We’re proud to introduce 3 new handcrafted espresso tampers from Café Kultur.

• Bianco Metal Tamper shown with Titanium Base
  ($86 with stainless steel base, $118 with titanium base)
• Burled Walnut Tamper shown with Titanium Base
  ($100 with stainless steel base, $130 with titanium base)
• Palisander Tamper shown with Stainless Steel Base
  ($95 with stainless steel base, $128 with titanium base)

Because these tampers are handcrafted, we only have limited quantities available and these generally sell out quickly. Please visit Artazza for more information about these and other TORR tampers from Café Kultur. The Bianco Metal Tamper is not listed on our website, please contact customer service if you’re interested.

Ashley writes: “There is very little that can cause the same excitement as a large bowl filled with warm chocolate. Especially if said bowl is accompanied with pillowy soft marshmallows and sweet, crispy cookies to use as a vehicle to enjoy the chocolate. Add to that the fresh hint of mint that cools the deep, dark chocolate and you are in for a new Holiday tradition.”

Fresh Mint Chocolate Fondue

• 2 cups heavy cream
• 1 cup whole milk
• 5 sprigs fresh mint
• 1/8 teaspoon kosher salt
• 1/2 vanilla bean (optional)
• 2 cups chopped bittersweet chocolate

For the full mouth-watering recipe, accompanied by beautiful photographs, visit Artazza.com. And you may be interested in Ashley’s “Cider and Gruyère Fondue Recipe” as well.

We recommend that you check out Ashley’s award-winning food blog Not Without Salt for additional wonderful recipes and stunning food photography.

Doug Zumbach started Zumbach’s Gourmet Coffee 18 years ago and today roasts about 250 pounds of coffee daily in his Diedrich roaster in the front of the store. Zumbach’s offers more than 30 types of single origin beans. Caffeine & Carburetors is Doug’s way of sharing his other passion (he owns several classic sports cars) with his coffee customers and fellow car fanatics. He organizes the event monthly during the warmer months, about 6 times a year.

On this Sunday, we strolled down Pine Street and had the opportunity to talk shop with many of the car owners while sipping our coffee. Around mid-morning, the cars started pulling out of their spaces, lined up and headed down the road on a car rally around town. It was an awesome way to spend our Sunday morning.

Ford GT

Ford GT

Jaguar Type E

Austin-Healy 3000

Cockpit of Austin-Healy 3000

Austin-Healy driving down Pine Street

Morgan Plus 4

Moretti 750 Sport

Jaguar XK 140

Jaguar wins LeMans 3 consecutive years

Austin-Healy 3000 MK III

Ford 55 Truck with Gar Wood Body

Chrysler 300 B

Carbon chassis of Radical SR8 RX Racecar

Radical SR8 RX Racecar

Volvo P1800 (driven by Roger Moore in The Saint TV series)

Famous emblem of Scuderia Ferrari

Ferrari 458 Italia

Porsche 356 Carrera Speedster (reproduction – less than 100 originals exist)

Porsche 356C

Porsche 911 GT3 RS

Porsche 911 GT3

Lotus Elise

Bentley Continental GT

Chevrolet Camaro Convertible

Chevrolet Special Deluxe

Chevrolet Special Deluxe

Ford Model A

We arrived on a weekend morning, and the line of customers was long but the wait was worth it and more. Jared was behind the bar and treated us to Verve’s awesome and sweet Streetlevel Espresso and recommended a few single origin coffees to buy and take home.

Verve Coffee Roasters in Santa Cruz, California

Enjoy a Verve espresso at a sidewalk table a few blocks from the beach

Long bar and tall ceilings give the cafe an open feeling

Retail bags of Verve coffee roasted on premises

Battery of grinders

Jared Truby grinding beans

Plenty of space to socialize

Verve retail shelf with quality coffee gear

Jared Truby finishing a customer’s drink

Selection of whole bean coffees behind Jared

Menu with single origin coffees, espresso, tea, chocolate

Four baristi working behind the bar on a weekend morning

Pulling a shot…

…Steaming the milk…

…Ready to pour the latte art

Assortment of loose leaf teas in foreground, coffee beans on shelf

“Consider Pavlova. With its crispy outer shell, interior that is reminiscent of marshmallows and limitless serving options, the Pavlova should be near the top of your list for dessert options this Valentine’s Day.”

