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Off to El Salvador

Posted by: Steve HawthorneFor those of us that work in the coffee industry, visiting a coffee farm is probably at the top of a list of 'must dos' in our career. Next week Thursday, our Vice President of Retail, Athena, and I will be able to check that off our lists. We will be traveling to El Salvador on behalf of our Green Coffee Team to visit the Lima Family and their cooperative of coffee farms.For almost a year, we have been purchasing coffee from this group...the coffee is great and the people have been great to work with. Athena and I will visit in hope of building on our relationship and continuing to purchase this amazing coffee.We plan to take a lot of pictures and perhaps even some video footage...we will undoubtedly have many stories to share and will be happy to do so. Stay tuned for more news!
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blind tasting

Honestly, I have never had any real palate refining classes or intense cupping knowledge. I have been to literally hundreds of specialty coffee retailers all over the country, and even some outside of the country, and this is where my palate has been exposed to different forms of coffee. Having said that, if sometimes I seem unhappy with a product or if asked what I think and I respond honestly, it really should be taken with a grain of salt. I am no expert, and I have only fell in love with 3 espresso blends so far. I am not saying these are the best, or that others are inferior, I am really just expressing what I look for in an espresso. Grumpy, Vivace, Intelly, these are the espressos that blew me out of the water. Leaps and bounds out of the water. So much so that I am on this conquest of providing the same effect I got from these espresso to my customers here in Houston. I don't mean to shun local roasters, it's just I was so blown away by these awesome blends and profiles and I haven't experienced that here yet. Maybe it isn't the blend, maybe its the equipment. Maybe its me not addressing procedures properly. I honestly am not educated enough in the dozens of variables that are regarded in producing such a noteworthy shot. Water, Grind, Pressure, Temperature, Tamping, Milk, Extraction times, etc. I am no expert, and likewise it may be any of these things besides the blend, or roast profile. But what I do understand is to replicate such quality, I have to learn to address every single variable and determine where I am succeeding and where my shortcomings are. Luckily there are like-minded coffee geeks here in Houston as well to help me on my venture. So yeah, if I say its ok, or I don't like it, it by no means says the product or quality is inferior, its just my personal, uneducated opinion.
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Coffee Kids Program Trip: Peru

In February, Coffee Kids Program Department staff went to Peru to meet with Coffee Kids counterpart COCLA and visit with other cooperatives and organizations working to improve the lives of coffee-farming families.Although some sectors of the Peruvian economy have not been affected by the world economic crisis in a visible way due to government subsidies, the reality of the global financial crunch is evident in rural areas.Tabaconas Community MembersDuring our stay, we met with various cooperatives in the provinces of San Igancio and Jaen, in the northern department of Cajamarca. According to national and UN statistics poverty in these areas affects 75% of the population.In the communities of Tamborapa Pueblo, Tabaconas and Rodeopampa, we met with coffee producers and their families. Most of the families depend largely on coffee as their main source of income. One of the families we met told us that a family of five needs at least 50 dollars a week for food, which doesn’t seem like much to many of the people reading this. But to families living below the poverty line, this is up to 60% of their weekly income.title=On our visit, we saw how people are confronting these problems. In Tamborapa Pueblo, Carmen Rivera, a mother of four, has created a small organic garden to produce vegetables for her family. She guided us through her small parcel with great excitement and showed us the radishes, lettuce, peppers, beans, peaches and other vegetables that she uses to feed her family and make extra income selling the surplus. Several women in the community have followed her example creating their own gardens.People in these communities understand that sometimes the earnings from the coffee harvest are not enough and they occasionally have to rely on other sources of income such as raising chickens or guinea pigs. Many people also work on other coffee parcels to earn money for their families.The coffee cooperatives know that coffee is not enough. Though coffee exports are growing in Peru, international markets are uncertain and higher prices for quality coffee still don’t cover all of their needs.The cooperatives in this region are working to implement grassroots programs that provide health, education, and commercial opportunities to their members. Our visit gave us an intimate understanding of the reality of coffee in Peru and reinforced the belief that families in these communities have the tools to confront their challenges on their own, all they need is support and resources.
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Adventures in Creativity

A customer of ours recently challenged us to doing something really special for the guest-use computers that we were selling her for their shop: they wanted to make sure that their computer had a different look and feel than any other, but had no input as to what they wanted other than that they had a lot of customers stop by on their way to a nearby Aquarium. So we made her a special icon pointing to the website of the Aquarium and put a nice water themed graphic on the computer for her. She was very happy and I have been promised a free drink of my choice next time I am in the area!-Anthony Clark / Thinix
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I must be nuts!

