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@coffeequestions-blog
Perfect Coffee?
There's no crazy dogma or ethos to which I subscribe, when it comes to coffee. You won't find me fussing about the roast date or asking what kind of grinder you have when I am visiting your home. (And honestly, give the "world's worst house guest award" to the person who does that, jeesh!)
Introducing: Perfect Coffee. Pre-dosed, pre-ground for your brew method of choice. French Press. Pour Over. Chemex. Oh my!
Blue Bottle Coffee is like a lot of Specialty Roasters, in that they have gone out of their way to share certain precepts of coffee preparation with the general public. Freshly roasted. Freshly ground. Do it right. Or don't do it at all.
Surprisingly however, they have aligned themselves with Perfect Coffee. A company with a concept that seems to counter the intelligence that Blue Bottle Coffee is based upon, entirely. Is their association with Perfect Coffee also their abandonment of those theories? Or maybe there is some other motive?
Listen, I'm not a hater. I want to share that there is a new person in my life, a friend. He loves coffee. He is now set up to receive this Perfect Coffee subscription, straight to his door. Why?
Some limitations prevent him from the arduous task of preparing coffee in the manner that Intelligentsia, or other Specialty Roasters would have one do. A 5-minute pour over would easily take him a half hour from start to finish. Maybe more. The lightweight packaging (pre-ground, pre-dosed) is a "perfect" solution. Well, almost perfect.
See, this friend of mine uses a Keurig. A gift from a family member. A rubbery re-usable cup; one that he loads with the coffee of his choice and with the press of button, presto! Hot and ready to enjoy.
Recently at an event, I asked the Perfect Coffee reps if they would consider applying their same "Perfect" grind science to a k-cup packaging format. I was just curious. They seemed to really find that suggestion offensive. Which I found to be really funny, in a cheeky sort of way. I mean, they had a little packet for a drip coffee maker. No love for the k-cup, I guess.
Maybe the lesson here is that nothing is perfect.
The foundation that your business was built on can eventually weaken. Your body can be so badly hurt that suddenly the simple act of making a cup of coffee is not so simple anymore.
Nothing is perfect. Not coffee. Not anything.
https://www.youtube.com/watch?v=fMSH1YM3wCE
Instead of the restaurant guys figuring out coffee, why don’t we figure out menus?
http://dailycoffeenews.com/2014/10/13/inside-la-colombes-bardistilleryrestaurant-flagship-in-fishtown/
Standard Design
There is nary a design choice made in the Specialty Coffee industry that will go unnoticed by these baby blues.
Here is my coffee question for today:
I wonder if the person who designed this Intelligentsia cafe in Chicago, ever stayed at The Standard in Downtown Los Angeles. Maybe that's my first coffee rhetorical question!
The chairs are Modernica, that we know. But the lights... who designed those lights? They're awesome.
The Starbucks Tipping Point
We may have had the same thought after reading the LAist’s article: Sad Highland Park Starbucks Called The "Most Depressing Starbucks in America"
Like, if your thought was: “I missed Dumb Starbucks. I will not miss Sad Starbucks. Not if I can help it.” Then yes, same brain! Twinzees.
Or, when you found out that Dumb Starbucks was actually Nathan Fielder's (Nathan For You Comedy Central) elaborate prank, and you thought: "F*** wish I'd thought of it." Then again, same-zees. We so think the same!
On my way to work this morning, I stopped at Sad Starbucks. I am here to report that all points mentioned in Trinh’s August 14 article ring loud and clear with bells of absolute truth. There was no sad Keanu that I could locate, but everything else? So cold. So concrete. Just sad.
It turns out, however, that what makes me sad about this Starbucks, is not its poorly executed aesthetic. (Which I'll mention the neighborhood council has a lot - maybe too much - to do with.)
It is actually what make me sad about every Starbucks in America: the tip jar.
It's empty.
A sparse few lonely dollars. A smattering of pennies at the base. (Srsly? Pennies?) And no culture of tipping that can be found in the business (I've searched corporate websites, blogs), among the customers (by observation), or even from the baristas (I've asked them.) No support for the idea of tipping your barista. Not that I can identify, at least.
Yet still there is a tip jar. A standard issue, clear plastic, "Starbucks" tip jar. Just chillin.'
Empty.
I have traveled quite a bit. In my years as a coffee drinker (more than half my life) and domestic travel enthusiast - I have seen maybe 1 chock-full Starbucks tip jar, ever. My completely made-up statistic based upon that fact is this: 1 in 100 Starbucks tips jars have more than 1 dollar in it.
Now, that's sad, Starbucks.
The tip jar conundrum has had me so perplexed, that in recent weeks I began to conduct an informal poll among pretty much anyone who drinks coffee at Starbucks. Which is everyone. (Come on. Stop it with that face, you.)
Yes. Even the gorgeous tattoo-ed supermodel in training that pulls shots at Sunset Junction’s famous be-tiled coffee bar, will post a selfie to the tune of “sorry-not-sorry” on one of those “I want a Frappuccino and I don’t care who knows it” days. We've all had those days. And if you have not taken those selfies - do it next time. No shame here!
If you're curious, here are (anecdotally) some of the responses received in my informal poll:
Against tipping Starbucks baristas:
I don't go to Starbucks. (Guess you can't tip, if you don't go there.)
It’s a corporation. It doesn’t need my tip money to stay afloat.
