So I am opening a coffee house in Fremont which is a neighborhood in Seattle. http://en.wikipedia.org/wiki/Fremont,_Seattle,_Washington
It is a small space with lot's character and potential. There is not enough room to do everything I would like but, it is a start. For those of you that know me know that this has been my dream for the past 8 years since I started working in coffee in 99. Since I started working in coffee I have done little else. I eat, drink, sleep coffee often to the neglect of my family. Since day one my single minded goal was to own a coffee house.
My ideal coffee house would have several espresso machines and numerous ways to brew coffee but, that will have to wait for now. I will have one espresso machine, the Clover brewing system (www.cloverequipment.com), a two group gold cone bar setup (http://www.espressoparts.com/product/DRIPSTATION_DS-2/Drip_Station__2_Cup_Coffee_Brewing_Station__Single.html)
and Cafe Press (aka French Press)
I would also like to offer competition style signature drinks and do regular coffee cuppings. Here are some pictures of the space and surrounding area.
http://www.flickr.com/photos/dismas/sets/72157601887587823/

Real Men

This is kind of old but, it is still funny.
http://thefuntimesguide.com/audio/Bud_Light_Real_Men_of_Genius_Mr_Fancy_Coffee_Shop_Coffee_Pourer.mp3

Something New

Well Craig you wanted something New. I am opening my own coffee house but, I think you knew that.

It's all about the espresso

I do allot of training both for my company Borogove Coffee and contract work for other roasters and coffee houses. Recently I was doing a training at coffee house for a roaster that was unhappy with the way this coffee house was presenting their coffee. At some point during the training we were talking about why it is important to make the espresso the best that it could be and I reiterated something about making good espresso and macchiato's and short drinks. I was somewhat startled by their response. I don't know why because I have heard this response before especially from busy coffee house's like theirs. She said well we don't make that many straight espresso's and macchiato's. I don't remember how I replied at the time but, the more I thought about her answer the more it bugged me. From my perspective it all starts with a great shot of espresso. If you can't do that you are vulnerable to Starbucks or another company coming in who can make good espresso. I'm not saying that Starbucks makes good espresso but, if they moved in to your neighborhood and you aren't taking care of your coffee you are vulnerable.
Here is a example. When I first started working at Zoka in 1999 they had great coffee but, no training program. A new person would be hired and they would get to make drinks for customers on their first day. The quality of drinks from barista to barista (I use the term barista her very loosely) varied greatly. Their where a couple of really good barista's and allot of mediocre barista's. It was not uncommon for customers to come in and ask for specific barista's to make their drink. At the same time there was a extremely busy bakery a short block away and they where always busy but, they had crappy coffee. I was hired at Zoka to be the manager and my first course of action was to start at least a basic training program. Within a year later the situation was reversed the Zoka started to get busier and busier while this bakery that had been their for fifteen plus years was starting to loose business. Customers started to comment that they used to have their favorite barista's but, now they are all good. The number of straight espresso's and macchiato's and other short drinks grew. I saw the same thing happen when I later moved to Hotwire. The change I made was very easy and simple I made the staff take care the their espresso shot's.
I think if the bakery that was near Zoka had better coffee and took some care with it I don't think Zoka would have had such an easy time stealing their customers. The thing that baffles me is that it is not that hard to make good espresso. It just takes a little knowledge and training and with the internet their is no excuse.
So, pull that espresso with love and take care of it and it will take care of you.

Work that coffee baby! Work it!

There is a new coffee house in downtown Seattle on Pike St. near the Pike Place Market. Their Grand re-opening was this last Monday. I went down their with my cheapo camera and hung out and took a few pictures. Their thing is that they have ten different roasters Seattle area who's espresso blends they are using. They have twelve different grinders. The name of the place is Seattle Coffee Works. When you go in you can order what they call The Works it is three espresso's from three different Seattle area roasters. They also have the Coffee Drinking Man out front.

The Coffee Drinking Man will eventually have a battery powered motor attached so that it will move automatically but, for now he needs to be hand cranked. The guy next to The Coffee Drinking Man is Sebastian the owner of SCW he is a crazy German with a mad scientist look in is eyes who you can't help but like.
The next time you are visiting the market stop by Seattle Coffee Works and ask for a shot of Espresso Gitano or Espresso Cremona. They are using Borogove coffee among other coffees.
Sebastian I hope you do well and you have all my support.

Borogove Coffee

Many people have been asking me lately what is this Borogove and what is up with Hotwire. Well Borogove Coffee is my roasting company that I am in parternship with Tim McCormack. It is still pretty much a start up and we are now looking for potential wholesale accounts. I am still a part of Hotwire I am mostly doing the training for the two stores. Yes, our Shoreline location was sold. It is at the moment still a Hotwire and they are using Borogove coffee and I am doing all their coffee training. My main focus right now is on growing Borogove. The name borogove comes from the Lewis Carol nonsense poem Jabberwocky:

"Twas brillig, and the slithy toves
Did gyre and gimble in the wabe;
All mimsy were the borogoves,
And the mome raths outgrabe.

Our web site is www.borogovecoffee.com The web site is still rough but, feel free to check it out.

So, What?

All right I know it's been awhile. I've been busy OK. I do have a life. Well sort of. I have a knew camera. Just a cheapo I bought so I could take with me on a family visit last month but, better then nothing. I can at least post pictures on my flickr site which I do update regularly. I just got back from Long Beach for the SCAA (Specialty Coffee Association of America and the USBC (United States Barista Championships). I did compete and I sucked it up pretty bad. It is kinda a surreal experience to have spent a good number of hours training and getting ready and then almost at the out set of your competition to mess up bad enough where you know that you will not advance to the next round. Well that's what happened to me but, I will practice even harder and I will be ready for the NW regional competition that will be held here in Seattle at the end of October or early November. Other then sucking it up at the competition I had a great time in Long Beach. I got to see allot of my coffee family. Jeremy made a surprise appearance down (Jeremy used to work with me at Hotwire and didn't think he could come) thanks to his girlfriend. I participated in the latte art smack down and got smacked down. ha ha. That was funny.

Dismas House

Dismas House
Originally uploaded by belmontvisionphotos.

So I how do you like my new place?

yours truly

yours truly
Originally uploaded by Dizzy Mouse.

My digital camera was stolen last November so, until I get a new one I will be scanning pictures and posting them on my flickr site. I hope you enjoy them.