Showing posts with label Coffeehouse. Show all posts
Showing posts with label Coffeehouse. Show all posts
Saturday, August 15, 2009
Wednesday, March 4, 2009
Coffeehouse Northwest and BARISTA, Part I of II
Since the early 1990s the coffeehouse has grown from a niche market into a huge industry that has seen espresso consumption shoot up in popularity.
However the differences in the product being sold have become small, completely ubiquitous lacking in satisfaction.
In Portland, people have come to appreciate the small differences that make one business stand apart from another, one coffee roast better than another, one barista much more talented than the rest. Even so, the landscape of espresso and coffeehouses has become more and more flat, and the competition for consumers' dollars more and more fierce.
Location and branding may be the last two options for a coffeehouse business to set themselves apart from the competition here in Portland. Even quality and knowledge of the beans has been taken for granted in this artisan coffee town.
In taking a close look at two Portland coffeehouses, however, there is a new era in coffee approaching. Portland will be able to watch the evolution of the coffeehouse move from a cookie-cutter beverage industry into an interactive and highly variable coffee experience.
Coffeehouse Northwest
Located on the pedestrian unfriendly strip of W. Burnside, Coffeehouse Northwest is almost frustratingly uncharacteristic.
There is little pretension and pretext, but the coffee just tastes better, the baristas just try harder, and the owner, Adam McGovern, just cares a little bit more about bringing an authentic coffee-tasting experience to every customer.
For example, most coffeehouses in Portland use Stumptown's Hairbender roast with Sunshine Dairy's milk to make their drinks. However, McGovern discovered the superior taste of using Organic Valley milk mixed with Sunshine Dairy and uses it for all cappuccino drinks. Organic Valley is a more expensive milk, but the taste experience was valuable enough to make the switch.
Recently Coffeehouse Northwest made another investment to show they care about their customer's coffee experience.
At Coffeehouse Northwest you are now able to order espresso, french press, Eva Solo, Chemex, Melitta, or moka pot coffee. These are not roasts or brands of coffee, these are brewing methods of making coffee. (If you'd like to learn the differences between these methods, you can ask the baristas at Coffeehouse Northwest and they are more than happy explain the different styles.)
The hope is that there are enough people who also want to be able to make the distinction and once they do, they won't be able to go back to Albina Press or any other coffeehouse in Portland. I think the hope is that they not only will stand apart from the competition, but that they will lead the way in a whole new coffeehouse format.
Where coffeehouses have just one or two ways to enjoy coffee beans, Coffeehouse Northwest now has five.
Imagine walking into a coffeehouse at 7am and instead of hearing customers order "12 oz. latte" or "grande non-fat mocha" you hear "12 oz. Ethopian Eva Solo" or "tall Hairbender moka pot."
Some of these methods take up to four minutes of brew time before you can get your drink. The beans are specially ground for each method, water heated, coffee steeped and then served. And in many cases there are certain roasts that work best with each method, making your options for a morning beverage rise exponentially.
Sounds extremely fussy. Sounds like a gimmick to squeeze more dollars out customers. (a 12 oz. moka pot coffee costs $6) But anything you could say about this new business choice isn't something that wasn't already said about the proliferation of coffee culture across the United States in the early 1990s. And none of us would consider ourselves fussy just because it takes more than three words to describe our favorite drink.
McGovern says they are still working out a good flow to get these drinks prepared and equipment cleaned in a quick manner. There will be a slow education process to get people well-versed in the many options and delicate nuances of what they're doing behind the counter. But Coffeehouse Northwest has too big of a reputation, too much at stake, for anyone to ignore this development.
There is also a hope that this will expand the customer experience of each roast of coffee. Bringing out subtle differences in aroma and flavor and causing customers to want to possibly recreate the experience at home.
It is certainly a new approach to coffee unseen yet in the mainstream prepared coffee market.
(Part II: BARISTA, coming soon)
However the differences in the product being sold have become small, completely ubiquitous lacking in satisfaction.
