Panama's Hacienda la Esmeralda has done it again. The winning bid for this year's crop is $130.00 per pound (unroasted coffee beans), and I have already received a solicited email for $99.00 per 1/2 pound of the roasted cherries (if I remember correctly, it is up from $55.00 per 1/2 pound of a different roaster last year).
I like coffee, and I consider myself (knowledge of coffee and cupping ability) as any normal μ + 2σ coffee drinker. So, let me read and hear about it from those hardcore coffee folks. Unless you want to buy me a cup...
Memorial Day is the day to honor and remember those service men and women who died for this country. The Memorial Day Sunday, is also the day the world’s most prestigious automobile races will burn some rubbers. (thanks MikeP...Need to make sure the correct "rubber" is being burned here...)
Formula one will be broadcast live at 7:30AM EST, Sunday morning on Speed Channel, my favorite F1 pilot, the hard charging Fernando Alonso sits on the pole position. The circuit of Monaco Grand Prix is tremendously hard to overtake the car in front. It is not impossible, but it is very difficult. The only place to improve the position is done in the pit. The sooner the pit crew can get the car out to the track, the better chance for that driver to move up on the grid.
Not to forget about the exciting finish of last year’s Indy 500. It was the 2nd closest finish in history with the margin of victory in 0.0635 of a second! The race will be live on ABC TV station, with pre-race at 12:00 AM EST. Let’s hope Michael Andretti can finally win the elusive BorgWarner Indianapolis 500 Trophy.
Those Danish sure know about their coffee. Out of total 7 World Barista Championships (WBC), they finished in top 3 six times (except for 2003), and produced 4 world champions. Klaus was awarded with his WBC title in Berne, Switzerland last year.
Making espresso is one hobby of mine. It would be great to have a world champion to coach and improve my skill, but finding this clip while surfing youtube is the next best thing.
When making the cappuccino, the terminal temperature for steaming the milk is usually about 160~165°F (71~74°C). Klaus thinks the correct serving temperature is at 149°F (65°C), but he prefers his at the lower temp at 140°F (60°C). I also prefer my cappuccino at the lower temperature. I guess I obtained that habit from the days when I was learning the latte art. I made it just hot enough (or cool enough) for me to drink it fast, then onto practicing for another one. So that is my story.
Here is another story, I had a chance to taste an espresso and a single cappuccino from another famous Dane, Fritz Storm (2002 WBC Champ), when he visited Chicago 2 years ago. Those drinks were excellent.
"I consider myself one of a very small handful of drivers in the world that are top drivers. The best one? I don't think anybody can say they're the best one because, from one week to the next, you can be on form or off form a little bit."
With this clip, you will see why Nigel is one of my all time favorite race drivers.
Not quite. Matt is not able to defend his title. Heather from Coffee Klatch, the 2003 champion recaptures the top spot this year, and becomes the first 2-time champ. Her lovely personality will represent US well in World Barista Competition in Tokyo.
1st Heather Perry 2nd Pete Licata 3rd Matt Riddle 4th Chris Deferio 5th Kyle Glanville 6th Peter Middlecamp
WOW! Who da thunk it! The field is made up with three (out of seven) regional champions and one first timer from Black Sheep, St. Paul, MN.
In no particular order:
Matthew Riddle, Intelligentsia, Chicago, IL Heather Perry, Coffee Klatch, San Dimas, CA Chris Deferio, Carriage House, Ithaca, NY Kyle Larson, Stumptown, Portland, OR Kyle Glanville, Intelligentsia, L.A., CA Peter Middlecamp, Black Sheep, St. Paul, MN Pete Licata, PT's, Overland Park, KS
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