Coffeehouses in Minneapolis
= coffee rehab. I am not talking about the few in St. Paul that are extraordinary, but almost all but 4 in the Minneapolis area that cannot even figure out which end of a portafilter to use. They heat ( I won't even use the word steam) milk up in plastic containers, they pre grind for tommorow, they have not even a clue about timing, or grind, or tamping...yes this is a rant, but what can I do???
Replies to This Discussion
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Permalink Reply by Shawn on
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Every day I ask myself that same question (as I weigh the pros and cons of driving over to Kopplin's).
I see it as a matter of motivation. Spyhouse is currently our "Best Coffee Shop" according to the City Pages and serves one of the worst cups of anything in town. Pre-ground espresso, burnt milk, sea foam, low-quality coffee/milk, poor attitudes, etc. This somehow works for them and they make piles of money. What is motivating them to invest in their product and training? When a place like this is that successful, the sheep will follow.
I'd like to think that taking my dollars elsewhere is a subtle motivator... but I'm certain that it isn't. Perhaps in your unique position in the industry, Gina, you can be that positive motivator?
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Permalink Reply by Gina Palandri on
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I am trying.....but I am not sure where to begin. Theres a couple there that are rated well by the City Pages and they are totally bad. They have no even a slight remote clue as to how to make an extraction...
I sold coffee for years working for a Mpls roaster and I had lots of educational workshops and I had a few of my customers that actually did make a decent shot..( believe it or not..Pelican Rapids, MM)- thru the years some of them have stayed on track and try to make an ok shot..but we have lost alot of indys in the last few years, or they have sold, then a new owner comes and has even less information. I do still think roasters play a big key here, they have the attention of coffeehouse owners, I am also convinced that traditional espresso machines do not belong in restaurants, even less ability to make a even bad drink. Some roasters are doing some training, but it is not unified, and most of it is not up to the mark. We have great examples in St. Paul with Mr. Andrew at Kopplins and Peter at Black Sheep, and they are doing a nice job at Amore Coffee * ( they need a La marzocco..hehe)- but all through Mpls, it is pretty slim pickens on a shot with crema. I have thought about doing a sponsorship to our regional competitions with one of the local espresso service companies, but besides the folks who have already competed, who would come? I am stuck...not sure what to do...?
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Permalink Reply by keith on
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It'd be really nice if we could throw together a Barista jam?
complete with training, speeches from maybe Andrew and Peter and maybe a few other really influential people in the industry.
does anyone know of a space large enough to host such an event?
we would probably need multiple espresso machines and product to use to practice with..
I'd be really interested in donating my time to help such an event, and I know a few graphic designers around town that could throw together a sweet looking ad that I could get printed and bring around to shops around town to try to get baristas rallied up?
any thoughts?
I just feel that if baristas themselves got motivated to make a better product that would be the best way to fix this "problem"
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Well we have been discussing this: I was going to try to put together something at Espresso Partners, as they are roaster neutral, and have a variety of equipment, some La Marzocco, some Rancillio- we were even tossing the idea around of a some sort of a sponsorship to the Regionals. Seems like when "jams" are held at roasteries, that might alientate baristas that come from a variety of coffeehouses where different coffees are used. My experience is that Espresso Partners has the space, and it's neutral land, and they have been great partners in the local coffee culture.
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Nice!
that sounds awesome!
I say lets get one organized, and I'll try to heard them in?
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Permalink Reply by Paul on
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A couple of us at Amore would be interested in such an event.
I think a lot can come from Baristas coming together to push for quality, but shop owners have to be on board for it to work. Still, I think that quality espresso is fun and kind of infectious. The more baristas and owners get exposed to really good drinks the more they'll want to produce them. We're talking about a change of culture here, and it does take some time but I think there are some ways in which it's definitely happening.
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