In Portland, people have come to appreciate the small differences that make one business stand apart from another, one coffee roast better than another, one barista much more talented than the rest. Even so, the landscape of espresso and coffeehouses has become more and more flat, and the competition for consumers' dollars more and more fierce.
Location and branding may be the last two options for a coffeehouse business to set themselves apart from the competition here in Portland. Even quality and knowledge of the beans has been taken for granted in this artisan coffee town.
In taking a close look at two Portland coffeehouses, however, there is a new era in coffee approaching. Portland will be able to watch the evolution of the coffeehouse move from a cookie-cutter beverage industry into an interactive and highly variable coffee experience.
Coffeehouse Northwest
Located on the pedestrian unfriendly strip of W. Burnside, Coffeehouse Northwest is almost frustratingly uncharacteristic.
There is little pretension and pretext, but the coffee just tastes better, the baristas just try harder, and the owner, Adam McGovern, just cares a little bit more about bringing an authentic coffee-tasting experience to every customer.
For example, most coffeehouses in Portland use Stumptown's Hairbender roast with Sunshine Dairy's milk to make their drinks. However, McGovern discovered the superior taste of using Organic Valley milk mixed with Sunshine Dairy and uses it for all cappuccino drinks. Organic Valley is a more expensive milk, but the taste experience was valuable enough to make the switch.
Recently Coffeehouse Northwest made another investment to show they care about their customer's coffee experience.
At Coffeehouse Northwest you are now able to order espresso, french press, Eva Solo, Chemex, Melitta, or moka pot coffee. These are not roasts or brands of coffee, these are brewing methods of making coffee. (If you'd like to learn the differences between these methods, you can ask the baristas at Coffeehouse Northwest and they are more than happy explain the different styles.)
The hope is that there are enough people who also want to be able to make the distinction and once they do, they won't be able to go back to Albina Press or any other coffeehouse in Portland. I think the hope is that they not only will stand apart from the competition, but that they will lead the way in a whole new coffeehouse format.
Where coffeehouses have just one or two ways to enjoy coffee beans, Coffeehouse Northwest now has five.
Imagine walking into a coffeehouse at 7am and instead of hearing customers order "12 oz. latte" or "grande non-fat mocha" you hear "12 oz. Ethopian Eva Solo" or "tall Hairbender moka pot."
Some of these methods take up to four minutes of brew time before you can get your drink. The beans are specially ground for each method, water heated, coffee steeped and then served. And in many cases there are certain roasts that work best with each method, making your options for a morning beverage rise exponentially.
Sounds extremely fussy. Sounds like a gimmick to squeeze more dollars out customers. (a 12 oz. moka pot coffee costs $6) But anything you could say about this new business choice isn't something that wasn't already said about the proliferation of coffee culture across the United States in the early 1990s. And none of us would consider ourselves fussy just because it takes more than three words to describe our favorite drink.
McGovern says they are still working out a good flow to get these drinks prepared and equipment cleaned in a quick manner. There will be a slow education process to get people well-versed in the many options and delicate nuances of what they're doing behind the counter. But Coffeehouse Northwest has too big of a reputation, too much at stake, for anyone to ignore this development.
There is also a hope that this will expand the customer experience of each roast of coffee. Bringing out subtle differences in aroma and flavor and causing customers to want to possibly recreate the experience at home.
It is certainly a new approach to coffee unseen yet in the mainstream prepared coffee market.
(Part II: BARISTA, coming soon)
Tuesday, October 30, 2007
Tiny's Coffee
Just a little further south on MLK from Goldrush Coffee Bar is a Tiny's Coffee location. Tiny's has two locations, the other being on SE 12th near the Hawthorne Burgerville. I like the MLK location best mainly because on cold and stormy nights, the SE 12th location seems kinda drafty.
