Coffee Around the World
Essential Food Groups - Coffee and Chocolate
September 18th, 2009The “Spokane Gold” Dark Chocolate bar from Hallets Chocolates, based in Spokane, now features Cravens Coffee as a key ingredient.
Roasted coffee beans from Guatemala Finca Vista Hermosa, Colombia Huila and Sumatra Mandehling are coated in rich, bold, dark chocolate. We have been “taste-testing” at the Roasting Facility to ensure they taste great – and they do.
The bars are available at Halletts Chocolates and Coffee House in Riverwalk, on Trent and Hamilton where they serve Cravens Espresso beverages and Freshly Brewed Coffee.
Champagne Without the Bubbles
September 4th, 2009In the August/September 2009 issue of Barista magazine, former World Barista Champion, James Hoffman, extended a dialog with reference to the role of crema on (and in) espresso. His suggestion is with crema by itself being “ashy, powdery and bitter” (mouthfeel), it could (should?) be removed, and the espresso stirred. This prompted experimentation at the Cravens Tasting Bar.
I am a staunch proponent of espresso retaining its primary structure of “flavor in suspension” through as little agitation in the beverage building process as is feasible. So to stir the crema-less espresso shot, albeit gently(!), was contrary to the very nature of my being (too melodramatic?..maybe…). The “stirred shot” was okay. More like a very strongly brewed, high acidity Central or South American single origin. The unstirred crema-laden shot was intense, complex, full-bodied and effervescent (think champagne).
In summary, espresso without crema is like champagne without the bubbles.
A Fork in the Road
September 1st, 2009The softening of the economy has created a fork in the road for restaurants, cafes and drive-thru’s. They are asking themselves – do I take the path of quality at a value and retain my business, positioning myself for the future, or do I “cut and run” sacrificing quality, going with price and hoping I survive. Those are the two paths at the fork in the road.
Interestingly, the consumer is not seeing the same fork in the road. Our deduction, evident through sales, is that Specialty Coffee, at its very best, is a great value, therefore the choice it is not an issue. The informed consumer is seeking, purchasing and enjoying high quality coffee at a reasonable price despite a recessionary environment.
When I see so called “fine dining” and supposedly “high quality casual dining” establishments buying low quality, low price coffee, it makes no sense. They are terribly out of touch with the consumer.
People are still eating out, just maybe not as often. But when they do it has to be spot-on. And if they finish with a lousy cup of coffee, these days there is minimal forgiveness for preaching quality, yet brazenly having bought on price, which sadly many establishments have done.
The businesses who are committed to quality, and take that path when the road forks, are being rewarded with loyalty. And customer loyalty is priceless.