It's been two years since the post Where Do You Go For Really Good Coffee…

That's almost hard to believe - yet, alas, it has been…

Maybe you're like me.

It seems as if things have changed so much since then - that sometimes there is a sense of being disoriented - or out of phase, somehow. Yet throughout it all, amidst all the transition, the movement, changes in life, the economy and the world, there remains at least one constant - one anchor that keeps us connected to a sense of belonging, of comfort, and something familiar amidst so many things that are un-familiar. 

There has been really good coffee everyday. 

Remembering really good coffee moments, maybe you can relate…

Peets Coffee and Tea - Seattle

Enjoying that hot, fresh doppio at Peets in the Seattle Fremont district looking out the window from the mezannine - watching the traffic go by - silently - in the world outside, hearing the sounds of milk being steamed for lattes and the grinder - consistently, intermittently running - filling the room with the luscious smell of freshly ground beans, hearing the soothing, gentle murmering sounds of voices and coffee language from the counter at the espresso bar - the way we used to hear our parents voices talking as we fell asleep as children…

Lighthouse Roasters - Seattle

Sitting down to a fantastic, freshly drawn espresso - extracted consciously by the expert barista crew at Lighthouse Roasters on Phinny Ridge (one of my personal favorite micro-roasters in the whole country) - creating palate magic before my very eyes and then being able to verify that coffee resonance AGAIN - as with every other time before this one - and fully enjoy the essence of the bean with every living tastebud - on the front of the tongue, at the back near the throat followed by the burst of lingering, condensed after taste that permeates its way throughout all the coffee sensing tools within the human body for at least a half an hour afterwards…

Homemade French Roast

Perhaps it is the time, grabbing a deep rich cup of melita drip Fresh Roast - in the favorite procelain cup - on the way to a very important discussion, pondering the outcome and experience of the meeting to come and fully taking the time to enjoy that cup of really good coffee - from start to finish in the privacy of the car while driving to the meeting - without interference, or interuption and in spite of any time considerations.

Over the last, five years we've had really good coffee in West Vancouver - BC, Scranton - PA, Sarsota - FL, Dallas - TX, Atlanta - GA, Palo Alto - CA, Berkeley - CA, Los Angeles, Whistler - BC, Morley - Alberta, Hamilton - MT, Richmond - VA, Plymouth Meeting - PA, Egg Harbor Township - NJ, Goochland - VA, Portland - OR, Spokane - WA, Missoula - MT, Sedona - AZ, Siesta Key - FL… and many other places.

Somehow a good cup of coffee always brings me back to a moment - a memory or feeling - of unshakeable warmth and safety and connectedness. 

Each of us coffee lovers relates to coffee in our own way.  Share your experiences with us and let us know about your favorite coffee places - and why you like them. We want to share this with other people who don't know where to get a cup of really good coffee when they travel. Share your favorite spot, or your favorite baristas - or blend or style of coffee with us.

What is your favorite place for really good coffee?

Have a fabulous day…

I AM Michael Barrett and I love coffee…

 

Popularity: 5% [?]

Really Good Coffee at Lelu's Coffee Lounge in Siesta Key Florida…

After a good workout - some qigong and Tibetan Rites, a 3 mile walk and a swim at Siesta Key, we love to go to Lelu's - a cyber cafe in Siesta Village - and grab an awesome cinnamon roll and a cup of French roast Java. In a former life, I sold a bakery line commercially to the foodservice industry for about 5 years. During that time I prepped, proofed and baked thousands of cinnamon rolls. 

Lelu's cinnamon rolls are tender and delicious and the cream cheese icing has great flavor but is not excessively sweet, like many.

And without a doubt, Lelu's are the best we've had in many years…

The coffee is always really good and Lelu's has a pleasant, beachy ambiance. The decor is comfortable and welcoming and the staff is upbeat and glad you're there. It is an ecclectic mix - a cross between Jimmy Buffet, American Graffiti and the laissez-faire lifestyle of a well established beach community. If you're not familiar with the beach lifestyle it's almost tribal in it's own way. 

The slogan under the Lelu's Coffee Lounge sign is:

"Caffeine and Cocktails."

