LONDON (March 1, 2010) – Colombia has been selected to host the 12th annual World Barista Championship, which will be held in combination with the 2011 EXPOESPECIALES conference in Bogota.

Seven countries vied to host the 2011 event. “Choosing a winner from the very competitive site proposals we received was an extremely difficult task for the WBC board,” commented WBC Executive Director Cindy Chang.

The World Barista Championship (WBC) event is the annual destination for barista champions hailing from more than 50 countries. In each national competition and dozens of local and regional preliminary events, baristas prepare espressos, cappuccinos and original signature drinks to exacting standards for a panel of international judges.

“We are delighted to host the 2011 Championship,” said Luis Muñoz, CEO of the National Federation of Coffee Growers of Colombia (FNC). “It will be an opportunity for baristas and visitors to keep discovering the world of Colombia Coffee, and also to support our domestic coffee consumption program.”

“The barista movement is worldwide,” said Ric Rhinehart, Executive Director of the Specialty Coffee Association of America, which co-owns the WBC alongside the Speciality Coffee Association of Europe. “We are delighted to see the event take place in a coffee producing country for the first time in its history.”

About World Barista Championship UK Ltd.

The World Barista Championship is the preeminent international coffee competition. Founded by the Specialty Coffee Associations of America and Europe, the event organization promotes excellence in coffee, advancement of the barista profession and engages a worldwide audience with an annual championship that serves as the culmination of regional and national events held in more than 50 countries.

The 2010 World Barista Championship will be held June 23-25, 2010 at Olympia Exhibition Centre in London. For more information, visit the WBC website at http://www.worldbaristachampionship.com.

Keurig B60 Brewer

For those who are not already familiar with Keurig, it is the latest in single cup brewing technology for home use.  It delivers a cup of coffee in less than a minute, using pods called “K-cups” that hold a pre-dosed amount of ground coffee. While they have selections from a handful of roasters on their site, they have made an accessory available that allows the user to try any coffee they like in their Keurig. This attachment is called “My K-Cup” and is available at  various online retailers for about $15.00 on average (some higher priced and some lower, some used and some new).  The attachment is user friendly and allows you versatility in your dose, depending on what size brew you are doing. This offers more precision of flavor than using the pre-portioned K-cups from other roasters. I weighed a few different coffees from various K-cups I received with the brewer and the doses ranged from 10-12 grams depending on brand. Since the brew sizes are 6, 8 and 10 ounces the flavor will vary using the prefabricated k-cups from size to size. I played with the My K-Cup doses at all three sizes to find the best flavor balance for each, something an ordinary K-Cup cannot offer. Here’s the run down of how I used the attachment to make a pretty tasty cup of coffee with our Ethiopian Sidama Ardi Natural…

For the best results you will want to weigh out your dose. Scoops can get you in the ballpark, but are not a completely accurate way to measure your coffee, as a darker roast will weigh less per scoop than a lighter roast (due to weight lost during the roasting process). On the B60 model, the sizes and doses came out to the following-

6oz size (”small cup”)- 8 grams coffee

8oz size (”small mug”)- 12 grams coffee

10oz size (”large mug”)- 15 grams coffee

If your coffee is whole bean you will want to grind it a little finer than the automatic drip setting. It will end up being a little finer than sugar in the raw. The setting I used on our grinder was for the Melitta style (conical filter) brewer. I recommend grinding into something pliable so that you can funnel it into the My K-Cup filter basket (I tapped the basket as I filled it to settle all the coffee in). To retrieve the basket take the My K-Cup attachment and unscrew the lid and pull it out. Once you have filled it, place it back in the holder and screw the lid back on.

Now you’ll want to pop out the K-Cup holder, which is very easy. Open the cover and then push up on the K-Cup holder (where you put your normal K-Cups) from underneath.  Now you should be able to place the My K-Cup housing into the same spot that you removed the holder from. Once it’s in you just shut the lid and press the button for the brew size you dosed for. While it’s not as simple as placing a plastic predosed pod in the machine, it’s still very easy and took me no more than 2 minutes to accomplish.

All in all I was impressed with the result. I wasn’t sure what to expect with a shorter extraction time and a little bit lower temperature, but it was pretty tasty. I tasted it against another Ethiopian K-Cup from a name brand company and the difference was astounding. Ours was lush, sweet and juicy while theirs was heavy bodied and lacked the expected sweetness usually associated with Ethiopian coffees.  I will be doing a few other comparative tastings between pre-made K-cups and our comparable alternatives. Keep a look out!

Step By Step Instructions-

Step By Step- Using the "My K-Cup"

1- Remove the K-Cup holder and set aside

2- Retrieve the filter basket from the “My K-Cup” accessory

3- Weigh your dose of PT’s Coffee according to your brew size:

6oz size (”small cup”)- 8 grams coffee

8oz size (”small mug”)- 12 grams coffee

10oz size (”large mug”)- 15 grams coffee

4- Grind your coffee for a conical filter (a little finer than auto drip)

5- Put your grounds into the “My K-Cup” filter basket

6- Reassemble the “My K-Cup” accessory (put filled filter basket back in and screw on lid)

7- Place “My K-Cup” in Keurig brewer

8- Select Brew

9- Wait for coffee…

10- Enjoy!

These are photos from a recent origin visit to Finca Las Mercedes in El Salvador. I visited producer Lucia Ortiz and her family with staff members Holly Bastin and Morgan Smith. Hope you enjoy the pictures as much as we enjoyed the visit with our friends.

