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New Book…Looks Like Fun
Killing trees with coffee, I think, is an acceptable trade-off. Especially if you use recycled trees or fake plastic trees, and if you recycle your used coffee grounds into your compost bin.
Now comes this from, fittingly, a Berkeley publisher: What appears to be a fun new book in the super-macro-food-pics mold that is all the rage today, complete with a delectable line-up of deliciously done drinks.
The book is entitled, Coffee Drinks, by one Michael Turback, and, at 112 colorful caffeinated pages, is a bargain at under $15.
World Barista Competition - 2007
It’s about that time again.
The World Barista Competition is here!
WBC-2007
“The Big Sight”
Tokyo, Japan
July 31 - August 2
More information can be found:
http://www.worldbaristachampionship.com/
The United States will be represented by the current United States Barista Champion, Heather Perry.
If you came to the South Central Regional Barista Competition, you probably had a chance to see her performance first-hand. Stellar.
The Nordic countries generally dominate this thing, and Canada’s been nipping at their heals for years. Last year, the United States held its highest placement ever thanks to Matt Riddle of Intelligentsia Coffee and Tea with a Third place finish. Oddly enough, there is not a competitor listed for the home country of last year’s champion. Norway, however, the home of the legendary Tim Wendelboe is being represented, with Tim coaching his country on.
The UK is being represented, yet again, by the internet celebrity via www.jimseven.com, Mr. James Hoffmann who pulled off a 5th place finish last year.
Many believe that this year is our best chance to see a United States world champion in WBC history.
Cheer Heather on to take home the gold for the first time in US history!
Video blogging about the WBC is promised to come from www.zacharyzackary.com. I sure hope they deliver, as a lot of people helped pay their way to Tokyo just so we coffee fans who can’t make it in person can still get journalistic type updates.. for the first time in the history of the WBC.
If you’re interested, below is a link to the list of Competitors for this year’s World Barista Championship.
-TXCP
Article #1 - Latte Art 101
I made a lengthy how-to post in a reply on a forum a few days ago. People seemed to like it, and it was written as more of an article than a forum post, so I thought I’d toss it up here.
Latte Art 101
by Jason Haeger
“I feel this is a good cue for me to explain the concept of latte art… seeing as I teach it on occasion and all.
Latte art defined.
Latte is a word that literally translates to “milk”. The phrase “Latte art” is not a reference to “art on top of a caffe latte”, but rather, is combination of words that means, quite literally, “milk art”.
That having been said, “latte art” can take many forms.
What is means.
Latte art is a pattern adorning the top of an espresso-based milk beverage that was made with care, attention, and skill. Latte art is only a decoration. It is a symbol that means that the barista has a passion and respect for their role in the life of coffee from seed to cup. Latte art is, in short, a symbol of quality.
When it should be used.
Latte art should ONLY be used when a drink is prepared with expert care, precision, and artistry. Latte art should NEVER be used as an end in itself. To pour latte art on a poor quality beverage is like sticking a $500,000 price tag on a rusty AMC Gremlin with a leaking head gasket, piston rings, and no A/C. It’s a false sign, and it gives customers the wrong idea, and encourages people to believe that there isn’t anything special about specialty coffee after all. In short, USE IT WITH CARE!
What is needed.
You need excellent barista skills. You need a straight walled frothing pitcher with a nozzle. You need to be able to pull an exceptional shot of espresso, and you need to be able to micro-froth milk so the surface appears as a silky sheen, and the mouth-feel is smooth, velvety, and the milk’s sweetness is pronounced to balance with the flavors in the espresso. (note: not all espresso blends work well with large quantities of milk. There are many blends whose max milk volume should be 4oz for a total beverage volume of 5-6oz.)
Drink definitions, and their relationship to latte art.
A cappuccino is legally defined(in Italy) as a 5-6oz (really, closer to 5.5oz) beverage comprised of espresso, and softly frothed milk.
It is NOT a strict balance of thirds. This is a misunderstanding, and really, is more of a guideline to keep a cappuccino close to what a cappuccino is, and not the humongous abomination it has become in the US.
Like any beverage being served, quality is important. This means that taste quality is far more important than rigorous volume ratio standards. If the double espresso pulls to only 1.5oz, because it started to go blond at that point, it’s fine. It’s far better than to allow the espresso to over-extract and serve the full “1/3″ ratio of 2oz. Taste is important.
