Sunday, March 3, 2013

Introducing... Magda!!!

The next Taylor St. person to compete in a Barista Championship is Magda, who is competing in the Bury St. Edmonds heat of the UKBC this Tuesday. Magda can be found most days hanging out in Mayfair making delicious coffee for posh people, running the Home Barista courses, and balancing about sixty million things at once like a boss.  Except for that one time last Friday when she went a bit mental.   You're great Magda!!!





Country you're competing in?
UK. Poland is too broke to organise the competition (n/c)


What coffee are you using?
Burundi, baby!

Taste notes?
Incredibly complex, will see what shines through on the day

Why are you competing?
To get out of my comfort zone. I'm definitely out of there now...

What first got you interested in coffee?
Caffeine demand to get through exams at uni, googling the word 'kawa' (coffee in Polish) and finding a certain coffee geeks' forum, where people were talking about like it was some kind of magic. Now I'm under the spell too....

Do you have a 'coffee philosophy'?
Use your senses, it only matters if you can taste it. 

What do you think your role is in the TSB team?
I'm the TSB dinosaur...

Ristretto or Lungo?
filter

Washed or Natural?
washed... or natural?

Cappuccino or flat white?
filter

Describe your signature drink in five words:
delicious! fun, really, really tasty :)

Monday, February 18, 2013

Competing in the Irish competition... Yann.

The next competitor on Team Taylor St. is Yann.  Yann is competing this very Wednesday.  Yann should also be trying to get some sleep instead of blogging at 12am at night.  Yann is now going to stop referring to himself in the 3rd person as it's getting kind of creepy (I'm the guy writing this blog...)

When I entered this competition I thought it would be glamorous.  I imagined the crowds of applauding fans (always attractive women, for some reason)  I thought it'd be like Mr. Universe, except I'd swan in to Dublin an hour before and casually make a few espressos to some cool music

Instead it's 12am the night before I go and I'm trying to eat a tesco ready meal, pack, check-in online, burn a music CD on the laptop Methuselah had for most of his life and if I ever have to taste another blackberry in my life so help me I'll...

Seriously though, this has been one of the hardest, most exhausting, frustrating and nerve-wracking things I've ever done.  It's also been fun and incredibly interesting and an amazing way to get to know some very awesome people even better, but it's been bloody hard.  My hats off to anyone who has ever done this.  ALL MY HATS.

And now... introducing... me!




Country you're competing in?
Ireland!

What coffee are you using?
It's called 'Los Anonos', it's from Costa Rica.

Taste notes?
It tastes like the first drop of rain on a summer's day.  It tastes like a dream floating on a cloud over a sunbeam.  And vegemite.

Why are you competing?
Well, the learning and social aspects are great, but mainly I just wanted to spend more time around Adam's beard.  Have you seen that thing?  It's glorious!

What first got you interested in coffee?
When I arrived in London a year ago I had never really heard of speciality coffee, but started to notice some weird, amazing places filled with staff who were almost impossibly obsessed with the stuff.  I had to find out more...

Do you have a 'coffee philosophy'?
Not exactly, but I do like the idea that everything should be done really well, but always with a minimum of fuss.  I'm not very good at sticking to this myself but it's an ideal...

What do you think your role is in the TSB team?
I guess if we were The Mighty Ducks, not Team Taylor St., I'd be the fat, useless wise-cracking kid.  Except I'm not very wise-cracking.  Or fat, for that matter.

Ristretto or Lungo?
Not really into pizza, sorry.


Cappuccino or flat white?
Flat white, because it will always remind me of good coffee.

Describe your signature drink in five words:
Thanks for the memories, coffee...

Thursday, January 24, 2013

Introducing... Anais!!!

Here's the next member of Team Taylor St!  Anais is also competing this weekend in Lyon, in the French Latte Art Competition.  Anais and her boyfriend Francois both went to Seoul last year and completed in the World Latte Art Championships.  They're like the Pierre and Marie Curie of coffee (without the radiation poisoning), and we love them!





Country you're competing in?
France

What coffee are you using?
I don't know yet because for the latte art competition every competitor uses the same coffee that is provided, and so is the milk... So, surprise !

Taste notes?
Hope good !

