Just a reminder:
Barista Nation Texas happens this upcoming Monday, all day long.
Oak Cliff Coffee
817 W Davis St.
Dallas, TX 75208
Registration is from 9:30am to 10:30am.
The schedule of events runs until 6:30pm with a reception to boot.
I hope to see you there!
Big props to Palace Coffee Company for putting this together!
I am pleased to introduce Graham Sample, a new contributor to Texas Coffee People. Graham is a barista at Palace Coffee Company in Canyon, TX, and is working to bring quality coffee to northern West Texas in an approachable manner. In addition to coffee, he apparently loves to write.
Graham has submitted the following article :
“Hi, my name is Graham and it has been 3 years since I started working in the coffee world.”
(Does that remind you of a certain meeting (hopefully not from personal experience)?)
What’s sad is that this analogy is not too far off of the mark at times. Working in the industry I have met some of the nicest, most humble, knowledgeable barista and roasters that you could imagine. You know what else? They are approachable and seem human. However, I have also met some of the most arrogant, unapproachable humans that the world has seen since the hipster movement. My question is this, why?
Why is it that when a person thinks that he, or she, knows how to pull the “perfect” shot that they suddenly become the god of the universe whose glory is too bright to be approached? Why have baristas become so addicted to the pursuit of all things sophisticated?
There are many philosophical reasons that could attempt to explain this, but I will leave that to those who are schooled in this train of thought. Where I wish to go with this is merely, we are killing the accessibility to our industry that we love.
When the mere peasant walks into a coffee shop and feels less than simply because they don’t know what the difference between a full city or an American roast is, we aren’t doing our jobs. We were all there once. That starry eyed teenager or twenty something, with a portafilter awkwardly held in one hand and a tamper in the other. There was a point in all of our lives when it didn’t matter whether or not you tapped and then tamped, or overdosed, or surfed then whirlpooled as opposed to whirlpooling then surfing the milk. There was a point when you just wanted to learn; and if you can remember back even farther than that, there was a pointed when all you wanted to do was drink. Try to think back to then.
The next time someone comes into your shop and orders a macchiato, don’t sneer because they meant a caramel macchiato. Explain with a smile. We are slowly (maybe even quickly) becoming an industry that is less and less approachable as time goes on. We don’t want that. We should always be trying to grow our experience, our knowledge and our culture. However, this shouldn’t be done at the expense of closing people out.
Revival Market is the toast of the town
Coffee bar is an example of grocery’s push for local goods
By GREG MORAGO FOOD WRITER
June 29, 2011, 5:26PM
Revival continues to explore ways to distinguish itself as both a market and a marketplace, thanks to the efforts of co-owners Morgan Weber and Ryan Pera. Revival’s coffee program is a good example. Java fans will be happy to know that Revival is the only place in town where you can buy beans from three of Houston’s small-batch roasters: Amaya Roasting Co., Greenway Coffee Co. and Fusion Beans. Those boutique purveyors have joined the store’s coffee stock, which also includes Katz’s Coffee and Fontana Coffee Roasters.
With top-notch Houston-roasted beans available, expanded offerings at its coffee bar and serious bean-head baristas working behind the counter, Revival is the city’s new coffee mecca.
“A lot of people who know coffee already know about it, so they come,” said barista Fabio Pontes.
But those who aren’t in the know might be surprised to learn that the coffee bar occasionally has local coffee masters pouring as guest baristas. Recently Max Gonzalez of Catalina Coffee (which features Amaya beans) rocked Revival’s coffee bar. Coffee sales doubled that day.
Revival’s coffee bar also is unique in that it is serving an espresso tasting “flight” that includes strong plain espresso, an Americano (espresso with water) and cappuccino (espresso with milk). The bar also cold steeps its coffee for iced coffee, as opposed to brewed coffee that is iced. The difference in flavors is astonishing.
The coffee program is, like its food offerings, Revival’s way of supporting the best of local purveyors and food artisans. The store already has become the place where the best locally sourced products can be found…”
It seems as though this is the season for events in the coffee community. This time, Brown Coffee Company is hosting a Manual Brew Methods workshop in San Antonio. Manual brew methods gained steam when Starbucks bought the Coffee Equipment Company(inventors and sellers of the Clover brewer that made waves.. for awhile), and baristas were suddenly in search of a replacement for the cup-at-a-time marketing tool known as the Clover 1S.
