THE JOURNEY SO FAR May 4, 2010

I never expected to enjoy blogging as much as I have.  When I was assigned to pick a beat and blog about it over the course of the semester, truthfully, I was nervous.  I had never read many blogs, let alone maintained one on my own.  To my surprise, I found myself really enjoying it.  In the beginning, it was hard for me to pick what to write about.  Coffee can be a very broad topic, so I was nervous about exploring certain things.  I began as a barista at Crescent Moon in Mullica Hill, NJ about a year ago, so I felt intimidated by all of the other coffee blogs and experts out there on the web.  After a while, however, I loosened up to the idea and started having fun with my blog.  I realized that I would never know what worked and what didn’t until I tried new things.

One of my favorite experiences was going to the Barista Competition in Secaucus, NJ.  This was the first time I had ever gone.  I not only enjoyed blogging about it and recording it, but I learned so much about coffee that I didn’t before I went.  This trip also resulted in my “greatest hit” blog entry called “Ronnie Haas Tries to Burn the Competition,” which gave me the most hits so far.  One of the baristas I recorded in the competition was Ronnie Haas.  I posted his video on my blog and on YouTube.  He found my post about him, contacted me, reposted my blog on his Facebook and his blog.  This gave me many hits from everyone that knew him.

I also enjoyed doing my final project post about Coffee Works in Voorhees, NJ entitled “What Fuels Coffee Works (Other Than Caffeine)?”  Overcoming my shyness has been a challenge for me.  I’m always the girl taking pictures in the back, instead of jumping in the front, asking dozens of questions.    By the time of my final project, I was much more comfortable talking to people and interviewing them for my stories.  Interviewing Jason about the coffee shop was much easier and felt much more natural to me than it was in the beginning of the course. This course has helped me tackle my shyness and I’m now much more comfortable with my interviewing abilities.

I do want to continue my blog in the future, although I will most likely not get to post as frequently as I have been.  It’s been a great learning experience.  I’ve discovered that online journalism is something I am interested in pursuing after graduation.

WHAT FUELS COFFEE WORKS (OTHER THAN CAFFEINE)? May 3, 2010

Open since 1998, Coffee Works in Voorhees, NJ was on the verge of going out of business this past October.  ”The owner was accused of treating the customers badly,” said Jason, an employee of Coffee Works for several years and a part of the coffee industry for over 10,  ”The owner decided to take on a partner, in hopes of keeping the business alive and working on better customer service.  So far, it’s been working.”

I have to agree with Jason.  I went to see DOM: Rock, Folk & Blues Revue on April 30 and there weren’t many empty seats in the cafe.  There was a constant line and Jason was busy making drinks all night.

With all the popularity of coffee shops like Starbucks and Dunkin Donuts, especially around the Coffee Works area, I asked Jason why he thinks Coffee Works is able to survive.  He replied, “The atmosphere is different from Starbucks.  Starbucks is so rigid.  Here you can take your shoes off and relax…you can feel at home.”

I asked Jason what was different about Coffee Works. “We have all live entertainment.  Sometimes, we even book local professionals.  We have John Eddie play here a lot.  Over 200 people come and pack in here those nights,” said Jason, “We also make all of our food in-house.  We offer catering.  Also, we roast all of our own coffee.  Of course, we make everything to order and you can get your drinks in glasses for here, which adds to the homey feel.”

I wanted to get some recommendations from the people who make the food and drinks here every day.  ”I would recommend my cappuccino,” said Jason.

Alyssa, another employee, who was busy taking orders all night, came over to tell me her favorite thing on the menu, as well.  ”I always tell people to order the Chicken Pesto Wrap,” she said.

Coffee Works has been doing very well, since the new owner has joined the business.  They have even decided to add a second location very close by their current one.  It will be in the Voorhees Town Center, next to the Echelon Mall.

TRY THE “SINGLE CUP METHOD” OUTSIDE OF YOUR HOME… April 23, 2010

I spoke about the”the single cup method” previously and I found out that there’s a coffee shop on South Street in Philadelphia, called Ultimo Coffee, that’s offering it to their customers.  Ultimo Coffee uses the pourover brewing technique to allow their customers to have a fresh cup of coffee every time they come in.  It also allows the customers to hand-select whichever coffee they like, even if it’s not on drip that day.

The cones Ultimo Coffee uses in their shop are porcelain, instead of plastic, which adds to the quality.  So, whether you decide to visit a coffee shop like this one or try this method at home, the “single cup method” promises to brew your coffee to its fullest and freshest potential.

WHAT’S THE STARBUCKS APPEAL? April 22, 2010

We all know what Starbucks is and I’m sure we’ve all been there.  With 1,068 Starbucks locations in the U.S. alone, it seems like they’re everywhere.  They make it very hard for small cafes and family owned coffee shops to stay in business. I started to think about what makes this company so successful and keeps customers coming back.

Starbucks is consistent with not only their drink-making, but, also, their appearance and ambience.  Their customers have come to expect a certain product and appeal when they come to Starbucks and they know they will always get it, no matter which Starbucks they visit.  Unlike small business coffee shops, the drinks will always taste the same, no matter which barista is making it because they have an exact recipe to follow.  This is also due to the fact that their espresso shots aren’t individually pulled; the baristas simply press a button on the machine.  Most Starbucks have a similar atmosphere and decor, which their customers have come to enjoy.  If a customer is used to going to a Starbucks in Seattle, but happens to be in Philadelphia, they can assume they will be able to walk in and get a comparable experience.

