break your routine

hope and union: Charleston, SC

I got to spend the past week in Kiawah, SC with some of my best friends, and had an absolute blast! I can't think of a more relaxing place to be to kick off, what will be, an exciting 2011. On the ride back to Raleigh we stopped in Charleston to grab Sunday brunch at Hominy Grill.

(GO AND ORDER THE BIG NASTY ASAP!)

When leaving, Kelley and I wanted to stop by this place we noticed earlier in the week on St. Phillip St., between Spring and Cannon streets. The straightforward "COFFEE" sign caught our attention and pulled us in. The name of the shop is hope and union and our 30 minute date was the perfect treat. Their concept is similar to Jubala's - offer handcrafted, single-origin coffees, thus slowing down the brewing process resulting in a richer, cleaner cup of coffee. The owners, relocated from New York, remodeled and added on to an older row home in the Cannonborough neighborhood of downtown Charleston. hope and union offers teas and coffees from Intelligentsia and Stumptown and will also prepare the traditional espresso drinks on their beautiful La Marzocco Linea. I wish them all the best going forward, and will definitely make it a priority to visit when traveling to or through Charleston in the future.

The Cappuccino

LINK

My mother likes her steaks extra well done and my brother enjoys ketchup on everything. If we were to go to a nice restaurant I would encourage my mother to try her steak medium (medium rare is too much of a push for her) and tell my brother to trust the flavor of the food and skills of the chefs. Although they ultimately lose out on the natural "goodness" of the steaks, they still pay full price and enjoy their food the way they like it. The waiter may make his or her own suggestion but will still cook the food the way my family wants it and collect at the end of the night.

James Hoffman (past World Barista champion) gives his take on what constitutes a cappuccino. The current coffee giants have redefined a cappuccino, and most other drinks as well thus creating confusion throughout the industry of how to exactly prepare each drink. My attitude is to offer what I think taste best for the customer and if the customer isn't happy, then we need to attempt to make their experience better. Several owners would disagree with me on this saying that we should correct and educate but I think you can do that and still give the customer what they want. For instance, we will serve our cappuccino in a 6.5 oz mug (2 oz espresso, 2 oz steamed milk, 2 oz froth) explaining that a traditional cappuccino is prepared in thirds, but I will also be open to tailoring the drink to the individuals preference. My goal is to offer what the customer ultimately wants but to also encourage them to try new things.

Merry Christmas

From Jubala Village Coffee and the farmers of Yirgacheffe, Ethiopia

What's the difference between regular and decaf coffee?

via Fake Science

(don't think about this for too long...)

Buildout weeks 1-2

It's time to get dirty!

The plumbing has been trenched and the concrete poured. The cold weather and freezing temperature we've had recently delayed the concrete a little but we are rolling right a long now. The framers started today with the interior walls and the electrician and HVAC guys should be starting tomorrow. Here are a few shots of the progress so far

monday movie: roasting

Roasting from John Giannakos on Vimeo.

via vimeo

Intelligentsia Coffee iphone/ipad/ipod app

Intelligentsia Coffee for iPhone

Great company and great idea - and another reason why I need to get an iPad

monday movie: influencers

INFLUENCERS FULL VERSION from R+I creative on Vimeo.

monday movie: per request

letterpress - awesome skill/craft that I sadly envy (part of people with passion)