Sounds like there is an opportunity for some shrewd coffee establishment along Hwy. 100 (Caribou?) to expand their hours and do some serious business.
LiveJournal member shydescending writes the following:
the number of people converging on the 24-hour Starbucks on hwy 100 at night has reached absurd proportions. in addition to the parking problem, one can no longer get a table. therefore I need a new place to do my homework.
Continue reading "Late Night Coffee: Opportunity Knocks...or, um, Cruises " »
I'm keen that this not become a corporate-bashing site, as I feel there are more than enough of those. Not to mention that "Starbucks sucks" doesn't exactly strike me as intrepid reporting. In that spirit, since I was on the South Side on other business earlier today, I made a point of stopping at "my" Starbucks, the one on 27th and Oklahoma. Like the last couple times, I ordered a drip coffee, hoping for different results this time. Unfortunately, I was disappointed. The coffee was probably an hour and a half old. I'm not a scientist, but I know that often, when coffee gets a little old at the office, I add a little water to "reconstitute" it. To a limited extent, that allows the flavor to be recovered. Well, I ordered a cup of water and added a little to my coffee, and voila, a little flavor appeared.
Continue reading "Snapshots: 27th & Oklahoma Starbucks" »
Every weekend, I walk on the Oak Leaf Trail from Downtown to Whitefish Bay. Before heading back, I often stop at the Whitefish Bay Starbucks. The past couple of visits, I've had drip coffee, and both times, it has tasted like it had been held much too long (I believe Starbucks policy is to only hold it an hour). I drink a lot of not-so-fresh coffee at the office, so I have some idea of how the taste worsens after a certain time. I'd put the coffee I had at Starbucks at about 1 1/2 to 2 hours old.
Continue reading "Snapshots: Whitefish Bay Starbucks" »
With the prospect of recession looming, the business world—large and small alike—is only going to get more creative in devising new ways of luring money out of your wallet. As I mentioned at the time, there's a variety of coffee called Esmeralda Especial that is selling at stratospheric prices. There's something I find a bit curious about this development. Read what coffee roaster The Roasterie has to say about Esmeralda Especial.
OK, done reading? Here's the part that catches my eye: "Owner of The Roasterie, Danny O’Neill, and Production Manager Nathan Kurtz, were both judges for the Panama Cupping Competition. O’Neill, gave the Esmeralda a perfect 100 score during the judging. This was the first time O’Neill has ever given a coffee a perfect score." This is April, 2007. "During a May 29th online auction for the best coffees from Panama, The Roasterie, inc., was one of seven roasters that purchased the famous Esmeralda Especial from the Hacienda la Esmeralda farm." The article states that the winning bid was $130 a pound, and, as you can see from the link, The Roasterie is selling it at $236 a pound (rounded up to the next dollar) if you buy a 2-pound bag.
Continue reading "Editorial: Tulip mania?" »