The Dark Bean

the idle-atry of my postings.

2010-10-06T08:11:00.002-04:00

In creating this blog, I instantaneously admitted to defeat. Though I knew I could never live up to writing something everyday, I certainly assumed I could at least manage one a month. I literally get an anxious feeling, knots in my stomach when I sit down to write.

This Blog is over.
C

A bustling week in Coffee

2010-07-01T01:54:00.002-04:00

And on The Seventh Day,

Georgia Won Espresso Post's In-house Competition
Michael Phillips Won the World Barista Championships
I had to kick out two super cute girls, so I could close the cafe in time to see a band.

Georgia Henry, a lady of few words, and many spastic movements won the third annual In-house Barista qualifier at Espresso Post. Her Sig Drink consisted of things I don't remember, however I do believe mostly it was a reimagining of a carmel apple, like at a carnival. To her we say, Hurrah! Winning this competition means Georgia now must compete in the Central Canadian Barista Championships, which she must win. To her we say, Good Luck!

Great Job Michael Phillips... You have a beard...

As one who has chosen to live my life, at least currently, as a barista, I am constantly reminding myself of two things.

1. Try real hard to make damn good coffee
2. Remember why you're doing this.

The first of these two things I have little trouble sticking to. Not that making damn good coffee is easy, but rather, I am always ready to try my best, and care a whole lot.

The second one is a little more difficult. It certainly incorporates the first, but is by nature more difficult. On Sunday I had the chance to go see Minus The Bear, a Band I truly love, and had yet to see, since their new record came out. I had only just heard about the show the night before, and made a last minute plan to go and see their set. I was working as fast as possible to get out of their as shortly after close as I could. It got to be about ten minutes to close, and a few people were still hanging out. As per usual I went to each of them and let them know when we would be closing, and to order any other drinks in the next few minutes. My approach however was a little different. Normally I tell everyone something along the lines of this," Just to let you know, we are closing at nine, so if you'd like anything else, let us know in the next few minutes, as drink service will be over. Your more than welcome to hang out for as long as you'd like, though" Less like a robot, but you get the drift. That night sounded something like this " Hey, Just letting you know were closing in a few minutes, so I'll be cleaning and vacuuming, and it gets kind of noisy and inhospitable, but hang out if you want..." A.K.A... Get the fuck out. Of course, I got to the two cute girls. One of which a gorgeous red head, my downfall, and I couldn't help but revert back to the first method. Janky, I know... But it made me realize something. I was treating being there as if it was a burden. I was letting my excitement for the show ruin the time I was having at work. And for me, that is a slippery slope. I've chosen to love every minute I spend there, and right then was way off point. So I sat, and talked, and flirted just a bit with the two girls. I spent an extra ten minutes hanging out and talking with other customers, as well.... And in the end, I got the concert with plenty of time and saw a ballin' show.

The moral for me is... Cute girls make your life better.

L, C

Check out OMNI

An(the) Attemptation (to)(of)realiz(a)e(tion)

2010-06-04T12:00:00.003-04:00

What a Title!
Sorry, sometimes I just can't help but be to the point, real direct, ya know?

I'm currently drinking an espresso. a 60/40 brazil ethiopian made by jason dewar. Jason is a man of large stature, who I am a little bit intimidated by, and genuinely terrified of. I'm sitting, waiting for an appointment to go get some more stuff put on my body, and reading various blogs about coffee, including my favorite, Sam James Coffee Bar. I think I'm jealous of Sam. Dammit, being jealous of him is embarrassing.

In order to stave off this jealousy I have been reminding myself of three things.

1. I don't own a shop, thus I have a life beyond.
2. I work at a place that give's me money in exchange for work, and I have good friends, and food...most days.
3. We are getting in some of the craziest coffee shit out there. And that will be fun.
3.1 La Marzocco Strada. two of em. The first two off the line in fact.
3.2 Marco Uberboiler. Three of em. SUUUUUUPPPPP?
3.3 Two Group manual lever espresso machine. WHAT THE FUCK"S UP?!!
3.4 Probably some stuff I don't know about. YEAH!

Anyhow, Sam has a lot more tattoos than he did the last time I saw him. And I have a sneaking suspicion that they are probably pretty cool. Damn him.

3.1 THe La Marzocco Strada is a whole new kind of geek. Variable paddled group heads allowing for any pressure at any point in the shot, which can later be programmed for consistency sake. A dedicated pump, boiler and pressure gauge for each brew group. Snap on spouts, sanitary, delicious, split shots. Yeah!kkkk.! The Strada improves ergonomics with a larger working area thanks to its exposed groups and wider drain tray, its jog wheel programming interface, cool touch steam wands, back-lit display & gauges, and to its minimal design that facilitates interaction between the barista and customers.

Wicked Fresh.

