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Over the years we’ve read a lot of coffee articles. And ever since feedback forms became commonplace on the Internet, we’ve also read a lot of user comments on these posts. At least enough for us to identify 10 common archetypes among coffee article commenters on the Internet — analogous to the ever-popular coffee shop customer archetypes.
Commenters on coffee articles often fall into distinct cliques — many of them rather nonsensical. Just look at Erin Meister’s Serious Eats post last week on the cost of coffee. Not surprisingly, former U.S. barista champ, Kyle Glanville, described it simply as “great post, silly comments”
So here’s to creating a lexicon so we can all say next time, “Stop being such a #6.”
Like a mutant cross between Tourette Syndrome and a drinking game, these commenters cannot help themselves whenever someone posts something that includes “the S word.” No matter what context or circumstances for the article, we get their reflexive reply: “Starbucks tastes burnt!”
Doesn’t matter if it’s a Wall Street Journal article discussing their quarterly earnings or the latest police blotter reporting on yet another vehicle unable to resist the siren song of a Starbucks’ storefront window. This comment is also frequently offered with an air of implied revelation — akin to Charlton Heston’s infamous, “Soylent green is people!” (Sorry if we ruined that for you.)
It’s hard to believe that a someone’s self-worth could be called into question by something as trivial as another person’s choice of beverage, but these commenters face this very existential quandary. For them, coffee is still a raw, generic commodity — like kerosene. Hence 1950s truck stop coffee was good enough for grandpa and it’s good enough for us. Anyone who suggests or believes otherwise is part of a social conspiracy.
This conspiracy takes on two dimensions. The first involves separating fools from their money. Yet this is insufficient to explain why these commenters so viscerally exclaim that anybody who pays more than $1 for a cup of coffee is a moron. If it were merely this, any half-lucid person would keep their mouths shut in order to keep fleecing those fools all the way to early retirement.
Which leads us to the second dimension of the conspiracy: these commenters are also reacting to a perceived sense of class warfare. One man’s threat is another man’s double-tall, four-pump vanilla caramel macchiato.
Rather than admit that “fancy coffee” isn’t their thing and they don’t really get it — the way that some of us don’t get kombucha or Russell Brand — projecting this social unease on those “idiots” paying for expensive coffee is a means of self-affirmation. “Because I’m good enough.. I’m smart enough.. and, doggone it, people like me!”
Speaking of conspiracies, this commenter archetype believes that the entire apparatus of the coffee industry was deliberately constructed by The Man as a means of enslaving and impoverishing coffee farmers. The actual concept that someone might actually consume and enjoy the end product is irrelevant.
Which explains Fair Trade, a sacred cow among these commenters. Like the TV trope, “think of the children!,” comments from this group focus almost exclusively on “think of the coffee farmer!” What they imply is that every person who touches coffee after it leaves the farm, including the various truck drivers and dockworkers working for pittance wages in coffee-growing nations, are blood-sucking parasites profiting off the backs of noble coffee farmers.
This commenter archetype views coffee exclusively as a performance-enhancing drug. When they encounter articles suggesting that there’s good or bad coffee, or that coffee might actually have a taste or flavor, you may as well ask your grandfather what’s his favorite crunkcore band; it’s just as alien.
When they’re drinking the coffee, these commenters could not care less if their coffee tastes like battery acid, and the idea of decaffeinated coffee seems utterly pointless. They are typically attracted to the malt liquor of the coffee world: coffees branded with wake-the-dead, crystal-meth-like psychoactive properties and the sinister names to match.
And if somebody else reports to drink coffee for its flavor, these commenters discount them as merely drug addicts in denial — kind of like the guy who says he buys Shaved Asian Beaver magazine only for the articles.
Privileged white people haven’t had it easy. In today’s society of competitive victimhood and I’ve-suffered-more-than-you one-upmanship, some are lucky enough to experience the trauma of not getting into Harvard. Others aren’t so fortunate and have to resort to makeshift, bogus afflictions like “caffeine addition.”
Which brings us to the archetype of the recovered caffeine addict. These born-again commenters proselytize a lifestyle free of caffeine: “I once was a caffeine addict, but my life is so much better since I gave up coffee for yerba maté!” Like all lifestyle preachers, it’s not enough that they live with their own life choices — they must convince you to choose them too.
