Here is an open invitation to all coffee folks…
June 5th from 8pm to 10pm the Dancing Goats Espresso Bar will be hosting some sort of a Throwdown that Sasha King is putting together before she up and leaves us all here in the NW to head off to NY to work with the Folks at Grumpy’s Cafe.
Sam at Olympia Coffee Roasters was kind enough to give me small sample of a sample roast he was roasting up when I stopped by to get an espresso… Best of Panama 2008; nO. 1 (coffee: La Carleida // producer: Cafe Granja La Esperanza // varietal: Geisha // score: 93.16).
Cupping Notes:
grape, lemon (tangerine), sweet cashew nuts, milk brownies, cherry, hints of green apple, juicy, bright, sweet, medium body, milky. A very good coffee.
Sam roasted this up yesterday afternoon, or was that the day before. Dig it!
Nicely done Sam.
:)
Sweet! I have just enough beans for one more 6 ounce cup!
So…
Pretty strapped for time of late, I know, excuses, but I have been telling some you all out there that I would get this up on the site soon. So, without dragging on further here it is …no directions, no photos, nothing but “here it is.”
>>> the ROBUR dosing MOD template. (Took Off Line —making adjustment to Template).
I’ll get some photos of an install up later this week, or rather early next week. And when I get the time I’ll write up some instructions on the PDF file as well. The photos of an Older version are up on FLICKR, pretty much the same idea, only this MOD is much, much better.
>>>basically,
For now, enjoy.
Then again all my days seems too long of late… soon all will be good.
Headed up to Seattle to set-up an Espresso machine in the Meadowsweet Farms (milk) booth, at the NWFS Trade Show.
Back to Olympia just in time to catch a swarm off bees and hive them.
Then back to the cafe… closing the shop and then practicing my espresso, latte kung-fu (to relax; burnt thru 2# of coffee and a gallon of milk).
Highlight of the day, catching the swarm. Always exciting! Even more exciting is seeing the swarm take flight from a hive, the sky seems alive and 20,000 bees in the air in a relatively small area is pretty impressive. When I got home, for they were in my backyard, they had already clumped together in a tree.
Argh! Flew to NY last night. The only down side of that is the death
cold I had caught the night before…
…today, slept ’till one, espresso at Gimme(lovey fudge batter), two
espresso at El Beit(danG workin’ the bar, jenni from Gimme there as
well)… espresso at Grumpy’s in greenpoint.
feeling better… but four espresso in now, I may have crossed another
line.
elvin iPod message
So… I’ve been thinking about competing for years now, and I am now putting my name in the hat; or rather Throwing my Hat in the ring.
The one thing that has kept me from competing up to this point has been the Signature Drink. Yes the Signature Drink… I have always thought that it ought to be something that a barista could make at the Cafe with out missing a step or slowing down the line. Yet creating a drink that is new(creative) and tasty and simple and elegant, without covering the delicate flavors of espresso is not the easiest to do. My hats off to all the Barista Competitors that have accomplished this.
So, I embark on the daunting task of creating such a beverage.
…and to the rigors of training to compete in front of my Baristi peers.
I’ve had this idea to make an espresso based drink with Bee Pollen in it… and today was the day. Took some pollen down to the cafe and worked on a few different ideas. Alas, none of them turned out good at all. :(
The pollen mixed with the espresso turned out a drink that was just too pungent, earthy, and well… the idea of “Here, drink this! It’s good for you! ”
Not what I’m lookin’ to make.
What I am after is a drink that brings my to worlds together… that of Bugs and Coffee, and tastes great. Well, it’s back to the drawing board for me.
so… here it is the makings for Cola.got to it last night and today made Cola Cappuccinos in the Cafe. over all response was good to excellent.
I think I’ll try tweaking the recipe, making it a little spicier using some hot pepper, maybe a little more black pepper(spicy Cola—just sounds good to me).also tried this syrup in seltzer water! Zing!!! it was great! hand crafted Quick Cola. twas good, real good, much better that trying to make it in to a coffee/espresso beverage. then again I’m just not a fan of sweet flavored coffee beverages, so I’m not the best judge of my Cola creation.
Notes: for this Cola batch I used the Ethiopian Limu, I was looking to put some of that coffee fruitiness in the Cola.
Update 02/27/2008: got to thinking about this recipe… I think there is too much vanilla in it… could not place my finger on the flavor that I was tasting… but now I know! Cream Soda! this recipe was more of a cream soda syrup than a cola syrup. >>> if I make this “cola” again it will be a lot different… I guess that would make it not this recipe at all.
To the Point: Too Much Vanilla.
that’s all I had to say. sweet, heavy, cherry, chocolate, bright and
wonder-full.
elvin iPod message
A long drive to Portland last night, down… back to Oly almost as I reached the bridge, just as I was smelling the Espresso that I would have the folks from Albina Press make for me (forgot something, one of the reasons for going to PDX in the first place… Ok, so we forgot the Cello we were dropping off with the Tour Van, Mira’s crew would not have been happy at all, for a band without their instruments in no band at all). …and then back to PDX again.
Alas, woke this morning a few blocks from Extracto and got an Espresso from them (they were top on my list for this morning). Currently serving Del Sol (Vita’s Blend), looking to start roasting there own soon: it was nice, no complaints, it was like Chocolate-Cherry Water. Sweet, delicate, lighter bodied than I prefer, but no complaints, served right about an ounce in volume.
I hope I did not come across as rude for my lack of excitement to the news of them having Vita’s Del Sol, until now it has never been so good. Could be most of Vita’s Espressos have been served to me at restaurants, and we all know how that can go.
…and back to Oly again.
|
