ESPRESSOJOE'S MENTOR PROFILE
My Coffee Corner
Why I want to be mentor in this category:
I love the specialty coffee field and would love to share the knowledge I have learned over the years. I have helped create numerous recipes for a variety of shops. I am not afraid to work with new ingredient to create unique combinations.
What inspires me in this category:
Coffee is more than a beverage; it is an art form, and a basis for its own sub-culture that is varied and diverse. Underneath the modern, mass produced corporate logos lies a culture the general population has never experienced.
I worked in the specialty coffee industry for over 16 years, working in a variety of shops in San Diego and Denver. I have had the privilege of knowing some highly talented and skilled barista’s. I was even partial owner of a coffee house in San Diego.
Biggest Lesson Learned:
Coffee is more than a drink, it is an art form. Coffee is universal; almost every culture today has their own unique way of brewing and serving coffee.
Books, classes, teachers that have helped me:
I have learned this trade from countless sources over the past 16 years. From working with the best baristas around, to attending specialty coffee seminars and exhibitions all over the country.
Education, Awards, Pro Experience:
My former business partner was from Torino, Italy, the town that LaVazza Espresso is roasted. From him I learned a lot about the true traditions and recipes of some of our most known drinks, and how different their American counterparts are.
- The darker roast the coffee (ie: French Roast), the less caffeine it actually has. Caffeine burns out of the bean in the roasting process, so though it may taste stronger, dark roasts contain less caffeine!
- In America, drinking coffee is an expresion of freedom! Americans switched from tea to coffee due to the heavy tea tax imposed on the American colonies in 1773, which caused the 'Boston Tea Party'
- Black coffee with no sugar contains no calories. A single cup of coffee that has been brewing for 20 minutes provides the body with 300 phytochemicals which act as antioxidants and stay in the body for up to a month.
- Steamed milk should retain a solid, velvety consistency (not the 2 layered Milk/Scorched foam most shops serve). Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk has expanded to the 60% mark.
- When steaming milk for a drink, the milk should never go above 155 degrees F. as it will scorch. Most places serve their drinks at 180 degrees, not realizing that they have burnt the milk.