Tag Archives: homeroasting

Judging Coffee and Beer: Answer to DoubleShot Coffee Company

DoubleShot Coffee Company: More Espresso Arguments.

I’m not in the coffee biz but I do involve myself in some coffee-related things, including barista championships (sensory judge at regional and national) and numerous discussions with coffee artisans. In other words, I’m nobody important.

In a way, I “come from” the worlds of beer and coffee homebrewing. In coffee circles, I like to introduce myself as a homeroaster and blogger.

(I’m mostly an ethnographer, meaning that I do what we call “participant-observation” as both an insider and an outsider.)

There seem to be several disconnects in today’s coffee world, despite a lot of communication across the Globe. Between the huge coffee corporations and the “specialty coffee” crowd. Between coffee growers and coffee lovers. Between professional and home baristas. Even, sometimes, between baristas from different parts of the world.
None of it is very surprising. But it’s sometimes a bit sad to hear people talk past one another.

I realize nothing I say may really help. And it may all be misinterpreted. That’s all part of the way things go and I accept that.

In the world of barista champions and the so-called “Third Wave,” emotions seem particularly high. Part of it might have to do with the fact that so many people interact on a rather regular basis. Makes for a very interesting craft, in some ways. But also for rather tense moments.

About judging…
My experience isn’t that extensive. I’ve judged at the Canadian Eastern Regional BC twice and at the Canadian BC once.
Still, I did notice a few things.

One is that there can be a lot of camaraderie/collegiality among BC participants. This can have a lot of beneficial effects on the quality of coffee served in different places as well as on the quality of the café experience itself, long after the championships. A certain cohesiveness which may come from friendly competition can do a lot for the diversity of coffee scenes.

Another thing I’ve noticed is that it’s really easy to be fair, in judging using WBC regulations. It’s subjective in a very literal way since there’s tasting involved (tastebuds belong to the “subjects” of the sensory and head judges). But it simply has very little if anything to do with personal opinions, relationships, or “liking the person.” It’s remarkably easy to judge the performance, with a focus on what’s in the cup, as opposed to the person her-/himself or her/his values.

Sure, the championship setting is in many ways artificial and arbitrary. A little bit like rules for an organized sport. Or so many other contexts.

A competition like this has fairly little to do with what is likely to happen in “The Real World” (i.e., in a café). I might even say that applying a WBC-compatible in a café is likely to become a problem in many cases. A bit like working the lunch shift at a busy diner using ideas from the Iron Chef or getting into a street fight and using strict judo rules.

A while ago, I was working in French restaurants, as a «garde-manger» (assistant-chef). We often talked about (and I did meet a few) people who were just coming out of culinary institutes. In most cases, they were quite good at producing a good dish in true French cuisine style. But the consensus was that “they didn’t know how to work.”
People fresh out of culinary school didn’t really know how to handle a chaotic kitchen, order only the supplies required, pay attention to people’s tastes, adapt to differences in prices, etc. They could put up a good show and their dishes might have been exquisite. But they could also be overwhelmed with having to serve 60 customers in a regular shift or, indeed, not know what to do during a slow night. Restaurant owners weren’t that fond of hiring them, right away. They had to be “broken out” («rodés»).

Barista championships remind me of culinary institutes, in this way. Both can be useful in terms of skills, but experience is more diverse than that.

So, yes, WBC rules are probably artificial and arbitrary. But it’s easy to be remarkably consistent in applying these rules. And that should count for something. Just not for everythin.

Sure, you may get some differences between one judge and the other. But those differences aren’t that difficult to understand and I didn’t see that they tended to have to do with “preferences,” personal issues, or anything of the sort. From what I noticed while judging, you simply don’t pay attention to the same things as when you savour coffee. And that’s fine. Cupping coffee isn’t the same thing as drinking it, either.

In my (admittedly very limited) judging experience, emphasis was put on providing useful feedback. The points matter a lot, of course, but the main thing is that the points make sense in view of the comments. In a way, it’s to ensure calibration (“you say ‘excellent’ but put a ‘3,’ which one is more accurate?”) but it’s also about the goals of the judging process. The textual comments are a way to help the barista pay attention to certain things. “Constructive criticism” is one way to put it. But it’s more than that. It’s a way to get something started.

