And, in addition to its basic tasting class, which explores regional and farm-specific differences in the flavors and aromatics of coffee, the shop has added an ‘Understanding Espresso’ class for intermediate and more advanced connoisseurs of coffee. The basic coffee tasting class will be offered June 9 and June 23 while the new espresso class will run June 16 and June 30. Each class, which costs $20 and runs generally an hour or so, starts at 7 p.m. at the shop, located at 249 East 400 South in the street level of the Stoneground Restaurant building. Of course, all classes are held at Caffe d’bolla’s siphon bar counter, again the only one of its kind in the state.

The classes underscore the marriage of art and science in what constitutes a perfect cup of coffee or shot of espresso. Participants in the basic class will sample two coffees and will receive a good interactive primer on what to look for when tasting coffee. The espresso sessions provide a compact yet comprehensive introduction that covers the characteristics of bean selection, freshness, and roast parameters as well as the chemistry and skill behind the brewing process.

Naturally, the most important elements focus on the skills of baristas which can make or break the tasting experience for new as well as experienced coffee lovers. Owners John and Yiching Piquet have spent many years of painstaking practice to improve continuously their capacity to make an outstanding cup of coffee.

Registration fills up quickly as space is extremely limited. For more information, see here. Also, look for future class announcements above.

The shop, located in the street level of the Stoneground Restaurant building, epitomizes the ideal of continuous improvement and innovation. Never tempted to rest on their laurels, owners John and Yiching Piquet are the unquestioned leaders in Salt Lake City and in Utah for the most exceptional coffee beans and coffee products that remain exclusive to Caffe d’bolla. In this state, you will not find comparable offerings.

And, recently, making the whole experience of coffee connoisseurship that much more rewarding for its customers, Caffe d’bolla pulled off a radical design makeover that incorporates many of the classically simple, warm elements common to the finest restaurants, cafes, and bars found in Europe and, most particularly, in Japan, a destination the Piquets regularly visit.

Customers entering the shop will immediately recognize the uniqueness of the Caffe d’bolla brand. The dynamic tricolor scheme of black, white, and cream serve to separate the main customer area from the roasting room, storage, and other elements in the back of the store, where the effect is stunningly simple in the strong presence of floor-to-ceiling black. The front area is marked by cream-colored walls with black trim while the drop-down structure over the counter area is textured wisely in white with underlying cream color. Indeed, the once-tiny-looking shop appears significantly more spacious as a result.

For the customer, the ambience is unquestionably intimate in its lightness and warmth. The wall colors contrast so effectively with the dark tables and the coffee bar. Likewise, gone is the old menu board and customers are now served tableside.

Another new offering will be tasting classes with the first occurring Thursday, Dec. 2, at 7 p.m. The class, which will explore regional and farm-specific differences in the flavors and aromatics of coffee, will last approximately one hour. The class size is currently limited to six and is $15 for each participant. Customers can expect a gradually expanding slate of tasting classes along with sessions about how to brew coffee at home, starting in January and continuing well into 2011.

Thanks to its capabilities for direct sourcing, Caffe d’bolla has a broad array of full-leaf teas, which come in seven-ounce ceramic jars. The price range is from $11 to $27. As one who has enjoyed a good number of these teas from the shop, let me emphasize: These teas have excellent aromatic profiles, flavor, and prominent restorative and soothing qualities. This holiday season offering is a phenomenal value and will make a richly appreciated gift for tea lovers.

Customers who purchase bags of coffee that are roasted onsite with meticulous care can purchase, at a 10 percent discount, a three-cup Tokio syphon brewer or any conical ceramic hand mill. The three-cup siphon is the same brewer used at Caffe d’bolla. It has proven to be sturdy and easy to care for, even after months of (loving) abuse. The glass is specially made in Japan, so it can withstand the rapid heating and cooling of siphon brewing.

For more information, see here.

