Scout Coffee

The mission

"Happy Coffee" -memorable experience -customer service -inspiring spaces -hand crafted products

clothing/personal appearance

- scout issued apron (clean and pressed) - clothing clean and presentable - closed toe shoes - no board shorts, sleeveless shirts, tattered and torn clothing - no vests, beanies, other outerwear - clean nails - clean hair

service doctrine

1. greeting (hi there) 2. what can I get for you? (chocolate based/whipped cream: would you like whipped cream on that?) 3. For here or to go? 4. would you like anything else? 5. Could I get your name? 6. thank you. we'll have that for you shortly greet customers, encourage that i'll be right with them

important things

1. stay positive 2. execute to the details 3. personal initiative, problem solve 4. Do it right, or do it twice

Roasting Process

10-15 minutes. Coffee loses 12-25% of its weight. turns brown. cylinder rotates continuously. Green beans are poured into cylinder through a shoot at the top. Door opened, beans released onto cooling tray. broad paddle stretched out over coffee. air drawn through screen.

standard drinks

16oz (large) double shot, whole milk

employee evaluations

2-3 times a year evaluation for employees informal training pursue answers to your questions communicate

2nd wave coffee

80s and 90s starbucks, petes coffee. European trends

rooibos

Afrikaans for red bush. commonly red tea, bush tea. Low caffiene, high antioxidants, low tannin.

The trifecta

Atmosphere Product Service

Scout Coffee goal

Balance and sweetness. "easy drinkers," getting it right every time.

African Coffee

Bright, exotic, lively coffee dry processed in ethiopia, wet in other countries

3 main roasts for commercial coffees.

City roast: lightest, best for high quality coffee. regional characteristics retained. Full city roast: medium roasted. retains regional characteristics, peak acidity, aroma, varietal dimensionality French Roast: Dark roasted. lost much of its varietal flavors, fuller body and forward taste.

Pulped, natural process

Developed in Brazil. improves dry process by adding sorting element of wet process. Mechanically hulled. Mucilage then left to dry, turning into honey color. Creates a more subdued brightness and acidity but less fruity than a dry processed coffee. Easily discernible flavors.

Latin American Coffee

Familiar to average coffee drinker. Floral, chocolatey, sometimes mild

Semi-Washed (sumatra)

Fruit is removed soon after picking. Mucilage left on bean, ferments in plastic bags on way to the mill. Parchment is removed when wet (wet hulling). Patio dried. Earthy, rustic, sweet qualities.

milkshakes

McConnell's vanilla bean. sauces/syrups made from scratch with the best ingredients

Asian-Pacific Coffee

Rich, full bodied coffee, high growing elevations, herbaceous flavors.

1st wave coffee

Robusta coffee, big-business, industrial. folgers and yuban.

SHG

Strictly high grown denser, richer, high quality beans

3rd wave coffee

Stumptown coffee Portland, intelligentsia Chicago

why we ask for anything else

avoids mistakes/frustration keeps pace of line increases sales

mocha

cappuccino/latte with chocolate added

wages

checks on the 7th and 22nd each month. tips split evenly tips counted off the clock

atmosphere

clean always. and fresh inspiring, creative, touch of whimsy orderly, organized, purpose for everything. authentic, repurposed/salvaged. - douglas fir tables/monerey cypress high bar from fallen tree on S. Higher - reclaimed redwood wall for atrium - repurposed flooring for bar front

merchandise

created in house or curated carefully -whole bean coffee -loose-leaf tea -amazing chocolates from Askinosie and Mast brothers - scout mugs, water bottles, totes bags - apparel items - vintage letter pressed stationery - tea towels - ceramic pieces - home brewing devices

espresso

defined only by preparation: served through espresso machine. Can be mixed bean or whole. Scout: roasted to showcase sweetness, balance, body, intense aroma. Blended well with steamed milk, not getting lost in mochas and flavored drinks. Scout decaf uses swiss water method. uses same roast for both espresso and regular.

history of coffee

discovered in ethiopia by a man named kaldi in 9th century. commercial coffee discovered in yemen. now the 2nd most traded commodity in the world.

tisanes

do not come from camellia sinensis. made up of plant parts: flowers, bark, fruit, roots. dried soon after harvesting to avoid fermentation. steep: 7-10 minutes. roobios, chamomile, peppermint, yerba mate

steeping tea

do not oversteep. use shorter steep times, greater number of steeps. over steep: bitter, tannin saturated death brew. proper steep: 4-6 times. steep tea twice: once for aroma, second for flavor. cannot withstand improper temps.

