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A Location, Finally!

Posted by Amelie & Barb on May 1, 2008 at 9:00pm

So after several months of driving around, calling agents and visiting spaces, I think we may have found the one. It is an up and coming area, and the community is experiencing a revitalization. We have not signed the lease purposefully until all plans and schematics have been approved by the city. Our architect, Christine Mondoor from evolve architecture, www.evolveea.com is just starting the process. We're working on a budget (who isn't?) and things are really getting exciting, but so scary and overwhelming at times. There's still a few things that needs negotiated with our landlord, but we're overall quite satisfied.

Our "Derby Day" tradition

Posted by Brady on May 1, 2008 at 6:00pm

There is a tradition at my house. On Derby Day, we eat fried chicken and drink Mint Juleps.To be clear, I live in Charlotte, North Carolina. I'm not even from Louisville. Maybe its because my brother Nick is a chef there and The Derby is a pretty significant event in his world. More likely, its because it is associated with a pretty good (and rather unusual) drink.So on Derby Day, we eat fried chicken and drink Mint Juleps.OK... its a cliche. I'm fine with that. This year's batch is in the fridge mellowing right now. I actually have a pot of mint on the patio (not in the garden - it spreads like nothing else) that was selected specifically for its julep-compatible flavors - "Kentucky Colonel".I'm writing today to share my recipe. I'm assuming that, like me, many of you out in barista-land are home mixologists as well. And this drink recipe rocks. It is from a five-year-old episode of Food Network's "Cooking Live" with Sara Moulton. I guess it's Bill Samuel IV's... he's the guy who's initials are molded into the Maker's Mark bottle. Guy knows his bourbon drinks, right?I usually make half a recipe, cause I like other bourbon drinks too and the full recipe takes a whole bottle. It uses a home-made mint extract, so it is a little non-traditional. But it is smooth, and minty, and tasty. Too tasty...Here it is, more or less as printed. Enjoy it on Saturday!The Perfect Mint JulepRecipe courtesy Bill Samuels4 cups bourbon (I like Makers for this. b)2 bunches fresh spearmint1 cup distilled water1 cup granulated sugarPowdered sugarMake the mint extract:Place about 40 mint leaves in a small bowl and cover with 3 oz of bourbon. Allow leaves to soak 15 minutes, then gather and wring out in a piece of paper towel back into the bowl (I prefer to smash the bourbon out of them in a small wire strainer, though I suppose an unbleached Melitta or Filtropa paper filter would work... or perhaps an aeropress?). Return the bruised mass back to the bourbon in the bowl and repeat the steep-mash process a few times.Make the simple syrup:1 cup water, 1 cup sugar. Boil, cool, blah blah blah.Mix the drink:Dump the rest of the bourbon (3-1/2 cups) into a bowl or measuring cup. Add 1 cup simple syrup. Add mint extract to taste... about 3 Tbsp, but you may not use it all (I always use it all. I like 'em minty and hate to waste bourbon. I guess you could always add the rest to a favorite customer's mocha tomorrow?) Pour finished mix into an empty bottle and stash in the fridge for at least 24 hours to mellow.To serve:Fill each glass half full with crushed ice. Add a mint sprig, then pack full with ice. Put glasses in the freezer until they are good and frosty. Fill with the mix and enjoy.

It came from the ground

Posted by vincent on May 1, 2008 at 5:15pm

I drink coffee, no actually I sip it, I roast it, I smell it to see what it wants to say. It oily. it's hot, really hot when it comes out. I think about the people all over the world who pick the cherries all day meticulously and there life depends on it. We forget about them sometimes.

Drip

Posted by Carrollann on April 29, 2008 at 3:14pm

Today is a hard day for the espresso and me. Together we try so hard.The grinder broke. Therefore we stopped or went to fast. What trials we've had today. Now it is cold and we don't can't handle all this change at the same time. Weak and weeping, trickle down.

i luvs da coffee

Posted by Count on April 29, 2008 at 3:00pm

mmm.. good coffee

Barista = bartender? So, we need spirits.

