The Dismas Blog

A Coffee Festival for the People

2011-06-24T16:45:00.000-07:00

So last weekend in Seattle was the first NW Coffee Festival and by all accounts it was a resounding success. I had the pleasure of going to many of the planning meetings leading up to the event and got to witness the dedication and passion that the organizers put into the event. The amount of work to get a event like this of the ground is practically super human & watching the mostly volunteer group dedicate their time to making this event the success it was is both inspiring and humbling. It strikes me as funny that it took this group of pioneers to put on one of the few consumer oriented coffee event in the country and only one in Seattle given how much coffee industry insiders have often lamented the lack of knowledge among consumers and lack of eduction being done by the industry. The coffee industry events have often seemed to me like big navel events where we tell each other how great coffee is and how great we are for realizing this and then complaining that the great unwashed masses should know this too.
Well now there is at least one event for those that want to delve into that mysterious beverage known as coffee and it took a group of non coffee professionals to get the Seattle area coffee industry together to put on a united front and share our love of coffee with the world.

It was a pleasure for me to participate in this event with Caffe Ladro and I was very proud of my company for jumping in and being involved. Next year will be bigger and better.

I was somewhat surprised by the amount of coffee people could drink on Saturday our booth that consisted of a two group La Marzocco Linea a pour over Melitta bar and aeropress had a line from 5 people to at times 20 people deep from 10am to 5pm. We had three Mazzer espresso grinders with our Ladro espresso blend in one and a blend with 5 parts Guatemala to 1 part Brazil natural in another and a lovely Rwanda coffee that tasted lovely no matter how it was prepared. You were able to get these three coffee brewed as espresso, pour over or through the aeropress. For the pour over and aeropress we used a Mahlkonig Guatemala lab grinder. People had many of questions and were very curious.

Well that's all for now.

2007-10-31T10:14:00.000-07:00

So I am opening a coffee house in Fremont which is a neighborhood in Seattle. http://en.wikipedia.org/wiki/Fremont,_Seattle,_Washington
It is a small space with lot's character and potential. There is not enough room to do everything I would like but, it is a start. For those of you that know me know that this has been my dream for the past 8 years since I started working in coffee in 99. Since I started working in coffee I have done little else. I eat, drink, sleep coffee often to the neglect of my family. Since day one my single minded goal was to own a coffee house.
My ideal coffee house would have several espresso machines and numerous ways to brew coffee but, that will have to wait for now. I will have one espresso machine, the Clover brewing system (www.cloverequipment.com), a two group gold cone bar setup (http://www.espressoparts.com/product/DRIPSTATION_DS-2/Drip_Station__2_Cup_Coffee_Brewing_Station__Single.html)
and Cafe Press (aka French Press)
I would also like to offer competition style signature drinks and do regular coffee cuppings. Here are some pictures of the space and surrounding area.
http://www.flickr.com/photos/dismas/sets/72157601887587823/

Real Men

2007-10-31T10:10:00.000-07:00

This is kind of old but, it is still funny.
http://thefuntimesguide.com/audio/Bud_Light_Real_Men_of_Genius_Mr_Fancy_Coffee_Shop_Coffee_Pourer.mp3

Something New

2007-10-25T10:07:00.001-07:00

Well Craig you wanted something New. I am opening my own coffee house but, I think you knew that.

It's all about the espresso

2007-06-28T09:02:00.000-07:00

I do allot of training both for my company Borogove Coffee and contract work for other roasters and coffee houses. Recently I was doing a training at coffee house for a roaster that was unhappy with the way this coffee house was presenting their coffee. At some point during the training we were talking about why it is important to make the espresso the best that it could be and I reiterated something about making good espresso and macchiato's and short drinks. I was somewhat startled by their response. I don't know why because I have heard this response before especially from busy coffee house's like theirs. She said well we don't make that many straight espresso's and macchiato's. I don't remember how I replied at the time but, the more I thought about her answer the more it bugged me. From my perspective it all starts with a great shot of espresso. If you can't do that you are vulnerable to Starbucks or another company coming in who can make good espresso. I'm not saying that Starbucks makes good espresso but, if they moved in to your neighborhood and you aren't taking care of your coffee you are vulnerable.
Here is a example. When I first started working at Zoka in 1999 they had great coffee but, no training program. A new person would be hired and they would get to make drinks for customers on their first day. The quality of drinks from barista to barista (I use the term barista her very loosely) varied greatly. Their where a couple of really good barista's and allot of mediocre barista's. It was not uncommon for customers to come in and ask for specific barista's to make their drink. At the same time there was a extremely busy bakery a short block away and they where always busy but, they had crappy coffee. I was hired at Zoka to be the manager and my first course of action was to start at least a basic training program. Within a year later the situation was reversed the Zoka started to get busier and busier while this bakery that had been their for fifteen plus years was starting to loose business. Customers started to comment that they used to have their favorite barista's but, now they are all good. The number of straight espresso's and macchiato's and other short drinks grew. I saw the same thing happen when I later moved to Hotwire. The change I made was very easy and simple I made the staff take care the their espresso shot's.
I think if the bakery that was near Zoka had better coffee and took some care with it I don't think Zoka would have had such an easy time stealing their customers. The thing that baffles me is that it is not that hard to make good espresso. It just takes a little knowledge and training and with the internet their is no excuse.
So, pull that espresso with love and take care of it and it will take care of you.

