Hit 'em with your best shot
<p>Designs in the top layer of coffee are made by varying techniques in foam preparation and pouring.</p>
<p>Although artistic presentation is something barista pride themselves in, judges in next weekend's competition in Fort Collins, Colorado, will be looking toward service presentation rather than artistic.</p>
<p>Bryan Arndt will be competing against baristas from five states during a regional competition. Arndt will be judged on flavor and presentation.</p>
<p>Bryan Arndt prepares a coffee drink with an artistic design using foam Thursday at Java on Sherman.</p>
Bryan Arndt and Sean Cunningham have been preparing for weeks.
They're about to drive nearly 1,000 miles.
All for 15 minutes at the Mountain Regional Barista Championship next month in Ft. Collins, Colo.
Let the brewing begin.
"I think I have a pretty good shot at doing well," Arndt said Thursday.
Arndt, 22, and Cunningham, 20, have worked at Java on Sherman Coffee House in Coeur d'Alene for about two years. Their talents at creating the best, the smoothest, just-the-right-touch cup of Joe will put them against the area's best baristas Feb. 12-14.
Their boss and Java owner David Patterson will join them on their cross-country caravan and he's wired up, but not from the coffee.
"I truly believe these guys are two of our region's best baristas, and I am excited to see what we can do," Patterson said.
Arndt and Cunningham will go espresso shot to espresso shot with about 50 baristas from Idaho, Montana, Utah, Wyoming and Colorado. The top six finishers will qualify for the national coffee competition, April 15 through 18 in Anaheim, Calif.
"We wanted to take our baristas' abilities and knowledge to the next level and the United States Barista Competition and Championships are an opportunity for us to compete in the event which will eventually select the best barista in the United States," Patterson said.
How it works
A team of seven judges scores each contestant on the preparation of four espressos, four cappuccinos and four original signature drinks in a 15-minute performance set to music.
"It's not easy to make them great in that period of time," Patterson said.
The pressure, absolutely, is on.
A good barista, Arndt said, must pay attention to details - every day, every minute. The humidity and temperature of a room can affect the final product passed over to a customer.
"It's all about presentation that makes a great barista," Arndt said.
The judges from around the world evaluate each performance on the taste of beverages served, cleanliness, creativity, technical skill and overall presentation.
"It's really easy to make a bad shot of espresso," Patterson said. "These guys are the best at being able to taste and evaluate great espresso."
Java on Sherman will feature coffee locally roasted by Bumper Crop Coffee out of Newman Lake.
"Both Bryan and Sean have devoted themselves to the art of coffee making," Patterson said. "We have partnered with our roaster Malcolm Wicks of Bumper Crop Coffee, co-workers, customers, industry counterparts and friends to develop a routine to become more familiar with our coffee, technique and equipment."
The lab
Down a long, narrow stairway at Java, hidden away in the basement behind some tables and around some corners in the 112-year-old building, is the vault. Really, a vault. It's the old vault of the Exchange National Bank that once called the corner of Fourth and Sherman home.
It's there they've been practicing, preparing, creating and testing their talents.
"I've realized how much better I can be at making coffee just by the simple things," Arndt said.
Still, he's nervous about this coffee clash.
His signature drink, he said, will be "pretty simple," and will include milk, whipped cream, peanut oil, a bit of dark chocolate, cayenne pepper, a dollop of foam and espresso.
"Basely making a little macchiato," he said.
"The ever-popular signature beverage allows baristas to stretch their imagination and the judges' palates," Patterson said.
He said it takes passion and dedication to be a good barista - and, of course, you have to know coffee.
"You need to know the coffee intimately to know what you can get out of the coffee," Patterson said.
There are infinite possibilities when it comes to coffee drinks. Baristas might be called on to create a double-tall Americano, a grande latte or a "skinny" (nonfat milk) single mocha. Someone might order a quad, or four shots of espresso, in a latte, or ask for a "split shot," which is half caffeine, half decaf.
"The wonderful thing about coffee these days is it's closely resembling the culinary arts where people are starting to push the barriers," said Patterson, who bought Java two years ago and has more than a decade in the coffee business.
"I love it. I have the last job of my life," he said.
Jumping at Java
Arndt's career at Java began not behind the coffee counter, but behind the scenes - all the way back in the food prep and dishwashing area.
"I started in the kitchen and I hated it," he said with a laugh.
What he wanted to do, he knew, was be the guy steaming the milk, adding the espresso shots and delivering a frothy drink with swirls on top.
So taken was he with this craft that he dropped out of college to pursue his career.
He is, you could say, juiced for java.
