Madcap cafe nyc8/28/2023 We’ve seen a lot of packaging with uniform packaging-if they’re unique and different why do they just have the same label on the front? We went with the color combinations every single coffee we release has a different color combination. I think we came in at a time where we knew all this information about variety and elevation and processing method, and I think a lot of shops were pushing “if we know that we’re going to push it in your face.” It was almost like a bragging competition of how much information do you know about your coffee.īut we really wanted to focus on what matters to the consumer, and for most consumers is “what’s the name of the coffee? And how can I identify this if I want to buy it again?” We look at all the coffees we buy as having a personality of their own but still being part of a family they’re all unique. RK: When we transitioned to this packaging, which has been close to four years now, there were a couple things we wanted to do: make it clean and simple, get the information someone needs to them easily. RN: How did Mapcap arrive at the decision they did, showcasing the name of the coffee on the label and having the secondary info on the side? ![]() The conversation tends towards coffee labeling, since that’s the topic of an upcoming Tea & Coffee Trade Journal article. Once I got over gushing about the Mule, I briefly interviewed Ryan. I wanted one of each, but the Madcap Mule is literally the best espresso drink I’ve had ever, and since I’ve been back in NYC I keep wishing someone here makes them. So when I saw the Madcap Moscow Mule, I was stoked: ginger and lime, two of may favorite food/beverage additives on any day, paired with espresso. I drink a lot of black coffee, and even top micro lot black coffee is still black coffee, I’m already at the point in the summer of cold brew over saturation, and I will never like coffee with milk. Madcap menu of mocktails of glory! THIS is what I’m talking about! He offered me a coffee, and I was very curious to try one of Madcap’s signature drinks. ![]() I was elated to find a gorgeous cafe, exciting coffee drinks (that’s right, coffee based mocktails of glory) and down to earth people who love what they do and do what they love.Įven though it was a Friday afternoon, Madcap’s co founder Ryan Knapp was kind enough to sit down for a brief interview. En route to the family festivities, I of course coffee crawled my way to Madcap Coffee Company, Grand Rapids’ stronghold of specialty coffee. Congratulations to Trevor Corlet, the man behind Madcap with his winning pour.Two weeks ago, I visited Grand Rapids Michigan for my cousin’s wedding. The event will go down in the books as another in which the host wins the throwdown. Before the grand finale throwdown, Talya Strader from Intellgentsia, Colin Whitcomb from Atlerra Coffee, and Ryan Knapp from Madcap sat as a panel and discussed with the group some key topics for career baristas. Edwin also led a discourse on sensory skills and their application to cupping. Other highlights include a dosing dialogue by Chris DeMarse from the Coffee Institute, a brewing discussion led by Jesse Crouse from Intelligentsia Coffee and Tea, discourse on latte art tips and tricks Chris Deferio from the Coffee Institute, Scott Lucey from Alterra Coffee spoke his thoughts about the next level competitor and improving as a barista. As we pave the road of quality, baristas must remember to include customers on our journey. Making espresso to him is a very scary thing, as it might be to many. Edwin spoke very clearly with the opinion of an outsider. ![]() This twist is the important call to attention that, yes, as great as it is to see more baristas getting better, it can’t be forgotten how valuable our customers are. The positive twist is when it comes to preparation, or brewing as it is often called. Huehuetenango, Guatemala started off the jam with a informative and insightful talk about coffee growing, harvesting, processing, export/import, roasting, and you guessed it, preparation. The quickest summary would tell that this was an event connecting the seed to cup with a focus on the future. Madcap Coffee played the privy host of “Coffee Talk” which was a barista jam held in conjunction with the Great Lakes Coffee Alliance as well as the Barista Guild of America. Grand Rapids over the first weekend of October. Baristas from the Great Lakes region converged into
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