Sarah's Coffee & Wine Blog

SiP has food?

2014-05-21T19:30:00.002-04:00

Wow, it has been quite awhile since my last post, hasn't it. I guess running a restaurant has taken up quite a bit of my time. I say this facetiously, because throughout our entire planning process, we never intended to be a restaurant. To be honest, we fought off the restaurant concept tooth and nail. Hence my previous post, What is SiP, highlighting our identity crisis. I fear there will soon be an identity crisis for this blog as well. The majority of my coffee posts began while we owned Cafe Roche in Winston-Salem, now that we own SiP, I have added wine to the mix, and it looks like food will inevitably follow. Allow me to introduce, Sarah's Bistro Blog.
When Justin and I opened SiP, it was going to be a second location, and just serve coffee. Our 5 year plan was to gradually add food, beer and wine. Once we moved in, we noticed a small leak had been coming in from Bass Lake, for nearly 2 years the space went vacant. It destroyed the existing counter area. All of a sudden a turn-key move-in turned into a complete build out. Justin and I decided if we were going to stay in this space, and go forward with a build out, we would do it for the long-term. Our 5 year plan turned into a 5 month plan. This also meant letting go of Cafe Roche and rushing our concept. We originally wanted to be a beverage centered operation, selling specialty coffee, espresso based drinks, fine wines and craft beer. The food was going to be a secondary focus, keeping people from having to seek food elsewhere.

Somehow, we managed to become known for our food! We've gotten bombarded with lunch time, evening, and even breakfast rushes, putting serious stress on our tiny shoe box of a kitchen; not to mention our poor cooks. By putting the same level of care we put into our specialty beverages, we managed to develop a following for our sandwiches and charcuterie platters. It never occurred to us that the majority of the lunch crowd would order tap water with their sandwiches; when they have so many other specialty beverages to choose from. We also never expected the majority of customers wanting to order sandwiches at night. We designed our evening menu to encourage groups of people to order a bottle of wine, and split a charcuterie platter or small plate. Instead customers have preferred to order their own things and not share. Even expecting separate checks! I can write an entire book, let alone post about the Point of Sale nightmare we have been attempting to work through.
Between 7-9pm on a Friday or Saturday, it was not uncommon to have every seat filled and everyone order sandwiches or a small plate for themselves, causing the average wait time to exceed 45 minutes! Not to complain, it means more money for us for the short-term, but it has been a functional nightmare, and caused reduction in repeat business for the long-term.

We were becoming victims of our own success. We had to make a decision. We thought long and hard about how to handle the unexpected demand for food. Are a coffee shop? Are we a wine bar? Are we a restaurant? We had to pick one. Instead of fighting the food, we are attempting to embrace it. We decided we are a full-service Modern European Restaurant that serves specialty items.

We never expected the majority of people to want table service during the day. We tripled our payroll expenses by hiring servers to handle the unexpected demand for table service. It has been difficult to keep servers. Customers viewed us as a coffee shop or deli during the day, and tipped as such, even though the level of service they received was much higher. I even found myself having awkwardly uncomfortable conversations with customers that stiffed my servers out of a tip. What most customers don't realize is if a servers tips don't add up to minimum wage, I as an owner has to pay the difference. We can't continue doing that, and be successful.

You may have already noticed, we are asking customers to be seated with menus rather than ordering from the counter. Only to-go orders may be placed at the counter. It floors me that customers still insist on ordering full sit down meals from the counter. Do they go to another restaurants and order from the hostess stand?

We've had too many people tell us they were going to stop in, but they thought we were busy because they saw so many people at the counter reading the menu. Also, we already have a reputation for being slow. When a family of 6 are hovering at the counter when a customer walks in, this doesn't help us break the perception that we are slow; and a small drip coffee will take longer than the time they allowed to get to work. We took care into creating our chalkboard menu behind the counter, but it has only added to the confusion, so sadly those will go away too. Of course there is also the confusion with the previous business in our space being a counter service coffee shop. Customers still walk in the patio door, and attempt to order gelato from the counter!
We are working on adding heavier small plates to our evening menu, to hopefully discourage the amount of sandwich orders at night, and thus reduce stress on our kitchen. We hope to remove "wine and coffee" from our logo and rename it "Bistro" T

Craft Bottled beer, available at SiP

his does not mean however, that we are sacrificing the quality of our beverages. In fact, Justin and I are working on getting our Court of Master Sommelier Certification. We have also added a retail shelf, showcasing the amazing things that you may have already dined on. Some customers have loved the selections on our charcuterie plates, they asked where they can purchase them. Well right here! This decision has allowed us to expand on our craft bottled beer selection as well.
To those of you who have tried us once, and not come back. I sincerely apologize if we did not meet or exceed your expectations. I invite you back to give us another chance. I assure you we are taking baby steps to resolve the issues we have. As with any restaurant, we are not perfect. We are a work in progress. Thank you to everyone that has been so patient with us as we go through our inevitable growing pains. Some regular customers have mentioned that each time they come in, they notice something we've changed. One couple stopped me one busy Sunday and asked me, because they now have a game going; who can point out what we've changed since the last time they were here.

Le Beaujolais Nouveau Est arrivé!

2013-11-21T16:25:00.000-05:00

The Third Thursday in November is Beaujolais Nouveau Day. Beaujolais is a region in France, and Beaujolais Nouveau is a wine made from the Gamay varietal. The wine itself is young and fruity, and meant to drink right away. Traditionally, this is the wine the french drink to celebrate the end of the harvest season. It is also known as a vin de l'année, or beaujolais premier. In 1937, France passed a law that the wine could be released on December 15th. This was slowly relaxed to the Third Thursday in November, in 1985.

Wine maker Georges Dubeouf, saw this event as a marketing opportunity. This also led to challenging other wine makers to race to Paris with their new harvest each year. This tradition spread to neighboring regions, european countries, and eventually North America. Beaujolais Nouveau Day is now an international event, leading people of all languages to chant " Le Beaujolais nouveau est arrivé!"

Owners of SiP taking a moment to taste the 2013 Beaujolais Nouveau

In the US, Le Beaujolais Nouveau Day has been a way to kick off the holiday season. Since the wine compliments well with a traditional Turkey Dinner, it is usually the wine of choice for Thanksgiving, and served through New Years Day.

Starting midnight on Beaujolais Nouveau day, over 65 million bottles (half of the region's total annual production) is distributed. It has become a worldwide race to be the first to serve it. Beaujolais Nouveau is carried through the streets of Paris, and around the world by motorcycle, balloon, truck, helicopter, (until recently) Concorde jet, elephant, runners and rickshaws to get it to its final destination. Beaujolais Nouveau is made from the thin-skinned gamay grape. Whole grapes are tossed into a tank and each grape ferments in its own skin. Because the grapes aren't crushed, tannins are minimized and fruit flavors maximized, the upshot being a light-bodied, fresh and fruity wine with flavors.

According to the French public agricultural service, production is expected to be down about 10 percent from 2012, which in turn was down slightly from 2011 numbers. The low harvest numbers stem from cool temperatures, heavy rains and severe hailstorms during the growing year. While hail damage certainly impacts the overall yield, it doesn't necessarily mean that what is harvested is of low quality. Prices on Beaujolais nouveau may be higher this year

I can tell you the aromas of the 2013 vintage burst out of the bottle, with abundant strawberry, tropical fruit and raspberry. On the palate, the wine is delicate and full of flavor fruit with nice complexity.

I can now officially tell you that at SiP "Le Beaujolais nouveau est arrivé!" The 2013 Beaujolais Nouveau has arrived! Stop into SiP Wine and Coffee Bistro, to try it for yourself!

For a list of international Beaujolais Nouveau Day Events, check out http://www.beaujolaisnouveauday.com/

A Quest for Riesling & Gewurztraminer

2013-10-07T11:29:00.001-04:00

It only seems fitting that my first wine post, start where it all began for me in my wine tasting adventure. If you have read my post, A Tasting Adventure: from Wine to Coffee, you are already aware, that my experience with wine, began when I was 19, while studying in Engelberg, Switzerland. Most wine drinkers began tasting wines in predominantly red regions, like Italy or California; so they tend to prefer dry, red wines. I am the opposite. Since I received my Oenology (wine science) certification in a german Canton of Switzerland, my first tasting experience was in the region in which german style white wines were grown.

The first wine I tasted wine, was a German Riesling. By taste, I don't mean drink. I mean TASTE. In my post Train Your Palate: To taste coffee, wine, and the finer things in life. I explain what tasting really means, and how you can train your palate to taste. German Rieslings were the first wines, that I was able to dissect the individual flavors and characteristics. As I mentioned in my post, that first German Riesling brought back childhood memories.

For this reason, German Rieslings are special to me. As my palate evolved, I could no longer claim Riesling as my favorite varietal. Halfway into my wine course, I tasted Gewurztraminers from the Alsace region of France. I was blown away. When I am out, and sipping wine, I usually stick with my standard Riesling, but when I'm celebrating a special occasion, its with an Alsatian Gewurztraminer.

