as the Iced Raspberry Mocha and the Iced Temptation as well as Iced Chai Lattes and Iced Brewed Tea. There is also a small coffee menu consisting of a regular brewed, a decaf brewed, and a flavor of the day. I chose, for my two purchases, the Caramel Temptation and the regular house coffee (Crimson Cup's Armando's Blend). The Caramel Temptation was essentially a caramel latte. The espresso was light and smooth with caramel notes accented by the buttery caramel flavoring. The coffee was a balanced blend with little acidity, a medium body, and clear vibrant flavor notes of buttery almonds and walnuts.


I highly recommend Peaberry's Cafe and Bakery. It is very conducive to social gatherings, but also provides elusive seating for studying and such. Certainly, there is no coffee shop like it within a twenty to thirty mile radius at least. Check it out for sure!
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Your stories needed

Posted by Sam Title on March 29, 2010 at 8:14am
Hello coffee servers, baristas and other cafe staff;

I'm doing research for an article about today's cafe culture and am looking for your stories, anecdotes, opinions, advice and anything else you'd like to impart about your store's group of regular customers.

What's the longest period of time any customer has spent/spends in your store?

What types of business have you seen conducted at your location?

Describe your best/worst customer experience.

I would require your full name, email address, employer information (for future permission to publish) plus your permission to use your information in the report.

Please send your stories to samtitle+baristastories@gmail.com. If I use your story, you will be contacted for fact checking and final written approval.

I look forward to your replies.

Thank you.

Sam Title


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Would You Like Some Cheese with That...Coffee?

Posted by Doug Rice on March 29, 2010 at 12:16am
Traditionally, wine and cheese pairings have been staples of culinary connoisseurs. Recently, I have gotten into learning about artisan cheese. Surprisingly, there is a niche market out there for pairing coffee with cheese. The Pacific Northwest Cheese Project, an artisan cheese co-op in the U.S., has been one of the many contributors to this culinary endeavor. Coffee is tasted or 'cupped' much like wine is, involving the same amount of sophistication and technique among professionals. So, though it may seem repulsive at first, why not try coffee and cheese?

The other day, I tried some Peru Chanchamayo (coffee) with some Wisconsin Cheddar (cheese). The results were bewildering. The sharp notes of the cheddar melted perfectly into the tangy tangerine notes in the Peruvian coffee. It was like the two were made for each other. Cheese and Coffee may take a while to catch on in both the mainstream specialty coffee and mainstream artisan cheese worlds. But my personal experience gave me an idea to log away for the future.
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