Posted by cardinalgogo on August 5, 2008 at 1:45pm
today I was on the BBC interviewed by the Phil the shows host.Being Australian running a business in England they wanted to know what I thought of Starbucks closing branches in Oz.Markets mature and simplified mass market approaches don't work forever.The general economics affects everyone.For sometime now the chains have been 'grabbing spots almost regardless of skyhigh rents.The economic reality of these rents against ROI had to come home to roost eventually.Business models like Starbucks should not fret about such things, they still have massive opportunitys in emerging markets.....Do you think I even came close to such clairty, my god next time I am asked for opinion someone please tell me to shut up.........the waffle I came out with........amazing.
Read more…
This morning I sent out a few emails to friends to let them know I would be over at Starbucks from 10am until noon. Two dropped over – it was great Bob was first and we had a great chat then Rob and his friend dropped over as Bob was leaving. I must say it was a delightful morning.A little note on the flies that keep trying to entertain me each morning; they are so annoying. Each one plays hide and seek but I get them in the end. It’s turning into a little ritual. Today was a little different; I had twins fighting it out.The Thursday File web page is up and running – lots of little errors that I’m quickly getting rid of. If you read my daily ramblings please take a moment and by all means go in and take your best shot – it can only make me better.I was looking for any of Solzhenitsyn’s books when I was over at Chapters but I could not find any. I might have been just me in a rush or they were out.I'm working on my TF, then back to the phones.
Read more…
It was about 8:30 when they swung long, dangling light bars from their hiding places to fill much of the stage almost like long icicles dangling in a cave. The stage was quicly flooded with dense chemical smoke and just as the sun set over the back of the stage at Verizon Wireless Center I saw a band of dark figures wander on the stage, fueling a frenzy of cheering and applause. I, along with thousands of other adoring fans, had been anticipating this moments for months so much so that we all spent no less than fifty dollars just to step into that ampitheater, not to mention driving hours from surrounding states with cars packed full of sweaty friends smelling of clove cigarettes and incense. It was time.Without hesitation Thom Yorke leaned into the microwave and let loose what can only be described as a powerfully haunting melody that shook the audience out of their humid, dull lifelessness. And I was enveloped in not only what some might call a "concert", but an experience. The lights danced in time with each song as a movie of the concert was artfully showcased in a hovering position over the band. There was no hope of looking away for even a split second as each song folded into the next with unrelenting diligence. After the main set was over they spent the rest of their energy on six songs in an encore; after that, a moving second encore with three more songs. I was nearly speechless as a walked away from that place, knowing that I had been given something far greater than noise to fill my ears; I was personally given the gift art. Radiohead painted a picture in my mind that will not soon fade away.So what does this have to do with coffee? Maybe Radiohead does not equal coffee anymore than 2+2=5, but maybe there's something to this. I went to a place and spent a relatively large sum of money, but it wasn't because I was looking for a product; I was hoping for an experience. I also had a great amount of expectation for the experience shaped on previous experiences I have had listening to their music. I am emotionally connected to the art of Radiohead's music so much that I will plan a whole evening around being a part of the experience they are creating, and this experience is so emersive and that it is undeniably pleasurable.Coffee IS, by nature, a product or commodity. It can be weighed and sorted by quality and assigned a price value. But the moment that the coffee enters the hands of preparation that are skilled and passionate, it becomes an expression of art. Just like music, even with the right instruments there is no guarantee of great expression for the barista. Yet, driven by emotion, dedication, and passion, the barista creates and gives the art away for the purpose of experience. The cafe is not a sterile environment, but it evokes a certain response from all who enter its doors. The room is heavy with the smell of fresh beans and the ears tingle with the sound of grinders and the hissing of steam wands. The light and colors on the walls as well as the art all contribute to an immersive experience.Is this what we are to accomplish? I must insist on it. People are built to be experiential. They crave being in places and taking in things that evoke emotion and pull from the deep places of the mind to enlighten and fulfill. We must build out our cafes and train our staff to reflect the great privelege it is for people to come and experience coffee with us. I believe that, if we think like this, we will draw people in and they will spend their time, money, and energy with the same great expectations that they have when they walk into a stadium or concert hall.Forgive my rantings; for a minute I lost myself.