Several of the competitors I’ve seen do come to ask judges for clarifications and many of them seemed open to discussion. A few mostly wanted justification and may have felt slighted. But I mostly noticed a rather thoughtful process of debriefing.

Having said that, there are competitors who are surprised by differences between two judges’ scores. “But both shots came from the same portafilter!” “Well, yes, but if you look at the video, you’ll notice that coffee didn’t flow the same way in both cups.” There are also those who simply doubt judges, no matter what. Wonder if they respect people who drink their espresso…

Coming from the beer world, I also notice differences with beer. In the beer world, there isn’t really an equivalent to the WBC in the sense that professional beer brewers don’t typically have competitions. But amateur homebrewers do. And it’s much stricter than the WBC in terms of certification. It requires a lot of rote memorization, difficult exams (I helped proctor two), judging points, etc.

I’ve been a vocal critic of the Beer Judge Certification Program. There seems to be an idea, there, that you can make the process completely neutral and that the knowledge necessary to judge beers is solid and well-established. One problem is that this certification program focuses too much on a series of (over a hundred) “styles” which are more of a context-specific interpretation of beer diversity than a straightforward classification of possible beers.
Also, the one thing they want to avoid the most (basing their evaluation on taste preferences) still creeps in. It’s probably no coincidence that, at certain events, beers which were winning “Best of Show” tended to be big, assertive beers instead of very subtle ones. Beer judges don’t want to be human, but they may still end up acting like ones.

At the same time, while there’s a good deal of debate over beer competition results and such, there doesn’t seem to be exactly the same kind of tension as in barista championships. Homebrewers take their results to heart and they may yell at each other over their scores. But, somehow, I see much less of a fracture, “there” than “here.” Perhaps because the stakes are very low (it’s a hobby, not a livelihood). Perhaps because beer is so different from coffee. Or maybe because there isn’t a sense of “Us vs. Them”: brewers judging a competition often enter beer in that same competition (but in a separate category from the ones they judge).
Actually, the main difference may be that beer judges can literally only judge what’s in the bottle. They don’t observe the brewers practicing their craft (this happens weeks prior), they simply judge the product. In a specific condition. In many ways, it’s very unfair. But it can help brewers understand where something went wrong.

Now, I’m not saying the WBC should become like the BJCP. For one thing, it just wouldn’t work. And there’s already a lot of investment in the current WBC format. And I’m really not saying the BJCP is better than the WBC as an inspiration, since I actually prefer the WBC-style championships. But I sense that there’s something going on in the coffee world which has more to do with interpersonal relationships and “attitudes” than with what’s in the cup.

All this time, those of us who don’t make a living through coffee but still live it with passion may be left out. And we do our own things. We may listen to coffee podcasts, witness personal conflicts between café owners, hear rants about the state of the “industry,” and visit a variety of cafés.
Yet, slowly but surely, we’re making our own way through coffee. Exploring its diversity, experimenting with different brewing methods, interacting with diverse people involved, even taking trips “to origin”…

Coffee is what unites us.

Homeroasting and Coffee Geekness

I’m a coffee geek. By which I mean that I have a geeky attitude to coffee. I’m passionate about the crafts and arts of coffee making, I seek coffee-related knowledge wherever I can find it, I can talk about coffee until people’s eyes glaze over (which happens more quickly than I’d guess possible), and I even dream about coffee gadgets. I’m not a typical gadget freak, as far as geek culture goes, but coffee is one area where I may invest in some gadgetry.

Perhaps my most visible acts of coffee geekery came in the form of updates I posted through diverse platforms about my home coffee brewing experiences. Did it from February to July. These posts contained cryptic details about diverse measurements, including water temperature and index of refraction. It probably contributed to people’s awareness of my coffee geek identity, which itself has been the source of fun things like a friend bringing me back coffee from Ethiopia.

But I digress, a bit. This is both about coffee geekness in general and about homeroasting in particular.

See, I bought myself this Hearthware i-Roast 2 dedicated homeroasting device. And I’m dreaming about coffee again.

Been homeroasting since December 2002, at the time I moved to Moncton, New Brunswick and was lucky enough to get in touch with Terry Montague of Down Esst Coffee.

