Archived Posts from this Category
Archived Posts from this Category
Many in the coffee industry speak volumes about wanting to market themselves to the public as the “new wine.” But if we examine the practices the industry has taken on to accomplish any of this, it has failed miserably on nearly all fronts. What becomes all too clear is that the coffee industry either doesn’t want to engage with its customers or awkwardly has no clue how to do it — despite the many hints and clues left by the wine industry it supposedly looks up to.
Let’s examine the closest things the coffee industry offers in terms of public outreach, contrasting them with similar practices in the wine industry.
The new season of barista competitions is upon us once again (this is the original inspiration behind this post). Barista championships are widely considered one of the prouder, most marketable achievements of the specialty coffee industry. And yet they exhibit all the hallmarks of a navel-gazing insider event that feigns courting but really disregards the coffee consuming public.
Whether in person or via online video streams, following a few seasons of them creates its own form of repetitive stress injury. Bear witness to a few consecutive seasons, and it’s little wonder that people in the coffee business for any length of time simply stop attending. And despite a frequently-stated desire for a TV-ready, Top Chef-like equivalent for the coffee industry, these competitions are even more tedious for the coffee consuming public.
The competitions demonstrate a form of precision gymnastics to which no retail coffee consumer can relate. Glowing red timers on the walls; a dog-show-like presentation complete with mic’ed up headset and mood music; a hunched-over team of clipboard carriers who scurry like roaches as they inspect spent pucks and leftover grinds in the hopper. Even the specialty drinks compulsories are completely disconnected from anything resembling coffee in a retail environment. (As we’ve always liked to say, “if it requires a recipe, it’s not coffee.”)
To make matters worse — or at least more puzzling to consumers — the USBC has now introduced the concept of the Brewers Cup: to exhalt the art of pouring hot water over coffee grounds. Then throw on more formal recognition of latte art competitions — the industry’s push to elevate coffee not so much as a consumable, but as an art medium not entirely unlike pen & ink wash or watercolors. Huh?
If we look over to the wine industry, just how many of their public events are modeled after reality TV game shows? A competitive sommelier beat-down, perhaps? Painting with wine contests? PBS surprisingly opted to renew The Winemakers for a second season, but microscopically few wine fans have ever heard of it.
There are competitive events such as the SF International Wine Competition, but they actively engage public participation, offer public education, and generally prevent these events from becoming industry navel-gazing or a mere spectator sport. However, the wine industry frequently engages with consumers through targeted consumer appreciation events as varied as the Rhone Rangers or the Family Winemakers of California or even cultural attaché marketing arms such as local chapters of the Confrérie des Chevaliers du Tastevin.
And coffee has… well… the SCAA conference. The conference made recent overtures to invite the culinary world to their events. But that’s still just business-to-business marketing that completely ignores consumers. With coffee, it’s as if the trade is all that matters. This is also reflected in the industry’s most popular publications — i.e., magazines such as Roast, Fresh Cup, Barista, etc.
Yet when you compare the number of coffee consumers to wine consumers, and the frequency that each consumes their respective products, doesn’t this suggest gaping holes in the coffee industry’s consumer outreach strategy?
Even when the coffee industry makes a direct attempt to engage consumers, it can blow up on the launchpad. When it tried to court consumers with the concept of comparative coffee tastings, it instead opted for the industry trade practice of cupping — with all its obscene slurps, crust making-and-breaking, and spinning a lot of defect detection as if it were a social event (meat inspection, anyone?). As such, coffee cupping resembles nothing like the experiences that made your average coffee consumer a fan of the stuff to begin with.
The idea of using coffee “disloyalty cards” to introduce consumers to new coffee houses is a more clever consumer outreach program that has caught on in a number of cities. But none of these programs have had much impact beyond a small audience enthralled with their initial novelty and a few local press releases.
And if you look at the way quality coffee is marketed in the press today to consumers, it’s as if the industry is hell-bent on a mission to prevent good coffee from being consumer-friendly and approachable. If you purchase a retail coffee beverage in a shop, consumers are barraged with price-tag hype and the programmed obsolescence of the latest espresso machine. Consumers brewing at home are bewildered by the pour-over arms race.
Wine may have more than its fair share of gadget hawkers — e.g., the next Rube Goldberg-esque cork pull or aerator gadget. However, wine consumers aren’t inundated by a monthly one-upsmanship competition telling them that how they appreciated wine last month is now wrong, outdated, and no longer expensive enough. We cannot say that about quality coffee, whose public marketing strategy has more in common with 4G smartphones than with wine.
