Zagat Votes Starbucks Best Coffee

For all of you Starbucks haters out there --  it appears that you lose again. Zagat, one of the most trusted restaurant rating guides on the planet, has chosen Starbucks as 2010's number one stop for coffee drinkers.  I know that the Dunkin Donuts, McFrappe and Folgers crowd will take this hard, but your coffee just doesn't stack up. Check out the press release below and join me in toasting the Starbuck's dynasty with a grande cappuccino today.

Starbucks Voted Best Coffee by Zagat Survey

Zagat Survey Awards Starbucks Coffee Two First Place Honors Including Best Coffee

 SEATTLE, Aug 16, 2010 (BUSINESS WIRE) -- Starbucks Coffee Company /quotes/comstock/15*!sbux/quotes/nls/sbux (SBUX 23.94, -0.06, -0.23%) has been voted as No. 1 Best Coffee in the Fast Food and Quick Refreshment categories and as the No. 1 Most Popular Quick Refreshment Chain in Zagat's 2010 Survey of National Chain Restaurants released today. More than 6,500 surveyors participated in Zagat's online survey, and this is the second year surveyors have awarded Starbucks the top honor.

Besides having the best coffee among all quick service chains in the list, including Dunkin' Donuts, McDonald's, Peet's Coffee & Tea, and The Coffee Bean & Tea Leaf, Starbucks was voted as the Most Popular among the 25 chains included in the Quick Refreshment category.

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Have a Dry Cappuccino Next Time

Yesterday I stopped by my local Starbucks and asked for a dry cappuccino. The basic recipe for a traditional cappuccino is:

• Two shots of espresso
• 1/3 cup of steamed milk
• 1/3 froth from steamed milk

If you ask for it dry, then you add less milk and more froth. If you want it wet, you add more milk and less froth (note: this can sometimes seem very similar to a latte). You should be able to feel the difference in the weight of the drink the minute you are handed the cup. Dry cappuccino's are extremely light and a wet cappuccino feels a lot more like all the other drinks they serve at the Bucks.

I put this post up today because the "barista" at Starbucks yesterday took my order for a dry cappuccino with a knowing nod and then proceeded to give me a wet cappuccino. I had to have her make it again much to her aggravation. I am afraid that baristas at large chains are not always in tune with the nuances of mainline drinks. Mrs. DarkroastedDC adds that it also is possible that some baristas can't believe you will pay full price for that little milk and are worried that you will be upset by the lack of raw liquid in your drink. Interesting thought. Regardless, with a better understanding of cappuccino making you can help them get it right. 

Another Sign That The End is Near

Why must we continue to support the cold coffee lobby in this country. On a day when the weatherman has suggested that the temps will reach well into the 90s you will once again find me drinking coffee as God intended it to be. For those of you scoring at home, that means it will be hot! So imagine my chagrin when I read these statements in the Wall Street Journal yesterday:

"Some 1.2 billion cups of iced coffee were served outside the home in the 12 months that ended in May, a 6% increase over the previous 12 months, according to NPD Group, a Port Washington, N.Y. market-research firm."

 

 AAAccckkk! Stop the madness, the article goes on to state that, "In a nation overrun with frozen latte drinks, shockingly few people know how to make a respectable iced coffee at home."

The reason for this "problem" identified in the article is because there is no such thing as a respectable cup of cold coffee. Read the article for yourself and see what you think. I, for one, will remain firmly planted on my hot coffee soap box... at least until I change my mind. 

Hot Drink on a Hot Day

As the scorching heat continues to bear down on the East Coast this week I thought it would be appropriate to deal with an issue that often pops up for many coffee drinkers during the summer: Hot or Cold.

If you have ever read my posts you know that I think cold coffee is a ridiculous abomination, but I understand how the heat of the day could lead some to stray from coffee perfection. However, I was recently told that drinking hot liquids on a hot day can actually have a cooling effect on the body. This sounded like good science to me. Unfortunately, the posts I have read suggest this is nothing more than an old wives tale.

Here is one example of a post-doc student arguing against the "hot drinks help you keep cool" theory.