They serve Stumptown coffee and Voodoo doughnuts, just in case you've only lived in Portland for five minutes and wanted to do as the tourists do. It may just be that I am burnt out and bitter about the ubiquity of Stumptown coffee, but it seems like the places that have the coolest "living room" spaces, pastries, branding, cute baristas (you know, things that really enhance a coffee experience) are all serving the same drink.
And like I've mentioned before on this blog, I think the Albina Press is the only place that makes Stumptown something to enjoy and respect.
Taking Tiny's drip coffee as an example, I've found on a few different occasions that both the French Press and the Hair Bender they sometimes serve is almost undrinkable. There is way to much acid and really falls flat. Could be just the way they happened to brew the pot that morning but I can always count on both K&F coffee on Clinton St. and Goldrush to have the most consistantly wonderful drip brew.
But, maybe I'm being too hard on a business that plays it safe and consistently keeps it's doors open to the lonely Portlander looking for a place to plug in the laptop and stay connected to the community. Tiny's is great for the people watching and the quick panini lunch. They also have a great website. Maybe a little risk-taking is all this place needs to be a true desitnation coffeehouse.
Sunday, October 14, 2007
Goldrush Coffee Bar
A long time ago I had stopped into Goldrush Coffee Bar about 20 minutes to closing time. The barista told me he had already shut the machine down so I wouldn't be able to get any espresso drinks. Bottled juice anyone? Since that experience I never stepped foot in Goldrush again.
Okay, so I'm not that dramatic. I really just never happened to be in that neighborhood and while craving coffee and so didn't really have the opportunity to give 'em a second chance. But still, I think of that incident every time I drive past on MLK or head down the street to Toro Bravo or the Wonder Ballroom.
I've recently been back several times and discovered that they do have a great staff behind the bar and they serve the Seattle brew Caffe Vita coffee.
Caffe Vita Coffee Roasting Company is a great coffee company with their own distinct personality. All their coffees feel dark and almost bitter but without the sour aftertaste. Just nice prickly coffee, like a good IPA.
I'm not sure what was behind the choice to serve a Seattle coffee with all the nice local roasters we have here, but any coffeehouse that decides to offer something other than Stumptown is, to me, a welcome addition to Portland. In fact they do sell a couple Vita blends and always have two regular and one decaf drip brew on hand.
I love this approach as I've often wondered into a coffeehouse wanting a simple mug of drip coffee only to be faced by Stumptown's exotic "Ethiopia Yirgacheffe" or "Harrar" blend as the only drip option. I always thought these brews were way too flowery or complex to be palatable. So why put this out as your only regular cup-of-joe choice?
For that reason and many others, Goldrush is a great before-work stop. Quick service, lots of breakfast choices (including fruit), and a convenient location on MLK and Russell make it hard to pass up on a dreary Monday morning. The evening scene however is kinda dead. I imagine they don't get much traffic after the workday is done and really can't depend on shows at the Wonder drawing in huge crowds in the early evening. I'm hoping that with all the development on MLK, that will soon change.
It's always been my dream to see coffeehouses so unique and accomodating that they are always teeming with customers and open at all hours. Or at least still pulling shots until they lock the doors and turn off the lights.
Monday, September 24, 2007
The Fresh Pot (Hawthorne)
I only recently discovered that you can order books from Powells.com and instead of paying for shipping, you can pick them up at any Powell's location. I picked up my two books at the Powell's on Hawthorne the other morning and then stepped into The Fresh Pot for coffee.
There always seems to be a line eeking into the bookstore boundary and I absolutely love the utilitarian design of the long bench, small tables and opposing chairs all spaced so evenly like a study hall.
There was a large selection of Sweet Pea bakery treats along with the ubiquitous Voodoos and some Pearl Bakery croissants. I chose a Marionberry muffin from Sweet Pea and a chocolate Voodoo for my coffee partner. (She was next door perusing the books on how to can any type of fruit or veg you can imagine. It is fall harvest time, after all.)
