Kenya is a beautiful place. Many of my favorite coffees come from this East African country and having the opportunity to visit a few years ago, still remains one of the greatest trips I’ve ever taken. Verve Coffee in Santa Cruz, California has captured many of the things I loved about that trip in a new video, while also showing the process your coffee goes through before getting into your cup.
Thanks to technology, curiosity and roasters who visit coffee farms, there have been an increasing number of coffee origin videos in recent years. The production quality continues to rise, bringing many people closer to coffee farms than they will ever get themselves. This particular film stands out for its warmth and for its broad perspective showing the viewer coffee farms as well as the lively street culture and dramatic country side of Kenya.
Verve worked with What Took You So Long to produce the film, an organization who is quite experienced with film making in Africa. WTYSL was founded by Sebastion Lindstrom to make guerrilla films in the most remote parts of the world and to share positive stories from those regions. The organization came together during a trip across 16 countries in Africa while researching best practices within nonprofits. Since that maiden trip they’ve built up an impressive portfolio of work on the continent.
So grab a fresh cup and enjoy this lovely journey through Kenya.
Yesterday, I shared an article from the New York Times travel blog on Facebook that mentioned the plans of Paris-based international hotel chain Le Méridien to hire and train 100 new Master Baristas. These new baristas are meant to be at the center of the hotel lobby’s concierge services, encouraging social interaction and offering recommendations for things to do around town.
During the company’s research for the new strategy, they found that an incredible 78% of 7000 people surveyed would rather give up alcohol, social media or sex with their partners for a year than forfeit their coffee—now that’s true love. I got in touch with a Le Méridien representative for more details on the new program and its potential.
The new program is being led by the expertise of Fritz Storm, the 2002 World Barista Champion and trainer of several high placing World Barista competitors—including Fabrizio Ramirez who finished 2nd and Miki Suzuki who finished 4th in the 2012 WBC. The new program will complement 100 locations where the lobbies have been transformed into hubs that provide a more coffee shop-like atmosphere.
The disappointing part of all this is that Le Méridien has partnered with Illy to provide the program’s coffee. If the focus was truly on elevating the coffee experience as well as creating a more personal interaction about the city where each hotel is located, it would have been great if they worked with local or regional roasters. Instead they’ll be providing a bland coffee that many other hotels (and grocery stores) already offer.
It seems like the company has put a lot of money and energy into this program—and Fritz has a track record of training talented baristas—but in the end, the company seems to have chosen a safe route that will most likely go unnoticed by many.
[photos via Le Méridien]
posted by bwj
on 09.26.2013, under Misc.
In this amazing episode of Sesame Street, Grover works at a café called The Coffee Plant and takes a customer through the process of where coffee (and coffee condiments) come from. Muppet hilarity ensues. There’s a lot of work that goes into serving the freshest cup of coffee IN THE WORLD! So next time you’re enjoying a fresh cup, stop and think about all the work that’s gone into it.
[ht Nick Cho via Everyman Espresso]
Novel is just that—a novel travel kettle that folds up for easy packing. The kettle design, by Slovakian designer Stanislav Sabo is currently patented, but I’m not sure how functional it is at this point. Very little information is available about the technical aspects of how it would work, if it would actually work at all. But what if it did? It would make the ultimate travel coffee kit complete. I want one.
When I travel, I always carry my AeroPress, hand grinder, pocket scale, KeepCup and fresh coffee. The missing link is always the hot water. Sometimes you can find it in large boilers set aside for tea, or you can hunt down a nearby café and awkwardly explain that you only need hot water to brew your own coffee. Some hotels have kettles, but they are often pretty scary on the inside—to the point that you wouldn’t want to drink anything that came out of it. But even those hotel room kettles are beginning to be replaced by K-Cup machines.
The Novel is made from a 100% silicone liner that’s wrapped in heatproof plastic panels, which all fold flat. The pieces, including the lid are held together by magnets which also activate fuses in the electric base. From the illustrations of the prototype, I’m not entirely sure how energy is transferred to boil the water, but this can’t be an impossible task—we landed on the moon damn it!
I’ve had conversations with manufactures about this type of product, but they’re convinced the market isn’t big enough—I think they’re misjudging the potential. If something like this could be powered in the car or by solar adapter, then backpackers, campers and road trippers of all stripes would be totally into something like this—no more bulky butane kettles taking up valuable space in your pack.
Any product engineers out there want to help Stanislav make this functional and Kickstart it? Or let’s start from scratch and make something awesome. Give me freedom or give me death! Is that really too much to ask?
