It is the great catch 22 of finding employment in the coffee industry (any industry really). In order to get a job you need experience, but you can’t get that experience without having a job. But the climb isn’t over yet. Baristas who want to transition to other areas of the coffee industry can find themselves facing the same conundrum. But in a new event, the Houston Coffee Collective is helping to close the gap between experience needed and experience possessed. Happening Tuesday, February 5th, Lift and Learn is a free event teaching tech, barista, and brewing skills to coffee professionals and would-be professionals alike.
Taking place at GEVA Coffee, Lift and Learn is a collaborative effort between the HCC, Urnex, and Counter Culture that will give attendees a chance to learn “tech building preventative maintenance skills” and “barista brewing and espresso skills.” Led by Pit Crew’s Allen Leibowitz, Counter Culture’s Eli Ramirez, and Blacksmith’s Antoine Franklin, folks can sign up for classes on steam wand rebuilds, grinder preventative maintenance, basic hand skills, and espresso fundamentals.
It’s not all learning (and lifting) though, food trucks will be on-site for anyone who works up an appetite, and beer is being sponsored by Slow Pour Supply. A hard day’s works deserves a coldie, y’know.
The event gets started at 6:00pm at GEVA Coffee on Tuesday, February 5th. Attendance is free, but an RSVP is required via Eventbrite, which can be done here. For more information, visit the Houston Coffee Collective’s official website.
Top image via the Houston Coffee Collective
Disclosure: Counter Culture and Urnex are advertising partners with the Sprudge Media Network
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Few beverages in the world have the ubiquitous appeal of coffee. Coffee is much more than a drink many people start their morning with or enjoy throughout the day for the pick me up provided by the caffeinated drink. Coffee is also a centerpiece when it comes to social interaction.
There was a great line in the movie “Good Will Hunting” that demonstrates how coffee is a part of our culture in the U.S. and around the world. When Will meets Skyler the first conversation goes like this:
Skylar: You’re an idiot. I’ve been sitting over there for 45 minutes waiting for you to come and talk to me, but I’m tired now and I hafta’ go home, and I..I couldn’t sit there any more waiting for you.
Will: Well..I’m Will.
Skylar: Oh, and by the way, that guy over there…the Michael Bolton clone…he wasn’t singing with us, so to speak.
Will: Yeah, I know. I kinda’ got that impression.
Skylar: Good. Okay. Well, I’ve got to go. Gotta’ get up early and waste some more money on my overpriced education.
Will: No..I didn’t mean you. I–
Skylar: Oh, that’s all right. There’s my number. Maybe we could go out for coffee sometime?
Will: All right, yeah. May-maybe we could just get together and eat a bunch of caramels.
Will: When you think about it, it’s just as arbitrary as drinking coffee.
Skylar: [laughs] Okay, sounds good.
Source: Movie Quotes Database
Arbitrary or not, coffee is a commodity that a large percentage of the ever-increasing world population consumes on a daily basis. For more than one and one-half years, consumers have benefited from a steadily declining price of the beans.
A bearish price pattern since 2016
As the weekly chart highlights, the price of coffee futures that trade on the Intercontinental Exchange found its most recent top at $1.76 per pound during the week of November 7, 2016. Since then it has been all downhill for the price of the soft commodity as producers have been receiving less for their beans and consumers have enjoyed the benefits of a cheaper cup of Joe.
Open interest in the ICE coffee futures market increased steadily as the price moved lower, reaching its most recent record high at 276,784 contracts at the end of March. Rising open interest when the price is heading lower is typically a technical validation of a bearish trend in a futures market. However, price momentum has declined and is currently in an oversold condition which could be a signal that the mature bearish trend in the coffee futures market is running out of steam. Additionally, weekly historical volatility has declined to 9.75%, which is close to a historic low in the commodity that tends to have a penchant for wide price variance.
Abundant supplies from producing countries keep the pressure on coffee
On the fundamental side of the equation for coffee, abundant supplies creating surplus conditions in the market have weighed in the price of the beans. Brazil is the world’s leading producer of Arabica beans which are most popular in the United States. Brazilian output combined with production from Columbia and other significant world producers have been sufficient to meet global demand. At the same time, the elasticity of demand is low in coffee given its ubiquitous appeal around the globe. In other words, even if the price were to move higher, coffee drinkers would likely pay more for their daily fix. However, for around eighteen months, elasticity has not been tested as the price has yet to recover to a level that would test the declining level of technical resistance in the coffee futures market.
