I remember the moment when coffee became an important part of my life. My parents were both coffee drinkers. There was always a large red can near the coffee pot or in the pantry and empty cans scattered around the garage and workshop filled with miscellaneous hardware, screws, nuts, and bolts. Coffee was something mom and dad drank. I never gave it much thought. Early one morning, when I was about 8 years
Have you ever marveled at the work of art that a carefully crafted latte or cappuccino can be? It is rare that one receives a drink at the perfect sipping temperature with sweet bubble-less foam that gently glides down the back of your tongue. (We've been on gif kick lately and may have gone a little crazy in this post) I doubt there is a single person who drinks specialty coffee beverages on regular
Anyone who has worked in coffee understands that teaching a new employee to finagle a palatable shot of espresso is about as difficult as trying to teach a toddler violin; anyone can press a button on an espresso machine and hope for the best (we can think of one corporation with a big green sign that fits this category), but only the rare committed individual can master the barista trade. Here at Silver Service, there
The word TIP was initially an acronym for "To Insure Proper service." At a restaurant or service station you would give a tip to the employee beforehand so they would perform their service to the best of their ability. Eventually the transaction shifted from before meals and services to after, and the word has not carried quite the same weight since. Cafés are one of the few places where you still have
It has been a blast writing posts for all of you, I hope you've enjoyed them. Here at Silver Service, we are interested in what you are interested in, at least as far as coffee goes. What would you like to read about in the future? What questions related to coffee, tea, cafes, love, life, business, and coffee culture can we research and answer for you? Please humor us by commenting below! Also,
Few are willing to deny the positive values held dear by third wave café owners, yet from a perspective seasoned in business and attuned to the history of local food service, the third wave coffee shop very well may be temporary phenomena. Here are some facts that hinder this wave from carrying the societal clout it strives for.
If you have encountered a young person—usually with a handlebar mustache, a cardigan, a smattering of tattoos, and a knack for thrift shopping—who has proceeded to tell you about a new coffee shop in an artsy part of the city you live in, he or she was probably referencing what is now known as a “third wave” coffee shop. You've probably heard of cafés like it before; they usually serve fair trade coffee, offer gluten-free pastries, and are more expensive than your run-of-the-mill coffee spot. In the worst case scenario, the young person you encountered might have scoffed at your frequent Starbucks runs and your cup of Folgers every morning. In the best case, they encouraged you to visit their favorite café because they enjoy the environment, the coffee, and the values the business boasts. The patrons of these budding establishments are often referred to as “hipsters,” but the interesting fact is that they aren't just a fringe demographic; their values correspond with the values of millennial consumers as a whole. Those born between 1980 and 2000—the peak ages for specialty coffee drinkers—show marked concern for the environment, healthy growth of the economy, and gravitate towards companies committed to good citizenship. These are the frequenters of the third wave coffee shop. So all of us longstanding coffee industry participants need to ask ourselves, is the third wave here to stay? In what ways is the tide changing? Let’s take a look at what good has come from this movement to see if this style of café will long endure.
It's easy to get lost in the ever changing menu boards of your local café, especially when you're trying to make a healthy decision. Many options can be tailored to fit your lifestyle's needs, but end up falling short in the taste category. There are plenty of reasons why we associate green foods with holistic well-being; they often contain a hefty amount of antioxidants, are low in calories, and high in phytonutrients. Well, green drinks are no different, and they won't taste as leafy as some of their edible companions. Here are three drinks that you may be familiar with, but that are definitely worth giving a second look and taste.
Autumn is a time of rituals. Some traditions are necessary, like the switch from swimsuits to sweaters because of the gradual drop in temperature (depending on where you live) and some are subconscious like the annual biking to work everyday because it’s-just-so-darn-nice outside. Some are bizarre like the Zozobra Festival in Santa Fe and some are so natural it is impossible to imagine the months September to November without them. One tradition that is quickly being inducted into the last category is the Pumpkin Spice Latte. People come out of the woodwork for that stuff. You’ll be hard pressed to find a coffee shop without it. Well, we think it’s high time to expand all of our colorful leaved horizon and give some other Autumnal drinks a chance of entering the seasonal canon. Here are some autumn flavors you may not have given a chance yet. As you’ll soon find out, Maple, Pumpkin, and Spice are the words that will sustain you through Halloween and Thanksgiving. Here are 5 unconventional ways to mix up your fall lineup.