Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/609699
TOM LOVES: HIS BLENDTEC ICB3— SMOOTHER Owner, The Coffee Ethic; Springfield, Mo. When we opened The Coffee Ethic, we originally had no intention of getting a blender because of the potential noise. Once we decided to buy a blender, we had two requirements: it had to have [a] noise- damping hood, and it had to be the best. We bought a Blendtec and never looked back. In fact, we are still making many smoothies and frappes eight years later on that same machine. Where to get one: www.blendtec.com s RIE LOVES: THE ENJO DUST GLOVE Barista, Blacklist Coffee Roasters; Perth, Australia Australian Latte Art Champion 2015 Keeping your café clean is important, and cafés tend to collect a lot of dust. This glove is great for dusting the top of your machines, and your shelves and coffee merchandise. The fibers grab hold of microdust particles. We find using wet cloths just relocates the dust, and feather dusters spread the dust back into the air. This glove is very handy for cleaning our roastery, too! Where to buy it: www.enjo.com.au 7. Charlot CHARLOTTE LOVES: URNEX GRINDZ TABLETS Freelance barista, and trainer 2015 French Barista Champion 2015 World Barista Championship, 6th place Marseille, France As a freelance barista, I'm traveling a lot for different events, exhibitions, and barista trainings, and I cannot bring my own grinder in my purse. You know how hard is to get a perfect cup of espresso—this work, and this quality [is] depending on so many details, especially a clean grinder. I don't want to take any chances on producing a beautiful espresso, so I remove the possibility of a dirty grinder getting in the way by using Urnex Grindz everyday, no matter where I am. Where to get them: www.urnex.com BETHANY LOVES: MOLESKINE NOTEBOOKS Educator, BARISTA; Portland, Ore. Since we are pulling three different espressos at any given time, having a staff journal of recipes is incredibly valuable to share ideas, collaborate, and just keep track. In the time I've been at BARISTA, I have logs of 60+ espressos I've worked with, plus colleagues' recipes. This way, our shared years of experience can mean better espresso for everyone! Where to get them: www.powells.com BEST BAR TOOLS 2015