tag:blogger.com,1999:blog-65852688018099517732024-02-21T03:41:42.802-08:00Mecca Espresso Circular QuayMecca CQhttp://www.blogger.com/profile/17883897327418795676noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-6585268801809951773.post-13216686217268020222018-07-17T03:50:00.002-07:002018-07-17T03:50:33.020-07:00Reuben interviewsgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-28105877166386080352011-10-09T22:56:00.000-07:002011-10-09T22:58:29.547-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyYy-zT2RGZEjE-A3fV7n0BBWQ-Vma-Yqtmd0ZOINMqvWh81-EA-DEEuNwWEpD0q5Ne339LzqbZqWPunJGm6bLcdIj9Wlp5x1gLTt_zzI1c-2RcWoGhWHlE2Uq1GWsW6JEREBQAgIKNfE/s1600/oven.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyYy-zT2RGZEjE-A3fV7n0BBWQ-Vma-Yqtmd0ZOINMqvWh81-EA-DEEuNwWEpD0q5Ne339LzqbZqWPunJGm6bLcdIj9Wlp5x1gLTt_zzI1c-2RcWoGhWHlE2Uq1GWsW6JEREBQAgIKNfE/s320/oven.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5661738735121256802" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 18px; background-color: rgb(255, 255, 255); "><p mce_style="text-align: justify;" style="text-align: justify; ">Mecca Espresso and Qantas Helping Hands Community together are raising funds for Youth Off The Streets.</p><p mce_style="text-align: justify;" style="text-align: justify; ">The target is to raise $3000 to replace the out of life oven in the kitchen at Don Bosco House, Marrickville in Sydney.</p><p mce_style="text-align: justify;" style="text-align: justify; ">You can donate at any of our stores by placing your donation in one of the donation boxes provided. In light of the urgency of the sitiuation we are aiming to reach our target by Friday 21st October 2011. Your contribution will go directly towards the cause and help us reach our target and will go a long way to support the youth of Sydney.</p><p mce_style="text-align: justify;" style="text-align: justify; ">Don Bosco House provides crisis and short term accommodation for young homeless people between the ages of 15-18. The refuge provides young people with a safe and supportive environment. Don Bosco House provides crisis and short termaccommodation for young homeless people betweenthe ages of 15-18. The refuge provides young peoplewith a safe and supportive environment. The kitchen facilities at Don Bosco house are used to prepare lunch and dinner for the residents. It is also used to prepare means for the food van that goes out every night of the year in Sydney to Green Park and Darlinghurst.</p><p mce_style="text-align: justify;" style="text-align: justify; ">Youth Off The Streets supports homeless and drug addicted young Australians as they work to turn their lives around. The goal is to have these young people leave the care of YOTS drug free, with a high school education, living skills and a full or part time job in hand. Based on the philosophy that every young person has greatness within, these programs are non-denominational and non-discriminatory.</p><p mce_style="text-align: justify;" style="text-align: justify; ">For more information regarding this project or to learn how to contribute directly, contact<a href="mailto:andrew@meccaespresso.com" mce_href="mailto:andrew@meccaespresso.com">andrew@meccaespresso.com</a>. For more information about Don Bosco House, or Youth Off The Streets visit <a href="http://www.youthoffthestreets.com.au/" mce_href="http://www.youthoffthestreets.com.au/">http://www.youthoffthestreets.com.au</a>.</p><p mce_style="text-align: justify;" style="text-align: justify; ">Mecca Espresso and QHHC would like to thank you for your support.</p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-10421069920150082482011-09-22T15:51:00.000-07:002011-09-22T15:51:39.270-07:00Job Opportunity<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2LAptSJR74SbhvrxPerXVX6NxPeVA3_xA9J_5FACGDSo-bGaFQb8K_WeGxaGMT_Hrv4F8Iqp-IkhnJ33UZ5-W1Q7PuH_et5pDm5RNfLbwt_ImsEL-EtNpvuYVYKNL9dSVWvwHves0oI/s1600/meccacq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2LAptSJR74SbhvrxPerXVX6NxPeVA3_xA9J_5FACGDSo-bGaFQb8K_WeGxaGMT_Hrv4F8Iqp-IkhnJ33UZ5-W1Q7PuH_et5pDm5RNfLbwt_ImsEL-EtNpvuYVYKNL9dSVWvwHves0oI/s320/meccacq.jpg" width="320" /></a></div><span class="Apple-style-span" style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10px; line-height: 16px;">Mecca Espresso is seeking a cashier for our Circular Quay store. The position would suit a motivated individual with good communication skills interested in working within an efficient, dynamic and lively team. Availability during mornings, Monday to Friday, is essential. To apply, send your CV to jobs@meccacq.com and/or call 0410 265 280.</span></div>Mecca CQhttp://www.blogger.com/profile/17883897327418795676noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-66100567664335233612011-08-04T01:17:00.001-07:002011-08-04T01:20:21.874-07:00Cafe Smart 2011, Friday 5th of August<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQeU8HYyFP8plbsm6JPMi2AJapTrO9ELrnEDWgLQ0IZ3A8_pwdhgntPSNRAtRO0jopP3EVIbaTJaU8bad2KifzQUgC7eKsKLkimbO_kaKx2KdJJREvCaGA3UMFlHJggy1rPxP06m9Co9k/s1600/Cafe-Smart-news2-253x179.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 253px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQeU8HYyFP8plbsm6JPMi2AJapTrO9ELrnEDWgLQ0IZ3A8_pwdhgntPSNRAtRO0jopP3EVIbaTJaU8bad2KifzQUgC7eKsKLkimbO_kaKx2KdJJREvCaGA3UMFlHJggy1rPxP06m9Co9k/s400/Cafe-Smart-news2-253x179.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636912689017944418" /></a><p>If you only come into Mecca once this year, make sure you make it on Friday 5 August when we donate $1 from every coffee sold to StreetSmart’s “CaféSmart” project. We will also be donating all of our tips to the cause on that day in an effort to match the monies raised from coffee sales.</p><p style="text-align: justify;">CaféSmart is being held during National Homeless Persons Week (1 – 7 August). It aims to raise money to combat homelessness and at the same time, bring the hospitality industry and its customers together to assist local organisations in need. Money raised will be donated to lesser known community organisations - for example, women’s refuges, drop in centres, youth services and outreach centres – that are committed to assisting homeless people or people at risk of homelessness.