3.2 I've talked about the Uber boiler before. and I will again.
The Über Boiler is a precise water delivery system designed to deliver exact volumes of water at exact temperatures to meet the needs of cup by cup tea infusion and coffee brewing. To brew coffee correctly, there are essential guides; in particular, you must have the right water to coffee ratio and the right brewing temperature. The Über Boiler gives the Barista control to manage these important parameters.

3.3
It's a secret.

3.4 Yeah!

Drip Coffee. NumNumNumNumNum

In re(s)po(n)se to melinda

2010-06-03T11:55:00.002-04:00

It has bean brought to my attention that my dear friend melinda is concerned about my well-being. This is in part due to the menial amount of conversing done between the two of us, as well as the dreariness of my last few posts. For this, Melinda, I am sorry, but don't fret, I'ma doin juuust finne.

On that note, I will present to you, my two year plan in coffee. Any person who can help, do it.

Year one; Train all the cool kids at Phil and Sebastian's. As of September 2010 I will be taking over as the trainer here at P&S. I plan, though not strictly, to continue on with this role for at least one year. Training, playin' ball, living in downtown Calgary, and being cold most of the time.

Year two

Spend the entire year travelling, hitting one coffee shop a month. Work there as much as possible for the thirty days. Sleep on barista's couch's, learn about the city, and love the hell outta coffee. Where do I want to go, you ask?

Verve Coffee Roasters
Intelligentsia Coffee
Ritual Roasters
Four Barrel Coffee
Barista
Stumptown
Ugly Mug Cafe and Roastery
Waking Life Espresso
Roast Coffee Company

Find me more. Find me more. Find me more.

Love C

The Art of Balance... and who we all want to be

2010-05-27T14:41:00.002-04:00

If there is one thing in my life that I value most, above all other things, Than I clearly have not found it.

Balance though, balance is certainly of great importance. My last post was a result of intense dismay over the current state of my life. Since those days, I have mellowed a little. I've become a little more numb, and as one dear friend told me, have a great potential to become completely calloused. In the past twenty-four hours things have changed. Though nothing has really changed, beyond my current state of mind. Though, whilst enveloping myself in this state of peace, I hold on to the concrete fact that things will return back to how they were on that fateful May 21st post.

Where does Balance fit in?

Being in coffee, one must learn quickly how to balance themselves. It is easy to become enthralled in coffee. It is easy to become frustrated with coffee. And most of all, it is easy to become comfortable in coffee. To live out the day to day tasks involved in being a barista, or a roaster, or a trainer, or any position. The key is to remember that life must be about more. Social suicide to admit perhaps, but though coffee is my biggest passion, and what excites me most, it is certainly not all I need. It's a stones throw away, you can be sure, But if I don't balance it out, my shit gets mad off point.

Who do we want to be?

This guy wants to be young again.

I want to be the kind of person who has no other choice but to be awesome all the time. I'm trying pretty hard to be good to all those around me, and spread my joy and knowledge about coffee with whoever is interested. However, for the time being, I am content with being awesome most of the time, and the rest of the time, being alone. I can be fucked up and horrible to myself, but when people show up, I best get myself together, and become the kind of awesome that I hope for.

Awesome; extremely impressive or daunting; inspiring great admiration, apprehension, or fear.

If at any time I can be any of these things, especially and inspiration of apprehension, then I've met my quota.

This post is done.

Coffee: Waiting on an espresso
Music: R.Kelly (remix) Ignition

Drink away the pain

2010-05-21T11:00:00.002-04:00

It's times like these, in the depths of my self-created sorrow, that I offer myself up to the coffee community, looking for liquid embrace and hoping, no, begging, for it to consume me as I consume it. I truly feel that the times in which I have learnt the most about coffee are during the period of putting together the pieces of my heart. Coffee spins liquid thread and sutures together the fragments I can find. Perhaps this is why I am so passionate about coffee. The one woman who has never let me down, and is always simultaneously pulling my heart strings while knotting them ever tighter. The one mistress above all others, who gives and gives, and only takes after giving, and is always there, even when I run from her, when I flock to the touch of another, or hold in my arms a new passion. Coffee has survived all thus far, and has treated me with respect and only asked that I give myself to her, at least some of the time.

As it stands, I believe during this particular heart ache, I will learn more than ever about coffee. The conditions are perfect. I am at an amazing shop, I have loads of time, and I hurt more than I imagined possible. However, humans have an amazing ability to bounce back. This won't be the last time I have the chance to envelope myself in the sorrowful embrace of coffee. And it certainly won't be the last time I sit on a computer and pour myself into it, hoping somehow to release some pain. The brazilian clover I'm drinking helps. The smiles from regulars help. And the knowledge that the entity that is coffee, loves me so god damn pure, helps.

