Tag Archive 'coffee_service'

Trip Report: Saint Frank (Russian Hill)

Posted by TheShot on 10 Jun 2014 | Filed under: Beans, Café Society, Consumer Trends, Local Brew, Machine, Quality Issues

This café is the brainchild of former middle school teacher and Ritual Coffee barista, Kevin “Tex” Bohlin. Starting as a pop-up in SF’s South Park (which has since closed in Dec. 2013), this over-designed flagship café opened in Oct. 2013 to a considerable amount of gushing praise. It took over the former Teashi spa, and […]

Trip Report: Chromatic Coffee Co. (Santa Clara, CA)

Posted by TheShot on 15 Jan 2014 | Filed under: Foreign Brew, Roasting

For those who lamented the closure of the great Barefoot Coffee Roasters at this South Bay strip mall location in 2012 (and we were among them), Chromatic hasn’t missed a beat since it moved in right afterwards. Opening in October 2012, Chromatic picked up very much where Barefoot left off: a great attention to coffee-making […]

Coffee machines: traditional versus automatic

Posted by TheShot on 31 Oct 2007 | Filed under: Machine

Although its approach is more from the caterer’s perspective, the Web site for the UK magazine Caterer and Hotelkeeper published an article comparing the merits and tradeoffs off traditional versus automatic espresso machines: Coffee machines: traditional versus automatic. The article cites analysis where traditional machines used up 22% more coffee than their automatic counterparts. However, […]

Wendy’s to Begin Brewing Folgers Coffee

Posted by TheShot on 19 May 2007 | Filed under: Restaurant Coffee

Here’s a nominee for the 2007 Unclear on the Concept Award. In a reactive move to competitors who have successfully upgraded their coffee service (such as McDonald’s), the Wendy’s fast food chain has proudly announced an agreement to serve Folgers coffee to expand their breakfast offerings: Wendy’s to Begin Brewing Folgers Coffee ((BKC), McDonald’s Corp. […]

Coca-Cola ventures into premium specialty coffee

Posted by TheShot on 17 Nov 2006 | Filed under: Consumer Trends, Foreign Brew, Restaurant Coffee

ChannelNewsAsia published an article today on Coca-Cola’s venture into coffee distribution in Singapore: Channelnewsasia.com – Coca-Cola ventures into premium specialty coffee. Coca-Cola has been investing in coffee service for quite some time. In previous posts here, we’ve covered their development of Far Coast pod systems — among other patents. As one of Wall Street’s darling […]

Coke, Nestlé Take Aim at Starbucks

Posted by TheShot on 14 Sep 2006 | Filed under: Barista, Consumer Trends, Restaurant Coffee, Starbucks

Not to be outdone by Coca-Cola’s Far Coast and CHAQWA announcements earlier this month, Big Four junk coffee giant, Nestlé, says “me too!”: Coke, Nestlé Take Aim at Starbucks (Advertising Age). I am not making this up: Nestlé marketing is instructing the media call their version the Nescafé Specialty Solutions’ bag-in-a-box system. How’s that for […]

Coca-Cola’s next ‘real thing’

Posted by TheShot on 02 Sep 2006 | Filed under: Consumer Trends, Restaurant Coffee

So Coca-Cola finally revealed some of what they’ve been up to with their recent patent frenzy (as reported here in January): Coca-Cola’s next ‘real thing’: lattes – Sep. 1, 2006. Next Wednesday in Toronto, Coca-Cola plans to formally announce their foray into “premium” brewed tea and coffee. The brand is called Far Coast (the corresponding […]

Albany, N.Y. Leader Cashes In On His Coffee Expertise

Posted by TheShot on 21 Feb 2006 | Filed under: Home Brew, Machine, Restaurant Coffee

The February 2006 issue of Automatic Merchandiser (how’s that for exciting reading?) features a story on Chris Nachtrieb and his Chris’ Coffee Service: Albany, N.Y. Leader Cashes In On His Coffee Expertise – February 2006 Issue – AMonline.com. In the late 1970s, Chris Nachtrieb started his Albany, NY Office Coffee Service (OCS) business as a […]

Trip Report: Frog Hollow Farm

Posted by TheShot on 16 Feb 2006 | Filed under: Local Brew

A little Frog Hollow Farm espresso history… Frog Hollow Farm first appeared in San Francisco at the opening of the Embarcadero’s revitalized Ferry Building in October of 2003. While their core business is seasonal fruits, they took an aggressive leap forward towards producing some of the most serious espresso in the city at the time. […]