Though I had been wishing to homeroast for a while before that and had become an intense coffee-lover fifteen years prior to contacting him, Terry is the one who enabled me to start roasting green coffee beans at home. He procured me a popcorn popper, sourced me some quality green beans, gave me some advice. And off I was.

Homeroasting is remarkably easy. And it makes a huge difference in one’s appreciation of coffee. People in the coffee industry, especially baristas and professional roasters, tend to talk about the “channel” going from the farmer to the “consumer.” In some ways, homeroasting gets the coffee-lover a few steps closer to the farmer, both by eliminating a few intermediaries in the channel and by making coffee into much less of a commodity. Once you’ve spent some time smelling the fumes emanated by different coffee varietals and looking carefully at individual beans, you can’t help but get a deeper appreciation for the farmer’s and even the picker’s work. When you roast 150g or less at a time, every coffee bean seems much more valuable. Further, as you experiment with different beans and roast profiles, you get to experience coffee in all of its splendour.

A popcorn popper may sound like a crude way to roast coffee. And it might be. Naysayers may be right in their appraisal of poppers as a coffee roasting method. You’re restricted in different ways and it seems impossible to produce exquisite coffee. But having roasted with a popper for seven years, I can say that my poppers gave me some of my most memorable coffee experiences. Including some of the most pleasant ones, like this organic Sumatra from Theta Ridge Coffee that I roasted in my campus appartment at IUSB and brewed using my beloved Brikka.

Over the years, I’ve roasted a large variety of coffee beans. I typically buy a pound each of three or four varietals and experiment with them for a while.

Mostly because I’ve been moving around quite a bit, I’ve been buying green coffee beans from a rather large variety of places. I try to buy them locally, as much as possible (those beans have travelled far enough and I’ve had enough problems with courier companies). But I did participate in a few mail orders or got beans shipped to me for some reason or another. Sourcing green coffee beans has almost been part of my routine in those different places where I’ve been living since 2002: Moncton, Montreal, Fredericton, South Bend, Northampton, Brockton, Cambridge, and Austin. Off the top of my head, I’ve sourced beans from:

  1. Down East
  2. Toi, moi & café
  3. Brûlerie Saint-Denis
  4. Brûlerie des quatre vents
  5. Terra
  6. Theta Ridge
  7. Dean’s Beans
  8. Green Beanery
  9. Cuvée
  10. Fair Bean
  11. Sweet Maria’s
  12. Evergreen Coffee
  13. Mon café vert
  14. Café-Vrac
  15. Roastmasters
  16. Santropol

And probably a few other places, including this one place in Ethiopia where my friend Erin bought some.

So, over the years, I got beans from a rather large array of places and from a wide range of regional varietals.

I rapidly started blending freshly-roasted beans. Typically, I would start a blend by roasting three batches in a row. I would taste some as “single origin” (coffee made from a single bean varietal, usually from the same farm or estate), shortly after roasting. But, typically, I would mix my batches of freshly roasted coffee to produce a main blend. I would then add fresh batches after a few days to fine-tune the blend to satisfy my needs and enhance my “palate” (my ability to pick up different flavours and aromas).

Once the quantity of green beans in a particular bag would fall below an amount I can reasonably roast as a full batch (minimum around 100g), I would put those green beans in a pre-roast blend, typically in a specially-marked ziplock bag. Roasting this blend would usually be a way for me to add some complexity to my roasted blends.

And complexity I got. Lots of diverse flavours and aromas. Different things to “write home about.”

But I was obviously limited in what I could do with my poppers. The only real controls that I had in homeroasting, apart from blending, consisted in the bean quantity and roasting time. Ambient temperature was clearly a factor, but not one over which I was able to exercise much control. Especially since I frequently ended up roasting outside, so as to not incommodate people with fumes, noise, and chaff. The few homeroast batches which didn’t work probably failed because of low ambient temperature.