"Ain't but one kind of blues. And that consists between males and females, thats in love."

SHit goddamn, this guy knows what he's sayin', don't he? I bet he slammed the black stuff like a mutha fucka. He hit that chicory infused joe like no one else. Perhaps I am getting a little sorrowful here. Coffee makes us severe, and grave, and philosophical. I have a tendancy to liken coffee to LSD. OR rather, caffeine to LSD. On caffeine, the trip you take is all dependant upon your mindset. You can have the kind of trip that sends you soaring to the sun, you can see into the future, you can see around corners, and you can slap the bass fast and loose like some kind of delirious funky priest! But if your not in the right mindset, such as one writing write now, the world looks a whole lot different. YOu won't like what you see around corners, and your anything but funky. Today's trip is going to take me all sorts of places. It started at 8 am, and I'll be drinking all day. Lord hear our prayers.

My love for you, knows no bounds. This is true of two entities in my life. One human, or god-like. And to both them I am grateful, vulnerable, and terrified.

Drinking: Brazil Chapadao do ferro, and an americano.
Music: Josh Ritter- SO runs the world away.

Love and pain,
C

Internal Barista competition: a love story

2010-05-08T13:19:00.003-04:00

If only I had a chorus line. The moment I finished my fifteen minute presentation, a song started deep in my core. My swan song perhaps? no, more like a song of relief. A song of "I'm finished, where the booze at?" The difficulty of it all being that the night had many hours to go, and in those hours, when not distracted by the following performances of my extremely talented fellow P&S barista's, I dissected every moment of my competition. It was all a blur, a nightmarish blur. An angering, frustrating blow. Don't get me wrong here, I don't hate myself too much. I'm all around quite happy with my performance. There are regrets of course, but on the whole, the choices I made, were made for a reason, so I'll learn How To Deal.

So, here it is... The signature Drink. The why the fuck?! as I've taken to calling it.

1.Start by rimming the cup in a portobello mushroom infused extra virgin olive oil and then sugaring it, like a margarita (it was Cinco de Mayo) (home made of course)

2. Add 1 teaspoon of kumquat and arbole chile infused simple syrup (Home made of course)

3. Add a half teaspoon of the mushroom infused olive oil, just for good measure.

4. Add a teaspoon of 52% cream.

5. Pull one shot of espresso on top

Smell, stir and enjoy....hopefully

Sounds a little crazy I know. But tastes quite nice... Points for creativity, right?

Final thoguhts: You'll see me at regionals...somehow...

Coffee: Brazil Chapadao de Ferro, Clovered
Music : Give Up the Funk- Parliament

The importance of blogging earnest

2010-04-28T20:28:00.003-04:00

This is a desolate place, a minor place, a forgotten pet, a neglected red-headed step child. What this space could do, if only given the chance, and an owner with intellect, fortitude, and a nicer hair cut, I can only imagine. However, seeing as how it is in my nearly capable hands, lettohs!

With the internal barista competition here at Phil and Sebastian's only a week away, that gnawing feeling is beginning in my stomach. You know, that feeling like you forgot to hand in a paper, or that you left your baby on top of the car. My attempts to disregard this feeling in the past have only heightened my worry and so I have decided to fully embrace my anxiety. You know, give it a hug and a talkin' to, see how it feels and what I can do to nurture, and foster it's growth. Turns out, it's doin just fine, real swell in fact. The competition is on the nigh, and other than buying all sorts of table accouterment I feel pretty good. Not to mention the rest of my life is all different kinds of confused right now.

The difficulties of being in the specialty coffee industry are many. The pay is low, the work is meticulous, the respect is high among fellow baristi and honest customers, but low among the general public. And this is in regards not only to the barista themselves, seen as failures in the eyes of the learned part of the population, but towards coffee at its very essence. Coffee can't get no respect.

How do you convince the average consumer that coffee is a complex beautiful artisanal experience? It starts with them deciding to support a good independent coffee shop. But then, that shop has a lot of fuckin' responsibility yo. You gotta keep your shit on point, because the moment you slip up, all is lost. Pushing the envelope continually and never being satisfied. You have to want to be the best coffee shop in the world, and let people know that with everything that you do.

I'm getting all hot and bothered now. It's going to be okay. But my future depends on everyone collectively getting their game together and becoming authorities on coffee. Serious authorities. I believe in us, and I believe there is room for the willing, but if your in it for the wrong reasons, ima bust your ass.

Drinking: CLover Brewed Brazil Fazenda Monte Alegra. Wicked coffee. Wicked Inexpensive, what a lucky guy!
Music: Girl From The North Country, Bob Dylan

Of Longing

2010-02-18T13:14:00.003-05:00

In terms of good grace, hello my drinkers.

