HomeRoast Digest


Topic: not coffee culture central (2 msgs / 76 lines)
1) From: sci
Sandy,
I live in Wake Forest, which is in RTP (Triangle), albeit at the far end of
one of the angles. CCC is the brightest coffee light in the area. Cuppa Joe
is great too, lots of character, a smoky university joint (NC State) that
keeps beans only 3 days after roasting. Pheasant Creek is one I haven't
checked out. 8th Sin coffee company is good, but only roasts.
We have two locally owned coffee houses in WF, both coming into existence in
the last 6 months, so I'm hoping they can stay afloat. One uses CCC coffee
for 'spro and coffee, but they still don't pull a nice shot IMO.  The other
uses a "Mystery Roaster" from the NW. Shhhhh...Its a secret.
Ooooohhhh...(it's probably somebody ??? on this list) They won't even tell
me the origin of the light roast coffee. Hey, I like to know what I'm
drinkin'. However, their 'spro is good, using a N. Italian roast. Wake
Forest Coffee Co.
I hope you're right that this area is ahead of the curve, and maybe around
those places in Cary and Durham that's the case. But coffee consciousness
here is poor, yet improving. Many think *$ = coffee. I talk a lot about
coffee with the  younger hip crowd. As a college prof, who occasionally
philosophizes on his coffee soap box :-) I get to hear lots of opinions (and
arguments). Of course, armed to the teeth with everything I learn on this
list and SM, I have never been vanquished!  But what really wins them over
is a thermos of homeroast.
Ivan
+++++++++++++++++++++++++++++++++++
From: Sandy Andina 
Subject: Re: [Homeroast] Homeroast Digest, Vol 6, Issue 17
To: homeroast
Message-ID: 
Content-Type: text/plain;       charset-ASCII;       format=flowed;
 delsp=yes
Where in NC?  The Research Triangle area is definitely on, if not
actually ahead of, the curve:  Counter Culture Coffee Roasters in Cary
(Containment Area for Relocated Yankees), and Pheasant Creek
Coffeehouse in nearby Apex, which brews CCC's Toscana Blend on a PID'd
LaMarzocco.
On Jul 11, 2008, at 12:57 PM, sci wrote:
<Snip>
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2) From: Sandy Andina
I hear you, Ivan. On the edge of Chapel Hill in a business park is a  
little sandwich-and-salad place with an espresso bar. Stopped in there  
on my way to Wilmington and ordered a double breve macchiato. The  
barista (more like just a PBTC) asked if I wanted caramel and I  
declined. She handed me a 16-oz. cup of steamed half-and-half with  
some espresso in it. "No," I said. "I want an espresso macchiato, not  
a latte macchiato."  Different PBTC this time, same thing. When I  
explained that was still not an espresso macchiato, she got huffy and  
said, "I KNOW what a macchiato is, I used to work at Starbuck's!"  I  
had to tell her that a REAL espresso macchiato was a single or double  
shot crowned ("marked") with a dollop of foam, and requested she make  
me one with half-and-half. She complied, but like practically every  
PBTC (as opposed to barista) I've encountered had no idea how to ring  
it up or what to charge me, and just charged me for a double espresso.
On Jul 12, 2008, at 3:16 PM, sci wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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