Posted by Peter Tam on April 29, 2008 at 11:17am

I am writing my book as a manual, for baristas, so it should include the knowledge about spirits and cocktails.I am learning while I am reading and writing. When I am getting to know it, what do I expect to know about? Should I found the similar situation for this part of the world? Or, it is different.Anyway, let us see and expect.I have got the Bible, in Chinese edition, and it really help. But, the real situation has to be found later.Anybody interested in it?

Barista Jam & 2nd Latteart Competition in Tokyo

Posted by Masa Onishi on April 29, 2008 at 9:30am

29th April.We had barista jam & latteart competiton in Tokyo....There are many baristas from famous cafe in Tokyo (doubletall cafe, Zoka Japan, Paul Bassette, aSuka, ig cafe....)Discussing coffee and competing their latteart technique.it was very enjoyable !!!!I'll upload the photo for another day...

Northwest Food Service Show

Posted by Sarah Dooley on April 29, 2008 at 1:21am

Excited to say I spent the last two days on the "sales side" of the espresso bar at this show. (Only a total of an hour this time making drinks) I always find it amazing to get feedback from the good folks we see once a year. They are the familiar faces of the food and beverage industry that are patient enough to wait among potential customers and coffee fans for a short latte or cap. We surely shine at this show, which is such a great compliment to all the other fabulous vendors providing the exchange of conversation, support and leads. (listen to me, I'm in sales).This week prior to the show I spent some time pulling shots with one of my favorite barista owners Sebastian Simch at Seattle Coffee Works. He is one of the most beautiful coffee people I have had the privilege of meeting in the past few years. We sampled one of his latest creations. The name is escaping me at this early hour but the taste is so memorable. Sebastian has captured lemons, grapefruit, apples, earthy vanilla's and bitters in this SCW recipe. Unbelievable experience, really!I better turn in. I will keep this blog posted for a few beverages I am playing around with...anybody know where I can get some liquid nitrogen?

please read my professional coffee blog. . .

Posted by byron on April 28, 2008 at 4:43pm

http://youngtreecoffee.blogspot.com/thanks,b.

20th Anniversary Reflections: David Abedon

Posted by Coffee Kids on April 28, 2008 at 3:21pm

Throughout the year of 2008, Coffee Kids will occasionally post comments from important figures in our history and how they helped shape the organization. In this entry, David Abedon, a co-founder of the organization, chronicles the beginning of Coffee Kids when he helped Bill Fishbein plan his trip to Guatemala to visit coffee-farming families in the late '80s. Abedon is a professor in the Natural Resources Science Department in the College of Environmental and Life Sciences at the University of Rhode Island. He currently serves on Coffee Kids board of directors.

"In the 80s I applied for a sabbatical leave from URI and stayed at Brown University in the School for Portuguese and Brazilian Studies.

"In order to get to Brown, I would walk from my house through Wickendon Street to the east side of Providence to Brown. I would stop at Bill's store, the Coffee Exchange, for some muffins on my way to work and on my way back and that's when we started to discuss coffee and poverty.

"So when Bill told me he was going down to Guatemala, I said, 'What are you going to do when you get there? Who are you going to see?' And Bill said, 'Well, I don't know. I just have to go.'
"So we looked at the schedule and started to set things up.
"I called up Partners for the Americas and Bill and I figured out a way for him to visit some of these coffee regions and so he came back and said, 'We gotta' do something.'

"I said, 'What?' He said, 'I don't know, what?'

"Sometime along when we were starting to figure things out and we'd started to do some fundraisers, I invited Dean Cycon and he and Bill hit it off and Coffee Kids mushroomed from there."

For more information on the history of Coffee Kids, download our latest newsletter (PDF 1.9MB).