The dirty secret of this archetype is that, rather than face their demons, they are only hiding from the real problem in their lives — namely, their lack of self-control and inability to moderate themselves. Which makes them kind of like the gay man who joins the Catholic priesthood to “cure” himself of his homosexuality. (And we all know how well that works out.)
Home roasting has been around for over a millennium. Its latest generation, with more modern prosumer equipment, probably peaked about a decade ago. But it is a brand new phenomenon for many. Often those who have discovered home roasting in the past year seem particularly afflicted with a brand of religious zealotry when posting comments on coffee articles.
Whether the article is about the cost of coffee, a Cup of Excellence competition, or even the pour-over brewing device of the month, the comment box is an irresistible platform (read: soapbox) to preach a sort of home roasting gospel. “It’s better than you can buy!” “It’s cheaper to do it yourself!” “It’s so easy, a caveman can do it!” One popular sermon is the Legend of the $5 Hot Air Popcorn Popper: “I have seen the promised land, and it is a West Bend Poppery II!”
You’ll have to excuse us if we don’t start selling off all our worldly possessions in anticipation of the home roasting Rapture. Yes, we like home roasting. It’s kind of a fun hobby from time to time. And yes, we understand that, by golly, you really like this new home roasting thing. We also like Benecio del Toro, but we don’t use the comment thread on a Cup of Excellence article to proselytize his merits as an actor and movie producer. The key to sales is relevancy — that goes whether you’re selling mortgage-backed securities or a home roasting lifestyle.
The MacGruber represents another kind of commenter with a DIY fetish — except that this archetype sees the DIY ethos as a form of social currency. Less idealistic and more self-interested than Rev. Home Roaster, the MacGruber comments on coffee articles to boast of their exploits building traveling espresso machines out of bike parts or attaching PID controllers to portafilter handles. In this regard, they’re a bit like those guys with gold chains and silk shirts who boast of their sexual conquests in laser-filled nightclubs. The difference being that most rational people would be socially embarrassed if confused for a MacGruber.
Given the choice between spending $35,000 on a new BMW or on a used Honda Civic and tricking it out with accessories over the next four years, the MacGruber will invariably choose the Civic. This might lead others to believe there’s something fatally flawed with the Civic. But this archetype also has an obsession with reinventing the wheel. We fondly recall one MacGruber who wrote up an elaborate post on how he converted his Vacu Vin wine-stopper into a coffee preservation system — blissfully ignorant that Vacu Vin has been making “coffee saver” systems for years that are available for $10 on Amazon.com.
Like The MacGruber, posts from this commenter archetype are about establishing social currency. Except here the currency is scoring a kilo of Colombian for the ridiculously low price of $1.99 a pound at Sam’s Club. As if to jab a hot fork in the eyes of Fair Trade advocates, this archetype boasts about their competitive place in the race to zero-cost, zero-conscience, quality-free coffee.
When this archetype isn’t posting about how much they’ve saved on coffee, they’re frequently long on ideas for using spent coffee grounds to Spackle® bathroom tiles. And if you’re lucky, you’ll avoid their frequent posts about how they bought their new car with the Dumpsters® full of cash they saved by making coffee at home instead of going to Starbucks.
Whether you’ve tried the coffee at three hundred different places or just three, most people have their favorite coffee. A large number of comments on coffee articles consist of personal endorsements of the coffee from a specific roaster, coffee shop, or home brewing contraption. As an anonymous poster put it on Boing Boing this week:
Every comment thread about coffee contains: (1) someone mentioning how great their home roasted coffee is; (2) a plug for a cafe not mentioned in the article.
Maybe we could just assume the existence of these kinds of comments from now on, with no need to actually post them?
But if we all assumed that, what would there be left to talk about? Hence this archetype of commenters who actively police various online media sources, ensuring their favorite coffee sources don’t suffer the egregious injustice of being omitted from a coffee article.
