Category Archives: Being Barista

From Holland to Norway – from Esther to Kari. Specialty Coffee is everywhere you go.

There is nothing more exciting than meeting different folks from specialty coffee industry around the world. Specialty coffee is rapidly growing sector in the US economy today. More and more new coffee shops opening in various places of our country, … Continue reading

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Crema by James Hoffman

Cremais an indicator of fresh coffee, pulled relatively correctly. I can produce beautiful looking crema by pulling a truly terrible shot – awful, awful tasting espresso but very pretty. The information offered by crema really is relatively limited, and I … Continue reading

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Extraordinary Coffee Workshop

Intelligentsia gathers growers from all over the world in Los Angeles by Julie Wolfson in Food-Drink on 4 November 2011 As the movement to recognize coffee as a serious foodstuff continues to grow, expert farmers from around the world are sharing production methods as … Continue reading

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2011 Camp Pull-A-Shot. “Two Words” Video recap.

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Brewing Fundamentals

Unlike wine where the winemaker has complete quality control up to the time of bottling – coffee requires that the consumer use a bit of their own craftmaship during preparation. There are a number of variables that can ultimately ruin … Continue reading

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The Coffee Addiction

by William Imboden Promo for CNBC documentary, “The Coffee Addiction”. This spot illustrates the 2-month, 9,000-mile journey coffee takes from the rain forest to your morning cup. Writer, Producer, Director: William H. Imboden Editor: Clifford VanDyke Designer/Animator: Jeremy Spain

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Consumer Oriented Vocabulary For Coffee

DEFINITIONS FOR THE VOCABULARY TO DESCRIBE THE FLAVOUR OF A COFFEE BREW AROMAS Animal-like This odour descriptor is somewhat reminiscent of the smell of animals.  It is not a fragrant aroma like musk but has the characteristic odour of wet … Continue reading

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