When we opened SiP, I couldn't wait to start writing our wine list. Of course the Riesling and Gewurztraminer would be the best I could find. Before we opened, we were bombarded by wine reps from every possible distributer. I affectionately named them my "Wine Stalkers." I thought with all of these reps bombarding me for business and putting various wines in front of me, finding the best Riesling and Gewurztraminer, would not be a problem. No such luck.

The Riesling we put on our list, was the first one we tasted. It was ok, but too syrupy sweet. It was from the Columbia Valley Region of Washington. I had excellent Rieslings from this region, Pacific Rim, and Chateau Ste. Michelle, to name a few. I asked about them, but this was the best they could do. It had a cool label, with a catchy name, so we settled for it, hoping to find something better, soon.

Shortly after, another distributer showed me their portfolio. I noticed Chateau Ste. Michelle was listed. I ordered a case, just for myself (Selfish, I know.) Since I settled for a Riesling, and Chateau Ste. Michelle Rieslings are on almost any chain restaurant list, I opted for the Chateau Ste. Michelle Gewurztraminer for our list. Our rep turned up her nose, explaining that Chateau Ste. Michelle is sold in the grocery store. I explained that, I am not willing to sacrifice quality. I'm not going to put a lesser quality label on my list, just because it can't be found anywhere else. I explained the flavor profile I'm looking for, while pointing out that Chateau Ste. Michelle manages to make the best German style Riesling, and Gewurztraminer I have tasted outside of Europe. Furthermore, it stands up with most of the Rieslings I've tasted in Germany.

In addition to finding me the pillars for our wine list, I challenged my wine stalkers to find me a classic German Riesling and Alsatian Gewurztraminer.

Why Alsace? I may be partial to the Alsace region, knowing that my family is from there. Even so, Alsace is a 70 mile long, 2 mile wide region in France, on the border of Germany. This border, however has changed, frequently causing the region to be passed between Germany and France, for hundreds of years. These changes had a great deal of influence in the wine making traditions in Alsace. Alsace is the only region in France using varietal labeled wines. These varietals are also similar to the varietals grown in Germany. Most of the vineyards in this region run north and south at the lower slopes of the Vosges Mountains to the west, with the Rhine River to the East. The altitude and terrier provide an ideal balance between drainage, sunlight, and temperature.

Last week, I was brought a 2010 Trimbach Gewurztraminer. I was more than pleased. Trimbach is well known, as the best wine producer in Alsace. For nearly 400 years, the Trimbach family has been making wine. Since 1626, Trimbach has set the standard of what traditional Alsatian varietals should be. So much so, that the term "Trimbach Style" has become synonymous with traditional Alsatian. This tradition and quality is still carried out today by the 12th and 13th Generation Trimbach family. Hubert, his daughter Anne, and Nephews John and Peter are keeping their family legacy going.

I immediately recognized the simple yellow label. It was one of the Alsatian Gewurztraminers I fell in love with in Switzerland. I attempted to contain myself as the wine rep allowed me the honor of opening the bottle. I sat there, swirling and smelling. The aroma was so intense, and complex; I could sit there for hours, just swirling and smelling. I was naming off 5 different aromas, each time I swirled and smelled. Grapefruit, apple, guava, pear, white cherry at first. Then floral aromas, of daffodil, jasmine, and honeysuckle. Spices of cardamon, anise, clove, cinnamon and nutmeg. I didn't want to take up any more of her time, so I tasted. All I could do was nod. "That's is! That's what I've been waiting for." Then I looked at the price. I would have to sell it for $16 a glass, but it was worth it. I was looking to replace the Chateau Ste. Michelle, but I ended up adding a higher end Gewurztraminer to the list. We also tastes 3 German Rieslings, but none of them had the intensity I was looking for.

The following week, she showed up with more German Rieslings. Without studying the label other than seeing one was from Pfalz and the other from Mosel, I tasted the one from Pflaz first. I nodded again, "Yep that's it! That's what I've been asking for." I said. I looked at the label again. "Wait a minute! I thought this was from Germany!" The back of the label said Chateau Ste. Michelle. The front said Saint M. I looked at the back again it said Saint Michel, and the importer was Chateau Ste. Michelle.

"Ok, I have to google this one." I said. Turns out famed German wine maker Dr. Loosen has been collaborating with Chateau Ste. Michelle for several years. Most notable is their Eroica Riesling. No wonder why I like Chateau Ste. Michelle so much! I had the pleasure of meeting Dr. Loosen, while touring Staatlicher Hofkeller in Würzburg. I could write an entire post of how amazing that tour was. I remember arriving at the winery at 10am. It was Fourth of July, and Dr. Loosen knew a majority of the students were from the US. We were greeted in the lobby with several flutes of sparkling wine and a welcoming toast to our independence. Now that Chateau Ste. Michelle is importing, it only seems fitting to import Dr. Loosen's Pfalz grown Riesling into the US. They even named it Saint M or Saint Michel.

Below are my tasting notes, but stop in to SiP and taste for yourself.

Saint M, Riesling
2011 Rhine River Vally, Pfalz Germany - A traditional German style Reisling, made by famed wine maker Dr. Loosen. Fresh fruits and flowers on the nose, with brisk and tangy acidity you'd hardly notice the slightly sweet residual sugar. The flavors stone fruits and Granny Smith apples.

Chateau Ste Michelle, Gewurztraminer
2011, Columbia Valley, Washington
Sweet yet crisp, with a hint of spice. Huge aromas of grapefruit, pear and clove, followed by flavors of cherry, cardamom and guava.

Trimbach, Gewurztraminer
2010 Alsace, France AOC
Very intense, complex aromas of grapefruit, mango, daffodil and spice. Quite smooth with soft body, yet crisp flavors of ripe citrus, peach and tropical fruits. Finishes clean and long, with balance.

SiP Soft Opening

2013-08-06T21:07:00.001-04:00

So our soft opening has come and gone, and we couldn't be happier. The support we have received from the residents of Holly Springs has been overwhelming. Since my previous post, we have managed to open our doors, and serve coffee and espresso drinks. Holly Springs has embraced the Spicy Mayan Mocha and the Sexy Modias.

Two weeks later, we jumped through all of the hoops thrown at us, to get our ABC permit. With the help of some regular customers, we came up with an over the top Craft Cocktail List, that rivals the SiP Originals. With-in a day, we were serving beer, wine and spirits. We managed to stock our wine chiller and sold out within 4 hours!

After a speed bump from the county, we are now serving food. This includes breakfast sandwiches, toasted Boar's head sandwiches, and tapas/small plates. We have taken the feedback provided by you, our customers and are tweaking our current offerings. We have hired a new Kitchen Manager, who is completely revamping our menu, based on the comments we have received so far. We have also decided the kitchen is still not functioning to our expectations. We plan to make some minor changes in the coming weeks.

We have also decided that our previous Point of Sale system, that had served us so well in the past, is not functional for our current concept. We have decided to upgrade, to an ipad system, which will allow our servers to input orders at the table, with an ipad mini!

Forecasting the traffic pattern and assuring proper staffing levels, and inventory has been a challenge. We have finally gotten an idea of our demand levels, and have been able to get on a delivery rotation with our suppliers.

We have hosted several events, that have proven to be successful. Thank you to the ladies from Stella & Dot, for hosting their trunk show at SiP. We are also becoming a destination for folks looking for live music on Friday nights.

Each day, we are making improvements and over time, SiP will evolve into a superior operation that serves the community. We plan to have our Grand Opening Celebration in the fall, just in time to release our seasonal menu items. Keep watch for your e-vite. Thank you everyone for all of your support. We could not have accomplished all of this on our own.

What is Sip?

2013-05-02T12:27:00.000-04:00

Our sign went up yesterday! I must confess, we are having a bit of an identity crisis. Of course, we know who we are, but how do we communicate what we are to other people?
We will continue to serve the same high quality coffee and espresso drinks, you are used to at Cafe Roche. In addition, we are hoping to bake breads and pastries on site and serve more substantial breakfast items like egg sandwiches, waffles, and tiramisu french toast. For lunch, we will serve toasted Boar's Head sandwiches, wraps, soups, and fresh seasonal salads. We will have a Siesta from 3-5 pm, then re-open for dinner. We will serve cheese samplers, flat breads, and simple small plates. Justin plans to feature his famous espresso rub ribeye. Now that we will have evening hours, we will expand on our dessert selection. We will still offer Homeland Creamery ice cream and milkshakes, as well as cakes and my award winning tiramisu.

We will serve Old World and New World wines, as well as feature a local vineyard each month. We hope to balance our beer selection between bottled and draft beers. We will offer beer and wine flights, as well. We will have a high emphasis on fine wines and micro-brews, but will not exlude the people are happy to stick with a bud lite.

We will still continue to offer free WiFi and encourage people to meet in a fun, eclectic, unpretentious setting. Our take one/leave one library will still continue, as well as the comfortable couches around the fire place. This time, the fireplace is real ;)

Our dilemma, is what do we call ourselves? We need an action word, to communicate what we are to the general public. Our sign shows that we will be serving coffee and wine, but we will also be serving food, beer, desserts...What are we? A coffee shop, cafe, wine bar, Bistro, Brasserie? Help! We need your ideas. Please comment below.

