Second day of Coffee Fest in the bag! Last night was dinner with Greg, Jan and Chris from Fresh Cup - Manish from Maya tea was along as well.Today was an interesting day - slightly slower but some good people came by! I'm looking forward to tomorrow and the "tracking sales with technology" seminar I'm doing.
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By Jose Carlos Leon Vargas, international program coordinator at Coffee KidsWhen women in the community of Los Naranjos told me about their daily schedule, waking at 4 am and going to bed at 10 pm, I realized that my 7-hour trip down bumpy roads to arrive there couldn’t be compared to the challenges these women face every day.May 21-22, I visited three Coffee Kids-sponsored microcredit and saving groups with Nelly Zárate, project coordinator with Coffee Kids’ partner Fostering Community Initiatives in Coffee Regions (FomCafé). The organization works with coffee-growing communities in the state of Oaxaca, Mexico, and we have partnered with them since 2000. In that time, they have created and implemented projects in edible mushroom production, microcredit and savings, family gardens, organic honey production and health care.Nelly introduced me to microcredit and savings groups in the towns of Tierra Blanca and San Jacinto that began in early 2009 and the Los Naranjos group that has three years of experience in microcredit.Upon arrival in the first town of Tierra Blanca, we were served a delicious breakfast that included the local delicacy, ‘Chicatana’ sauce, which is made of queen ants that only emerge at the beginning of the rainy season.Tierra Blanca is not entirely a coffee area. The community is located at 1400 meters above sea level, but many people have coffee bushes in the lowlands. During the morning we organized some activities to learn more about the strengths and challenges confronted by the savings group there.“I feel happy that we have the microcredit group. With the credit I obtain, I can buy cheese in the next town and sell it here because we have no cheese in our community,” said Mrs. Valentina Pérez Herníndez, an outspoken and active woman. “We are just starting our group, but the earnings from the cheese help me care for my youngest son who is seven and my grandson who is five.”In the afternoon, we visited Los Naranjos where the experienced microcredit group was waiting for us. This group recently decided to create a butcher-shop in town with the savings they have accrued.Due to their remote location, a butcher only visits twice a month and the meat is not fresh. During the conversation I realized how FomCafé’s project not only provides participants with access to low-interest credit, but also promotes the teamwork and solidarity necessary to carry out new initiatives.On the second day, our meeting in the village of San Jacinto was conducted in Spanish and Zapotec, a local indigenous language. Eight of the 12 participants only spoke Zapotec.Many of the women in this group are the heads of their households since most of their husbands have migrated or died. FomCafé’s work provides them with new opportunities for greater income and stability in their lives.My trip back to Oaxaca felt much different and the meetings I had reminded me of how it is possible to create with very little and how microcredit and saving initiatives can gradually change peoples’ lives.See more photos from our trip on Coffee Kids' Flickr page.To support this and similar programs in coffee-growing regions, please donate at http://www.coffeekids.org.
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We arrived this morning and finished setting up for Coffee Fest.I'm excited about this show! We have some cool things to show off and are looking forward to seeing a bunch of customers, prospects and hopefully bx friends!
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From Friday, June 19 through Friday, July 24, Seattle Coffee Gear, a Coffee Kids supporter, will hold an auction for five Limited Edition Giro D’Italia Giotto semi-automatic espresso machines. One machine will be auctioned off per week with all proceeds benefiting Coffee Kids.The machines, created by Milan-based Rocket Espresso, celebrate the Giro d’Italia, a 1,521 mile bike race through the Italian countryside. The Giro d’Italia along with the Tour de France and World Cycling Championship make up the Triple Crown of cycling. Rocket Espresso has created just 100 of these machines based on their popular Giotto Premium+ machine. All feature a Maglia Rosa-inspired pink manometer, individually numbered badges and the names of all 92 winners of the Giro D'Italia machine-engraved on the side.Seattle Coffee Gear has imported five of these limited edition machines for the auction. Visit Seattle Coffee Gear to place your bids and learn more about the machines.