As much as the coffee industry has promoted the idea, we’ve always felt comparing itself to the wine industry was generally a bad idea. Even so, there are simple things the coffee industry could be doing that might include consumers in their success — rather than putting up barriers, refusing to accommodate consumers, and yet still hoping they still find a way to engage themselves to keep their industry afloat.
Given the belief in coffee terroir, why not demonstrate and educate consumers on it? For example, we’d love to see a coffee-growing-nation-sponsored, consumer-focused event that explores the various roaster expressions of the latest crops from, say, Guatemala. Or if not a tasting event based on regions, how about growing seasons? The Cup of Excellence program has elements that can be applied here. However, it is modeled as purely a trade event and many coffee growing nations aren’t even represented.
Come on, guys. We love your stuff. Why do you have to make it so ridiculously hard to participate, let alone enjoy it?
In 2009, the Italy-based Caffè Pascucci chain (including its espresso school, etc.) turned over its financial management to a group that has since favored more aggressive global expansion plans. These expansion plans included bringing their first non-Italian café chain store on this spot, across of AT&T Park in a modern brick commercial complex.
The Italian bible of coffee ratings, the Gambero Rosso’s Bar d’Italia, rates the coffee at two of this café’s many sisters in the Italian region of Emilia-Romagna. The location in Rimini (Viale Amerigo Vespucci, 3a) received two chicchi (coffee beans) out of a maximum of three, and the grander shop in Riccone (Via Parini) received a full three chicchi. So there’s enough reason to expect the espresso here to be pretty good (and worth exporting). Contrast this with, say, Segafredo Zanetti chain, which has always underwhelmed.
They call themselves Rimini-based, however. The on-duty barista on our visit worked for two years in their Rimini café, and he had the appropriate accent and tattoos for someone from the area. But for the many Americans who think of Italy as Florence-Rome-Venice, saying you’re from Rimini is like telling a San Francisco tourist that you live in the Excelsior. (“Is that near the Golden Gate Bridge?”) Despite its famous beach and favorite son in Federico Fellini, we caught an American (who had traveled in Italy, mind you) asking the barista where in Italy the café was from. The barista smartly replied, “East.”
Inside the café it looks like a modern Italian furnishings store — complete with white leather seating options (sofas, chairs), angular tables and chairs, and tall stools. It’s not a particularly large space, but the mirrored wall helps.
Front and center is a serving bar with twin, two-group, shiny Fiorenzato Ducale Tall machines — from which they produce sizable doppio shots with a sharp, potent flavor. There’s little softness to the cup’s spice, woodiness, and slight bitterness that borders on a medicinal edge (which isn’t particularly appealing). It has a nicely textured medium brown crema, however. Served in gold logo ACF cups, like the ones used in their Italian cafés.
Their drink menu famously has odd creations, what the Bar d’Italia calls versioni più fantasiose (“more imaginative versions”) or versioni golose (literally, “gluttonous versions”). A prefect example are their espressi confuso — where the confuso means what you think it does. These are espresso drinks made with a unique cream-like concoction served from a whipped cream maker at a premium price, suggesting the popular bucket-of-pumpkin-pie-flavored-Cool-Whip drinks that Starbucks made famous with their own ode to gluttony — but with some Italian-style modesty thrown in.
Read the review of Caffè Pascucci.
There was a time when people bored with food found that it was a lot more fun when you put it on a stick. Or freeze-dried and packed it in plastic tubes as “astronaut food”. Today’s equivalent is the glorified roach coach, where bored (and sometimes broke) foodies tell us that everything tastes better when handed out of the side of a truck. Enter the Réveille Coffee Company, where apparently the way to improve the coffee kiosk is to add a parking brake.
This big black truck, looking like something Mr. T drove the A-Team around in for a stakeout, sits at the corner of a parking lot on Sansome St. & Pacific Ave. With license plate REV COF1, and echoes of the 90’s King Missile classic “Cheesecake Truck” playing in our heads, Tommy & Christopher Newbury opened this service on Monday.
They serve Four Barrel Coffee and some pastries from Pâtisserie Philippe. While a new fixture in this parking lot on weekdays, on evenings and weekends all that’s left is the painted brick “outhouse” bearing their logo — where your guess is as good as ours on where to find them. There are four slated wooden stools off the side of this coffee RV. And despite the parking lot ambiance and going off the charts on the expired-trend-O-meter, the coffee is quite good.