Sip Caffe & Wine, formerly Cafe Roche

2013-03-10T23:27:00.001-04:00

After careful consideration, Justin and I have decided move Cafe Roche to Holly Springs, NC. It was never our intention to jump ship, even though Justin accepted a job over 100 miles away from Winston-Salem. After almost 2 years of commuting, we decided to do what was best for our family. I accepted a job in Raleigh, and we moved half way between Raleigh and Fort Bragg. Even so, Cafe Roche was doing so well, there was no reason to close. We even planned to expand, by offering beer and wine. We strategically planned to restructure our concept, to encourage an evening crowd.

Ongoing tension with our land lord, limitations keeping us from expanding, and sheer logistical issues; have pushed us to relocate Cafe Roche closer to where we live.

Our decision had nothing to do with a lack of community support. To the contrary, the support we have had from all of you, is what kept us going for as long as we did. Thank you to our amazingly loyal, regular customers, who have made Cafe Roche so special. We will certainly miss you, and hope you will check out our new location if you are ever in the area.

In addition to serving the great coffee and espresso drinks you are used to, Sip will offer high quality wines, micro brews, desserts, and simple small plates. Follow us to hear more about our grand opening bash.

Sip Facebook Page

Sip Twitter

Chemex Pour Over

2013-01-30T15:44:00.000-05:00

As I have said before in my choose to brew post, there are many different ways to brew coffee. For this particular choice, I confess I am late to jump on the band wagon for. Also known as "hand pour coffee," Pour Over coffee has hit the coffee scene in recent years. I saw this brewing method, for the first time, four years ago. It was at the World Specialty Coffee Association Expo in Atlanta, GA.
At that time, the 6 cup brewing system that was on display, costed far to much money than we were willing to invest. Also, it was too time consuming for our in & out cliental. Over the years, our customers' taste has developed. They still come in for their quick morning jolt. Recently they have been coming back during their down-time. They are now willing to take the time, to relax and savor their coffee. They started requesting different brewing methods, and were willing to wait a few minutes for something special.
On a recent visit to Fortuna's showroom, I saw the Chemex Pour Over system on display. What intrigued me the most, was the functional design. It has a beautiful hour glass shaped decanter, made of heat resistant glass. The high polished wood at the center, serves as an insulated handle. A leather tie adds definition as it wraps the handle, and dangles along the side of the wood. Most other pour over systems, need a separate server. The unique design of the Chemex, allows for dual function.
The design, is so pleasing, I don't mind if my Barista's leave it out on the counter. Once a customer sees it, they ask about it. It gives us an opportunity to educate the customer, about other brewing methods. The customers of course, are so curious, they eventually try a mug for themselves.
Some important things to remember when using a pour over system, is to be sure the water stays at the proper temperature, between 195 and 205 degrees fahrenheit. Also when any system uses paper filters, the taste is altered. This is why it is so hard to pull me away from my French Press.

Place a chemex filter in the top of the carafe. Pre-wet the filter, with no more than 2 ounces of hot water. I find this allows the filter to cling to the side, and it doesn't shift once the grinds are added. Pour the excess water out of the carafe. Freshly grind your coffee for a medium grind. I say medium, but adjust to your preference. If the water flows too quickly, the grind is to course and will result in a sour taste. If the water flows too slowly, or not at all, the grind is too fine. Thus resulting in a bitter taste. According to the Specialty Coffee Association of America standards, a proper coffee to water ratio should be used. If you are brewing the full 6 cups, use 30-36 ounces of water, and 7.25 grams of ground coffee, or 1 rounded tablespoon per 6 ounce cup.
Pour a small amount of hot water, no more than 2 ounces over the grinds. Again, be sure the water is 195-205 F. If the coffee is fresh, it will swell. We coffee snobs call this a "bloom." Allow the bloom to grow. Once the grinds have had some time to bloom, slowly and evenly pour the rest of the water over the grinds. Some pour in a circular motion, to allow the coffee to be as compact as possible.
Once brewed, lift the filter out and discard. Used coffee grounds are a great fertilizer, so you may choose to add it to your compost. Replace the filter with the glass lid, to help maintain the temperature.

Our first coffee to hit the Chemex at Cafe Roche, was our popular single origin, Tanzania Peaberry. We noticed more berry notes from the chemex, than our other brewing methods. The body was lighter, with a tea-like quality. Once the coffee began to cool, the flavors began to evolve, and the body was heavier. We noted blueberry, lemon, and cocoa, with a hint of spice. After our tasting, the shop got busy, and the rest of the coffee was left to cool. We noticed that even luke warm, the coffee still tasted great!
When you have some time to kill, or the urge to try something new, stop into Cafe Roche; and try any of our single origin coffees in the Chemex.

Book Signing: October 23 10am-Noon

2012-10-14T11:37:00.000-04:00

For those of you new to this blog, I wrote in my post Dream the Impossible Dreams that I was asked to write the Nine Bars Column for Fresh Cup Magazine. This meant the world to me, because of how far I had come. With undiagnosed dyslexia, I went from being unable to read or even put a sentence together; to being a published writer in an international trade publication. After writing that post, I was asked by the editors of Chicken Soup for the Soul to include it in their Power of Positive Edition. The book will be released October 23, 2012. I will be in Winston-Salem and signing books at Cafe Roche, the coffee shop that made all of my dreams possible. If you're in the area, stop by for a coffee, chat, and view the book. All proceeds that I personally receive for the book, will be donated to charities that help struggling children get tested for a diagnoses, research to determine the cause and treatment of dyslexia, and programs that help children compensate for their differences so they can thrive in our society and achieve their dreams. Join me at Cafe Roche October 23, 2012 from 10am - Noon.

Power of Positve

2012-09-24T23:01:00.000-04:00

I’m sorry to disappoint you, but this post will not be about coffee. This time, I am writing about positive thinking. A year ago, I accomplished something that was beyond my wildest dreams. No, not own Cafe Roche, that was almost 5 years ago. Deep down I always knew I would own a coffee shop. The accomplishment I am talking about today, I never believed I would achieve.

In November 2011, my writing was published. This may not sound like a big deal to you, but to me it was. It was such a big deal, I wrote about it on this blog! You can read it again if you'd like, Dream the Impossible Dreams. For your convenience, I will summarize.

I was invited to write the Nine Bars Column in Fresh Cup Magazine. I wasn't excited about just getting published. My peers in the Specialty Coffee Industry viewed me as expert. A national trade publication found my insight to be valued enough to share with the world. What makes this so amazing, is how far I came. I went from being unable to read in eighth grade, to being able to write. Not just write, write something that others would actually pay to read.

As a child, people used to ask if I saw the glass half empty or full. I never really understood what that meant. I just saw a glass of water. When people started to notice that I still couldn't read in eighth grade, I started to notice there was something wrong with me. I wasn't normal, therefore I wasn't of value. That makes it pretty hard to find the positive side of things. I was convinced that all of the positive thinking in the world, was not going to make me read any better.

I WAS WRONG! Positive thinking is the only thing that allowed me to read! OK, I may have lost some of you. I could have felt sorry for myself and accepted what people told me. I could have believed that I was stupid, and will not amount to anything. I could have relied on all of the teachers, doctors, psychologists, and education administrators to figure out what was wrong with me, and fix it for me. For awhile, I did.

Then I got sick of waiting. I thought about all of the great things I had. I thought about the people that had it worse off than me, yet still accomplished great things. I started convince myself that I wasn't stupid. I looked for ways to hide or compensate for what was wrong with me. Eventually, I even had the audacity to think I could figure out what was wrong with me on my own, and fix it.

Don't get me wrong, I can toot my own horn about positive thinking, but its still hard. It helps to surround yourself with positive people. My Husband is my "Rock" and without his love and support, I couldn't have accomplished any of this. He's also the first one to give me the proverbial kick in the butt I need, when I start to feel sorry for myself. My children, without even realizing it, have given me renewed motivation, to accomplish things for them.

I can't help but look back to my lowest point in High School, I was lucky to have a wise friend. She made me realize that you don't have to be able to write to be able to write. Coincidentally her last name is Wright.

Ok, I lost some people again. Whenever Kristen and I would go out to dinner, she would tell me I should write a restaurant column. Finally, I asked her why she would suggest something so absurd, I couldn't even put a sentence together on paper. "Because the way you just described our service experience." she pointed out. "You're so creative."

It took many years to figure out what she really meant. Looking back, she was Right. I don't need to physically write something down to be a creative writer. So I started writing. Then, I decided now that I can write, I can write about my experience and help others.

Folks, even I under estimated the power of positive thinking. It is my pleasure to announce that I am being published, yet again. I wrote about my experience and it has been selected to be in the Chicken Soup for the Soul, Power of Positive. Look for it in stores October 23, 2012, or click below to pre-order.

Chai, Oh My!

