Serious Coffee

western regional Barista Competition

2006-03-05T22:31:00.000-08:00

so check it out: www.wrbc2006.com for all the info.

Congrats to the winners!
and a special tip o the portafilter to Barefoot's own eugenia Chien for ranking number 5 in the entire western region! she was stunning the whole weekend! thanks to all who cheered us on. Our whole team of 7 baristas did great!

leaving on a jet plane

2006-02-26T16:32:00.000-08:00

going to Washington DC tonight for a red eye from san jo to DC for an 8 hour meet wth the Barista Guild exec council, then a red eye back home. 16 hours travel and 8 hours meeting. need coffee

french press travel mugs

2006-02-17T22:28:00.000-08:00

have you tried them? They brought me into the full rich world of french press coffee. never overextracted and always the right temp. you gotta get one for yourself.

Slap you in the tongue espresso

2006-02-17T22:24:00.000-08:00

We started our Single Estate origin Espresso thingamabob today. basically we are serving some of our amazing auction lots and award micro lot coffees as single oring espressos. These are very expensive coffees that are 2-3 times the cost of most of our coffees. they cost more for a shot

BUT OH MY TONGUE!! they are heavenly! My favorite is this new killer Kenya Kagamoini that is like a brazenly fresh sweet ripe cherry tomato puree with sweet red peppers. It is so intense and beautiful it is astounding.

I hope that more customers try it and appreciate it.

otherwise I will drink it all.

is coffee too good?

2005-12-22T23:43:00.000-08:00

discuss

does Jay-Z like espresso?

2005-11-16T22:29:00.000-08:00

I find myself asking no one in particular.

time flies when you drink coffee

2005-11-16T22:25:00.000-08:00

it has been too long since we posted here. postings will resume imediately if not sooner.

Oh the insanity of coffee!

2005-05-27T15:09:00.000-07:00

Well this week (Tuesday the 25th to be exact, sir) a group of coffee crazed micro roasters banded together into some sort of megalomaniac conglomerate of coffee buying frenziness. And then the real fun started...

So four of us crazy micro roasters had this cool idea:
"What if a couple of us small roasters got together and all went in together to try and win some of the Panama Cup of Excelence coffees in the live worldwide coffee auction? Why should it only be the realm of the big guys and mega roasters?"

So we did just that.

we strapped on our mouse clicking fingers, fired up our eager minds and started bidding.

we had already cupped the samples of most of them. So we knew the coffee we were most interested in. We agreed ahead of time on how much we felt comfortable paying for the coffees. And then we were off and bidding!

So over the course of the next 6 hours or so of nail biting, gut wrenching intensity we ended up with one of the two coffees that we REALLY wanted to get our happy little hands on. We won the amazing coffee from Cafe Kotowa. http://www.myroaster.com/ We are super excited about this amazing coffee and can't wait to share it with all the coffee peoples.

I will be writing a lot more here about the whole experience and this great coffee so stay tuned. The four roasters who went in on this are these super studs:
Paradise Roasters
Victrola Coffee Roasters
Coffee Klatch Roasters
Barefoot Coffee Roasters

woohoo coffee!!

Guest Espresso

2005-05-27T14:58:00.000-07:00

So this is a new and fun thing we have been doing for the last few weeks:

Guest Espresso

A simple program to bring new espresso tastes and education to Cafes, Baristas and Customers.

What:

Two roaster retailers agree to exchange 10 pounds or so of espresso with each other for a weekend of Guest Espresso culinary delight.

Each roaster retailer sends nice colorful signage, notes on the espresso including preparation notes if needed and any other marketing/promotion materials desired along with the coffee.

The recipient roaster retailer then serves the guest espresso on their bar for a day or two on the weekend. They can either use a second grinder or use it as their main espresso selection. Whichever they prefer.

Both roasters should put information about the current guest espresso on their web site and display some sort of signage in their café to alert customers to the program.

