The B*tch is Back! (and she's better than ever!)

Once again, dear readers, I have taken a hiatus. Mostly due to academic pursuits, but also, I had a change of occupation during my time rejoining academia. Now, I find myself, once again, taking control behind the bad ass GB5 and utilizing my new-found knowledge (and Master's degree) to be...a barista!!! (And you thought all us sexy espresso-slingers were dumb asses. Boy, were *YOU* wrong!)

This time around, I will not only regale you with jovial tales of my caffeine-laden exploits, but also will share my thoughts on articles, Yelp reviews, and products because, well,because I can. So sit back, relax, and enjoy a locally-roasted, independently-brewed cup of direct-trade, single origin coffee (or an espresso drink crafted with care by a barista working for a local, independently owned cafe)...and enjoy the ride!

Like a rusty nail

...or something. So it's been 3 weekends now that I've been tripping the GB5 fantastic (otherwise known as picking up shifts) and I am realizing just how rusty I am at all this. And with only 6 months really since I last barista'd for a living. Huh. Didn't think the skills would go that fast.

Been having mediocre success with cappuccinos- especially dry ones, oddly enough. My mochas seem okay. But straight-up espresso...I am pulling crap, syrupy-gross shots. Which, shouldn't be since I don't feel like I'm doing anything different when I dose and tamp, but alas, it doesn't seem meant to be.

And with only one more weekend ( I think) left lending a hand, I doubt it will improve. And oddly, I'm only somewhat bothered by it. I'm starting to enjoy being on the receiving end of delicious coffee, and am less enjoying being on the preparation end. Maybe it's just right now? Maybe it's the (what I feel is ridiculous) methods employed by the current cafe for setting up shots? Who knows.

Back for the Holiday Season!

Yippee! After quite the time away from my favorite profession, I will be "guest barista"-ing at my favorite local cafe!!! (aka I am picking up some shifts because I know the owners and am dirt-poor- but it *IS* really my fav!)

Check in for updates, stories, and gossip galore!!!!

Love and Espresso!

Guerrilla-style Street Cafe?!?!

I was traveling via "the people's limo" (a.k.a. the bus) the other day when I noticed the most- well- bizarre thing. We were stopped at a light and I was staring out the window when I saw it-- a Lamarzocco Lever-pull machine set up in front of a paper-covered window (site of future cafe?) with 2 burr grinders, a drip set up, retail coffee (by a fairly well-known local roaster) and 3 lawn chairs. Oh yeah, and a salt-and-pepper-hair smiling barista. On the sidewalk. No one walking by...

Almost made me want to get off at the next stop and check it out. I mean really, is this a new phenomenon? Was it to promote a future cafe site? To promote the local roaster? In your face-guerrilla-style-cafe bringing awareness of coffee culture to the masses?

I just don't know, but I've been by a few times since then and haven't seen the set up....

Elida Estate, how I love you...

The cafe I frequent (now that I am not actively barista-ing) just got in an origin I haven't had the pleasure of enjoying for the last 3 years! I was so stoked about the possibility of having my delicious Panamanian Elida Estate that I went out of my way to come and enjoy it.

And it did not disappoint. The creamy, mildly dark cherry and walnut oil notes were all there.As it cooled, a rich light chocolaty-ness took over and I was able to drink it have it was cold! This rarely happens.

So....3 BIG CHEERS for Flying Goat roasters (which this cafe uses) for hooking them- and in turn me- up with my Elida Estate. I will be back, oh yes, I will be back.

on single origin coffee and brewing methods

There is nothing I enjoy more than a well-rounded, fully nuanced cup of joe. When I first began imbibing coffee back in my teens, I was rather in particular- vanilla iced CAPPUCCINOS (yes, people still made those back then) were my drink of choice. Fortunately, I got better as I got older.

While I have enjoyed my fair share of shoddy blends and poorly roasted origin coffee, I have come to realize that my palette leans toward certain locations: Yemen, Ethiopian, Panamanian, Kenyan and Sumatran- in that order. Not that I can't find interesting notes and appreciate other origins for what they are- but all in all- I am mainly an African coffee lover, with the 2 exceptions.

As for methods of preparation, it varies from bean to bean. Old school drip (porcelain drippers) works well for a variety of origins, bringing out the full body and flavour...even including imperfections (I find it tends to "muddy" a lot of Kenyan coffees) but it's definitely a quick, and economical solution for those who can't afford/don't have access to, a Clover machine. (Which, coincidentally, has been bought out by the corporate S chain bastards!)

French Press, while preferred by many, is not my choice unless I'm making coffee for more than one person. Maybe it;s just me and I cant properly prepare it.

When I'm enjoying coffee solo, my top choice for brewing is that syringe-like Aeropress. It's compact, quick and delivers a solid cup of deliciously delightful coffee with no-fuss clean up to boot. Plus, they are very affordable, easy to take on trips/camping/ backpacking/ what-have-you AND easy to manipulate the outcome by what the "shot" ends up in: PRESTO! Into hot H2O- coffee, into hot milk/soy/etc.- Latte, into icy H2O- iced coffee.