What does fundraising have to do with really good coffee?

Here's what…

While the economy is putting on the brakes in many segments, entire industries are coming to a screeching halt and bankruptcies are skyrocketing, we're stepping on the gas with a new program to support non-profits.

Non Profits Are Feeling the Crunch

Many not for profit organizations are feeling the crunch from diminished contributions. As the economy softens and people tighten their belts a bit on non-essentials in the monthly budget, priorities are shifting. Many families are re-evalutating donations and support of their favorite charities and organizations simply in an effort to stretch their dollars further.

One thing we have observed over a long period of time (and through a number of economic cycles over the last 30 years) is that no matter how tough the economy gets, people keep drinking coffee. As a rule, when money is tight, we might cut back on the number of times we go out to eat in a week, or we might rent videos instead of taking the whole family to the movie theater or shorten our vacation itinerary.

But the vast majority of coffee drinkers still have coffee in their budget. We love our coffee - and in particular - we love our "really good coffee".

To address this issue on behalf of some of our clients and to do something constructive for organizations that are having a tough go of it, we're developing a new coffee program designed to raise money for worthy causes that we feel has the potential to really make a difference.

Really smart money people are telling us that we're looking at 3-4 years of tight money and a tough economy.

Our fundraising program is designed from scratch with the long haul in mind. That means this program will become a permanent fixture in the fundraising kit bag of non profits long into the future even after the current economic situation improves and turns around.

So what makes out coffee fundraising program different from existing ones? We will be unveiling this program in the near future and presenting all the details after we have througoughly test marketed the idea and tweaked the logistics and infrastructure.

Right now we're not going to give you all the details - just enough to give the idea some clarity.

Coffee Fundraising That Makes  a Difference

Why the really good coffee fundraising program will work better than existing programs:

First and foremost is our coffee quality. Remember our name.

Second, many coffee fundraising programs are stale worn out concepts, not as effective as they once were.

Third, painless logistics and a bullet proof infrastructure for both the end user and the non-profit organization itself.

Fourth, awesome customer service - a regular customer service 'SWAT' team. Real people who answer the phone, real answers and real solutions to problems - quickly.

Fifth, simplicity. Budget constraints make it even harder for non-profits to stretch their existing resources - including manpower available for fundraising. While most fundraising systems are labor intensive, our system is simple - kind of a 'plug and play' program that requires very little effort on the non-profit's part.

Sixth, we think most people will love the idea of being able to increase support for their favorite non profit without increasing their actual monthly budget.

Finally, our system will generate results effectively. We're excited about helping organizations that do good work in a fundamental way and we're confident our coffee fundraising program will really do a lot of good at a time when it is needed most.

 

So keep a watch out for further announcements from us and - in the meantime - if you're part of a non-profit organization yourself or if know of one that might be interested in this idea, simply go here:

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to find out more and get on our list so you can stay in the loop when we launch this officially.

Have some really good coffee today!

Northern Light Espresso is awesome.

My wife - Alexandra - my closest and most diligent coffee apprentice - found Northern Light and took me there last weekend. She gets the prize this week.

A blue ribbon…

Here's a view from the loft - looking down on Mandy Doria - a barista at Northern Light Espresso.

If the 'coffee snobs' I know were going to talk about places to get really good coffee, more than likely they wouldn't talk about  Scranton, Pennsylvania.

But they would be wrong - and I know this because that was my impression too - and I stand corrected.

By the way, when I use the term coffee snobs, I am using poetic license - kind of tongue in cheek. If you're not familiar with real coffee snobs this is my definition:

A "real" coffee snob has a palate that is more developed than the average coffee drinker. In spite of  a more complete understanding and more experience, they do not belittle people who have less coffee knowledge. They just move on quietly to a better cup elsewhere, without saying anything about it. An intolerant or unkind coffee snob is not a true coffee snob. People like that are just wanna-be coffee snobs.

Here's a picture of Alexandra - upstairs at Northern Light.

First, the ambiance…

The place has an eclectic sense to it - kind of reminiscent of a campus coffee house in Berkeley in the 60's. But it also has a modern flare with a  well designed use of space, light and color. Nice coffee house. If you want to tuck away quietly upstairs with your laptop or watch unnoticed from above you can.

