Another coffee shop has succumbed to the Reaper, now while it is a wholly unfortunate thing, it was easily foreseeable once their primary marketing scheme was revealed. The death was easily predictable once coupons and BOGO were used as their method(s) of promotion.
Any reputable marketer will tell you, and all the market research bears this out, that coupons/discount marketing is not only the worst form of marketing, but it does more harm than good.
In terms of marketing we want to:
1) Establish a niche or 'position'
2) Increase our customer base
3) Increase awareness of the #1
4) Increase long term revenue
Here are the obvious problems with discount marketing.
1) Establishes your business as a 'discount' business-- one not capable of having products worthy of the full price.
2) Increases number of people wanting something "FREE" does not increase PAYING customer base. In fact, it decreases paying customer base because it erodes their confidence in your product.
3) Discount marketing does reaffirm to everyone that the particular business is failing or has positioned themselves with the mindset of failure.
4) The decrease in paying customers and the increase in non-paying/discount customers leads to an easily predictable decrease in revenue.
But then WHY do so many local/small businesses have such a poor understanding of marketing? Most people want an easy fix, they want to be the Day Trader or the lottery winner. This is business folly. So before you put the gimmick before the quality of your product, Beware! A picture paints a thousand words, eh?
Monday, July 23, 2007
Saturday, July 21, 2007
Too Acidic
I completed testing an espresso roast I did a few days back and it has come out too acidic. An obvious bit of improper temp/ under roasting on one of my primary beans. While this sucks ass, I'm glad to have caught the problem and was able to roast again this morning. It's a learning experience, but something I hope I will not repeat.
Tuesday, July 10, 2007
Seattle caffe crawl -- July 07
Yiching and I went to Seattle this past weekend to relax and have fun for our six year anniversary. We managed to hit the following places:
For coffee we hit:
Victrola (on Pike):
Victrola's espresso was nicely pulled on a three group Synesso.
The shot seemed to be pulled ristretto, had a twinge of sharp, but well-balanced acidity in the beginning, and some kind of fruit note in the finish.
The latte definitely possessed the cleanest art on the trip. It was smooth, and the espresso carried through well. Not certain it would work if you wanted too large a drink, but I guess that's also good. I also ordered a traditional five ounce cappa.
This picture was taken a few minutes after because I got caught up chatting with the barista. My question would be: In a place of Victrola's caliber, why have an 8 0z cappuccino/latte AND a traditional 5 oz. cappa? A cappuccino is a cappuccino, 5-6 oz. There is no need to distinguish and make one for the masses. Step up boys! Victrola rocks, but lay down the law!
I spent some time talking with Keith, their roaster, and he gave me a tour of the Diedrich. Keith knows his craft pretty well. Kudos to Keith. In a nutshell, Victrola was probably the best overall combination of drinks and ambiance. I will definitely return.
Our second stop was a late night visit to Caffe Vivace at Alley 24, by the REI. As always consistent art
I had ordered a caramel latte because Vivace's espresso tends to blend well with the caramel, and it did this time too. However, the latte that Yiching got on this trip was definitely off.
It had ashy notes and a bland finish possibly due to coffee oils. I think the portafilter had not yet been cleaned following the last rush. So this time, Vivace did not have a stellar performance.
Saturday was a longer haul. We hit Lighthouse, Seven, and Zoka thanks to good usage of the Metro trip planner and a decent bus system. Except for the damn long wait to catch a connection from Seven to Zoka, it went off without any problems.
Here's my report.
Lighthouse was our first stop of the day. Lighthouse is located in more of a residential area and perfectly fits in to the surroundings.
I had a cappuccino and an almond pastry.
The cappuccino was served traditionally, monk's cap and all, and this is the way I prefer my cappuccino. Sweet thick foam blending perfectly into a nice base of milk and espresso. Balanced. Tasty.
Yiching had a small latte, which was nicely presented in a tumbler, and a chocolate pastry.
The latte was 'comfortable'. It was pleasant, didn't grab your attention with unnecessary flavors. A latte you can have morning or late night. For this trip, Lighthouse had the most balanced, best tasting drinks. But the vibe at Victrola nudges them slightly ahead in the overall picture.
Seven Coffee Roasters is an interesting little shop hidden out around the corner from Pete's Eggnest on 78th N and Greenwood.
