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Inclusivity In The UK: The Kore Directive Is Here To Empower Women In Coffee

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Inclusivity and representation have become common themes in modern American coffee culture. Events like Cherry Roast, the Coffeewoman, and Womxn in Coffee and groups like #CoffeeToo and the Dallas Coffee Gxls have all been created to discuss the hardship and champion the works of women, trans, and non-binary individuals within the specialty coffee community. And now, a group in the UK is following suit. Called The Kore Directive, the London-based group was created to “focus on empowering women through imparting tailored knowledge of the speciality coffee industry, in order to bridge the gender accessibility gap that exists at the bottom of the industry ladder exacerbating the underrepresentation of women at professional and leadership levels.”

Created by London coffee professional Sierra Burgess-Yeo—who enlisted the help of five other current- and ex-coffee professionals combining for over two decades of industry experience across the UK and Australia—The Kore Directive aims to “specifically address the disadvantages, overt or otherwise, that womxn face in the specialty coffee industry here in the U.K.,” Burgess-Yeo tells Sprudge via email. Through a series of semi-monthly events beginning in January and running through July, The Kore Directive is a seven-month project alternating between casual meet-ups with a specific theme—cuppings, discussion panels, guest speakers, etc—and practical application classes focusing more on hands-on training. Working in conjunction with The Tate Roastery, the first of these sessions will cover “the ins and outs of production roasting.”

Burgess-Yeo wants the Kore Directive to “talk about issues people don’t talk about enough [in the UK],” issues that Burgess-Yeo tells Sprudge she has experienced firsthand.

Earlier this year I left a job that compounded a lot of the issues I’d faced in my time in the industry—lack of welfare, mental health support, resources for a POC, progressional opportunities and further training, and certification. For a long while I festered in the resentment and anger at my inability to do anything about it—until I questioned if I could. That was how The Kore came about: out of my desire to affect individual and intersectional change to combat what I perceived as widespread, systemic gendered discrimination.

Burgess-Yeo tells Sprudge that while all events put on by The Kore Directive “largely cater to self-identifying womxn,” they are “definitely open to queer and non-binary folx too.”

To drum up interest for their 2019 events, The Kore Directive is releasing a zine as well as hosting an introduction and all-female-focused cupping at Volcano Coffee Works in the middle of next month, which has already sold out. The zine, which can be purchased at any of the upcoming events, is a compilation of interviews with women involved with The Kore Directive.

For more information about The Kore Directive, visit their official website and check out their Facebook page.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via The Kore Directive

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Source: Coffee News

The Haunted Cappuccino

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A German bishop named Johanne Fugger, traveling to Rome for an audience with the Pope in the year 1113, sent his servant ahead to discover all the best wine along the route. When his servant found what he determined to be the finest wine in any village, he would write the Latin word “Est” in chalk on the door of the inn so the bishop would know where to stop, Est being a word that in this instance meant “Here it is.”

The bishop’s servant was so impressed with the Moscato wine in the town of Montefiascone, Italy, that he wrote on the door of the inn with great enthusiasm, “Est! Est!! Est!!!,” an appellation that remains attached to the wine of that region even now. It seems the servant knew his master’s tastes well. Bishop Fugger was so enthralled with the wine that he remained in Montefiascone and kept drinking. He drank himself to death. From the stuporous fog of his last moments on earth, with his final breath it is said, he asked that his great wealth be left in trust and that every year, on the anniversary of his death, a barrel of Moscato be poured over his grave.

“Is that really your name? Raffi?”

Rafael looked up from the espresso pouring into a shot glass and into the tight smirk of a face he’d seen before. He’d only been working as a barista at the coffeehouse for a few days, but the customer had been in several times, a regular.

“It’s short for Rafael,” he said, and smiled gamely.

“My parents made me listen to that singer, Raffi, when I was kid,” said the customer. “God, what a dork that guy was. What is that, a Mexican name?”

“It can be. In my case, it’s Italian.”

“My family used to be Italian too, but they came over so long ago they were settlers not immigrants, you know what I mean, before the Revolution.”

“Your cappuccino,” said Raffi, placing the cup and saucer on the service counter.

The customer stared down at the drink and waved his finger over it. “You know this arty farty stuff is completely lost on me, so don’t waste your time. The other baristas will tell you, Billy is a regular and spends a lot of money in here, but he doesn’t need pictures on his cappuccino.”

Billy picked up the cup, leaving the saucer behind, started to turn, then stopped and turned back. “Okay, I have to admit, I’ve never seen that before and it’s kind of cool.” He showed his cup to the customer next to him. She nodded and smiled, then rolled her eyes as Billy walked away.

