La Marzocco distributors are few and far between. Those that will tear their lips away from an insanely creamy macchiato touched by the hand of resident barista legend Philip Search are true diamonds in the rough.
Thanks to Mike Delgado from La Marzocco for taking a moment to discuss the beautiful La Strada pressure-profiling espresso machine that Dallis Bros Coffee will have on hand at the Greatest Latte Art Throwdown of All Time!
What are your thoughts on pressure profiling. Feel free to use the comment space below to chip in!
But seriously, folks…. what’s it gonna be?
High and dry or a flat-bottom bed?
It can’t be both… CAN IT?!
Dallis Bros Coffee’s Teresa von Fuchs and Bill from Think Coffee discuss the merits of coffee bed distribution when it comes to the fickle art of the manual brew?
If you have a particular viewpoint, please leave a comment and make a case for one or the other, or something entirely different!
Joe Palozzi, of Kobricks Coffee, combines fizzy water, espresso and a floral infusion to create a gorgeously drinkable signature beverage. It was a pleasure to watch this cool cat at work. Notice the precision, measuring each shot with the care of a mother bear pampering her cubs!
Okay, no more animal analogies, I promise.
They’ve been hard at work practicing for this years’ NERBC, that’s what. Here you see Brian Gelletly preparing, describing and serving his first set of cappuccinos. Due to my angle, you may have to take it on faith that they looked incredible.
Keep it up Brian! Coffee love knows no bounds!
You can ask him, IF you can find him. GOOD LUCK!
Here’s a peek at how things are shaping up at 5th Bar Cafe.
As the 2011 NERBC chugs along, we have the distinct pleasure of seeing a manual-brew master at work. Note the controlled pouring angle, impeccable posture and menacingly black ceramic Bon Mac cones!
Her opposition are trembling in their vintage flats and desert boots!
Faith Wieder of Muggswigz Coffee and Tea Co based out of Canton, OH. Faith in the beginning of her 15 minutes of stage time, working on her unique espresso for the judges. Excellent work!
Samuel Lewontin – World Bean & Why Not? Coffee showing off some serious skills by creating a yogurt/milk based foam which compliments his Papa New Guinea Espresso (Counter Culture). Great job Samuel and Good Luck!
The Brewer’s Cup is a recent addition to the United States Barista Championship circuit. In it, baristas are tasked with brewing a mystery coffee for a panel of judges before being given the opportunity to brew one of their personal favorite coffees.
This little competition is new to the circuit, but it’s making a big splash. Finally, manual brewing is getting the widespread exposure it deserves!
Competitor number 3 of the 2011 NERBC shows us what happens when steam is put to milk, and then milk to espresso, and then espresso to lips.
And in case you missed it, happiness is what happens. Way to go, Yong!