Fresh Cup Magazine’s Blog takes a look at the magic behind Mr. Espresso’s Wood-Fired roasting:
“In the cup, John says the roasting process presents a more balanced and sweeter cup. It rounds out the edges of espresso, which is why Mr. Espresso has stuck with this labor intensive method. There’s some romanticism to it, of course. “Just the idea that this is the way that people used to roast coffee,” he says. “Maintaining the craft and the artisanship.” ”
Read the full article here: http://www.freshcup.com/wood-fired/
As part of the coverage for the Alfred Peet Passionate Cup Award, our friends at Sprudge put together a really nice feature on Carlo:
“At 80 years young, Carlo Di Ruocco is in the office most every day but says he’s “more relaxed” now. Still, if he doesn’t like something, he’ll say it. “The most important thing is that the family is all together working for Mr. Espresso,” he says. “That’s maybe the biggest accomplishment of my life. Everything else comes second.””
To read the full article, click here: http://sprudge.com/we-interview-mr-espresso-himself-carlo-di-ruocco-75706.html
We’re honored to announce that our Founder, Carlo Di Ruocco – was given the Alfred Peet Passionate Cup Award as part of their 2015 Recognition and Sustainability Awards. The whole family was on hand at this year’s SCAA Event in Seattle where he received the award, and it truly was a special moment for everyone to share together.
The Alfred Peet Passionate Cup Award is an individual award in recognition of a person whose commitment to coffee is representative of a general passion for life and who has demonstrated a consistent record of driving progress through passion.
Read more details about the award here. Complementi, Carlo!
We were very pleased with how this nice piece by Kate Williams turned out – thank you for telling such a great story about our family’s business!
“You may not know it, but it’s the coffee you drink at the Cheese Board, as well as Café Rouge, Saul’s Deli, Oliveto, Sweet Adeline Bakery, Picante, Lalime’s, Dopo, À Côte, Bette’s Ocean View Diner — and many other highly regarded and much loved Bay Area restaurants. It’s the coffee made by the Oakland-based Mr. Espresso.”
To read the full article, click here: http://www.berkeleyside.com/2014/06/10/mr-espresso-a-company-with-roots-stays-relevant/
“Mr. Espresso has now grown to service a large number of local restaurants, including Flour & Water and the Delfina Group. You may recognize Mr. Espresso from the most influential and important Italian restaurants in San Francisco because they offer “full-service espresso,” that is, the machine, the beans, the service, plus the Italian attitude and fashion sense. Luigi also co-owns Coffee Bar and its three San Francisco locations. Mr. Espresso is still the only game in town that is roasting its beans over an oak wood fire (rather than gas), a process that needs to be consistently monitored and managed by a master roaster to maintain temperature.”
To read the full article, click here: http://www.thebolditalic.com/articles/4965-what-every-coffee-snob-should-know-about-mr-espresso
Thank you Leif Haven of Sprudge for the great write-up.
“Mr. Espresso was instrumental in spreading early espresso culture in the Bay, both with their machines and service, and with the beans they started roasting to supply the (then) new-fangled machines they were bringing in. Carlo Di Ruocco learned the ways of roasting at a traditional wood-fired roastery in Salerno, Italy. Nowadays their roasters use RoastLog software for precise and careful control, but the oak wood has stayed. Luigi Di Ruocco claims that the low, even heat of the wood leads to a “slower roasting process that makes for more mellow and sweet espresso.”
To read the rest of the article, click here: http://sprudge.com/gorgeous-machines-wood-fired-roasters-and-sugar-shots-at-mr-espresso-in-oakland.html
We had the pleasure of hosting Peter Kane from SF Weekly back in April and he wrote this nice piece about his visit. Enjoy!
“Third Wave coffee has done a good job at closing the door behind it, leaving companies like Peet’s and that one with the mermaid to seem like lumbering giants better at pushing dark-roast concoctions on malls in Orinda rather cultivating a purer appreciation of coffee. It’s patently untrue, of course: Peet’s was founded in Berkeley, and Blue Bottle clearly has galactic-conquest aspirations. But the battle lines are drawn. Small-scale roastery Mr. Espresso doesn’t easily map onto them, having been roasting beans over oak in Oakland since 1978 for high-end cafes such as Coffee Bar and restaurants such as Perbacco or flour + water. I got the chance to look at the facility and glean some wisdom from a family-run business devoted to yielding the perfect Neapolitan cup as flawlessly as any temple to coffee on Valencia Street.”