Pouring wine over the grave of bishop Fugger became not only a ritual in the town of Montefiascone, but a time of celebration, a large festival so cherished that when the bishop’s money was gone, the tradition continued nevertheless. That is, until 1657, when the plague came to Montefiascone. With the plague came Capuchin monks, summoned by the mayor to establish a friary and care for the sick and dying.

The humble Franciscan friars made the townsfolk feel ashamed for the money they spent on a ridiculous celebration punctuated by the wasteful pouring of wine over a grave. They encouraged a new tradition. Money that would have been spent on the barrel of wine and countless other frivolities associated with the annual event, was used instead to help the poor. The change to this new tradition was far from welcomed by all. After a few years of being deprived of their celebration, a group of belligerent men, drunk on their beloved Moscato, confronted the Capuchin monks.

The next day, from the middle of the line where he was waiting to order, Billy called out. “Hey Ravioli, how about another skull today. I forgot to take a picture and the morons upstairs don’t believe me.”

The other baristas looked at Raffi, who just shook his head. “I think it was a tulip,” he murmured.

Billy frowned at his cappuccino a few minutes later. “What is that, a whole skeleton? I like the skull better but a whole skeleton, that’s cool too. Morbid as shit though.”

“It’s a rosette, brother.” said Raffi.

“A what? Bullshit. That’s a skeleton, a skeleton sitting cross-legged.” Billy showed his drink to the man waiting next to him, who said it looked like a flower.

“Whatever,” said Billy, turning his back on Raffi, talking as he walked away. “Next time I want just that big skull, and I’m not your bother. My brother isn’t even my brother.”

Of course, all the monks refused to fight or even defend themselves… all the monks except one, Brother Raffaele Fossombrone. It was no secret that leaders of their order questioned Raffaele’s devotion to their “Rule of Life” and considered him, perhaps, too impetuous and undisciplined for the Capuchin Brotherhood. Their concerns proved valid when the mob began shoving the monks and Brother Fossombrone backhanded one of the men across the face, shouting, “How dare you put your hands on men of God.”

This was all the excuse the angry mob needed. Since Fossombrone was the only monk willing to fight, the men converged on him and beat him in a wild frenzy until pleas from the other monks and the hands of others from the town stopped them. It was too late. He died a short time later as they were still tending to his wounds. His fellow monks carried his body back to Rome and he was buried in the crypt under the Capuchin church, Our Lady of the Conception of the Capuchins.

Billy was back after lunch and had another man with him, a man who didn’t look happy to be there. “That’s him,” said Billy, while standing right in front of Raffi. “He’s some sort of hipster goth kid, makes these spooky pictures on my cappuccinos. Do the skull. I want to show Tony.”

Raffi shook his head. “I told you, brother, it was a tulip, and this morning a rosette, and this,” he said, setting a cup down in front of Billy, “is a heart.”

“Jesus,” said Billy, staring down at his cappuccino. “You’re a sick son-of-a-bitch. I mean a skull is one thing, but that looks like … like a bloody heart inside a rib cage.”

Tony leaned over the drink and said, “It’s just a heart, like Valentine’s day. It’s sweet.” He made a heart with his hands as he backed away toward the door.

Billy looked at Raffi, squinted, then started to chuckle. “It’s some sort of joke. I get it. It’s clever. What color is the dress, right? I don’t know how you’re doing it. I don’t care actually. Whatever. It’s over now, enough with the pictures, and stop calling me brother.”

In the years after Brother Fossombrone was beat to death, the people of Montefiascone grew to believe all their misfortune was due to a curse, the curse of the Capuchin monk. The earthquake of 1697, a mysterious epidemic in 1791, cholera in 1837 and 1855, meningitis in 1916, bombing by the allies in 1944, a deadly blizzard in 1956, all these things were said to be a consequence of the curse. Ironically, the first to help during all these tragic events were the Capuchin monks; and though the townspeople accepted the help gratefully, it was said to be bad luck to look a monk in the eye, “lest our shame be made manifest and bring on the next calamity that much sooner.” So strong was this superstition, that when their Moscato wine fell out of favor, when it “lost its charm,” they blamed the curse.

Billy did not come into the coffeehouse the next day, but the day after that he waited quietly in line, frowning at his phone. He didn’t look at Raffi. Even as he stood at the service counter waiting for his drink, he kept his eyes on his phone and didn’t look up. Raffi set the cappuccino down in front of him and he blinked, moving his eyes from his phone to his drink. His expression, drooping eyelids and a deep, pouty frown, did not change.

“That’s a pile of bones with skulls on top,” he said, as if it was exactly what he expected to see on his cappuccino.

“What you are now, they once were; what they are now, you shall be.”

Billy looked up at Raffi but then let his gaze drift from his eyes to his shoulder. “What the hell does that mean? What are you talking about?”