If the milk foam is only 1mm in height, but the foam is silky smooth, and a pleasure on the palate, this is okay! Once again, quality of taste and mouthfeel is far more important than any preconceived notions one may have about “what a cappuccino is supposed to look like” or the mis-understood “rule of thirds”.A Macchiato is espresso “marked” or “stained” with milk. The word Macchiato, in fact, means just that.. to mark or to stain. Traditionally, this is a spoonful of softly frothed milk on top.. just enough to mark the espresso. More often, we’re seeing people free-pouring their macchiati. This is fine, and art is possible, but remember, art is a symbol of quality. The quality of the milk must match the quality of the espresso, and both must be of the highest caliber.
A Caffe Latte is literally “coffee milk”. essentially, it’s coffee-flavored milk. This drink is commonly just called a “latte”, for short. This is probably the biggest reason why people assume that “latte art” is specifically applicable primarily to the Caffe Latte.
When the quality of taste is optimized, and the milk is frothed properly(note: this means no dry, stiff foam!), the drink is worthy to be adorned with the symbol of quality: Latte Art
Pouring art.
Very often, the biggest problem I see with people learning to pour art, is that they are either attempting to pour from far too high above the surface of the liquid in the cup, or they are pouring too slowly.Begin with pouring from high above the cup, so the milk/foam mixture(it should be fairly homogeneous.. if it is not, tap the pitcher on the counter to burst any larger bubbles, and swirl the milk in the pitcher to homogenize the contents) can cut through the crema, and begin to create a “back canvas”.. or a surface on which to pour a design.
Once you’ve broken through the crema, and the crema’s appearance just begins to even out, lower the pitcher so that the nozzle of the pitcher is just barely above the surface of the crema. Once you begin to see white milk staining the surface, begin the “wiggle”.
The “wiggle” is something that can be practiced without milk, and I encourage you to do so to train your wrist.
Just like drawing circles is more accurate when drawn from the shoulder than from the wrist, a consistent “wiggle” is better acquired when the momentum comes from the shoulder, as close to the upper body as possibly. Once you have become proficient with the physics of pouring art, you may choose to use more “wrist action” to achieve a desired result, but to begin, it is easiest to learn by following these steps.
The milk should act as a pendulum inside the pitcher, which should be moved mostly by the momentum of the milk inside. Push your arm outward, and back inward, from the shoulder, to begin this momentum. Once it starts, you will discover, it takes almost no effort to keep it going. It takes more effort to stop it than it does to keep it going.
You will see some waves beginning to appear on the surface of the crema. The forward momentum of the milk exiting the pitcher is the agent forcing these waves to spread and expand. The side-to-side momentum creates the waves and the gaps between the waves as the milk slides forward, and the entry point of the milk is variable from side-to-side.
When the cup is nearly full, you will want to slow the pendulum momentum, and at the very end, a quick draw through with your arm (this movement is mostly elbow-centered. More wrist-action can be used once proficiency is achieved, but for now, the elbow allows much greater stability and control.). This quick draw-through will pull the waves towards the center, creating a stem, and the leaf contour so often desired in the pattern known as a “Rosetta” or “Rosette”… meaning, “little flower”.
To create a heart, start with the white spot, and simply draw through the center of it. Hearts are much easier to master, so it might help to build confidence if you begin with practicing these.
Some tips:
If you have a hard time getting the white spot to appear at the beginning of your pour, try pouring faster. I know, it sounds backwards, but it means there isn’t enough froth in the cup to provide a canvas, and pouring faster releases more froth.If that doesn’t work, you need to create more froth during steaming. This can be tricky, but usually it’s not too difficult. Much of this depends on the machine being used.
If you end up with a white blob taking over the entire “canvas”, you have created too much froth. We call this incident a “white out”. It can be remedied by creating less froth during steaming, but if you’ve noticed that you have too much before pouring, you can spoon some out beforehand, and swirling again before pouring.
Before long, you’ll be creating culinary coffee masterpieces, from the bottom of the cup, to the presentation surface.”
Look for more articles to start popping up here at TX-Coffee.com in the near future. We’ve got some good stuff headed your way.
Thanks for reading!
The SCRBC is still in need of Competitors and Volunteers
The SCRBC is still in need of Competitors and Volunteers, if you or someone you know is interested in competing or volunteering at the 2007 SCRBC, please direct them to the link posted below for a Registration Form.
Click on the following link to find the 2007 SCRBC Documents:
http://www.scaa.org/events_article.asp?article_id=109194678
I received this in a Barista Guild email today from Michelle Campbell.
If you were thinking about competing, but felt intimidated, or if you’d like to be a part of the competition but aren’t up to competing this year, there are still openings for you that need to be filled.
If you plan to come anyway, even if just to watch, you might consider becoming a part of the event.
It’s less than two weeks away.
Ladies and Gentlemen. Boys and Girls.