One reason I stuck with poppers for so long was that I had heard that dedicated roasters weren’t that durable. I’ve probably used three or four different hot air popcorn poppers, over the years. Eventually, they just stop working, when you use them for coffee beans. As I’d buy them at garage sales and Salvation Army stores for 3-4$, replacing them didn’t feel like such a financially difficult thing to do, though finding them could occasionally be a challenge. Money was also an issue. Though homeroasting was important for me, I wasn’t ready to pay around 200$ for an entry-level dedicated roaster. I was thinking about saving money for a Behmor 1600, which offers several advantages over other roasters. But I finally gave in and bought my i-Roast as a kind of holiday gift to myself.

One broad reason is that my financial situation has improved since I started a kind of partial professional reorientation (PPR). I have a blogpost in mind about this PPR, and I’ll probably write it soon. But this post isn’t about my PPR.

Although, the series of events which led to my purchase does relate to my PPR, somehow.

See, the beans I (indirectly) got from Roastmasters came from a friend who bought a Behmor to roast cocoa beans. The green coffee beans came with the roaster but my friend didn’t want to roast coffee in his brand new Behmor, to avoid the risk of coffee oils and flavours getting into his chocolate. My friend asked me to roast some of these beans for his housemates (he’s not that intensely into coffee, himself). When I went to drop some homeroasted coffee by the Station C co-working space where he spends some of his time, my friend was discussing a project with Duncan Moore, whom I had met a few times but with whom I had had few interactions. The three of us had what we considered a very fruitful yet very short conversation. Later on, I got to do a small but fun project with Duncan. And I decided to invest that money into coffee.

A homeroaster seemed like the most appropriate investment. The Behmor was still out of reach but the i-Roast seemed like a reasonable purchase. Especially if I could buy it used.

But I was also thinking about buying it new, as long as I could get it quickly. It took me several years to make a decision about this purchase but, once I made it, I wanted something as close to “instant gratification” as possible. In some ways, the i-Roast was my equivalent to Little Mrs Sommers‘s “pair of silk stockings.”

At the time, Mon café vert seemed like the only place where I could buy a new i-Roast. I tried several times to reach them to no avail. As I was in the Mile-End as I decided to make that purchase, I went to Caffè in Gamba, both to use the WiFi signal and to check if, by any chance, they might not have started selling roasters. They didn’t, of course, homeroasters isn’t mainstream enough. But, as I was there, I saw the Hario Ceramic Coffee Mill Skerton, a “hand-cranked” coffee grinder about which I had read some rather positive reviews.

For the past few years, I had been using a Bodum Antigua conical burr electric coffee grinder. This grinder was doing the job, but maybe because of “wear and tear,” it started taking a lot longer to grind a small amount of coffee. The grind took so long, at some points, that the grounds were warm to the touch and it seemed like the grinder’s motor was itself heating.

So I started dreaming about the Baratza Vario, a kind of prosumer electric grinder which seemed like the ideal machine for someone who uses diverse coffee making methods. The Vario is rather expensive and seemed like overkill, for my current coffee setup. But I was lusting over it and, yes, dreaming about it.

One day, maybe, I’ll be able to afford a Vario.

In the meantime, and more reasonably, I had been thinking about “Turkish-style mills.” A friend lent me a box-type manual mill at some point and I did find it produced a nice grind, but it wasn’t that convenient for me, partly because the coffee drops into a small drawer which rapidly gets full. A handmill seemed somehow more convenient and there are some generic models which are sold in different parts of the World, especially in the Arab World. So I got the impression that I might be able to find handmills locally and started looking for them all over the place, enquiring at diverse stores and asking friends who have used those mills in the past. Of course, they can be purchased online. But they end up being relatively expensive and my manual experience wasn’t so positive as to convince me to spend so much money on one.

The Skerton was another story. It was much more convenient than a box-type manual mill. And, at Gamba, it was inexpensive enough for me to purchase it on the spot. I don’t tend to do this very often so I did feel strange about such an impulse purchase. But I certainly don’t regret it.

Especially since it complements my other purchases.

So, going to the i-Roast.

Over the years, I had been looking for the i-Roast and Behmor at most of the obvious sites where one might buy used devices like these. eBay, Craig’s List, Kijiji… As a matter of fact, I had seen an i-Roast on one of these, but I was still hesitating. Not exactly sure why, but it probably had to do with the fact that these homeroasters aren’t necessarily that durable and I couldn’t see how old this particular i-Roast was.

