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If specialty coffee stops being "different", then it's no longer specialty - it's a commodity. I'm reading the "Best of Jimseven 2004-2015" [1] book, where the
by philip1209 4y ago
If specialty coffee stops being "different", then it's no longer specialty - it's a commodity.
I'm reading the "Best of Jimseven 2004-2015" [1] book, where then-blogger, now-Youtuber [2] James Hoffman explores his own journey starting a cafe. And, in it he talks about the original marketing challenges of positioning a specialty cafe:
> What those of us in specialty coffee offer isn’t necessarily unilaterally better coffee, but among our offerings are different lots of coffee someone will probably enjoy more than what they’re drinking
> My concern is that when our tone implies we have something better, because we think what they are drinking is terrible, then we're likely to have them become closed rather than open to trying something new and better.
James concludes that calling specialty coffee "better" is counter-productive, and that specialty coffee should instead market a "diversity" of experiences.
As nondescript cafes like Blank Street rise in prominence - that means that baseline coffee expectations of society have increased, from gas station sludge to robot-brown-water. But, "better" doesn't mean "specialty."
There's still room for cafes that offer different experiences - like a nice Sey roast. Specialty is best defined by "different" or "unique". And, what qualifies as "different" may be a moving target. And, that's ok - not every cafe can maintain a unique experience and not every customer wants a challenging cup of coffee.
You can have a great cafe without superlative-inspiring brew. Let's face it - the customer service of a local cafe impacts people's experiences far more than the particular coffee they're served.
[1] https://tenshundredsthousands.com/products/the-best-of-jimseven-2004-2015 https://tenshundredsthousands.com/products/the-best-of-jimse...
[2] https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ
- mc32 4y agoI think that’s very fair. Branded coffee shops strive for consistency in their offerings in order to produce revenue. Specialty coffee shops strive for a specialized variety of offerings to drive revenue —although regrettably sometimes it’s packaged as exotic or unique and as a non sequitur that it’s therefore better and the consumer is superior to those not in the know.
- dont__panic 4y agoHeh, I read that very same chapter from that very same book last night. What a coincidence! It sounds like the author of this article isn't interested in specialty coffee. If they're regularly going to Dunkin or Starbucks -- and particularly if they prefer the donut shop blend that Dunkin serves -- then the highbrow "tasting note" styled coffee probably isn't to their taste. Folks have to figure out a price:performance ratio they're comfortable with, and the author just isn't interested in shelling out for high quality coffee. They're satisfied with something simpler. But just because that style of coffee isn't the author's favorite is no reason to hate on the coffee industry as a whole. Best of Jimseven really opened my eyes to just how much the specialty coffee industry has evolved and improved over the past decade. It would probably be a good read for the author of this article!