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Reg Barber is auctioning off a super limited, one-of-a-kind Coca Cola tamper with all proceeds going to Coffee Kids. Check it out here (http://www.flickr.com/photos/10704206@N08/) and place your bids in the comment area of the photo titled, 'Rejected-----Put your bids here on Comments.'Auction will be closing on Friday, June 12 at midnight (Thanks to Mike McGinness for pointing out the need for clarification!).
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It is a shame I am not currently in NZ and therefore missed the official day 1 of the Parnell Roastery. Amanda kept in touch with emails, Donna with some sms texts and emails. All the hardwork in getting the place up to scratch is behind us, all the hardwork to build a viable Indonesian Specialty Coffee roasting business- in front of us.In many ways I am missing the cool, crisp Auckland days. The blue sky, the ferry from dwn to Devonport. The friendliness of our new neighbours (thanks Nick :)), the lack of polution, traffic and the non existent maddening crowds. Indonesia though always welcoes you back- abeit very briefly before heading off for a couple more projects.
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Planning to attend Coffeena, the International Coffee Fair and Specialty Coffee Association of Europe (SCAE) Wonderful World of Coffee Expo in Cologne, Germany, June 26-28? Stop by Booth D-050 and say ‘hi’ to Coffee Kids’ Executive Director Carolyn Fairman.The expo attracts coffee professionals and businesses from around the globe and will include coffee competitions and other special events. Workshops will include tracks in espresso, green coffee evaluation, roasting and retail. The SCAE has also invited ten World Barista Champions to give demonstrations and conduct classes.Special thanks to koelnmesse for their gracious sponsorship of the Coffee Kids booth.
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It's almost open!!!!!!!!!Been working on opening up shop just outside of downtown Reno, NV. Perfect location: centered along a long strip of tattoo parlors, independent eateries, thrift stroes, you name it. Perfect set-up: an old brick garage, small enough to maintain with ease, but just big enough to cram in a cozy little coffeehouse. And the perfect time to open up if you ask me: the start of summer, a time when customers may come to enjoy some wonderful outdoor seating at The Hub, and a time when Reno is picking up the pace and redefining what it means to spend time in downtown Reno.We are all very excited for the shop. We already have a great group of enthusiastic and eager employees to take care of operations behind the counter, and we are very close to finishing up the construction side of things! Our wonderful bike wall (way better than your average bike rack) has been erected; all the necessary machinery has been tracked down and purchased; we're putting on the finishing touches for the decor in the shop; and all of it eagerly awaits the 15th of this month!Now you know. June 15th is our current projected date of opening for The Hub Coffee Co. Keep your fingers crossed, minor setbacks certainly aren't outside of the norm in this kind of situation. In any case, we're still working hard to bring The Hub to Reno, NV, and it WILL be here eventually!Check for updates at thehubcoffeeco.blogspot.com!
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Candlelight Cupping-Mokas, Seattle WA329 Fairview Avenue NorthSeattle, WA 98109Thursday June 4, 8:30 Art work showing, 9-10 cupping (it should be dark enough).It’s not just for the romance.Alex Negranza, Lead Barista at Moka’s Cafe & Coffee Shop came to me about a month ago to talk up an experience he wanted to recreate. His goals through the experience are to impress upon our coffee culture just how engaging a cupping can be. Interestingly enough, the candlelight cupping was birthed out of a power outage situation. With a “show must go on” mentality cuppers set up candles unknowingly creating a surreal yet very focused cupping.In collaboration with the First Thursday Artwalk here in the city we are bringing in a dozen local coffees for our first go round. This is a great opportunity to absorb coffees smells and tastes while numbing some of the politics. The event is complimentary to all our friends and coffee community.We have some unique things planned and would really be honored if you could join us.Alex and his team have prepared a pretty memorable experience for you.Hope you can make it.Sarah DooleyDirector, Coffee Enhancement LoungeVisions Espresso Servicesarah@visionsespresso.com206-713-8299 mobile
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Posted by: Katie PopeWe here at Stone Creek Coffee are gearing up for our upcoming Bike to Work Week, June 6th-12th! In order to best share our excitement with our fellow coffee-enthusiasts, we have some special treats for those of you biking to our stores.For anyone who bikes to one of our stores during the second week of June, we have these special treats to offer:• Saturday/Sunday: Receive 10% off your purchase just for riding to our store• Monday: Receive a coupon for a free 12 oz. beverage for your next visit• Tuesday: Receive a free shot of our Green Bike Espresso in any coffee or tea beverage• Wednesday: Receive a free 12 oz. Americano made with Green Bike Espresso• Thursday: Receive a free 12 oz. latte made with Green Bike Espresso• Friday: Receive a free(!) half pound of our Green Bike Espresso when you purchase a pound or moreWe can't wait to see you! Stop by our commuter stop in Bay View, Monday thru Friday (June 8-12) from 7-10 a.m., for a free coffee and information on bike advocacy.