The staff…

is young but well schooled in the art of espresso. They are attentive first and foremost to quality not speed - and they are meticulous in the preparation with an unusual mechanical set up.

Here's a picture of Alexandra and Mandy.

Positioned in front of the Mazzer grinder - on the counter - is a circular machined piece of white plastic.

There is some type of a locating pin recessed in the counter to keep this plastic from moving.

Here's a picture of me and Mandy.

It's function is to hold the portafilter while the barista tamps the freshly ground espresso prior to extraction. I like the concept because it stabalizes the portafilter to get a really consistent and even tamp without requiring a lot of strength or force. My guess is that it also provides for consistency in the extraction. Cool idea I haven't seen before.

Whomever thought that one up really knew what they were doing.

The counter is designed for flow and easy positioning for the staff. The espresso machine is a Mirage 2 Group Semi-automatic. To quote www.visionsespresso.com:

The absence of group-solenoids, pump and most electronic controls makes this a very reliable and easy to service espresso machine.

I was a Visions customer for several years and they have been in the espresso machine game for a long time. This is further evidence to me that the owner who set up the Northern Light coffee bar really knew what they were doing. The key here is not high volume - more like medium volume with a high quality focus.

The coffee…

Yummo.

Northern Light gets their coffee from Gimme Coffee in Ithaca, NY and they use the Levitation Blend. I don't know Gimme Coffee, but they are awesome roasters. Here is a description of their blend from their packaging and Alexandra (who says - "her favorite"):

• deep cherry aroma

• fully developed ripest cherry taste

• buttery smooth body

• sweet tobacco aftertaste

To me, the flavor is rich, sweet and complex - with a delightful and lingering aftertaste.

The Extraction…

The standard extraction is a a "triple ristretto". The grind is calibrated to pull a 36 second shot.

This a full bodied medium dark roast, similar to a "full city roast" in Seattle.

Personally, I am not a latte drinker - I prefer doppios. However, I have to say that the dark extraction and the rich, deep blend is absolutely perfectly fomulated and extracted for lattes. I think that is one of the finest lattes I have ever tasted.

And I have had a few over forty years.

I loved the straight espresso too. Very thick and full of body. Excellent actually.

If I were working the bar - at Northern Light - I would modify the grind for straight espresso so that it poured about 25 seconds - a bit lighter, to tweak the tastebuds a bit more for my own taste preference.

But in all fairness, this espresso shop is a quality operation and they produce a quality product.

If you ever get to Scranton, you have to stop and have a latte. And if you do, tell them we sent you.

See you next time.

I came across a blog today that I thought was cool - written by a guy raised in Southern California.

He's asking people where they get really good coffee in Japan…

Where Do You Go For Your Cup Of Jo? (Sorry had to remove this link - original reference blog no longer exists)

Moreover, having lived in the Pacific Northwest in the US for 8 years before coming to Japan, I've become a bit of a coffee snob so I figured, before coming here, that I'd have to learn to live without really good coffee. …

Being raised in northern California, having my first cup of Peets at age 14, then living 9 years in Montana and 15 in Seattle (where I got in to the business of really good coffee); thought there might be some similarities in our appreciation of coffee.

Kinda weird seeing a picture of a great big

Starbucks in Japan

that he describes as possibly the busiest Starbucks location in the world.

And here's a site that provides all the supplies, instructions and table top equipment needed for roasting small batches of your own really good coffee…

Roast your own coffee at home

Nice idea. This is a neat site. I'm kind of spoiled by the rich flavor of dark roast Melita drip or pungently luscious freshly extracted doppios. Personally I prefer the complexity and flavor profiles of drum roasted blends in small batches.

And one of the thing I really like about home roasted coffee is how fresh it is.

And this blog shows a map and the picture of a storefront of The Coffee Plant to get really good coffee…

Funny thing is they don't give an address:

Let's assume it's great coffee, try really good coffee at Coffee Plant if you can find it.

If you're in the Portland area,

head out to:

Longbottom Coffee in Hillsboro for my very favorite - really smooth - air roasted coffees .

