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Topic: starbucks to close 600 stores (22 msgs / 437 lines)
1) From:
http://biz.yahoo.com/rb/080701/starbucks.html
pretty interesting read.  I guess I am like others in that *$ got me started
down the path to where I am now.  I think the have overbuilt and
oversaturated many markets. 
An interesting coffee related read.
david
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2) From: raymanowen
Anyone for whom McDreck is major coffee competition can't be serious, can
they? -ro
On Tue, Jul 1, 2008 at 8:33 PM,  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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3) From: David Martin
On Tue, Jul 1, 2008 at 8:19 PM,   wrote:
<Snip>
They can be serious; they just can't be
cool/hip/gourmet/trendy/fun/edgy/progressive. ;-)
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4) From: Morris Nelson
roof or $6 latte, gas or $6 latte, clothes or $6 latte, food or $6 latte.
hmmm...

5) From: Lynne
Exactly.
Morris Nelson said:
<Snip>
Lynne
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6) From: Alex Fitch
pound of green beans from SM or a $6 latte.... No brainer!
------------------------------
Alex Fitch
Alex
On Jul 2, 2008, at 7:44 AM, Morris Nelson wrote:
<Snip>
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7) From: Larry Williams
Good new for you guy's that have coffee shops in the proximity of a 
Starbucks that may be closing.
Larry
isemingerfamily wrote:
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8) From: Barry Luterman
How about have coffee and eat at *$ and get gas for free.
On Wed, Jul 2, 2008 at 2:13 AM, Lynne  wrote:
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9) From: Paul Helbert
Competition on an equal playing field (does this really exist
anywhere?) is good for business. I don't mind having the
grocery/drug/gas superstore full of cheap commodity chicken down the
road. Once folks taste mine, the superstore only serves as a reminder
of the difference. I rather hope the nearby Starbucks (both of them)
stay open so their employees can keep their jobs.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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10) From: Kevin Cooper
I agree!
But....S-bucks has done allot for the coffee community and coffee culture
as-a-whole in the US.  Sorry to see so many cafe workers and baristas out of
work.
On 7/2/08, Alex Fitch  wrote:
<Snip>
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11) From: Robert Flanery
I suspect few talented Baristas will remain unemployed long.  It is a skill
that is widely misunderstood.  I for one certainly have none of the talent
required to produce anything more than a good, stout black cup of coffee.
On Wed, Jul 2, 2008 at 4:58 PM, Kevin Cooper  wrote:
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12) From: Morris Nelson
Interesting article which may be of interest to you. Best enjoyed FC+, not
charred.http://blogs.tnr.com/tnr/blogs/the_spine/archive/2008/07/03/as-goes-starbucks.aspx

13) From: miKe mcKoffee
Unfortunately learning how to push buttons on a Super Automatic espresso
machine does not create talented baristas. Quite possibly learn good
customer service skills yes, but basically worse than untrained when it
comes to good espresso because they have the misguided Charbucks taught
dillusion of being a real barista. Actually had one applicant argue they
should be paid more for a trial shift because they were a *$ trained
barista. She lost the argument badly when it came to "show me". Didn't have
a clue, not the slightest idea, how to pull a shot on a real espresso
machine and grinder setup.
Pacific Northwest Gathering VIIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVII.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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14) From: raymanowen
And *$ just had an employment/ interview fair three days ago.
They might need real baristas like the one (1) I encountered a couple of
months ago, if they hadn't sold off all their real equipment.
Look at the gain from the corporate-wide training last month. Just think,
with a degree, one could flip burgers, push buttons on coffee makers or
manage business. -ro
Ability is not a possession of many managers...
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15) From: Joseph Robertson
Great thread by folks who have been there, done it, or know way more than
any TV or radio news reporters that announced this event in the major media.