2012-08-19T21:01:00.001-04:00

The word chai actually means tea in most european and asian languages. In English, the word chai most commonly refers to Masala Chai from India, which means mixed-spice tea. Masala Chai is a steamy aromatic creamy tea based beverage, blended with sweet and savory herbs and spices. Traditional recipes for Masala Chai vary by region and even between families.

Tea had never been a significant part of India's culture until the British got involved. It was always very expensive and only limited to the elite. At the turn of the century, the East India Tea Company began a marketing campaign directed toward the untapped market in India. Eventually tea stalls or Chai Wallahs were established near mills and factories. Plenty of milk, sugar and spices were added to this european beverage to adapt to the local palate and reduce the cost. These workers took their chai drinking habit home and introduced the new beverage to their family and friends. Soon chai took to the rail cars as travelers were tempted by aggressive tea hawkers. They would even wake up sleeping passengers to get them to buy their chai. Chai Wallahs are now all over India.

Chai is now starting to creep its way into the american culture. It is most commonly offered as a coffee alternative in coffee houses. Usually the espresso is replaced with a chai to make a chai latte. Also chai which includes the espresso is known throughout the industry as a dirty chai. Most coffee chains serve a milky high fructose corn syrup loaded chai concentrate based beverage and call it a chai latte.

As higher quality is demanded by the consumer, more and more independent coffee houses are making their chai from scratch. We use high quality loose leaf assam tea, with a blend of spices that includes ginger root, cinnamon, green cardamom, star anise, and vanilla bean. We steam it with milk, and sweeten to taste. We've found that adding vanilla, rather than sugar has complimented the spices best. We can also use agave, honey, or sugar-free vanilla, for those who are watching their sugar. I also like cooking with the masala spices. Its great on chicken and I add it to pancake batter for chai spiced pancakes! It tastes great in granola, cookies, coffee cake, and scones. It also enhances apple and pumpkin flavors, especially in fall recipes. I've seen recipes for chai cupcakes and frosting on Pinterest.

Whether it be a chai latte, or any of the other chai variations that SiP has to offer, be sure to stop in and try one of them. My personal favorite is an iced raspberry chai. I also like a chai milk shake, with Vanilla ice cream. A chai creme frappe is always good too. You can even add chai to your protein shake for added flavor.

Be sure to try our most recent addition to our SiP Signatures, the Dirty Ginger Spice. Created by SiP Employee Tyler McCoy. This Gingerbread Chai, is dirtied by two shots of espresso and topped with masala spices.

Intro to Espresso

2012-07-26T22:16:00.001-04:00

Tipo Gigante

The first espresso machine was invented in France around 1822, but did not become popular until nearly a century later. Turkish style coffee was still the most common style of coffee in Europe. It took five minutes to pulverize the beans and boil the grounds. Then it took even longer to drink it! This was far too long for Luigi Bezzerra, owner of a manufacturing company at the height of Italy's Industrial Revolution. Luigi's workers were taking far too long on their coffee breaks. Of course he could not take the privilege from them, because the coffee made them more productive! He was determined to find a way to create a beverage that was faster to make and drink, yet still give the same jolt. In 1901, Bezzera patented his machine known as the Tipo Gigante, it used a combination of water and steam to brew the coffee at a rapid pace under high pressure. The beverage became known as espresso, named for the high pressure extraction or pressed. Convinced that he could improve the bitter taste of the beverage, Desidario Pavoni bought the patent from Bezzera. After many long (presumably caffeinated) nights, Pavoni determined that the bitter taste came from the steam and high temperatures the grinds were subjected to. He found the ideal extraction for espresso, was to have the water at 195 degrees with 9 bars of pressure.

The term "pulling a shot" came from the machines produced by Archille Gaggia. Just after World War II, he developed a spring powered machine, which was manually operated by pulling a lever. This produced a sweet, golden brown, foamy layer at the top, now known as "Crema." The machines we are familiar with today resemble the machine created in 1947, when Gaggia introduced the Caffe Crema machine for commercial use. It was easier to use, affordable, and the first machine to produce espresso with consistent results.

Some Baristas say the indicator of a "good crema" is when it lines the sides of the demitasse. Also, if the crema holds a sprinkle of raw sugar at the top for at least 30 seconds, before the sugar falls to the bottom.

In addition to the crema, an ideal shot of espresso is comprised of the other layers. The body is the middle layer which is a caramel brown color. The heart is the deep brown bottom layer, which contains just enough bitterness to balance the sweetness of the crema, and the acidity of the body. If the shot of espresso is under extracted, the espresso will taste sour. If it is over extracted, it will taste bitter. This is why most baristas time their shot extraction. If the roast, blend, grind, and dose are ideal, a perfect shot extraction should be between 25 and 30 seconds.

Humidity is also a factor. As the humidity increases and decrease, the beans expand and constrict. The grind must be adjusted based on these changes. A skilled barista will adjust the grind several times per day. Although it is open for debate, perhaps humidity is one reason for why the Pacific North West has a great reputation for espresso.

Take it straight, add some sugar, or "mark it with foam" for an espresso macchiato. However you take espresso is sure to invigorate. Have your next espresso at SiP.

Train Your Palate: To taste coffee, wine, and the finer things in life.

2012-06-21T16:42:00.004-04:00

We've all been there. You're out to dinner, most likely with your significant other's friends, and one of them insists on describing every aspect of the meal. They get so specific, you wonder if they are really tasting these things, or if they're just making it up. Most likely, they are not. They just have a sophisticated palate. They are not saying all of these things to intimidate you either. They are just trying to enjoy their meal, and not realizing that their descriptions are making it hard for you to enjoy yours.
As I have mentioned before in a previous post A Tasting Adventure from Wine to Coffee, I can teach you to train your palate. You can use these simple techniques to taste anything, not just coffee. I will teach to identify specific flavors in any complex food or beverages.

One of the many requirements of my Baristas at Cafe Roche, is to taste each of the coffee varieties we offer. The are expected to be able to describe each of them to a customer, and to explain the differences between them. That brings me to the question, how do you teach someone to taste? I have developed a specific plan that has worked for us, in training ones palate. This will work for anyone who is willing to put forth the effort.

Tasting Journal: I instruct each barista to keep a tasting journal. This can be from a simple note pad, to a leather bound book. You can even use the notes app in your iphone! This book should be specifically devoted to tasting, but it doesn't have to be coffee. It could be the chicken your having for dinner, or the water you are drinking with it. Additionally, I encourage each barista to have a tasting before they begin each shift. You should devote an entire page to each item, even if at first you are note able to fill a whole page.

Title: At the very top, identify the item you are tasting. If it is wine, right down all of the details on the wine label. If possible, peal the wine label and stick it in your book, or take a picture if using your iphone. It is best to put as much information you have about the item if its available. If its a simple glass of orange juice, write down the brand if possible.

Look at it: Do your best to describe its appearance or presentation. Does it look appetizing? Can you identify the color? Additionally, write down any first impressions or expectations you have before tasting.

Identify the Vessel: Whether it be coffee in a styrofoam cup, or macaroni and cheese on a paper plate, or wine in a wine glass, write down what you are using. As I have said in a previous post, The Cup Makes a Difference, the vessel you are using may alter the flavor.

Cleanse you palate: Keep some water near by, to be sure you are not mixing flavors. Even better chew on some white bread, to give you a neutral reference point.

Smell: If you are tasting coffee, cup your hand over the rip of the mug. If you are tasting wine, swirl the glass. Then lift the vessel below your nose, and smell. Try to identify any familiar aromas. Then write it down, or rest your nose for a few seconds. Repeat this until you can't identify anything else. Even if you cannot pick up any specific aromas, try to describe what you smell. It could be as simple as "It smells like my Grandma's House." What ever it is, don't be embarrassed by it. Make sure you write it down.

Initial Taste: Your first taste is what experts call the "initial taste." First determine whether it tastes pleasant or not, then write it down. Even if your not sure if you like it, write that down too.

Slurp: When tasting, make sure you slurp. Don't worry about being loud or rude. What this does is spreads the beverage over the entire tongue as well as brings in more oxygen to improve your ability to taste.

Taste: Try to identify which parts of you tongue is being stimulated. If all parts are equally engaged, it would be correct to describe it as "balanced." I find that most people confuse bitterness with acidity. If the majority of the stimulation takes back of the tongue, it would be correct to describe a coffee as bitter. Most often, however the stimulation is at the sides, and tasters realize that what they are tasting is acidity rather than bitterness. Once you have identified the parts of the tongue that have been stimulated, from most to least. Write it down.

Flavors: Most people find it is much easier to pin down the flavors after they have identified the parts of the tongue that were stimulated. If the majority of the stimulation is at the sides, try to describe the acidity. If it is citrus, try to be more specific through the process of elimination. Lemon? Orange? Some tasters also refer to a flavor wheel to help them narrow down flavors as well.

Body: Determine how it feels in your mouth. What is the weight and Thickness? What is the texture? Does it feel syrupy?

Finish: Determine the after taste. Is it pleasant? If it lingers, you would be correct in stating that it has a long finish.

Evaluation: Here is where you determine whether you like it or not, or would you recommend it to a friend. Would you buy it if you had the opportunity, and would you pay the suggested retail price?

