www.greatinfusions.com: espresso cups and barista gear, showroom in Santa Cruz

Katie Carguilo from Counter Culture Coffee Wins U.S. Barista Championship

Postby Nuprin on Tue Apr 24, 2012 2:51 pm

http://blogs.laweekly.com/squidink/2012...nships.php
http://counterculturecoffee.com/index.php

Congrats to Katie! Well done. Sadly, the 2 espressos she used is no longer available, but I remember the Idido was fantastic. Best of luck at the World Championships!

Intelligentsia's Charles Babinski Places Second
Nuprin
 
Posts: 165
Joined: Oct 15, 2009
Location: Raleigh, NC

Postby mitch236 on Tue Apr 24, 2012 3:01 pm

Nuprin wrote:http://blogs.laweekly.com/squidink/2012/04/us_barista_championships.php
http://counterculturecoffee.com/index.php

Congrats to Katie! Well done. Sadly, the 2 espressos she used is no longer available, but I remember the Idido was fantastic. Best of luck at the World Championships!

Intelligentsia's Charles Babinski Places Second


I agree! Congrats to Katie! I don't know her but Counter Culture has always been a class act.

I completely agree about Idido. It was the best coffee over the past year with the possible exception of the Don Pachi. I wish I had more!!
mitch236
 
Posts: 1195
Joined: Jul 21, 2010
Location: Florida

Postby LaDan on Tue Apr 24, 2012 3:24 pm

Nice! Bring the barista crown home to NYC baby!!! I spoke with her on the phone once, getting some information about courses. She is a super nice girl and very helpful. Very happy for her. Congratulations Katie! :thumbsup:
User avatar
LaDan
 
Posts: 862
Joined: Jul 31, 2011
Location: New York

Postby TomC on Wed Apr 25, 2012 3:05 am

Very cool. I wish there was a high quality video feed of the final portion of the competition. The last few one's I've seen over the years were grainy as hell and not even worth trying to watch.

I guess next years is in Boston? I'm going to try to go to the whole SCAA event.
"Every American has the right to wake up to a cup of good coffee."

-Donald Schoenholt, 1963.
User avatar
TomC
Team HB
 
Posts: 3761
Joined: Jun 06, 2011
Location: San Francisco

Postby HB on Wed Apr 25, 2012 7:38 pm

On a loosely related note, Nathan says they'll have USBC-winning YCFCU coffees at this Friday's get-together in Durham. See Friday mornings at Counter Culture Coffee in Durham, NC for directions.
Dan Kehn
User avatar
HB
 
Posts: 14237
Joined: Apr 29, 2005
Location: Cary, NC

Postby Chert on Wed Apr 25, 2012 7:53 pm

What does Yuma County Federal Credit Union have to do with coffee? That is, please fill in this ignorant one, what means YCFCU?
User avatar
Chert
 
Posts: 1005
Joined: May 19, 2008
Location: Prosser, WA

Postby HB on Wed Apr 25, 2012 8:05 pm

I didn't know, but it took me all of 5 seconds to find out. Next time try looking a little harder. :P

Image
Yirgacheffe Coffee Farmers Cooperative Union

Now that I'm done razzing you, here's a good article on the subject: The Nation's Champion Barista Makes it Look Easy (NYTimes). This sounds delicious:

Katie Carguilo wrote:My sig bev was inspired by the fermentation of coffee.

When a coffee is washed, the seeds are removed from the ripe cherry after picking, but they don't come out completely clean, much like the pit of a nectarine wouldn't come out completely clean, and in fact, I pitted a nectarine onstage to demonstrate this. There's still some fruit pulp stuck to it that has to ferment before it has broken down enough to be able to be washed off before the coffee beans are dried.

Each region has their own tradition or practice for doing this, but in Yirgachaeffe they ferment the coffee underwater for 48 hours. Over this time, that water changes from dissolving the coffee pulp to yeast activity creating carbonation and vinegar.

It was this flavor that I tried to recreate as the base of the signature beverage. I used a mash of nectarine, lemon, jasmine green tea and vinegar, and topped that with the Haru espresso and served it in a Riedel grappa glass. I chose that flute because Ethiopian coffees are, to me, the champagne of the coffee world: Coffee is only indigenous to Ethiopia — it was carried by hand and planted everywhere else it now grows, so one could make the argument this is the only place true coffee exists.
Dan Kehn
User avatar
HB
 
Posts: 14237
Joined: Apr 29, 2005
Location: Cary, NC

Postby yakster on Wed Apr 25, 2012 8:41 pm

Congrats to Katie on the win, sadly I missed her performances.

Interesting write-up and use of vinegar in the signature beverage.

The Cupping for Defects class I took at the SCAA Symposium this year talked about ferment as a defect tasting either like over-ripe fruit or vinegar. The samples I tasted like over-ripe plums, but not vinegar.

I still think it's a fine line where one person's ferment can be another's fruity coffee, but the musty, phenolic, and baggy coffees were unmistakably tainted.
User avatar
yakster
 
Posts: 2274
Joined: Feb 20, 2009
Location: San Jose, CA

Postby Chert on Wed Apr 25, 2012 9:38 pm

Now that I'm done razzing you


Good one, Dan. One little raz for an abbreviation I didn't recognize deserves a better raz. Good one, haha. :D
User avatar
Chert
 
Posts: 1005
Joined: May 19, 2008
Location: Prosser, WA

Postby Arpi on Fri Apr 27, 2012 5:37 am

Congrats to her.

I used a mash of nectarine, lemon, jasmine green tea and vinegar, and topped that with the Haru espresso and served it in a Riedel grappa glass.


Unusual combination there (lemon and vinegar).

Cheers
User avatar
Arpi
 
Posts: 1055
Joined: Jan 25, 2009
Location: Baltimore