No Man Can Serve Two (or Three) Masters

Posted by Jason Haeger on April 28, 2008 at 9:30am

Time and time again, when I talk to people about coffee business strategy it seems the top priority is speed. "I want the customer to be able to be in and out in 90 seconds or less," and the like seem to have somehow become the goal to strive for in regards to customer service.Fine. Good. Quick service is hard to look down on, but is that all there is to it? Of course not!Now, don't get me wrong. I'm not saying that speed isn't a noble practice. I'm saying that it shouldn't take a back seat to quality.I know, I know. This is said time and time again. "The horse is not only dead, it ceases to exist." Yes, right. I know. Hear me out.You have to start with one or the other. Yeah, sure, you can have fast quality, but they are never equals. I don't care what the business plan or mission statement says. I don't care what the manager or CEO says. They are NEVER equals.Imagine, if you will, a store that wants to franchise. They want to serve the best quality possible. For this reason, they are installing super automatic espresso machines. Counter-intuitive? Why? This means that service will be fast, and the quality will be consistent.. right?Well... yes and no. Already, we've seen another variable enter into the equation. Consistency.So now we have to choose between: Speed. Quality. Consistency.Yes, those three little words that are cause for much planning, much strategy, and much debate over their importance.The thing is, people always say, "well, they're all important", and the more advanced version, "Quality is the most important, but the others are definitely high on our list." That last one sounds great... on paper.The problem is that too many times people will say things like that, but when push comes to shove, if there is a bottleneck line out the door, and the shot didn't come out quite right, a lot of people will serve it anyway. It'll be covered in milk anyway, right?Herein lies the dilemma. We need more than a mantra. We need more than a concept. We need a philosophical framework for how to implement these words accurately and correctly in a cognitive manner.Actions follow thought, so in order to perform right action, we must first practice right thought. As we've already seen, words tend to be kind of cheap. Mantras and slogans show their age and get stale. They are impermanent solutions to a fundamental philosophical problem within our industry as a whole.As it is, time and time again I hear and preach that one should focus on a few things, and do those few things well. Time and time again, the word comes up with great emphasis. Focus.Just as we must crawl before we can walk (and walk before we can run), we must begin begin by focusing on only one element before we can learn to successfully implement the others.I propose the same thing than any reader of this blog would state to be their primary focus of the three priorities listed. Focus on Quality.Start by perfecting espresso preparation and milk frothing techniques. Back to basics. Practice. Taste. Analyze. Troubleshoot. Repeat. Do this time and time again until the analysis yields consistent results, and troubleshooting becomes unnecessary.And there, we've made our first adaptational merger of priorities. We began with quality. Now, we have adapted consistency to the primary objective.They are not equals. Consistency is an add on. Like a six-speed transmission on a base model coupe.It's nice, but not the core of what you intend.Now that the fundamental skill set is in place, how do we beat the clock to get from point A to point B in our slightly improved automobile? We speed it up.Now, speeding things up doesn't mean dropping the transmission. You certainly can't speed up with no fundamental with which to increase your speed. If you sacrifice the primary objective, the entire structure falls apart, and we are no longer in the upper echelon of product prestige.Imagine the quickness not as a physical speed, but as an efficiency. We're going to replace the conventional oil with full-on synthetic. We're going to replace the air filter for easier breathing(inhale). We're going to use some GM Syncromesh in the gearbox, and we're going to (slightly) increase the diameter of our exhaust tubing, again, for easier breathing (exhale).We have not added anything. We have only removed obstacles that make existing power more easily accessible. We haven't sped things up. We've only made the work flow more efficient. The result, as the car will attest to, is better efficiency, and more speed(power)."Work smarter, not harder".. again. We don't need mantras. However, if you were to take the analogy just given and condense it into one sentence, that would be it. I just feel that such verbalizations are too general and really don't drive the point home effectively enough.So now we have adapted NOTHING to our Primary Objective other than consistency(from earlier). We've just streamlined the operations a bit. Simple. This is not in the hands of the barista. This is in the hands of the general manager, bar manager, shop owner, whoever is solely responsible for the general layout of things behind the bar.Now that everything is primed, this little sporty coupe is ready to hit the Autobahn.It doesn't take much effort to speed things up a bit at this point. If it's truly challenging, then I would suspect that you didn't succeed in optimizing your work station's work flow efficiency.(Maybe you used the wrong sized exhaust tubing. Maybe your air filter is dirty. Maybe you're still trying to cheap out by using conventional oil.)In skilled hands, speeding up the pace means just doing the normal tasks in a slightly accelerated pace. Generally, this is more related to efficiency than actual velocity and acceleration of physical movements.And thus, we have adapted Speed to the Primary Objective.If you'll notice, neither consistency nor speed will stand on their own if quality truly is the high priority. Both are merely an adaptation to what is already present: a concentrated and intense focus on quality.But if a bad shot is pulled, you don't ditch the foundation. You don't throw away the car. You throw away the offensive shot and start over. Just like making a U-turn under the highway overpass.Think of it as a molecule. Quality has a couple of smaller atoms. The first one is consistency. Consistency has a smaller atom attached to it as well. It's called speed.Originally found at CoffeeAspirations.