Convenience plays a huge role in Starbucks’s success.  With the number of locations I stated earlier, there is a Starbucks close to pretty much everyone’s home or work.  Most people can drive down the street, or maybe even walk, and find a Starbucks.  Starbucks has recently added to their convenience by allowing people to get their coffee without ever getting out of their vehicle.  Drive-through Starbucks are springing up around the country.

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Starbucks has created a convenient, consistent company that people can count on.  Their customers know what kind of products to expect and they know they can find a Starbucks almost anywhere they are going to be.  It’s no wonder Starbucks is able to do so well, while other companies are having trouble in this economy.  I still prefer the homey feel and comfort of a small cafe over a large chain like Starbucks, but it seems like Starbucks has enough fans to keep them in business for a long time to come.

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A DISLOYALTY CARD? April 17, 2010

Most of you have at least one of them in your wallets right now.  Maybe it’s for a water ice stand that you really like or for your favorite bakery.  They’re called “frequent buyer cards” or “loyalty cards” and they award you for being an allegiant customer to a certain business.  A woman named Sarah Dooley from Seattle, WA has created the exact opposite: a disloyalty card.  She is encouraging people to try other coffee shops in the area and after they have their entire card punched, they earn a free drink at her shop.

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This is a great example to be setting.  While other businesses are solely concerned with their own profits and income, Dooley has found a way to encourage profit for her entire community.  The coffee shop that Dooley manages, Caffé D’arte is thriving.

There seems to be a lot of buzz about Dooley’s cappuccinos. If you’re ever in the Seattle area, try one!

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LATTE ART GALORE! April 14, 2010

The possibilities are endless when it comes to latte art.  I want to dedicate this entry to latte art that celebrates my favorite thing (other than coffee, of course): animals!

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Mastering latte art is not as easy as it looks.  It can take years to become accomplished in latte art.

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There are several important things to remember when attempting latte art:

1. Don’t steam your milk too hot.  When your milk reaches temperatures above 160° F, the milk becomes too thick, and, therefore, more difficult to manuever.  Properly steamed milk is much easier to work into the design of your choice.

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2. Make sure there are no bubbles in your milk.  Smooth milk is also easier to work with.  If you see there are bubbles in your milk after steaming, give your pitcher a few good taps on the table and they should go away.

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3.  The rosetta or flower design is most likely the easiest design to begin with.

Good luck on all your art-filled endeavors!

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COFFEE SHOPS YOU NEED TO TRY: SOUTH JERSEY April 10, 2010

This is a list of my hand-selected coffee shops in South Jersey. It’s certainly not anywhere close to all the shops in South Jersey; I’ve picked them simply because they’re shops I can recommend. They’re all either individually or family owned, or smaller chain cafes and they are certainly not large chain franchises. I’ve mapped them out with my suggestions and I’ve listed what’s special about each cafe. I hope you decide to visit some of these great places!

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GOT SKILLS? April 9, 2010

Maybe you’re reading this and you’re a barista yourself.  Maybe you work in a coffee shop, you really like coffee, or maybe you’re just starting out.  Well, you should think about signing up for the Barista Guild of America.

The BGA is a five-year-old organization devoted to giving members the best possible price on BGA merchandise, building barista skills and, of course, uniting coffee lovers nationwide.

This fall the BGA is hosting a Barista Camp called “Camp Pull-A-Shot.” (I love that name!)  If you want to go, you’ll need to plan ahead because it’s in San Diego, CA.  It should not only be extremely informational for anyone who wants to hone their barista skills, but incredibly fun, as well.  The camp is meant to imitate a children’s sleep-away camp.  How many opportunities do you get to relive your childhood summer camp days, spend time with a group of people who all have common interests and shape your barista skills all in the same place?  Sign up while you can!

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COFFEE OF THE FUTURE? April 6, 2010

It was coined “the ice cream of the future.”  Could it also be the espresso or coffee of the future?  Dippin’ Dots recently came out with its own line of frozen coffee and espresso dots.  The question is: is it any good?  If you’re a Dippin’ Dots and a coffee lover than how could you say no?  I tasted it for myself at Coffee Fest this year and it was quite tasty. Dippin’ Dots makes their own espresso first.  The espresso or coffee is flash frozen with liquid nitrogen, like their other products.  After that, everything was new to me.  The frozen dots can either be blended into a milkshake/frappe or hot water can be poured over them to create “fresh brewed coffee.”

Is the ice cream industry just trying to jump on the coffee bandwagon or could this be a “flash-frozen” hit?

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THE SCOOP ON PEREGRINE ESPRESSO April 3, 2010

I’ve mentioned Peregrine Espresso in Washington, DC more than a couple times over the last few weeks.  It’s where the Mid-Atlantic Regional Barista Competition winner, Jeremy Sterner, is employed.  Two other finalists this year, Randy Kindle and Grant Machamer, also work there.  This cafe must take their coffee pretty seriously to be turning out such accomplished baristas.

The owner, Ryan Jensen, had over eight years of coffee and espresso experience before deciding to open Peregrine Espresso in 2008.  The shop is very successful, especially for only being open for a short time.  Their employees have been competing in the Barista Competitions since 2005, winning the 2005 Southeast Regional Barista Competition and, of course, the Mid-Atlantic Regional Competition this year.

At Peregrine, they seem to keep it simple.  They have few, very traditional drinks on their menu.  If you’re ever in the DC area, be sure to stop in and check it out!