Officially known as the Starbucks Dewata Coffee Sanctuary, it is largest Starbucks in Southeast Asia and brings the Starbucks Reserve experience to a new level. A Starbucks Reserve is a higher-end version of its traditional coffee stores.
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CAMPBELL — At Pink Pantherz Espresso’s latest drive-through spot, things are becoming quite heated — and it’s not just the coffee. Apparently, it’s the scantily clad baristas who are getting some folks all riled up.
As is typical for the chain — the baristas are all women and typically wear bikinis or lingerie. And, ever since it opened last weekend, some have embraced the concept while others are downright bothered.
The owner and manager of the shop say they have already have acquiesced to city officials who requested that the employees cover their rear ends and they’ve even toned down some of the saucier menu item names like changing a drink called Foreplay to Pre-Game.
“They shouldn’t be here,” a woman who identified herself only as a senior citizen who lives nearby said Tuesday, while standing just outside the shop.
She said she’s concerned about the neighborhood, and “worried about the customers it attracts,” not to mention that there is a preschool just down the street.
José Carmona of Modesto owns the five-shop chain, and said he respects people’s right to an opinion, but thinks people concerned about preschoolers nearby is odd, because the business mostly subsists on drive-through customers.
“Lately, I just laugh about it,” Carmona said in a phone interview Tuesday.
Maria Da Silva of San Jose was buying produce at a market in the same parking lot Tuesday, and said she doesn’t mind the business, and thinks concerns about the preschool are overblown.
“If the parents are concerned, they shouldn’t take their kids there,” she said.
Carmona also said he and his attorneys are working with city and county officials so his employees can be allowed to wear more revealing bottoms at the Campbell shop as well as at a Redwood City-area shop that opened last year — and where residents raised similar concerns about indecency.
At Carmona’s shops in Fremont, Modesto and Fresno, where there hasn’t been as strong a pushback, the baristas wear bikini bottoms, or more revealing lingerie.
Sarah Perrin, the manager of the Campbell and North Fair Oaks locations, said another misconception is that the baristas are forced into wearing bikinis, when Perrin said it’s their choice to work here.
“All the girls that work here, they know what they’re signing up for. Go work in an office — there is somewhat of a dress code there too,” she said
As for concerns about their attire: “Yes, I’m in a bikini serving a drink, but at the same time I’m not exposing myself anymore than a kid would see someone at a waterpark, or a lake, or going over to Santa Cruz.”
She also said the customers are, generally, respectful of the women working, and they always have the right to refuse serving someone if they are rude or crass.
Zenaida Lacuesta, of Santa Clara, who was in line outside the Social Security Administration building across the street, said she thinks it’s an inappropriate gimmick to sell coffee in bikini tops.
“If the coffee is good, people will come. It seems like they are attracting something else,” she said. She added that people expect to see bikinis at the beach and pools, but in a shopping center drive-through kiosk, it’s out of place.
Fred Rupprecht, of West San Jose, said he doesn’t care about the business being in the city.
“I don’t know if I would go there, but I don’t have an issue with it,” he said.
Perrin said people should not listen to everything they read or hear about the shop, and instead check it out for themselves before judging.
“The girls are bubbly, they’re nice, they’re hard working,” she said, noting the shop serves coffee drinks, but also iced infused energy drinks, and blended sweet drinks.
“Come, try a drink. The worst thing that could happen is you don’t like it,” Perrin said.
Carmona said he plans to open two more locations in the Bay Area soon, but declined to say where.
Becky Davis and Tony Matthews said they come to the area weekly to eat at their favorite Korean restaurant nearby, and used to frequent this shop when it was a Caffino, so they came by Tuesday to see what replaced it.
Neither had a problem with the bikini tops their baristas were wearing when they served their mocha and blended chai drinks.
“We support entrepreneurs,” Davis said, adding that maybe the bikini tops will help the business stave off competition from the Starbucks across the street.
Matthews said as long as the women working there are happy and comfortable, then he’s OK with it, and said people are too uptight about the whole situation.
“It’s a freakin’ coffee shop,” he said.
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If you want a quintessential spot for your next brunch date, look no further than the Tin Muffin Cafe. The menu offers sandwiches, salads, soups, quiches-of-the-day and different specials. But if sweet treats are what you crave, then you’ll find homemade brownies, cakes and pies big enough to share or take home. Be advised, the cafe is cash only.
Since the cafe is nestled in busy downtown Boca Raton, you might be tempted to overlook this spot. The restaurant’s tagline, “Happiness is Homemade,” sums up the experience you’ll have. With quaint, cozy dining inside and open-air seating around the perimeter of the building, there are choices for all.
Our favorite food/price
We started with minted lemonades ($3) and iced coffees ($2.50), all refreshing on a warm South Florida day, coupled with two muffins ($2 each). How could we not? The blueberry muffin is a classic staple, but the pineapple muffin was incredible. The broccoli and cheddar quiche ($14.95) was fluffy and filling. The shepherd’s pie ($15.95) and avocado toast (13.95) were just as good.
Reason to go
If you want a small-cafe experience with great food, then make an effort to check out this spot. We’d go back for the minted lemonades alone.
Although the place was packed, the staff was friendly and accommodating, making sure tables were cleaned quickly so new patrons could sit down. Our server was friendly and helpful, pointing out what to order and answering all our questions.
We dined outside, so the noise level was what one would expect to find while sitting next to a busy downtown street on a Saturday afternoon. However, we were still able to converse easily with each other. Sitting inside, while in close quarters with other patrons, would be quieter, but just as enjoyable.
Not many children were dining at the cafe that afternoon. However, we were traveling with a sleeping infant, and the staff was very accommodating, seating us at a table for all of us to rest comfortably.
Tin Muffin Cafe
364 E. Palmetto Park Road, Boca Raton, 561-392-9446
Hours: M-Sat., 11 a.m.-4 p.m.
Note: Post writers will anonymously visit a restaurant in your neighborhood each week in search of the best menu item. They’ll tell you about that item and why they liked it in this spot each week.
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Cafe Sevilla has shut down following a dispute with the city of Riverside.
Owners Eric and Anne Van den Haute say their business, which includes a restaurant and an adjacent nightclub, was unfairly targeted by city officials following a shooting incident in October.
They held a meeting with their staff at 3 p.m. Tuesday to break the news. The last day the restaurant and its adjacent nightclub were open was Sunday.
“We’ve been a very stable employer over 20 years,” said Eric Van den Haute. “We’ve survived every recession. We’ve had many, many employees working for us for 15-20 years.”
He said the Riverside venue had 100-120 employees and independent contractors depending on it.
The restaurant, at 3252 Mission Inn Ave., was known for its Spanish cuisine, with a variety of tapas and paellas. Beyond the nightclub, entertainment included flamenco dinner shows.
During a Halloween party at the nightclub in October, a fight broke out and shots were fired in the parking lot and inside the venue with seven people injured, according to police.
“The city is shutting us down,” said Anne Van den Haute. “We’re not closing.”
The city was pursuing a partial revocation of Cafe Sevilla’s conditional use permit affecting its nightclub and rooftop uses, not its restaurant and tapas bar, according to city spokesman Phil Pitchford. The matter was on the agenda for the Planning Commission’s Feb. 7 meeting but was continued until the commission’s March meeting. No decision was made on the permit.
Cafe Sevilla representatives met with city officials on Feb. 11 to discuss the permit. At that meeting, the city displayed an “unwillingness to explore possible modifications or alternative arrangements involving the nightclub,” according to a letter from Cafe Sevilla’s attorney to the city, dated Feb. 15.
The letter stated that Feb. 17 would be the restaurant’s last day of operation.
“Despite spending several days and painstaking efforts to find a practical option to remain open, the fact is, without the use of the nightclub, Cafe Sevilla cannot continue to operate,” the letter to the city reads.
“We made it very clear that the the staff’s recommendation was only for a partial revocation,” city planner Mary Kopaskie-Brown said in a phone interview.
Kopaskie-Brown said the recommendation was based on a pattern of incidents reported by law enforcement officials. The planning department’s report lists 15 incidents between June 7, 2016 and May 26, 2018, in addition to the October shooting.
Cafe Sevilla’s owners deny that the nightclub was responsible for crime and say they are being unfairly blamed for incidents in the surrounding neighborhood.
