My shop owners and I are talking about ditching regular drip coffee in favor of just doing Americanos. We're going to be half a block away from a busy street corner in Chicago, right by an elevated station. So lots of foot traffic.

And before someone jumps on me for not "getting" why drip coffee is awesome, let me add here that love drip coffee. This is a move toward only serving only fresh coffee, with nothing sitting in airpots. I'm a firm believer in slow coffee, so Chemexes and so on will be available for order. And as much as I'd like to have a bank of drippers, I don't think we have the space/plumbing to make it happen.

Thoughts?

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My personal opinion is that drip is tastier than americanos. But, you gave to do what you have to do. Keeping chemex on the menu is a great option! Are you going to be using multiple espressos for your americanos, or all the same blend? With drip or other brew methods you have a bit more flexibility. S.O. americanos would be a cool twist. You know, change it up periodically, daily... Weekly... Whatever. Good luck. Keep us all posted on how it turns out.
My personal opinion is that drip is tastier than americanos. But, you gave to do what you have to do. Keeping chemex on the menu is a great option! Are you going to be using multiple espressos for your americanos, or all the same blend? With drip or other brew methods you have a bit more flexibility. S.O. americanos would be a cool twist. You know, change it up periodically, daily... Weekly... Whatever. Good luck. Keep us all posted on how it turns out.
I think that's a very interesting idea... I am a big fan of fresh made cups over airpot coffee... Same question as Joe... "Multiple espressos"?... I am a big fan of single origin americanos... You mentioned your shop is in Chicago, what roaster do you use? I'm in evanston and we use metropolis... Where is your shop? I may have to make a trip to come see it...
Cheers,
Chris
Multiple espresso is on the drawing board, and has been since we started talking about it. It's a matter of coming up with the money for that Robur. And I'll admit, americanos taste like what they are - watered down espresso. I'd rather have a great cup of chemex made coffee over an americano any day. It becomes harder to decide between an americano over a coffee that had been sitting in an airpot for who knows how long.

But yes, I'm excited about the idea of SO americanos. Extracting as espresso results in such a different profile than non-presurized methods. I can't wait to taste over the difference between the same coffee as an americano against chemex (or clever, or whatever).
I take it your profile is not up to date since it shows you working for Intelligentsia. Personally whether an Americano is inferior to a drip cup of the same coffee depends. If done properly it's not inferior IMO. A chemex, or other pour over, or vacpot or Clover will give you a lighter bodied cup but an Americano will yield a creamier mouthfeel cup with flavors not found other brewing methods. I've made many believers in Americanos. (Typed drinking a first cup of the morning Panama Esmeralda pulled at home on my Fiorenzato Bricoletta)

I would not wait to afford a Robur before adding another grinder to enable offering options. Get a Major or even Super Jolly now.

James Liu said:
Multiple espresso is on the drawing board, and has been since we started talking about it. It's a matter of coming up with the money for that Robur. And I'll admit, americanos taste like what they are - watered down espresso. I'd rather have a great cup of chemex made coffee over an americano any day. It becomes harder to decide between an americano over a coffee that had been sitting in an airpot for who knows how long.

But yes, I'm excited about the idea of SO americanos. Extracting as espresso results in such a different profile than non-presurized methods. I can't wait to taste over the difference between the same coffee as an americano against chemex (or clever, or whatever).
James,
We do not and probably never will serve drip coffee. People who think drip coffee is good need to get out more often. Now if you have tried all the other "Fresh" forms of brewing coffee, I humblebly bow to you and your prefered taste.
We here at JoLinda's feel that coffee should never sit anywhere longer than it takes to drink it. Any thing else would not do our roasts justice. Americanos, yes. French press is the closest we get to "the ole' traditional cup". Now Pour over station, I want bad. One of our listers here has a nice home build Pour over station I druel over when at his shop....
In fact miKe's post is just above mine above. I need to read the thread before I post.
Nice Grinder tip miKe, more grinders, more grinders, I need. All I want for xmas is more grinders....When they ask me I'm going to say Super Jolly. Just one, thank you.
As soon as $ is a little more free I will be all over ebay and craigs list...
JoeR
MiKe, yes, the profile is out of date. I don't work at Intelly anymore. At the new shop, we already have a 4 group La Marzocco on the way, and we're looking at ending up with 2 Majors and 2 Roburs. We'll be starting with just a Major and a Mini. And then another Major, then a Robur and then another. The Mini is being borrowed from one of the owners's home setup, so it has to go home at some point. My worry about Majors is how they do under volume.

Joseph, where is JoLinda's? (I need some context about Stevenson, WA) How many people walk in the door during the morning rush, how many baristas do you keep on during that time, and how do you handle FPs during the rush? Do you brew all the way and then press and pour the first cup, or do you set up the press and hand it to the customer? What if somebody orders a FP to go? How much do you depend on coffee to turn a profit, or is it a loss leader to bring people into your shop so they buy wine? Does this sound like an interrogation?

Ok, here's the biggie question. What do you do about single origin coffee? Do you pull them as shots, or is it mostly FP? How does your esmo taste as a shot?

Speaking of dripper stations, have you seen the setup at 21st St Coffee in Pittsburg? It's a pretty slick setup - http://www.flickr.com/photos/21streetcoffee/3766013362/

And I have a pair of Clever Coffee Drippers on the way. If we can have the first shop serving Clevers in Chicago, I'd be so very, very happy.

Chris, you're at Brothers K, right? I like that shop. Say hi to Nathan for me. I'll be at Buzz, which will be in Wicker Park. There will be a barista jam. All are invited. Details when we have a firm opening date.
I really like the idea of having great fresh made to order coffee all the time, we all know as coffee sits it loses so much so quickly. I look forward to seeing what you do over at Buzz and shall swinging in to say hi and get a tasty cup. Hope you are well and hell yea to good coffee!
We offer drip because our customers want drip. I don't feel the need to force them to like what I like.
It seems you attract that which you are. Don't mean to be vague here. It's just that I don't feel I'm forcing anything on our customers by making sure what they consume is the freshest thing I can produce. Yes I do have customers almost every day ask for a drip coffee. I casually mention that the only choices I offer are the espresso machine side or for the time being a french press because we grind and brew and do not have any coffee sitting brewed in any form. So far no one has walked out and gone across the street for drip. If you are already have a customer base that has been getting drip from you it might not be an easy transition to change there habits. Besides it's about what YOU want. To me it's about the kind of presence you want to establish in your corner of the coffee world. If your not happy your customers will see it and most likely go elsewhere for there Java experience. Just my morning coins and thoughts.

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