What is a Cortado?

One of my favorite espresso drinks is one that you cannot find everywhere.

It is perfect for fall and spring

(those in between weather seasons)

because it is a warm drink served cooler than most.

It is a cortado.

Cortado means "cut" in Spanish.

So in essence, the drink is espresso "cut" with milk.

The drink is hard to come by,

but my favorite local shop, The Coffee Ethic, let me invade their space so I could write about one of my favorite drinks right now.

The drink is comes in a 4 oz. shot glass with two shots of espresso and steamed milk.

This makes it in between the size and strength of a macchiato and a cappuccino. 

The milk is steamed a little cooler than a macchiato

but with the consistency of milk in a latte.

This basically means that it is thinner or has less foam

but served at a low temp.

I LOVE cortados!

They are beautiful, Spanish and yummy,

and they are perfect for those days when you cannot decide between hot and iced coffee.

I highly recommend them.

(especially from The Coffee Ethic)

-Coffeegirl

All photos were taken by me, and the drink was made by Mallory McWilliams, Barista at The Coffee Ethic.

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Still Waggin' My Tail About Fido Coffee

Any adventure for me is not complete with visiting only one coffee shop.

(as you may have noticed)

The second cafe we checked out was called Fido.

Even though it uses the same roaster as Hot & Cold, Bongo Java, and is right next store, the atmosphere of the cafe was completely different.

I loved this shop.

It was super cute but rough around the edges giving it such an unique character.

The mascot of the the shop was this cute little blue dog,

Fido.

While waiting in line at this popular Nashville location, the adorable signs explaining the coffee drinks caught my eye. 

The graphics breaking down the traditional Italian drinks made my heart smile and made me feel

safe.

On Saturday morning, we started the day off with breakfast and coffee at Fido. 

I had a yummy bagel sandwich paired with a delicious cappuccino.

It was a perfect way to start the day.

To hold true to my traveling tradition, I purchased a mug from Fido as my city souvenir!

And because I always need coffee to fuel my eight-hour road trips,

Katie and I got yummy lattes to-go!

I highly recommend checking out Fido if you ever find yourself in Nashville!

-Coffeegirl

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Coffee + Ice Cream = The Perfect Match

The first coffee shop we tried in Nashville was Hot & Cold.

After a lovely lunch at Jackson's, we strolled over to a little shop called Hot & Cold to get an afternoon pick-me-up before going to the conference.

The space was so cute, and I was obsessed with the signage...

so creative.

While my cafe latte hit the spot, what got me even more excited about this place was realized they served Jeni's Splendid Ice Cream!

Jeni's Splendid Ice Cream is this wonderful ice cream company in Columbus, Ohio, that uses all real and natural ingredients--starting with milk from grass-fed cows. In Springfield, when I want to grant myself a luxury, I will buy her Askinosie chocolate flavor from Homegrown Foods.

It. Is. Heaven.

So I was extremely excited to see her product!

And I just love the concept of combining two delicious things in life:

coffee + ice cream.

(Hence, the name "Hot & Cold")

It goes without saying that we returned the next evening to enjoy some of Jeni's Ice Cream, and even though they did not have my Askinosie flavor I had one scoop of chocolate and one scoop of something else delicious.

One of the workers, oddly enough, had family in Springfield! I love how coffee (and ice cream) bring people together in fun, unique ways!

So if you ever find yourself in Nashville with a sweet tooth, I highly recommend Hot & Cold!

-Coffeegirl

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There is No "X" in eSpresso

Even though I am no longer a professional barista, I will always share tips from behind the bar.

Do you want to know one of a barista's biggest pet peeves?

Saying:

"Can I have some eXpresso?"

 It is a very common mistake,

so do not feel bad if you have done it before.

Somewhere in the English language, 

we started pronouncing "s" like an "x"

in the word espresso.

Who knows where this tradition originated?

But I am here to tell you that:

I adore this print by "Dear Coffee, I Love You."

In fact, I love everything this group is doing.

There blog is filled with awesome coffee info,

and their Twitter feed is entertaining.