Work that coffee baby! Work it!

2007-05-31T09:08:00.000-07:00

There is a new coffee house in downtown Seattle on Pike St. near the Pike Place Market. Their Grand re-opening was this last Monday. I went down their with my cheapo camera and hung out and took a few pictures. Their thing is that they have ten different roasters Seattle area who's espresso blends they are using. They have twelve different grinders. The name of the place is Seattle Coffee Works. When you go in you can order what they call The Works it is three espresso's from three different Seattle area roasters. They also have the Coffee Drinking Man out front.

The Coffee Drinking Man will eventually have a battery powered motor attached so that it will move automatically but, for now he needs to be hand cranked. The guy next to The Coffee Drinking Man is Sebastian the owner of SCW he is a crazy German with a mad scientist look in is eyes who you can't help but like.
The next time you are visiting the market stop by Seattle Coffee Works and ask for a shot of Espresso Gitano or Espresso Cremona. They are using Borogove coffee among other coffees.
Sebastian I hope you do well and you have all my support.

Borogove Coffee

2007-05-15T13:44:00.000-07:00

Many people have been asking me lately what is this Borogove and what is up with Hotwire. Well Borogove Coffee is my roasting company that I am in parternship with Tim McCormack. It is still pretty much a start up and we are now looking for potential wholesale accounts. I am still a part of Hotwire I am mostly doing the training for the two stores. Yes, our Shoreline location was sold. It is at the moment still a Hotwire and they are using Borogove coffee and I am doing all their coffee training. My main focus right now is on growing Borogove. The name borogove comes from the Lewis Carol nonsense poem Jabberwocky:

"Twas brillig, and the slithy toves
Did gyre and gimble in the wabe;
All mimsy were the borogoves,
And the mome raths outgrabe.

Our web site is www.borogovecoffee.com The web site is still rough but, feel free to check it out.

So, What?

2007-05-12T15:25:00.000-07:00

All right I know it's been awhile. I've been busy OK. I do have a life. Well sort of. I have a knew camera. Just a cheapo I bought so I could take with me on a family visit last month but, better then nothing. I can at least post pictures on my flickr site which I do update regularly. I just got back from Long Beach for the SCAA (Specialty Coffee Association of America and the USBC (United States Barista Championships). I did compete and I sucked it up pretty bad. It is kinda a surreal experience to have spent a good number of hours training and getting ready and then almost at the out set of your competition to mess up bad enough where you know that you will not advance to the next round. Well that's what happened to me but, I will practice even harder and I will be ready for the NW regional competition that will be held here in Seattle at the end of October or early November. Other then sucking it up at the competition I had a great time in Long Beach. I got to see allot of my coffee family. Jeremy made a surprise appearance down (Jeremy used to work with me at Hotwire and didn't think he could come) thanks to his girlfriend. I participated in the latte art smack down and got smacked down. ha ha. That was funny.

Dismas House

2007-01-31T13:36:00.001-08:00

Dismas House
Originally uploaded by belmontvisionphotos.

So I how do you like my new place?

yours truly

2007-01-30T12:47:00.001-08:00

yours truly
Originally uploaded by Dizzy Mouse.

My digital camera was stolen last November so, until I get a new one I will be scanning pictures and posting them on my flickr site. I hope you enjoy them.

