The event was hosted by The Coffee Ethic in downtown Springfield, Missouri, and was sponsored by PT’s Coffee, a coffee roaster out of Topeka, Kansas, and Brown Derby.  Several coffee shops in the area, including Dancing Mule Coffee, The Hub Bikes and Beans, and Hebrews Coffee, came together to create an event that supported the local coffee community and gave the baristas a chance to show off their skills.  Plans are in the works to host future events at the other coffee cafes in Springfield as well.

Dancing Mule Coffee and Hebrews Coffee had the most entrants with 3 baristas each.  The Hub had two contestants, the Mudhouse sent one barista down the street to compete, and there was also a contestant from Latte Land in Kansas City.  The Coffee Ethic and Kaldi’s Coffee rounded out the entries.  Hosting the event was Tom Billionis, one of the owners of The Coffee Ethic, and the judges were Teresa Blondo of the Springfield Foodie website, Taylor Baldwin, and John Vaughan of our own 417Coffee.  A good sized crowd of at least 30 people was in attendance to watch and cheer as well.

The night began with a warm up round to give all the contestants time to work on the machine and get a feel for the equipment while the judges did a sample run to make sure they understood all of the criteria.  Then the contest began in earnest.  Each contestant had 3 minutes behind the machine, could pull as many espresso shots as they needed, but only got one picture of milk to steam and pour.  As each entry was produced, a photo was taken and the cup was taken to the judging table and ranked based on 4 criteria that took into consideration the balance and symetry of the art, the color and definition of the image, the use of the cup in the presentation, and the overall impression of the latte art.

At the end of the first round after all 13 contestants had submitted their entries, 4 contestants, representing Latte Land in Kansas City, the Coffee Ethic, The Hub, and Hebrews Coffee, were moved to the final round.  Each finalist made one final entry to be judged.  After the numbers were tallied, the winners in order were:  Dave from The Coffee Ethic in first place, Joe from The Hub in second place, and Kevin from Hebrews Coffee in third.  Latte Land’s first entry won the first round, but the final round entry didn’t place in the top 3.

The winner — David Soper — received one half of the entry fees, totaling a whopping $32.50.  The other half of the entry fees will be donated to coffee charity Coffee Kids.  All in all, the event was a huge success.  Photos of the event can be found at the 417Coffee Flickr site and at SpringfieldFoodie’s Facebook page.

Keep reading 417Coffee and we’ll keep you posted as more local coffee events and barista competitions are announced.

The contest is open to anyone who has experience with espresso preparation and the equipment used to do so. In addition, to compete, you must have experience pouring milk-based beverages.

Sign-up begins at 7:00PM by way of an announcement. 7:30 p.m. will be the cut off time. If a person is not signed up by 7:30PM, then they will not be able to compete. At the sign-up, each competitor will give their name, and be assigned a number, and will pay their $5 to compete. Competitors may not bring their own espresso or milk — everything will be provided. Competitors can bring their own cup or mug of choice so long as it’s close to 12 ounces, or they can you use a mug provided.

Competitors will have 3 minutes behind the espresso machine to work their latte magic. They can pull as many shots of espresso in that time as they need. They will only be given one pitcher of milk and will only be allowed one opportunity to steam their milk. All latte art must be free pour — no etching will be allowed, and the only ingredients allowed will be milk and espresso.

Drinks will be judged in 4 categories:
1. Balance & Symmetry
2. Color Infusion & Definition
3. Use of Space
4. Overall Impression

Each of the 3 judges can award up to 6 points in each category, giving the possibility of a perfect score in a category being 18, and a perfect score in all categories being 72. In the case of a tied total score, the competitor with the highest Overall Impression score will be declared the winner.

That’s the general idea of the contest. I’m looking forward to some good competition. Hope to see you there!

In mechanics, we learn to control systems through automation. The idea is to control all variables for a consistent desired outcome.  For example, if I need to put 2lbs of rice in a bag I can use a scale and a little controller to automate the process. I can use a conveyor to bring rice into a room. The conveyor can drop the rice on a scale, when that scale reaches 2lbs, the conveyor stops and the rice is dumped in a bag. That bag is then removed. The only variables to control are weight and the bag. Well, bagging rice is not really considered an art form, because the variables can be controlled.

