Don’t worry we’re not going anywhere!

Quite the winter eh? If you have followed our tweets and thanks to the 575 followers who are :-). You’ve noticed we have exhausted our supply of coffee terms, we have a ever lasting distaste for BC Ferries Coffee and think Coke should really just stay in the Cola business.

But also we said good-bye to our editor Stef as she is now a reporter with the The Westerly in Ucluelet, BC. We wish her the best of luck! But when we mean staff we really mean dedicated volunteers.

Why the delay in reviews?

We wanted to change the way we reviewed cafes in town and change the way our site operates.

We wanted to wait for the release of Wordpress 3.0 as Robert has seen some of the goodies in the latest update and though they would be perfect for the cafe.

We wanted to hear from you a bit more. In our last survey you said that we should do more cafe reviews, and while we totally agree with you we wanted to know what type of cafe we should review.

EAVB_EFATXNKZAT

The Globe and Mail one of my favorite newspapers has a really decent article on micro-chain café expansion. They talk with Willie Mounzer, co-owner of Caffé Artigiano, Vince Piccolo of 49th Parallel and John Neate of JJ Bean and some guy from Starbucks PR. It is a really in-depth and decent article and sums up the current café scene quite nicely.

This winter I was able to have a long chat with Wille Mounzer at the Canadian Coffee and Tea Show . He expressed that growth is natural for a chain and finding the right people for the job is important.  He explained that taking short cuts behind the bar leads to less quality product, to which I agree. The varying quality I have seen from chains leads me to believe that even the mighty Artigiano can’t keep the quality consistent and still expand. I’d agree with Owner John Neate of JJ Bean, who I have found more consistent in his cafes across the board.

“For us to go to Toronto, we’d have to compromise what we do. You can only have so many stores, I don’t know how many, but I think after 20 it’s hard to remember all the managers names and their families. We’re pretty close to our maximum size around 10.” Said JJ Bean Owner John Neate ~ As published in the Globe and Mail Wednesday, Feb. 03, 2010.

That comment pretty much sums it up in my mind but don’t take my word for it.  Head down to your favorite café, grab a copy of the paper and decide for yourself.

The Globe and Mail Newspaper

Latte Art Heart

I am thankful

I am thankful for living in an eclectic area of town, East Vancouver, on the best street Commercial Drive.

I am thankful for living near my family and the support I have received when I broke my leg skiing.

I am thankful for living in a city that has such a dedicated coffee culture. A place where I can visit three amazing cafes without batting an eyelash. A town where you’ll see dedicated owners up at the crack of dawn pulling shots to make sure the espresso is the best it can be, and not sacrificing quality for profit.

I am thankful that the great cafes are just the public face of the caffeinated culture that is somewhat behind the scenes for those who might be unaware of its influence.

Two things have led me to this conclusion.

The Canadian Barista Championships at the Canadian Coffee and Tea Show were held in Vancouver. To see such a large collection of coffee enthusiasts all in one place for a first timer really showed me how much Vancouver really has to be thankful for. From the Piccolo clan to the Jones brothers from Banks Thomas to Spencer Viehweger. They were all in attendance. For a first timer like myself it was an impressive display of just how much Vancouver is involved with coffee.

The second came a couple weeks ago at a Coffee Lab near you.

Chris Giannakos, left, pours Nathan Slabaugh a cup. Photo by Mark Prince.

I went to Mark Prince’s new coffee lab for an inaugural coffee tasting. It was one of the best collections of coffee sampling I had ever seen.

Phil and Sebastian Kenya Kiru Co-op, left, PT’s Panama Elida Estate, Doma Costa Rica, Counter Culture AIDA Grand Reserve, Counter Culture Hacienda Esmeralda Special

But more than that the amazing collection of coffee was the eclectic group of people in attendance for the inaugural tasting. From baristas to bakers to bloggers. It was a diverse collection of coffee aficionados who were all bringing a different viewpoint to the cupping table.

It was one of the most enjoyable coffee experiences I have had. All the little pieces fell right into place. I also feel that this variety of people would be hard to find in a less coffee-centric locale. Check out the video below from my new youtube channel.

And then here is when you say, “Rob you’re in the know, normal coffee drinkers wouldn’t get this type of opportunity.” Well, I beg to differ and here is why. I run this blog so you can  learn more about coffee. I am here to tell you that these experiences aren’t for the in-the-know of coffee.

Coming in the new year Mark Prince is opening up his coffee lab to courses for the consumer and I only know Vancouver will benefit from this. He will also be teaching people how to make great coffee on machines you’ll be able to afford. So if you can’t afford the $5k Speedster that’s OK  ( p.s. neither can I ).  His classes will be centered around how to make great cups at home.

