Comments on: Illy sets out to change coffee cafes http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/ Sharing the best places to find great coffee in AZ Wed, 08 Feb 2012 04:38:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Austin http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/comment-page-1/#comment-2806 Austin Mon, 07 Aug 2006 03:15:54 +0000 http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes#comment-2806 I would say that I totally agree. We are trying to hire someone for our shop in Globe. But its freaking impossible. First off personality is a huge part of any local coffee shop hangout (excluding the strict fast paced high traffic espresso bar) But its hard to find anyone who actually is interested in the fine details of making coffee. Then to pay them well enough when you only sell drinks for a couple of bucks. Its a rough task bringing the love of coffee to the masses. I would say that I totally agree. We are trying to hire someone for our shop in Globe. But its freaking impossible. First off personality is a huge part of any local coffee shop hangout (excluding the strict fast paced high traffic espresso bar) But its hard to find anyone who actually is interested in the fine details of making coffee. Then to pay them well enough when you only sell drinks for a couple of bucks. Its a rough task bringing the love of coffee to the masses.

]]> By: Chris Tingom http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/comment-page-1/#comment-2790 Chris Tingom Sat, 05 Aug 2006 19:54:28 +0000 http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes#comment-2790 Those are some good thoughts, Mike. Those are some good thoughts, Mike.

]]> By: MikeFTrevino http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/comment-page-1/#comment-2789 MikeFTrevino Sat, 05 Aug 2006 19:29:18 +0000 http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes#comment-2789 "For Andrea Illy, chief executive of Illy and the third generation to run the 73-year-old company, the barista, or barman, is a nightmare. Even if the coffee beans are of the highest quality and the roasting perfect, the barista has to get 16 variables right to make sure he doesn't ruin the coffee. " The rest of the blurb and nice picture if Illy hamming it up with another pod machine, is on the link above. I've noticed a trend, as I'm sure many of you have, and that is many businesses are realizing the labor cost of a well produced cup of coffee is not what they hoped. And in that lost hope they have gone automated (or that pod machine Illy wants to push), yeah they say it's because of consistancy, but you will get exceptional shots more consistantly from a properly trained real person than a machine. The shop owners in general fear having to really pay a well trained barista what they are worth. God forbid they decide to stay a barista for more than a few years. Perhaps it is because most of these owners have no clue what they are doing and in turn think that the hired hand is equally as clueless and should be paid accordingly. I cannot count how many people have talked to me about their desire to open a shop or how they are in the process of opening one, but have had zero experience behind the counter. So they only want to pay minimum wage, but that only inspires the worker to work minimally. Larry and I talked about the role of the barista recently and as much as I hate to agree with him, but "Barista" is not a carreer. At least not currently a viable carreer. The advanced barista generally morph into the manager, owner, broker, consultant, ect. With the current explosion and growth of coffee geeks, there is a demand for exceptional coffee that cannot be met with current coffee shop standards. Perhaps this new growing customer base with a discerning palette and the willingness to pay the reasonable price, will allow the real Barista out there to continue doing what they love without fear of being pushed into another carreer because of economics. Whew . . . . sorry. [/rant] “For Andrea Illy, chief executive of Illy and the third generation to run the 73-year-old company, the barista, or barman, is a nightmare. Even if the coffee beans are of the highest quality and the roasting perfect, the barista has to get 16 variables right to make sure he doesn’t ruin the coffee. ” The rest of the blurb and nice picture if Illy hamming it up with another pod machine, is on the link above.
I’ve noticed a trend, as I’m sure many of you have, and that is many businesses are realizing the labor cost of a well produced cup of coffee is not what they hoped. And in that lost hope they have gone automated (or that pod machine Illy wants to push), yeah they say it’s because of consistancy, but you will get exceptional shots more consistantly from a properly trained real person than a machine.
The shop owners in general fear having to really pay a well trained barista what they are worth. God forbid they decide to stay a barista for more than a few years. Perhaps it is because most of these owners have no clue what they are doing and in turn think that the hired hand is equally as clueless and should be paid accordingly. I cannot count how many people have talked to me about their desire to open a shop or how they are in the process of opening one, but have had zero experience behind the counter. So they only want to pay minimum wage, but that only inspires the worker to work minimally.
Larry and I talked about the role of the barista recently and as much as I hate to agree with him, but “Barista” is not a carreer. At least not currently a viable carreer. The advanced barista generally morph into the manager, owner, broker, consultant, ect.
With the current explosion and growth of coffee geeks, there is a demand for exceptional coffee that cannot be met with current coffee shop standards. Perhaps this new growing customer base with a discerning palette and the willingness to pay the reasonable price, will allow the real Barista out there to continue doing what they love without fear of being pushed into another carreer because of economics.

Whew . . . . sorry. [/rant]

]]> By: MikeFTrevino http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/comment-page-1/#comment-2785 MikeFTrevino Fri, 04 Aug 2006 20:29:35 +0000 http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes#comment-2785 "We use a single blend of the finest 100% Arabica beans meticulously selected from around the world... skillfully roasted and air-cooled... then packaged in an air-free pressurized environment. The result: illy's distinctive and consistent taste and exceptional freshness provide an unforgettable coffee experience you won't find anywhere else! " I believe they nitrogen flush the cans. That is the air-free part, but I could be wrong, so very very wrong. I, myself, welcome our corporate conquerers with open arms. We individuals know not what havoc we wreak when trying to educate the drooling masses about fresh coffee. In fact as it has been noted in other forums coffee now-a-days is comparible to wine, perhaps it ages like wine, hmmm? ALL HAIL ILLY!!! (genuflecting towards the Illy headquarters.) [/sarcasm] “We use a single blend of the finest 100% Arabica beans meticulously selected from around the world… skillfully roasted and air-cooled… then packaged in an air-free pressurized environment. The result: illy’s distinctive and consistent taste and exceptional freshness provide an unforgettable coffee experience you won’t find anywhere else! ”

I believe they nitrogen flush the cans. That is the air-free part, but I could be wrong, so very very wrong.
I, myself, welcome our corporate conquerers with open arms. We individuals know not what havoc we wreak when trying to educate the drooling masses about fresh coffee. In fact as it has been noted in other forums coffee now-a-days is comparible to wine, perhaps it ages like wine, hmmm? ALL HAIL ILLY!!! (genuflecting towards the Illy headquarters.) [/sarcasm]

]]> By: Charlie http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/comment-page-1/#comment-2775 Charlie Fri, 04 Aug 2006 16:33:10 +0000 http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes#comment-2775 Chris, Did you know that Italian coffee giant Illy has its international headquarters in a place called Phoenix Arizona? True story. Chris,
Did you know that Italian coffee giant Illy has its international headquarters in a place called Phoenix Arizona?
True story.

]]> By: Austin http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes/comment-page-1/#comment-2774 Austin Fri, 04 Aug 2006 16:11:13 +0000 http://www.arizonacoffee.com/2006/illy-sets-out-to-change-coffee-cafes#comment-2774 I really like my coffee roasted reasonably fresh (meaning no offense to the Illy providers out there). But there is just something about coffee that is air sealed in a metal canister that doesn't really appeal to me. Although it still sounds like a cool place. I really like my coffee roasted reasonably fresh (meaning no offense to the Illy providers out there). But there is just something about coffee that is air sealed in a metal canister that doesn’t really appeal to me. Although it still sounds like a cool place.

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