Seven Coffee Roasters

2006-12-21T21:06:00.000-08:00

Cogratulations to my good friend Sean Lee on opening his new coffee house and soon to be roasting company. Today was his first full day of business. He has a awesome looking new coffee house that I think will be very successfull.
I first met Sean when he bought a coffee stand that was owned by a Zoka wholesale customer. I gave him is initial training. He actually became a great barista in spite of that. He sold his coffee stand and worked with me at Hotwire for awhile. He also competed in a NW reginal competition and maybe the US in Seattle.
The name of his coffee house is Seven Coffee Roasters and it is in the greenwood neiborhood in Seattle 153 N. 78th St. Good luck and may your espresso run thick.

This Crazy Life

2006-12-19T14:14:00.000-08:00

Well I don't know about you but, life has been crazy for me. My camera was stolen from my car right before Thanksgiving. I'm still upset about that. I'm not sure when I will get a new one and when I do it will be a lesser camera. The weather here in the Seattle area has been crazy. November was a record breaking month of rain. Mt. Baker which holds the world record for snow fall expects to break that record again this year. Then we had a abnormal amount of snow and cold weather for this area. Then last week we had a huge wind storm that blew roofs of knocked down tree's and power lines. Some people will have been without power for over a week by the time they get power back. Both of our Hotwire coffee houses are busier then ever.

We are still trying to get Borogove Coffee of the ground. Borgove is our roasting company. Hopefully our web site will be up and running soon. As soon as the coffees are available Borogove will have some of the Brazil coffees that I went down to Brazil to judge. I found the web site of Christian Wolthers who was with us in Brazil. http://www.blaserwolthers.com/news01.htm He does a great job describing what we did in Brazil.

I have been thinking about my crazy life lately and at times have gotten alittle down but, I remind myself how good I have it. I have great family, a nice house, food to eat and much more. I have the potential to do even much better then my dad ever did. Growing up we were poor by American standards. So, I have allot to be Thankfull for. I really can't complain but, I do. It gives me something to talk about.

On a funny side note I found myself on Utube. Mark Prince put some footage he had of me from the USBC competition. http://www.youtube.com/watch?v=Eta7CvtsqhM

Happy Holidays and I hope to see you all in the new year.

Brazil

2006-11-16T10:30:00.000-08:00

I had a great time in Brazil. I was sorry I had to miss the NW regional Barista competition and Coffeefest but, oh well. Thank you Bruno and Neto for inviting me. I was down there for a cupping coffee for a new coffee auction for coffees in the state of Minas Gerais. I was in country for nine days plus two full days of travel. We visited three farms and a place where they cachaca (a cane alcohol). I will write in more detail later.

New coffee pickers

2006-11-10T12:56:00.000-08:00

Because of high labor costs many Brazilian farmers are starting to train monkeys to pick their coffee. One of the unexpected side benefits of this is that the monkeys have begun to eat some of the coffee and the beans that have gone through the monkeys digestive system are fetching prices that are close to the prices of Kopi Luwak. Sometimes the monkeys eat them twice and these are called double pooped and demand a even higher price. We were able to try some while in Brazil and I must say that it is good Crap.

Brazil here I come.

2006-10-05T21:06:00.000-07:00

As usual I had stuff to say earlier today, but right now all have to say is "I am going to Brazil and that rocks ha ha ha yea baby.

Sanders new old roaster.

2006-09-28T20:36:00.000-07:00

Sanders new old roaster., originally uploaded by Dizzy Mouse.

Went to Vancouver BC on Monday for the Canadian Coffee Expo and Canadian Barista Championships. Had a great time watching the competition and seeing all the Canadian coffee people. Went to John Sanders new roasting facility after the show. Overall had a great time but, then I usually do.
I always have alot that I want to blog but, when I sit down my mind goes blank.

Enjoying a summer day on Vancouver Isl.

2006-09-07T19:09:00.000-07:00

Enjoying a summer day on Vancouver Isl., originally uploaded by Dizzy Mouse.

It has been a fun summer for me. I have barely paid attention to the coffee world at large. I have mostly been trying to get our coffee roasting plant up and running. It is now functinal. We just have one more inspection and we will be good to go. Our roasting company is called Borogove Coffee and is a seperate company from Hotwire. Other then drinking coffee I have gone camping twice and built a big swing set for my kids. Hopefully this next year the two companies that I am apart of make money so I can start travelling again. I am hoping to start blogging more so, that Jeremy will quit bugging me.

Gary Smith

2006-09-04T17:06:00.000-07:00

IMG_8688, originally uploaded by Dizzy Mouse.