Technical resistance declines with price
The weekly chart shows that the decline in the price of coffee has rarely tested a previous high and since a brief recovery to just over the $1.30 per pound level at the start of 2018, the price of coffee has been on a one-way journey to the downside.
As the daily chart of the now active month July futures contract illustrates, the bearish trend has been almost picture perfect since the start of this year. The most recent recovery rally has taken the price of July coffee futures to $1.2250 on April 27, which is the first higher high in many months and a positive sign for the future path of least resistance for the price of coffee futures. As the price of coffee has moved to the downside, the level of technical resistance has also declined. However, the weight of supplies has prevented coffee from staging any significant recovery, and the pattern of lower highs remained intact until last week. Friday’s rally could be a first step in ending that pattern.
The market has become accustomed to the bearish trend
Consumers have become accustomed to lower coffee prices. Significant buyers of the beans like Starbucks (NASDAQ:SBUX) and Dunkin Donuts (NASDAQ:DNKN) have enjoyed lower java prices as it has steadily reduced their cost of goods sold and increased earnings. Each time I stop into a Starbucks or Dunkin Donuts these days, I marvel at how prices have not come down to reflect the price of the primary input in their products. Lower coffee prices have created an earnings bonanza for these two companies and others that depend on the price and availability of the soft commodity.
Each year is a new adventure in the world of coffee production. The weather in the major growing regions of the world determines the path of least resistance for prices. Moreover, crop diseases like leaf rust can wipe out a crop quickly. However, in 2017 and 2018 output has been sufficient to meet all demand and then some causing the price to drop. Since coffee production is a year-to-year affair, it is difficult for consumers to find liquid long-dated hedging vehicles for their requirements. Additionally, the forward curve in the coffee futures market reflects the uncertainty of crops over coming years.
As the forward curve of ICE coffee futures shows, while nearby prices remain just above the $1.20 per pound level, next year at this time the price is above $1.30, and in 2020 it is over $1.40 per pound. In 2021, the price is at over $1.50 if a consumer can locate a seller willing to provide liquidity for a crop that is three years into the future.
Meanwhile, consumers are becoming a bit too comfortable with low prices these days and producers are hoping they will be paying a lot more in the future.
Coffee can be highly volatile, and the bear market will end with a bang
Those who read my pieces regularly will know that I stress the significance of demographics on the demand side of the fundamental equation for most commodities. When it comes to feeding the world, and coffee is a staple in many people’s diets, more people with more money are competing for finite supplies each day. In 2000, the total number of people in the world was around six billion. Today, that number stands at 7.469 billion. In Q1, the world added another 19 million consumers, and many will turn out to be coffee drinkers.
The quarterly chart of ICE coffee futures shows just how volatile the beans can be at times. The all-time peak for coffee futures came in 1997 at $3.18 per pound. In 2011, coffee rose to a slightly lower high at $3.0625, but since 2001 the price of the beans has made higher lows. I believe that demographic factors have increased the floor price for coffee, and many other agricultural commodities, over the past two decades. To keep the pattern intact, coffee futures will need to hold the $1 per pound level. However, as technical resistance levels have been dropping with the price, and open interest indicates that there is growing speculative interest in the market. It may only be a matter of time before coffee finally challenges one or many of the resistance levels that have formed over the past year and one-half.
I am a scale-down buyer of coffee futures and call options as I believe we will eventually see a significant price recovery. For those who do not venture into the futures markets, Barclays recently replaced their JO ETN product with BJO.
BJO is in the process of building liquidity, and the ETN product has a total of $28.7 million in net assets as of April 26 and trades an average of 8,940 shares each day. July ICE coffee futures settled at $1.2240 per pound on April 27, and I believe that demographic factors limit the downside in the coffee market and risk-reward continue to favor the upside. Coffee consumers continue to jump for joy these days as the price remains near the recent low. However, if the price moves significantly higher over coming weeks and months, people around the world will continue to consume the beverage as the power and lure of the caffeinated drink and the not so arbitrary social connection it creates melts the elasticity of demand.