There's always some awesome music playing in the background with comfortable couches to lounge in if you prefer. There is free WIFI with tables inside or out on the patio/deck (in front) if you're in the people watching mood and the sun isn't too hot yet. 

Lelu's is part of the Siesta Key Village culture and it's great place to grab a cup of really good coffee and catch up on your email.

When you come to the west coast of Florida, visit this place. You'll like it.

I AM Michael Barrett

 

Popularity: 5% [?]

Big E's Sweets & Gourmet Coffee is a real college coffeehouse hangout in Sarasota, Florida.

Internet, food, friends, and of course, lots of conversation for the homesick art students at the Ringling School of Art which is right across the street.  Late hours, large round tables that you can pile books on, and great coffee for the college crowd palate. Perfect. 

Big E aka Eric - is like the Godfather of the neighborhood in the nicest of ways because he makes sure the students eat egg sandwiches and milk often enough that he knows they are getting their nutrition while in his care. Eric would never let a student starve. It just isn't in him and everyone loves the guy. Eric carries a great selection of homemade sandwiches, soup, pizza, and other healthy food made fresh for starving students. It's much better than Micky D's. 

A good selection of gourmet coffee and tea provides something for every palate. Cold drinks and milk are very popular along with hot pie a la mode. No smoking and no drinking permitted on the premises. Eric and staff run a clean shop and we would never have spent so much time there if that were not true. 

Big E's Can Use Some More Used PC's…

WIFI is available. Bring your laptop and your appetite.  Big E's only has two personal computers available to use in his unique cyber cafe and Eric does not charge for the use. That is a rarity!  If you know anyone with a better than average and relatively new computer to donate; I am sure he would be glad to have it.  Students are always waiting to get on and check email from home, do research, or see what's going on for the weekend. Many students have laptops but actually lots don't have them and the computers are always in demand.

Wouldn't it be great to see a flurry of donations from someone who really understands how crucial it is and how much it would help to have a few more? I remember how good it felt to get out of a dorm to work sometimes.

There is lots of parking at Big E's and the lot in back is large and safe. Actually, the entire area is safe and there are kids walking back and forth constantly.  Food takeout is a frequent demand…what are they feeding those poor kinds across the street??  They are always hungry when they come in.  Last summer Eric started making his own pizza's with a little help from the students who surely all want to be coffeehouse entrepreneurs when they finish art school and deck their own walls!  Naturally, the walls at Big E's are covered in art renderings of all kinds. More than anything else, Big E's is about comfort and camaraderie.

Last summer, on Sundays, Michael and Alexandra did a morning meditation for the students and some of them actually got up and came out every Sunday. True, that all they had to do was walk across the street but they did. They got up and came. We really enjoyed leading the meditation, and it gave purpose to our coffee hour on Sunday mornings.  Eric is off on Sunday but his staff of young art students were helpful and interested in knowing more about how to meditate. We described it as ignoring the mind chatter and listening for God.  It is a worthwhile reason to get up on Sundays.  Even some of the local adults came to meditate with us.

Big E's was Eric's dream when he came to Sarasota from a corporate layoff in Michigan or Ohio, I forget which, but he found a purpose and a family of students who really appreciate the comfort and ambiance of Big E's, their home away from home. 

Large umbrellas and tables are in front of the store and you can almost always see a collection of bikes chained up while the owners get their fix on some hot caffeine to boost the mind between classes. It is a healthy, clean place where students can really relax and be themselves.  Parents can even send money to bank a tab for food when their students are broke. The place is clean and the crowd is intelligent. Students exchange info about local house-shares and rentals, yoga classes, music, art-art-art, and love. There is a lot of creativity happening at Big E's and the laughs relax everyone. It is exactly the kind of place I'd like my daughter to hang at while going to school away from home.  We appreciate the way Eric looks out for everyone.

Stop in an grab a hot cup of French Roast or Colombian and check it out.

Big E's

2805 N. Tamiami Trail

Sarasota, FL 34234

941-355-4432

P.S. They will even put some water outside for the dog!