Tim and I took a little trip across the water to visit Gary Smith at Mukilteo Coffee Co. last week. Gary is on the left in the picture. He is a gracious host and a great guy. They have a beutifull roasting plant and cafe in the middle of the woods on Whidbey Isl.

2006-05-11T21:51:00.000-07:00

This is Chris. Chris is a barista. Chris works at Hotwire. Chris used to work at Hinnes. Chris has a blog. Check out Chris's blog . Blog Chris! Blog!

Watch out for falling barista's

2006-05-04T22:16:00.000-07:00

Blue Bottle, originally uploaded by Dizzy Mouse.

So this friend of mine Steve Ford fell out a window and broke his back. You can read his account here http://dogmilque.wordpress.com/2006/04/18/a-little-about-falling-out-of-windows/
There is a fund started for him because he had just started a new job and his new insurance hadn't kicked in yet http://www.coffeegeek.com/forums/worldregional/uswest/229997
help out if you can or if you would like to order a shirt to remember the incident click here http://www.valerium.net/steve/
Get well soon Steve.

Setting up the BGA booth

2006-04-23T16:12:00.000-07:00

IMG_6782, originally uploaded by Dizzy Mouse.

Jay Caragay waxing eloquent on the health benefits of adding aged cigar tobacco to your diet.

Combat Trained Barista

2006-04-23T14:16:00.000-07:00

IMG_6958, originally uploaded by Dizzy Mouse.

These guys set up a espresso bar and roaster in Iraq and were at the SCAA show to say thanks to all the coffee people who supported them while they were in Iraq. They hope to have one of their barista compete next year. They were very excited to be at the SCAA trade show and wanted to learn as much as they could. In this picture they were giving Probat a framed certificat of appreciation for the Probatino that they used while in Iraq.

Oh Heather.

2006-04-18T22:28:00.000-07:00

Oh Heather., originally uploaded by Dizzy Mouse.

Just for the two of you who commented about my lack of blogging for long periods of time I will be at it with a vengence. I had some computer issues and couldn't get my pictures from flickr over to my blog.
I had a great time at the SCAA/USBC and from the looks of it I wasn't the only one.

US Barista Champion 2006

2006-04-18T20:23:00.000-07:00

IMG_7169, originally uploaded by Dizzy Mouse.

Matt Riddle the US Champion. Congratulations and Good Luck at the WBC in Berne, Switzerland.

Break out the whip

2006-03-26T18:49:00.000-08:00

Every once and awhile we all need a little whip. My first mocha in maybe two years. It was really good, but my stomach hurt later because I ate a bunch of other weird stuff with it. Yes coffee and chocolate go together.
http://static.flickr.com/22/117371103_2400e9d2dc.jpg

There is a new barista in town.

2006-03-19T18:27:00.000-08:00

There is a new barista in town.
Originally uploaded by Dizzy Mouse.

So, I got a new job.

I know it's only coffee, but I like it.

2006-03-13T19:49:00.000-08:00

Last year during the WBC/SCAA here in Seattle I was at one of the many parties and a guy I know who is a local coffee house owner made the comment "It's only coffee." Now this is fairly interesting since he owns a well known local coffee house and makes his living off peddling coffee. In his comment he was referring to all the fuss about the barista competitions and I imagine also all the coffee geeks from around the world talking roasting, dosing and debating anything coffee. I have thought of this comment many times since then and I have thought he is right it is only coffee. At the same time you can say the same thing about anything that people get passionate about. I sort of feel sorry for the guy because having a passion for something anything is fun. Whether it is computers, sports, wine, food, cars, music or coffee, but passion about almost anything is what makes life exciting. So while I agree "it is only coffee" I like it and I like talking about it, making it, taking pictures of it and I like discovering it in it's many facets. Like the Stones who said it is only rock and roll but I like it I say the same about coffee.

So enjoy your coffee however you drink it and have passion in everything, but at the same time remember it is only coffee.

Batbarista

2006-03-11T16:49:00.000-08:00

Batbarista
Originally uploaded by Dizzy Mouse.

Batbarista saves the day again.

The pour

2006-02-26T13:58:00.000-08:00

The pour
Originally uploaded by Dizzy Mouse.

Tim

2006-02-26T13:53:00.001-08:00

Tim
Originally uploaded by Dizzy Mouse.

Tim brought us back some Hawaiian coffees for us to taste.

Slurp!

2006-02-26T13:53:00.000-08:00

Slurp!
Originally uploaded by Dizzy Mouse.

Kersti joins in on our cupping.