They use a two-group La Marzocco Linea to pull shots of Friendo Blendo in small white Nuova Point espresso cups with a small glass of sparkling water on the side. Surprise! It’s not all paper cups here — which is a nice touch. (You’re out of luck on other drinks, however.) The resulting cup has that sharp Friendo Blendo acidity: a brightness bomb espresso that will make any Italian double over. But if you like immensely flavorful North American style shots, this will work for you. It comes with a textured medium brown crema and a flavor of bright pungency, some cedar, and a touch of subtle sweetness to round out the profile.
They are much weaker at milk frothing. Not only do they only serve in paper cups, but the microfoam isn’t consistent nor rich. The brightness of the coffee is muted beyond recognition. And even if the general flavor is good, the rest falls flat. It needs work, as there are better milk-based coffee drinks nearby. They also offer French press coffee and pour-over (Clever dripper) cups of several cultivars. Currently, that means coffees from Guatemala, Sulawesi, Costa Rica, and Kenya.
Yes, the roach coach with gourmet food (and occasionally gourmet prices: a $2.50 espresso is steep) may be an overblown fad. And sure, there’s great irony in that the SF coffeeshops who gave rise to a reported “Bedouin” remote worker culture might become nomads themselves. Some coffeeshops will apparently do anything to evade laptop zombies. But when the execution is this good, at least on the espresso, you can’t complain.
Read the review of Réveille Coffee Co..
Quick!: name a city that’s surrounded by the exquisite natural beauty of mountains and seas, with brightly painted houses that decorate quaint neighborhoods, with great food everywhere you turn, with a nearby wine country consisting of hundreds of vineyards and many nationally renowned restaurants, with hipsters who frequent farmers’ markets in transitional neighborhoods, with a diverse racial mix from black to white to Indian to Southeast Asian, with the nation’s most vibrant gay population, with a touristy waterfront featuring seals on piers and a ferry that takes you to a famous prison island, and with a whole lot of really good coffee.
Why, it could only be Cape Town, South Africa.
Alright, that was a trick question: San Francisco’s Pier 39 has sea lions, not seals per se. But the point being that for anyone from our fair city, many aspects of Cape Town will seem very familiar. But there are also significant differences.
If you’re talking liberal laws, it’s probably not a major surprise that gay marriage is legal in South Africa. What may be more of a surprise is that, for the 2010 FIFA World Cup, the South African constitution had to be temporarily suspended around the soccer stadiums for FIFA security purposes. (We can’t say enough good things for how festive the South Africans were as hosts to the World Cup, btw.) Years of abuses under Apartheid made many personal searches — ones we’re quite accustomed to in the U.S. — illegal. The 14-year-old South African constitution is one of the most liberal in the world.
On the other hand, there’s the old local joke that rock and roll never dies, it just tours South Africa. (“Hey, was that really Bryan Adams I just saw in town the other day?”) And given the nation’s history of economic disparity and its 25% unemployment rate, there are the major issues of poverty and security.
Some expected us to witness crushing poverty and aggressive homelessness in Cape Town, but it’s hard to say that it is any worse than SF. In the month we spent around Cape Town’s central business district (CBD) — a.k.a. the City Bowl — we were approached by all of one person for money. Yet security is a big concern among the locals and it’s an even bigger industry.
Even with all the truly great options in town to satisfy any SF food snob, food is handled a bit differently here. Some of the best sushi in town can be found in Italian restaurants — sushi being a decidedly California thing in Cape Town, and less of a Japanese thing. Which also explains why the grocery stores sell flour tortillas under the name “California wraps”. (To make matters worse, in turn, one of the more famous Italian restaurants in town has a German name.) This theme of playing a bit fast and loose with labels and names will again come up with coffee later in this post.
Speaking of coffee, like Italy or Australia or New Zealand, the baseline quality standards in South Africa are clearly better than in the U.S. You can walk into just about any random store and trust that you’ll get a rather acceptable espresso, whereas this practice is still ill-advised even in San Francisco. But, as in places such as Italy, examples of very good espresso are a rarer find — even in the biggest cosmopolitan cities. But with a little research and a few contacts, we were able to identify some of the best places in Cape Town.