I AM Alexandra Barrett

Popularity: 9% [?]

7 Reasons Why Fundraising with Really Good Coffee Makes Sense

What does fundraising have to do with really good coffee?

Here's what…

While the economy is putting on the brakes in many segments, entire industries are coming to a screeching halt and bankruptcies are skyrocketing, we're stepping on the gas with a new program to support non-profits.

Non Profits Are Feeling the Crunch

Many not for profit organizations are feeling the crunch from diminished contributions. As the economy softens and people tighten their belts a bit on non-essentials in the monthly budget, priorities are shifting. Many families are re-evalutating donations and support of their favorite charities and organizations simply in an effort to stretch their dollars further.

One thing we have observed over a long period of time (and through a number of economic cycles over the last 30 years) is that no matter how tough the economy gets, people keep drinking coffee. As a rule, when money is tight, we might cut back on the number of times we go out to eat in a week, or we might rent videos instead of taking the whole family to the movie theater or shorten our vacation itinerary.

But the vast majority of coffee drinkers still have coffee in their budget. We love our coffee - and in particular - we love our "really good coffee".

To address this issue on behalf of some of our clients and to do something constructive for organizations that are having a tough go of it, we're developing a new coffee program designed to raise money for worthy causes that we feel has the potential to really make a difference.

Really smart money people are telling us that we're looking at 3-4 years of tight money and a tough economy.

Our fundraising program is designed from scratch with the long haul in mind. That means this program will become a permanent fixture in the fundraising kit bag of non profits long into the future even after the current economic situation improves and turns around.

So what makes out coffee fundraising program different from existing ones? We will be unveiling this program in the near future and presenting all the details after we have througoughly test marketed the idea and tweaked the logistics and infrastructure.

Right now we're not going to give you all the details - just enough to give the idea some clarity.

Coffee Fundraising That Makes  a Difference

Why the really good coffee fundraising program will work better than existing programs:

First and foremost is our coffee quality. Remember our name.

Second, many coffee fundraising programs are stale worn out concepts, not as effective as they once were.

Third, painless logistics and a bullet proof infrastructure for both the end user and the non-profit organization itself.

Fourth, awesome customer service - a regular customer service 'SWAT' team. Real people who answer the phone, real answers and real solutions to problems - quickly.

Fifth, simplicity. Budget constraints make it even harder for non-profits to stretch their existing resources - including manpower available for fundraising. While most fundraising systems are labor intensive, our system is simple - kind of a 'plug and play' program that requires very little effort on the non-profit's part.

Sixth, we think most people will love the idea of being able to increase support for their favorite non profit without increasing their actual monthly budget.

Finally, our system will generate results effectively. We're excited about helping organizations that do good work in a fundamental way and we're confident our coffee fundraising program will really do a lot of good at a time when it is needed most.

 

So keep a watch out for further announcements from us and - in the meantime - if you're part of a non-profit organization yourself or if know of one that might be interested in this idea, simply go here:

MyOptInPage2.com/

to find out more and get on our list so you can stay in the loop when we launch this officially.

Have some really good coffee today!

Popularity: 67% [?]

Who would have thought - really good coffee in Scranton?  Go figure….

Northern Light Espresso is awesome.

My wife - Alexandra - my closest and most diligent coffee apprentice - found Northern Light and took me there last weekend. She gets the prize this week.

A blue ribbon…

Here's a view from the loft - looking down on Mandy Doria - a barista at Northern Light Espresso.

 

If the 'coffee snobs' I know were going to talk about places to get really good coffee, more than likely they wouldn't talk about  Scranton, Pennsylvania.

But they would be wrong - and I know this because that was my impression too - and I stand corrected.

By the way, when I use the term coffee snobs, I am using poetic license - kind of tongue in cheek. If you're not familiar with real coffee snobs this is my definition:

A "real" coffee snob has a palate that is more developed than the average coffee drinker. In spite of  a more complete understanding and more experience, they do not belittle people who have less coffee knowledge. They just move on quietly to a better cup elsewhere, without saying anything about it. An intolerant or unkind coffee snob is not a true coffee snob. People like that are just wanna-be coffee snobs.