Pavlova

Ingredients:

• 1 teaspoon pure vanilla extract
• 1/8 teaspoon rose water or orange blossom water
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1/2 cup egg whites (from 3 to 4 large eggs), room temperature
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt

To serve:

• Unsweetened whipped cream
• 2 blood oranges, rind and pith removed, sliced

Directions:

In the bowl of a heavy-duty mixer fitted with the whisk attachment, whip the egg whites starting on low and increasing the speed slowly to medium. When frothy add the cream of tartar. Beat until the mixture holds soft peaks and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

For the full mouth-watering recipe, accompanied by beautiful photographs, visit Artazza.com. You can buy the full range of eco-friendly Terra Keramik tableware at Artazza.com.

We recommend that you check out Ashley’s award-winning food blog Not Without Salt for additional wonderful recipes and stunning food photography.

Chris did not disappoint. He rocked the house at the 2010 Western Regional Barista Championship where he served not the customary 4 espresso, 4 cappuccino and 4 signature drinks, but 6 of each (2 extra drinks for the head judge and for himself), all within the 15 minute competition limit. Baca placed a well-deserved 3rd. Fellow Verve baristi Jared Truby and Sara Peterson placed 4th and 6th, respectively.

Chris sourced his espresso (cattui varietal) from the Elida Estate in Boquete, Panama. It was a 2009 dry-processed lot that Baca personally cupped and selected. His signature drink highlights the flavors of his espresso and consists of a strawberry reduction, creme anglaise infused with chocolate, and the espresso.

In the 2010 US Barista Championship, held in April in Anaheim, California, Baca again wowed the judges with his coffee and presentation, and finished as runnerup to two-time US Barista Champion Mike Phillips of Intelligentsia. Sara and Jared placed 4th and 13th, respectively, out of about 50 competitors.

We’re thrilled to be able to share a few photos of Baca in action. Photos copyright by Liz Clayton.

Loading up: Baca packs three portafilters for six drinks

Baca bling: Judges table set with attractive serving pieces

Tray grab: Baca in the zone as he lifts the tray of Terra Keramik espresso cups

And for you: Serving espresso to the sensory judges

Tableside: Pouring latte art at the judges’ table

Cappuccino: Latte art contrasts with dark crema

On fire: Baca lights up orange peel to top signature drink with orange zest

Meet Elida: Signature drink brings out the best in Elida espresso flavors

Check out other regional, national and world barista championships.

“Coffee granita. It’s like a snow cone for adults. Start with fresh, impeccably brewed coffee, add to that a good amount of sugar, a pinch of salt, and then freeze.”

“In a matter of a few hours you have a sophisticated dessert fit for entertaining or an afternoon treat that will help cool you down. Just don’t leave off the cool whipped cream – it may be light but it’s still a treat after all.”

Coffee Granita

Ingredients:

• 4 cups freshly brewed coffee
• 1 cup sugar
• 1/8 tsp salt

Directions:

Stir the sugar into the warm coffee. Cool mixture to room temperature. Pour mixture into a 9×13×2 inch pan and freeze for 20 minutes. Remove from the freezer then scrape the mixture with a fork. Continue to scrape every 10-15 minutes until small and light ice crystals have formed and the mixture is completely frozen. If thick chunks form you can process in a food processor then place back in the freezer.

For the full mouth-watering recipe, accompanied by beautiful photographs, visit Artazza.com. You can buy the full range of Hario V60 coffee drippers and accessories at Artazza.com.

We recommend that you check out Ashley’s award-winning food blog Not Without Salt for additional wonderful recipes and stunning food photography.

Not to be outdone, baristi in other parts of the Asia-Pacific region are opening cafés and espresso bars, travelling the world in search of great coffees, experimenting with new methods and and refining established ones, and training and practicing their craft.

With the growth of specialty coffee in Asia-Pacific, we have witnessed increased participation in local, regional and global coffee competitions. The 2010 World Barista Championship, held in London, included representatives from the Asian nations of China, India, Japan, Korea, Singapore, Taiwan, and Thailand.

