Here we are with a Top 10 list of the best (espresso) coffee's of the year at Caffenation.
This year we bought a couple very fine single origins from Phoenix Trading Company, at 3 and 7 and mixed in at 6.
Efico traded the numer 2 and some of the X-mas blend.
We had a couple of very appriciated gifts, at 5, 8, 9 and 10. These 4 we didn't roast ourselves.
And last but most definitely not least, greens we chipped over from Hasbean, numbers 1 and 4.
Our TOP 10 :
1) Finca San Francisco Tecuamburro Guatemala (roasted by Jean)
It all starts with pleasant mouthfeel, very present top class acidity, dazzling mix of fruits, deep creamy chocolate tones and an aftertaste that keeps a lot of this on your tongue for a very long time. Very complex and every shot again opens up new taste details.
On lighter roast this one is a stellar Press or Filter coffee as well. Well done Sergio!
2) Daterra Yellow Bourbon Brazil
3) Papua New Guinea (unfortunately no more specs available)
4) Hasbean's Premium Espresso Blend (roasted by Jean)
5) Fazenda Cachoeira Espresso Brazil (roasted by Ecco Los Angeles)
6) Caffenation X-Mas Blend
7) Everest SHG El Salvador
8) Harrar Little Horse Ethiopia (roasted by Knopes Luxemburg)
9) Square Mile Espresso Blend # 1 (roasted by Anette M. London)
10) Epic Espresso (roasted by 49th Parallel Roasters Vancouver)
Sunday, December 28, 2008
Here we are with a Top 10 list of the best (espresso) coffee's of the year at Caffenation.
Thursday, December 25, 2008
Normally only coffee articles on this blog.
Time for an exception, or is music from an espresso bar related anyhow?
1966 must have been a wonderful musical year. Last year it was jazz singer crooner Lou Rawls who scored best new CD with a '66 production, this year it was a French 1966 record that gave us a lot of pleasure.
1) Jacques Dutronc, Jacques Dutronc (at Disques Vogues, 1966)
2) Ethiopiques Hypnotic Grooves, The very best off
3) The Horace Silver Quintet, Doin' the Thing, Live At the Village Gate
4) Sammy Davis Jr/Buddy Rich, The sounds of '66 (again that year!)
5) Bohannon, Greatest Hits
6) Trijntje Oosterhuis, Strange Fruit (and the only 'new' recording)
7) Freddie Hubbard, Hub Cap
8) Donny Hatheway, Come Back Charleston Blues Soundtrack
9) Jimmy Smith, The Sermon
10) Bo Diddley, The Essential
11) French Cd's from Brigit Bardot, Francoise Hardy, France Gall, Serge Gainsbourg, Femmes de Paris et d'autres.....(this was a very French year).
Sunday, December 21, 2008
This photo from last week is probably going to be one of the last shots I took from this Faema 91 Ambassador. We continue with our second 3-group 91 at the Oever location, but this one is for sale.
In Jan our La Marzocco comes in - finally - and this 1 year and 7 months old machine goes out.
It's of course in perfect condition still pulling hundreds of shots a day and steaming tens of liter of milk a day.
For me it was always a joy to work with it. Very stable temperature, easy in use, easy to clean and maintain, huge steaming capacity, fast steaming, not too noisy, big cup shelf space and a very good follow up from the Faema boys.
Why we change?
I guess the La Marzocco is a better milk texturing machine. And a little bit faster as well. Maybe there are other advantages or even disadvantages, but it's mostly for the steaming we need to improve.
Price new should be something around 6000 euro's. We bought it in May 2007 for 5000 and are selling it now half price, € 2500. That's approximately the price of a new 1 group Faema. So, for those who think of being in need of a big machine .... It's certainly going to impress your clients. Mail me at caffenationatgmaildotcom.
More info about this nice piece of equipment, click this.
Saturday, December 20, 2008
A whole lot of Zambia Lupili AA, mixed with some Indonesian Kalossi Makassar and Papua New Guinea Sigri.
Full Body, controlled acidity, fruity and earthy flavors, vibrant and long lasting aftertaste.
€ 9,50 for 500 grams, in a special Caffenation package. Deal?
Wednesday, December 17, 2008
Tuesday, December 16, 2008
A coffee reporter for
Clicking the title or this like above brings you to the vid about the world famous Ipanema coffee farm in Minas Gerais Brazil. By accident I just received a package of greens from this farm last week. Hopefully roasting it tomorrow.
The vid is very interesting and shows the natural and pulped natural coffee processing techniques at this very advanced farm ; totally different from Ethiopia.
At the bottom of the linked page there are some more vids about the company Kyle is working for. Interesting.
Sunday, December 14, 2008
Recently bought at Misterquality.nl.
