Iceland - ending

This is all surreal in so many ways... The country, the setting, the event, the shit that's been happening...
Examples:
- the other night we went on a tour of dairies. At the last one they announced that there was a surprise competition event for the teams. They had to milk a cow and then make a cappuccino out of the milk on a home machine in the dairy.
- The end of the first day, at about 9PM, we all got in some buses and drove out into the countryside where we went to a bridge that connects the two tectonic plates (North America and Europe) and had a cocktail party outdoors in the rain in the dark with dried fish and "black death" schnapps where the Mayor of the town gave a speech in the freezing cold about the geology of the area and fish.
- When we got off the plane here, we got lost in the airport trying to find a taxi and were outside in the rain (and dark and cold) and ran into Ellie and Amber from Intelligentsia). Actually, it is a very small country, and you run into people all the time.

The skill of the baristas here is incredible. Dazzling in fact.
The compeitition has been pretty amazing. Not just the skill, but the passion and committment of the companies and the individuals.
As I noted before, I don't particularly like the espresso style - but that's personal taste I guess.

Jodi brought some Hairbender and I went into the training room yesterday during the comp and pulled shots of it. You should have seen the smile on Jodi's face when she took her first sip...

My hotel is weird - but so much better than the first place. Initially we were staying out near the airport. The hotel was seriously Soviet Block. This new place (in town) is more like some sort of Danish Modern upscale youth hostel.

I've met a ton of good people. Really nice, really smart people.I've learned a bunch - and had some great discussions. I figure I've made more friends than enemies.

We've been lost every single time we've driven anywhere. But it's always worked out through some freak accident. We keep trying to follow the tour buses everyone is on - but they keep doing weird things and ditching us (running red lights, joining a queue of 3 other identical buses and then splitting onto different exits from a roundabout). Exciting!

I demonstrated the naked portafilter yesterday. It was a hit. I think news will now make it back to La Marzocco about it (perhaps they'll also hear my opinion of the basket design). I have a photo of Tim Wendelboe with a huge shit eating grin pulling a shot of Hairbender through a naked portafilter. Lovely!!

And now the event is over.
Denmark was the winner. They were wonderful in their presentation. Smooth, polished, professional - but obviously having a lot of fun with it all. There was no sense of being forced, no standoffishness.
The final dinner and cocktails were hysterical. There was national team Karaoke. There was shit-talking, champagne drinking and there was tasty lamb.

We should do something like this in the US. Maybe a US version with the various regions having teams? Maybe something with US, Canada and Mexico? It would and should be fun.

Nordic Barista Cup

I´m sitting in Iceland after a long long day or two (to be honest, I´ve lost track of how long it has been). An epic 18 plus hours of travel landed me here at 6:30 this morning - 2 hours before the event began. Surreal, to say the least... It´s been really cool so far actually. The format of the event is pretty amazing and very challenging - the people are very nice - and we cupped some wonderful coffees. Oddly enough, however, I have not had a good espresso so far. I think it´s just a matter of style, however, but I´ve found none of the espressos to my taste. Universally, they seem oxidized, overly hot, thin, with little mouthfeel and quite overextracted and bitter. I guess I´m used to the emerging US style... not that I knew that there was one! There are tons of Americans here as well - Kyle, Stephen and Sarah from Zoka, Phuong from Lava Java, Brent from Crema, the whole crazy Intelligentsia posse (Ellie, Marcus and Amber) as well as Jodi and I (representing the Stumptown). And, of course, all the big Scandanavian stars... I honestly felt like asking for autographs (grin). The standout coffee from the cupping was a lovely Kenya AB. Very complex, very rounded and complete, with wonderful fruit and floral notes and a lovely tangy high tone. Fabulous! And, not shockingly, I´m learning things every second. I´ve got tons of photos already - they´ll go up as soon as I get a chance. Oh... so far no fermented shark, and I didn´t have to work in a cafe. Now to survive the cow´s home.

counting down to Iceland...

it's going to be cool to see the folks i know and to meet new people.
it's going to be very cool to see the top scandanavian (i.e. world's best) baristi in action!

and then back to the States, finish packing and off to Portland.
big changes, big stuff...

i'm still a bit shocked that i'll be working at Stumptown. such an icon, such an opportunity. and good coffee each and every day!

"origin" and education

There is a great article in the most recent Fresh Cup magazine - you should really try to track it down and read it. Titled Believe What You Taste, An Interview With Stephen Hurst it goes into detail about some of the key issues in the coffee world today, and does a really fantastic job of enunciating these issues.

In particular, there is some great stuff about the misunderstanding of the concept of "origin" when used in coffee. The article goes into detail about the confusion (not just among consumers but more importantly among coffee professionals) about the concept - and in particular about the resulting idea that somehow coffee from a country is "all the same." The obvious link between this problem and cost resistence is brought up as well.

It's a fantastic read - and if you're in the business you should really try to get a copy.

everyone has been asking what this "dream job" in Portland is.

I'm going to be working for Stumptown Coffee. I'm both excited and honored.
Stumptown is one of the companies I admire the most in this industry. Their coffee is fantastic, they are a wonderful and ethical employer and the people there are super passionate, skilled and nice. And, of course, they make kick-ass espresso. I honestly consider them to be one of the three best coffee companies in the United States.

Technically, my title is something like General Manager, Retail.

I can't wait.
I'm so excited. I'm so nervous... it's all too much!!
Heh...

In the meantime, I'm getting prepared not only for the move to Portland but also for my trip to Iceland for the Nordic Barista Cup. It should be incredibly cool.

I'm also trying to finish up some tasting notes for various commercial espresso blends.

so we tasted a couple coffees again today.
first - the changed Hairbender (again)... wow, it continues to impress. i played around with pulling it in various ways and in various drinks and it's not only a great espresso - it's a flexible one as well. lovely notes of fruit and chocolate, and the most incredible mouthfeel. love it!
second - the COE Nicaragua Cantagallo... i've posted some tasting notes about this in the past. suffice it to say that this is one of my favorite single-origin espressos of all time. it's incredibly balanced and complete, with a rich and creamy mouthfeel, wonderful aromatics and the most gorgeous caramel-apple sweetness! there are hints of chocolate in the body and just enough brighness to make it all work. mmm.... so lovely!
finally - i've been cupping some Hawaiian coffees from Jay's Shave Ice in Maryland. Jay's amazing, and his coffees are incredible.

I'm back - I'm gone

I'm back from Portland. It was fantastic. I had some amazing coffees, I had some wonderful espresso, I spent time with great people.

And I'm gone.
We're moving up to Portland in one month. Time to take the next step.
I'm excited, I'm nervous, I'm thrilled - I can't wait and yet I'm overwhelmed.
It's going to be amazing.

We tasted the new Stumptown Hairbender this morning. It's been reformulated and it's incredible. Intense, concentrated, with wonderful dark fruit notes (dried berries, cassis) and a dark-chocolate/burnt caramel finish. Sweet, rich, complex... fabulous. Great as a straight shot, but also fantastic in a short milk drink. I love it.