"You're not behind a desk. It's not a typical kind of job. It's just different," he said. "In this age there's an opportunity for more of a career than ever. There's so much going on in the coffee world, there's so many different directions you can go. You can get paid to travel and find coffee, bring it back and do it again. And still make coffee."
Java barristers head to championship
By BILL BULEY
Staff writer
Bryan Arndt and Sean Cunningham have been preparing for weeks.
They're about to drive nearly 1,000 miles.
All for 15 minutes at the Mountain Regional Barista Championship next month in Ft. Collins, Colo.
Let the brewing begin.
"I think I have a pretty good shot at doing well," Arndt said Thursday.
Arndt, 22, and Cunningham, 20, have worked at Java on Sherman Coffee House in Coeur d'Alene for about two years. Their talents at creating the best, the smoothest, just-the-right-touch cup of Joe will put them against the area's best baristas Feb. 12-14.
Their boss and Java owner David Patterson will join them on their cross-country caravan and he's wired up, but not from the coffee.
"I truly believe these guys are two of our region's best baristas, and I am excited to see what we can do," Patterson said.
Arndt and Cunningham will go espresso shot to espresso shot with about 50 baristas from Idaho, Montana, Utah, Wyoming and Colorado. The top six finishers will qualify for the national coffee competition, April 15 through 18 in Anaheim, Calif.
"We wanted to take our baristas' abilities and knowledge to the next level and the United States Barista Competition and Championships are an opportunity for us to compete in the event which will eventually select the best barista in the United States," Patterson said.
How it works
A team of seven judges scores each contestant on the preparation of four espressos, four cappuccinos and four original signature drinks in a 15-minute performance set to music.
"It's not easy to make them great in that period of time," Patterson said.
The pressure, absolutely, is on.
A good barista, Arndt said, must pay attention to details - every day, every minute. The humidity and temperature of a room can affect the final product passed over to a customer.
"It's all about presentation that makes a great barista," Arndt said.
The judges from around the world evaluate each performance on the taste of beverages served, cleanliness, creativity, technical skill and overall presentation.
"It's really easy to make a bad shot of espresso," Patterson said. "These guys are the best at being able to taste and evaluate great espresso."
Java on Sherman will feature coffee locally roasted by Bumper Crop Coffee out of Newman Lake.
"Both Bryan and Sean have devoted themselves to the art of coffee making," Patterson said. "We have partnered with our roaster Malcolm Wicks of Bumper Crop Coffee, co-workers, customers, industry counterparts and friends to develop a routine to become more familiar with our coffee, technique and equipment."
The lab
Down a long, narrow stairway at Java, hidden away in the basement behind some tables and around some corners in the 112-year-old building, is the vault. Really, a vault. It's the old vault of the Exchange National Bank that once called the corner of Fourth and Sherman home.
It's there they've been practicing, preparing, creating and testing their talents.
"I've realized how much better I can be at making coffee just by the simple things," Arndt said.
Still, he's nervous about this coffee clash.
His signature drink, he said, will be "pretty simple," and will include milk, whipped cream, peanut oil, a bit of dark chocolate, cayenne pepper, a dollop of foam and espresso.
"Basely making a little macchiato," he said.
"The ever-popular signature beverage allows baristas to stretch their imagination and the judges' palates," Patterson said.
He said it takes passion and dedication to be a good barista - and, of course, you have to know coffee.
"You need to know the coffee intimately to know what you can get out of the coffee," Patterson said.
There are infinite possibilities when it comes to coffee drinks. Baristas might be called on to create a double-tall Americano, a grande latte or a "skinny" (nonfat milk) single mocha. Someone might order a quad, or four shots of espresso, in a latte, or ask for a "split shot," which is half caffeine, half decaf.
"The wonderful thing about coffee these days is it's closely resembling the culinary arts where people are starting to push the barriers," said Patterson, who bought Java two years ago and has more than a decade in the coffee business.
"I love it. I have the last job of my life," he said.
Jumping at Java
Arndt's career at Java began not behind the coffee counter, but behind the scenes - all the way back in the food prep and dishwashing area.
"I started in the kitchen and I hated it," he said with a laugh.
What he wanted to do, he knew, was be the guy steaming the milk, adding the espresso shots and delivering a frothy drink with swirls on top.
So taken was he with this craft that he dropped out of college to pursue his career.
He is, you could say, juiced for java.
"You're not behind a desk. It's not a typical kind of job. It's just different," he said. "In this age there's an opportunity for more of a career than ever. There's so much going on in the coffee world, there's so many different directions you can go. You can get paid to travel and find coffee, bring it back and do it again. And still make coffee."