Regardless of this "scientific" evidence I implore true coffee purists to celebrate hot coffee today even in the face of 100 degree plus temperatures. It is our duty as the carriers of the coffee flame.

PS: If you have more info about hot drinks on hot day, I would love to hear it.

Asian Starbucks?

A colleague of mine sent this story to me last week concerning a new chain of coffee stores that has made landfall in North America and is looking  to challenge Starbucks as a major retailer.
Called 85C, the stores claim to fame is that it is also a full service bakery. They specialize in coffee and exotic baked goods with an Asian flare.

It's a steep hill to climb, but I feel there is still a lot of room for competition in this industry and it will only make the coffee better. In my opinion, poor baked goods is one place where Starbucks falls flat on its face. So, this may be a legitimate challenge to the dark coffee lord's dominance.

However, I really feel like it is impossible to be all things to all people. If the focus is heavy on the bakery, then the coffee will suffer. I look forward to visiting this one when it expands my way. Check out the story to see what you think. http://www.npr.org/templates/story/story.php?storyId=127474607

A Dunkin' Donuts Confession

Last week I had a meeting in Annapolis that went on for a few hours. Of course, I can't go through a meeting that long without a cup-of-joe in my hand. The gracious hosts of this event noted that they had fresh coffee available and that it was very good. Of course, I was delighted. With a hop in my step I jumped up to partake of this liquid energy. That is the moment when she said:

"It's Dunkin' Donuts."

What? Are you kidding me? I have campaigned against this abomination for months on end. I will not be drawn into the Dunkin vortex or fooled by a place that serves donuts and coffee as if they are equal partners. But, what was I too do? I needed coffee and there was nothing else.

I drank it. There I admitted it. Now the hard part. I liked it. That is right, I said it. It was an accident I am sure. They must have added something to it, because this has never happened before.

So here is my theory. I will not bend in my view that Dunkin' is serving subpar beans. However, when properly brewed, almost any coffee can serve as a passable beverage.

So there it is my Dunkin' Donut fanatics. A small, but measured, mea culpa about a single Dunkin experience that was not horrible.

Review: Cafe Pronto

Ok, the break is over and I am back on the blog. Sorry for the delay in posts, but I needed a break. That said -- on to my latest review.

Three weeks ago, I had a chance to experience Cafe Pronto at the Riva Festival in Annapolis.  This store was one of two locations run locally with a significant wholesale operation as well. Pronto's owners supplies beans to several shops in the region and considers the wholesale business to be their primary focus. The care for coffee on the wholesale side is fully evident at their retail store.

There are no drip coffee makers here. In the morning, all  coffee is french press or micro-steamed for cappuccino/latte-type drinks. Throughout the no-rush portion of the day, you can pick up a fresh cup at the over pour-bar (did I mention no drip).  They also had a Flat White on the menu (find out more about this here). I have never seen one of these at any coffee establishment and I have been wanting to try one ever since I read about them on the jimseven blog.

Unfortunately, the poor barista had to put up with me asking questions about coffee, brewing and beans for about 15 minutes, but what can I say, I loved this place.

If you are in the area, drop by, it will be worth your time. 

Brew It Right Or Don't Waste the Beans

This is the last of my rants about the subpar Kona coffee stand offerings on the Big Island. I want to be clear this is not a rant about Kona coffee or the growers on the island. I consider this more of a challenge for would be coffee brewers everywhere.

As I have said before, I was seriously disappointed at the brewing ability of the various coffee stands I visited while in Kona. It reminded me that you can take the finest coffee in the world and brew it up expecting great results, but if your brewing process is flawed, it's just a waste. It's like buying a beautiful house and not putting any furniture inside -- all you have is a hollow shell.

There are lots of people smarter than me who have really studied the art of brewing and I thought I would share some of their sites with you. Check them out below. Also, I am starting a news series this week called, "What makes you better than Starbucks?"  Look for that soon.