“Most of the police calls are about homelessness, trespassing and other causes,” said Eric Van den Haute.
In 2018 Sevilla had 16 calls that resulted in a police report, down from 29 in 2017 and 31 five years prior, in 2013, according to the planning department report.
“The City’s decision to aggressively pursue the closure of the Cafe Sevilla nightclub without engaging in any realistic or meaningful discussions with the owners creates a punitive condition that renders operation of Cafe Sevilla no longer economically viable,” the letter reads in part.
Cafe Sevilla is part of a chain of Spanish-themed restaurants with other locations in Long Beach and San Diego. It plans to open a new restaurant in Orange County.
Riverside residents eagerly awaited Cafe Sevilla months before its October 2000 opening. Many knew it from the first Cafe Sevilla that originally opened in San Diego’s Old Town in 1987.
The Riverside location was in a Mediterranean Revival structure that was originally a showroom for Freeland Tractor & Equipment Company.
Cafe Sevilla quickly became a hangout for Inland residents who wanted to sample small plates of Spanish cuisine or sip sangria with their friends.
Anne Van Den Haute said she wants to thank Riverside residents for making Cafe Sevilla a part of their lives for 20 years.
“We had many people that had wedding receptions, that had their first date here,” she said.
Editor’s note: This story has been updated to correct the headline and to clarify more details about the closure.
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For as young and fairly progressive as the specialty coffee industry can be, it often finds itself stuck in more traditional modes of thinking. The current structure of the today’s coffee industry—who can have what jobs (and how difficult it is to get them), who cafes are marketed towards, and who even gets to feel comfortable in a given space—can inherently act as its own gatekeeper, preventing new ideas from talented individuals from ever seeing the light of day. But through concerted, intentional efforts put forth by many in the specialty coffee world, these paradigms are changing.
One such effort is taking place this Thursday, February 21st at Broadcast Coffee in Seattle. Presented by #CoffeeToo and Sprudgie Award winner Umeko Motoyoshi, Changing Structures is a panel discussion featuring voices in the industry who are providing alternatives to coffee’s old way of thinking.
Led by Motoyoshi, the panel will include “coffee professionals who are creating new alternatives to outdated structures through community-focused work,” including Ian Williams of Deadstock Coffee, Radhika Kapur of Third Culture Coffee (featured here as part of Sprudge’s Build-Outs of Summer series), and Laura Perr of LÜNA Coffee. Topics will range from “creating nontraditional cafe spaces to building a value chain around the true cost of coffee production.”
“Too often, too many people’s voices are unheard because of the identities they hold, or their job title. CHANGING STRUCTURES is about saying fuck that. We all are important, and we all have a unique and valuable perspective to bring to the table,” Motoyoshi states. “Our speakers are all people who have shifted structures in coffee that did not serve the community. And they are all people who are incredibly kind, and encouraging, and focused on making whatever resources they have accessible to others. Each speaker will describe their story and how they got to where they are, with a focus on empowering our guests and welcoming them to open dialogue.”
All attendees are welcome to free food and beverages—including vegan, gluten-free, and non-alcoholic options—as well as a zine made for the event by Coffee People’s Kat Melheim. Guests can also take part in a raffle featuring prizes from Fellow, Acaia, Oatly, and others. Proceeds of the raffle go to benefit #CoffeeToo.
Changing Structures is open to all and is free to attend, though the organizers have a suggested donation of $5 (also to go to #CoffeeToo). It all kicks off at 7:00pm this Thursday at Broadcast Coffee. For more information or to RSVP, visit Changing Structures’ Facebook event page.
Top image via Changing Structures promotional poster by Chris Hulsizer.
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Hong Kong is dense. Its buildings, with their varying lines, curves, stacks, and layers, present a unique fingerprint in the city’s iconic skyline—the jaggedness hinting at a seemingly infinite race towards the sky among the architectural giants. Getting lost is an adventure in itself and is probably my favorite way of exploring the city. From the vibrant markets in Kowloon to the steel towers of Central to the unexpected wrong turns leading to the grittier parts of the city—each area is distinctly its own.
Perhaps my favorite hour is the neon glow of nightfall, when the streets and structures transform into an illuminated maze. The blend of colors light the darkness to reveal an endless array of vendors who saturate the air with an assortment of aromas both unfamiliar and enticing. With a bombardment of sights, sounds, and smells around every corner, the city can be a shock for first-time visitors. If you’re in search of a place to wind down and escape the metropolitan jungle, head to the eclectic neighborhood of Sheung Wan, no doubt one of the city’s coolest districts. In between the whispers of ancient Hong Kong that lurk in the dried seafood and tonic stalls on Wing Lok Street and the incense smoke from Man Mo temple, coffee shops and cafes thrive in every nook and cranny.
NOC Coffee Co.
Already boasting a collective assortment of eateries, stylish boutique stores, and art galleries, charming Gough Street ices the cake by hosting one of Sheung Wan’s most beautiful coffee spaces. With its pure white exterior and giant glass doors, the shop is a stark contrast to the busy textures along Gough Street. Upon entering, you’re immediately greeted with a sleek seven-meter-long white countertop bar so immaculate you’ll feel like polishing off every speck of dust on your shoes. The menu offers classic black and white espresso drinks along with a rotating selection of single-origin and house-blend beans available as pour-overs.
NOC wholeheartedly embodies its vision of being a coffee shop that is Not Only Coffee. The very much approachable baristas exude passion in their craft and offer suggestions with enthusiasm. The drinks are served with some of the best free-pour latte art I’ve seen not just in the city, but across my travels around Asia. An ever-evolving food menu with a variety of feel-good toasts, salads, and grain bowls are available throughout the day. Trust me when I say the trek up the stairs is worth the climb.
Hazel & Hershey Coffee
On the cusp of Sheung Wan and Central is Peel Street, a small sloping hideaway housing one of the area’s most peculiar coffee shops. It’s hard to miss Hazel & Hershey—its vibrant teal exterior will turn heads and lure the curious inside its doors. This eclectic character extends inside, from the warped clock lighting fixtures that cover the ceilings to the stacks of takeaway cups featuring local artists. Coffee paraphernalia canvases the walls, carrying notable brands such as Kalita, Hario, Acaia, and Bonavita. The assortment of the latest coffee gear, books, and gadgets is enough to spark a coffee nerd in anyone.
While the shop boasts an impressive collection of coffee tools, the coffee selection is not to be overlooked. Hazel & Hershey roasts their beans in-house and offers an impressive list of a constantly rotating variety of single-origin beans and micro-lots, sourcing from Indonesia to Brazil to Ethiopia. Sip on espresso or wait for your pour-over in the shop’s quaint outdoor patio, a recluse from bustling Hollywood Road.
13 Peel Coffee Bar by Momentum Coffee Roasters
“Drink naked coffee” is the motto at 13Peel, the first coffee concept store by Momentum Coffee Roasters (formerly known as Inferno Dynamics Roastery). The shop takes pride in its commitment to sourcing directly from farmers, offering an ever-changing seasonal selection of beans to ensure the freshest batch of coffee is served to its consumers.
Trinity ONE brewers—the closest thing to magic you’ll get in the coffee world—line the marble countertops, providing a spectacle for even the most closeted coffee geek. This unassuming contraption brews six ways: gravity press, cold drip, batch brew, immersion, pour-over, and espresso-style extraction. Adding to the shop’s minimalistic flair is the subtle Modbar with wooden handle accents—used for pulling espresso.
While the focus is extracting the most unique flavor from each cup, the shop isn’t afraid to push boundaries with coffee. The playful neon lights hint at its whimsical creations, with seasonal mocktails and in-house concoctions such as coffee lemonade, bubble coffee with Okinawan brown sugar, and curry fish ball pairings.
That begs the question: what coffee pairs best with curry fish balls? That answer requires a trip to Peel Street.
The Cupping Room Roastery
Home to Kapo Chiu, a veteran on the barista world stage and who recently placed 3rd in the World Barista Championship in Seoul, The Cupping Room is bound to exceed your routine caffeine fix. The latest location in Sheung Wan is one of four branches dotted across Hong Kong Island and offers not only a careful selection of seasonal beans sourced worldwide, but also a sizable food menu, making it a brunch hotspot for locals and visitors alike.