“I said, we call it a bellflower,” said Raffi. “It’s only a bellflower, nothing more.”

“Bellflower,” said Billy, nodding as if this made perfect sense. “Sure. It’s a bellflower.”

The custom among Capuchin monks at Our Lady of the Conception of the Capuchins until the 19th century—the results of which can still be seen today—was to disinter bodies that had been buried for many years and use the bones to decorate the interior of the church. However, when Brother Raffaele Fossombrone was unburied, decades after his death, they found his body mummified. The withered, leathery skin was dark and shrunk to the bone, but largely intact, as was his Franciscan robe. Having no idea why such a thing would occur, they left the body the way they found it and placed it in the chapel, sitting on the ledge of a small alcove, surrounded by the bones of his brethren.

Billy stood outside the coffeehouse the next day for half an hour, starting for the door and then stopping, pacing, staring through the window. He didn’t look at Raffi. He seemed to stare at the spot where he usually stood waiting for his drink. When he finally came inside he didn’t stop to order a drink, he just dropped ten dollars on the counter and took his place in front of Raffi, looking down.

After a moment, Raffi pushed a cappuccino forward. Billy stared at it for several seconds, then started nodding.

“That’s me, isn’t it, the skull under that hood? That’s me and I’m dead. You’re going to say it’s a flower or a sunrise or a turtle, but it’s me, a dead man.”

“I did not pour a design in your cappuccino today, brother,” said Raffi. “It’s just a white circle.”

Billy looked up but still avoided Raffi’s eyes and growled, “I told you, I’m not your fucking brother,” and then lunged at the barista, reaching over the counter for his neck, only his arms didn’t move. His body didn’t move. Nothing moved.

Though rare, the mummified body of Brother Fossombrone has been known to change its position. The church’s official statement on this has always been that it is the result of pranksters, but it’s been happening for hundreds of years and no one has ever been caught nor confessed and no amount of security keeps it from happening. No one has ever seen the body move, but it is said that a change in the body’s position is always proceeded by a voice whispering the words found on a plaque near the entrance of the crypt: “What you are now, we once were; what we are now, you shall be.”

He watches people enter the chapel, their eyes wide as they look at all of the bones. The chapel is filled with bones, stacks and stacks of bones, rows and rows of skulls. He notices that when their eyes fall on him, their expressions change from fascination with the horrid, to apprehension, revulsion, and a touch of confusion. He isn’t bones, exactly. He is something more than a skeleton, but something far less than a body. When the people get close, he tries to speak, tries to move, tries to show them that he is alive… or if not alive, then something. But he doesn’t speak. He doesn’t move. In his mind he is shouting at them, begging for help, but the chapel remains silent beyond the soft murmuring of his visitors. The people wrinkle their noses and the children stay carefully behind the adults who take pictures reluctantly and then leave without looking back. Eventually, when the chapel has been empty for a long time and grown dark, Billy stops screaming.

Mike Ferguson (@aboutferguson) is an American coffee professional and writer based in Atlanta and currently part of the marketing team at Olam Specialty Coffee. Read more Mike Ferguson on Sprudge

The post The Haunted Cappuccino appeared first on Sprudge.

Source: Coffee News

Millennials Prefer Travel To Coffee And Sex, Says Travel Agency

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Millennials: who are they are what do they want? And more importantly, how can we bilk as much money out of them as possible? Turns out, if you want those Millennial millions, you need to offer some sort of travel-based experience. In a new study, Millennials state they would be willing to give up coffee, alcohol, and even sex in favor of traveling.

According to Forbes, the survey was performed Contiki, a travel agency that caters to the Millennial generation. Polling 1,500 individuals aged 18 to 35, the travel company found out that travel is really important. And Millennials like to travel; 48% of respondents travel one to two times a year, with 35% traveling even more, in the three to five times annually range. Meaning at most, a scant 17% of all polled, roughly one in six individuals, don’t travel at all (though presumably some of those actually travel more than five times a year).

And according to the survey, folks ages 18 to 35 are by and large willing to give up most things associated with folks ages 18 to 35 if it meant they could travel.

Majority of the millennials said that they would give up Netflix (80 percent), coffee (77 percent), alcohol (73 percent), carbs (60 percent), and even sex (57 percent) to travel. Meanwhile, 41 percent of those surveyed said that they would relinquish their cell phone, even though 49 percent of them admitted to spending eight to ten hours per day on their device.

Now, what it means to “give up” these things remains unclear. Is it like a forever give up or more of a don’t-drink-coffee-for-a-month thing? Would I be able to drink coffee during my travel or is that also part of the giving up? Seeing how most of my travel is coffee-, drinks-, and food-related, this definition is pretty important for me. And quite honestly, do you even want to travel someplace new if you can’t have coffee, alcohol, or carbs? Kinda feels like you’d be missing out on a whole swath of cultural hubs, which seems to negate the whole point of traveling to begin with.

