The 2018 Baltimore Coffee Festival in Baltimore, Maryland

Last week I got the chance to go visit the 2018 Coffee Festival in Baltimore, Maryland. I live in New Jersey and so aside from New York, Baltimore, Maryland is the closest a coffee festival will get. I contacted the Festival team via Facebook messenger requesting media tickets, since I own a blog. The people who were responding to the messages were nice and prompt and provided my wife and I with 2 tickets for the show. The reason I reached out to them for media tickets is because this is a trade show so coffee enthusiasts who don’t own a business cannot attend. I don’t own a business just a blog. If you’re in the coffee industry, tickets are $60 for the duration of the show Friday to Sunday).

On Saturday, we drove to the Baltimore Convention Center where the show is taking place, found street parking and headed to the building. After receiving our badges and “goodie bags” we entered the show.

The show had an excellent mix of coffee roasters, coffee equipment manufacturers and coffee industry related items (coffee bags, label machines, etc.). Since I only had Saturday to check out the show, I was only able to check few of the exhibitors.

1) la Pavoni: seeing la Pavoni at the show was exciting because I love their commercial espresso machines and because I haven’t seen a la Pavoni Professional lever machine in person before. If you’re in the catering business and looking for heavy duty espresso equipment (even 2 groups) that is also 110V then you know that la Pavoni is one of the few manufacturers that make those. I was also excited to pull a shot on a la Pavoni professional lever machine. I always wanted to do that but never had a chance.

2) Wega and Astoria: I was always curious about these machines but never saw or played with one in person, the show was a great opportunity to do just that.

3) HM Digital: is a worldwide leader in EC, TDS, pH and ORP water testing instruments. I was happy to see them at the show since I have used their products before and always found them to be reliable and easy to use without breaking the bank. Also, they introduced a coffee refractometer, which is very interesting to me. The coffee refractometer also comes with a very user-friendly app that makes the refractometer easier to use. I was happy to have a demo, which I have recorded and included below.

 

 

4) Nuova Simonelli and Victoria Arduino: I have soft spot for Nuova Simonelli because I have a Musica and I love the Mythos One grinders. I also got a chance to play around and pull couple of shots on a Victoria Arduino 2 group machine.

5) Brewista: never used their products but I think they have an incredible lineup of coffee brewing vessels, kettles and scales. Their new brewing scale won the best new non-consumable product for the show.

6) Malabar Gold: I always heard about them from the Home-Barista forum. Forum members always recommended Malabar Gold especially for use as  a base for lattes and cappuccinos so I was happy to finally try it out. The shot I tasted had a similar flavor profile as the Lavazza Top Class I usually use at home but had a little more complexity and almost no acidity. Only downside is that they sell a minimum of 5 lb. bags, either all in one bag or in 5, 1 lb. bags, which makes it hard for someone to try it out.

7) Hollander Chocolate Company: This company is relatively new and it competes with Ghirardelli. Their products are mostly sauces and powders aimed at cafes serving chocolate drinks and espresso based flavored drinks. All their products are created from Holland’s Dutched cocoas and other high quality ingredients. They had an Oscar 2 and a cheerful barista on duty who made us a dark chocolate mocha latte and another white chocolate mocha latte. Both drinks were better than any mochas I tried at Starbucks or at catering events that use Ghirardelli’s products. They also gave us samples to take home and try out, which I have used to make a white chocolate mocha latte at home and it was absolutely fantastic (video below). The sales rep who was talking to us was very exciting about the brand and very educated about the products, which is always excellent. He wanted to make sure that we had all the information we need, even after he learned that we do not own a cafe!

This was my first coffee trade show (previously I only attended the New York Coffee Festival, which is open for the public) and I was happy to see the diverse exhibitors and the level of excitement for everything coffee. I look forward to coming back next year or when the festival is in New York City.

Breville Smart Grinder Pro vs. Mazzer Super Jolly – Taste Test (Video)

I have owned the Breville Smart Grinder Pro for a little over two years and the Super Jolly for a little more than a year and yet I have never thought of using the Breville for espresso! Up until today, the Breville was dedicated to drip and manual brewing duties while the Super Jolly was used exclusively for espresso. Seeing that I have some extra beans and time, I decided to finally dial in the Breville and the Super Jolly to produce a 33gm shot using approximately 17.5gm of Stumptown’s delicious Hair Bender blend, in under 35 seconds. The Super Jolly shines in expected reliability and fluffier grinds but the Breville is a great value at a fraction of the Super Jolly’s cost. Watch the video below to find out what I think of the taste difference and more of my thoughts of the two grinders.

Kruve for Espresso, an Experiment – Part 1

Since I received my Kruve, I never gotten the chance to test it with Espresso so last week I decided to give it a shot and see what I can do with it. I started by using the 300 and 600 micron sieves and 34.5gm of coffee from the Super Jolly, which is almost two times my usual dose of 17.5gm.

After I shook the Kruve for a minute or so the yield in the middle tray was almost 21.5gm so I lost 13gm between the boulders and fines.

I chose to only use my usual dose of 17.5gm and the results were underwhelming. The shot was too fast and somehow way too bitter. The bitterness can be caused by the coffee lacking the boulders and fines but the water temperature could have been higher than usual as well.

This week, I decided to try the experiment again but this time move the adjustment collar/ring on the Super Jolly couple of notches finer. By doing so, I was hoping to create a finer grind to slow the flow while keeping the dose the same at 17.5gm give or take 0.1 or 0.2gm.

I started with the same amount of coffee I started with last week, which is 34.5gm (remember that the grind is finer here)

After shaking the Kruve for a minute or so, the result was 24.1gm, so I lost a little more than 10gm, which is better than last week when I lost 13gm. This can be attributed to the grinder being more consistent as the grind gets finer or maybe I shook the Kruve harder last week compared to this week.

To stay consistent, I kept the dose to my usual, which is 17.5gm and pulled a shot. The shot was on the slow side but the taste was much more balanced. Still, bitterness was a little higher than I’d prefer but there was absolutely no sourness whatsoever. Personally, I’m not a big fan of sourness in coffee, or anywhere really so this shot was a really good one to my taste.

Next week, I will go only one notch finer instead of 2 notches like I did today and do the same test again and see how the shot will taste. Stay tuned!