This is a thermometer to stick on your pitcher. It indicates the temperature of your milk.
I thought it was a good tool to train new Barista's, but are not so convinced now.
It's hard to read and the fact you pay 13 euro's for one sticker makes it a one time buy only.
Friday, December 12, 2008
2001 Miami, U.S.A. Martin Hildebrandt, Denmark
2002 Oslo, Norway Fritz Storm, Denmark
2003 Boston, U.S.A. Paul Bassett, Australia
2004 Trieste, Italia Tim Wendelboe, Norway
2005 Seattle, U.S.A Trouls Overdahl Poulsen, Denmark
2006 Berne, Switzerland Klaus Thomsen, Denmark
2007 Tokyo, Japan James Hoffmann, U.K.
2008 Copenhagen, Denmark Stephen Morrissey, Ireland
2009 Atlanta, U.S.A. ....
(thanks nik for the list and typing ; less work for me)
Wednesday, December 10, 2008
Tuesday, December 9, 2008
- Before hopping on my flight to Ethiopia I had the opportunity to visit the first Starbucks of our country.
It's a company I know very well, but it feels strange they are among us now. It's not directly as an invasion, and I think it's more positive than negative, but still I have my questions. The problem with this company is that most of the people in Belgium think this is Coffee Nirvana, but at the end this can be seen as a positive thing as well maybe.
- Anyhow, my visit : It was a bit late for Isabel to drink some caffeine loaded drinks, so I just went in for a solo ride. What should I take? Since I didn't drink a decent milk based drink at Bux in years I decided to go for the brew of the day. Estima, brewed on a filter machine delivered and installed by Limarc. Not a bad word about the machine or supplier. Unfortunately a couple bad words about the coffee.
- First the girls were not well informed about the coffee. One said it was mild and the other girl said it was strong and without cacao taste. I didn't care what they said, but they did. So meanwhile filling my take away cup they kept on discussing the taste the Estima should give. With a smile on my face I tell them I would decide for them about the taste and pay my €2,40 for a small coffee.
My taste experiences : Burnt, Rubber and Headache came up first. Then I started looking for a garbage can. Bring on the Clover guys ; maybe that's going to help. I said maybe.
Besides of that cup, the experience wasn't unpleasant. The looks and feel of the place was cosy and way better than the Schiphol bars or the bar Java Coffee is running at the Arrivals. And Maya, my friend, Caffenation client for years, and now working for Starbucks, was welcoming me at the entrance. Super girl. Luckily for her she doesn't drink coffee. : )
Saturday, December 6, 2008
It's the day after and we know the total points. Melanie's 570 is a lot. It's always hard to compare with other country's with other judges, but it's very high. At a WBC this could be a final. But from what I saw there's still some work to be done.
I'm still missing some information, but it looks like Detlev and Peter trained Melanie very well. Out of nothing going back home with 570 points and 3 out of 4 prices! Congrats again. And to all those others as well ; the level has never been so high.
Now my thoughts on yesterday.
The performances of Jessie and Katrien I followed of course very careful. No big mistakes made. At first look it was all minor stuff.
After a quick stroll through the point sheets, two serious things I can come up with though.
1, the cups heater was so heavy all our cups were way too hot. On our Faema and on the Della Corte at Schuilenburg we had problems heating the cups. Yesterday though, we burned our hands. Judges were complaining about too much bitterness and lacks of sweetness. First I couldn't believe this. A medium roasted blend, blended after roast, with 40% washed Yirgacheffe, 40% Pulped Natural Cerrado and a modest 20% of Sigri to finish things off. Doesn't this sound smooth, flowery and mild to you? The extractions were all between 25 and 27 seconds if I'm right, but the cups ..... they were too hot ; certainly for Katrien. What else could be the reason that the same blend, grinder, machine - the middle one - technique and extraction time would give big differences in taste between Katrien and Jessie?
And 2, Katrien lost big points in her signature drink because she touched some ingredients with her hands!!!! I'm sorry, but what is this all about??? She took 4 vanilla stick as a stirrer and that wouldn't be hygienic? So if I understand well ; you may touch spoons with your hand but not another stirrer? Are bacteria running over vanilla and not over an Ikea spoon maybe? And then they took points of because she was decorating the drink with some chili chocolate crumbles with her fingers. Yes, it looks a bit tricky, but aren't all chefs touching their ingredients with their hands? Stefaan lost points because he touched the carrots he juiced? I think it's not honest. Katrien's sig drink was one out of thousand. Very wide, detailed taste with sweet, sour, bitter, spicy and creamy accents, it was well explained and beautifully presented.....
