Tag Archive 'restaurant_coffee'

How do you know when your fancy restaurant still doesn’t “get” coffee?

Posted by TheShot on 29 Oct 2007 | Filed under: Beans, Restaurant Coffee

The post title is the question of the day. If I may paraphrase an old quote from a previous post — where we asked, “How does the fool who knows nothing about wine impress his guests?” — the answer is: by buying the most expensive coffee they can find — along with a good story […]

High-end restaurants raise the Nespresso white flag: The cult of Nespresso

Posted by TheShot on 05 Oct 2007 | Filed under: Home Brew, Machine, Quality Issues, Restaurant Coffee

An article in yesterday’s Dublin Independent perhaps thought it was exalting the Nespresso espresso. However, it did more to underscore how clueless high-end restaurants are when it comes to espresso quality: The cult of Nespresso – Food & Drink, Lifestyle – Independent.ie. Pre-ground coffee that has aged for weeks in plastic pods since the second […]

La Colombe Torrefaction in San Francisco

Posted by TheShot on 22 Sep 2007 | Filed under: Beans, Local Brew, Restaurant Coffee, Roasting

La Colombe Torrefaction, a Philadelphia-based roaster that’s been something of an East Coast analog to Blue Bottle Coffee Company, has regularly received national recognition for the quality of their roasted coffee. But on the West Coast, La Colombe may as well be based out of Belgium; they’re largely unknown around these parts. In an attempt […]

Michael Bauer: Between Meals : Coffee talk in reviews

Posted by TheShot on 07 Aug 2007 | Filed under: Quality Issues, Restaurant Coffee

It’s not just us — other Bay Area restaurant connoisseurs have noted the horrendous state of restaurant coffee. Today the SF Chronicle‘s food editor, Michael Bauer, wrote in his blog about readers who suggested he could do more to play up the coffee quality in his restaurant reviews: Michael Bauer: Between Meals : Coffee talk […]

Good coffee just might earn your restaurant that extra Michelin star

Posted by TheShot on 07 May 2007 | Filed under: Beans, Quality Issues, Restaurant Coffee, Roasting

Yesterday Atlanta’s The Sunday Paper published an article on Batdorf & Bronson, an artisinal coffee roaster in Olympia, WA who supplies a number of top-rated restaurants in the Atlanta area, as well as cafés and retailers such as Whole Foods Market: 05/06/07 FOOD: Zen and the art of coffee roasting > SundayPaper.com > Current Articles. […]

Carmel-by-the-Sea Espresso

Posted by TheShot on 15 Feb 2007 | Filed under: Foreign Brew, Local Brew

Most people have their favorite local getaways. Mine, among many other Bay Area locals, happens to be the Monterey Peninsula — i.e., the Pacific Grove/Carmel/Monterey region. It’s a great place to kick back for a relaxing weekend, along the sea, away from the S.F. crowds, near the natural splendor of Big Sur and the protected […]

Chicagoist Grills: Intelligentsia Coffee & Roasting Works CEO Doug Zell

Posted by TheShot on 13 Feb 2007 | Filed under: Barista, Fair Trade, Foreign Brew, Roasting

Today the Chicagoist blog published an interview with Intelligentsia founder and CEO, Doug Zell: Chicagoist: Chicagoist Grills: Intelligentsia Coffee & Roasting Works CEO Doug Zell. Intelligentsia not only boasts some of the best roasted coffee in the country, and the reigning U.S. barista champion from one of their cafés, but they also helped set a […]

Coffee is Hot at the 2007 National Restaurant Show

Posted by TheShot on 12 Feb 2007 | Filed under: Quality Issues, Restaurant Coffee

Last month I scoffed at a National Restaurant Association survey showing that espresso was “hot” among restaurant trends. In order for an item to be “hot”, isn’t it a pre-requisite that restaurants should at least be half-way competent at it? In today’s news, the “NRA” announced a presentation at the annual hotel-motel restaurant convention this […]

10,000 Leaders Shape the Future of Specialty Coffee May 4 – 7, 2007 in Long Beach, Calif.

Posted by TheShot on 23 Jan 2007 | Filed under: Barista, Quality Issues

Today the press release mill churned out the announcement of the next SCAA conference: 10,000 Leaders Shape the Future of Specialty Coffee May 4 – 7, 2007 in Long Beach, Calif. Yes, there will be the usual plethora of speakers, exhibitors, mixers, courses, workshops, and awards. Yes, there’s the circus entertainment of the U.S. Barista […]

National Restaurant Association chefs say espresso is still ‘hot’

Posted by TheShot on 16 Jan 2007 | Filed under: Restaurant Coffee

In October 2006, the National Restaurant Association conducted a survey of 1,146 member chefs for what they felt were “hot”, “cool/passé”, or “perennial” items in restaurants today. I’ve always wondered why so many SF restaurants seem to come out with the same trends at the same time — moments where suddenly every restaurant is offering […]

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