So, go check those guys out!

And remember to say eSpresso the next time you are at the counter!

-Coffeegirl

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Barista Wardrobe Problems

Today is my last official day getting paid to make coffee for other people.

a.k.a. being a barista

In honor of that fact, I thought I would share with you some issues that are common among baristas.

First, the barista wardrobe is a challenge. My two former roommates used to poke fun at me and my other former roommate because we both could wear up to three outfits a day.

We were both baristas.

Here is the thing. You want to look nice to get tips and so people take you seriously as a coffee professional, but there are so many little stain monsters lurking around every corner of a coffee shop waiting to pounce on your precious clothes.

I am especially known for my stain magnetism whether it be bleach, espresso or black ink for stamping sleeves. If there is a mess to be had, odds are it will find me and my favorite cardigan.

So what ends up happening to us serious baristas that have lives outside of the coffee shop is that we begin to accumulate a mini wardrobe for each section of our lives. I have shirts, jeans and cardigans that I only where to make coffee in. Clothes that are cute, but I am not emotionally attached to at all because in one moment, they could be stained forever! Also, there is a certain "look" a barista is supposed to have including flannel shirts, vintage screen tees, poet hats and cardigans.

After my shift is over, I smell like espresso and dish water, and I want to change usually into clothes that make me feel pretty. Hence the beginning of the ever ending "Barista Wardrobe Problem" cycle.

Even though I am sad to be leaving the coffee industry for now, I am looking forward to giving away my flannel shirts. :)

-Coffeegirl

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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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A Mug Story: South Korean Gift

So I have a weakness..

coffee mugs.

I have a cupboard full of them after only 3 years living on my own.

Some might call that a problem,

but each has a story,

so it seems impossible to part with any one of them.

Some people blog about the contents of their purse.

I decided to start a blog series about the contents of my cupboard.

So here is my first mug story:

This lovely mug is my most recent addition to my coffee mug family. My friend, Suzie, brought it back for me from South Korea this summer. It is a handmade, beautiful piece of pottery that I adore. It even matches my bowls. :)

My favorite part about it is the small handle.

I feel like it was made for my little fingers.

I love it!

Perfect for my morning coffee or evening tea!

-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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El Ristretto Espresso Bar

In Ecuador, good coffee was hard to come by.

The most common drink was cafe con leche.

(Strong coffee with warm milk)

It was very good, but definitely weaker than my normal choice.

My host family was shocked when my roommate and I wanted only black coffee, which some days were better than others.

I tried a cappuccino at Corfu, which was served with a delicious chocolate truffle.

I loved those truffles.

The cappuccino was not a traditional one, but it was still alright.

Juan Valdez was a common coffee chain there, with coffee from Colombia.

They had yummy iced coffee and a fun atmosphere.

But my favorite coffee spot in Quito was El Ristretto Espresso Bar.

After a mall shopping excursion at El Jardin, I spotted this little shop out of the corner of my eye, and I immediately new I would love it.

I have a sixth sense for good coffee shops. ;)

Thankfully, Brandi is also a coffee lover, so we set out to try this shop one afternoon, and it was just as cute as I expected.

We both ordered cappuccinos.

It was a good choice.

I had never seen a cappuccino like this.

It was layered with coffee and foam with cinnamon on top.

It was not a traditional cappuccino,

but it was so delicious!

It also came with chocolate covered espresso beans.

I like chocolate with my cappes.

What can I say?

We went back a second time, and I ordered an espresso.

It was different.

I think they must of added hot water or something,

but it was still good.

Brandi got a cortado the second time around.

"Cortado" means cut in Spanish.

It is a Spanish drink that is in between the strength of a macchiato and a cappuccino, but the milk is more like latte milk and is served at a cooler temperature.

I was excited to try this since it is a Spanish drink and we were in a Spanish speaking country.

It was yummy,

but it looked more like a macchiato than a cortado.

I still loved it.

Another funny fact about coffee in Ecuador is that at every coffee shop there is also alcohol.

Even in the mall, you could get an Irish coffee.

It was such a foreign concept to me to see it everywhere.

