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Posted by Luke Green on March 13, 2009 at 7:30pm

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Kopi Luwak in Bali

Posted by Larry Prochazka on March 13, 2009 at 3:37pm

I was recently in Bali. The first part of my trip was packed with travel. First, to familiarize myself a bit with Southern Bali and then to visit the temples of Prabanan and Borobudur near Yogyakarta on Java.While visiting a friend in Sanur, she told me that the best coffee around was at Kopi Bali. We went there for morning coffee and it was excellent. I didn't have my camera so went back later in the afternoon to take some photo's. The coffee shop has a display of old coffee related grinders and equipment mixed in with modern espresso machines for sale. One area of shelving was normal coffee shop items like cups, stove top espresso makers, press pots and so forth. On the other side of the shop were odd or unusual items: coffee essential oil, coffee candles and framed coffee art? I noticed a flight of stairs behind me and headed up.At the top of the stairs, I noticed a pair of glass doors leading to the art gallery. Once inside, I was looking around when I was approached by a very friendly and helpful man who asked if I knew about the art work? I assumed it was art work until he informed me that all the paintings had coffee in them. Amazing!As we visited more and he shared information about their coffee, where it comes from, what type of beans they use for their roast etc, he asked me if I had tried their Kopi Luwak yet? I'd seen it that morning in beautifully packaged little containers which sold for $20.00. He asked if I had time as he wanted to share it with me.The Luwak or Asian Palm Civet is a small cat like creature. It eats the ripe coffee cherry, it's digestive tract breaks down the proteins that produce some of coffee's bitterness and then the bean is excreted. When the coffee cherries ripen, they serve as the primary source of food for the civet. They only eat ripened cherries so they would be the perfect coffee harvester. Once collected and processed, they are lightly roasted to protect the unique flavor of the beans.The man who was helping me, Mr. Agung, is the manager of Kopi Bali in Sanur. He's only been in the coffee business for 6 months but was a food and beverage manager for 7 years with a large hotel. I was impressed by the coffee knowledge he gained in a short time. Wish some of my local coffee shops were that dedicated!

His assistant brought me a book on the coffee art gallery and they both went to make preparations. A short while later, they returned with a small packet of Kopi Luwak, a tray with an espresso cup, sugar, cream and a portable gas stove with stove top espresso maker. The packet of Kopi Luwak is really small, about 8 ounces. They said the best way to make it is with the stove top espresso maker. The grind is a bit coarser than espresso (grainy for my coffee friends and the coffee ladies).They put enough water in the espresso maker to make about two ounces of coffee, added the 8 ounces of Kopi Luwak and waited for the water to boil and rush through to the top container. The smell was great. It has an earthy taste, very light acidity on the front of the tongue (an acidity I have never experienced) and hints of nut, chocolate and fruit flavor/aroma. Their tradition is to sip the first cup straight and to dd sugar and milk to the second. This is among the top two or three cups of espresso I have ever had.Which ones, for those who are interested: Cinnamon Bay Zoom, Cafe D'Arte Firenze, Conscious Coffee (a special blend for the Mountain Region Barista Championships).My little one ounce cup of coffee would have cost $20.00 US had it not been gifted to me. They had a gift box for $150.00 that would make about 10 tiny cups.Once I arrived on the in Yogyakarta on Java, I saw Kopi Bali on the menu in several restaurants. The coffee in Bali was Rp. $200,000 while it was listed at Rp. $15,000 in Java. Because of it's popularity, it is often diluted with other beans and still sold as Kopi Luwak. I felt blessed to have such a professional and personal experience with it.See my photo's for images of the coffee art, Kopi Luwak and other coffee experiences I had there.

A Trip to Remember

Posted by Stone Creek Coffee Roasters on March 13, 2009 at 11:00am

Posted by: Steve HawthorneAt the end of February, my friend and colleague Athena and I took a trip to visit the coffee growing regions of El Salvador. For those of us that work in the coffee industry, visiting a farm is a must do in our career. Over the next couple of weeks, Athena and I will be compiling our notes and pictures to put together a presentation that will include photos, video footage, and stories of our travels. In the mean time, I wanted to share some of my thoughts on why it so important to support coffee growers around the world:"Visiting a coffee farm was one of the most amazing experiences I’ve ever had. Seeing the entire process first hand really changes how I feel about drinking my morning coffee. There are so many people involved in getting the coffee into our cups & from the harvesters who walk the steep mountain slopes handpicking the coffee cherries, to the mill manager who works countless hours to ensure everything is running smoothly, to the workers that carry 150 lb bags of coffee on their backs. As Im sipping my morning coffee, I’ll never forget all of those people’s faces and all of the hard work that went into getting that coffee from crop to cup. Socially Responsible Coffee is more than just a business decision & it’s the right thing to do."The next time you grab your morning coffee...think about all of the people that made it possible for you to enjoy it. Of course...don't forget to sip slowly.

