Sooo, in this months Barista Magazine is a girl with a designer tamper, and one of a kind tampers are all over the place at competitions and whatnot. If, let's say, I wanted to geek out and get a custom tamper, where would I go to do it? I met a guy who got one online, but I don't remember the site and google is failing me.

Anyone  else going to the Northeast Regional Barista Competition in Ithaca?

I'm so pleased right now. I just won an auction on a new (with minor cosmetic damage) Rancilio Rocky.

It's my first real at home espresso grinder and will be so drastically better than the joke of a whirley blade one that I currently have.

It's happy dance time!

Current Mood: 👁 geeky
geeky

I live in the Dallas/Fort Worth area, and I'm looking at a few different cities in the area in which I could open a shop. The problem is, most of the cities around here have adopted a smoking ban.

Many of the people I know from the coffee shops around here (myself included) don't visit the shops as often now that the smoking bans are in place. For those who don't know, this of course means no smoking inside, but also no smoking within 50 feet of any building entrances.

I suppose what I'm wondering is, how important is being able to sit outside and have a cigarette, to a coffee shop's success? I'm afraid within the group I know, it's pretty important, but I'm asking outside of the box.

I know we haven't had traffic in awhile so I wanted to get something going.

Is anyone here going to the Western Regional Barista Competition this year? I've never been and am either trying to see if anyone is taking a larger vehicle and can take on a extra person or share rooms or something of that sort.

(I'm going as a coffee geek, not as a competing barista)

Thanks

Current Mood: 👁 chipper
chipper

Any special signature drinks you guys have come up with (or just really like)?

I came up with the Fiesta Mocha some time last year - it's only for the brave.

Think regular mocha, with a little bit of Mexican Vanilla (which has a hint of cinnamon) and then a little chili powder (don't knock it til you try it!) pulled WITH the espresso as part of the shot. Of course, this can be topped with whipped cream, mocha drizzle and a tiny sprinkly of the chili powder.


It's pretty good - not my best creation but definitely my most original.

My manager and I discovered that our little espresso pitcher dudes are 3 ounces, but I was of the undertsanding that a single shot was .75-1 ounce traditionally. Therefore a double should be 1.5-2 ounces, not three, correct? I pilfered the internet for some information and found both measurements to be appropriate from different sources. What to do?? For the record I adjusted the grind and pulled a beautiful 2 ounce shot with deep rust colored crema and heavy chocolate with some hazelnut aroma. It tasted sweet and dark chocolatey at first, but slightly bitter at the back of the tongue. I suppose it could have been the tamp, we broke our scale so I was only estimating thirty pounds of pressure.

I've pulled nice 3 ounce shots as well, very well rounded taste with a dark caramel colored crema that stood well. However the aroma wasn't quite as memorable as the 2 ouncer.

How many ounces are your double shots, to get to the point?

The ceo of the company I work for was telling me once about some guy who comes in 2nd place almost every year at the world barista competition. She said he never makes 1st place because of his unorthodox dosing method of overdosing, cupping his hand over the portafilter, and shaking to settle the grinds. The SCAA decided that it 'wasn't really espresso' if you do it that way, which I personally think is silly.

How do you feel about variations in the art of preparing the perfect shot? I know at my store we do implement specific guidlines since there is almost always more than one barista pulling shots a day, but everyone I work with has different preferences and methods when we are by ourselves.

My feeling is that if it looks good, tastes good, the puck is perfect, timed properly, tamped precisely, then slight changes are fine. I don't know, I side with unorthodox doser on this one. I know I can pull a beautiful shot of espresso 'my' way, and my coworkers can also pull an expert shot 'their' ways.

Thoughts?

I have a job interview!

After a lot of applying, I have a job interview at a local coffee place. They called while I was out and when I called them back, I got an interview. Well, not just right away. We had a discussion about home roasting and Sweet Maria's and then I got an interview.

I'm just so thrilled right now. I'll get to panic over the interview part next week when it's closer to happening.

(cross-posted to my own journal)

Current Mood: 👁 ecstatic
ecstatic

I've been wanting to post for awhile but given that I'm only aiming to be a barista and am not one right now.... well it's hard to post about what machines one uses at work.

This is an annoying and vague question but does anyone have advice on what to put on a resume or application to let them know that I do know how to prepare drinks? (I'm a home barista)

I've never been great at job searches and I'm getting a bit frustrated and am beginning to think I'm doing something wrong.

Current Mood: 👁 confused
confused

I got this in an e-mail the other day:

10 Uses For Coffee Grounds

10. Deodorizer. Dry them out on a cookie sheet and then put them in a bowl in your refrigerator or freezer, or rub them on your hands to get rid of food prep smells.

