The French press is truly the best method of brewing coffee. One of the first items I purchased for the coffee bar was a press, so I could offer that option to my customers. This article has some handy hints for brewing at home.
One of the best parts about working in a coffee bar is getting to know your regulars. The regulars aren’t just customers - they become friends who brighten my day whenever they come in for their usual.
My day got off to a fantastic start, because one of my first customers today was a regular from my days at the Books-A-Million cafe, who went on to become one of my regulars at Starbucks. They had heard that I had started the coffee bar and came to find me! It’s good seeing old friends again - and making new friends too!
Africa is my favourite growing region - the beans produced in Africa tend to have a rich and complex flavour. Ethiopia is a source for incredible coffee beans that have fruity notes. Ethiopian Yirgacheffe is known for its lemony tartness while Ethiopian Harrar has a strong aroma of blueberry.
Much like wine grapes, the taste of coffee is greatly influenced by the location where it is grown. It would be horrible to create a homogenous blend out of all the unique flavours found in Ethiopia!