Jeff

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I love this time of year.  We have cupping tables filled with beautiful coffee potential almost every day, and we are developing roasts on others.  One of the most exciting new developments has been the arrival of our new natural Ethiopian from the Guji region of Sidama.  Natural Ethiopians are famous for their fruit-bomb nature, but Ardi (named after the oldest human skeleton ever found that was recently unearthed in Ethiopia) is so much more.  Its fruitiness is reminiscent of pomegranate, but it has a depth and breadth that lingers on your palate.  The multidimensional character of this coffee has made it one of our favorite coffees from Ethiopia.  Try Ethiopia Sidama ARDI here!

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Exciting news for those living in Springfield, Missouri! This weekend, Jason Johnson will be holding free public coffee cuppings (tastings) in Springfield, Missouri. He holds public cuppings three times a week at our retail location in Topeka, Kansas, but it is rare that he has the opportunity to actually visit another coffee shop that carries our coffee. In Springfield he will be holding public cuppings at three coffee shops that use our coffee.

All of the cuppings will be free of charge. During these cuppings, he will discuss the origins of the coffee, how it is processed, and how regional and processing differences translate into the cup. Here is the list of the coffee shops that he will be visiting, the coffees that they will be cupping, and the times of the coffee cuppings. We hope to see you there.

The Coffee Ethic on Saturday the 21st at 11am.

Panama Esmeralda Special Mario Carnaval

El Salvador Finca Los Planes Pacamara

Ethiopian Amaro Gayo

Sumatra Tiger

Tanzania Kanyovu Coop

Panama Elida Estate Natural

Guatemala Finca El Soccorro

Nicaragua Coop 15 de Septiembre CoE #18

*The Coffee Ethic is also going to be offering a free small drink to anybody who attends the cupping.

Hebrews Coffee on Saturday the 21st at 3pm.

Panama Esmeralda Special Mario Carnaval

El Salvador Finca Los Planes Pacamara

Ethiopian Amaro Gayo

Sumatra Tiger

Costa Rica Finca Cerro Paldo

Tanzania Kanyovu Coop

Dancing Mule Coffee on Sunday the 22nd at 9am.

Panama Esmeralda Special Mario Carnaval

El Salvador Finca Los Planes Pacamara

Ethiopian Amaro Gayo

Sumatra Tiger

Costa Rica Finca Cerro Paldo

Tanzania Kanyovu Coop

It is always an exciting moment when you are able to meet with the creator of something you love.  Last Thursday presented us with just such an opportunity.  Lucia Ortiz, from Finca Las Mercedes, flew up to Topeka, Kansas to share her story with PT’s customers and to support PT’s Barista Competition Competitor Robin Seitz, who is using her coffee in the competition.  We had a wonderful morning where customers were able to meet Lucia and listen to her intriguing story.

Lucia Ortiz’s family, like many in El Salvador, was steeped in the traditions of the coffee industry.  This heritage, along with a desire to set an example for her children, led Lucia to jump at the chance to take over her in-laws’ coffee farm.  Her leadership, marketing skills and attention to detail has helped the farm become an exemplary farm within the specialty coffee industry in El Salvador.  Her secret (don’t tell anyone) is that she yells at, and occasionally coddles, the trees.  Well, whatever she does, we want her to keep doing it.  Her El Pepinal 1 is a true eye-opener.  It has the distinct aroma of coriander seed and black currant. In the cup, it combines slight floral notes with a bright spiciness. Its effervescent acidity sparkles with notes of peach.  Try El Pepinal 1 from Finca Las Mercedes here!

You can also read Topeka’s Food+Flicks coverage of the visit here!

Join us this Thursday, October 29th at our Barrington Village shop for casual coffee with Lucia Ortiz from Finca Las Mercedes in El Salvador.  She will be available to meet and chat between 8:00 and 10:00 am.  Come to enjoy her spectacular coffee, El Pepinal 1, and great conversation.  We are brewing up her coffee all week, so if you cannot make it on Thursday, stop by another time for a cup or two!

Finca Las Mercedes - El Pepinal 1 won 1st place in the 2006 El Salvador Cup of Excellence with a record-breaking score of 94.  Our relationship with the producers of El Pepinal 1, the Oritz family, began in 2008.  From their history with the Cup of Excellence, we knew they had great coffee, but it was not until we tasted it for ourselves that we realized how fortunate we were to roast and sell this spectacular coffee.  El Pepinal 1 is a very complex coffee. It has the distinct aroma of coriander seed and black currant. In the cup, it combines slight floral notes with a bright spiciness. Its effervescent acidity sparkles with notes of peach.  You can purchase Lucia’s coffee at our Barrington Village Store or online here!

PTs Coffee Roasting Co. and the Gombe Coffee Project, along with travels to Burundi and El Salvador, are featured in the Fall 2009 TKBiz Magazine. Click through the pages and check out the “postcards from coffees origin.”

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If you were not able to make it to last Thursday’s Gombe Coffee Project Video Launch Party, Channel 49 News is here to the rescue!  You can check out Ben Bauman’s coverage of the Party on their website here, and you can view the full Gombe Coffee Project Video in our Media Room here.  And you can always support these hardworking farmers by purchasing their coffee here!

You are invited to join PT’s Coffee Roasting Co and Gizmo Pictures to celebrate The Gombe Coffee Project Video release!  Gizmo Picture’s David Kitchner traveled with PT’s Jeff Taylor on a coffee sourcing trip to Tanzania, documenting the lives and work of these hardworking farmers.  That night will be the first viewing of this incredible documentary!  Join us at 6:00 pm on Thursday, October 15th at the Blind Tiger Brewery for great food, coffee and discounted Java Porter!