9. Plant food. Plants such as rosebushes, azaleas, rhododendrons, evergreen and camellias that prefer acidic soils will appreciate the leftovers from your morning cup. Also, grounds can add nutrients to your compost bin.

8. Insect repellant. Sprinkle old grounds around places you don’t want ants, or on the ant piles themselves. The little buggers will move on or stay away. Used grounds are also said to repel snails and slugs.

7. Dye. By steeping grounds in hot water, you can make brown dye for fabric, paper and even Easter eggs.

6. Furniture scratch cover-up. Steep grounds and apply a bit of the liquid to furniture scratches with a Q-tip.

5. Cleaning product. As they’re slightly abrasive, grounds can be used as a scouring agent for greasy and grimy stain-resistant objects.

4. Kitty repellent. To keep kitty from using the garden as her personal powder room, sprinkle grounds mixed with orange peels around your plants.

3. Flea dip. Follow up Fido’s shampoo with a coffee ground rub down, working them down to his skin. Not only are the fleas suppose to vamoose, but puppy’s hair will feel soft too.

2. Dust inhibitor. Before you clean out the fireplace, toss wet coffee grounds over the ashes to keep the ash dust under control.

And, finally, the #1 use for used coffee grounds....drum roll here....

Cellulite reducer. Mix 1/4 cup warm, used coffee grounds and 1 tablespoon of olive oil. While standing over an old towel or newspaper, apply the mixture to your "problem areas". Next, wrap the areas with shrink wrap and leave on for several minutes. Unwind the wrap, brush loose grounds off your skin and then shower with warm water. For best results, it is recommended to repeat this procedure twice a week. A little weird to be sure, but as high priced cellulite creams have coffee in them, it just might work.

For even more uses of spent coffee grounds, visit cocoajava.com, essortment.com, rd.com and finally, mrsomalleys.com, who, if #1 works, should not one jot of cellulite on her thighs. And if you have any secret uses for your used grounds, please share!

Day One, of coffee in the news.

Libraries
Medical News Keywords
COFFEE DRINKING, EYELID SPASM, BLINDNESS
Contact Information

Available for logged-in reporters only
Description

People who drink coffee are less likely to develop an involuntary eye spasm called primary late onset blepharospasm, which makes them blink uncontrollably and can leave them effectively ‘blind’, according to a study published online ahead of print in the Journal of Neurology Neurosurgery and Psychiatry.


( More Behind the CutCollapse )

I get e-mails pretty frequently about coffee being in the news in some form or fashion. I was thinking about posting them here, just to keep the community up and running and get some people more involved. Let me know if you guys are interested in this or not, and of course you're all welcome to post stuff like that, too.

So, I found this awesome idea online, but I know there's got to be a way I can make this myself...
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The question I have is what do you think I should treat the beans with so they won't crack?
Some kind of adhesive or sealant?
I'm not a SUPER crafty person, so I'm not familiar with what would work best for this...
Thanks for any input!

Crossposted a bit.

what's the worst thing anyone's ever done/said to you while working?

i know i have had a few shitty things happen to me... what about you?


i'll begin: a woman comes into the store and ignores me when i ask "what can i git you." she stands a few minutes... looking at the menu... then goes, "i want a large latte, extra hot." i say, "well, because the milk will taste bad after 160 degrees, i won't push it anymore than that..." she says "whatever." i make the latte with her watching me like a hawk the whole time. "NO FOAM" she yelps. i've just foamed the milk nice. so i oblige, and get a big ole spoon and hold it back for her. it still gets a lil foamy. "i said no foam!" she barks, now with 3 customers lined up behind her. so i said "okay well, i'll need to let the milk settle..." i pop the frothing can off the counter a few times to aid it, and she said Oh no, steam some more milk, that's too cold by now." the very last custy in the line gets ornery and leaves. i start to perspire visibly (there go my tips), i think. so i dump the milk and start some new milk. i steam is, careful not to froth at all, and pull the first shot of espresso. once i get all the espresso in the cup she's like "lemme see the milk" so i oblige. she looks at the milk and she once again says "whatever." i pour the milk quick as 4 more people get in line. i spill some over the cup. "you're going to give me a new cup." she said. normally, i'd double cup it, but she called me on it. once again, i oblige. people are staring at me hungrily from the line. she pays her 4+ dollars. takes a sip. makes a frown, and walks away. i think it's all over just another shit-customer in the hole... i begin the next transaction, when she butts to the front again and yells at me: "you made me wait all this time for this? it tastes like shit! i should have known not to give this place a chance!" then she takes the latte and heaves back at me. she spins around and is out the door by the time i know what the fuck just went on. i'm stunned and covered in hot milk and coffee, and the customer in front of me goes: "what a bitch! can i get a double Americano to go please?"

he didn't tip me, either.