A few things come to mind specifically about the espresso here. WEGA machines are ubiquitous. The coffees tend to emphasize more rich-bodied flavor than the wilder, bright coffees you may come to expect from Africa, but there are exceptions. And the cappuccino here almost always comes with a very Portuguese dusting of cocoa powder; you quite literally ask to have for one without it.
And somewhat contrary to an earlier post of ours, you can find the cappuccino quite often on café menus — even perhaps moreso than flat whites, and especially at the cafés that are a little less obsessed about their coffee. However, most places do treat the cappuccino and flat white interchangeably. Which leads us to our next topic of discussion…
After spending a month in South Africa, it made sense that this is the nation that gave us “red espresso” — or Roobios tea. Even if you like the tea, as we do, the term “red espresso” comes off as unnecessarily deceptive and has never sat well with us. Just because you can stick something into an espresso machine does not make it espresso. Which reminds us a little of eggspresso — or should that be “yellow espresso”? And yet “Red Cappuccino” is also a registered trademark.
Now if you thought coffee’s wine analogy was a bit over the top, over the past several years South Africa has developed something of a niche market for coffee-flavored wine. They’ve been growing wine grapes around Cape Town since 1655, but it wasn’t until 1925 that a Stellenbosch professor crossed the fragile pinot noir grape with the heartier cinsault (known locally as hermitage) to create a local cultivar called pinotage.
In 2001, noted pinotage maker Diemersfontein Wines came out with the original “coffee chocolate pinotage”, and they’ve popularly released one every year since. Meanwhile, imitators came to the fore in the form of Cappupinoccinotage from Boland Cellars, Café Culture from KWV, the Vrede en Lust Mocholate (a malbec), etc. The original Diemersfontein coffee pinotage wine maker, Bertus Fourie — literally nicknamed “Starbucks” for that reason — has moved on to Café Culture and now Barista Wine (we are not making this up), where he holds the title of “Head Barista” and their Web site offers a Nespresso Le Cube D180 sweepstakes.
Coffee pinotage is sometimes called the red wine for coffee addicts, and it certainly doesn’t come without some controversy from the purists, but it’s really more the red wine for coffee drinkers who don’t like red wine. That said, there’s room for everybody’s tastes. We’ve long stated that Starbucks’ stroke of genius was in convincing millions of customers who don’t like the taste of coffee that they actually do. While coffee pinotage doesn’t use any actual coffee for flavoring, the taste aims for the consumer are the same.
Now despite all the wine-growing activity around Cape Town and a number of its very good wines, many South African wines are still (IMO) global underachievers and/or acquired tastes. Having tried a 2007 Diemersfontein coffee pinotage and a 2009 Barista pinotage, we were reminded of all the beer + coffee combinations that have failed over the years … the “coffee stouts” where the results were second-rate as a beer and second-rate as coffee, rather than something better than the sum of its parts.
Of course, we live in a diverse, global culture that sometimes wants their wine (or beer) to taste like coffee, their coffee to taste like chocolate and hazelnuts, and their chocolate to taste like bacon. So why not skip the middleman and market bacon wine? Sure, it might be a curious novelty to hear Céline Dion perform an album of songs by fellow Canadians Death from Above 1979, but it’s no stretch to presume that it will optimally satisfy neither fans of Céline nor Death from Above 1979.
As Oscar Wilde famously once said, “Be yourself; everyone else is already taken.” This South African dimension to the coffee-wine analogy largely fails coming from a different angle.
A little more towards the authentic in the African continent, in the category of “now why don’t we do that in America?”, we did enjoy the occasional Ethiopian coffee ceremony — even if it originates on the continent’s opposite side of the equator. At a restaurant such as Cape Town’s Addis in Cape, we enjoyed an odd mix of Frankincense, popcorn (?!), and coffee served from a Jabena pot.
While the coffee undergoes some of the oldest and crudest handling and brewing known to man, the resulting cup is quite flavorful. Perhaps more importantly, the ceremony uniquely resonates with coffee culture, capturing much of the wonder that’s truly native to coffee without the creatively lazy marketing contortionists who squeeze coffee’s square peg into wine tasting’s round hole through the mutant coffee cupping fad in America. But alas, Californication applies to coffee cupping here just as it does to sushi and flour tortillas in South Africa.
At the coffee chain level, Vida e Caffè serves as an example of how Starbucks and even Peet’s fall short. Even Woolworths W Café serves both espresso and cappuccino in a paper cup that run circles around Starbucks.