Some may take the additional step of attempting to elevate their pet coffee by dissing on the various coffee sources mentioned in the article. For example, this archetype frequently engages in slagging on quoted coffee shops for their pretentiousness, for the hipsters who work there, and over the fact that the owners cover their electrical outlets. Basically: all of the ridiculous stuff that’s the irreverent lifeblood of Yelp ratings.
This archetype believes they have seen it/done it long before you even heard of it/thought about it. And despite their whiny complaints of coffee articles that dredge up old topics hashed out thousands of times before over the years, they still cannot look away and feel compelled to respond — like gawkers at a gruesome car accident.
Yes, we’re making fun of ourselves this time. Because if it sounds like we’ve seen it all before, quite sadly we literally have seen it all before. Do you realize what kind of petty life you must lead to have read every coffee article ever written on the Internet? How about so pathetic, you come up with a list of 10 types of commenters on coffee articles.
Two articles in the news yesterday highlighted a bit of our thinking about a major divide in coffee formats: espresso and filter coffee. The Puget Sound Business Journal interviewed the sometimes-controversial Illy man, Giorgio Milos: Illy’s master barista challenges us to take a fresh look at Starbucks, Tully’s | Puget Sound Business Journal. The other article was from London’s Financial Times: FT.com / Food & Drink – The trend: Filter coffee.
Much of what’s there has been said before, except that Mr. Milos nailed a key point with this opening statement: “Espresso is not a beverage.”
This key distinction is critical to understanding good espresso. Without it, Americans suffer bitter, watery, over-extracted dreck. Compensating for the American “more equals better” approach has been the American latte or cappuccino that’s been drowned in large volumes of milk compared with the more typical European version. Alternatively, the American demand for volume — with an equivalent level of caffeine tolerance and quality — is now being met by the return of pour-over/filter coffee.
But let’s back up a step to be sure: what does it mean to say, “espresso is not a beverage”? Espresso is about an intense, concentrated, rather fleeting taste or experience. It is not about quenching your thirst, 44-oz Super Big Gulp style (or two-hour mug style). It’s not about washing down your scone or lingering, Parisian style, in a café over a copy of Albert Camus’s L’Étranger. Espresso is the amuse-bouche of the coffee world; satiety has no place.
Except satiety plays a massive role in the American ethos towards food and drink. When Americans speak of “value” consumption, we’re almost always obsessed with volume more than we are with quality. Dollar for dollar, we are more disappointed being served amazing food that might leave our 34% obese population still able to walk than we are with mediocre food that buries us alive in avalanche-level quantities. See: the American popularity of The Cheesecake Factory.
What this means is the resurgence of filter coffee (in higher quality forms) should do quite well from a cultural popularity standpoint. This trend may be a retread, but it stands to have far more cultural impact here than espresso ever could. We just hope that the minority of us still demented enough to prefer our flavors in short, concentrated doses continue to reap the benefits too. So please: no more pour-over bars that deliberately eschew espresso machines.
If you’re not aware of the disloyalty card concept, it originated a couple years ago in the UK from former world barista champ, Gwilym Davies. The kicker is that it’s supposed to be the opposite of a customer loyalty card, where consumers are given financial incentives for repeat business. Like the kind you get from the big chains such as Starbucks and Peet’s Coffee.
Instead, the informal disloyalty “card” offers financial incentives for consumers to sample the coffee at a variety of independent coffee shops in town — using something of a nudge-nudge, wink-wink informal honor system. The concept has since been mimicked in Seattle, Atlanta, Calgary, and elsewhere, and now it’s apparently come to San Francisco: San Francisco Gets a Dis*Loyalty Card | ShotZombies. Participants in the SF card program include Stable Café, Epicenter Cafe, Coffee Bar, Sightglass, Ma’velous, Farm:Table, Four Barrel, and Ritual Roasters.
The idea has not only spread around the world, but it has even earned a few accolades of genius marketing from a few notables in the industry. We may have groaned in full-facepalm position when Gwilym Davies started spouting from the Gospel according to the Third Wave after winning the WBC crown. But he deserves credit for coming up with a cute concept. But beyond a cute concept, that’s where we never really quite got it.
