Author Archives: barnwolf

About barnwolf

head barista for pavement coffeehouse and erc boston

Coffee and _________

I’ve been noticing a growing trend in ‘coffee and ________’. What I mean is that the pure coffee bar, in recent years, was the height of cool. Retailing other things (especially food) alongside coffee was often seen as a compromise. … Continue reading

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short documentary on sustainability and Counter Culture Coffee

Emerson student Natalie Valdes recently finished and posted this short documentary on sustainability featuring Jake and Ryan of Counter Culture’s Boston team. Natalie asked me to take part and give my perspective on working with Counter Culture through my job … Continue reading

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Starbucks acquires Teavana: but what does it mean?!?

Starbucks just announced that it will be acquiring tea retailer Teavana in a $620 million deal. Analysts are currently arguing whether this was a wise move for SBUX or “another needless acquisition by Starbucks, that enables them to sell something … Continue reading

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NERBC canceled indefinitely or something, and how that makes us stronger

This year has been a disorienting one for NERBC competitors. First, with relatively little notice, the SCAA announced the 2013 NorthEast Regional Barista Competition would be held nearly four months earlier in the competition cycle than last year – early … Continue reading

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MANE coffee conference 2012 recap!

Friday around noon, I rolled into Pawtucket with two cars full of Pavement Coffeehouse folks, not really knowing what to expect from my first time at the awkwardly named MANE (mid-Atlantic NorthEast) Coffee Conference. In the end, the conference totally … Continue reading

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MANE Coffee Conference

It’s been a loooong while since my last post. I hope to catch up on writing a little bit over the next couple of weeks. Traveling to San Francisco last week has given me a lot of food for thought. … Continue reading

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Shakerato: espresso and sugar somehow ok together

When my friend Andy suggested we try making the shakerato, I was skeptical. The drink is basically espresso and sugar shaken with ice and strained. I’ve never really had any interest in putting sugar in espresso; I’ve typically found that … Continue reading

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