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Episode Info: Time 1:10 - Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail. Time 4:40 - “Where is the industry going with beverage recipes, to mocktails?” Talk a little about bottomless portafilters and the MAVAM espresso machine. Also the DaVinci Gourmet Iced Coffee syrup was mentioned for restaurants that don’t have an espresso machine. Time 5:40 - There is no new origin or ingredients on the market, like the past the stories that spice traders would make up to keep from finding their spices. Barista Meets Barman presentation in TOTC, you have just one machine and one area to make things for coffee. For a bar there may be multiple bar stations. Time 7:10  “What I like about going to a cool cafe is that I know I’m going to get a beverage from someone who loves beverages." Baristas are being more and more serious and well studied on their craft. Time 7:30 - “How do we come up with an idea for a new syrup?” is asked and Levi talks about challenges with that. Time 8:10 - Booze Milkshake recipes you say? I’m in but it really is work, even though it sounds like a total dream. Time 8:25 - Peach Chipotle coffee recipes? Peach Chipotle White Mocha? Sprite-Asada recipe? How are you thinking about recipes with coffee in them, do you have to use a whole 1-2 oz shot or do you use just a little espresso in your recipes? Have you tried an Espresso Tonic with just a little (0.25 oz) espresso in it? What are you assuming incorrectly about approaching coffee recipes? Why don’t you pull all of your ingredients out and look at what you have? Time 10:30 - EOFire.com question “If you woke tomorrow in the same world but you knew no one, what would you do?” has helped me come to new ideas. Look at what you can create when you forget all of your assumptions about hurdles. As the book title says, “The Obstacle is the Way” Time 12:25 - Fruit Loop Frappe “It looks like a clown went to art school” Time 13:25 - Why not try to do that crazy business idea? What are you doing to up your game as a barista? That is where I met great people like Laila Ghambari. One of my coffee epiphanies came from just different dosing of espresso weight then tasting the difference. Time 15:55 - “Super Natural” natural opportunities in life that you can turn into learning or opportunities. Laila taught us all the basics. Caffe Ladro in Seattle used a head Coffee Trainer, a manager at eachRead more »

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