What is a coffee shop?

Last week a customer asked this question. I wrestled to find a defined answer. "A coffee shop serves coffee." The conversation continued:

"So is XXX a coffee shop?"
"Well they are more of a bakery who also serve coffee beverages."

"So is XXX a coffee shop?"
"They serve lots of food, and have coffee. Probably not a coffee shop."

"So is XXX a coffee shop?"
"The owner is Italian, the shop started with a focus on coffee, but now they serve pizza & salads. Probably not a coffee shop."

As we discussed we came to define that a "coffee shop" must sell coffee beans as well as coffee drinks, and coffee must be a clear focus of the business. Many of the specialty coffee pioneers in the US were even called "Bean Shops".



Wikipedia, which uses the term "coffeehouse", has a good summary statement. "As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks."

I think the "light snacks" vs "meals" is a clear defining point. Once the snacks turn into sandwich expertise, the "coffee shop" turns into a Deli, and then one step away from "restaurant" status.

Yet some retailers who focus on coffee and other drinks some how are missing "coffee focus" with a clear focus on their local, music . . . and as I look around they have no beans for sale.

An entertaining question; what do you think defines a "coffee shop"?

Barista Openings

Amigos, do you know of anyone in Lima interested in being a barista? If so please pass this along:

Anuncio de Trabajo
Puesto: Barista

Descripción de Trabajo: En general este puesto esta orientado al manejo del café bar de la nueva cafetería Café Verde EIRL. Las tareas incluyen pero no están limitadas a: Preparación de bebidas de calidad de espresso, latte, capuchino, (estilos Americanos/Italiano) te y postres; manejo de caja; limpieza del local; relación amable con clientes; trabajo en equipo.

Horario: Posiciones de Medio Tiempo Flexible. 15 – 30 horas por semana. Lunes- Sábado. Abierto a considerar horarios convenientes para alumnos de estudios superiores.

Requisitos:

· Estar dispuesto a trabajar de pie 4-8 horas diario.

· Mínimo 18 años edad

· Secundaria Completa

De Preferencia:

· Deseo de aprender el arte culinario de cafés especiales.

· Gusto para enseñar/presentar al consumidor el origen y arte de café.

· Experiencia de trato publico y manejo de caja

Inicio de Trabajo: Los puestos de trabajo inician el Lunes 9 de Abril 2007.

Localidad: Av. Santa Cruz 1305, Miraflores.

Entrega de Curricula Vitae: Antes del 4 de Marzo 2009 enviar únicamente por correo electrónico al: samuel.chavez@cafe-verde.com Los candidatos escogidos serán llamados para una entrevista.

Barista Saturdays

Barista Satrudays: the day my wife and I fill in barista shifts at Cafe Verde. After working many years on the back side of coffee (green coffee development and export), it's refreshing to finally be working at the moment that all the back side becomes specialty coffee.

Our specialty coffee industry has many of interpretations of the definition of "specialty coffee", but I think the barista experience reminds me of the truth: it's only a specialty coffee if the consumer encounters an extraordinary cup of coffee. The years of work on cooperative development, farming techniques and quality selection is meaningless if the barista brews the coffee wrong.

So there I am remembering all the back side work and 5 customers walk in at the same time. Coffee starts flying and I'm faced with the reality that it's difficult to remember my protocols and serve specialty coffee in the chaos of retail pressure. Then a customer comments, thats the best cup of coffee I've had in Lima . . . protocols are worth it till the end.

5 more minutes and I'm on bar!

Otto up and running

Cafe Verde's new roaster is now up and running, and today is the first day of the espresso off the new machine! Cafe Verde green and black were the colors of choice. The paint is almost fully curred after a week of heating the machine while experimenting.

Besides the paint job we've re-worked the gas and increased the airflow. It took some searching but we located the gas gage we were looking for and improved the gas line.

The first batch of espresso was a pre-blend, roasted in just over 16 minutes and today has 6 days rest. This 100% Peruvian espresso has a light chocolate initial flavor profile, and ends with sweet bright raisin notes.

The experiments will continue, but were off to a good start. Hopefully in a week the roaster will be fully installed in the shop!

Enjoy