Or simply fanatical. Realized since installing my four station pour over bar last Turkey Day now offering 6 "House Coffee" choices all same "house" price plus currently 3 additional uplift price choices: Panama Esmeralda Gesha No. 5, Ethiopia Idido Misty Valley and Aloha Hills Kona Fancy. Many customers love it, taking their time deciding which coffee to try each day. Have descriptions of each coffee by the pour over station. Oh, I offer $1 off in house "re-fills", which can be any coffee of course. So often they'll try multiple coffees same day.Ditching the air pots was a good move in my opinion. More work and time to brew each and every "drip" cup to order to be sure, but why take the time and effort to meticulously roast each coffee then have it sit and degrade in an air pot? No thanks, I don't drink air pot coffee so certainly won't serve it!Tomorrow evening I'll be at a local art gallery doing an art show and coffee tasting. The coffee tasting past that is! Gonna give the pour over station an after hours work out for sure. And of course will have whole beans available for sale of all the coffee tasting samples:-) Not banking on whole bean sales to make the evening worthwhile, more about providing coffee taste variety range education to some upscale folks. Not everyone has lost their jobs yet in this lovely economic mess we've found ourselves in...
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Nearly 100 Attend Open House

Kimberly Kiel Drawing WinnerCoffee Kids open house on Thursday, January 29, was a rousing success with nearly 100 people from the Santa Fe area in attendance. Coffee, chai and cider from Java Joe's of Santa Fe was much appreciated and we shared information about our work with a great group of people.Kimberly Kiel of of Horizons Sustainable Financial Services, won the drawing for a print from Photographer Dorie Hagler's series, "Behind Every Cup." To see the whole series, visit www.behindeverycup.com. Hagler donates 10% of every print sold to Coffee Kids.We also have a few more images from the event posted on our Flickr page at http://www.flickr.com/coffeekids.
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Did you know that Coffee Masters is hosting this year's Great Lakes Regional Barista Competition? Baristas from the surrounding states of Illinois - including Wisconsin, Indiana, Michigan, and Ohio - will converge to take part in a competition designed to encourage and recognize the art of espresso preparation and service. This event takes place during Coffee Fest Chicago and is presented by the Specialty Coffee Association of America (SCAA). The SCAA coordinates 10 such regional events throughout the country, as well as a national competition every year.Here is how the competition works:Competitors will serve up to 12 drinks in a 15-minute period in front of a panel of seven judges. Four espressos, four cappuccinos and four beverages of their own creations will be critiqued. Judges will evaluate each Barista on their technical skill; the flavor and quality of their espresso; the taste, creativity and appearance of their drinks, and on their presentation/customer service skills. The winner will automatically advance to the Semi-Finals Round at the United States Barista Championship held in Portland, Ore., in March.You can't miss this event! Come one, come all - It's FREE!The Competition is a free event that will take place at Navy Pier in Chicago, Illinois on Friday, February 20 through Sunday, February 22 and is open to the public. For more information on the event and registration for those wishing to volunteer, please visit www.coffeemasters.com and click on the GLRBC logo.
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competing

I just want to say that competing in NERBC was one of the best things I've ever done. Everyone that I met was so awesome, and I really feel that I did something and it was a blast. I'm definitely stepping up my game and pushing myself further into the professional barista community. Also this experience has broken barriers within myself such as confidence, anxiety, and my ability to speak in front of crowds. I am proud to say that I've inspired employees at my coffee house just by getting up there and doing it, and that is something I don't have words for, the excitement of the barista's and customers at the shop has been most rewarding. This is my passion, and I can only hope that it grows and takes me to a wonderful place in the future, thank you barista community!!!!
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Thanks to Caffe D'arte

I had a pleasant surprise this weekend regarding Caffe D'arte. My children attend a non-profit co-op preschool where the parents are required to help put in time and effort. For the last two years my wife took the position of executive fund raiser. Basically they have five or six people that call and send letters requesting donations for the annual auction that accounts for a HUGE chuck of their operating capital.Personally I hate being a mooch, so I stay out of that end of things and don't refer industry people to the team to call. I pester enough people on a day to day basis while selling our POS system :).So, it was kind of nice when my wife was reviewing the donations and told me that Caffe D'arte had made a donation!So - a big Thank You to them for their support.
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Portland, OR (February 9, 2009) – Two new half-day latte art and sensory skills training workshops will be held concurrent with this year’s United States Barista Championship in Portland at the American Barista & Coffee School on March 5th.