Practice: When writing down all of these descriptions, you are training your brain to pick up on specific flavors. Even if you start out by making up flavors you don't actually taste, you are still telling your brain to point them out. As with anything, the more you do this, and the more disciplined you are, the easier it will be to determine specific flavors.

The Less Desirables

2012-05-31T13:55:00.000-04:00

One of the great things about owning a coffee shop, is you get to partner with some great organizations. Any creative business owner can find ways to market themselves, by developing relationships with other organizations. Cafe Roche has agreed to be the official coffee of The Less Desirables. The Less Desirables is a weekly podcast recorded every Wednesday. They cover an expansive array of topics, ranging from movies and music to the latest sports news and pop culture. They have a local, North Carolina flavor geared towards a national audience, but never lose sight of the local community.

Cafe Roche supplies The Less Desirables Crew with a different coffee drink each week. They drink it on their show, talk about it and rate it on a scale of 1-5 "perks." In addition to the coffee of the week segment, they also rate beer, wine, and food from other local businesses throughout the Triad region of NC.

The Less Desirables even have a handful of "Gurus." These are experts in their industry, that come on the show to give their insight. The Less Desirables has invited me to be the Official Less Desirables Coffee Guru.

Last night, The Less Desirables recorded their first outdoor show, on the patio of Cafe Roche. I was interviewed for the first portion of the show. I talked about My First Coffee Experience, along with My Dream to own a coffee shop. I also talked about the similarities of Coffee and Wine. The featured "drink" this week, was the Bananas Foster Affogato.

Click here to listen to the remote recording of The Less Desirables podcast at Cafe Roche

Burundi A+ Kayanza Bourbon

2012-05-07T20:15:00.005-04:00

Burundi is an up and coming region, that Coffee Connoisseurs are very excited about. Burundi is small landlocked country in the highlands of Eastern Africa. Surrounded by Rwanda, Tanzania, and the Republic of Congo, Burundi is often referred to as the "Heart of Africa."

The first coffee tree was brought to Burundi by the Belgians in the early 1930's. With ideal growing conditions in the highlands, and water shed from the Nile-Congo, the coffee flourished. The Belgians maintained control of the coffee production until the country's independence. With the assistance from the World Bank, 133 washing stations were built and coffee trees increased to 220 Million by 1993. By then, Civil War broke out, and the coffee industry in Burundi took a downturn. In the mid 2000's Burundi returned to developing its coffee production. International ties, and industry organizations were built. In 2008, Burundi was officially open to buyers of Specialty Coffee.

The flavor profile of Burundi coffee is closely compared to coffee from Rwanda. The Burundi we are featuring is from the Kayanza district of Burundi, The varietal is Bourbon which contributes to its boldly intense flavor, and smooth wine-toned acidity. With an A+ grade, the beans are medium to large in size. It has complex flavors of both savory and sweet, from fruity citrus to chocolaty spice. A bright grapefruit like acidity is balanced by a creamy medium body and a long, clean, tart cherry finish. This coffee is recommended for people who like a fuller flavored mellow coffee with depth, balance, and rounder acidity.

Sources cited: CoffeeResearch.org, Michigan State University, Cafe Du Burunidi, Sweet Maria's

Coffees of Yemen: Yemen Mocca Sanani

2012-04-09T21:01:00.007-04:00

I tasted Arabian Mocha Sanani for the first time, 10 years ago. It was my favorite out of the entire line up at Starbucks when I worked there. Even then, it was expensive and rare. I don't ever remember brewing it as a coffee of the day. It was usually only available for retail. We were only allowed to get a 1/2 lb for our usual 1 lb partner mark-out. Also,that was only if another partner was willing to split the 1 lb with you. Even with the Starbucks' flash roasting style, it had dark chocolate, raspberry, and wine like notes with a hint of spice. I still remember one of my co-workers describing it like "eating a piece of dark chocolate, and washing it down with a glass of Merlot."

Rare- Over the past 30 years, many Yemen farmers have turned away from growing traditional crops such as coffee, to grow Qat. Qat is a lucrative narcotic that sucks the soil of its nutrients and already scarce water supply. I had been trying to get Arabian Mocha Sanani at Cafe Roche for the past 4 years! Roasters would tell me that the demand was not high enough to justify paying premium pricing for a bag of green beans. With a steady flow of customers coming into Cafe Roche asking specifically for Arabian Mocha Sanani. At the same time, I wanted it for myself! Even Starbucks started to limit their supply. With the growing number of stores, they had been unable to keep a consistent supply. According to their website, they only offer it seasonally at select stores.

I had 2 connoisseur customers who had tried Peet's Arabian Mocha Sanani. They also claimed that it had been hard for them to find. Both had consistently asked me to get Arabian Mocha Sanani for the past 2 years! I managed to get Yemen Matari, but we all agreed that it was too acidic. I tried swaying them to try our other offerings. Most of which they loved, yet it only reaffirmed their assumption that if I got my hands on the Arabian Mocha Sanani; it would be even better than what they had before. Finally, with some help of my distributer, Fortuna Enterprises I managed to purchase a bag of green Yemen Mocca Sanani beans myself! Even better, Fortuna agreed to roast my green beans to order so I could leave the rest of the green beans to age.

Region- Most roasters place coffees from Yemen in the same category as Africa, due to their similar flavor profile and acidity. As I have indicated in my previous post, The Discover of Coffee, Coffee is native to the African region that is now known as Ethiopia. Coffee was later brought to Yemen from Ethiopia by Arab traders who crossed the Arabian Sea. According to an article in Roast Magazine, it is believed Yemen was the first country to harvest coffee commercially, and export it from the port city of Mocha. As I have indicated in my previous post the Mystery of Mocha and Java, the port is also spelled Mocha, Moka, Mocca, Al-Muckha. Yemen was also the only country to export coffee for over 200 years. The Arab's had complete control over the commodity. It was not until the 1700's when coffee spread to other growing regions. Coffee trees were smuggled by the Dutch to their colonies in Indonesia, and the French and Spanish to their colonies in South America.

Market Name- To add even more to the confusion, the market names for Yemen coffee is often irregular. First let me clarify, Mocha does not mean chocolate here. It refers to the ancient port city of Mocha. Again, I explained this in my Mystery of Mocha and Java post. The most commonly known Yemen coffee is Yemen Mattari. Matarri originally referred to coffee that came from Bani Matar. Bani Matar is a very high altitude growing district west of the Capital Sana'a. Out of all of the Yemen coffees, Mattari tends to be the most complex, yet have the most acidity. Now, Matarri is often blended with coffees from surrounding areas and sold under the more popular name. This has caused the consistency of Yemen Matarri to vary. Yemen Harazi is from the the next set of mountains West of Sana'a. The Haraz Mountains is the second highest mountain range in Yemen. Harazi is just as acidic as Mattari, yet a bit more fruity, and slightly lighter body. Yemen Ismaili tends to be lighter and smoother than the others. The market name Sanani refers to a blend of various coffees from regions west of Sana'a, and tend to be well balanced, with medium body and acidity.

Sustainability- Coffee is still grown in Yemen, the same way it was 800 years ago. Terraced plots are carved into the steep, rocky sides of the rugged mountains. Although most are not Certified Organic it is safe to say that coffee from Yemen is grown with sustainable methods. Due to the dry climate and limited rainfall, growers use natural composting, such as stone mulching. The stones are ground together by hand and then placed in a thin layer around the tree. The coffee cherries are dry processed, some are left to dry on the tree, while others are harvested by hand, and sun-dried on the rooftops. Millstones are used to crush and remove the skins of the cherries. The dried skins are not discarded! They are then used for the National Drink of Yemen, Qishr.

Sipping Coffee- Yemen Mocha Sanani, is what I call a sipping coffee. With its rarity and higher price, it is certainly not meant for everyday consumption. Its a great Sunday Morning coffee, that is ideal if you have the time to savor and enjoy the complex flavors. If you're looking to treat yourself, stop into Cafe Roche for a french press of Yemen Mocca Sanani, or grab yourself some beans to brew at home.

A Tasting Adventure: From Wine to Coffee

2012-03-18T21:26:00.001-04:00

I am still amazed at how my wine background has helped me to understand the complexities of coffee. My tasting adventure started when I was 19 years old, with wine. Of course, this was illegal in the US, so I got my Oenology (wine science) certification while studying abroad at Schiller International University in Engelberg Switzerland.

I certainly was unaware of what I was getting into. How hard could learning about wine possibly be? Of course it consisted of learning the various wine regions and varietals, but I had no idea of how many variables went into how a wine tastes. Each class ended with a wine tasting. What could be so hard about that? Well, we were expected to identify the individual flavors or "notes" that contributed to the wine's over all profile.

My first taste didn't go very well. From what I remember, we were tasting a German Riesling. I only know this because I tend to favor German Rieslings and Gewurztraminers, most likely because my first experience with wine happened to be so close to the regions in which they were grown.

"Um it tastes like wine?" I said honestly, yet embarrassed that I couldn't give any more details. I was tempted to site some of the flavors I heard my classmates were listing off, but I would only be lying. I didn't taste any of those flavors and I knew all I would be doing is cheating myself.

