North East Regional Barista Championship (NERBC) 2011

This year we are proudly hosting the North East Regional Barista Championship! The event is taking place in New York City for the first time, at the gorgeous Milk Studios, 450 W 15th Street – 8th Floor, Studio D New York, NY 10011 between April 7th to 10th.

Don’t miss the opportunity to participate in what is going to be arguably the hottest coffee event in the last decade in New York City!

From the NERBC website:

The United States Barista Championship (USBC) is a national competition designed to highlight the craft of the barista and espresso-based beverage production. The annual competition cycle consists of 6 regional events that lead up to the US Barista Championship. The winner of each competition will have proven their professionalism, passion and skill through various criteria as outlined in the USBC Rules and Regulations. In a 15 minute presentation, competitors will prepare and serve three courses of espresso based beverages to a panel of four sensory judges. Two technical judges will score competitors on procedures, consistency, cleanliness and other technical details. The top six from each regional event will be granted entry into the 2011 USBC.

 

SUMMARY OF EVENT SCHEDULE:

Thursday April 7th: Judges Training Workshop

Friday April 8th: Round One

Saturday April 9th: Round One (continued)

Sunday April 10th: Finals

 

FOR MORE INFORMATION:

NERBC 2011 website with full schedule: http://usbaristachampionship.org/?p=northeast

NERBC direct link to detailed schedule in PDF format: http://usbaristachampionship.org/PDF/nerbc/schedofevents2011.pdf

NERBC 2011 Facebook event: http://www.facebook.com/event.php?eid=190012101020185

Register to compete: http://bit.ly/NERBCreg

NERBC 2011 Party & Monster Throwdown (Sat 4/9) Facebook event: https://www.facebook.com/event.php?eid=205044092856215

 

See you all there!

From Crop to Cup

Food Science @ The New School: Chocolate & Coffee

Thanks to Ann Yonetani, for inviting Fernando Aciar from O Cafe and Teresa von Fuchs of Dallis Bros Coffee to guest lecture.  What a great time and what great students!

http://www.flickr.com/photos/dallisbroscoffee/sets/72157626046497305

 

NYC NERBC PARTY UPDATES!

ADDRESS CORRECTION!

PLEASE NOTE THAT THE ADDRESS FOR THE PARTY WAS INCORRECT ON THE ORIGINAL FLYER!  NEW INFO BELOW!

Join our community of NYC coffee shops & roasters for a party to welcome the NERBC to town! There will be a latte art throw-down (with incredible prizes including a trip to Brazil), DJ, dancing and more.

The event will be held on Saturday, April 9th from 8pm-12am at the Highline Loft on 526 West 26th street, 5th Floor.

Co-Sponsored by Café Grumpy, Gimme!, Joe, Third Rail & Dallis Bros. Coffee.
Beer has been lovingly provided by Brooklyn Brewery.

See you there!

 

 

Kelly Choi goes to Brazil with Dallis Bros Coffee

Alma 33 and Dallis Bros Coffee food & libations pairing

Dallis Bros Coffee and Alma 33 are proud to bring an evening of cuisine and coffee pairing.  We will feature one coffee, our Octavio Cafe line of single origin coffee from our very own farm in Brazil, Nossa Senhora Aparecida.  Fend off the cold with this delicious combo of food and coffee prepared in a variety of different ways appropriate to accompanying dishes.

3/23/2011, 7 pm
Alma 33, 33 West 8th St. (MacDougal St.), 10011
212.380.7158

For more info:

Grub Street http://newyork.grubstreet.com/2011/03/sushisamba_creates_special_rol.html

Sheckys Nightlife http://www.sheckysnightlife.com/newyorkcity/event_calendar_detail.asp?evtid=12630 Examiner.com  http://www.examiner.com/ny-in-new-york/ny-area-food-calendar-for-march-redux

Virtual Gourmet Newsletter  http://www.johnmariani.com/current-issue/

Metromix  http://newyork.metromix.com/restaurants/dining_event/coffee-cocktail-dinner-at-greenwich-village/2511291/content

http://eventsofinterest.wordpress.com/2011/03/22/argentinas-diverse-culture-comes-to-life-at-alma-33/

Vintage coffee can

Now take a look at the piece of our history that we just found on ebay!