We have established wonderful relationships with professional baristi in several of these countries. We are particularly proud of our association with Keith Loh, John Ting and Suhaimie Sukiman, who placed first, second and third in the 2010 Singapore National Barista Championship. Singapore, located 85 miles north of the equator at the tip of the Malay peninsula, and with a population of 5 million one of the smallest countries in Asia (and one of the wealthiest in the world), is home to several excellent cafés, among them Keith’s and John’s Oriole Café & Bar and Suhaimie’s Cuppa Choice Café.

Shout out to all three for their truly inspiring performances (Keith Loh represented Singapore at the 2010 World Barista Championship, John Ting had done so in 2009). Please visit our barista page for additional information about the Singapore barista championship and other regional, national and world barista championships.

Keith Loh starting his performance`at the Singapore Barista Championship

Keith Loh also competed at the 2010 Asian Barista Championship (placed 4th)

John Ting is a veteran of barista championships, having won in 2008 and 2009, and placing 2nd in 2010

Top 3 – Keith Loh (center), John Ting (right), Suhaimie Sukiman (left) all used Terra Keramik cups

Suhaimie Sukiman loading up the portafilter

Serving the sensory judges coffee as a palate cleanser

Suhaimie explains the espresso blend to the judges

Crème Brulee inspired signature drink

Elegant table setup with red motif

Pouring the latte art with total concentration

Cappuccino with nice latte definition against crema

Red Terra Keramik cappuccino cup

Suhaimie’s setup on wooden trays

“Rhubarb is just making an appearance with its pretty pink hue and the tart flavor of this unusual vegetable is the perfect partner for the delicate and sweet angel food cake. I do hope you try this delightful spring dessert.”

Angel Food Cake with Roasted Rhubarb and Strawberries

Ingredients:

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/2 cup egg whites (from 3 to 4 large eggs), room temperature
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar
• 2 lbs rhubarb, cut in 1/2 inch chunks
• 2 pints strawberries, quartered
• 1/4 – 1/2 cup sugar – depending on desired sweetness
• zest from 1/2 orange
• 3 tbl butter

Directions:

Preheat oven to 350°F degrees.

Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, water, orange extract, and cream of tartar on low speed. Increase the speed to medium. When soft peaks start to form slowly sift the reserved sugar, beating continuously. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

For the full mouth-watering recipe, accompanied by beautiful photographs, visit Artazza.com. You can buy the handcrafted, eco-friendly tableware at Artazza.com.

We recommend that you check out Ashley’s award-winning food blog Not Without Salt for additional wonderful recipes and stunning food photography.

Manual by-the-cup coffee brewing methods are being rediscovered as a simple, efficient and affordable means to extract the rich flavors from today’s superb specialty coffees.

Hario Glass of Japan is a leader in designing and crafting pour-over coffee brewers, press pots, servers and coffee mills, and we are thrilled to add Hario products to our line-up of premium quality coffee and espresso gear and accessories.

Brew a more flavorful cup of coffee with the Hario V60 funnel dripper. The 60° angle of the cone, the inner spiral ribs, and the large hole at the bottom optimize the extraction of flavors from the coffee. You can vary the taste of coffee by adjusting the flow of water. For lighter taste – pour quickly, for depth of flavor – pour more slowly.

This size V60 dripper prepares a single cup (8 ounces) of brewed coffee and is crafted from white ceramic or clear glass. We recommend you use Hario filters (not to be confused with Melitta filters) for the V60 coffee drippers. Place the V60 coffee dripper on top of the Hario V60 Range Server or directly on top of a Terra Keramik 8 ounce coffee mug or 16 ounce large coffee mug. Handcrafted by Hario Glass in Japan since 1921. Available from Artazza.

To get you started, we have produced the above short video that demonstrates the use of the Hario V60 Coffee Dripper. We would like to thank Edwin Martinez of Finca Vista Hermosa and Hario USA for demonstrating the Hario coffee dripper. And a shout out to Gabriel Rodriguez of Gabriel Boone Photography for filming, editing and producing the video. Thanks guys!