When I got to the counter and placed my coffee order I failed to notice the "No debit or credit cards" sign until my shots were already being pulled. I apologetically explained to the counterperson that I forgot it was cash only and pulled out four ones that I had off-handedly grabbed from home on the way out the door. The total for drinks alone was going to be $6.50.
She seemed unfazed and explained it was fine and I could just pay the balance the next time I was in.
I can recall another instance where a coffeehouse that I visited very often was having problems with their debit card machine and so if customer's couldn't pay cash they just wrote down what they ordered in notepad and asked people to pay next time. This seemed reasonable to me since I and almost everyone else who visited that spot were regulars.
The Fresh Pot, however, is a place I haven't been to in maybe 8 months, so I am anything but a regular. Did the counterperson just not want to deal with denying me coffee since the shots were already out and the milk was already poured? Maybe. But maybe if this happens a lot it's just as well to keep the line moving and count on the nice people of Portland to repay their debts.
But if it happens at all, isn't that reason enough to break down and get the debit card machine set-up? It does cost money, I understand. You lose a small percentage of each transaction you take everytime the machine is used (the cost of having the swipe card service and having the funds deposited directly into your company's account). Plus Visa and Mastercard themselves take a chunk out of your sales too, which is why many shops have a minimum purchase to use the debit machine.
But seeing all those tables full of paying customers and a built in customer base streaming in from the Powell's location, I can't see how denying this service is saving them loads of money. It's a hassle, it's an expense, but being a cash only location is something that keeps me out of coffeehouses all the time.
Luckily I was able to reroute my coffeepartner to the cash machine (where we had to pay the service charge to take money out of a bank that was not ours) so that we could get our pastries and settle our debt to The Fresh Pot. Everything worked out ok, the muffin was surprisingly moist and very cake-y and the coffee was, as usual, a very balanced and chocolately-tasting cup of Stumptown.
There always seems to be a line eeking into the bookstore boundary and I absolutely love the utilitarian design of the long bench, small tables and opposing chairs all spaced so evenly like a study hall.
There was a large selection of Sweet Pea bakery treats along with the ubiquitous Voodoos and some Pearl Bakery croissants. I chose a Marionberry muffin from Sweet Pea and a chocolate Voodoo for my coffee partner. (She was next door perusing the books on how to can any type of fruit or veg you can imagine. It is fall harvest time, after all.)
When I got to the counter and placed my coffee order I failed to notice the "No debit or credit cards" sign until my shots were already being pulled. I apologetically explained to the counterperson that I forgot it was cash only and pulled out four ones that I had off-handedly grabbed from home on the way out the door. The total for drinks alone was going to be $6.50.
She seemed unfazed and explained it was fine and I could just pay the balance the next time I was in.
I can recall another instance where a coffeehouse that I visited very often was having problems with their debit card machine and so if customer's couldn't pay cash they just wrote down what they ordered in notepad and asked people to pay next time. This seemed reasonable to me since I and almost everyone else who visited that spot were regulars.
The Fresh Pot, however, is a place I haven't been to in maybe 8 months, so I am anything but a regular. Did the counterperson just not want to deal with denying me coffee since the shots were already out and the milk was already poured? Maybe. But maybe if this happens a lot it's just as well to keep the line moving and count on the nice people of Portland to repay their debts.
But if it happens at all, isn't that reason enough to break down and get the debit card machine set-up? It does cost money, I understand. You lose a small percentage of each transaction you take everytime the machine is used (the cost of having the swipe card service and having the funds deposited directly into your company's account). Plus Visa and Mastercard themselves take a chunk out of your sales too, which is why many shops have a minimum purchase to use the debit machine.
But seeing all those tables full of paying customers and a built in customer base streaming in from the Powell's location, I can't see how denying this service is saving them loads of money. It's a hassle, it's an expense, but being a cash only location is something that keeps me out of coffeehouses all the time.