While at the “artisan” end, there are places like TRUTH. that seem to go through the Third Wave motions, but with much success. And then there are places like Origin Coffee Roasting, who not only broke quality coffee ground in Africa in 2006, but they established a roasting and training operation that most American coffee entrepreneurs have only talked about. And then there’s Espresso Lab Microroasters, who show some of the most cohesive and comprehensive vision for what a quality coffee operation could be — while making espresso as good as anything in SF.
The wine may have room for improvement compared to what San Franciscans are used to, but everything else about Cape Town makes it a fantastic and compelling place to be — including the coffee.
|Name||Address||Neighborhood||Espresso [info]||Cafe [info]||Overall [info]|
|95 Keerom||95 Keerom St.||Gardens||6.40||7.00||6.700|
|Blue Cat Cafe||Shop 10a, Gardens Shopping Centre, Mill St.||Gardens||6.60||5.00||5.800|
|Bread Milk & Honey||10 Spin St.||Gardens||7.30||7.50||7.400|
|Café Chic||7 Breda St.||Gardens||3.40||4.50||3.950|
|Cookshop||117 Hatfield St.||Gardens||7.10||7.80||7.450|
|Crème Café & Espresso Bar||Shop 11, Gardens Shopping Centre, Mill St.||Gardens||4.60||5.00||4.800|
|Deluxe Coffeeworks||25 Church St.||City Bowl||7.40||7.80||7.600|
|Depasco Café Bakery||Shop 5, Buitenkloof Studios, 8 Kloof St.||Gardens||6.80||7.00||6.900|
|Espressamente||Shop number F&B1, Cape Town International Airport||Cape Town Intl Airport||6.90||7.20||7.050|
|Espresso Lab Microroasters||373-375 Albert Rd.||Woodstock||8.60||8.80||8.700|
|Fego Caffé||Shop No. 6160, Lower Level, Victoria Wharf||V&A Waterfront||5.80||6.00||5.900|
|Jardine Bakery||185 Bree St.||City Bowl||6.70||6.80||6.750|
|Jardine Restaurant||185 Bree St.||City Bowl||6.90||7.00||6.950|
|Melissa’s The Food Shop||Shop 6195, Lower Level, Victoria Wharf||V&A Waterfront||5.20||5.50||5.350|
|Mugged Style Cafe (aka “Mugged on Roeland”)||Shop 1, Perspectives Building, 37 Roeland St.||East City||6.70||7.00||6.850|
|Origin Coffee Roasting||28 Hudson St.||De Waterkant||8.20||8.00||8.100|
|Osumo||49 Kloof St.||Gardens||6.80||7.00||6.900|
|Saeco Caffè||15 Orange St.||Gardens||6.70||7.50||7.100|
|Sevruga Restaurant||Shop 4, Quay 5, Victoria Wharf, V&A Waterfront||V&A Waterfront||6.80||7.00||7.200|
|Tribeca Bakery||106 Main Rd.||Kalk Bay||7.40||8.00||7.700|
|TRUTH.coffeecult Depot||Dock Rd., V&A Waterfront||V&A Waterfront||7.60||5.50||6.550|
|TRUTH.coffeecult Roasterspace||1 Somerset Rd.||Green Point||7.40||7.20||7.300|
|Vida e Caffè||Wembley Square||Gardens||7.00||7.50||7.250|
|Vida e Caffè||Shop 6100, V&A Waterfront||V&A Waterfront||7.00||6.80||6.900|
|Vida e Caffè||Shop 1, Mooikloof, 34 Kloof St.||Gardens||7.00||6.80||6.900|
|W Café||72 Longmarket St.||City Bowl||8.00||6.20||7.100|
Whereas we’ve written an SF-oriented post on the common cues for recognizing a good or bad espresso, today’s WAtoday (Western Australia) features an article on how to spot a dodgy coffee: Perth’s Best and Worst Coffee.
We’ll simply quote it here:
Mooba Subiaco manager Hannah Cameron told WAtoday.com.au the top five ways customers can see that the coffee you are about to buy is not going to be top quality:
1) Beans are not ground on demand. Good baristas only grind the beans when they are needed. Ground coffee goes off in no time at all, if ground coffee is sitting in the coffee beans dispenser walk away now.
2) The shot is poured out of the machine too fast. A quick coffee is not a good coffee. Don’t be impatient. If your shot gets poured into the cup from the machine in under 10 seconds it won’t be good. The best take 20-40 seconds to filter through the coffee.
