FREE ESPRESSO DAY RECAP
Local and traveling espresso enthusiasts alike made a point to stop by the shop to indulge in some absolutely free double shots. The turnout far exceeded all of our expectations. In fact, it was the second busiest day we've had since March, 2008, when I became sole proprietor. The place was so packed that there was standing room only, the perfect ambiance if you ask me. At times, the line looked like an espresso-theme park or something. With Logan behind the wheel, shots rolled out consistently creamy and sweet, with balanced acidity/bitterness. Thank you to everyone who showed up and a special thanks to those of you that spread the good word to others (i.e. Chuck and Jaime, who blogged about the event). It's only a matter of time before the next so stay tuned.
Nikolas Krankl, January 12, 2009
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Comment (Free Espresso Day!)
As I've been saying, it's nice to be back and I would really like to thank all of you who made it out to the event and for making me feel so welcome! They say that certain things are like riding a bike. After this past weekends event, I would agree with that statement, with regards to pulling espresso while working a busy shift. It was the second busiest day in Taste (the next generation) history!
On the way to the cafe that morning I thought about the way that temperature and humidity changes from day part to day part and how this effects the way espresso pulls. This raised a bit of concern on my part as I have never worked in a snowy environment and granted its, not snowing indoors, but it still has an effect all the same. Sure enough this was the first issue I faced. I walked in and Leo, a regular espresso drinker at taste, was commenting that his shot tasted okay but seemed to lack that rich mouthfeel/body. Clare, who opened that morning, informed me she had timed the shots and tasted them about an hour previous and she wasn't sure why they had changed so drastically, so fast. I explained how weather can effect the shots and saw it as a training opportunity to explain a few approaches to fixing the problem. Clare is a great and a fast learner so we discussed how to "tighten" the shots. We did this by addressing the following: making the grind finer, better distribution of the grinds, a more conservative tamp (most people tamp like they are trying to drown an alligator) , appropriate dose, and proper pre-infusion. Then we pull the shot and time it making sure to hit the sweet spot of 28 seconds yielding just under 1.75 ounces, give or take. This all in effect shout yield exceptional results comparable to those you would get in the lab at Barismo or any Barista championship. If any of these are just a little out of place results can be varied from watery and thin or even bitter or sour. Watch out for channeling and always cut a shot that is rat tailing, (when the stream wiggles rapidly). It took pulling a few bad shots before finally getting that sweet lush shot worth talking about. Unfortunately Leo was late and had to run off to work before the shots were corrected and I felt bad. Never fear though, he works right next door and is a good friend of the cafe, so we grabbed the silver plater ( yes a real silver platter) and hand deliver a shot to him in our beautiful demitasse. Leo was very excited about this and even more so with his shot.
We were pulling only the Poker Face espresso, our signature espresso roasted by Barismo, all day as we were out of guest espresso for the time being. In some of my tasting during shift I found two flavors I hadn't noticed as much in the past, cocoa and orange. Part of what makes Poker Face so unique is that it has the classic think syrupy texture and mouth feel of the average chocolate, nut, and caramel toned espresso, but finessed with more fruit focused flavors instead. In the cupping room this espresso has shown a lot of vanilla, cherry, black berry, candied watermelon, and light cocoa. The shots are a similar but different almost like a different pronunciation of the same word. The body is now a little more like cocoa lightly laced with vanilla instead of the other way around. The vanilla is still there almost like it's rounding off any bitter edges the cocoa tones might have had, as well as giving a certain creaminess to the fruit finessed acidity in the shot. Light orange cream hints with bing cherries, and some candied blackberries peeking in a subtle way balance this shot and make it something magical. But you only get it if the shot is right, and you are pulling more for flavor than specs.