What dampens our enthusiasm for the concept is that it just moves the goalposts a little further back — rather than refute them altogether. So instead of locking repeat consumer zombies into one chain, we spread them over a few more cash registers. It essentially suggests replacing a monopoly with a cartel. To be truly effective, a program should encourage people to go beyond even the boundaries of something like the participants on a disloyalty card. But then again, we’ve gone beyond boundaries that any sane person ever should…
Let’s hear it for counter-programming. Starbucks made good on last year’s Plenta threat this week, announcing a new beverage size that targets the gluttony market, called the Trenta. As in Godzilla vs. the Trenta. Taking advantage of a news lull, Starbucks’ press onslaught has the media lapping it up. So naturally, we’re going to talk about the return of Citizen Cake.
This is the long-awaited revival of Elizabeth Falkner’s since-defunct Hayes Valley original namesake shop. Opening in November 2010 on the spot of the former Vivande Porta Via, it’s decorated with a lot of black-painted wood with red highlights. Inside there’s a bar with stool seating and a number of black wooden tables and booths for more formal dining. However, the pastries are, not surprisingly, showcased in front.
The staff here are, well, rather quirky — even by SF standards. They operate a rather restaurant-pedestrian UNIC Phoenix Twin behind the bar to pull shots of Equator Estate Coffee. We’ve long been ambivalent about Equator Estate coffees served in a retail environment; the lack of quality controls at the customer delivery end have produced an inordinate amount of underwhelming cups, given their industry regard. But in this restaurant-like environment, it’s surprisingly decent — though not great.
The resulting shots have a thinner but healthy-looking darker brown crema. It has a limited body and not much sweetness, despite its rather short two-sip serving size. With a darker, heartier herbal flavor of cloves, there is limited brightness in the shot. Served in classic brown ACF cups.
The milk frothing here is dodgy at best, and they also offer coffee in metal French presses. But at least unlike their former Citizen Cupcake location, they’re not hinging their business on the health of a record store.
Read the review of Citizen Cake.
In what’s starting to look like a Spy-vs-Spy-like dance between a Starbucks acquisition and the unStarbucks set, Starbucks’ Clover Equipment Company’s latest move is the Precision Pour Over: Clover Pour Over « Why Not? Coffee. (Courtesy of Seattle’s Why Not? Coffee.)
As we left off in our story, the once-independent Clover Equipment Company made waves with its brewer back in 2007. With its splashy introduction on the market, half lead by its fictitious price tag, lot of people bored with the espresso routine saw brewed coffee as fertile new ground for coffee exploration. But then Starbucks CEO Howard Schultz discovered it, got his hands on it in 2008, and said he was taking all the toys for himself and didn’t want to share.
Many independent cafés were suddenly locked out of the device, and others still thumbed their nose at the machine’s “sell-out” to Starbucks. In retaliation, many independent cafés replaced thoughts of the Clover brewer with an obsession over Hario V-60s drippers — essentially exhuming the 1908 invention of the Melitta coffee filter with a little spit shine.
Clover’s latest move is a prototype that co-opts the Hario V60 in a new design that stay’s true to Clover’s hands-off, mass-production mission. Between that and even Williams-Sonoma now carrying the Hario drippers (a jump the shark moment?), we can only wait and see how the unStarbucks set will counter.
Any way it goes, there’s still no end in sight for the filter drip faux arms race — with coffee consumers caught in the crossfire.
If we had to come up with a top 10 list of overdone coffee-themed articles in the media, one of them might have to be the top 10 coffee shop customer archetypes. BusinessWeek joined the fray in this week’s issue: Coffee Kinesiology – BusinessWeek.
BusinessWeek asked a panel of behavioral experts to evaluate and report on the “taxonomy of the 10 most common Starbucks waiting-line stances.” The study stuck to Starbucks (you mean there’s coffee anywhere else?) and to a lone Manhattan location (you mean there’s anywhere else?) to come up with their research. They also came up with ridiculous quotes about coffee costing $5.50; apparently inflation has hit the ever-popular $4 coffee myth.
That said, we still prefer the Five Types of Morning Coffee Crazies. Though earlier this week, Flavorwire posted a suitably racist version: Flavorwire » Stereotyping You By Your Starbucks Order.
