What’s wrong with coffee when everything is right.

In the 1990s everyone struggled to use their computer. We felt like we were stupid when we couldn’t get the PC to do what we wanted. Yet we were in an age where anything was possible with computing. 

Similarly the parallel in specialty coffee is we are at a time when anything is possible yet people don’t really know what they’re drinking. 

There is great confusion for the customer and like the computer manufacturers of the 90s the industry is happy to keep the consumer in the dark. The coffee drinker in Melbourne has access to an incredible array of choice and quality, yet they do not know how or why the coffee is good or when it’s not good, what to do. 

Like the useless paperclip 📎 in Microsoft, coffee companies and cafes offer little information or equipping for customers to discern or dicipher the vast array of coffee available. 

Mass produced coffee commodity suppliers like McDonald’s  and Nespress market their coffee as specialty, and send intentially misleading information marketing signals to confuse the client into believing a pod of 4 grams of  preground vacuum sealed coffee is a high end coffee. Cafes and roasters with terrible blended over developed robusta coffee buy machines and hire tattooed baristas who themselves are sending a message of quality that is in no way tied to reality. The presence of a LaMarzocco and a hipster barista is in no way a reflection of quality. 

I was at the Number 1 best cafe in Melbourne today with my wife, and the espresso was underdeveloped and overextracted, thin, powdery and intensely acrid and bitter. This coffee would be laughed at in a competition and the soy flat white was thick and chunky. 

But the $5.20 price wise happily paid by unassuming customers. 

One could argue that the customer is happy. But we were happy with asbestos too before we were educated. We were happy with total government surveillance before we knew it was standard practice. 

There is a need for customer service from the industry so that we can do what computing endeavors duo doing with the likes of  the iPad, and re-engineer a customer focused environment that is empowering for the end user. 
Coffee drinkers have never had so much choice and access to quality yet the do not know really what quality is or where to find it, or why it’s not in the other places they experience coffee. 

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Why I quit Twitter and Facebook 

I’ve been raving Twit since it started. With over 1000 genuine followers and 8000 tweets over 7 years. I walked away from all those connections and Facebook. There is no more community, no more chronology. It’s like putting coins in a toy machine where only every now and then you win a prize. 

Twitter used  to be a community. It used to be chronological. How would you feel if your wife started texting you last week’s messages? That’s what Twitter is doing. 
You’ll  find me on google plus, email and cell. 

Coffee Training

Coffee Training

Promised Land Coffee

Espresso Training 101

Promised Land - High Res-11

Introductory Course to Espresso

Course Duration

2.5 Hours

www.jonathonsciola.com

by Jonathon Sciola Guest Frounder @promisedlandcoffee, coffee judge, barista trainer.


PART 1

  • Basic Introduction to Espresso Equipment
    • Grinders
      • Electric Dosing Grinder
      • Manual Chamber Grinder
      • EK 43
    • Espresso Machines
      • Volumetrics vs non-Volumetrics
      • Heat Exchange vs Dual Boiler
    • Espresso Machine Parts
      • Works as a whole
      • Hot Clean and Dry
      • Portafilter, baskets, screens, groups.
      • Drip Tray, underneath drip tray.
      • Steam wand
    • Beverage Sizes (See Handout)

PART 2cropped-kef7828_hres.jpg

  • Setting a Coffee Recipe
    • Dialing in for taste
    • Dialing in for strength
    • Dialing in for extraction percentage

PART 3

  • wp-1475352114813.jpgACTIVE COACHING
    • 30 minutes of COACHING making SHOTS of espresso
    • 30 minutes of COACHING steaming milk
  • EXTRACTION
    • Introduction to EXTRACTION
    • Strength cupping session
  • WORKFLOW
    • Pairing tickets
    • Workstation “reset”
    • Milk “dosing”
    • Multitasking / talking with customers
    • Cleaning and restocking

PART 3

20130726-145028.jpg
Read more about specialty coffee cafes…
  • PRACTICE
    • An opportunity to make a complete beverage
    • Optional: Coffee Competency Audit
    • Advanced: Dialing in in 2 minutes.
  • Further reading will be given to take home

LATTE ART20130824-193611.jpg

FRAMEWORK

Perception, quality, hireability

Milk quality

Texture

Integration

My preference

Symmetry

Taste

Integration

Milk Patterns (as opposed to latte art)

Practice in your own time.

