Barista Magazine

FEB-MAR 2018

Serving People Serving Coffee Since 2005

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Page 49 of 109

SYRUPS IN BLOOM Spring is just around the corner, so how about setting your sights on building a new, delicious signature-beverage menu with 1883's floral syrup family to celebrate the coming season? At one time, floral flavors were a fascination only for the adventurous, but the trend has grown into a seasonal staple for one simple reason: They taste amazing! Tr y 1883 Lavender, Rose, Violet, Orchid, Elder flower, and Saffron syrups to create your own signature drinks— for example, a lavender mocha or an interesting twist on an agua fresca. S T U F F : P R O D U C T S WELCOME TO THE DC UNIVERSE Dalla Corte's DC Pro XT is an enduring icon, and now it's even more functional. Designed and developed to enhance the barista's skills, the DC Pro XT's revolutionar y electronic temperature-control system guarantees unprecedented extraction group temperature consistency. With an integrated boiler in each group, XT offers the best per formance in terms of reliability and repeatability, ensuring per fect control of temperature, consistency, and extraction quality. Stuff Steve Loves Pilot G-2 07, Sharpie Fine Point, and Expo Vis-à-Vis wet erase pens I love stuff Steve Cuevas Head Roaster/Coffee Color Technician Black Oak Coffee Roasters Ukiah, Calif. Why do you love these pens? I love how smooth the G-2 pen is! It's like butter. Unfortunately, I have horrible handwriting, so technically I could just use actual butter, I guess. The Sharpie is just so standard, you've got to have one. The dry erase pen is great when you have to mark things but you need to erase them, obviously. I have these three pens on my person at all times! How do these pens help you be your best when you're working with coffee? I take notes all day long, sign invoices, do roasting math for inventory. Also, it amazes people when I quickly draw my pen from my pocket because I'm always prepared and ready to go. The Sharpie is great when you need to mark boxes, write on samples bags, or write anything permanent. The dry-erase comes is super handy too, because you can write espresso shot times on a laminated stock card for the baristas, write on any surface really, or on a Cambro that we use a lot. People don't expect you to be prepared with pens, but I always am! Anything else to add? The downside to being attached to specific items: When they get misplaced or stolen, I run around the shop looking everywhere, even checking what pens the baristas are holding just to make sure! It probably makes me feel and seem a little bonkers, but that's just me! 50 barista magazine

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