</p><p style="text-align: justify;">According to Homelessness Australia, nearly 1 in every 200 Australians is homeless, without safe, secure or affordable housing and last year, 105,000 Australians experienced homelessness. There are many reasons for it some of the main ones being mental illness, domestic violence and substance abuse.</p><p style="text-align: justify;">Clearly the problem is a serious one.</p><p style="text-align: justify;">We thought the day would be a great way to take stock and remember that no matter how cold or uncomfortable we feel whilst getting to work or moving around in chilly winter weather, there are people out there who could really use some help to get warm.</p><p style="text-align: justify;">Plenty of information about StreetSmart and the CafeSmart initiative is available at <a href="http://www.streetsmartaustralia.org/"> www.streetsmartaustralia.org </a> and about the problem of homelessness in Australia at <a href="http://www.homelessnessaustralia.org/"> www.homelessnessaustralia.org </a>. Alternatively email us at <a href="mailto:info@meccacq.com">info@meccacq.com</a> with any questions.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-6595486163707877252011-07-14T01:15:00.000-07:002011-07-14T01:20:24.018-07:00Coffee Cupping Sessions<div>Our recent run of coffee cupping sessions has come to an end. Thanks to everyone who participated in the sessions, we hope you enjoyed them as much as we did. These have marked the beginning of an ongoing coffee education program to help give those who are interested access to information about our coffees and where they come from, and information about specialty coffee in general. </div><div><br /></div><div>If you missed out on a session this time or would like another opportunity to participate, the good news is we'll run some more sessions later this year. Sign up below to be notified by email when the next run of sessions is announced.</div><div><br /></div><div><!-- Begin MailChimp Signup Form --></div><div><!--[if IE]></div><div><style type="text/css" media="screen"></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>#mc_embed_signup fieldset {position: relative;}</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>#mc_embed_signup legend {position: absolute; top: -1em; left: .2em;}</div><div></style></div><div><![endif]--> </div><div><!--[if IE 7]></div><div><style type="text/css" media="screen"></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>.mc-field-group {overflow:visible;}</div><div></style></div><div><![endif]--></div><div><br /></div><div><div id="mc_embed_signup"></div><div><form action="http://meccacq.us2.list-manage.com/subscribe/post?u=b70597c7a69bd4770a7b1fbfc&id=2dde07190f" method="post" id="mc-embedded-subscribe-form" name="mc-embedded-subscribe-form" 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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9B0rDj22ppxxkb-E9kEjfsv6ZLfJ_8kYMocGoYwp2scDkLHT3OQ2eq-eiD6gVn924N-xXjjBwXJFXYL-xKHhZ2ofFZi1eyUqcaBDPveWoo2UwD-cids2IwwH8SL2WxYG1kc9dLC9PfKx9/s1600/La+Esperanza.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9B0rDj22ppxxkb-E9kEjfsv6ZLfJ_8kYMocGoYwp2scDkLHT3OQ2eq-eiD6gVn924N-xXjjBwXJFXYL-xKHhZ2ofFZi1eyUqcaBDPveWoo2UwD-cids2IwwH8SL2WxYG1kc9dLC9PfKx9/s320/La+Esperanza.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5622672838613672738" /></a>Today we will be introducing a new feature coffee from 'La Esperanza', a farm near Trujillo in Colombia. Perhaps the most notable thing about this coffee is the fact that it has been harvested from trees of the Geisha varietal.<p style="text-align: justify;">The Geisha varietal of coffee tree originated in Ethiopia but was made famous in Panama at 'Hacienda La Esmeralda', in the mid 2000s when individual lots started auctioning for record prices due to the high quality of the harvest. Geisha is one of the few varietals that is generally considered to have unique flavour characteristics which are attributable to the varietal itself. Since the success of Geisha in Panama, many farmers across Central and South America have begun experimenting with the varietal on their farms. Owners of 'La Esperanza', brothers Rigoberto and Luis Eduardo Herrera decided to trial Geisha on their Colombian farm after it's success at another farm belonging to them in Panama (which happens to border the 'Hacienda La Esmeralda' farm). Having just spent some time serving the Esmeralda Geisha from Panama in various forms at our stores, it will be interesting to see the results of how this varietal performs in a different origin.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-69453497989852328772011-06-05T22:50:00.000-07:002011-06-19T15:34:46.063-07:00'Introduction to Cupping' Sessions<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWCkNXUe0aGaIlHs4s5Enjsp0KYsLYlmPGOeydrFjB7KAMabj3CUtzlcheaFQR__2vpO8zeuvD6dPq9UlA-WVa2aSwrH9idoqqwzBiOXaMkW9aCbQ7Z_7U2zIpQ68lpHLaLTu2nG-FQMl/s1600/Zain+Cupping.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWCkNXUe0aGaIlHs4s5Enjsp0KYsLYlmPGOeydrFjB7KAMabj3CUtzlcheaFQR__2vpO8zeuvD6dPq9UlA-WVa2aSwrH9idoqqwzBiOXaMkW9aCbQ7Z_7U2zIpQ68lpHLaLTu2nG-FQMl/s320/Zain+Cupping.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614982913615163026" /></a><br /><span class="Apple-style-span" style="color: rgb(54, 46, 44); font-family: Helvetica, Arial, sans-serif; font-size: 13px; "><p style="line-height: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; "><span>Cupping is a process used by growers, buyers and roasters to sample and grade coffees. Small samples of different coffees are roasted and brewed to very specific and controlled specifications and then tasted side by side for comparison and evaluation. Cupping is a great way to look at the different and complex flavours that coffee can exhibit, and learn more about the differences between coffees from different regions in the world.