My instructor, May Matta-Aliah was surprisingly patient, and didn't seem too surprised at the way our first taste was going. "Can you be more specific?" she asked

"Grapes?" I said, knowing that my response was lame. I didn't taste grapes at all, but knew that the wine was made from grapes. It made sense to say it until I actually heard myself say it out loud.

I remember thinking "Thank goodness our instructor is american." I could only imagine some arrogant frenchmen rolling his eyes at my ignorance.

She took a deep breath, trying not to roll her eyes and said "Ok, now close your eyes, taste it again, and tell me the first fruit that comes to mind."

I did, as she instructed, then opened my eyes and didn't say anything. The wine had broight back childhood memories. All I could think of was biting into a fresh, juicy apple, while riding in the back seat of my Grandparents car. I accompanied them may times, as they took their bi-weekly trip to Niagara Produce for fresh fruit.

"It wasn't grapes, was it?" she asked.

"No" I said as I shook my head, even more confused that I was before.

"Then what was it?" she asked

"A crisp, juicy, green, Granny Smith apple." I said, in a surprised, yet still unsure tone.

"Oh Sarah, you're gonna be just fine!" She said, as if what I said was actually right! "You just need to have more confidence, because you just explained this wine better than anyone else did!"

I looked around and realized that all of the flavors I was tempted to repeat, that my class-mates were rattling off, weren't even close.

By the end of the course, I was able to blindly taste a wine, and identify the grape varietal, region, vintage, soil, slope, residual sugar, alcohol percentage, and 30 different aromas and flavor characteristics! This was impossible 3 months before.

Being in Switzerland, the cheese capital of the world, I found that my knew tasting skills were not limited to wine! I could identify complex flavors in foods as well! This also helped me learn to pair foods with complimentary beverages.

So what does this have to do with coffee? Just like wine, Growing Regions, Growing Conditions, Harvest, Processing, and the Export process has an influence on the flavor of coffee. Additionally, Coffee has 800 more flavor and aroma compounds than wine! Also, as I have identified in my previous blog posts, there are additional variables which contribute to the coffees overall flavor. These include but are not limited to: Roasting, Proper Storage, Water Purity, Humidity, and Brewing Method.

I invite you to join me on this Tasting Adventure Series. I will teach you how to train your palate. You can use these techniques to taste anything, not just coffee, but wine, beer and other complex foods and beverages.

Learn about how you can train your palate to taste your favorite things in this blog post:
Train your Palate

The Shamrock Shake: Fresh and minty, cool and creamy.

2012-03-16T13:08:00.000-04:00

In celebration of St. Patrick's Day, treat yourself to a Shamrock Shake! If you haven't noticed from the picture, the Shamrock Shake is Green. Not an unappetizing shade of green, but a minty fresh shade of green.

The Shamrock Shake was invented by James Byrne, Executive Artist of Rogers Merchandising in Chicago IL. The idea was pitched to McDonald's for a seasonal feature. In 1980, McDonald's used their Grimace Character, and called him Uncle O'Grimmacey to market their Shamrock Shakes throughout the month of March. Due to poor sales, the project was scrapped after the first year.

In 2008, McDonald's Canada brought back the Shamrock Shake, and sales gradually grew. When McDonalds began selling espresso drinks, they started using clear plastic cups for their iced drinks. By 2012, McDonalds brought back the Shamrock Shake company wide, and served them in their clear McCafe Cups. This was able to show off the green color, and sales soared.

At Cafe Roche, you can now have a Shamrock Shake without the guilt! Instead of high fructose corn syrup loaded green food coloring, we use all natural Routin 1883 Mint syrup, Homeland Creamery Organic milk, Homeland Creamery Organic ridiculously creamy Vanilla ice cream, then top it with homemade organic whipped cream, and a cherry!

Espresso and can also be added to make a Java Shake. Chocolate and other flavors can be added and we can customize it how ever you'd like. If you can't make it to Cafe Roche in time for St. Patrick's Day, the Shamrock Shake is easy to make! All you need is a blender, and the ingredients listed below.

Adult Shamrock Shake:

Ingredients:
1 oz Creme De Menthe
6 oz Milk
3 Scoops Vanilla Ice Cream
1 oz Whipped Cream
1 Maraschino Cherry

Add Creme De Menthe, milk and icecream to a blender, blend on (No Ice) setting (3) for a BlendTec. Pour into clear glass, and top w/ whip and cherry.

Kid Friendly- Replace Creme De Menthe with Green Mint Syrup.

Irish Coffee Story

2012-03-03T18:58:00.000-05:00

With St. Patrick's day approaching, is there a better time to tell the story of Irish Coffee? Well to clarify, there are many stories and variations to describe the invention of the Irish Coffee recipe. I've taken the honor of piecing them together for your benefit.

According to the Irish Herald, Joe Jackson of County Donegal, was a seaman for the Merchant Navy during World War II. One night, his ship was torpedoed by a U-boat in the North Atlantic. His rescuers dragged him from the frigid water and revived him. Joe recovered from hypothermia with the traditional remedy used by the Merchant Navy, coffee with a "nip" of rum.

In 1945, when Joe returned home to Ireland, he and his Wife Margaret bought Hotel Ballybofey, now Jackson's Hotel. They served their guests coffee similar to what Joe was served by his rescuers, only instead of rum, they added Irish Whiskey and called it "Caife Gaelach" or Irish Coffee. The reputation about this cup of joe spread when a Scottish Motoring magazine described Joe's drink.

According to the Jackson family, the most popular legend originated one year after the article was printed in the Scottish Magazine about Joe Jackson's Irish Coffee.

On a cold rainy night, a Pan-Am flight departed Foynes Airport enroute to New York. Adverse weather conditions prompted the captain turn back to Foynes.
Chef Joe Sheridan of the terminal restaurant, was alerted by Pan-Am that the passengers would be returning, and most likely would be grumpy, cold and tired. Pan-Am requested to have food and drink prepared for the passengers arrival.

Joe brewed fresh coffee and added a few drops of Irish Whiskey into each of the glass mugs. Once the passengers arrived, most were surprised by the unusual taste of the coffee. One of them finally asked if the coffee was Brazilian. Chef Joe responded "No, that's Irish Coffee!"

From that day forward, Chef Sheridan continued to serve his "Irish Coffee" until the Foynes Airport closed. Chef Sheridan eventually worked at the restaurant at Shannon International Airport, and served his "Irish Coffee" there as well.

Jack Koeppler, owner of Buena Vista Cafe in San Francisco enjoyed the coffee served to him at Shannon Airport so much, he attempted to recreate it when he returned home at his cafe. Despite his efforts, he ran into a small problem. He couldn't get the cream to float on the top, like it did at Shannon Airport. No matter what he did, the cream would always sink to the bottom!

Jack enlisted the help of his friends Stanton Deleplane, Travel Writer for the San Francisco Chronicle, and Bar Owner George Freeberg to figure out how to get the cream to float. With no success, they sought the help of then Mayor of San Francisco, George Christopher who owned a dairy. He suggested that if the cream were aged for over 48 hours it would be more likely to float on top of hot coffee. They tried it, it didn't work.

Jack flew back to Ireland, to ask Chef Sheridan his secret for floating the cream. He said "You whisk fresh cream just short of stiff, then pour it slowly over the back of a spoon." Popularity for Irish Coffee grew after Stanton Deleplane mentioned it several times in his travel column.

The ingredients...
(as Oscar Wilde would describe them)
Cream as rich as an Irish brogue
Coffee as strong as a friendly hand
Sugar as sweet as the tongue of a rogue
Whiskey as smooth as the wit of the land
Joe Sheridan's Original Irish Coffee Recipe:

Ingredients:
1 measure Irish whiskey
1 measure strong black coffee
2 teaspoons sugar
2 teaspoons fresh whipping cream
Directions:
Heat the glass with boiling water so that it is good and hot. Add the whiskey, sugar and the hot coffee. Float the cream on top of the coffee. Do this by pouring the cream into a spoon rested just on the surface of the coffee. Let the cream flow into the bowl of the spoon and overflow onto the coffee. Lift the spoon as the cream builds up, so that a layer of cream builds up on top of the coffee. Since it is the sugar that allows the cream to float successfully do not try this in coffee without sugar. Do not stir. Irish coffee is best enjoyed by sipping the coffee through the cream.

Coffee, Tea, or Both? Roche Carnival!

2012-02-18T15:36:00.000-05:00

One of the many beverages that SiP has to offer, is what we call SiP Carnival. It is a coffee-tea hybrid, with a combination of SiP House Blend Coffee, and Black tea, with a hint of Vanilla. The beverage is prepared like a tea, but has the caffeine and flavor of coffee.

When I first tried this, for some reason I expected it to taste bitter. At the very least, I thought it would have significantly more bitterness than tea. What I found was the complete opposite! It was actually quite smooth, with a full, yet delicate body, and little to no acidity!

