HomeRoast Digest


Topic: Balzac's Pleasures and Pains of Coffee (13 msgs / 350 lines)
1) From: Yakster
Balzac's essay on the Pleasures and Pains of Coffee:http://www.laphamsquarterly.org/roundtable/roundtable/the-pleasures-and-pains-of-coffee.php-Chris
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2) From: Tom & Maria - Sweet Maria's Coffee
I didn't know he was a coffee fiend. It explains his incredibly 
elaborate prose style!!! (read a few titles 15 years ago or so....)
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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3) From: raymanowen
Holy Cow!
The name Balzac triggered some deep, dark memories of  high school reading
class exercises  in the 50's. Read scads of articles of the form, "Barzun on
[this or that social convention or iniquity]"
*Jacques Martin Barzun,* born 30 November, 1907, has not, as yet, been the
subject of an obituary. Little that he wrote had much connection with
coffee.
Unlike Balzac, Barzun is usually out of bed by 6 am and brews the coffee.
[Foulgers is doubtful for the Franco- American] reads the San Antonio *
Express-News*, exercises for forty minutes, and heads for his study to read
and write.
I really think the true Barista is an artist.
To quote Barzun: "An artist has every right - one may even say a duty - to
exhibit his productions as prominently as he can."
and- "Art distills sensation and embodies it with enhanced meaning in a
memorable form - or else it is not art. "
Most employees that claim the title of "barista" have no more to do with the
ultimate flavor of the drinks they brew than an offset web press operator
can claim literary talent and authorship of the copies he prints. The
employee's drinks engender the same sensation as when finding a political
flyer on the windshield at the mall-
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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4) From: The Boss
Wow, how true is that...  measuring & being told what they can & cant do,
yet CLAIMING "Barista".
Its no doubt *REPULSIVE* to anyone who has a love for the art.
I really think the true Barista is an artist.
<Snip>
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5) From: denis bordeleau
Hi Ray,      After your Barzun and Balzac triggered neuronal ante=
wheelum monoclonal  synapsis connection, why can't we not remember about =
the Bela Bartok love for Turkish Coffee when he spat out his famous quote:"=
 Competitions are for horses, not for artist."
Have a great evening!      Denis
--- En date de : Dim, 25.4.10, raymanowen 
Objet : Re: [Homeroast] Balzac's Pleasures and Pains of Coffee
À : "A list to discuss home coffee roasting. There are rules for this l=
ist, available athttp://www.sweetmarias.com/maillistinfo.html"
Date: dimanche 25 avril 2010 22 h 44
Holy Cow!
The name Balzac triggered some deep, dark memories of  high school reading
class exercises  in the 50's. Read scads of articles of the form, "Barzun=
 on
[this or that social convention or iniquity]"
*Jacques Martin Barzun,* born 30 November, 1907, has not, as yet, been the
subject of an obituary. Little that he wrote had much connection with
coffee.
Unlike Balzac, Barzun is usually out of bed by 6 am and brews the coffee.
[Foulgers is doubtful for the Franco- American] reads the San Antonio *
Express-News*, exercises for forty minutes, and heads for his study to read
and write.
I really think the true Barista is an artist.
To quote Barzun: "An artist has every right - one may even say a duty - to
exhibit his productions as prominently as he can."
and- "Art distills sensation and embodies it with enhanced meaning in a
memorable form - or else it is not art. "
Most employees that claim the title of "barista" have no more to do with the
ultimate flavor of the drinks they brew than an offset web press operator
can claim literary talent and authorship of the copies he prints. The
employee's drinks engender the same sensation as when finding a political
flyer on the windshield at the mall-
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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6) From: g paris
Ray-O:
<Snip>
the
ultimate flavor of the drinks they brew<<<
true and as you mentioned >>> "Art distills sensation and embodies it with
enhanced meaning in a
memorable form - or else it is not art. "<<<
Ray-O  "Art is hard to understand, but easy to love and a great barista is
evident by their originality."
In the end it is a matter of taste, your taste or my taste. Who gets to sit
behind the wheel of a big
stupid car??
Perhaps if we give the person the possibility of being a great barista, they
will. Everything that
makes a great "barista" is in the ground.
love ya dude,
ginny
On Mon, Apr 26, 2010 at 2:17 PM, denis bordeleau  wrote:
<Snip>
ist,
<Snip>
ad
<Snip>
ariascoffee.com
<Snip>
ariascoffee.com
<Snip>
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7) From: Yakster
I found the following information about famous coffee fans/fiends at the
British Coffee Association page:
*Famous coffee connections*
<Snip>
 a
<Snip>
”
<Snip>
an’s
<Snip>http://www.britishcoffeeassociation.org/page_history_m_5.aspxThis information was surprisingly hard to come by, as my Google search for
famous coffee _fiends_ turned up mostly results for _friends_ not _fiends_.
Sigh.
