Archive for the 'Barista' Category



Auckland Barista Championship Photo’s

Here they are, I have a few here so please wait for them to load.

Championship EquipmentTafa DosingTafa preparing Sig BevTafa PresentingHans Presenting to JudgesHans\' RoutineBen\'s Signature PresentationCarl (MC) SaraFirst CompetitorSignature Preperation (Pastel Y)Cappuccino PresentationPresenting to JudgesJess HollisSignature Preperation (Blue)Orange LionSignature Beverage (Orange) IWatchful Chris WhiteTable Presentation IITable PresentationLui and CarlShot PouringSignature Preperation (Whip)Table Presentation ICappuccino PourTamp PressShot PullingCompetitor w/ HatSignature Beverage (Wine)Test Tube TastingSignature Beverage OrientalTampingGreen Tea???TastingShot Pouring ISignature Preperation (V)Carl SaraRyan Clarke

Images are also available at:

http://picasaweb.google.com/hjpronk/AuckandBaristaChampionships

 

Hope this entertains for now!

I have since decided that I am 90% sure I will make the finals in Wellington and rest assured – there will be many a photo if i make it.

Take it easy,

H

Auckland Barista Champs – Run Down

 

 It has been 2 days now and I think I have had enough time to regain the energy that was lost over the weekend.

 

Firstly, what a great event. The day was run well – very well, big ups to Emma and the team. And it was a long day. Auckland having 25 positions made it fun for everyone to get their routines in within the day but it worked.

First place going to Tafa from Mojo Cafe – he had a solid routine, much to be expected from previous years. The aromas of the signature beverage as the smoke hit the ceiling were so very elegant. I would have liked to try the drink.

Myself, I was on 6th that morning – I am glad i went then as the rest of the day was enjoyable watching the other routines. Unfortunately, I didn’t get to see Ryan’s (2nd) or Gloria’s (3rd) routine which was a bit disappointing as they obviously did well.

I felt confident in my routine and upon talking with the judges afterwards I have seen where I can improve and really look forward to next year. On a more personal note – my espresso’s were a tad short but still around 23ml, however – as I hadn’t aged my coffee enough a few characteristics were lost in the cups profile. Same with my cappuccino’s… I was however happy with my signature beverage but see that more could be done from a creative point of view.

The machinery was pristine, Allpress did an amazing job with both the venue, and ensuring the performance and high standard of their equipment.

Look forward to seeing the finals, After watching Tafa and speaking to Lui, the result should be interesting.

I will post some photo’s soon, but for now I’ll leave it here.

Coffee Comps

barista_champs_logo.gif

It’s that time in New Zealand now; all the competitors are getting their applications in for what should be an interesting year of coffee performances. New Zealand’s 2008 Barista Championship is lining up to be an intriguing few months with a number of former competitors leaving it be this round. It’s anyone’s game – just make sure you practice!

The regional dates are,

Christchurch – Tuesday March 11th :: C4 Roastery in Christchurch

Auckland – Saturday 5th April :: Allpress Roastery in Auckland.

Wellington – Sunday 20th April :: Coffee Supreme Roastery in Wellington

…and the Nationals,

National Final – Sunday 18th May :: Caffe L’affare College Street Wellington

As always, barista’s will be required to provide judges with excellently crafted cappuccino’s, espresso’s and the culinary delight of the signature beverage. I look forward to the array of unique drinks that are created. Also, barista’s must remember to hone their technical skills to ensure maximum points.

All the best everyone.

Watch last years WOLRD BARISTA CHAMPIONSHIP finals here http://www.zacharyzachary.com/ 

Have fun,

Grinders

Recently I purchased a Compak K6 Shop Grinder (after the announcement of Compak being used in the WBC). The grinder does wonders for me in its stepless, micro adjustment. The freedom of grind has allowed me to near perfect the grind for many different brew methods. However, this post is not about my grinder but grinders in general.

Recently I took apart a Mazzer Major to fix a problem with the central shaft. The grinder had stop grinding yet I could hear the motor continue to buzz away. In my extensive knowledge of this machine (aah nada) I removed every exterior piece of the grinder and started to have a look around. Basically to say that the cause of the problem was that the grinder had been adjusted too fine while there were still beans between the burrs, restricting the possibility of any movement (most probably not an issue when using a robur but as we know, the major is flat). After a little clean she was a beaut once more.

The essence of this is to bring light to the need of regular cleaning and maintenance to grinders. All too often they are forgotten. Earlier in the year, when I was still Baristing, we would always have an extensive maintenance and cleaning procedure for the machine but never the grinder. I am saddened to have left now as I would love to see the difference in extractions having cleaned that grinder.

What’s more of a shock to me currently, and this will be rectified soon, is the state of my personal grinder. Having spieled about others my own is looking a little grubby too. Ouch!

My Grinder!!!

The oils in the coffee can turn sharp and progress to truly pungent as they break down, not to mention the state of the trapped beans and their effect both on future grinds and the grinding performance of the machine. Late last year I came across a natural rice based cleaner that seems to do wonders for these grinders. I also recommend if you have the know how, that you should remove the blades every so often and give them a good clean out.

Happy grinding!

Merito Shout Out

Merito Logo 

Here’s a little shout out to Merito Espresso. Those who know me know that I work for this roasting company. I have been here since January 07 and loving it!

Merito in Daisy’s

Merito Espresso – Hand Crafted in New Zealand

  • At Merito Espresso we aim to provide coffee that makes getting up in the morning about as good as it can get.
  • Merito Espresso is a small company that prides itself on delivering the freshest coffee possible.
  • We import the finest beans from around the world, choosing only premium product grown on Coffea Arabica shrubs.
  • The beans are then hand roasted in small batches to ensure perfection and let rest for the ideal taste.
  • We love New Zealand just like it is and to be sustainable will not package in foil bags.

Visit www.meritoespresso.com to see more of us.

Merito

Urban Coffee Shrub

Coffea Arabica Shrub B

After almost a year of nurturing this baby Coffea Arabica shrub I am yet to see any fruit for my labour. The poor wee thing has trouble surviving in these conditions and in all honesty I don’t think I’ll being growing very many coffee cherry’s without my own micro-climate here in New Zealand.

However, The photos show new growth which is always a bonus – I have had trouble with over dosing it with nitrogen which led to some nice little patterns on the leafs but also a bit of burning.

Coffea Arabica Shrub A

Coffea Arabica Shrub C

Here’s hoping it survives summer – if you have any tips please feel free to let me know.

Indian Cupping

Roasted Arabica

Today I cupped two different Indian beans for a friend of mine. He gave me an Indian Plantation A Arabica and an Indian Robusta Cherry AB (Sorry I could not be more specific with estates, I will try to find these out). The results are as follows.

Indian Plantation A Arabica.

This produced a very nice, well rounded cup with a banana – almond taste. The cup presented low acidity with a pleasant aftertaste. Very good as a single estate cup.

Indian Robusta Cherry AB

I have doubts about Robusta, I know we should try things without predetermined views and I tried. This cup produced a rather pungent, sharp taste, similar to that of dark chocolate (the 90% stuff) with a hint of raspberry. There was a medium acidity with a lingering aftertaste that was rather nice, The thought of a bitter, dry coffee I was expecting quickly vanished with this coffee. Nice, but I did prefer the Arabica.

 Cupping Cup

The final cupping I did was a simple 50 / 50 blend. I have to say – I would in future only use a maximum of 20% Robusta as the 50 / 50 had very little distinguishable taste.