As a barista, certain assumptions are made in terms of clientele. One assumes dominance in terms of coffee knowledge and understanding. Each time I am met by a customer who challenges these commonly held all-to-true-isms, I am taken aback, as well as excited.

At Phil & Sebastian's I have the pleasure of meeting these people often, at least, much more often than at my previous shop. On a day to day basis, I am introduced to fantastic coffee people, and given the chance to make them a cup of coffee, and speak with them on a level which impresses me quite altogetherly.

This past week I had the pleasure of meeting Jody Carlson of Whitecort Alberta's Carlson Coffee. Perhaps the most inpiring person I will ever meet in the Coffee industry, at least the Canadian coffee industry. Jody loves coffee. So much so that He set up a beautifully simplistic roasting facility in his basement. He imports green and roasts for his friends and family. Whitecort is a northern Alberta town. Fuckin' North. Craaaaazy Fuckin' North. He travelled the four hours south to Calgary just to compete in the prairies competition. He also seems to be an incredible force in the world, brimming with positivity and excitement.

We spoke only briefly, but this guy knows what's up, and is yet another reason I am only ever to become more and more passionate about coffee and the people involved.

I love you, Coffee.

Also, check out EP's new website!

www.espressopost.com

C

Robur E's dream of electric spro.

2010-01-29T13:03:00.002-05:00

Good goodness!

In the past weeks as my training here at Phil & Sebastian's progresses I have become more impressed and in love with my mistress, the sweet bean, then ever. I have also realized that the coffee industry is made up of the type of crazed scientific weirdos normally reserved for villainous representations of that which we fear most, change. Except our crazed scientific weirdo's have a Heart of Gold.

A shining example of the type of ground breaking ingenuity is the folks at Marco. Read just one of their posts and you will quickly discover they are the gentlefrontiersmen of the coffee, and specifically nerdication industry. I'm more than impressed with everything I read, and Personally am quite jealous of their intellect.

A prime example

Check Out the Uberboiler... it'll make you believe again.

That's what I wanted to share. The title had little to do with the reality of the finding. And for that, your welcome.

Look at my cool new pants!

oh beans; and their place

2010-01-18T20:05:00.003-05:00

If a mutual understanding of our place within the universe, and singularly within each others personal reality, it must begin with a simple hello.

So, Hello, my dearies.

And in recognizing this salutation, one is explicitly verifying my assumption that one, being yourself,is truly, if not eagerly awaiting this finding, at the very least perusing said finding, with intention to read again. If you understood that, I apologize sincerely.

In speaking with my fellow barista, an amazingly talented gentleman by the name of Tim Houghton, I stumbled upon an interesting little bit of thinking, that I feel necessitates a thorough chewing out.

The way we analyze and enjoy coffee, or wine, or any item of connoisseurization is distinctly different from the analyzation of all other foods we enjoy on a day to day basis. When tasting coffee, we (at least those of us with a vested interest in coffee) use language far beyond the typical patois of the daily ingestion of nutrients. To begin with, we use words like acidic, astringent, bitter, dry, balanced, all the usual and easy things for most people to understand. After that it becomes more defined, and the lexicon turns to other foods, in order to understand a coffee. Cupping notes often look more like an ingredient list rather than a description of a coffee. The detail with which some get into, truly is rather astounding.

A shining example is our current Guatemala Finca La Vina; dried apple and pear, butterscotch, and cinnamon notes. Sounds like a a wicked dessert, no? Yet it aptly describes the beautiful subtleties of the Guat. The description of a pure drink such as coffee, or wine, or beer, or tea, by simply stating other foods may seem like a copp out, but the more you understand your own palette, something I hope to become better with, the more it will all make sense.

So dive into a delicious coffee, and swim around a little, take some sips and have the time of your life... it's a celebration, bitches!

Music: "what's Goin' On" Marvin Gaye
Coffee: La Picona Nicaragua, COE #4

The Three Amigo's is a brilliant fucking film

On Chinooks and Clovers

2010-01-12T21:10:00.003-05:00

Hello, my dearies.

In regards to my lacking, again I am not only apologetic, but more than willing to place the blame somewhere else. Though I have no friends, and thus nothing to take up my free time, I also have no access to the innernettes. At least, from home. So it is with a heavy heart that I must tell you all that posts will diminish to only the time that I have available, while Phil and Sebastian's is open.

Firstly, let me introduce you to a new friend of mine, Chinook. A chinook is magic. I am certain of it. The past week in Calgary has been not only above zero, but well above zero. When it's twelve degree's and your in Calgary, and it's January, you believe in God.

My position at Phil and Sebastian's has been upgraded from Bitch, to Clover bitch. And I couldn't be happier. The Clover is a little piece of awesome that until now I was rather skeptical of. The $12,000 price tag was a deterrent. As was my ignorance towards the complexities of the wonderful machine. I am converted I say, though I don't think I will ever own one. We are serving a whole shit ton of fun!

