The Finalist for the SERBC Brewers Cup
Tune in to http://www.usbaristachampionship.org/ for the live stream of the competition.
Stevie Brown/Octane Coffee
Dave Delchamps/Octane Coffee
Jason Dominy/Batdorf & Bronson
YO! The first Thursday Night Throwdown on the west coast will take place the 28th of this month! It is being held at the Espresso Parts lab in Olympia WA. The doors open at 6pm, sign-up is at 6:30 with the first pour starting at 7pm sharp. The event will benefit the Stonewall Youth as it is part of Sprudge’s #YesEqual movement. Bring all your friends and let’s do rad coffee stuff.
This Sunday I will be hosting an open lab at Espresso Parts from 10-3. The lab will be strictly slow brew, no espresso. In the near future I will hold an espresso lab session but for now we will focus on manual brewing. Batdorf & Bronson has donated three pounds of Guatemala Antigua for us to play with. Huge thanks to them for helping out and being an active member of the coffee community! Feel free to bring any coffee you have that you might want me to help you brew better. I look forward to seeing you there!
2011 WBC Winners:
Alejandro Mendez. El Salvador
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.
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
then I added half the brew water let it sit for ten seconds
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
|Brew Water Weight
|Brew Water Start Temp
||2 mins 39 secs
||Olympia Coffee Roasting Co.
||Celso David Mayata Quispe
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 email@example.com. Let’s get together and learn!
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
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!
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.
I have been going to the lab on Sunday’s to keep sharp, especially now that I don’t work in a cafe. After the first few times I decided I needed to have at least one other person to try the coffee I was making, before my next lab session I tweeted an open invitation to whoever was in the area. My really good friend Larissa who roasts for Seattle Coffee Works was my first visitor for my Trifecta blog. We had a lot of fun and the extra company was nice to have. Last week I had three people visit but I really want to talk about this weekend.
My Sunday started normally I had some breakfast and got my things together for the lab. I jumped on my bike and headed to EP with nothing in particular to work on this week. First I made a Clever of the Guatemala Finca Santa Isabel and headed over to Oly coffee to chat with the staff (we share the same building as Olympia Coffee Roasting Co. and I used to work there). Jared and Carson were working and I invited them over if they had extra time to play. Mr.Elvin was in the cafe so he and I chatted it up for a minute and as I was leaving I noticed my friend Rebeka was there so I invited her over too. After a while I headed back to the lab to start lab time.
As I was getting everything together Mike from shipping showed up. Mike just moved here from Mass. and is looking forward to learning more about coffee. We chose to brew with the clever, which has become my favorite brewing method as of late. Mike really liked how easy it was to use and was impressed with the quality of the coffee. Shortly after that Rebeka and her friend Sara showed to make some coffee. Next up we brewed a syphon using an infrared beam heater and F.S.I from Oly coffee. Everyone loves the show you get when using the syphon and the IR beam heater really adds to that. I normally don’t brew with the syphon because it’s not the easiest thing to use and I really don’t like the cloth taste. A few more people trickled in and before I knew it there were ten people in the lab! We have a new guy from Oakland, his name is Jeff and he’s pretty cool. Jeff dialed in the Big Truck blend from Oly coffee, it ended up tasting sweet with some hints of lemon and had a very syrupy body.
It was so much fun sharing great coffee with people who want to learn more about our industry. This was definitely one of my favorite coffee days I’ve had in a while. The whole room was filled with people eager to learn share techniques and make coffee better. It makes me feel great that even in this small town there are people who do care about the craft and embrace specialty coffee. I want to make it easier for coffee consumers that maybe haven’t worked in a cafe before and lack some basic knowledge that we think of as common sense to join us in celebrating coffee. Educating our customers is one of the most important things we can do. The more we educate our customers the more they can enjoy and appreciate the experience we provide with this amazing beverage. KEEP EDUCATING AND APPRECIATING YOUR CUSTOMERS, without them we wouldn’t have anything to do.