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Honesty of origin and a "fourth wave"

I was doing a little hunting around the web, and came across this little article.

I found it to be an interesting way of looking at things. I also found it sort of offensive in his definition of the 4th wave (to see why, click here)

 

Let’s talk about estate coffees & the fourth wave!
By Baccellieri, Michael
Publication: Tea & Coffee Trade Journal
Date: Dec 2006
Subject: Coffee industry (Industry forecasts), Coffee industry (Logistics)
Location: United States
It seems that in various trade journals and newspapers there is a big deal being made about estate coffees and the “third wave” coffee movement. However, what exactly is an estate, and why do producers and roasters tout their product as “estate” coffee? Michael Baccellieri of the 25-year-old specialty coffee roaster, Longbottom Coffee and Tea, sounds off!
More..

Interesting way to put it.

Reminder

The Texas Coffee People logo contest comes to a close on May 5th.

That’s one week from today.

Have your entries ready!

Coffee Candy

I saw one of these the other day, and thought I’d give it a try.  It was new to me.  I had never even heard about it before.

A little Googling informed me that it was not imported into the US until very recently.

A look at the inside:

It tasted just like commodity grade coffee in a wafer bar.  Anyone else try one of these?

Theme Change v2.0

The reason?

Well, with the Logo Contest coming to a close very shortly, I think it to be a good idea to have a theme with a customizable header image.

This particular theme has the option, while still retaining the feature of tabbed pages. A winning combination.

The forum header will be updated once the new Header image for the blog is in place. To be finished after the contest. The winning logo will be featured as the main image header, with credits to its creator. Yet another reason to enter.

Dunn Bros. in Houston

I got an email from Vicki of Dunn Bros. Coffee in Houston asking to add her shop to the list of Roasters and Retailers.

It says,

Hi,

I came across “Texas Coffee People” for the first time today…. Glad to see there is a site dedicated to “coffee” AND “Texas”. I’m fairly new to roasting having had some formal training in Minneapolis. I’m just beginning to experiment on my own…. I’m having lots of fun….

Any chance I can get my shop added to the list of Roasters & Shops in Texas?

Best Regards,

Vicki

It’s been added. It seems they are also hiring baristas at the moment, for anyone in the area who might be interested.

Each Dunn Bros. location roasts all their coffee in-house. Great concept for a chain.

TX Coffee Job Listings

Now in its own NEW tab!

If you are looking for employees, or looking for employment, the search just got easier in the coffee business in Texas.

If you would like to put an ad in the list, let us know!

It costs nothing, and targets the people you would want to see your ad.

Are you opening a shop and are in need of a staff? Is your business expanding, and you’re looking for more help? Are you a barista looking for your dream job close to home?

TX-Coffee.com can help.

Logo Contest Extended to May 5

Yes, I know, late notice.

I apologize, but the extra time is needed.

The winner will recieve a bag of coffee from The Brown Coffee Co.
There will also be another prize… not to be mentioned.  You’ll just have to trust us that it’s worthwhile.

If you haven’t already entered, it’s obviously not too late.  Just go here and add your name to the list.

Good luck!

Lucid Cafe's list of coffee establishments in TX

I found this kind of interesting.  Not too many familiar names on a very VERY short list.

Who wants to take on the task of sending them the updates?

Shop-owners, roasters, parts suppliers, here’s a chance to direct a little more attention your way.

http://www.lucidcafe.com/cafebystate/texforum.html

George H. Howell on NPR – Podcast

George Howell, founder of The Coffee Connection (sold to Starbucks in ’94) in Boston, and a key figure in the Cup of Excellence program, currently of Terroir Coffee Company is a guest on an episode of On Point entitled, “Coffee Buzz”.

Here is the list of coffees mentioned in the show, from the episode’s website.

List of coffees tasted on the show:

Daterra Farm Special Reserve, Cerrado, Brazil
“Elusive hint of roses in the aroma. Very soft notes of pecan. Medium body, without any tang.”

La Minita Estate, Tarrazu, Costa Rica
“Full bodied, sparkling acidity. Maple syrup, nuts and a hint of peaches.”

Maria Santos’ Los Sauces Farm, Cauca, Colombia
“Honeyed burst of tangerine, ripe pomegranate and pear notes embedded in mixed nuts and chocolate.”

Mandheling, Lintong, Sumatra
“Syrupy body with notes of butterscotch and a dash of crushed autumn apples and leaves.”

Addis Ketema Cooperative, Yirgacheffe, Ethiopia
“Whispers of candy lemon, ripe apricot and mellow traces of ginger. Mild acidity.”

Mamuto Farm, Kirinyaga, Kenya
“Grand Cru Kenya. Huge, plush body drenched in sweet blackberry and black currant.”

Aged Sumatra Mandheling, Vintage 2002
“Notes of brandy and tawny port, fresh sweet tobaccos, roots, leather, autumn leaves and butterscotch entwine into a unique coffee experience.”

So give it a listen, if you’re interested at all in what Mr. Howell has to say about beans.

Available in both Windows Media and RealPlayer formats. Click Here.

Teflon Portafilter: A Good Barista's Dream

Check this out.

It’s Here.

Portaflon presents the Teflon coated portafilter. Hurray!

Why is this important? Have you ever seen a portafilter that looked like it had a layer of black crud in it?

That stuff is coffee gunk. It builds up very quickly, which is why most good shops scrub out their portafilters a few times a day.

The problem, however, is that there is a required seasoning shot. This means waste, and it means rancid oils contacting fresh coffee, every time, because it’s better than the metallic twang present in the flavor of a shot from a portafilter that has not been seasoned.

Now, you neither have to scrub your portafilter, or season it. Awesome.

I first heard about them from visitors of the last Nordic Barista Cup, where the concept was widely accepted as a long time coming, and a giant leap in coming closer to absolute honesty in the cup.

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