The Hecht Commodity Report is one of the most comprehensive commodities reports available today from the #2 ranked author in both commodities and precious metals. My weekly report covers the market movements of 20 different commodities and provides bullish, bearish and neutral calls; directional trading recommendations, and actionable ideas for traders. More than 120 subscribers are deriving real value from the Hecht Commodity Report.
Disclosure: I/we have no positions in any stocks mentioned, and no plans to initiate any positions within the next 72 hours.
I wrote this article myself, and it expresses my own opinions. I am not receiving compensation for it (other than from Seeking Alpha). I have no business relationship with any company whose stock is mentioned in this article.
Additional disclosure: The author always has positions in commodities markets in futures, options, ETF/ETN products, and commodity equities. These long and short positions tend to change on an intraday basis.
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April 30, 2018
America runs on more than just Dunkin’ Donuts. It runs on all kinds of coffee.
All over the country, but especially in New York City, there are independent coffee shops, small and major chains on every street corner. They aggressively compete for our business and we happily give it to them because, according to the National Coffee Association, 50 percent of college-aged consumers buy coffee regularly.
Think Coffee, a New York City-based chain, is making sure consumers are putting their money to good use. Think’s operation, Social Project Coffee, implores customers to pay a premium price for coffee in order to use the money to help local communities.
Noah Welch is the director of Coffee and International Projects for Think. He has been developing projects since 2011 and addresses a range of issues from clean water access to reforestation to feminine hygiene. Welch makes clear that every dollar counts.
“If you [consume] a cup of coffee, a sandwich, a tea, a pastry from Think, you support every one of our projects,” Welch said. “Your consumption gives Think the purchasing power to continue.”
What distinguishes Think’s SPC programs from other business models is the way Think helps farm workers gain access to basic human needs. Think refuses the direct trade model where the premium price is paid to the farmer growing the coffee rather than the community.
“Under a direct trade model, there is no requirement — or evidence — that workers or the community share in the benefits of the premium price,” Think explains on its website.
Instead, after finding a coffee it approves and that shows demand, Think works with the farmer or producer to develop a project that, as Welch puts it, is both necessary and plausible for the community’s overall growth. Currently, Think has a housing reconstruction project in Colombia, a worker housing project and an adult literacy project in Nicaragua and a feminine hygiene project in Ethiopia.
“It’s just about making a positive and effective social impact, building friendships with people whose needs are greater than ours, fighting with the dollar and being sure that the earth and workers are respected,” Welch said.
Think Coffee isn’t the only chain interested in making a change. Starbucks has an extensive page on its website that details how it leaves a social impact. Many of its initiatives and goals seem promising.
Nonetheless, Welch hopes companies like Starbucks and others continue to grow in their efforts of supporting the communities they buy from.
“I don’t see any reason that Social Project Sugar, Corn, Salt, Oil, whatever, can’t exist,” Welch said. “The ultimate dream is for every industry that works in commodities to work this way.”
A version of this article appeared in the Monday, April 30 print edition. Email Laura Rubio at [email protected].
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BERKELEY, Calif. (KGO) —
Crowds still gather outside the now shuttered Elmwood Cafe in Berkeley. They read signs, notes, and old newspaper articles that cover the windows and the front door.
These messages continue a conversation many feel the owners tried to silence by abruptly shutting down.
“It’s kind of a lost opportunity,” said Berkeley resident Jenna Spagnolo. “But perhaps the opportunity was lost years ago.”
Spagnolo is talking about an incident in 2015. W. Kamau Bell accused a server of being racist. He stopped by a table where his wife was sitting, and was told by the server to leave.
Earlier this month, a video went viral showing police arrest two black men at a Starbucks in Philadelphia. The incident involving Bell came back up in the media and days later, the Elmwood Cafe closed without warning.
“I wanted to hear from them that they were going to address it directly and really do more to address racial bias,” said Spagnolo. “So I’m not surprised it has taken this turn.”
Some of the notes share fond memories of the cafe including favorite menu items.
There are notes of love and tolerance. Someone posted a Black Lives Matter sign. Some notes accuse the cafe of racism.
Michel Sadik interviewed for a job at the restaurant once. He calls this a wakeup call for other businesses.
“Be more open minded,” said Sadik. “And I think one of the first things they should do is hire more people of color to make the space more welcoming to everybody.”