My guess is that these 1,500 Millennials were too busy Netflix and chilling atop a bed of spaghetti with their vodka and cold brews to realize what they were signing up for. Actually, that sounds like a great vacation.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image © fizkes/Adobe Stock

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Source: Coffee News

The Curse Of The Barista

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There’s no way it would happen for a fourth time.

                             It would be hilarious. Insane, but hilarious.

                                                                     Nah, it’s totally his year.

“In fourth place… froooom Caballero Coffee in Los Angeles, California, Ralph Snider!

Ralph forced a smile that pushed his eyelids into a squint, hiding disappointment and bewilderment. He followed it with a shrug and an even more forced chuckle before collecting his trophy and struggling to pay attention for the rest of the awards ceremony. Attention shifted for the most part to the top three but scattered coffee professionals in the freezing convention center stared at Ralph in amazement. For the fourth year in a row, he had rather frustratingly placed fourth in the United States Barista Championship. Four for four… for fourth.

Having given up on his initial dream of teaching philosophy at the collegiate level, today Ralph was a known quantity in the specialty coffee industry. Indeed, his presentations at the often inaccessible barista competitions struck a balance between professorial and comforting. He was a storyteller. He was driven by the desire to tell the story of coffee to anyone who would listen, whether through engaging competition routines or some well-favorited Instagram posts of his bi-annual origin trips.

When he wasn’t serving espressos, cappuccinos, and signature beverages to judges, Ralph shone as the dedicated head trainer for Caballero Coffee in the trendy Los Feliz neighborhood of LA. Just a year out of his program at UCLA, he’d had some misgivings about starting his coffee career in a neighborhood he thought was a little suspect, but seven years in, he felt that Caballero had really lifted the neighborhood up and inspired even more quality food and beverage spots to establish themselves. There were now two equally good pho spots for lunch.

Caballero was a respected coffee roaster, though some vocal Twitter users frequently dragged the operation for its predominantly white male staff, which contrasted its myriad Latin American design influences. Ralph was open to ongoing dialogue about what the industry could do better but was greatly encouraged by the company’s recent hire of a woman of color, who he had no doubt would eventually graduate from cashier to barista.

As Ralph prepared for his seventh coffee competition season, he felt certain that he was contributing positively to his community but craved the ultimate recognition for his hard work more than he let on to his peers. Surely he wouldn’t be stuck in this perpetual cycle of fourth place for the rest of his career?

“Being up on that stage with five people who inspire me to strive for excellence is the great honor of my life,” he had told Bean Teen Magazine in an interview after his most recent fourth ranking. “But of course, I’d like to, sort of, y’know… take it to the next level.”

While working a rare bar shift at the roastery to cover for a sick barista, Ralph was so distracted by his determination to find the one element that would tip the scale in his favor in competition, that he failed to notice a paper cup that sat sideways on top of the espresso machine for a full minute.

“Anita,” Ralph said with a smile. “You know, it’s supposed to be cups up for milk beverages and cups down for americanos, right? I mean, I think it’s fun to put your mark on the place by putting a cup sideways, but it’s a little clunky for service if I don’t know what you mean by it.”

Without moving her head, Anita shifted her eyes to the espresso machine and then quickly back to the Chemex she was attending to. “Didn’t put that up there. We haven’t had a customer in the last five minutes.”

Ralph shrugged, grabbed the cup, and threw it into the compost heap, but then saw that the cup had writing on it. He took the cup back out and brushed off some ground coffee and bits of zucchini muffin to read a message neatly written in black marker:

“Fourth place again this year… OR DEAD LAST?!?!

Ralph was confused, if not a little unnerved by this hostile message. He was quite certain that the specialty coffee community deeply respected him. Who would taunt him like this when he had worked so hard and been so congenial with coffee professionals the world over? Was some jealous barista trying to get the best of him and shame him into giving up on competition? What had been a strong desire to prove himself quickly turned into an angry determination to prove the anonymous cup-writer wrong. He crushed the cup in his hand, thinking to himself, “First place this year, asshole,” as he threw it back into the compost.

After closing the shop for the evening, Ralph’s rage for the cruel cup message made him angry at just about everything. Anita had left early to attend a night class, leaving him all alone to attend to closing duties he hadn’t performed since his last bar shift a year and a half prior. As much as he thought it was the admirable thing to do to put himself in the floor worker’s shoes every once in a while, he thought Anita might have showed a little more dedication and initiative, especially if she wanted to work her way up in coffee. On top of that, a customer had spilled simple syrup on the floor by the condiment bar hours before without saying anything and the sticky mess was taking forever to clean up.