After attending a number of his tastings at the Bump and Grind a couple years ago and attending a number of his cuppings at the Lab I have only benefited from the vast amount of knowledge in this  geek’s head.

I’ll post a link when his lab is up and running, and hope to take a few classes myself.

p.s. Here is a list of twitters that were in attendance. (My apologies if I have missed anyone)

@circuscoffee
@peter_van
@kafkascoffeetea
@casualbaker
@thecafeguide
@Coffeevancouver
@GI_Spro
@CoffeeGeek

That's a Wrap

As this was the first coffee trade show I have ever been too, I have to say I really had a great time. I got to meet a lot of people in the coffee industry who provide the tools to the cafe’s.

I also got to see the Barista Competition live for the first time and it is impressive. The pressure the bar tenders are under to get every drink down is pretty amazing.

Swiss Family Piccolo

I finally met the lovely and equally knowledgeable Andrea Piccolo at the Swiss Water Booth. Erica and I both took the Swiss Water Challenge which provided two cups of french pressed coffee one decaf on not. Both of us could barely tell the difference between the the decaf and the caffeinated brew. We really enjoyed our chat with the gang at swiss water and hope to find out more about their unique decaffeination process.

A Greener Show?

At 50 cents a piece for this IKEA Älmhult stonewear mug, it is a cheap reusable option.

From the Aardvark paper drinking straws to the Baskets-n-bags burlap coffee trays to a hand pump portable espresso maker. This show had a number of booths focused on recyclable, biodegradable and greener products. We fully support the use of a greener more sustainable product, but the other side of the trade show we saw a whole lot of waste.

What we also saw was a lot of sample cups being offered, sampled and then being thrown out. I found it to be a lot of waste with some exhibitors wanting to give us 10 to 12 oz cups of coffee with sleeves etc.  While we were impressed with the marketing venture some of the new producers were trying to accomplish, we felt there was a lot of waste as well.

While I totally understand how hard it is to be a little more green The Salt Spring Coffee Co showed why they were leaders in sustainability. Their coffee samples were given in reusable IKEA Älmhult stonewear mug. After being used they were washed in the clean up area that was provided and brought back to the booth.

According to Banks Thomas, roaster for Salt Spring, he brought the idea to the Island Roaster, but he can’t take credit for it.

“When I was at counter culture they had reusable cups and I took the idea from them,” said Banks.

Salt Spring first introduced the reusable cups at the EPIC Sustainability convention last spring.

This is a win win, one the cost of the cup is only payed out once and then reused, and two the samplers will stick around to finish the coffee and you have a captive audience to make your pitch until they are completed. So I hope Salt Spring doesn’t mind me letting the cat out of the bag on this one and I hope the trend continues!

5 seconds of Fame

I ran into Sophie Lui from Global Television and with one look at my name tag she had me in front of her camera asking about Far Coast coffee, the just named official coffee supplier of the 2010 Olympic Games. I wasn’t surprised seeing that is the hot beverage arm of the Coke-a-Cola company. Sophie asked me to taste the coffee and give it my impression. The coffee was about an hour old and kept in stainless steel vacuum flask.  I thought it was over extracted and  and slightly higher in acidity then body.

I made the news on Thursday night (Yup you can watch it here go to the 11:00 minute mark), but as TV goes, my quote was slightly cut. I didn’t mind, I know the seconds count in a news cast and just so you think I am not a complete snob, I said

“Is this olympic worthy coffee, it certainly wouldn’t get a gold metal in my book, but I have drank far worse.”

The Barista Championship

Kyle Straw, second from right, and the finalist of the Canadian Barista Competion

It was the first time Erica and I had both seen the Canadian Barista Championships competition and in every sense of the word we were impressed with the competition. The timing needed to prepare everything to come out in a certain order, the judging involved with each and every moment is completely rehearsed and practiced over and over again.

Kyle Straw from Caffe Argitano Hornby location came out the top Canadian Barista and will be heading the London England in 2010 for the World Barista Championships in June.

But something that I saw in person that you never really see on the u-stream of the event is the support system that is there for the barista, from sample testing during the set up time to making sure the barista is completely set up. Once the competition starts the barista is on their own.

After the competition the barista goes over the their scores with the judges.  While getting feedback is par for the course, I was really impressed with the amount of detailed feedback that was given back to the barista. This wasn’t just a 30 second, you did well.  Both judge and barista when through the comp in fine detail.

Fine Example

I came to the obvious conclusion that this consultation is the true gift of the barista competition and that it is a shining example of why they are important. If baristas of national caliber spend weeks training for this event and then after the competition spend 5 to 10 minutes going over their scores with one of the judges, the trickle down effect to every cafe must be significant.