Why:

This is a great program that provides the following benefits:

Roaster benefits:

Gets you great feedback on your espresso blend from professional Baristas.
Gets you great feedback on your espresso blend from a different set of customers
Gets you positive associations and buzz in other areas

Barista Benefits:

Gets Baristas more experience with different types of espresso blends
Gives them whole new taste profiles to try and learn
Gives them some fun stuff to talk about with their customers

Café Benefits:

Creates a new story and angle for communication with your customers
Creates a fun and exciting buzz about the new offering
Associates you with a nationwide community of quality focused cafes

Customer Benefits:

Gives customers a easy way to sample some of the best espressos in the nation without leaving their favorite café
Widens their taste palette and allows them to be more flexible with their drinks
Gives them more reasons to tell their friends to come in and try it

How:

Two roaster retailers agree to exchange 10 pounds or more of their espresso blend and serve it on the weekend. There is no cost for either party besides shipping costs. Since each café is exchanging equal pounds there is no direct cost.

If you are a high quality focused roaster retailer with a full retail café as well and you are interested in participating in our Guest Espresso program just drop us an email at info@barefootcoffeeroasters.com and let us know. For the love of great coffee!

Cause and Effect

2005-04-26T12:08:00.000-07:00

Cause and Effect

Choose your Cause. Have an Effect.

A program that turns “voting with your dollars” into a powerful force for positive change.

Cause and Effect is a unique program developed by Barefoot Coffee Roasters to allow consumers and businesses to choose a specific cause or charity and vote with their dollars on purchases they already make to have an effect on that cause or charity. The program is as simple as it is liberatingly powerful. Barefoot Coffee Roasters partners with several excellent causes and charities that positively contribute to the entire community. Barefoot creates a special coffee blend and specialty drink that is designated to benefit that specific cause or charity with every purchase. Whenever a customer purchases the coffee blend or drink then a set amount goes directly to that cause. Simple, powerful and positive.

Both businesses and end users can benefit their chosen cause or charity with their purchases. A set amount for each item purchased goes directly to that cause. For instance whenever a consumer buys a pound of the wonderful Tanzania Ballerinaberry coffee at retail then Barefoot donates $1.00 to Ballet San Jose’s dance and art outreach programs. And whenever a wholesale business customer like a coffee café, restaurant or office buys a pound of the same coffee at wholesale then $.50 per pound goes to the Ballet. So for no additional cost to the customer or the business every business in the south bay that serves or drinks coffee can join in sustainable support for their chosen cause or charity.

The problem that most community minded causes or charities face is two-fold: 1) reaching the vast majority of interested individuals and businesses who WOULD give money but don’t think they can make a difference and 2) keeping their income from donations that they do get coming in consistently. While everyone looks for the mega donations of millions, most great causes are squeaking by on much smaller, but still lump sum, one-time donations. The Cause and Effect Program is unique in that rather than providing a one time donation it builds the model for ongoing support. We call this model “Sustainable Support”. It is sustainable financial and community support that increases over time rather than bouncing up and down. As more and more consumers and businesses get involved at no additional cost to them they can positively benefit their cause and contribute financially. It seems like such a small effect on it’s face: a single $1 donation to a cause. And taken alone it is not even worth the effort to solicit nor donate. However when the donor does not even have to make an extra effort to make the donation and their small contribution is grouped with other like minded individuals the trickle can quickly become a steady flood of support. It’s the essence of Cause and Effect. And one of the pillars upon which Barefoot Coffee Roasters is built.

Just as in coffee production the sustainable model grows, harvests, processes, roasts and prepares coffee from seed to cup in a sustainable way. This means that instead of using expensive and environmentally damaging pesticides and artificial fertilizers Organic farmers are choosing to protect their workers, their land and the rest of the world by farming and processing organically. And then conscientious coffee roasters like ourselves (and many other great roasters) choose to pay higher prices for this much higher quality and better tasting coffee and thereby provide sustainable support for great coffee. (shade grown and Fair Trade work the same way) Barefoot has made a proactive decision to vote with our dollars to support these great coffees from sustainable farms.