3) Don’t buy it if the barista does not use a clean milk jug, if they re-heat milk, add cold milk onto already heated milk and heat again or have a massive milk jug to heat heaps at a time.
4) If the bench is not clean, there are coffee grounds everywhere, the milk wand is caked in milk or anything looks unclean get out now.
5) If their machine looks like you could buy it for $100 don’t bother. Most top-quality Perth baristas use Synessos, the best machines in the world. If your barista used one of these you have a good chance that the final product will be tasty.
We pretty much agree with all of these points. However, we’d like to add a qualifier to the last one. Using a machine that looks worth about $100 is less of the cause and more of the symptom.
In the right barista hands, we’ve had very good espresso shots pulled from older refurbs or even cheaper machines. The real cue is a place that cares so little about their espresso quality that they cut as many corners as possible. This explains SF’s problem with La Spaziale machines: it’s not the machine that’s the problem, it’s the people who are buying them.
Opening in Sept. 2009, this beachfront café in downtown Kalk Bay bustles with lovers of coffee and baked goods. They’ve adopted a theme based on New York City’s TriBeCa neighborhood, which is expressed in NYC imagery on the walls. The tables are pretty classy, actually, and there are often musicians in front along the sidewalk (which has some of its own sidewalk table seating). While popular for breakfast, they also serve sandwiches and dinner after 5pm.
Cappuccinos are on the menu, instead of flat whites, and they also offer the occasional odd South African coffee cocktail, such as the honey nut crunch macchiato. In back there’s an espresso bar that also offers wine, where an older, deep red, three-group La San Marco machine pulls shots of their own espresso blend. (They also have a Mazzer grinder.)
The resulting shot has a flecked, even, medium brown crema. It’s a touch thin, but it’s hard to complain: it’s a potent espresso (surprising as a double-sized single) with a fuller body and a roasted flavor of some pepper and spices blended well. A fine example of espresso in a popular place. R13 (about $1.75).
Read the review of Tribeca Bakery in Kalk Bay, Cape Town, South Africa.
We’ve previously lamented the abuse and overuse of the term “perfect,” particularly when it comes to espresso. For this, and for injecting the term into the media vernacular for anything we consume, we have justifiable grounds to send Martha Stewart back to prison. Until we again see Martha in an orange jumper, today our inboxes provided two more exhibits for state’s evidence.
The first concerns a pursuit of un cappuccino perfetto in San Francisco: The Sipping Point – The Bold Italic – San Francisco by Nicole Martinelli. The other comes from a coffee taster and sales manager for Caffè Umbria: Coffee Taster » Blog Archive » The perfect espresso: a caresse, not a punch. The latter covers some familiar themes on what’s lacking in restaurant espresso in America, so here we will instead focus on the former article.
Ms. Martinelli’s article is written from the perspective of a San Franciscan who, for a time, left to live in Milan, Italy. She thus uses Milan as her point of reference for the “perfect” cappuccino. Yet we’ve stated for years how Milan is one of the greatest espresso underachievers in Italy, and the café ratings in Gambero Rosso’s annual Bar d’Italia back us up. (The additional irony of an interista speaking to the authentic Italian cappuccino is also not lost here, given that the Inter soccer club is about as Italian as Buenos Aires’ Boca Juniors.)
So how can you stake a legitimate claim to perfection when your reference point is anything but? It’s not by accident that of the 666 active San Francisco espresso purveyors currently listed on CoffeeRatings.com, not one of them scores higher than an 8.6 on a 10-point scale. But what is interesting is the cappuccino angle, of course. Even if the comprehensiveness of the author’s quest falls about 659 entries short of ours, we’ve historically made it a point not to rate the cappuccino. We do, however, comment on their quality in the reviews, and this does influence our Taster’s Correction score. But if they can judge a cappuccino at barista competitions, there’s reason to suggest we should.
The article also cites Giorgio Milos, who recently ruffled some American feathers by suggesting the Italian way is the only way to appreciate espresso. Back to our original “perfect” denunciation, we introduced the work of Howard Moskowitz to underscore that instead of a “perfect cappuccino”, what society really wants are the “perfect cappuccinos.” OK, i cappuccini perfetti if you want to be Italian about it.
One of the most important, and most tragic, stories of human history since the age of the Portuguese explorers is the story of Colonialism. Today the vestiges of Colonialism are apparent everywhere from globalization to the impact of slavery and race relations around the world. For example, to look at the history of Cape Town, South Africa, is to look at the Dutch East India Company and the forced migration of slaves not from Africa but from southeast Asia — i.e., primarily modern day Indonesia and Malaysia.