I eventually called to find out, after taking my decision to get an i-Roast. Turns out that it’s still under warranty, is in great condition, and was being sold by a very interesting (and clearly trustworthy) alto singer who happens to sing with a friend of mine who is also a local beer homebrewer. The same day I bought the roaster, I went to the cocoa-roasting friend’s place and saw a Behmor for the first time. And I tasted some really nice homemade chocolate. And met other interesting people including a couple that I saw, again, while taking the bus after purchasing the roaster.

The series of coincidences in that whole situation impressed me in a sense of awe. Not out of some strange superstition or other folk belief. But different things are all neatly packaged in a way that most of my life isn’t. Nothing weird about this. The packaging is easy to explain and mostly comes from my own perception. The effect is still there that it all fits.

And the i-Roast 2 itself fits, too.

It’s clearly not the ultimate coffee geek’s ideal roaster. But I get the impression it could become so. In fact, one reason I hesitated to buy the i-Roast 2 is that I was wondering if Hearthware might be coming out with the i-Roast 3, in the not-so-distant future.

I’m guessing that Hearthware might be getting ready to release a new roaster. I’m using unreliable information, but it’s still an educated guess. So, apparently…

I could just imagine what the i-Roast 3 might be. As I’m likely to get, I have a number of crazy ideas.

One “killer feature” actually relates both to the differences between the i-Roast and i-Roast 2 as well as to the geek factor behind homeroasting: roast profiles as computer files. Yes, I know, it sounds crazy. And, somehow, it’s quite unlikely that Hearthware would add such a feature on an entry-level machine. But I seriously think it’d make the roaster much closer to a roasting geek’s ultimate machine.

For one thing, programming a roast profile on the i-Roast is notoriously awkward. Sure, you get used to it. But it’s clearly suboptimal. And one major improvement of the i-Roast 2 over the original i-Roast is that the original version didn’t maintain profiles if you unplugged it. The next step, in my mind, would be to have some way to transfer a profile from a computer to the roaster, say via a slot for SD cards or even a USB port.

What this would open isn’t only the convenience of saving profiles, but actually a way to share them with fellow homeroasters. Since a lot in geek culture has to do with sharing information, a neat effect could come out of shareable roast profiles. In fact, when I looked for example roast profiles, I found forum threads, guides, and incredibly elaborate experiments. Eventually, it might be possible to exchange roasting profiles relating to coffee beans from the same shipment and compare roasting. Given the well-known effects of getting a group of people using online tools to share information, this could greatly improve the state of homeroasting and even make it break out of the very small niche in which it currently sits.

Of course, there are many problems with that approach, including things as trivial as voltage differences as well as bigger issues such as noise levels:

[youtube=http://www.youtube.com/watch?v=c88nEXYCbfs]

But I’m still dreaming about such things.

In fact, I go a few steps further. A roaster which could somehow connect to a computer might also be used to track data about temperature and voltage. In my own experiments with the i-Roast 2, I’ve been logging temperatures at 15 second intervals along with information about roast profile, quantity of beans, etc. It may sound extreme but it already helped me achieve a result I wanted to achieve. And it’d be precisely the kind of information I would like to share with other homeroasters, eventually building a community of practice.

Nothing but geekness, of course. Shall the geek inherit the Earth?

Selling Myself Long

Been attending sessions by Meri Aaron Walker about online methods to get paid for our expertise. Meri coaches teachers about those issues.

MAWSTOOLBOX.COM

There’s also a LearnHub “course”: Jumpstart Your Online Teaching Career.

Some notes, on my own thinking about monetization of expertise. Still draft-like, but RERO is my battle cry.

Some obstacles to my selling expertise:

  • My “oral personality.”
  • The position on open/free knowledge in academia and elsewhere.
  • My emphasis on friendship and personal rapport.
  • My abilities as an employee instead of a “boss.”
  • Difficulty in assessing the value of my expertise.
  • The fact that other people have the same expertise that I think I have.
  • High stakes (though this can be decreased, in some contexts).
  • My distaste for competition/competitiveness.
  • Difficulty at selling and advertising myself (despite my social capital).
  • Being a creative generalist instead of a specialist.

