tag:blogger.com,1999:blog-36716656171991409732024-03-14T07:47:13.317+00:00Third Wave UKSeamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-3671665617199140973.post-37692521008303932672013-10-25T14:35:00.000+01:002013-10-25T14:37:35.004+01:00New Look, New Job, New Passion. I cannot even begin to tell you how sick I am of writing these posts. Deciding to resurrect a blog, saying I'm stoked to do so, then forgetting to do anything. I have taken steps to make sure this is the last time I have to write this type of post.<br />
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Anyway, with that in mind...I got married. I got a new job (two, actually). I now work for Pink Lane Coffee, via managing my church's coffee shop for a few months (The Basement Coffee House, part of Cornerstone Church Newcastle). The place is great and you all need to come here (I don't care if you live in Vietnam, get here!). A place that is so stoked on coffee, serves roasteries I've never heard of before who sell the tastiest coffee I've had...it's fantastic. And it's here at PLC I learned something that I now see as absolutely essential to a filter brew that I'd never seen before: a wine aerator.<br />
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I've been outside the blog-sphere too long to know how widespread this is, so I'm going to go ahead and assume no one else has ever heard about this. A wine aerator is, in essence, a long tube with a second tube intersecting the first. You pour wine (or coffee) into the first tube and as it crosses the intersection it pulls air in through the second tube, exiting into a receptacle. What this does (from the research I've done on the subject) is increase the pressure acting on the solution, increasing the amount of O2 the solution can dissolve. This does two things; first of all it decreases the concentration of carbonic acid by displacing CO2 molecules. This reduces the number of flavours present in the coffee, which increases the definition of the remaining flavours. Secondly, the increased O2 concentration helps to break down the complex sugars present in the solution into simple sugars. Complex sugars are insoluble, and as a result can't be tasted but do create the sensation of mouthfeel in a coffee. Simple sugars are water soluble, and present themselves as sweetness in the cup. This decrease in complex sugars lessens the mouthfeel of a coffee, while the higher concentration of simple sugars increases the sweetness.<br />
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So, put simply, an aerator makes your coffee easier to taste, less complex, reduces the body and increases the sweetness. The question left, I suppose, is why I see this as a) a good thing, b) a necessary thing. As I see it there are two distinct types of people I'll be talking to here; home baristas and coffee professionals. Both seek a 'tasty' experience. The problem with this is that 'tasty' is so subjective as to be entirely impossible to properly state here. I can shout until I'm blue in the face about sweetness and acidity, that one person is still going to love drinking Monsooned Malabar. So home baristas, it all depends on how you like drinking your coffee and how geeky you want to be. I'd still recommend it, but it's not vital. Professionals, you are a different story. Our battle is, in part, to convince our customers that £3 is a perfectly reasonable price for a coffee half the size of their usual Starbucks fix. We achieve this through the coffee itself, the quality and our knowledge of it, but we also use a fair amount of theatre. An aerator is a fantastic bit of theatre that, in my experience, opens customers up to what you're trying to do. It catches their attention and interest. Beyond that, the reduced mouthfeel of the coffee helps to facilitate the customer tasting the subtleties of their coffee; remember the first time you really tasted a coffee?<br />
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A necessity? Maybe not. However, if you want to learn more about taste and it's relationship to body and sweetness while getting more (or, perhaps, different things) from your coffee, it is very highly recommended. To test everything I've said, I brewed one coffee (Workshop's Olke Bire) and split it into two cups; one aerated, one not. The non-aerated coffee had a medium body, with a rounded citric acidity and a nice finish, but over all had little definition and felt a lot like a 'coffee' coffee. The aerated cup had a much lighter body with a juicy, rounded acidity. The citric acidity was much more peach and nectarine with a lovely, long, tingly finish. The definition of flavour was much more apparent, and all in all it was incredibly moreish.<br />
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And on that bombshell, I'm going to go back to work. Hope you got something from this, and I've got a few more blogs planned for the next couple of weeks. Have a good'un.<br />
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Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-54330657930710953412011-09-13T23:25:00.001+01:002011-09-13T23:25:00.099+01:00A Union Delivery, A Night With The Girlfriend And A Whole New Blogging Tool...Hey guys!<br /><br />Well, it's been a while, and I can only apologise for that. But, what I have lined up for you should hopefully make up for that. First things first, the 26th. Matt and I are running a coffee tasting 'experience' at Pumphrey's Cafe. We're looking at recording the audio and finding a way of letting you hear it. No promises, but we'll give it a go! And if you happen to be in the area, Newcastle, around the 26th September, places are limited to 15, and we're filling up pretty fast. <br /><br />So what's up right now? Well, guess who got some nice, fresh Union micro lots? Oh yes...a good old Third Wave tasting. Unfortunately, Matt wasn't at work today, and our rotas don't match up this week, so this week you get the input of my lovely girlfriend and coffee widow, Kat. She;s not a coffee professional, but has taken to it as a hobby in a really satisfying way. My V60 and Skerton are usually at her flat, and she loves messing around with them. She listens (and actually takes in...) when I talk constantly about coffee science and the like. So, it's just us, tasting three wonderful coffees, all through a V60. So, let's dive right in!<br /><br />So, firstly, which coffees do I have? Well, Union were nice enough to send me a washed Suki Quo Ethiopian Sidamo, a Mafalda Mokka, and a Costa Rican from San Juanillo. <br /><br />First, Kat and I tasted the Sidamo. Straight away it hits you with a smooth body, and peach acidity. Behind that, giving a good, solid yet not overpowering mouthfeel were lovely chocolate tones. As the coffee cools, the apricot comes out, until it becomes the overriding flavour. Lovely complexity, with a developing flavour profile. One of the best coffees I've had in a while.<br /><br />This was, however, quickly overshadowed by our next coffee. The Mafalda Mokka proudly tells us of it's bergamot and vanilla flavours on the packaging., Now, for those of you who know me, I have a very sweet tooth. infact, the only reason I'm in the coffee industry is because of my love of hot chocolate and, importantly, vanilla syrup. This coffee does what it says on the bag; a bergamot opening with a vanilla hint. Great coffee, nice flavour, medium body and a lasting mouthfeel. Then it cools, and that vanilla hint becomes a vanilla syrup, with the bergamot moving into the background. The Dairy Milk tones in the coffee begin to give a faintly syrupy sensation, which coupled with the vanilla tastes like a flavoured coffee, in a nice way. <br /><br />Finally, the San Juanillo. A honey sweetness with a red berry top note. It has a bright, lemon like acidity, and a flavour I simply couldn't put my finger on. Kat and I sat and chatted about it for a bit, and we came up with strawberry. It's not quite the right descriptor, but it's as close as we could come, and it gives the right idea; a lovely, sweet, bright fruit with bags of acidity. <br /><br />All in all, three very nice coffees, and three I'd recommend you try out. My favourite was probably the San Juanillo, if only because I have simply never tasted anything with that particular strawberry like flavour. The Mokka, however, is a very close second (as a side note, this is the second time I've tasted all three together. The first time the the Sidamo rocked my world, and the other two were simply nice, smooth coffees. All for the sake of a few days degassing)<br /><br />Last thing before I go, I have a new blogging tool. Meet my new iPad and bluetooth keyboard! The upshot of this is that I can now blog from work, from Kat's house, wherever. So hopefully I should be far more regular than I have been since I started up again. <br /><br />Cheers guys, it's been a pleasure as always. Now, a Punk IPA and planning tomorrow's blog (hopefully...).<br /><br />Seamus.<br />Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-46572808226997550912011-08-18T00:50:00.003+01:002011-08-18T01:21:43.921+01:00E-Mail, Twitter, And A Bitter Aftertaste...Hey guys. Today's post is one I've been trying to post for a couple of days now. Technology problem? No. I just seriously underestimated the topic I'm going to be discussing. To be honest, what was originally going to be an in-depth look at the chemistry of coffee is increasingly becoming more of a discussion. If you know more about coffee chemistry, or chemistry in general, than I do, drop me an e-mail and let me know what you think of this post. Correct me if you can, please. If you don't know anything about chemistry, let me know if I've explained it well at all. Cheers guys.
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<br />Here we go.
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<br />Have you ever wondered why coffee tastes bitter? Have you, like me, gone looking for an answer, finding that <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">caffeine</span> is a naturally bitter substance? Has a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">barista</span> ever told you that <span id="SPELLING_ERROR_2" class="blsp-spelling-error">overextraction</span> pulls out too much <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">caffeine</span>, which makes it more bitter?
