Merito Said:

Coffee of 2012

January 4, 2012, 8:42 am

Some of my summer reading has included James Hoffman’s blog, JIMSEVEN. James is a World Barista Champion, coffee roaster and coffee intellect (amongst other things).

Have a read through yourself, what I found interesting is the results of his 2011 predictions being fairly accurate especially in the rise of filter brewed coffees and the increase in coffee prices, both of which he predicts are to rise again in 2012.

The notion that filter coffee surpasses espresso may sound far-fetched, and I do think we are a wee way off that. However, the increase in filter coffee purchases makes me quite happy. In the store we present filter coffee as alternative beverage, it does take a bit longer and hence it often isn’t chosen. The beauty of filter coffee is that the subtle flavours of the coffees are preserved, and with higher quality coffee coming in all the time it does seem a waste of sorts to shoot this straight into espresso. Don’t get me wrong, espresso has it’s place, and I love it, but if I go to a restaurant and always order my steak medium rare, what am I missing out on? Steak Tartare perhaps…?

The goal for us at Merito this year is to buy, and present, an elegant range of coffee that can be enjoyed through filters as well as espresso. I hope to see an increased interest in the finer, speciality coffees.

A Merito Guide to Coffee

August 2, 2011, 5:24 pm

We are often asked to explain the differences in common coffee drinks here in New Zealand so we have created this little snippet below to help – this is based on the espresso brew method as opposed to filter and others. Feel free to fire us an email if you have any further questions.

Single vs Double Shot

There are different extraction methods of espresso and also varying shot sizes. A traditional espresso shot is either served as a single 30ml shot or a double 60ml – variations occur based on length of shot in both time and volume. A Ristretto shot, meaning “restricted”, can be served in a variety of ways but is commonly seen as a shorter volume over a proportionality longer period. For example, at Merito we like to pull approximately 20ml single shots over about 20-25 seconds and 40ml double shots for about 35-40seconds.

Espresso

The construct for all common espresso-based coffees is this elegant little drink. The espresso allows an uninihabited evaluation of everything going on in this brew method. Served in a 90ml cup either single or double shot. That’s it.

Long Black

Typically, we like to serve our long black with just 15mls of hot water in the bottom, topped with a double shot of espresso In a 140ml cup. Serve hot water on the side for one to adjust to taste.

Short / Long Macchiato

The addition of milk can soften some of the bitter notes to coffee and highlight sweeter notes too. A macchiato is an espresso served double or single. A short machiatto is served without hot water whereas with a long macchiato we would encourage adding 5-10ml of hotwater to the base of a double shot. To this we add foamed, heated milk, approxiatemtly ¼ the volume of the espresso base while encouraging the foamier milk to come through.

Flat White

Utilising the single or double espresso shot as a base we now add heated, textured milk to a 150 -180ml cup, looking for 3-6mm in foam depth on top.

Cappuccino

In a similar vein to the flat white, a cappuccino differs mostly in foam depth, traditionally about 10mm deep. Depending on taste a cappuccino can be topped with chocolate.

Latte

Known as a milky drink, a latte is typically a double shot of espresso with the addition of heated, textured milk, served in a 220-300ml vessel depending on taste. The depth of foam is about 10mm.

Mochaccino

Chocolate is well paired in flavour to coffee and hence the inception of the mochaccino. Poured as a latte but with the addition of chocolate, either by adding powder to your milk or approximately 30ml of chocolate syrup to the beverage.

Whatever your preferred appreciation of coffee is, enjoy.

La Marzocco Strada EP/MP

May 9, 2011, 3:08 pm

Saturday gave us a good look at the recent developments from La Marzocco; showcasing their Strada EP (pictured) and MP models in Auckland with the helpful rundown from La Marzocco themselves.

The machine brings a new dimension to the Linea Mechanical Paddle we currently use, enabling the variance in extraction pressure from 0 – 12bars in a “throttle-like” approach. The EP can store 4 prerecorded profiles providing a viable solution for a high volume cafe; where the MP requires the constant attention and adjustment from the barista.

These are both great machines and we are thinking strongly about getting one soon – we’ll keep you posted – in the mean time check it out here.

New Zealand Barista Championship 2011

April 16, 2011, 8:24 pm

What a day, months of training left us anticipating a truly outstanding result and that is just what we saw. 8 competitors in the ring for the 2011 title in this heavy hitting lineup. Here is a run down on how each competitor went.

Arui Zhou, Christchurch

Starting off the day, Arui (Chloe) had a good performance, beating the nerves of first performance to bring a coconut based espresso beverage from a good combination of flavour notes shown through her espresso and cappuccino.

Nick Clark, Wellington

Congratulations to Nick from Flight Coffee for his 3rd place. He presented a tremendous routine worthy of notable placement. Nick’s success was due to obvious skill coupled with great coffee, using a blend of Sumatran and the popular, yet expensive, Nekisse from Ethiopia. Well done.

Ben Boyle, Auckland

A true Auckland hero in the coffee world. Ben has done a lot to raise the standard of coffee in Auckland through his cafe and now through the representation in the finals. A solid performance enhanced with the Nekisse origin, Ben gave us notes of lemon, ginger and cardamom. The cold drip palette cleanser was a definite, tasty highlight. Proud to watch, it was an awe inspiring watch.

Aymon McQuade, Wellington

It would seem that you don’t need to be a full-time barista to do well in the barista champs… Aymon, a coffee sales rep, placed 2nd with an engaging routine. His strong story humanizing coffee origins and a well rounded technical performance proved a winner come announcement time. Well done Aymon.

Max Chao, Auckland

AKA Max the Baker was the winner of the Auckland regional contest and showed another great performance here at the finals. Utilising his baking prowess Max included cream and cherry into his signature, flavours he believed matched his Brazil Moreninha closely. A very good effort and a pleasure to watch.

Massimo Capellino, Wellington

Massimo was a successful recipient of one of two wildcards awarded after the regional heats. Massimo brought the Chemex brew method into his routine and utilised this for a coffee taster and a portion of his signature beverage. Massimo produced some good coffee on the day and was happily supported by his local crowd.

Hideyuki Kono, Christchurch

A huge congratulations to Hide for 1st place. Hide told me prior to the comp of the enormous effort from 6 months to now that he had put into the routine and was determined to pursue the national title even after the impact of the Christchurch earthquake. Hide was relatively unscathed by the earthquake but told of his Uncle being one of the 400 in Japan that is working relentlessly on the nuclear uncertainty – prayers are with you and your family Hide.

Hide’s performance was remarkable, and why shouldn’t it be, he is a remarkable barista with coaching available to him from previous champion and boss Carl Sara, he couldn’t go wrong. Roasting and sun drying nectarine to work harmoniously into his signature beverage was an epic move, that and flawless cappuccino and espresso elements were most definitely a winning combo.

Jenna Brom, New Plymouth

Syphons are used for more than just coffee as Gemma proved to us through her routine by brewing berries instead. Utilizing her knowledge as a trainer, Gemma pulled off a great performance that was elegant in it’s simplicity.

Congratulations….

Must therefore go to Hideyuki Kono, Aymon McQuade and Nick Clark for thier podium finish. Check back soon as photos will be loaded…