Mike starts the show off with a scare, hinting that he’s replaced me as he’s grown the Orange Cactus Coffee business into an empire. Nothing, of course, could be further from the truth. I’m still here, alive and kicking with Mike on the podcast.
We get straight into a new article by Leslie Patton of Bloomberg on Yahoo Finance that describes not only how McCafe is coming for the ‘dead zone’ during the day by pursuing coffee and treats, but gives insight into the coffee business in America. Bottom line? Ronnie’s coming for you. “At a time when its standing as the country’s dominant fast-food restaurant has weakened — its share of the market slipped to 15.1 percent last year from 17.5 percent five years earlier, according to Euromonitor — Chief Executive Officer Steve Easterbrook has identified snacking and coffee as ‘underdeveloped opportunities’ that could spur growth. The goal is to ‘bring the casual customer in the door more often,’ Easterbrook said at an investor conference in May.”
Manny G Recommended the Opposites Extract Podcast. He listened to the first 17 episodes, and really enjoyed it. Check them out.
For our Coffee Review, we examined Smugglers Coffee’s Dread Pirate Roberts’ coffee. Smugglers sent this coffee to us as a gift, and we really enjoyed the unique flavors. We get a strong bourbon flavor int eh beginning, that goes into a lemon/stonefruit, and finishes with a tight acidity. It’s very good and worth checking out.
For our Coffee Experience, we talked about our disappointing trip to Wild Iris Coffee in Prescott, AZ. We appreciated the shabby-chic style and the excellent service, but the coffee was so and that we didn’t finish any of our drinks. We tried some espresso shots in their house espresso blend, a single origin Guatemalan in a broken French Press, Vietnamese Coffee made with cold brew instead of a Phin, an iced mocha, and a coffee/horchata drink called a cochata.
For our Orange Cactus Coffee Business update, we let you know that we’re looking for a naturally processed coffee and a cactus name for it.
Our Brew Trip of the Week, was to take your extraction to the extreme in order to better identify the subtleties in the middle. Go strong with an under extracted and over extracted cup in order to learn the difference.
Mike tries to trick us all again in our Coffee History segment, where we read a portion of Kevin Sinnott’s amazing book The Art and Craft of Coffee and track coffee’s history in the seventies. Be sure to check out The Coffee Recipe’s article on the joys of Percolator coffee.
Lastly, we also let everybody know that we’re cutting back on show volume. We’re only going to podcast once a week with out long form show. We’ll keep the Daily Ristretto and Yes or No with Scott Rao when it’s available, but just one big one.