1,458 karma · joined May 14, 2008
That aside, modern experimental coffee processing techniques, varietal classifications, and terroir's effect on taste and quality is far more interesting and productive with regards to pushing the envelope for specialty coffee.
As of this coming Saturday, I'll be a year into operating a coffee shop I opened with two friends. Like HB, my shop has exceeded my expectations in the first year. FWIW, here are my observations on success: If you have the best sales experience in town coupled with a great, consistent product, people will talk about you. I monitor every mention of keywords related to our shop on twitter, Facebook, yelp, instagram, tumblr, etc and after a year in operation, it's pretty clear that people value the attitude [or lack thereof] of my employees, our approachability, the quality and consistency of our product, and the beauty of our shop. In combination, these things help create and maintain a lot of positive buzz about the shop. Buzz begets buzz too. We've never once paid for advertising and instead let word of mouth and good product do the talking. First there were just tweets, Facebook mentions, and word of mouth. Then bloggers started writing about us. Then we had local press do a few stories on us. With time, all this turned into positive reputation and people outside of the city began to mention us. Recently we've received national press. We also just climbed atop the #1 ranking in yelp for coffee in Charleston, SC. Over the past year, I've made a concerted effort to keep people talking and it seems to have worked.
TLDR: If people see integrity in the ownership, quality in the product, and a pleasant sales environment, they will tell someone and they will be loyal to the brand. If you've done your job so well that you can inspire your customers to talk about you, you will grow, even if you aren't in a prime location.
As an aside, the fact that you're making such a claim speaks volumes to how well Blue Bottle markets itself. They seem much bigger than they actually are, due to high profile locations and a loyal fan base. In actuality, they have less than 12 cafe locations in 2 major cities. Those, combined with all their wholesale accounts probably still doesn't come close to the number of Starbucks in Manhattan alone.
http://news.ycombinator.com/item?id=2858120 http://news.ycombinator.com/item?id=2858226
Perhaps Sam made this script well after there was a question as to whether or not the card had been hacked, but if not, this is just funny.
Couldn't a company like Intellectual Ventures be prosecuted under some form of antitrust law? There seems to be evidence of predatory behavior and the nature of how they do business seems to violate a few main goals of antitrust law, namely to prohibit agreements or practices that restrict free trading and competition between business and to ban abusive behavior by a firm dominating a market, or anti-competitive practices that tend to lead to such a dominant position.
In a french press, the brew then sits for 3-4 minutes before being served at a hot, yet palatable temperature. Same goes with a pour-over drip or a chimex.
The problem people have with coffee that's too hot is usually related to subpar brew methods, either scalding the coffee grind with water that's too hot (during extraction) or using a cheap drip machine that has a burner that's overactive and basically scorches any coffee that's left out too long.
I also hope there's a disclaimer attached to the packaging that warns of the dangers of gulping down your coffee joulies.