Luckily I was able to reroute my coffeepartner to the cash machine (where we had to pay the service charge to take money out of a bank that was not ours) so that we could get our pastries and settle our debt to The Fresh Pot. Everything worked out ok, the muffin was surprisingly moist and very cake-y and the coffee was, as usual, a very balanced and chocolately-tasting cup of Stumptown.
Monday, September 10, 2007
Little Red Bike Cafe
Last Saturday I made it out to the Little Red Bike Cafe in St. Johns to enjoy what everyone's been raving about. It is an extra-sweet little place with doting service and a friendly atmosphere.
I normally only go for a simple pastry and coffeedrink in the mornings, but I couldn't resist their breakfast sandwiches. I had myself a Zoobomb which had egg, cheese, carmelized onions and this great creamy-spicy aoili that really made the sandwich.
Little Red Bike seem to be churning out lots of different desserts everyday and I wonder if they are going to settle in to a few rotating ice creams and specials or if there will be a constant "what's coming next" feel for the offerings.
I'm all for mixing it up in the kitchen but consistency and reliability keep me coming back to my favorite places time and again.
Drip coffee was all I had this time around and it was pretty good. The food is what makes this place stand out and so I really hesitate to even label the Little Red Bike Cafe a "coffeehouse," it is more of a cafe or restaurant.
Their pastry case contains items from what I consider the only bakery in town to rival Crema's baked goods: Fleur de Lis Bakery. If you have not had a scone from Fleur De Lis, then you have not lived life. They are rich and moist without being oily or heavy. And it doesn't really matter which type of scone you get, you will be a fan of them all. (Extracto also carries their goods.)
I will be back to this coffeehouse/cafe/restaurant, if for no other reason than to try the Courier Coffee Milkshake.
I normally only go for a simple pastry and coffeedrink in the mornings, but I couldn't resist their breakfast sandwiches. I had myself a Zoobomb which had egg, cheese, carmelized onions and this great creamy-spicy aoili that really made the sandwich.
Little Red Bike seem to be churning out lots of different desserts everyday and I wonder if they are going to settle in to a few rotating ice creams and specials or if there will be a constant "what's coming next" feel for the offerings.
I'm all for mixing it up in the kitchen but consistency and reliability keep me coming back to my favorite places time and again.
Drip coffee was all I had this time around and it was pretty good. The food is what makes this place stand out and so I really hesitate to even label the Little Red Bike Cafe a "coffeehouse," it is more of a cafe or restaurant.
Their pastry case contains items from what I consider the only bakery in town to rival Crema's baked goods: Fleur de Lis Bakery. If you have not had a scone from Fleur De Lis, then you have not lived life. They are rich and moist without being oily or heavy. And it doesn't really matter which type of scone you get, you will be a fan of them all. (Extracto also carries their goods.)
I will be back to this coffeehouse/cafe/restaurant, if for no other reason than to try the Courier Coffee Milkshake.
Thursday, September 6, 2007
Crema Bakery & Cafe
With friends in from Brooklyn the pressure was on to show off as many good coffeehouses in Portland as possible. Duly impressed by the variations and quality goods that came from many of the houses in the city, Crema was the creme de la creme.
It probably helped that it was mid-morning and we were starving. Walking up to stare at the pastries behind the glass and then turning around to walk back to the end of the line was torturous. Often I find myself making a pastry choice and changing my mind around three times before I finally get to the register.
I love the A.M. buns with their true and direct orange flavor nestled among the crunchy-sugary flakes of swirled pastry. The breads are good, the muffins are a little dry, but good. The only item I haven't had too much of is the bread pudding. They have a rotating selection of flavors and it always looks moist enough to go swimming in. (If swimming in bread pudding is a fantasy of yours.) But I've promised myself to break out of my routine and I'll give the bread pudding a go next time.
I'll reserve any long-winded comments about the actual coffee. They serve Stumptown (yawn), just like most coffeehouses and they don't quite pull it off as well as Albina Press. It's great, but not reach-for-the-stars great.
The bakery in the back of the coffeehouse is almost always abuzz with what seems like dozens of busy bakers coated in flour and bringing pan after pan of warm pastries out to torture the line-waiters.