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Posted by: Steve HawthorneThis goes out to all of you social networking folks out there! You can now follow Stone Creek Coffee on Twitter...a real time, short messaging service that works over multiple networks and devices. You can receive updates on what we're up to via email or text message. Check it out...Follow Us.
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Advertiser LinksBuy this issue to read more:COFFEE COMPASS: LAOS: Tasting the coffee culture in Laos' thriving epicenterby Gary HirsonU.K. COFFEE CULTURE: Shop owners and roasters say the perception of the U.K. as a tea-drinking culture is fast becoming mythby Kara NewmanSPOTLIGHTSASHLAND, ORE.: Noble Coffeeby James Di ProperzioALEXANDRIA, VA.: Grape + Beanby Rebecca RagainLEÓN, NICARAGUA: Ben Linder Caféby Rebekah L. FraserRESOURCESStats & TrendsYear in CoffeeCoffee LibraryResource Directory
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Not necessarily surprising that someone who only likes tame coffees likes more distinct tasting coffees espresso extracted with milk added. Properly steamed milk smoothes, mellows and transforms espresso extracted coffee into a beverage that is totally different from espresso.I would be highly surprised if someone who preferred tame coffees actually liked espresso, especially espresso from beans with more distinct flavor characteristics. FWIW espresso extracted coffee is the beverage espresso. Properly pulled espresso can be a smooth, rich, creamy, deep, and oftenintense coffee magnifying experience that will linger for hours. Add milk or other additives and it's no longer the beverage espresso but rather some other beverage with espresso in it. IE a latte is not espresso and the word latte itself says that meaning milk, derived from Italian caffe e latte meaning coffee and milk.Yes indeed, it's a(nother) pet peeve of mine people calling all kinds of beverages "espresso" that are not the beverage espresso. Hell it's not the laymen's fault. Take the new McCafe for instance advertising now offering espresso. The hell they do. They sell beverages with milk, other stuff and espresso. Even their so call "Iced Coffee" by default comes with over half cream so is more accurately an iced Cafe au Lait. Coffee iced or other wise doesn't come with half cream by default!Ask me for an "espresso" and that's exactly what you'll get, a straight shot of espresso. If you expect something else best call it something elsebecause it is something else.End Rant:-)Typed while drinking a quite delicious after dinner watered down doppio aka double shot Americano of 3 parts City IMV 2 parts my City+ McLoughlin House Blend (which is a 1:1:1:1 pre-roast blend of specific Guat,CR,ElSal PN & Brazil SDP) Didn't have enough IMV for both Debi and I so mixed it, turnedout even better than expected...(originally posted last night on private homeroast email chat list stemming from someone saying they only liked mellow chocolaty "coffees" but did like "espresso" made with coffees with pronoucned fruit or citrus or florals etc. When what he meant was he liked lattes of these types of coffees.)
