By Jennifer, on July 26th, 2010
No matter what walk of life or income level we are, there is one thing most of us have in common. Coffee.
If I had to choose only one thing to share with someone, it would be coffee. Instead of handing out Hallmark cards, I send coffee. It just seems like the most practical small gift to give. Someone can enjoy it to relax, have a conversation over, re-energize, and feel appreciated.
Since I am the only one at home that drinks coffee, I tend to over buy because I like to stay stocked in case anyone visits. No matter what mood I’m in or what’s going on, I always make a point to do a daily ‘random act of kindness’. Most of the time I do it without paying attention because it’s my nature. And other days, like today, it’s intentional.
This past year living in my present apartment, the mail man has always waved, smiled, and even chatted if a resident happens to be outside. The other day I randomly asked him if he liked coffee and ran back inside. The best thing my dad ever told me was “no matter what job someone has, they are needed”. Well, a mail man, janitor, etc. may be needed but they are certainly under-appreciated. I wanted to let my mail man know he was appreciated.
Today, I ground some coffee for him to find in the mailbox. To make sure it stays as fresh as possible, especially in this heat, I put the coffee in tupperware. Along with the coffee, I wrote it’s flavor profile and peak freshness date. I even wrote a thank you note on a post-it and taped it to the container. Finally, I placed it in the mailbox so he’s sure to see the note first.
I think people should be rewarded for being nice and working hard because maybe they will be nicer and improve this world. When you feel appreciated, your mood improves and this is contagious, just like coffee.
Daily act of random kindness + sharing coffee = feel appreciated -> good mood -> good day
QOTD- Have you shared coffee or done a random act of kindness for someone lately? Tell us your story.
By Jennifer, on July 12th, 2010
 photo credit: confusedbee This month’s “barista on duty” is a prime example of achievement you gain from working hard and truly have a passion for coffee.
Michael Phillips from Intelligentsia in Chicago, recently became the first American to win the World Barista Championship (WBC) last month in London. It’s more than just making a yummy drink. The combination of science, creativity, and craftsmanship to tell a story about the coffee in which Michael is judged, is a level of obsessive passion that takes month’s to perfect.
After all the buzz around his winning and the competition itself, what about Michael’s journey getting to this point and life ahead? How does one gain this title and what’s next for the coffee ambassador and rest of his team?
When did you start drinking coffee?
I started drinking coffee in the late teens. Strictly medicinal though, preferable with the horrible taste covered up with sugar and milk.
How and when did you decide to become a Barista?
It was only after I had been seriously into coffee for awhile. I had gotten a job at Intelligentsia working in the production department and hoping to move into roasting someday. Then I got involved in Barista competitions and I realized just how much I really enjoyed that side of things.
How long have you been in the industry?
I have been in the industry for over 4 years now.
How has your appreciation for the bean evolved?
It went from realizing that coffee isn’t produced as a ground powder to traveling to origin to learn about processing from the people who grow it. Its been a loooong road.
What all are you involved with in the coffee industry and Intelligentsia?
I do my best to support the SCAA and the competitions as I feel they are one of the few tools we have as an industry to really put an image forth. Inside of Intelligentsia I am the assistant director of training and work with the educators and wholesale accounts that we have.
What does winning WBC mean to you and Intelli?
I think it means the same for both of us. Even though I was the one on stage this is much more of a team victory than an individual one. Some many people from the farms the coffee came from to the roasting team that helped develop the profile to my coach Charles Babinski who helped the entire thing evolve were responsible. I think it was a wonderful credit to everyone for all of that hard work.
What’s next?
Lots and lots of hard work. Intelligentsia is pushing hard on a new training program and opening a new shop in Pasadena. Both of these endeavors are asking for a lot of work. I’m guessing there might be some traveling coming up as well…
What advice do you have for other Baristas who want to pursue their career within the coffee industry?
The best thing they can do is find a reputable retailer and do their best to get a job there. Coffee is still very much a trade that one needs to have the proper resources to learn well. This means working with good coffee and good people. Being inquisitive and relentless in their pursuit of knowledge is essential as well. The biggest problem I see in young baristas is that they show up to a new job not looking to learn but rather looking show how much they know. This is the wrong way around. Granted you should not trust unconditionally everything you hear but you should be open to learning from folks that know more.
In a recent post, I compiled the main links to keep up with the WBC. To find out more about the WBC and relive the competition, check it out here.
By Jennifer, on July 9th, 2010
Whether I’m slinging coffee behind the bar, creating coffee experiments in my kitchen or writing, my life revolves around one thing. Coffee. Hi, I’m Jennifer Vaaler and the writer of Daily Demitasse. It’s already been six months since officially launching this blog back in January, and what a ride it’s been. I have met some amazing people and met quite a few goals in such a short time. There is still so much more to come.