Poker Face pulls and taste best on the ristretto side and sometimes you may notice your shot is a little less volume than you imagined. In fact the issue came up with Jason and I later in the shift when he asked if I thought I should loosen the shot a little cause the volume, for him, was a little low, around 1.5 ounces, give or take . So I poured him a shot at two onces in 28 seconds and a shot like I described earlier in the post. I also did this for James, another espresso regular, and for Jamie and Ben Chen of Barismo. The consensus from all, including Jason himself, was that the tighter shot was more impressive. People should keep in mind that we use the same amount of coffee to pull the shot either way so no one is getting cheated, it's a matter of what you do with that dose of coffee that makes all the difference. Its not to say we would not pour a customer a long shot if they wanted it we just can't guarantee the flavor will be at it's best unless we are doing only what is best for the coffee being used. Quality not quantity, is one key thing that separates us from the chains and other offenders. We strive to pull espresso so it is the best it can possibly be and what that means can vary from coffee to coffee, just as a chef would not cook chicken and steak the same way. They are both meats but a culinary expert, and some barista are not far from being just that, does what is best for the produce they are preparing using instinct and improvisation. They are always challenging themselves to continually perfect the craft and have to think outside the box in order to achieve something spectacular and worthwhile. I and many of my colleagues/contemporaries pull espresso with the mindset of a culinary expert in order to appeal to the palate of the culinary connoisseur. This is not to say that we don't have everyone in mind in fact just the opposite. With shots this good even the newbie espresso drinker can have an exceptional culinary experience with espresso. Shots this good can even appeal to those with a not so trained palate. Wa at taste never come off as elitist, snobby, pretentious, or with any other kind of holier than thou attitude.
We are a fun bunch! It was so nice to be back and find my self on shift with Lucy, Clare, and Jason. We really worked hard and broke a sales record for the day all while keeping the quality high and the good vibes flowing. Lots of smiling and hustle on this cohesive team and the customers love to watch at the bar as the theatrics ensue behind the counter under the heaviest pressures yet. I had many great comments about the espresso and lots of customers interested in jiving about the craft. A huge step in the right direction toward our goal of building a really great coffee community in the Boston area (Read the Blog about the Boston coffee community on Barismo.com). This lead to a fun noisiness and standing room only in the lobby which some may find a bit off putting at first but if you give it a chance and become even a little involved for a minute or two I think you'll find the intoxicating joy people get from this environment. I think the turn out of flyers was in the 50s or so and the rest was the usual suspects all in all causing me to be glued to the bar for the first six hours or so which is a blast as usual. The funniest is watching the day slow down and as the staff dwindles to Jason and I, as teammates go home for the day, I find myself on the food station. This is a station that is not like riding a bike for me, but more like surfing a wave, I've done it and I get lucky sometimes, but it becomes obvious I am out of my element and sometimes I get bucked off into the water sometimes drug though the sand a bit. My teammates never miss an opportunity to giggle a little at my awkwardness so I get back up and brush my shoulders off and then we play together, combining our strengths and weaknesses to make the task and the day as successful as possible. I'd say all in all we do a pretty damn good job and it definitely showed in this event. Thanks to all who came and a big thanks to the team, for making the day a great one and for making me feel so welcome.
Logan Hudson, January 13, 2009
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On another note, we donated some beans to help support a scholarship fund hosted by Camp Yavneh. It is an online auction that can be viewed by clicking here. There is a lot of cool stuff to bid on, and all the money goes towards a great cause, so check it out! If interested, our beans can be found under the "food & dining" tab.
Lastly, for the next 24 days I will be preparing the signature drink that I'm bringing to competition for anyone interested. The portion will be larger than the 3oz serving that I will present to the four sensory judges, and the cost is $5.45/ea. This offering is only available when I'm behind the counter, so it would be wise to call ahead of time: 617.332.6886.
Nikolas Krankl, January 12, 2009
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Lastly, for the next 24 days I will be preparing the signature drink that I'm bringing to competition for anyone interested. The portion will be larger than the 3oz serving that I will present to the four sensory judges, and the cost is $5.45/ea. This offering is only available when I'm behind the counter, so it would be wise to call ahead of time: 617.332.6886.