That’s a coffee can we used to distribute back in the day. Perfection Blend. Our best guess so far is that it’s from the 1920’s or 1930’s.  Our phone number was 0047. That’s right: 0047. Back when area codes did not exist.

Also notice the neighborhood is referred to as Richmond Hill (not Ozone Park, where we technically are now) and it says Long Island, when now it is proper to just say Queens.

Awesome!

UPDATE 03/29/2011:

Herb Dallis, 2nd generation owner of Dallis Bros, Coffee (until he sold the business to his son David in the early 2000’s), visited today and estimated the can is from the mid 1920’s:

“That was before the split between Woodhaven and Long Island. (…) See the telephone number, people used to get their phone and ask the operator to speak to HR 0047, there were no area codes. The 1930’s, if I recall correctly, was when area codes were introduced. Our coffees were sold in cans to homes in Queens, door-to-door. Perfection Blend was our main blend, composed of mostly Brazilian, Colombian and a little bit of Ethiopian coffees. Back then you could also buy these components from us as straights. In the late 1920’s, business grew and in order to focus on sourcing and roasting great coffee, we sold the routes to our drivers  and they helped us expand.”

*straights = name given to single origin coffees back then, as opposed to a blend of different coffees.

NYC NERBC Party!

Join our community of NYC coffee shops & roasters for a party to welcome the NERBC to town! There will be a latte art throw-down (with incredible prizes including a trip to Brazil), DJ, dancing and more.

The event will be held on Saturday, April 9th from 8pm-12am at the Highline Loft on 526 West 26th street, 5th Floor.

Co-Sponsored by Café Grumpy, Gimme!, Joe, Third Rail & Dallis Bros. Coffee.
Beer has been lovingly provided by Brooklyn Brewery.

See you there!

The Turing Test – barista vs. the machine…

In the thick of barista competition season, I came across this passage in the Atlantic in an article about the Turing Test—an annual artificial intelligence competition that pits computers against ordinary people to see if a program can act “more human” than a human. The quote comes near the end of the piece.

“One of my best friends was a barista in high school. Over the course of a day, she would make countless subtle adjustments to the espresso being made, to account for everything from the freshness of the beans to the temperature of the machine to the barometric pressure’s effect on the steam volume, meanwhile manipulating the machine with an octopus’s dexterity and bantering with all manner of customers on whatever topics came up. Then she went to college and landed her first “real” job: rigidly procedural data entry. She thought longingly back to her barista days—when her job actually made demands of her intelligence.”

The passage struck me because, well, it’s always nice to see folks outside the industry recognize the complexity of the barista craft. And because sometimes it’s easy to forget when we’re nose deep in our work, that issues similar to the ones we deal with are being wrestled with in totally different fields. The tension between man-made and machine-made, efficiency vs. craftsmanship, is very much on the forefront of our coffee brains, and certainly the larger food and beverage industry, but it’s part of the same conversation—with different terms and different processes—being debated across global economies. What is sacrificed and gained when things that were done by hand and human attention are automated by machines? Perhaps it’s just an updated version of the conversation societies have been having since the earliest signs of the industrial revolution.

What I loved about this piece (besides author Brian Christian’s humor) is that he seeks to underline the things humans are inherently better at than machines, and how as technology continues to rapidly develop, humans have also been adapting. He uses the barista analogy to illustrate our minds’ flexibility and to sum up his piece as cause to celebrate what he hopes represents a shift from our elevation of the brains potential for pure, cold cognition to “a changing perspective on the sophistication of various tasks…”

Check out the whole piece here: http://www.theatlantic.com/magazine/archive/2011/03/mind-vs-machine/8386/1/ Its worth the read.

Teresa von Fuchs

A Visit to Dallis Bros. Coffee in Serious Eats: New York

Coffee Chronicles: A Visit to Dallis Bros. Coffee
Liz Clayton in Serious Eats NY
3/9/11