The role of the artisan coffee shop
- Thread starter John P
- Start date
JeffD
Active member
Musicphan
Well-known member
I'm sitting on 7 years now. We both survived COVID's small business challenges!
shadow745
Well-known member
Being 'right' is a matter of opinion, not much else.
I was right then. I am right now.
For two decades, my shop has been a results based proving ground for my skill and expertise. There's a reason why people who love exceptional culinary things - like wine makers, Michelin Star Chefs, and coffee professionals travel across the country and across the world to find me.
Here's a few of the most recent.
Coffee is an art, and a slow process, at this Salt Lake City cafe
Salt Lake City's Caffè d'Bolla uses the siphon brewing method — an exacting process that takes an hour to prepare a cup of coffee. You can take a cup any way you want, as long as it's black with no sugar.www.sltrib.com
Nineteen years young, Caffe d’bolla remains a Salt Lake City pioneer
In its 19th year, Caffe d’Bolla has undergone its most dramatic physical transformation. Meanwhile, John Piquet’s journey as Salt Lake City’s first artisan roaster and siphon coffee bar continues, always finetuning the matrix for producing an exceptional cup of coffee – how and when to use the...gastronomicslc.com
JeffD
Active member
I think it is a matter of emphasis and goals, a difference of style over substance so to speak. In my world one would say "For over two decades, my shop has been a thriving business providing employment opportunities to the community and value to its customers." That you have managed to do that through your skills and expertise is great, but the goal is to get people to spend their discretionary money on your product. Specialty coffee is not infrastructure, or essential in any real way, so it is a fine achievement to have enduring success at this, in perilous times.
John P
Active member
- Thread starter
- #22
I appreciate your thoughts and kind words.
Your general idea is spot on, but I would disagree with your framing and conclusion. Everything I do is substance oriented. So it's a quality first systems based approach as a means for providing a best culinary experience to the customer.
Craft and artisanship bring a shared visceral happiness to both the artisan and the one who experiences it. Whether through food, music, reading, or physical art, happiness - and a shared happiness - is a necessary thing.
But happiness isn't for everyone.
JeffD
Active member
Shared happiness, visceral or otherwise, has never paid the rent.
John P
Active member
- Thread starter
- #24
I am familiar with that kind of thinking.
Happiness resulting from craft is not free. Although I love what I do, there's a price for this level of execution, and I like that people pay what I ask and still find it to be a tremendous value.
We definitely disagree on our base philosophy, but I understand that your perspective is the more commion one.
I wish you continued success in whatever it is that you do. ☕️
Happiness resulting from craft is not free. Although I love what I do, there's a price for this level of execution, and I like that people pay what I ask and still find it to be a tremendous value.
We definitely disagree on our base philosophy, but I understand that your perspective is the more commion one.
I wish you continued success in whatever it is that you do. ☕️