Possibly the best part of Crema, next to the baked goods, is the art. I think they consistently show high quality work without falling into the trite and faddish forms of coffeehouse art that sometimes kills the mood at other places. The art can be audatious and smug but it is always quality work. And looking at great art helps, as I may have mentioned before, waiting in that line is torture.
It probably helped that it was mid-morning and we were starving. Walking up to stare at the pastries behind the glass and then turning around to walk back to the end of the line was torturous. Often I find myself making a pastry choice and changing my mind around three times before I finally get to the register.
I love the A.M. buns with their true and direct orange flavor nestled among the crunchy-sugary flakes of swirled pastry. The breads are good, the muffins are a little dry, but good. The only item I haven't had too much of is the bread pudding. They have a rotating selection of flavors and it always looks moist enough to go swimming in. (If swimming in bread pudding is a fantasy of yours.) But I've promised myself to break out of my routine and I'll give the bread pudding a go next time.
I'll reserve any long-winded comments about the actual coffee. They serve Stumptown (yawn), just like most coffeehouses and they don't quite pull it off as well as Albina Press. It's great, but not reach-for-the-stars great.
The bakery in the back of the coffeehouse is almost always abuzz with what seems like dozens of busy bakers coated in flour and bringing pan after pan of warm pastries out to torture the line-waiters.
Possibly the best part of Crema, next to the baked goods, is the art. I think they consistently show high quality work without falling into the trite and faddish forms of coffeehouse art that sometimes kills the mood at other places. The art can be audatious and smug but it is always quality work. And looking at great art helps, as I may have mentioned before, waiting in that line is torture.
Wednesday, August 15, 2007
Half and Half
Last weekend I tried out Half and Half for the first time. I guess anytime I'm near the Pearl or Downtown I don't immediately think to stop by Half and Half for coffee. It's kind of hidden away, which is great - makes it a special treat when you wander past it on your way to Powell's.
It's a tiny location, perfect for it's style and coffee. They brew Courier Coffee, a small - very small, roaster in Portland. David to Stumptown's Goliath.
A friendly, hulking figure greeted me and my coffee partner. From the look on his face, I think he thought we were tourists. There was a group of tourists at the end of the block following a man with a megaphone who was trying to explain the concept of "Zoobombing" without much luck.
I probably looked as wide-eyed and confused as the tourists when I ordered my coffee and asked what was in all their pastries. When I go to a new coffeehouse and there is no line allowing me to poke around a bit before I order, I get a little flummoxed. I settled on the lemon muffin, with a nice, tart glaze on top.
The coffee took a bit to come up and when it did I wondered over to the milk and sugar bar. My coffee partner was in a hurry and as we left I was certain I didn't see any half and half! The amazing irony I thought! Was this purposeful? Was it an unfortunate oversight?!
"No," my coffee partner explained, "it was on the table behind you."
It's a tiny location, perfect for it's style and coffee. They brew Courier Coffee, a small - very small, roaster in Portland. David to Stumptown's Goliath.
A friendly, hulking figure greeted me and my coffee partner. From the look on his face, I think he thought we were tourists. There was a group of tourists at the end of the block following a man with a megaphone who was trying to explain the concept of "Zoobombing" without much luck.
I probably looked as wide-eyed and confused as the tourists when I ordered my coffee and asked what was in all their pastries. When I go to a new coffeehouse and there is no line allowing me to poke around a bit before I order, I get a little flummoxed. I settled on the lemon muffin, with a nice, tart glaze on top.
The coffee took a bit to come up and when it did I wondered over to the milk and sugar bar. My coffee partner was in a hurry and as we left I was certain I didn't see any half and half! The amazing irony I thought! Was this purposeful? Was it an unfortunate oversight?!
"No," my coffee partner explained, "it was on the table behind you."