Youtube

MILK TEXTURING

1. WHAT – heat, stretch, mix, texture, split, pour.

2. HOW

a. Portion according to beverage                         

b. Position                       

3. STEPS

a. SPIN

b. AERATE

c. MIX

d. TEMPERATURE

HEART PROGRAM

1. Start with great milk of the required portion

2. Start medium distance

3. Maintain steady medium speed

4. When cup half full (stop)

5. Come in close with spout almost touching (wiggle optional)

6. Pour into the BULLSEYE of the cup at a high angle.

7. When just almost empty, raise the lip of the jug to thin out milk stream and SWIPE through FAST

VIDEOS

https://vimeo.com/63338928 and https://vimeo.com/66343904

 

PART 4

COMPETENCY TASK

● Practical:

⌧ 2 Lattes in 2 minutes

⌧ with equal head and good temperature (60-65C)

screen-shot-2016-09-27-at-10-15-25-am

  • Optional:

⌧ Dial In coffee in 10 minutes with assistance

⌧ Program volumetrics

⌧ Program Grinder

⌧ Tasting shots

  • Milk Texturing

⌧ 3-stage Process

⌧ Splitting Technique

⌧ Temperature

  • Latte Art

⌧ Heart in centre

⌧ Crema intact

⌧ Integration

  • Cleanliness

⌧ Porta-filters

⌧ Backflushing

⌧ Grinders

  • Workflow and Efficiency

⌧ Dose Consistency (checking grinder)

⌧ Checking Volumetrics Setting for Coffee (according to espresso recipe)

⌧ Taste Espresso ( use spare shot)

⌧ Minimise milk wastage ( steaming from a small jug)

⌧ Clean workstation

Promised Land Coffee

DRINK TYPES

 

Espresso  

 

  • Short Black / Single Shot
  • Single espresso as standard
  • (approximately 20 grams of coffee)
  • Served in a demitasse
  • Must be served quickly

 

 

Long black

  • Double espresso on a bed of hot water
  • Served in a 160ml cup
  • 50-60ml of hot water
  • Must be served quickly

 

Short Macchiato

  • Single espresso
  • Served in a demitasse
  • 20ml hot milk with contrast on centre

 

Long Macchiato

  • Double espresso
  • Served in a 160ml cup
  • 20-40ml of hot water
  • 20ml hot milk with contrast on centre

 

Cappuccino

  • Single espresso
  • Served in a 160ml cup
  • Thickest milk texture achievable without visible bubbles
  • Slightly “domed” or convex dill level
  • No chocolate dusting OR light dusting of chocolate on the espresso base

 

Flat White

  • Single espresso
  • Served in a 160ml cup
  • Milk must still have reasonable texture

Latte

  • Single espresso
  • Served in a glass
  • 1 cm of head/foam depth (filled according to order)

RECOMMENDED READING

An Intuitive Guide To Coffee Solubles,

Extraction And TDS

https://handground.com/grind/an-intuitive-guide-to-coffee-solubles-extraction-and-tds

Black Bird

Originally published by theworldlovesmelbourne.com

Black Bird is Promised Land Coffee’s premium seasonal espresso blend. While Promised Land Coffee is recognised for the best filter coffee in Melbourne, delivered daily to cafes, they supply specialty cafes with espresso beans, unmatchable support and the latest high tech equipment. Jonathon Sciola the owner of Promised Land Coffee is excited about Black Bird which is a “designed blend”. A designed blend is a coffee that is created with a specific flavour profile in mind. Founder and one of Melbourne’s best baristas with a huge legacy in specialty coffee, Jonathon Sciola went to the drawing board to create a “cafes secret weapon”. Jonathon says “Every cafe wants the same thing – an easy to use espresso blend, that is consistent all year round and tantalises milk drinkers.. They love a complex coffee with heaps of body and enough acidity to splice milk drinks, while having complexities such as fruitiness to satisfy black coffee drinkers. There are probably two blends on the market that nail this and mine is one of them.