Old friends

2006-02-21T14:13:00.000-08:00

Echo Coffee, Hotwire/Borogove coffee, Mr. Starbucks
Originally uploaded by Dizzy Mouse.

I had a chance last night to catch up with two friends. We meet up at Lighthouse Coffee House. Steve Ford aka boyman,dogmilque who you might know from Blue Bottle is on the left. He is now roasting for Andrew at Ecco Coffee. Josh Russert who until recently he was the head trainer with Fairstart which is a organization here in Seattle that trains homeless teens how to be Batista's he is now a international trainer with Starbucks. I had the privilege of working with Steve and Josh in my early Zoka days.

The amazing coffee man

2006-02-21T14:00:00.000-08:00

The amazing coffee man
Originally uploaded by Dizzy Mouse.

You know this will be good!

Web slinger? Espresso slinger!

2006-02-21T13:58:00.000-08:00

Web slinger? Espresso slinger!
Originally uploaded by Dizzy Mouse.

super espresso = superhero
instant coffee = instant badguy

Even superheros like a good espresso

2006-02-21T13:50:00.000-08:00

Even superheros like a good espresso
Originally uploaded by Dizzy Mouse.

Spiderman enjoying his morning fix.

It's been awhile

2006-02-08T15:59:00.000-08:00

Well it's been awhile since I have posted and my fans have been clamoring for me to write and maybe post some pictures. That is Jeremy keeps bugging me and some stalker girl or maybe there the same person. I have had lots of thoughts of what I should do next, but the holidays came and it's been so dark and dreary hear in Seattle and the extended install of our theoretical roaster and afterburner I just haven't had any extra energy. So I thought I would just let people know that I am still here.
Here is what is going on in my coffee world. First of all our roaster ordeal I think is coming to an end and hopefully we will be up and roasting by....... next month maybe I hope sooner hopefully not later. I should also say that I am sitting at this moment writing this blog at the place that is the current coffee illuminates favorite coffee house that is Victrola. I really like their bar seating. I want a coffee house with bar seating like this but longer. Anyway back to my coffee world. There has been construction going on up and down the street of our main store since last spring and it seems like it is taking forever. It has kill about half our morning business. I am working on a barista certification that was supposed to be done before the first of the year. The first phase is almost done. I hope to make it as comprehensive as a basic barista certification can be. I have actually been working on this for a few years and most of my notes got stolen with my back pack about a year ago. It was very depressing.
I am also currently working on a new and exciting side project that I can't elaborate on at the moment that you will be hearing about either right before or after the SCAA show in NC. I can't say more this is Top Secret.
That's all for now.
Peace to your Grannie

The NWRBC

2005-11-01T16:26:00.000-08:00

Hotwires own Karl "Ice Man" Smeltzer makes the NWRBC finals in his first competition.

Karl was cool and calm in his first competition and showed tons of potential.

Our other barista who competed was Sean "Tornado" Lee

and Jeremy "the Tickler" Summer.All three did a great job representing Hotwire and look forward to competing in NC.

It was a great weekend and I had a great time hanging out with my coffee friends. The only bad part was that the lens on my camera broke a couple of days before the NWRBC and I had my kids all weekend so I couldn't go to everything or stay as long at the things I did attend.

It was great to see my friend Jen Prince win and to see Victrola representing. Great jog Daniel. If Victrola keeps it up it may not be long before we see a US champ from their company.

Another satisfied Hotwire customer

2005-10-11T15:26:00.000-07:00

IMG_5580
Originally uploaded by Dizzy Mouse.

that's when Hotwire stepped in and saved the day with fresh roasted coffee and drinks made to order by barista's who care for the working stick.

Fired!!!

2005-10-11T15:24:00.000-07:00

IMG_5583
Originally uploaded by Dizzy Mouse.

the big bosses said "Your fired" and the stickmen were kicked to the curb.

Stickmen Unite!!!

2005-10-11T15:22:00.000-07:00

IMG_5588
Originally uploaded by Dizzy Mouse.

Tired of stale coffee the local stickmen union went on strike to guarantee fresh roasted coffee.

Ballard Locks

2005-10-10T10:14:00.000-07:00

IMG_5479
Originally uploaded by Dizzy Mouse.

Boats entering the locks.

Ballard Locks

2005-10-10T10:13:00.000-07:00

IMG_5499
Originally uploaded by Dizzy Mouse.

Jumping Salmon

Ballard Locks

2005-10-10T10:11:00.000-07:00

IMG_5523
Originally uploaded by Dizzy Mouse.

