tehCoffee review


I’ve  been struggling with updating this blog more often. In an attempt to help with that I’ll also cross-post some things I feel like you guys might want to see. I just posted a review on a really great new site tehcoffee.com Dan Baumfeld dreamed this baby up and it’s been picking up speed. These reviews are done by industry professionals. People that actually work as judges for the SCAA & BGA, cafe owners, baristas and other active members in the Barista community. You can trust that these reviews and the places that are reviewed are quality. The next time you go out for coffee check tehCoffee!

Direct link to the review——-> http://tehcoffee.com/reviews/86

 

 

_Panda

SERBC Barista Finalists 2012


Check out http://www.usbaristachampionship.org all day today and cheer on your favorite Barista!

Michael Harwood/Caffe Driade

Lem Butler/C.C.C.

Trevor Corlett/MadCap Coffee

Dustin Mattson/Octane Coffee

Camilla Ramos/Panther Coffee

Lindsey Kiser/Peregrine Espresso




SERBC Brewers Cup 2012


The Finalist for the SERBC Brewers Cup

Tune in to http://www.usbaristachampionship.org/ for the live stream of the competition.

Jonathan Bonchak/C.C.C.

 Bryan Duggan/C.C.C.

 Matthew Ludwikowski/OctaneCoffee

Stevie Brown/Octane Coffee

 Dave Delchamps/Octane Coffee

 Jason Dominy/Batdorf & Bronson

Sorry…I kinda forgot I had a blog


We are a little over two weeks into the year and I haven’t posted anything.  My bad.  I will post more often…starting now.

I’ve been getting ready for NWRBC coming up next Friday in Tacoma.  This will be my second time competing and I’m pretty stoked about it.  I think Baristas should try it at least once.  Regionals are a great opportunity to be in front of your peers, share awesome coffee and create an amazing experience for the judges.

I chose to use Bluebeard Coffee out of Tacoma this year.  Kevin Roaster/Owner from Bluebeard visited EP in August and dropped off some of his espresso The Narrows blend.  I threw it in the hopper and magic came out.  The shot tasted like marzipan and sunshine.  From tasting that shot I knew I wanted to use his coffee for competition.  I’m so lucky to have them as a coffee sponsor and be able to rep a Tacoma roaster.

Espresso Parts is once again supporting me by covering my entry fees and helping with small-wares costs.  I’m fortunate to work for a company that is completely committed to the Barista community and coffee industry.

I know that competing is spendy but there are a few things you can do to cut down on costs.  Ask the roaster if they will sponsor you, this can be by selling the coffee to you at a discount or even covering the cost completely.  See if your employer will cover any costs you might have be that entry fees or small-wares.  Don’t forget BGA members are a great source of knowledge when it comes to competing and anything coffee.  There are a lot of people that want to help all you have to do is ask.

Alright, I gotta go play in the snow with my doggy.

This happened yesterday!


Metronome made my heart beat.


It took me too long to get to Metronome Coffee.  I first heard of Metronome when competing at regionals in Tacoma.  For some reason I never made it to the cafe.  Seven months later on a sleepy Sunday I decided it was time.  My friend Chad came along for the ride.  He had tweeted earlier in the morning that he wanted some coffee so I invited him to join me.  It’s a 40 minute drive from Oly to Tacoma, not bad.

There is no lack of natural lighting at Metronome.  Windows line the street and make the cafe feel more open.  Two large mainly glass garage doors face S. Union Ave. further opening up the space.  I love the layout of this cafe.  There is a variety of seating options, you could pull up to the bar and order a coffee or beer, sit outside, chill next to the fire or study on the stage.  Metronome is also set up to be a quality venue for musicians.  Something to mention is the series of blown up Polaroid pictures that spell out Tacoma.  Another nice touch is access to the iTunes library that’s hooked up to WiFi, download the Remote app from iTunes and you can request a song to play on the system.  It’s like a digital jukebox. OK let’s talk coffee.