It had been eleven years since I last visited the Azores. A remote archipelago of Portugal, this small group of volcanic islands — isolated in the middle of the Atlantic — is the very verdant-but-austere birthplace of my in-laws. Since my last visit, Portugal converted from the escudo to the Euro, tying the country more closely to other Western European standards of living. A number of Azorean emigrants to America found its spartan island lifestyle of stone houses and no utilities now forgiving and modern enough to move back. And I started coffee ratings Web site.
A blog post was inevitable.
“I think the Azores must be very little known in America. Out of our whole ship’s company there was not a solitary individual who knew anything whatever about them.”
–Samuel Clemens (aka Mark Twain), 1877
Mention the Azores to most people, and they might think you’re talking about the Ozarks. Discovered in the 1400s by Portuguese explorers, the isolation and remoteness of these islands gave rise to resilient settlers and, later, some value as a transatlantic weigh station. Some locals still speak Portuguese with an accent that might be more familiar to a 15th century Portuguese explorer than a 21st century lisboeta.
However, there are a few references to these islands in popular culture. Besides an economy predominantly based on agriculture and fishing, the Azores once supported an active open-boat whaling economy until the practice was outlawed in 1984. Herman Melville, in his infamous 1851 novel Moby-Dick, wrote about the many hardy whalers from these islands aboard Capt. Ahab’s Pequod — a ship that almost gave Starbucks its name until a co-founder vetoed it in favor of the Pequod’s first mate. (You knew there had to be a coffee tie-in somewhere.)
“No small number of these whaling seamen belong to the Azores, where the outward bound Nantucket whalers frequently touch to augment their crews from the hardy peasants of those rocky shores.”
— Herman Mellville on the crew of the Pequod, Moby-Dick, Chapter XXVII
Turning their underdeveloped remoteness in the Atlantic to an advantage, these islands have more recently begun to focus on ecotourism. One can often think of the Azores as Portugal’s equivalent to Hawai’i, but a Hawai’i long before its tourist economy appeared. In one of the world’s better examples of economy conversion, open-boat whaling has given way to open-boat whale watching. Meanwhile, the maritime themes that inspired Moby-Dick still live on in local imagery, the names of commercial establishments, and even a local version of the mobile coffee cart.
The presence of whales and the history of whaling is most acutely felt on the Azores’ Pico Island. In addition to visiting Pico (a first for me), I spent more extensive time eleven miles across the ocean channel on my return to nearby São Jorge Island (aka, Land of My In-Laws). This narrow, 35-mile-long island has only about twice the land mass of San Francisco and is home to a mere 10,000 residents — plus some 20,000 cows who contribute to the island’s famous cheese production.
If the Azores are remote to begin with, the quiet island of São Jorge is even more isolated — even if some bloggers might unknowingly recognize its distinctive landscape from a semi-popular WordPress theme. In the previous season of his food/travel TV show No Reservations, Anthony Bourdain visited São Jorge and dined in the tiny fishing community of Fajã da Caldeira de Santo Christo — a town that is still only accessible by foot, by fishing boat, and (only just recently) by ATV. Mr. Bourdain wrote of the village, “Totally remote, no power, no running water, no TV, no phone … gorgeous. Best meal of the trip but hairy getting there.”
“When I say this place is isolated, I mean end-of-the-world isolated … 2100 miles from New York City, 900 miles from Portugal, and God only knows how far from anything resembling civilization. It feels about as far from any place as you can possibly be.”
–Anthony Bourdain on Fajã da Caldeira de Santo Christo, São Jorge Island; No Reservations, Season 6, Episode 4
For centuries, São Jorge, like the rest of the Azores, has been characterized by austere, maritime frontier living carved into rock and sea … and by its self-sufficient country folk living in simple-but-immaculate dwellings overlooking beautiful green cliffs and blue ocean. But there were noticeable changes since my last stay. Some of these changes were welcome progress. Other changes — particularly those from expats returning from America with a little too much cash to flaunt — weren’t as good.