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<br />I told my customers this for coming up to four years, believing every word. Until I read an article of Sweet Maria's (I'll post the link at the end). The article was on coffee chemistry and freshness, and contained so much actual chemistry that I needed to spend two days teaching myself bits and pieces just to understand it. <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Caffeine</span>, it turns out, is in too low a concentration to affect the taste of coffee all that much. Bitterness is, for good or bad, contributed by the presence of <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Chlorogenic</span> Acid <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Lactones</span> (<span id="SPELLING_ERROR_7" class="blsp-spelling-error">CALs</span> from here on in), derived from <span id="SPELLING_ERROR_8" class="blsp-spelling-error">chologenic</span> acids, and Multiply <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Hydroxylated</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Phenylindanes</span>. <span id="SPELLING_ERROR_11" class="blsp-spelling-error">CALs</span> are the predominant <span id="SPELLING_ERROR_12" class="blsp-spelling-error">polyphenol</span> in green coffee. So what's a <span id="SPELLING_ERROR_13" class="blsp-spelling-error">polyphenol</span>? It's a structural class of natural, synthetic or semi-synthetic organic material, characterised by the presence of large multiples of phenol units. Great. So what's a phenol? It's a class of chemical compound directly linked to an aromatic hydrocarbon group. The term aromatic refers to their generally sweet aroma.
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<br />When the green beans are roasted, two things happen.
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<br /><ol>
<br /><li>The phenolic acids (such as CAL) break down into <span id="SPELLING_ERROR_14" class="blsp-spelling-error">di</span>- and <span id="SPELLING_ERROR_15" class="blsp-spelling-error">trihydroxybenzenes</span>. These are aromatic compounds which are in turn classed as phenols.</li>
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<br /><li>The acids <span id="SPELLING_ERROR_16" class="blsp-spelling-error">epimerise</span> (they become <span id="SPELLING_ERROR_17" class="blsp-spelling-error">epimers</span>...I couldn't find a simple description of what an <span id="SPELLING_ERROR_18" class="blsp-spelling-error">epimer</span> was, so please guys, let me know) and dehydrate to give various <span id="SPELLING_ERROR_19" class="blsp-spelling-error">lactones</span> that provide a <span id="SPELLING_ERROR_20" class="blsp-spelling-error">pleasent</span>, '<span id="SPELLING_ERROR_21" class="blsp-spelling-error">coffeelike</span>' bitter quality. </li></ol>
<br /><p>If the roasting <span id="SPELLING_ERROR_22" class="blsp-spelling-error">continuesthe</span> <span id="SPELLING_ERROR_23" class="blsp-spelling-error">lactones</span> break down and form 4-<span id="SPELLING_ERROR_24" class="blsp-spelling-error">vinylcatehol</span> as a highly reactive intermediate. This is a highly energetic molecule which breaks down very quickly into a more stable molecule, in the case Multiply <span id="SPELLING_ERROR_25" class="blsp-spelling-error">Hydroxylated</span> <span id="SPELLING_ERROR_26" class="blsp-spelling-error">Phenylindanes</span>. These yield a lingering, harsh bitterness, almost always associated with over-roasted coffee.
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<br /><p>That, unfortunately, is all I know. I hope it's been of some help, and if anyone has any further details, feedback, etc, let me know. It's what the e-mail and Twitter accounts are for :) Quiz me, make me go and search for things. Keep me busy. All the contact details are to the right hand side of the window, at the top. Hope to speak soon. Oh, and if you thought this helped, tell your friends. </p>
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<br /><p>Cheers guys</p>
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<br /><p>Seamus.</p>
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<br /><p>(<a href="http://www.sweetmarias.com/coffee_chemistry/tweaking_coffee_flavor_chem.html">http://www.sweetmarias.com/coffee_chemistry/tweaking_coffee_flavor_chem.html</a>)</p>
<br />Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-39977995341154478682011-08-13T22:10:00.002+01:002011-08-13T22:40:40.535+01:00Shadows Of The Past, Happenings Of The Present, And Rumblings Of The Future...Well, first things first, this Rule Of Three I use in my titles? Not always easy.
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<br />So, first things first; the past. Coffee back when I started Third Wave was a very different animal to what it is now. Maybe it was just my perspective on it, but way back when, coffee seemed to far less defined. Finding exact definitions of what drinks were, how to brew coffee, or even what was happening when coffee was brewing was difficult. Yes, it's still niche, but things like brew ratios and extraction yields were incredibly difficult to find when I first started out. Even social media, blogs, forums, etc were difficult to find. The times I did find people talking, there was very little about filter, and certainly little to do with the science of it.
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<br />Now? Well, Coffee Forums UK has grown massively since my last visit, with a healthy cross section of home <span id="SPELLING_ERROR_0" class="blsp-spelling-error">baristi</span> and professionals. It's difficult to search for coffee without finding a blog, a book or a forum, and with people like the guys at Tamper Tantrum putting out great <span id="SPELLING_ERROR_1" class="blsp-spelling-error">podcasts</span>, filled with really, really geeky knowledge, education is getting easier and easier. The public even seems more open. Looks like all those crap newspaper articles about 'speciality coffee' might have had some <span id="SPELLING_ERROR_2" class="blsp-spelling-error">kind've</span> affect.
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<br />So what does that mean for us? (If you're reading this, I assume you're a geek (or have just been directed here...probably by me), but if you're not, I apologise, because this probably won't apply to you. Please, bear with me though) We need to capitalise. Grab people's attention, make coffee <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">accessible</span>, appealing, make things like V60s and <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Aeropresses</span> the go-to home <span id="SPELLING_ERROR_5" class="blsp-spelling-error">barista</span> kit, rather than <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Gaggia</span> super-autos. Down South, I know people are doing a great job, but up North we're fighting a good, hard battle. <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Cuppings</span>, latte art jams, free or at least cheap <span id="SPELLING_ERROR_8" class="blsp-spelling-error">barista</span> courses, evenings where people can come along, get in cheap, taste a load of coffees and be taught something about them. You'd be amazed how many people's eyes actually light up when you tell them what a bloom is.
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<br />So; the future. Well, for Third Wave, I'd like to develop something of a local feel. Every blog in existence tells us everything about Square Mile, the London Coffee Scene, the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">SCAE</span>, etc. Newcastle has some great cafes and some great <span id="SPELLING_ERROR_10" class="blsp-spelling-error">baristi</span>, and soon, I hope, some really, really good events. <span id="SPELLING_ERROR_11" class="blsp-spelling-error">That'll</span> be my job. Which is where my other bit of news comes in...
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<br />I'd like to welcome a new writer. Dane, unfortunately, is no longer part of the coffee industry. Just so that you don't get sick and tired of my rantings, I've gotten someone on board to replace him, someone with a huge passion not only for coffee, but also for tea and (this one seems almost unhealthy...) bread; <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">sour bread</span> in particular. His name is Matt Pickering, and he's an awesome guy. He's been a <span id="SPELLING_ERROR_13" class="blsp-spelling-error">barista</span> for 11 weeks, and knows far more about certain things than I do. He's a very quick learner, and has a lot to teach me (and hopefully you). From what I gather (I don't hold a very tight leash on my writers...except quiet editorial control :p), he plans to do a <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Barista</span> 101 in a series of articles as he reads a couple of very good books on the science of coffee. I, for one, can't wait.
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<br />Hope that's enough for now. Sometime soon I'll be posting a couple of tastings (got a <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Monsooned</span> Malabar and La <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Ilusion</span> from <span id="SPELLING_ERROR_17" class="blsp-spelling-error">HasBean</span>, as well as a couple of Union <span id="SPELLING_ERROR_18" class="blsp-spelling-error">microlots</span>, stuff like that), but until then, happy hunting (...for people to educate, turn into coffee geeks...go be metaphorical vampires!).
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<br />Seamus.
<br />Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-67786364947227994932011-08-11T22:52:00.003+01:002011-08-11T23:32:10.036+01:00A New Job, A New Passion, And A Few Thanks.Here we go again. Back into the world of the <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">obsessive</span> coffee geek. So, what's happened in the two and a half years since my last post? Well, I stopped caring. For many reasons, frankly. It went from being the love of my life, to a job, to something I hated more than anything else in the world, to being something I did to keep petrol in the tank. I stayed at <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Coolaboola</span> throughout, doing my job to a varying degree. I was promoted to head <span id="SPELLING_ERROR_2" class="blsp-spelling-error">barista</span>, then bumped down to senior <span id="SPELLING_ERROR_3" class="blsp-spelling-error">barista</span> because I was so regularly late. My latte art soared to heights I never imagined during my competition days, then deteriorated again. So I looked for a new job. I even looked at buying a friend's business, and running my own coffee shop. In the end, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Pumphrey's</span> advertised for jobs, and now I work for them as a line <span id="SPELLING_ERROR_5" class="blsp-spelling-error">barista</span>.