Coming Soon...Burundi-Factory Reserve!

Posted by Stone Creek Coffee Roasters on March 13, 2009 at 11:00am

Posted by: Steve HawthorneAndrew Carnegie was an innovative entrepreneur in the railroad business during the late 1800s. He is often remembered for the remark, "Pioneering dont pay." While this may be true for mass production businesses, it couldn’t be farther from the truth in the world of specialty coffee.Our latest Factory Reserve was sourced for us by our friends at Café Imports in Minneapolis. Their team is constantly on the hunt for unique, treasure coffees all over the world. After several trips (and many cuppings!) to Africa, they were able to find this amazing coffee from the country of Burundi. This coffee was grown in the Kayanza region in northwestern Burundi, just south of the Rwandan border. More than 3500 smallholder farms deliver their crops to this washing station where the cherries are fully washed and then sun dried on raised drying tables called African Beds.Burundi is a coffee growing region to be watched...until recently, smallholder farms could only sell coffee by mixing with other farms and selling in large lots. Now, washing stations are able to keep lots separate, resulting in a much higher quality coffee.We received samples of this coffee earlier this week and cupped them immediately...the result is a truly unique cup with a very bright flavor. Hints of pineapple and cedar can be detected while enjoying coffee from the up and coming coffee region of Burundi!We're very excited to bring you our latest Factory Reserve. It will be available beginning Friday, March 20. Pick up a bag Online or in Our Stores!

Looking to buy an used PROBAT L25 immidiate buy!

Posted by Sergio on March 13, 2009 at 7:50am

I am looking for a Probat L25 , located preferably in the USA (but not necesaraly). Late year preferably (late 90's early 00's).

Win Your Own Home Roaster!

Posted by Coffee Kids on March 12, 2009 at 2:00pm

Coffee Kids recently had a Sonofresco Table Top Roaster donated by Elan Organic Coffee for a drawing/fundraiser at the SCAA Expo. The roaster, valued at $3,500, is easy-to-use and appropriate for small cafes and home roasting enthusiasts, and has a two-pound roasting capacity.

The drawing will be held at the Coffee Kids Reception on Friday, April 17 at 5 p.m. at the Specialty Coffee Association of America (SCAA) Expo in Room 302A of the Georgia World Congress Center. Tickets for the drawing are available for a suggested donation of $25 (five entries for a donation of $100) and participants need not be present to win. Winner pays shipping on the roaster. Please visit Coffee Kids Donate page and enter SCAA in the ‘memorial/gift’ field.All proceeds from the drawing will benefit Coffee Kids’ efforts to help coffee-farming families improve their quality of life.You can also donate over the phone by calling 505-820-1443.