You can also check out Michael Baccellieri's blog here The Coffee Mariner

In Seattle…

be sure to find this little place on the south end of Phinney Ridge not to far up the hill from the Fremont district…

Great doppios and excellent roasted - on site - espresso and lattes…

Lighthouse Roasters

If you have other suggestions - for great coffee haunts in your town, let us know and we'll stop in and check them out when we're in your neck of the woods.

That's it for today.

Where Do You Go for Really Good Coffee?

In the early nineties, they started Coffee Fest in Seattle. That's where I first saw Ernesto Illy. I don't have any of my coffee computer files available to check dates because the files are still on my old hard drive that I have not moved yet.

I think it was 1991.

What a class act. This guy was such an elegant speaker, a real intellectual, a scientist and what seemed to me to be the "high priest" of espresso. He commanded respect but did not abuse it  - he was gentle and kind in his interaction with others and was particularly tolerant with those who had less coffee knowledge. I was in awe as a newbie "coffee wannabe" in my new store struggling to get the business off the ground. 

Here was a man, "THE MAN", who had spent most of his life in the espresso industry - a PhD in Chemistry - who knew more about the acids in coffee than probably  anybody else in the world - talking about flavor and aroma and the art and "science" of coffee.

He wasn't just a lab guy either. He was a real gentleman and a supporter of the arts. While most Americans were still under the impression that 'espresso was that nasty bitter black stuff they made in Italy', Dr Illy was sponsoring Fellini festivals in New York City and creating designer collectible cup collections, that were art in and of themselves.

Dr. Ernesto Illy was also an innovator and created a brilliant design and engineering team in his production facility - not to mention a group of "cupping" experts at the top of their class worldwide, including himself.

Illy did everything for a reason - like smart scientists with integrity do - a good reason.

The Amazing Illy Cafe Roasting Operation and Production Facility

I remember reading some brochures "about Illy Cafe" when I was first considering using the blend. We did subsequently use Illy Cafe at a mobile espresso cart location we had for a while.

The brochure described the roasting facility - fully automated with CNC controlled roasting equipment and infra red scanners that scanned beans approaching the roasting machine on a conveyor system.

Infra red scanners sent the scanned data to the computer and if the beans did not meet quality control specs, an air jet came on and blew the bean off the conveyor into a "reject" bin, where it would subsequently be sold on the commercial coffee market to another roaster.

Bear in mind this was in full operation in the early to mid 90's (~92 or 93?).

In addition, each batch of coffee had control numbers for the labels. Into the control numbers were coded all the data collected about actual length of time in the roaster, max temp reached, date and time of roasting, etc… These codes were printed on the labels of every package of roasted coffee for inventory control purposes. In the event of a flaw or a production problem, they could identify and remove all of the rest of the batch from inventory.

They were also roasting 40,000 lbs per shift at the time.

WOW…

Illy and his cupping experts developed relationships with the finest growers and plantations worldwide and developed a 9 bean blend. The reason they did this is because varietals change flavor profiles through different seasons and with 9 beans in the blend they could minimize the flavor variations and maintain a highly consistent flavor profile year round - even though some of the varietals themselves varied considerably.

Dr Illy's Amazing Packaging Solved the Problem of Keeping Beans Fresh During Worldwide Shipping

As I remember, Illy sent out specs for quote to all the major existing packaging operations - when he was looking for package suppliers - requesting quotes for cannisters that could be pressurized with inert gas to seal in the freshness of the coffee beans after they were packaged and sealed. They were to hold about 5 lbs of coffee.

Apparently none of the manufacturers had the capacity to produce or supply the cannisters to his design. Illy finally called his engineers together and designed, and then built all the equipment they needed to make their own cannisters to spec on demand - right there in their facility.

So they designed the automated cannister fabricating equipment and the built it themselves and integrated it into the overall production process.

Now that's ingenuity.

As a result of this technology, Illy  Cafe (whole espresso beans) can be stored in their factory pressurized containers in nitrogen for three years without going stale and the amazing thing is that after they breath a while and adjust to the environment, the blend is exceptionally smooth and always consistent.

The crema is rich and sweet and extracts like fresh roasted espresso - because it is - even though it isn't.