</span></p><p style="line-height: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; "><span></span></p><p style="line-height: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; "><span><span>We are offering the opportunity to participate in a cupping session where we will offer an introduction to the cupping process as well as an opportunity to cup a variety of coffees for yourself. These sessions take place every Friday at 12.30pm.</span></span></p><span></span><p style="line-height: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; "></p><p style="line-height: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; color: rgb(0, 0, 0); ">The events are free of charge, though each session will be limited to 6 places. Send an email with your name to info@meccacq.com to secure your spot. If you have any queries call us on 9252 7668, If you would like to be kept up to date on other events please register your interest <a href="http://cuppingcq.eventbrite.com/">here</a>.</p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-38313026897301576572011-02-13T20:16:00.000-08:002011-02-13T20:59:00.879-08:00New Mecca Store, Harris St. Ultimo<div dir="ltr" style="text-align: left;" trbidi="on">Some of you may be aware of the new store at 646 Harris Street, in Ultimo, Sydney.<br />
<br />
The store opened for trading in late January and so far has been a hit. The space offers a little more of a 'coffee lab' experience, with two clovers in operation plus a range of other brew methods in operation. Public cuppings will be held frequently so enquire with the staff there if you wish to participate. Of particular note is the lunch menu, which is more exhaustive than the other Mecca stores and I can tell you from personal experience is well worth the visit. I recommend the Wagyu Beef salad. Yum!<br />
<br />
Below are some photos of the new store taken by Mayu from <a href="http://www.organicphotography.com.au/">Organic Photogaphy</a>, Sydney. <br />
<br />
<table style="width: 194px;"><tbody>
<tr><td align="center" style="background: url(https://picasaweb.google.com/s/c/transparent_album_background.gif) no-repeat left; height: 194px;"><a href="https://picasaweb.google.com/109626393613941664161/MeccaCoffeeCoHarrisStSydney?authkey=Gv1sRgCJzmr8yOsfXPbQ&feat=embedwebsite" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img height="160" src="https://lh6.googleusercontent.com/_p1Av5whI-F4/TVSLxfRZQ5E/AAAAAAAAASI/fYl141756i8/s160-c/MeccaCoffeeCoHarrisStSydney.jpg" style="margin-bottom: 0px; margin-left: 4px; margin-right: 0px; margin-top: 1px;" width="160" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: center;"><a href="https://picasaweb.google.com/109626393613941664161/MeccaCoffeeCoHarrisStSydney?authkey=Gv1sRgCJzmr8yOsfXPbQ&feat=embedwebsite" style="color: #4d4d4d; font-weight: bold; text-decoration: none;">Mecca Coffee Co. Harris St, Sydney</a></td></tr>
</tbody></table><br />
Check out Mayu's other work at <a href="http://www.organicphotography.com.au/">http://www.organicphotography.com.au</a>.<br />
<br />
</div>Mecca CQhttp://www.blogger.com/profile/17883897327418795676noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-62771099721139272762011-01-30T21:45:00.000-08:002011-01-30T21:46:09.810-08:00Australian Cup Tasting Championships<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEJHnXh-zrn6IWlAcJyP68sIbydHYhMJnZm0bjdak0ilXtjkupg6C50B9yxaUSa_UZ_G2wok-TmztUyLaoA22cDH1ziBXqpvMpbxHnu5I-e9csKPXB14aQsWlc65_zOITziSVVk30CiA/s1600/IMG_5587.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEJHnXh-zrn6IWlAcJyP68sIbydHYhMJnZm0bjdak0ilXtjkupg6C50B9yxaUSa_UZ_G2wok-TmztUyLaoA22cDH1ziBXqpvMpbxHnu5I-e9csKPXB14aQsWlc65_zOITziSVVk30CiA/s320/IMG_5587.JPG" /></a>Congratulations to Mecca's own, Sam Sgambellone on his 3rd placing in the Australian Cup Tasting Championship over the weekend.<br /><br />After taking out the NSW Championship earlier in the month Sam was up against the other state winners for the right to represent the country at the World Championship's in the Netherlands later this year.<br /><br />The competition sees competitors faced with eight sets of coffees with each set consisting of two identical coffees and one that is different, the Competitors must choose the odd one out.<br /><br />The title was taken out by Luca Costanza from Melbourne and we wish him all the best.<br /><br />For more information on the World Cup Tasting Championship <a href="http://www.world-cuptasting-championship.com/">click here</a>.<div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Mecca CQhttp://www.blogger.com/profile/17883897327418795676noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-34781241103810953832010-12-21T19:20:00.000-08:002010-12-21T19:35:16.709-08:00Last Minute Christmas Gifts....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKlU-tkLEiNn_clA1x1GhSz6nqWpwz_2712Pd-9mprS9J02JuwrLpSEEGbw5qXAvs2ZgZdZCXU-BmZ28UNQc9NH0WFBCpnsW1qwxvijgqqKSHZJYgrVdMfM_8qNIJtoveileor3zJ-wbT/s1600/HARIO-TCA-2-500.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKlU-tkLEiNn_clA1x1GhSz6nqWpwz_2712Pd-9mprS9J02JuwrLpSEEGbw5qXAvs2ZgZdZCXU-BmZ28UNQc9NH0WFBCpnsW1qwxvijgqqKSHZJYgrVdMfM_8qNIJtoveileor3zJ-wbT/s200/HARIO-TCA-2-500.jpg" alt="" id="BLOGGER_PHOTO_ID_5553343649588604130" border="0" /></a><br />We have just taken delivery of some <a href="http://www.harioglass.com/english/products/taste/taste.htm">Hario</a> products just in time for Christmas...we are stocking Syphons, Hand Mills, V-60 pour overs any of which would make a great gift for a coffee lover.<br /><br />We also have the Aeropress Coffee Makers as well as our range of coffee beans to add to your Christmas stockings.<br /><br />Call us on 9252 7668 to confirm availability or just pop on down.sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-68031588212755686812010-12-19T20:06:00.000-08:002010-12-19T20:12:10.199-08:00Closing Dates for Christmas/New Years 2010.Mecca Espresso Circular Quay will be closed over the holiday period: <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6H7uJ5og9-x9D6NgtrvN0KKOjmmaoUjNYkbXb4Uvv5hC6FKctM0G42dXyez1mwdzEwWgmcsGOpP4t9_gsmG9v8d-XPVHKwFo2ou2x6M4CxjqCRG_XLh6pFo-65faqPdl9hv7-G96qEQ/s1600/meccalogo2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6H7uJ5og9-x9D6NgtrvN0KKOjmmaoUjNYkbXb4Uvv5hC6FKctM0G42dXyez1mwdzEwWgmcsGOpP4t9_gsmG9v8d-XPVHKwFo2ou2x6M4CxjqCRG_XLh6pFo-65faqPdl9hv7-G96qEQ/s200/meccalogo2.jpg" width="153" /></a><br />