The owner did not respond to a request for an interview. A post on the cafe’s website thanks the community for its support through the years.
(Copyright ©2018 KGO-TV. All Rights Reserved.)
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Babes in Business is one of the grassroots organizations started by women at the Shore to offer support, advice and opportunities. Michael L. Diamond
Confession: I love doing work for my small business in a café. And I’m not alone.
Look around most coffeehouses, and you’ll see businesspeople, and students, toiling away on laptops.
Though I have a real office and a home office, I get a lot of writing done in a coffeehouse. Working at home can be isolating and working at the office, distracting.
The trend of working in cafés is only accelerating as an ever-increasing portion of the workforce is freelancers.
More than a third of American workers are freelancing, and that number will rise to more than half of the working population by 2027, according to a large study conducted for Upwork and Freelancers Union.
Sure, with good WiFi, good coffee and often good access to electricity, cafés become comfortable, easy (seemingly, basically) free places to work. But as I look around at all those tables being hogged by one person for hours while nursing one $4 cup of coffee, I wonder: How can the coffee shop owner make a living this way?
In fact, it’s a huge problem. As a result, many café owners are starting to put time limits or even charge “rent” for the use of a table. Some are starting to pull the plug on WiFi altogether.
If you work regularly at your corner café, remember this: It’s a small business just like yours. And if you want it to stay around, let’s find ways to make this work for everyone: you, the owner, the baristas and workers, even the person who just wants to come to the café for lunch.
Rhonda’s eight rules for turning a café into your office:
- Go local. Find a “mom and pop café,” head there and be sure to follow the rest of these rules so both your company and theirs can thrive.
- Pay your “rent.” Spend! Buy something at least once an hour. Consider getting the largest size coffee because profit margins are higher on large-size drinks, and you need to be caffeinated anyway. Buy food, too, especially if you stay through a mealtime.
- Sit at a small table. Don’t hog a large table. Don’t put your stuff on an extra chair. If you get up to move around or make a phone call outside, don’t leave your stuff hogging a table for a long time.
- Park on the street. Just like you shouldn’t squat for free at a table all day, don’t hog a prime parking spot, especially if your café has limited parking. Ideally, find a local café you can walk or bike to.
- Don’t bring your own monitor. Really? Do I even need to say this? C’mon.
- Turn off the volume. If you have to listen to something, wear headphones. No one wants to hear the cat videos you’re watching. And, of course, take phone calls outside.
- Keep it confidential. If you’re doing confidential work — you’re a lawyer, a consultant, your startup is in “stealth” mode — find a more secure place to work. Otherwise, eavesdropping by strangers is fair game.
- Remember, this is not really your office. Be considerate of other patrons and of the small-business owner who owns your favorite café. Get out of there at lunchtime. Don’t shush kids who come for meals with parents. Be nice.
Register for Abrams’ free business tips newsletter at PlanningShop.com.
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Like a “berry blast” out of the blue, young athletes are crazy about the healthy food and drink options at Ocelot Cafe — the health-conscious snack bar inside St. Joe’s Sports Dome at Schoolcraft College.
And when soccer players might be feeling their “overnight oats” after a tough practice or grueling contest, they can enjoy a helping of that offering, which is served complete with chia seeds for just $3.49.
“Everything in our deli case is made at the school, at the VisTaTech Center,” cafe worker Aaron Eichberg said. “I occasionally have some of the wraps. I’ve had, like, fruit cups and stuff like that.”
For parents and other family members who want to fill up during trips to the dome, more traditional snack bar items such as pizza are available. But so are popular wraps (turkey bacon lettuce anyone?).
“When we have tournaments, usually in between the games, you’ll end up getting rushed,” Eichberg said. “A lot of times, they’ll get smoothies. Those tend to be really popular during those times, during tournaments.
“When it comes to parents, they’re getting more, like, their coffee and what not.”
Michele Sanderson is a Traverse City mom whose son Kevin, 15, recently played a tourney game for the North Storm against the home-grown Michigan Wolves.
“I think it’s a great idea, a lot better choices,” Sanderson said. “I think the kids now are looking for more healthier options, especially the younger athletes.”
She said Kevin is all for healthy drinks, such as the power berry.