Owners John and Yiching Piquet will use a two-bean blend consisting of Brazil Sweet Yellow Bourbon from Daterra Farms and an El Salvador bean from Finca Matalpa, a fourth-generation family farm. John describes the blend as offering “sweet woody and spice notes ranging from caraway to anise that merge into a roasted peach/peach juice finish.” The Piquets roasted the coffees separated, using different profiles to highlight unique flavors from each bean. And, with a nod to their well-honed scientifically precise craft, they shipped a portion of the blend to Colorado so it could be acclimated to particular environmental conditions.

A veritable geekfest for true coffee aficionados, the competition comprises making and serving 12 drinks (four espresso, four cappuccino, and four signature drinks) in fifteen minutes. Scores center around the espresso as it is the heart of all the drinks. Baristas are judged on, among other things, flavor balance, mouth feel, crema color/consistency, proper texturing and ratio of milk, consistency of shots (timing, volume), coffee knowledge and passion, and overall performance.

Win, lose, or draw: The simple fact of Caffe d’bolla’s participation in this competition further underscores just how the Piquets have been able to cultivate awareness of coffee not as a mere afterthought but as a truly extraordinary beverage with a primary culinary status that matches wine, chocolate, cheese, and other foods that merit serious attention.

For more Selective Echo articles about this magnificent downtown gem, see here, here, here, and here.

Ever more frequently, Caffe d’bolla appears on the critic’s short list of must-visit food and beverage establishments in Salt Lake City (e.g. It was named among the ‘Best of the Beehive’ in the August 2009 issue of Salt Lake Magazine.). Indeed, the shop is a solid example of how superior local businesses not only sustain themselves but also thrive during challenging economic times.

There’s no mystery about why they have succeeded in perhaps one of the more unlikely cities for anticipating a great cup of coffee. The direct proof comes in the coffee — a cup of elemental purity so delicate, smooth and subtle yet so complex in its natural portfolio of aromas and taste. This, of course, comes from their mastery of the siphon-brewing technique and an offering of freshly-roasted single-origin, farm-specific coffee beans that assuredly cannot be found anywhere else in the city nor in the state (with the exception of Tony Caputo’s Market and Deli which carries Caffe d’bolla beans). And, Caffe d’bolla is perhaps one of just a dozen shops in the United States that can justifiably claim their expertise in siphon brewing.

And, to help mark the holiday season, Caffe d’bolla is offering several gift packages extraordinary not only for their quality but also for their price — showing value that will be remembered long after the holidays have passed.

Siphon Coffee Experience for Two

Sitting at the Caffe d’bolla coffee bar, one can readily see why the siphon brewing process is such an intensely sensory process and a great conversation starter. More importantly, the process means there is no residue whatsoever in the cup and the complete portfolio of flavors, notes, and properties of the freshly-roasted single-origin, farm-specific coffee bean is expressed with memorable results.

This might be the perfect gift to impress a family member or friend — a beginning or experienced coffee enthusiast — not only at the shop but also at home. A customer and a guest will each enjoy a single-origin siphon brewed coffee while learning the history of siphon brewing and siphon brewing techniques.

The experience will continue at home with a Tokio three-cup siphon brewer and two 12-ounce bags of freshly roasted whole bean coffee. The entire package, normally valued at $140, is being offered during the holiday season for just $100.

Caffe d’bolla asks that in order to provide the best siphon experience possible, this offering is available by reservation only, at least 48 hours in advance. See the bottom of this article for contact information.

Coffee Mill Special

This includes a ceramic conical burr coffee mill, a portable piece of precision equipment whose grinding capacities and features far outweigh those of comparably priced products found in many kitchen and culinary goods stores. The ceramic burrs will last a lifetime of grinding and adjusting the steps on the grinder is effortless. And, John explains it can be carried anywhere so grinding beans for fresh coffee should never be an issue.

For the holiday season, Caffe d’bolla is offering a phenomenally priced package: Customers can purchase the coffee mill as a set with a three-cup Tokio siphon brewer for only $85 or with a 36-ounce French press coffee maker for $70.

