Batdorf Atlanta hosts a Miracle Berry Flavor Tripping Party!

Last week, we hosted the first of our Miracle Berry Flavor Tripping Parties. For these, I partnered up with our good friends over at Scoutmob, since this is right up their alley for adventure. We had 150 people (plus about 15 who volunteered for the event, including an amazing amount of help from our friends at Scoutmob who sent a great team of folks to help), and the Batdorf Atlanta Roastery was buzzing with people in a tasting frenzy at 10 stations we’d set up. We had: Lemons, Limes, Granny Smith Apples, Pineapple, Dill Pickles, Tomatoes, Sour Cream, Sriracha, Balsamic Vinegar, Mustard, Salt & Vinegar Chips, and Guinness Stout.

I won’t forget the first time I saw the Planet Green show “Future Food”, which featured Homaro Cantu talking about the Miracle Berry, and how it could literally change the world, and thinking to myself how could I incorporate the use of it into my coffee education stuff. I checked to see if the berry affected coffee’s flavors, and I’ve heard it doesn’t. So, I leaned on something I could connect with, and that’s the fact I believe coffee is culinary, and I work with flavors all the time here at the Batdorf Atlanta Roastery in our Brewing Lab. I work with the fact that coffee has loads of amazing flavors, and those flavors morph and change with time. And that’s how I connected the berry to what I do. I deal in flavors, tastes, and culinary fun and education.

Lots of people had different reactions to the berry’s reaction, some more than others, but all had changes. If you don’t know what the Miracle Berry does, check out more info at http://mberry.us/ Basically, it causes your tastebuds to taste things differently. For me, dill pickles tasted like bread and butter pickles, the pineapple was almost too sweet to eat, the salt & vinegar chips were really toned down, the sour cream tasted like Greek yogurt, the lemons tasted like lemonade, and the Guinness did taste like a chocolate milkshake. Some folks needed an additional berry, because you’re supposed to let it sit on your tongue for a bit beforehand (something I wasn’t aware of.)

We also had great live music from the band “The A-B Temperature”, composed of two of our roasters here at Batdorf Atlanta, throwing down some sweet jazz-fusion tunes as amazing background music. We’ve got detailed instructions and are ready to go for the March 3rd party, and it’s going to be even better, with some different foods to try this time. (And I’ll make sure we actually take some pics during the event, and not be so busy with everything else.)

Scorched!

As a coffee trainer I am exposed to different makes and models of espresso machines almost daily.  New models allow expert baristas additional options: adjust pump pressure during extraction, pre-infusion, etc.  Yet the vast majority of these machines brew at, or very near, 200F.

Older espresso machines, along with some new La San Marco’s, use very simple heat exchange technology to heat brew water before it arrives at the grouphead.  In this case the brew water at the group is actually boiling, 212F.  Pulling a shot of great espresso on this type of machine requires the barista to take an extra, sometimes long, step.  Press the brew button and flush all the boiling water through the group until boiling water is no longer heard.

Very commonly when I travel for trainings and use machines out in the field, this step is missed.  The extraction of organic compounds with a bitter taste profile is accelerated at higher temperatures.

Boiling water = Scorched Espresso.

If your espresso machine hisses and gurgles when you press the brew button, do not fret.  Simply flush out this water as you are dosing and tamping your freshly ground coffee.  When the hissing concludes, voila!  Sweet, Delicious, Espresso.

If your business is located in the Northwest Region and you would like to discuss training at your location or at our Roasting and Training facility, please contact:

 

Dan Graham

Dang@Batdorf.com

(800) 955-5282 x107

Podcast, Episode 4: Relationship Coffee

 

 

Batdorf & Bronson Podcast: Relationship Coffee 

Download:
Batdorf and Bronson Podcast: Relationship Coffee (4.4 mb)

Bob Benck, Batdorf & Bronson’s Green Coffee Buyer discusses the ways Relationship Coffee connects producers to consumers and consumers to coffee’s supply chain. Central America’s harvest is underway and Bob recently returned from Finca El Valle in Antigua, Guatemala and is departing for Nicaragua soon.