Here's a picture of Alexandra - upstairs at Northern Light.

First, the ambiance…

The place has an eclectic sense to it - kind of reminiscent of a campus coffee house in Berkeley in the 60's. But it also has a modern flare with a  well designed use of space, light and color. Nice coffee house. If you want to tuck away quietly upstairs with your laptop or watch unnoticed from above you can.

The staff…

is young but well schooled in the art of espresso. They are attentive first and foremost to quality not speed - and they are meticulous in the preparation with an unusual mechanical set up.

Here's a picture of Alexandra and Mandy.

Positioned in front of the Mazzer grinder - on the counter - is a circular machined piece of white plastic.

There is some type of a locating pin recessed in the counter to keep this plastic from moving.

Here's a picture of me and Mandy.

It's function is to hold the portafilter while the barista tamps the freshly ground espresso prior to extraction. I like the concept because it stabalizes the portafilter to get a really consistent and even tamp without requiring a lot of strength or force. My guess is that it also provides for consistency in the extraction. Cool idea I haven't seen before.

Whomever thought that one up really knew what they were doing.

The counter is designed for flow and easy positioning for the staff. The espresso machine is a Mirage 2 Group Semi-automatic. To quote www.visionsespresso.com:

The absence of group-solenoids, pump and most electronic controls makes this a very reliable and easy to service espresso machine.

I was a Visions customer for several years and they have been in the espresso machine game for a long time. This is further evidence to me that the owner who set up the Northern Light coffee bar really knew what they were doing. The key here is not high volume - more like medium volume with a high quality focus.

The coffee…

Yummo.

Northern Light gets their coffee from Gimme Coffee in Ithaca, NY and they use the Levitation Blend. I don't know Gimme Coffee, but they are awesome roasters. Here is a description of their blend from their packaging and Alexandra (who says - "her favorite"):

• deep cherry aroma

• fully developed ripest cherry taste

• buttery smooth body

• sweet tobacco aftertaste

To me, the flavor is rich, sweet and complex - with a delightful and lingering aftertaste.

The Extraction…

The standard extraction is a a "triple ristretto". The grind is calibrated to pull a 36 second shot.

This a full bodied medium dark roast, similar to a "full city roast" in Seattle.

Personally, I am not a latte drinker - I prefer doppios. However, I have to say that the dark extraction and the rich, deep blend is absolutely perfectly fomulated and extracted for lattes. I think that is one of the finest lattes I have ever tasted.

And I have had a few over forty years.

I loved the straight espresso too. Very thick and full of body. Excellent actually.

If I were working the bar - at Northern Light - I would modify the grind for straight espresso so that it poured about 25 seconds - a bit lighter, to tweak the tastebuds a bit more for my own taste preference.

But in all fairness, this espresso shop is a quality operation and they produce a quality product.

If you ever get to Scranton, you have to stop and have a latte. And if you do, tell them we sent you.

See you next time.

I AM Michael Barrett

Popularity: 77% [?]

Where Do You Go For Really Good Coffee…

I came across a blog today that I thought was cool - written by a guy raised in Southern California.

He's asking people where they get really good coffee in Japan…

Where Do You Go For Your Cup Of Jo? (Sorry had to remove this link - original reference blog no longer exists)

Moreover, having lived in the Pacific Northwest in the US for 8 years before coming to Japan, I've become a bit of a coffee snob so I figured, before coming here, that I'd have to learn to live without really good coffee. …

Being raised in northern California, having my first cup of Peets at age 14, then living 9 years in Montana and 15 in Seattle (where I got in to the business of really good coffee); thought there might be some similarities in our appreciation of coffee.

Kinda weird seeing a picture of a great big

Starbucks in Japan

that he describes as possibly the busiest Starbucks location in the world.

And here's a site that provides all the supplies, instructions and table top equipment needed for roasting small batches of your own really good coffee…

Roast your own coffee at home

Nice idea. This is a neat site. I'm kind of spoiled by the rich flavor of dark roast Melita drip or pungently luscious freshly extracted doppios. Personally I prefer the complexity and flavor profiles of drum roasted blends in small batches.