See us in Barista mag page 23 Feb/March

Posted by Coffee Slingers Roasters on March 11, 2009 at 6:30pm

Thanks Barista magazine and Topica

Michael Phillips: A Man of Story

Posted by Chris DeMarse on March 11, 2009 at 12:05pm

By now many of you know about the the culmination of the USBC with Chicago native Mike Phillips taking the crown this year. You, however, might not be privy to the story that makes this victory all the sweeter and highlights a truly epic story of challenge and determination; sacrifice and perseverance.I had the privilege of competing with Mike at the GLRBC just a few weeks ago at Navy Pier in Chicago. Mike was last year's regional champion, and many looked with expectation to see what Mike had in store for the regional competition (myself included). He, however, seemed concerned in weeks leading up to the competition that, with numerous changes in his work load and numerous physical changes happening to the Broadway store at Intelligentsia, he had inadequate time to prepare. I found myself on that Sunday standing in the ranks of Mike, Jesse Crouse, Scott Lucey, Les Stoneham, and Trevor Corlett for the final announcement of the top three positions regionally. To many people's shock, mine included, Mike had neither retained his title nor finished in the top three. I could see the hurt and disappointment on his face as he congratulated me on my first finish as a finalist, placing a few meager points higher than him.I believe his dismay might have been heightened by the fact that Intelligentsia's new policy for competitors only allows competitors placing in the top three at regionals to advance, with sponsorship from the company, to the national competition. It had seemed as if the road to another year at USBC had ended for Mike, but something happened in him that caused a shift not only in his life, but in the course of the USBC as we now know it. Mike made the sacrifice of paying his own way to Portland in order to rectify his chances at bettering himself in competition.I know all of this because I was blessed to room with him this year in Portland. Both Mike and I bummed a spare bed off of a fellow competitor, Jesse Crouse, in order to save some money and make the chance of going to Portland more viable. While staying in Portland together, I saw Mike's generosity and general light heartedness emerge as we drank, we danced, and we made coffee. He was cheery, he was willing to help me better my performance, and he was showing his capabilities to be what he set out to be.One night stood out in particular as we were walking back to our hotel. He began to ask me about my coffee and my investment in it; why I was passionate about it and why I stood behind it. When the question was back on him, he began to articulate, in much the same manner as in competition, the desire to explore within the flexible parameters of acceptable brewing what would make the coffee shine based on what the coffee was being brewed for. His ideas are and were groundbreaking; change the preparation in competition to completely exemplify the best characteristics for each drink.I watched him practice, perform, and speak with that same concept in mind as he rose to the top and emerged as this year's USBC National Champion. He, therefore, is a man of story: a man who met conflict both within himself and within his circumstances; a man who made a decision to sacrifice time, money and energy to see a goal completed; a man who showed dedication and passion to his craft; a man who emerged victorious.

Coffee Recipes

Posted by jenny on March 10, 2009 at 1:40am

Coffee GranitaBon Appétit, August 2000IntroductionIn Italy, Coffee Granita is served in tall glasses filled halfway with granita and topped with whipped cream. We’ve added some white chocolate and anise-flavored liqueur.

SERVING SIZEMakes 8 servings.Ingredients* 4 cups freshly brewed strong coffee (made from 6 cups water and 2 ½ cups ground French roast coffee)* 1 cup sugar* 1 tablespoon grated orange peel* 1 teaspoon vanilla extract* 1 tablespoon sambuca or other anise-flavored liqueurPreparationStir first 4 ingredients in bowl until sugar dissolves. Pour into 13×9×2-inch metal pan. Chill 2 hours; mix in Sambuca.Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)Serve with White Chocolate Sambuca Cream.PresentationOrange peel strips or chocolate-covered coffee beansWorking quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.Coffee and Orange Granita SupremaBon Appétit, August 1992IntroductionYou don't need an ice cream maker to prepare this classic frozen treat. Accompany with Amaretti or other Italian cookies.SERVING SIZEServes 6.Ingredients* 4 cups hot espresso or strong coffee made with ground espresso coffee beans* ½ cup sugar* 1 teaspoon grated orange peel* 1/8 teaspoon ground cinnamon* ¾ cup well-chilled whipping cream* 3 tablespoons sugar* 2 tablespoons Grand Marnier or other orange liqueur* Milk chocolate curls, thin orange peel stripsPreparationMix coffee, ½ cup sugar, grated orange peel and ground cinnamon in medium bowl until sugar dissolves. Cool to room temperature. Transfer mixture to loaf pan. Freeze until granita is consistency of shaved ice, stirring mixture with fork and breaking frozen edge pieces every 30 minutes, about 3 hours. (Granita can be made 6 hours ahead. If possible, stir every 30 minutes to 1 hour. Before serving, blend mixture in processor to break up ice.)Beat chilled whipping cream and 3 tablespoons sugar in medium bowl until soft peaks form. Add Grand Marnier and beat until soft peaks form again. Spoon granita into bowls. Top each dessert with dollop of whipped cream. Garnish with chocolate curls and orange peel strips and serve immediately.* 2 cups chilled whipping cream* 4 ounces good-quality white chocolate, chopped* 2 tablespoons sambuca* 1 teaspoon vanilla extractPreparationCombine 1/3 cup whipping cream and chocolate in medium metal bowl. Set over saucepan of barely simmering water (do not let bottom of bowl touch water). Stir until mixture is smooth. Remove from over water. Cool 15 minutes. Beat remaining1 2/3 cups whipping cream, sambuca and vanilla in large bowl until soft peaks form. Fold ¼ of whipped cream into white chocolate mixture to lighten. Fold in remaining whipped cream in 2 additions. Chill topping up to 8 hours.Coffee Creme BruleeBon Appétit, December 2000Introduction"On our honeymoon in Hawaii, my husband and I enjoyed dinner at Princeville Resort’s La Cascata restaurant on Kauai’s north shore," writes Jamie Smietan of Rancho Santa Margarita, California. "I tried the crème brulée which had a rich coffee flavor. A copy of the recipe would be the perfect souvenir."Begin preparing this a day before you plan to serve it. The sugar is caramelized quickly under the broiler, but a small blowtorch (made for the kitchen) would work well, too.SERVING SIZEMakes 8 servings.Ingredients* 4 cups whipping cream* 1 cup plus 8 teaspoons sugar* 2 tablespoons coarsely ground espresso coffee beans* 2 teaspoons instant espresso powder or coffee powder* 1 cinnamon stick* 1 vanilla bean, split lengthwise* 6 large egg yolks* 1 large eggPreparationPlace eight ¾-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.Coffee Baked Alaska with Mocha SauceBon Appétit, September 1999IntroductionInvented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.SERVING SIZEMakes 6 to 8 servings.IngredientsCake* 1 quart coffee ice cream, softened* 1 10.75-ounce frozen pound cake* 4 large egg whites* ¼ teaspoon cream of tartar* 1 teaspoon coffee liqueur* 1/3 cup sugarSauce* 1 ½ cups freshly brewed strong coffee* 10 ounces semisweet chocolate, chopped* 2 tablespoons coffee liqueurPreparationFor cake: Line 9×5×2 ½-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.For sauce: Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; re-warm sauce over medium-low heat before serving.)Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve.

