While buying coffee at hidden Starbucks I browsed through the little pamphlets that they have next to condiments and stirring sticks (did you notice that they have Splenda now?). What have I learned? Firstly, I learned that a Starbucks grunt’s official title is “hourly partner”. Cordwainer Smith’s rhyme comes to mind : “I need a temporary dog / For a temporary job / On a temporary place / Like Earth!” I kind of collect peculiar corporate job titles, as I’ve mentioned at the end of an earlier Thought Tally.
Secondly I learned that you can come into any Starbucks and ask for complimentary coffee grounds. As it turns out, coffee grounds make an excellent nitrogen fertilizer for your garden. I wonder if Starbucks coffee is a good fertilizer – it sure tastes that way.
Why I drink the Starbucks fertilizer? Because my lunch break is short and Joe’s is in the Village. By the way, recently I’ve learned that there’s another good coffee place called Ninth Street Espresso. I need to pay them a visit.
I also need to some other coffee and caffeine news. There’s a new trend in espresso making. The innovative barristas started cutting off the bottoms of portafilters. This lets them notice any minute imperfections in packing of grinds and have outstanding quality control of the extraction. It also looks cool as hell. I am thinking about doing the same with one of my spare portafilters.
I learned this interesting tidbit because these days there are several outstanding blogs kept by super high quality coffee house operators. There’s Victrola Coffee, Blue Bottle Clown College and Tonx Dot Org. I suggest that you subscribe to their feeds unless you can’t stand heartbreakingly beautiful photos of artisanal caffeinated drinks.
In other news I seem to be totally addicted to matcha tea. I got some awesome “thick tea” from Japan and it rocks.