Tagged with espresso …

Dec 10 2011
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Barista Thoughts, espresso, random thoughts

Just sharing

Just wanted to share this…

Never in my time as a trainer have I seen a pour like this. New barista, first time pouring and this is what comes out… Reckon she is doomed or something?!?!

20111210-145553.jpg

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Nov 24 2011
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Barista Thoughts, ink, random thoughts, tattoo

The coffee tattoo project…

Ever since I was in my 20′s I wanted a tattoo. The only problem was, I didn’t really know what the tattoo would be. At the time I thought of the cliché tattoos (please don’t be offended if this is what you have) of Japanese script meaning faith, hope & love. Then I thought about a cross but could never really decide on what sort that would be.

As the body clock rounded the 27 mark, I had a bit of an idea of what I would eventually get. A coffee tattoo… what that was going to be then took another couple of years until I had conceptualised, sketched and decided exactly what I wanted in a tattoo. At 30, my friends decided to give me the final push and fund part of my tattoo. Here is stage 1…

The ink bit… well at least the initial drawing and conceptual design I had come up with.

So this is when it became real… No turning back!!!

The shading of the handle. It hurt a little more. Doesn’t look too good at this point!

… and here is the finish of stage one.

I’ll keep you posted. Colour is booked in for the 20th of December. Mick is too popular for me hahaha!

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Feb 04 2011
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Barista Thoughts, random thoughts

Barista Memory – What is memory?

Far too long ago (three weeks and 1 day and no, I didn’t use memory for that, I used my calendar!) I talked about psychology. For the observant, I may have mentioned physiology too. I want to expand on the psychology theory a little and work out, even in a brush stroke theory, why a barista (anyone in service even) remembers customer orders. Let’s explore firstly what this Memory thing is all about.

What is Memory?

Memory refers to the processes that are used to acquire, store, retain and later retrieve information. Think about your brain being a hard drive on a computer. It’s our ability to create it, file it and organise it in a way so we can find it again. There are three major processes involved in memory: encoding, storage and retrieval.

In order to form new memories, information must be changed into a usable form, which occurs through the process known as encoding. Once information has been successfully encoded, it must be stored in memory for later use. Much of this stored memory lies outside of our awareness most of the time, except when we actually need to use it. The retrieval process allows us to bring stored memories into conscious awareness.

Let me try to put this into a barista style so I can flesh it out further.

There are several ways of encoding memory; visual, acoustic and semantic. I’m going to go out and say it; I think semantic encoding is what a barista is using. Semantic encoding is when a sensory input can be applied to context or a particular meaning. There would be a portion of pattern recognition here too – when new information comes into sensory storage, we actively search through long-term memory in an effort to find a match for this new raw data. In barista terms, this might be that Mike likes a latte with caramel, or Sara likes a cappuccino with a ristretto shot. Now there has to be a portion of visual here as I am a face guy. I struggle with names but I see a face and have instant recognition. I guess it all ties into the semantic though.

The actual storage and retention of memory I want to cover further, so I’m not going to open that can right now.

The retrieval is something that interests me. I’m still yet to discover too much information about retrieval and why a barista retrieves memories they do. The basic retrieval styles are recall, recollection, recognition and re-learning. I think in a customer service field, the retrieval may be a hybrid of recall and recollection.

‘I recall Mike had a latte yesterday,’ ‘I recollect Sara had a double ristretto in her cappuccino.’

I think I’ve created more problems for myself here but it is certainly sparking my interest. Please comment via twitter or below. I’d like to read your thoughts, observations and I welcome criticism.

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Jan 13 2011
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Barista Thoughts

Barista Memory – a little bit of psychology

In an effort to blog a little more often I have been talking to a few people, non-industry and industry, about potential topics they would like to see. A very intelligent friend of mine Harry Key (www.harrykey.com/blog check his blog out, it’s always entertaining and provocative) sparked one particular idea that has been whirling around my mind ever since. So here it is.