This has no relation to coffee other then I was there on Sunday and it is in Seattle. On Sunday my family and I went to the Ballard locks to watch the boats being raised and lowered into and out of the Pudget Sound to and from Lake Union. We also wanted to watch the Salmon run in the fish ladder. It was a beautiful day and the fish were running strong and heavy. This is a great place to see nature up close and personal right in the middle of the city. This is one of the things I love about Seattle. To see the rest of these pictures click here http://www.flickr.com/photos/dismas/sets/1110749/

The Barista

2005-10-06T20:40:00.000-07:00

Now this is something that I have thought about for awhile and it was brought back to mind when I was in Denver for Nascore during a conversation I had. It is the role of the barista right now and how many barista view themselves and where the role of the barista could be. While I think that the "barista" has made great strides over the last five years I think we still have a long way to go. I guess what I mean is that for the most part most barista at best are really good latte makers. There are efforts to take the "barista" past that which is good, but I guess the thing that gets me is some of the egos I have seen. I guess this is just the way humans are wired. You see a barista who has won or done well in a barista competition which is fine and well, but all that means is you made a few drinks well at a given point in time. Competitions really don't show if the barista has any depth of knowledge in not just his/her chosen craft but the coffee industry as a whole. It strikes me as funny that someone with maybe two, three or maybe five years experience like to wax eloquent about what they know. It seems like the less experience the more waxing. If you go to the Court of Master Sommeliers web site http://www.mastersommeliers.org/ and look at becoming a sommelier you will notice the amount of knowledge one needs to know and at each level the requirements a exponentially larger. I think that here in the states any way we are a few years away from any organization like this from starting. In Europe I think there are at least two that I know of that are beginning to develop the knowledge and skill necessary. The two schools are the London School of Coffee http://www.londonschoolofcoffee.com/ and the Copenhagen Coffee Academy http://copenhagencoffeeacademy.com/index2.php?menuid=1&parent=0 , but even these if you look at their courses they are still very basic. I guess I'm not sure what I am trying to say just that I think the position of barista is going in the right direction, but we need to go in that direction with a certain amount of humility and guidance from those who have been in the industry much longer then us. Well I could write more but my "ADD" is kicking in.

Terry Davis of Ambex Roasters

2005-10-04T13:29:00.000-07:00

IMG_5408
Originally uploaded by Dizzy Mouse.

"This is a coffee roaster man. Not a easy bake oven."

To see all my pictures from Nascore click here http://www.flickr.com/photos/dismas/sets/1073377/

Get your motor running.

2005-10-04T12:59:00.000-07:00

IMG_5413
Originally uploaded by Dizzy Mouse.

Another Espresso Smith creation.

A custom lever machine

2005-10-04T12:58:00.000-07:00

IMG_5418
Originally uploaded by Dizzy Mouse.

This lever machine was being used by Novo Coffee at Nascore in Denver the weekend of Sept 23. The machine was designed by Espresso Smith.

Coffee roaster

2005-10-04T12:51:00.000-07:00

IMG_5426
Originally uploaded by Dizzy Mouse.

This a Italian Roaster called Vittoria used by Novo Coffee Roaster in Denver Colorado.

espresso tasting

2005-09-20T20:29:00.000-07:00

espresso tasting
Originally uploaded by Dizzy Mouse.

I like my espresso straight!

Updates In my life

2005-09-19T09:15:00.000-07:00

I've been busy lately getting our warehouse that we will be roasting in. We took possession of it I think September 9. Now comes the hard work of getting it up and running. We are getting a 15 kilo Ambex roaster with some special features at the end of October and hopefully our afterburner should be here before then. There is also all the permitting which can be a nightmare. Then comes the outfitting of the warehouse with grinders, scales, shelving, espresso machine and the list goes on. When this is done a new roasting company will be done. Our roasting company will be a separate company from our Hotwire coffee houses http://www.hotwirecoffee.com I've also been roasting three days a week for our two locations which I am doing out of my garage (I'm not proud you gotta do what you gotta do).
I'm also working on a barista certification that I'm hoping will be a industry standard. I think I will be able to start it by the end of October.
We also started training our barista that will compete in the NW regional competition. Now don't get me started on that. It is extremely frustrating as far as I've been told the competition is still the end of October. This means that whenever they open up registration people will have less then a month to register and make plans to attend. I would think that this would be extremely burden some to those who have to travel from Alaska, Oregon or even Western Washington. You would think that the USBC committee would make it a requirement that whoever is the competition host would need to have it announced and start taking registrations two to three months ahead of time. It seems to me that it would be better if they secured a location for after the first of the year then it would wouldn't seem so disorganized and unprofessional. I feel better now that I've got that off my chest.

