Barista Magazine

Apr-May 2012

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

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TIPJAR COMMENTS, QUESTIONS, LOVE, AND HATE ORIGIN COVERAGE APPRECIATION There is no other magazine or organization that provides the kind of in-depth, honest explorations of coffee producing countries that Barista Magazine does. I am not, nor have I ever been, a barista. I own a small roasting company in Calgary, and I buy select coffees from the top importers. I rarely have time to visit coffee origin, so look to coffee associations and magazines and books to educate me about what I cannot always experience in person. I was complaining to a fellow roaster once about why it was seemingly impossible to find accurate information about the development of producing countries and high quality regions, and he suggested I read Barista Magazine. I thought he was kidding at first! But sure enough, as I started reading Barista, I was hooked on your consistently provocative and well written articles addressing producing countries and their specific issues. I realized, too, that your editors are putting together a magazine for the well rounded coffee professional, not just a barista, or just a roaster. I think that's a grand, and timely decision. On to the reason for this letter: Aleco Chigounis' article about Western Ethiopia in the February/March issue was just fascinating, and is among the best origin articles to be published by Barista in my opinion. Thank you for publishing such an in-depth examination of a captivating area for coffee production and processing. Now that I am a regular reader of Barista, I routinely pass my copy on to the woman who manages our two cafés. She finds the educational articles about staff training and also industry trends invaluable as she works hard to keep our baristas well versed and highly skilled. Then she returns it to me, as I now keep all my old copies of Barista catalogued. I know I will return to them again and again. R. Chris Fraley Calgary, B.C. BASICALLY COLD BREW Lorenzo Perkins' article about cold brew coffee in the recent issue (February/ March 2012) of Barista was very interesting. In fact, it made me curious about the hot bloom method, and I have had some fun at home making single cups of cold brewed coffee. That said, I'm sticking to Toddy at my café. Cold brewed Toddy coffee is a classic for a reason: I can steep a large amount of coffee at one time, and satisfy my customers as they pile in on hot summer days. I know there is the big trend of single cup coffee; it's really cool. But I have a busy café—too busy for me and my one barista to make single cup cold coffee for every customer who orders an iced coffee. Toddy works just great. The coffee is beautifully brewed, and not only have I never had any complaints, I have never had anything but compliments on our cold coffee. Jules Burke San Bernardino, California PHONE: 800.296.9108 FAX: 971.223.3659 TIPJAR@BARISTAMAGAZINE.COM Creating Success in the Coffee Industry Want Confidence? Learn the Trade. At Coffee Solutions we offer classes for students of all experience levels focusing on fundamental and advanced techniques for espresso preparation, manual brewing methods, roasting, and cupping. Now offering the Q-Grader certification exam Training Partner for Probat North America A member of the Neumann Kaffee Gruppe 508-422-9233 info@coffeesolutions.net www.coffeesolutions.net twitter: Coffeesolutions 12 barista magazine SEND LETTERS TO:

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