Sunday, May 2, 2010
Updates- what is going on?
I haven't jumped on this blog for a while- you may have been reading me over at the HoustonPress.com and it's subsequent food blog, Eating Our Words. I stopped writing on my "personal journeys" blog here because I was focusing my writing and thoughts towards the culinary scene and how coffee interacts with it. I recently stepped down as a HP food blogger because of a number of reasons: time, business, coffee, brain cells, you name it. I loved working with the Houston Press and forged some seriously exciting friendships due to it, and they left me with an open invitation to post there as well if I ever felt the need. I am incredibly grateful for the opportunity that the Houston Press gave me, especially when doing the chef interviews. What a dynamic community these chefs live in. Anyways now is the time to move on, and there are some really exciting things I want to tell you about:
First off, I accepted a new blogging position with a really incredible website called SeriousEats.com - I will be writing coffee and cafe reviews for them on a national level and could not be more excited to start talking about coffee with friends nationwide. I mentioned my chef articles from Houston Press and they loved that idea as well, so I may be throwing a few in there as well sometimes! I was totally impressed with the websites founder- Ed Levine. He came to Houston and I had the chance to learn about how Serious Eats started and he is truly an inspiring soul. I hope that I can do my part and help his website grow and prosper in this region!
Another cool announcement is the impending guest shift I will be working at Anvil Bar & refuge (Windsor and Westheimer) beginning May 16th I will be there every Sunday brewing up tea and coffee based cocktails, as well as espresso and cappuccinos for the designated drivers of the day. I am really looking forward to being there on a weekly basis for a while and whipping up some fun at the same time.
On a personal level I have committed that 2010 will be the year I push my knowledge of the science behind coffee to a higher level. I am really interested in the way my industry is finally figuring out ways to emulate success: weighing shots, agtron, temperature, and air flow ratings for roasted coffee, the incredible extractMojo (TDS % reader), and pressure and temperature sensitive espresso machines have really given the industry an inspiring lift. Not too mention the national acceptance of hand brewing coffee for customers! the slow bar has caught on with everyone, which has been an incredible adventure.
The barista(s) here in Houston have really come full circle as well and this is an exciting twist I did not see coming. We have 10 times the number of passionate coffee brewers than this time last year and I can't be more proud of each and every one of them and their pursuit of quality.
So I hope you get a chance to grab a cool cocktail, or read my reviews on Seriouseats.com and I think it is about time for another latte art throwdown here in Houston!