Monthly Archives: June 2009

Espresso drinkers doing our part for Green Earth

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A post on Twitter got me thinking about how much waste there is around a great cup of coffee. I feared that I would find I was being a bad person by encouraging some industry to burn up resources helping me get my morning drinks. Today I would like to speak a touch about helping the planet, not on a soap box here, but a quick couple lines that will hopefully help you with some info.

What I found was good and bad news. Unless you get into a situation of someone having a very dirty machine that burns up huge amounts of electricity to heat the small amount of water there is no major impact. The process of gathering and processing the beans, storage and shipping and the selling are all in line with most food products. Whew!

The area that is about to get nailed for waste is the little Single Serving machines we see everywhere. I’m guilty of having one, as is most of my friends. It is a convenience that after reading up a bit, I might have to consider doing without. It is a situation where the sheer numbers off all of those little plastic containers going into the trash all over the world is getting out of hand.

Jennifer Berry over at Earth911 wrote an article just last week on what she found about some producers of these coffee pucks are doing to help. It appears some are getting the message and changing the materials and processes. Let encourage them to continue when we can – thanks!

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Espresso Art 2 – show off for your friends

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Earlier I posted a sort video on how to foam milk and pour to make simple art on top of your espresso drinks. Even something that simple adds a bang to coffee your serve to friends and family.

Step two… way more advanced, is about creating art in the milk foam by moving it around after it is in the espresso. This takes a bit more talent to perfect, but it has been fun. And, generally, anything you do is adds a touch of fun for the eyes to go with the taste.

This video shows how you can create fun images by moving the foam around, adding dots in the foam and even really impressive creations by adding lines of chocolate. Wow! I need more friends to come by in the morning for coffee so I can practice. You have the coffee made, why not play with your food for a second.

espresso art 2

Storage of Roasted Coffee Beans to Maximize Flavor

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The thing that makes espresso unique amongst all coffee brewing methods is its use of CO2 in the extraction process. Under the conditions of temperature and pressure encountered in pulling a shot, the CO2 from the coffee dissolves in the water forming carbonic acid which lowers the pH (acidity) of the water. This in turn affects the relative solubility of the hundreds of components that reside in the coffee grounds and it changes the profile of the compounds that are extracted. As the extract starts to pour from the basket and it returns to ambient pressure, the dissolved CO2 boils off and creates that honey-like crema which lets us know that we are in the sweet spot. Not too different from popping the cork on a fine bottle of champagne!

Bob Barraza wrote much more on the subject… very enlightening on the subject of getting the biggest bang out of your beans… and pocketbook.

Coffee beans on brown background.

Espresso with a touch of other flavors

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I’m not actually big on adding all kinds of flavoring to Espresso drinks. Maybe a dash of chocolate from time to time, but that is about it.

It doesn’t mean my guests think the same way though. So, I started by adding flavors found at specialty stores. Here is a couple mixes I came across online to try out first… before I play too much on my ‘own’ creations:

Pumpkin Spice White Chocolate Mocha

1/4 oz White Chocolate Sauce
1 oz Monin Pumpkin Spice Syrup
2 oz espresso
8 oz steamed milks
Sprinkle of nutmeg or cinnamon (optional, for garnish)

1. Mix the white chocolate sauce and pumpkin spice syrup together in the bottom of your mug.
2. Pull your shots, add them to the sauces and swirl around a bit.
3. Pour in your steamed milk.
4. Garnish with a sprinkle of ground nutmeg or cinnamon.

White Chocolate Macadamia Latte
Serves 1

1 ounce Ghirardelli Classic White Flavored Sauce
1/4 ounce macadamia syrup
2 ounces brewed espresso
8 ounces steamed milk
Chopped macadamia nuts, for garnish

1. Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined.
2. Pour steamed milk into mug; stir to combine.
3. Top with froth from steamed milk.
4. Drizzle with Ghirardelli Classic White Flavored Sauce.
5. Garnish with chopped macadamia nuts, if desired

Chocolate Raspberry Cappuccino
Serves 1

1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1/2 ounce Ghirardelli Classic White Flavored Sauce
1/2 ounce raspberry syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

1. Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined.
2. Pour steamed milk into mug; stir to combine.
3. Top with froth from steamed milk.
4. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

These are all from SeattleCoffeeGear.com . They have many more Recipes to try and things to buy.

chocolate rasp capp final

How To Look and Act Like a Professional Barista

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Have you ever dreamed of a ‘going places’ career in the coffee industry as a Barista?

I have to admit, when I saw the headlines to this article the above is what flashed into my head. Then reading it through, I discovered many great points. From dress, attitude, customer management and producing a great product. I did learn some great bits I will take and use in my current day job. Read the full article here… it’s worth a look.

“If you are going to be working as a professional barista (or as a professional anything), here are some words of advice that you should heed above all else: “What is crucial to your success is your ability to get along with your customers, your co-workers, and your managers. Having outstanding technical skills will not bring outstanding success. Having outstanding interpersonal skills is even more important.”

Most interpersonal skills are merely common sense, but many of us haven’t spent much time thinking about them at a concious level. You should focus on your interpersonal personal skills and work daily to improve them, just as you focus on your barista techniques and think about how to improve those. And there are a few interpersonal skills that are not automatic, and do not come naturally, but they can be cultivated.“

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