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<br />A new passion? At <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Coolaboola</span>, we did a great job. We served great coffee, we prepared our milk well, and we had a passion. But the majority of it, I've since discovered, was guess work. We did it right, but didn't know how or why. And hell, a lot has changed since my last post. The first major difference is my attitude towards <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">preparation</span>. At '<span id="SPELLING_ERROR_8" class="blsp-spelling-error">Boola</span>, when dialing in a grind, we kept <span id="SPELLING_ERROR_9" class="blsp-spelling-error">running</span> shots until they ran to about 21 seconds. Now? Now I have to take into account coffee dose, grind size, grind time, brew weight, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">TDS</span>, contact time, etc, etc. I care about temperature stability, and the effect of temperature on extraction rates. I actually understand the term extraction yield (a phrase I'd never even heard of), and <span id="SPELLING_ERROR_11" class="blsp-spelling-error">MojoToGo</span> is one of my favourite coffee toys. I love coffee again, and I want to know everything I can. I want to learn how to fix machines, what acids and lipids make up green coffee, the perfect brew ratio for every coffee that <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Pumphrey's</span> sells...I take every chance I get to play with the <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Uberboiler</span>. Hell, I've kicked off Third Wave again.
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<br />So, my thanks. Well, first of all, a huge shout out to Ru and Lu. You hired a 19 year old lad who hated coffee because I was the best of a <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">truly</span> <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">appalling</span> bunch. I hope (and without wanting to blow my own trumpet, I think I did) I made a difference, and I really do thank you for getting me into this world. Without coffee, who knows what I'd be doing. Something crap, probably. I'd have never met some of my favourite people, and I can't imagine my life without hands stained brown from ground coffee. I don't think it's much of an exaggeration to say that I owe who I am now to you both. Cheers. Oh, and poke <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Maisie</span>-<span id="SPELLING_ERROR_17" class="blsp-spelling-error">Boo's</span> cheeks for me and Kat.
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<br />Secondly, Stuart Lee Archer for being the geekiest SOB alive. And for buying <span id="SPELLING_ERROR_18" class="blsp-spelling-error">Ubers</span>. I have a passion now that I didn't have a year ago, and it's a passion I'm desperate (as he may have noticed...) to share. Many thanks for the chance...now, onto <span id="SPELLING_ERROR_19" class="blsp-spelling-error">UKBC</span>!
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<br />Thirdly, everyone I've worked with. I know it's not always easy, but thanks for not punching me. Congrats to Ace, who pipped me to the post (by a good few lengths) in getting Union's Northern Trainer job. When I stopped caring, he really started. He is a tremendous <span id="SPELLING_ERROR_20" class="blsp-spelling-error">barista</span>, and I wish him the best of luck. I also hope to see him at <span id="SPELLING_ERROR_21" class="blsp-spelling-corrected">competition</span>, and if I don't I'll be asking why. You've been warned Ace! Also, best of luck to James Andrews. An amazing <span id="SPELLING_ERROR_22" class="blsp-spelling-error">barista</span> from down south (and up north...he lived in Glasgow while at Uni), who is opening his second shop. Hope this one goes well, and I'll make sure when to pop in! And I won't forget Leeks, Russell, Ben, Richie, Sam, Dane and all the guys I work with at <span id="SPELLING_ERROR_23" class="blsp-spelling-error">Pumphrey's</span>.
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<br />Fourthly, Kat. My girlfriend of two and a half years, we started going out in January, as I prepped for competition in February. She's seen every stage of my life in coffee, or at least every stage of my passion, and has been a supportive coffee widow from the start. I love her to bits, and in fact am writing this on her laptop, in her flat, drinking a <span id="SPELLING_ERROR_24" class="blsp-spelling-error">Monsooned</span> Malabar that she made with my V60. It's lovely. And she listens to me go on about coffee, and even picks it up herself. I will have her converted, and it isn't even taking that much effort.
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<br />So what are my plans for the future of Third Wave? Well, I want it to be more scientific. I want it to, in part, chart what I learn, try to pass my knowledge on to other people. I'll also continue with cup tastings, local events, stuff like that. Hopefully it'll be half decent.
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<br />Well, speak soon. And thanks for reading. Without you guys, I'm just some idiot throwing stuff out into the void.
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<br />Seamus
<br />Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-46103698365185336942009-02-18T22:44:00.002+00:002011-09-13T23:06:15.216+01:00A Quick Update, Yet Another Apology, And Some Great News...<span style="font-family:arial;">Well,</span> <span style="font-family:arial;">today was the UKBC Northern Heat. My heat. The reason I haven't really been posting...at all. But, all my preperation was for...well...nothing. I screwed up my espresso, cappuccino, and burned the chocolate sauce for my sig drink. But I came fourth! Awesome! And now I know how to kick arse next time!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">But yes, sorry about the delay to the Birmingham write up. It's half written, and now I should have time to finish it. That will be done soon, hopefully. Again, very sorry, but I'll have it done very soon.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Also, I have a new video on the site! Katie (a local barista) and I were interviewed for BBC Look North. The news piece is here: <a onmousedown="'UntrustedLink.bootstrap($(this)," href="http://news.bbc.co.uk/1/hi/england/7897383.stm" target="_blank" rel="nofollow">http://news.bbc.co.uk/1/hi/england/7897383.stm</a></span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Hope you enjoy!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Post soon,</span><br /><span style="font-family:Arial;">Seamus.</span><br />Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com1tag:blogger.com,1999:blog-3671665617199140973.post-10728085958193587782009-02-11T23:07:00.002+00:002009-02-12T20:38:14.882+00:00Second Time Lucky On The Title...Oh, And An Update...It's 6:27 am. It's cold. I can see my breath condense before my very eyes. I'm waiting at Durham train station for my ticket to Birmingham. I have a Costa double <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ristretto</span> (do I ever learn?), and a cheese and ham <span class="blsp-spelling-error" id="SPELLING_ERROR_1">toastie</span>. Slipknot is playing very loudly, and I think the guy at the table opposite disapproves.<br /><br />I'm headed for the Midlands Regional heat of the 2009 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">UKBC</span>, partly to cheer on my good friend Chris Weaver, partly to be the first blog (to my knowledge) to do a write up of this year's comp. Mostly though it's to rip every screed of info I can in preparation for my own heat inn a weeks time.<br /><br />The upshot of this, however, is that I can get back into blogging with a minimum of pain. I should probably apologise for not posting in over a month, but I have been tremendously busy, and the last thing I've wanted to do is take my job home with me. I was recently made Head <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Barista</span> at <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Coolaboola</span>, which includes writing up a training manual. We also took on a new <span class="blsp-spelling-error" id="SPELLING_ERROR_5">barista</span>. Some of you will already know him; Richard O'Connor, or <span class="blsp-spelling-error" id="SPELLING_ERROR_6">RJames</span> as those on <span class="blsp-spelling-error" id="SPELLING_ERROR_7">CoffeeForums</span> will know him. I'll post on his development as a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">barista</span> (and mine as a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">barista</span> trainer) at a later date, but suffice to say he's coming on brilliantly, even in the face of my training.<br /><br />The two main reasons I've ignored Third Wave, however are both very simple. Competition has terrified me, and I got bored. Doing coffee day in, day out is fantastic, but coming home and blogging about it does get tiresome. After Christmas, with my competition preparation <span class="blsp-spelling-error" id="SPELLING_ERROR_10">ramping</span> up (at least in theory), Third Wave became nothing more than a distraction at best. So I knocked it on the head for a month. Now I hope to resurrect it.<br /><br />Today I hope to put out two posts. This one, and a full run-down of the Midland's regional. One thing I've noticed as a competitor is a lack of any real information on what to expect. Aside from a few conversations with Stuart Lee Archer (of <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pumphrey's</span> Coffee, the host of the Northern Heat), I know almost nothing about the comp, except that it won't be a lot like Copenhagen was. So by the end of today I hope to be able to tell you the grinder which is provided, the layout of the competition, what the atmosphere was like, and much more besides. I'll also do my best to write up the competitors, so don't expect anything like a short post. Then again, when have I been known to write short posts? You love it really.<br /><br />Anyway, I'll dash. Need to read through the Pro <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Barista</span> Handbook and rip what I need for the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Coolaboola</span> manual <span class="blsp-spelling-error" id="SPELLING_ERROR_14">lol</span>.<br /><br />Chat soon,<br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-20825308485545364152009-01-04T14:43:00.002+00:002009-01-04T15:33:13.647+00:002009 And A Much Needed Cup o' Joe...So, New Year has been and gone, and 2009 is upon us. With it comes the <a href="http://feeds.feedburner.com/commongrind">Common Grind podcast </a>(something I have <em>still</em> not had time to listen to), and <a href="http://www.jimseven.com/">James <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hoffmann's</span></a> 2009 predictions. After getting 4/5 right last year (by public opinion...I still think it was 4.5), I'm very interested in seeing how he does this year, especially as regards the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">WBC</span> and his grinder prediction.<br /><br />So, what of me? Well, as we speak I've had two hours of sleep out of thirty, and today is my last day off work. So of course, it's now that I've chosen to taste the first of my Christmas coffees...well...write it up anyway. I'm tasting the Brazil <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Inglaterra</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Toca</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Da</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Onca</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Canario</span> 2008 Crop. Whew...every Brazil I taste always has a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">fe'k</span> off long name...