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Permalink Reply by Benza Lance on September 10, 2008 at 12:59pm

At Temple, we have only s.o.'s, besides The Boss blend for our default spro (we also offer a s.o. spro as well!), and we can do all of that goodness in a french press. With that being said, we do have a syphon in our training room that we do bust out when the time calls for it (sorta rare... hoping to change that) and whenever one of the employees brings in something, like say a Moka Pot, we'll make a bunch, and hand some out to customers, just as a different option. I hope with our new location that we can offer different methods all the time.

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Permalink Reply by Sarah Dooley on September 12, 2008 at 11:10pm

Hello Mike,
You know without the sale of bulk coffee we would not have the ability to really connect the coffee to simple less complicated brewing methods. I conduct a lot of French Press tastings of all our coffees to sort of marry the customer to the blend that best suits their drinking style. If they like cream and sugar they tend to choose bolder more intense flavors and if they prefer to have their coffee black, surprisingly the darkest roast and blend is chosen due to it's super smooth finish and low acid levels. This also introduces the customer to tasting coffee in a true- er fashion then the more common drip process. It's also quite romantic. During the summer and of course by request I teach customers how to use the stove-top espresso machine. I use it a lot camping and if I need an espresso concentrate for brownies or a late night espresso martini. These two tools are inexpensive and really easy to use.

Love to hear how this conversation evolves!

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Permalink Reply by The Barista Formerly Known As JavaJ on September 13, 2008 at 3:36am

At JavaJ our focus has always been on origin. I would say we are one of those rare "destination shops" that customers go to because they know they are going to get the highest quality coffee and they are probably going to learn something new. We are a small shop, and our daily sales are minimal, but that being said we sell a lot of wholebean. We feature weekly cuppings, single origin espresso and are always pushing the envelope. My general advice is don't talk down to your customers. Find a common language, and walk them through what they are tasting.

Also, espresso is an extraction method like any other. We regularly mix up the SO offerings, both in terms of roasters and origin. It helps customers understand more about origin, and can lead to a greater appreciation of simple black coffee.

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Permalink Reply by Jason Haeger on September 14, 2008 at 11:42pm

I love you, J.
The US needs more shop-owners like you.

J. Valenta (JavaJ, foo') said:

At JavaJ our focus has always been on origin. I would say we are one of those rare "destination shops" that customers go to because they know they are going to get the highest quality coffee and they are probably going to learn something new. We are a small shop, and our daily sales are minimal, but that being said we sell a lot of wholebean. We feature weekly cuppings, single origin espresso and are always pushing the envelope. My general advice is don't talk down to your customers. Find a common language, and walk them through what they are tasting.

Also, espresso is an extraction method like any other. We regularly mix up the SO offerings, both in terms of roasters and origin. It helps customers understand more about origin, and can lead to a greater appreciation of simple black coffee.

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Permalink Reply by Jake Elia on September 16, 2008 at 11:42am

"I am interested to know about businesses that are having success with coffee outside of the mainstream coffee shop. A place people go to get quality coffee and equipment to brew at home and perhaps a selection of fresh roasted single origins offered in various brewing methods without the distractions espresso and the like tend to bring about."

Sounds like Stumptown's Annex.

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Permalink Reply by Chad Maslanka on September 16, 2008 at 11:59am

a couple of questions for you...
How have your sales been after your 4 hour time period? Have they still skyrocketed, or have they gone back to your "normal" level?
where is your shop located?

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