Barista Magazine

DEC 2013 -JAN 2014

Barista Magazine is your home for the worldwide community of coffee and the people who make it.

Issue link: http://baristamagazine.epubxp.com/i/216819

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13 15 14 2 Miguel Lamora Bárcena loves: Green Teflon milk pitcher 13 Barista at TalkHouse Coffee; London, England www.coffeehit.co.uk "The awesomeness of the different models of spouts in the pitchers can give you very different and amazing results depending which one you choose. The more fast and flat the spout is, the more milk you'll pour, achieving good results in tulips! And the more skinny and sharp it is, the finer the lines and details you'll get. Try the rosettas and combinations of multiple patterns! Spending some time to get used to the different pitchers and their spouts will teach you a lot about your own style and how to best make use of it." 14 Jonathan Bonchak loves: The Takahiro Kettle Wholesale sales at Counter Culture Coffee; Durham, North Carolina www.prima-coffee.com "I love the Takahiro kettle because it's insulated and will keep my hot brew water at a reasonable temperature. But more than that, 76 barista magazine I love its spout. It's easy to work with and you can get a nice, steady, accurate, and thin stream, which is essential if you need to slow down your extraction." 15 Brandon Paul Weaver loves: Water Director of strategy at Slate Coffee Roasters; Seattle, Washington "Magical things happen when you combine two H's and an O, especially when you add in some other stuff. In terms of brewing, water is often seen as just an ingredient, but the more you learn about that other stuff, the more you can manipulate it like a tool and get some interesting results with your brewed coffee. Grab a bottle of mineral water (the compositions of many common brands are available online) and a bottle of distilled water and blend to your heart's content. A favorite experiment of mine when I get a bag of coffee from another roaster is to try to re-create the water from the roaster's hometown. With filter magic, most shops aren't brewing with water that has a TDS above 175 ppm, but many brew with below that amount! Using similar water can help us evaluate each other's coffees more accurately. Water for the win!"

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