CoffeeKid - Back in the Groove, after SCAA Boston (#)
„I drink one of the two cappuccinos, but first I evaluate and stir the froth to see how the crema interacts with it. The froth must be world barista standard - super dense, little or no visible bubbles, and the spoon test must be passed - scoop up a demitasse of froth, hold sideways - if it falls immediately, too thin; if it doesn't fall, too thick. If it drops and drips after 2, 3 seconds (up to maybe 6), it's fine.“
http://www.coffeekid.com/cafetalk/05-08-2003 - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Froth‹.
CoffeeKid - Things I love about coffee and espresso
„We're talking a person who lives, breathes and thinks espresso 24/7. Well, she does have a social life, but do you know any other Barista who loves the "game" so much that she'll get up early to open one shop and work her tail off, then go to another shop and work until 11pm and close that shop, all the time loving every aspect of what she does? Fourth best in the US, first in our hearts.“
http://www.coffeekid.com/other/loveandhate/ lovecoffee
-
Cached
CoffeeKid - Getting Caught Up, Pt. 1: Iron Barista, Barista Champs and more
„But I still have a lot more to learn, mostly about very refined taste subtleties, and also my "stature" as a judge - stone faced, but nice, never show what I'm thinking. I suck as a poker player, but I will eventually develop that perfect poker face that guys like John Sanders and Joe Monaghan from Espresso Specialists have.“
http://www.coffeekid.com/cafetalk/06-24-2003
-
Cached
CoffeeKid - Part Two: A long Coffee Road Discussed
„Plus, La Marzocco and their US distributor, Espresso Specialists really have set the bar in terms of supporting Barista competitions. Not only do they bend over backwards to make sure everything's right, but they informally allow Baristi to get some "face time" with machines prior to competitions, either at their showrooms, or their "satellite partners" showrooms. I remember going to ESI's Seattle office and seeing Dismas Smith (Zoka Coffee) training for the World's last year - getting a full day in ESI's showroom, allowed to do pretty much anything he wanted (with Jeff Babcock overseeing everything Dis was doing).“
http://www.coffeekid.com/cafetalk/07-07-2003
-
Cached
CoffeeKid - The subject is coffee!
„I was at NASCORE in Portland three weeks ago, covering the show and judging in the Pacifc Northwest Barista Championship (Kyle Larson's espressos in the competition are pictured above), and I was given six different coffees by some top end roasteries to take home and try. All were espresso blends. I had Hair Bender from Stumptown Coffee Roasters ; Dancing Goats from Batdorf and Bronson , two different blends (Paladino "Competition Blend" and a new experimental organic blend) from Zoka Coffee , Vito's Blend from Doma Coffee , and another blend from a roaster I can't recall at the moment.“
http://www.coffeekid.com/cafetalk/10-07-2004
-
Cached
„Either too coarse or too fine a grind will adversely impact extraction, so you must know how and when to adjust. I worry when I see a barista wildly swinging the grinder settings an inch or more to the right or left depending on the adjustment needed. The basic rule of thumb is that espresso extraction should be between 20 and 30 seconds (25 is perfect). If a barista has the proper dose of coffee (seven to nine grams per shot) in the portafilter and if he applies the correct tamping pressure (30 to 50 pounds), the coffee should run to an ounce and a quarter per shot within 20 to 30 seconds.“
http://www.freshcup.com/apr03_wholecup.htm
-
Cached
Archived in Froth