Flat White 2015

This is what i wrote 3 years ago :

All over the world the Flat White is on the rise. There are a lot of different recipes and stories about this drink, but all around i see the double ristretto based cappuccino, size approximately 18cl-6oz, becoming the favourite drink of the new generation.
The 1 oz espressoshot became a double ristretto, very strong, high on acidity and very siropy. The milk is fresh and steamed at +/-60 degrees. The mugs mostly brown or white and from Italian origin. The equipment is somewhat more flexible

And what do we see now april 2015 : The Flat White is (almost) the most dominant drink in the Specialty Bar in the big cities in Western Europe.

The figures are up. We prep 5 times more FW's than 3 years ago and it's closing in on our number 1 drink 'the cappuccino'.
We still use 20cl cups - Nuova Point.
The milk is super fresh milk from a local farm - Hollebeeckhoeve.
And the coffee - mostly a tad too acidic to drink clean - more concentrated (we use 3,2 cl double shots). This gives us a way better mouthfeel. Water and milk are enemies and the less water we use, the better the marriage between both. And an improved mouthfeel.
Also we get a darker coffee which gives us more contrast in the Latte Art. Yes!

Throw down in 1 cup

Roeland and Roberto are battling for the best art, in 1 cup. Lots of fun.

Thanks to Stein for the filming.
Thanks to Mr J. Adderley for blowing the horn.

Latte Art Exposé

Luca Siermann made some wonderful Latte Art photo's that are shown on his website via a automatic slide show. This way u can c how certain designs are done.
Have a look here. And click all the 6 different creations on the left. Very helpful for those who want to learn the movements and patterns.

(thanks Luca for the effort)

Antwerpcino

A while ago someone asked for the Antwerpen logo in a cap.
When Bird wanted to start to make her something, she pulled out of her pocket two 'A' templates. What a girl!

Here you see the results of the session.

ps : So, we're hoping to serve Patrick an Antwerpcino soon. :-)

Bird in Action

Very innovative Latte Art by Bird. There's an Antwerp Barista (Peter H.) world champion, but as you can see there's a whole lot more in this town.
Enjoy.

The Mailman Always Delivers

With the NBA finals over and Kobe winning his fourth ring (and Didier his first), I have to think back at one of the greatest players ever without a championship ring ; Karl Malone, the man who always delivered.

In our profession we have our daily routines. And sometimes it's hard to keep on delivering. A couple hundreds of arty cappuccino's a day. Hundreds of great espresso's. Perfect etching and all the time make sure the client has a good time.

I was happy to see I was still able to deliver last week in a small latte art throw down against Bert and Dieter, although the last one was definitely under achieving, he normally is outstanding.

Week Diary

Some good latte art at Hopland and Oever last weeks. What to think about this quatro? All in one go, with one pitcher!

Our House Blend is on its prime I think. With equal parts of Yirgacheffe, Sigri, El Alvador SHG and some Brazil the taste is very exciting. All aspects come out very well in the palate. The combination of tastes is great and the finish has never been so joyful.

After savouring one clean shot on my arrival Monday morning I had to go to the Color Copy shop for our new Oever menu (now at Oever 18 - come over and taste the Turbo Konijn) and passed by the Antwerp Illy shop.
Last year they changed location and are now situated besides of the National Bank. I never was so found of the espresso at their former address and was curious to see if something changed. Finally they have their espresso at the right temperature, but the overal result was still disappointing. The crema shows lots of air bubbles and was very thin. And the taste too dirty and one dimensional. They yell out very loud of using nothing but Arabica, although you don't taste it here.
A suggestion : Drag the Della Corte-Mahlkönig set up from the 1st floor training room to the bar, maintain it, keep the extractions in hand and you'll see some wonderful results brothers. Then I'll come back. Good luck Barry.

The Burundi is ok on espresso, but nothing more than that. I think I gonna use the rest of the Burundi in a mix with some left over Zambia, Cameroun and the best African blender called Yirgacheffe. Next month on the menu.

Latte Art Swan by Peter H

This is an Antwerp Barista!!! Can't believe I gave you your first Barista training Peter.
Good luck at the championships in Köln.

Latte Art Bear by Peter H

Well done Peter. Very inspirational. Bert transformed into a pig. Very Caffenation of course.

Tulip by Sammy Piccolo

I want to welcome Sammy Piccolo back in competition. First the Canadian title and then up to the so-diserved WBC one.

Here you see him, on slippers!, pouring fantastic latte art. His style is ...... like he doesn't care. Awesome.

Spin Tulip

This one rocks.
Latte del arte, by nick.
And with such a big pitcher! How do you do this Nick?

Jack Hanna in Action

Always nice to see this Australian Latte Art Champion perform. Certainly his tulip cappuccino looks impressive.

Latte Art Championship Results

Without the air bubbles, this is how it should have been.
My Signature Beverage at the Belgian Latte Art Championships yesterday.

Let's start with the overall facts :
We had four participants for these first finals ever.
Peter Hernout, who had sort of a wild card for the World Championships last year, in which he finished 7th!
Jeroen Clauwers, veteran of many wars, who came for fun and to have a new challenge.
François Knopes, we know from the Barista competition, but definitely not for his Latte Art.
And me, Antwerp Barista, to fill the poster. And even that was difficult. Everybody knows i'm not a Latte Art Expert ; it's just not my thing. Besides of that i hardly practice. The only thing i can normally compete with is the etching part, and designs as the above one i normally draw with my eyes closed, but here in competition, i screwed up .... again.
Also flat cappuccino's with uneven designs. The Mac's were tasty, i suppose, but i would, not in a million years, call it art. 4th place. That's what it is, but a nice experience and not unexpected. My way of learning in the past was always like that. Participating without or with a minimum of training and on stage smashing with my head against the wall. Then learning out of it and improving for better results or training my pupils how this competition goes.
Anyhow, the only championships i'll do in the future will be cup tasting. December 6 it's going to be.

Jeroen has as always a solid show, but nothing special. 3rd.

And the winners were Peter and François. Yes, the judges couldn't find a way to give more points to one or another.

Peter had brilliant drawings. Sometimes a tad too complex to bring them perfect, but an artist he is and with the right pattern selection and a bit of luck, top 3 in Copenhagen is achievable.

And then we had this 21 year old youngster out of Luxembourg. Last year at the semis and finals of the BBC we noticed his nice style and coolness, but today he blew us all away.
Can you believe this : His coffee : he used a dark roast!
He had a decaf blend!!
They were roasted the day before!!!
He used a milk texturing technique that can be seen as revolutionary. No stretching, but with only a bit of milk in the pitcher and at low pressure he has his milk rolling around at the bottom of the pitcher and the effect was marvelous!
He made his cappuccino's and sig drinks with double shots!
Very even drawings, good contrast and right in time.
He failed, by time pressure, on this macchiato drawings, if not he would have been our man for Copenhagen, but now .... we don't know.

Soon more, and pics, of this wonderfull and well organised event.

Caffenation in Pictures

Photo one : True Art.

















Photo two : Tower of Pucks.

























Photo three : Faema meets LaMarzocco via Portaflon.

New Caffenation Latte Art Photo's

The first one is in good balance and has these nice dark leaves.
An extra espressoshot would have been giving it more contrast though.











Etching fun.
Nice foam and colours on this Mocha.



The last one is very special. Tuned up with Cinnamon and an incredible monks head finish.