The Cause and Effect program is receiving tremendous enthusiastic support from causes and charities and businesses alike. Barefoot is currently expanding the program to allow even more great causes and charities to benefit fro sustainable support and to allow even more consumers and businesses to vote for positive change by voting with their dollars.

Every time we spend a dollar we are voting for something whether we know it or not. If we complain about the mega-corporate chain store green monsters taking over the world and driving away the small businesses and choices and then we choose to buy their products we are voting with our dollars to support their “cause” and sending them the overwhelmingly positive message that we prefer their cause over any other. If we all want to make a difference we have to put our money where our mouth is. We need to vote for positive change by choosing wisely where we spend our dollars. Follow the motto: Buy independent, Be independent.

To find out how your café, restaurant, office or business can join the growing network of community minded individuals who are actively improving their community by simply contacting us via phone or email. Call 408-687-3692 or 408-248-4500 or info@barefootcoffeeroasters.com or visit the website www. barefootcoffeeroasters.com for more information and to see the causes that you can support and have an effect in bettering your community.

coffee is as coffee does

2005-04-26T11:49:00.000-07:00

You are obsessed with all things coffee. You drink more double espressos each day than most people drink in a month. Your friends love you because you know how to make or find a killer cappuccino. Your friends hate you because you never stop talking about coffee. When you shower it smells like coffee is brewing because of how much you drink. You sing in the shower. You are so friendly and passionate that people can’t help but smile around you. You believe that the pursuit of coffee perfection is your goal and just may be attainable.

You want to work full or near full time and make coffee your career for at least the next 20 years. You want to change the world one mind blowing cup of coffee at a time. You want to learn to make exceptional espresso and silky steamed milk and watch customers faces as they light up with joy at your hand crafted creation. You want to tell everyone about the virutues of Organic and Fair Trade coffees. You want to get everyone to try a truly well crafted espresso and then they will know why it is so good.

You want to join our team and train to become a Barista. We train hard for 3-6 weeks before you are certified as a Barista and we demand perfection in every drink every time every day. We pay well, treat you like a future coffee rock star, give you full time hours, free coffee, discounts and an ongoing coffee training program that you can be proud of.

If you are all of these things and more then we need to make beautiful coffee together. We don’t take no stinkin’ applications or resumes so don’t send em.

Here’s what you do:

Write a 200-400 word essay/diatribe/dialogue about why you are the future coffee rock star we are looking for and why coffee is important to you.

Include ALL your contact info and email it to:

Info @ barefootcoffeeroasters. Com

Who we are: We are Barefoot Coffee Roasters, an artisan micro roaster of Organic, Shade Grown and Fair Trade coffees. We have a sweet little espresso bar in Santa Clara where we serve up some mighty fine coffee and espresso. If you don’t know who we are don’t worry… we know who you are.

Barista battle winners

2004-11-21T18:31:00.000-08:00

Woohoo!!! Rocking the coffee house!! Wow o wow! we had a great time today! The Barista jam was perfect and very cool. THe Battle of the Baristas final was amazing and intense!!Mad espresso props go out to these amazing Baristas who are a true testament to their craft! All the scores were amazingly close and all Baristas were simply fantastic! Thanks to all our sponsors and judges! (super props to espressoparts.com and Terry Z for helping us hook up the BAristas with some swank gear as prizes)Fourth Place: Kelly Price, Global Blends Mountain View, CAThird Place: Eugenia Chien, Barefoot Coffee Roasters, Santa Clara, CASecond Place: Eton Tsuno, Etoniq EspressoAnd the number one Barista in the South Bay Area goes out to the amazing, the incredible, the professionalMonica Rae Hill of Barefoot Coffee Roasters!!!! She won first place and got a whole boat load of cool prizes! THere was some amazing drinks and amazing talent. THe Pacific Northwest better watch out come nationals and so cal is gonna be hurting at the western regionals!!! The Bay Area is BACK on the map.