Unique to the shop is their roasting powerhouse: a black and steel Probat UG15 Retro. The iconic roaster accentuates the aromatic and sweet profiles in coffee, developing a unique taste with each batch. Like Mona Lisa at the Louvre, the roaster stands behind large glass windows just behind the brewers bar, allowing consumers to gaze upon the finishing stages of bean-to-cup production. Several Melitta drippers line the countertop, while each coffee is paired with an informative card highlighting flavor profiles and origin details. Lactose intolerants, rejoice! Those who prefer milk in their brew have alternative dairy options, including the ever-elusive Oatly oat milk. Seating is limited, so come early to enjoy the efforts of a world-class barista.
18 Grams is a tiny shop that packs a big punch. The dark walnut tables and natural leather seats offer a casual homey vibe while a five-seater counter bar provides a more up and close personal look into the brewing process. The menu offers a solid list of milk-based beverages and serves one of the most velvety flat whites in a neighborhood sardine-packed with coffee shops. Humid day favorites include the shakerato, which is shaken iced espresso served in a martini glass, and the coffee whiskey sour. While I consider myself an espresso purist, I definitely wouldn’t mind starting my day off with the latter.
What started as a small humble espresso corner in Causeway Bay back in 2010 has now evolved into eight locations, with Sheung Wan being the newest of the branches. Thanks to the efforts of founder John So and head roaster Kammie Hui, 18 Grams paved the way for specialty coffee in a now booming Hong Kong coffee culture.
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The cafe’s name La Tana loosely translates from Italian to “the den”. Aspects of the interiors were chosen as if they could be the home of the restaurant owner’s beloved fox, Savio, which also informed another restaurant designed by Ste Marie in the city.
“The idea for the name was a play on the name of our other restaurant: Savio Volpe – La Tana being the idea that it’s the Cantina of our cunning fox where he keeps his treasures,” said co-owner Craig Stanghetta, who worked closely with his colleagues Carmen Cheung and Kate Richard at Ste Marie to design the space.
Ste Marie has a department that focuses solely on positioning, narrative and concept development. For Caffè La Tana, the aim was to evoke the delight of bustling cafes in Italy – a concept that Stanghetta said he had been wanting to do for a long time.
The team also portrayed a fox foraging around the cafe in the project photography.
“I wanted a place that would bring me back to my favourite memories of travelling in Italy with my family and happening upon a tiny hole in the wall that turns out to be warm, welcoming and special,” he said.
“Our vision was to create a space that encapsulated the grocers and cafes in Italy during the 19th century, having that old-world Italian charm when you walked through its doors and imbuing a sense of familiarity, charm and comfort,” added Cheung.
The eatery is wrapped with sage green walls and matching banquette seating. There are also slabs of dark green marble and black-and-white chequerboard tile flooring.
“Stone, marble and painted wood were used thoughtfully in order to set the framework and shape the interior forms, allowing them to almost feel sculpted from a common block of material or colour,” said Ste Marie.
Much like Italian precedents, the hub of the eatery is provided by a bar that acts as a check-out counter and space for preparing fresh pasta. The station features a glass front and wooden dowels.
Green marble with yellow grains covers the bar, with other subtle hints of orange around the cafe for contrast. Nearby are shelves storing Italian goods, with seating nooks integrated throughout.
Nods to the weathered elements of traditional Italian eateries are provided by antique shelving, custom woodwork, moulding, and plasterwork with ornate rosettes and wall mount sculptural elements.
On the walls is Italian art sourced from the New York Public Library. The pieces are arranged in 16 separate frames as a homage to the work of architect and photographer Carlo Mollino, and his 1945 Casa M2 Photo Panel.
Finishing off the eatery is a collection of antiques: a brass pendant fixture designed by Luigi Caccia Dominioni in 1965, a 60-year-old map of the Venice trading routes, and a late 19th-century mirror.
Ste Marie has designed a handful of other restaurants in Vancouver, including a floral-inspired eatery The Botanist and an Italian cafe Savio Volpe – named after the owner’s pet fox – with creamy and light wood elements.
Photography is by Conrad Brown unless stated otherwise.
Creative director: Craig Stanghetta
Design lead: Carmen Chung
Brand and graphic design: Glasfurd & Walker
Art direction and styling: Kate Richard with Conrad Brown, Glasfurd and Walker with Ian Lanterman
Custom painted tile mural: James Daviduk
Custom artwork: Kate Richard for Ste.Marie
Antiques and objects: Scott Landon
Hand-painting and gold leaf work: Seen Signs
Construction: Chris Lloyd Contracting
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Caffè Strada just celebrated its thirtieth anniversary a couple weeks ago, and considering the entire community’s fondness for this incredibly established establishment, we here at the Daily Clog are taking this opportunity to celebrate the many times Caffè Strada has been there for us.
As an awkward meeting location for your GSI’s office hours
Meeting with your GSI at Strada has always felt a little bit dirty. Are we meeting to discuss course material or grab coffee together? Does your GSI not have an office or are they choosing not to use it? Those questions haunt you as you uncomfortably search the sea of tables for your GSI.
To make you late for section
Nothing beats the feeling of walking into section seven minutes late with a Strada coffee in tow. It’s essential everyone in your class knows that you chose a stop at Strada over discussing a reading that no one actually read.
As a neutral location for a Tinder date
Strada is the ideal location for a Tinder date. It has it all: broad daylight, many exits and a multitude of people you know walking by to make sure you won’t get murdered.
For an uncomfortable coffee chat with a fellow club member
The beautiful outdoor seating at Strada is the only thing that could make sitting across from someone you barely know and having a choppy conversation with them in which you both have to pretend to care about the mundanities of each other’s lives tolerable.
Where your laptop got stolen
It was at Caffè Strada that your laptop and seemingly every other UC Berkeley student’s laptop got stolen. Despite losing the one thing that matters to you, you did get a break from doing homework.
For a club interview
Spoiler alert! You didn’t get in, but nonetheless, it was at good ol’, faithful Strada that you hunted for your interviewer for roughly thirteen minutes and then gave an unmemorable interview which you “felt really good about” afterward.
Thank you, Caffè Strada, for always being there for us in our times of need.
Contact Elena Cavender at [email protected].
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Newly opened in January, the store aims to immerse its guests in a journey of discovering coffee while paying homage to one of the company’s biggest growing coffee regions, Sumatra.
“We wanted to make sure that everyone visiting our store would have an opportunity — and even feel compelled — to learn more about coffee,” Scott Keller, senior vice president of store development and design in Asia Pacific, at Starbucks told CNBC. “We considered different ways to engage our customers in that interactive journey.”
The store includes a nursery, greenhouse and outdoor area where customers can rake coffee beans. It also features digital screens which run interviews with some of its coffee farmers in the region.
Starbucks Reserve Dewata also offers multiple classes each day where customers can pay to learn more about coffee.
The first thing customers see upon arrival is a 1,000 square foot coffee farm — which represents the equivalent size of a typical Indonesian coffee farm.
The Bali store ultimately hopes to pay homage to one of its largest coffee regions, Keller said.
The entire project is yet to be completed. When finished, it will have its own conference facilities, plus a separate restaurant with its own menu. Live bands will perform at the open patio area.
“It’s 100-percent different than any other Starbucks,” Alex Shtefan, a Ukrainian living in Bali told CNBC. He said he’s been visiting regularly since it opened and likes to work from his phone inside the cafe. “This is my first time I spent any time in a Starbucks,” he added.
But, it won’t be a frequent spot for everyone.
“I don’t frequent Starbucks that much, but this place is nice,” David Yan, an Indonesian from Jakarta said during his first visit. He said he was a regular coffee drinker, but wouldn’t come back again as “It’s quite expensive.”
The cost of a grande Cold Brew at Starbucks Reserve Dewata was listed for the equivalent of $3.83, compared to a nearby Starbucks where it was priced at $3.68.
WATCH: We went inside the world’s largest Starbucks, in Shanghai.
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Have a craving for coffee? You’re not the only one.
Nestlé wants us to know it’s a lot more than chocolate. In addition to Nespresso and Nescafe, the company this month announced it’s rolling out 24 Starbucks products.
Nestlé CEO Mark Schneider talked about the company’s “unique nutrition, health and wellness strategy” and announced “strategic reviews” for several brands, including Nestlé Skin Health and Herta, its cold cuts business. It’s all part of what Schneider called “meaningful innovation.”