Fast forward to modern times. It has been less than two decades since South Africa has been free from apartheid, and the “Rainbow Nation” has done a remarkable job at overcoming cultural differences and burying grudges over the many wrongs of the past. (Contrast this with, say, the recent history of the Balkans.) Fortunately, Colonialism in South Africa today has been reduced to more of the corporate variety. Take retail coffee chains, for example.
Last month, coffee colonialists Starbucks blew their vuvuzelas to announce their arrival in South Africa in time for the 2010 World Cup. It was as if to tell the many global tourists to the Rainbow Nation, “Don’t worry. We will save you from the scary coffee backwaters of South Africa. Rest assured that good coffee will be made available during your stay, thanks to us — your Starbucks rescue team.”
Not unlike South Africa’s Commonwealth sisters, New Zealand and Australia, Starbucks lacks a presence here partly because a typical espresso in South Africa is better than most of what’s typically available in a Starbucks haven, such as the U.S. Hence Starbucks’ announcement elicited little more than a yawn from the locals.
Another reason why this wasn’t news was because smaller regional chains, such as Vida e Caffè (“Life and Coffee” in Portuguese), have captured the market with better coffee and a far more relevant environment. Vida e Caffè is one of the best local chain examples — branding itself through a Portuguese theme, bright red colors, and a lively, youthful image. In American cultural imagery parlance, think artsy, ethnic skateboarders gone hip hop. This is not the café chain for anti-social laptop zombies.
This installment of Vida e Caffè is located in the high-security Wembley Square mall. “High-security” is sort of redundant in much of South Africa, but this place takes it to another level. For those who recall the transformation of SF neighborhoods such as the eastern Mission District — where, in the 1980s, metal bars and gates once covered every street-side window and door along Bryant St. — imagine going in the complete opposite direction.
South Africa takes its security so seriously, to an outsider it feels like a cross between paranoia and a people under siege. Barbed wire and electrical fences are as ubiquitous as the security systems advertising “Armed Response”. Half of Cape Town’s 3.5 million residents seem employed as private security. Yet despite the ominous signs of eminent danger, and despite the country’s criminal reputation, in reality there are rarely signs that the alarm is justified. A 1970s New York felt far more dangerous. Whether their cultural response is overkill is good fodder for a separate debate.
The newer Wembley Square mall, frequented by the perfect bodies entering and leaving the Virgin Active gym inside, is built like a fortress. Pedestrian entry is next to impossible to find at street level, and where it does exist there are interlocked double security doors. But once inside the fortress, in a small mall court, you’ll easily recognize Vida e Caffè by the red plastic tables and chairs along with logo parasols (what for in an indoor mall, we still don’t know). High-energy baristas/servers decked in Vida e Caffè gear will shout out the orders in their ethnic tongues while Brazilian samba plays overhead.
Using a four-group, white WEGA Nova machine, they pull shots that are also decidedly Portuguese. It has a thinner layer of a medium brown crema and a somewhat thinner body. The flavor profile is weighted more in the tobacco end of the spectrum, though they are quite excellent at producing dense microfoam with their milk. Served in a Vida e Caffè-logo Protexca cup with a 70% Lindt chocolate on the side. A decent deal at R10.50.
Read the review of Vida e Caffè at Wembley Square in Cape Town, South Africa.
Among coffee aficionados in town, quality artisan coffee originates with Origin. Opening in 2006 in a more modest space, this place changed the face of coffee in Cape Town if not South Africa. Since its expansion, it is now three transparent levels of coffee, café, roasting, regional Synesso distributor, and barista training labs. If that wasn’t enough, there’s even a Nigiro Tea salon inside that will wow any tea lover. (“Nigiro” being “Origin” backwards.) It’s no mistake that the three core people behind the cool South African coffee blog, I Love Coffee, chose to meet me at this very place to discuss the local coffee culture.
One of the striking things about this three-level church of coffee is its level of transparency and open access. Through efforts such as Fair Trade, Direct Trade, and the organic coffee movement, transparency in the industry has become an operative word. Here that transparency comes to life — as visitors are welcome to walk throughout the building, check out their roasting operations, inspect their bags of imported beans, and tour their barista training facilities.
