The Community Medium Roast is an excellent coffee but it doesn't compare to the Community 'Nawlins Blend (coffee and chicory). It will definitely keep you awake during the midwatch.
Posted on 06/19/2002 2:01:41 AM PDT by 2Trievers
OSLO (Reuters) - Shaken, not stirred...with an espresso and dash of lime.
|
|
Armed with their steam wands, bar tenders from over 30 nations have been twirling, shaking and stirring for three days behind their espresso machines in Norway at the World Barista Championships.
Barista is Italian for bar tender.
They had 15 minutes each to prepare the perfect espresso, cappuccino and their own signature drink for an international panel of judges.
"We were really nervous...it's our first time in the competition," said Amir Greenberg, owner of Ilan's, a chain of eight coffee shops based in Tel Aviv.
Israel's contestant Gil Shachar whipped up a "Bubbling Tovi," named after one of his energetic waitresses: a frappuccino-type drink made with Irish cream syrup, sparkling water, ice and of course an espresso coffee.
Tone Elin Liavaag of the Specialty Coffee Association of Europe, who organized the competition, told Reuters that each barista had been selected via national heats -- but only six of them went through to Sunday's final.
Baristas have undergone rigorous training to cook up some of the best lattes on offer.
Liabaag said espressos and cappuccinos are judged on technique, taste and presentation, while the signature drinks, which have to be espresso-based and none alcoholic, test the barista's passion and creativity.
Italy's Luigi Lupi, who has been serving up coffee for over 20 years in his bar, Caffeteria Porta Veneto, spent several hours etching flowers into hollowed-out rock melons to hold his Paradiso drink -- which contained mint and almond syrup, cream and coffee.
Emma Markland-Webster of New Zealand and the only woman finalist, suspended 18-carat gold in gelatin to create a glittering signature espresso.
"Gold has always been heavily sought after and, like a good espresso, is hard to find," she told an enthusiastic audience.
Making an espresso may look easy, but it takes much skill, training and a top-quality coffee.
Paul Meikle-Janney of consultancy Coffee.community, said even the texture of the coffee grind can significantly affect the final outcome.
"They are the king or queen of the espresso machine...they are to coffee what a sommelier is to wine," Meikle-Janney said.
Arabica is a different plant species than the more common robusta coffee. Arabica is from the "coffea arabica" seed and needs extensive nurturing to grow; taking years before the first harvest. By comparison, robusta plants, "coffea laurentii", are hardy, large plants that grow at lower elevations, producing a softer bean with less flavor than the arabica.Pure Kona is great, but possibly too low acid for some...for my everyday coffee, served black, I grind Sumatra Mandheling variety from Indonesia which is also low acid but not anymore expensive than Central American Arabica varieties. A burr mill for consistancy of grind size, a good coffee maker that makes the coffee under 195 degrees is also mandatory. Those that have coffee at chez Burke say it is some to the best they have ever had and never fail to ask for some pointers.Arabica coffees are grown on small farms at high altitudes producing a distinctive flavor in each varietal (type of coffee from a region or country). High-grown coffees take longer to mature, with a resulting bean that is large, dense and more flavorful. Also adding subtle flavor to the coffee are the shade trees such as banana, rubber and orange which grow around the coffee fields.
Arabica coffees are of such high quality they require careful hand picking every day during the season. Only the red cherries are picked each time. Robusta coffees are grown on the flatter land in rows and are machine picked, stripping the trees of every bean – green, ripe red, overripe, rotten, etc. One bad bean used in a pot of coffee will affect the taste of the whole pot.
I do make espressp (made with steam instead of water) and french press coffee (heavy grind in a french press pot and served hot).
You can keep the Frappacinnos etc, but don't knock good Arabica premium coffee till you have had it.
I have a friend, raised in Mexico, who has an allergic reaction to the non-caking additives in American store-bought robusto bean coffee like our standard brands of cheap Robusta. We are the only country in the world to use the percentage of robusta we do in our blended coffees.
The Community Medium Roast is an excellent coffee but it doesn't compare to the Community 'Nawlins Blend (coffee and chicory). It will definitely keep you awake during the midwatch.
How many times has THAT been uttered throughout history?
You guys have whetted my appetite.
Leni
Don't pity me, I just love coffee, espresso....
I am breaking him down, 2trievers. Slowly, but it's happening. :-P
Anyone see the O'Reilly show last night dealing with Schultz of Starbucks making supportive comments to a Jewish group and a Muslim representative on the show threatening a boycott of Starbucks by Muslims? Just might make "fancy-dancy" coffee more palatible to you. I will choose Starbucks in support!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.