Most farms report reduced yields this year. In this context Bob analyzes the benefits of Relationship Coffee and how it differs from other models of certification and direct trade models, and shares stories from recent farm visits.

 

NW Regional Barista Competition wrap-up

This past weekend, I had the privilege of competing in this year’s NW Regional Barista Championship that coincided with the Second annual NW Brewer’s Cup competition. Baristas from all over the Northwest region ( Alaska, Idaho, Montana, Oregon and Washington), gathered at the Tacoma Convention Center for this annual competition. Most of the competitors in the Barista Competition were from Portland,OR and most of the competitors in the Brewer’s Cup competition were from Olympia,WA.

This was my fourth time competing on the regional level, my second time in the Northwest, which is the most competitive  region of all the six regions. Friday, I unloaded my truckload of serving wares, grinder and coffee to the Tacoma Convention Center. I then helped Alex , one of our retail employees who competed in the brewer’s cup competition,dial in the coffee he was set to brew in the compulsory brewing round. I watched the first three competitors and noticed that the quality of performance was significantly higher than it has been in previous years.

Saturday, was a fun and rewarding day. Most competitors performed on Saturday and there were more audience members to cheer on the baristas. I was a bundle of nerves, but I stayed in the competitor’s prep area, endlessly polishing and listening to Dolly Parton for hours on end. The headphones helped me block out all the other competitor’s conversations. I would highly advise a new competitor to bring headphones with them. The negative self-talk that happens backstage is overwhelming and can make you second guess yourself.

As the clock ticked to my scheduled competiton time, I dosed myself on herbal anti-anxiety tinctures and tried to visualize myself as I have many times, rehearsing my script and the deliberate movements of the performance. I checked off my mental checklist twice, maybe 10 times. I breathed deeply and asked myself “is it too late to back out?”

I went on stage for my 15 minutes of preparation/stage-setting before the 15 minute performance time. Having practiced stage set-up during my time in our training lab at our Olympia roasting works, I had a clear idea of what I needed to do to get everything set perfectly for the judges. Everything was set at the 15 minute mark. I was ready to show the seven judges what I am capable of.

My fifteen minutes was over in a flash. My concept of deconstructing taste into three primary elements of taste (acidity, body and aftertaste) was well-received by the audience and the judges. Each course served represented an element of taste. The espresso was acidity, the cappuccino was body and signature beverage represented all three elements with an emphasis on aftertaste.

There were only a couple of snags in my presentation. Overall, I was pleased with how I represented myself as a coffee professional. I placed in the top 10 out of 22 competitors and after my presentation, I invited members of the audience to come up to the stage and experience the deconstructed beverages. I’m very glad that I didn’t allow my inner anxiety to take over my willingness to perform. I’m glad that I competed amongst the most talented and poised coffee professionals in the US and I am looking forward to competing in Portland at the US barista Championship April 19th-22nd .

I would like to thank everyone at Batdorf &Bronson for their support, Heather Ringwood for being  a sounding board for my ideas. Also, my “teammate” Alex Choppin for his steadfastedness and willingness to help me and ease my anxiety. He was so calm in his compulsory brewing round and I think his placid attitude was contagious.

For more information about the regional and national barista championships, please visit www.usbaristachampionship.org

Guatemala Coffee Cupping!

Come join Green Coffee Buyer Bob Benck, on a trip to Antigua Guatemala. The colonial city of Antigua is steeped in both history and a tradition of fine coffee. The region is home to some of the most sought after specialty coffees in the world and in particular Batdorf & Bronson’s Finca El Valle.
Bob recently spent time there working with the Gonzales family during the peak of this year’s harvest.
Come learn a little Guatemalan history and culture and see what makes this coffee, and our relationship with it, so special!