Despite all these obstacles, I have been thinking about selling my services online.

One reason is that I really do enjoy teaching. As I keep saying, teaching is my hobby (when I get paid, it’s to learn how to interact with other learners and to set up learning contexts).

In fact, I enjoy almost everything in teaching (the major exception being grading/evaluating). From holding office hours and lecturing to facilitating discussions and answering questions through email. Teaching, for me, is deeply satisfying and I think that learning situations which imply the role of a teacher still make a lot of sense. I also like more informal learning situations and I even try to make my courses more similar to informal teaching. But I still find specific value in a “teaching and learning” system.

Some people seem to assume that teaching a course is the same thing as “selling expertise.” My perspective on learning revolves to a large extent on the difference between teaching and “selling expertise.” One part is that I find a difference between selling a product or process and getting paid in a broader transaction which does involve exchange about knowledge but which isn’t restricted to that exchange. Another part is that I don’t see teachers as specialists imparting their wisdom to eager masses. I see knowledge as being constructed in diverse situations, including formal and informal learning. Expertise is often an obstacle in the kind of teaching I’m interested in!

Funnily enough, I don’t tend to think of expertise as something that is easily measurable or transmissible. Those who study expertise have ways to assess something which is related to “being an expert,” especially in the case of observable skills (many of those are about “playing,” actually: chess, baseball, piano…). My personal perspective on expertise tends to be broader, more fluid. Similar to experience, but with more of a conscious approach to learning.

There also seems to be a major difference between “breadth of expertise” and “topics you can teach.” You don’t necessarily need to be very efficient at some task to help someone learn to do it. In fact, in some cases, being proficient in a domain is an obstacle to teaching in that domain, since expertise is so ingrained as to be very difficult to retrieve consciously.

This is close to “do what I say, not what I do.” I even think that it can be quite effective to actually instruct people without direct experience of these instructions. Similar to consulting, actually. Some people easily disagree with this point and some people tease teachers about “doing vs. teaching.” But we teachers do have a number of ways to respond, some of them snarkier than others. And though I disagree with several parts of his attitude, I quite like this short monologue by Taylor Mali about What Teachers Make.

Another reason I might “sell my expertise” is that I genuinely enjoy sharing my expertise. I usually provide it for free, but I can possibly relate to the value argument. I don’t feel so tied to social systems based on market economy (socialist, capitalist, communist…) but I have to make do.

Another link to “selling expertise” is more disciplinary. As an ethnographer, I enjoy being a “cultural translator.” of sorts. And, in some cases, my expertise in some domains is more of a translation from specialized speech into laypeople’s terms. I’m actually not very efficient at translating utterances from one language to another. But my habit of navigating between different “worlds” makes it possible for me to bridge gaps, cross bridges, serve as mediator, explain something fairly “esoteric” to an outsider. Close to popularization.

So, I’ve been thinking about what can be paid in such contexts which give prominence to expertise. Tutoring, homework help, consulting, coaching, advice, recommendation, writing, communicating, producing content…

And, finally, I’ve been thinking about my domains of expertise. As a “Jack of All Trades,” I can list a lot of those. My level of expertise varies greatly between them and I’m clearly a “Master of None.” In fact, some of them are merely from personal experience or even anecdotal evidence. Some are skills I’ve been told I have. But I’d still feel comfortable helping others with all of them.

I’m funny that way.

Domains of  Expertise

French

  • Conversation
  • Reading
  • Writing
  • Culture
  • Literature
  • Regional diversity
  • Chanson appreciation

Bamanan (Bambara)

  • Greetings
  • Conversation

Social sciences

  • Ethnographic disciplines
  • Ethnographic field research
  • Cultural anthropology
  • Linguistic anthropology
  • Symbolic anthropology
  • Ethnomusicology
  • Folkloristics

Semiotics

Language studies

  • Language description
  • Social dimensions of language
  • Language change
  • Field methods

Education

  • Critical thinking
  • Lifelong learning
  • Higher education
  • Graduate school
  • Graduate advising
  • Academia
  • Humanities
  • Social sciences
  • Engaging students
  • Getting students to talk
  • Online teaching
  • Online tools for teaching

Course Management Systems (Learning Management Systems)