DQ'd for time, I am going to go commit barista suicide and have a McCaffe

Posted by Claire Marie on March 5, 2009 at 7:26pm

Oh man, I cannot even begin to say how heartbroken I am right now. yeah it was only my second competition, but holy hell 16:23? I am going to go get plastered and hopefully make it to the end tomorrow without crying. At least I know that in that time I fucking nailed my performance, it was everything I wanted to say and I feel the coffee rocked. My shots were coming out so good. If anyone knows where I can see the performance, I know it was streaming online, I just want to look at it. there's always nest year and I have a lot of people I can still root for. January, I know you will do well and if not I'll totes make you a 37th place trophy.

S**T YEAH!!!!

Posted by Bre on March 5, 2009 at 6:27pm

SUPER awesome to see everyone today. super awesome to compete. super awesome for the rest of the weekend!!! yeah yeah! :)

December Review

Posted by CoffeeJunkie on March 4, 2009 at 10:00pm

New Year, New People in my Life, but Coffee is still my “Main Squeeze.” As I dive deeper into the wonderful world of coffee, I find my eyes getting larger and larger with the excitement of a five year old child unwrapping her gifts on Christmas Day. From Jasmine-like aromas to distinct honeyed tastes, my coffee palate has begun to develop, and with a mind of its own, it lusts only after the very best...December Review and Coffee Selection
While November’s Jam took our members on a journey from Ethiopia to Yemen, members experienced a more intense side of Yemen at Jitterz’ Christmas Soiree this past December. Yemen Mokha Sharasi, well what can I say? When I initially tasted this cup, I literally had no words. Simply put, it’s...AMAZING. Roasted at City+, a lighter roast, the Sharasi has a very toasty honey fragrance that compliments its sweet honey taste. There’s a floral lingering honey in the aftertaste and an elegant, buttery body. Our second selection El Salvador Organic Finca Mauritania, originally delighted me while it marinated my taste buds; but over the course of five weeks, this coffee has continually kept my attention. Each time I brew a new pot of coffee, this is what I seek after. Roasted at City+, this El Salvador coffee arouses your senses with its cinnamon aroma and underlaying toasty notes. Our taste buds experienced a very floral coffee with a natural spice element that enhanced its slightly creamy body and clean finish. Completing our selection, Ethiopia Organic Natural Djimma WP Decaf still held our guests attention with its bright, aromatic, and somewhat spicy, fruited orange marmalade citric notes. The body is fairly light, but suits the tea-like qualities of the cup. Check out these pictures from Jitterz Café’s Christmas Soiree!

grinders

Posted by Claire Marie on March 4, 2009 at 9:23am

has anyone worked on a Mahlkonig grinder before? I am going to try it out for the competition, and I was just wondering...