Read more…
Sunday was really good but the lawn did not fair too well with all the cars but the amount of rain we’re having it should bounce back quickly.I woke up at 5:00 but stayed in bed until 5:30 listening to the rain. It’s rally coming down. I’m off work until 1pm but my afternoon is a packed one going right to 5:30 without a break.Going to make some breakfast now and take it up to my wife who is still in bed. Then I might go over to Chapters to have a coffee and read a bit.News today Russian writer Alexander Solzhenitsyn, who exposed Stalin's prison system in his novels and spent 20 years in exile, has died near Moscow at the age of 89.I remember reading ‘The Gulag Archipelago’ when it first came out in paperback in English. I found it was so hard to read because of the subject.Got to go.
Read more…
As you know The Eagles played last night in Moncton just down the road from us and the girls Liz and Jessica decided to earn a little cash; parking cars; this drew in Beverly and since we also had Shannon over well the only boy out there was Anthony and he was a hit. The girls were down at the entrance of the driveway with a sign ‘Parking $10. Beverly was at the other end parking each vehicle so they could get out when the concert was over. They filled every space up we had over 35 cars and vans and a few overnighters. It was an older group and we had no trouble or damage to the property..They split the money three ways. So Beverly is taking me out for breakfast; the girls want to come along – they got the money. Well not really, Liz picked up a new digital camera last night so hers is shot.Oh I when to bed around 11 last night and the girls stayed up late sitting outside watching all the people walking up the road from the concert. I started to reread “the Art of Innovation” by Tom Kelley The book came out in 2001 but wow I was enjoyed some of the parts about and creating working space in ones office. I found a couple of quotes that I will put in this weeks Thursday File Quotes section. They are good.Well I hear the girls coming down from upstairs so I’ve got to go. . .
Read more…
I am moving to Denver from Kansas City at the end of August. I am unfamiliar with the coffee scene and need suggestions on where to go or possibly... a job. All info is greatly appreciated.Thanks!Tisha
Read more…
Saturday Morning: woke up late; 5:30am only 3 hours after the party goers (the campers in the fields across the road for tonight’s open air concert: the Eagles) went quite. It was a rough night – I find it had to understand that people visiting a neighborhood, don’t think of others.As I was on the phone I looked out the window – a smile came to my mind and must have transformed to my face and voice “What’s so funny?” I was asked. “O, it’s just poring out – the rain is really coming down hard.” “. . .and this makes your happy?” “well, the garden needs it”.It’s still raining out. And my daughter along with her friend decided to make a little money by parking cars on our property. It looks like they have made over $70, and they only started 15 minuets ago. Now Beverly went out to join them.Me, well I just want to take it easy and get some more rest. Ta!
Read more…
Posted by: Steve HawthorneOn Wednesday, August 6th, we will be debuting our latest Factory Reserve Coffee...Las Mujeres de Guayata Colombia. We're very excited to introduce this very unique coffee that is grown and exported by an all women's coffee coop in the Guayata region of Colombia.Here's what our Master Roaster, Stephen Bybee, had to say about this coffee:"Founded in 1998 by 30 female, Colombian coffee farmers, Las Mujeres de Guayata is a women’s' coffee cooperative operating in the Boyacá department of northeastern Colombia. These farmers began their coffee coop with very little in the way of support or resources, as Colombia has traditionally been a male-dominated society, with most women working in the home. Despite their humble origins, the women of Las Mujeres de Guayata have harnessed their own initiative and pluck and have produced a consistently remarkable Colombian coffee. In the cup, this coffee offers a rich, thick, velvety body complemented by hints of chocolate and spice. Stone Creek is honored to offer Las Mujeres de Guayata as our newest socially responsible Factory Reserve."Las Muheres de Guayata Colombia will be available in Stone Creek Coffee Locations and Online beginning August 6...grab a cup and sip slowly!
