Bloom: A New Coffee Brewing App

I have some exciting news in the world of coffee!

Recently, a new iPhone app was released called Bloom, which aids manual coffee brewing. It is essentially a glorified timer that is customizable. 

The opening screen looks like this:

It comes with basic specs for the most common manual coffee brewers: Beehouse, Chemex, Clever, French Press, Siphon and V60. So when you click on one of the brewers, it gives you how much coffee and water to use and how much time to let the water be with the coffee. 

It even dings when your coffee is done brewing!

What sets Bloom apart from other coffee brewing apps is that it is customizable. You can change the basic settings to whatever you like. You can also add extra settings. So maybe you like to use 24 grams of coffee with your favorite coffee from El Salvador, but for your Sumatra coffee you like 25 grams. 

It is all up to YOU! 

I love this new app because it satisfies the needs of a coffee explorer, who does not know what do yet with their new coffee toys, and the needs of a coffee scientist, who likes to experiment various ways to make coffee. AND you can store any notes you want to remind the you that is not fully awake because you have not had your coffee yet.

I also love this app because Jeremy Boles, a Coffee Ethic regular and spouse of a Coffee Ethic employee, designed it. Yeah, for awesome Springfield people making stuff happen!

If you want to download the app, check it out in the iTunes store, and if this sounds like a foreign language, feel free to shoot me any questions! :)

My at home coffee station

Happy coffee making!

-Beth

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What is a Cappuccino?

Drink made and Photo Taken by Jacque Desmarais

"Cappuccino" is a fairly common drink to order at your local coffee shop,

but what is a REAL cappuccino?

It is...

...unlike most gas stations would have you believe.

"Cappuccino" literally means "a small cap" in Italian.

The traditional Italian drink is made with:

This is very similar to a latte.

The main difference is that a cappuccino is served cooler, has more foam, and higher milk to espresso ratio.

In other words, this little 6 oz. drink has a kick.

Crafting the perfect cappuccino is no easy task.

Temperature is important.

The espresso shot is paramount.

The amount of foam is crucial.

And the presentation seals the deal.

One way to test a "perfect cappuccino" is the spoon test.

Lightly, scoop the spoon over the foam.

This should reveal about 1 cm of foam..

...if it is perfect!

Traditional cappuccinos, or cappes, are definitely my favorite drink.

Mine are usually gone in an instant!

Good luck to your coffee endeavors!

-Beth

Cappuccino made and photos taken by Bethany Parry at The Coffee Ethic in AG Headquarters.

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Coffee News: USBC 2011

So last weekend was the big event in the coffee industry:

the USBC 2011

(United States Barista Championship).

As you know if you follow my blog, I had three friends qualify to compete in this prestigious competition:

Robbie Britt

Jacque Desmarais, and

Joe Marrocco.

I also knew of a couple of competitors including:

Laila Ghambari, who made my espresso at Stumptown,

Sarah Dooley, who made my morning coffee at Olympia Coffee Roasters, and

Pete Licata, who Jacque knew and talked about.

For more info, on the actual competition check out my last blog post.


The Coffee Ethic had a viewing party on Friday in the library to watch Jacque compete,
so fun. :)

 


Everyone I knew made it through to the semi-finals.
Making them one of 26 top Baristas in the semi-finals!
I was getting ready for work while I was watching the semi-final announcements on my computer, and I think I screamed when they called Jacque's name (even though they mispronounced it). 


I was unable to watch the semi-finals because my lovely friend Lizzy was in town,
but here are the results:


6th place: Kevin Bohlin, Ritual, San Francisco
5th place: Lorenzo Perkins, Caffe Medici, Austin, Texas
4th place: Trevor Corlett, MadCap Coffee, Grand Rapids, Michigan
3rd place: Ryan Knapp, MadCap Coffee, Grand Rapids, Michigan                                                                  
2nd place: Nik Krankl, Gelato Bar & Espresso Cafe, Los Angeles                         
1st place: Pete Licata, Honolulu Coffee Co., Hawaii

(Yes, Pete, Jacque's friend!)

Needless to say, Jacque brought home a lot of awarding winning coffee from Pete. I am so proud of how well my fellow Baristas did at this competition. And I hope I didn't bore you TOO much with all this coffee talk.