Occasionally, I'll have customers claiming they're not feeling well. They can't decide between a coffee, tea, or something else. They want the caffeine from coffee, but don't feel they can stomach the acidity, fullness, or dairy that often comes with it. The other alternative would be tea, but lets face it; most coffee drinkers just don't like tea. They find it to be too weak and thin. In this case, I always recommend our Coffee-Tea Hybrid, Roche Carnival. This usually results in rave reviews.

Roche Carnival, is so smooth that most customers don't feel the need to add milk or cream. Also the vanilla brings enough sweetness that most don't need to add sugar either. The rich flavors from the coffee are smoothed by the vanilla, in the tea; offering a balanced, delicate, invigorating sensation.

The next time your feeling run-down, and need something intense, but gentler than a cup of drip coffee; stop into SiP and try our SiP Carnival. Comment below and tell us what you think.

Surprise your Sweetheart with a Rose Petal Latte

2012-02-10T13:56:00.003-05:00

I know it sounds strange, but hear me out. Valentine's Day is only a few days away, and what girl doesn't love roses? Lets face it though, a dozen roses and a box of chocolates are so cliche. Most of you may be looking for something creative, yet economical to give your sweetheart this year. Others may be looking for an excuse to treat themselves. A great way to celebrate Valentines Day, is with a Rose Petal Latte from Cafe Roche!

Although there are edible flowers out there, the thought of eating, or even drinking a rose is far from appetizing. Don't knock it, until you try it! Inspired by the Parisian's, rose flavor has steadily grown in popularity in the US; especially for ice cream, cakes, and candies. At Cafe Roche, we have combined this up and coming flavor, with just enough vanilla for sweetness. This made for an amazingly delicate latte. Its smooth enough to make a cold-hearted ice princess melt!

If rose just isn't your cup of tea, or your simply not brave enough to try it; that's ok too. There are plenty of other ways that Cafe Roche can help you impress your sweetheart.

Surprise your sweetheart Valentine's Day morning with some coffee from Cafe Roche. There's nothing better than waking up to your favorite coffee drink. You can score extra bonus points if you remember their usual customized beverage. If your honey happens to be a Roche Regular, chances are the Barista at Cafe Roche knows their preferences too.

Cafe Roche is also a great place for a romantic date. Sit in our cozy back room and cuddle up on one of our couches by the fireplace, and sip on a Roche Originals.

When all else fails, a Gift Certificate from Cafe Roche is always a great gift, whatever the occasion. Either way, show your sweetheart how special they really are, by doing something unique, and thoughtful this year.

Sweet Intoxication

2012-01-13T17:09:00.000-05:00

I encourage you to watch the documentary Sweet Misery, for free on Youtube. It's also available on NetFlix. After watching it, I put some serious thought thought into the safety of artificial sweeteners. I've come to the conclusion that NOTHING is "SAFE" anymore. We can't rely on the FDA or our government to keep our food supply from harming us. Its up to us, as consumers to educate ourselves, and make smart choices.

With it being New Years Resolution season, most people are watching what they eat. This includes limiting our sugar intake, and seeking out other sweetener alternatives. Of course Diabetics have to limit their intake. Additionally the Atkins diet craze has caused people to eliminate their carbs, thus searching for new sweeteners. I've decided to compile a list of the most common sweeteners and identify their health risks.

Most people already know that Aspartame found in Equal and NutraSweet, may cause cancer and contribute to other neurological disorders such as headaches, seizures, mood changes, panic attacks and ADHD. Experts claim that over 90 different symptoms are caused by Aspartame. What I didn't realize, is when Aspartame exceeds 86 degrees F, (a cup of coffee is usually between 140 - 200 degrees F) it turns into Formaldehyde! Some experts claim that diabetics especially, should avoid Aspartame. It may cause symptoms worse than sugar, even death!

It is also common knowledge that Saccharin, found in Sweet'N Low is bad for you too. In the 1960's, it was classified as an carcinogen. An early study claimed that Saccharin caused bladder cancer in male lab rats. There have since been multiple studies, that have failed to prove that Saccharin causes cancer in humans. The Center for Science in Public Interest, claims that saccharin may cause headaches, breathing difficulties, skin eruptions and diarrhea. Additionally, experts claim that Saccharin should be avoided by pregnant and nursing women. Saccharin has the ability to pass through the placenta and cause potential harm to the unborn child. Saccharin can cause muscle dysfunction in infants, so Saccharin should not be added to baby formula.

Sucralose found in Splenda, is actually derived from Chlorine! Most of the marketing from Splenda claims that it comes from sugar. Most researchers claim that Splenda is more similar to DDT than sugar, and place it in the same category as chlorinated pesticides. Since it is still a new product, there is no research proving any harmful effects. According to an article in Women's Health, consumers have reported the following side effects after using Splenda: Skin welts, blisters or other irritation rashes, allergic response, itching, swelling, bloating, diarrhea, headache, tremors, nausea, abdominal pain, depression, forgetfulness, mood swings, anxiety, inability to concentrate, lightheadedness, feelings of panic, feeling faint.

Stevia, is new to the market and hasn't been approved by the FDA yet. It is allowed to be sold in the US, as a supplement. What's great about Stevia is that it lowers blood pressure. It's not so great if you already have low blood pressure though. Stevia also lowers blood sugar levels, which means diabetics should be careful when using Stevia as sugar. The preliminary studies have also linked Stevia to cancer. Stevia also has its share of side effects. Nausea, dizziness, muscle aches, numbness, gas and bloating have been reported. There are conflicting studies that claim that Stevia has a contraceptive effect. If you are trying to get pregnant, I would stay away from Stevia if possible. Since Stevia is so concentrated, company's such as Stevia in the Raw add fillers to their packets, so it appears to be the same volume as a packet of sugar. Experts recommend using Stevia drops.

Agave Nectar, which comes from the same plant as tequila is a low glycemic sweetener. Agave is completely natural, and no chemicals are involved at all. It can however be harmful when misused. The glycemic index for agave is 80% lower than sugar, but agave is more concentrated than sugar. When a consumer uses the same volume of agave as sugar, they could be over compensating.

All of a sudden, sugar doesn't sound that bad anymore. Experts say that raw sugar is best for you, when used in moderation. Avoid High Fructose Corn Syrup and refined sugar, when possible. This is hard, because its in almost all of our processed foods. Over consumption of HFCS has led to obesity, and complications with obesity.

Or you can get used to drinking your coffee black. There is O Fat and O Calories in black coffee. It wakes you up, and gives you energy. If it is good coffee, you shouldn't need to add anything to it. Try some at Cafe Roche.

The Cup Makes a Difference

2012-01-09T21:05:00.001-05:00

One of the challenges I face, being a coffee shop owner, is trying to break my customers from drinking out of a paper cup. National chains have gotten customers used to drinking out of them. So much so, they fail to understand, or appreciate how great it is to drink from a mug. Customers swear that the paper cup keeps their coffee warmer longer. They also like the feeling, when holding it in their hand. Some customers even admitted they think it contributes to their "Cool Factor." C'mon, if you need a coffee cup to make you feel cool, then you have more problems than I can address in this blog.

First of all, cups cost money. Most people don't realize, that when they buy a cup of coffee it's not really to coffee their paying for. With the rising cost of paper prices, 25% of the cost is from the cup, sleeve and lid. That's not even counting the cream or sugar that you may or may not use! Ask me for a carry tray, and I may as well pay you instead, because those things are ridiculously expensive.

In addition to the economic factor, the environmental factor is even more significant. The Echo Project claims on their website that paper cups are evil! They claim that most paper coffee cups are manufactured from 100% bleached virgin paperboard. Cups are then laminated with a plastic resin called polyethylene which prevents them from being recycled. Think about it, you're putting 200 degree liquid in a plastic lined cup! Surely it will effect the flavor, and cause you to ingest unthinkable chemicals. Echo Project says over 6.5 million trees were cut down to make 16 billion paper cups used by US consumers in 2006, this used 4 billion gallons of water and resulted in 253 million pounds of waste. Once in a landfill, the paper portion of a cup will begin to decompose releasing methane, a greenhouse gas with 23 times the heat- trapping power of carbon dioxide.

Ok, I get it. You could care less about the environmental and economic impact your daily paper cup contributes to. Your morning cup is coffee is much more important to you than my paper costs, our planet, and the undetermined physical harm the hot plastic chemicals may be causing to your body.

What if I told you that your paper cup was taking away from your coffee experience, rather than enhancing it? Its true!

The bar industry had this figured out a long time ago. Have you noticed that each cocktail has its own glass? Thats because the shape of the glass actually enhances the flavor! This is why a Martini is served in a Martini glass, a Pilsner beer is served in a Pilsner glass...

Even wine connoisseurs claim that each varietal of wine should be served in its own shaped glass. Could the same be true for coffee? At Cafe Roche, we did an experiment. We French Pressed coffee from El Salvador, Finca Santa Anita. I chose this coffee for its subtle complexity. We poured the same coffee into a paper cup, ceramic mug, shot glass, brandy snifter, wine glass, and pint glass.

When drinking out of the paper cup, we all determined that it tasted like coffee. Nothing special, and could be any old Cuppa Joe.