Brewing is not the same as brewing well. Manual brew methods require skill, attention, and concentration. Most coffee establishments lack these basic requirements, but there are a few institutions who have, or who plan to implement a cup-at-a-time brew method to their list of options for their ever-discerning patrons to choose from.
Here is the scoop:
Brown is hosting a workshop focusing on manual brewing by the cup, which continues to find an ever-wider audience. This is a free and open workshop for serious home consumers as well as coffee professionals.
The goals for this gathering are simple:
-To continue growing the coffee community in Texas
-To provide some outlines of popular manual brewing devices
-To help level-set baristas with best practices around manual brewing
-To introduce a game-changing device for the industry that’s soon to be on the market: the Luminaire Bravo-1
Hope you can make it out for a fun evening with great coffee, great coffee people and some of the latest and greatest coffee equipment around.
Do you dream of a job with a flexible schedule, fun co-workers, a healthy environment, and a product you can be proud of? Then Thunderbird Coffee may be the perfect place for you!
Want to know more? Here’s what some of the employees at Thunderbird Coffee have to say:
“Our regulars are awesome. Getting to know our customers is one of the best parts of the job.” –Becca
“I love having direct communication with the people I work for. It makes me feel like I actually matter.” –Mark
“I’ve never had a problem getting a day off when I needed it.” –Ryan
“The coffee is so good. I really feel proud of what I serve.” –Bob
“Not only is the coffee great, but we have really awesome beer.” –Ryan
If this sounds like what you’re looking for, come in to Thunderbird Coffee at 1401 Koenig on Sunday, August 30 at 12:00 noon for an audition with our hiring managers. Please also bring your resume and any references.
Due to the high volume of applicants we got last time, we are making it our priority to see as many people as possible and call the best and the brightest back for further discussion.
DO have a great attitude!
DO bring your resume and references.
DO be ready to tell us why YOU are the best person for the job!
DO NOT come in any time before Sunday, August 30, at 12:00 noon.
DO NOT call or e-mail about this position.
DO NOT worry. If we can’t see everyone who shows up on Sunday, we will schedule another audition date.
Positions are limited, and applicants will be seen on a first-come, first-serve basis. Please show up on time!
- Location: Thunderbird Coffee
- Compensation: 6.55/hr+tips, 7.50/hr +tips
Thanks to Aaron Heil of AAH Coffee (Carrollton) for putting this together, for Ashlind McAshin for getting the word out(and helping to make this thing happen!), and to Lorenzo Perkins for passing it on to Texas Coffee People.
Be there. (I won’t, but you should be.)
Sugar Brown’s has put on a weekly latte art throwdown for the entire month of June.
A local photography enthusiast was kind enough to document the last two of them.
Here are a few photos from these two throwdowns. Enjoy!
The first four photos are from the first Sprodown. The rest are from the second.
As taken from a Facebook message:
Monday – Thursday 6:30am – 9pm
Friday 6:30am – 11pm
Saturday 7am – 11pm
Sunday 9am – 3pm
Come check us out!
The Pearl Cup
1900 N. Henderson Ave
(On the corner of Henderson Ave and McMillan Ave)
The Pearl Cup is running coffee from Coffee Eiland (no website.. get on that, Clay!) in Dallas, along with Mazzer grinders and a La Marzocco Linea. Allegedly, they are offering single origin espresso. At least, that’s what I’ve heard.
The setup (La Marzocco + Mazzer + Coffee Eiland) REALLY reminds me of Gachet Coffee Lounge downtown near the House of Blues. I was not impressed with the coffee at Gachet, but I’m guessing inconsistency is the fault that plagues us all (including Gachet), as what is to blame. It wasn’t bad, but I felt it could have been better.
But, this is a whole new beast, headed by a band of three friends bent on bringing better coffee to Dallas. (or so it seems)
They have a website, which can be found at http://thepearlcup.com, and a page on Facebook. (link on their website)
The Pearl Cup has been added to our List of Retailers.
1900 N. Henderson Ave
Dallas, TX 75206
(On the corner of Henderson Ave and McMillan Ave)
Latte Art Throwdown
- @ Catalina Coffee
$20 to enter – winner takes all.
Baristas will have 7 minutes to make up to three lattes, choose one to present to three judges.
Judging will be based on symmetry, contrast, and technical difficulty and complexity of the art.
Free-pour only, no etching.