<br /><br />Anyway, today I'll be using a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">pour over</span>. I've been following Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Hoffmann's</span> advice (see the Square Mile or <span class="blsp-spelling-error" id="SPELLING_ERROR_10">JimSeven</span> blogs), but I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">up dose</span> slightly. Today I'm using 20g to 300ml water, with a medium grind (literally halfway along on my Starbucks <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Barista</span> grinder). The smell of it brewing is amazing. There's a really tropical, yeasty and heavy aroma.<br /><br />Before I taste this, I'll be honest. At the moment my mouth feels like rat crawled in there and died. Just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">in case</span> I do taste nothing but coffee, I do have Steve Leighton's notes for reference <span class="blsp-spelling-error" id="SPELLING_ERROR_14">lol</span>. So. In the cup the tropical fruit shines through, a refreshing change from the zesty citrus I've become used to. This coffee has a great <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">mouth feel</span> that stays with you, and compliments the boozy, chocolate finish.<br /><br />My favourite thing about this coffee is it's blend of fruity flavours, while retaining an almost earthy texture and body. After my last foray into a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Brazilian</span> coffee I'll be honest, I wasn't sure I'd be a fan of this, but I was wrong, I love it. A robust enough coffee to get you up in the morning, but with delicate enough flavours to be interesting.<br /><br />Another thing about this coffee, according to Steve it works wonderfully as an espresso, where the acidity and pineapple, in his words, smack you around the head. It's something I'll be trying if I can get my hands on a machine, so I'll let you know how that goes.<br /><br />But of course, like I said, my mouth feels awful. For a more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">in depth</span> cupping, check out the Common Grind podcast (see above for link) where Chris Weaver and his companion Ash Porter will make a much better effort of than I. They're both fantastic <span class="blsp-spelling-error" id="SPELLING_ERROR_18">cuppers</span>, and have much better <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">palates</span> than I. If you haven't already, check out the podcast and the blog. I promise you won't regret it.<br /><br />Anyway, I should probably get out of my dressing gown and do something other than drink one of the best coffees roasted last year. Cheers for reading. 2008 was a better year than I could possibly have hoped for, and Third Wave seems to be doing well despite my best efforts <span class="blsp-spelling-error" id="SPELLING_ERROR_20">lol</span>.<br /><br />Anyway, here's to another great year, and may all your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">endeavours</span> be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">prosperous</span>.<br /><br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com1tag:blogger.com,1999:blog-3671665617199140973.post-30112840192252970012008-12-30T23:14:00.002+00:002008-12-30T23:47:23.147+00:00Scared Shitless By The Steady March Of Time...Oh, And A Happy Christmas...So, it's nearly 2009...and therefore nearly time for competition heats...crap...so, to date I've had one real practice run through, and used the San Remo machine for twenty minutes...I've done fe'k all on my Sig drink except buy glasses and screw up my one attempt at them. So, tonight ladies and gentlemen, you find me brewing up all manner of concoctions...grinding up cinnamon sticks by hand while trying to boil a syrup without burning the cinnamon already in there...and type this at the same time.<br /><br />So what is my sig drink? Why do I need syrups? Why don't I brew them there and then? Simple; one less thing to do. The reason I'll give though is that in order not to burn the spices they need to be simmered over a long period rather than boiled quickly. Sounds alright...doesn't it? As for what my sig drink is, it's a spiced mocha. The base of this is Union's Revelation espresso blend, with it's cherry opening, zesty acidity and spicy chocolate/caramel finish, combined with a cinnamon and a cardamom syrup. The theory is that the cinnamon will give the sweet spice flavour as well as a wonderful aroma, while the cardamom adds the middle note while contributing to the aroma. This is how it is working out in my head. No doubt tomorrow it'll all go tits up and I'll cry.<br /><br />To make my drink a mocha, I am obviously using chocolate as well. This will be based on a chocolate I already know goes well with the Revelation; a single source chocolate from Hotel Chocolat. It has a fantastic dark chocolate taste, with a hint of caramel; exactly what my spiced mocha needs...again, this is in my head.<br /><br />As an aside, I'm very sorry that my Christmas post is taking so long to get out. I've been very busy lately so I hope you'll forgive me. However, by ways of an apology, tomorrow night I'll post a series of tastings of the Hasbean coffees I got for Christmas, as well as a review of the Gaggia Classic-Starbucks Barista Grinder combo I was using on Christmas day.<br /><br />Back to the work at hand. I'm going to be honest, I am no cook. I've been making this syrup now for half an hour, and I'm scared to take it off the heat in case it's not quite ready and I bollocks up all this time. But, who dares wins, so off it has come.<br /><br />Anyway, rather than bore you with a play-by-play account of me screwing up a simple syrup, I'll just take you through the rest of my comp. stuff.<br /><br />My coffee is, as said before, Revelation. I use this every day at work and know it inside out. Or at least I thought I did until I took the producer notes and actually tasted the coffee. Be it stress, or a new-found palatte, but the coffee really came to life. I now have a full page of notes on it that I need to condense into a 30 second speech. My milk, well, I'm cheap so it's gonna be Cravendale. Besides, I love the creamy heaven that is a Cravendale-made capp. And I know from past experience it works wonderfully with Revelation. Music? Well, this one's been the thing I've really focussed on. I wanted something I love to work to, which the crowd could get into, and which made me feel confident.<br /><br />When it comes to competition music, Steven Morrissey really stands out. His music had EVERYONE on their feet. I even spent three months trying to find out what it was. I aimed for that with my music. My first instinct was to use The Go! Team. They're the official band of Coolaboola, and I love them to bits. Great to work to. I had a playlist together, and was listening to it non-stop, running through my presentation in my head. Then, last week, my iPod cracked out a fantastic tune by a band called the Players. Imagine modern, funky jazz. They remind me of my Mod tendencies, and make me feel more relaxed and confident. It's also something I can really get into a groove to, and I hope the crowd share my enthusiasm for them.<br /><br />So, this post is already very long. I'll let you get back to your lives. See you tomorrow!<br /><br />A very scared Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-82815614080137246052008-12-20T10:58:00.003+00:002008-12-20T11:22:48.559+00:00The 50th Post, A New Tamp Handle, And Plaing With A New Grinder...<span style="font-family:arial;">The 50<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> post! Whoop! Pity it's taken me so long to get it out, but I've been really very busy recently. However I do have a lot of very good news. Firstly, I received a very big order from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hasbean</span>. It includes the Christmas espresso blend, the Christmas filter blend, the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">COE</span> espresso blend, four different <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Hasbean</span> loose leaf teas, and the Christmas roast selection pack. All of these coffees will be tasted before Christmas, and posted up here. I'll also be tasting the teas, as something a little bit different. Never played with loose leaf tea before, so it could be very interesting.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">In other news, I have a new toy, which is also part of the Wish List. It's the Reg Barber Radical Pro. This is specifically aimed at anybody with larger hands. The Pro fits perfectly into the hand and eases the strain on the palm that shorter handles sometimes cause. Beautifully made it looks fantastic as well, and is a must have for the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">barista</span> with big hands.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Now for an equipment review. Well, actually more like a first look. The Starbucks <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Barista</span> Grinder. Coming in at £60 this grinder is one of the cheapest burr grinders I've seen on the market. The first time I really heard about it (apart from seeing it every now and again when I went in for a coffee...I was desperate) was when Ace (a co-worker) bought one for home use. He seems to have had no problems with it so far, and needing a new grinder I bought one up.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">To look at, it's great. It's sturdy, the hopper is easily large enough for a 250g bag of beans and it grinds directly into a small box at the base of the grinder. My only gripe is that it doesn't have an on-off button, only a timer on the side which is set in six second intervals. More about this later though.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">So, first use. I got out some old beans (the Kenya <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Gethumbwini</span>, actually, from the last batch of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hasbean</span> coffees I got...in October), and tested the grind. The grind is easily changed, with a series of steps, with the three major grind settings marked on. These are espresso, percolator and french press. The french press grind was even, and more course than the Union <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pre</span>-ground coffee I had lying around. The espresso grind was very fine, possibly even moving towards a Turkish coffee grind, and had a small amount of clumping. The percolator grind is half way between these two grinds, and there are plenty of smaller settings between the two extremes to ensure the perfect grind for your coffee.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">As for the actual grinding itself, it's quieter than any grinder I've used before, and so won't be too much of a pain when trying to get through a hangover. The static is acceptable, and much more so than the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Mahlkonig</span> K30 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Vario</span> I used recently. Not bad for a grinder £740 cheaper. The timer problem also isn't that bad, so long as you don't mind standing around. If you turn the timer dial a little it grinds, but doesn't engage the timer, allowing you to stop grinding when you want.