He worked in silence after the Fleet Foxes album he had barely been listening to ended. As he walked to retrieve the mop and finish cleaning, he heard a crisp whisper echo from the slightly ajar door that led to the roastery.

Fourth…fourth…fourth…fourth…

Surely this was his seething mind tricking him when he was ready to leave his frustrations behind for the evening…

Fourth…fourth…fourth…fourth…

Ralph was nervous at first but quickly resolved that he would teach this spineless asshole a lesson. Writings on a cup? Creepy whispering? Not today. Ralph stomped back to the roastery and flung the door open, ready to give his tormentor an earful, but was immediately struck by how dark it was in the roastery. The tall windows had somehow mostly been blacked out, save for a dim light from outside that shone on a patch of floor, where loose green and roasted coffee spelled out the message,

DEAD. LAST.

As Ralph finally started worrying about his safety, bright lights flooded the roastery and he turned in all directions looking for the menace. It took only a few seconds to discover a man with a weaselly face and barely any neck glaring at him while perched atop a large stack of green coffee bags. Ralph instantly recognized him as a truly annoying figure from his past. The man had spent all of his spare time hanging around Los Angeles coffee shops for hours telling any barista he could trap behind the counter about all of the coffees he had tasted that week and complaining that very few coffee professionals actually knew how to pull a great shot of espresso. But that was years ago. The guy had totally vanished. He hadn’t seen this man in… four years.

“It’s finally starting to make sense, isn’t it,” the man hissed.

“But,” Ralph started in disbelief, “how did you…”

“Make sure you’d come in fourth place every time?”

Ralph felt ill but curious as to how this man could’ve pulled off such a consistent sabotage.

“Look away for a few seconds,” the man started, “and you’ll be surprised at how easily your competition coffee could be switched out after your prep time. Not to something terrible. Wouldn’t want you to be suspicious of always coming in last. Just close enough that you would flub on a few flavor calls and always wonder if you just weren’t good enough to take it all the way.”

“But… why?” Ralph asked softly, stunned that someone could despise him so much.

“You’re too self-absorbed to even remember HUMILIATING ME??” the man wailed. “I tell you about the most amazing coffee I’ve had in my life and you very LOUDLY and CLEARLY tell me and everyone else in the cafe that it’s not “gay-shuh”, it’s “gehhhhhhhhhhshuhhhhhhhh”. I couldn’t be seen in another coffee shop after that! You’ve gotten what you deserved for long enough. If you won’t do the honorable thing, and end your mediocre career, I’m going to have to end it for you.”

Good god, had this strange man really spent years lurking in convention centers, committed to ensuring that Ralph was merely a very good competitive barista? And why was he clutching a spouted portafilter like that?

“Look, I’m sorry, it wasn’t my intention to make you feel bad, ummm…” Ralph struggled to remember his name.

“Thurston! As I told you countless times, MY NAME IS THURSTON.”

Thurston lunged at Ralph with the portafilter over his head and before Ralph could fully grasp what Thurston intended to do with the bludgeoning instrument, he jumped out of the way just in time for Thurston to lose his balance and jam his hand inside a retail coffee bag sealer. Ralph looked away but shuddered hearing Thurston howl as the hot sealer closed on his thin hand, burning his skin and crushing his fragile fingers. But after the initial howl, Thurston immediately returned to glaring at Ralph and wouldn’t take his eyes off of him even as he was arrested and being taken in for booking.

Almost being murdered by a vengeful customer might have made other coffee professionals take a moment to rethink commitment to competition, but Ralph quickly became more determined than ever. It all made so much more sense now. He was better than he had imagined the entire time. He actually made coffee just as well if not better than those who had placed ahead of him for years. He truly was meant to be the person to tell the world the story of coffee. Standing with the others in the final six that year, he knew that with Thurston out of the way, this was his time.

“In sixth place…”

This is my year. Those judges were all smiles the whole time.

“…from Court Place Coffee in Austin, Texas, John Seles!”

I know those tech scores were perfect.

“In fifth place…”

That natty Gesha I just served them was literal bomb-ass shit.

“…from Elderflower Espresso in Milwaukee, Wisconsin, Rita Washington!”

But wait… did those capps really taste like Nilla Wafers?

“In fourth place…”

Eric J. Grimm (@ericjgrimm) writes about pop culture and coffee for Sprudge Media Network, and lives in Manhattan. Read more Eric J. Grimm on Sprudge.

The post The Curse Of The Barista appeared first on Sprudge.