Now for the links:

• Sweet Maria's 

• 2B A Snob

• I Need Coffee

• Espresso Planet

• Brew Methods 

• Jim Seven

No Kona Coffee In Kona

I mentioned earlier this week how much I enjoyed touring one of the coffee plantations in Kona during our recent trip to the Big Island of Hawaii. Prior to this trip, I had visions of dropping by local coffee houses around Kailua each morning and slowly sipping rich Kona brew as the waves gently crashed against the rocks. It would be a week of island coffee bliss. Well, FAT CHANCE.

Other than Lava Java (right on the beach with an incredible view), there just wasn't much to crow about in the way of Kona coffee houses. There are very few coffee shops around the town and the ones that are located along the main tourist strip, really don't do the best job brewing the beans that these hardworking farmers spend years trying to perfect. I found it rather odd and a little disappointing.  As a result, we drank Nespresso cappuccinos  most mornings (thank goodness I packed that machine with us. See previous blog post) and only drank Kona coffee in Kona a few occasions.

I guess it's like anything else, you send your good stuff elsewhere.

 Lava Java in Kailua

 View from Lanai at Lava Java

Visiting the Family Farms of Kona

No visit to the Big Island of Hawaii is complete without a stop at one of the family-owned coffee plantations that cover the hills of the Kona district providing some of the most sought after beans in the world. According to the Kona Coffee Council:

The Kona region contains approximately 600 independent coffee farms. Most are small, usually three to seven acres in size. Traditionally, as with most farms, they are a family concern. In 1997 the total Kona coffee acreage was 2290 acres and green coffee production just over two million pounds.

You can't help but enjoy the charm of these small-scale operations. We chose to visit the Kona Lea Plantation, the home of Holualoa Kona Coffee company about 10 minutes up the hill from Kailua Kona. The self-guided tour of this plantation allows you to freely wander their grounds and milling operations while they are creating the final product. At the end of the tour, you are greeted by the friendly staff (thanks Nancy) back at the roasting and packaging house. 

In addition to their own coffee, Holualoa also roasts and bags for 100 other nearby farms. We enjoyed their coffee and purchased a variety of dark-roasted blends to bring back for friends. We even got a pound of the peaberry from Holualoa (pricey at $55 a bag, but well worth it.)

If you are on the island, I would highly suggest taking one of these tours. On a pleasant day, there is little more relaxing than walking through the coffee plantation and enjoying the sun with your family

In my next post, why is it hard to find Kona Coffee in Kona.  

  

Inspecting the roasting process

  

The drying deck

  

In the tasting room

 

Beautiful coffee cherry right off the branch

  

Deep in the coffee forest

 

Beans on the tree

Hey Conference People -- Where's My Coffee?

So, have you ever been at a conference that goes on all day and requires mass amounts of coffee to survive? I am at one of those events right now. And at about 3:00 p.m. yesterday, I left the main room to refill my cup. Low and behold there were a mountain of cups but no more coffee decanters. Please explain to me the reason to ever remove the coffee from the lobby area. Later in the afternoon the coffee decanters magically re-appeared, but the damage was done -- lack of coffee crankiness had set in.

I realize that many people don't drink coffee after a certain time in the morning. However, there are also many of us who need to mainline it throughout the day in order stay upright. All I am saying is... help a brother out and keep the coffee flowing all day long.

Finally, I am back from vacation and over my post-vacation illness, so I hope to begin a series of posts throughout the weekend and into next week about my Kona coffee experiences on the Big Island. Please keep me on your radar until then.

Traveling With My Nespresso Maker

I assume that this post will receive many jeers about my coffee disease, but here goes anyway.  We leave tonight for a week in Hawaii and I am looking forward to many great Kona coffees during our stay. However, I am still going to need a good base coffee maker for each morning and there are few coffees better than my Nespresso makers morning espresso shots. This is the first time I admit this publicly, but I recently purchased Nespresso's travel carrier and will be taking the whole system with me to Hawaii.

Perhaps even more embarrassing is the fact that this will be the second trip my Nespresso pod system has taken with me (I took it to Montana for Christmas as well.) What can I say, it is sometimes nice to have the comforts of home along for the ride and this system is easily packable. I just throw it over my arm and walk through the airport with my pet machine at my side. I get some looks when I go through security but it is all worth it.