But, being a barista is an art form. When your barista pulls a shot of espresso for you, she or he is dealing with a multitude of variables. Coffee crops are different every year depending on rains, soil content and the method of drying. There are variables around the roasting method like humidity, ambient temperature, and pressure. When the coffee is finally blended for espresso, the variables of influence are innumerable. That is where the skill of the barista comes in. She or he can control the pressure, temperature and time of the water impacting the espresso and she or he can control the grind of the espresso beans. But the barista will also take into account ambient temperature changes, ambient humidity, pressure differences, differences in the grounds themselves. The goal of the barista is to deal with all the variables and provide a consistent product to their clientele. When the variables exceed the possibility of control, it becomes an art form ==> a shot of espresso.

After class tonight, I decided to stop by The Hub for a sweet treat. I ordered a vanilla latte, instead of my standard caramel.

Before the barista (I think his name is Jason) began to make my drink he realized they ran out of vanilla earlier in the day. So I said I’d just take a caramel. He told me that he has his own concoction made up of Tiramisu, Irish Cream and Caramel…it sounded intriguing. Without much pushing, I wanted to try it.

Boy am I glad I did! Such deliciousness!!

Go to The Hub and try it for yourself!

Remnants of my delicious latte from The Hub!

Jon and his wife Christina will be moving to Portland, Oregon soon, and today was Jon’s last day at The Coffee Ethic. I actually remember that the first time I met Jon and asked him a little about himself, he told me that he planned on moving to Portland in the next year or so.  The first time I met Christina, we talked about that, and the timeline seemed far off.  Now it’s actually happening, and I’m excited for them to get to pursue this dream, but it’s sad as well because he’s been such a great part of the culture of The Coffee Ethic and the Springfield coffee crowd.

Jon can pull a great shot of espresso, and he really pays attention to the details of coffee.  Jon competed at the Midwest Regional Barista Competition in 2009, and he did a great job.  I don’t know if there’s still a video up of Jon performing, but it was fun to watch him work his art under pressure.

In Portland, Jon is going to work for a company called International Coffee Bean, but my understanding is that their cafe is going through a full rebranding, renaming and revamping.  I’m sure whatever Jon does in Portland, he will do great. Good luck, Jon and Christina!  We’ve enjoyed having you in Springfield and wish you the best as you move to Portland.

I’m borrowing heavily here to save you the click through to the other site, but the article breaks down the different coffee drinking styles as follows:

Espresso drinker
They consider the espresso to be the “unfiltered cigarette of the coffee-drinking world”. Espresso drinkers tend to be moody, hard-bitten and hard working. They are into leadership and fast goals. They don’t suffer fools but are hard living and prone to “night-time shenanigans, followed by a rather louche attempt at day-time repair”. The espresso drinker can be an experienced, exciting and consummate lover but is not known for reliability or unswerving loyalty.

Black coffee drinker
This black coffee drinker is all about minimalism and takes a no-frills, direct approach to life. The black coffee drinker can be quiet and moody but prone to brief bursts of extroversion. They can be a difficult but potentially rewarding friend, colleague or partner.

Latte drinker
According to the book, latte drinkers are typically metrosexuals or cuddly-toy collectors, and they are often pleasers with an overwhelming compulsion to be liked. A latte-drinking boss will use a baby voice to tell you off. By taking a dark and dangerous drink and turning it into a comforting milky bedtime beverage, latte drinkers reveal that while they may want to come across as hot-shot contenders, they have an immature side.

Cappuccino drinker
Like their drink, cappuccino drinkers are all froth and bubble, bored by detail and liking – but not obsessed with – material objects. They tend to be extroverted and optimistic. “Freud would have a field day here,” write James and Moore. “Cappuccino froth gives the tongue the mother of all workouts and is all to do with the physicality of the experience rather than the basic consumption of the beverage.” The cappuccino drinker enjoys sex but is easily bored by an unimaginative partner.

Instant coffee drinker
Instant coffee drinkers are cheerful, straight-forward types who like a laugh and live by the maxim “if it ain’t broke, don’t fix it”. But instant coffee drinkers can be unadventurous in their careers (and their coffee?) and need to let others see the hidden depths in their personality. The no-nonsense instant coffee drinker is allergic to pretentious behaviour, say James and Moore, and they are likely to keep on their socks during sex.

Frappuccino drinker
Flighty and shallow, the frappuccino drinker will try anything once – especially if a celebrity has done it first. They fancy themselves trendsetters but send out the message that they are someone who favors style over substance. The frappuccino drinker’s relationships often last as long as their drink choice.