Source: Coffee News

You’ll Love These Sprudge x KeepCup Glass Coffee Cups

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Welcome to Sprudge Shop Spotlights, a new weekend series in which we highlight our very favorite items currently available in the ever-changing, fast-moving, utterly bespoke Sprudge Shop. Now shipping worldwide, featuring unique artist and brand collaborations from around the planet. Enjoy! 

Ah yes, the disposable cup. So fraught. So wasteful. Fortunately, there’s a movement afoot to do away with our disposable coffee cup culture, led by brands like KeepCup of Melbourne, Australia.

Sprudge has collaborated with KeepCup on a limited number of reusable glass cork-lined cups, each one featuring a unique and adorable Sprudge kitty logo—the website’s name is hidden in meow-meow’s furry little muzzle pouch. So cute! And so practical.

Get your very own Sprudge x KeepCup collab cup today for 10% off using the promo code KEEPCUP. Supplies are limited so act fast, and join us again next week for another Sprudge Shop Highlight.

Sprudge KeepCup – $25.

Ships worldwide.

Disclosure: KeepCup is an advertising partner on Sprudge.

The post You’ll Love These Sprudge x KeepCup Glass Coffee Cups appeared first on Sprudge.

Source: Coffee News

The Coffee Sprudgecast With T. Ben Fischer Of Glitter Cat Barista Bootcamp

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The Coffee Sprudgecast is back! On this week’s episode of the Sprudge coffee podcast, we join co-hosts Jordan Michelman and Zachary Carlsen from The Line Hotel in Washington D.C., somewhere betwixt a whirlwind of events across New York City, Philadelphia, and the DMV. This episode was taped on the eve of Black Coffee DC, the second stop of east coast Black Coffee events that included live shows at The Line Hotel in Washington DC and Classic Stage Company in Manhattan. A complete podcast presentation of these shows will be out shortly—stay tuned!

Check out The Coffee Sprudgecast on iTunes or download the episode hereThe Coffee Sprudgecast is sponsored by  Oxo, Urnex Brands, Hario, and Swiss Water Decaf

On this week’s show, Zachary Carlsen interviews 2018 US Barista Championship silver medalist and Glitter Cat Barista Bootcamp founder T. Ben Fischer of Elixr Coffee. They talk competition soundtracks, the genesis of Glitter Cat, and emotions—so many emotions.

Elsewhere on the show we chat about meet n’ greets, Gritty latte art, catching New York feelings, why Daniel G. haunts our dreams, an upcoming event in Spokane with Indaba Coffee, and why “Sprudge don’t judge.” All this and much more on this week’s episode of the Coffee Sprudgecast.

Sign up now as a subscriber to the Coffee Sprudgecast and never miss an episode. 

Listen, subscribe and review The Coffee Sprudgecast on iTunes.

Download the episode here.

The Coffee Sprudgecast is sponsored by Oxo, Urnex Brands, Hario, and Swiss Water Decaf

Photos of T. Ben Fischer by Jake Olson for SCA.

The post The Coffee Sprudgecast With T. Ben Fischer Of Glitter Cat Barista Bootcamp appeared first on Sprudge.

Source: Coffee News

Do LA Cafe Hipsters Love Donald Trump? This Man Says Yes

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Medium big note to all of you hipster liberal—and liberal hipster—coffee shop patrons out there: you need to tone down the volume of your voice when secretly complementing United States President Donald Trump. That’s because Jacob Wohl is listening. The “20 Year Old Financier and Political Commentator, Conservative, Trump Supporter, Zionist, and Writer for The Gateway Pundit” hears all, sees all, allegedly hangs out in trendy coffee shops, and yes, has Twitter.

And that’s not the first time Young Jacob, proud nationalist, has stopped us dead in our tracks. Just recently he uncovered the well-hidden truth (we thought at least) that it is actually the Democrats behind the “Suspicious Packages” being sent to all the liberal leaders in order to make Republicans “look bad.” And how did he find out? By overhearing us talking about it AGAIN at a liberal coffee shop in LA.

We would have gotten away with it too, if it wasn’t for that pesky kid!

As Twitter user Alex Griswold points out, Wohl has caught us over and over again, simply by listening to us spill our trade secrets at hipster LA coffee shops. According to this super sleuth, who is neither delusional nor trapped in a feedback loop of his own imagined reality, Verve Coffee in downtown LA is where all the Trump supporters hang out. So make sure you speak in extra hushed tones between bites of steel cut oatmeal when plotting any future false flag campaigns.

[Ron Howard narrator voice]: It wasn’t. 

What have you overheard “some liberals talking” about at a downtown LA cafe? Remember, this does not need to reflect reality in any way shape or form. Use the hashtag #overheardsomeliberals and concoct your own fantasy today!