“I think that would be the one,” Sanderson said, noting that the power berry’s ingredients include fresh blueberries, strawberries and raspberries, with a healthy dose of orange juice. “I might try to share that with him.”
The healthy approach is all about athletes (including Schoolcraft College players) making nutritious choices while not forfeiting taste in the process.
Schoolcraft chef Heather Moore and registered dietitian Emily Camiener teamed on putting together a menu for Ocelot Cafe (which opened a year ago, when the dome was unveiled).
Moore said she and Camiener “have worked very closely together to make sure we are offering options that not only taste good, but also serve a nutritional purpose.
“Emily likes to use the analogy of thinking of your body as a car, with food and drink as fuel,” Moore added. “Athletes are like fine-tuned cars that require quality fuel to achieve peak performance.
“You will find gentle little reminders we have placed around the dome for the players. For example, in our restrooms, we have various little posters of reminders like, ‘Are you hydrated?’”
The popular smoothies feature 100 percent fresh fruit and vegetables, with no unnecessary fillers.
“They’re great to hide ingredients that are nutritionally beneficial, like kale and spinach, which are both in one of our most popular smoothies, the Hulk Smash,” Moore said.
There also are hummus snack boxes and lettuce wraps, popular for on-the-fly tournament customers. Bottled water and Gatorade are drink staples, not sugary, carbonated beverages.
“To me, this proves that our players want to eat healthy,” Moore said. “But they just need the means of having it available to quickly purchase.”
After a recent U-10 girls soccer match-up between the Michigan Hawks and Michigan Jaguars, diced watermelon and berries were on the mind of Camryn Vlcko, both 10.
“I like getting those fruit cups, I like the watermelon,” said Camryn, a Plymouth resident who plays for the Hawks. “I like smoothies, too. I like banana.”
Her mom, Pam Vlcko, added that Camryn also has had vegetables and fruits from the cafe.
“We had a smoothie, too,” Pam said. “I’ve gotten the strawberry-banana and she’ll sip off it.
“If she’s playing and I did not grab dinner, I will get something. I’ve gotten the yogurt parfait. I think it’s excellent. It’s better than the chips and everything.”
It’s all good
Westland resident Chloe Wygonik, 10, a member of the Jaguars, said Ocelot Cafe is right up her alley.
“I like strawberries, cantaloupe,” Chloe said. “Sometimes smoothies, if I’m in the mood. I love smoothies. I like eating healthy, chocolate milk.”
The quest for nutrition instead of empty calories works for her older sister, 16-year-old Sophia Wygonik (a Livonia Franklin student).
“I love the smoothies and I love the wraps, too,” Sophia said. “Sandwiches, that’s my go-to. I like the healthy options, but smoothies are definitely a big hit in my family.”
“I like it (Ocelot Cafe) a lot. It’s very convenient too for all the soccer games. There’s a lot of kids coming in and out and we have so many people just sitting around here.”
Sophia then nodded in the direction of Chloe about having a one-stop place to get healthy, tasty snacks: “I feel like it’s a great option for after practices, because I know you guys get so hungry after practices, yeah?”
As for chowing down on those overnight oats, however, that’s something one might have to sleep on.
Contact Tim Smith at [email protected] Follow him on Twitter: @TimSmith_Sports.
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A MAN called me fat in a busy café, so I poured hot coffee all over his angry lap.
Okay, so that’s what I wish I’d done.
Here’s what actually went down.
It’s Saturday morning in Hobart, a place that’s usually pretty much the most genuinely friendly place in Australia. People ask you how you are, and they wait for an answer here.
My favourite thing on a Saturday morning is to go to my favourite cafe, have breakfast, and do some work for a few hours. It’s the kind of café where the food is art, and the coffee is the best there is.
On my way back to the table, I bumped into a man who was looking at the pastry display, full of things like Belgian Chocolate Ganache & Roasted Hazlenut Tart (mmmm!). He’s got his hands on his hips, taking up space in a small area. It was busy, so I quickly said, “Sorry”, without eye contact, and moved on to my table.
Let’s stop here for a minute. If you’re a woman, chances are you’re used to this kind of encounter. Most days, it might even happen a few days. We’re either moving for men, or we’re not moving quickly enough, the exchange always ends with us apologising.
Just try walking in a straight line at your local shops. If you don’t shift out of the way, you’ll bump into at least 10 men. There are Youtube videos about this. It’s an actual thing.
