IMPORTANT NERBC ATTENDEE INFO!
Dallis Bros. Coffee is pleased to be hosting the 2012 NERBC and Brewer’s Cup in association with the Coffee and Tea Festival in a few short weeks. Planning on attending only the NERBC? Skip the festival admission and watch the competition completely free of charge, as a guest of Dallis Bros. and the United States Barista Championship!
To gain free NERBC admission on our guest list, just fill out this handy form and we’ll have your name at the door for both days of the competition. Please note that if you don’t register for our list in advance, attendees will be required to pay festival admission at the door.
Come on out and cheer on the region’s finest coffee pros!
We know professional baristas can sometimes make their jobs look easy — all that tamping and twirling — but to make it to the top of your trade requires practice practice practice. In anticipation of the upcoming North East Regional Barista Championship, great baristas from around New York City have descended upon our Ozone Park coffee factory to taste, train, and perfect their techniques. We’ll be introducing them each to you as the competition draws near, but for now, here’s a little peek at what have become weekly — or more frequent — shenanigans in our training lab.
Witness Rose-Emma Lunderman from Root Hill, Tommy Green from Tiny’s Giant, Justin Schulz from Roberta’s, and Cara Vince from Think Coffee, all honing their routines under the wary eyes of competition certified judge Teresa von Fuchs and the Dallis Bros. crew. All these hot tickets are using Dallis Bros. coffee — and we couldn’t be prouder. Stay tuned to this space for more on what you’ll see on the competition floor!
So you wanna compete, huh? Or just want to learn more about barista competitions and how you can get involved? Come on out to Dallis Bros. Coffee Friday, Nov 11, from 4pm to 6pm for an informal happy hour info session on what you need to know to throw your hat in the ring at the 2012 Northeast Regional Barista Competition.
Reigning Northeast Regional Barista Champion Philip Search, Northeast Brewer’s Cup Champion Erin McCarthy and US Barista Championship judge Dan Streetman will join the Dallis Bros. Coffee crew—to answer questions and talk about the upcoming competition season. Come ask questions, meet other competitors and see what all the fuss is about!
And yes–refreshments will be served. First stop Ozone Park, next stop the World Championships! Click here for directions.
One fateful night many moons ago during the epic NERBC competition here in NYC for the first time a tremendous throwdown and party was held. Featuring the notorious “wheel of destiny”, baristas faced off mano-a-mano, pouring their hearts out (literally) for a some rather remarkable prizes.
Danielle Glasky, who you can find most days working the bar at Cafe Grumpy, ended up winning when our celebrity panel of judges Dave Arnold, Silvia Magalhães and Kelly Choi picked her pour unanimously. Just this past week Danielle was able to join our Coffee Director Byron Holcomb on her first trip to origin. The two of them were able to visit our Octavio Cafe brethren in Brasil, and also took a trip north to the Alta Mogiana region where they visited the beautiful Nossa Senhora Aparecida farm.
More updates to come…
In a little over a week, we’re thrilled to cheer our own Philip Search on to Houston, Texas, where he will compete as a semifinalist in the United States Barista Championship among the best of his profession. Philip took home regional title in this month’s Northeast Regional Barista Competition, and we couldn’t be prouder. We persuaded him to take a break from rigorous training and rehearsal to give the world a bigger preview of what he’ll be doing up there on the USBC stage.
What inspired you to compete in 2011?
I think there are multiple reasons I ended up competing. Every year I go through an internal debate with myself about whether or not I will do this all over again. The truth is though, I love coffee, I love being able to highlight it in this format. It excites me to be able to have unique conversations, and a chance to learn with other coffee professionals. I have to say though, I was truly inspired this competition. It started when I tasted the Liquid Ambar and the Don Mayo in a cupping. They both are compete coffees, unique in their own rights, and totally representative of the work of the families at origin, the cultivars, and the terroir of their regions.
The first time I roasted the Liquid Ambar as espresso, I pulled a shot and we were all floored. Pillowy body, a mind blowing espresso with a unique honey malt flavor I’ve only tasted a few times in 16 years. The Don Mayo was equally impressive. The spice note reminded us all of an Indian curry dessert. These coffees together create a unique combination of flavors that nearly brought me to tears. Completely unique to anything I had ever worked with before. After this, I was hooked. I wanted this coffee, and the risks the farmers took in producing it to be showcased to the world. There were other circumstances that came to light about the coffee. As you know there is a shortage of super high quality coffees in the current market. The coffee from the Don Mayo mill is part of what I believe is a solution to this issue. It is a Villa Sarchi Cultivar, a natural mutation of old Bourbon plants that happened in Costa Rica quite a few years ago. In showing off this coffee as a microlot separated out with its unique cultivar, I hope to encourage farms to begin producing more of this coffee in the Tarrazu region of Costa Rica where the climate and soil lend its self to its best potential.
I also enjoy being able to push our industry forward in unique ways. In the past this involved adding special dose control to things like the Anfim grinder. In this case, I wanted to show people a grinder platform that doesn’t have most of the existing flaws of current espresso grinders, and that there is a different way to pull shots even in a tight time frame. I also believe that in life, and all things coffee, we should aspire to our daily tools being functional works of art. This grinder reflects that aesthetic belief.
You use an unusual grinder setup. What is it?
I wanted a grinder that looks good, and avoids a lot of the dosing, heat, and grind spectrum issues of existing espresso grinders.