When: Sunday February 12th, 1pm – 3pm
Where: Batdorf & Bronson Coffee Roastery
200 Market St NE (Enter through the tasting room)

To Join Us: Please RSVP at 360-753-4057 or jenya@batdorf.com Please do not wear any perfume or any other scents.

Cost: Free of charge

“I consider Finca El Valle to be our flagship relationship coffee. We have been purchasing the coffee every year for 13 years now, and the quality just seems to get better and better”
Bob Benck
Green Coffee Buyer
Batdorf & Bronson Coffee Roasters

Coffee Ambush at tbs/TCM/TNT in Atlanta!

Last week, I Coffee Ambushed Turner Broadcasting’s TCM and TNT studios here in Atlanta, with the help of Chandler Rentz and Dan Mueller. We brewed up our Papua New Guinea Baroida and it was really spectacular all morning. Here’s the video, enjoy! http://vimeo.com/35165139

Podcast, Episode 3: Barista Competition

 

 

Batdorf & Bronson Podcast: Barista Competition 

Download:
Batdorf and Bronson Podcast: Barista Competition (6.2 mb)

Join Batdorf & Bronson Barista Competitors Chandler Rentz and Emily Jackson as they discuss:

  • Preparing for Barista Competiton
  • The business case for supporting baristas who want to compete
  • How competition improves quality and customer service
  • Their experiences as competitors
  • Ways to be involved as a competitor, judge, volunteer, and specatator

Resources:

Dates for the 2012 United States Barista Competition:

  • NORTH WEST (WA, OR, AK, ID, MT, WY)
    January 27-29
    Tacoma, WA
  • SOUTH EAST (KY, VA, TN, NC, SC, AL, GA, FL, DC)
    February 9-11
    Atlanta, GA at The Georgia World Congress Center
  • NORTH EAST (OH, WV, DE, PA, NJ, NY, CT, RI, MA, VT, NH, ME, MD)
    February 24-26
    New York, NY (in conjunction with Coffee & Tea Fest)
  • SOUTH WEST (HI, CA, NV, AZ, UT, NM, CO)
    March 8-11
    Santa Cruz, CA
  • NORTH CENTRAL (ND, SD, NE, MN, IA, WI, IL, IN, MI)
    March 2012
    Location TBD
  • SOUTH CENTRAL (KS, MO, OK, TX, AR, LA, MS)
    March 2012
    Location TBD
 

  • USBC (National Event)
    April 19-22, 2012
    Portland, OR at The Oregon Convention Center (held in conjunction with The SCAA Event)


Chandler preparing his signature drink at the 2010 SERBC.

 

We Coffee Ambushed Adult Swim!

Yesterday, we had the chance to Coffee Ambush our good friends over at Adult Swim. Customers of ours for many years, and great supporters, there was much love for the coffee flowing. Dut Goodman from Dancing Goats Coffee Bar assisted me, brewing Chemexes, and Garrett Kuk took photos and video. It was so much stinking fun, and they have one of the coolest offices I’ve ever seen. Each desk was it’s own wonderland. Pretty stinking cool. Check out all the goodness on the official video blogpost: Coffee Ambush- Adult Swim!

Podcast, Episode 2: Training and Education

Our Training and Education team creates lasting relationships and adds value to your business. Crafting delicious coffee and excellent espresso requires training, practice, and patience. We offer wholesale customers a variety of courses to keep baristas focused on quality and efficiency. Courses are conducted at our Roasting and Training facilities in Olympia, WA and Atlanta, GA or we can arranging for training at your location. 

Download:
Batdorf and Bronson Podcast: Training and Education (5.7 mb)

Join Dan Graham, a wholesale trainer working in Olympia as he shares his philosophy of training and details topics including:

  • Types of training offered by Batdorf & Bronson from espresso 101 to advanced milk steaming and chemistry
  • Coffee education for different learning styles
  • Training and managing waste
  • Opportunities to train at Batdorf & Bronson, off site coffee labs, or at our wholesale customers’ locations

 

We\’re All Passionate About Exceptional Coffee

This video features most of our team, describing what makes them excited about coffee.