Awesome technology solution.

There are many things about Dr. Illy that made him special. He was a man who truly found his purpose in life and excelled to new heights by establishing precedents in technology, quality and expertise. He set the bar high for future generations to exceed.

He was a great contributor and leader in the industry and the industry will be hard pressed to replace a man of his caliber and excellence. He was a man of singular accomplishments and intelligence.

Here is my post at newsvine about:

A Touching Tribute to the Espresso Giant

Here is a picture of and a touching tribute to Dr Ernesto Illy - a Really Good Coffee Pioneer by one of the guys who created his own really good coffee legacy in Seattle, Bruce Milletto. He is president of Bellissimo Coffee InfoGroup and founder of the American Barista & Coffee School.

You tell me.

I've been a coffee freak for a lot of years and I have a pretty sophisticated palate.

I'm no Ernesto Illy, Alfred Peet, Mauro Cipolla or Michael Baccellieri, but I know good crema when I taste it and I love good espresso.

I really love it.

With a good bean and a savvy barista behind the counter, I always drink doppios. But I watch the 'pour' a few times and listen before I order (in a place where I haven't been before). And I don't add a sugar cube the way the Italians do, I add a dash of creme in the center of the 2 shots - and drink it quickly while it's still hot.

A really good espresso always makes me wish I had a 3 or 4" reach with my tongue so I could lick the entire contents out of the those little ceramic espresso cups - because lots of the good tasting stuff sticks to the cup.

One of  my regular customers - a meat cutter from Sam's club - used to come in and ask for, "the chewy one" - and I would make it for him just the way I liked it best.

When I had my espresso shop I got so I could indentify several of the varietals in the custom blend that I had roasted by Cafe Appassionato in Seattle. I worked closely to develop the "Morning Shot Blend" with the sales rep from the company, a guy name Dan - who was the epitome of customer service,  courtesy and a fantastic relationship builder - in concert with their roaster. We worked hard tweaking the blend, adding a higher percentage of Zimbabwes for sweetness, a touch more brazils and some Costa Rican and Sumatra for the "dry white" finish of a northern European roast. (There were also Columbian Supremo beans for a rich flavor.)

In retrospect - we were all "green" - but over a year, we came up with a signature blend that was well received by the clinetele.

Why a Northern European roast and not a "full city roast"?

Basically, I wanted to be different and create a signature flavor.

Initially, I was trying to come up with something similar to match my favorite blend in Seattle when I first got there in 1990, Torrefazione's "Perugia Blend". I loved Perugia and when I started my shop, I called the company at least 4 times to get a sales rep to come out and they never called me back.

Too small potatoes in the beginning, I guess. I held a grudge on that one for a while. As it turned out, Torrefazione (the real brains behind it and the guy who knew how to roast better than anybody else in the that company - Umberto) sold out and the quality took a nose dive soon thereafter.

The other roaster I wanted was Cafe Mauro (which became Cafe D'Arte) but they couldn't sell to me because my competitor across the street used their coffee - and he was good customer.

Mauro Cipolla has one of the best palates in Seattle, by the way. He is a master at coffee. I know his cousin Gianni pretty well who is also in the business.

So what does this have to do with Boca Java?

I saw a promo they have going this month and thought I would pass it on to you guys and see what you think. I emailed the company when I first connected with them online as a referral agent to see if they would send me some samples of coffee so I could evaluate for myself and write about the products.

They "don't have samples" for vendors. So I haven't tried their coffee yet.

They are offering 4 bags of coffee for $8.95 as a promo. I'm not sure what types of coffee they are or if they're any good or not.

But there are several things going for this company I do like:

1. The "5 Million Cup Program" for our people in the military in Iraq. That's a cool thing.
2. They roast fresh with each order. I like fresh coffee.
3. Their online communication and customer service is the best I have ever experienced and I do a lot online.

Is there coffee any good?

You tell me. For $8.95 it's worth a shot to try four coffees.

Here's my promise to you guys…

Whatever the general consensus is from you readers will determine if I continue as a vendor or not, and I will report accurately what the results are.

And I don't want a bunch of people slamming these guys without trying the samples first. If it's good coffee, I'll sell it, if not, I won't.