Current Music: Televison - marquee moon

Hey everyone, it's been a while. I was just talking to a couple friends the other night, about what is important to them for a coffee shop to have/be.

The most common responses were quality affordable drinks, friendly staff, and outdoor seating. What are the most important factors to you when choosing where to go for your coffee?

👁 Image
bandncafe



I've made a community for all those people that work at the Barnes and Noble Cafes!
Please come and join us. :)


X-posted a few other places

Hey everyone... just trying to get the ball rolling. Post pictures of things - your shops, your machines, your latte art, whatever you've got.

Of course, I'm lame and don't have any of those kinds of pictures here at the office. I'll try to post some later from home, though.

Hey everyone, I have a question about home roasting.

My plan of attack for Christmas is to make gift baskets for everyone, which will include a pound of home roasted coffee. However, some of our family members (bless their hearts, they just don't know any better) like flavored coffee and will not drink it otherwise.

For any roasters out there, where do you get your flavor oils? I'd like to go ahead and start experimenting with the flavor ratios so that by Christmas, I'll know what I'm doing and can get it all put together in time. Also, if any of you like flavored coffee and have any favorite blends, let me know - I want to do something a little more creative than french vanilla, or hazelnut.

Thanks in advance!



P.S. - Sorry I haven't been posting stuff much the last few weeks - I've been exceptionally busy trying to purchase a coffee shop and also work my day job, but I'm going to try to dedicate more time to this community. I'd really like to see it do well.

So, I received my I-Roast2 on Wednesday, but I had work (I work at Starbucks, the evel empire!) so I could not test it out until after school on Thursday (much against my need to finish one of my history papers.) & so I roasted everyday since last Thursday, maybe around twice a day.
My first two roasts were using the Yemen Mocha Sanani, part of the sample pack Sweet Maria's sent me, & they went to waste unfortunately as the first batch went to smoke, and the second batch was smoky with hints of smoke and ash. I learned my lesson the hard way, and went ahead with the other coffees.
So far, I've roasted Tanzania Mt Meru Nkoanekoli, Nicaragua FTO Lozahoren (Dipilto,) & A Sumatra Classic Mandheling. Only the first of these coffees I have tried out through my French Press, and while I do pat myself on the back for it, I did not roast it dark enough to attain the full molasses flavor while keeping the intensely vibrant acidity that made this coffee utterly unique!
So, while I have to work on the roasting profiles and perfecting the custom settings.

On another note, I've placed my two weeks notice with Starbucks, and I leave at the end of the month. Anyone know of a coffee house/roaster in the New York City area that might wanna hire a passionate coffee geek with experience at home? :)

Current Mood: 👁 chipper
chipper
Current Music: The Killers - Sam's Town

Do any of you home roast? I have done some and it all turns out really well, but because of no real money to spend on a good home roaster, I'm using a $10 popcorn popper. It's not bad, just a little inconvenient... It takes about 4-6 roasts to come out with a pound, making the pound more of a blend rather than one cohesive roast. I'm on the lookout for an inexpensive home roaster than can at LEAST do a half pound at a time... if you know of any, please share!

So, I've been trying somewhat unsuccessfully to achieve what's known as a PUCK.

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I tamp it as hard as I can, the grind is fairly fine, I use a convex tamper.

Does anyone have any tips, or am I just a weakling who will never be able to get that firm puck?

I found some good videos... one short documentary about a barista competition, one of some amazing latte art, and one you'll just have to see for yourself...

Okay, thanks to the suggestions I got from previous posts, we have a topic to start from!
I'm interested (and so are others) in knowing where you work (or used to work, whatever the case) and what machines you are using?

I'll start... I recently left 👁 Cup 'a Joe
(I know, the spelling is atrocious) because it turned into a bar and then shut down. There, we had one of 👁 these
. However, I think that soon I will be working
👁 Here

Thanks to those of you who have already joined. I'm really excited about having this community.

This post is to ask if any of you have some topics you'd like to discuss. For example, I'm curious as to how many of you take on a manager/assistant manager role (ordering supplies, doing inventory, making the schedule) even if your official title is "barista"?
Or how about sharing some photos of where you work, your favorite espresso machine, your prettiest drink, your most recent attempt at latte art?
Start talking - I can't wait to hear from everyone!