Barista Magazine

OCT-NOV 2018

Serving People Serving Coffee Since 2005

Issue link: https://baristamagazine.epubxp.com/i/1031348

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First-place-winning teams received $300, a tote bag full of prizes from our sponsors and partners, and the coveted/ridiculous Crush the Rush trophy. From our fi rst event in Seattle (pictured) through Crush the Rush competitions in Portland, Ore.; San Francisco; Los Angeles; Houston; Atlanta; Washington, D.C.; Chicago; Kansas City, Mo.; and Denver, we set out to host a competition that was different, practical, relevant, approachable, but most importantly, fun. We've crowned 10 teams across the country as fastest baristas in their towns. Think you have what it takes to beat them? Stay tuned for what we have brewing for next year. Thanks for the love, Josh Littlefi eld SPIRIT OF TEA TOUR RETURNS WITH TEA EDUCATION FOR COFFEE PROS THE FOLKS AT Spirit Tea understand that the shops offering the best crafted coffee drinks are the same ones that value a high-quality tea program. With their partners at Marco Beverage Systems, who provide the technical excellence in water delivery that a stellar tea program requires, the Spirit of Tea is touring for the second time in recent years to introduce and excite new audiences to the beauty and simplicity of an exceptional tea program. Featuring a mix of informational sessions and workshops and festivities, Spirit Tea Tour will stop at Messenger Coffee in Kansas City, Mo., on October 16, and continue to Spirit Tea's headquarters in Chicago on November 8. These evening events—both take place from 6–8 p.m.— are free and open to all. Discussion topics with visiting experts from Spirit Tea and Marco Beverage Systems will include "Chemistry of the Tea Leaf," which will address primary chemical compounds of the tea leaf and their role in fl avor; "How to Dial-in Tea," wherein attendees can learn tips to unlocking the brightest tastes from their teas; "Barista Best Practices," which specifi cally aims to teach coffee-bar experts how to incorporate tea workfl ow in an intentional and presentable manner; and "Seasonal Tea and its Importance," which will highlight a broad range of terroirs and varieties through an exciting tasting. Of course, the Spirit of Tea Tour wouldn't be complete without a lively competition, and attendees to the Kansas City and Chicago events can expect not one but two contests: a tea triangulation for individual competitors, and a dial-in challenge for shops. For more information on the Spirit of Tea Tour, go to www.marcobeveragesystems.com/spiritofteatour-2. ÑSarah Allen One of the stops on the inaugural Spirit of Tea Tour was Black & White Coff ee Roasters in North Carolina, where a endees followed intensive educational sessions on quality-tea preparation with a matcha throwdown. The Spirit of Tea Tour continues October 16 in Kansas Coty, Mo., and in Chicago on November 8. PHOTO BY TREVOR PENNINGTON 31 www.baristamagazine.com

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