You make the call.

You tell me: Is Boca Java is Really Good Coffee?  or not.

P.S. I got an email back from Chris at Boca Java and he said that each bag (in the promo 4pack) is 8 oz and there are a variety of coffees the customer can choose from. On tha basis, $8.95 to try out 2 lbs of fresh roasted coffee seems like a great offer and a real attempt by the roaster to get people to try the coffee.

It's fair anyway - and to me - smart marketing.

The first time I ever saw a Starbucks label in the mid 90's I was intrigued.  I was on the road driving to Florida with my daughter and I wanted coffee but not hot coffee.  I stopped into a convenient store somewhere on the east coast-maybe North Carolina and there was a Starbucks Frappuccino.   Honestly, I didn't know what a  Frappuccino was but I did know what a cappuccino was and I love cappuccino so I bought it.  Thus began my passion for Starbucks.

My first impression when I saw the Starbucks label and drank my first Frappuccino, was that this company was going to soar.  I immediately began to look for Starbucks.  I didn't always find it and I remember being dissappointed. 

When the first Starbucks opened in Manhattan sometime in the early to mid nineties I was elated. I was working in Manhattan and hated convenient store coffee and I was not about to carry a thermos to work with me even though I was drinking Gevalia coffee at home and really liked it.  Starbucks fast became my favorite whenever I could get it.

Of course, I knew nothing about Pike Place Market in Seattle or the fact that Alfred Peet had begun a roasting operation in California.  I had no idea what was happening in the world of coffee which was exploding on the west coast.  All I knew was what tasted good to me and that I wanted more Starbucks.  I had no idea what was coming….

Now a lot of people out there who know really good coffee; they know good beans, they know stale, they know the crema and the finer elements of a primo cup of espresso; some of those people say Starbucks is not what it was and that it is becoming the McDonalds of coffeehouses.   That may all be true.  But, depending on your scale of comparison, I'd say that Starbucks is still the best cup of coffee, latte, espresso or cold blended coffees you can find anywhere in a hurry on the highway or almost anywhere you go.  When I see a Starbucks sign, I know I am getting a good tasting latte and that if I don't like it they will make me another or use a different coffee to make me happy.  I know that.

Since my first Frappuccino in the mid 90's I have become much more of a coffee connoiseur and I have made a point of looking for and drinking the best coffee I can find in my travels across America.  Frequently, without fail, when there is nothing else but convenient store or diner coffee around, there is a huge green star and Starbucks is welcoming me for a break from driving, a clean and comfortable place to relax and refresh, and a feeling of home no matter what state I am in.  I love that, and further more, I count on that. 

It didn't take long for me to replace Frappuccino's with Starbucks Doubleshots.  The Doubleshots in the can were convenient for traveling with and I could pack half a dozen cans to take with me in the days when Starbucks locations were harder to come by. I still like to have a supply for traveling. First thing in the morning in a strange city where I haven't yet had time to look around the Doubleshot takes care of my coffee needs.  I just don't drink hotel coffee anymore unless it is Starbucks. Most of the time I really do prefer it hot.

Since the nineties I have come to enjoy French Roast, Kona, and Kenya coffee beans.  I like it fresh ground and fresh period. I like my coffee strong but not bitter.  Personally,I prefer latte because it is easier on my stomach than black or espresso.  My guy loves a Dopio or Americano and after all he was a barista and  he says he can't really enjoy the finer flavors of the crema when he adds cream.

The Starbucks Environment

In my opinion Starbucks has raised the standard for coffee houses and coffee stores in America in all ways.  Since Starbucks came on the scene I have become very spoiled.  When I walk into a Starbucks I expect to find beautiful leather chairs and wood tables and cozy little tables for two or three with coffee art from around the world and beautiful ceramic coffee cups along with other supplies for the at home barista. 

When I walk into the occasional-very occasional- Starbucks which is worn and not so clean and inviting; it feels strange and weird and wrong to me. I notice it  immediately and wonder what is wrong that this should have occurred. In other words, it is completely out of the norm.   That is when I find myself wanting to travel the country for Starbucks making sure that the standard they have established is maintained in all their stores. 