Wet/Washed processing

done in places that lack distinct dry season. sorted in stream of water at washing stations. overripe and underripe cherries skimmed from top and bottom. Ripe cherries run through mechanical depulper. Mucilage (remainder) is removed through water soaking in vats through fermentation. Beans dried on sunny patios.

tea blens

earl grey, irish breakfast blends.

cappuccino

equal in espresso, steamed milk and foam only in 8oz size

Baked goods

fresh, seasonal, made from scratch daily

Tea

from orient. 2nd most popular drink in the world. Only one plant: camelli sinensis. 3 major types: black. oolong. green. Black is most processed, green is least. others are called tisane, with herbal infusions. best: Gundpowder Worst: dust

oolong tea

full bodied, fragrant. processed same as black except for oxidation and withering times are minimized. oxidized 1-99%. graded only by quality. 1. choice 2. finest to choice 3. finest 4. fine to finest 5. fine.. ... standard. graded according to time of year picked accounts for less than 2% of tea production. 55mg caffeine per cu = double espresso steeped at 195-205 for 1-2 minutes

service

genuine, authentic, warm, attentive fast (speed is huge) not elitist and pretentious bad service may equate in firing

drip coffee

get for them at the moment

Dry Processing

heavy body subdued brightness intense, fragrant fruitiness cherries are set out to dry on bean. sugars and other starches enter into the bean. dried fruit and parchment are mechanically hulled. green coffee then sorted

Green tea

like city roast. steamed leaves immediately after plucking. leaves rolled, twisted. leaves "fired" (dried) lowest caffeine content at 15mg per cup must be steeped in water between 175-185 degrees for 2 minutes.

teas

loose leaf, organic, from Art of Tea

seasonal soda

made fresh from local produce

almond milk

made in house

latte

more steamed milk than cappuccino (2/3rds)

black/red tea

named from withered leaves. named red in china from red color in liquid. most processed and most widely consumed. "french roast" of tea. process: left to wither until limp. leaves bruised. rolled. oxidize before being fired. graded according to leaf size, not age and shape. sifted into tow main grades: leaf and broken. leaf grade: pekoe and suchong: size, color, texture. broken grade used for quick brew. 140mg caffeine per cup, highest amount. 205-210 degrees for 2-3 minutes.

cell phone policy

no cell phones, even in pockets. off and away. protocol for answering phones in training

staff discounts

off the clock: coffee, espressos, americano, tea, half off pastries, food, sodas, shakes 25% off apparel and merchandise and a given amount on the clock: coffee, espressos, americanos, tea are free other discounts the same as off clock TPC: Think, pay, consume

white tea

picked before leaves fully open. bud covered by fine, soft, white hair. scarcest teas. minimal processing, no oxidation. light and sweet flavor. white peony and silver needle mild. 10-15 milligrams caffeine, slightly more than decaf. 185-195 degrees 1-2 minutes

scented, flavored tea

pine smoke, flower flavors, fruit flavors. 1. spray scent on heated leaves to absorb flavor 2. roll in spices, fruit rinds, whole flowers. 3. place on screens where smoke is wafted through.

coffee processing

remove four layers -tough outer layer -coffee cherry - parchment casing -silverskin

at will employment

scout can fire you for no reason

The product

seasonal, taste excellent, look good

The coffee

specially sourced honeyCo Drip: Columbia

Arabica coffee

specialty coffee. higher elevations 75% of coffee grown

what is coffee?

the seed of a cherry like fruit from a tropical evergreen shrub. 3.8 billion coffee plants worldwide.

Decaf processing

traditional: beans soaked in hot water and combined with solvent to removed caffiene, then rinsed and dried. swiss water: green beans are soaked in hot water until caffeine and solids released. discard first batch. Water then run through carbon filter removing caffeine. Flavor charged water then runs through the next batch, absorbing caffeine but preserving flavor of coffee. Scout coffee: Cuesta blend (2 beans). creamy, carmely. good on its own.

music

upbeat, non-polarizing. stick with pre-made stations

single-origin.

varied, distinct. maximize sweetness, showcase varietal character. Latin american coffees that are friendly to most. more elevated pricing. offered whole bean.

peaberry

variety of coffee cherry with only one bean

safety

wash hands constantly don't be silly follow the rules no knives in sanitizing sink don't be behind the bar at all off the clock, even for drinks metal scoop for ice