Women are used to making way for men.
So I’m sitting at my table, getting my computer out, greedily waiting for my coffee to be delivered when this dude, who I now see is about 55 years old and in a navy uniform, charges up to me and says aggressively:
“If you bump into someone, you should have some manners and say ‘Excuse me.’”
I’m 38 years old. Gone are the days where someone has a go at me and I take it lying down. So I don’t think about it — I match his aggressive energy and say “I did say ‘sorry’. But it was impossible not to bump into you with your arms sticking out.”
And he says, in a café full of people, “It’s because you’re fat.”
Now this is a truth. I am a bit fat. I’ve had two weight-loss surgeries, and I’m still a bit overweight, but I’m not someone in the world (anymore) who obviously takes up more than the average amount of space. Not that that should matter a fig. This dude’s mode of abuse was to attack my appearance.
Still, this cuts to the quick. I’m so shocked I’m sitting in my seat hoping the world would swallow me up, as the people at tables around me try to pretend it didn’t happen.
Because, even though our society is taking leaps and bounds with equality, the biggest insult to a woman isn’t “You’re a bad person,” or “You’re pathetic,”, it’s “You’re fat”.
And why wouldn’t it be, when magazines are filled with celebrities showing off their weight loss in swim suits, shelves in the supermarket are devoted to diet foods and shows like The Biggest Loser literally make weight loss into a sport.
My friend I’m with can’t pretend it didn’t happen. She goes after him like a bulldog, to the table where he’s chowing into a chocolate éclair with his wife and daughter. She chooses the insult that stings a man to the bone “You’re a small, little, insignificant man. Take a good look at yourself.”
He looks her up and down and says “You should take a good look at yourself”. This guy is a real prize.
I tweet about this immediately and message my sister, for what, I’m not sure. Every kind message I get back makes me teary.
Eventually, I’m in the toilets, crying my eyes out, and what for? A mean man said I was fat. I know, intellectually, it’s more about him than it is me. The whole exchange is.
Yet there I am, a 38-year-old woman taking up the one public bathroom at the cafe, remembering when I was at school being picked last for sports teams ‘because you’re fat’, being told I’m taking up too much space at a John Farnham concert, being beaten up at a community centre in Scotland because I’m ‘fat and loud’.
I’ve butchered my body, twice, I realise in that little cubicle, to avoid this exact moment happening, and still it does.
An hour later, and my friend and I are still at our table smarting. We both keep crying about the way some angry men feel they can speak to women, and how the immediate way to diminish us is to critique our bodies.
I get upset for the women who don’t have as much agency as us, who are abused like this when trying to enjoy a coffee at their favourite café. Who don’t have the words or confidence to fight back in some small way like we did.
The café have three people apologise to us, and bring us free chocolates.
Why does it matter if someone is fat, or thin? Why does what someone looks like matter at all? Why, if he’d just accused me of being rude would I have gone on with my day as though nothing happened?
Why, when I’m telling my Mum the story a whole day later do I start crying again?
I’m still replaying it over and over in my head, wishing I could have been composed enough to say all this to him, or to squash his fancy éclair across his navy jumper. Or better yet, throwing his coffee on him so he’d have to spend the day scrubbing the brown out of his white shirt, remembering how humiliated he’d been.
Still, Hobart’s a small place. I’m sure I’ll bump into him again. He’d better hope it’s not after a night spent binging on Wentworth.
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Early Twenties (Experimentation)
The woman behind the counter raises an eyebrow and scowls as she hands you twelve ounces of syrupy lavender-mocha latte buried under whipped cream. You don’t have time to figure out why baristas are such judgmental jerks. You have a midterm paper to write. You take a sip and think, hey, coffee’s not that bad. Now grab some sugar packets when no one’s looking and cram them into your pockets.
Late Twenties (Regular Use)
“No sugar,” you declare. “I take it black.” Shoot a side-eyed glance at that kid over there with his blended-ice drink—amateur hour. Sorry they don’t serve Shirley Temples, geez. Give the barista a knowing nod as you step out into the street with your cup of shade-grown glory. You can definitely taste the shade. Anyone who knows anything about coffee knows that the shade is, like, really important.
