Barista Magazine

DEC 2014 - JAN 2015

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

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71 www.baristamagazine.com 12 Teresa von Fuchs loves: The Kalita Wave Available at www.prima-coffee.com Director of wholesale, Irving Farm Coffee Roasters; New York City I love the Kalita Wave metal brew basket because if I'm doing tastings on the road, it's the best pourover method to give folks an idea of what a coffee will taste like in batch-brew form. It's also very durable for the hard-knock life of the city, pretty easy for making delicious coffee, and consistent for café use among many different baristas. 13 Kenny Smith loves: The three-group La Marzocco Linea MP Available at www.lamarzoccousa.com Wholesale lead, Sunergos Coffee; Louisville, Ky. The three-group La Marzocco Linea MP is the espresso machine I would ask to senior prom. With attributes such as temperature stability (you don't want your date getting all hot and cold on you), classic beauty, and nice angles, what's not to like? In our cafés in Louisville, we use these machines to serve our customers all day, every day— what a workhorse! Whether I am dialing in single-origin espresso, or sharing an awkward first dance, this is the machine for me. 14 Nicolas Castagno loves: the Quooker water boiler Available at www.quooker.com Barista and co-owner, Scandinavian Embassy; Amsterdam, Netherlands At Scandinavian Embassy, we focus coffee service around single-origin pourovers to pair with our different dishes. Given this fact, we wanted a setup where people could see every step of the brewing process. The simplistic design and functionality of the Quooker water boiler made it the perfect tool for this purpose (not to mention its convenient price for a start-up business). Being familiar with it from my past job in Stockholm, I couldn't resist visiting the factory in Holland when we were planning our bar. A small downside of this boiler is that you can't really control temperature, but at busy times, the temperature stabilizes around 95° Celsius when in the kettle. As a bonus, it's the best disinfecting tool ever made for a kitchen, so we got two. 2014 posters are online caffeinecrawl.com then merchandise #caffeinecrawl Facebook = /caffeinecrawl Twitter = @caffeinecrawl Creating successful behaviors for specialty coffee roasters Business Planning, Strategy & Support Green Coffee Sourcing & Grading Roast Profiling and Training Cupping & Barista Training Quality Control 913.940.pmliubrewedbehavior.com It's not just a business, it's a behavior. Learn to Behave.

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