Barista Memory

I worked as a barista for around six and a half years, a mere percentage to some baristas I know, and during that time I developed quite a skill. I’m not the only one either! I know a lot of baristas that have this ability to remember a persons coffee preference. Latte, caramel latte, ½ strength decaf with extra hot, extra frothy milk cappuccino, I could remember so many and enjoyed seeing that person walking towards my cafe, having it made before they had even paid for it. I would estimate at my peak that I probably could remember roughly two hundred regular guests’ orders. Even when I worked in a cafe, left for eight months then came back; I would remember some of the regulars. What is it that makes a barista remember a person’s coffee? What is memory and is there a certain type of memory that helps a barista remember all this stuff?

Over the next couple of blogs I am going to delve into a subject that I am by no means an expert in, psychology. So if you are a psychologist or studying psychology, I’d love your comments and feedback. If you’re not, I’d still love your comments. I’m going to let you help me indulge in a study for myself. Procedural Memory, Memory Retrieval, Improving Memory and Types of Memory, the list will probably grow. I’m a bit excited, just ‘a little bit.’

I ask you the question, and please don’t use it as rhetorical, cause I’d love to read your thoughts. What do you think it is that makes a barista remember so many, often very similar and regularly quirky coffee orders?

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Dec 23 2010
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random thoughts

2010 was good – 2011 will be great!

Cliche much?!?!?

I have to ponder at this time of year and think about all the good, bad and potentially ugly things that have happened. I’m going to spare you all the pain of the bad stuff but good stuff…

1. Getting a multi-national company to re-think their freshness standards and espresso machine and grinder choice

2. Securing a brilliant new role in at Grinders Coffee as their national training manager

3. Challenging old espresso drinkers to look at other brew methods, try different origins and cup!

4. Learning that blogging regularly is not an easy thing to do

5. Discovering coffee; again and again and again

 

So in 2011 I really hope there are more great things ahead. I really think that it is going to be a defining year. In fact, I just turned the big 30 and this should be a profound year… shouldn’t it?

Top 5 things I would like to achieve in 2011

1. Launch a range of filter roast coffees

2. launch a national accredited training academy to match, rival and be the best

3. Take a trip to another country and discover coffee in a new light, maybe even tack on a trip to origin

4. Do this blog thing a bit better. Smaller, structured blogs… A little more interesting too!

5. Learn…

So thank you for a good 2010. I’m looking forward to 2011 and the goals to kick. For those that read this blog, I would love your thoughts in the comments below. What would you like to read? What will make you come back for more and more?

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Oct 26 2010
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espresso, random thoughts

Who really cares?

In my day-to-day job as a barista trainer I often wonder how many people really do care about coffee? Think of it this way. When I first started in coffee I thought I knew everything. I had been making coffee for about a year, I took the fact that the coffee company set the grinder as a given and I was to work around it. Come to think of it, there was never anything really passed on to me in the likes of training or education. When I moved to GJC I learnt a lot more about the variables in coffee, different options in origin, roast levels… Lavazza never taught me this. Cappuccinos and cafe lattes became different and I could cater to customer needs a lot more. I was in a good place, top of my game, I was the best!?!?!

I competed in the GJC national barista champs, made it to the national final and didn’t place. I wasn’t the best, in fact, people knew a little more than me. I was still pretty damn good. This humbling experience was a good I got more training, coffee freshness was important and the variables really mattered. Plungers could be made well and tasting things in coffee wasn’t about adding sweet things to it. Did I put a lot of it to use? Not really!

I was extremely lucky to get an opportunity to move into training and I then saw a new world of coffee. I started to learn a lot more about my palate but one of the most important learnings at this stage; everything I learnt in coffee made me realise, I knew little. It seemed the more I learnt, the less I knew. I still think that to this day and I know that I will probably be in that situation forever. So I question; do 95% of the people I train just not know what is in store for them? Do they not know where to find that information? Or do they not care? I’m sure there is some that fit into all areas! You see there is a lack of cross-pollination from the specialty coffee world and the coffee world, and even to the consumer. You know, even some people who work in coffee, and i’m not just talking baristas, but salespeople, marketing etc, still haven’t come across that upper band that is specialty coffee. Probably even fewer consumers. It’s fair to say this is a random rant of my thoughts.