Gift Card Special

Along with its siphon-brewed coffee and espresso beverages, Caffe d’bolla offers a wide range of first-class teas and the ever-popular bubble tea drinks as well as seasonally appropriate offerings of homemade gelato and a limited list of food items. And, a gift card might be the most appropriate way to go. Customers who purchase a $50 gift card will receive a $5 store credit and those purchasing a $100 gift card will earn a $15 store credit.

Caffe d’bolla is located at 249 E 400 S in the street level of the Stoneground Restaurant Building, easily accessible from the Library Square TRAX station. For more information, call (801) 355-1398 or email caffedbolla@yahoo.com

If you’re looking for coffee jobs, BevForce.com is the best place to start.

If you’re visiting Tony Caputo’s Market and Deli on a Saturday, you’ll likely find a small handful of local food producers offering convincing evidence that the local food movement continues to penetrate rather effectively and deeply into the minds and hearts of consumers. And, yes, the movement continues to take firm roots despite a recession that has upturned some of the nation’s industries, conflicts of ego, political squabbles, virtually no help from the government, and a lack of coordinated marketing.

Take Liz Butcher, for example. A trained pastry chef who lives with her husband and children in Logan and is active in the Cache Valley Gardeners’ Market, Butcher makes and cans her own jams and preserves from locally grown fruits including raspberries and pears as well as some mixes incorporating Amano Chocolate, also a Utah product. At $7 a jar, the product — its homemade charm underscored by the homespun label — represents an outstanding value where 70 percent of the content is fruit and the ingredient list is as short as it possibly could be. A mere taste of the sloshed cranberry and raspberry jam, infused with true Grand Marnier, alone was memorable.

The fact that Butcher keeps whatever she makes off sales is not important. Butcher is among a solid core of Utah-based food producers whom Matt Caputo and his family believe represent the best of the state’s still-very-young local food culture. “We try to support only local when the quality justifies it,” Caputo explains. “We’re very conscientious about what the trend means and we want to avoid subsidizing incredibly poor production just because of the buzz and interest in the buy-local movement.”

The good news is that Caputo’s has found quite a diverse array of quality local food products, some 200 available in one way or another at the store. And, 97 percent of the ingredients used by Adam Kreisel and his staff at Tipica, the casual restaurant project that opened last spring, come from local producers and suppliers. “Admittedly, during the winter, it’s going to be impossible to source a lot of produce locally,” Caputo adds. “However, during those months, we’ll still be able to continue using all locally grown meat.”

Many local producer offerings are selected not only for their quality but also for how well they fit into Caputo’s larger positioning of being a comprehensive vendor for foods and cuisine representing the southern European region, an effort recently acknowledged with an outstanding retailer award by the North American Specialty Food Trade Association. Among the local stars include Slide Ridge Honey with flavor qualities that match up well against some of the best Spanish and Italian honey producers. Beehive Cheese Co. is another that has found a respectable home among the more than 180 cheeses, many of which are aged in the store’s small cheese cave. Customers also can purchase freshly roasted beans provided by Caffe d’bolla, Salt Lake City’s top coffee shop for sourcing from single lots on farms that are the exemplars of sustainable coffee agriculture. And, of course, one cannot forget Cristiano Creminelli’s hand-crafted salamis and sausages made from pork grown in Utah at a sustainable farm.

Amano Chocolate might be the best-case example of the culinary evangelical mission Caputo has undertaken. As previously described in this blog, the food education classes at Caputo’s, in some small way, certainly propelled the newfound visibility of this Orem-based company, which won five global awards this year from the London Academy of Chocolate. The classes definitely surprised some who only had begun to realize that one of the world’s best chocolate makers is in Utah.

And, the Caputos stand behind their commitment in giving a feasible and economically viable platform for Amano and others. Rather than pigeonhole producers with exclusivity deals in terms of carrying products, Caputo encourages local producers to see the value of using their visibility in his family’s store as a springboard for building their distribution and branding.