I look forward to posting from Hawaii. I plan on doing one of the mom-and-pop coffee plantation tours while there and will report back with pictures and reviews. Until then, Mahalo.

Coffee Face

I am not sure how much coffee during a day is too much, but I think my body gives me a hint from time to time. Yesterday, I reached 4:00 p.m. and my sixth cup of coffee for the day and I noticed that my face was flushed and I seemed to have an insatiable desire for water. Of course, this is the result of dehydration likely brought on by the diuretic properties of the coffee. There are certainly ways to avoid this condition. Examples include:

• Stopping after one cup in the morning (sounds lame)
• Pacing myself throughout the day (different shade of lame)
• Switching to decaf in the afternoon (what is the point of drinking that swill)
• Stopping my habit all together (I can't believe I even typed that)

No, I think I have settled on a solution. I am going to keep drinking coffee until I get that flushed coffee face and then I will binge on water to recover. I realize this may not sound like the healthiest solution, and my doctor may one day suggest it's time to make a change. Until then, coffee face it is.

What about you?

Coffee for Haiti?

Just saw this on the Brewed Coffee blog and thought I would pass it along. It is a quick story about Haitian Coffee for purchase as another way to support this country that has suffered so much recently.

Take a look for yourself at  http://www.brewed-coffee.com/blends/haitian-bleu-coffee/

To Chicory or Not To Chicory

I spent most of the week at a conference in New Orleans and it was my first time to experience chicory coffee – a bayou favorite. This brew is so thick that it clings to the side of your cup and delivers a taste unlike anything else I have ever tried. Ms. Darkroasted and I discussed the merits of chicory as we munched on shrimp and grits and Creole surf and turf at the Commanders Palace (I highly recommend it if you are near the Garden District of New Orleans.) The bottom line, I like chicory, she does not. She says it tastes like, “Coffee soaked in a wood sponge and then wrung out into your cup.” I have a more enlightened view. (Ms. Darkroasted rolls eyes as I type this)

 I think it is like taking rich coffee and carefully-aging it in a wood barrel similar to fine wine. As you take your first sip, you can savor the woody and pleasant finish that is strong without a harsh acidic bite. I drank the stuff all week and brought some home as well to use in my French press.

 The real test of this coffee will be whether or not I still like it away from the ambience of New Orleans. I am a big believer that experience can affect taste as much as the actual properties of the product. For example, will I like it quite as much when I am not drinking it while simultaneously stuffing beignets down my throat at the Café Du Monde?  We shall see. I would love to know your thoughts for those of you who have tasted this Big Easy delight.

 I also included below some pictures of me at the Café Du Monde, the view of the Mississippi River from our hotel room and some street musicians who were lighting up a version of “When the Saints Go Marching In” complete with a “Who Dat Say They Gonna Beat Dem Saints” bridge.

 

 

Starbucks Revolt Better Explains the Gold Card Debacle

For my last post, I lamented about the new Starbucks Rewards program and the obvious loss many of us more serious users will experience through this "new and improved" rewards approach. Christian at Starbucksrevolt.com has a great site that explains the numbers behind this travesty. I also included some other links to serious Starbucks members raging away. The Facebook link has some particularly angry people.

http://www.starbucksrevolt.com/ (This guy really has a handle on the situation complete with charts)

http://www.facebook.com/topic.php?uid=22092443056&topic=12532

http://www.businessinsider.com/starbucks-dumping-10-off-gold-loyalty-program-2009-11

http://blog.adam-jackson.net/2009/12/22/the-starbucks-gold-level-rewards-card-a-review/

Really Starbucks? Gold Card is For Fools

In 2009, Ms. Darkroasted and I paid $25 each to become Starbuck's Gold Card members and reap the benefits of this exclusive club. For our money, we received 10 percent off of all our purchases from drinks to beans to merchandise. It was a great deal for high volume users like my family. As we cracked 2010, I received my updated card in the mail. It was shiny and had my name personalized on it once again making me feel special. Then the truth ripped the shine right off that worthless piece of plastic.

