Chris DeMarse
  • Male
  • Gas City
  • United States
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  • Jonathan Rose
  • Casey Trammel
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  • Cultivar Coffee & Tea Co.
  • Marek
  • Stefanie Mason
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Chris DeMarse's Discussions

Need a USED sample roaster

Started this discussion. Last reply by farmroast Sep 3, 2012. 6 Replies

2 Group GB/5 EE: 8,400!!!!

Started this discussion. Last reply by Brian Cornelsen Apr 21, 2010. 6 Replies

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Yes... there's more than corn in Indiana

Profile Information

What is your position in the coffee industry?
barista, barista trainer, coffee roaster
Where are you located? ( City and Country )
Muncie, Indiana, United States
How many years have you been in the industry?
5 years
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
Tell us more about your coffee shop or barista skills.
I am coffee obsessed. I spend a lot of time studying both coffee extraction theory and practicing consistent and efficient methods of extraction. I love digital scales, conical burrs, and custom tamps... what can I say?
What cities or countries are you interested in traveling to?
Anywhere where I can learn from people who know more about coffee than I do.
About Me:
i love this industry
About My Company:
What is your favorite thing about the coffee industry?
The willingness and passion for both learning and sharing knowledge of all aspects related to growth in quality.

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Chris DeMarse's Blog

Compak K10 Doserless: A first look review

Posted on August 5, 2009 at 12:18pm 1 Comment

For the past two years in the barista community, the constant buzz in terms of new equipment has rested in two places; controlling temperature/pressure and grind quality. It became apparent as Kyle Glanville walked into competition with a yet unnamed Mazzer doserless grinder that there was a new game in town; no more clacking and pulling; no more left dose and excess spillage. Since that time the Robur E has emerged with a glowing electric hopper lid and a not-so-glowing price bracket in the… Continue

Fishy Milk

Posted on May 21, 2009 at 10:55am 0 Comments

The world of milk is an interesting one. Until I got involved in compeition I had no idea how complex and varying the qualities of milk are based on their nutritional sources and processing. It's amazing to taste milk as it shapes your coffee for capps and becomes a tool of texture and taste symmetry. However, bad milk is more than capable of derailing an otherwise wonderful coffee experience.

The other day I was in a hurry to catch my shift at the bar I work at. I stopped by the… Continue

Michael Phillips: A Man of Story

Posted on March 11, 2009 at 12:05pm 6 Comments

By now many of you know about the the culmination of the USBC with Chicago native Mike Phillips taking the crown this year. You, however, might not be privy to the story that makes this victory all the sweeter and highlights a truly epic story of challenge and determination; sacrifice and perseverance.

I had the privilege of competing with Mike at the GLRBC just a few weeks ago at Navy Pier in Chicago. Mike was last year's regional champion, and many looked with expectation to see… Continue

Plateaus and Moments of Discovery

Posted on October 24, 2008 at 7:26am 1 Comment

I entered into coffee two years ago with only a cursory knowledge of this fine beverage I've become so enamored with these days. I knew it was black, that it "tasted bitter", and that it was, in my mind at the time, a poor substitute for Mountain Dew. Fast forward to today; redistribution methods, TDS brewing measurements, gram scale dosing, pulped natural, and 9 bar are all terms that float in foggy cloud in mind. Ive pondered the effects of convex tamping versus flat piston tamping. I've… Continue

Panama (Part 2): The Realization Sets In

Posted on October 1, 2008 at 7:09am 0 Comments

I'd like to fancy myself an adventurous sort of person. Most of my hobbies include rock climbing, snow and wake boarding; things considered "extreme" by many. Yet, nothing feels quite so extreme or unknown in it's possible adventure than going to a Central American country that I know little about in terms of language, culture, or geography and pursuing a whirlwind, country-wide buffet of sights and adventures. I am really not sure how or what we have gotten ourselves into this. Here are some… Continue

Comment Wall (86 comments)

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At 7:05am on July 22, 2010, tom said…
So much for the name Coffea
At 12:40am on November 13, 2009, Edwin Martinez said…
Hello Chris, just saw your post comments from about a week ago regarding some folks wanting to organize a trip to Guatemala... through my extended family we do host over 60 trips a year averaging 30 people. Most not coffee related. Send me an email to discuss further. Was a pleasure to meet you in Michigan! - Edwin
At 7:39pm on November 6, 2009, Andrew Baker said…
Sounds like the well-advised would wait, and that Compak is close to getting it ALL solved. Do you concur?
At 2:25pm on November 6, 2009, Andrew Baker said…
Thanks Chris for your thoughts.
I assume your are providing Compak with feedback. So do you anticipate that this issue will be dealt with before Compak takes this model into commercial production? If so, how?

It would be interesting to know if the dosage consistency issue related to the soft clumping that you have identified exists on the other high end doserless grinders such as the Robur E or the Mahlkoenig K30? I am sure you would know but I think the Mahlkoenig K30 had soft clumping issues and that the manufacturer put in a screen to deal with soft clumping. Not sure how much it helped, although there seems to be fewer gripes on the blogs after the fix. I also have no idea of whether the soft clumping observed impacted volume consistency.

Lastly, do you have a view on the chute, and whether it retains excess amounts of stale grinds when used in a home environment. (On my mini-mazzer, I can easily brush the chute and sweep old grinds away. So it does not really matter whether too many remain trapped in the chute.)
At 6:04am on September 30, 2009, Andrew Baker said…

How is your continuing experience with the K10 doserless?

One thing I wondered about was that I heard that the RPM is 400 - not the 300 of WBC edition. True? And does it matter? Are you or your colleagues coming out with a detailed review?


At 9:49am on July 20, 2009, Sam bo said…
all is well here in ill-waukee. you should check out the milwaukee vs chi-town throwdown on fri.
At 8:02am on June 17, 2009, Jesse_Aram said…
Hey Chris thnx for the kind words. Haven't heard anything back from them yet, but I hope to soon. Sorry for the delay my OS & browser are having Bx issues, so I haven't been on much. Hope to see you soon!
At 10:50pm on May 20, 2009, joel said…
im working on this whole new way to make coffee, ill tell you if i get it.
as for water temp., our machine doesnt have any mechanisms with which to measure it, so i tried measuring it with a milk thermometer as it was coming straight out of the gasket, it only gets up to 180, is that just the machine? or is it because of my tempurature measurement method?
this whole "messing with espresso" deal and figureing out what tastes best, is it really just a matter of opinion? like lets say i want (not that i do) a 1 ounce shot in 35 seconds with 35 grams of coffee because it tastes good to me, is that really all that i need to do?
because in attempting to pull shots your way (28-30 sec., 18-19 gr., etc.)
i got alot of different ones that i thought were all wonderful espresso.
or is it more about consistancy? like choose a version i like and then get that every time.
feel free to tell me to stop pestering you with super long questions if your ever in a "i dont feel like giving espresso 101 lessons" mood.
At 8:38pm on May 19, 2009, joel said…
so being that you were master of espresso extraction and whatnot, what are your opinions on how to best prepare the alliance world coffees signature espresso?
At 1:05pm on May 19, 2009, joel said…
so are you not there now?

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