In food and beverage, Nestlé seems to be one of the companies doing things differently and trying to make an impact. But it’s not the only behemoth waking up and smelling the coffee. Coca Cola is about to debut a new flavor for its iconic, flagship soft drink later this month, after adding diet flavors such as Blueberry Açai and Strawberry Guava. It’s also considering jumping into the cannabis area with cannabidiol-infused beverages. And there was its purchase last year of British-based Costa Coffee for $5.1 billion.
Americans reportedly consume 400 million cups of coffee per day or 146 billion a year. In the time it takes to read this, Americans drank, well, a lot of coffee.
Coffee is among the biggest commodities worldwide, worth more than $100 billion, according to Business Insider. That mug of black java might as well be black gold. Think about that the next time you head for the Keurig.
Hershey hasn’t “perked up” quite as much in the coffee category, but it has acquired smaller companies as it expands further into snacks not of the cocoa bean variety. The firm bought cheese puff maker Pirate Brands for $420 million. It already owns SkinnyPop popcorn, along with beef jerky maker Krave and barkTHINS, those (delicious!) chocolate-coated products including almonds, pretzels and pumpkin seeds.
Iconic food and beverage companies are finding that innovation matters, whether that’s coffee or other categories. We’re seeing big companies start to say, “We better start moving in a different direction.” I like to give kudos to the ones moving more rapidly like Hershey or Nestlé. But some of the world’s biggest brands are struggling. Change doesn’t come easy. And coffee can’t wake up everybody’s sales.
Companies are often set in their ways in terms of how they approach the marketplace. Their people are engrained in a system. They have a hard time getting out of their system and trying new things. So they struggle to be innovative or change directions. Campbell’s, for instance, is stressed currently. The CEO stepped down. An activist group is pushing them to divest some of their core products. Activists and hedge funds start coming in and pushing companies to take action when sales or growth slows. They try to wake up sales in very different ways.
Elliot Management, for instance, just took more than a 4 percent stake in eBay for $1.4 billion. (It’s outside the F&B arena but still a good example). They immediately announced their “Enhance eBay Plan” which includes spinning off ticket reseller StubHub. If companies don’t change on their own, investors will come in and try to compel them to change. Management, then, may need a strong cup of coffee to deal with do-or-die decisions.
Some food sectors are growing without the need for caffeine. Sales of frozen foods, perceived as processed and unhealthy, slowed as the all-natural category took off. Now it seems they’re starting to catch up. B&G Foods’ Green Giant is showing strong movement in the freezer aisle, and the company is expanding into organic vegetables and veggie spirals.
Companies that ignore change can become victims of it. Companies that innovate can capitalize on it.
Big companies are still slow to change even as activists are starting to take a bigger role, forcing them to move more rapidly. Activists won’t always be right. But big companies need to figure out how to get good at changing and adapting. It can mean Coca-Cola buying a small coffee business and rolling out new flavors. Or as with Nestlé, it can mean partnering with another successful brand like Starbucks. There’s a saying that the only thing that’s certain is change. That’s at least one thing that isn’t likely to change anytime soon. Oh, and the morning caffeine fix isn’t likely to go away. In food and beverage, some people may just need to take their “cuppa” a little stronger.
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All-day dining won’t solve Starbucks’ big problem in China: Growing foreign and domestic competition.
Starbucks is introducing a new store concept in China in Shanghai: All-day dining, featuring fresh Italian food, according to a Bloomberg report.
“The Starbucks Reserve Bakery Cafe is, along with the already-opened Reserve Roastery, part of the company’s Siren Retail strategy,” says equity analyst John Zolidis.
“The goal of Siren Retail is to elevate the Starbucks brand by creating differentiated coffee-based experiences. The Reserve Bakery combines the company’s existing beverage offering with an expanded menu including cocktails and a much broader food assortment based on the Italian Princi Bakery’s specialties. (Starbucks recently acquired Princi and has been introducing the brand in select stores worldwide.)“
While it’s too early to determine whether the new store concept will appeal to Chinese consumers, it’s very unlikely to help the American franchise giant fend-off the growing competition in the Chinese coffee market.
“In China, and in Shanghai in particular, the market has become increasingly competitive with a combination of Western brands like Starbucks and Costa Coffee feuding with local trendy cafes, as well as Beijing-based Luckin coffee, which is currently undergoing one of the fastest retail expansions in history,” says Zolidis. “Starbucks hopes that its stores can win against these competitors with a combination of product innovation, solid service, attractive atmosphere, a compelling digital loyalty program and delivery. The company is also relying on its brand, which has been in China for more than 20 years, to create a halo around its offering and to support its pricing.”
Simply put, Starbucks is squeezed on both ends of the coffee market.
On the upper end, there’s competition from Coca-Cola owned Costa Coffee, with 400 stores, and a plan to open another 800 by 2022.
On the low end, there’s competition from Chinese start-ups like Luckin Coffee.
Founded in Beijing in October 2017, the company’s stores are spreading like a wildfire—one store every 15 hours, according to Statista.com.
Already, the company has 2000 stores in operation, and is expected to reach 4500 by the end of 2019.
That’s well ahead of Starbucks which is expected to have 4,121 stores by then.
Meanwhile, Luckin has been capturing the marketing buzz from Starbucks by placing stores in landmarks like the Forbidden City —where Starbucks was famously evicted a decade ago.
And there’s Luckin’s business model, which focuses on smaller stores, technology, and speedy delivery, which are popular among the younger generations.
Worse, Luckin has driven the coffee market into a situation Starbucks doesn’t want to be: price competition. Luckin Coffee products sell 20% below those of Starbucks.
Starbucks Vs the Competition: Number of stores
|Company||Number of Stores in China in 2018||Number of Stores in China in 2018|
Source: Statista.com 2/18/19
Starbucks Vs the Competition: Product Prices and Profits
|Company||Price of a Large Latte||Annual profits in 2018|
Source: Statista.com 2/18/19
Wall Street analysts know too well what that means for Starbucks: Pressure on market shares, sales growth and profit margins, especially as the Chinese economy slows down.
“Regardless, in the near-term, Starbucks’ results (including slightly negative transactions at existing stores) appear to show that growth in supply is outstripping demand,” adds Zolidis. “Whether the current competitive dynamic will lead to a shake-out among retailers or, on the other hand, serves to spur accelerated growth in Chinese coffee consumption is still difficult to determine.”
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It opened on Valentine’s Day, and Down Memory Lane, featuring Mosey’s Cafe was certainly loved by those who came to Heritage Hall in Slater to celebrate.
The Slater Area Historical Association (SAHA) held a gathering last Thursday for an exhibit that blended photos and most of all, memories and stories about the community’s past. Mosey’s Cafe was run by Thelma and Stan Mosey for 40-some years, from 1923 into the 1960s.
The Hall was packed with people who upon arrival were served homemade pie (just like what was served at Mosey’s in the day). As they enjoyed their pie, a program started and featured several speakers and many fond memories.
One of the speakers was Myrna (Gibson) Harmon, who, along with her sisters, Elaine and Marcia, worked at the cafe during the 1950s. Harmon read and talked about memories she had gathered for the Slater Centennial book that she brought along.
One memory was of the huge iron heat register which was right in the middle of the floor when customers came in the door… “penny candy case to the left, counter and ice cream case to the right, and cigarette and tobacco case straight ahead and behind them Mosey’s kitchen.”
“Mosey” was not only the last name of Stan and Thelma, but also the nickname for Thelma, who was praised by many who remembered her for her incredible cooking and baking abilities, which made Mosey’s a wonderful place to eat.
“I remember Mosey wrapping her legs before starting another day,” Harmon read, about the beige cotton strips, similar to an ace bandage, that Thelma used for strength and stability, I suppose knowing she had a long day ahead of her. “She’d made at least five pies every morning, cooked a beef roast and another kind of meat, peeled and mashed potatoes, made a Jell-O and lettuce salad, heated a vegetable, made gravy from the roast drippings and cut butter to be served with the sliced bread.”
The cost of a Mosey’s meal sent a little chorus of hushed whispers through the crowd. A meal of meat, potatoes, vegetable, salad and a beverage was 77 cents with tax.
“If you wanted pie, it was 82 cents, and 87 cents if you had ice cream on the pie,” Harmon said.
