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
One by one, the names of eight fierce competitors filled the vacant spots on the PT’s Challenge bracket. Competitors spent time getting to know the featured coffee and brew method. The outcome of this hard work: one kick-ass cup of coffee and a new champion. Let’s get down to the nitty gritty: this week’s winner is Leah Shinkle.
Featured Coffee: Villa Loyola
Our featured coffee this week is a beautiful Colombian Caturra which traveled to us from Finca Villa Loyola, one of our esteemed Direct Trade partners. We’re proud to work with owner and operator Padre José. With his guidance, this farm will continue to advance its sustainable practices while improving the lives of the workers and the surrounding community.
Villa Loyola earned its way into the PT’s Challenge based on its deep molasses flavor, ripe peach sweetness, and the tones of stone fruit and sugar cane that linger in the finish. This coffee is absolutely delightful and recently received a 5-star rating from Roast Ratings.
Featured Brew Method: Bee House Dripper
This round we focused on one of our favorite pour-over methods, the Bee House dripper. Manual pour-overs are not new by any means, but they have been gaining popularity given the rise of Third-Wave coffee and the desire to taste more of the natural nuances in each cup.
There are several things that make the Bee House so great. For one, you’re able to control more of the variables involved in the brewing process than you can with an auto-drip machine. Your ability to control grind, dose, and water distribution allows you to highlight those characteristics that make speciality coffee so desirable. In terms of its design, the ceramic Bee House retains heat and the unique shape of the brew chamber with two small holes at the bottom encourage an extended brew time. The resulting cup of coffee is clean, full bodied and carries subtle, nuanced flavors.
So, who should consider using the Bee House?
Because of it’s design, the Bee House is frequently referred to as one of the more forgiving pour-over methods on the market, making it a wonderful option for a wide spectrum of coffee enthusiasts. It’s a great option for those of you who already love pour-overs like the Chemex, but are looking for a smaller yield. Maybe you just want one cup of coffee – the Bee House will get you there.
Should you replace your Mr. Coffee with a Bee House? We highly encourage it. The trade off to switching to a manual pour-over is sacrificing convenience for quality. If you ask us, it’s an easy decision. This brewing method won’t take more than a few minutes, but if you’re a “set it and forget it” coffee drinker, the Bee House likely isn’t for you.
Winning Recipe: Leah used a straight forward technique to create a bright and exciting cup that really highlighted the Villa Loyola. Here’s how to brew it.
- 21 grams coffee (approximately 3 tablespoons of beans) ground for a consistency between sea salt and table salt.
- 380 grams of water.
The Brewing Process:
- Place the Bee House, equipped with a pre-wet filter, on top of the range server. Pour in coffee grounds.
- Hit the grounds with 60 grams of water for bloom. If you are without a scale, think about it like this – you want to pour just enough water to have all the grounds wet, but not overly saturated.
- Watch the grounds expand and bubble up, releasing gas as it blooms. The raised coffee bed will deflate within 25 – 40 seconds depending on the freshness of the beans. When this happens, the bloom is done.
- Continue pouring water in a circular motion, keeping the level of water consistent within the filter. Don’t fill it to the brim – you’re aiming to fill about 3/4 of the filter.
- Maintain this level of water until you reach 380 grams of water total.
- Once all the coffee has drained, remove the Bee House from the range server. Swirl the coffee, then pour it into your cup.
- Sit back, relax and enjoy a damn good cup of coffee.
That’s it folks, it’s that easy! Make sure you check back in April for our next PT’s Challenge later when we’ll look at a new coffee and brew method for you to experiment with. Again, big shout out to our friends at Baratza for sending t-shirts for winners.
Go forth and drink great coffee. Cheers!
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