This shop is minimalist to the core, and the owner, Sean Lee has done a fantastic job sticking to the core essentials. A Lamarzocco Linea, a couple of Rio Grinders, and a handmade rack for by the cup filtered coffee are all that adorn the front of his cement topped counters.
My wife ordered a small latte,
and I had a (pourover) cup of the Guatemala.
The Guatemala was nice and crisp, vanilla, and hint of caramel nuttiness. The latte was smooth, tasty, lacked a little definition through the cup. I also had an espresso (not pictured--lost). The espresso was good, crisp, clean, and possessed a nice flavor, but seemed to lack complexity and depth. I have made this same and many similar profiles in my own roasting journey, and it's all part of the learning curve. Sean definitely will get it down pat, he seems to be a perfectionist at heart, so it can only get better with each successive batch. Seven Coffee Roasters is a definite up and comer and worth checking out.
Zoka was our final caffe for the day. I really need another visit as I was highly tweaking on caffeine by the time we reached Zoka, but nonetheless, here is my report.
Zoka is BIG.
I ordered a Clover brewed CoE coffee.
I was ready for the Clover experience! And I was sorely disappointed. Perhaps it wasn't dialed in right, but outside of it having having good body and a hint of honeyness to it, it did not present and noticeable or outstanding flavor nuances. I preferred the flavors from Seven's Guatemala. Clover? Is it fantastic? The jury is still out, but definitely a "so-so" on that cup. And as it was getting to be the hotter part of the afternoon, Yiching ordered an iced latte.
Iced latte was nice. Hard to say.
I would like to give Zoka another crack when I am less heavily caffeinated. Great looking spot. Barista seem to do everything right. Too many laptops.
Another new place I wanted to check out was Seattle Espresso Works, which we managed to hit on our last day this trip. Seattle Espresso Works is a good concept where they utilize several different local roasteries, and can brew the espresso side by side on a three group Synesso, and you can taste the difference between the various espresso.
The long and short of it-- great concept, they don't come anywhere close to pulling it off. While the Sengware ceramic cups were nice looking,
the espresso on the latte was sharp, probably underextracted and/or at the wrong brew temperature, cappuccino was drinkable, but that's the best compliment I can give it. Glad I didn't try the straight espresso.
So for our Seattle Caffe crawl July '07, based on overall experience, reputation, and meeting or exceeding that reputation, I would say it was Victrola by a hair, followed by Lighthouse, Seven, Zoka and Vivace, and finally, in a very distant sixth place, Espresso Works.
I'll be tackling the restaurant reviews this weekend.
For coffee we hit:
Victrola (on Pike):
Victrola's espresso was nicely pulled on a three group Synesso.
The shot seemed to be pulled ristretto, had a twinge of sharp, but well-balanced acidity in the beginning, and some kind of fruit note in the finish.
The latte definitely possessed the cleanest art on the trip. It was smooth, and the espresso carried through well. Not certain it would work if you wanted too large a drink, but I guess that's also good. I also ordered a traditional five ounce cappa.
This picture was taken a few minutes after because I got caught up chatting with the barista. My question would be: In a place of Victrola's caliber, why have an 8 0z cappuccino/latte AND a traditional 5 oz. cappa? A cappuccino is a cappuccino, 5-6 oz. There is no need to distinguish and make one for the masses. Step up boys! Victrola rocks, but lay down the law!
I spent some time talking with Keith, their roaster, and he gave me a tour of the Diedrich. Keith knows his craft pretty well. Kudos to Keith. In a nutshell, Victrola was probably the best overall combination of drinks and ambiance. I will definitely return.
Our second stop was a late night visit to Caffe Vivace at Alley 24, by the REI. As always consistent art
I had ordered a caramel latte because Vivace's espresso tends to blend well with the caramel, and it did this time too. However, the latte that Yiching got on this trip was definitely off.
It had ashy notes and a bland finish possibly due to coffee oils. I think the portafilter had not yet been cleaned following the last rush. So this time, Vivace did not have a stellar performance.
Saturday was a longer haul. We hit Lighthouse, Seven, and Zoka thanks to good usage of the Metro trip planner and a decent bus system. Except for the damn long wait to catch a connection from Seven to Zoka, it went off without any problems.
Here's my report.