The Latte Art Workshop led by American Barista & Coffee School Director of Training Matt Milletto and Lead Instructor Jared Mockli, will teach students fundamental principles and advanced techniques necessary to pour consistently great latte art. This 3-hour intensive program will cover a wide range of pour types from the basic rosetta design to multi-art pours.

The Sensory Skills Workshop led by Andrew Hetzel, licensed Q-Grader and Director of Hawaii-based consultancy, Cafemakers, is a 3-hour course open to food and beverage professionals of all skill levels wishing to participate in exercises that improve taste and aroma identification proficiency. Workshop attendees will practice the SCAA sensory skills exam with guidance and training, as well as perform olfactory and coffee cupping triangulation exercises comparable to those required for Q-Grader licensing or barista competition judging certification. The fee to attend each class is $150 or $250 for both workshops. SCAA Barista Guild members in good standing receive an additional 10% discount. Advance registration is required and can be made online at coffeeschool.org or by calling (800) 655-3955. Class size is limited to the first 15 registered attendees for each session. March 5th, 2009 Latte Art Workshop 9:00 AM – 12:00 Noon, again 1:00 PM – 4:00 PM Sensory Skills Workshop 9:00 AM – 12:00 Noon, again 1:00 PM – 4:00 PM Location: American Barista & Coffee School 1028 S.E. Water St., Ste. 275 Portland, OR 97214 About the American Barista & Coffee School The American Barista & Coffee School (ABC) is the premier professional school in America devoted to specialty coffee business education and hands-on barista training. ABC Training Director Matt Milletto is a member of the SCAA Training Committee, featured coffee expert in numerous publications and frequent speaker at coffee industry conferences. In 2006, Mr. Milletto’s latte art techniques were featured in Bellissimo Coffee InfoGroup’s award-winning Extreme Pours training video. More information is available at www.coffeeschool.org. About Andrew Hetzel Andrew Hetzel is the founder of Cafemakers, a coffee industry business consultancy based on the Big Island of Hawaii that provides management, brand and process consulting services for coffee retailers, roasters and producers worldwide. In 2007, Mr. Hetzel was named one of the top young business leaders in Hawaii by Pacific Business News and in 2008, became the state’s first licensed Q-grader for the Coffee Quality Institute. More information is available at www.cafemakers.com.
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Indonique World Tea Party

We have about 60 participants so far for the Indonique World Tea Party on Feb 27th at Narcissus Chocolate Cafe in Wethersfield, CT with another 50 at The Chimes Bed & Breakfast in New Orleans. That's at least $110 in donations, which will buy about 478 meals for children in India. This does not include the 10% from sales anticipated at each event and down the line.Host your own party wherever you are and give!Let's keep building!Money has always made the world go round. Through programT42, let's make money go round the world.
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Round Five

Well, I skipped a week of bloggin', so I'll just call this round five. I'm a little foggy on the details, as it was a crazy full roast day last Thursday and we jumped right into it, so I was not taking copious notes.Super solid today though; Its felt a lot more intuitive, and I was hitting our profile right on the money, for the most part. No serious errors. I'm trying to make my 'dosing' more consistent, that is, scooping green beans.Something kind of 'clicked' today. Good day. Oh, but I did topple 5 sacks of beans off of a pallet. Oops.
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Mercy Corps offers new retail location!

