Showing posts with label specialty coffee. Show all posts
Showing posts with label specialty coffee. Show all posts

13 July 2008

Mint Mocha Frappuccino Review


Recently, Starbucks revealed a new frozen drink: the mint mocha frappuccino (also available as an iced coffee). Being a huge fan of chocolate/mint combinations, I had to try it to see if it stood up to the Mint Meltaway I came up with while working as a barista. Besides, who better to try out a new drink than the coffee-stained writer herself?
So I ordered it recently and sat down in the relaxing atmosphere of a local Starbucks to try the drink. The drink is made like a mocha frappuccino with the added shot of spearmint, and is topped with chocolate whipped cream and mocha sauce (as pictured).
The preparation time seemed average for other frappuccinos I've ordered. I don't know if there's a separate mix for this drink or if it's simply the mocha frappuccino with a shot of spearmint added by hand. Either way, preparation time was negligible. The frappuccino I drank tasted as though it used dark chocolate for the chocolate flavoring, but I don't know if that's the standard (or if it was just my imagination). It surprised me initially, but I enjoyed the flavor. It prevented the drink from tasting too sweet.
I enjoyed the frappuccino when I first began drinking it. The blend of mocha and spearmint was balanced, leaving just a hint of minty flavor afterward. As the temperature of the drink rose and the ingredients began to separate, the flavor didn't mix as well. Mixing it with my straw helped a little, but that mixed in the chocolate whipped cream, which began to make the drink a little too sweet for my taste.
Overall, it was a good drink, but I think I would like it better over ice instead of blended ice (which I'll try next time). If you like chocolate/mint combinations, I recommend you try it either as a frappuccino or as an iced coffee.
Let me know what you think!

27 June 2008

How the Hell Did This Get Published?

While I enjoyed writing my first carnival article about the state of American education, and I equally enjoyed writing the follow-up article giving better explanation about how I feel about the state of American education, I decided I'd like to step away from education a little bit since there are things that are a much bigger part of my life that I'd like to address here.

You all know I'm a literista, as apparent from my previous articles. And as passionate as I am about writing and language (linguilitist), I am equally as passionate about literature and reading (literista). And I'm a bit of a snob when I get to Barnes & Noble and it's time for me to pick out a new book to read.

I have always loved reading. Even when I was a kid and was supposed to be cleaning my room, I would clean a little, then spend the next forty-five minutes organizing the books on my bookcase (and then reading them).

When I got to college, I loved my literature courses. My professors generally chose pieces I really enjoyed reading, and even if I didn't enjoy reading the material, I appreciated it within an academic context.

One of my favorite professors once told me "Literature rewards rereading." Her claim was that "books" are not necessarily "literature." James Patterson, for all his readers, is not a writer of literature. Neither is Janet Evanovich. Generally, when you read one of those types of books, you get all you can out of the reading the first time around, and then you move on to other titles (or other authors).

Literature is different.

One of my favorite novels is The Great Gatsby by F. Scott Fitzgerald. I read it twice in college and taught it to my junior classes last year. And I intend to read it again in a few years. It's a great book. And one of the wonderful things about Gatsby is that, despite all the dated elements in the story, it has a lasting power that makes it a book you can read more than once. When you reread Gatsby, you find things you didn't notice before, you relate to different things based on your life experiences, and it's just as great a story as it was the first time you picked it up.

That's literature. You're rewarded for having read it more than once.

When I'm in Barnes & Noble I like to wander through the stacks, looking at the different books available, letting my eye wander to whatever author or title it will. Sometimes I find new favorites that way, and sometimes I look at a book and (carefully) cram it back in its spot muttering, "How the hell did that get published?" I'm sure other writers have thought the same thing as they've seen or read about different books.

A book about surviving zombie attacks? Really?

While I greatly dislike that so many books are published with seemingly no respect for the quality of work contained within the brightly-colored cover, I know these books will continue to be published and sold because there is a market for them. There are people who are not avid readers or graduates of English or writers who want to escape into the pages of fiction, but don't enjoy some of the titles I do.

Just as different genres have developed to appeal to different readers' interests, different qualities of work have emerged to appeal to different readers. But come on. Zombie attacks? Really?