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image © Monkey Business/Adobe Stock

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Source: Coffee News

The First Ever Florida Brewers Cup Is This Weekend

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The US Coffee Championships kick off in just a little over a month from now in Denver, but if you can’t wait that long (and you live in or are willing to travel to Florida), then you can get a little coffee competition fix this Saturday, October 27th, with the inaugural Florida Brewers Cup. Taking place at Deeply Coffee Company in Orlando, the Florida Brews Cup is taking the competition experience but removing many of the barriers of entry.

Following the format of the preliminary round of the US Brewers Cup, the Florida Brewers Cup wants to replicate the competitive spirit—even down to the two sensory judges and one head judge—but in a friendlier environment in hopes that the event will be “accessible for anyone with a desire to be involved,” per an email sent to Sprudge.

The hosts of the Florida Brewers Cup, Deeply Coffee, also hope the event will “bring positive exposure and competitiveness to the rising coffee scene of Florida as a whole.” For the inaugural event, 12 cafes and roasters from around Florida will send a competitor, who will have eight minutes to “[represent] their company’s identity in Florida.” The coffee companies fielding competitors are: Bandit Coffee Co, Bold Bean Coffee Roasters, Foundation Coffee Co, Jacq & Jack, Lineage Coffee Roasters, Ligature Coffee, Oceana Coffee, Deeply Coffee, LPCX, Craft Kafe, Craft & Common, and King State Coffee.

The winner will be crowned the Florida Brewers Cup champion, holder of a year’s worth of bragging rites over fellow Floridian baristas.

For anyone looking to take in the sights and sounds of coffee competition, the Florida Brewers Cup is free to attend. It all gets started at 4:00pm this Saturday at Deeply Coffee Company in Orlando. For more information, follow Deeply Coffee’s Instagram.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Deeply Coffee

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Source: Coffee News

Coffee Design: Coffee Manufactory In San Francisco, California

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Coffee Manufactory, the San Francisco-based coffee company, debuted its fresh, new look this month. Bags of coffee now sport a lovely saturated color palette in delicious letter-pressed Biotre bags. Coffee Manufactory also refreshed its website and brand-identity with the help of NY creative agency Gin Lane. To learn more, we talked to Maja Vojnovic over e-mail.

Hi, Maja! Can you tell us a bit about Coffee Manufactory?

Coffee Manufactory was born from a conversation about what is possible in coffee. With over two decades of green coffee supply chain experience, we hope to look at new ways to work with producers through our buying practices, multi-platform roasting strategies, and interconnected retail and supply chain collaboration.

Our focus on sourcing impacts and sets the standard for every part of our business. We believe that through key sourcing partnerships, coffee quality will reach its highest potential. To do this, we are working towards a more sustainable future for our producers. We want to bring customers closer to farms, farms closer to roasters, roasters closer to baristas, and back again. Back to the roots of great farming relationships and precise roasting. Back to being good. Balanced. Clean.

A screencap from the new Coffee Manufactory website.

When did the coffee package design debut?

Starting October 1, 2018, Coffee Manufactory will launch its new packaging, website, and branding, this launch represents nearly a year of heavy thought, research and design work.

Who designed the package?

We worked with Gin Lane, a creative agency based in New York City. Their main focus was to have our packaging reflect our simple, humble, and global approach toward design and connections.

What coffee information do you share on the package?

Each bag has a correlating letterpressed label which is made by our close friends at Aesthetic Union, an artist-run letterpress print shop in San Francisco. Each label contains the SKU number (00-11), name (Decaf, Espresso, Filter, Africa SO, Latin SO, Dark), and coffee components. Our blend labels have a % breakdown for all the coffees that go into them listed by country and name. Our SO’s have the coffee name listed. One really unique feature is the product marks and regional markers which are featured in the circle on the label front of our bags. Our blends and 00 Decaf receive a product mark featuring the CM lion, while our single origin, 03 and 04, coffees are branded with a mark representative of the coffee’s origin. We worked with Gin Lane to design regional markers for each origin region we buy coffee from. These marks are designed to capture “on the ground” experiences from these coffee growing locations – whether its the local flora and fauna, an architectural landmark, a municipal monument or sign, or a local form of transport, such as the Kenyan “boda boda,” or scooter taxi.

The CM Lion:

So much of our story is rooted in our work and efforts at origin. We choose to pay homage to Ethiopia, the birthplace of coffee and one of the origins we have immense involvement in. The CM Lion is inspired by the 1954 modernist Lion of Judah statue by Maurice Calka located in Addis Ababa, Ethiopia. This mark is a symbol of producer independence and the origin of coffee.

It is proud, humble, regal, and respected.

Another still from the Coffee Manufactory website.

What’s the motivation behind that?