Read more…
That's right, Saturday night is the night for me. My roomie, Lizzie and I are having a party at our spot to say "Hell Yeah!" to whatever. We just want all of our amazing friends to meet each other and hang out in our spot. THe event will take place on Saturday 8/2/08 after the Grumpy Barista Music Showcase (Greenpoint 4-8). Please email me for the address. I hope you can ALL make it!Ed
Read more…
I could not sleep last night – up at 3:30 a.m. My mind would not turn off; knowing that sleep was past I came downstairs to read which turned into working a touch on the computer.There is this fly and it keep landing on my screen; making, I’m sure little pad prints all over it; he will not land on anything else. It’s driving me crazy.Today is the day Beverly works behind the mall over in Dieppe so she will drop me off at Starbucks around 9 and picks me up around 11.I get my reading done and usually someone comes to visit.I think I’m ready to take on the day . . . we will see.
Read more…
Nathan and Shirley came up for dinner yesterday but I was out of it with a strong headache. I wasn’t so much fun. Just as well as Beverly, Shirley, Nathan, and Liz talked most about the upcoming wedding.Nathan made coffee after dinner – as you know I drink it black and no sugar – he used my good coffee – but when I took my first sip it was like drinking mud; how much coffee did you use three or four scoops? – I didn’t see the scoop, so I just poured it in. – I got that look from Beverly; you know the look, plain and to the point: take it and shut up. So I did.But the day was a good one overall – weather-wise it was great another not a cloud in the sky type of day, you might say.I’m up early and ready to take on the day. . .
Read more…
It looks like it’s going to be a wonderful day out there; not a cloud in the sky.We worked on our garden yesterday for over four hours. The sun was hot but it’s so addictive once you start it’s had to stop; looking good though.I’ve got a lot of work to do this morning in my Studio. Liz was in yesterday cleaning up my bookcase that covers one side of the room. She organized and labeled the shelves so I’ll know what’s what. I’ll now have to find the book I want, but it looks great. She even did it by size.I’m going to have a shower then cook breakfast; sit outside to have it, then I’ll start into the days work.Nathan and Shirley are coming up tonight for supper/dinner. We are planning Veggies and Hamburgers, done on the BBQ. Quite humble; my hamburgers are really good.I love days like this!
Read more…
I've never been much of a cup/saucer/spoon/napkin enthusiast. I have seen beautifully unique, rare demitasse and thought, "ooh, cool," but have never been moved to say anything. But tonight- tonight i saw something that changed all that. While scanning a pic of myself nervously holding my breath before my first time competing at wrbc, i noticed a shadow on my minimalist (cheap) white saucers in the corner of the frame. The light in the photo had cast an eerie yet comforting blue-green radiance on them. It matched one of the stripes in my shirt.
At that point, i became strangely driven to find a demitasse cup in that color. The search was a swift one; i found it and stopped dead, silent and captivated. I am enamored like never before. Pairing that color(!!!) with that simplistic shape is what allows it to stand so proudly quiet. Defiantly beautiful, yet nostalgic-- like a a swimming pool, a classic car, the color bathrooms should be painted:
Wow, i can't believe i'm lusting after a cup... after being such a "cup snob" snob. I've only ever seen what's on the inside. I feel like a teenage boy who just discovered girls. I just met the kind of cup that could make whatever it contains sing. Come on, you see it, too- i know you do. Every time you peek into virgin white vessel, you're fantasizing about sliding your big fat crema into it all morning long; making all your customers smile and dance out of your cafe, lovestruck and happy....Wow. That color really did something to me.
Read more…
We are not sure if it's going to rain or just stay overcast but I would like to spend some time in the garden this morning weeding. I finished my work early this morning with three phone calls to Paris.Just spending some time with Beverly today will be great; cleaning up the studio along with some office work.Bev has just left to pick up some eggs and milk at the corner store, well I take a shower.Maybe we’ll grab a light lunch out or take in a movie tonight; if we get all our work done in time.