On October 1, Counter Culture Coffee’s new world class, state-of-the art training facility will officially open in New York City. The fully renovated space offers 3,600 sq feet of epic coffee training wonderland that will include one of the first Modbar systems in the country as well as equipment from all the top equipment manufacturers—La Marzocco, Ditting, Mazzer, Nuova Simonelli, Marco and Mahlkonig. If the Modbar wasn’t enough there will also be several Über boilers and an EK-43.
Counter Culture Coffee is headquartered in Durham, NC but sells coffee through wholesale accounts in most major cities and beyond. The company doesn’t have cafés of their own and instead focuses their energy on thoroughly training their wholesale customers. The training program has proved quite successful for their own employees as well, helping both Katie Carguilo, the 2012 US Barista Champion and Erin McCarthy, the 2013 World Brewers Cup Champion win their respective competitions.
The training center will be used for an array of classes from the company’s Counter Intelligence program and boasts an incredibly multi-faceted design to host a broad range of events. There will be free public cuppings every Friday at 10am (which also take place at their other training centers around the country), home brewing workshops and even food pairing events with guest chefs.
For the industry side, there’s an espresso training room that fits up to 20 people, a full service tech lab in the basement, and a competition training room. If you happen to be a Counter Culture wholesale customer you’ll even have your own key. As Counter Culture’s own Jesse Kahn puts it, “our training lab IS our wholesale customers training lab. They have access whenever they need it. It’s all about helping people have sustainable in-house training.”
The design utilizes ample amounts of reclaimed and salvaged wood filling the space, and its 16ft high ceilings, with some warmth. The architect, Jane Kim, has worked with other well known coffee spots in NYC, including the second location of Everyman Espresso and Third Rail, but the work for Counter Culture seems to better reflect some of her beautiful lofty residential work.
[above the CCC dream team in their new training center: Park Brannen, Katie Carguilo, Jesse Kahn, Erin Meister, and Erin McCarthy] Photos: Alan Tansey
For those of you in NYC this weekend, the training center will have an open house on Friday and Saturday to celebrate with cuppings, brewing workshops and giveways. I can’t make it, so stop by the new space, taste some great coffee, Instagram the hell out of it and give Jesse Kahn a giant hug for me.
The New York Counter Culture Training Center
376 Broome Street
New York, NY 10013
John and Radek, two coffee lovers in the Czech Republic, have recently directed their passion towards creating unique, hand crafted products to compliment your coffee making. WeBrew sent me one of their hefty—yet delicate—slow pouring decanters, which is a pleasure to use and makes much more of an impression on guests than the Hario vessels we’ve become so accustomed too.
A beautiful tasting coffee can be enjoyed many ways. You don’t need fancy glass to get a fantastic cup, but it sure does look nice on your table. The vessel you choose to drink (or serve) coffee from can affect your perception and experience more than you may realize. From the balance and comfort of the vessel, to the thickness of the lip and the heat your hands are able to feel— it all enhances or limits the experience.
WeBrew set out to compliment the joy of great tasting coffee with well made products. They’ve already created a small line of their own that includes hand blown glassware, custom wooden tampers and denim aprons.
Check them out at WeBrew!
Andrew Barnett is a veteran of specialty coffee who has been around longer than many of the younger roasters you might be familiar with. In 2000, Andrew founded Ecco Caffe which roasted coffee for the San Francisco Bay area for years before it was sold to Intelligentsia in 2009. New Yorkers may also be familiar with Ecco from its use at Joe Coffee, until Joe began roasting for themselves earlier this summer.
This week, Andrew opened the door of his newest foray in the world of coffee—Linea Caffe. The new espresso bar is an intimate, open air café on the corner of 18th and San Carlos in the Mission District. The focus on espresso based drinks and its standing room only intimacy, creates a European feel that’s contrasts with the spacious San Francisco spots that can feel more like co-working spaces than coffee bars. For those who don’t have work to do, Linea provides a warm neighborly environment that’s better for standing around talking with friends than meeting deadlines.
Apart from Andrew and his coffee, the space is also shared with Anthony Myint, of Mission Chinese fame, who’s making fluffy Brussel-style waffles and salads meant to satisfy. Andrew is determined to ensure the focus on coffee and fare be well balanced, instead of leaving the food as an afterthought. So Linea Caffe partnered with Anthony to launch food concepts that will be just as much of a draw as the coffee.
The espresso at Linea is meant to be sweet, balanced and approachable, leaving the more experimental flavor bombs to some of San Francisco’s other specialty coffee bars. After sampling the espresso with and without milk, it was right on target. It was a straightforward, enjoyable coffee that should please both coffee purists as well as the rest of the neighborhood. Next I’ll be sure to try the waffles.
3417 18th Street
San Francisco, CA 94110
8am – 3pm Daily
(I’m also a big fan of the Heath Ceramic demitasses)