First I ordered a macchiato that was made on a beautiful Victoria Arduino Adonis.  Seriously hot machine.  Seriously awesome macchiato.  Josh showed up and invited us up to the bar.  He made two siphons of some really tasty Peruvian coffee, one with a metal filter and the other with glass.  Josh has come up with some non coffee drinks too.  A splash in the pond was next, its double strength early grey tea poured over ice and charged with CO2 add that to a cup with ice top with half & half  and a little vanilla bean simple syrup.  This was one of the best drinks I’ve ever had…ever.  Next the elderflower lemonade, refreshing.  The sake it to me: a frosted mint iced mocha with 4oz fortified double barrel sake blew my mind it was so tasty.

I thoroughly enjoyed my visit to Metronome.  The service was great, the coffee was delicious and it feels like home.  I recommend to anyone in the area that hasn’t been to Metronome MAKE IT HAPPEN!  You will not be disappointed!

P.S. Metronome will be hosting a TNT August 25th…so there’s a good reason!

 

Here is a link to my Metronome Flickr set: http://flic.kr/s/aHsjvvQXyK

Official TNT NW Blog:  http://tntnorthwest.wordpress.com/

TNT 7/28


YO!  The first Thursday Night Throwdown on the west coast will take place the 28th of this month!  It is being held at the Espresso Parts lab in Olympia WA.  The doors open at 6pm, sign-up is at 6:30 with the first pour starting at 7pm sharp.  The event will benefit the Stonewall Youth as it is part of Sprudge’s #YesEqual movement.  Bring all your friends and let’s do rad coffee stuff.

Sunday Lab Session


This Sunday I will be hosting an open lab at Espresso Parts from 10-3.  The lab will be strictly slow brew, no espresso.  In the near future I will hold an espresso lab session but for now we will focus on manual brewing.  Batdorf & Bronson has donated three pounds of Guatemala Antigua for us to play with.  Huge thanks to them for helping out and being an active member of the coffee community!  Feel free to bring any coffee you have that you might want me to help you brew better.  I look forward to seeing you there!

_Panda

Lab fun time


Michael Cannon and I brewed some coffee together today.  Cannon had never used a refractometer before so I showed him how.  We started with the Zojirushi Zutto.  I have recently fallen in love with this little guy.  The Zutto is pretty much an automated Melitta pour over.  It has a charcoal filter that acts as a dispersion screen.  Water comes out in pulses one every couple of seconds.  The lid to the carafe has a star shape opening which also aids in dispersing water, under that the cone shape filter(use #2 Melitta paper filter).  The water comes out of the spray head at 200°F, after the water has gone through the coffee and filter it looses 24°F.  On top of all that it only takes seven minutes to brew.  FYI I’m not getting paid to write this nor am I trying to sell you anything I am just really impressed with the quality of cup this automatic dripper produces!  My biggest problem with this brewer is the hot plate under the carafe.

Costa Rica Las Lajas Dona Mirella Perla Negra

Extraction Yield 21.28 %
TDS 0.98 %
Dose Weight 30.0 g
Brew Water Weight 705 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 7 mins 0 secs
Method Drip
Roaster Name Seattle Coffee Works
Roast Style Medium – Dark
Farm/Farmer Dona Fransisco Cubillo
Grinder Mahlkonig Guatemala
Grind Setting 6

Location

47.0455° N, 122.8951° W

Show on map

Note
Zojirushi Zutto

Next we brewed with the Aeropress.  No fancy technique needed, simply put a paper filter into the cap attach it to the brewing chamber and place the brewing chamber onto a vessel to brew into, grind and add your weighed coffee to the brewing chamber fill with water stir for ten seconds and press.  You end up with a clean cup similar to an americano but not as rich if it had been made with espresso.

Burundi Kiryama Micro Lot

Extraction Yield 17.35 %
TDS 1.52 %
Dose Weight 21.0 g
Brew Water Weight 278 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 1 min 4 secs
Method
Roaster Name Olympia Coffee Roasting Co.
Roast Style Medium – Light
Farm/Farmer Kiryama Union Members
Grinder Mahlkonig Guatemala
Grind Setting 6

Location

47.0455° N, 122.8951° W

Show on map

***THERE WILL BE A POST SOON AFTER THIS TO EXPLAIN WHAT AND HOW A REFRACTOMETER IS USED. Continue reading “Lab fun time”

USBC winners


USBC FINALISTS

1) Pete Licata WINS!!!

2) Nik Krankl

3) Ryan Knapp

4) Trevor Corlett

5) Lorenzo Perkins

6) Kevin Bohlin