Even with its recent global awards, Amano still finds a vitally important anchor at Caputo’s which orders more cases of chocolate from Orem than all of Amano’s European distributors combined. “We treat the local food producers we work with as customers,” Caputo explains. “We know they don’t have the economies of scale for marketing, distribution, and sales. If we think their product is good, we’ll give it a chance to sell in the store. And, if it doesn’t, that’s not a problem either because we’re not going to be sending back product.”

Caputo’s point is significant. When it comes to a local and sustainable movement, Salt Lake City is still in the earliest phases of the learning curve trajectory like many other communities. The broadest aspect of Caputo’s mission is to be a nexus, a welcoming clearinghouse for creating connections between food producers and consumers. This becomes the essential foundation of a local food system that eventually could replicate the economic promise found, for example, in the wine growers’ cooperative that made California’s Napa Valley famous or the food system in Berkeley, California that sprung from Alice Waters’ vision 40 years ago.

Researchers increasingly are finding value in these types of relationships where local food systems offer consumers opportunities to “reconnect” with their food, the land where food is grown, and the people who grow it as well as those who create product from those locally cultivated ingredients. And, the network also enables farmers and ranchers who sell distinctly local products to gain that competitive foothold in the marketplace and to diversify the local economy.

This venture is not borne of egoism despite what some local critics might say (and there are those who do not hesitate to undercut Caputo’s message). While the potential impact of this has not yet seeped necessarily into the minds of consumers who purchase their foods primarily at large-box retailers or mega-supermarkets, the issue has made its way onto the national radar with gradually increasing intensity.

Last year just weeks before the presidential election, Michael Pollan, perhaps the nation’s preeminent commentator on this issue, wrote in the New York Times Sunday Magazine: “Cheap food is only cheap because of government handouts and regulatory indulgence (both of which we will end), not to mention the exploitation of workers, animals and the environment on which its putative ‘economies’ depend. Cheap food is food dishonestly priced — it is in fact unconscionably expensive.”

Pollan went to document the extent of the growing trend of local food economies. Salt Lake City’s farmers’ market is just one of the more than 4,700 identified by the U.S. Department of Agriculture. There are more than 1,500 community-supported farms, where consumers pay an annual fee in exchange for a weekly box of produce throughout the growing season.

Earlier this year, the findings of the federal government’s census of agriculture, which is conducted every five years, were released, clearly showing a curious yet potentially ominous bifurcated trend in farming. The statistics showed more than 75,000 farms were added in the United States during the most recent five years (2002-2007; note the next census will be in 2012). While there was a significant increase in very large farms, there was a near-equal increase in the number of very small farms. In fact, 21 percent of the new farms represented operations sales under $250,000. As the USDA reported: “Compared to all farms nationwide, these new farms tend to have more diversified production, fewer acres, lower sales and younger operators who also work off-farm.”

More than 20,000 organic farms were added in the five years, an increase large enough to trigger a separate national census of organic agriculture, of which the results will be released in early 2010.

All of these trends are found in Utah. The state has 16,700 farms, nine percent more than the last census. Also, the average size of farms in the state has decreased by 14 percent. In a state agricultural economy with more than $1.4 billion in market valued sales, the average sales per farm increased 16 percent while government payments to farms declined by 15 percent.

These statistics give major credence to what the Caputo family is demonstrating at its downtown location in the heart of Salt Lake City. It’s not just about business. It’s the right time to grab everyone’s attention and to prime the landscape where local food entrepreneurs ranging from the likes of Liz Butcher to Art Pollard can realize a dream that only now is coming into focus. As Andrew Martin of The New York Times recently wrote:

“The conservative pundit George F. Will wrote a column endorsing many of Mr. Pollan’s ideas, and a prominent food industry lobbyist who requested anonymity because he wasn’t authorized to speak to reporters said he was amazed at how many members of Congress were carrying copies of ‘The Omnivore’s Dilemma.’ I’m not sure how much it’s penetrating the mom shopping at Food Lion,” he says. “I’ve had so many members mention Michael’s name to me, it’s staggering.”