You Rule!

Chris

Out Cold.

2010-01-06T20:49:00.002-05:00

My dear, sweet friends.

I wish to extend a serious apology for the past few weeks. However, one shall have no reason to believe that I have become stagnant, at least, yet.

Since My last post a few things have happened. Christmas, New Years, and a relocation spanning several provinces. I am writing this from a cozy bench in Phil & Sebastian's Coffee Company in Calgary, Alberta. Whoa, I'm far away, I know.

Anyhow, this is my new home, or at least it will become a home, soon enough.

After Training, my stories will be many, I am sure, but for now I present to you a 27 hour story.

January 1st 6 am EST

Sitting In Toronto Airport. Waiting for my flight with Diedre, a customer from Espresso Post who just so happens to have the same flight as me. I'm cold and I go to tim hortons and buy a water. It disgusts me. Truly.

January 1st 7:15 am EST

Board Plane. Give up my exit row seat that I specifically chose for the legroom, to a bro, so he could sit next to his cute girlfriend. Legroom And a cute girl? I must have been in a gracious mood.

January 1st 9:30 am CST

Arrive in Calgary. I'm cold man, I'm cold.

January 1st 12 pm CST

After having signed the lease, I'm sitting in my apartment alone, cold and disgusted with the state of my fridge. Despicable. Seriously.

January 1st 2 pm CST

Go to Safeway, Buy a pan, a knife, and some food. Get harassed for not having a Club Card, what a bitch.

January 1st 5pm CST

Start cooking dinner. And realize the only implement with which I can cook my dinner is a frying pan, for every ingredient.

January 1st, 10pm CST

Finished cooking dinner. Rice took far too many hours. R'tarded! Don't have a plate. Eat out of the frying pan. Don't have a fork. Use chopsticks. Chopsticks snapped during plane ride. Use Broken Chopsticks. Tastes pretty good though.

January 1st, 11 pm CST

Fall asleep on floor. Don't own a bed, hate this place. It's cold and I'm sleeping on a checkered floor. What the fuck is going on in my life?

January 2nd, 12 am CST- 8am CST

Wake up every hour. Hate this place. it's cold and I'm sleeping on a checkered floor. What the fuck is going on in my life?

January 2nd, 9 am CST

Arrive at Phil & Sebastian's. Enjoy a clovered Yirgacheffe, an espresso and a soy cappucino. I love my life.

More to come, my fantastic felines, more to come.

C

A late night in the city Ampersand the creation of a commune.

2009-12-21T01:20:00.003-05:00

One may even find it laughable,(depending on who one may be) to picture the night I have had. More or less, though more less then more, it involves Home Alone, Pizza, The Simpsons, a staff Christmas party at a Gabby's on the Danforth, And Finally now, sitting at my brother's listening to John K Samson sing to me about a fractured life. This is a lot less about coffee than usual. However It feels like a necessary convergence into something, that is at the heart of all baristas.

The Goal of a barista, in my eyes, is to smile. And by smile, I mean a whole lot of things. Firstly, being a barista is amazing, and if someone isn't smiling then they aren't appreciating their life as a barista. So next time you see a barista in a bad mood tell them to brighten the fuck up, unless their cat died. Barista's love cats. I think it's a chemical thing, or maybe more of a response to an animal far too similar to ourselves. I'll get into that In a jiff.

Smile

The Creation of a space that allows other's to feel joy and happiness. A cafe is a chance for people to have a bright spot in their day. Someone was speaking of this to me today. Every morning this gentleman wakes up, makes his kid's lunches, takes them to school, goes home and cleans up after their breakfast, then goes to the coffee shop, grabs a drink and face's a full day of work at the firm. Despite sounding like a super hero, he also sounds like someone who has very little time to enjoy his life. One, in this case, is in a position to find the beauty in the simplicity. That being said, his favorite part of his day is the six minutes he spends at his coffee shop talking to friends or reading the paper, or just chillin' the fuck out. And as a Barista, we have the power to make those six minutes something wonderful, or just another fast and mediocre part of the day.

Smile

The complete recognition of your customers as your pathway to happiness, intelligence, and rent money. Most of a Barista's life is spent talking to people they will only ever know for a few minutes of their life. There's a poem in there, I just know it. And in order for these things to be accomplished, a Barista must accept these people as their family, friends, and means. We are in debt to our non-fat mocha drinker's just as much as our espresso drinkers, so a smile... Yeah, I can do that.

There is a direct correlation between my deprivation of sleep, and the deterioration of my linguistic um, skills.

So I bid thee goodnight, and I will start fresh tomorrow, with my thought's on the Feline and Barista Relation.

That's What She Twote!