Gone! Gone was my 10 percent discount. Under the new plan,  I get some peripheral perks and after every 15 drinks I get a freebie. This hurts a little bit. I mean, anyone who knows me is aware that I am a leading spokesperson for Starbucks. And now, I am left to swim in the same pool as the unwashed masses.

I have to hand it to the Starbucks marketing department. Here was the explanation for those of us who became members back when this perk mattered:

"To our dear early adopters of Starbucks Gold...  You made 2009 a great year, and you showed us that a rewards program was exactly what you wanted from Starbucks. As a special thanks, we're inviting you into the Gold Level of My Starbucks rewards."

Let me translate for you:  "Dear existing Gold member. Wow, you really took us for a ride with that discount. I mean, whew, we couldn't afford that for another year if we tried. So here are some nice words and we are going to hope that this prose and this new shiny card with your name on it will confuse you into forgetting the perks are all gone."

Message received.

Bach's Coffee Cantata

While recently playing Trivial Pursuit with my family, I found out that Johann Sebastian Bach shares the same love as I do. No, it is not our great musical talents. Although to be sure, they are very similar. He was a coffee guy and wrote a cantata about coffee as a result of his affection for the drink.

Called, Schweigt stille, plaudert nicht (Be still, stop chattering), the piece is the story of a father who has a daughter addicted to coffee. This seems like a very worthy topic indeed. Here are a couple of lines from this amped-up musical number:

Mm! how sweet the coffee tastes,
more delicious than a thousand kisses,
mellower than muscatel wine.
Coffee, coffee I must have,
and if someone wishes to give me a treat,
ah, then pour me out some coffee!

I think this should be a Kennedy Center performance immediately and will be writing several letters to see if I can get this on the the schedule.

The Bach Choir of Bethlehem has a more expansive look at this cantata. Click here to enjoy.

DAZBOG -- Thank You Comrade

If you are like me, sometimes you find yourself in an airport without a good cup of coffee. And then you may aimlessly wander the corridors daring yourself to get coffee from Einstein Bagel or some other place that you know will leave you sad. (As an aside, love your bagels, but stop making coffee)

I recently found a great place in the Denver Airport, Concourse C called Dazbog Coffee. The place claims to be the brainchild of Soviet immigrants who started Dazbog in Leningrad and was fulfilled as they escaped to America. It's a nice story, but all I care about is the fact that their coffee has some kick -- especially important when I am bleary-eyed on a long trip.

I also have to give props to their marketing department. Check out some of the coffee poetry on their Web site:  

"A great cup of Dazbog coffee is a conversation. It begins by taking a deep cleansing breath and saying to yourself "slow down, relax". Be present.

Start with fresh cold water. Touch it with your fingertips. Imagine a Russian winter. Cold, fresh, pure water is the canvas.

Pour your coffee and smell again. Savor the old-world charm and complexity. Now you are ready for your first taste of the day. . . your Dazbog moment. Let the coffee dance on your tongue. Roll it around so that coffee is touching every taste bud in your mouth. Taste the Richness? Enjoy!"

Good Stuff. You can find a store near you at this link:  http://www.dazbog.com/stores.html

$1 Coffee and Skiing

One thing I love about traveling is enjoying the simple things along the way. For example, this morning Mrs. Darkroasted and I took Tiny Roast up the mountain for his second skiing lesson in the last three days. We figured it was time for him to learn (he is 3 and a half you know.) As we sat in the lodge surveying the picturesque landscape and lightly falling snow, I sipped on warm coffee and listened to the sounds of the lodge as people slowly began to start the day. Was the coffee good, well... no. But as I have said many times, it is sometimes as much about atmosphere as it is the brew.

This was $1, all you can drink coffee served by the friendly staff at Great Divide Ski Resort and through the window I could watch a poor young man try to convince by stubborn son that sliding down the hill with these boards strapped to his feet was a good idea. Yes, the simple things are nice.