Here is a video that helps you better understand coffee nerds:

The craft from Inkognito on Vimeo. Pin It

Coffee News: South Central Barista Competition

So this post is a little late, but you know what they say better late than never, or in this case, "better latte than never". The South Central Barista Competition was 3 weekends ago, and my co-worker Jacque Desmarais competed in it.

Jacque in her element!

She was on FIRE!

We were so pumped at The Coffee Ethic when we found out she made finals, and even more pumped when we found out she got THIRD PLACE!!! This was only our second year represented at this competition, and it was exciting to have The Coffee Ethic win a trophy.

For some background, the South Central Barista Competition is a regional competition for Baristas, or professional makers of coffee drinks. The competition is fierce and prestigious. Competitors make 4 shots of espresso, 4 cappuccinos, and 4 signature espresso based drinks in under 15 minutes. Competitors are judged by 4 sensory judges, 2 technical judges, and a head judge. The top 6 make it to finals and qualify for the United States Barista Competition, or the USBC, which is this weekend in Houton, Texas.

Joe's Awesome Mustache

The top 3 finalists of the South Central Barista Competition were all from Missouri and include:

• #3 Jacque DesMarais, The Coffee Ethic (Springfield, MO)
• #2 Stephen Schuh, Kaldi’s Coffee Roasting (St. Louis, MO)
• #1 Joe Marrocco, Kaldi’s Coffee Roasting (St. Louis, MO)

(By the way, Joe like Robbie used to work at my mom's cafe in Cape Girardeau. So I am SUPER pumped about 3 current and past co-workers competing at the USBC this weekend.)

Here is a video I made in honor of Jacque competing this weekend at the USBC:

Here is a video Kaldi's made to introduce Joe. It is pretty funny:



I will post the results for the USBC soon!

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What is a Latte?

This week for "Adjusting the Grind" I wanted to answer the question:

A Latte is one of the most basic espresso based coffee drinks (coffee brewed on a espresso machine). It is the drink I most often recommend to newcomers because it is a safe, basic drink that you can have fun with if you want.

"Latte" literally means "milk" in Italian.

So why is this coffee drink called a latte?

Well, "Latte" is short for "Cafe Latte".

"Cafe" literally means coffee in Italian.

So if you went to Italy and ordered a cafe latte, you would get a funny look and receive something that looked like this. 

However, Americans changed this. A cafe latte is not a part of the main traditional Italian drinks like the cappuccino. Caffee Mediterraneum, in Berkeley, California, claims to be the place where the American cafe latte was born. According to them, one of their owners, Lino Meiorin, came over from Italy in the 1950's and created a larger cappuccino with more milk to appeal to a wider crowd. 

Today, the cafe latte has become to be espresso + steamed milk.

Compared to a cappuccino, a cafe latte has less espresso to the milk ratio and less foam in the steamed milk. It is also served at a higher temperature than a cappuccino. In a 12 oz. or tall latte (like pictured here), there is  two shots of espresso mixed with steamed milk. 

That is all!

But the great thing about lattes is they are the basis for many other coffee drinks. For example, a mocha is a latte with chocolate. So be creative with your latte, but it fantastic all on its own as well. 

I took and own all of these photos of my co-worker, David, in action.

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Coffee Ethic Brewing Class

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Social Media Boot Camp with Sarah Evans

Today, I attended a Social Media Boot Camp with Sarah Evans and Social: IRL. It was incredible. Sarah Evans is a PR and new media consultant at Sevans Strategy and a guest writer for Mashable, a prestigious social media blog. She also has her own blog at PRsarahevans.com and is a "social media freak", and her Twitter is @PRsarahevans and leads a Twitter chat called #journchat.

Photo here

 Here are my 7 Social Media Tips from her today:

1. Hone in your passion when blogging. If you care about what you are writing about, it will show.
2. Twitter is all about the "re-tweet". Always leave room for others to "re-tweet" your tweet.
3. Always create a Facebook Fan page for business NOT a personal profile page.
4. Every moment is a PR moment. "Tweet" about news breaking news you experience such as earthquakes, and journalists may come to you.
5. Make Social Media Releases that are SHAREABLE with strategic time releases.
6. Blog headlines are for search engines, and "Tweets" make it attractive to click on.
7. Do not "pitch" Bloggers, but partner with them and establish relationships instead.

