Tag: Espresso Parts

WBC Results

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2011 WBC Winners:

1st

Alejandro Mendez. El Salvador

710.5

2/659.5/Pete Licata, U.S.A

3/659/Matt Perger, Australia

4/631.5/Javier Garcia, Spain

5/629.5/Miki Suzuki, Japan

6/613.5/John Gordon, U.K.

Congratulations to all the competitors this year!  There were so many Baristas that took a chance, trained their asses off and did amazing things with coffee.  It was great to see the best in the world compete today, I learned so much from watching.  Well I guess it’s time to figure out what I’m gonna do next year.

!!!!Origin wins!!!!

WBC Finalists

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It’s been ridiculously nice here in Olympia this weekend so this is about as good as it’s gonna get.  Good luck to the best Barista’s in the world!

 Here are your World Barista Finalists:

Pete Licata, United States Of America 13:50

Javier Garcia, Spain 12:15

Alejandro Mendez, El Salvador 13:12

Miki Suzuki, Japan 12:34

Matt Perger, Australia 12:53

John Gordon, United Kingdom 13:31

Kalita Wave

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I decided to spend some time with the Kalita Wave this afternoon.  First off I love the how the wave looks, its shiny stainless steel with ridges hence the wave I presume.  It has a brown plastic handle with little brass embellishments.  I’ve mainly done pour-overs with the Hario V-60 so this shiny device is a nice alternative.  It has three ridges on the bottom of the inside to keep the filter from stopping the water flow.  The water flow is slower than with a V-60 so I went two steps coarser on my grind.  After side by side tasting the natural brown filter MUST be pre-washed.

What you need: Kalita Wave, coffee and a kettle.

For my pour I did a 70g bloom for 30 seconds

Bloom

then I added half the brew water let it sit for ten seconds

first fill

and added the remaining water in a circular motion.  What ended up in the cup was caramel and walnut up front with a light floral mid and a sweet creamy finish.

Bolivia Cafe Golondrina 

Extraction Yield 20.32 %
TDS 1.26 %
Dose Weight 26.0 g
Brew Water Weight 466 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 2 mins 39 secs
Method Pour Over
Roaster Name Olympia Coffee Roasting Co.
Roast Style Medium
Farm/Farmer Celso David Mayata Quispe
Grinder Mahlkoenig Guatemala
Grind Setting 8

Kalita wave

Level one BGA certification

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This post is for any PNW Baristas that would like to continue their coffee education.  I am planning to hold certifications here in Olympia before Camp Pull-A-Shot.  If you are interested please contact me at panda@espressoparts.com.  Let’s get together and learn!

http://www.baristaguildofamerica.net/CERTIFICATION%20PROGRAM/BGA%20Level%201%20Cert.pdf

_Panda

Lab fun time

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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

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USBC FINALISTS

1) Pete Licata WINS!!!

2) Nik Krankl

3) Ryan Knapp

4) Trevor Corlett

5) Lorenzo Perkins

6) Kevin Bohlin

Brewers cup Finals line-up

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Here they are the finalists for the brewers cup:

1) ANDY SPRINGER

2) MIKE CANNON

3) ERIN MCCARTHY

4) STACY WICK??

5) JARED GUM

6) BEN KAMINSKI

USBC finals

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The USBC started yesterday.  Today the semifinals were held and two of my co-workers participated.  Sarah Dooley and Robbie Britt represented Espresso Parts in the Fullest.  It makes me proud to have that kind of talent in our company.  It was so great to watch competitors from Sam Purvis to Scott Lucey be amazing representatives for our industry.  Every year the competitors get even better and make the rest of us practice even harder to be great.  Here are the finalists:

1. Kevin Bohlin (Ritual)

2. Pete Licata (Honolulu Coffee Company)

3. Trevor Corlett (Macap)

4. Lorenzo Perkins (Cafe Medici)

5. Ryan Knapp (Macap)

6. Nik Krankl (Gelato Bar & Espresso Cafe)

The first brewers cup was held this weekend and two of my good friends competed.  Jared Gum and Mike Cannon repped well for the PNW and have made it to the Finals!  I am so glad these two made it, they have worked their asses off since NW regionals and deserve to win it.  Good luck guys!

Espresso Parts is hosting a USBC finals viewing party tomorrow starting at 10am and going until the winners are announced.  So come to the Olympia lab and make coffee with us while we watch the finals!

                    _Panda

Northwest Coffee Festival

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Everyone mark you calendars June 18 & 19 Northwest Coffee Festival will be taking place and you should really join.  Whether you’re a cafe owner, Barista or coffee enthusiast/customer there will be something for you.  There will be manual brew bars, espresso bars, roasters, food and desserts.  We want to make coffee more accessible and this is the kind of event that makes it possible.  If you live in the PNW I hope to see you in June.

http://www.nwcoffeefestival.com/northwest-coffee-festival

_Panda

It’s almost Friday

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Today I got a visit from Akaash Saini a vlogger from Seattle. We originally met at the first Seattle Coffee Society meeting. He was visiting Olympia for the opening of the farmer’s market . luckily he had time to stop by Espresso Parts for a quick tour and a shot of The Sermon espresso we got from Verve yesterday. This is the fist time I have had Verve and I am very impressed, the espresso ended up like a PB&J sandwich in the cup.

I showed him around EP and we had a shot of Big Truck at Olympia Coffee.  Our last stop was Sizizis a 24hr shop that serves Hairbender from Stumptown.  It was nice to show off some really good local shops and talk coffee.

_Panda

http://www.weeklybrewblog.com/The_Weekly_Brew/Home/Home.html

http://www.vervecoffeeroasters.com/collections/coffee/products/the-sermon-espresso