PT’s Coffee’s very own Jeff Taylor was recently the feature of Channel 49 News’ Ben’s People. He explains the origins of PT’s Coffee Roasting Co and how the relentless pursuit of great coffee has led him all over the world. Check out the video here!
Jason Calhoon, of Cafe VanGo, recently received rave reviews on Tucson’s local Foodie Blog. It is a delight to see a blogger who really knows his coffee. Jason started a portable coffee trailer midway through 2008 to provide Tuscon, Arizona with quality coffee. Jason spared no expense while setting up VanGo. He invested in a high end brewing system called the Clover, which allows you to set brewing parameters for each cup of coffee. He also went through extensive training at PT’s Coffee’s training center to ensure that every shot will be consistent and delicious. Congratulations Jason for such a great review, and keep up the great work! If you are ever in the Tucson area, or even in Arizona, Cafe VanGo is well worth a detour. You can find him at the intersection of Grant and Campbell, in the Bookmans parking lot. Here are a couple of comments from Adam, Tucson’s Foodie Blogger, and other commenters on the site. You can read the full review, here!
“For all I know, Jason can do cartwheels while juggling coffee beans with his feet. But in all seriousness, he knows what it takes to make an amazing cup of coffee, espresso, and cappuccino.”
“I thought I knew good coffee until I was smacked in the face by Van Go’s espresso & coffee. You can taste instantly the difference between that & other brewed coffee.”
“This is the only place I go when I am in Tucson. I have gone to the best places in my home towns of Atlanta and LA and Jason + VanGo are still at the top of my list. He cares, and it shows.”
In order to become a good barista one has to dedicate a lot of time to refining their movements and paying attention to all of the little things that go into a great shot of espresso. But, to truly go beyond that, to become a great barista, it takes even more than knowing your details and honing your technique. It takes a palate. It goes without saying that you should be 
attuned to your coffees and be tasting them on a regular basis, but for growth it is essential that you really analyze what you are tasting. This isn’t something that happens overnight (at least in most cases), but something that comes with training and deliberate exercise. Espresso is incredibly potent and very intense as a solo beverage. The more you taste it, the better you will understand the subtleties in each blend you encounter. It will help you to recognize the faults in your extractions, be it over-extraction (bitter, hot and thin), under-extraction (sour, muddled and flat), or even water temperature (too hot will often make the espresso taste a little burnt in the finish). Sometimes it helps to step away from the coffee for a moment and taste something different or, to some, more approachable. The easiest we have tried thus far is a simple apple tasting. All you need for this is paper, pencils, a knife, and 5-10 apples (depending on how many you feel like tasting). There are a myriad of different types of apples out there and sometimes it can be overwhelming to only choose a few. The only ‘essential’ apples you should definitely have are the red delicious and the granny smith. They are two of the most common apples and good for calibration and getting different ends of the spectrum. We usually do it blind (just numbered- no names) and taste one slice at a time while writing taste descriptors, intentionally avoiding the word ‘apple’. It can be difficult initially, but after the first couple you can really tell a vast difference and start using words like ‘pear’, ‘honey’, and sometimes even ’sweet tarts’. Learning to taste is more about really being present while you are tasting something, using your words to describe it comparatively. Just as there are many types of apples, every type of coffee is unique and has subtle flavors that you have to train yourself to detect. Setting aside a little time with your staff to specifically focus on flavor will help everyone feel more confident in their understanding of what they are preparing and selling and help your customers find a coffee that really fits their taste. -Holly-
Two of our favorite coffees, Organic Ethiopia Sidamo Special Prep and Kenya AA Ndaro-Ini, were recently featured on the Pure Coffe blog. You can check out the review here! One of my favorite lines from the review is, “if your coffee doesn’t make your eyes roll into the back of your head in ecstasy, then you have either been woefully misled or you’re stuck somewhere unable to get a decent cup (my deepest sorrows are with those of you in the latter category).” A hearty “Thank you” to Bill, and I hope that everyone enjoys the reviews and these amazing coffees!
Don’t miss PT’s Coffee’s Jeff Taylor teaching WIBW anchor Lindsay Shively how to cup coffees! You can read there article and watch the video here! Unfortunately, the video is hit and miss, so if it is unavailable at the time you read the article, be sure to check back a little later to watch the video. We like to think that the video is unavailable because too many people are watching it….
PT’s Coffee Roasting Co.’s Robin Seitz was recently featured on WIBW imparting his coffee wisdom and teaching the art of pouring latte art. You can watch the video below or follow the link here!
Probat Burns Partners with Bunn-O-Matic Corporation, Batdorf & Bronson, and Royal Cup to Host Specialty Coffee Association of America 21st Annual Exposition in Atlanta, April 16-19, 2009
Friday April 3, 2009, 5:30 pm EDT
Probat Burns, Inc., a member of The Probat Group, has more than 250 years of combined industry experience. Company President, Karl Schmidt, says, “As a long-time member and supporter of the SCAA, Probat Burns recognizes that one of SCAA’s core value propositions is to foster partnerships within the specialty coffee industry and bring together a community dedicated to improving and sustaining the well being of the specialty coffee industry. These are important reasons why Probat is an active supporter of SCAA.”
Hy Bunn, President of Bunn-O-Matic Corporation, agrees. “Since the earliest days of the SCAA,” says Bunn, “we have truly enjoyed and appreciated the personal and professional relationships that membership in this groundbreaking organization have made possible. We are grateful for the excellent work done by the SCAA on behalf of the coffee industry.”
Batdorf & Bronson is based in
Hatton Smith of Royal Cup Coffee, located in nearby Alabama, says, “It is an honor to be a Host Partner Sponsor of the 21st Annual Exposition, an event that provides a wonderful opportunity for all of us to exchange ideas and explore the most challenging questions facing the coffee industry today.”
For complete information about the SCAA Exposition visit:
http://www.scaaexposition.org/default.aspx
About the SCAA
The SCAA is the world’s largest coffee trade association dedicated to creating a vibrant specialty coffee community. Celebrating 26 years of success, our members represent more than forty countries and every segment of the Specialty Coffee industry. www.scaa.org.