  • Oncourse
  • Sakai
  • WebCT
  • Blackboard
  • Moodle

Social networks

  • Network ethnography
  • Network analysis
  • Influence management

Web platforms

  • Facebook
  • MySpace
  • Ning
  • LinkedIn
  • Twitter
  • Jaiku
  • YouTube
  • Flickr

Music

  • Cultural dimensions of music
  • Social dimensions of music
  • Musicking
  • Musical diversity
  • Musical exploration
  • Classical saxophone
  • Basic music theory
  • Musical acoustics
  • Globalisation
  • Business models for music
  • Sound analysis
  • Sound recording

Beer

  • Homebrewing
  • Brewing techniques
  • Recipe formulation
  • Finding ingredients
  • Appreciation
  • Craft beer culture
  • Brewing trends
  • Beer styles
  • Brewing software

Coffee

  • Homeroasting
  • Moka pot brewing
  • Espresso appreciation
  • Coffee fundamentals
  • Global coffee trade

Social media

Blogging

  • Diverse uses of blogging
  • Writing tricks
  • Workflow
  • Blogging platforms

Podcasts

  • Advantages of podcasts
  • Podcasts in teaching
  • Filming
  • Finding podcasts
  • Embedding content

Technology

  • Trends
  • Geek culture
  • Equipment
  • Beta testing
  • Troubleshooting Mac OS X

Online Life

Communities

  • Mailing-lists
  • Generating discussions
  • Entering communities
  • Building a sense of community
  • Diverse types of communities
  • Community dynamics
  • Online communities

Food

  • Enjoying food
  • Cooking
  • Baking
  • Vinaigrette
  • Pizza dough
  • Bread

Places

  • Montreal, Qc
  • Lausanne, VD
  • Bamako, ML
  • Bloomington, IN
  • Moncton, NB
  • Austin, TX
  • South Bend, IN
  • Fredericton, NB
  • Northampton, MA

Pedestrianism

  • Carfree living
  • Public transportation
  • Pedestrian-friendly places

Tools I Use

  • PDAs
  • iPod
  • iTunes
  • WordPress.com
  • Skype
  • Del.icio.us
  • Diigo
  • Blogger (Blogspot)
  • Mac OS X
  • Firefox
  • Flock
  • Internet Explorer
  • Safari
  • Gmail
  • Google Calendar
  • Google Maps
  • Zotero
  • Endnote
  • RefWorks
  • Zoho Show
  • Wikipedia
  • iPod touch
  • SMS
  • Outlining
  • PowerPoint
  • Slideshare
  • Praat
  • Audacity
  • Nero Express
  • Productivity software

Effective Web searches

Socialization

  • Social capital
  • Entering the field
  • Creating rapport
  • Event participation
  • Event hosting

Computer Use

  • Note-taking
  • Working with RSS feeds
  • Basic programing concepts
  • Data manipulations

Research Methods

  • Open-ended interviewing
  • Qualitative data analysis

Personal

  • Hedonism
  • Public speaking
  • GERD
  • Strabismus
  • Moving
  • Cultural awareness

Jobs and Satisfaction

This one is more of a web log entry than my usual ramblings.

Executive Summary: Life Is Good.

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Columbian Green Coffee Beans

Joe Ferrante's looking for bloggers interesting in columbian green coffee beans

Thanks for the comment, Joe! I guess the reason you got here was that I do occasionally blog about coffee. Unfortunately, I haven't been tagging most of my posts here. I do have another blog where I posted a café review. I also reviewed the same café on WikiCities. Not necessarily because it's the most awesomest place in the world but they had wireless access and it seemed like a good opportunity to start reviewing cafés…

Now, Columbian beans. Well, I do homeroast and often use Columbian beans as a base. What I like about them is that they're quite consistent in quality, fairly versatile and fairly flexible in terms of roast. It seems Columbian beans are the ones people use to try out roasting methods. Ken Davids said something like that in his homeroasting book…
At the same time, Columbian beans aren't the most surprising beans around. Actually, some Columbian beans I've had were very aromatic, even while green.

Joe: Is there a specific reason you're interested in Columbian beans rather than other beans? Are you in the coffee business? If so, what do you think of CoffeeGeek?

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