From <b>12:00pm </b>on<b> Friday 24th December 2010</b><br />
Until <b>7:30am </b>on<b> Monday 10th January 2011</b><br />
<br />
We wish everyone a restful and safe Christmas and New Year, and thank you for your support over 2010. We look forward to sharing with you many great brews in 2011.Mecca CQhttp://www.blogger.com/profile/17883897327418795676noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-64201196575677175302010-11-02T01:52:00.000-07:002010-11-02T02:02:44.710-07:00Article in SMH and Good Living<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.smh.com.au/2010/11/01/2019656/coffee-420x0.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 420px; height: 286px;" src="http://images.smh.com.au/2010/11/01/2019656/coffee-420x0.jpg" alt="" border="0" /></a>Two articles appeared in the SMH Today, both coffee related and both mentioning Mecca Espresso.<br /><br />The first article was on the Cup Of Excellence program and can be found <a href="http://www.smh.com.au/entertainment/restaurants-and-bars/how-experts-pick-the-crema-of-the-crop-20101101-17agd.html">here</a>, the second was an exploration of the Coffee Cupping process in Good Living that unfortunately i cant seem to find online.<br /><br />It is good to see mainstream media is starting to provide some interesting and informed coverage of the Specialty Coffee industry, it all helps in our goal of introducing consumers to a world of amazing coffees.<br /><br />For anyone who read the Cupping article and is interested in the process, a reminder that we are holding a public cupping this Thursday (see our earlier post for details).<br /><br />* Photo courtesy of the SMH Website taken by Quentin Jonessgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-29899520727963712562010-11-01T00:04:00.001-07:002010-11-01T00:13:16.995-07:00Arrival of the Aeropress...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdB0GK8GAvZc4ouses4Oby295sVZs36ho9BEb4edLDzFf656VVCybbZ7-Z2HZjU-rBV9rMXHpv2UK7gZzkXqrlH1WeuY8wAxn7ZjFsQTON7z1vofrMS3ONu2MUOPZ-eL1muzOcOXa6Bv0/s1600/Aeropress.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 128px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdB0GK8GAvZc4ouses4Oby295sVZs36ho9BEb4edLDzFf656VVCybbZ7-Z2HZjU-rBV9rMXHpv2UK7gZzkXqrlH1WeuY8wAxn7ZjFsQTON7z1vofrMS3ONu2MUOPZ-eL1muzOcOXa6Bv0/s200/Aeropress.jpg" alt="" id="BLOGGER_PHOTO_ID_5534474647925036754" border="0" /></a><br />We have just received a shipment of Aeropress Coffee Brewers which we will be retailing in our store. We will also soon be offering our light roast single origins brewed through the Aeropress.<br /><br />More details to follow soon... in the meantime checkout the <a href="http://www.aeropress.com.au">Aeropress site</a> or for brewing instructions, follow the Aeropress links at <a href="http://brewmethods.com">Brewmethods.com </a>sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-24686913543201683512010-10-27T01:09:00.001-07:002010-10-27T01:14:50.475-07:00Event: Coffee Cupping<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsilhPDSKiI1-kDghG6cbSC4CrZRCgCwKuD5UV2YChm3Z9fF9JQ4JVKrDP9brUYxMAtQLwJDkKjWEBlOmeI_ZqGtvEm1ZKyCIHxjv1Z5_Baw35mMaJh66rfxm6Qr_j1tFPuXZkVjkhPboz/s1600/IMG_1344.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 258px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsilhPDSKiI1-kDghG6cbSC4CrZRCgCwKuD5UV2YChm3Z9fF9JQ4JVKrDP9brUYxMAtQLwJDkKjWEBlOmeI_ZqGtvEm1ZKyCIHxjv1Z5_Baw35mMaJh66rfxm6Qr_j1tFPuXZkVjkhPboz/s200/IMG_1344.jpg" alt="" id="BLOGGER_PHOTO_ID_5532636061042241970" border="0" /></a><br /><span style="font-weight: bold;">Where? </span>Mecca Espresso, Circular Quay<br /><span style="font-weight: bold;">When?</span> Thursday 4th of November, 12.30pm<br /><br />Cupping is a process, used mostly by Roasters, to evaluate and assess coffees before purchase. It is also a wonderful way to develop a sensory appreciation for coffee and to get to know the differences between coffees from different regions in the world.<br /><br />We are offering the opportunity to participate in a cupping session where we will offer an introduction to the cupping process as well as an opportunity to cup a variety of coffees for yourself.<br /><br />The event is free of charge, the session will be limited to 8 places, please RSVP to info@meccacq.com to secure your spot.sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-77564959983240344752010-09-27T03:42:00.001-07:002010-09-27T03:43:13.391-07:00Job Opportunity - Trainee Barista<div style="text-align: justify;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhDVkfb8Jwm9UwUwMIvusuYnJGWVBQCVNHiNjRocwRohmZoBA5I6lSW3o_gLApVF16LD2RkwjEGXwjvcNBwwRkWvpdkgxad1x7KN36uwy85z5Gvd7MbwLtOkJ7duzicg2kobKCP5LjP8/s720/IMG_2021.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 256px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhDVkfb8Jwm9UwUwMIvusuYnJGWVBQCVNHiNjRocwRohmZoBA5I6lSW3o_gLApVF16LD2RkwjEGXwjvcNBwwRkWvpdkgxad1x7KN36uwy85z5Gvd7MbwLtOkJ7duzicg2kobKCP5LjP8/s720/IMG_2021.JPG" alt="" border="0" /></a>We are on the lookout for a Trainee Barista to join our team at our Circular Quay store.<br /><br />In short, the position would suit an energetic and enthusiastic individual who is passionate about coffee and is looking for the opportunity to learn the ins and outs of the Specialty Coffee industry.<br /></div><br />No experience is required, as all training will be provided.<br /><br />If you would like to find out more about joining our team, please phone 0410 265 280 or email jobs@meccacq.com<br /></div>sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-28631535316800647202010-07-19T19:47:00.000-07:002010-07-19T19:54:26.687-07:00Good Living Article<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8TQV3KR5Pg72pM0LtaLQXvDfZSTYZURL7GOQZ_96U7LaT6PXV9NO231TGDgMoXS0YBkFReWOFLG7aGBFxEGF7jDtbwUJgZc_oMVsMyv8SvBxNQJpyKC_5RIseK5qdCLAn3J3D0HrXgkX/s1600/headshot_goodliving.