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Now, downsides. Well, on my first use of the grinder my only real problem with it is that the hopper lid rattles about a bit while grinding. Even this isn't much of a problem if you're standing around holding the timer anyway; just put your hand on the lid to make sure it stays in place. But, like I say, I've only used the grinder once, and will put up another, more detailed review, later on.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">So, till then, I'll say my goodbyes.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Till next time,</span><br /><span style="font-family:arial;">Seamus.</span>Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-21651512315104133942008-12-13T23:34:00.002+00:002008-12-13T23:59:37.719+00:00Stone Cold Sober, But Here For The Wishlist<span style="font-family:arial;">Damnit. I was meant to be out tonight with a friend, but alas, it snowed, and I live on a hill that the council doesn't grit. Damnit.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So, anyway, I'm here with you, and that's better anyway :D</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So, what's next on the Wishlist? Good question. It's the Motta steaming pitcher. It's essentially a straight walled milk pitcher, but with a belled bottom and a button in the bottom. These two features help the circulation of the milk, making it easy for even the newest barista to create the perfect milk, and the elongated spout allows for beautiful latte art. The heavier weight and thicker steel make the jug feel tremendously comfortable. All in all a wonderful jug, second only to the Alessi in my opinion.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">And that's all from me for tonight. I'll be off to mess about on xBox live (which would be a Wish List item, but it's not really coffee-related) and drink Martini.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Cheers y'all,</span><br /><span style="font-family:Arial;">Seamus.</span>Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-75993101331526784872008-12-12T21:30:00.002+00:002008-12-12T21:50:59.249+00:00Cascara.So, my first test. Was I right to recommend you buy something I hadn't tried? Well, yeah, because it was as much a lesson in what coffee really is as anything else. So, did tasting Cascara challenge my thoughts on coffee, and what coffee was? Or was it simply a coffee novelty, in the same vein as Kopi Luwak?<br /><br />To answer this I'm going to break this post down into three parts; my first tasting, Ru's first tasting, and Ace's first tasting.<br /><br />So, my first tasting. On opening the bag I was greeted with the most floral, woody, winey, blackcurrent aromas I have ever experienced in a coffee. Intregued I measured out eight grams and threw it into a french press. This is where my problems with the Cascara began. It smells horrible when it's brewing. Every person I have offered a cup has agreed, the wet Cascara is repulsive. Four minutes later, I plunged the cherries to the bottom of the french press and poured. The aroma is much the same as the dry cherries, but with much more blackcurrent. In the cup it even tastes like a very weak, hot Ribena. There were also floral notes, a definate peat flavour, and some chocolate towards the end. Having said this, I had already been put off, and didn't enjoy the coffee at all.<br /><br />Then yesterday I took my one cup Bodum and the Cascara into work, and gave tasters to different people. The first was my boss, Ru. He described it as like hot Ribena, and while not hating it, wasn't taken by it.<br /><br />Now for Ace (Chris Walton, my co-worker). Well, Ace really liked it. And where Ru and I had seen mostly eye to eye on flavour and aroma, Ace came up with some fantastic new flavours and aromas we'd missed. Firstly, the dry cherries. There's a definate raisen smell, which I had missed. In the cup he described it as a fruit tea, likening it's floral and fruity tastes to those of herbal teas.<br /><br />So is Cascara really a coffee drink that you could serve day-to-day, or is it a novelty? Well, I'd start by saying it's an aquired taste. It took me three goes to properly enjoy it and even now I find it a little earthy to enjoy a large mug full. But it did challenge my belief as to what coffee is. Cascara is a fruit tea in all but name. It's dried fruit which is steeped in hot water for four minutes. But at the same time it's obviously a coffee, because it comes from a coffee plant. I promise you, if you get the chance to try this drink you will never look at coffee in the same way.<br /><br />There is some bad news though. Square Mile have sold out, as of yesterday (I think). If you know anyone who does have some, or you can find any lying about, grab a taste. If you're near Newcastle I have two bags, though I'm giving one to Ace for Christmas lol. just give me a bell and let me know if you're dropping by and I'll bring it to work with me.<br /><br />Anyway, Christmas Wish List tomorrow, if I'm not too drunk to type. So, till then, best wishes :)<br /><br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-2768635264113262952008-12-10T18:39:00.003+00:002008-12-10T19:03:58.935+00:00Union Hand Roasted, Cold Days Ahead, And The Wish List!<span style="font-family:arial;">So, it's getting cold now, isn't it? For all you <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fe'kers</span> down South who think a cold day is where you have to wear a light jacket and a scarf, let this be an education. I went out the house today wearing thermal long johns, a thermal t-shirt, and a Canterbury thermal base layer on top of that (with my usual work clothes of jeans and a polo shirt over the top). Good God, it was cold. Anyway, that's my rant about the weather over. The moral of the story, use more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">petrol</span>, burn coal in your back garden, and buy a herd of cattle. Lets get that global warming thing sorted!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So...my visit to Union. Well, I got there eventually (after getting very lost). Was welcomed in, and we set off training. To start with we messed about with their new Winter Blend, tasting it an espresso, and deciding how it was best packed, and at what time it was best extracted. In the end we decided that over packing the basket, and tamping it lightly brought out the best flavours and the most balanced espresso. The blend itself is fantastic, with zesty citrus and chocolate leading to a spicy cinnamon finish. We then messed about with my signature drink (which I'll go into more depth in at a later date), the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chilli</span>/Spiced mocha. The espresso worked perfectly with the spices and the chocolate, and tasted great, though I do now have to work out which ingredients fit, which ones I don't need, and the best balance of the flavours.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So far so good. We tried the blend as a cappuccino and, rather than being <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pleasantly</span> surprised we were stunned into silence. Rather than the espresso punching through the milk it died on it's arse. The zesty lemon had disappeared, as had the cinnamon finish, leaving only a vague taste of chocolate and the creaminess of the milk. So, in the end, I decided that rather than mess about with two grinders I'll use the Revelation blend instead as I know it's robust and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">versatile</span> enough to make excellent espresso and cappuccino, while still working with the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">sig</span> drink. After that I ran through my presentation a couple of times, asked any lingering questions, then headed home.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">All in all it was a really useful day, and coupled with the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">barista</span> jam in <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Blaydon</span> I now feel prepared to give the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">UKBC</span> a good go. So, watch this space!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Now, the wish list item for today. This one's aimed squarely at espresso drinkers and is...the Union Winter Blend! This is the first winter blend I've tried this year, and it's fantastic. Really, if you love espresso and like zesty coffees you'll love this. It's got a fantastic mulled wine taste, with great <span class="blsp-spelling-error" id="SPELLING_ERROR_9">mouthfeel</span> and a really nice brightness to it. So, go out and get some!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So, until next time,</span><br /><span style="font-family:Arial;">Seamus,</span>Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com2tag:blogger.com,1999:blog-3671665617199140973.post-90521750557710491072008-12-08T07:36:00.002+00:002008-12-08T08:18:53.407+00:00Union, Barista Competitions, And Yet Another Crap Costa.Okay, before I say anything, I want to point out one thing. I was tired, and Costa was the only place to go. So, while I'm on the train doing nothing else, I may as well review it. I ordered a double ristretto (which was to go, since I was in a train station at the time). I can already hear the purists screaming at me, but it was either that or brave whatever burned mess they seemed to be serving as cappuccinos. So, anyway, I get to my platform, no more than a minute after getting my order, open up my ristretto to see...a tiny filter coffee. No, not the syrup thick, treacley wonder that is a ristretto, it's golden creama flecked with reddish brown. Instead I see a water-thin cup of, for want of a better word, shit. Not even a hint of creama around the edges! Even Costa used to be able to make a nice ristretto! It was the one coffee I enjoyed from them! Now this?! Oh well. The lesson of the story, train station Costa is NOT good.<br /><br />So, now that we have that cleared up, Union Hand Roasted. This is my first trip down to the roastery, and only my second time in a roastery (the first being Pumphrey's, at the barista jam). I thought, to start off this post I'd give you the run down on Union; what they're about, who they are, why I love them so much.<br /><br />Firstly, who are they?<br /><br />Well, Union is a privately microroastery based in London. It is owned by Jeremy Torz and Steven Macatonia.<br /><br />Second, what are they about?<br /><br />Union is about providing good coffee, and giving the farmers a fair price for that coffee.<br /><br />Thirdly, why do I love them?<br /><br />Well, it's my job to love them for a start. Any barista worth his salt should be enthused about the coffee he prepares and sells. In the end a barista is part chef, part salesman, and a salesman must believe in his product in order to sell it. For me, Union ticks all the right boxes. They don't pander to the Fairtrade crowd, selling only one Fairtrade and Organic coffee, but they ensure that all their coffees are ethically sourced, paying 35% above the Fairtrade minimum, last I heard. They also care about their customers. The only reason I'm so enthusiastic about coffee is because my boss is enthusiastic about good coffee. Union ensure that they enthuse the shop owners and the baristi they supply, so that their great coffee doesn't simply become a creama-less mess in the bottom of a paper cup.