My last day at Zoka July 04

2005-09-02T17:04:00.000-07:00

My last day at Zoka July 04
Originally uploaded by Dizzy Mouse.

I enjoy roasting coffee and preparing it for customers to drink. I don't think if I was only just a barista or just roaster I would be happy. If I could I would grow coffee roast it and then serve it in its final form. I think that would make me truly happy.

My last day at Zoka July 04

2005-09-02T17:00:00.000-07:00

My last day at Zoka July 04
Originally uploaded by Dizzy Mouse.

I started this blog mainly to have a place to put my pictures of experiences in the coffee world currently and over the past six years. This is Craig my good friend and manager of Zoka.

Lady's Man

2005-08-31T19:18:00.000-07:00

Lady's Man
Originally uploaded by Dizzy Mouse.

I will do latte art!

The Man

2005-08-31T19:17:00.000-07:00

The Man
Originally uploaded by Dizzy Mouse.

If you think you have what it takes step up.

The Enforcer

2005-08-31T19:16:00.000-07:00

The Enforcer
Originally uploaded by Dizzy Mouse.

Me and my eighteen wheeler will run over your drive through coffee stand.

ghost hearts

2005-08-31T19:13:00.000-07:00

ghost hearts
Originally uploaded by Dizzy Mouse.

Hotwire latte art world championship

2005-08-30T13:46:00.000-07:00

We decided to hold a impromptu world latte art championship at our hotwire north store last night. The participants were Jeremy, Karl and myself. I figured this would be a easy win for me being the great latte artist that I am, but sometimes things don't work out. Jeremy went first.

Here is his best effort.

Karl was next.

Not his best effort.

A little better

I went next. Not to great

I should have stuck with what I was good at instead of experimenting.

If you would like to see more photos click here http://www.flickr.com/photos/dismas/sets/853154/

WBC Trieste Italy 2004

2005-08-23T13:12:00.000-07:00

The rest of my WBC Trieste photos

Training

2005-08-16T17:34:00.000-07:00

I just finished training a Japanese fellow by the name of Shinya. He flew in from Japan and was here for a month. We trained for three weeks. He was a super fast learner which doesn't surprise me since he had studied to be a Sushi chef and had lot's of other restaurant experience. By the end of second week he was doing very nice latte art. I enjoy training people, but it sure takes allot out of me. Shinya hopes to be opening a coffee house in Sapporo, Japan. I hope to go and visit I am sure it will be excellent.
I will put some pictures on flickr

Amsterdam June 04 - a photoset on Flickr

2005-08-08T22:59:00.000-07:00

Amsterdam June 04 - a photoset on Flickr

Roasting

2005-07-28T13:27:00.000-07:00

The Head of Danish Mafia (Jens) and His top hitman Martin

2005-07-13T00:38:00.000-07:00

Planning the take over of the coffee world.
Trieste, Italy 2004

My photos

2005-07-06T17:35:00.000-07:00

Some pictures

2005-07-05T19:46:00.000-07:00

Micah future barista champ

The Quest

2005-07-05T19:01:00.000-07:00

At some point after getting into the coffee industry I have been on a quest to develop the perfect coffee house. Part of the problem is that my vision for the perfect coffee house continues to change and grow. The other problem is that it gets more and more expensive. To start I must say that the perfect coffee house is some what subjective or very subjective. Here is one thing that it must have "coffee". Lot's of coffee. Different types of coffee. Over five different coffees from the same country repeated in different countries designated by farm and finca and cultivar (ie. typica, Burbon, etc.) It would be awesome to have two or more coffees from the same farm of differing cultivars. You could then do coffee samplers from around the world or from a single country.

Good times

2005-07-02T18:58:00.000-07:00

Well my espresso is coming along nicely. It has a nice smooth creamy chocolate body, light acidity with a incredibly sweet after taste. It is not perfect but very good.
I have also been drinking a Kenyan Kathangariri that we got a few weeks ago. It is incredible.
Our store is located in a area not know for good espresso and coffee houses so people are always surprised when they get good coffee. I love it when people order a straight espresso and are surprised when it is really good. This happens on a daily basis.
One of my favorite things is roasting coffee and then making drinks for customers and watching them enjoy the coffee. The next best thing would be to grow it, roast it, serve it. You never know.
It is also fun that we are getting more people who are wanting to work for us who have passion for coffee. This fun.