Sammy Piccolo the 2009 Canadian Barista Championship

The Coffee and Tea show and Barista Competition has concluded. You can read all about it here.

I have never been to a barista championship. It’s not that I don’t believe in them, I just have had bad timing. I have met a few champion baristas in Vancouver and their handy work is stuff coffee jitters are made of.

So when I heard that the Western Canadian Barista Championships were being held in Victoria I was completely annoyed that I couldn’t make it. My real job got in the way of my coffee addiction again.

So when I heard the nationals were coming to Vancouver, the staff of the Vancouver Indy Coffee Scene are more than excited to attend and watch a barista competition live. But, what are we going to watch? We had to do some research. I checked out the Canadian Barista Championship rules PDF, which is available from the Canadian Barista Academy website. It’s an uniquely detailed list.

According to the Canadian Barista Championship 2009 rules and regulations you will be provided with:

Judges are plentiful.

Four Sensory judges will compare the quality of the espresso based drinks. Technical Judges will watch the skill of the barista on the espresso machine and one head judge will watch them all.

What will the Barista Make?

4 shots of espresso
4 cappuccinos 5 to 6 oz
4 signature drinks
============
12 drinks total

If you have ever worked an espresso bar before you know that pumping out a drink every minute is a decent task of time management, skill and multitasking. And then presenting these drinks for inspection is more than a little stressful.

What the hell is a signature drink?

Signature Drink Base from Atlanta World Barista Championship photo credit: liz clayton

A signature drink is something the barista has developed to show the skill of their craft and to show some artistic flair and style. The signature drink is some of the most unique drink designs and combinations you will ever see. I am no expert in this subject, but I doubt you’ll see any of these drinks ever on a menu because they are so complex in creation and design.

While all of this is going on you also have a hands free microphone in between shots of espresso being pulled and milk being steamed. The barista will talk on a microphone about the origin of the roast and concept of the signature drink and why they got into coffee.

For example check out Sammy Piccolos final round in the 2009 World Barista Championships in Atlanta.

Why do Barista Competitions Matter?

It could be said that like most competitions this showdown really only matters to the people involved. I’ll pat your back and you’ll pat mine scenario.

But really what is more important is the grass roots that regional competitions provide. Just in preparation alone for the regional competitions, baristas are honing their craft and after competitions the amount of knowledge each barista brings back to his or her home cafe is extraordinary. These competitions are held across North America and have thousands of baristas competing and learning about new techniques.

Where is this all going down?

The Vancouver Convention Centre East (Canada Place)

October 14th 9:00 am – 6:00 pm

October 15th 11:00 am – 5:00 pm

How much is it to get in?

It is $15 a day to see the trade show and Barista Championship. But the Vancouver Indy Coffee Scene has a number of free passes available to watch the competition. But you have to pre-register online at the Canadian Coffee & Tea Show website.

Fill out your information and enter promo code: Online9

Once you click “Apply Promo Code” the trade show cost should be zeroed out.

The Coffee and Tea Show has concluded. Read about the show here.

Disclaimer:
• The Vancouver Indy Coffee Scene is not affiliated with the Canadian Coffee & Tea Show and you will be leaving our site to access the free pass.
• The Vancouver Indy Coffee Scene can not guarantee your access to the Canadian Coffee & Tea Show.

We had one interesting write-in ballot and no Geoff we’re never doing another espresso-thon ever again. (Personally I never want to drink that much coffee in four hours ever again). But, more seriously the results show a want for more cafe reviews and coffee tours of great places to get great coffee with passionate staff.

Will work for latte

This really helps us, because there are a lot of cafes in Vancouver and all do things a little differently. We want to talk more about them and we like our reviews to change in look a bit: Making the date we review and the date we update a review more prominent. So you know the last time we ventured into that cafe.

We’re looking at doing another coffee tour, but something a bit more low key and only two or three cafes max for any tour. We also are looking at doing some industry news and roaster visits. At this time we won’t be doing equipment reviews or bean evaluation only because we know there are better people in the industry who do a better job of it then we could.

But enough about him this post is about you. Here are the results of what you want us to cover and what we hope to do more of this winter and next summer.

Hemingway writing in journal Credit: Creative Commons: Wikipedia

“It was a Pleasant Cafe, warm and clean and friendly, and I hung up my old water proof on the coat rack to dry and put my worn and weathered felt hat on the rack above the bench and ordered a cafe au lait. The waiter brought it and I took out a notebook from the pocket of the coat and a pencil and started to write.” ~ Ernest Hemingway

I found this quote at a recent cafe I was at. I think it is why we often head to cafes with books, journals and now laptops.

