While the specialty coffee industry seems monopolized by big chains like Starbucks and Caribou Coffee, it’s really still an entrepreneur’s business. Of the 23,900 specialty coffeehouses in the United States, 57% are independent operations with one to three shops.
Michael Donnelly writes:
When you order a “trad cap” at Moko we build it just like the illustration. First the barista crafts a 1.75 oz. double shot of Black Cat directly into our Intelligentsia winged demitasse… Then he steams and froths the milk pouring 1.75 oz.’s of milk and foam into the cup. Does that come up to 4.75oz.? Let’s see 1.75oz. X 3, Well it might be a little more than what the cup holds but if everything comes together just right the foam will mound up above the rim of the cup in what is called a monkshead and that little bit more should get us up to the total amount we want. Anyways the trad capp sure stays truer to the rule of thirds than our American capps that can be about 2oz’s of espresso to 10 or more oz’s of milk and froth…
Yeah, there’s important stuff in this week’s FT Chatter, but this is the most important:
Phoenix Coffee superbarista and CEO Sarah Wilson-Jones reports that locally owned, independent coffee returned to Coventry Road as of Monday, with the fifth Phoenix café opening on the storied commercial strip. The new shop moves into space vacated in June by national coffee chain Caribou.
Wilson-Jones says this makes two national chains Phoenix has outlasted in Cleveland Heights - the first being a Starbucks that used to operate down the street from Phoenix’s Lee Road location.
The Cleveland Free Times :: News :: Chatter :: Thought Crimes
Instead of drink all that horrid coffee, make fuel from it:
So, we know we can make ethanol out from sugarcane, corn (ahem), sorghum, beetroots, beer, milk lactose and today we find out that latte’s beloved milk companion, coffee, can be used to produce ethanol. However, instead of latte we’ll speak about café con leche.
How is that? Well, a research group paid by Colombia’s Federación Nacional de Cafeteros (National Coffee producers Federation, Federcafé) found that coffee grains have enough sugar content to be a source for molasses that can be fermented into ethanol. The study also affirms that coffee has a higher sugar content per bushel than corn, which makes it a clear competitor.