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 138px; height: 84px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8TQV3KR5Pg72pM0LtaLQXvDfZSTYZURL7GOQZ_96U7LaT6PXV9NO231TGDgMoXS0YBkFReWOFLG7aGBFxEGF7jDtbwUJgZc_oMVsMyv8SvBxNQJpyKC_5RIseK5qdCLAn3J3D0HrXgkX/s200/headshot_goodliving.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5495816323659888306" /></a><br />If anybody is interested, there is a write-up featuring Mecca Espresso in today's Good Living section of the Sydney Morning Herald.<div><br /></div><div>The article deals with the alternative (to espresso) brewing methods for coffee that are gaining popularity across Sydney, Australia, and the World at present. Our King St. store is currently offering some of these methods for the premium single origins, well worth a visit if you're interested in learning more about the possibilities for coffee appreciation. Start with a Clover coffee, for which our King st. store offers a daily selection of Origins. These coffees are roasted light to suit more delicate brewing methods, ensuring that the maximum complexity and full spectrum of flavours are extracted from the bean.</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-26418691418751637662010-06-29T13:00:00.000-07:002010-06-29T13:18:29.603-07:00Australian Coffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7_NDkQhI2abyiInlG_csD-VxgMFx-UtLzp33oXVaHqRs5w3O7wSx4SgTOZoY_esIwDWL_03PZt5JMViugN2clJnZTRWU-BgGw04ZEYAI7wldqFZ_zczd9ySTv7LsGHekt5F_epS07_iJ/s1600/h_3_1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 106px; height: 79px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7_NDkQhI2abyiInlG_csD-VxgMFx-UtLzp33oXVaHqRs5w3O7wSx4SgTOZoY_esIwDWL_03PZt5JMViugN2clJnZTRWU-BgGw04ZEYAI7wldqFZ_zczd9ySTv7LsGHekt5F_epS07_iJ/s400/h_3_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5488292596221180018" /></a><br />Today and tomorrow we'll be serving some single origin coffee all the way from exotic Australia.<div><br /></div><div>Traditionally, coffee has generally been grown in areas with reasonably high altitude. Recently however, some plantations have popped up in locations further away from the equator but at lower altitude which can give comparable conditions as far as agriculture is concerned.</div><div><br /></div><div>One such farm is the <a href="http://www.mountaintopcoffee.com.au/">Mountain Top Estate</a> near Byron Bay, in far north NSW. If you add these reasonably good conditions with the technological advantage that a more developed nation has, you have the potential for some high quality beans.</div><div><br /></div><div>Now I'm not saying that these guys are producing the best, as they often claim. That would be a flawed statement, since the upper band of quality coffee is not about a simple ranking of quality but about what the drinker gets out of the cup, which will vary for each individual. They do however prove that a solid bean can be produced in non-traditional circumstances. Regardless of the claims they may make to sell their beans, the operators of this small NSW plantation do genuinely have a passion for producing the best coffee possible, and will use all innovations and experimentations to improve the process. Often old plantations in traditional countries of origin are operated with heavy tradition built up over generations which can hinder progress to new methods of growing and processing. </div><div><br /></div><div>One point of difference though is that due to the high cost of labour in Australia compared to many coffee growing nations, most of the processing and sorting must be done by machines rather than human hands which are capable of a much more thorough job.</div><div><br /></div><div>I'm interested to see how projects like this in nations like Australia will ultimately aid growers in developing nations to produce better coffee and to live well and sustainably.</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-63512639549421936012010-06-27T12:57:00.001-07:002010-06-27T13:14:37.713-07:00WBC Result<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6Og-QhlqYoIiobobSUEn4VgGpO9poGn_TBUHyQAnE3IJ2-5qNZOtM1ff5sKVHIC9on7XkBdiIG8-2ghnV_997a2Uz6NNx09vsYz31WwLQjzsVRMk15uM64OjWoO93x0wtJwdhqkNbzjd/s1600/ColorMedioPLiego.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 114px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6Og-QhlqYoIiobobSUEn4VgGpO9poGn_TBUHyQAnE3IJ2-5qNZOtM1ff5sKVHIC9on7XkBdiIG8-2ghnV_997a2Uz6NNx09vsYz31WwLQjzsVRMk15uM64OjWoO93x0wtJwdhqkNbzjd/s200/ColorMedioPLiego.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5487549156463029186" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline- font-style: normal; font-weight: bold; color:initial;"><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">Here are the results for the final six of the WBC. Congratulations to Australia's Scottie who placed third. (It seems there has been some confusion over whether he was third or fourth but they seem to have settled on third.) Either way it's a huge achievement. </span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><span class="Apple-style-span" style="font-size: medium;">Michael Phillips</span></strong><span class="Apple-style-span" style="font-size: medium;"> (USA) 706 points </span></span><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline-color: initial; font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Raul Rodas</span></strong><span class="Apple-style-span" style="font-size: medium;"> (Guatemala) 691 points </span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline-color: initial; font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Scottie Callaghan</span></strong><span class="Apple-style-span" style="font-size: medium;"> (Australia) 672.5 points </span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline-color: initial; font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Colin Harmon</span></strong><span class="Apple-style-span" style="font-size: medium;"> (Ireland) 659.5 points </span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline-color: initial; font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Soren Stiller Markussen</span></strong><span class="Apple-style-span" style="font-size: medium;"> (Denmark) 644.5 points </span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline-color: initial; font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Stefanos Domatiotis</span></strong><span class="Apple-style-span" style="font-size: medium;"> (Greece) 632 points</span></span><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;">Congratulations as well to Michael Phillips on winning. Special mention to Stefanos who Sam met with a matter of weeks ago in Greece, clearly he is a passionate and gifted barista.