And, for further proof, just sample a Butcher’s Bunches’ jam on a Saturday visit to Caputo’s.

By Vanessa Chang

People can think what they want about this adopted city of mine. We, like Buffalonians and Oaklanders, travel beyond our city limits with stereotypes and a barrage of lame jokes. The reality is, Salt Lake City is a bit of secret. Some of us like to keep it that way (those who already think there are enough California refugees in state limits) and some who love to preach the affordable cost of living, gorgeous landscape and the fact that not everyone is “of the faith.”

I often tell my baffled out-of-state friends to think of SLC (all cities seem to have a hip or diminutive moniker, NYC, Sac-Town, Philly…) as a Chicago. A cultural — and in Utah’s case, a political — capital surrounded by perceivably less enticing realms. The only difference: Red rock is infinitely cooler than acres of government subsidized corn.

Thanks to a variety of factors, we are a surprisingly diverse lot on this blue island in a very politically red sea. And despite the officializing of Jell-O as the state food, we regularly consume other cuisines. Some are of the innocuous chain variety. But a good deal are local endeavors that feature talented chefs, local products and even — get this — alcohol. Private club laws that plagued the city have gone the way of the covered wagon. I’ll drink to that.

My day job means that I get to troll much of the state in search of the best molé, tom kha ga, frites, hand made pasta, micro brews, wine lists, pastries and more. I often get asked for dining recommendations through the day job, my work with Slow Food Utah and this blog. It’s safe to say that downtown SLC has a high concentration of the good eats, all within walking distance of the public transportation. I even urge locals to use since parking is a nightmare. Plus, Trax trains are free within the downtown area.

So, for curious readers and soon-to-be travelers, I offer what I consider my shortlist of good, interesting Downtown SLC eats. [NOTE: This is by no means a comprehensive list of what I dig in the state. For advice beyond city limits, i.e. if you have a car to take you into other neighborhoods and cities, contact me. I'd love to dish.]

To continue reading, see here.

Recent press reports, including a widely circulated Associated Press story, indicate that many independent coffee shops, unlike Starbucks, are not only sustaining themselves through this recession but also are thriving. This is not to suggest that all independent or specialty coffee shops are doing well but the trend is notably positive, especially among those shops which comprise the “third wave” of coffee. These entrepreneurs carry the strategic evolution of coffee from the status of a commodity to a beverage whose connoisseurship is on level with wine or fine chocolate.

Readers of Selective Echo know clearly that Caffe d’bolla, owned by John and Yiching Piquet, is Salt Lake City’s superior representative in this third wave. The Piquets, as I’ve written previously in this blog, have created the perfect setting to enjoy what unquestionably is the most delicate, smooth, and subtle fresh cup of coffee one can get anywhere in Salt Lake City.

And, not surprisingly, Caffe d’bolla is weathering this economic storm in good form, especially with customers who are concerned about quality and value of product. John says:

“We’ve been making it a point to provide more education for our customers about the origins, farms, flavors, and stories behind our espresso and coffee. As customers become aware of the flavor nuances, they begin to appreciate it more. As a result, our espresso, macchiatto, and siphon have been selling more. In terms of the siphon we are beginning to get a lot of customers, like young college women, that we wouldn’t typically expect.”

To put more context on this phenomenon, the Selective Echo asked Matt Milletto, vice president of Bellissimo Coffee InfoGroup in Portland, Oregon, to a Q&A about the trend. Milletto also is director of training for the American Barista and Coffee School and founder of Barista Exchange. Readers can check out both sites here and here.

SE: Long before the recession started, it has been evident that independent coffee shops actually already were being helped by Starbucks and its presence as well as it strategic flaws. What do you believe accounts for this sort of reverse effect – where the independents are holding their own – if not, in some sectors, even thriving during this economic downturn?