I try not to be too judgemental when it comes to reading material because I know how varied people's tastes are. And yet, I can't help but think there should be some sort of standard for what gets published. As a writer, it frustrates me that people stoop to such levels to be published. I understand writers' attempts to appeal to a certain reader base. I understand publisher's attempts to sell books and knowing that, yes, people want to read "fluffy" fiction.

But to step back to my anti-illiteracy stance in American education, does it really help American readership when writers and publishers write to the lowest denominator of reader? In classrooms teachers try to push their students to read at or above their grade levels. Some high schools teach novels that are considered college-level reading, knowing students may not get everything, but at least they'll be forced to stretch their reading a little in an attempt to understand what they're reading.

And yet, when they get out of school and are finished reading The Catcher in the Rye, Romeo & Juliet, and The Jungle, they turn to formulaic fiction and "chick lit" to fill a desire for intellectual advancement, and these new titles fall short. Why push yourself to read more difficult pieces if there's no incentive (grades, homework, etc.)? And the brain is like any muscle: if you don't exercise it, atrophy occurs. And the less readers push themselves, the less they want to push themselves, and it becomes a vicious cycle.

Meanwhile, many writers spend years perfecting novels that don't get published. I have writer friends who write and revise and rework and rewrite to meet the high standards of the literature they read, and while their novels get passed over, someone published a book about how to survive a robot uprising. Yep. Robots.

Where have the standards gone? Is our culture so far gone that someone will publish anything? (And if that's the case, why haven't I gotten published?) I suppose it speaks to our readers more than our writers and publishers that this is the case. After all, if there wasn't a market for schlock, it wouldn't be published, right?

What do we do?

I appeal to the readers of the world to help raise the standards of writing. When you visit Barnes & Noble to pick up something to read, choose carefully. Don't immediately pick up a book from the first display you see. Wander the stacks. Look at your options. Think about what you want. Do you really want to spend $25.00 on a book you'll read and then donate to a local rummage sale? Or do you want something with substance, staying power, and something with what it takes to draw you to the book over and over again with that little extra something that makes you feel like you're reading it for the first time?

Help eliminate the need for schlock! Show writers and publishers that fiction and literature can, in fact, be one in the same! And just because it's labeled "Romance" or "Chick lit" or "Crime novel" doesn't mean it can't be literature.

I urge you to read. But I urge you to be discerning in what you read, as well. I urge you to care about what you put into your mind as much as you care about what you put into your mouth. Have respect for yourself when you look for something to read!

And whatever else you do, keep reading!

24 June 2008

Specialty Coffee Glossary

Ordering specialty coffee can be confusing to those new to coffee houses. So I found this wonderful glossary that should be helpful to anyone who hears a bit of jargon thrown around and wants to know what it means.

Good baristas will help you understand what you're ordering, and at some places when you go in and order "something cold with chocolate, but not like a milk shake," the barista will know you're asking for an iced mocha latte. If you're not sure what something is or means, ask! Your coffee experience will be so much the better if you know what you're drinking!

20 June 2008

An Introduction to Specialty Coffee

Some people are specialty coffee virgins, and while they'd love to go into Starbucks and order a Venti double-shot half-caff skinny mocha latte with extra whip, they don't know the first thing about specialty coffee, and let that intimidate them into sticking to their "cappuccino" out of the machines at the local gas station.

I urge you: STEP AWAY FROM THE GAS STATION COFFEE! Such a deliciously rich, wide world of caffeine exists for you just around the corner at your local coffee house! Life is too short to drink bad coffee!

So for those who would like to venture into this new territory, don't be afraid to try things! But before you get wild and go for the Mint Mocha Chip ("blended coffee base, Mocha syrup, Mint Chocolate Syrup and Chocolate Chips. Served with chocolate whipped cream and chocolate drizzle"), why don't we ease into things with one of these varieties.

Coffee is a good place to start at a new coffee house. Since it's a staple, it can be a good indicator of whether or not the place serves good drinks. So if you're totally new to anything other than your Sanka, go in and order a regular (or decaf) coffee. If you can, try drinking it without sugar or creamer. You'll be able to judge its flavor a little better. Coffee is made by grinding coffee beans and passing hot water through them to extract the flavor from the grinds.