Coffee: Spro, except way earlier in the day.
Music: Big Pun Party and Bullshit (RATATAT remix)

Pertaining to Reality and Coffee Shop Incompetence

2009-12-15T09:03:00.002-05:00

Laughing away your faith. It can be funny at times, how we all try our best to denounce one thing or another. It's all information man... It's all information. to be apt, it's all ones and zeros... at least at this juncture. I'ma computer. Stop all the downloading.

We've all had a bad meal at a restaurant. We've all bought a shirt that's ripped within days of the purchase. We've all bought a tiger, only to have to throw it in the dumpster a week later because it ripped our uncles face off. wait...

And to those in my world, hello, dear friends, we've all had a REAL shitty shot of espresso.

A bad meal at a restaurant results in one or more of three things: You demand your money back, You walk across the street to that burger joint where the guy always wears that gold chain, or you never go back and tell all your friends about how awful your experience was.
If a restaurant continues to offer terrible food, eventually it will have no choice but to close it's doors. Or be the star of next weeks restaurant makeover. Oh, Igor... how I wish we could be friends...

A ripped shirt goes back to the store. Unless those cusser's are final sale about the whole affair. However if a comapny continually makes shirt's that fall apart in a week they go out of business. Ironic considering that if the shirts fall apart in three month's they experience a surge in business, as people continue to shell out $30.00 every three month's Great Job!

So, We've come to the conclusion that shit won't stand up in my house... So why do terrible coffee shops proliferate?

The atrocities committed against my tastebud's by espresso Ne'er do wells, are a list of Guantanamoic proportions. Water boarding sucks, by the way. I've had shot's that make me angry for hours. And paid two bucks for em! i've seen latte's that could decidedly end children's belief in Santa Claus. Yet at the end of the day... They make their money. So what the hell man? We continue to put up with garbage. Admittedly most people don't know the difference. But we all have a sense of taste... Except for Selma... Damn bottle rockets!

So, how do we educate, retaliate, communicate, change mind state?

I think the first step comes with creating open dialogue between customers and barista's and managers. As a barista, I would want to know what's happening with my drinks. And as a manager, if one of my staff handed off a terrible drink, I need to know. And if the manager doesn't care, then well... I guess there's no way around it... But try, really do try to make yourself heard. Your important to me. Tell me what your feeling. emotional yet?

I'm serious about all this, so tell your coffee shop to listen the cuss up!

Coffee; French pressed five bean espresso blend. Costa Rican, Brazilian, Guatamelan, Mexican and tastes like indian perhaps.
Soundtrack; Gord Downie, "Canada Geese"

Just remember to take things one day at a time, and know that I love you.

C

A Matter of Caffeination; And its implications

2009-12-14T11:36:00.003-05:00

My feet were cold. My socks were wet. I wasn't terribly impressed with my boots either. There was a stillness in the air, and in my head. I burnt wood and ate cold sandwiches. I lifted doors and ran up and down a makeshift stair set. Yesterday was spent at a nearly but not all the close to being done house. The day came to a close by finding and making fast friends with a shivering cat on the lane way. We drove home in the people bus (1966 Volkswagon Bus) and I had a time not feeling my feet. There is caulking in my fingerprints and I still smell like smoke.

In the evening a came across a thread on Barista Exchange about caffeine. Specifically the idea of adding more caffeine to a given coffee drink, by ways of a concentrated caffeine shot. Rather than becoming blind with rage in my usual hulk-esque manner, I decided I would write about this atrocity in order to propagate some form of open dialogue, with myself... about the issue at hand.

Here's what I'm thinking; People drink coffee. I believe I'm right so far. So why do people drink coffee?

The Flavour?
The Ritual?
The Fashion?
The Caffeine?
The Fuck Yeah Attitude?

Flavour

Coffee. Oh Heavenly Brew, you dance on my palate. You fornicate with my taste buds and give birth to a million little explosions of flavours. And How little I know about you. You take my money and leave me always wanting more. You Whore! whoa. Sorry, I think maybe I was transferring emotion there. Anyhow, There are more known (and chances are unknown) chemical compounds in coffee than nearly any other beverage in the world. Certainly more than wine, and tea, and coca-cola. So there stands a good chance that one could drink coffee for the rest of their life and experience but a fraction of what coffee has to offer. And as a barista it is my duty to delve deep into this world of flavours and swim around a little, ya know? Flavour keeps it interesting, and keeps my coming back for more.

Ritual

In North America's current mind-state, and by North America I don't mean Mexico, Lo Siento me Abuela..We are moving a round a hell of a lot more than we oughta be. As in, Why do I go through so many more take-away cups than I do glass and ceramic?! Ethiopia, Turkey, Vienna, Italy, all know what's up... So have a seat and enjoy your coffee. Take out your books, at the Poor Mans University class begins with an espresso. Learn about coffee, learn about yourself, and for fucks!, get off your feet for a minute and talk to somebody who doesn't know your name. Also don't spend all your time in the coffee shop typing on a computer to people that may or may not exist.