And one of the thing I really like about home roasted coffee is how fresh it is.

And this blog shows a map and the picture of a storefront of The Coffee Plant to get really good coffee…

Funny thing is they don't give an address:

Let's assume it's great coffee, try really good coffee at Coffee Plant if you can find it.

If you're in the Portland area,

head out to:

Longbottom Coffee in Hillsboro for my very favorite - really smooth - air roasted coffees .

You can also check out Michael Baccellieri's blog here The Coffee Mariner

In Seattle…

be sure to find this little place on the south end of Phinney Ridge not to far up the hill from the Fremont district…

Great doppios and excellent roasted - on site - espresso and lattes…

Lighthouse Roasters

If you have other suggestions - for great coffee haunts in your town, let us know and we'll stop in and check them out when we're in your neck of the woods.

That's it for today.

Where Do You Go for Really Good Coffee?

 

Popularity: 80% [?]

Ernesto Illy - a Really Good Coffee Pioneer

In the early nineties, they started Coffee Fest in Seattle. That's where I first saw Ernesto Illy. I don't have any of my coffee computer files available to check dates because the files are still on my old hard drive that I have not moved yet.

I think it was 1991.

What a class act. This guy was such an elegant speaker, a real intellectual, a scientist and what seemed to me to be the "high priest" of espresso. He commanded respect but did not abuse it  - he was gentle and kind in his interaction with others and was particularly tolerant with those who had less coffee knowledge. I was in awe as a newbie "coffee wannabe" in my new store struggling to get the business off the ground. 

Here was a man, "THE MAN", who had spent most of his life in the espresso industry - a PhD in Chemistry - who knew more about the acids in coffee than probably  anybody else in the world - talking about flavor and aroma and the art and "science" of coffee.

He wasn't just a lab guy either. He was a real gentleman and a supporter of the arts. While most Americans were still under the impression that 'espresso was that nasty bitter black stuff they made in Italy', Dr Illy was sponsoring Fellini festivals in New York City and creating designer collectible cup collections, that were art in and of themselves.

Dr. Ernesto Illy was also an innovator and created a brilliant design and engineering team in his production facility - not to mention a group of "cupping" experts at the top of their class worldwide, including himself.

Illy did everything for a reason - like smart scientists with integrity do - a good reason.

The Amazing Illy Cafe Roasting Operation and Production Facility

I remember reading some brochures "about Illy Cafe" when I was first considering using the blend. We did subsequently use Illy Cafe at a mobile espresso cart location we had for a while.

The brochure described the roasting facility - fully automated with CNC controlled roasting equipment and infra red scanners that scanned beans approaching the roasting machine on a conveyor system.

Infra red scanners sent the scanned data to the computer and if the beans did not meet quality control specs, an air jet came on and blew the bean off the conveyor into a "reject" bin, where it would subsequently be sold on the commercial coffee market to another roaster.

Bear in mind this was in full operation in the early to mid 90's (~92 or 93?).

In addition, each batch of coffee had control numbers for the labels. Into the control numbers were coded all the data collected about actual length of time in the roaster, max temp reached, date and time of roasting, etc… These codes were printed on the labels of every package of roasted coffee for inventory control purposes. In the event of a flaw or a production problem, they could identify and remove all of the rest of the batch from inventory.

They were also roasting 40,000 lbs per shift at the time.

WOW…

Illy and his cupping experts developed relationships with the finest growers and plantations worldwide and developed a 9 bean blend. The reason they did this is because varietals change flavor profiles through different seasons and with 9 beans in the blend they could minimize the flavor variations and maintain a highly consistent flavor profile year round - even though some of the varietals themselves varied considerably.

Dr Illy's Amazing Packaging Solved the Problem of Keeping Beans Fresh During Worldwide Shipping

As I remember, Illy sent out specs for quote to all the major existing packaging operations - when he was looking for package suppliers - requesting quotes for cannisters that could be pressurized with inert gas to seal in the freshness of the coffee beans after they were packaged and sealed. They were to hold about 5 lbs of coffee.

