We were privileged to have Synesso invite us to be apart of their booth at the SCAA. It was a bit of investment for us but we were really excited about the opportunity. It was a great time to get away, brainstorm about commonplace, visit with coffee friends, and also to see some new machinery. There were three things that were on my radar for the boston visit.

Linea PB — We have been huge fans of La Marzocco forever. I remember the first Marzocco we brought into our stores - it was a 3 group Linea (I think it is actually on eBay right now). I felt like a kid on Christmas morning. It was shiny, big and so beautiful. The excitement was shared by customers and our staff. The linea has been such an example of quality among great shops. This next incarnation of linea is great - new styled (and engineered) volumetrics, easy to program PID, a bit curvier design. We will definitely have to find a place for this machine.

ModBar — We have been following Corey for awhile now. I remember the first time I saw the Jet Steam - his first iteration. We were just about to open the hospital coffee bar - I thought it was perfect for that execution. All the guts are below the counter and only the brew heads are exposed on the bar — talk about barista/customer interaction! It has only gotten better. My favorite part is the drip tray but the whole machine is really great.

Steam Punk — I was so disappointed when Clover was bought out by Starbucks and was excited to see who would come out with something comparable. Bunn tried with the trifecta, tried. We are not convinced. Don’t get me wrong, I actually really like the trifecta. I like the price and the functionality is not that bad - however, major fail with the aesthetics. Well, the steam punk has done it - cool interface, great execution, and BEAUTIFUL - I would have bought one on the spot but it looks like I have to buy it through an La Colombe - what a great idea - work with a 2.25 wave coffee guy while trying to appeal to a 3rd wave (and beyond) audience.

Can’t wait until next year.

held by morgan

notes by al

3/21/13 training/tasting notes

We mulled over flavors, smells, and debunked myths about were flavors hit the tongue. Sweet can be all over as well as sour. What is the difference between smell and taste. It really helped to exercise the pallet and take notes of what to look for and ask customers to taste when they are smelling and drinking coffee.

The past two weeks have been a bit crazy. Not like they usually aren’t. No complaints though, we are loving what we are doing. Two weeks ago we had a great time spending time together as a staff focused on two things - pour over coffee and roasting. The discussion of pour over consisted of a discussion of bloom time sensitivity in response to roast date - email me for more details - and the height of the pour after the bloom and agitation sequence to be sure there is more agitation for even extraction of the slurry. Phil presented some fun roasting/sourcing facts. My favorite was the discussion of the Sumatra Wahana, a dry processed Sumatra which broke all of our stereotypes of Sumatran coffee

Additionally, we were able to spend some time with Coffee Buddha this past Thursday night. If you haven’t made it out there yet you are missing a double treat. 1. the coffee is fantastic (and they are taking it very seriously) and 2. mike is a great guy - you need to meet him. If you want The Commonplace to do an event at your space let us know.

So close… (Taken with Instagram at Commonplace Coffee Co.)

Heart Mender morning. (Taken with Instagram at Commonplace Coffee Co.)

I cannot tell you how excited I am about tomorrow. I had trouble sleeping Friday night because I spoke with Phil and Bradly about their preparations for Monday – well, tonight I know that I will not sleep. In fact, I have to be up at 4 or so to get things together and then drive in. No worries – I downloaded the new Mumford & Sons album for the drive in.

Almost 10 years ago (March will be 10 years) Julie and I opened a café with all the hopes and dreams of seeing a space develop into a community. Along with some other very hard working folks and some other very loyal customers we were able to see our dream manifest in a small, end of the hallway café.

The folks we had started meeting in Pittsburgh were becoming friends. We met the two nicest guys in the world working on the North Side at the Vault, we met this guy roasting coffee for La Prima, we met the hardest working guy in the world through a connection with the CCO, and we met the kindest woman again through our connection through the CCO. I had a weird feeling about all of these people – people that would one day make up the team that would help the commonplace turn from a small café at IUP – to a regional roaster, supplier, consultancy, and presence for helping other businesses be successful. These 5 people joined with some other great folks that work together wake up every morning with 3 things in mind – making amazing coffee, creating beautiful community and helping make other coffee shops successful through their work.

My stomach is in knots – the kind of excitement you feel the night before you buy a motorcycle, or a big test – OR the moment your wife goes into labor. We are, in many ways, birthing a new baby tomorrow. Phil and Brad will be in labor, the coffee will be born and we expect great things as the commonplace continues to be focused on helping you have a great coffee, be a part of a great community, and support your coffee business if you have one.

Heartmender Saturday. Drink it. (Taken with Instagram at Commonplace Coffee Co.)

Pittsburgh here we come… (Taken with Instagram)

New board… (Taken with Instagram)

Honduras Marcala is a big sack of awake. (Taken with Instagram at Commonplace Coffee Co.)