Fashion

Starbucks makes you look cool. Get it? I do.

Also I think her drink outweighs her dog. Ew.

Caffeine

So now, lady and gentleman, we are here at our intended destination, Caffeine. Is this really it? What a sad sorrowful existence you must lead. If your intentions for drinking coffee are to get cracked on caffeine, get out of my life. I don't need you around me. your bringing me down. Stop abusing your body. Stop disrespectin' my beans dammit! Enjoy coffee for all it has to offer. Get it? I'm getting angry now... I should stop all this. I'll be back for more tomorrow.

Coffee; delicious post masters roast. Brazilian,Ethiopian, Costa Rican, Columbian, Indonesian, Indian.. F'yeah!
Soundtrack: Deep Dark Woods- "Farewell"

You wanna go? I'll jig you up man!

C

Training Jimmy

2009-12-13T09:59:00.004-05:00

I'm working on a double espresso and waiting for a peanut butter banana smoothie. If a cupcake and a multi-vitamin is a super breakfast, surely this combination of caffeine and potassium is suitable for a sunday. Sounds; a dish sink in the kitchen, heavy with muffin trays, the snap of a plastic lid, the dull thunk of a glass full of smoothie, and joints cracking, and fingers typing and oh, oh, oh from elliot smith in the background. I'm wearing long johns and I think it's best that I just get on with it.

I spent my morning yesterday in the strange state between total relaxation and complete fatigue. I only know one way to kick that feeling. No, not exercise, shut up with all that. Exercise is for people who have a mortgage. I'm talking coffee. So, having been in Toronto for a concert*, I made my way down to a fantastic new joint on Portland and adelaide by the name of Jimmy's Coffee . My dear, dear, deer, friend Ashleigh Max Waters just so happens to be managing the spot. So I did what came naturally to me, and began making drinks for all the lovely customers who made their way in. And would you believe me if I told you that I ran into some regulars of Espresso Post? You better.

Working with Max, or ashleigh, or whatever you want to call her is always a great time for me. We have similar beliefs in coffee and have a good ol fashion bull bitch of a time when we get together. Her associate, and new barista Juno (joono, Juneau, jewknow?) was also working with us, and I had the chance to share some of my knowledge with him, which was awesome. Firstly he seems like one of the nicest guys in the world, and secondly he seemed genuinely pumped about learning. Which made me even more excited to be there with him.

Training someone in coffee (or anything for that matter) is about the best opportunity one can get to polish their skills and to take what they believe and translate it into something that another person can take away with them. One discovery I made while working with Joouewneauowo (like that?) was that I am completely humbled by what coffee has yet to teach me. Having Juno's fresh perspective on coffee kicked me into a (more than likely caffeine induced) profusion of coffee questions.

It also gave me the chance to spend some more time on the Nuova Simonelli Aurelia (competition model). And I love that machine. Shit Goddamn. I couldn't be more impressed with it, seriously. It using a soft infusion system that to me, is superior to many of the current preinfusion models for several reasons. if your curious as to what this all means, go find out.

* Jon Samson. Attack in Black. The Constantines. FUcked my world up.... in a big bad way. SO incredible.

Soundtrack: Peter and the Wolf- The Bonsai Tree
Coffee: Northern Star blend, Classic Coffee

Hey you, nice peacoat... what you hidin' in there?

C

Deconstructing Coffee Equality

2009-12-10T17:30:00.005-05:00

To you, I truly Salut!

Today was our first particulary squallish December day. It would seem only natural to spend, at least a portion of it, deep within the caffeinated embrace of the local coffee shop, no? Espresso Post is a very special kind of shop. Not only does it offer a quality cup of coffee in numerous ways, but the talent behind the bar are the closest thing I have to family. (Sorry mom, dad, brother, brother two) In addition to being treated to some excellent espresso and siphon coffee today, I also had the pleasure to exchange some words with Stephen Leighton of Has Bean in Stafford, England. Steve, and Has Bean are both wicked things in this world of ours. Steve has an olfactory system that seems to match that of a bloodhound, when it comes to coffee, at least. He sources some amazing coffee's and is an all around fantastic dude.

Thus, our topic today. Fair Trade, Direct Trade, farm share. and oh, so much more!