</span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;">I couldn't help but take note of the prominence of countries of origin this year also. There were four entrants from coffee growing nations in the top twelve, Honduras, El Salvador, Guatemala, and Mexico. This in combination with the location for next years WBC (Bogota, Colombia) should make for an even heavier level of interest from South American and Central American nations. My prediction is a much more open field, and heavier competition from a higher variety of nations.</span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(35, 33, 33); line-height: 19px; font-family:'Helvetica Neue', Arial, Helvetica, 'sans-serif - p';font-size:13px;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-77613869529846654012010-06-25T04:52:00.001-07:002010-06-25T06:53:17.398-07:00WBC Finals Update<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlZutvtq2PknBpEexPyn12UPuSP4XCxeIgtKW6mJms03DTNgCdqiGVUDMV2BQLDwiINCdMkfWNeOM4fVeV_44X2sySvHZzx8jwOwlmW9n0UzM2zbwkKK9tG01wYpToJ_NAGTTuEB76hcM/s1600/nav_portafilter.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 165px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlZutvtq2PknBpEexPyn12UPuSP4XCxeIgtKW6mJms03DTNgCdqiGVUDMV2BQLDwiINCdMkfWNeOM4fVeV_44X2sySvHZzx8jwOwlmW9n0UzM2zbwkKK9tG01wYpToJ_NAGTTuEB76hcM/s200/nav_portafilter.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5486708437177456306" /></a><br />Scottie Calaghan has progressed to final six. The finals are due to take place over the next couple of hours.<div><br /></div><div>So close! Bring it home Scottie.<br /> <div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-83169485904777757022010-06-24T23:11:00.000-07:002010-06-25T10:36:49.881-07:00WBC - Quick Update!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw4SfN82CRhocTVIdVhyphenhyphenltVOPnjVhcO9A2lvmxFwVHMhbC1haHF9NUTJDpM43zPMhjtUP3SUre7zsMLPaXBUPEkT0DNP7rlUonpILOlkskSbGiMXxAUkFKgC_ZZdgwI6fftbH2khK_58U/s1600/IMG_1916.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw4SfN82CRhocTVIdVhyphenhyphenltVOPnjVhcO9A2lvmxFwVHMhbC1haHF9NUTJDpM43zPMhjtUP3SUre7zsMLPaXBUPEkT0DNP7rlUonpILOlkskSbGiMXxAUkFKgC_ZZdgwI6fftbH2khK_58U/s160/IMG_1916.JPG" border="0" /></a> Just a quick update to let you know that Scottie has made it through to the final 12. Considering there are 50 odd entries this is already a great result.<br /><br />Today he will be performing in the semi-final around 11am London time, you can watch it <a href="http://www.livestream.com/worldbaristachampionship2010">here</a> online. The Top 6 will make it through to a final later Today.<br /><br />Go Scottie!<br /><br />***NEWS FLASH***<br />After a highly polished performance, Scottie has made it through to the final. He should be on stage just after 3pm London time. Will keep you posted...<br /><br />***NEWS FLASH II***<br />Just announced, Scottie finished in 3rd place behind Raul Rodas from Guatemala and the new World Barista Champion Michael Phillips from the USA. A wonderful result and one we are very pleased about. Congratulations Scottie from all the Mecca Team.<br /><div style="clear: both; text-align: left;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none; padding: 0px; background: none repeat scroll 0% 50% transparent;" align="middle" border="0" /></a></div>sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-46971814167880821132010-06-24T13:03:00.000-07:002010-06-24T13:35:39.988-07:002010 World Barista Championship London UK<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w-xOObGk8DTPdSzRnDBlkYP3G94lczmaNm2keuxs03xrhhtYD4mqzYMVS82E-EcU5EDb7vijYYumzOze4zYTcp0T2A2zV0wXiW8dwvwcoEp1ypiA9cDTxjOiizkHM0iCBnTqBMG42Gcf/s1600/wbc-logo-rgb.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 148px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w-xOObGk8DTPdSzRnDBlkYP3G94lczmaNm2keuxs03xrhhtYD4mqzYMVS82E-EcU5EDb7vijYYumzOze4zYTcp0T2A2zV0wXiW8dwvwcoEp1ypiA9cDTxjOiizkHM0iCBnTqBMG42Gcf/s200/wbc-logo-rgb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5486441527671486482" /></a><br />This week London plays host to the World Barista Championship for 2010. For competition baristas, this is the big gig, and it does tend to cause quite a fuss each year.<br /><br />Here is the blurb straight from the WBC website. (<a href="http://www.worldbaristachampionship.com/">http://www.worldbaristachampionship.com</a>)<br /><br /><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">"The World Barista Championship (WBC) is the preeminent international coffee competition. The organization—founded by the Speciality Coffee Association of Europe and the Specialty Coffee Association of America—focuses on promoting excellence in coffee, advancing the barista profession, and engaging a worldwide audience with an annual championship event that serves as the culmination of local and regional events around the globe.<br /><br />"Each year, champions representing more than 50 Nations each prepare 4 espressos, 4 cappuccinos, and 4 original signature drinks to exacting standards in a 15-minute performance set to music.<br /><br />"WBC Certified Judges from around the world evaluate each performance on the taste of beverages served, cleanliness, creativity, technical skill, and overall presentation. The ever-popular signature beverage allows baristas to stretch their imagination and the judges’ palates to incorporate a wealth of coffee knowledge into an expression of their individual tastes and experiences."