Apparently none of the manufacturers had the capacity to produce or supply the cannisters to his design. Illy finally called his engineers together and designed, and then built all the equipment they needed to make their own cannisters to spec on demand - right there in their facility.

So they designed the automated cannister fabricating equipment and the built it themselves and integrated it into the overall production process.

Now that's ingenuity.

As a result of this technology, Illy  Cafe (whole espresso beans) can be stored in their factory pressurized containers in nitrogen for three years without going stale and the amazing thing is that after they breath a while and adjust to the environment, the blend is exceptionally smooth and always consistent.

The crema is rich and sweet and extracts like fresh roasted espresso - because it is - even though it isn't.

Awesome technology solution.

There are many things about Dr. Illy that made him special. He was a man who truly found his purpose in life and excelled to new heights by establishing precedents in technology, quality and expertise. He set the bar high for future generations to exceed.

He was a great contributor and leader in the industry and the industry will be hard pressed to replace a man of his caliber and excellence. He was a man of singular accomplishments and intelligence.

A Touching Tribute to the Espresso Giant

Here is a picture of and a touching tribute to Dr Ernesto Illy - a Really Good Coffee Pioneer by one of the guys who created his own really good coffee legacy in Seattle, Bruce Milletto. He is president of Bellissimo Coffee InfoGroup and founder of the American Barista & Coffee School.

Popularity: 85% [?]

Is Boca Java Really Good Coffee?

You tell me.

I've been a coffee freak for a lot of years and I have a pretty sophisticated palate.

I'm no Ernesto Illy, Alfred Peet, Mauro Cipolla or Michael Baccellieri, but I know good crema when I taste it and I love good espresso.

I really love it.

With a good bean and a savvy barista behind the counter, I always drink doppios. But I watch the 'pour' a few times and listen before I order (in a place where I haven't been before). And I don't add a sugar cube the way the Italians do, I add a dash of creme in the center of the 2 shots - and drink it quickly while it's still hot.

A really good espresso always makes me wish I had a 3 or 4" reach with my tongue so I could lick the entire contents out of the those little ceramic espresso cups - because lots of the good tasting stuff sticks to the cup.

One of  my regular customers - a meat cutter from Sam's club - used to come in and ask for, "the chewy one" - and I would make it for him just the way I liked it best.

When I had my espresso shop I got so I could indentify several of the varietals in the custom blend that I had roasted by Cafe Appassionato in Seattle. I worked closely to develop the "Morning Shot Blend" with the sales rep from the company, a guy name Dan - who was the epitome of customer service,  courtesy and a fantastic relationship builder - in concert with their roaster. We worked hard tweaking the blend, adding a higher percentage of Zimbabwes for sweetness, a touch more brazils and some Costa Rican and Sumatra for the "dry white" finish of a northern European roast. (There were also Columbian Supremo beans for a rich flavor.)

In retrospect - we were all "green" - but over a year, we came up with a signature blend that was well received by the clinetele.

Why a Northern European roast and not a "full city roast"?

Basically, I wanted to be different and create a signature flavor.

Initially, I was trying to come up with something similar to match my favorite blend in Seattle when I first got there in 1990, Torrefazione's "Perugia Blend". I loved Perugia and when I started my shop, I called the company at least 4 times to get a sales rep to come out and they never called me back.

Too small potatoes in the beginning, I guess. I held a grudge on that one for a while. As it turned out, Torrefazione (the real brains behind it and the guy who knew how to roast better than anybody else in the that company - Umberto) sold out and the quality took a nose dive soon thereafter.

The other roaster I wanted was Cafe Mauro (which became Cafe D'Arte) but they couldn't sell to me because my competitor across the street used their coffee - and he was good customer.

Mauro Cipolla has one of the best palates in Seattle, by the way. He is a master at coffee. I know his cousin Gianni pretty well who is also in the business.

So what does this have to do with Boca Java?

I saw a promo they have going this month and thought I would pass it on to you guys and see what you think. I emailed the company when I first connected with them online as a referral agent to see if they would send me some samples of coffee so I could evaluate for myself and write about the products.

They "don't have samples" for vendors. So I haven't tried their coffee yet.