Definitions

Fair Trade
Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. By requiring companies to pay sustainable prices (which must never fall lower than the market price), Fairtrade addresses the injustices of conventional trade, which traditionally discriminates against the poorest, weakest producers. It enables them to improve their position and have more control over their lives.
http://www.fairtrade.org.uk/what_is_fairtrade/faqs.aspx

Direct Trade
Direct trade is a term used by coffee roasters who buy straight from the growers, cutting out both the traditional middleman buyers and sellers and also the organizations that control certifications such as Fair Trade and Bird Friendly, for example. Direct trade proponents say their model is the best because they build mutually beneficial and respectful relationships with individual producers or cooperatives in the coffee-producing countries. Some roasters do it because they are dissatisfied with the third-party certification programs, while others want to have more control over aspects ranging from the quality of the coffee, to social issues, or environmental concerns.
http://www.ethicalcoffee.net/direct.html

Farm Share
So I made this term up. However, it is a real thing, sort of. What is meant by Farm Share is a coffee roaster working directly with a farm for two or more seasons. It is along the lines of a CSA program that many local farmers do. If a roaster really loves a crop from a farmer, he may decide to take stock in the farm by putting up money at the start of the growing season or signing a contract for several seasons, in order to help the farmer produce the best quality coffee they can. Having that extra income early on helps the farmer throughout the growing season. For the roaster, it ensures that they get top quality and first pick, when it comes to the harvest. But what if the coffee sucks after a year?

"...lowering quality rarely happens as when you start paying a good price for coffee the farmer works that little bit harder to make sure that the quality is right up there. With some farmers we have a year on year agreement with a couple we have a two year agreement, so if we see problems happening then we can react, but the farmer can also plan and deal with issues he may have with finances."
Steve Leighton, Has Bean Coffee

Their is no clear answer as to what is the right choice when it comes to buying green coffee. The roaster has to decide which way makes the most sense to their company. However, Their are certain criteria that are important to take into consideration when it comes to choosing your coffee. So listen the fuck up! whoa... sorry. I thought it would sound cool.

Fair Trade is stupid. Well, I guess what I mean is this;
"Fair trade has no place in the specialty industry, its for the commercial market to worry about. I don't buy any coffee below the fair trade price and in fact rarely even close. We have specialty coffee with specialty producers that we pay a special price for."
-Steve Leighton, Has Bean Coffee

Anyone who is concerned about buying coffee fair trade need look no further than their local coffee shop. Chances are, if they are selling a half decent coffee and you are paying around $8.00 or more a half pound, there is no way that the farmer isn't getting above fair trade prices. So stop buying Fair-trade Nabob and support your local Beaners...

Direct Trade is rad. Maybe... By that I mean, what I'm trying to say is.... Quality is in the cup, not in the farmer's names. There are certain roasters who seem to feel it's more important to know their farmer (not that there's anything wrong with that) then to make sure the coffee is of the highest standard they can get. So quality first... then befriend your wonderful farmers.

Farm Share is wicked. Cool. I like it. cool?

Today= siphon'd Sumatra from Arcedium Coffeehouse in St.Charles, Illinois!
Soundtrack: "Another Way To Die" Alicia Keyes Feat. Jack White... so baller.

Snow Drifts, oh how I missed you.

C

Opening Post

2009-12-09T16:52:00.003-05:00

I have been unemployed for a total of six days. My new job starts in the new year. Until then my days will be filled with what one can only assume as my pre-retirement boot camp. I go to bed late, I wake up late. (relatively speaking, of course, as nine a.m is hardly what some would call "late") I have made it my personal mission to only complete one task a day, so as to fully enjoy my one month retirement. What other choices do I have other than to start a blog? But I don't fancy the name blog, so for the sake of this and future posting, anything I write going forward will be known as my "Findings". Say it with me now. It sounds so good, doesn't it?

I suppose the goal of this first finding should be to properly state what you can expect to take away with you, each time you visit me here. This way you can filter out the crap, or become an avid fan, or choose to leave all together, without having to skim through a whole lot of rambling. All I ask is that you finish this finding, in order to make an educated decision.

Belief

I believe in an inter-connectedness between one and everything. Everything being all and one being you, or me, or that cell in my foot thats not doing a whole lot right now. Thus it seems only natural to me, that I reach out to my fellow inter-connectors in a way that can make them happy. And coffee makes a whole lot of people happy. If it doesn't than hot chocolate, or tea, or a pleasant conversation probably will. And if it doesn't then who the fuck do you think you are?

Coffee is a science, an art, a frustration, a culinary experience, and a common ground all tamped into one. Sorry, puns are just a fact of life, get used to it. This amalgamation of findings will focus on coffee, as well as anything I see as a companion to coffee, or that which is a manifestation of the feelings provoked in me, by coffee, or the coffee movement as a whole.

I will also be documenting my day to day life in the coffee world, exciting news in coffee, exciting news in wherever I happen to be, and no doubt non-linear compositions emblematic of my insomniatic hysteria. Whoa. big words. Sorry, I've gone and confused myself. But it makes sense, roll back the tape.

So if I have your consent, We shall now begin our pilgrimage!
Onward my intrepid voyager's, Adventures Await!