31st competitor: J. Valenta, JavaJ Esresso Bar, Roseville, CA
judges: Brian Cornelsen, Ed Whitman
J. gets into it with a little info about his store. tunes: 90’s poprock & soft punk.
esp: 4 bean blend- brazil fazenda nat. process dried; woody. geisha? vareital panama nat. process; bourbon varietal from colombia, washed. short volume, good red crema w/ strong dark flecked crema. served 12:15.
capp: 2nd grinder esp. from Echo in Santa Rosa; also features Fazenda. milk is original Strauss. both grinders are Mazzers. crema thin & broken. good texture foam & nice rosetta, not visually correct. thin on at least one. pulled together the visuall correct for the last capp. crema held better for the last 2.
sig: nuttiness of Cashueira? is brought out by Strauss. sig is inspired by Italian coffee community. espresso over ice: scandal! but he’s bringing the temp. of esp. down by mixing w/ honey-infused cream. “basic philosophy about using local and preferably organic items.” almonds are local, honey is CA wildflower honey, and Strauss is Strauss. nifty little hand-mixer to whip the cream. creaminess as contrast to nutty espresso. shaken, not stirred. sorry, and stirred. whipped. anyway. crushed almonds on top. season to taste! served in wine glass, the flavors of the drink are captured and the aromas sent upwards. time @ 14:17.
acknowledges the contradiction of focusing on local sourcing in the coffee arena, but his point stands. earnest and professional, clearly dedicated to his craft. enjoys the unpredictability of non-homogenized Strauss milk.