This is part two into the look at the wireless culture in Vancouver. You can read part one here.

When I need to work downtown I hit the Vancouver Public Library, which has one of the largest collections of free wireless internet in Vancouver. When its internet was down I used to head to Take 5 Cafe on Granville. I wasn’t exactly looking for quality coffee more than I was looking for a quality internet connection. With some extra instruction to the barista I received a decent $2 latte, certainly worth the money I paid for it.  No more, no less. They always have space and don’t mind if you spent most of the afternoon there.

They had extra power plugs installed and had a seating capacity of at least 100. When you compare that to a smaller cafe of 20 – 30 seats and you’ll need substantial more turn over, it all depends on your business model.

The Wilder Snail had an interesting solution to wireless internet. They only turn on the wireless after 2:00 pm. Owner Boyd Thomson says it was part of his plan to offer wireless to his customers, but he also has to cater to his lunch crowd which was quite busy last winter.

A different model

“We want people to spend all day in our cafes. We design our cafes with power plugs in mind and even the smaller kiosk stores have plug ins in the floor,” said Layla Osberg, Director or Training at Blenz Head Office.

Despite the quality of coffee the Blenz at Horseshoe Bay is a decent place to wait for a late ferry. But that is 90 per cent of their business.

Of course Blenz is a franchise-based organization and costs of wireless is up to each cafe owner. But when buying into the franchise you are also buying into the business model. Friends of mine have often commented that they have go to a wireless cafe to give roommates some room or to burn the midnight oil during the end of the term papers.

Personally I have enjoyed the Blenz at Horseshoe Bay more then a few times while waiting for the ferry. Their is such a high turn over of staff at the location the quality of any espresso drink will be completely random. I usually stick with the drip coffee at Blenz. It is far better then the vending machine in the ferry waiting room and the wireless allowed me to get some much needed work done. The first part of this look at wifi was written their while waiting for the ferry that was more then a hour behind schedule.

Wavey Wi-fi

Waves is another chain in Vancouver that has it’s entire business model centered around wireless laptop culture and 24-hour access. Without going into detail I did camp out at one 24-hour cafe for a group assignment that went horribly wrong. The only reason I headed to a cafe was if I went home I would have fallen asleep on the couch. I left at 4 am when I started to see less than desirable patrons sleeping next to me. I have never expected to get a decent cup of coffee from a place that markets itself as a wireless first and a cafe second and haven’t been disappointed.

Waves bases it's entire business model on the wifi customer

Return on Investment

Starbucks and Bell offer one free hour of wireless to anyone with a Starbucks Card. This approach helps to keep the Cafe Loafers at bay and if they want to spend all day they will have to purchase wireless from Bell to do it. I tried it out and it worked quite well for me when I needed a wireless cafe on a holiday monday in a small town. But there is a catch. You must have a balance on your card. I login in and then ordered my drink spending the balance of my card. I accidentally closed my laptop. I went to sign in again and had already been kicked out of the system for not having a balance on my starbucks card. All of this had transpired in just over half an hour. The bucks certainly has the return on investment dialed in, but the infrastructure need would be far more then any independent shop owner could do.

So what is a wondering wireless roamer to do? It all depends on what your looking for:

1. If you going to a smaller capacity cafe. Don’t expect to stay all day with out getting a few looks from the staff if you have over stayed your welcome.
2. If you headed to a 24-hour cafe with free all you can eat wifi. Don’t expect the World Barista Champion to be working the 3am shift.
3. If you can’t connect to the internet. Don’t blame the staff they can’t be held accountable for providing a “extra service”.
4. If your going the top award winning cafe in town expecting to find a wireless connection. Don’t be disgruntled when you find they don’t offer any.
5. Always be thankful to find a cafe that does offer wireless when your waiting for a ferry. Anything is better then the vending machine in the BC Ferries waiting room.

Your second home. That cafe down the street

I was reading an interesting article in the Wall Street Journal about New York City cafes that have started to ban the use of laptops. I thought it was a really unique issue that I personally have stretched on more than one occasion.

Back when wireless was still a buzz word and digital SLR cameras were only a professional’s tool. I would drive around the city of Winnipeg capturing my assignment and then file my photos from the nearest wireless cafe. Being a freelancer it was actually easier to purchase a coffee at a cafe and file my photos than it would be to drive back to offices on the edge of the city. I was known as the guy who transmited his photos first and ordered a coffee second. Telling the baristas that I was a news photographer and on deadline for the Free Press explained what I was doing and why.