In 1999, many buildings in the main village of Velas looked worn and run down. Today they show signs of reconstruction and a fresh coat of paint. A number of municipal buildings and facilities have been either modernized or recently constructed — newly paved roads, modernized island airports with free Wi-Fi (sometimes the only place on the island), investments in wind power, etc. In 1999, the Fajã da Caldeira de Santo Christo looked largely abandoned, in slow decay, and “governed” by feral children (Lord of the Flies style) whom I then jokingly called “The Children of the Clams” — in reference to the locally famed amêijoas de São Jorge clams that come only from its tiny lake. Today there’s an influx of people, adults even, with a number of surfers who have since spruced things up a bit and made it their home.
From the same seaside cabin I stayed in 11 years ago along the tiny Porto dos Terreiros, I again heard the familiar yet bizarre nighttime call of the cagarro, a regional seabird. But on Friday nights that sound is now mixed with the sounds of Portuguese karaoke down at the new unnamed bar at the shore.
Surprisingly, the food has gotten much better here too. Dining in the Azores has always been a regular repeat of the same, limited, local-but-good menu items. However, this time I got the sense that the global standards and awareness for food quality have somehow made their way ashore here: the food seems more flavorful and slightly more varied than it did 11 years ago. I even encountered the publicized concept of do prado ao prato — or “from the meadow to the plate”.
The coffee, on the other hand, has not changed much at all. You can look at this as either good or not so good. Combine this with the islands’ isolation, and exploring the coffee here becomes a bit of an anthropological study — not entirely unlike chain-free Carmel-by-the-Sea. There are virtually no chain stores of any kind on the Azores.
The coffee stasis here can be considered “good” because the local standards were never half-bad to begin with. This is Portugal, after all, where the tradition of good coffee and a public obsession over it is almost as strong as Italy’s. The stasis here is also good because the convenient, quality-stunted, environmentally regressive consumer fad of single serving coffeemakers has not yet arrived from continental Europe.
Yet clear opportunities for improvement exist. While the Azoreans drink their café several times a day as a fact of life and a matter of social discourse like any other good Portuguese citizen, there is something of a cultural split over milder coffee served at home in the morning and the more serious, big pants coffee served in the afternoon or evening. Morning coffee at home is often café cevada (café de cebada in Spanish) — a sort of mild, granular instant coffee made primarily from grain (literally: barley) and typically served with larger quantities of milk. While not terrible, it’s not at all like the serious coffee served in homes from Moka pots (and the occasional pour-over) later in the day. All separate from the many commercial cafés selling the various Portuguese coffee drink staples — from the bica (the typical espresso shot cost €0.50, or about $0.70) to café pingado to the garoto to the galão.
The more cautionary tale when being invited to someone’s Azorean home is that it’s customary to break out delicious pastries but also the family moonshine — typically a homemade angelica fortified wine or an aguardente brandy. Often very good, often served from a re-purposed liter-sized plastic soda bottle, and often something to make one pace themselves and their social calendar.
Like any other import, the distribution of roasted coffee and espresso machines is severely limited in the Azores. Portuguese machine manufacturers, such as Fiamma, were far more prevalent than in continental Portugal — despite the occasional two-group La Spaziale. And while we’re huge fans of Portugal’s Café Nicola coffee, it is essentially unavailable on the islands of Pico and São Jorge. The much busier, more cosmopolitan Azorean island of Terçeira hosts a number of Nicola-branded cafés — plus the lone international airport in the area — but that almost seems wasted on the locals; as a local saying goes, “Terçeira drinks tea, São Jorge drinks coffee.”
On the islands, Sical is the king of coffee — both in cafés and on retail store shelves, in whole bean and ground forms (5 Estrellas Clássico at €6.90/kg, or about $4.35/lb). I repeatedly came across Sical so often that I got music stuck in my head — disturbingly, it was the otherwise-unintelligible opening chants in the French Tecktonik remixes, and 2007 Eurotrash fad, of Yelle’s “A Cause Des Garçons.” While not necessarily poor coffee, Nestlé acquired Sical in 1987, and nothing of artisan value has ever survived in Nestlé’s mass production clutches. Otherwise, there were a number of Torrié cafés and the occasional Delta Café.