She remembered running to Daggett’s, Pautvein’s or Christianson’s grocery stores if the restaurant was out of something they needed. That’s right, there were once three grocery stores in Slater.
Wayne Rimathe had dressed in farmer bibs for the presentation because he remembered how having dinner — what they called the noontime meal, he emphasized — at Mosey’s during a day of shelling corn was a real treat. He also shared memories of being a kid and getting treated to a “nickel Pepsi” in a bottle.
“I’d keep my lips together so it’d last longer.”
Harmon said pop was cooled in a cold water pop cooler, and each bottle had to be dried off before it was served.
Don Rimathe told about a little John Deere tractor toy, part of the display, that he’d once bought at Mosey’s, where there were a few on hand at the exhibit; and he also knew a little bit about the antique cash register that was being displayed.
It’s unknown if the cash register is the exact one that was in Mosey’s Cafe, but many heads nodded that it sure looked familiar.
Don Rimathe said it was given to the SAHA by Kay Finch, whose mother Marcia had purchased it at an auction a year ago that was held next to Daggett’s Grocery. It had been sitting in the Finch’s basement near Kelley, and when Kay was loading it up, he was upset that it seemed to be broken.
“The drawer wouldn’t open and the 7 was sticking up,” Don said.
But, remarkably, after hauling it to town in the back of his pickup, Don reported, “by the time we got it here, it worked.” He said the cash register seems to ring up to the highest amount of $1.99.
Another memory shared by Wayne Rimathe during the program was how some kids wised up to the fact that if they went in for an ice cream cone when Thelma was the one serving, they got more ice cream on their cone. “Stan was a little chintzy,” he said.
During the program, many names of people who once lived in Slater came up, like Mr. Lee, the shoe man who would sit at the last stool on the north to eat dinner every day; Mr. Hammond, the town cop, who kept an eye on the restaurant at night; Ralph Pirkey, the railroad man, who tried to convince Harmon that coffee was the best thing to drink on a 90-degree day; Mrs. Lande, who ran the drug store and always looked very nice; and more.
Stay tuned for more programs about Slater’s history. You can follow events on the Slater Area Historical Society’s Facebook page, or on its website: www.slaterhistory.org.
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What Altcoins Cryptocurrencies Buy | Que Criptomonedas Comprar?:
An altcoin is any digital cryptocurrency similar to Bitcoin. The term is said to stand for “alternative to Bitcoin” and is used describe any cryptocurrency that is not a Bitcoin. Altcoins are created by diverging from Bitcoin consensus rules (the fundamental rules of the cryptocurrency’s network) or by developing a new cryptocurrency from scratch. Un altcoin es cualquier criptomoneda digital similar a Bitcoin. Se dice que el término representa “alternativa a Bitcoin” y se usa para describir cualquier criptomoneda que no sea Bitcoin. Las Altcoins se crean al divergir de las reglas de consenso de Bitcoin (las reglas fundamentales de la red de criptomonedas) o al desarrollar una nueva criptomoneda desde cero.
Where and How to buy Bitcoin, Ethereum, Litecoin with my Country’s money (FIAT) , Donde y Como Comprar Bitcoin, Ethereum, Litecoin con moneda de mi Pais (FIAT)?
FIAT – Crypto / Moneda Local a Criptomoneda:
Coinbase: Is a digital currency exchange headquartered in San Francisco, California. They broker exchanges of Bitcoin (₿), Bitcoin Cash, Ethereum (Ξ), Litecoin (Ł) and other digital assets with fiat currencies in around 32 countries, and bitcoin transactions and storage in 190 countries worldwide, Payment method: Deposit from Bank Account, Credit Card (Some). Es un cambiador de divisas digital con sede en San Francisco, California. Intercambian de Bitcoin (₿), Bitcoin Cash, Ethereum (Ξ), Litecoin (Ł) y otros activos digitales con monedas locales en alrededor de 32 países, y transacciones de bitcoin y almacenamiento en 190 países, Método de pago: Depósito de cuenta bancaria, tarjeta de crédito (algunas). (CLICK HERE TO GO:Coinbase:)
LocalBitcoins: Is a bitcoin startup company based in Helsinki, Finland. Its service facilitates over-the-counter trading of local currency for bitcoins. Users post advertisements on the website, where they state exchange rates and payment methods for buying or selling bitcoins. Other users reply to these advertisements and agree to meet the person to buy bitcoins with cash or pay with online banking. LocalBitcoins has a reputation and feedback mechanism for users and an escrow and conflict-resolution service. As of December 2013, LocalBitcoins has around 110,000 active traders with a trade volume of 1,400–3,000 bitcoins per day, Payment method: Bank Transfer, Cash, Cash Deposit, Gift Cards, PayPal, MoneyGram, Serve2Serve, Vanilla, Western Union. Es una empresa con sede en Helsinki, Finlandia. Su servicio facilita la negociación extrabursátil de moneda local para bitcoins. Los usuarios publican anuncios en el sitio web, donde establecen las tasas de cambio y los métodos de pago para comprar o vender bitcoins. Otros usuarios responden a estos anuncios y acuerdan encontrarse con la persona para comprar bitcoins con efectivo o pagar con banca en línea. LocalBitcoins tiene un mecanismo de reputación y retroalimentación para los usuarios y un servicio de escrow y resolución de conflictos. A diciembre de 2013, LocalBitcoins tiene alrededor de 110,000 comerciantes activos con un volumen comercial de 1,400-3,000 bitcoins por día, Metodo de Pago: Transferencia bancaria, Efectivo, Deposito de efectivo, Gift Cards, PayPal, MoneyGram, Serve2Serve, Vanilla, Western Union. (CLICK HERE TO GO: LocalBitcoins: )
PAXFUL: Is a Peer to Peer Bitcoin marketplace connecting buyers with sellers. Simply select your preferred payment method and type in how many bitcoins you need, Payment method: Bank Transfer, Cash, Cash Deposit, Gift Cards, PayPal, MoneyGram, Serve2Serve, Vanilla, Western Union, a bunch more…!. Es un mercado de igual a igual de Bitcoin que conecta a los compradores con los vendedores. Simplemente seleccione su método de pago preferido y escriba cuántos bitcoins necesita, Metodo de Pago: Transferencia bancaria, Efectivo, Deposito de efectivo, Gift Cards, PayPal, MoneyGram, Serve2Serve, Vanilla, Western Union, muchos mas…!. (CLICK HERE TO GO: PAXFUL: )
Robin Hood (Stocks Also – No Fees): Stock brokerage app Robinhood bills itself as “a stock brokerage built with the needs of a new generation in mind.” Robinhood lets traders buy and sell individual stocks and cryptocurrencies for $0 a trade. In doing so, the company hopes to capitalize on the vast, largely untapped market of would-be Millennial investors, Payment method: Deposit from Bank Account. La aplicación de corretaje bursátil Robinhood se define a sí misma como “una corredora de bolsa construida con las necesidades de una nueva generación en mente”. Robinhood permite a los traders comprar y vender acciones y criptomonedas por $ 0 por transacción. Al hacerlo, la compañía espera capitalizar el vasto mercado, en gran medida sin explotar, de potenciales inversores Millennials, Método de pago: Depósito de cuenta bancaria. (CLICK HERE TO GO: Robin Hood )
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VAN 20 TOT EN MET 24 FEBRUARI 2019 VINDT IN DE BEURS VAN BERLAGE HET SMAKELIJKSTE EVENT VAN HET JAAR PLAATS: CHOCOA. DE EERSTE DRIE DAGEN KOMEN INTERNATIONALE PROFESSIONALS SAMEN TIJDENS DE COCOA FAIR EN DE CHOCOA CONFERENCE. DAARNA, OP 23 EN 24 FEBRUARI, IS HET CHOCOA CHOCOLADE FESTIVAL TOEGANKELIJK VOOR ALLE GEÏNTERESSEERDEN. TIJDENS HET WEEKEND GENIET JE VAN DUIZENDEN SOORTEN EN SMAKEN CHOCOLADE.