Do you have the matching shoe?

2005-06-27T20:31:00.000-07:00

2005-06-22T20:54:00.000-07:00

I believe this is a yellow Caturra

2005-06-22T20:44:00.000-07:00

King of the drying patio

Some History

2005-06-22T19:07:00.000-07:00

Just did a preliminary taste of my latest creation. I roasted this yesterday, but I already notice a difference. We will be using it in our store tomorrow.
Just briefly a little about me and where I am at now. I have been working in the coffee industry since early in 99. I started as a barista running one of the many kiosks on the campus of Microsoft. I actually enjoyed this a lot, but I hated commuting two hours a day. I then moved to Zoka in November of 99. I started managing the store at the first of the year (January of 2000). I will back up for a second. Before Microsoft I was looking to buy a small coffee shop or a kiosk. I spent some money researching running a coffee shop I bought Bellisimos starter pack (espresso 101, 501, bean basics) I also bought David Schomers book. These early material made a huge impression on what I wanted to do. When they trained me at Microsoft I already new more then the person training me.
When I started at Zoka I thought I would be trained, but that never happened. I started a rudimentary training program. It didn't take long for me to realize that I wanted to learn how to roast coffee. One of the owners was Tim McCormack who holds a mystical status to many. After almost two years of bugging and hanging out at the roaster every available chance Tim agreed to let me begin a six month apprenticeship with him.
Not long after finishing my apprenticeship Tim left Zoka and I found myself in the scary position as head roaster. This also coincided with me winning the 2002 North American Barista Championship (Now United States Barista Championship) even the losers get lucky sometime. He left about a week before the competition. So, after I won I had to get ready for the WBC to be held in Oslo, Norway. Again I got very lucky with the judges I had in the semi-final round and placed fourth. In the final round I place sixth. I can still say that I am the only U.S. citizen to make the finals. Like I said even the losers get lucky sometime.
I then begin to train Chris Davidson how to roast. He has since surpassed me. He is very smart and learns quick. I have since then been very lucky to travel all over the world training and judging.
I started moving over to less roasting and more Training.
July of 04 I left Zoka? I started to work on opening my own coffee house. Main obstacle being lack of money. During this time Lora Vickrey from Hotwire Online Coffee House approached me about working some hours in her stores (a Zoka account). After several months of working with her she approached me about becoming a partner with her. After agreeing to come on I approached Tim about joining us and now we are partners.
We have a lot to do to make the type of company that I think we can be. I think if we can put into practice half of what we talked about we should be a cool and innovative company that is unlike anything out there.

Ok I will write

2005-06-21T00:39:00.000-07:00

All right many people have been asking when I will post again, so here it is. I don't really have much to say I just wanted a place to show my pictures. I wish I was as smart as Chris Taci.
I am working on my espresso blend. It is a on going project. It is extremely frustrating at times. Right now I am not real happy with it. I just got some new green coffee in today and I am excited to try some of them in the espresso. I will give feed back on my thoughts of the espresso later. I don't have a name for it yet I am thinking espresso 101. Right now I just give each new variation a different number. I think I am up to 38 even though I will be 35. Well all this writing is exhausting for me. I will try to write more tomorrow when I am more awake.

2005-06-07T22:59:00.000-07:00

The BGA (Barista Guild of America) 2004, 05 Task force. Chris, Andy N, Ellie, Jay, Sany, Dismas, Andy C, Michelle

My First Blog

2005-06-07T22:05:00.000-07:00

I am still deciding what I am acutally going to do with this blog. It's mainly dedicated to coffee and other related interests. I hope to use it to post and share pictures I have taken in my coffee travels. I hope to use it to post my thoughts on coffee, people and anything else that takes my fancy. I hope that I am not to boring.

2005-06-06T20:04:00.000-07:00

Donar of the Netherlands and yours at WBC 04, Trieste, Italy

2005-05-31T17:11:00.000-07:00

spreading pulped naturals

2005-05-30T15:22:00.000-07:00

drying patio

2005-05-30T15:18:00.000-07:00

Brazil Cafe Supplicy and fazenda

2005-05-26T10:52:00.000-07:00

Martin at the bar

2005-05-26T10:49:00.000-07:00

Cafe Europa

2005-05-26T10:46:00.000-07:00

Cafe Europa June 04