Then the new rules : points on taste. The first time I heard about the fact taste would be counting heavier than before I was a happy man, but now I'm not so sure anymore. And this has nothing to do with winning more or less points, cause I think at the end positions would have been almost the same, certainly for Jessie and Katrien. I think more about the point of view of the spectator. We knew Barista championships were not always a pleasure for the eye. Even for pro Barista's it's almost unbearable to watch a full championship. For this reason they changed the system for Latte Art, which resulted in a must see show.
With the new rules giving much more points for taste, people really get lost. In the past I was mostly right who was going to win, but not now anymore.
François Knopes his show was a joy to watch. Simul spro, one blend (very very close to ours and now as espresso of the week at Caffenation Hopland - everybody's happy François ; top class!) for espresso's and one single for caps and sigs, fantastic latte art, original and spectacular looking signature drink, great timings, great style, ... Although I couldn't see all the other competitors and also because I tasted his backroom shots and caps the winner was known to me. The best by far. His standing at the end : 4th place. What went wrong? A lot, but mostly in the taste. Nevertheless he worked simul spro, his shots were not close to one another and sometimes too short. The capps tasted not strong enough and the signature drink was kinda boring (in taste) ; mostly things you can't see as a spectator. So, tell me why I should go to see a Barista competition?
Melanie won the title and price for the best cappuccino. I think we should be happy to have her represent us in Atlanta, but how could she win a price for best cappuccino? Yes, she did nice latte art and yes she had contrast and yes they were good tasting, but what were all those bubbles in the crema??? I'm sorry, but cappuccino's like this mostly go through the sink at Caffenation. I don't know what happened and Detlev didn't understand it either, but it looked awful.
Isn't it thanks to latte art our product became so popular and can't we all, espresso bar owners, earn our money thanks to latte art? Yes there are dozens of other reasons (3rd wave) espresso bars do well, but out of all these reasons I guess latte art is the main one. Last year we already saw latte art fading ; well, these new rules are going to be the death of latte art at Barista comps. And wasn't this our most spectacular part in the 15 minutes show with a lot of cheering and 'wows' from the audience? Yes it was.
And if the taste is so important, why do we keep on wining on and on about the contrast and ring of crema at the sides of the cup? Does contrast taste better? I don't think so. Does contrast looks better? It's doubtful. We, at Caffenation, are constantly competing against one another and ask clients what latte art (design) they like the most. And what we see is that a nice leaf or apple or heart or tulip is way more convincing than contrast and a dark outer ring. So dear judges, if the taste is soooo important, why do you keep on giving so many more points for contrast? Or do I see this wrong?
To conclude this part I would suggest to continue awarding espresso's much more on their taste in stead of the looks, but keep the old point routine for cappuccino's, with eventually again the opportunity to the tech judges to check and reward crema quality in the cappuccino cup.
Final words to Simon (Turner) and his looks : I liked a lot your style and show in general. This was great promotion to you, your business and the Belgian coffee scene in general. If I see were you lost your point I agree with the fact that you forgot to put napkins, were too rushed and making to much mess, but I do not agree regarding your style. If I count right you lost 12 points for not wearing an apron and I think it's not honest. For Barista's and assistant Barista's I'm even totally against aprons or branded shirts. I'm sure it kills personality and creates a gap between client and Barista. For me you had the best looks, but for the judges the worst and I think that's a pity. They think it's not appropriate to wear sandals or not wearing an apron. 5 years ago all competition Barista's looked like Stephen Hendry at his snooker table ; I hope in 5 years they will all look like you. Keep up the good work and I guess it would even be possible you win next year, without apron, with a 12 points loss for this, but with splendid coffee's.
Melanie ; ik zal er in Atlanta zijn om voor je te supporteren. Tenminste als je die laarzen aanhoudt.
Oh ja, nog een laatste vraagje? Is het echt waar dat je je tamper overal meezeult in dat handtasje van je? :-)
WBC 2009 ATLANTA
5 december 2008 Kokerello
1. Melanie NUNES 570.50 punten
2. Stefaan BEHAEGHE 540.50
3. Jessie BERVOETS 526.00
4. François KNOPES 513.50
5. Katrien SEGERS 485.50
6. Kathleen SERDONS 481.50
7. Simon TURNER 480.50
8. Patrick HANSENS 474.50
9. Chloë VAN BAEL 446.00
10. Gino DEWINTER 435.00
11. Emilio VENZI 383.00
12. François DELAHAUT 342.50
Friday, December 5, 2008
Here on a row the competitors with winner Melanie in the middle, Stefaan next to her was 2nd and Jessie (in blue) 3rd. Yes!
4th was (with hat) François Knopes and our Katrien nicely 5th. Well done girls.