I do know one thing. I’m not the best barista, I’m no where near it. I reckon even Mike Phillips, crowned the best barista in 2010, probably doesn’t even think he is the best. Do people who work in coffee love the product? Mostly! I genuinely think that. I’m learning this everyday. I get to talk to people, inspire people and work with people who genuinely love coffee… and here’s the thing; coffee is personal. Even if I don’t agree, what they taste is right, what they make is right and what they like is right. Do they care? I think so!

Comment… interested in your thoughts!

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Sep 23 2010
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espresso, random thoughts

Espresso

I’m currently toying around with espresso and all the variables in making that really great shot. Yesterday, I looked at a pour and thought to myself, “no way, that’s too fast!” You know what? It was perfect. I tried it again, again another good shot. What did I change to make this such a great espresso? This is the problem!

At the time, I was just mucking around so I don’t really know what variable I changed to pull this super sweet shot. I’ll figure it out but it does make me wonder. How many times have we said, “this is how you make a good shot” and ended up with something that is not so perfect? If I had Mojo and was getting yields and stuff, then I would probably be able to do the percentage and be really on it but for now, I have to make do with the original mojo, my tongue!

On other espresso related notes. I have been using blends with robusta. To be honest, when I first started, that was all I could smell, but now, I finally see why it has played such a prominent part in so many blends. Given the right balance, a good quality bean, I’m finding it has a place.

So now I wonder. What am I going to do to make my competition roast? Another post maybe?

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Jul 23 2010
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Brewing, history bits

Coffee and Milk

So much has been said about the negative impact milk has on coffee. How it takes away from the true nuances, how it makes a great beverage average. If that is so, why do so many people like milk with their coffee? Why is it that 95% of coffee in Australia, and probably a very high percentage around the world, are supplemented with milk? What is it about us that made us get coffee so wrong? Or right?

Lets look at the history pages a little. It is believed that in 1675 The Turkish Army surrounded Vienna. Franz Georg Kolschitzky, a Viennese who had lived in Turkey, sliped through the enemy lines to lead relief forces to the city. The fleeing Turks leave behind sacks of “dry black fodder” that Kolschitzky recognizes as coffee. He claims it as his reward and opens central Europe’s first coffee house. He also establishes the habit of refining the brew by filtering out the grounds, sweetening it, and adding a dash of milk.

Was Kolschitzky on to something. Or did he get it all wrong? It’s a proven fact that milk in coffee doesn’t affect antioxidants but it also believed that it slows the effects of caffeine in the system too, not that we really care.

What I want to know is people’s impression of milk in coffee. Let’s face it, most people just care about the taste. I think that milk certainly has its place. Each year a bunch of baristas and roasters create blends specifically to go with milk as a cappuccino for barista comps or competitions like ‘Golden Bean’ and really, these are great tasting coffees with milk. You look for a blend that is going to balance out with the body of the milk, create some sweetness and maybe some toasty overtones. When it’s right, its right!

The of course there is latte art. Without the milk, we would have none of this and may make for some boring visuals. There is a whole world championship based around the addition of milk to coffee. This can’t be wrong. Saying this, put a drop of milk anywhere near my Yirgercheffe filter and I will hurt you! I know there are even some people out there that don’t believe milk should go anywhere near coffee.
The truth is, I drink more coffee without milk than I do with milk at the moment. It’s what I have started to really love. It helps that I’ve had some great filter and siphon brews lately, with coffee that doesn’t belong anywhere near milk.

I do have a soft spot for the cappuccino though!

I think there is a place for both, but please comment below. Are you a pro milk, anti milk, fence sitter or what? I am interested in hearing it.

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