The first EVER SCAA South Central Regional Barista Competition is coming. It seems everyone is becoming very excited.
I am personally getting very nervous. I just hope I have enough spare time to go around and meet with people.
The whole TXCP crew will be there (though I’m not sure about Reighlok.. he may or may not show up. I haven’t heard from him).
If you live outside of Dallas, but still want to go, there is a thread for setting up carpools to make the trek which can be found here.
I know La Cimbali will be there, as will Cuvee, AAH!, and I’m sure at least a few other coffee or equipment companies, including Big Train, Blend Tec, Boyd Coffee, Bunn, Coffee Eiland, Dr. Smoothie, Espresso etc, ESI, Espresso RMI, Faema, Fresh Cup Magazine, Grindmaster, Kerry Food and Beverage(parent company of Da Vinci Gourmet), Monin Syrups, Torani, and Vita-Mix .
I THINK I understand that there will be a Clover 1s present, so if you’ve never seen one up close, this MIGHT be your chance. (Very simple in function.. but brilliant in usability).
Those competing already know that Michelle Campbell will be there.
There is an entrance fee for spectators, and if you’re a non-member of the TRA, the rates are:
$15 per person until June 23, 2007.
On-site fee is $30 per person.
Driving Directions to the Convention Center are listed from every direction. Click Here(PDF) .
A map, if you prefer, can be found on Google Maps. Click Here(link to the map).
A list of suggested hotels (all three of them) can be found Here.
For those with a tighter budget, I suggest looking around the discount site of your choice and comparing difficulty of travel by either calling the hotel in question, or checking the Map linked to above.
I have no idea how the spectator seating will be set up, but I do know that the competition will be taking place at the Rising Star Stage. The top right hand side of the floorplan (flash) .
I hope to see a great turnout, as this is a huge step for Texas, as well as our surrounding neighbors sharing our region in the Specialty Coffee movement.
For more information, you can contact Mike McKim or Michelle Campbell via the official site.
It’s less than two weeks away.
Ladies and Gentlemen. Boys and Girls.
The first EVER SCAA South Central Regional Barista Competition is coming. It seems everyone is becoming very excited.
I am personally getting very nervous. I just hope I have enough spare time to go around and meet with people.
The whole TXCP crew will be there (though I’m not sure about Reighlok.. he may or may not show up. I haven’t heard from him).
If you live outside of Dallas, but still want to go, there is a thread for setting up carpools to make the trek which can be found here.
I know La Cimbali will be there, as will Cuvee, AAH!, and I’m sure at least a few other coffee or equipment companies, including Big Train, Blend Tec, Boyd Coffee, Bunn, Coffee Eiland, Dr. Smoothie, Espresso etc, ESI, Espresso RMI, Faema, Fresh Cup Magazine, Grindmaster, Kerry Food and Beverage(parent company of Da Vinci Gourmet), Monin Syrups, Torani, and Vita-Mix .
I THINK I understand that there will be a Clover 1s present, so if you’ve never seen one up close, this MIGHT be your chance. (Very simple in function.. but brilliant in usability).
Those competing already know that Michelle Campbell will be there.
There is an entrance fee for spectators, and if you’re a non-member of the TRA, the rates are:
$15 per person until June 23, 2007.
On-site fee is $30 per person.
Driving Directions to the Convention Center are listed from every direction. Click Here(PDF) .
A map, if you prefer, can be found on Google Maps. Click Here(link to the map).
A list of suggested hotels (all three of them) can be found Here.
For those with a tighter budget, I suggest looking around the discount site of your choice and comparing difficulty of travel by either calling the hotel in question, or checking the Map linked to above.
I have no idea how the spectator seating will be set up, but I do know that the competition will be taking place at the Rising Star Stage. The top right hand side of the floorplan (flash) .
I hope to see a great turnout, as this is a huge step for Texas, as well as our surrounding neighbors sharing our region in the Specialty Coffee movement.
For more information, you can contact Mike McKim or Michelle Campbell via the official site.
It’s less than two weeks away.
Ladies and Gentlemen. Boys and Girls.
The first EVER SCAA South Central Regional Barista Competition is coming. It seems everyone is becoming very excited.
I am personally getting very nervous. I just hope I have enough spare time to go around and meet with people.
The whole TXCP crew will be there (though I’m not sure about Reighlok.. he may or may not show up. I haven’t heard from him).
If you live outside of Dallas, but still want to go, there is a thread for setting up carpools to make the trek which can be found here.