While it is generally quite difficult to find poor espresso on the Azores, it is next to impossible to find a café that stands out from the crowd as anything exemplary. Hence why all the café reviews are left here as a list rather than individual blog posts. About the only stand-out you might find are the places that end-to-end grow their own green coffee (rather unique for Europe), process the beans, roast them, and serve them to their café customers — a true bean-to-cup example, as it were. Café Nunes, in São Jorge’s tiny Fajã dos Vimes, being one such example.
|Name||Address||Island||Espresso [info]||Cafe [info]||Overall [info]|
|Aeroporto de São Jorge Café||Aeroporto de São Jorge, Estrada Regional R1-2a, Fajã de Santo Amaro||São Jorge||6.50||6.00||6.250|
|Águas Cristalinas||Rua das Poças, São Roque do Pico||Pico||5.80||6.20||6.000|
|Café Ilhéis||Estrada Regional M 1-2a, Urzelina||São Jorge||6.90||6.80||6.700|
|Café Nunes||Estrada Regional M 1-2a, Fajã dos Vimes||São Jorge||6.70||6.50||6.600|
|Cafe Restaurante Velense||Rua Conselheiro Doutor José Pereira, 5, Velas||São Jorge||5.40||6.00||5.700|
|Compre Bem de Almeida & Azevedo||Largo do Cais, 4, Calheta||São Jorge||6.00||6.20||6.100|
|Compre Bem de Almeida & Azevedo||Av. do Livramento, Velas||São Jorge||6.40||5.20||5.800|
|Fornos de Lava||Travessa de São Tiago, 46, Santo Amaro||São Jorge||6.60||6.20||6.400|
|Lajes Airport Café||Aerogare Civil das Lajes, Pedreira – Lajes||Terçeira||7.30||6.20||6.750|
|Manézinho Restaurante||Caminho do Açougue, Urzelina||São Jorge||6.40||7.00||6.700|
|Moby Dick II||Rua Manuel Vieira Soares & Rua Engenheiro Arantes Oliveira, Lajes do Pico||Pico||7.20||6.80||7.000|
|O Milénio Snack-Bar||Rua do Corpo Santo, 21, Velas||São Jorge||6.70||7.00||6.850|
|Pastelaria Aroma & Sabores||Rua do Capitão-Mor, 9, Lajes do Pico||Pico||7.10||7.00||7.050|
|Restaurante Castelinho||Caminho das Ávores, Urzelina||São Jorge||6.70||6.80||6.750|
|Restaurante Lagos||Largo de São Pedro, 2, Lajes do Pico||Pico||6.70||7.20||6.950|
|Restaurante “O Baleeiro”||Rua São Pedro, Topo||São Jorge||6.70||6.80||6.750|
Please repeat after me: “Food and drink is entertainment.”
What do I mean by that? Public tastes in entertainment change. We no longer attend social dances or go to the circus. In fact, if someone probably heard their neighbors were doing that, they would hide any of their small children. And instead of seeing the latest Elia Kazan flick or reading the latest Truman Capote novel, we watch Netflix DVDs and play videogames.
While we certainly went to restaurants, drank coffee, and maybe even tried Korean food in the past, back then it was more…functional. But in our popular culture of today, these are primary forms of entertainment. Instead of seeing the latest Tennessee Williams play, we seek out the latest Korean BBQ truck. Today’s shared cultural experiences are as much about retail food and drink establishments as they used to be about music or literature. And coffee today is definitely part of that.
This recently published “syphon-worship” music video illustrates how much entertainment has become inseparable from coffee appreciation today.
Food-as-entertainment is heavily reflected in our consumer culture. Not only has the Food Network established a sizeable and lucrative audience, but there’s enough of a feeding frenzy to encourage Bravo and the Travel Channel to join the fray. Not so coincidentally, just as television has swelled on the reality TV fad in response to a writers’ strike and the appeal of lower production costs, retail food and drink is undergoing a similar fad in response to our current economic times.
Take the whole street food thing. We now have fanfare such as the second annual SF Street Food Festival. Now there’s some great food to be had from pushcarts, taco trucks, and bicycles rigged with flamethrowers. But there is a definite entertainment element to it all — the kind that suggests, “This would be tasty in a restaurant, but it’s ten times more fun eating it over an open sewer!”
