Archive for the " General " Category

ESPRESSO BAR DESIGN

Against all reason and better judgment the SCAE has asked me to speak on espresso bar design at the world barista contest this June in London.
It is true that Geneva and I have designed our bars ourselves, employing the architect to bring our vision into reality.  In general, Geneva specializes in back-bar design (the detailed [...]

ESPRESSO TECHNIQUE:monsooned robusta effects on flow rate

Dear patient reader,Â
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Some unexpected effects on barista techniques, specifically on  monitoring the flow rate,  have come up after we dropped robusta from our blend a couple of months ago.
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Background: After sourcing mild flavorful robusta coffee in the mid ’90’s I have used robusta in our blends to enhance crema viscosity, mouth-feel, and duration in the [...]

Equipment Review-Slayer Espresso Machine

Dear Reader,
Here are a couple of pictures from my visit to Slayer.  My complete test of the integrity of the brewing system will come later this month.  But, just looking at it I am reminded of the espresso machine “sculptures” created by Kees Vander Westen.  I can tell you now that the look,  and feel, [...]

Artisan Business-synergies

Dear Reader,
Sorry for slow posts lately, I am on vacation in Montana with my sons Taylor, and Andre.  When I return to Seattle I will research the new machine, Slayer, and post a review.  Hwoever, while casting hoppers into the Montana rivers I often ponder the beautiful synergies that develop around a business if passion, [...]

Artisan Business-Service Memo

Dear Readers,
This is one of my favorite pieces to try to describe what we do as espresso pros….it started out as an in-house Quality Control (QC) memo but I hope you find it useful.
David
Professional Barista-
Mission, Style and Artistry
10.1.04
The espresso pro is so many things at once, a host, an artist in a highly technical culinary [...]

Artisan Business-Hello Brix

After “Goodbye Roasteria” I wanted to post a piece about the new bar we built on Broadway at Brix Condominiums.  As you know if you have been reading here, I found out that I was losing my Roasteria Vivace over three years ago.  I have mentioned that we had no advertising and completely packed this [...]

Equipment Review-Anfim Super Caimano Grinder

The Super Caimano by Anfim is a flat burr grinder available with a reduced  head speed of 800 rpm.   The burr is 75mm wide and will grind a double shot of espresso in about 12 seconds.  This is the first time I have been able to recommend a flat burr grinder since the Mazzer M-100 was around.
Remember, [...]

EQUIPMENT REVIEW LaMarzocco GB-3

Dear Readers,
The Shot
How the world does turn…just a few years ago sweet caffe espresso was impossible due to inadequate machine temperature stability, now you can pull perfect shots right in your own kitchen.
 

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Pictured above is the LaMarzocco GB-3.  This machine has PID control of the brewing temperature combined with LaMarzocco’s superior “water jacket” group head [...]

Artisan Business Roasteria Goodbye

In the artist’s rendition above we see Tricia Rhodes and Mary Michaud bringing their classy style to the front bar.  For us Mary and Tricia defined the warm, smooth service style of the Roasteria in their eight years of artistry.  In the upper left corner you see artist Kurt Wenner installing his mural “An Italian in [...]

Artisan Business-customer service theory

Dear Reader,
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Customer service does not occur in a vacuum.  It is a dynamic. living thing where the customer, over time, is as important as the employee in enhancing, or destroying, fine attentive service.
Let me give an example. In 1989 Vivace opened a cart in the financial district of downtown Seattle at 5th and Union.  I [...]