<br /><br />The main reason I love them is because they sell damned good coffee. Before I got the job at Coolaboola I hated coffee. My only experience had been Costa mochas (and we have seen my opinion of Costa already). I got the job, was given a series of lattes made with Union's Revelation blend, and my eyes were opened to what coffee really was. Not the bitter, lifeless drink that Costa would have you believe it is, where the only difference between a latte and a cappuccino is the order you put it together. No, coffee is as much a food stuff as a good cut of beef.<br /><br />And that's Union. As I type I'm on a train to their London home to train for competition, and to taste a couple of different blends they think will work well with my sig drink idea.<br /><br />And, as I said last night I'll be giving you a run down of what goes on today when I head back this evening.<br /><br />So, till then, I'll sign off.<br /><br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-47547844634153438652008-12-07T22:42:00.002+00:002008-12-07T23:37:11.874+00:00So, What Exactly Does A Barista Do On His Day Off?Well, he goes to work...the snow melted and I went to work. I got a free coffee and bought a load of stuff, then put on a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sequined</span> cat suit, white go-go boots with a three inch heel and go to a fancy dress party...<br /><br />Yeah, anyway, tomorrow should be interesting. I've got a visit to the Union <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Roastery</span>, and free <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Wi</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Fi</span> on the train, so expect a very excited post tomorrow about all my training adventures :)<br /><br />I will also be posting a review of the Square Mile Cascara on the train journey down, so expect a post-packed day!<br /><br />As for the Christmas Wish List, today's entry is Union's Revelation blend. A wonderful espresso blend with a red cherry opening, leading to toasted caramel, a spicy, dark chocolate finish, and a lingering chocolate aftertaste. This really is a staple blend for the espresso machine, although it works nicely as a filter coffee as well.<br /><br />Anyway, sorry for the rushed nature of this post, but I've got a lot to do, and wanted to bang a post out, as much to stay in the habit as anything else. Like I said, expect two longer, more in depth posts tomorrow.<br /><br />Cheers,<br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-15070852510832004012008-12-04T11:02:00.002+00:002008-12-04T11:39:47.794+00:00So...What Does A Barista Do On His Day Off?<span style="font-family:arial;">Well, I've been snowed in. I'm meant to be at work in an hour, but it ain't happening. So, what do I do on my day off? No, seriously, that's a question: I don't know. Right now I'm sitting on my bed chatting to you guys, listening to the music of South Park and The Mighty <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Boosh</span>. Well, I'd best waste some time and put together a real post then.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So, to kick proceedings off, the Christmas Wish List! Today, it's Square Mile's <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Finca</span> Mauritania Cascara . I haven't tried this coffee myself, but I have two bags on order. I don't think it's much of an overstatement to say that Mr. Hoffman and his crew of roasting buddies have opened my eyes as to what coffee really is with the Cascara. Before I was under the impression that only the bean was suitable for brewing a lovely cup of coffee, but Cascara is the dried remains of the coffee cherry itself! It is apparently the oldest form of coffee, and is brewed in the same way as a fruit tea.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">The Square Mile <span class="blsp-spelling-error" id="SPELLING_ERROR_2">webshop</span> describes it like this:</span><br /> <br /><br /> "<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Finca</span> Mauritania Cascara Price £5.00<br />A rare chance to taste possibly the oldest coffee drink in history. The dried coffee cherries make a delicious, sweet and refreshing infusion with flavours of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">rosehip</span>, raspberries, cherries, plum and of course coffee fruit.<br />Aida <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Batlle</span>, who owns <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Finca</span> Mauritania and is well known as one of the most talented and progressive farmers in El Salvador, produced these coffee cherries using her <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Pasa</span> method. The cherries were dried on the tree past ripe, before being sorted and then dried again on the patios. Once hulled the cherries were vacuum packaged <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">separately</span> and we have purchased a small amount.<br />We’d suggest brewing it like a fruit tea, and have found a ratio of about 20-25g per litre works very well. We enjoyed a steep of 4 minutes best – though feel free to experiment and let us know what you find!<br />We hope to secure more from next year’s crop – but for now we have about 40kg in stock. Not much at all….<br />As we said – this is a rare opportunity and you may be surprised that this is not only an interesting drink but a genuinely delicious one."<br /><br />So there you have it, a drink that an coffee enthusiast should give his right arm to try. Like I said I have two bags on order, and will be reviewing it when it arrives for anyone who may be unlucky enough to miss out.<br /><br />Okay, my second Wish List Item (to make up for not having posted yesterday), is a piece of kit I'd be lost without. My Reg Barber. Now, I know that choice in tamper is down to personal preference as well as income, but please do give the Reg Barber a look. Ranging in price from £30 to £100 there is an RB for everybody. Mine is a 57.5mm flat stainless steel base with a short ball handle. It's a joy to use, with a nice heavy base, and a light handle. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Beautifully</span> balanced, it makes tamping level a doddle. They're available from <a href="http://www.hasbean.co.uk/">www.hasbean.co.uk</a>, as well as Reg's own site <a href="http://www.coffeetamper.com/">www.coffeetamper.com</a>.<br /><br />Anyway, that's me done for today. Tomorrow, a day in the life of Seamus <span class="blsp-spelling-error" id="SPELLING_ERROR_10">McFlurry</span>, and the next item in the Wish List.<br /><br />Cheers,<br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-23184901460570466582008-12-02T21:04:00.002+00:002008-12-02T21:26:33.397+00:00Plans For December, And The Third Wave Wishlist.<span style="font-family:arial;">So, as you may have noticed, it's December. So, to celebrate this festive season I have some plans for Third Wave. Firstly, The Life Of A Barista. I said I'd do this piece ages ago, and I've decided to do it now for a couple of reasons. A) it's the run up to the competition, so there's that element to my days, B) I have Christmas drinks to play with, which makes the whole "latte, two capps and....etc" a bit more interesting for me to write and you to read. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Secondly, I'm down at Union Hand Roasted in London on Monday, so I'll have a full write up of that on Tuesday evening. This is again based around competition training, so it's just another little insight for you all into the life of a first time competitor.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">And finally, the big thing this Christmas. It's new, it's original, it's never been seen before, it's...*drumroll*...the Third Wave Christmas Wish List!!!!!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Okay, so it's the CoffeeGeek wish list with a different name. Basically, over the next month I aim to bring you a selection of items I have tried and know to be great, or that I think will make fantastic additions to a home barista's arsenal, and be totally essential in the pro barista's kit. With it being the second of December today I'll start off with a big one.</span><br /><span style="font-family:Arial;"></span><br /><p><span style="font-family:Arial;">Today's Wish List item is the HasBean 'Christmas Roasted Selection Pack'. This isn't just a nice to have, this is fe'king essential for <em>anyone</em> who claims to love coffee. The pack consists of four coffees for £40, roasted and shipped on 18th December. It is a one off, and for very good reason. The coffees are</span></p><ul><li>Brazil Inglaterra Special Fazenda Toca da Onca Canario 2008</li><li>Panama Esmeralda Geisha lot number 5</li><li>El Salvador La Ilusion COE No.</li><li>Kenya Gethumbwini</li></ul><p>The La Ilusion and the Gethumbwini have both been reviewed on this blog before, so I know they're both amazinf coffees. The Panama Esmeralda I know only by reputation, and it is one I am very excited to try. It is also only available as part of this set. The Canario, according to Steve's site, is from a very rare variatel (the Canario, strangely enough), which all but died out. HasBean have two of four bags in the world, making this a truely rare experience. I feel that anyone with a love for coffee should order this up now before it's too late. I know I'm ordering mine tomorrow, when I get paid.</p><p>Anyway, that's all for tonight. Tomorrow I won't be posting anything because I have to drive to Manchester and back to see the Mighty Boosh. Again...I'll explain why another time. So, to make up for this, I'll post two Wish List items on Thursday, and they're both great ones!</p><p>So till then, have fun, and stay safe on the roads!</p><p>Seamus.</p>Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-49752102918602452322008-12-01T00:24:00.003+00:002008-12-01T00:59:32.025+00:00December! The Barista Jam, And A Promise To Keep Blogging...Well, here we are. It's December! Nearly Christmas! Whoop!<br /><br />So, for my first post in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fe'king</span> ages I'm going to go over a couple of things. Firstly, my goals for December, and secondly a write up of the Newcastle <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Barista</span> Jam.<br /><br />So, December aims. As some of you may have noticed, posts have dried up somewhat. I am going to rectify this. I was dumped by my girlfriend of three and half years on Thursday, so I'll have loads of time to blog to you all! The blog will also be moving away from the cupping side of things. In the past I've relied on tastings to fill out weeks when I've had nothing to talk about. With Common Grind moving more towards the cupping side of things I've decided to move more towards the day-to-day life of a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">barista</span>, with some french press tastings thrown in. This will include a fairly regular, detailed run up to the three competitions I'm entering. These are the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">UKBC</span>, Coffee In Good Spirits, and the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Cuptasting</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">competiton</span>.