Monday, August 6, 2007
Albina Press
I don't often visit Albina Press because of the hype. And the anti-hype. Some of the public chatter about the coffeehouse has been that the baristas are both snobby and drop-dead gorgeous, that the coffee is the best in town and totally overrated, that you can see rock stars there and that there are too many hipsters. It's a mixed bag of reviews though most are glowing reviews of the actual coffeedrinks themselves.
Since so many people in Portland have such strong opinions about Albina Press I have been scared to either love it or hate it, and therefore tried to keep my experiences with the coffeehouse ambivalent.
I did drop by this past Friday morning before a weekend drive to Seattle to fuel up. That would have only been my fourth or fifth visit to Albina Press and so far I have not been snubbed by a barista, they were relatively attractive, I did see a rock star once, and the coffee drinks are certainly the best-crafted ones in Portland that I have tasted so far.
The even-keeled coffee kept it's great flavor all the way to Centralia. The day-old pastry I bought with the coffee did not. (Pastry note: Crema's Morning Buns, or "A.M." Buns as some coffeehouses refer to them, are not day-old worthy.)
The drink was encouraging and since I now live the NE 'hood, I'll keep going back to taste and to try to explain here why I think the way Albina Press pours Stumptown beans is better than even the Stumptown coffeehouses themselves. Maybe it's the extra hype included with every cup.
Since so many people in Portland have such strong opinions about Albina Press I have been scared to either love it or hate it, and therefore tried to keep my experiences with the coffeehouse ambivalent.
I did drop by this past Friday morning before a weekend drive to Seattle to fuel up. That would have only been my fourth or fifth visit to Albina Press and so far I have not been snubbed by a barista, they were relatively attractive, I did see a rock star once, and the coffee drinks are certainly the best-crafted ones in Portland that I have tasted so far.
The even-keeled coffee kept it's great flavor all the way to Centralia. The day-old pastry I bought with the coffee did not. (Pastry note: Crema's Morning Buns, or "A.M." Buns as some coffeehouses refer to them, are not day-old worthy.)
The drink was encouraging and since I now live the NE 'hood, I'll keep going back to taste and to try to explain here why I think the way Albina Press pours Stumptown beans is better than even the Stumptown coffeehouses themselves. Maybe it's the extra hype included with every cup.
Monday, July 30, 2007
Extracto
I had heard about Extracto before I had been inside Extracto. The name made me think of an industrial space with metal-art on the walls and stainless steel coffee cups. It's not like that.
It's a toddler-happy place in the Alberta neighborhood and the only coffeehouse within easy walking distance of my new home. With a long low counter that shows off their Tiffany-teal espresso machine, the space reminds me more of what a montessori school cafeteria would look like. Lots of toys in the corner, happy art, large pastry and bottled soda selection, and school-house tables and chairs.
Last weekend I had walked there with the family to pick up breakfast. It being a Sunday and late in the morning, there was, of course, a line. Almost to the door but not quite. The person in front of me hung in there for about 2-3 minutes before she went ahead and walked out the door. (She must have been from out of town.)
The guy in front of her was hugging his laptop and a few magazines glancing often at the dwindling number of free tables. I envied him. That looked to me like the recipe for a perfect morning: some reading, web surfing and a chocolate croissant with coffee that he would eventually order.
Even though the line was long and the place full of people, I half resented and half admired the counter-person's personal attention to each customer. She offered suggestions, asked for clarifications, inquired if they had a stamp card and smiled often.
This would annoy almost anyone in a long line who are probably waiting for their first nourishment of the day. But in a small neighborhood place like Extracto, you have to come in with that expectation. The house is on its own clock, they've got the urgency to get you your drink fast, but not at the expense of a smile and comment on how the Garden Bread is tasting that day (moist and fruity).
So it was with great confliction that when I got to the front of the line I offerred up my complicated drink order (sure, please mix the non-fat and whole to make a 2%-ish drink) and pastry selections and also asked for a stamp card...and then paid with a debit card.