Kun jij je een wereld zonder chocolade voorstellen? Precies, wij ook niet. Toch is het niet zeker dat chocolade altijd zo makkelijk te verkrijgen zal zijn. Tijdens het Chocoa Chocolade Festival kom je meer te weten over de toekomst van chocolade en krijg je antwoord op al je vragen over cacao en alles wat daarbij komt kijken. Loopt de chocoladeproductie in de toekomst gevaar? Hoe gezond is chocolade eigenlijk? En hoe ziet het proces van cacaoboon naar chocoladereep eruit? In de Grote Chocoladewijzer geven cacao-experts met verschillende achtergronden hun antwoorden en worden de mythes van de feiten gescheiden.
Hot Chocolate Awards
‘Chocolade’ en ‘winter’ kun je niet samen noemen zonder aan warme chocoladedranken te denken. Chocoa organiseert daarom voor de tweede keer de Hot Chocolate Awards. Tijdens het weekend beslis jij samen met Janny van der Heijden welke deelnemende warme chocoladedrank de beste van Nederland is!
Tickets voor het Chocoa Chocolade Festival vind je hier.
Op 20, 21 en 22 februari verwelkomt Chocoa tijdens de Cocoa Fair internationale professionals. Ontmoet je toekomstige handelspartners bij de Trade Fair, volg een training over de regelgeving van chocolade en voorkeuren van consumenten in Europa, deel je ervaringen tijdens de Chocolate Makes Forum en neem deel aan de Chocolatiers Masterclass. De evenementen vinden plaats in het Engels.
Tickets voor Cocoa Fair bestel je hier.
Naast de Cocoa Fair, vindt op 21 en 22 februari ook de Chocoa Conference plaats. Het thema van de zevende editie van de Conference is “Choconomics and Cocoa Politics”. De conferentie biedt levendige presentaties en inspirerende discussies in verschillende sessies en formats. De Conference 2019 biedt een platform voor discussie over duurzaamheid en kwaliteit en staat direct in verbinding met de markt via de Chocoa Fair, waar deelnemers cacaoproducenten van over de hele wereld kunnen ontmoeten.
Tickets voor Chocoa Conference bestel je hier.
Wanneer: 20 tot 24 februari 2019
Waar: Beurs van Berlage Amsterdam
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On Feb. 21, officers from the Hickory Police Department and community members will come together in an informal, neutral space to discuss community issues, build relationships and drink coffee.
All community members are invited to attend. The event begins at 7:30 a.m. on Feb. 21 at Dunkin Donuts, 1445 Second Ave. NW in Hickory. Contact Lt. Scott Hildebrand with questions at 828-261-2644 or [email protected].
Coffee with a Cop provides a unique opportunity for community members to ask questions and learn more about the department’s work in Hickory while improving and building relationships between police officers and community members – one cup of coffee at a time.
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ADDIS ABABA (Thomson Reuters Foundation) – On a bustling street near the shiny new international airport in Ethiopia’s capital is a small coffee roastery with big dreams.
Nearly 40 Ethiopians – a third of them women – sift, roast and package prized Arabica beans for export to Europe under the Moyee brand, founded by a Dutch social entrepreneur.
The roastery, together with the innovative use of blockchain technology to ensure the supply chain is transparent, represents an attempt to keep as much of the profits as possible in Ethiopia, one of the world’s poorest countries.
“It’s the world’s favorite drink. We drink over 2 billion cups a day,” said Killian Stokes, who set up the Irish branch of Moyee.
“The industry’s worth $100 billion and yet 90 percent of coffee farmers in Ethiopia live on less than $2 a day.”
That is partly because most exporters process the beans elsewhere, but also down to price fluctuations and other factors that make coffee growing a precarious business.
To make things fairer, Moyee has created unique digital identities for the 350 farmers it currently works with – meaning buyers can see exactly how much each individual grower is paid, with prices set at 20 percent above the market rate.
Now the brand, whose slogan is “radically good coffee”, wants to use blockchain to take that to the next level – allowing buyers to tip farmers, or fund projects such as a new planting program, through a mobile app.
The U.N. Food and Agriculture Organization (FAO) said in a recent report that blockchain had huge potential to address challenges smallholder farmers faced by “reducing uncertainty and enabling trust among market players”.
The technology, used to underpin cyber-currencies like Bitcoin, allows shared access to data that is maintained by a network of computers and can quickly trace the hundreds of parties involved in the production and distribution of food.
Once entered, any information cannot be altered or tampered with.
‘BIGGER THAN THE INTERNET’
Siobhan Kelly, an advisor to the Food Systems Programme at the FAO, said blockchain would ultimately be “much bigger than the internet”.
“Within 10 years – it’ll take probably 10 years – it’s going to be a major revolution, for everything,” said Kelly.
Fruit farmers in Caribbean nations are also looking at using blockchain to attract better-paying customers, bring traceability and build a credit trail.
“It’s an innovation that is poised to empower local farmers in the Caribbean region,” said Pamela Thomas, executive director of the Agriculture Alliance of the Caribbean (AACARI), a regional network of nearly 100,000 farmers.
AACARI’s project has two components: auditing by accredited professionals to ensure farmers adhere to the Global GAP (good agricultural practices) standards, and a digital marketplace where buyers can find detailed information about the produce.
Global GAP is a voluntary standard required by many European and U.S. supermarket chains.
Vijay Kandy, whose company is building the blockchain platform, said the auditing process would allow farmers to deal directly with buyers – bypassing the middlemen that many currently rely on – and make access to credit easier.
“One reason why buyers from faraway places or different countries go through middlemen is because they rely on them to make sure farmers are following these good practices,” he said.
One such buyer is London-based Union Hand-Roasted Coffee.
The company sources its coffee directly from growers’ cooperatives to ensure higher quality, pays farmers more than minimum price set by the global Fairtrade organization, and works with more than 40 producer groups in 14 countries.
“We currently undertake direct interviews to verify farmers have been paid, but it’s very time- and labor-intensive to do that and to record all that data,” said Steven Macatonia, who co-founded Union in 2001.
“So to have a much more simple system where we can get a confirmation that payment has been received and how much that is, that could be hugely beneficial,” he said.
Price fluctuations and the impact of climate change make coffee a particularly challenging crop to grow.
“Large companies’ profits usually increase when prices are low, but the profit for farmers does not, and in some cases it may cost them money to produce coffee,” said Aaron Davis, head of coffee research at Britain’s Royal Botanic Gardens at Kew.
Davis’s latest research shows climate change and deforestation are putting more than half of the world’s wild coffee species at risk of extinction.
Ethiopia – the birthplace of Arabica, the world’s most popular coffee – is of particular concern. Up to 60 percent of the land used to grow coffee could become unsuitable by the end of the century, Davis found.
“The more a farmer is paid, the more resources he will be able to devote to climate resilience,” he said.
Both Davis and the FAO’s Kelly however cautioned that blockchain technology was not going to be a “quick fix”, with farmers around the world facing multiple challenges.
“Farmers need access to affordable seeds, to affordable finance and credit when they need it … and these things are not going to be given by blockchain,” said Kelly.
Reporting by Thin Lei Win @thinink; Editing by Claire Cozens. Please credit the Thomson Reuters Foundation, the charitable arm of Thomson Reuters, that covers humanitarian news, women’s and LGBT+ rights, human trafficking, property rights, and climate change. Visit news.trust.org
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Everyone was feline pawsitive at the opening of the Cat Tales Cat Café on Feb. 14.
The cafe, located on 431 W. Franklin St. in Chapel Hill, is a foster shelter to 12 furry friends who are lounging and waiting for their permanent home. A customer can enjoy the comfort of the kittens or just stop by for coffee, wine or beer.
The cafe has already had two adoptions since the opening.
Katy Poitras and UNC public health professor Ilene Speizer own the business. Poitras said she had been following the process of other cat cafes in the country and saw on the news that shelters were at capacity.
“That was kind of what made me decide, ‘Hey, maybe I’ll be that person and go for it,’” she said. “These businesses do great where there’s a university because not only are we trying to adopt out cats, but we also want people to come in who can’t necessarily have cats and love on them and help socialize them to make them more adoptable.”
The cafe was booked out for its first weekend. Poitras said after she announced on social media that they were taking bookings, their booking site crashed twice from the response.
They are partnered with the Goathouse Refuge, a cat sanctuary in Pittsboro that has found a home for thousands of cats. Cat Tales receives all of its cats from Goathouse and in return, Goathouse gets the entire adoption fee for each cat.
