Michael Phillips USBC Champ

Michael Phillips, working for Intelligentsia Chicago, took the title in Portland at the USBC.
He wasn't the favourite. And he wasn't Intelligentsia's front man. But his fluent presentation and fantastic coffee's build with his single origin Bolivian Anjinalaka made the difference.

The general level at this championship was probably the best we've ever seen at any championship, resulting in very high scores. The 730 points from Phillips tells enough.

Interesting things to see were the complex signature drinks the competitors made. The 'liquid swords' drink from 3rd placed Scott Lucey gives me inspiration for a future competition.

From what I saw Devin Pedde was the most spectacular show with a single Yirgacheffe bean, going for very fruity and acidic espresso, strawberry jam cappuccino's and a signature drink with the help of the judges. He had a very interactive show, but I guess it went wrong with the cappuccino's. As I told in earlier posts, the judges rate the cappuccino's on the taste and want enough foam. Michael Phillips had less spectacular drawings, but he took the title.....

Congrats Mike & c u in Atl.

Carl Sara Did it Again

After placing 5th, 4th and 3rd at the WBC he decided to retire. And we understood. The natural expelled as a host in Copenhagen last year seemed to be the start of a new career.
But the blood is streaming where it can't walk (a freely translating of a Dutch saying) and he's back! And how!!! Scoring a blistering 687 points he again won the Barista Championship in New Zeeland.
It's going to be exciting in Atlanta with Piccolo and Sara back on scene.
Now 4 more names to complete my prediction roster for this year....

Espresso and Sushi

Can you believe I like this combination?
At noon a couple of espresso's to survive the rush and then a good handroll salmon with wasabi soy sause on top. The best!

NYC Cupping Night

Nice bunch of people for our New York City Cupping Night.
Some of the best beans the New York coffee scene has to offer, combined with a (commercial) Colombian, a Has Bean Brazil (our roast) and two Caffenation singles.

First we were pulling shots from Cafe Grumpy's Heartbreaker espresso blend, roasted by NOVO.
Great, deep chocolate tasting espresso's with a super clean finish!!
And the Gimme Coffee blend called Piccolo Mondo Fair Trade Organic Blend. Good, but a tad less exciting.

At the cupping table :
Has Bean Fazenda Ingleterra Special Toca Da Onca Canario, roasted by Jean. Pure Madness. So detailed and complex our head was spinning with most surprising subtle fruity tones. And very mild. A pleasure to drink, drink and keep on drinking. Thanks again Stephen.
From Stumptown we had a Ethiopian Sidamo called Mordecafe and a Indonesian Sumatra Gayo Mountain. Top at the cupping table, but the most surprizing thing was the Ethiopian showing different faces on every different brew. A big lemon bomb on Americano espresso, nice but a bit light as iced coffee and very very good on Eva Solo. That last one was the best drink of the evening for me.
There was another Grumpy bag. Santuario Colombia Helicarias, roasted by Intelligentsia. Not bad, but cooling down it lacked some of the sweetness we are used from most Colombians at this price range.
Unfortunately the Gimme bags, Panama Hartman Honey and Nicaragua COE Linda Vista, were roasted for espresso and (of course) disappointed at the cupping table. On this very moment our clients can savour them as espresso's of the week (or day). What a treat!

We finished with our Latest Sul De Minas and Sigri AA and a bag of Juan Valdez Norte de Santiago from Colombia.

Great eve!
Thanks Jeff for leaving your clothes in NY and taking these and other coffee bags with you.

Tulip by Jimseven

tulip
Originally uploaded by King Seven

Inspirational. Again.

Coffee is ready !

Coffee is ready !
Originally uploaded by ninaL (Grazyna Letellier)

Nice photo.

Authors@Google: Michaele Weissman

For those who are too lazy to read her book ; here's an interview with Michaela Weissman. She's talking at Google offices about her book 'God in a cup ; the obsessive quest for a perfect coffee'.
Not the best speaker, Michaela, but interesting to hear how she observes our business and how specialty coffee could evolve in the future.