That folks, is what happens when you set the standard.  People get it and they expect it.  Nationally, there is no doubt that Starbucks did create a standard for coffee stores that taught us what we could have and expect.  Even though others have followed that model really well and in some cases even outdone it, Starbucks does it largely and consistently. They make it look easy but it isn't.

Starbucks Commitment to Excellence

Another aspect of Starbucks that makes them a leader in American business and in the coffee specialty business is their customer service. I am actually a customer service corporate trainer and I specifically pay attention to customer service when I travel.  After having been in hundreds of Starbucks stores I can honestly say they have consistently the best customer service of any large retail chain of any kind that Ihave ever been in. And no, I did not do their customer service training. They do it extremely well.

Starbucks employees are clearly well trained to make customers priority one.  They consistently greet and smile and welcome their customers in a way that feels authentic and good to the customer rushing through the door in their busy morning, afternoon, or evening.  Only a couple of times-out of hundreds-have I ever found Starbucks employees too busy gossiping to really pay attention to me and my order in the usual manner.  That is such rare behavior that I even remember the store.   Starbucks employees are exceptionally well trained and I believe that they genuinely love their work.  You can't fake that kind of authenticity 99% of the time.

Starbucks is one of the top 100 corporations in America to work for out of hundreds of thousands.  That is no accident.  It takes a strong commitment to excellence to be in the top 100 companies in American business to work for. I don't know about you but that impresses me. 

As you can see my enthusiasm for Starbucks and what they have created across the country is unwavering.  As a road warrior, I expect to stop at a Starbucks and be able to count on relaxing in a comfortable, homey chair, with great tunes playing in a clean environment and to enjoy a great cup of really good coffee or in my case a delicious latte breve.  That is how I relax on the road. 

Like most road warriors, I am always glad to see a Starbucks sign wherever I go, to get Really Good Coffee Fast - Starbucks!

Really Good Coffee co-author Alexandra, has been using the some videos she found in an attempt to surprise her (former barista) partner with the perfect and beautifully artistic latte.  I think you will actually enjoy some of these videos if you are a latte lover and especially if you have an espresso with steam machine at home. 

I think it would be a great idea to create your own video and show us your technique.  Of course after one such session I did end up staying up all night with caffeine jitters and a "wired" brain but I got a lot done and it was fun for this boomer gal who doesn't normally stay up all night (anymore ;-)).  Yep, those days are pretty much over, but I really did have fun and I got a lot of writing done too when I couldn't drink anymore latte.  LOL!!

Here are some of the great videos I found at YouTube!

Hopefully, with VALENTINES DAY coming up you can create a beautiful heart full of latte love for your sweetie. 

Have fun and maybe this actually would be a great time to stay up all night!!!   How romantically immature…;-)

Last but not least is this one

Another really outrageous romantic idea, if you'd like to do something latte related that costs a bit more than a homemade latte heart, you could buy tickets for two and fly your "Angelove" to Australia for the Gourmet Coffee Institutes Barista Latte Art Workshop.   Now we're talking Lover!

My partner, in this coffee lovers romance, has his own tale to tell about Lighthouse Roasters in Seattle but I am getting the jump on him and telling you mine first.  It's one of those love affair stories that one tells over and over for the sheer satisfaction of the memory.

It's like this; we pulled into Seattle after driving across country from the east coast about three weeks earlier.  We had worked two back to back week long events in L.A. for a T. Harv Eker seminar called Train the Trainer II and it had been a grueling but life changing two weeks. After that we drove up the coast to San Francisco then on to Washington via Mount Shasta. We had been on the road all night and  I was really excited and looking forward to my first sight of Seattle.  I didn't know what to expect but I felt like a seven year old in anticipation of Disney World.  Just for the record, I was not disappointed. My first sight of Mt. Rainier was orgasmic.  I am a mountain loving woman. 

Now everyone knows that Seattle is synonomous with coffee.  It's a fact.  Like many people from the east coast, when I think Seattle and coffee I usually think Starbucks, right?  That's a tale for another time, but on this occasion I got my comeuppance from a real self made barista. He started driving the back roads of a neat old neighborhood that led us to the smell of coffee roasting that made my body leap for joy in anticipation. 