“We are looking forward to filling up our adoption wall with all kinds of kitties going to their new home and just raising awareness of homeless animals,” Poitras said.
Susan Strohlein of Chapel Hill said it was a fun opportunity to have with her son. She said she has two cats and might eventually be looking for another one. For now, she and her son wanted to give the cats some love.
“I think that it being in such a central location is key because I don’t think everybody knows about the far reaching places,” she said. “But here, if you’re walking by, then you go and say ‘Oh, let’s have a cup of coffee and play with the cats,’ and that’ll help them get adopted.”
Strohlein said she wants to come back with her other son who loves cats.
Charlie Millard, 14, of Pittsboro said he has a bad concussion and has been out of school for a month. To get him out of the house, his mother thought this would be a great activity.
“It’s a really cool atmosphere in here, and all the cats are really sweet, which I wasn’t really expecting because cats are always different,” he said. “Who doesn’t love drinking coffee and hearing about cats?”
Millard said he is excited about a place he can come play with cats because he can’t have one of his own due to his mom’s allergies.
Bo Eberle of Carrboro said he is an “aspiring crazy cat guy” who had been walking by the location every day, waiting with anticipation.
“I feel a little guilty, I don’t know how my cat would feel about this,” he said.
Eberle said he must load up on cat time because even though he has one cat, his roommate doesn’t love cats.
Visitors can book time with cats through the Cat Tales website. For one hour, the Cat Tales entry fee is $10 for students and $12 for adults.
“It’s not a place I could come all the time because of the interest fee, but I don’t think it’s unfair,” Eberle said. “I’m going to try to come once a week or something like that — maybe I can develop some relationships with some of these cat friends.”
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CLYDE – Hanging on the wall at Main Street Café is a plaque of appreciation for the restaurant’s owner, Beth Powers. The award was presented to Powers on Jan. 10 by Clydescope Economic Development Corporation, which meets monthly at the café. But the award symbolizes more than a thank-you for hosting the group’s meetings; it is recognition for the café’s socially integral presence in the community.
“I think Beth brings a lot of people together,” said Bill Brown, the director of Clydescope, which works within the city to encourage and support business retention and growth. “The café is a place where people do a lot of interacting and build relationships. It’s a good community business where those kinds of things can happen.”
During Clydescope’s monthly meetings at Main Street Café, local business representatives come together to plan and strategize ways to improve the economic community in Clyde. Brown said the café’s private room, where members enjoy coffee and breakfast prepared by Powers as they interact, works perfectly for the group.
“She offers a good breakfast and lunch at the café, and she has that back room that groups can use,” he said. “But more than anything, (her business) is just about being able to bond and build relationships and people feeling like they’re part of the community there.”
Powers said she was surprised by the award.
“They completely shocked me. I was very honored,” she said.
Main Street Café is more a restaurant than a coffee shop. Although the café offers a wide variety of specialty coffees, it is the food that gives the business its distinction. Powers, a Green Springs native, returned to the area after living 17 years in Europe, where she was exposed to European food and cooking techniques. She brought that knowledge and experience with her when she opened Main Street Café in 2016.
“I learned a lot about cooking in Europe by going to markets and buying fresh produce and going to restaurants and trying various foods and recreating them at home,” she said. “I read a lot of books, went to a lot of cooking classes, and hosted a lot of dinner parties. I started a cooking group in Geneva, and it’s still going strong.”
Those European influences can be seen in the rotating menu at Main Street Café.
“I make a goat cheese salad that’s very French. That’s one thing I ate a lot of in France,” she said. “My brie and mushroom soup is a very unique soup.”
Powers serves a rotating menu with daily specials not usually found at coffee shops. Many of her dishes are created with healthy living in mind — she doesn’t own a deep fryer and says she never will — but to her, healthy doesn’t have to mean light fare.
“We’re healthy but we’re also hearty. Men sometimes think all we serve is chicken salad sandwiches, but we’re not just a coffee shop. We really are a restaurant,” Powers said.
Everything coming out of the Main Street Café is homemade. Throughout one week, she may serve quinoa and sweet potatoes, homemade meatloaf and chicken tikka masala.
“Every day is different here, but we always have burgers and grilled cheese,” she said. “We’re unique because the menu rotates. We might have a turkey bagel with Monterey Jack cheese and sautéed jalapenos one week and ham and Sééwiss on a pretzel bun the next.”
Powers’ catering business has been growing quickly through word of mouth referrals. She caters events off site as well as for groups who rent the private room inside the café, which seats 35 people comfortably.
“I do birthday parties, bridal showers, retirement parties, and a lot of funeral lunches,” Powers said. “Customers can rent out the whole café, too. One group held a roaring twenties party here, which was really fun.”
Main Street Café is at 115 South Main St. For information on the café or catering services, call 419-765-9146. Clydescope can be reached at 419-547-6989.
Contact correspondent Sheri Trusty at [email protected]
Read or Share this story: https://www.thenews-messenger.com/story/news/2019/02/18/meet-your-neighbor-powers-main-street-cafe-receive-notice-clyde/2858588002/
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For coffee, oxygen is the enemy. The rich, tantalizing smell of freshly ground beans is also the scent of flavor dispersing.
“That aroma of coffee is the volatile oils of the coffee oxidizing and going off into the air,” says Lincoln Fowler, founder of Colectivo Coffee, a small chain with branches in several US cities. “Instead of going across your palate, it’s disappearing into the room or disappearing up your nose.”
The notion that mere minutes of exposure to air can hold a good cup back from greatness is why high-end baristas will grind the beans right before brewing you an espresso. It’s also the reason for all those finicky pour-over techniques that many coffee professionals embrace in the obsessive quest for the perfect brew.
Another big factor in a cup of joe’s quality is the type of grinder and the fineness of the grind. To get the best flavor from the beans you’ve lovingly selected, grinder quality matters—a lot. That blade grinder tucked next to the French press in your cupboard? Coffee professionals hate it. Some won’t even call it a coffee grinder at all, pointing out that it’s designed for spices, not coffee beans. They roughly rip the beans apart, and it’s much harder to control the consistency of the grind to adjust for different brewing methods like a French press versus drip coffee.
Burr grinders, the ones you see for grinding whole beans in grocery stores and at cafés, crush beans between two metal plates, for a much more even grind that results in better solubility once water is added. Better solubility means there’s more coffee in the water, and more coffee flavor in your cup. These grinders are adjustable for different brewing methods, but they’re also considerably more expensive than blade grinders. The kind that many industry folks like to use at home starts at around $100 and can easily cost twice that.
So, which is more important when it comes to home-brewing coffee, a fresher grind or a better grind? Of course some coffee obsessives invest in expensive professional setups in their own kitchens. But if you’re not interested in dedicating the money or counter space to a fancy grinder, you’re probably making a choice between fresh-ground coffee with your handy little blade-grinder, or buying pre-ground coffee from a café or grocery story with a burr grinder. Which will give you the better cup?
There’s surprisingly little consensus among coffee professionals on this question.
Fowler from Colectivo says that while blade grinders are not his first choice, he’d rather have an imperfect grind than coffee that isn’t fresh. “If it was me, I’d probably go with the blade grinder,” he said. “You’re losing so much of the aromatics and the flavor and the coffee when you allow those oils to evaporate, I think that swamps any benefit you’re going to get a from a higher quality grind.”
Besides, he argues, the Chemex’s pour-over method is such a good way of brewing coffee that it’s going to compensate for most of what’s lacking in a blade grinder, so long as the beans as freshly ground.
Other industry folks disagree. Charles Babinski, co-founder and owner of Go Get Em Tiger (GGET), a coffee roaster with several cafés in Los Angeles, says he would rather pre-grind on a better grinder than have fresh beans from a blade grinder.
While freshness is important, he says, measuring it in seconds isn’t actually useful. “Certainly the idea that the important moment for freshness is the 30 seconds after you grind is fundamentally absurd,” he says. “If you have good beans, those still taste good under non-ideal circumstances. If it’s a really delicious coffee that’s ground ahead of time versus a not very good coffee that’s ground fresh, the really good coffee might have lost some quality, but it had a lot of quality to lose.”