They are offering 4 bags of coffee for $8.95 as a promo. I'm not sure what types of coffee they are or if they're any good or not.

But there are several things going for this company I do like:

1. The "5 Million Cup Program" for our people in the military in Iraq. That's a cool thing.
2. They roast fresh with each order. I like fresh coffee.
3. Their online communication and customer service is the best I have ever experienced and I do a lot online.

Is there coffee any good?

You tell me. For $8.95 it's worth a shot to try four coffees.

Here's my promise to you guys…

Whatever the general consensus is from you readers will determine if I continue as a vendor or not, and I will report accurately what the results are.

And I don't want a bunch of people slamming these guys without trying the samples first. If it's good coffee, I'll sell it, if not, I won't.

You make the call.

You tell me: Is Boca Java is Really Good Coffee?  or not.

P.S. I got an email back from Chris at Boca Java and he said that each bag (in the promo 4pack) is 8 oz and there are a variety of coffees the customer can choose from. On tha basis, $8.95 to try out 2 lbs of fresh roasted coffee seems like a great offer and a real attempt by the roaster to get people to try the coffee.

It's fair anyway - and to me - smart marketing.

Popularity: 94% [?]

Really good coffee fast - Starbucks

The first time I ever saw a Starbucks label in the mid 90's I was intrigued.  I was on the road driving to Florida with my daughter and I wanted coffee but not hot coffee.  I stopped into a convenient store somewhere on the east coast-maybe North Carolina and there was a Starbucks Frappuccino.   Honestly, I didn't know what a  Frappuccino was but I did know what a cappuccino was and I love cappuccino so I bought it.  Thus began my passion for Starbucks.

My first impression when I saw the Starbucks label and drank my first Frappuccino, was that this company was going to soar.  I immediately began to look for Starbucks.  I didn't always find it and I remember being dissappointed. 

When the first Starbucks opened in Manhattan sometime in the early to mid nineties I was elated. I was working in Manhattan and hated convenient store coffee and I was not about to carry a thermos to work with me even though I was drinking Gevalia coffee at home and really liked it.  Starbucks fast became my favorite whenever I could get it.

Of course, I knew nothing about Pike Place Market in Seattle or the fact that Alfred Peet had begun a roasting operation in California.  I had no idea what was happening in the world of coffee which was exploding on the west coast.  All I knew was what tasted good to me and that I wanted more Starbucks.  I had no idea what was coming….

Now a lot of people out there who know really good coffee; they know good beans, they know stale, they know the crema and the finer elements of a primo cup of espresso; some of those people say Starbucks is not what it was and that it is becoming the McDonalds of coffeehouses.   That may all be true.  But, depending on your scale of comparison, I'd say that Starbucks is still the best cup of coffee, latte, espresso or cold blended coffees you can find anywhere in a hurry on the highway or almost anywhere you go.  When I see a Starbucks sign, I know I am getting a good tasting latte and that if I don't like it they will make me another or use a different coffee to make me happy.  I know that.

Since my first Frappuccino in the mid 90's I have become much more of a coffee connoiseur and I have made a point of looking for and drinking the best coffee I can find in my travels across America.  Frequently, without fail, when there is nothing else but convenient store or diner coffee around, there is a huge green star and Starbucks is welcoming me for a break from driving, a clean and comfortable place to relax and refresh, and a feeling of home no matter what state I am in.  I love that, and further more, I count on that. 

It didn't take long for me to replace Frappuccino's with Starbucks Doubleshots.  The Doubleshots in the can were convenient for traveling with and I could pack half a dozen cans to take with me in the days when Starbucks locations were harder to come by. I still like to have a supply for traveling. First thing in the morning in a strange city where I haven't yet had time to look around the Doubleshot takes care of my coffee needs.  I just don't drink hotel coffee anymore unless it is Starbucks. Most of the time I really do prefer it hot.

Since the nineties I have come to enjoy French Roast, Kona, and Kenya coffee beans.  I like it fresh ground and fresh period. I like my coffee strong but not bitter.  Personally,I prefer latte because it is easier on my stomach than black or espresso.  My guy loves a Dopio or Americano and after all he was a barista and  he says he can't really enjoy the finer flavors of the crema when he adds cream.