When I arrived back in Vancouver I started looking for a list of wireless cafes. Caffeinated and Unstrung ~ A Guide to Vancouver’s Free Wireless Coffee Shops, became my bible of reputable wireless cafes in Vancouver. It is actually how I found Prado Cafe some four years ago. But since then I have seen some changes in our wireless culture.

Internet is a privilege not a right.

Covered Power Plugs

New owners of Bump and Grind Audrey Grant and Joe Peterson found that people were really abusing the privileges provided to them at the cafe spending hours in the cafe, taking up two three seats and even bringing their own food and drink.

“They would order the cheapest thing on the menus sitting here for 3 – 6 hours. We lost a few customers (when they covered up the plugs),” said Joe Peterson. “We knew it was going to happen. We lost a few people and gained a ton more.”

Joe says he kept the internet going for the customers that have respect for a small 20-seat cafe.

“It is a great workspace and people can work here. Wade (a customer) just finished his book here,” Joe said.

And for the people that have a dead battery or no battery and there is a plug on the wall in the hallway, you won’t be able to sit or lounge around surfing your Facebook profile.

“I don’t have a problem telling people to move during a busy weekend, but when we’re really not busy bums in seats are always a good thing,” he added.

Bump and Grind has accepted that we are becoming a more wireless culture and doesn’t foresee a ban on laptops, but that doesn’t mean they can’t enjoy a little humour around the subject.

“One of our passwords was talk to each other. We were poking fun at the fact that people weren’t talking to each other,” said Joe. “I got into coffee because I love coffee, not because I love laptops. If I see people having a great conversation over a French press I love that!”

There can be only one.

Laptops in Prado Cafe Photo By Margaret Kwan

Prado Cafe has been lovingly referred to as that place without anything on the walls and more recently that place full of mac laptops.
“What happens when you bring a windows laptop into that place?” was asked at a house party I was at once. Well nothing will happen, but according to owner Amy York it is more about the demographics of the neighbourhood than anything about computer segregation.

“I think it is more the type of clientel in the area. There are a lot of people in the arts and they tend to use macs,” said Amy York as she pulled a shot of espresso.

Prado has a different take on laptop usage: They only have one plug for the entire cafe. You’ll either need to sit near the plug or share the plug with someone who is. They freely give out the daily changing password and internet service is somewhat sporadic. In my opinion this cafe has made the best of both worlds. You have the laptop users mostly to one side of the cafe and you have the bookworms and newspaper readers on the other. It seem to work for them as this system has been in use since spring of 2007.

In part two I will look at some further wireless options.

Erica Hill moved to Vancouver for a new career, a change an scenery and more then likely the coffee! Since she has arrived we have hired her on as a co-author of the blog. You might call her the senate of the coffee blog.

“The Senate was to be a place of sober second thought so that legislation would receive proper, careful consideration before finally becoming law.” ~ Sir John A. Macdonald, Canada’s first prime minister.

Co-Author Erica Hill

And while I don’t think I drink as much coffee as Sir John A. Macdonald drank alcohol having a regular second opinion will improve the quality of the blog. It also is a lot more fun and Erica can be a great devils advocate when she feels the need, providing some good debate over the coffee table at times.

Erica has a degree in anthropology, was once a barista, and is originally from Regina, Saskatchewan.

Bike and Coffee

I did the coffee tour on Tuesday and it is a really nice ride. Abet it was in the rain, pray for sun and hopefully the weather office will be nice to us.

We also have some awesome door prizes from Bikes on the Drive, Momentum Magazine and the Coffee Cuff.

Quick Q&A:

Q: Will I have to drink coffee at each stop?

A: We don’t want you to do quad shots of espresso at each cafe that would be overload. I hope this tour to be more of an educational adventure, to give you a chance to try a new cafe or a drink you haven’t tried before.

Q: Can I leave the tour early?

Bike and Coffee

A: Of course! If you need to leave the coffee tour early then sure head off early. We are giving out some fabulous door prizes at the final cafe of our tour so you might miss out on those, but fear not we might have another tour if this one is successful.

Q: Can I join the tour late?

A: Of course! You can find out where we are through our Twitter Account. Or just do the route and catch up to us!

Q: I heard door prizes were bad ?

A: In terms of biking lexicon door prizes are when a car door opens and surprise you end up hit the pavement. We hope this doesn’t happen to you! but we hope you maintain the rules of the road as this won’t be a critical mass and we can’t be held responsible for your biking actions.

Final Notes

I have died my hair my hair espresso brown for the occasion and my hair cutter has given me a fauxhawk for increased aerodynamics (abet under a helmet).

We look forward to seeing you at Bikes on the Drive at 10:30 Saturday morning!