Three weeks of Coffee

Well, it’s been almost a month since I started at Starbucks.  It is quite the interesting place.  I have already learned a lot and have been performing a number of experiments as I complete my required "hw"…

Starbucks sure does take their training seriously.  I have had over two weeks of training to become a part-time barista.  I have learned what makes a good shot and had to taste a bad shot (it’s pretty bad – sorry espresso drinkers…)  I’ve learned the proper way to steam milk and the difference between a wet and a dry cappuccino.  But what I’ve learned even more of is just how much there is to just plain ole coffee.  You may say that I’m becoming a coffee snob, but there is truly a big difference between good coffee and the stuff in the can.

I’ll admit, I never much liked the House Blend.  But then again, I realize that I like my coffee like I like my beer – the blacker the better.  So, the medium House Blend is out…  And, truthfully, Pikes Place is about the closest I’ll get to a medium…

Perhaps as I travel along my coffee journey, I’ll share things here and there…  So I’ll start with this tidbit…

BODUM, the largest maker of french presses in the world is actually a Denmark company and the French don’t brew coffee with a french press any more than other countries.  So, I ask, why do we call it a French Press?

And BODUM has the answer

THE ORIGINAL
The coffee press system was first developed by the Italian, Calimani, in 1933, but it’s breakthrough and wide distribution came after the war in France. The Original Chambord [A French Press design] was developed by a company in Ile-de-France called Martin S.A.. Martin S.A. has been associated with BODUM® for over 30 years and has been owned by BODUM® for more than 20 years. And still today, the Chambord is partly manufactured in Portugal by skilled craftsmen and with the highest environmentally-friendly standards. The Chambord’s success came quickly – in the fifties it was the ubiquitous coffee maker of choice in French cafés, where it was placed on the table for the guests to pour their own coffee.

P.S.  I have the 12 oz Shin Bistro.  Perfect for me, and it’s available at your local Starbucks for under 20 bucks!

* The BODUM answer is contained in their 2008-2009 catalog.  Learn more about Bodum at their website, www.bodum.com.