A latte is the next least potent coffee drink. Outside of Italy, a latte is one-third espresso, two-thirds steamed milk, and there is a layer of foamed milk on the top. Again, it can be a good indicator of whether or not a coffee house serves good coffee. Try it without any sugar. The process of steaming milk sweetens it a bit, and many people who load their coffee with sugar find they can drink a latte without anything in it.

A mocha latte is the same as a latte, except it has a shot of chocolatey-flavored syrup in it. Some mocha lattes also have whipped cream on top.
Cappuccinos are a little more potent than lattes. Like a latte, a cappuccino is made with a shot of espresso, but uses less steamed milk than a latte. It also usually has a thicker head of foam (called froth) on the top, and many coffee houses sprinkle the top with cinnamon and/or include a cinnamon stick.
In the next installment about the basics of specialty coffee, I'll give a glossary of important terms that will help you translate what you're ordering.

19 June 2008

WBC 2008

Today marks the first day of the World Barista Championships! Isn't it exciting?


For those new to the world of baristas, the WBC is just what its name suggests: a world championship for those who make specialty coffee drinks. This year it is being held in Copenhagen, and runs from June 19-22, 2008.


According to the WBC's Mission Statement and Goals page, the goals of the WBC are:
  1. To promote the growth, excellence & recognition in the Barista profession.
  2. To grow the Barista's knowledge of and expertise in, the preparation and serving of specialty, espresso coffee through competitions.
  3. To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
  4. To become globally recognised as the premier World Barista Event in the coffee calendar.
For the rules and regulations of the WBC, go here.


The judging committee for this year's WBC are Justin Metcalf of Australia (Chair), Fritz Storm of Denmark, Jose Arreola of Mexico, Brent Fortune of the United States, Chris White of New Zealand, and Matts Johanssen of Sweden.


The baristas are evaluated on many factors.


On the sensory score sheet, for example, there are five parts to the sensory score of 164.


Part One--Espresso Evaluation
Taste evaluation:
  • color of crema (hazelnut, dark brown, reddish reflection)
  • consistency and persistence of crema
  • taste balance (harmonious balance of sweet/acidic/bitter)
  • tactile balance (full bodied, round, smooth)
Beverage presentation:
  • all 4 espressos served simultaneously
  • correct espresso cups used (60-90 ml. w/ a handle)
  • served with accessories (spoon, sugar, napkin and water)
Part II--Cappuccino Evaluation
Taste evaluation of cappuccino:

  • Visually correct cappuccino (traditional or latte art)
  • Consistency and persistence of foam
  • Taste balance (served at an acceptable temperature, a harmonious balance of rich sweet milk/espresso)
Beverage presentation:
  • All 4 cappuccinos served simultaneously
  • Correct cappuccino cups used (150-180 ml. w/ a handle)
  • Served with accessories (spoon, sugar, napkin and water)
Part III--Signature Beverage Evaluation
Evaluation of Signature Beverage:

  • Well explained and presented
  • Appealing look (elegant, clean, usage of cup/glass)
  • Creativity
  • Taste balance (according to content, taste of espresso)
Beverage Presentation:

  • All 4 signature beverages served simultaneously
Part IV--Barista Evaluation
Customer Service Skills:

  • Presentation: Professionalism/Dedication/Passion
  • Attention to details/All accessories available
  • Appropriate apparel
Part V--Judge's Total Impression
Overall view of barista skills, taste of beverages, and presentation


On the technical score sheet, there are six parts that make up the score of 89.


Part I--Station Evaluation at Start-Up
Competition Area: Clean working area at start-up/Clean cloths


Part II--Espresso Evaluation
Technical Skills:

  • Flushes the group head
  • Dry/clean filter basket before dosing
  • Acceptable spill/waste when dosing/grinding
  • Consistent dosing and tamping
  • Cleans porta filters (before insert)
  • Immediate insert and brewing
  • Extraction time (20-30 seconds)
Part III--Cappuccino Evaluation
Technical Skills:

  • Flushes the group head
  • Dry/clean filter basket before dosing
  • Acceptable spill/waste when dosing/grinding
  • Consistent dosing and tamping
  • Cleans porta filters (before insert)
  • Immediate insert and brewing
  • Extraction time (20-30 seconds)

As you can see, a lot goes into the evaluation of a barista, and you can see why the competition lasts four days!

Good luck to all the competitors!