Lighthouse was our first stop of the day. Lighthouse is located in more of a residential area and perfectly fits in to the surroundings.
I had a cappuccino and an almond pastry.
The cappuccino was served traditionally, monk's cap and all, and this is the way I prefer my cappuccino. Sweet thick foam blending perfectly into a nice base of milk and espresso. Balanced. Tasty.
Yiching had a small latte, which was nicely presented in a tumbler, and a chocolate pastry.
The latte was 'comfortable'. It was pleasant, didn't grab your attention with unnecessary flavors. A latte you can have morning or late night. For this trip, Lighthouse had the most balanced, best tasting drinks. But the vibe at Victrola nudges them slightly ahead in the overall picture.
Seven Coffee Roasters is an interesting little shop hidden out around the corner from Pete's Eggnest on 78th N and Greenwood.
This shop is minimalist to the core, and the owner, Sean Lee has done a fantastic job sticking to the core essentials. A Lamarzocco Linea, a couple of Rio Grinders, and a handmade rack for by the cup filtered coffee are all that adorn the front of his cement topped counters.
My wife ordered a small latte,
and I had a (pourover) cup of the Guatemala.
The Guatemala was nice and crisp, vanilla, and hint of caramel nuttiness. The latte was smooth, tasty, lacked a little definition through the cup. I also had an espresso (not pictured--lost). The espresso was good, crisp, clean, and possessed a nice flavor, but seemed to lack complexity and depth. I have made this same and many similar profiles in my own roasting journey, and it's all part of the learning curve. Sean definitely will get it down pat, he seems to be a perfectionist at heart, so it can only get better with each successive batch. Seven Coffee Roasters is a definite up and comer and worth checking out.
Zoka was our final caffe for the day. I really need another visit as I was highly tweaking on caffeine by the time we reached Zoka, but nonetheless, here is my report.
Zoka is BIG.
I ordered a Clover brewed CoE coffee.
I was ready for the Clover experience! And I was sorely disappointed. Perhaps it wasn't dialed in right, but outside of it having having good body and a hint of honeyness to it, it did not present and noticeable or outstanding flavor nuances. I preferred the flavors from Seven's Guatemala. Clover? Is it fantastic? The jury is still out, but definitely a "so-so" on that cup. And as it was getting to be the hotter part of the afternoon, Yiching ordered an iced latte.
Iced latte was nice. Hard to say.
I would like to give Zoka another crack when I am less heavily caffeinated. Great looking spot. Barista seem to do everything right. Too many laptops.
Another new place I wanted to check out was Seattle Espresso Works, which we managed to hit on our last day this trip. Seattle Espresso Works is a good concept where they utilize several different local roasteries, and can brew the espresso side by side on a three group Synesso, and you can taste the difference between the various espresso.
The long and short of it-- great concept, they don't come anywhere close to pulling it off. While the Sengware ceramic cups were nice looking,
the espresso on the latte was sharp, probably underextracted and/or at the wrong brew temperature, cappuccino was drinkable, but that's the best compliment I can give it. Glad I didn't try the straight espresso.
So for our Seattle Caffe crawl July '07, based on overall experience, reputation, and meeting or exceeding that reputation, I would say it was Victrola by a hair, followed by Lighthouse, Seven, Zoka and Vivace, and finally, in a very distant sixth place, Espresso Works.
I'll be tackling the restaurant reviews this weekend.
Wednesday, May 16, 2007
Mountain Mambo Espresso
I am proud to announce caffe d'bolla has a new espresso blend.
Mountain Mambo espresso is a 100% arabica blend of three different beans. It begins with a light Meyer lemon followed by a smooth nut and spice middle with a muted fruit and nut finish. To ensure quality we proudly offer whole bean only.
Recommended brewing parameters are ~9 BAR @ 199 degrees and a 27 second extraction. Crema should be thick, dark golden brown. 1.5 ounce double will highlight the deeper fruit and nut tones. a 2 ounce double will produce a brighter cup.
Currently any online orders are roasted on Sundays and shipped Monday or Tuesday to ensure freshness. This espresso is not ready to use until four days after roasting.
Please contact me at [caffedbolla AT yahoo.com] if you wish to place an order.
Mountain Mambo espresso is a 100% arabica blend of three different beans. It begins with a light Meyer lemon followed by a smooth nut and spice middle with a muted fruit and nut finish. To ensure quality we proudly offer whole bean only.
