Louisville Barista Bash 004 Recap
Several days have passed, yet the satisfaction of such a great bash still lingers! I believe it was a great event for the Louisville coffee community. Friday evening felt more like we were hanging and geeking out in someone's home than in a shop setting. We want to give big thanks to Anchorage Cafe for being such accommodating hosts. You guys were awesome and were so open to our requests and crazy ideas!
Not enough gratitude can be given to Jaime van Schyndel of Barismo for taking the time away from his family and Barismo in Arlington to fly down to Louisville. He is seriously one of the most brilliant coffee minds out there, and we were so impressed to have him grace our humble get together. Most everyone I know in Louisville who is involved with manual brew methods and small batch roasting has learned from or been influenced by Barismo, either through the blog or the several Barismo brew method videos out there.
The evening was a blast. It was unbelievable how many excellent coffees we had given to us from so many generous roasters. These included Counter Culture, PT's, Intelligentsia, 49th Parallel, La Grange, Espresso Guild, and of course, Barismo. There were many shots pulled, as well as several Chemexes, V60s, and syphons brewed throughout the night. And plenty of folks were able to take some coffee home that night and experience a coffee or roaster for the first time! Thanks to Barista Magazine and Barista Guild of America for donating prizes, and to La Grange Coffee Roasters for the sweet gift basket as a door prize!
Congratulations to the finalists in the Best Cup Competition! Phil Revell, a barista at Quills Coffee came in third place using a Kenyan bean that he home roasted, brewed with a V60. Second place went to Jesse Harriott of Sunergos Coffee. Jesse used a Honduran coffee that was a finalist in the Cup of Exellence last year, also brewing with the V60. And first place and the grand prize went to Chris Heiniger, who is also a part time barista and home roaster and an all together fun coffee guy. Chris chose a natural processed Panama coffee roasted by PT's. It is from the Elida estate and possibly the most delicious natural I've ever had. Chris chose the Eva Solo as his brewing method, creatively using two grind settings and two brewing parameters in the same Solo to bring out different notes, and the presentation was near flawless, with menus and custom mugs. Enjoy the Preciso Chris!
Thanks to all of you who came out and who regularly come out and support these events. Thanks to our judges, Jaime of Barismo, Chris Cockrell of La Grange Coffee Roasters, and Matt Argo of Anchorage Cafe and Argo Sons Coffee. You guys did a great job! Also we want to thank John, a.k.a. hermitudinous, for all your help and for your persistence in upping the quality and education of coffee in Louisville. Thanks to Emily Sill, a barista at Anchorage, for emceeing the event for us. Somehow I knew you'd be a natural! And lastly, thanks to Brian Moats and Jenni Sieg for the wonderful photography and allowing us to use it on the blog!
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The Fretta Iced Coffee Brewer is Hario's answer to brewing the perfect cup of iced coffee. Hario has combined their famous V60 brewer with a decanter and plastic diffuser to assure that the coffee is quickly cooled by hitting ice immediately after the brewing process. This quick heat transition is important in conserving the flavor of the coffee. The Fretta comes with 10 size 02 paper filters. We recommend that you purchase extra filters as well. To do this select filters as an add-on from the options on the right or go to our Hario 02 filter listing. Also recommend is a pouring kettle. We offer both the Hario Buono Kettle as well as the Kalita Wave Pot Kettle in the drop-down menu on the right.
$53.00Hario's stainless steel water kettle, the V60 Buono, has been spotted popping up in coffee houses and the kitchens of baristas for some time now. A detailed search on the web will reveal, for the moment at least, that the Buono seems to be widely accepted as the most useful pouring kettle available. What makes this kettle so popular amongst pour-over enthusiasts? Several reasons stand out.
First, the thin pouring spout enables greater pouring precision as well as a slower, more consistent and controlled rate of pour, both of which are very helpful in achieving a precise, prolonged extraction.
Second, the stainless steel construction and large 1 liter capacity contribute toward keeping up the brew temperature for the duration of the entire brew cycle.
Third, the ergonomics involved in the design of the kettle help to make using it much easier. This may not seem like much, but if you're brewing large batches of coffee and pouring for three or more minutes per batch, doing several batches of coffee will quickly become a chore if your kettle doesn't cooperate with you.
Combine all of these facets with the fact that the Buono is manufactured by Hario, a very popular name in the coffee-brewing community, and the kettle's popularity is easily understood. For best results, combine the Buono with a V60 Dripper or Chemex to get a truly exceptional cup of coffee.
$48.62Tampers are as diverse as the baristas who use them. Our new tamper meets the needs of almost any barista, whether professionally trained or newly beginning. With its durable aluminum handle and wide, smooth top, the tamper is ergonomically designed to fit comfortably into the palm unlike other overly rounded handles which can press a little too tightly into the hand of the barista, or flat topped handles which can become uncomfortable after extended use.
The base of the Prima tamper is of a hefty 304 stainless steel design. This solid steel base combined with the light, detachable aluminum handle adds balanced weight to the tamper which helps aid the barista in providing an even tamp, shot after shot.