What goes into your signature drink, and how did you come up with it?
The sig drink is an infusion that mirrors the flavors of the two coffees I used. This allowed me to stretch out the flavor profile and make the complexities of the coffee more accessible. It involves using nitrogen cavitation, a common tool in the arsenal of cutting-edge mixology, to infuse flavors into liquids. I used a slice of orange, grapefruit peel, tamarind, smoked sea salt, sucrinate (dried unprocessed cane juice), raw orange blossom honey, and lapsong souchong tea, and infused this into water. Then I poured this “deconstructed flavor infusion” into champagne flutes and served it alongside the espresso. This helps people better understand the coffee. The cool thing is that, along with each ingredient as a flavor, there is a chemical reason I used them as well, each represent an acid or other chemical piece of the flavor that is in the coffee as espresso. For example, the Don Mayo had a unique tropical flavor from tartaric acid, this was then achieved in the deconstruction using the tamarind.
Do you find it easy to explain “nitrogen cavitation” to people at parties?
Sure! But I can be a bit of a nerd. Nitrogen bubbles are small, and when put with ingredients under pressure, they attach themselves to cell walls and weaken the cells, when you rapidly release this pressure, the cells burst and you have and instant infusion. Pretty simple really.
Who else are you watching closely in this year’s United States Barista Championship in Houston, TX?
Well, really there are always a lot of great coffee people, and it can be any ones game, But Pete Licata, from Honolulu Coffee, is another long term veteran with a lot of experience. He is solid, and his coffee has a great story.
What are you doing to refine and perfect your routine before you compete in Texas?
Practice, and trying to master the skills of being a coffee whisperer, also trying to get as much time in talking to people about the coffees as possible. This is key for me, because my routine, and everything I do is based more on being a practicing coffee professional than in just a routine for the great game that Barista Competitions are. I desire to be a coffee ambassador, both to the professional community at large, and to customers. That is my passion, and what I live for.
Follow Philip at the USBC on the road to the World Barista Championship this June in Bogota! And follow him personally on Twitter at @phineas984.
Congratulations to Philip Search and the Dallis Bros. Coffee team for the victory in the NERBC 2011! See you all at the USBC nationals in Houston, Texas!
The presentations that gave Philip Search from Dallis Bros. Coffee the 1st place in the NERBC 2011.
North East Regional Barista Championship (NERBC) 2011
Kate, pastry chef from Berkli Parc, tells Dan Mueller the story behind the Oreo cookie, what it has to do with the Chelsea Market, and her take on it.
He version of that cookie is delicious, as I could attest myself during the NERBC 2011 event (hmmm… I had three of them ) and also having a bite at their shop in the Lower East Side of Manhattan.
Stop by their place for a cookie and a cup of Dallis Bros. Coffee!
63 Delancey St (between Eldridge St & Allen St)
New York, NY 10002
P.S.: Here’s what Mike D has to say about those cookies. ‘Nuff said!
Another one from the “And you thought it all started in Seattle!” series.
During the North East Regional Barista Championship (NERBC) 2011, guest speaker Donald Schoenholt from Gillies Coffee gave a long and inspired speech on the history of coffee in New York City – and North America in many ways.
Too bad we couldn’t film the entire presentation, but about 90% of it is here in a 5-part video:
In PART 1 we saw the beginnings of the GREATEST latte art throwdown ever! You saw it was packed. You saw even Jesus Christ showed up to pour.
One judge noted certain baristi smelled bad. Well, that was a throwdown, not the Miss Universe. Body odors were NOT being evaluated. Let’s review the judging criteria:
- Color Contrast (highest degree of crema-foam contrast)
- Symmetry (design evenly weighted down a central axis)
- Use of Cup (design fills the cup and leaves little negative space)
- Overall Impression (complexity of design and overall artistic expression)
And we start PART 2 with judge and celebrity Kelly Choi and our MC Mike D:
Two and a half hours into the throwdown and the place was booming as never before.
We started with 48 competitors and were now down to two finalists. Danielle Glasky and Jeff Wenzel.
The format for the final was a BEST OF 3. As usual, the WHEEL of DESTINY would choose the types of design for each round. And the winner would get…. a trip to BRAZIL!
Things were even in the first two designs, with one victory for Jeff, one for Danielle. The WHEEL OF DESTINY then chose a… HEART for the last and deciding pour.
How ironic. The fate of the GREATEST latte art throwdown ever would be decided by the heart, the first design a barista learns to pour in latte art. A design considered easy by most baristi. But was it?
And the winner is…
Danielle Glasky from Cafe Grumpy!!!
The winners were as follow:
1st place – Danielle Glasky – Cafe Grumpy – won a trip to Brazil!!! Courtesy of Dallis Bros. Coffee.
2nd place – Jeff Wenzel – Joe The Art of Coffee – won a Rancilio Silvia espresso machine!
3rd place – Farah Khawaja - Joe The Art of Coffee – won a Baratza Virtuoso Preciso grinder!
4th place – Phoebe Aceto – GimmeCoffee! – won single serve goodies, courtesy of Cafe Grumpy!
Congratulations to all!
P.S. 1: Farah picking up her Virtuoso grinder on Sunday after the party:
P.S. 2: A day later Dan Mueller got a chance to interview Danielle Glasky on her way to work: