Posted Wed May 7, 2008, 7:44am Subject: Re: SCAA 2008 Minneapolis Day 3, Road Reports
MarkPrince Said:
I'm struggling with the annual problem I always have with these reports - keep updating them today and tomorrow (all three days with their various news items), or do a "post show" fourth article with all the news I didn't post.
What are your thoughts? Should I update the three existing day reports, or do a new post show report with everything not currently typed in, well, typed into that article?
The update approach could work, if 1) the title was changed to let people know, and 2) the updated sections in the document were also clearly marked. I've seen several sites that do this, but they're mostly text. Separate wrap-ups are clearer, but you still have to reference the other material in some specific way that perhaps the original article was not marked up for, either with links or quotations. People also see them as something new so they'll pay more attention to it.
I think I prefer the wrap-up article, especially if you can be clear about what points in the previous articles you are referring to via quotes, links, or duplication.
Posted Thu May 8, 2008, 4:47am Subject: Re: SCAA 2008 Minneapolis Day 3, Road Reports
MarkPrince Said:
I've been thinking about this all day (while I spent the day pouring over about 600 photographs), and thinking long term, it's probably best if I keep the posts intact to the time they happened.
How about this - I definitely have a wrap up article planned - some post show thoughts, editorial, etc. What I'll do is, over the next few days, update the three days until they're done (I did take about 100 pages of notepad notes with timestamps to slot things in) and then do my post show wrapup, announcing that the three days' reports are finished, and won't be updated again.
What I would appreciate are your reflections from 2,000' -- trends you see, shifts in the industry, where the show 'leaves on time,' and where is 'misses the boat.' This could be part of a wrap up, not so time critical. It would permit you to put your feet up (those are long days on the floor and my tongue says, 'no mas caffeine.'
Posted Thu May 8, 2008, 4:48am Subject: Re: SCAA 2008 Minneapolis Day 3, Road Reports
Mark,
What I would appreciate are your reflections from 2,000' -- trends you see, shifts in the industry, where the show 'leaves on time,' and where it 'misses the boat.' This could be part of a wrap up, not so time critical. It would permit you to put your feet up (those are long days on the floor and my tongue says, 'no mas caffeine).'
Posted Thu May 8, 2008, 10:51pm Subject: Re: SCAA 2008 Minneapolis Day 3, Road Reports
Great event coverage and writing, as usual, Mark - thank you. I would've loved to visit the UCC booth and get hands-on with the new Baratza grinder. Vicarious experience through you is almost as good!
Just as an FYI - not to be a prig, of course - what many people write (under assorted spellings) as "schwag" should really be SWAG. It's an acronym for "stuff we all get," usually handouts at trade shows and related events.
Cheers, Roasting in the 'burbs (most recently a mixed-bag espresso blend with FTO greens from Tanzania, Zimbabwe, Cameroon, Ethiopia, Nicaragua and a Costa Rican peaberry - roasted the Africans and Latins separately then blended post-roast).
Posted Mon May 12, 2008, 8:45am Subject: Re: SCAA 2008 Minneapolis Day 3, Road Reports
The politics of the coffee world. I often wish people would just focus on good coffee and not be bothered by the other stuff. Did the existing Clover machines suddenly start making bad coffee becaue Starbuck's bought the company that made them? If the Colver is really a superior way to brew coffee, I would hope that people could get over the company being owned by Starbucks and continue to use them.
I know this awhile ago, but thought I would add that I know what you mean. But I wouldn't wear an anti latte t shirt. I'm a new barista (some might say I can't call my self that and I guess I may agree) and would say I don't entirely pay great intention to the quality of espresso, from what I can say my self the flavour is really all about freshness, I'm not too caught up with brands such as lavazza and illy, I sought after freshly roasted coffee, within the week or two weeks. Obviously I can't always get this (although I have just found a local roaster near me in the uk) and the first cup out of the bag of coffee beans bought from the shop is always the best and it really does loose its unqiue flavour and often goes bitter with in 1 week. You all know its not entirely about freshness, but since I recently decided that I needed to spend some extra money on grinder. Producing espresso that tastes good consistently has been possible. I also realise how the 2 in 25 rule isn't something as an industry standard you should strive to get and from what I tasted today (which was 25) to what I tasted yestarday (about 20-21), the 21 second shot was much better, less bitter and more aroma.
What I really add is anyone trying to achieve latte is surely striving to get a good tasting drink because at the end of the day what is the point of puting something looks nice on something that's ugly underneath. Also you are right about people not knowing the right amounts for the different drinks. just the other day I got what was mean't to be a cappuccino, it had dishwasher soap like foam, tasted like a week latte( maybe they used a single shot) and was way too hot. Which brings me to a new chapter, why so hot? I know coffee is social and people sit around drinking and you don't want it to go cold, but no coffee should burn your tongue if you sip a little too much, there again another reason of not being taught properly. which brings us back around in a circle if the drink is to hot the milk had been burn't which is going to effect the flavour.
So in the end latte art does control part of the flavour, it provides a drive to create properly steaming milk, which encompasses so many of the flavours of espresso based drinks, the foam it self adds to the flavour, the fact that it wont have been steamed passed 150F, the sweetness and it will also be presented nicely.
Both things equally control flavour(unless straight espresso) and I wouldn't diss them because they are spending too much time on latte art, if they are doing it they probably are looking at flavour. ps if sugar is needed in a latte art drink then something is defiantly wrong.
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