Coté:
I see. Now you’re a … Do you go to some sort of local cofferteria? I don’t even know what they call those. Coffee shop? What’s your general selection criteria for going to a coffee place?
Andrew Clay Shafer:
I got ruined on coffee by going to a place in Salt Lake which … Everyone scoffs when you say there’s this really good coffee place in Salt Lake. But Salt Lake actually has this amazing coffee culture. Because of the underlying culture they don’t drink coffee so then as a reflex reaction to that there’s a lot of coffee, or a lot of really good coffee.
Coté:
Sounds like some business geniuses that they have. These folks don’t drink a lot of coffee, let’s open some coffee shops.
Andrew Clay Shafer:
Have you ever seen … I’m assuming you’re familiar with some Seinfeld episodes with the Soup Nazi?
Coté:
Sure.
Andrew Clay Shafer:
This guy is the coffee Nazi. He will … When he first opened he would not serve you coffee in anything but porcelain. You could not get coffee to go.
Coté:
BPA-free then.
Andrew Clay Shafer:
If you ask for milk or sugar in certain coffee he wouldn’t give it to you.
Coté:
I like this guy. Just black coffee. That’s my style.
Andrew Clay Shafer:
You could get milk in a latté obviously, but if you wanted to do the siphoned coffee and then you ask for milk he’s like, “No.”
Coté:
Right. He’s like the coffee has been prepared to perfection when I hand it to you. (emphasis added)
Andrew Clay Shafer:
That’s right. He buys the beans, he roasts the beans, he only buys enough beans to serve for two weeks at a time because after that they’re undrinkable.
Coté:
Wow.
Andrew Clay Shafer:
Exactly.
Coté:
Does this guy still exist?
Andrew Clay Shafer:
He does.
Coté:
Man, I got to go to that place.
Andrew Clay Shafer:
It’s great. If you ever end up at Mountain West Ruby Conference or one of these conferences in Salt Lake, go to caffé d’bolla. That ruined me for life. Now places like the Blue Bottle, whatever, a bunch of places people think are great in San Francisco, are pretty mediocre.