A couple years ago, and also not by coincidence, we jokingly called coffee’s equivalent to this fad the “Malaysian street food experience“. To the idealist, the theme is about focusing so much on the product that you’re allowed (if not encouraged) to offer as few customer amenities as possible. To the cynic, the theme is about charging the most money for the least amount of investment under the guise of exclusivity. Then throw in the dreaded hipster consumerism label if you will.
As if to continually demonstrate how New York remains years behind on the current coffee culture, just today the New York Times published an article on the stripped down coffee bar theme: The New Coffee Bars – Unplug, Drink Up – NYTimes.com. The article follows a bit more of the idealist’s perspective — with a hint of cynicism suggested only in mentioning New York’s latent Wi-Fi backlash. This theme, already overworked on the Left Coast, is probably a bit too new for New York to pick up on the (*groan*…don’t say it!) irony yet.
Thus it’s probably a bit too telling that today a related post from another New York publication, The Awl, impressed me more: Knock It Off With All The “Pairing,” Okay? – The Awl. Why I appreciated this cynical rant more than the Times piece is probably best summarized by quoting some of it:
The current passion for anything to do with food and drink, cooking, regional cuisine, taco trucks, and so on is fun, and I certainly don’t mean to bag on that. Of course it is great to try, and maybe like, new things, and delicious things. But the fussy, mincing habit of attempting to create demand with a sniffy insistence on things like “artisanal” cheese or soda, coffee brewed in some Japanese contraption for eighteen hours, etc., is manipulative and artificial and stands in opposition to the fun part of sharing good things together.
Their use of “manipulative and artificial” particularly resonated with me. My wife knows a thing or two about food and cooking, and she’s had a tremendously insightful statement about the molecular gastronomy fad of recent years — back when we still wanted to play with our food at restaurants but had the bank accounts to frequent El Bulli. She noted that while the playfulness of its techniques made the food fun and entertaining, to have any lasting qualities the food has to have soul.
Real soul. Not soul-by-numbers. Isley Brothers soul, not Michael Bolton soul. The first time I attended the SF Blues Festival was also the last. Growing up on the South Side of Chicago, I regularly listened to blues singers wailing over how they lost their jobs, their women, and their self-respect. Instead, I shudder to this day thinking about those grassy hillsides of Ft. Mason, suffering through a blues singer’s laments over recycling. Recycling! Sorry, but the “My Curbside Recycling Program Doesn’t Pick Up My #2 Plastics Blues” just rings hollow and oh-so-wrong.
And that’s the problem with a lot of new coffee experiences I’ve had these days. They may have to survive in a world that expects entertainment from their coffee. We’re enthralled and entertained with the latest super-expensive espresso machine, the pour-over method of the month, and the single origin coffee that surprises us by tasting like it comes from the wrong continent. But if the coffee doesn’t have soul — if it’s just going through a checklist of expected stereotypes as a means of fabricating soul — I may as well be in a Starbucks with better coffee.
Near SF’s Flatiron Building (yeah, we got one too), this one-time Starbucks kiosk arguably put the then-next-door All Star Cafe & Bakery at 550 Market St. out of business in its first year of existence. Yet despite morning lines of commuters waiting for their lattes, and an overworked crew of three in tight quarters with an overworked Verismo machine, Starbucks abruptly closed up shop here.
In came Giorgio Milos, Illy‘s head barista and a former Italian champ, to help reopen this space as an Illy-branded café a couple months back. It’s a real improvement for the location, as the old All Star Cafe even beat out the Starbucks that once resided here. But even so — it painfully seems that you still can only do so much with Illy coffee in America.
They offer espresso, panini, and pastries — plus cans of Illy (with Francis Francis machines) on display in the modern, tight space. There’s a lone iron bench on the sidewalk in front, but that’s it for seating. Using a seriously polished, chrome, new, two-group La Carimali machine, they pull shots with a textured medium brown crema that look generally good. But the crema here lacks a real thickness and volume — as you can classically expect from exported Illy coffee.
It has a generally bolder flavor than most American Illy shots: bolder spice and a sharper bite to it without much of the typical woodiness. Served in Illy-logo IPA cups. The milk frothing here shows some care. But as the photo illustrates, the results can be a little suspect.
Read the review of Prima Cosa Caffe.
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|