Long lines like these at serious coffee places always remind me of standing in line at Vivace in Seattle and hearing a certain flabbergasted customer exclaim, "why would anyone wait in a line for coffee?!"
I guess it is because it is not just coffee that we're getting. We wake up with not just a coffeedrink and donut in mind before starting our day. The drink is just the least we expect from our daily coffeerun. We really wake up with a hunger for a certain place, certain smells, and certain smiling faces. We wake up wanting to spend a good amount of time sitting and reading or catching up on work.
If we just wanted to get some caffiene and sugar we would've gone to a fast-food restaurant or one of those coffeeshacks holding down empty parking lots.
The coffeehouse is an entirely different place and the premium you pay for your coffee also covers the rent of your seat and table. You are allowed to sit and loiter as long as is reasonable.
My college English teacher explained that this concept went back at least as far as those expatriated American writers and artists living in Paris during the early 20th century. They may have only been able to afford a cafe au lait and bread, but it would let them occupy a "clean well-lit place" to sit and daydream, sketch and write, for as long as they wanted.
So to be awarded the chance to sit, relax, read and generally enjoy a lazy Sunday morning with good quality coffee, waiting in a line is the least we can do to pay for that coffee experience.
It's a toddler-happy place in the Alberta neighborhood and the only coffeehouse within easy walking distance of my new home. With a long low counter that shows off their Tiffany-teal espresso machine, the space reminds me more of what a montessori school cafeteria would look like. Lots of toys in the corner, happy art, large pastry and bottled soda selection, and school-house tables and chairs.
Last weekend I had walked there with the family to pick up breakfast. It being a Sunday and late in the morning, there was, of course, a line. Almost to the door but not quite. The person in front of me hung in there for about 2-3 minutes before she went ahead and walked out the door. (She must have been from out of town.)
The guy in front of her was hugging his laptop and a few magazines glancing often at the dwindling number of free tables. I envied him. That looked to me like the recipe for a perfect morning: some reading, web surfing and a chocolate croissant with coffee that he would eventually order.
Even though the line was long and the place full of people, I half resented and half admired the counter-person's personal attention to each customer. She offered suggestions, asked for clarifications, inquired if they had a stamp card and smiled often.
This would annoy almost anyone in a long line who are probably waiting for their first nourishment of the day. But in a small neighborhood place like Extracto, you have to come in with that expectation. The house is on its own clock, they've got the urgency to get you your drink fast, but not at the expense of a smile and comment on how the Garden Bread is tasting that day (moist and fruity).
So it was with great confliction that when I got to the front of the line I offerred up my complicated drink order (sure, please mix the non-fat and whole to make a 2%-ish drink) and pastry selections and also asked for a stamp card...and then paid with a debit card.
Long lines like these at serious coffee places always remind me of standing in line at Vivace in Seattle and hearing a certain flabbergasted customer exclaim, "why would anyone wait in a line for coffee?!"
I guess it is because it is not just coffee that we're getting. We wake up with not just a coffeedrink and donut in mind before starting our day. The drink is just the least we expect from our daily coffeerun. We really wake up with a hunger for a certain place, certain smells, and certain smiling faces. We wake up wanting to spend a good amount of time sitting and reading or catching up on work.
If we just wanted to get some caffiene and sugar we would've gone to a fast-food restaurant or one of those coffeeshacks holding down empty parking lots.
The coffeehouse is an entirely different place and the premium you pay for your coffee also covers the rent of your seat and table. You are allowed to sit and loiter as long as is reasonable.
My college English teacher explained that this concept went back at least as far as those expatriated American writers and artists living in Paris during the early 20th century. They may have only been able to afford a cafe au lait and bread, but it would let them occupy a "clean well-lit place" to sit and daydream, sketch and write, for as long as they wanted.
So to be awarded the chance to sit, relax, read and generally enjoy a lazy Sunday morning with good quality coffee, waiting in a line is the least we can do to pay for that coffee experience.
Subscribe to:
Posts (Atom)