"Wow!  I smell coffee and I can't wait to get my hands around a cup!", I all but shouted as we got nearer to the Lighthouse Roasters.  " How do they make it smell so good from blocks away?" I asked. 

"Lighthouse is a microroaster." he said,"you're in for some really good coffee." Thus began my coffee education in February of 2006.  I think that must have been about two centuries ago. 

Anyway, I was craning my neck looking for an impressive, large, Starbucks type structure when we pulled up to this little coffeehouse that looked like a small neighborhood bar. The scent of the coffee lured me out of my car and into the building where we promptly got into a long line of highly educated caffeine addicts.   I was drinking with my nose as I stood in that line soaking up the scent of freshly roasted coffee beans.  This is heaven, I thought. 

The place wasn't much to write home about. At that time, it was actually kind of funky to this patron of a hundred Starbucks who was spoiled by big comfy leather chairs and hip coffee art and coffee supplies of all sorts to choose from.  I like Starbucks and I count on Starbucks but this was something different and unique.  I wanted to buy this place and move to Seattle immediately!  I do have love affairs with places and I was in love! 

I felt as though I had discovered - well been led to - a secret treasure hidden in the heart of Seattle for real coffee aficionados and my Honey had just brought lucky me into the loop of the secret inner circle.  I felt really good as I stood there checking out all the people in the packed coffeehouse and waited impatiently for my cup-a-joe. 

Actually it was a rather large latte that they placed in my hands and the first taste was something to write about in my travel diary.  In fact, as I sat there making love to that latte, I wrote in my journal about Lighthouse Roasters and how I would never ever forget this first latte there.  True to my word I have not. 

Sadly, I have yet to get back to Seattle for a rendezvous at Lighthouse on the corner N.43rd and Phinney Ridge in the Fremont District. When you are in Seattle I beg you, dare you, to take the time to check out Lighthouse Roasters and their special brand of espresso, latte, coffee anyway you like it cup of joe.  Oh my. 

I can only say you are in for a treat and you will need to take some home.  In fact, I am due for a shipment of Lighthouse Roasters brand of Really Good Coffee and I am antsy with anticipation.  

Maybe you're asking yourself:

Who are these guys?

What do they know about coffee anyway?

Maybe they're just coffee snobs who think they know what's going on.

Actually, this website is one of those warm and fuzzy projects I've had in mind for years because I love really good coffee and have since 1966.

In the 90's, I was co-owner of a little espresso shop called The Morning Shot for 3.5 years in Seattle. That experience taught me a lot about the specialty coffee business and espresso. We also had an espresso cart at two different locations.

After the sale of the shop, I pioneered Oscar's syrups and the Cappucine line in the Seattle market as a broker - calling on espresso operators to drive distributor business.

Peets Was a Very Good Business Model

Prior to that, my interest in the specialty coffee business was prompted by a 1988 article in Fortune or Forbes (can't remember which). As I sat in front of the Peets Coffee (across the street from the Claremont Hotel in Berkeley, California), drinking a cup of Joe from Peets, I read that in 1987 Peets had been the most profitable retail operation in the United States - on a

[ $ / square foot ]  basis. That really got my attention.

In 1990, I began researching the espresso business in earnest and creating a business plan. And believe me, I did my homework. In addition, as a retail owner in the business (and later a broker) I got to know a lot of other operators and vendors in the business - primarily Micro Roasters and independents.

Over the course of thousands of hours on the espresso bar - with diligence as well as trial and error - I figured out how to make really good coffee. But not before chasing a lot of good customers away with bad coffee - first.

There's a lot that goes into producing a good cup.

Of course the blend and the roaster is where it all starts.

But it's amazing how many "espresso operators" can take a perfectly good bean and ruin it. This isn't really a reflection on the people personally - and most of them really want to do a good job - like I did. But the difference is that I stuck with it until I figured it out. Lots of operators just don't have a clue and the simplest way to verify that statement is to taste their coffee.

Today, I can tell what's going on in an espresso shop about 2 minutes after I walk in the place.