Decaf soy milk drinker
A self-righteous eco-worrier and attention-seeker with a tendency to be picky, fussy – and squeamish in the bedroom. What’s more, this faux choice implies a pretentious, high-maintenance type who wants what they can’t have and is disguising their true personality. “If caffeine gives palpitations and cow’s milk brings you out in spots, there’s little hope for you in the cockroach society that is city dwelling,” James and Moore conclude.

Non-coffee drinker
Unfortunately, the verdict isn’t good for the non-coffee drinker. Being, frightened of coffee equals frightened of life, say James and Moore. If the taste of coffee puts you off, you really are a child, they say, and it’s time to join the world of grown-ups.

I really enjoyed this brief commentary on each type of coffee drinker and what you can expect out of each. How well does your coffee drink preference describe you? I think that when you look at the different styles and personalities behind each, there’s some truth behind the humor. They left several drinks off their list — caffe mocha, caffe macchiato, espresso con panna, and more — and I encourage you to come up with your own personality styles for the missing drinks and add them to the comments on this post.

The book The You Code was released in January from Vermillion Press. Thanks to Ed Kuhlman for the lead on the article.

This latte art throwdown has been scheduled for Sunday night, March 7 at The Coffee Ethic (on Park Central Square in downtown Springfield, Missouri) starting at 7 p.m. I know several local baristas who are ramping up their latte art skills to compete, and I’m excited to see what comes out of this event. Based on a conversation today, it sounds like I may actually get to judge this event as well, so that will be fun.

We’ll continue to forward you details on the latte art throwdown as details come through.

Well, I didn’t send the email. And, I await more (hopeful) acceptances and (hopefully not) rejections. But today, what comforts me? Joe West here at The Hub just made me a delicious frappe. Not only is this a go-to comfort drink for the weary (and for obese Americans everywhere…hence, don’t make it an everyday comfort), but The Hub is the only shop in town that uses shots of fresh espresso in their frappes. Black Cat from Intelligentsia to be exact. They aren’t messing around.

So here’s to rejections, and ego-busting. Here’s to comfort drinks and the hope, however small, they bring. Thanks, Joe.
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Just for the fun of it, I’ve created a 417coffee Coffee Mugs Flickr group photo pool where you can post a photo of your favorite mug and tell us why it is your favorite mug. I’ve started by posting mine and telling a little bit of its story. Just upload your photo to your Flickr account (it’s simple to create a Flickr account for free at http://www.flickr.com if you don’t have one already), then join the 417coffee Coffee Mugs group, and add your photo to the pool.  Add as many as you count as “favorite”, telling us the story of each one.  We look forward to your submissions!

Also, while you’re there, also join the 417Coffee User Photos group and submit any original coffee photos your heart desires from your personal coffee experience or a coffee shop you like. We’d love to see your coffee photos, so start uploading.

What is siphon brewing?  Also called vacuum brewing, it’s a fun, very chemistry looking way of brewing coffee that’s often proclaimed as one of the best ways to brew a full flavored cup of coffee. Here’s a quick basic process explanation from a Boing Boing post aptly titled “Siphon Coffee: Because Single Origin Brew Wasn’t Elitist Enough”:

You dump coffee (freshly ground) in the top chamber, water in the bottom, and set it on the stove. The stove heats the water, causing pressure to force the liquid up into the top chamber, where it mixes with the grounds. Kill the heat, and the lower chamber starts to cool, creating a vacuum down there. That sucks the water back down again, passing through a filter on the way. You end up with a smooth, delicate brew with little to no bitterness; certainly one of the best ways to draw out the flavors of an individual bean.

Vacuum pots come in several forms, some that are stovetop simplicity and others that look like something out of Dr. Frankenstein’s lab.  They can be heated using a stove or using an open flame in Bunsen burner fashion.

As you can see above, I’ve posted a photo set of today’s siphon/vacuum brew on the 417coffee Flickr site, but if you want to experience it personally, drop by The Hub Bikes and Beans in downtown Springfield just north of Chestnut Expressway on Boonville.  Next week, they plan on rolling out a whole coffee menu tailored to their new siphon pot experience.  Offering vacuum pot brewing in Springfield, Missouri, is a new twist in the coffee scene thanks to the Hub, and it will be fun to see how the novelty and high quality coffees of siphon brews affects the local coffee culture.