<br /><br />So, no for the write up. The Jam took place on Wednesday 26<span class="blsp-spelling-error" id="SPELLING_ERROR_6">th</span>, at <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Pumphries</span> Coffee in <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Blaydon</span>. To be honest I had no idea what to expect from the Jam, the people attending, or even <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Pumphries</span>. Fair enough I had ideas about what <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Pumphries</span> would be like; mediocre coffee roasted months ago with a huge sales pitch. I have to state now that I was totally wrong. The coffee was great, if a bit fresh, and the closest thing to a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pumphries</span> sales pitch was the free bag of goodies we got when we turned up.<br /><br />So, I turned up, was offered a coffee by Stu, and got to meeting and greeting the people I met. People seemed to have turned up from everywhere. There were a couple of guys from Scotland, some from Bristol, Chris Weaver, Ash Porter and Richard Teasdale from Lincoln, and local kids such as myself and a fantastic local girl called Katie (who won the Esquires Coffee in-house comp).<br /><br />The day itself was made up of a series of workshops and hands on time. The first part of the day included espresso with Hugo <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Hercod</span> (an amazing workshop worth my weight in gold), a cappuccino workshop with the someone who's name escapes me at the moment (Sorry man, but your workshop was <span class="blsp-spelling-error" id="SPELLING_ERROR_13">fe'king</span> awesome), and a run down of the rule changes for the '09 <span class="blsp-spelling-error" id="SPELLING_ERROR_14">UKBC</span>. After that we were treated to a run down of Hugo's presentation, a taste of Stu's bizarre, but tasty garlic/chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_15">sig</span> drink, and a huge buffet lunch. After that we got time on the new San <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Remo</span> machines we'll be using in the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">UKBC</span> and a trip down to the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">roastery</span>.<br /><br />The day as a whole was fantastic, well worth the £25 I paid to go. The only blip was a speech by the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">SCAE</span> UK director. It turned what was an informal series of workshops/networking event into a sales pitch for the <span class="blsp-spelling-error" id="SPELLING_ERROR_20">SCAE</span> sponsors. I'm not sure about anyone else, but to me it felt totally out of place, and I'm not sure I felt entirely comfortable with it. He didn't do himself any favours in my opinion by asking us <span class="blsp-spelling-error" id="SPELLING_ERROR_21">baristi</span> to join, then saying that really our money didn't matter as much as the sponsors, who we should all go and buy lots of things from. On top of that he totally forgot to mention the huge effort Stu made, and <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Pumphries</span> involvement in the Jam altogether. So I'd like to say now:<br /><br />Thank you Stu for a fantastic event, thank you Paula for tremendous name badges, and generally for all your effort in organising the event. Thank you <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Pumphries</span> for inviting us all to use your space and equipment. We all of us appreciated you effort, and I for one am waiting for the next one :p<br /><br />So there we go. An educational event, and great for networking. I'm now better friends with Katie (who I knew before the event, but had never really considered training with before the event), I've finally met Chris Weaver and Ash Porter, who really are tremendous guys and you should all go and see his website, and listen to his blog.<br /><br />So, I'll sign off now, with the promise that I will carry on blogging regularly and stop being so lazy <span class="blsp-spelling-error" id="SPELLING_ERROR_24">lol</span>.<br /><br />Also, I realise I've spelt Pumphrey's wrong all this time, but it's 1am, I'm tired and I have a twelve hour shift at work, starting at 6:45...<br /><br />Cheers,<br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-58174747430073433202008-11-12T19:42:00.006+00:002008-11-13T01:28:46.245+00:00The Long Awaited, And Long Put Off, Cupping!<span style="font-family:arial;">Well, yeah, it's taken me a while. About a month in total...sorry guys. Been fairly busy recently, so it's been a case of taking sleeping pills and going to bed rather than blogging <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lol</span>. So, shall we get on with the show?</span><br /><br /><span style="font-family:arial;">I decided to take on a traditional cupping, with four dishes for the coffee, all freshly ground, a cupping spoon (okay...a deep dessert spoon), and all the other cupping bells and whistles that could be easily found in a coffee lover's kitchen. </span><br /><br /><span style="font-family:arial;">I've described the outward <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">appearance</span> of the bags. So next, the coffee itself. On opening the bags the first thing I was hit by was the smell of each. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Unfortunately</span> I didn't have any paper to hand, so I can't tell you the details, but one coffee has really stayed with me since that day. The La <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ilusion</span> smelt amazing. A really sweet, fruity smell with hints of deep chocolate. It was one of those rare coffee moments when even the most experienced <span class="blsp-spelling-error" id="SPELLING_ERROR_4">barista</span> suddenly gets the feeling they had when they <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">truly</span> enjoyed their first coffee. Not, of course, to say the other coffees didn't smell fantastic, but the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">CofE</span> just took the biscuit.</span><br /><br /><span style="font-family:arial;">To make this feel less like a narrative I'm going to describe each coffee in full, rather than step by step.</span><br /><br /><span style="font-family:arial;">Firstly, the El Salvador La <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Fany</span>. This coffee is from the Santa Ana region and 100% bourbon. The grinds have the smell of dark chocolate and caramel. After letting it brew for four minutes I broke the crust. The aroma was deep and chocolaty, with a slight floral note. On the tongue it has a lovely sweet, creamy taste with a dark chocolate and caramel finish which lasts. It has a fantastic body, not heavy, but not overly light. A very robust, tasty coffee.</span><br /><br /><span style="font-family:arial;">Now, the Kenya <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Gethumbwini</span>. The grinds smell <span class="blsp-spelling-error" id="SPELLING_ERROR_9">oaky</span>, with a floral note. After breaking the crust the chocolate comes more to the fore, and the floral note develops into a deeper, fruitier aroma. On the tongue it has creamy feel, with the taste of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">blackcurrents</span> and oak at the opening, with a floral and chocolate finish. I found it an acidic coffee, while not being overly sweet, but well balanced. This coffee is the type of after dinner or late evening french press I'm fond of.</span><br /><br /><span style="font-family:arial;">The Brazil <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Cachoeira</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Canario</span> 2007-2008 smelt like a deep, dark chocolate. The beans come from the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Canario</span> varietal, dried on screen from <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Minas</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Gerias</span>. After brewing it smelt much the same I found. On tasting it was a sweet chocolate with a good body, not too heavy. In the finish I also caught a little bit of caramel with a smooth chocolate aftertaste. This is one single source I'd be very interested in trying as an espresso, despite not being a specific espresso coffee.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Finally, the Cup Of Excellence. This is from El Salvador, in the Santa Ana region and is 100% bourbon. The smell was chocolate with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">definite</span> fruit kick. After brewing I found that the fruity aroma had disappeared and was replaced by a deep chocolate aroma with a hint of cherry. On tasting, however, this coffee really comes into it's own. It opens with a real fruit hit, a mixture of acidic fruits such as gooseberries. Steve himself puts this best when he describes it as "Fruit Salad sweets". It has a fantastic body which I found similar to that of a strong tea, and had a long lasting, sweet finish and aftertaste. Frankly, i think anyone who has the chance to should leap at this coffee. It's really that damn good. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So, all in all a very fun evening cupping for me, and I hope you found it useful. These coffees and many more besides are all available at <a href="http://www.hasbean.co.uk/">http://www.hasbean.co.uk/</a>, and I really recommend you take a look. This is my first real attempt at my own cupping, and am looking to improve all of the basic equipment, so hopefully there should be a few more of these in future.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Anyway, thanks for reading, and again, sorry for getting this up so late.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Cheers,</span><br /><span style="font-family:Arial;">Seamus.</span>Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-81874665085138544712008-11-10T19:45:00.003+00:002008-11-10T20:06:32.334+00:00First decent coffee in ages!So this is my first post in ages, but I don't have too much to say, just thought I'd post what little I do have to say!<div>So I've been in Durham for just over a month now I think, still haven't found anywhere with good coffee let alone amazing. However I have found myself wondering into Neros every now and again for a cafe breve, I think the cream has been hiding the over extracted shots they've been pouring, but still very drinkable and it gets me through the day, although I think I may be having too much cream :s</div><div><br /></div><div>On another note, I should be posting some reviews of some coffee I bought today soon, got some Guatemalan from Whittard of Chelsea and some from a stall on the indoor market selling Taylors of Harrogate, I'm affraid thats as good as it gets here in Durham!</div><div><br /></div><div>Right, now to something I've been meaning to do for ages, I managed to fork out for a nice bottle of Whiskey today, J&B's to be exact, managed to use the student discount too which was nice. So trying to avoid steaming up my room and setting the smoke alarms off (£100 fine for that) fired up the kettle for the caffetier to make a remote attempt at an Irish coffee.</div><div><br /></div><div>So the results weren't amazing but it was better than anything I'd had recently, although Seona my corridor mate, or what have wasn't too impressed, being Irish I thought she'd like it, but apparently too much whiskey, I'm shocked!</div><div><br /></div><div>Back to the drawing board, I'll keep you all informed, if I strike lucky!</div><div>Looking forward to reviews chris is putting up tonight also!