The Name Game
I started this blog as a hobby to share my passion of coffee with you and hopefully teach you something along the way. I named it “Daily Demitasse” because when I’m not drinking my daily coffee brew, it’s a shot of espresso based drink- straight up, con panna or traditional espresso macchiato. This is also a metaphor of my life- taking one day at a time and slowing down to enjoy life. It’s the only way to really taste all the natural flavors of coffee and appreciate all the hard work the farmers have gone through to enjoy it’s full potential.
Always Learning, Always Teaching
I’m not sure where I am on the coffee snob-connoisseur level. All I know is this- I know a lot, there is still much to learn and I’m determined to help be the voice of the Specialty Coffee Industry to help educate consumers. So maybe that makes me a bit obsessive and an advocate, but it’s all in the name of coffee and the farmers who make your morning cup possible. Quality is a big deal to me in everything I drink or write which is why I don’t have daily posts.
To understand the bean you must know the bean. The ultimate outcome for this blog is to learn about coffee from the people who create your brew. This blog is the link between consumer and coffee pro. I will cover topics for consumers and all levels of coffee professionals. From coffee 101 to coffee science and coffee business marketing. So you can be sure there is still much to come.
The Deal with Daily Dunk
I recently started a mini series called the “daily dunk”. It was ultimately a joke that gave me the idea. But now that it’s been over a week and have only posted three days worth, I’m starting to rethink it. The point was to have something justify the “daily” part of the blog name, but I’ve been doing a lot of thinking lately and really don’t want to have a daily post, yet. I’d rather give you something great to read throughout the month than force a half-ass post just to be “daily”. I will continue the coffee pairings and even dunking, just not daily. I hope you understand.
Goals
In February, I had already reached one of my biggest goals for the year by writing not one but two articles for Trade Journal, Coffee Talk, March issue. I completed this on my birthday. So it was the best present to myself and great experience. I hope to write for them again and other coffee magazines in the near future.
It may not be a big deal to most, but I was very pleased with how my logo turned out. I’m not a designer so it was a huge learning curve. From here on out leaving any and all other design work to my wonderful graphic/web designer Chase Mann, whom I didn’t meet until after the logo was done. He re-designed my blog and we’ve worked together since.
Other than a lot more content to come, I’m freelance writing part time for coffee companies and working on a couple side projects, coffee related of course, one of them with Chase. Everything I do is for you, the coffee lover.
After making it this far, I can already see my blog beginning to evolve. I hope to teach you more than you could ever imagine by following my Barista journey and coffee career.
Don’t forget to sign up for updates via RSS or email. Stay connected by Twitter and Facebook.
By Jennifer, on July 7th, 2010
 Daily Dunk (#dailydunk) is a series where I will be pairing coffee with various treats, then I’ll dunk the morsels. This will not be a coffee or food review. I will just mention where the coffee is from and the food item I choose to pair with it. My goal for this series is to help you with your own pairings for different coffee and develop your pallet.
Coffee: El Salvador, Sumatra and Guatemala Blend
Pairing: French Toast Muffin with maple icing drizzle
Why French Toast Muffin? I don’t drink dark roast regularly so I decided to pair this blend with something sweeter to tone down the “bite”. Since this blend has a very rugged earthy and overpowering molasses notes, I wanted to bring out the sweeter vanilla. I paired this with a french toast muffin with maple syrup icing.
The Result: At first, I thought the maple icing would be way too sweet but instead, it was exactly what this coffee needed. It toned down the acidity and brought out the sweetness of the molasses more, which pleasantly balanced this complex coffee.
QOTD- Do you prefer darker roasts and why?
To find out how “daily dunk” got started click here.
If you have any specific coffee pairing suggestions, feel free to let me know in the comments.
By Jennifer, on July 2nd, 2010
 Daily Dunk (#dailydunk) is a series where I will be pairing coffee with various treats, then I’ll dunk the morsels. This will not be a coffee or food review. I will just mention where the coffee is from and the food item I choose to pair with it. My goal for this series is to help you with your own pairings for different coffee and develop your pallet.
Coffee: Flores Bajawa
Pairing: Sweet n’ Nutty Trail Mix
Why Trail Mix? “Flores” is named after its Indonesian island of origin and the harbor town of “Bajawa” where it’s grown. This area creates a distinguished sweet, floral and toasted nut combination. I knew instantly a mix of nuts, raisins, and m&m’s would enhance the flavors this coffee.
The Result: The salt and chocolate immediately melt on my tongue just as the raisins tones down the salt on the finish by bringing out the floral notes. Overall, there is a great balance of all three flavors. I’m really glad I chose this instead of a candy bar, otherwise it would have been way too sweet. Craving sweet and salty for an afternoon snack with your coffee? Trail mix and Flores Bajawa would be perfect.
On the dunk, the trail mix will float so use a spoon to fish them out. If you don’t mind the left over salt and candy bits left over in your cup (like when oreo bits float in your milk), definitely drink it. It’s a lovely sweet and salt sensation.
QOTD- Do you tend to crave something sweet and salty in the afternoon or later in the evening?
To find out how “daily dunk” got started click here.
If you have any specific coffee pairing suggestions, feel free to let me know in the comments.
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