Black Bird is designed to exhibit: complex berry notes, intense syrupy sweetness, creamy mouthfeel, sparkling fruit acidity, and an extended developed after-taste.

“Black Bird is like a wave that builds,” Jonathon says. “The first sip takes you on an ocean holiday: as your lips touch the ceramic cup thick buttery chocolate and berry notes hit the palate, as the coffee reaches the back of the mouth an explosion of fresh forest fruit combines with waves of clean, creamy caramels. It’s the kind of coffee patrons order two and three cups with breakfast”

Jonathon is very serious about milk quality. Milk is a huge part of the equation. A full cream, homogenised milk such as Inglenook Dairy in Western Victoria is a must according to Jonathon. One misconception in the specialty coffee community is that unhomogenised is better. We’re all about consistency and unhomogenised is very inconsistent in it’s fat content. You first cup may be pure butter, but the last skinny milk. It’s nice to think unhomogenised is better, because in principle it is, but in a cafe environment we need to get serious about consistency. Jonathon believes in matching a milk with a certain coffee. “Some coffees are more acidic than others. It’s the same with milk. Some coffees are so sweet that they can be washed out by a sugary milk. Our seasonal food menus change week to week. It’s not a huge change for us to consider which milk is best for each coffee”.

Winter Black Bird components:

  • 50% Fresh Crop Colombia Morales Cauca (Washed Process)
  • 35% Honduras Barrios Estate (Natural Process)
  • 15% Ethiopia Yirgacheff Organic (Natural)

The Colombian provides a heavy, sweet body with sparkling plum acidity and some grape notes. The Honduras, like many central American coffees is very citrusy and offers medium caramel body and subtle almond nuttiness. Ethiopian Yirgacheff combines to make the whole experience very creamy and balanced with caramelised fruit sweetness and even more depth of body. DSC_9966.jpg

Watch inside the coffee roaster

ROASTED from Kavekalmar on Vimeo.

Open Christmas Day: Melbourne cafes open Christmas morning! Serving coffee! (updating often) 

Canterbury VIC 3126 (Maling Road) 

  • The Maling Room 
  • Serving: Symmetry Coffee 
  • Open 7am.
  • Cash only. 

East Melbourne VIC (222 Clarendon Street) 

Upside roof top bar (127 Brunswick Street Fitzroy) 

  • From 5pm

De clieu (Fitzroy) 

    St Ali (South Melbourne) 

    Why I don’t use Facebook constructively speaking

    It’s not my face, book

    There is no way for me to customise or create my homepage I have no editorial or design ability to change my face page. Facebook started it was competing with Myspace and Facebook definitely isn’t my space.  about.me does this well. 

    Secondly they are not my friends! 

    The news algorithm changes the chronology and relevance of my friends posts. 
    I’m unsure why other people follow friends but for me I want to see everything every one of them posts.  This is impossible with Facebook. I don’t want to see Wednesday nights invitation to a pool party on Saturday and I want every one of my friends to see my posts. Is not their following of me an indication that they want to see what I post?
    Does it not make sense that if I follow a friend I want to follow their feed? I want to see every post every friend and vice versa. I find Facebook completely irrelevant and useless. 

    Is Hillary the lesser of two evils? 

