Posts Tagged ‘techniques’

East Coast Roadtrip – Ashville and Charlotte

Monday, March 24th, 2008

Ashville seems to be something of an odd place considering its location. I wasn’t aware of its reputation as being one of the more relaxed, liberal (though I hate the word) cities in the South, but when you get there it does have a very different feel. I also appreciated the rocking chairs in the Counter Culture training centre there!

Rocking

Happily rocking away

The presentation was in the evening, so we wandered around town a little with Mary who runs the training centre there. I bought a book or two (on Chris Deferio’s recommendation – Thanks Chris!) and we drank too much chocolate ganache of various flavours. The event that evening was very different to the one in Durham, but not in a bad way. The focus was a bit more onto espresso techniques and it was mostly baristas from nearby shops and one lovely chap who was a pro cyclist and also a bit of a coffee nut who trains in the mountains when Canada is too cold. Latte art seemed pretty popular…

pouring latte art on the floor

Kneeling and pouring latte art

After the event a few of us hung out for drinks and we got chatting to a couple of guys from the Dripolator, a shop in town. We vowed to make it there for breakfast before leaving town, and we I ate my first vegetarian meal of the trip – I’d never had tempe before so I was curious!

The shop was cool, a big space but its layout meant it felt quite intimate wherever you were in the room. Coffee was drunk, and thanks again to Jay the owner for his hospitality and also for the awesome Dripolator mug.

Me, Jay and Anette

Me, Jay and Anette

After Cindy had purchased a suspicious green smoothie we hit the road heading back across to Charlotte for the event that evening.

Brent and Banks have a great space to work from, and the event that night was pretty full. We tried to sneak in a quick dinner at Dish before hand, but it was quickly becoming clear that sneaking in a meal in the South is pretty hopeful.

A good mix attended the talk, though a fair few from a rival local roastery which was interesting. I always like the bit afterwards where you get to chat people, hang out and it becomes a bit less formal. One couple had driven up from Greenville for the event, which was cool – especially as they were huge hardcore coffee people and a few other local enthusiasts had turned up as well.

Talking in Charlotte

Talking to the audience in Charlotte

The hotel we stayed at was lovely – the Blake, and it cemented itself as memorable by having a member of staff who was convinced Anette was someone famous “under cover”.

After a fine breakfast, and some NASCAR discussion we hit the road towards Atlanta, with a pitstop ahead at the home of the chemically imbalanced – Greenville.

Book Review: The professional barista’s handbook – Scott Rao

Thursday, February 28th, 2008

I have a lot of books on coffee, and I am pretty sure Scott Rao does as well. Of the 100-150 I have maybe 25 are on espresso, and of those I’d consider maybe 5 useful in some way. The quality of coffee literature, especially espresso, for a long time was pretty poor. Same myths, misinformation, boring and repetitive information cobbled together by lazy writers and written for the consumer.

Keeping the Illy texts to one side (because there is limited information on making espresso in it) the barista bible for a long time has been David Schomer’s book – “Espresso Coffee: Professional Techniques”. For me the thing that made this book so popular was that it gave answers. A definitive brew recipe was laid, from technique to brew temps to cleaning regimes. In coffee answers are hard to come by, and suddenly there was a book with lots. I remember quite clearly reading it the first time and jumping straight on the machine excited by what I had learned.

However as you progress past that book in your barista career you realise that it doesn’t have all the answers, and that claiming anything definitive isn’t helpful and instead exclusionary at the expense of progress.

I picked up “The Professional Barista’s Handbook” last week and I’ve read it a couple of times now. It is quite ambitious in its undertaking – it aims to explore espresso preparation without giving definitive answers (in fact the text often has a side note reinforcing this). It succeeds in being well written, clear and concise and Scott has chosen his battles wisely. The discussion of temp stability is well treated, and I enjoyed how he treated dosing techniques and coffee doses used around the world. Unlike previous barista material the old 7g dose is validated and given equal worth to heavier “3rd wave” doses. (I am probably going to get in trouble for that sentence!) The passage on fines migration during extraction and preinfusion was also well illustrated and explained.

Do I agree with absolutely everything in the book? No. For example he correlates 7g brew recipes with lower brew temps, and higher doses needing higher brew temps (due to the increased amount of coffee that absords heat itself). However I tend to find that most places using lower doses (throughout Italy let’s say) are using HX machines, and often left at factory settings which means that without extensive flushing the shot temp is as high as anything being used with heavier doses. BUT the idea that lower doses need lower brew temps is an interesting one and what I appreciate most about my disagreement is that it inspires me to ask more questions and to want to learn more. No book can answer every question, but a good one should get you excited about the topic and inspire you to go out and learn more and generate more questions.

I think its a great book, I see at as essential reading for anyone who enjoyed Schomer’s stuff and wants the next step. I’d be interested to see what other people who’ve bought a copy think.

“The Professional Barista’s Handbook” – Scott Roa
http://www.professionalbaristashandbook.com
$45 + shipping