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
We have a winner! The first PT’s Challenge went down this week at our roasting facility and we’re proud to announce Lara Prahm as champion.
Featured Coffee: Palo Alto.
Our featured coffee this week comes from Finca El Socorro in Guatemala. Owner Juan Diego de la Cerda goes above and beyond to consistently produce high quality coffee, and Palo Alto is no exception. We couldn’t wait to experiment with it given the sugary notes of marshmallow, light golden raisin sweetness, and milk chocolate finish.
Featured Brew Method: Aeropress.
Since its release in 2005, the Aeropress has grown in popularity and for good reason. The design is easy to use, easy to clean and store, and it allows you to produce a great cup of coffee quickly (typically in 90 seconds or less). The real magic of the Aeropress lies in the ability to create air pressure within the brew chamber and from being able to have all the coffee grounds fully immersed in water. These two factors combined create a cup of coffee that is smooth, rich, and typically low in acidity.
So, who should consider using an Aeropress? Are you a coffee newb? Great, it’s for you. As a matter of fact, this week’s champion, Lara, had never used the aeropress until about a week ago. Are you a coffee connoisseur? Cool, it’s for you as well. Love to travel, camp, or adventure, all while being able to make great coffee? Yup, this one’s for you too. That’s the best part: no matter what your level of coffee expertise or dedication, the Aeropress is likely a good fit for you.
Winning Recipe: Here it is, with no further ado.
- 18 grams coffee ground at “auto” or for a traditional drip method. The grind will be relatively fine and have a consistency similar to table salt.
- 250 grams of water.
The Brewing Process:
- Set up the Aeropress in the inverted position and pour in the grounds.
- Bloom with 60 grams of water for about 25 seconds. If you don’t have a scale at home, 60 grams of water on top of the grounds should touch the “2” mark on the Aeropress.
- Fill to 100 grams of water, let sit for another 10 seconds. For those of you without a scale, the water should be at the “1” mark on the Aeropress.
- Fill to 250 grams of water. Non-scalers, the water will be at the top of the Aeropress.
- Place your filter (pre-wet if it’s paper) and screw on the cap.
- Flip over the Aeropress and place it on your cup or carafe.
- Press down on the plunger slowly. This step lasts for about 30 – 40 seconds total.
- Stop pressing when you hear a slight hissing noise coming from the chamber.
- Sit back and enjoy!
And there you have it. We had a lot of fun (check out this sweet video), and we’re excited to do it again. Stay tuned for our next PT’s Challenge later this month when we’ll feature a new coffee and brew method. Before we sign off, we’d like to give a super big shout out to our friends at Baratza for being so generous and sending swag bags for the winners.
Until next time, cheers!
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