Posts Tagged ‘barista’

What Is Your Favorite Place for Really Good Coffee?

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, Boca Grande, 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…

What Is Your Favorite Place for Really Good Coffee?

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, Boca Grande, 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…

Is Boca Java Really Good Coffee?

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.

Is Boca Java Really Good Coffee?

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.

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