Barista Magazine

FEB-MAR 2018

Serving People Serving Coffee Since 2005

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16 barista magazine When you introduce Torani's decadent Dark Chocolate Sauce and refreshingly tart Raspberry Syrup to your cold brew coffee, you'll spark a surprising, but delicious, new friendship. Raspberry Mocha Cold Brew ½ oz. Torani Raspberry Syrup ½ oz. Torani Dark Chocolate Sauce 8 oz. Cold brew coffee Shake together with ice and serve. Sign up for our newsletter to learn more about cold brew and other trends at torani.com/foodservice. Made to complement your drinks with natural flavor and pure cane sugar. Cold brew, and chocolate meet raspberry T I P J A R COMMENTS, QUESTIONS, LOVE, AND HATE PHONE: 800.296.9108 FAX: 971.223.3659 TIPJAR@BARISTAMAGAZINE.COM I couldn't believe it when I saw my latest copy of Barista Magazine featuring yet another woman on the cover. The Tran Han cover [December 2017 + January 2018 issue] makes three cover women in a row, and counting Colleen [Anunu, who was featured on the cover of the February + March 2017 issue], that makes four total for the year. Do you know what this means for the industry for you to shine a light on outstanding woman after outstanding woman in coffee (not to mention that two of them were POC)? You are inspiring young women and marginalized baristas to shoot for the stars, that anything—any success they might dream of—is possi- ble. Barista, you are a beacon of hope in this often—and currently—f-ed up coffee world, and I thank you on behalf of women coffee professionals everywhere. Lea Lane Surrey, B.C., Canada Best "Best Bar Tools" feature to date [De- cember 2017 + January 2018]! This is serious- ly something I look forward to all year. Nice that you do something original rather than the same tired "gift guides" I see elsewhere. It means a lot to see what my peers recom- mend because it's authentic, as you people at Barista Magazine always are. The mix of peo- ple was cool to see, and the things they chose to talk about—Pacifi c Foods Rice, Nike Kicks, and the Marco MIX for sure!—were cool. I learned about some things I didn't know about before. Keep it up, Barista Magazine! We count on you! Rob "Rooze" Bloch Quebec City, Q.B., Canada This is the branding story I have been waiting for from the coffee magazines ["Bolster Your Brand (Without Breaking the Bank)]," December 2017 + January 2018). It was edu- cational and motivating. It was the kick in the behind I needed to streamline brand work on my own coffee company. Many thanks. W.C. Nagy El Paso, Texas I literally tore into my new issue of Barista [December 2017 + January 2018] as soon as it was delivered for one main reason: the last installment of the excellent series, "Share + Share Alike," by Erin Meister. Is saying she restored my faith in humanity too extreme? Probably. It's been a crazy year for a lot of reasons, some of them in the insular world of coffee, so maybe that's why I felt so emotion- ally attached to this series. Anyway, tell her thanks, and she's a great writer. Sue Young Pleasanton, Calif. Have you discontinued the "High Mainte- nance" column? I didn't see it in the new issue [December 2017 + January 2018]. I really hope it's not canceled! It was one of my all- time favorite things in Barista! Alex Tidrick Atlanta EditorÕs Response: Thanks for writing, Alex. Never fear, the "High Maintenance" column isn't going anywhere! We just wanted to give authors, Alex and Double J, a little break. But they're back in this issue— check out their latest tips, tricks, and an- swers to your burning equipment questions on page 92. Thanks for reading! t

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