To read the rest of the article, click here: http://blogs.sfweekly.com/foodie/2014/04/home-brewing_coffee_with_mr_es.php
This month the Coffee Review.com conducted a tasting on coffees from Colombia: “Colombia 2014: On the Rebound”
We recently received and started roasting a new Colombian coffee from Finca El Bado which we submitted for the review. El Bado is the current record-holder for Cup of Excellence awards in the region with four consecutive top-twenty placements . We’re pleased to report that the coffee did very well, and received an outstanding score of 92 points! At $12 per 12 oz bag this coffee offers a tremendous value to the consumer.
See our Single Origin page for more info about this coffee and a direct link for purchase as well. We hope you enjoy!
By Nicolas Lawson – Quality Control Supervisor at Mr. Espresso
There were forty-eight competitors total at the Big Western Barista Championships, a regional competition held in Los Angeles for the top barista competitors in the west coast. Twenty one were fighting for the title of North West Champion and twenty seven were battling it out for the coveted title of South West Barista Champion, a region that is widely considered to be the most competitive in the nation. Baristas came from as far as Alaska and Hawaii to test out their espresso skills in the ring of fire.
The competition was held in the up and coming Arts District of L.A. Less than two blocks away from Handsome Coffee Roasters. The event was split between two rooms. The smaller side room held the competitor preparation tables and the Brewer’s Cup Competition. The main room held the Barista Competition. Approximately 400 guests filled the industrial style Lot 613 to watch the spectacle.
The weather was hot and typical of Southern California. The temperature on stage was magnified by body heat and a skylight placed directly over head. There were 3 competitor stations set side by side with the audience in full view. There was even a balcony with a lounge area if you wanted to brave the heat.
I was the 8th competitor to showcase their coffee on the first day of competition. My coffee of choice was a Guatemalan Guaya’b Associacion Civil with chewy, chocolaty body, strawberry jamminess, and notes of mulled red wine cider and hibiscus. The judges’ stares were penetrating and the crowd was supportive. It made for an awkward balance. I performed the routine as practiced a thousand times over with little variance other than a slight hitch towards the end. It was exhilarating.
The training that it took to arrive there was what meant the most to me. Through dedicated research and study I was able to become a more knowledgeable professional on the topic of Guatemalan coffee. From growing practices and processing methods to roasting and extraction, this was a definitive learning experience in my career. I was able to present a wonderful coffee at the event and that is exactly what I had set out to do, and it was a privilege to share the stage with so many talented baristas. At the end we were able to exchange our coffees with one another and that is what makes the community so wonderful. I look forward to the next time.
Jackie Burrell, Food & Wine Editor with Bay Area News Group, has just launched a new weekly column called “Build a Better…” where chefs, baristas, culinary experts share tips and a quick and simple recipe for building a better _______. Stuff everyone does, but perhaps not really well.
Jackie reached out to us for her column and while making a great cappuccino is not as easy as laid out below, we tried our best to keep it straight forward and simple.
Here is the column copy and pasted below:
Build a better … Cappuccino
By Jackie Burrell @ Bay Area News Group
There are few things that put a zing in your step as reliably and deliciously as a really good cappuccino, that happy collision of espresso and foamy milk. But, Luigi Di Ruocco says, there are a few tricks to making a really good one. Di Ruocco is the vice president of Oakland’s Mr. Espresso, the coffee business his Italian-born father, Carlo, launched in the family garage in 1978, in an era when Folgers and Yuban ruled the demitasse. At first, neighbors thought the Di Ruoccos were setting their house on fire, but that fragrant aroma was the scent of coffee beans roasting. Soon the family was delivering espresso machines to restaurants such as Caffe Mediterraneum — the East Bay’s fi
rst espresso bar — and supplying chefs such as Alice Waters, Paul Bertolli and Bradley Ogden.
The secret to a great cappuccino?
- Texture: “Our classic cappuccino is a 5- to 6-ounce drink, which contains a shot of espresso — .75 to 1 ounce — mixed with equal parts steamed milk and finely textured foam,” Luigi says. “This type of foam is achieved by simultaneously adding air until the milk expands by 75 percent, which should happen before the milk reaches 100 degrees, and creating a whirlpool to break down the larger bubbles into smaller ones. The resulting mixture should be thick, creamy and wet with no visible bubbles.”
- Temperature: What you’re looking for is milk that is “hot enough so that the sugars in the milk are caramelized but not so hot that they are burned. At 135 degrees, give or take, you will achieve the best tasting milk, which not only complements the flavor of your espresso but also allows you to consume the drink within a few short sips, if you please — i.e., standing at the bar as they do in Italy.”
- Pour: Don’t use a spoon. The milk should be poured directly into the coffee. “Before pouring, swirl your pitcher containing the milk/foam to prevent separation,” Luigi says. “Once you’ve achieved a consistent texture, start pouring slowly but with enough speed so that the foam passes below the top layer of the espresso. Continue increasing the flow rate in order to prevent separation and lower the spout of your pitcher close to the surface of your drink — without touching — until it’s full.”