In the latest Los Angeles Times Magazine, food writer Lora Zarubin goes on a bit of a tirade about the “fetishization” of specialty...Read more.
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Read it online at www.freshcup.com
- 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)
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
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.
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.
-bry
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.
We’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.
On 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!
Some top tier Ethiopians, wet and dry processed. Some Burundis and some cocoas for a little change of pace. Also a rant about people that don't care about where a coffee comes from. :)
http://thatcoffeeguy.wordpress.com
-bry
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.
We’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.
On 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!
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
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.
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!
Zany beer brewers have long added coffee to their concoctions, and while the trend is...read more
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
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.
SNBC 2010 that was held at Suntec Convention from the 25th-27th was by far, receiving the most awarness in its 4 year of history. Not only was there a huge crowd during the 3 days event, SNBC 2010 also had by far, the biggest participation in term of participating competitors.
In total of 23 Baristas representing big coffee chains and well known independently owned cafes took part and this year edition also had a new Champion. Keith Loh from Oriole was 1st, John Ting also from Oriole was 2nd and Suhaimie from CuppaChoice, 3rd. SNBC 2010 also introduced the first ever Pura National Latte Art competition, which was also won by the same trio in the same consecutive order.
Here, we can summarised that as the championship progress on each year, the level of difficulty and bar of competitiveness goes higher. Barista from all over are exposed to media coverage of overseas competition, internal competitions from individual company and participating in short coffee workshops/barista courses that are offered by external coffee companies in Singapore. This we believe not only enriches every individual Barista but also every paying coffee drinkers as when the skills get better, the end result are happy customers with a good cup of coffee.
We hope to have a better and bigger SNBC 2011 and for sure, preparation for 2011 has already started for some Barista that we know. Go Coffee Industry, Go!!!!