Trial by Fire

As an espresso bar owner - on the commuter flight path into downtown Seattle during rush hour - I learned how to survive first and then thrive in a highly competitive market. The pinnacle accomplishment of The Morning Shot was being written up with a full page in the Sunday Seattle Times Pacific Magazine by the food critic, John Hinterberger.

BTW, a lot of the accolades go to my co-owner, a classically trained French chef, an incredibly hard worker, an all around fantastic lady and my best friend for 15 years, Lori Taylor. Her culinary expertise, hard work and exceptional customer service skills made the place what is was - day after day.

But I was the coffee guy…

The espresso business, by the way, is a blast. I've often said it has all of the best elements of owning a bar without the drunks.

Over the course of 3+ years, 6 days a week, 10-14 hours a day working on the espresso bar, I learned a lot about:

• people
• how to make really good coffee
• how people think about coffee
• perceived value

My intention is to create a really interesting blog and to inform people in a manner that appeals to the intellect. There are a thousand and one stories that I can tell as I dust off the mental archives and tell my espresso story.

And we'll be reporting live from around the country (in our travels) about:

• neat little places we find and
• things we learn about coffee along the way

We'd love to get your feedback and we'd love to be know it if we make a mistake. My other half, Alexandra - the love of my life - is my co-author. She has risen rapidly from the ranks of a Dunkin Donuts coffee fan to a quasi-virtual coffee snob, in a mere two years (under my tutelage).

Besides that, she can write.

Together, with your feedback and participation, we are going to create a great blog and resource.

Look forward to hearing from you.

And we hope you enjoy your really good coffee today.

Incidentally, while on a first time business trip to Kansas City, Kansas, we set about locating a place worthy of our coffee palates and much to our surprise on Metcalf Street aka Hywy. 635, we stumbled upon a sweet and cozy little shop called Dunn Bros. 

Here is a video of a store opening in Minnesota.

Mind you, in all our travels neither one of us had ever heard of Dunn Brothers Coffee before.  We thought we'd found a rare gem of a coffee shop and it was everything we'd hoped for.  The moment we walked in we knew we were in for a treat. Our eyes lit up as we gave each other a knowing smile. 

You can't fool coffee connoisseurs.  

The Crema Was Superb and the Aftertaste Sweet and Exceptionally Tasty

The staff was college age and well trained. They were friendly, helpful in answering our questions about the area, and knew how to make a great cup of joe!  My latte was perfect and creamy, and the espresso perfecto. They took pride in telling us that they roast their own coffee beans which  come from all over the world (divine French Roast) and we knew it because the smell was heavenly.  I was ready to move in and set up an office there.

I loved the ambiance and the KC(Overland Park), KS store truly had an inviting one.  The large multisided brick fireplace in the center of the store was surrounded by really comfy, seductively inviting, oversized arm chairs and lots of little tables with newspapers, magazines, etc… They had WIFI which we really  needed  in order to maximize our time there.   We had a few different cups of coffee just to check them out because we love it.  On one of our visits I even ate a sandwich which I never eat in coffee shops because I go there for the coffee but I just didn't want to leave to go eat lunch.

All the furniture was arranged around the fireplace and I felt as though I were a guest in someone's home so I really relaxed (short of putting on my jammies and slippers).  There were also plenty of tables and chairs along the large storefront windows so the natural light was excellent for reading. Honestly I didn't want to leave and we went back several times during that trip in November. 

The crazy thing is that for months we had no idea it was a coffee chain that started in Minnesota.  Recently I found the above video on YouTube and several others too.  There are Dunn Brothers Coffee shops in half a dozen states in the midwest and it seems that the crowd is all ages.  Apparently there is a growing coffeehouse atmosphere among the Dunn Bros stores and the musicians love to play there adding even more desirabilitiy to the coffeehouse reputation.

Great coffee and inviting ambiance combined with lots of acoustic guitar and folksinger talent.  Unbeatable and winning combination. And if you are traveling the country and want a great cup of coffee in the midwest here is a Dunn Bros store locator.

I have become a real devotee of Dunn Bros Coffee and I am looking for a reason to go to any state that has a Dunn Bros Coffeehouse in it. 

Take it from us-Dunn Brothers is Really Good Coffee.