Why are you competing?
(Serious part) I've been doing coffee competitions since I've begun to work in Coffee ( almost 4 years ago). I think it's a very good way to learn more and more and acquire very high standard working habits. It's also a good thing to be involved in the coffee culture of our country and others, by sharing and learning with and from each other, trying to improve the coffee knowledge and quality.
About latte art competition : It's a 'show competition' where you are having fun pouring milk creating patterns and showing people that it's a kind of magic ! It's like drawing but with milk and coffee instead of a pencil and a sheet of paper.

What first got you interested in coffee?
When I met François, my boyfriend, who was born and raised in coffee and who made me for the first time of my life a cup of coffee that I found delicious. I was pleasantly surprised, and I've started to want to learn more. And It did't take a long time before François transmitted me his passion for good coffee.
Do you have a 'coffee philosophy'? I just want to taste and serve the best coffee I can in each cup. And make it better and better ( I don't know if it counts like a philosophy )

What do you think your role is in the TSB team?
Like as I said, make and serve the best coffee I can, and I think what is very important is to share with each other so we can learn more and more!

Ristretto or Lungo?
Ristretto after a meal, or a good americano at anytime , but definitely not a lungo.

Washed or Natural ?
For this question I can't choose. It depends of which coffee it is and how does it taste!

Cappuccino or flat white?
Cappuccino in a very small cup.

Describe your signature drink in five words:
In the latte art competition it's a signature design and that's gonna be a 'circle tulip' with ten leaves.
The other couple of lattes gonna be a four leaves tulip with wings !

Tuesday, January 22, 2013

Next on Team Taylor St... Laura Meunier!!!

Introducing our second Barista Championship competitor,  Laura!!!    Laura had an amazing result in the French competition last year and we're sure she's going to kick ass again.  Her competition is this coming weekend so wish her luck!




Country you're competing in?In the country where coffee is called 'le petit noir'

What coffee are you using?A hot Brazilian one

Taste notes?It tastes of brown sugar (without adding brown sugar)

Why are you competing?For the training and knowledge that you gain

What first got you interested in coffee?My curiosity started in Australia when I realised coffee is as important as wine is to a French person - I had to find out what the fuss was about coffee

Do you have a 'coffee philosophy'?Sit back and relax

What do you think your role is in the TSB team?I'm the first one to compete so maybe my role is to organise training sessions as often as possible to be ready on time !

Ristretto or Lungo?I don't speak Italian unfortunately

Washed or Natural?Intensity of naturals for pourovers and cleanliness of washed for espresso

Cappuccino or flat white?I think flat white is just an Australian word for cappuccino, so either or! its just about a few cms difference of foam

Describe your signature drink in five words:experimental, seasonal, savoury, sweet and acidic

GOOD LUCK LAURA!!!

Friday, January 18, 2013

Presenting... Team Taylor St. Baristas!!!!

So, there's a few of us at Taylor St. competing in the various National Barista Championships over the next few months.  If you don't know what the Barista Championships are, it's a bit like dressage but instead of horses it involves baristas.  You are scored on things like cleanliness, consistency and sensory appeal, not who can scream at customers the loudest over some awful death metal, or who can steam two large jugs of milk on one machine the fastest...

Over the next few weeks we're going to introduce Team Taylor St. Baristas, the crack team of baristas who have chosen to represent their shop on a national stage.  Some are in it for the glory, some for a trip to Melbourne, others just out to keep the level of humiliation to a minimum.

First up, Adam Obratil:




Country you're competing in?
v České Republice

What coffee are you using?
Well I wish I knew, but as I don't know when my competition is, I don't know what coffee I'm gonna use!

Taste notes?
Listen when I'm gonna tell the judges...

Why are you competing?
To make my parents proud, to have some fun, to show up and see czech coffee scene

What first got you interested in coffee?
The first few espressos I tasted, in Kaffeine, Monmouth, Tapped & Packed, Prufrock@Present and Taylor St Baristas New St just across the road to Liverpool St station where I used to work at Costa.

Do you have a 'coffee philosophy'?
Mmm, no. but I'm really enjoying it even without having a philosophy.

What do you think your role is in the TSB team?
I hope I'm TSB team's cheer up-er and "you can f***ing do it" teller!

Ristretto or Lungo?
Yield weight (g) / dose weight (g) = 1.6666666

Washed or Natural?
Washed Kenyans and natural Ethiopians -> it really depends.

Cappuccino or flat white?
Not only because we're serving them in competition, I really like a sweet and creamy cappuccino more than warm-milk-and-double-shot flat white.

