Cape Talk’s Solly Philander was busy with a live broadcast at TRUTH. Prestwich, along the fan walk earlier, and part of their promo was to hand out free vuvuzela’s to those walking past who could blow one. Unfortunately, a few FIFA representatives thought that wasn’t a good idea…at all. BUT, they left them all behind for us to give to our lovely customers who come in and warm themselves up with a nice, warm cuppa Joe. Now isn’t that nice of Cape Talk?

and here, if this is easier:

1. Aylesford ‘Constantia Fresh’ Sauvignon Blanc festival¹. We had the privilege of making espresso-based hot drinks to local and international Sauvignon Blanc wine lovers (and the odd companion who didn’t really care too much) and it was awesome! It started off slow for the first 2 hours but then picked up nicely and we ended up pouring around 120 cups before we took a break to re-stock our sugars, cups, etc and eat some fuel before round 2 which was even better. Once we were serving again we hardly had a a break until eventually we couldn’t see anymore (Cape Town gets dark in Constantia around 8pm) and someone (not sure whom but thank you) cut off our water supply. We poured another 150 to 200 cups. It was SO fun : ) The highlight was hearing a lot of people, a lot of wine lovers giving us good feedback about our Resurrection blend we were pouring – they really enjoyed themselves and so did we. Thank you Claire Lockey for the opportunity.

2. Best home cups I have ever had or made. So after the Sauvignon Blanc function, and being too late to take the equipment back to work, I went home…and unloaded it on the Sunday “for security purposes”. So, on Sunday night we invited some friends around and I had fun making the best home cups of coffee I have ever had…from my kitchen…on a commercial grade 2 group (has 2 brewing heads) espresso machine : D Big smiles were had all around. Here is a pic from my neighbour’s point of view:

3. Panama, Hacienda La Esmeralda estate green coffee samples. OH BABY!!! Not 100% sure how we’ll roast them yet without a sample roaster² but we’ll make a plan.

“So Zane, why are you so excited about these coffee samples?”

“Well Joe, can I call you Joe? Anyway, this coffee estate is one of the most talked about coffee estates in the world at the moment. Very briefly, the average New York Stock Exchange price is around $1.30 p/lb and this coffee reached $130 p/lb at a Panamanian coffee online auction last year!!! Wow! James Hoffmann³, who we have mentioned several times already⁴, said it was the most non coffee-tasting coffee he has ever tasted yet so complex and amazing. We shall let you know!

Zane

Some cafe’s might say: “Oh no! But they are so expensive per sachet in comparison!”

Probably. But I heard (rumour?) that aspartame / phenylalanine is 1 molecule different to paint thinners. Okay, 1 molecule can make a huge difference but I’m not so keen to take a chance…with others’ health that is¹.

Zane

An awesome and easy-on-the-eyes layout worth having a read:

http://capetown.unlike.net/locations/306811-TRUTH-coffeecult

Zane : )

An awesome and easy-on-the-eyes layout worth having a read:

http://capetown.unlike.net/locations/306811-TRUTH-coffeecult

Zane : )

Zane: “Sure. What type of coffee would you like?”

Customer: “Fghhzghsghjkkkkkhhhhh???” (The phonetic for television static)

Zane: “What do you normally order?”

Customer: “A normal coffee.”

—–

So today’s rant is about trying to find out what a “normal” coffee is (or is supposed to be). From my experience, customers who generally ask for a “normal” coffee usually end up ordering an Americano or a filter coffee. A few have mentioned or decided to go with our flat white but not enough (in my perspective)¹.

Is “normal” the type of coffee you “normally” order? This could work in a cafe where you are a regular I suppose².

Thoughts? What do you or your customers regard as a “normal” coffee?

Zane