The service area downstairs is dark with wood slat walls — sporting an array of Hario vac pots, moka pots, drippers, home espresso machines, and beans. Sure, you could say that this place has all the same fad-driven coffee trappings at Truth., but for some reason it seems more genuine in this environment. There is plenty of seating and a two-group La Marzocco Linea at the ready for espresso drinks. Though this Hudson-Street-level downstairs entrance is a bit clubby with a lounge-like feel.
Signs announce the more interesting fresh roasts from Origin’s roasting operations, with a heavier emphasis on African-sourced-beans (Tanzania, etc.) but also some single origins from familiar terroir in Central and South America plus the occasional El Salvador Cup of Excellence. Signs also announce Origin’s place as the home of the 2007 & 2008 South African barista champions.
Up the stairs past the Nigiro Tea salon, you enter their second level which consists of offices and a series of benches that form an espresso machine lab. Here, with barista certifications of employees hung on the wall, you can work with a Synesso machine, a WEGA, or a variety of other machines for training (or repair) services. Five years ago we recall Eton Tsuno of the defunct Café Organica espousing his vision for an espresso bar that offers home barista training, showcases home espresso machine models, etc. It’s been five years, and San Francisco still has yet to deliver on that vision. But here it is in Cape Town, South Africa — almost exactly as Eton described.
Upstairs to the top floor, you encounter their main roasting operations, a lot of in-process bagging for shipment, and a soul food café. Towards the rear of the floor, there’s a brighter, glass-enclosed seating area that opens out to patio tables and chairs under parasols across from nearby modeling agencies. There’s plenty of café seating there behind the bright panes of glass with a chalkboard wall that’s something of a community chat space.
Like a few other quality places in the area, they serve their espresso shots as default doubles. There are no cappuccinos on the drink menu: only flat whites. There’s even a “3/4 flat white” for this who like theirs with less steamed milk. Staff wearing Origin “Some Like It Black” T-shirts use another two-group La Marzocco Linea machine to pull their double shots in 30ml shotglasses (for R14), placed on a saucer with a short glass of mineral water on the side. Origin used to offer ceramic demitasses for their espresso, but they’ve run out and are awaiting a new supply (they complained that those from the previous supplier chipped too easily).
Their espresso has a hefty, darker brown crema that persists, a robust body (one of the better examples in Cape Town), and a rounded, pungent, herbal-based flavor with spices and sweetness at the bottom of the cup. They also produce excellent microfoam: it’s even and not overly generous on their cappuccino (OK, “flat white”). You can readily see how inspirational Origin is — any town would be lucky to have it.
Read the review of Origin Coffee Roasting in Cape Town, South Africa.
This breakfast spot near the Parliament is often frequented by well-heeled, manicured parliamentarians — and for good reason. They have excellent baked goods and very good coffee. Very, very good coffee — at least when it comes to blending with steamed milk.
Out front they have a few wooden sidewalk café tables under parasols advertising themselves and their use of Origin coffee. Inside there are many café tables that extend to a back room. The chalkboard menus provide a heavy emphasis on the coffee service here — advertising the occasional oddity like the “Big Daddy” quad shot of espresso.
Using a newer, red, two-group La San Marco behind the counter, they pull short shots with a mottled medium-brown crema (R13). The crema isn’t too distinguished, and it has a simpler flavor of mild pepper and cloves. But it has one of the richer bodies for Cape Town espresso.
Read the review of Bread Milk & Honey in Cape Town, South Africa.
The staff particularly excel at microfoam (and latte art), however. Their milk-frothing consists of fine, consistent bubbles, resulting in a cappuccino that’s well-blended with properly made espresso. But like the rest of Cape Town, here they make no distinction between a cappuccino and a flat white. South Africa may be part of the Commonwealth, but this slippery definition might be considered grounds for war among member nations Australia and New Zealand — where flat white purists beg to differ. A cappuccino’s third/third/third ratio of espresso/foam/steamed milk is generally considered one-third/two-thirds espresso/steamed milk (i.e., no foam) in a flat white.
Even so, milk foam is a rarity in Cape Town — though we did find a prime (and surprisingly good) example of it on a café cortado at the quasi-Spanish local mini-chain, Café Sofia. South Africans who know their coffee tell us that ordering the flat white is a way of avoiding not just froth-ball cappuccinos but also what sounds like the curse of the overly milky gargantuan cappuccino (common in America).
In any case, Bread Milk & Honey may skirt the controversy by referring to their flat white as a cappucino [sic]. But you can’t go wrong for either breakfast or people-watching here.