New Coffee Blog- Daily Demitasse

Posted by Jennifer Vaaler on March 3, 2009 at 3:10pm

I finally broke down and started a coffee blog. With a passion for coffee and writing, I'm combining the best of both worlds into this no-nonsense caffeinated blog.Daily Demitasse will cover topics such as: Cafe’ Customer FAQ’s, Barista stories, Overheard in the cafe’, advice and tips about coffee.If you would like to contribute to my blog, please e-mail me at dailydemitasse@gmail.com

Back from El Salvador

Posted by Stone Creek Coffee Roasters on March 3, 2009 at 11:00am

Posted by: Steve HawthorneAthena and I arrived home from El Salvador on Sunday evening. We had an amazing trip and learned a great deal about how coffee gets from producing countries to our morning cup. The experiences that we had have changed our views and thoughts on how we enjoy coffee. We also enjoyed the incredible 95 degree weather!As we get settled in and sort through our notes and photos, there will be more blog entries to come about our trip and the coffees that we sampled.

Looking for a Barista possibly...

Posted by Joe on March 2, 2009 at 7:24pm

If there are any baristas out there looking for a job which pays nothing except room and board at a coffeeshop located in the southern zone of Costa Rica on the pacific coast it would be nice to have some relief.I'm just saying...

Vancouver goodness anyone?

Posted by Claire Marie on March 1, 2009 at 1:27pm

So I'm just throwing it out there, but how many baristas would actually make the trek over the bridge of many frustrations for a Vancouver Tamp your face off? I would totes be the hostess with the mostess with wonderful food and beer. Then I also have a two group La Marzocco, two Mazzers, one a super Jolly, and enough room for break dancing, depending on how many beers I have. I am thinking April at the earliest, so give me some feedback!

Well Done Carl Sara

Posted by Alun Evans on February 28, 2009 at 1:14am

ONE News (New Zealand)WATCH the video (1:56) The country's top baristas have converged on Christchurch to find out just who is the champion of caffeination.On Saturday there was coffee and Swiss cheese, coffee with passionfruit syrup, blueberries and pink peppercorns.It seems coffee is all about the art of perfection as eight baristas fought to be judged the country's supremo coffee-maker."Each year the signature drinks get a little more interesting and crucially each year the signature drinks get a bit more balanced. So rather than being a gimick, which is how they might have stated out, they are now really nicely balanced and carefully crafted drinks," says Chris Dillon, president of New Zealand Coffee Roasters' Association.The competition is a race against the clock, with 15 minutes to prepare four espressos, four cappuccinos and the four specialty drinks.This is while two technical judges pour over the workspace and four sensory judges drink what been poured.And the top barista is Carl Sara, who came out of retirement to win the regionals.AdvertisementThe three-time New Zealand champion has put in hours of practice, his special blend from Costa Rica, Guatemala and El Salvatore, Himalaya."It's like rugby game - you come of and you're all charged and your ready to go and then you have to pace yourself. There are some great baristas here the best in the country so we don't know until those names are read out at the end of the day," says Sara.

Indonique World Tea Party is TODAY!

Posted by George on February 27, 2009 at 6:35am

Wherever you are, host an Indonique World Tea Party. It could be as simple as a friend or two at a local Cafe or, as is planned for New Orleans next month, a grand affair with 3 local bands offering to play in support at no charge.www.indonique.com/wtp

Coffee Kids Fundraiser on Facebook

Posted by Coffee Kids on February 26, 2009 at 9:20am

If you haven't checked out the Coffee Kids facebook profile, give a look and add us as a friend. We also just launched a fundraiser on our Cause page. We're trying to raise $5,000 by June.Just $25 can help provide a health and hygiene class to women around San Pedro La Laguna, Guatemala. A $50 donation can provide a small business loan to women in Nicaragua. It doesn't take much to make a big difference. Take a look and sign on!Also, Coffee Kids recently got hip to Twitter. Check us out at http://www.twitter.com/coffeekids.

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.