Read more…
The Specialty Coffee Association of AmericaAppoints Emily Oak to World Barista Championship BoardLong Beach, CA. U.S.A. (July 22 2008) —The Specialty Coffee Association of America (SCAA) announces the appointment of Emily Oak as the newest member to represent the association's interest on the World Barista Championship (WBC) Board of Directors.Oak is Director of Training and Development for Australian Independent Roasters, an SCAA member and wholesale roaster located near Sydney, Australia. She is slated to serve a two-year term on the internationally-recognized barista competition's board.In addition to four representatives from the Specialty Coffee Association of Europe (SCAE), with whom the SCAA jointly owns the WBC, Oak joins current SCAA representatives Cindy Chang, of Counter Culture Coffee, Nicholas Cho of murky coffee, and Andrew Hetzel of Cafemakers, LLC on the WBC Board of Directors, These volunteers are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.Oak represented Australia as a competitor at the 2001 World Barista Championship in Miami. Since then she has served as a WBC judge, WBC regional coordinator for the Asia Pacific region, and chair of the WBC regional coordinator committee, in addition to other professional and volunteer accomplishments in the global specialty coffee industry."SCAA is pleased to select Emily to represent our association on the WBC Board of Directors," said SCAA Executive Director Ric Rhinehart. "We are confident she will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC's continuing growth and success."“I’m very excited about representing the SCAA on the WBC board,” said Oak. “I have believed in the goals of the WBC since its inceptions and look forward to helping the organization continue to grow.”The stated goals of the WBC are:--To promote the growth, excellence and recognition in the barista profession.--To grow the barista's knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.--To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.--To become globally recognized as the premier world barista event in the coffee calendar.About the SCAACelebrating 26 years of success, SCAA is the world's largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA's mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA's dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA's annual conference is held in a different U.S. city each year and is the coffee industry's largest gathering and exhibition.About the WBCThe World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC is a nonprofit corporation headquartered in the United Kingdom. Ownership is shared between the SCAE and SCAA. The organization's 2009 event will be held in Atlanta, Georgia, April 16-19, 2008, in conjunction with the Specialty Coffee Association of America Symposium and Exposition.
Read more…
Posted by: Steve HawthorneWhile we're not quite ready to let go of summer just yet, in the world of coffee, it's time to roll out Harvest Blend. This year's Harvest Blend is a great coffee that will carry us through this beautiful time of year. Here's what our Green Coffee Team had to say about the blend:'Autumn in Wisconsin is a time of pleasant weather, brilliant foliage, and rich harvests. At Stone Creek Coffee, we have captured the essence of the season in a skillfully crafted, socially responsible coffee called Harvest Blend. In order to create our new Harvest Blend, we have artfully combined our single estate El Salvadoran with a highly prized Kenya peaberry, yielding a vibrant, rich cup of coffee accented with notes of cocoa and hints of blueberry. Just as autumn is a pleasant respite between the frenetic energy of summer and the cold slumber of winter, our Harvest Blend coffee is the perfect transition between a busy day at work and a pleasant, restful evening.'Harvest Blend is available Online and in Our Stores. Get yours today!
Read more…
Got by coffee and I’m already to take my first phone call. It looks like it’s going to be an interesting day for there is a lot of clouds but they are moving very fast and we have some fog up on the hill.You should see are garden; growing like a madman. Lots of tomatoes and the Zucchini are growing so fast we might pick the first by tomorrow.I have a doctor’s appointment at 9; if it doesn’t take too long, I think I will take a little trip over to Starbucks and have another cup of coffeeWhat's Up! (Europe) July 16 - 17, 2008: http://tinyurl.com/6x8stb
Read more…
I had a funny idea to make t shirts that say snarky barista coffee stuff on them (i.e. "Rock Out With Your Macch Out!"). I am selling them. I think they are fun but I don't know that anyone else will. I am going to continue to try to spread the spro-based snark about the land so I will post new designs for shirts and stuff as they are completed. Yay! This is fun! BTW the macchiato I used for the logo was a delicious macch from Gimme!
Read more…
