Andy on Twitter

  • Quarter final super rugby and the stadium looks pretty empty. Sad state of super rugby in AU,
  • Agree with Mark - don't get it. Don't need to be reminded that my sandwich was a beauty chook. ,
  • I just published “The Cannes Conundrum” ,
  • Church in London has a little cafe in the entrance serving Allpress coffee. How good is that. God and coffee to go. ,
  • That flight to London is one epic trip. Thanks for an enjoyable flight.,
  • Must read for all marketers... ,
  • ... instead correlate TV to commercial outcomes, not online viewing ,
  • ... but buying TV so people watch you on YouTube while trying to sell Tide... that's more than strange ... ,
  • Another reason TV is so important a part of the Mix - spillover into online engagement ... ,
  • Well that's a change. Might be better to focus on the tech stuff though. And the need for lots of it. ,
  • Some beautiful coffee kit here... ,
  • Further evidence that the IRB are nearly as out of touch with rugby performance as the ARU ,
  • Acquisition is important for growth... But if its is just replacing loss, it isn’t growth – it’s just churn .. ,
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Great Map of NY Coffee Bars

Loved this article in the NYTimes… map of all the best coffee bars in NYC… I love this stuff… (as a coffee addict with no intent of recovering…)

The difference between a cup of coffee from these new style coffee bars and what was available before is striking.

These shops use only beans that have been roasted in the past 10 days (though some say two weeks is fine), so the flavors are still lively.

The beans are ground to order for each cup. Certain coffee bars have a skyline of grinders: one for espresso, one for decaffeinated espresso, one for brewed coffee. If they offer more than one variety of espresso bean, that gets its own grinder, too.

Milk is steamed to order for each macchiato or latte. A telltale sign is an arsenal of smaller steam pitchers, instead of one big one.

And coffee bars reaching for the highest rung use only manual espresso machines run by baristas who, in the past three years, have been able to attend classes given by the leading roasting companies in the intricacies of these devices. Many chain stores are turning to automatic machines with preset levels for coffee, temperature and timing.

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