Describe your signature drink in five words:
Simple, innovative, smoky, refreshing, salty

Sunday, January 13, 2013

Mermaid Competition

Happy New Year, and all that stuff!  Hope our readers (by which I mean all two, possibly) had a wonderful time and didn't try and kill their family or anything like that. 

It's been good to be back at Bank.  We've had EXCITING COMPETITIONS.  Well, we've had ONE COMPETITION THAT WAS NOT VERY EXCITING.  But it's a start. 

We challenged the talented and lovely customers of Bank to DRAW A MERMAID.  We got world-famous art critic Waldemar Januszczak to critique the entries and pick a winner.

The abstract, almost deconstructed character of this first entry brings to mind Picasso's early Cubist work.  It is quite clearly a study of the transient nature of human form, and the artist is playing with our senses; he seems to be imploring us to look past the empirical and consider the role of man's symbiotic relationship with the sea and sexuality in an increasingly globalised world.  The difficult marriage of the traditional mermaid image and  what is essentially a coat-hanger with hair speaks to our obsession with material consumption in the twenty-first century.  The ironic text of a famous actor's name reminds us that in this hyper-real, Baudrillardian dystopia, we are all but actors upon an increasingly disturbing, nightmarish stage.

It's a bit shit though:  4/10.


'David', our second artist, has gone for a much more naturalistic image, and done quite a decent job of it too.  Clearly the most technically gifted of our painters, David's mermaid has merged the naturalistic forms of the Romantics with the broad brush strokes of Monet and the other Early Impressionists.  There is a delight of movement in the piece - the fish jumping in the water at the tail of the mermaid bring to mind a simpler time.  This is an elegy to a preterlapsed pastoral memory, perhaps locked in the mind of the artist.  A simple beauty  for a simpler time.  This simplicity is also the piece's downfall, unfortunately.  There is a distinct lack of the social critique needed in today's post-structuralist art world.  8/10


There is something quite disconcerting and nightmarish about this image.  The merman's blank stare brings to mind the marionettes of the 19th century.  This is in some ways a work of self-portraiture.  In the manner of Reubens, the artists seems to be using the genre of the portrait to invite us into his world; to turn the gaze of the painter inwards towards self-reflection rather than the traditionally outwards leer of the artist.  The simple lines and dead stare speak to a world where man is reduced to the role of automaton;  an empty vessel to be filled by the whims of all-powerful corporations.

It's a merMAID competition though, I'm afraid :(  Points lost for not following the brief 6/10



This hyper-sexualised work has aspects of the cartoonish, raw sexuality of the Art Nouveau period, and also elements of Andy Warhol's 1960's Pop-Art movement.  There are clear Freudian implications to the fact that the face seems like a mere afterthought, whereas the attention and focus of the piece is clearly the magnificent  and bulbous breasts.  This is a vision of great sexuality, but a vision in which the female is reduced to the role of passive agent, literally almost faceless.  The artist has perhaps drawn this image ironically, with the aim of critiquing the objectivisation of women which continues in a society which has been declared 'post-feminist'.   But those breasts...

A bit simplistic, but not a bad effort.  7/10



Another clear statement on sexual politics.  The artists has again chosen to ignore the brief and re-gender the mermaid.  While this merman is clearly an object to be admired for his masculine physical beauty, there is an element of the feminine in the piece.  The artist here is inviting us to question the role of the masculine in art and society.  The strong man with his 'trident' (read: penis) and the contrasting gentle image of the mermaid with its slender, womanly hips and elegant fin.  We are led to question the gendering of our society and its attitudes towards the sexes in a manner reminiscent of some of the Young British Artists of the 1990s.  


This is a post-modern masterpiece.  It is a work of 're-art': a painting of a statue that causes us to re-examine our conception of what a piece of art is.  This is based on a statue in Warsaw, Poland.  Painting an existing work draws our attention to the role of the creator in a work of art.  Is the intitial creator sacrosant? The work raises existential questions on the very nature of life itself.  What gives existence to a work of art, the artist or its own existence?  Is there purpose beyond the aesthetic to the creation of artistic work?  This work  raises more question that it answers and can be seen as a moving portrait to this simulcrum we called 'life'.

A clear winner: 9/10


In other news:  We're open later from tomorrow - til 7pm.  Come along and tell your friends!