Barista Jam and Battle

2004-11-20T18:22:00.000-08:00

Nor cal Barista Jam:Saturday November 20th from 8:00 am til 1:00 pm.ALL Baristas and coffee freaks are welcome. The admission price covers some of the basic costs. ($10) There will be espresso extraction class, a latte art class, an espresso single origin cupping, roasting talks and demos by a few roasters and some grab bag goodies as well. Join us and bring a Barista from another cafe sotey can learn more and make better drinks.And the Bay Area Battle of the BAristas FINALS are tomorrow teh 20th as well.from 4:00 pm till 7:00 pm the top seven Baristas will be competing for the top honors and bragging rights and prizes! Come cheer them on!So since we are having these cool events there will be NO espresso drinks for sale between 8:00 am and 1:00 pm and from 4-7 pm. Coffee and food and tea is still on though. But there will likely be tons of espresso to drink in the cuppings, from all the Baristas present during jam times etc.

2004-08-02T12:41:00.000-07:00

in response to a question from a customer about why if there are awesome coffee roasters making great espressos why most coffeehouses who use their coffee still suck.

In fact in the Barista Guild (of which Ellie and I are on the board of) we are writing a series of articles for some restaurant magazines pleading with them to NOT make espresso unless theya re going to hire a full time Barista. We point out all the other ways they can sell great coffee without trying to half way do espresso. Basically I beleive that the vast majority of restaurants should NOT serve espresso but only coffee from drip, french press or melitta.
However coffee focused coffee houses are another matter and even MORE complicated and hard sometimes because oftentimes they THINK they already know coffee. They say their customers like it the way they do it now. (they believe that because they do have custoemrs and they do buy their swill) So as a wholesale coffee roaster like Barefoot and Intelligentsia what do we do when we get a new cafe wholesale customer? We come in and do a staff training. What I mean in our case is that we stress the importance of training the entire staff including the owner. Then we set one up and hope that the owner makes them all come. Seldom do they all come. But we train the ones that do come and train the owner on espreso techniques. We train them on coffee filter prep, storage etc. Most of what we say goes out their ears. Some sticks. We provide written material and videos. We are working on our own training video right now to help out. We bring up little tips everytime we bring coffee out. We talk to the Baristas abotu joining the BGA and caring. We talk quality in the cup and talk about perfect espresso and milk. We push and plead and cajole and insist.
And sometimes the owners (it ALL starts with the head) listen and act and sometimes they don't. If I was a big roaster we would simply drop these customers. We are not quite that cool yet.
But one thing to remember: usually when we come in the cafe was serving undrinkable chemical waste cleanup disguised as espresso. Even if they only implement half of what we tell them and use our beans and keep them fresh then the drink is at elast drinkable and not too nasty. It is still a major improvement. It is a step forward.
One thing that all coffeegeeks should FORCE themselves to do is complain EVERY time you get a unsatisfactory drink. NEVER let them get away with serving swill. If they cannot make it right then demand your money back. It sure would make my job as Barista trainer and wholesale roster easier if cafe owners realized how many people didn't like the nasty espresso and wanted something better. Take this as a challenge. Go change the world of coffee!
BTW we have several cafe customers who are doing much better with espresso now in addition to the impeccable Global Blends.
Blue Rock Shoot in Saratoga on Big Basin way.
Lowry's Irish Coffee House in downtown San Jose
Both serve our coffee (although Lowry's still has some drip from someone lese as they changeover since they are very new) Both are decent espresso. Lowry's has a Barista that used to work at Global Blends so they are better at espresso right now. it all goes back to my finding that the number one differentiator on espresso quality in the cup is "La Mana" the hand that crafts the drink. Give me a slew of highly trainined, passionate Baristas who know their stuff and we will conquer the world.

Serious Coffee from happy people

2004-08-02T11:53:00.000-07:00

deep thoughts... deep crema... deep flavor. All good all the time.

starting it out right.

blah, blah blog us here on stuff you care about and tell us all those happy coffee moments you have with Barefoot Coffee Roasters.