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Steve Lanphier
- Male
- Portland
- United States
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Spella Caffe'
Started this discussion. Last reply by javaqueen Sep 25, 2008. 0 Replies 0 Likes
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Master of Time & Space
Profile Information
- What is your position in the coffee industry?
- barista, barista trainer, coffee roaster, coffee enthusiast, industry professional, consultant, supplier, entrepreneur
- Where are you located? ( City and Country )
- Banks, Oregon
- How many years have you been in the industry?
- Professionally for about 13 years but I have been playing with speciality coffees since the early '70's
- If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
- maybe
- Tell us more about your coffee shop or barista skills.
- As a trainer/roaster/all-round coffee geek I have had the opportunity to work with people at all levels of experience and commitment. I have worked as a Barista for a very busy shop as well and I am a proponent for the whole "3rd Wave movement" in the speciality coffee world, Fair Trade, C.O.E. Sustainability are all important parts of this and I am able to speak to these issues.
- What cities or countries are you interested in traveling to?
- Ethiopia, Kenya, Rwanda, Yemen. PNG, Sumatra, Java, All of S. and Central America.
- About Me:
- Prior to entering the speciality coffee world, I was a chef for over 20 years, working in S. California and Portland, Or for various resorts and hotels as well as being sous-chef and catering mgr at Jake's in Portland. During this time I was always experimenting with coffee blends, buying my beans and playing with various combinations until I had it "just right". Eventually my experience as a chef led me to conclude that roasting coffee was something I could do too...sure enough, I was right. From then on, I have absorbed everything I could learn about coffee and espresso and the science involved in the making of perfect drinks and pass that on in training new baristas. I love to travel and go to origin whenever possible. I have been to Papua New Guinea while working for Portland Roasting to kick off the building of a new schoolhouse for the people of the Kinjibi tribe that we were buying direct from. I have also participated a judge in the Cerrado Quality cupping competition in Brazil 2 years ago.
Now I work with Bruno Souza and Beccor (Brazilian Estates Coffee Corp.) importing and offering the finest Brazilian Arabicas along with choice coffees from around the world.
- About My Company:
- Beccor-Brazilian Estates Cafe' Corp. is essentially a cooperative of farmers from three regions in Minas Gerais which produces fifty percent of Brazil's coffee: South Minas; Cerrado and Matas de Minas.
The Cerrado coffees are known for their intense aroma with notes between caramel, nuts and slight citric acidity. A fabulous Body between moderate and medium-heavy, and Flavor of sweet chocolate notes.
We work with the producers and roasters to directly import the coffees that best meet the Roaster's profile, enabling farmers to sell their coffees directly to the roaster.
- Website:
- http://www.beccor.com
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Steve Lanphier's Blog
Academia do Cafe in Belo Horizonte, MG. Brasil
Posted on June 6, 2011 at 10:30am 0 Comments 0 Likes
Well, I've returned from another fantastic trip to Brasil, this time mostly in Belo Horizonte where I spent several days at Bruno Souza's new coffee lab and teaching facility, "Academia do Cafe". This is a state of the art facility equipped with a San Franciscan sample roaster as well as a Probat L-15, He also is working with La Marzocco, Bunn brewers and grinders as well as demonstrating the many methods of extracting great brewed coffee.
The classes were taking both…
trip to Papua New Guinea
Posted on December 31, 2007 at 9:44pm 0 Comments 0 Likes
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you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( ( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)
I have done a few cuppings, would love to do more.
I met Andrea a few years back, as I was working nearby at a cafe. He's really nice, and I love how passionate he is about coffee.
Very recognizable after taste through back of the throat and nasal passage!
They can really be enhanced by certain mild beans in a blend.
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