"Free" wifi password software for coffeehouses

Posted by Shane on April 24, 2008 at 8:33pm

I tried, I really did. I tried to be the cool independent coffeehouse that turned the other cheek when someone came in and used my free wifi for HOURS without buying a single item. I'm not sure if it's the current economic situation or what but recently there have been tons of freeloaders coming in and just taking up space that paying customers would normally use. So I've finally decided to put a password on net usage so only customers can use it for free. Anyone know of a good software package or anything else that might help set this up? Thanks and keep rockn' bx.

SP-1 For Coffee by SelbySoft - New Version 7.10 Just Released!!!

Posted by Mike Spence on April 24, 2008 at 3:48pm

There are some exciting things happening over here at SelbySoft with our SP-1 For Coffee Point of Sale System!We just released Version 7.10 of our software. Version 7.10 incorporates two exciting new features.Our latest F.A.S.T. order system has been implemented and is released in version 7.10. Fast Access Screen Technology is the latest innovation to make your life easier when using the SP-1 For Coffee POS System.Basically, we know that customers never order the same drink the same way. Now you have the ability to ring the order up in the same way that the customer says it. For instance, customers could order:Soy latte with vanilla – make it a 16ozOR16oz soy latte with vanillaORSoy vanilla 16oz latteThis new technology lets you simply press the buttons that match what the customer needs.The second part of this is the improved color grouping of modifiers. Now, on top of having a photo quality picture for your modifiers (milks, extra shot, etc.), you can highlight those different groups with colors – For example, all the milks can be highlighted one color and the sugar free syrups in another color. This helps with finding that right item on the fly.

Latte Art at McDonalds ?

Posted by Matt Milletto on April 24, 2008 at 12:19pm

McDonalds is now promoting latte art on their new site ... but if you click on the images of the drinks, you will see a latte like one might expect from the fast food giant. - Matt

Handpresso - and the lonesome cowboy.

Posted by Matt Milletto on April 24, 2008 at 11:57am

Watch for Handpresso at the SCAA show.

Barista Exchange Opportunity in Puerto Rico

Posted by Matt Milletto on April 24, 2008 at 10:48am

Hello baristas! My friend and past ABC School graduate has a very successful coffee business in Puerto Rico. She is opening her second coffee bar and is looking for a barista to come and spend 3 days or so on site with her and her staff. Here is the email she sent to me in regards to the exchange. Feel free to email her for more info, could be a really fun experience. - Matt Here is a picture of Enid (far right) and her staff:

Hi Matt: This is Enid Guerra from Puerto Rico. I took the Barista training couple years ago. I hope you remember me. I have a tiny but beautiful EspressoBar. In May we will have two years in the business. One of the best decisions was to take the course with you in Portland. I fell in love with coffee and I am living the dream. We have the best coffee in Puerto Rico. (you will have to believe me unless you want to stop by...). I am opening my second store soon. I know José Arreola since I am a National Judge for the WBC for the second year in a row. He is by far the most charismatic person I have ever met. The first WBC Judge Training was conducted in my Bar. One of my Baristas was third in the National Competition (this year). Another of my female Baristas was fourth. It was their first year competing so I was happy with the results. I am also highly involved with the Puerto Rico Barista Association. The reason I am writing is to know if you know a Barista that would like to spend three days in Puerto Rico. We are looking for someone that would like to come and spend part of the day in the bar with my Baristas so they could experience people with their same passion and dedication. There are not too many Baristas in Puerto Rico and honestly my Baristas sometimes feel they are alone. You know, I am the boss, it is not the same. In terms of payment we can agree in some type of payment. I am honestly looking at this as an exchange instead of a job. We can provide transportation and we can pay a nice Hotel. Also we will pay for all the meals and can agree in extra cash for personal expenses. We can also visit some of the best coffee "haciendas" in the island. Please let me know if you know someone that could be interested. Best regards, Enid 787-349-4561 email: baristaespressobar at onelinkpr.net

Espresso Enthusiasts invited to 2008 Canadian Regional Barista Championships

Posted by Matt Milletto on April 24, 2008 at 9:30am

Toronto, ON (April 9, 2008) Coffee enthusiasts from across Canada will be gathering to watch some of the country’s best baristas (espresso machine operators) at the 2008 Canadian Regional Barista Championships. Four regional competitions to be held in Toronto, Montreal, Calgary and Vancouver have been announced beginning with the Prairies Regional Barista Championship in Calgary on May 24 & 25, 2008. Masters of the espresso machine from around the country will be competing for the coveted title of Barista Champion in each region. Each competitor must prepare and serve 12 separate espresso beverages: 4 espresso, 4 cappuccinos, and 4 "signature" drinks of their own creation. Competitors have only fifteen minutes to prepare all twelve drinks and are judged on various elements including station cleanliness, taste, beverage presentation, technical skills and total impression by a distinguished panel of judges. A few weeks later, the Eastern Regional Barista Championship will take place in Montreal on June 9 & 10, 2008, followed by the Central Regional Barista Championship on July 18 & 19, 2008 at the Queen Elizabeth Building, CNE in Toronto and the Western Regional Barista Championship on August 15 & 16, 2008 in Vancouver, BC. The first place, second and third place winners of each competition will secure a place at the Canadian Barista Championship to be held October 21 & 22, 2008 at the Canadian Coffee & Tea Show in Montreal. The eventual winner of the championship will represent Canada in the World Barista Championship (WBC) in Atlanta, USA in 2009. Spectators are encouraged to visit the displays of the event’s sponsors and sample some of the newest coffee and tea products on the market. All the competitors will receive some great prizes for participating as well as valuable experience. The events are open to the public and admission is by donation to the CoffeeKids charity, helping families build a better life in coffee growing countries. In conjunction with the events, the Canadian Barista & Coffee Academy will also offer hand-on barista training for those new to the industry or those who want to perfect their skills. As the premier regional event in Canada, organizers are encouraging baristas from cafes and restaurants to sign up. The Canadian Barista Championship is endorsed by the Coffee Association of Canada and the WBC. The regionals’ host sponsors include Espuccino Imports, Espresso Mali, Zuccarini and ECM Espresso. Additional sponsors of the event are Gerhards, Monin, Oregon Chai, Ghiradelli, Jet Smoothies, Pacific Soy, Cappuccino King, Coag, and Toi, Moi & Café. Krups is the Canadian Barista Championship’s Host sponsor. For information and to register, visit the website www.canadianbaristachampionship.com or call Vida Radovanovic (416) 784-5210.

