Tuesday, May 13, 2008

Coffee is catching on.......

PLEASE NOTE: I have over 450 mocha latte reviews to post on here but currently have only gotten around to about 120. Please be patient and I will do my best to post all of my findings ASAP. Thanks

Guide: ATGC= Automatic To Go Cup
IHC= In House Cup
w/c= whipped cream
w/= with
bean= coffee/espresso




Alabama


Dothan

Mobile

Montgomery

Alaska

Arizona

Arkansas

Jonesboro, AR
Classic Cup Coffee House
The Edge Coffee House
Caffe Buono
Coffee Bistro
Coffee Gallery & Dessert Bar
The Daily Grind (Moeloe's)
Shadrach's Coffee and Roastery
Hardwired Cafe


California

Colorado

Connecticut

Delaware

Newark

District of Columbia D.C.

Florida

Cape Coral

Daytona Beach
Hot Spot Coffee Shoppe



Ft. Myers

Lakeland

Orlando

Sanibel Island

Sarasota
Big E's Coffee & Sweets


Tallahasse

West Palm Beach
Barnie's Coffee and Tea


Georgia

Albany

Augusta
The Daily Grind
Inner Bean

Evans
Fotenotes Cafe

Columbus

Macon

Savannah
Gallery Espresso
Coffee Cake Cafe
Metro Coffee House
Sentient Bean
Soho South Cafe
Savannah Coffee Roasters
B. Matthews Eatery and Bakery
Cafe Gelatohhh
Cafe Ambrosia
Christy's Espresso Delights

Tybee Island
Mermaids Cive coffee and cafe


Hawaii

Idaho

Nampa
Old Town Cafe


Illinois

Bloomington

Champaign


Indiana

Clarksville
Buffalo Madison

Evansville
Wired Coffeehouse
Pennylane Coffeehouse
Coffee Cottage & Cafe

Jeffersonville
DDL Shotz Coffee Bar

New Albany
Coffee Crossing


Iowa

Cedar Rapids

Des Moins


Kansas

Topeka

Kentucky

Bowling Green

Luoisville
Buzz Worx
Coffee Treat
Days Espresso and Coffee Bar
Borders Books and Music
Highland Coffee Company
Heine Bros. Coffee
Old Luoisville Coffeehouse

Murray

Pikeville
Out to Lunch Coffeehouse

Louisiana

Bossier City
Moxie Java
Cajun Coffee House

Houma

Monroe
Mylo's Coffee House
The Coffee Bean

New Orleans
Café Du Monde
Café Au Lait
Café Beignet

Ruston
The Frothy Monkey II
Crescent City Coffee

Shreveport
Figlio's Coffee House
Columbia Café

Thibodaux

Maine

Portland
Java Net Cafe
Zarra's Monumental Coffeehouse
Coffee By Design

Windham
Maine Bean Bakehouse and Deli


Maryland

Massachusetts

Michigan


Fowlerville

Grand Rapids


Minnesota


Mississippi


Tupelo


Missouri


Montana

Billings
City Brew
Mountain Mudd Coffee Stand

Bozeman
Bittersweet Bistro
Homepage Internet Cafe


Nebraska

Nevada

New Hampshire

New Jersey

New Mexico

New York

Binghamton
LaTazza
Java Joe's

Buffalo
LaVazza/McDonalds rest stop stand

Corning
Soul Full Cup Coffeehouse

Horseheads
Louis on Hanover Square
LeCreme Coffee and Tea

Laka Placid
Cuppa Jo
Coff-e-bean Internet Cafe
New Leaf Coffeehouse

Syracuse
Coffee Pavilion
Freedom of Espresso


North Carolina

Asheville

Carrboro
Padgett Station Coffee & Tea

Open Eye


Chapel Hill
Cafe Driade

Tulsa

Broken Arrow

Durant

Oregon

Portland

Bend

Pennsylvania

Cleona
Mad Hatter
Mad Hater

Edinboro
Sheetz Gas Station

Erie
Floral Gallery
Brick House Coffee

Lebanon
Cumberland Coffee and Tea
Higher Grounds Coffee Bar
Special Perks

Mechanicsburg
Juice and Java Cafe

Reading
City Espresso

Womelsdorf
Crave Coffee and Tea

Puerto Rico P.R.

San Juan

Rhode Island

South Carolina

Anderson
Ecity Java

Florence

Hilton Head Island
Signe's Heavenbound Cafe and Bakery
French Bakery and Courtyard Cafe

South Dakota

Rapid City

Tennessee

Chattanooga

Fayetteville
Elk River Coffee Company

Gatlinburg

Johnson City

Memphis

Odessa

Waco

Ft. Worth

Houston

McAllen

El Paso

Monday, May 12, 2008

Why a Mocha Latte?

Of all the edible things that come from nature.....coffee and chocolate have to be at the top of my list. Each enjoyed on their own are grounds for creating a special occasion, but combine them and then add a little bit of perfectly frothed milk in all its natural creamy sweetness and one truly has a little taste of something straight from the heavens.

OK, so where does a Mocha Latte come into the picture as my measuring stick for a cafe? The way I see it, there are several crucial factors that go into making a banging Mocha Latte:

1) attention to detail (preparation- see #3, serving cup: e.g cup material/warmed/shape of cup, ingredients-see #2, asking on whipped cream, presentation)
2) quality of ingredients (fresh, best available, or even better it's made in-house)
3) skilled (i.e. properly trained) and competent baristi
4) cleanliness (tools, techniques, cafe, baristas)
5) quality of tools (tamper, grinder, espresso machine, pitcher)

Even though I'm talking about a specific drink I believe that everything it takes to make a truly special Mocha Latte carries over into the rest of the cafe. And in over the 420 Mocha Lattes at individual cafes that I've visited thus far this has been proved to me over and over again. Why not a double espresso you ask? good question. To pull a "god shot" does take various degrees of the 5 criteria I mentioned before. But, looking at my own experience as an RV barista (aka home barista) I can pull a pretty decent shot with a good fresh espresso blend but I have some way to go before I can get my milk right and even further before I feel qualified in my barista background to do justice to an espresso drink by adding chocolate to it. Thus, an amazing Mocha Latte that leaves a lasting impression is truly something special....something that is a culmination of everything a cafe and its barista can offer and most certainly something worth seeking out. Thus, my quest continues......