Simple Mornings
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
How to Steam Milk (With Gifs!)
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
How to Make Impressive Espresso
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
Coffee Questions and Conundrums
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,
Will the “Third Wave” Coffee Shop Last? Part 3: The Final Verdict
Having looked at “The Good” and “The Questionable” aspects of the Third Wave movement, let’s try to piece together a projection of what the future of these shops looks like, and what it will take for the ones that already exist to enjoy further success.
Will the “Third Wave” Coffee Shop Last? Part 2: The Questionable
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.
Will the “Third Wave” Coffee Shop Last? Part 1: The Good
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.
Step Aside Pumpkin Spice Latte, There are 5 New Fall Drinks in Town
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.
Five Reasons You Should Thank Francesco Illy for the Company He Founded
Do you drink coffee? Do you know what illy caffé is? (pronounced EEE-LEE) If you answered yes to both questions, you are among the minority of Americans. Illy is one of the oldest espresso roasting companies in the world and widely considered the gold standard in Europe. You may not know much about Francesco Illy and his coffee business; here's 5 reasons you owe him and his company a large debt of gratitude.
Can Espresso Succeed in a Full Service Restaurant?
Time and time again, we have witnessed several up-and-coming restaurants zealously incorporate specialty coffee drinks into their already ambitious array of menu items only to post their semi-functional espresso machine on craigslist a couple months down the line. Failures such as these discourage many restaurant owners and managers from dreaming about ever offering espresso. The absence of lattes and cappuccinos in the majority of sit down restaurants begs the question: Can espresso succeed in