Charles Babinski, co-owner of G&B Coffee and Go Get Em Tiger in Los Angeles, has won the 2015 United States Barista Championship.
His routine:
Charles Babinski Wins The 2015 US Barista Championship
Re:co
Re:co (Regarding: coffee) is a unique, new symposium, launching in Europe at the Nordic World of Coffee in Gothenburg on the 15th and 16th of June 2015. Re:co is an event designed for high-level discussion, leading innovation and strategy development for those passionate and influential in the world of speciality coffee.
Through a mixture of speakers, interactive experiences and opportunities for conversation, Re:co will look primarily at the new speciality coffee market in Europe. The event will have a wider scope than the state of the market, the challenges we face and some of the solutions we have. Re:co will also shine a light on opportunities for growth and development and will delve into how these can be approached.
Re:co’s audience are those looking to gain insight into the new speciality coffee market in Europe, as well as those looking to be challenged and inspired by their industry. It is an essential event for leaders of businesses who believe that collaborative work and discussion can benefit all involved.
2014 Top Coffees
It’s december, so everyone in the industry creating their coffee toplist. Without comments, we collect them:
Coffee Review
Mina – Lo Faresti (Cacao Cacao) by Gergedan
Syphon Brewing
Syphon Brewing by Jeremy Challender
A Film About Coffee
Tokyo Coffee Trail free eBook
It’s a must for coffee lovers.
I met my friends for lunch, and was given a copy of Tokyo Cafe. That got me thinking: I could compile Tokyo Coffee Trail into a book too. And I did. Download your free copy here.
Hopefully, it will placate your doleful Monday blues.
Fresh roast on every monday
Guatemala La Merced in stock
Guatemala – La Merced
Single Origin – Whole beans
100% Arabica
Tracebility Project
Floral aromas, combining pleasant exotic fruity flavor. Intensive comlex cup, with a hint of sugar.
The Tracebility Project ensures us, that we deliver a high
grade coffee direct from the farms. You can download the
certificate of origin of your coffee from our website.
La Merced is a traditional coffee farm located in San Martin
Jilotepeque, a small town in Chimaltenango.
Currently the farm is managed by the fifth generation of the family. La Merced is a family property inherited from one generation to another, since 1832 when it was bought by Mr. Francisco Alburez.
In 1912, our third generation owner, Mr. Carlos Ortega, better known among family and friends as Papi Chaly, planted the first Bourbon coffee plants, thus beginning our tradition of growing high quality coffee.
Approximately 1/3 of this year’s coffee in Cup of Excellence is from trees planted by Papi Chaly over 60 years ago. So his hard work is still being harvested today!
Committed to the flora and fauna, as well as to producing exceptional coffee, we have planted our coffee under shade trees of gravilea and inga. The forest hills of pine, cypress, holm oak and oak help preserve water sources.
As part of our participation in the neighboring communities, we help support 2 schools. During the past 2 years, with donations from one of our European customers, we have been able to make even more improvements.
We also keep local traditions on Finca La Merced, such as the festivities on May 15th to honor the patron saint St. Isidore the Farmer, a holiday for the farm and surrounding areas.
Visit the farm’s website www.fincalamerced.com , and visit us at the farm, our family will be happy to host you!
Geographic characteristics
Location: San Martín Jilotepéque, CHIMALTENANGO
Area: 225 ha
Altitude range: 6450 feet
Type of soil and predominant element: Loamy-Clay
Shade trees: Gravilea and Inga
Climatic characteristics
Average temperature: 20°C
Annual rainfall: 1450mm
Relative humidity: 65%
Coffee production characteristics
Harvest season: January to April
Drying process: Sun
Mill: Wet
Annual production: 200 (69-Kg bags)
Previous Awards
Cup of Excellence® 2002, The Exceptional Cup® 2004, Cup of Excellence® 2006, Cup of Excellence® 2007, Cup of Excellence® 2010
Country: Guatemala
Types: 100% Arabica
Roasting: City+
Recommend for:
excellent filter
good espresso
For:
cappuccino (take our cappucino blend)
excellent moka (take our espresso blends)
Keeping filler ingredients out of your cup of coffee
Coffee drinkers beware: Surprise ingredients that are neither sweet nor flavorful may be hiding in your coffee, and growing coffee shortages may increase the chance of having these fillers in your cup of joe in the future. The good news is that a highly accurate test is in the works to quickly find coffee containing unwanted fillers before the beverage reaches stores and restaurants.
These extra ingredients, though not harmful, make ground coffee go farther and increase profits for producers, according to researchers. Their report will be part of the 248th National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society. The meeting features nearly 12,000 reports and is being held here through Thursday.
“With our test, it is now possible to know with 95 percent accuracy if coffee is pure or has been tampered with, either with corn, barley, wheat, soybeans, rice, beans, acai seed, brown sugar or starch syrup,” she says. The problem, she explains, is that “after roasting and grinding the raw material, it becomes impossible to see any difference between grains of lower cost incorporated into the coffee, especially because of the dark color and oily texture of coffee.”
In new research, the team is now analyzing several fillers that are considered impurities rather than adulterants. These impurities can even be parts of the coffee plants, introduced at harvest, that are not really supposed to be in the final product. Wood, twigs, sticks, parchment, husks, whole coffee berries or even clumps of earth that are almost the same color as coffee have been found. Identifying them is essential because if there is a large amount of impurities, they were probably added purposefully — not by accident, as some producers claim.
Source: http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/august/keeping-filler-ingredients-out-of-your-cup-of-coffee.html
From bean to cup 