Late to the Party: Starbucks Pikes Place Roast - Thoughts

Posted by Jason Haeger on April 23, 2008 at 6:47pm

Okay, so I like the fact that their stores have taken on a new "Coffee-centric" appearance. I like the fact that the big bags of this blend have a roast date. The signature on the bag is for God knows what, and it doesn't do a thing for me.All of the huge bags I saw of this stuff (is it just me, or does their 5lb. bag look 1/3 larger than most others?) had a roast date of April 11th. Today is the 23rd, so the coffee should be reasonably fresh.Initial taste was carbon, wood, earth, and a little bit of an intense sweetness that I couldn't quite place.We kept hitting the short cup time and time again trying to place it. Trying to figure out where this coffee came from, and what exactly they screwed up. (this is subjective, of course, and it must be stated that I am calibrated primarily to light and/or medium roasts)The carbon taste. Obviously, the roast level is much darker than I care for. This flavor dominated.The sweetness was present, but fleeting. It seemed that it lasted for only two seconds before it vanished and the dark roastiness was all that remained.I've often found that adding just a little sugar can help inherent flavors to find a spring-board and make themselves known. So.. back to the condiment bar we went (the coffee and I). Just a little bit of sugar, mix it in.Okay, now for more tasting. A little sweeter, but there's now a bit of a mustiness. I couldn't help but think that it reminded me of post-crop green. I don't know why. This doesn't make sense considering the volume that Starbucks goes through. I wouldn't think they would even have the time to hold onto green coffee for long enough for that to be a factor, but maybe I'm wrong, or maybe this batch was just really badly stored somewhere along the way. Or maybe the reposa period was poorly executed. Whatever the reason, the green tasted to be of sub-standard quality, and I know it's not because Starbucks likes to buy bad green.After deciding to let the cup cool for awhile (this, after having added the sugar), we taste again. Two distinct fruit flavors. Banana. Peach.Of course, the carbon was still there from the scorched bean, and sure, the starchiness effect from the banana tells me that the coffee was internally underdeveloped. (i.e. - roasted too quickly) But this coffee had potential.There are times when I think I understand the Starbucks method of doing things, but there are other times, such as this one, when I really don't understand at all how roasting a what could have otherwise been a really good coffee in such a way that destroys the quality cup characteristics.Pike Place Roast is far from "the best cup of coffee I'll ever have had", as I have better on an almost daily basis. Best cup of coffee? Far from it. It benefits well from a healthy dose of half & half and sugar. For the average drip drinker, that's a good quality to have. For me, it falls short, yet again, of what could have been a great tool for educating consumers.It's a marketing gimmick, and nothing more.

Asian Barista Championship 2008

Posted by Hao on April 23, 2008 at 8:30am

Finalists for ABC 2008:(in no particular order)Australia - Mr. Scott CallaghanKoreaMalaysiaNew Zealand - Mr. Carl SaraTaiwanI got to the competition area late, so I didn't get to see the announcement for the finalists. My apologies for not getting the Korea and Malaysia barista's names.I got to see Scott's performance and it was great. He was obviously one of the favorites, and competing at centre table show-cased his presentation skills immensely. He attempted 4 different milk art for his capps - heart, rosetta, double hearts and double rosetta. His table was crowded with photographers! I couldn't get a shot of any of his drinks. His signature beverage had elements of orange juice, star anise, reduced rose syrup, ginger and was meant to be an after-meal beverage, layered in flavor and complexity. i thought he quite cleverly bent the rules by combining the OJ and something else in the blender, without any ice though, and effectively made a "blended freestyle espresso-based beverage." I don't remember reading any rules that states it needs to be an ice-blended beverage...More tomorow. Sorry I couldn't live-blog a la zacharyzachary style. It's my first industry event and I was busy checking the floor out.Later..

NEW StoneWood website ready!

Posted by David Fell on April 23, 2008 at 6:40am

The new website for StoneWood Coffee & Tea Co. is finally up and online. Please take a minute to check it out and let me know what you think. Go to www.stonewoodcoffee.com Thanks and keep brewing!Espresso Suscitatio Spiritus,David

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.