Tag Archive 'illy'

Andrea Illy on Fair Trade, barista training, and coffee pricing

Posted by TheShot on 22 Sep 2011 | Filed under: Beans, Café Society, Fair Trade, Quality Issues, Restaurant Coffee

Media profiles of Illycaffè‘s Andrea Illy are commonplace. But this one from today’s The Guardian (UK) is better than most: Andrea Illy: family businessman who’s raising the bar for premium coffee | Business | The Guardian. For one, Mr. Illy talks about the importance of pricing and brand positioning. Regardless of what you think of […]

America’s Golden Age of Coffee: Remarkably Like Italy’s Past

Posted by TheShot on 03 Aug 2011 | Filed under: Barista, Café Society, Quality Issues

Several months after we declared that coffee’s golden age is over, famed Illy barista-in-chief, Giorgio Milos, posted this in The Atlantic today: America’s Golden Age of Coffee: Remarkably Like Italy’s Past – Giorgio Milos – Life – The Atlantic. You might recall Mr. Milos ruffling a few New World coffee feathers last year in The […]

Trip Report: Prima Cosa Caffe

Posted by TheShot on 17 Aug 2010 | Filed under: Beans, Café Society, Local Brew, Starbucks

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 […]

All You Need to Know About Steaming Milk (?)

Posted by TheShot on 18 Jun 2010 | Filed under: Add Milk, Barista, Quality Issues

Coffee talk in the mainstream press these days looks a bit like the telenovela: short-lived serials from specific writers with an individual point of view. One of said serials comes from Giorgio Milos of illycaffè in The Atlantic, and his installment today is on milk frothing: All You Need to Know About Steaming Milk – […]

A Winning Formula for Traditional Espresso

Posted by TheShot on 13 May 2010 | Filed under: Barista, Consumer Trends, Foreign Brew, Local Brew, Quality Issues

In recent months, The Atlantic — much like the New York Times — has shown a heightened interest in coffee. Most of it has come from articles penned by Starbucks co-founder, Jerry Baldwin. But today’s article comes from Giorgio Milos, Master Barista for illycaffè: A Winning Formula for Traditional Espresso – Food – The Atlantic. […]

Illy brands itself through independent U.S. cafés

Posted by TheShot on 03 Nov 2009 | Filed under: Beans, Café Society, Foreign Brew

Today’s Wall Street Journal published an article on Illycaffè‘s quiet expansion in the U.S. coffeehouse market: Illy Uses Backdoor to Take On Starbucks in U.S. – WSJ.com. Anytime someone tries to sell coffee in this country, the knee-jerk media presumption is that they’re going to “Take On Starbucks“™. Illy has always publicly stated that they […]

Book Review: Bar d’Italia del Gambero Rosso 2010

Posted by TheShot on 25 Oct 2009 | Filed under: Café Society, Foreign Brew, Quality Issues

A few weeks ago we received the latest (and tenth) edition of the annual Bar d’Italia del Gambero Rosso for 2010. It is the closest thing in print we’ve seen to our Web site reviews, and we’ve generally found it indispensable when traveling Italy in search of good espresso. (We last reviewed the 2007 edition.) […]

Trip Report: Caffè Cento

Posted by TheShot on 22 Oct 2009 | Filed under: Café Society, Local Brew, Machine

Not to be confused with Cento, which is decidedly at the opposite end of the amenity scale, this is a classically pretty café at the rear entrance of the elegant Fairmont Hotel. It caters primarily to hotel tourists — many of whom come from around the globe and get a little homesick for something other […]

Breaking the Chains: Dispelling the Myth of Consistency at the Big Coffee Chains

Posted by TheShot on 15 Aug 2009 | Filed under: Café Society, Consumer Trends, Quality Issues, Starbucks

One of the things that the big coffee chains do well is consistency. Or at least that’s the conventional wisdom, lifted straight from the fast food chain playbook. A McDonald’s french fry is pretty much the same everywhere, and the coffee served at a big chain is little different. Or so we’ve all been told. […]

Common Cues for Recognizing Good and Bad Espresso

Posted by TheShot on 27 Jul 2009 | Filed under: Add Milk, Barista, Beans, Café Society, CoffeeRatings.com, Quality Issues

For a few years now, we had an idea for a post that sat in our unpublished queue: how can you tell a good espresso shop from a bad one? (At least before sampling it.) Given the thousands of good, bad, and mediocre espresso shots we’ve reviewed over the years, we have definitely noticed some […]

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