Archive for April, 2009
Barista & Sons
Saturday, April 25th, 2009
Meet Ivan Andrade of Barista & Sons, the Greg Evans of the coffee world who’s matchmaking cafe owners and baristas all over Australia. Before placing candidates, they are put through a rigorous assessment that’s more of a real world test than showing off free pour latte art skills. They are groomed in the fine arts of customer service, presentation, workflow and of course espresso preparation. So if you are a coffee professional looking out for some extra work or a coffee nerd wanting to improve the skillz drop Ivan a line. Don’t be a wimp
La Marzocco’s ‘Single Origin’
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again
Saturday, April 25th, 2009
Meet Ivan Andrade of Barista & Sons, the Greg Evans of the coffee world who’s matchmaking cafe owners and baristas all over Australia. Before placing candidates, they are put through a rigorous assessment that’s more of a real world test than showing off free pour latte art skills. They are groomed in the fine arts of customer service, presentation, workflow and of course espresso preparation. So if you are a coffee professional looking out for some extra work or a coffee nerd wanting to improve the skillz drop Ivan a line. Don’t be a wimp
La Marzocco’s ‘Single Origin’
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again