As of Monday, July 19th you will see some new names added to our blend offerings, while some will seem to disappear. No worries though, fundamentally these coffees aren’t changing…just getting a fresh look and feel. The coffees you have come to know and love will still be available, but here’s a run down of… Continue Reading
Well here it is, you guys – the third installment of the PT’s Challenge. For those of you unfamiliar with the challenge, check out the original blog post by clicking here. Let’s get down to business and explore this week’s featured coffee, brew method, and the winning recipe!
Featured Coffee: Sidama Guji
Our Sidama Guji started its journey where all coffee began historically – Ethiopia. Many centuries ago, people in sub-sahara Africa noticed the energizing effect that came from eating the red cherries encasing what we now recognize as coffee beans. Today Ethiopia is one of the most popular coffee origins and the Sidama region in particular is known for being the most productive. The combination of high altitudes, rich soil, and mild temperatures allow the coffee to mature slowly, heightening the natural sweetness and acidity of Ethiopia heirloom varieties.
This crop of Sidama Guji underwent the Traditional Washed process, highlighting its bright, citrus-like qualities. The coffee carries an elegant honeysuckle aroma with hints of lemon, has a juicy acidity, and a light silky body. The sweetly tart flavor of lemonade rounds out to sweet nectarine. A mild cardamom note lingers in the soft finish.
Featured Brew Method: French press
Our brew method of choice was the French press, a full-immersion brewer with a debated history. The controversy is a question of where the French press originated: many claim it was a Frenchmen who first came up with the idea in an effort to contain coffee grounds, but the first patent was claimed by an Italian designer around 1929. Whether it’s French or Italian, the French press touts simplicity as it’s claim to fame. The French press itself has two basic parts: a brewing chamber and a plunger with a filter screen attached to the bottom. The process is foolproof: take coarse ground coffee and put it in the brewing chamber, add hot water, wait 4 minutes. Plunge, drink, go get the world! For more details on how to use the French press click here.
So, why use a French press?
One of the most common things we hear from people breaking into specialty coffee is that they want, and often need, their morning coffee brewing ritual to be simple. This is why we love the French press – it’s ideal for those who want a full-bodied, delicious cup of coffee but don’t have time to tend it with undivided attention. With a brew time of approximately 4 minutes, just add water, set a timer, and go knock out one of those morning chores.
Now that we’ve covered the basics, let’s see how this week’s champion brewed up the winning cup. Bringing home the gold for the second time, Lara Prahm served up a cup of Guji that wowed the judges and had them going back for seconds.
- 56 grams coffee ground at “coarse” or for the French press. The grind will have a consistency similar to rock salt.
- 900 grams of water.
- Brew time of 4 minutes.
The Brewing Process:
- Rinse the French press with hot water.
- Pour in coffee and bloom with 100g of water. This will be the beginning of the 4 minute brew time.
- Fill to 300g of water.
- Fill to 900g of water.
- Stir again and place the plunger on the French press. Start pressing down slowly.
- At 4 minutes, empty coffee into a preheated container or cups.
- Grab your cup, sip, and enjoy!
Until we meet again, take this knowledge and use it for good.
We at PT’s want to offer our hearty congratulations to the new World Barista Champion, Mike Phillips from Intelligentsia in Chicago! Mike is the first American to ever win the event and we are proud of him! The other finalists were Raul Rodas of Guatemala in 2nd place, Scottie Callaghan of Australia in 3rd place,… Continue Reading
Given the announcement yesterday of our change in leadership at PT’s Barrington Village, some of you are probably wondering what’s going on with the previous manager, Robin Seitz. No worries- only good things! Robin has accepted the role of Account Manager for our US accounts west of Kansas City. Starting June 1, 2010, he will… Continue Reading
As of June 1, 2010 there will be a new management regime at PT’s original location, Barrington Village. As the location has grown throughout its 17 years in operation, so has the role of management so we decided that it was time to take a little bit different approach… Three people in three distinct positions.… Continue Reading
On Friday, April 9th we at PT’s hosted a day of education for the Washburn Rural High School’s culinary classes. Starting at 8am we had 3 groups of students come through to tour our roasting facility and see what it is that we do exactly. All together there were about 150 students that got an… Continue Reading
But PT’s Coffee is committed to doing it right. Beginning April 1st, 2010, PT’s Coffee will only roast coffee grown in Kansas! Kansas’ relatively low elevation (mean elevation is 2,000 feet) and temperature swings will limit the annual production to just over 1 pound, but we understand that doing things right requires sacrifices. Our new… Continue Reading
For those who are not already familiar with Keurig, it is the latest in single cup brewing technology for home use. It delivers a cup of coffee in less than a minute, using pods called “K-cups” that hold a pre-dosed amount of ground coffee. While they have selections from a handful of roasters on their… Continue Reading
In order to become a good barista one has to dedicate a lot of time to refining their movements and paying attention to all of the little things that go into a great shot of espresso. But, to truly go beyond that, to become a great… Continue Reading
Last weekend in Portland, Oregon baristas from around the country gathered to battle for the title of United States Barista Champion. Among them were PT’s own Robin Seitz and Chris Weber. Chris had to start in the preliminary round, which consisted of 51 baristas vying for one of 15 spots. He had a great run… Continue Reading