    May I ask why you’re with her so passionately? I can grasp those voting on a lessor of two evils basis (though I’m not sure she is the lessor of the two evils) but I can’t understand why any liberals/progressives I know are actually passionate about favoring her… 
    As for me, I’m with… 
    – The Native Americans and allies at Standing Rock who are putting their lives on the line for our water and environmental safety. 
    – Edward Snowden and his safety. 
    – The “super predator” African Americans being disproportionally locked up by policies she supported Bill to put in place and advocated strongly for.
    – The Syrian children dying from a war she helped create.
    – The actual Liberal/Progressives who were ripped off by her cheating and rigging of a primary campaign. 
    – The victims of sexual assault that she has played to when it favors her, then victimized when it involves her husband. 
    – The victims of the chemical companies she has taken millions from personally (not foundation money) to advocate for their special interests instead of citizens interests. 
    – The victims of the pharmaceutical companies and banks where the same applies. 
    I’m amazed that some of my Liberal/Progressive US friends are supporting Clinton, but I’m even more amazed that some of my Aus friends are, rather than getting out for the vote for, say, Jill Stein, as they would the Greens candidates in Aus. 
    I’m genuinely baffled as to how anyone, other than the Koch Brothers et al, can be actually in favor of Clinton.

    Source : a Facebook comment thread.

    Layers

    We’ve laid pipelines, infrastructures that allow new layers to be built atop of them. What will be built next? Spanning thousands of years…

    AI

    a top

    Internet

    a top

    Communication

    a top

    Energy

    a top

    Trade

    a top

    Agriculture

    a top

    Society

    a top

    Clans

    a top

    Family

    Menu-Focused or Coffee-Focused Cafes

    Perhaps it’s my Italian background but for me a “cafe” is a retailer specialising in coffee. This is not always my experience. In fact in Melbourne I have 3 cafes where I really enjoy my coffee every time:

    1. Green Park Dining using Small Batch and Profile.

    2. Rex Tremendae roasting his own coffee at Sensory Lab Factory.

    3. Maker Fine Coffee in Richmond.

    So what’s wrong with the coffee everywhere else? Well I can summarise by talking about the focus of the cafe.

    I was in Lilydale yesterday and the cafe was serving “batch brew” and “Cold drip” and “Coffee tonic”. I was impressed. They had the right machines to make it – an EK grinder, they apparently roasted their own coffee in house. But the coffee was pretty close to undrinkable. My espresso was ultra ristretto (dark, intensely salty and dull), the batch brew (was in fact a pourover despite asking for batch brew – I suppose they only have an order once a day if that) which was insipid, watery, weak, uneven, unbalanced and harsh with notes of overdeveloped, baked roast and no real flavour.

    I realised this cafe was Menu-Focused. They must have thought “The cafes in the city doing really well sell batch brew. So we better add batch brew to our menu”. I suppose they they did some research and asked their suppliers for the necessary equipment.

    The problem is this satisfies most people. Most people go to Zomato or Broadsheet and go to a cafe that is famous or ranked highly. What is being ranked? Usually it’s the lighting, the bowling-alley communal table, the street sign menu and the plethora of coffee equipment that was purchased not because they know how to use it but because it sends signals to the customer that the coffee is good. Signals like a sexy blonde in a bikini selling coca-cola or the slim brunette selling Special K cereal. We all know that size 6 seventeen year old doesn’t drink coca-cola. She drinks kale juice.

    Similarly in the competitive, saturated cafe market there is immense pressure to send the signals of good coffee.

    Have you heard of the Broadsheet effect? It is widely known in the hospitality industry that you have to create a certain type of venue to get the attraction of the media. You need a head chef from here, a locally produced something from there, and spend $300,000 on fit out. This effect is mostly bad for everyone in the medium term. It creates a dull, standardisation of experience for most, and it also creates a fake sense of security for the cafe owner. Many cafes are overwhelmed with popularity when they open due to the “broad sheet effect” and then close down 6 months later when the hoards of Broadsheet disciples have moved on to the next serotonin hit new opening. This happens every other  week. 

    There IS a place for beautiful well designed cafes.  There is value in an industry standard of what is a good cafe. BUT  there is a missing need for a consistent review and list of where to get a GOOD COFFEE every time. I’ve found 3 out of 500.

    Do you  find balanced, clean black coffee every time somewhere? Let us know. 

    pour jonathon