The baristas just push a button.
Starbucks is fast food. We (Americans?) don't tip for fast food.
Wait, there's a tip jar?
The company has good benefits, the baristas are taken care of by their employer.
No one else tips. Why should I?
I could leave a tip, but it won’t really make a difference to anybody.
I like my local coffee bar. If I tip the baristas well, maybe my local coffee bar will stay open. But Starbucks? Starbucks will still be open, if I tip – or if I don’t.
In favor of tipping Starbucks baristas:
I used to work at a Starbucks in Chicago. I made about 20 extra bucks a week in tips.
I used to work at a Starbucks in Pasadena. I made about 50 extra bucks a week in tips.
I go to the same Starbucks every morning. I always tip. I know these people. They know me. I care about their well-being. My tip is a gesture, and it acknowledges that fact in a small way.
Disclaimer: the folks I spoke to that worked at Starbucks, were there between the years of 2006 and 2008. Well before mobile payments - iPhone craziness, all that. As far as tips go, mobile payment applications may have changed the amount of tips baristas get each week. Call me a pessimist, but I'm doubtful.
My coffeequestion for you is:
When you visit Starbucks (and come on, don’t give me that face)… do you tip your barista? If so, why? If not, why not?
I'm curious.
Yours,
Allison
Coffee Questions that Dads Ask
It went like this:
"Allison, I have a coffee-question for you."
"Sure, Dad, what's up?"
"I love my McDonald's coffee."
"Okay."
"Why do I love it?"
"What do you mean?"
"I drink it black. Your Mother hates McDonald's coffee. Some coffee is crappy. Some coffee is delicious! Why is my McDonald's coffee so damn good?"
Good coffeequestion, Dad!
Coffee preference, like most ingestible beverages, is a matter of taste.
For example: I cannot drink RedBull. To me, it tastes awful. To others, 6 RedBulls just isn't enough. More. More RedBull!
In my humble opinion: coffee tastes best when it is made by someone who cares. That leaves out most fast food chains (but hey, not all!) and mostly includes friends, baristas and occasionally, cute boys.
My Dad's favorite coffee is the coffee that tastes exactly as he expects. Every time.
Lucky for him, McDonald's does a pretty good job of making their coffee taste the same, whether you're in Kansas, Spain or the Philippines. For as mean and nasty as they can be, big corporations usually have pretty good Quality Control programs in place. No matter where you are in the world, it's consistent.
Geraldine (my Mom) thinks that McDonald's coffee tastes gross. (Way to go, Mom!)
That's because I have been sending her better quality beans from small batch roasters with excellent quality control programs. The result? Her palate has changed. She detects quality and deliciousness now, where as she could not before.
Once you get a taste of the good stuff, it's hard to drink the other stuff. Especially to drink it black. Ew!
Dad still likes what he's used to. I say that's okay. And y'know. Dads are weird, sometimes.
This coffee question was presented to me by a coffee professional that I met at the Southwest Regional Barista Competition 2014. We got to talking and she asked,
"Why would someone leave Intelligentsia for Handsome?"
As coffee questions go, that's an easy one: sex sells, people. And Handsome's branding is dead sexy.
photo cred: Allison Raber
Q: Why Heath?
A: If you're not drinking coffee out of a Heath mug, then you're not drinking coffee. Outrageous as that sounds, you can't deny the Sausalito based ceramic company is piping haute. Wondering why all the high dollar mug-hype?
Plainly put: Heath is beautiful.
The aim for many coffee professionals is to elevate the experience for the consumer, and Heath helps hit that mark. Andrew Barnett's Caffe Linea in SF serves up in Heath Ceramics, exclusively. Blue Bottle has a coffee-bar in the Heath Factory in SF, and may well be credited with starting the trend.
Restaurateurs are in on it, too. NOPA (also SF) and Son of a Gun (LA) plate their portions on Heath Ceramic dinnerware. Watch the server float your handmade Papardelli down to you in a heavy and gorgeous Rim Line Pasta Bowl and you're sure to tag the Instagram of your dinner "rustic" "handcraft."
Heath even has a wholesale line dedicated to outfitting the service industry with their goods. And for you newly weds - a registry, too!
The NotNeutral mugs (iconic of the Intelligentsia brand) were designed with the barista in mind. The shape of the handle and the bowl were specified to enhance perfect pours. Not Heath. They're just pretty. And while NotNeutral still has its place in the lineup, Heath has certainly widened the playing field - of mugs.
Already bored of seeing Heath everywhere?
LA-Based Coffee Bar Owners Charles Babinski and Kyle Glanville (of G&B Coffee and Go Get 'Em Tiger, and formerly of Intelligentsia) are always at the forefront. These two coffee-fellas helped design the NotNeutral cappuccino cup made famous by Intelligentsia, years ago. And you didn't hear it from me - but they both have serious have a man-crush on Ben Medansky, the accomplished and avant-garde LA ceramicist.
Visit one of their 2 locations (Downtown, or Larchmont), and enjoy a shot of espresso served in what can only be described as a work of art.
When I'm around town, I sure like taking my coffee in a beautiful mug "for here." So "here's hoping" that Heath stays in vogue. I'm a fan.
In this photo: Stack Mug from the Heath Rim Line. 8 oz. & 3" dia $30 at www.heathceramics.com
photo cred: Allison Raber