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Posts Tagged With ‘ barista ’

 

Faces of Boulder – Pic of the Day!

February 3rd, 2017

“I think when people look at me, the glasses imply I am smart, the messy hair that I am carefree and my clothing shows my inner geek. Still, when people look at me they don’t see the hardship and struggle that life has thrown my way nor the endless effort to improve and reach new heights each day. My earliest memories [were] a blur of new schools, new houses, new places to live- never holding still long enough to plant roots and create a home. When I first moved to Colorado I decided I was done moving and I knew that if I didn’t plant myself I might forever be at the mercy of... Read More

Faces of Boulder – Pic of the Day!

January 15th, 2016

  From the precision of performing an autopsy to the precision of pouring the perfect cup of craft coffee, a former medical student traded in his scalpel for coffee beans. Meet Brice! Born and raised in Boulder, this Colorado native holds true to his roots and opened a craft coffee house in Louisville with the humbling and overwhelming support of friends, neighbors and locals. It’s with undeniable passion that Brice runs his business, “I wanted to create a safe and friendly environment for communities to gather,” and it is very apparent. Brice strives to educate customers with a vast... Read More

Barista: A New Coffee Documentary

October 21st, 2015

Most people don’t think about the potential for coffee to be an art form or a competitive sport, unless they are professionals in the industry. So, an upcoming documentary about the U.S. Barista Championship (USBC) will be an informative and potentially entertaining film for most coffee layman. Barista explores the high energy and high stakes competitive coffee-making scene. The film highlights the passion and drive of several competitors as they prepare for and take part in the annual coffee spectacle known as the National Barista Championship or USBC. Check out the food competition... Read More

Coffee Jobs: It Pays to be Wired

June 17th, 2015

While it can be tough relying on tips for a living, working as a barista also has the potential of being a tolerable, decently paying, and possibly even enjoyable part-time or transitional job. With specialty coffee companies on the rise and major chains still making solid profits, the occupational opportunities and benefits of barista-ing have actually never looked so appealing for those searching for employment. Of course now that I’m not working in a coffee shop, I kind of miss working in one, even though I didn’t adore the scene when I was in it. Maybe “the beans are always fresher... Read More

Always Tip the Barista

June 3rd, 2015

There’s a common misconception that tipping is a generous act and that 10% of the bill should suffice. Unfortunately, we don’t live in an economy that justifies that train of thought or math. As the battle for restaurant workers to earn a living wage continues, it’s crucial for American consumers to remember to tip food servers—and tip them well—every time they dine out or order in (you should tip delivery people too). Food service employees depend on tips for their livelihood and customers who think tipping is optional are either totally oblivious or just cheap. In some states,... Read More

Women & Coffee

March 11th, 2015

Women in various countries, from different backgrounds, are working to sustain the global coffee industry. Unfortunately but not surprisingly, female coffee farmers and retailers face the same gender inequality and wage gap that exists in every workforce. From farm to shop, the commodity of the bean too often trumps the livelihood of the employees, especially the female ones. Poor or working class women of color, who live in coffee producing countries, are the most vulnerable to being undervalued in the business. But even in the predominately white and middle class world of Western retail coffee,... Read More

Unconventional Coffee: It’s Worth the Wait

November 18th, 2014

Last week I mentioned how fun it can be to make your own coffee at home. The manual and experimental process involved with using tools like pour-over devices is what allows the final product to be so special. Manual devices allow you to control all the different aspects involved in brewing coffee—from temperature to portion and, most importantly, timing—in a way that automatic machines can’t. The level of control and precision you get with pour-overs or immersion brews let you not only make the exact type of coffee you like but also allows you to fully taste the nuisances of single origin... Read More

Take a Snow Day: Making Your Own Artisanal Coffee at Home

November 11th, 2014
Scandinavian Coffee Drinkers

As we experience our first snow in Boulder and Denver, it becomes more tempting to stay in and brew our own coffee. While automatic drip machines are easy and convenient ways to make multiple cups of coffee at home, there are other types of brewing equipment that’ll help you produce your own delicious artisanal coffee. With the right tools, a tiny bit of patience, and a desire to learn, you can be your own barista during freezing cold days when you don’t want to venture out for your caffeine fix or if find your local coffee shop closed during a national holiday like today. Check out these different... Read More

Mind Your Milk

November 4th, 2014

Putting milk in your coffee or drinking a milk-based espresso drink is a great way to fight coffee’s natural acidity. Many coffee drinkers like cow’s milk in their drinks, while others enjoy dairy-less alternatives like soy or almond milk. Here in Colorado we’re fortunate to have access to local milk and non-dairy options to go with our coffee. But as a vegan who doesn’t like processed foods, I take my coffee black. Drinking black coffee and regular espresso definitely makes me feel cool but I recognize that it’s an acquired taste and sympathize with milk’s popularity. As a former barista,... Read More

The Business of Third Wave Coffee

September 29th, 2014

The phrase “third wave coffee” sounds inflated but it’s a term that best sums up the current trend that many coffee companies are invested in. Many independent coffee shops care about the nuanced flavors of different regional or varietal beans so they buy beans, or roast their own, from domestic companies which use roasting methods that bring out the distinct flavors of each kind of bean. Most of these companies also care about the ethical and environmental impact their industry has on the globe so they make efforts to do direct or fair trade with organic coffee farmers around the world.... Read More

Intro to Third Wave Coffee: The Tides of America’s Caffeinated Culture

September 22nd, 2014

As a former barista and current coffee enthusiast, I regularly find myself talking to others about coffee. In the coffee discourse, my aim is to promote the ideals of third wave coffee without sounding grandiose. A label that is often met with eye-rolls and associated with shallow trendiness, “third wave coffee” is actually an extensive umbrella term and one that I like to use when describing my favorite aspects of America’s current coffee culture. On this new weekly column, I’ll be expounding on contemporary coffee themes and exploring Boulder’s very own coffee scene.     I... Read More