With our markers, we wanted to feature a visual system that aims to connect consumers with origin and give them a sense of where our coffees are come from. We are very upfront with our blend composition %. Since we source our blends with the utmost intention and roast profile in mind, we wanted to be very transparent about what goes into our blends.

What are some of the improvements made in the packaging?

We chose to go Eco-Friendly and work with Pacific Bag Company to create a custom sized block bottom white kraft BiotreTM bag. Our bags are made up of 60% compostable and renewable plant-based materials which have been shown to break down into healthy compost in 12 weeks. We also added a zipper to ensure optimal freshness once the coffee bag is opened.

Why are the aesthetics of coffee packaging so important?

Packaging has the ability to say so much about a brand and their story. We want our new bags to tell our story. A story of origin and simple design that is approachable and conversational. Whether it’s via our regional markers or our color associated SKU’s, we want our consumers to feel connected to what they are buying.

Where is the bag manufactured?

The bag is manufactured by Pacific Bag.

What type of package is it?

Our bags are made out of BiotreTM, which is a packaging material composed of multiple, laminated layers. The outer layers consist of cellulose from wood pulp. Also, all colors printed on the bag are printed using Eco-Friendly water-based ink.

Is the package recyclable/compostable?

The bags are made up of 60% compostable and renewable plant-based materials. However, the zipper and valve need to be removed before placing these bags into a compost bin. Pacific Bag is currently working on a version that will have an eco-friendly valve and zipper, so look out for that!

Where is it currently available?

Starting October 1st, you will be able to purchase our bags from our website or from any of our amazing wholesale partners!

Tartine Bakery
Subrosa Coffee
Bi-Rite
Triniti – Echo Park
Fred Segal Café
Constellation Coffee
Float

Thank you!

Company: Coffee Manufactory
Location: San Francisco, CA
Country: United States
Release Date: October 2018
Designer: Gin Lane

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge.

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Source: Coffee News

The US Air Force Can’t Stop Breaking Their $1,280 Coffee Cups

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We all have our favorite coffee cups. Mine is my hand-thrown Ben Medansky ceramic mug I splurged on the first time I went to Go Get Em Tiger in Los Angeles. Or most accurately, WAS my favorite mug, until my least favorite dog knocked it off a table and broke it. Ooooo I was soooo maaaaaad, but luckily my wife replaced it with my new favorite mug, another Medansky piece that looks strikingly similar (and from one of the last batches he made before moving onto more art-forward projects). Needless to say, I keep that dumb dog far away from my new mug because I’m a responsible person that doesn’t want my things to break due to carelessness.

But say I wasn’t so careful and I let the dog break a second mug. Would I be lucky enough to receive another replacement from a benevolent spouse? Probably not. Now, say I did it 389 more times and that each mug costs $835 on average. Sounds like I probably shouldn’t be allowed anywhere near a coffee receptacle, right? Well, that’s what the US Air Force did, who have reportedly spent over $300,000 on special coffee mugs they keep breaking. Your tax dollars hard(ly) at work.

According to USA Today, the Air Force has spent $326,785 since 2016 on buying and replacing special mugs that can “reheat liquids aboard air refueling tankers in flight.” Costing $693 in 2016, the mugs have almost doubled in price to $1,280 due to “decreased parts production” and “increased material prices.” You’d think a $1,280 mug made specifically for military use would be exceptionally rugged, and yet you’d be wronger than you ever were in your entire life. Tech. Sgt. James Hodgman, spokesman for a squadron at Travis Air Force base in California—who have racked up $56,000 of that bill on their own—tells Fox News, “Unfortunately, when dropped, the handle breaks easily leading to the expenditure of several thousand dollars to replace the cups as replacement parts are not available.”

This expenditure caught the eye of Republican senator and real life Grandpa Simpson impersonator Chuck Grassley of Iowa, who described it as “yet another report of wasteful spending in the Department of Defense.” Luckily Air Force Secretary Heather Wilson has a solution: 3D print the handles. According to the article, creating a replacement handle via 3D printer would cost roughly $.50 each, as opposed to, you know, buying a brand new $1,280 mug.

It’s still not as cheap as my suggestion, though: keep using the damn mug without a handle. It’s not exactly integral to the primary function of a mug: holding liquid. It’s not like the handle is keeping you from dropping it anyway, so clearly it’s not an essential element of the design.

Though I have to say, after all this, I feel a little bit better about my dog now. He may be a big fat sausage that barks at everything and jumps all over the furniture and sheds and licks constantly, but at least he isn’t the US Air Force. I’m gonna go give my guy some snuggles until he annoys the shit of out me.

Kingsley, the mug-breaking, sad-eyed sausage

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image © Nito/Adobe Stock

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Source: Coffee News