The Starbucks Environment

In my opinion Starbucks has raised the standard for coffee houses and coffee stores in America in all ways.  Since Starbucks came on the scene I have become very spoiled.  When I walk into a Starbucks I expect to find beautiful leather chairs and wood tables and cozy little tables for two or three with coffee art from around the world and beautiful ceramic coffee cups along with other supplies for the at home barista. 

When I walk into the occasional-very occasional- Starbucks which is worn and not so clean and inviting; it feels strange and weird and wrong to me. I notice it  immediately and wonder what is wrong that this should have occurred. In other words, it is completely out of the norm.   That is when I find myself wanting to travel the country for Starbucks making sure that the standard they have established is maintained in all their stores. 

That folks, is what happens when you set the standard.  People get it and they expect it.  Nationally, there is no doubt that Starbucks did create a standard for coffee stores that taught us what we could have and expect.  Even though others have followed that model really well and in some cases even outdone it, Starbucks does it largely and consistently. They make it look easy but it isn't.

Starbucks Commitment to Excellence

Another aspect of Starbucks that makes them a leader in American business and in the coffee specialty business is their customer service. I am actually a customer service corporate trainer and I specifically pay attention to customer service when I travel.  After having been in hundreds of Starbucks stores I can honestly say they have consistently the best customer service of any large retail chain of any kind that Ihave ever been in. And no, I did not do their customer service training. They do it extremely well.

Starbucks employees are clearly well trained to make customers priority one.  They consistently greet and smile and welcome their customers in a way that feels authentic and good to the customer rushing through the door in their busy morning, afternoon, or evening.  Only a couple of times-out of hundreds-have I ever found Starbucks employees too busy gossiping to really pay attention to me and my order in the usual manner.  That is such rare behavior that I even remember the store.   Starbucks employees are exceptionally well trained and I believe that they genuinely love their work.  You can't fake that kind of authenticity 99% of the time.

Starbucks is one of the top 100 corporations in America to work for out of hundreds of thousands.  That is no accident.  It takes a strong commitment to excellence to be in the top 100 companies in American business to work for. I don't know about you but that impresses me. 

As you can see my enthusiasm for Starbucks and what they have created across the country is unwavering.  As a road warrior, I expect to stop at a Starbucks and be able to count on relaxing in a comfortable, homey chair, with great tunes playing in a clean environment and to enjoy a great cup of really good coffee or in my case a delicious latte breve.  That is how I relax on the road. 

Like most road warriors, I am always glad to see a Starbucks sign wherever I go, to get Really Good Coffee Fast - Starbucks!

 

 

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Around the world baristas are pouring cup after cup of latte as they practice the art of latte art techniques.

Really Good Coffee co-author Alexandra, has been using the some videos she found in an attempt to surprise her (former barista) partner with the perfect and beautifully artistic latte.  I think you will actually enjoy some of these videos if you are a latte lover and especially if you have an espresso with steam machine at home. 

I think it would be a great idea to create your own video and show us your technique.  Of course after one such session I did end up staying up all night with caffeine jitters and a "wired" brain but I got a lot done and it was fun for this boomer gal who doesn't normally stay up all night (anymore ;-)).  Yep, those days are pretty much over, but I really did have fun and I got a lot of writing done too when I couldn't drink anymore latte.  LOL!!

Here are some of the great videos I found at YouTube!

 

Chasing Hearts Alfredo Zebra Alfredo

 

 

Heart Alfredo

Hopefully, with VALENTINES DAY coming up you can create a beautiful heart full of latte love for your sweetie. 

Have fun and maybe this actually would be a great time to stay up all night!!!   How romantically immature…;-)

Last but not least is this one

 

Melting Heart Latte Art

Another really outrageous romantic idea, if you'd like to do something latte related that costs a bit more than a homemade latte heart, you could buy tickets for two and fly your "Angelove" to Australia for the Gourmet Coffee Institutes Barista Latte Art Workshop.   Now we're talking Lover!

 

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