Almost 10 years after throwing in the towel with restaurants, Conscious Coffees now sees 35 percent of bean sales generated from them. And, these restaurants are serving Golden Cup quality coffee. What does it take for other roasters to tap into this market and get restaurants to brew it right? By Mark Glenn The first …
By Stefany Dybeck and Margaret Winzeler Listening to our fine dining customer is always the first step in creating and delivering an exceptional food pairing program. What do they want and what do they need to deliver it? Ultimately, we all want the same thing—-consistent, high quality taste in the cup. The program has to …
Considerations on Coffee Pairings and Menu Presentation at Restaurants By David Lange Coffee and dining have been mainstays in American culture for generations. Whether it’s the quick morning cup at the corner coffeehouse, the midday pick-me-up at the neighborhood diner or café, or the finale at the elegant five-star white tablecloth establishment, coffee is the …
By Pat Snyder The consensus within the specialty coffee and restaurant industries is that most restaurant decision makers are finally getting it: An excellent coffee is as essential to the fine dining experience as delicious, perfectly prepared food, fine wines and outstanding service. “In the last five or more years, we’ve seen a significant turnaround …
By Aaron Kiel Boasting executive chefs, tableside barista service and a java-centric menu, LAMILL Coffee Boutique’s Craig and Jean Min perfectly blend the dining experience with specialty coffee in the happening Los Angeles, Calif. neighborhood of Silverlake. Craig Min discovered real coffee 20 years ago at the age of 12, while working with his father’s …
By Aaron Kiel When it comes to coffee at restaurants, where are we as an industry? Peter Giuliano, vice president of the Specialty Coffee Association of America (SCAA) and director of coffee and co-owner of Counter Culture Coffee, says we have a long way to go. He believes that too many restaurants still see coffee …
By Ric Rhinehart The specialty coffee industry is setting its sights on the restaurant and foodservice market, from fine dining and casual restaurants to quick-serve establishments. Many in the coffee industry—some of which are featured in this issue—are successful as they’re educating restaurateurs about the specialty coffee difference. Some businesses are even taking the coffee …
The dynamic forces of the Roasters Guild and Barista Guild have come together for the 2nd annual SCAA Leadership Summit (SLS) Brew Battle! Location: Sustainable Harvest 721 NW 9th Ave, Rooftop Terrace Portland, OR 97209 (located off Portland Streetcar line at NW 10th & Johnson stop) Date: Thursday, September 29, 2011 Time: 6:30 pm – …
The SCAA’s Sustainability Award acknowledges individuals, businesses and organizations that have created innovative projects to expand and promote sustainability within the coffee world while inspiring others to initiate similar endeavors. As part of its mission, the SCAA is actively involved in issues related to sustainability and looks to its members to take leadership roles in …
We wanted to take a moment to thank Espresso Supply for their support at the recent Roasters Guild Retreat. Their underwriting helped send two baristas to Roasters Guild Retreat, Julie Housh (BGA EC member) and Bryan Duggan from Counter Culture Coffee. “We try to choose our sponsorships to provide the biggest impact for the participants” …