Indeed, this belief has shaped the way his cafés serve coffee. Typically in high-end cafés, your coffee is still in bean form when you order your latte, and all espresso is ground to order. The barista packs the fresh grounds into a portafilter, fits it into the espresso machine and then pulls the shots for your drink. At GGET, baristas pre-grind the espresso into precise 18-gram portions. Pre-grinding takes advantage of the ebb and flow of café traffic, so that workers can concentrate on making coffee drinks and interacting with customers when it’s busy, says Babinski.
“During the downtime people are grinding, and when orders come in we’re able to make that order three or four times quicker,” he says. “We can crush a lot of drinks.” Because each shot is weighed, the consistency in GGET espresso drinks more than makes up for any loss in flavor, Babinski says. And he’s skeptical that much is lost, anyhow: “We might lose a little bit of aromatics in certain circumstances,” he says. “But with espresso you are sensorially taking in so much that there is just other things to take that place.”
That said, there’s still a pretty narrow peak freshness window at GGET. Baristas prepare trays of 18-gram portions of ground espresso every 30 minutes, and grounds that go unused during that time are discarded. Babinski said that the experiment has been so successful that he is working out a system to deliver precisely ground and measured filters for drip coffee to each café from a central roasting and grinding facility every day, which is closer to the scenario most of us are considering at home.
While Babinski and and Fowler were fairly sanguine about the reality of less-than-perfectly-brewed coffee, and the fact that brewing at home is generally less of a precision game than in a café, Michael Phillips, director of café experience at Blue Bottle Coffee is not having it.
Blue Bottle, which has cafés across the US and in Japan, won’t grind beans to order to take home from its cafés—signaling that it feels its customers should not drink subpar, less than perfectly fresh coffee at home. And to avert the risk of you grinding its beans with your crappy blade grinder, the company has developed a proprietary, oxygen-free process for grinding, and vacuum-sealing its beans into pre-portioned packets, called Perfectly Ground.
Given this level of precision, it’s not surprising that Phillips wouldn’t be enthusiastic about less-than-optimal home coffee preparation. But when pressed to make the distasteful choice between blade-ground fresh coffee or burr-ground coffee from a store, he reluctantly made the decision:
“My personal preference would probably be to grind coffee ahead of time and just accept it to be a much more lifeless version of what it could be,” he conceded. “If you’re thinking if you want to get punched in the face or punched in the gut, you know, I guess I’m a punched in the gut guy.”
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KAILUA-KONA — When it comes to Kona coffee, farmers are almost as concerned with what’s scrawled on the outside of the packaging as they are with the product inside.
Two familiar measures to that effect have passed the House Committee on Agriculture and have been referred to the House Committee on Consumer Protection and Commerce.
House Bill 144 requires any roasted or instant coffee labeled “Kona coffee,” or denoting any other particular geographical region, be comprised of product at least 51 percent by weight from the advertised region. Currently, the requirement is only 10 percent.
Roy Takumi (D-Oahu) has scheduled a hearing for the measure at 2 p.m. on Wednesday. If it clears, the bill will make its way to the state Senate for consideration. Takumi was optimistic about the practicality of HB144 and its possible implementation.
“This one is relatively easy, labeling, because this is before the actual packaging and everything,” Takumi said of the testing process that would be required.
Bruce Corker, a board member of the Kona Coffee Farmers Association, said his organization and its members have been pushing for the change for a quarter century, citing powerful Oahu blenders as the primary roadblock to the relevant legislation.
Raising the labeling requirements to 51 percent would necessitate higher production costs for blenders, as beans like the Kona Typica demand a higher price, or result in reduced retail prices and profits as blenders couldn’t capitalize on various name brands associated with Hawaii.
The measure would also require sellers document percentage by weight of all ingredients and their geographic origins on the packaging.
As part of the language of HB144, Rep. Richard Creagan (D-Hawaii Island), quotes in the opening paragraph a paper published in 2018 by the Food and Agriculture Organization of the United Nations and the European Bank for Reconstruction and Development.
It states that the Kona coffee brand “does not enjoy any strong protection of its name.”
Creagan and the KCFA have long said it’s the responsibility of the state of Hawaii, particularly its Department of Agriculture, to provide such protections.
Sought by Creagan in a second piece of legislation, House Bill 143, is the application of current labeling regulations, as well as any subsequently passed changes to those regulations, to ready-to-drink coffee products.
Takumi was not as bullish about the implementation of HB143 or its prospects of passing into law. As of Friday, the bill was not scheduled for a hearing with his committee. And the clock is ticking.
“The Department of Agriculture said they can not determine the content of coffee or its blend once it’s in a ready-to-drink beverage,” he said. “It’s very difficult for them to figure out the origin of the coffee.”
Corker challenged that notion.
“That’s an argument made by the Hawaii Department of Agriculture because they don’t want to have to do more work,” Corker contended.
He added Takumi passed the bill through the CPC and onto the Senate last year, where it died, saying coffee farmers are hopeful he’ll do the same again this time around.
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When Tammy Salvatore opened Café 109 and Uptown Balsamics and Olive Oils, at 109 E. Main St. in Beckley, she planned on serving mostly health-conscious fare.
After getting multiple requests for some fried options, the welcoming café added options like mozzarella sticks and french fries to the menu, making the café exactly what the City of Beckley wanted, while keeping some of its original health-conscious options.
Tammy, who’s married to local attorney Anthony Salvatore, was a paralegal prior to the couple opening the café in April 2017.
A year after opening, the Salvatores decided to expand the business and add imported balsamics and olive oils to the menu.
Upon entering the café, it’s hard to miss the large unit of shelving filled with a variety of glass balsamics and olive oil bottles neatly lining the shelves.
“People love them, and we didn’t have anything like that in this area,” Tammy said. “We thought it would be perfect.”
Unique options like a bacon or lemon-flavored olive oil and bananas foster, raspberry or blueberry balsamic are sure to please, the café says.
All the oils the Salvatores sell in their café are imported from places like Italy and Chile but shipped from a company in Arizona.
Tammy’s daughter, Concord University alumna Makayla Radford, helped open the business, and continues to work in house. She says the lemon flavor oil is boundless — so great that it’s currently sold out but will be restocked soon.
The bananas foster balsamic is also exceptional when added to desserts, pancakes, waffles, or french toast, Tammy says.
“I really like the blueberry balsamic too,” Makayla added. “I’ve used it on pancakes. It’s actually really, really good.”
While balsamics and oils are certainly a staple, the menu also includes breakfast and lunch items, such as turkey spinach wraps and chicken salad sandwiches – both of which are made fresh daily.
“Our most popular breakfast item is the breakfast wrap,” Tammy said.
Made to order with the choice of sausage or bacon, the Café 109 breakfast wrap is grilled up with hash browns, cheese, salsa and sour cream.
Another crowd favorite is the egg white avocado spinach sandwich — served just like it sounds with pepper jack cheese and choice of mayo or Tabasco sauce.
“I might be a little biased, but the food is great,” said Makayla. “It is home cooked, and it gives you that homey feel… I think Beckley has a lot more to offer than people realize.”
In addition to their regular menu, Café 109 and Uptown Balsamics and Olive Oils also has specials throughout the week, such as Taco Tuesdays, when patrons can purchase a traditional style taco salad with all the fixings.
It’s been a huge hit with locals, Tammy says.
“A lot of our crowds wanted fried foods, so we decided on Wednesdays we would have home-cooked meals,” Tammy said.
Offering a different special each week, Tammy says the meatloaf and mashed potatoes, her family chicken and dumpling recipe, chicken fajita pasta and lasagna are part of what’s become a great rotating Wednesday special lineup.
“It’s nothing that will come out of a freezer,” Tammy said. “It’s mostly all made from scratch… Prices vary, but most of our meals are $5.95 to $9.95.”
Café 109 and Uptown Balsamics and Olive Oils also offers what Tammy says is one of the largest coffees, espresso and tea selections in the area.
With unique flavors like Chocolate Chip Cookie Dough, Crème De Banana, Italian Egg Nog, S’more and Lavender Vanilla, the cafe says they wanted to offer something for everyone’s palate.
Tammy says some of the customers who have sampled their large menu of coffees are now “hooked.”
“We’ve had people from out of state find us and tell us we’re a hidden gem,” Tammy said. “We have regulars. They come back and are faithful… The customers have been great.”
Café 109 and Uptown Balsamics and Olive Oils is open from 7:30 a.m. to 2 p.m. Monday through Friday. For more information, visit them on Facebook.
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