This was meant to be a blog about cleverly crafted coffee based drinks, but I think I will just share what I like.

 

I know this is a mock-up but its kinda true, a “serious” barista can just seem like a moody bitch :P its kinda funny, in coffee geek way. 

I highly rate this by the cup brewing method for the V60, once you have it dialed in your ready to pump out the delicious brews. Check out the next Vid I post from the intelligentsia crew at a cafe called Monadnock in New York CIty. There’s a Barista doing two pourovers at once!! Nice!! 

barista-info:

An espresso will always be unevenly extracted. It’s the nature of the beast.

This is an awesome idea, definitely want one in my cafe.

This is an awesome idea, definitely want one in my cafe.

Interesting Article.

 

The Empowered Coffee Shop Barista

Friday, November 11, 2011 by Slaughter Development

Working at a coffee shop might sound like a mindless job that has nothing to do with professional organizations that want to engage employees and foster productive, collaborative work environments. However, one author notes the surprising humanity in this job.

 In a piece for The Atlantic based on his best-selling book, Brian Christian writes:

One of my best friends was a barista in high school. Over the course of a day, she would make countless subtle adjustments to the espresso being made, to account for everything from the freshness of the beans to the temperature of the machine to the barometric pressure’s effect on the steam volume, meanwhile manipulating the machine with an octopus’s dexterity and bantering with all manner of customers on whatever topics came up. Then she went to college and landed her first “real” job: rigidly procedural data entry. She thought longingly back to her barista days—when her job actually made demands of her intelligence.

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Christian’s article and book is about artificial intelligence, a field of computer science devoted to making machines “think” like human beings. Yet this passage helps to explain how some jobs that might seem menial actually require intellect and problem solving. The job of a barista is actually quite technical and extremely social. Not only does it require managing a finicky machine and the taste buds of countless customers, but the role is only suited for people who can hold their own with the personalities of the general public.

Most of us can probably remember a job which was wholly characterized as a sequence of tasks. And although we might try to reduce a position to an operations manual, the most interesting parts of any work are those that cannot be written down. Instead, the exciting stuff at work is that which requires creativity, ingenuity and the opportunity for invention. We all crave to matter at the workplace. Ensuring that we can do something which engages our brain is the best way to drive productivity and employee satisfaction.

If you lead a team or own a company, perhaps it’s time to consider the degree of personal freedom you grant your employees. It may be time to trust your employees to take risks and innovate. You can empower employees at any level, even minimum wage baristas at the coffee shop. And as Brian Christian’s article shows, you can inadvertently treat anyone like a computer and ask them to blindly execute instructions. The difference will soon become clear. Employees who are empowered will be the ones who are most productive and the most successful

barista-info:

Cultural Coffee & the Artistic Barista: a speech by Mike Phillips (by HyundaiCardWeb)

Well worth a watch. A good summary of the specialty coffee world and the ideas that shape it.

This is what happens when you don’t have an espresso machine to support your caffeine addiction! 

You come up with these crazy ideas to create a cold brew of Zamorana Estate Costa Rican coffee, and make one litre of this brew so that I can put it into my Soda Streamer and make a theoretically awesome, mind blowing and amazing beverage for summer.

In theory it sounds amazing, testing the cold brew it knocked my socks off with the delicious chocolate flavour and Citrus acidity, yes thats right, acidity from a cold brew! The only element that was weaker was the caramel/sugary aroma (easy to live without).

But when adding Co2 to the mix with the Soda Streamer, the flavour profile resembled something more like a bitter citrus rind, my least favourite, and now I feel like I ruined my coffee :(

Im sure some people would like the flavour and find it refreshing, but next time I will hold the Co2 and stick to the cold brew.

Catch.

Rockin’ Plunger Coffee!

I’m pretty sure that everyone has one of these contraptions stashed in their cupboard somewhere, well it’s time to dust it off and get it working to it’s full capacity.

My Espresso machine recently died so I have been looking for alternative brewing methods that I can do at home and this one has to be the best by far, even my CCD doesn’t compete! The reason being that the french press doesn’t have a paper filter, therefore allowing more oils/solids through and giving you more flavour in the cup.

Just follow the video above and reap the rewards, handy tip; always use freshly ground coffee and filtered water. If you have any questions or are unsure about anything feel free to hit me up on tumbler.