Mercy Corps is pleased to offer a lease opportunity for a unique café space in its new global headquarters building at SW Ankeny Street and First Avenue in Portland's historic Old Town Chinatown neighborhood.Be a part of Mercy Corps' new global headquarters project, currently undergoing construction and renovation in the historic Skidmore Fountain Building. As an icon in the Pacific Northwest and one of the world's leading international development agencies, Mercy Corps anticipates the new facility will be a hub of global action, attracting thousands of visitors and tourists each year. The site offers a convenient downtown location and easy access to public transportation.For more information, contact:Margaret HinshawCommunity Relations OfficerMercy Corps503.796.6800 x. 274mhinshaw@mercycorps.org
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Yesterday I unloaded the first 40,000 pounds of this season’s crop. A little bit of everything from each of our two plantations…some semi wash, some full wash and my personal favorite (as well as a Topeca first)….3,000 lbs of high grown yellow bourbon naturals. Yes, you heard right….naturally processed coffee from the mountains of El Salvador. We haven’t cupped it in the states yet (we’ve had it for less than a day) but we cupped it on the plantation in December and found some very prominent berry notes (strawberry to be specific) similar to what you would expect from any number of African naturals, which is rather exciting for us, being a direct trade, single origin roaster and café. Needless to say, I am totally stoked to have something drastically different and new to play with.
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Volunteer at SCAA Event and Save

The SCAA is now filling volunteer positions for the upcoming Exposition in Atlanta, April 17-19th. During the Annual Exposition the SCAA requires the help of over 200 volunteers to help make The Event a success. There are a variety of different positions available with different skill sets needed. And the best part is if you work 5 volunteer hours, you will earn a $95.00 credit towards the "Lectures + 3-day Trade Show Badge." Volunteers who work at the USBC in Portland, Oregon in March can also earn hours towards the Exposition credit. For full details and to sign-up as a volunteer today, visit the volunteer page of The Event website.Positions Available
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Ive shrunken my roaster!

So i have figured out how to magically shrink ones roaster size... ready here it is:first, wake up before the sun and go to the roasting facility.second, warm up the roaster. stare at it like its your fiance at your wedding.third, start roasting; don't stop roasting until after the sun sets (12-16 hours).-trust me. if you do this, your roaster will seem extraordinarily small the next time you look at it.p.s. this is not a recommended scenario.
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Indonique World Tea Party

OK guys we've set a date for the next Indonique World Tea party: February 27 at Narcissus Chocolate Cafe in Wethersfield, CT, 5-7 pm Happy Hour with Free samples and live music afterwards. We hope our friends around the world will join us in their own parties and send us some photos or video. We have a theme for this one: Gave up coffee for Lent? Try TEA!Remember, if you're having Indonique tea, a donation has already been made by Indonique to Mercy Corps to fund programs in the communities where our teas are picked. If not, use any tea and send a dollar per person participatinhg to Mercy Corps. You can make out a check to Mercy Corps with programT42 in the memo section and send to Indonique. we'll forward all the checks to them.Go to www.indonique.com/wtp for detailsWho we are: www.indonique.comHow we do it: www.indonique.com/t42Facebook PageTwitter with us at www.twitter.com/indoniquesnail mail at PO Box 1298, Glastonbury, CT 06033Thanks, George
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Australian Barista Championships

Hi everyone!Congatulations to Tim Adams from Queensland Australia, who will be represesnting us in Atlanta in April!Tim managed to defeat me by just 10 points. He really was very good, how could I not be proud of such a lovely and humble guy who is completely self taught. Well done Tim!Now back to me... I'd like to thank a few people. First of all my amazing BF David Makin who has been not just an incredibly dedicated coach, but a genuine, caring friend even when I am grumpy and tired.Thank you to Craig, Rocky and Peter for giving me a job where I can extend my learning about coffee and roasting. Also, a big thank you to all my beautiful work mates at 'Coffee Hit' who sometimes probebly wonder if I do anything else in life except coffee!!!Special thanks to Cafetto, Pura, Da Vinci, Detpak, Nouva Simonelli, Bean Scene and Veneziano Coffee for sponsorship and invaluable support throughout the competition period.Also, a very big thank you to the people who have made all my dreams come true. Justin Metcalf, Sean Edwards, Chris Short, Peter Tyler, Jeff Dutton, Emily Oak, Carl Sara and the lovely NZ crew, Steve & Stewart from Beans and Bagels, Instaurator, Maria Paoli, Mark Ryan, Greg Davis, Bruno @ C4, Andy Freeman from Coffee Snobs, Mark Dunden, Tony D'Angelo, ALl the competitors, my Mum and Dad and Siblings and absolutely anyone else I may have forgotten.Love to you all and thanks for the best Australian Final ever! really was a great event.Cheers,Zoe
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