Early Thirties (Risky Use)
Arise at 4 A.M. and take some whole beans out of an airtight but never refrigerated container. Roast each bean individually over a wood-burning fire. Now grind those beans by hand with a mortar and pestle. Finally, pull the glass pour-over from your cupboard and whisper your dreams into the funnel. On your way past the coffee shop next door, shoot a side-eyed glance at the barista—just look at those suckers! Then at the fancy imported-goods market, take out a crisp twenty-dollar bill and buy a pound of coffee. Receive no change.
Late Thirties (Dependence)
It’s 3 P.M. You’re so tired. You wish there were a faster way to consume coffee than drinking it—like, maybe bathing in it? You don’t care how you roast the beans right now. It could be a grease fire as long as it yields something caffeinated. It’s typing time, baby. Gotta crank out those reports! Wouldn’t it be great if you could fill one of those novelty beer hats with coffee? I mean, not bad coffee—shade-grown coffee—but, like, a gallon of it? Your pupils dilate at the thought. Should you cut back on your coffee consumption? Probably not. After all, you’re so tired.
Early Forties (Addiction)
At this point, the best part about going to bed is imagining the coffee you’re going to drink in the morning. You say it’s not an addiction—it’s just more important to your body than oxygen or your left kidney. How many pounds of coffee would entice you to sell a kidney? Two? No, grow a spine! Maybe four. As you lie there, you have an epiphany: coffee has more control over your emotions than you do. Say goodbye to any notion of independence and drift off into a blissful sleep, afloat on the dark waves of an endless sea of coffee.
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CUYAHOGA FALLS, Ohio – Our brunch and breakfast series continues as we check out Flury’s Cafe. Here’s a look at what to expect:
Location: It’s at Portage Trail and Front Street: 2202 Front St., Cuyahoga Falls, 330-929-1315. There’s meter parking on the street (Monday-Saturday) and a parking deck on Front Street. There’s two five-seat counters, one facing in and one facing Portage Trail. It’s a tiny place, with six tables. The original Flury’s was started in 1968 on Sackett Avenue in Cuyahoga Falls. The restaurant relocated just a couple of years ago.
Hours: 7 a.m. to 3 p.m. Monday to Saturday. Note: It’s closed on Sunday.
Menu or buffet? Menu.
The eats: It’s mostly a traditional menu but there are some unique items; pumpkin-flavored pancakes were delicious. (Signature pancakes also include pecan, blueberry, oatmeal, banana, chocolate chip or coconut.) For the sweet-tooth crowd, old-fashioned hand-dipped shakes come in vanilla, chocolate, banana, cherry, peanut butter, blueberry and raspberry. A breakfast quesadilla tempted. There’s about 15 breakfast entrees on the menu in this quaint little place. All are under $10.
Eclectic decor: It’s a hodgepodge of kitsch: Art on the wall is for sale; a variety of prints hang throughout the space. Clocks include the Garfield tail-swinger. Six large vertical mirrors show the New York skyline. And an old-fashioned blender sits on a counter.
Don’t miss: Croissant French Toast. As good as it sounds, with a thick but very light, airy texture.
Bags o’ Java: The coffee is very good, and bags of it are sold from Pearl Coffee Co. in Akron.
Have a brunch spot you’ve wondered about and want us to visit? Email me.
Previous eats: Northeast Ohio breakfast-brunch spots we’ve tried:
111 Bistro – Medina
35 Brix – Green
Akron Family Restaurant – Akron
Alley Cat – Cleveland
Bay Diner – Bay Village
Beau’s on the River – Cuyahoga Falls
Big Al’s Diner – Cleveland
Blue Canyon Kitchen & Tavern – Twinsburg
Blue Door Cafe – Cuyahoga Falls
Brim Kitchen + Brewery – Willoughby
The Eye Opener – Akron
First Watch – Fairlawn
Flour – Moreland Hills
Flying Fig – Cleveland
Fred’s Diner – Akron
The Girves Brown Derby – Medina
Hofbrauhaus – Cleveland
Jennifer’s – Strongsville
Michael’s A.M. – Akron
Mustard Seed Market & Cafe – Fairlawn
Tartine Bistro – Rocky River
Tony’s Family Restaurant – Parma
Urban Farmer – Cleveland
Valley Cafe – Akron
Wally Waffle – Akron
Yours Truly – Mentor
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