Best sig drink and cappuccino for Melanie and, now it comes, best espresso for Jessie with our House Blend. I always wanted to compete with our regular House Blend. I think we can score higher with (expensive) specialty beans, but I want our clients and everyone in the world bring a very high standard blend within everybody's (financial) reach. And this way we can show it is a damn good blend. And of course a damn good Barista who pulls the shots.
Tomorrow a bigger post about the other Barista's and some comments on the new rules and questions about the competition in general.
To finish of : the Latte Art competition is won, again, by Peter Hernou. Congrats Peter (on the right of the photo) on the win, and can you tell me now what those funky black 'stones' in your blend were?
Thursday, December 4, 2008
Tomorrow it's time to perform. To pull those deep tasting espresso's, serve velvety soft cappuccino's and arty coffee creations.
13 participants. 11 rookies!!! Patrick and François were there last year, and although Patrick had a higher score than François, it's the last one that's my favourite for the title. This man from Luxembourg has the style, experience, beans and latte art technique to win and perform for Belgium in Atlanta.
For the rookies : if the two guys above make (big) mistakes, everything is possible. Exciting.
Hopefully I'll get some sleep tonight.
Katrien is performing at noon, Jessie at 1.30.
Meanwhile I want to get non professional coffee lovers heads together at Caffenation Hopland on Sunday 14 for another Barista Jam. Start 7 in the evening.
Interested? mail me : caffenation at gmail dot com
Duration 2 hours. Price : less than nothing. :-)
Wednesday, December 3, 2008
Tuesday, December 2, 2008
3 more days. Everybody starts to feel the nerves coming up?
There are a lot of questions to ask before you start your training for such a championship. Actually you need to thinks over strategies months upfront.
In the summer we - Katrien, Jessie and me - had a first meeting. Just planning and motivation.
In October we were sitting down to talk tactics. Since they were not familiar with Barista comps the talking was to me.
Next questions were asked :
What blend to use?
What's going to be the order of drink preparations? Espresso's or capps first?
Simul Spro or not?
What pitchers to use?
What cups to use?
Idea's about signature drinks?
What's going to be general style?
How introducing myself?
When do we start rehearsing?
We started quiet late in October. I did two run troughs to show them a bit how you structure a 15 minute presentation.
You have your intro : much more important then many may think.
You start pulling shots of course and before you know you're standing there again at the judges table handing over your final drinks before waving goodbye.
The girls were very fanatic during my Ethiopia trip and I was happy to see them having most things in hand one month before the championship.
Jessie did two run troughs. No major things to point at. What a relieve.
Then Katrien. The thing with her is that she is very easy to program. It's almost like a robot. You type in what you want and it comes out. Her second run trough was very close to what I expect at the final day of countdown.
Well done. I directly gave them two weeks of 'holiday' to not burn them. It's like Detlev - our current champion - always says : "Doing Barista competitions is like top sport".
Then time to rehearse again and again and the last week to finish things of.
Sunday evening four run troughs with Katrien. This time with full presentation. The looks of the judges tables. The music. The 15 minute preparation time rehearsal etc...
Around midnight things were over. She's ready. Of course there are always small mistakes. Even the world champion makes mistakes. Isn't it Stephen? But for me it's most about how it feels. And are the extractions ok? And rhythm and timing? Consistant way of working? Yes they were. Congrats Kat!
Monday evening me and Jessie were ready for the same kind of session.
When you see her behind the bar it looks like it's all very easy. Her style is very calm and natural ; like breathing for non ashmatics. The Cappuccino's were the best I ever tasted in my own bar and the tables at the end looked totally not as if she just prepares 12 fantastic drinks in 14 minutes. Spic and Span. Like it should be.
I'm a happy man. People like these two girls are hard to find. They're gifted and fanatic.
Thursday one more session to keep the shape and friday Gent. Exciting.
Monday, December 1, 2008
Friday December 5th : 4th Belgian Barista Championships at Kokerello Gent.
Two years ago I participated at the BBC. Everything was new for me, but I learned quickly and by the time I walked off stage I felt ready to start training my Barista's for future championships.
Last year my pupil Bird was one of the favourites for the title, but we failed. Not enough practicing, we didn't bring enough and the right equipment, bad luck and some over confidence killed us.
This year we're back!
And with two weapons in stead of one.
Katrien is a one year pro, but with a very strong determination of getting the very best out of her.
And Jessie is a three year pro, with a fluent style and nice Latte Art skills.
For both participating is much more important than winning, although they wouldn't mind taking the title and representing Belgium at the WBC next year in Atlanta.
Yesterday eve I had final practising sessions with Katrien and tonight with Jessie. In my next post I'll tell you how things went and what preparation we need for a competition like this one. Expect a long post : )