It was a great event, and I left with lots of ideas and networking opportunities. The Coffee Ethic even catered the event, so I baked the muffins for the event. Coffee and Community really did collide for me today! I also got to spend lots of time with my classmates and my former internship supervisor, Lindsey Neddenriep. My fellow Bear Communications member Doug and I came up with some great ideas for Urban District Alliance. I appreciated Ben Smith of Social: IRL to bringing such a reputable social media guru to Springfield, MO.

Extra tip from Sarah: Share a little "link love" with others. Link others and sometimes they will link you back. It's about the relationships you create online and continue offline.

Do you all have any tips for Social Media and PR users? Pin It

One Year Anniversary Giveaway!!! ***Updated***

On Tuesday, February 16, 2010, I published my first blog post on Coffee, Culture, and Community. Now, almost one year later, I want to celebrate this blog's anniversary with my first giveaway! I am giving away a coffee brewing device called a "Bee House".

Okay so here is the deal. My goal is to have 30 followers by February 16, 2011. This is where YOU come in.

The Rules:

• You have to be a follow through Blogger before you can participate (sorry other subscribers).
• You have to be living in the United States (sorry international followers but I can't afford the shipping).
• The Deadline is February 16, 2011!

What to do:

• Comment on THIS blog post.
• Get your friends to follow my blog via Blogger.
• Make sure they comment on THIS blog post and indicate the name of the person who suggested them to follow my blog. (Ex: My name is Amy Sue and Jimmy John told me to follow this blog.)
• If you have me on your blog roll, add two extra comments.
• I will randomly select a name from the list. The more people you get to join, the more chances you have to win.
• If I reach my goal of 30 followers, I will feature EVERYONE who at least one person to follow me either in my blog roll and/or a special blog post. 

Please feel free to ask any questions via e-mail: bparry08@gmail.com.

Good luck! 

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What's the Point of Coffee?

Welcome to my new coffee series: Adjusting the Grind.

Adjusting the Grind's goal is to provide the everyday person with tips and tools to better understand coffee.

I hope to provide both education on its history and give fun brewing tips from a Barista's perspective. I will always be open for questions and topic suggestions, so please, feel free to suggest, comment, ask, and voice your opinion. I do not claim to be an expert by any means, but I do love coffee and working as a Barista on a daily basis. 

Today's topic is philosophic in nature:

What is the Point of Coffee?

Is it to stay awake during finals week?

Or wake up after you slept too little the night before?

Or to taste good?

Or to analyze?

Or to bring people together?

Weheartit

I know someone whose response to this question is to taste good. 

Period.

I agree with him to a point. I think the point of coffee is different for everyone though. For me, coffee equals people.

I would rather drink Folgers with friends and family than Esmeralda (that is a really great coffee) by myself.

Even when I drink coffee by myself, it is a ritualized time with myself that I allow to gather my thoughts or just slow down.

In all cultures, coffee is an invitation for friendship, my mom always says.

And I agree with her.

I know, that coffee is inherently an inanimate beverage meant for consumption,

but I enjoy the humanity behind the cup of black water.

The process of making coffee has so much humanity integrated in it 

from the coffee tree to the coffee mug.

I guess, this can be applied to any product,

but I think it is easy to get sucked into the mechanics and details of coffee making 

and miss the humanity.

I love my job because there is absolutely nothing like

listening to a customer's needs,

selecting a product for them,

crafting their drink with heart,

and seeing their face light up as you pass the cup across the counter

knowing you just brightened their day a little bit.

Yes, it will taste good,

but that is not why I made it,

and that is not why I drink it.

What is the Point of Coffee to You?

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Adventure Ideas 5, 6, & 8

5) Work in a coffee farm with my wonderful friend in St. Louis.

6) Go to Spain to visit my Aunt (maybe with my lil sis).

AND

8) Just move to a Spanish speaking country for no reason.

I put these last three ideas from my original list together because they are still possible dreams for the future, but they will probably not happen this year--which is okay.

Kudos to T. Bill

Being a Barista in the coffee industry, I would still love to visit a coffee farm with the intent of learning all I can about the process. Tom Billionis, owner of The Coffee Ethic (my boss), visited the Los Planes farm in El Salvador. I would love to spend some time there someday.


