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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$1,687.00(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.
$2,865.00When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.
As the interest in specialty coffee continues to increase, so does the interest in brewing methods that best compliment the quality and ideals of specialty coffee. Up until this point there have been limited options when it comes to pour over brewing devices that offer both a small learning curve as well as excellent results. Garnering praise for both their calculated design and ease of use, the Kalita line of pour over brewers are helping that small list of brewers grow. The Kalita Wave Dripper is being offered in both small (1-2 people) and large (1-4 people). The small size is offered in both glass and stainless steel while the large size is offered in glass, stainless steel, and ceramic. For an overview of the unique style the Kalita Wave Dripper brings to the pour over method, a feature chart that overviews the design, technique, and advantage can be found below.