</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">So what's the big deal? </span></span></span></span>The WBC is a good thing for demonstrating the extreme dedication many baristas go through in the continual pursuit of the elusive perfect espresso. Making amazing espresso, and espresso based drinks takes more than a few hours training. It's a long term pursuit and requires all of the elements of the process to come together, from the seed in the ground at a coffee plantation, to the harvest, processing, grading, shipping, roasting, and finally to the barista who brews the bean hopefully to perfection.</div><div><br /></div><div>Similarly, a good WBC barista spends many hours training, working with a roaster in selecting his or her blend of choice to use, creating a signature drink which gives a unique and interesting sensory experience, and honing every minute detail of their craft right down to the finest part. At the WBC level, a barista will generally have needed a great deal of support from other coffee professionals to allow them to prepare, and corporate sponsorship plays a big part of what goes on.</div><div><br /></div><div>To even win the right to compete in the WBC, a barista must have won the national barista championship for their country of origin, something which generally requires rising through competition stages at a state or provincial level and in some cases a local level as well. </div><div><br /></div><div>Of course, when you quantify what makes a good barista in the ways necessary to create a rule set for a judgeable competition, you will always have to turn some opionion into absolute. Therefore what makes a good WBC barista is not neccesarily what makes a good barista in the opinion of many other roasters, baristas, and cafes. Not to mention that specialty coffee is always advancing and changing, as we discover new and interesting ways to process and produce coffee and as the culture changes and advances. For this reason WBC rules are always being debated as to their relevance.</div><div><br /></div><div>All that being said, the WBC is a big and important event in the coffee world and a great opportunity for baristas from all over the world to compete and show off their craft.</div><div><br /></div><div>This year the Australian competitor (and hence, winner of the Australian Barista Championship) is Scottie Calaghan (<a href="http://www.scottiecallaghan.com/">http://www.scottiecallaghan.com/</a>) who, incidentally was one of the original baristas at MeccaCQ when it began in October 2007. He's using two single origin coffees, one from Colombia and one from Kenya, both roasted at our Mecca roastery.</div><div><br /></div><div>We'll be keenly following his progress and we wish him all the best. For those who are interested, the WBC is streaming live here: <a href="http://www.livestream.com/worldbaristachampionship2010">http://www.livestream.com/worldbaristachampionship2010</a>.</div><div><br /></div><div>Check it out.</div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span></span></span></div><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-60028300036707365252010-06-04T06:39:00.000-07:002010-06-04T07:23:19.630-07:00Coffee Trail: Athens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fBvzi3yjw_RcuX8n16nxB3kKHb3c2uJ-MxzoGYEQE_t9E5twA89xOBNT53BUL1KcpO3_rqNh4LzSfNvHg5ee5Cpo_gxgyjbgUWahyjRcM5hbVQI_jdEuYizLaUZ2bS0rUx0VMkYvFh4/s640/IMG_0688.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fBvzi3yjw_RcuX8n16nxB3kKHb3c2uJ-MxzoGYEQE_t9E5twA89xOBNT53BUL1KcpO3_rqNh4LzSfNvHg5ee5Cpo_gxgyjbgUWahyjRcM5hbVQI_jdEuYizLaUZ2bS0rUx0VMkYvFh4/s640/IMG_0688.JPG" style="cursor: pointer; float: right; height: 298px; margin: 0pt 0pt 10px 10px; width: 399px;" border="0" /></a><br />After a week without Espresso i arrived trembling with withdrawals in Athens. I had heard good things about the local coffee scene from Mecca old boy Alex Mac. He had managed to find two diamonds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLP6wpeevKSLxpp4cLahg3aOeWRpIm7-QxeA0sKjGPovbEj1AdHws6_pzanmFx09Wo9k3SjRAv7_0_m0UKBwlzHuB9CmnFUCJBgKBN4QnzABN5vhc3aEcYNLsjnI4apbV4dhE2WOWaVo/s640/IMG_0716.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLP6wpeevKSLxpp4cLahg3aOeWRpIm7-QxeA0sKjGPovbEj1AdHws6_pzanmFx09Wo9k3SjRAv7_0_m0UKBwlzHuB9CmnFUCJBgKBN4QnzABN5vhc3aEcYNLsjnI4apbV4dhE2WOWaVo/s640/IMG_0716.JPG" style="cursor: pointer; float: left; height: 300px; margin: 0pt 10px 10px 0pt; width: 400px;" border="0" /></a> amongst the rough in <a href="http://www.evergreen.gr/">Evergreen</a> and <a href="http://cafetaf.gr/">Cafe Taf</a>.<br /><br />Fortunately for me both cafes happened to be located in the area that i was staying, the business district of Panepistimiou. First stop was Evergreen where i sat and ordered an Espresso and began to take some pics of the baristas feverishly working behind their Synesso. As soon as i was spotted taking pics the head barista Antonius came over to greet me.<br /><br />It is quite funny that even walking into another cafe on the other side of the world you are instantly welcomed as one of the fraternity. Antonius graciously invited me up to the bar, made me several espressos gave me a tour of the place. Evergreen is a vibrant cafe that has some wonderful food to accompany its excellent coffee.<br /><br />Next stop was to visit 4 time Greek Barista Champion Stefanos Domatiotis. What was intended to be a quick stop to fill the caffeine debt that i had built up, turned out to be a 4 hour visit . Stefanos is preparing for the <a href="http://www.worldbaristachampionship.com/">World Barista Championship</a> at the end of the month and we sat and chatted about his preparations, the battles of the local coffee scene and about coffee in a global se<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6MuXcfWSGCZwXF9y4WcRRUTGVjLuV2-PmX-jzxrQJdxE9KnbzN405e_DRess9SvZy-cbE2wtx8B1AV0DnPjSwryhdqsgrXG4dO2w57xOpn1wWdVU4aull3XiEeq-BWjdSmQ7uEkjHpU/s640/IMG_0709.