-Chris
On Mon, Apr 26, 2010 at 2:17 PM, denis bordeleau  wrote:
<Snip>
ist,
<Snip>
ad
<Snip>
ariascoffee.com
<Snip>
ariascoffee.com
<Snip>
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8) From: Joseph Robertson
First let me comment on what I think I read from RayO. Please correct me if
I misread some part of this thread. Unlike most common thinking, Barista's
of the world are not claiming the title of "Barista". It was passed on to
them by the Italians who came up with the title for a bartenders as we know
them. It sounds like the first Italian bartenders had to do it all coffee,
beer, hard liquor,  etc. So I beg to differ on this about "claiming" to be a
Barista. I don't claim to be one but by definition I am one. Grant, most
barista's don't roast there own coffee like I do but most barista's I know
worth half there salt do strive to produce the best drink possible given
there tools at hand. I had the good fortune to photograph Mike Phillips
winning the USBC a week ago or so. He wooed the judges with his vast
knowledge of his coffee he presented. He visited the farms where his coffee
was from and did his homework.  Mike produced competition drinks and
explained the different processing techniques. I could not hear very well
but it sounded like he produced drinks from a SO coffee processed in several
ways and described the taste differences in relation to the processing
methods. It is this high level of expertize demonstrated at this once a year
competition that is bringing up the level of the profession for all. He
pulled me a shot of it after the judges got done with him. Whoa, biggest
fruit bomb I have ever passed over my lips. As a new member of the Barista
Guild I hope to help bring up the standards for all who want to "claim" the
title of Barista instead of having it bestowed on them as history sometimes
does.
Then what about the "art" part.  Art is so subjective. Who sets the
definition. Art is probably in the eye of the beholder. The only thing I
find "Repulsive" is the discussion of anything in such general terms that it
fails to have any worthwhile meaning for anyone except the critics who love
to criticize. Are some Barista's artists? No doubt in my mind. Are some
mechanics artist's, sure. In my thinking, anyone who pours there passion
into producing something of the highest order possible with the tools at
their disposal fills the bill.
I do remember being an art student once back in college. Am I an artist
because of it. Some say I would be if I sold my creations. I don't consider
myself one. Now I'm a coffee Padawan. The question really is when do I go
from a coffee Padawan to a coffee professional or an artist? One year, two
years, 30 years, is it really time based. I'm still a grasshopper and I'm
sure I will be here long time, me thinks.
JR
On Sun, Apr 25, 2010 at 8:47 PM, The Boss  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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9) From: raymanowen
"...why can't we not remember about the Bela Bartok love for Turkish Coffee
"
Don't know about Bartok, the bane of some of my earliest trombone lessons,
but I liked Prokofiev- an avid billiard player. He had one Achille's heel-
he would always try to sink the 5 in one of the pockets on the adjacent
rail.
Never could do it on the first shot, would always scratch three. He composed
(and plays) a march for the love of three
orangesin frustration.
With some rehearsal, a trombone trio could really give a Stentorian
interpretation of    the Prokofiev piece. Only one problem- I could play it
best on the Garrard A, Revox 77A or Empire 598 about now.
Cheers, Mabuhay -RayO, aka Opa!
-- 
Persist in old ways; expect new results - suborn Insanity...
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10) From: Allon Stern
On Apr 27, 2010, at 10:48 PM, Joseph Robertson wrote:
<Snip>
I would argue that many of us here are amateurs.  We are amateurs because we roast and brew out of love of the bean, not for money. That is the true meaning of amateur - one who engages in a pursuit out of love. That doesn't mean that we are incompetent; many amateurs produce far greater product than a great many professionals. 
There are a few pros on this list, who roast and brew for money, but the pros on this list wouldn't be here if they weren't also amateurs at heart. It's the folks who are in it only for money, who don't care about the product, that product stuff that is only "good enough", and appeal to the masses for a given price point who produce dreck. There really ought to be a word for that, the nonamateur professional. 
-
allon
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11) From: Phil Palmintere
<Snip>
One thing those of us who hit middle age tend to have in common is that
oh-so-fun medical procedure called a colonoscopy.
Lying on the table, waiting for the nurse to administer the anesthetic, the
Dr said to me "This is nurse XXX and she'll be your Barista this morning."
"Oh, I hope she'll be a Bartender instead," I replied.
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12) From: Doug Hoople
Ah, RayO, you're a trombonist who plays Bartok and Prokofiev.
If that doesn't explain a lot, I don't know what would! :)
Doug
On Tue, Apr 27, 2010 at 10:19 PM,  wrote:
<Snip>
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13) From: Joseph Robertson
Phil,
You lucky dog. I think the VA hospital was running a special or trying to
balance their budget  the day I had mine, the doc said it's not that big a
deal.
He lied. I'm with you Phil.
Joe
On Wed, Apr 28, 2010 at 7:38 AM, Phil Palmintere
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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