I could have stayed there forever.

-Beth

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Louise from Coffee & a Cardigan

Greeting, coffee-lovers!  This is Louise from Coffee & a Cardigan! 

I love coffee... I can't go a day without it.  I became officially addicted about seven years ago, when I managed a coffee-shop in college, called St. Drogo's.  (St. Drogo is the patron saint of coffee-houses and unattractive people. Go figure.)  A certain teacher (I call him 'He-Who-Must-Not-Be-Named') caused me grief in the form of a term-paper, and coffee was a great comfort to me.  Now that I'm graduated, married to a super-cool guy, and raising an incredible daughter, I still turn to my favorite coffee-shop Dutch Brothers in my time of need... and in times of joy... and anger... and whenever I have a spare few bucks, really.  

My adored Minnetonka boots have the most wonderful rich brown coffee color... it's what drew me to them in the first place! Paired with a comfy unbelted dress, assorted bracelets, and my parrot ring, this ensemble was perfect for running errands and walking about town.

  

Thanks so much for reading, everyone-- I hope you have a lovely day!

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Raspberry Iced Coffee by: Emma

Hi everyone, I'm Emma of Food Coma. And Bethany was kind enough to allow me to share a little coffee drink with you all. Here's one of the ways that I like to enjoy iced coffee at home.

I cold brew coffee over night in my french press. I use more coarsely ground coffee than I normally would for hot coffee, as iced coffee will eventually be enjoyed with ice so it gets watered down anyway.

After 8-10 hours my cold brew coffee is ready and I like to serve it with a scant 1/4 cup half and half or whole milk, 1/2 teaspoon raspberry extract and frozen raspberries (and a few ice cubes). 

It's a homemade raspberry iced coffee-perfect for summer!

Thanks so much! 
xo. Emma

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A Coffee Thingamabob Showcase

Exciting coffee news!

If you live in the Springfield area and have nothing to do on Sunday night, I have the perfect thing for you. Robbie, my friend who works at Espresso Parts, is doing a demonstration of a foam knife at The Coffee Ethic.

What is a foam knife you ask?

Beats me.

Hence the title a "coffee thingamabob" showcase.

Since I will be out of the country, you guys will have to check it out on Sunday at 7pm and let me know, because it sounds super cool. 

Anything to make the life of a Barista easier and make the coffee in the life of a customer taste better is a good thing. :)

In other news, my little sister graduated high school tonight. It was super cool to return to my alma mater and see  my high school teachers. My drama teacher, Bobby Clubbs, gave a splendid speech. And yes, the band played Star Wars music for his entrance. Got to love the Clubbs!

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#BringBackKaldis

Today, I ate my last mocha muffin and drank my last cup of coffee at the Kaldi's cart on Missouri State's campus. At the end of this semester, Sodexo is going out and a new food company is coming in. And they have a contract with Starbucks. 

Don't get me wrong, I am stoked that Missouri State is getting new food options such as Chick-fil-A, but it saddens me to see something so unique such as Kaldi's leave MSU campus.

I try make my morning cup at home, but some days I am running late or some nights I am stuck in the library working on homework, and it is nice to have a little extra pick me up on campus. However, Starbucks is not my favorite. Not trying to knock anyone who likes it, but to me, the coffee is always either too bitter or too sweet. Beyond the taste, Starbucks is a global corporation, whereas Kaldi's is a coffee company housed right here in Missouri. It is special, and if you recall previous posts. The South Regional Barista Champion this year was Joe Marrocco, from Kaldi's, so it is legit. 

I learned something very important at PRSSA National Assembly this year from the lovely Rachel Sprung. If you don't like something, hashtag it on Twitter. She started the hashtag #bringbackken when tweeting about anything negative about arranging flights for PRSSA because a guy named ken used to take care of it for them.

I am stealing her idea. I encourage you to use the hashtag #BringBackKaldis on Twitter if you are disappointed in seeing them leave MSU campus.

Who knows maybe President Cofer will hear our cries of wanting good, local coffee and #bringbackkaldis?

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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:

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