My friend, Lizzy, is also interested in learning this process, and we have tossed around the idea of going to work on a farm together, but the details are probably not going to work out this summer. She is applying for an internship with the Bread and Puppet Theater, and I really hope she gets it. I think it is still a good possibility for the both of us in the future. We both love adventure, the Hispanic culture, travelling, and coffee.

Kudos to Weheartit

Spain. I want to visit Spain a lot. My mom's sister, Lynne, lives in Spain with her husband and adorable son, Andrew. I would love to visit her with my mom...possibly with my sister as well. This is still a possibility, but it would be a short trip. 

Originally, I thought it would be awesome to spend a month there with my sister because she and I both like to expand our Spanish skills. She is also graduating high school this year, and I want to take advantage of the time we have together before we live miles apart from each other.

Kudos to Me

Moving to a random Spanish-speaking country was appealing to me at one time because it would be much cheaper than studying abroad. Who needs school credit anyhow? However, this suggestion is probably the most "dangerous" adventure because I would be alone in a foreign country for a significant time period. I would learn Spanish really quick though and be able to eat Pollo Campero whenever I want. I love Pollo Campero!

Kudos to Weheartit

I have been thinking all semester about my possible summer adventures. I have made a decision, but I am not going to tell you yet. I will announce it on January 15th, so be looking. 

P.S. I am going to be starting a new blog series on January 3rd involving coffee tips. It will essentially be a weekly post with coffee making and history basics. I am no expert, but I hope to share my little knowledge of the coffee industry with you. 

P.P.S. My blog's one year anniversary is right around the corner, and I plan on having a special for it.


Good-bye 2010! Hello, 2011!
Happy New Year! 

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I am a Barista

Pic by Koni

I am a Barista at a local coffee shop in Springfield, MO called The Coffee Ethic and have been for one year now. However, I have been a Barista for 4 years starting at my mom's cafe: Grace Cafe. Unfortunately her shop closed down two years ago, because Cape Girardeau wasn't ready for her coffee. She was ahead of her time.

Pic by Liz Church

Now, I am going to school in Springfield and work at the most EPIC coffee shop in the world: The Coffee Ethic. A year before I moved to Springfield, I lived in Bolivar and use to drive 45 minutes just to get a cup of coffee from this place. I really am living a dream come true!

Pic by Koni

Sometimes I am just in awe of coffee, the process it has to go under before it gets to a customer-- especially, espresso. It is just beautiful sometimes. The rich color takes my breath away.

Pic by Me

 I always joke that I do my best Barista work in my skinny jeans. You know just reinforcing the third wave stereotypes, but I don't have any tattoos or facial hair so I am already an oddball. ;)

 

Pic by Koni

My favorite part of being a Barista is the people. I have met so many great people in the Springfield community and from all over the world. In fact, today, I met a guy who rooms with a Barista in Dayton, Ohio and was told he had to try our Clover. Also, two Baristas from a Tulsa, Oklahoma shop called Topeca came in, and we had some great conversations.

Pic by Koni

The sense of community created in a coffee shop is incredible, and I love what I do. Pin It

AIDS Walk 2010

Through my Public Relations writing class, I have been writing with a partner, Kim Perry, for a local non-profit organization, AIDS Project of the Ozarks. They are such a great organization providing relief for HIV positive individuals in 29 counties through Southwest Missouri. Their services include medical help, financial aid, non-perishable item pantry, counseling, etc.

This Saturday, I participated in their event, AIDS Walk. It was so fun like one big family block party including a bounce house, face painting, and red hair extensions, of course.

Around 10, everyone gathered for the walk, which was phenomenal. It is hard to describe. I was all alone amongst this tight nit community. Watching all of these people with a deep connection come together as a community and walk together proudly was breathe taking. I was so honored to be a part of that.

I also ran into a Coffee Ethic regular, Casey Cox, who introduced me to much of the staff of APO. It was great to talk to him and learn about all of their needs as an organization and what they are doing in the Springfield community.

After the walk, there was the Dog Parade. Oh my goodness, there were so many dogs dressed up in the most adorable outfits. Here are just a few:

The experience as a whole was amazing. I walked, met new people, got a T-shirt, and some red extensions! I hope that next year I will be able organize a group to walk. 

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