</div><div><br /></div><div>Cheers,</div><div>Dane</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-44096363275195078032008-11-10T02:46:00.002+00:002008-11-10T02:58:30.755+00:00We Will Remember...For those of you who don't know me personally, I used to be in the Territorial Army. As such Remembrance Day holds a special significance for me. I've been lucky enough to neither have been deployed to a warzone, or to have had friends killed or seriously injured. Nevertheless it is essential to remember all those who have served abroad for their country, and those families who have loved ones deployed, or who have lost loved ones.<br /><br />I would also like to take this chance to wish the guys at X Coy 5RRF the best of luck during their deployment to Afghanistan in February.<br /><br />And, on a coffee-related note, the HasBean review/cupping has been written up, edited, checked over a couple of times and will be uploaded tomorrow night. It's one I really wanted to get right, so sorry for the delay.<br /><br />Till then, check out the latest Common Grind Podcast complete with special guest host, Steve Leighton, a HasBean cupping, and much more besides. It's a great listen, so go for it!<br /><br />Till tomorrow then!<br /><br />SeamusSeamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-62888966507771275302008-11-05T00:22:00.004+00:002008-11-05T09:23:20.946+00:00Whoop Obama! But Oh...Wait...Okay, quick break from coffee here. My other current passion. Politics and economics. I am currently watching the US election on BBC 1 and CNN. I am also getting very drunk on Martini, Apple Schnapps, vodka and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Midori</span> Melon. I also have work tomorrow. Bring it. So, what do you think?<br /><br /><br /><br />Well, I can't say what I think. I love Obama. He's charismatic and interesting. I love listening to him. But he wants to pull out of Iraq. That is a big problem for me. I used to be in the Territorial Army. As such I have a lot of friends who are deployed in Iraq and Afghanistan. This means that their safety is utmost in my considerations when deciding the next president. However, the economic meltdown is another consideration, as is the fact that Sarah <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Palin</span> could become the president if McCain dies. Shit. Who would I vote for?<br /><br /><br /><p>As an American; Obama. It's a no <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brainer</span>. I love the guy. As a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">brit</span> with a military background and friends in <span class="blsp-spelling-error" id="SPELLING_ERROR_4">warzones</span>, I'd abstain. I can't bring myself to put my support in Obama, but I can't bring myself to imagine Sarah <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Palin</span> in office.</p><p>So what do you think? Who should be/should have been president? And why must Jeremy Vine ALWAYS be on those stupid sodding maps? He's a fear mongering retard and he should just retire and die. He makes my work life hell, having to listen to him between 12 and 2.</p><p>Anyway, cheers, and I'll get that cupping written up tomorrow night.</p><p>Seamus.</p>Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com0tag:blogger.com,1999:blog-3671665617199140973.post-13246586381594436682008-11-03T00:45:00.002+00:002008-11-03T01:07:06.873+00:00A Quick Update, Some Good News, And Are HasBean Truely As Good As Everybody Claims They Are?...Well, here you go. I promised you something good, and now you're getting it. But I'll come to that soon. A few quick things I want to get out of the way first. To kick off, I'd like to say well done to Chris Weaver for getting through what I hear were some pretty shit times, and for getting stuck back into the podcast where lesser men may have just given up. Good on 'ya mate, and good luck. Can't wait for the next episode. You can visit his site and listen to the podcast at <a href="http://www.commongrind.co.uk/">http://www.commongrind.co.uk/</a>.<br /><br />Secondly, I'd like to thank everyone who has kept checking back to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sew</span> if <span class="blsp-spelling-error" id="SPELLING_ERROR_1">anything has</span> been posted. I've been really busy lately with work, this latte art evening I'm trying to organise, and the novel I've been trying to write for three years now. Yeah, it's true, I'm a crap novelist as well. Hopefully Third Wave should be getting back to normal soon, and I ask that you'll bear with me for now.<br /><br />Some good news! Third Wave makes a difference! I recently <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">received</span> an e-mail (that was for Dane, but was sent to the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ThirdWave</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">hotmail</span> account) from Jon <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Hassall</span>, from Operations and Development for AMT Coffee. It read as follows:<br /><br />"Dear Dane,<br /><br />I am very sorry to have read you had a bad coffee at our newly opened unit in Manchester.<br /><br />I am personally going to visit the location next week and review all the equipment and training as we pride ourselves on great coffee.<br /><br />Separately we are opening a second unit in Manchester, this time in the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Arndale</span> next Friday, I trust you will take a visit next time you are up there and we are heading to Newcastle very soon as well.<br /><br />Best wishes,<br />Jon <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hassall</span><br />Operations and Development"<br /><br />This, frankly, gave me a huge ego boost, that people actually took notice of what two coffee lovers think. It also made me very proud to think that the quality of training and hopefully the quality of the coffee will be improved due to our review of their establishment. In this respect I wish them the best of luck, as they obviously care about their coffee enough to want to impress two young upstarts such as Dane and myself. The news of a Newcastle also excites me; I always love a new coffee bar to try. So, thank you Jon, and please do keep in touch.<br /><br />Anyway, onto the main event. I decided in late September that it was time I locked horns with the powerhouse of British Roasting, Steve Leighton. A year in the business and I had never tried a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">HasBean</span> coffee. So, I e-mailed the man himself and asked for his recommendations. To my utter shock he asked for a delivery address and promptly sent out four of the very best coffees I have ever had in my house. Brazil <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Cachoeira</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Canario</span> 2007-2008, El Salvador La <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Fany</span> Bourbon, Kenya <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Gethumbwini</span>, and El Salvador La <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Ilusion</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">COE</span> number 1. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">received</span> the box, <span class="blsp-spelling-error" id="SPELLING_ERROR_16">opened it</span>, and my jaw dropped. So let me begin this by saying a f*****g HUGE thank you to Steve.<br /><br />All the bags were foil bags with a single-way valve. Nothing out the ordinary there. Each was presented in pure white, with a deep maroon/red stripe and the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">HasBean</span> logo, along with a sticker which declared the name of the coffee, any special notes about the coffee, what the coffee tastes like, and the roasting date. This last detail is what impressed m most. Even Union doesn't put a roast date on their 250g bags. What really impressed me however was the actual roast date itself. I was delivered these coffees on the ninth of October, literally the day after they were roasted! So, I left them for two weeks to let them mature, then got on with the cupping...<br /><br />And that is where I'm going to leave you for now! Firstly because it's 1am, I'm tired and have work tomorrow, secondly because I feel that this post is getting long, and that the cupping should take pride of place. So I will write that up in full tomorrow.<br /><br />Anyway, cheers, and hope you can survive till the next post!<br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com5tag:blogger.com,1999:blog-3671665617199140973.post-8713390675690096452008-10-25T13:13:00.002+01:002008-10-25T13:15:34.847+01:00Just So You Know I'm Still Alive...I just thought I'd post something so that people know I'm still here, and still blogging. A huge apology to you all for being so quiet for the last week, but I'm working on a lot at the moment, not least of which is a post for this site. It should be up very soon.<br /><br />Again, very, very sorry.<br /><br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com1tag:blogger.com,1999:blog-3671665617199140973.post-85231175006801159572008-10-09T18:17:00.002+01:002008-10-09T18:28:53.106+01:00The Search For The God Shot...Here we go, lets try and throw up some controversy. The God Shot. Is there REALLY any need?<br /><br />I don't think so. Making a good cup of coffee is a well documented art now. With all the books out there, all the fantastic <span class="blsp-spelling-error" id="SPELLING_ERROR_0">barista</span> trainers, online resources, etc there is no excuse for making consistently crap coffee. But as any self-respecting pro-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">barista</span> can tell you, the God Shot is not simply a good cup of coffee. It's an experience that transcends the usual coffee shop coffee. Flavours should explode in the mouth, and it certainly should be one of those memories which remains with you for the rest of your life. The only problem is that it's impossible to achieve consistently.<br /><br />Making a good cup of coffee is entirely dependent upon your ability to control certain variables such as water temperature, the consistency of the grind, the distribution of the coffee in the puck before and after tamping, the pressure with which you tamp, and the amount of coffee grounds and water used to make the shot. The God Shot is made when by some utter fluke the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">barista</span> manages to control every one of these variables. Therefore it is impossible to reproduce over and over again.<br /><br />But why not strive for the God Shot I hear you say? Because I feel it gets in the way. Rather than sit around as coffee professionals at point of sale, or at home trying to make the perfect shot with what we have, why not put that effort into sorting out the coffee at Origin, making a real effort to give farmers a fair price for the coffee we all love so much. Or why not spend that time teaching home <span class="blsp-spelling-error" id="SPELLING_ERROR_3">baristas</span>, or amateur coffee lovers how to make good coffee with their little press pot, or their little <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Gaggia</span> semi-auto. Education is what we as an industry need to concentrate on; both technique and the ethics behind commodity trading. Yes, good coffee is what I want to see, but lets start by educating people how to make good coffee before we sit around deciding how to make the perfect coffee.<br /><br />There, your thought for the day.<br /><br />Seamus.Seamus McFlurryhttp://www.blogger.com/profile/07181219342352920213noreply@blogger.com7