{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"ACP 057: Levi Gets Interviewed Pt. 3","description":"Time 1:10 - Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail. Time 4:40 - \u201cWhere is the industry going with beverage recipes, to mocktails?\u201d Talk a little about bottomless portafilters and the MAVAM espresso machine. Also the DaVinci Gourmet Iced Coffee syrup was mentioned for restaurants that don\u2019t 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  \u201cWhat I like about going to a cool cafe is that I know I\u2019m 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 - \u201cHow do we come up with an idea for a new syrup?\u201d is asked and Levi talks about challenges with that. Time 8:10 - Booze Milkshake recipes you say? I\u2019m 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\u2019t you pull all of your ingredients out and look at what you have? Time 10:30 - EOFire.com question \u201cIf you woke tomorrow in the same world but you knew no one, what would you do?\u201d 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, \u201cThe Obstacle is the Way\u201d Time 12:25 - Fruit Loop Frappe \u201cIt looks like a clown went to art school\u201d 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 - \u201cSuper Natural\u201d 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 each cafe, then also a Coffee Educator to each of the 11 locations so each location has the same coffee experience. Time 18:30 - Coffee books with bizarre recipes, trying all the recipes was really fun. Gilligan\u2019s Island Latte, Marzipan Latte, making fun drinks like that. Time 19:40 - using the perfect brown bananas. Bananas actually are an easy and great analogy for learning about flavor, green\/yellow\/brown banana. Red Velvet Mocha recipe. Time 21:10 - Do the weird unexpected twists, such as using dynamic texture or dynamic temperatures together. Chia seeds can be hydrated into a Chia Chai Soda, Chia Chai Aperol Spritz recipe (is it carbonated? I think I spoke incorrectly there oops!). Time 26:10 - The big take away of look what you can add to these businesses, be scrappy on how to start out, an make sure you properly evaluate your talent. ","author_name":"The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers","author_url":"http:\/\/audiocafepodcast.com","html":"