Barista Magazine

OCT-NOV 2013

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

Issue link: http://baristamagazine.epubxp.com/i/178542

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TI P JA R COMMENTS, QUESTIONS, LOVE, AND HATE Some of our favorite recent tweets. Follow us on Twitter @BaristaMagazine Benjamin D'Emden @bdemden Great interview with Kentaro Maruyama in Aug/Sept @BARISTAMAGAZINE #cupping #master Brian C. Thayer @briancthayer Excellent reading from @BARISTAMAGAZINE here. Great rec, @NickCho Nicholas Cho @NickCho REQUIRED READING: @AlLiuAl "Certifiable: Stop the label misconception madness" in the Aug/Sep 2013 @BARISTAMAGAZINE. Kalita USA @KalitaUSA Happy to be able to congratulate @ErinMcCarthy88 in the newest (Aug/ Sep 2013) issue of @BARISTAMAGAZINE! AUGUST + Ê- */ ,ÊÓ ä£ÎÊUÊ6"1 FROM THE MAILBOX Thank you for a flattering and largely accurate article, "Talking T3 with David Schomer," in the August+September [2013] issue of Barista Magazine. It is true that the machine has a 14-pound solid brass casting for the grouphead, but the key point on the new design by Nuova Simonelli, is that this casting has a heating element in it, PID-controlled for great thermal inertia for the brewing water. This makes the flavor of the espresso much stronger given the same dosage as any other machine. The T3 (Aurelia) delivers the right temperature within one second of pre-infusion rather than having the first ml of hot water go to heating up the grouphead just above the coffee, as every other PID machine on the market does. Even the color of the shots is darker. Also, I have never stated the temperature accuracy as 5/100ths of a degree F [as it states in the article released by Nuova Simonelli]. In fact, the machine outperforms my measurement capability and we just talk coffee now. We are through the looking glass here, people. David Schomer Seattle Thank you for the coverage of the SCAE competitions in your last issue [August+September 2013]. The [World] Latte Art Championship and the [World] Coffee In Good Spirits Championship are really interesting—it's not all about the WBC [World Barista Championship], even though some people think it is. The baristas in the other competitions deserve attention and applause just as much as the WBC Champion. All the photos and information about the [World] Latte Art and [World] Coffee In Good Spirits Championship in Barista Magazine and also on your blog was appreciated. Roxana Mancini Florence, Italy PHONE: 800.296.9108 16 barista magazine ÊÉ--1 ÊÎ Your last issue [August+September 2013] kicked ass! Loved the WBC interviews and Al's article ["Certifiable: Stop the Label Misconception Madness"] was particularly great. Keep up the good work! David Yake Bellingham, Wash. FAX: 971.223.3659 THE AMERICANS PETE LICATA , WORLD BARISTA ERIN MCCARTHY, WORLD BREWERCHAMPION & S CUP CHAMPION DISPATCHES FROM Q+A: KENTARO THE FRENCH RIVIERA MARUYAMA COFFEE FARMING: WHAT NOT TO DO TIPJAR@BARISTAMAGAZINE.COM

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