JoeR
On Fri, Jul 4, 2008 at 7:07 AM,  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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16) From: Dave
On Thu, Jul 3, 2008 at 8:20 PM, miKe mcKoffee  wrote:
<Snip>
HeHeHe;)
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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17) From: Bryan Wray
It's unfortunate how many people at *$ consider themselves (and customer-wise, consider those that are on the other side of the counter) real baristas.  I had someone come in and apply when I was still managing a shop who very proudly stated that they worked at *$ so there would be, "Not too much to learn and no problems."  Similar situation to yours, the person said that they would expect to get paid a little more considering they had experience.  I asked a couple quick questions regarding general palette, bean, blend, brewing knowledge and the answers came about 50/50.  The guy was only getting more and more smug, which was bothering me (I already knew when he first asked that I would not hire him simply due to his "hot-$h**" attitude) so I let him know that we were a shop that put latte art on all of our drinks and it would be something he would have to learn.  "Oh God (which also bothers me) man... latte art is easy, that's not a problem at all."  At
 this I was intrigued and said he could jump on bar (no customers).  I told him I would prepare his PF for him since he probably was unaware of how to manually build a proper shot, and he agreed.  He steamed the milk (which had a mix sound of at first a screeching jet taking off followed by the sound of a steam tip being 1/2" too high above the surface of the milk creating bath bubbles to say the least).  After he finished he look around confused and asked where a spoon was.  I asked him why, he said never mind and poured a crude blob into the drink.  He then asked where the squeeze bottle was.  I told him that we thought etching was the equivalent of kindergarten finger painting, anyone could do it.  (Nothing against etching, there is a time and place and market- definitely a market- for it, but don't brag that you know all there is to know about latte art and then show your top shelf skills by dragging a thermometer through some chocolate to create a
 2D view of the top of a flower...).  He actually got angry enough to toss the milk pitcher down (not real hard, but hard enough to let us know he was not happy) and say... "FINE, *you* do it then!"  I steamed a new pitcher of milk and poured a 4 heart tulip http://www.ratemyrosetta.com/latteart.php?id34). After I poured it I let him know that we were pretty different from *$ and what he thought he knew as "specialty" coffee.  He would have to unlearn everything he had ever known as "training" and learn how to do it the "WWW" way (3rd wave...).  He said he would think about it and left shortly thereafter.  Not trying to bash any and all *$ employees because I have good friends that work at them that actually care about coffee and it's improvement, but can't afford to work for independents and go without benefits (you usually make more at a *$ and are given benefits) work at *$ or the likes.  It's one thing to work there, it's another to think that
 you are top shelf because you do.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Thu, 7/3/08, miKe mcKoffee  wrote:
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18) From: miKe mcKoffee
Bry,
You're too "easy"! No way is someone who calls themselves a barista gonna
even touch a milk pitcher in my Kafe unless they can pull a shot themselves.
Call me mean, call me awnry, call me cruel, call me a curmudgeon, call me
hardcore, call me whatever but the 'spro ALWAYS comes first. 
Pacific Northwest Gathering VIIhttp://home.comcast.net/~mckona/PNWGVII.htmKona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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19) From: Michael Dhabolt
Bryan,
Great story.  When doing my normal 'dropping by' customer shops
(anyone I've done maintenance for recently) I see them all.  It makes
me appreciate the shop owners staffing problems.
I stopped by a local shop yesterday that leases a PIDed LM 3group
Linea from me.  The city had almost put this guy out of business by
having the street and sidewalks in front of his shop torn up and
impassable for almost 4 months.  Everything is back to normal on the
street and tourist season is getting into gear in a serious way so the
shop was jumping yesterday.  I walk in and see three new faces behind
the bar. The two Baristae (sp?) that have been there a while waved and
didn't slow down.  I stood back and watched for a while and noticed
that one of the new faces is pulling shots - - I've got a deal going
with the owner: he is supposed to let me spend a couple of hours with
new hires before he lets them at the leaser LM. I shuffle into a
location where I can observe the new guys technique (and Tats).
Superb technique, looked like a wonderful pull and produced beautiful
art on the Machiatto he made.  If I was less familiar with the roasts
that this shop uses, I would have ordered one myself.  There was a
break in the flow for a couple of minutes and one of the experienced
guys comes over to tell me that the machine is pulling great and takes
me over to meet the 'new folks'.  Come to find out, the guy I was
observing had several years experience at Stumptown, was a wind surfer
and had moved further into the Gorge to satisfy his need to spend
spare time on the water.
BTW, the two other new folks both had *$ experience and were only
allowed to pull shots while being trained by the experienced folks -
not for customers.
All in all, a pleasant and unexpected interlude.  If I could talk the
guy into buying beans from a different roaster it would have been
better.
Mike (just plain)
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20) From: Seth Grandeau
Just about every article you read on how to save money points to stopping
your daily "fancy coffee" habit.  Starbucks may make a bigger splash and may
feel the pinch first, but I think the whole industry is in for hard times
during the recession.  I read a great article once that said, when the
economy is good, people get a latte and pastry at Starbucks.  When the
economy is bad, they get a coffee and donut at Dunks.  Maybe it's time to
buy some Dunk'n Donuts stock. :)
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21) From: Dave Huddle
I just learned today that the Starbucks nearest my home is on the closing list.
I've never been there - so I won't miss it!
Dave
Westerville, OH
On 7/2/08, Larry Williams  wrote:
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22) From: Brian Kamnetz
Dave,
Maybe if you show them your drivers license, and show that your name
is spelled the same as Huddle House restaurants, they will give you a
free glass of water (I know, it's not related, but I loved that
story).
Brian
On Tue, Jul 15, 2008 at 2:05 PM, Dave Huddle
<137trimethyl26dioxopurine> wrote:
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