Moving on to the ceramic mug, we noticed some more pleasant qualities. We were able to identify that it was earthy, chocolaty, and had a slightly heavier body in the mug, than the paper.

When sipping from the brandy snifter, we were able to identify some berry notes, such as raspberry, strawberry, and even some vanilla and spice!

Once we made it to the wine glass, my tasters insisted that I tricked them. They all said it tasted like I added red wine to their coffee. I didn't, but the coffee tasted as if I did. Going back to the paper cup, my tasters were floored! How could the same coffee vary so much from cup to cup?

Lastly we tasted from the pint glass. We determined the pint glass allowed too much air, along with a longer trail to follow from base to mouth. The coffee was pleasant, but not functional.

The tasters decided the brandy snifter was their favorite based on taste, but was too awkward to drink coffee out of on a daily basis. I had them try from the double walled Bodum glass, specifically designed for coffee. They all agreed, they got the same flavor as the snifter, and the glass was more functional. Also the double wall kept the coffee insulated, so it stayed warmer longer than the paper cup!

Try this experiment yourself, and let us know if you notice a difference. Either way, the next time your Barista asks you if you want your coffee "for here" or "to go," take the time to enjoy your coffee in a mug, or double walled glass.

The Salted Caramel Mocha

2011-12-30T10:59:00.001-05:00

Who'd have thought that I'd get inspiration for a new drink while grocery shopping? Well, this time I did. While on my monthly Trader Joe's run, I discovered at the register their private label candy bars. One of them was Salted Caramel Dark Chocolate! I know, salt and caramel doesn't sound too appetizing at first, but anyone who craves a sweet and salty combination would love this. Try it at least once!

I went back to Cafe Roche and did some experimenting. I found some David's Kosher Sea Salt, and added it to 3 pumps of Gherardelli Creamy Caramel Sauce. Then, I added 1 pump of Gherardelli Dark Chocolate, before extracting 2 shots of espresso over it. I whisked the creamy ingrediants together, then stirred in some velvety steamed Homeland Creamery milk. Then topped it with our homemade whipped cream, Gherardelli caramel and chocolate drizzle, then sprinkled a palm full of sea salt over the top.

Words cannot describe how amazing this drink tasted. Of course it was sweet, but there was enough salt to balance the sweetness, without making it too salty. I decided that the best time to launch this drink was right after the holidays. Stop in to Cafe Roche, and try one for yourself.

The Gibralter

2011-11-15T21:30:00.000-05:00

I was flipping through this months issue of Travel + Leisure Magazine while working a shift at Cafe Roche. I stopped to read an article about the opening of the Hotel Public in Chicago Il. One of the photos of the lobby showed the extensive cafe menu. As I read what was listed, I noticed a drink that I had never heard of before; The Gibraltar.

After some googling, I found out that the Gibraltar originated in San Francisco at Blue Bottle Coffee Co. In 2005, the owner came across some cheap glasses at a restaurant supply store. In order to drum up business, he intended to use these glasses as sample cups for tiny lattes. In these small 4.5 oz glasses, he put 2 shots of espresso then added steamed milk. Those who sampled, were inevitably hooked. They decided to name the drink after the Gibraltar Glasses they served them in. Despite the huge word of mouth following, Blue Bottle never put the Gibraltar on their menu!

Soon, this little drink spread to cafe's all over San Francisco and the surrounding area. I'm assuming that the California location of Cafe Intelligentsia is responsible for it arrival to their Chicago location. Now thanks to the article in Travel + Leisure it has arrived at Cafe Roche, in Winston Salem, NC.

I myself had come upon some bargain glasses a few months ago, only these are the very expensive Bodem Pavina double walled thermo glasses. They retail at $16.99 a piece! For the price I got them for, I scooped them up having no idea what I would use them for.

The double wall, not only keeps the beverages hot or cold, but it prevents condensation from forming on the outside! They even have a one-way valve at the bottom to release pressure yet keep the coffee warm. I made Gibraltar's in these glasses today for my customers who usually order Cortados or Flat Whites. The noticed their drinks stayed warm much longer than their porcelain mugs. Stop in to Cafe Roche, and try a Gibraltar for yourself. Let us know what you think!

Dream the Impossible Dreams

2011-11-08T13:49:00.003-05:00

By eighth grade, I still didn't know how to read. Putting a sentence together seemed like an impossible feat. My teachers gave up on me, writing me off as lazy or just plain stupid. I was told that I would never amount to anything; living in a cardboard box and eating garbage for the rest of my life. I'm sure this was an attempt to scare the motivation into me, but all it did was add to my already horrible self image.

Finally, while watching a movie about a boy who had Dyslexia, I figured out what was wrong with me on my own. I wasn't stupid after all! I just saw things differently from everyone else. All I had to do was train my brain to adjust what I saw, to the way the rest of the world reads. It was like going through life where everyone knew the secret code, and then suddenly figuring out the code on your own. It took me a few years to get used to it. Even now, when under high stress situations, I still make mistakes.

By High School, I started working as a Barista at Clarence Center Coffee Co. I thought it would be a cool, laid back summer job. Boy was I wrong! Kyleena the owner had traveled all over the world studying coffee, and she was going to make sure her Barista's knew their stuff. We were given reading assignments, and expected to pass weekly tests to keep our job! I was afraid my teachers were right, I would be fired from my first job, because of my horrible reading comprehension, and inability to pass a test. I could have given up, but I didn't.

Somehow I managed to pass her tests. Reading about coffee wasn't hard, because I was interested in the topic! A few weeks later, I realized that I was the only one left from the original employees that were hired. Customers were coming in asking me for my insight on the coffees we offered. For once I was finally good at something. I liked the interaction with the customers, and knowing I had the power impact the start of their day. It hit me one day while wiping down a table. "I could do this for the rest of my life and be completely happy!" I said to myself.

For the first time in my life, I set a goal for myself. I was going to own a coffee shop. Most people laughed at my "silly far fetched pipe dream." By then I was used to being laughed at, so I didn't care. I was going to accomplish this, or die trying.

At that time, the internet started to become more accessible. Now that I knew how to read, I could search for anything I wanted! I noticed a hunger for knowledge begin to grow in my soul, specifically for coffee. Now that I knew how to read, I could go to college! That seemed impossible before. What would I major in? In 1998, the closest to coffee shop management was Hotel Restaurant Management. I applied to 5 colleges that offered the major, and I got into every college I applied to!

While attending Niagara University, I met my amazing Husband, Justin. He had a dream of his own. He wanted to be a professional Fire Fighter. He understood my passion and we supported each other at working toward our dreams.

As I went out for dinner or coffee with friends, they saw my attention to detail of the quality and service experience. Most encouraged me to write, but I brushed them off. The thought of writing was impossible, especially the thought of being published!

By 2008, I had an amazing job as a General Manager for Red Roof Inns. Justin was the well respected owner of Safe America Security. We had a beautiful home, with the latest furnishings and electronics, drove fancy cars, dined at the finest restaurants, traveled frequently to exotic places that most people hadn't even heard of before; and all of our bills were paid!

Despite all of that, we were both miserable. We had become complacent. We were stuck in a lifestyle that lived up to everyone else's expectations, but not ours. We had given up on our dreams. Spontaneously, we gave up everything we knew. Justin sold his business, I quit my job, and we moved to a different city to pursue our dreams.

Currently, we are the proud owners of Cafe Roche, and Justin is a Fire Fighter for the busiest Fire Department in the Department of Defense. After years of trying without success, within a year of our move, we were blessed with the birth of our first child and currently expecting another. Our dreams had come true, and we couldn't be happier.

I could end this story here, with we all lived happily ever after, but there's more. We still had a lot of hard work ahead of us. Of course, the work was harder, yet it came easy because we were doing what we loved. Despite being able to read, basic math is still a struggle for me. To help me keep my books straight, my Dad bought me a Macbook Pro for my Birthday. I can't express how much this little machine has changed me life. Not only have I been able to effectively run my business, I have discovered the power of social media, specifically blogging. It helped me become a writer!

After viewing my Coffee Blog, I was asked to write for Fresh Cup Magazine, an international coffee publication! Check out the column I wrote for their November, 2011 issue. The fact that I am now respected among my peers as an industry expert, or that I could be published in an international trade publication is beyond my wildest dreams.

To the young kids with your entire life ahead of you, petrified of the real world and trying to figure out what path to choose:

It reminds me of the Robert Frost Poem I read in high school. "I took the one less traveled by, and it has made all the difference" I never understood what that meant. It always confused me. Just follow your heart!

Don't ever let anyone convince you to not go for your dreams. Don't let people tell you to do something else, because you'll make more money. All the money in the world won't take away your regret for not trying. Certainly don't let someone convince you that you'll be living on the street, eating garbage! A lot is changing in this country, but this is still America! The land of dreams and possibilities. Anyone who is willing to put in the hard work, will be successful! Is it easy? Absolutely not, nothing is. Is it worth the time and energy you put into your dream? Of course it is!

Update: After writing this, I was asked by Chicken Soup for the Soul to include my story their Power of Positive book! Look for it in stores October 23, 2012.