Just a note that Museo will be closed to observe Remembrance Day, this Tuesday November 11th.

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The time is drawing near: Canada's National Barista Championships are approaching, this October 21-22 in Montreal.

Although the mere thought of barista competions get my heart racing, as there is no more nervewracking event I've been in (this includes Track Cycling Nationals in Victoria, which I competed in 2006), preparation for the event is falling into place beautifully.

For the event, this will include creating a new blend slightly different than 49th Parallel's Epic we use daily at Museo. We will be debuting this mystery coffee about a week before competition in the cafe. Our signature drink will roughly be the same, however the serving method will change, as well as a few of the ingredients. For those that don't recall, the signature drink was a three part drink of espresso, saskatoon berry reduction and a creme fraiche concoction including cinnamon and orange oil. Lastly, training and prep work for the event is constantly progressing, and we'll be getting more into that in the coming weeks.

Museo will be launching a competition microsite with more information in about 10 days.

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Museo's riverview patio is now open for the public - offering the only waterfront view at any restaurant in Saskatoon.

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Museo Coffee, represented by owner/barista Jimmy Oneschuk, placed 2nd this weekend (May 24-25) at the Prairie Regional Barista Championship in Calgary.

The competition is based on serving four cappuccinos, four espressos and four signature drinks (of the barista's own design) in 15 minutes, a format used internationally. Baristas are marked on their technical skills in preparation and on the sensory qualities of their drinks, as well as their overall presentation style. Museo was the sole shop from Saskatchewan, with 13 competitors competing.

Museo placed high in the signature drink category, using an interactive style of separating the espresso and the other drink components, and having the judges combine the ingredients, tasting after each addition. Museo's drink consisted of the base espresso shot, with a Saskatoon berry reduction and a cream infusion of creme fraiche, orange oil, honey and cinnamon. The choice of these ingredients and the serving style is intended to create a sense of suspense for the judges, since I've never heard of creme fraiche being used in a signature drink or in espresso preparation in general.

Museo will compete at the National Championships this fall in Montreal, and a win there means advancement to the World Championships.

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Ah yes, it's the time of year again when winter relents and gives us the kind of weather that allows us to drink espresso outdoors... that, and the other time of year where we're on the lookout for new baristas, kitchen helpers and dishwashers.

If you're interested, or know someone who might, have them drop of a resume w/ cover letter at Museo World Headquarters, 950 Spadina Cres (aka the Mendel).

:)

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It's that time of year again, when Saskatonians put pen to newsprint and vote for the Best Of... and of course, there are a few categories to vote in, but the one we want you to vote in is Best Coffeeshop... if quality coffee matters to you and we've managed to improve your quality of life through what we do, please take the five minutes to vote for us, and pop the entry in your nearest mailbox.

If we win, I promise you we'll have a badass party not to be forgotten :)

-jimmy

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