We are proud to announce that we will be co-hosting the North Central & South Central Regional Barista Competitions with Kaldi’s Coffee. The United States Barista competition was established in 2003 and is highly regarded in the specialty coffee industry. Each competitor is challenged by giving a 15-minute presentation where they must prepare 4 espressos,… 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.
As the year comes to a close, we would like to take this time to look back and reflect on our accomplishments. 2012 was an exciting year for us that brought forth change and innovation. Our sourcing efforts were also immensley successful and we were able to introduce multiple new Direct Trade coffees. Needless to… Continue Reading
We are proud to announce that Kenya Thiriku and Ethiopia Nanno Challa are Good Food Awards Finalists! The winners of the Good Food Awards will be announced on January 18th, 2013. Our coffees were submitted to a professional panel of judges who cupped the coffees blind. The Good Food Awards for coffee are determined by… Continue Reading
The inaugural Flatlanders Barista Cup begins on Friday night. Over the next few days, producers and baristas alike will converge in Topeka, Kansas to celebrate coffee and competition. Below is a detailed Schedule of Events for this weekend Friday – October 26th 6pm (Cafe) – Competitor Check-In 7pm – Guest Baristas 2011 World Barista Champion Alejandro… Continue Reading
Welcome to the new and improved, ptscoffee.com! This new website has been in development since early spring, and we are so excited to finally share it with you! I would like to take this time to first introduce myself to you. My name is Steven Seitz and my position at PT’s is Customer Service and… Continue Reading
Our coffee sourcing team has spent untold hours driving along dangerous rocky roads in developing nations, only to hike up a steep mountain-side, looking for great growing conditions for Specialty Coffee. Once we find a region where great coffee is possible, we like to make sure it gets to us in the best condition possible. Any… Continue Reading
Filtron Cold Press Cold Press coffee brewers have been gaining popularity over the years, and offer an alternative for people who have sensitive stomachs. Steeping coarsely ground coffee in cold, fresh water for up to 24 hours produces a low acid coffee concentrate when filtered. The liquid concentrate/essence can be stored in the refrigerator for up… Continue Reading
We are proud to announce that our Caturra offering from Finca Villa Loyola has received a 94 point review from Ken Davids of CoffeeReview.com. When we visited Finca Villa Loyola during the harvest of 2011, we could clearly see the potential in the farm. With its high elevation of 1,800 meters (or 6,000 ft.) and… Continue Reading
This article was republished with the permission of Dan Dean, Staff Writer for Observer & Eccentric Newspapers. Jeff Taylor’s journey to find exceptional coffee has taken him across the globe and along the way he has met some exceptional people, none more so than his wife, Maritza. “I met Maritza at a coffee competition in Ecuador… Continue Reading