Recommended brewing parameters are ~9 BAR @ 199 degrees and a 27 second extraction. Crema should be thick, dark golden brown. 1.5 ounce double will highlight the deeper fruit and nut tones. a 2 ounce double will produce a brighter cup.
Currently any online orders are roasted on Sundays and shipped Monday or Tuesday to ensure freshness. This espresso is not ready to use until four days after roasting.
Please contact me at [caffedbolla AT yahoo.com] if you wish to place an order.
Tuesday, April 24, 2007
The Uninitiated Customer
New customers are great. But not all new customers are created equal. Some have had the unfortunate problem of frequenting the typical chain store or the "I serve shit in a cup and call it coffee" independant store. I am glad that most new customers do not fall into this category, but here is a hypothetical, but somewhat illustrative morning. While word has spread that we are 'all about the coffee' some people still need to be educated, and for the most part, it's awesome having the opportunity to do so.
New Customer:....."Uh... I'd like a coffee."
AikiBarista:......"We don't do drip coffee, but I can make you an excellent Americano."
Customer:........"Americano, no room."
New Customer: "Can I have a Grande blended Mocha?"
AikiBarista: "I can make you a really good iced mocha, we don't do blended drinks."
Customer:........"Small mocha. Can you make one of those flowers on the top?"
New Customer: "Sixteen ounce cappuccino."
AikiBarista: "We do traditional cappuccino, six ounces...."
Customer:........"cappuccino."
New Customer: "Can I have a 24 ounce caramel macchiatto?"
Aikibarista: "?????"
Customer........"Macchiatto..... and how about a shot of espresso as well."
The frequency of people asking for drip or blended drinks or twenty ounce hot anything (only 12 and 16 here) has almost reached a point of zero. I'm happy that we are doing our part to educate the coffee community. One cup at a time baby, one cup at a time.
New Customer:....."Uh... I'd like a coffee."
AikiBarista:......"We don't do drip coffee, but I can make you an excellent Americano."
Customer:........"Americano, no room."
New Customer: "Can I have a Grande blended Mocha?"
AikiBarista: "I can make you a really good iced mocha, we don't do blended drinks."
Customer:........"Small mocha. Can you make one of those flowers on the top?"
New Customer: "Sixteen ounce cappuccino."
AikiBarista: "We do traditional cappuccino, six ounces...."
Customer:........"cappuccino."
New Customer: "Can I have a 24 ounce caramel macchiatto?"
Aikibarista: "?????"
Customer........"Macchiatto..... and how about a shot of espresso as well."
The frequency of people asking for drip or blended drinks or twenty ounce hot anything (only 12 and 16 here) has almost reached a point of zero. I'm happy that we are doing our part to educate the coffee community. One cup at a time baby, one cup at a time.
Saturday, December 23, 2006
Good Results
The new espresso blend has had excellent results so far. Originally roasted on the 13th of December, the body, flavor, and crema have all been wonderful. I only have enough for one shot left, but I will wait until the end of day to pull that.
semi-sweet chocolate, dried fruit notes, and a sweet finish.
More details later, but once it's ready to go, I will be including recommended brewing parameters with it as well.
semi-sweet chocolate, dried fruit notes, and a sweet finish.
More details later, but once it's ready to go, I will be including recommended brewing parameters with it as well.
Thursday, December 14, 2006
Finalizing Espresso Blend
I've been working off and on for several months on a new espresso blend. I've been trying to source beans more directly and create something that both maintains high standards, yet is accessible ingredient (bean) wise.
I like an espresso to be able to work well as a shot, or in a cappuccino or latte. It needs to have a good mouthfeel, and there should be something memorable about it.
This is not always an easy task--hence (wtf?) the several months.
I think I have finally hit what I am looking for in these initial testing phases. If I can duplicate the roast with the same results, then we'll have a winner. I should know before the Holidays.
I like an espresso to be able to work well as a shot, or in a cappuccino or latte. It needs to have a good mouthfeel, and there should be something memorable about it.
This is not always an easy task--hence (wtf?) the several months.
I think I have finally hit what I am looking for in these initial testing phases. If I can duplicate the roast with the same results, then we'll have a winner. I should know before the Holidays.
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