I know La Cimbali will be there, as will Cuvee, AAH!, and I’m sure at least a few other coffee or equipment companies, including Big Train, Blend Tec, Boyd Coffee, Bunn, Coffee Eiland, Dr. Smoothie, Espresso etc, ESI, Espresso RMI, Faema, Fresh Cup Magazine, Grindmaster, Kerry Food and Beverage(parent company of Da Vinci Gourmet), Monin Syrups, Torani, and Vita-Mix .
I THINK I understand that there will be a Clover 1s present, so if you’ve never seen one up close, this MIGHT be your chance. (Very simple in function.. but brilliant in usability).
Those competing already know that Michelle Campbell will be there.
There is an entrance fee for spectators, and if you’re a non-member of the TRA, the rates are:
$15 per person until June 23, 2007.
On-site fee is $30 per person.
Driving Directions to the Convention Center are listed from every direction. Click Here(PDF) .
A map, if you prefer, can be found on Google Maps. Click Here(link to the map).
A list of suggested hotels (all three of them) can be found Here.
For those with a tighter budget, I suggest looking around the discount site of your choice and comparing difficulty of travel by either calling the hotel in question, or checking the Map linked to above.
I have no idea how the spectator seating will be set up, but I do know that the competition will be taking place at the Rising Star Stage. The top right hand side of the floorplan (flash) .
I hope to see a great turnout, as this is a huge step for Texas, as well as our surrounding neighbors sharing our region in the Specialty Coffee movement.
For more information, you can contact Mike McKim or Michelle Campbell via the official site.
It’s less than two weeks away.
Ladies and Gentlemen. Boys and Girls.
The first EVER SCAA South Central Regional Barista Competition is coming. It seems everyone is becoming very excited.
I am personally getting very nervous. I just hope I have enough spare time to go around and meet with people.
The whole TXCP crew will be there (though I’m not sure about Reighlok.. he may or may not show up. I haven’t heard from him).
If you live outside of Dallas, but still want to go, there is a thread for setting up carpools to make the trek which can be found here.
I know La Cimbali will be there, as will Cuvee, AAH!, and I’m sure at least a few other coffee or equipment companies, including Big Train, Blend Tec, Boyd Coffee, Bunn, Coffee Eiland, Dr. Smoothie, Espresso etc, ESI, Espresso RMI, Faema, Fresh Cup Magazine, Grindmaster, Kerry Food and Beverage(parent company of Da Vinci Gourmet), Monin Syrups, Torani, and Vita-Mix .
I THINK I understand that there will be a Clover 1s present, so if you’ve never seen one up close, this MIGHT be your chance. (Very simple in function.. but brilliant in usability).
Those competing already know that Michelle Campbell will be there.
There is an entrance fee for spectators, and if you’re a non-member of the TRA, the rates are:
$15 per person until June 23, 2007.
On-site fee is $30 per person.
Driving Directions to the Convention Center are listed from every direction. Click Here(PDF) .
A map, if you prefer, can be found on Google Maps. Click Here(link to the map).
A list of suggested hotels (all three of them) can be found Here.
For those with a tighter budget, I suggest looking around the discount site of your choice and comparing difficulty of travel by either calling the hotel in question, or checking the Map linked to above.
I have no idea how the spectator seating will be set up, but I do know that the competition will be taking place at the Rising Star Stage. The top right hand side of the floorplan (flash) .
I hope to see a great turnout, as this is a huge step for Texas, as well as our surrounding neighbors sharing our region in the Specialty Coffee movement.
For more information, you can contact Mike McKim or Michelle Campbell via the official site.
Signature Drink Offerings
Part of the concept behind the signature drink in barista competitions is of a house or barista-specific specialty drink that can be ordered. The problem is that so many of these drinks are so elaborately assembled, that it would be seemingly impossible to have them on the menu as an offering.
I know of a few shops with “signature drinks” which are comprised of a combination of standard syrup or sauce flavorings, but are these really the same thing? Does an espresso drink made to taste like a Snickers really match the notion of a Specialty Coffee culture? We are to the point that people see coffee as a “sweet treat” more than anything else when they visit a shop. There are exception, few though they may be, but even then.. syrups are available, but very rarely do we find a real “signature drink” on the menu.
I think it would be interesting if shops would offer the signature drinks of their SCRBC entrants on the menu as a regular offering. This would mean, however, that huge elaborate setups like Jon Lewis’s “still” aren’t exactly a practical choice of equipment, and neither are Tatiana’s beer hats.
I’ve found that customers really like seeing a list of Signature drinks on a shop’s menu, as it makes ordering something much easier. I think it would be nice if these signature drinks matched up to the Specialty Coffee quality experience.
Is anyone in Texas already doing this?
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