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Last night was a doozie. Good food, (feta/onion embedded hamburgers, roasted asparagus with lemon-garlic butter, oven fries and BOOZE!!!) and awesome friends, board games were played and plans for more of the same next week envisioned. Gabbie and Brian are coming with Lenore and I to Olympia for the Latte Art Throwdown, Gabbie is entering, Brian and Lenore are the cheering section. It took me a few hours this morning to recover from our party, but all has returned to normal (except the dishes). Since I have decided to drive to Olympia, I have been working hard at my pouring skills, and have found that I tend to err on the side of over stretching for fear that I won't get enough texture in the pitcher and end up with really thin milk. Our three group Rio is in good repair, and the steam valves have a good range of pressure, but now that I realize one of my fatal flaws, I have been experimenting with a shorter stretch time and a lower amount of pressure coming through the wand for blending/rolling. This seems to work to my advantage for smaller cups (demi, 8oz) but I think I chicken out and over stretch when prepping for 12 or 16oz pours. Practice Practice Practice.Gabbie and I were talking about coming in to the shop after hours and rocking out with some good tunes and blowing through about a pound or two of espresso and a few gallons of milk between now and the 28th, just the two of us, I'm all in.
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Nelly introduced me to microcredit and savings groups in the towns of Tierra Blanca and San Jacinto that began in early 2009 and the Los Naranjos group that has three years of experience in microcredit.Upon arrival in the first town of Tierra Blanca, we were served a delicious breakfast that included the local delicacy, ‘Chicatana’ sauce, which is made of queen ants that only emerge at the beginning of the rainy season.Tierra Blanca is not entirely a coffee area. The community is located at 1400 meters above sea level, but many people have coffee bushes in the lowlands. During the morning we organized some activities to learn more about the strengths and challenges confronted by the savings group there.
“I feel happy that we have the microcredit group. With the credit I obtain, I can buy cheese in the next town and sell it here because we have no cheese in our community,” said Mrs. Valentina Pérez Herníndez, an outspoken and active woman. “We are just starting our group, but the earnings from the cheese help me care for my youngest son who is seven and my grandson who is five.”In the afternoon, we visited Los Naranjos where the experienced microcredit group was waiting for us. This group recently decided to create a butcher-shop in town with the savings they have accrued.Due to their remote location, a butcher only visits twice a month and the meat is not fresh. During the conversation I realized how FomCafé’s project not only provides participants with access to low-interest credit, but also promotes the teamwork and solidarity necessary to carry out new initiatives.
On the second day, our meeting in the village of San Jacinto was conducted in Spanish and Zapotec, a local indigenous language. Eight of the 12 participants only spoke Zapotec.Many of the women in this group are the heads of their households since most of their husbands have migrated or died. FomCafé’s work provides them with new opportunities for greater income and stability in their lives.My trip back to Oaxaca felt much different and the meetings I had reminded me of how it is possible to create with very little and how microcredit and saving initiatives can gradually change peoples’ lives.See more photos from our trip on Coffee Kids' Flickr page.To support this and similar programs in coffee-growing regions, please donate at http://www.coffeekids.org.
From Friday, June 19 through Friday, July 24, Seattle Coffee Gear, a Coffee Kids supporter, will hold an auction for five Limited Edition Giro D’Italia Giotto semi-automatic espresso machines. One machine will be auctioned off per week with all proceeds benefiting Coffee Kids.The machines, created by Milan-based Rocket Espresso, celebrate the Giro d’Italia, a 1,521 mile bike race through the Italian countryside. The Giro d’Italia along with the Tour de France and World Cycling Championship make up the Triple Crown of cycling.
Rocket Espresso has created just 100 of these machines based on their popular Giotto Premium+ machine. All feature a Maglia Rosa-inspired pink manometer, individually numbered badges and the names of all 92 winners of the Giro D'Italia machine-engraved on the side.Seattle Coffee Gear has imported five of these limited edition machines for the auction. Visit Seattle Coffee Gear to place your bids and learn more about the machines.
