The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers Levi Andersen

Big tips for walking trade show events:
1) Bring snacks, like nuts
2) Bring water
3) Know why you’re there
4) Seek out hashtags ahead of time
5) Volunteer at the event, for an exhibitor, or at an after party

Time 1:40
Zack Lyman (ZackLyman.com Instagram @ZachLymanPodcast)), lover of Hot Wings and Dr. Pepper, employee at DiedrichRoasters.com
I met Zack in Portland, “I walked up to you and I was like Steve Martin” because I was wearing a 7-piece all white bunny suit
2:50 How can people get the most out of a trade show?
Zach Lyman says: (1) know what you’re looking for. Or let me know sort of what you want to know. (2) Don’t be embarrassed, ask, we all need to learn. (3) I’m here to educate and have fun, don’t be scared to say hi.
Time 6:00
Lee Gordon (Instagram @LeeGordon), from Urnex likes to walk the floor and get a lay of the land. Then circle back to what he wants to see. Great idea, especially if you don’t have time to see everything.
Time 7:30
Derrick Wessels (Instagram @coffee_derrick) from Beagle Coffee is BACK!
1) I’ll work a booth to cover flights.
2) I don’t bring business cards, I bring swag like hats. Sarah Allen (9 mins) is queen of swag-hats.
3) Ship your winnings home.
4) Things can ship en route there, be very careful.
5) If its within 10 or so hours to drive, it may just be easier to drive. Like if you need groceries.
6) SNACKS, Bobos Bars from Boulder. Levi’s fav is almonds and string cheese. Something about that lighting and talking makes ya thirsty!
7) Beware of stains on booth counters, things are dirty.
8) How do you change your mind-set? Concentrate on breathing. Some people listen to music in their headphones. Some speakers look at the room from all angles.
14:00 planning outfits to wear on the trade show floor. Easy to move around, water resistant clothes if possible.
Thanks to my friends and FreeMusicArchive.org artists Daniel_Barbiero_-_06_-_Emanation & Monplaisir_-_15_-_Bass

February 2019 visited this gem of a cafe in Arkansas. Just a little nerd chat about coffee.
Coffee fermentation under pressure???
Elika: "Oh, man. Titles are hard. To give you an idea. "USBrC '19 V3.6" is my presentation title. Granja La Esperanza, Cerro Azul I also realized I said Shayne and I switched positions 3.5 years ago, but it was 1.5 years. I'm a liar."
"Never settle for good enough" Visit www.OnyxCoffeeLab.com and thank me later!

A magician walks into a bar in Trondheim, Norway, orders an Aquavit cocktail, twirls his mustache, then meets me, Levi. "Let’s talk Aquavit…… the Nordic spirit"

1:40 Bargician!
2:20 0:50 Aquavit ‘water of life’
2:40 potato based spirit, barrels of aquavit
5:35 Joe Patrick, @Bargician
Recipe time
Iced Aquavit Cocktail
4 oz cold coffee
0.5 oz Cointreau
1 oz Aquavit
Ice
Hot Aquavit Cocktail
0.75 oz Cointreau
1 oz Aquavit
6 oz drip coffee
Orange zest
7:40 taste it as it’s cooling
9:05 tea? Coffee? Roast?
Special thanks to Joe Patrick, @Bargician on Instagram and Danny Blaha @DLBlaha. Music by Todd Janes for writing and perfroming “Free Drip Friday”
 
Fun Aquavit recipes and history:
http://imbibemagazine.com/north-shore-negroni/
http://www.shopredandbrown.com/red-brown-recipes/2015/06/02/viking-aka-aquavit-negroni
https://www.lifeinnorway.net/aquavit/

ACP 070: Try This Hot Mojito?

TIME 1:00 Wine needs to air-e-ate? Mellow out? What’s that word!
Some interesting notes from Decanter.com:
Clément Robert MS, head sommelier and wine buyer at 28-50 wine bars, recommends giving a wine 60 minutes, on average, to aerate.
‘If you were, for example, in the presence of a fragile wine, like an old vintage bottle, then I would not risk aerating it too much. I would probably open it in advance and try to find the right type of glass.’
In the case of most white wines, Steven Spurrier says, ‘because they don’t have tannins, the need for aeration is rarely necessary.’
TIME 1:50 “I love my coffee at like 120 degrees”
TIME 2:00 “I’ve been in hot tubs hotter than that”
TIME 2:15 Temperature reveals a lot about the coffee, such as the extraction. At a ‘lower temperature’ (say, 120-140) different flavors will come through such as (1) sweetness, (2) clarity of fruit flavors, (3) perception of oil, (4) acidity.
TIME 2:40 “The closer a beverage is to your body temperature, the more you can taste of it”
TIME 3:20 “Milk based drinks that are hot have a texture to them, so enjoy them sooner" before the texture is gone
TIME 3:50 The anatomy of the espresso machine is beautiful
TIME 4:40 The “Perfect Manhattan” dilutes over time in a wonderful way. The boozy body will mellow and entertain your palate in a different way.
TIME 5:20 Rockford Roasting Coffee, hot cocktails on the espresso machine. A hot Mojito on the espresso machine? Nuts! Direct message me on Instagram for the recipe =] @Audio_Cafe
TIME 6:00 As cocktails get hot we found less booze/spirit was needed. Such as a Hot Mojito, there was no soda water to thin the spirit and the hot water added significant aroma of rum
TIME 6:30 Part of taste is smell and when its hot it will get into your nasal cavity faster
TIME 7:00 Hot Margarita with Miller High Life? Yes.
TIME 7:50 Drinks will cool down quicker than they will warm up…. Hot beverages will cool ‘faster’ because they don’t have a heating element assisting them. Cold cocktails usually have ice sitting and helping.
TIME 9:15 There isn’t a lot of holding drinks at hot temps in the cafe world. Coffee cup “MiiR” MiiR.com
TIME 10:00 Coffee served at 3 degrees difference. Obviously brewing temperature is a huge factor.
Note from our legal department: *No water was harmed during the boiling process of this intro and outro*
Also, can you believe this episode took me 3 hours to edit? Insanity, why do I do this to myself? Well, because of great people like Derrick Wessels (Instagram @Coffee_Derrick).
Fun forum about temperature:
https://forums.egullet.org/topic/111478-proper-chilled-cocktail-temperatures/

Derrick Wessels (Instagram @Coffee_Derrick) owner of Beagle Coffee in Colorado. This episode was recorded on a pullout couch the day before US Coffee Champs Denver, December 2018. “This is a podcast, we talk about coffee” why have I never used this before? Its so simple =]
TIME 1:00 how can you balance so many things like travel and work and roasting coffee?
1) Derrick uses 4 different calendars to manage his life
2) He pre-packs his daily needs in his car. Always plan to finish all your daily tasks before you return home again. Driving home to grab something you forgot kills your schedule.
3) He pre-plans meals “Meal prep” to allow him time to relax while between gigs, no need to run around for food. High protein meals is a must.
4) Just waiting in line for food can take a whole hour.
5) 2 jobs, roasting job, travel to compete in 4 types of competitions (latte art all over the USA, Coffee Fest presents both America’s Best Cold Brew & America’s Best Espresso, US Coffee Champs Barista Championships, plus regional events).
6) A lot of people don’t have the motivation pushing them to learn new things.
7) Balancing multiple jobs helps break up the work day. “It’s all a different flow” “the high energy doesn’t let you think about being tired.” Barista vs bartending shifts have different energy.
TIME 6:45 Natural progression from barista to bartender, some of the differences are fairly obvious.
1) Bartenders will spend more time on each drink
2) Bartenders are known for more in depth customer service
3) Bartenders have a wide variety of ingredients and though they may not love making a Mojito they won’t shy away from it
4) No one is going to judge you for getting a sweet cocktail, but at a cafe it feels that way
5) Bartenders like to pre-prep their ingredients. They place items as efficiently-close as they can.
6) Proper bar design, aesthetic is nice, but focus on efficiency
TIME 8:00 HECK YEAH, “Iced Vanilla Lattes”
How can you expect to provide a good experience for a drink you’ve never even had?
TIME 9:35 the gateway mocha
TIME 10:00 Prep as much as you can ahead of time
From bar to barista, signature drinks… Make as much of your drink in front of a judge as you can. Prepare your station, be efficient. Extra little movements add to minutes of waiting time for customers in a long line
TIME 11:00 Bar design
Ambiance vs access
Immediate access fridge so the barista doesn’t have to even move their feet.
TIME 12:30 Do you taste your batches?
Smelling is 1 thing, but tasting and even swallowing is very important.
TIME 15:45 temperature
Time and temperature effect coffee
As milk drink beverages sit they change wildly, the texture leaves which is big.
“Educate through curiosity”
TIME 19:30 you must try the entire menu
You don’t have to finish it, but be a part of your customer’s world
TIME 21:00 How did you break your nose?
Music sample brought to you via FreeMusicArchive.org, artist: The Dirty Moogs, track: Julies An Android. Chosen for its fun vibes and for the lyric “She woke me up it was late on Saturday night..”

"Seasonal Flavors" From Barista Magazine Oct/Nov 2018 Issue
1: Barista Magazine October/November 2018 article, some additional fun flavor combinations that go with coffee specifically
2: Way easier (fast, cheap) to experiment with beverage, than to bake/create a new food item
3: Use the Flavor Bible if you want to combine ingredients
4: If you do work with a bakery, ask them what seasonal items will be coming out, or how to pair with their offerings. Maybe you can cross train people at the bakery? Maybe the chef will let you come work with them and develop new ideas? Or maybe they want to be inspired by what you are doing as well
 
Instagram handles: @BaristaMagazine & @Audio_Cafe