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6MuXcfWSGCZwXF9y4WcRRUTGVjLuV2-PmX-jzxrQJdxE9KnbzN405e_DRess9SvZy-cbE2wtx8B1AV0DnPjSwryhdqsgrXG4dO2w57xOpn1wWdVU4aull3XiEeq-BWjdSmQ7uEkjHpU/s640/IMG_0709.JPG" style="cursor: pointer; float: right; height: 299px; margin: 0pt 0pt 10px 10px; width: 399px;" border="0" /></a>nse. He made me several single origin espressos as well as an Esmarelda filter. It was wonderful to see the enthusiasm he had for developing specialty coffee in Greece and it was very familiar to spending time with local pioneers when i was first starting out.<br /><br />All in all it was a wonderful experience to be on the other side of the world, but be welcomed like you were walking into your local cafe that you had been going to for years. Next time your in Athens be sure to check out these two places if your longing for a quality coffee. Tell them Sam from Mecca sent you...<br /><br /><span style="font-style: italic;">For the more photos from Athens <a href="http://picasaweb.google.com/109626393613941664161/AthensCoffee">click here</a>. Next stop Florence.</span>sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-48352565591326592442010-06-04T02:55:00.000-07:002010-06-04T02:55:36.410-07:00Time-lapse PhotographyWe photographed this today just to see what it would look like. In total it covers 4.5 hours, during which we made 550 cups of coffee, with a total of 4 baristas rotating with 3 making coffee at any one time. <br />
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</center>Mecca CQhttp://www.blogger.com/profile/17883897327418795676noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-1959306850164568922010-05-30T09:59:00.000-07:002010-06-01T00:28:18.777-07:00The Coffee Trail: Istanbul<div style="text-align: justify;"><br /></div><br /><br /><span style="font-style: italic; color: rgb(0, 0, 0);">"Coffee should be black as hell, strong as death, and sweet as love." </span><span style="color: rgb(0, 0, 0);">Turkish Proverb</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsEjnrlnAaCgmsMsLjZRXT0oST8ZxqsBbLLWSF43dYbCwm_U-r-rOQ5id0-s7I2GRDxot_su9Daupq-Bhl1Znxmn8WVTnS4_XQFSmntliX9_kZ3FR3BRHtYtjAyo5HKkfgHY0mpLZ4EU/s640/IMG_0467.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsEjnrlnAaCgmsMsLjZRXT0oST8ZxqsBbLLWSF43dYbCwm_U-r-rOQ5id0-s7I2GRDxot_su9Daupq-Bhl1Znxmn8WVTnS4_XQFSmntliX9_kZ3FR3BRHtYtjAyo5HKkfgHY0mpLZ4EU/s640/IMG_0467.JPG" alt="" border="0" /></a>First stop on the coffee trail is the vibrant city of Istanbul, the home of the worlds first coffee house in 1554. After a couple of days drinking tea (due to the shortage of a decent coffee offering) I decided to abandon my search for an espresso culture and instead seek out traditional Turkish coffee. To this end my quest ended when i found a quaint little cafe called <a href="http://www.cherrybeancoffees.com/">Cherry Bean Cof</a><a href="http://www.cherrybeancoffees.com/">fee</a> in Galata.<br /><br />We tried the two blends on offer, both of which were roasted on the pr<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY3LktCJ1_daFoXUz3N0JQVmCg1BrqBfmVgwDaZZ5PzWT9EfbLgnTHpWmocpRSX_EoOjmtntuDaKWFcwtGR3_mpIpeqQ7_xe_ddqs9rJ-PzvZtkf1yvM2v8EB9hEv_it12ZZjjfyn2xo/s640/IMG_0463.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 310px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY3LktCJ1_daFoXUz3N0JQVmCg1BrqBfmVgwDaZZ5PzWT9EfbLgnTHpWmocpRSX_EoOjmtntuDaKWFcwtGR3_mpIpeqQ7_xe_ddqs9rJ-PzvZtkf1yvM2v8EB9hEv_it12ZZjjfyn2xo/s640/IMG_0463.JPG" alt="" border="0" /></a>emises, the coffee was thick, rich, surprisingly sweet and comes with a walnut colored foam. The coffee was served with a little square of Turkish Delight which was a wonderful accompaniment.<br /><br /><div style="text-align: justify;">Both coffees were prepared using a newly invented Turkish coffee making machine called the <a href="http://www.turkishcoffeeworld.com/Arcelik_Telve_Turkish_Coffee_Machine_p/tcw-b002.htm">Beko</a> whereas traditionally it would be made in a coffee pot (<a href="http://en.wikipedia.org/wiki/Ibrik">Ibrik</a>) over a stove or charcoal. I was told by the barista that when made without the machine, ground coffee and water would be added to the Ibrik then bought to the boil. At the first boil, half of the liquid would be poured into the cup with the remaining coffee then be bought to the boil for a second time. This molten liquid is then subsequently added to the cup. I found this nice little <a href="http://coffeegeek.com/guides/turkishcoffee">guide</a> for those that would like to know more about the process.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMD45PYAh2vc1-ib17gH0BswSxdylLkH7PKPZFQ57-cUe5wM3C6u8DRSr-4YT3-ln5epuP1SxdYGsRRq_pz6zWVd8ZemCIb9fY1HemMD7Jov6FT82HggZXMMOaCz6xqACY2qRmE3JDqwY/s640/IMG_0458.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 640px; height: 480px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMD45PYAh2vc1-ib17gH0BswSxdylLkH7PKPZFQ57-cUe5wM3C6u8DRSr-4YT3-ln5epuP1SxdYGsRRq_pz6zWVd8ZemCIb9fY1HemMD7Jov6FT82HggZXMMOaCz6xqACY2qRmE3JDqwY/s640/IMG_0458.JPG" alt="" border="0" /></a><div style="text-align: justify;">So when in Istanbul I would suggest you bypass the espresso (unless you like Nespresso) and instead sample the local coffee delicacies. My next stop in Athens where I hear specialty coffee is a young, emerging movement.</div>sgambohttp://www.blogger.com/profile/10290220725551205841noreply@blogger.com0tag:blogger.com,1999:blog-6585268801809951773.post-81853356622432166052010-05-29T17:32:00.000-07:002010-05-30T05:07:29.448-07:00MeccaCQ Facebook PageMeccaCQ is now on facebook. Check out the page at <a href="http://www.facebook.com/pages/Sydney-Australia/Mecca-Espresso-Circular-Quay/127894437224804?ref=ts">http://www.facebook.com/pages/Sydney-Australia/Mecca-Espresso-Circular-Quay/127894437224804?ref=ts</a> . Be the first to post a review!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.simplyzesty.com/wp-content/uploads/2009/09/facebook_logo-300x300.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://www.simplyzesty.com/wp-content/uploads/2009/09/facebook_logo-300x300.png" width="200" /></a></div>Unknownnoreply@blogger.com0