MM: It goes without saying that Starbucks has played a major role in the over all education and presence of espresso beverages in the United States, and has opened up many markets and has opened many consumers eyes to the world of espresso and specialty coffee beverages. Many independents have been able to open specialty coffee retail operations in burgeoning areas, where they can offer a far superior product for a similar price as what people can find at Starbucks.

In this economic climate, consumers are still drinking coffee but are more than ever wanting the highest quality product and will search out a better coffee bar when given the choice. Specialty coffee is a daily routine, and a small luxury many are less willing to give up even in a poor economy. Many consumers may not be rushing out to buy a new car, or flat screen TV, but rarely will they give up the comfort of a great daily cup of coffee.

SE: Small independents – especially those committed to a highly enhanced position of quality and value – are proving to be quite nimble. What are the key essential strategic characteristics that define these particular shops?

MM: Training is essential, along with fully understanding how to run your business. As an independent retailer, one has the ability to ebb and flow with what’s happening in their area. As a single shop owner, one will know their customers far better than a chain can, and will be able to change their menu, marketing strategies, profit centers, etc. quickly to retain business. Again, the quality aspect in everything offered is much easier to keep consistent as an independent. Many consumers also like the idea of supporting their local coffee shop as their money spent is staying closer to home.

SE: What are the opportunities and the outlook especially for those who roast and sell high-quality beans?

MM: The specialty coffee micro roaster and retailer can truly position themselves as the local coffee experts, and often draw a large following of those who appreciate the difference in quality they can taste in the cup. Similar to the restaurant industry, the companies that are doing everything right, and are focused on offering consistent and high quality coffees, will have a much greater chance of surviving in this industry.

A lot of this is dependent on the company’s ability to educate the consumer on why their coffee is better, and how it may be more sustainable than the big chains or supermarket-bought coffee. A micro roaster or retailer truly can affect people’s buying practices, which, in turn, can have a global effect in the coffee industry, through responsible and direct arrangements with coffee growers. The market is still wide open for high quality roasters and retailers across the U.S. in my opinion and I look forward to seeing people start new businesses, or expand on existing ones, with a passion for quality as the forefront of their business.

SE: Looking in the long term past the recession, independents appear ready and poised to lead how a coffee culture is defined and cultivated. What are the long-term market prospects for current independents and future entrepreneurs who seek to make a mark in the industry?

MM: This economic climate will greatly shape this industry, and may, in fact, open up opportunity for small companies to really focus on what is important to have a sustainable business, and what the consumer will appreciate. Historically, coffee has been consumed throughout every recession or economic hardship around the world, and it is up to the independent to fine tune his/her business to fit the needs of its customers. I feel we will see companies making different decisions than they may have five or 10 years ago, and will consider the specialty coffee industry as a whole when choosing where to take their business. We will see some leaders (and already have) during these times that will help shape and set an example for many to follow on how to operate a successful business.

SE: With greater frequency, customers are seeking opportunities to become more familiar with what distinguishes good, high-quality coffee from the standardized product that is readily accessible in a throwaway cup. What suggestions would you have for the new customer who is trying out a completely different coffee drink and product?

MM: Again, it is up to the retailer — or roaster — to educate its customers on what makes a cup of specialty coffee so special. Transparency is important so that the consumer can understand all of the hard work and passion that goes into this beverage. It is the retailer’s responsibility to serve every beverage properly as the barista is truly the last step in a long chain of events the coffee goes through to get into the paper (or better yet, ceramic) cup handed to that customer.

There are incredible resources for consumers on the Internet like www.baristaexchange.com and www.coffeegeek.com — even YouTube as well as books, DVDs, etc. We have also seen a huge increase in “coffee-related” events in cities across the U.S. The consumer who can search out these resources, and who has the passion to learn more will also be able to teach their friends about coffee. Coffee education is contagious and we see more and more enthusiasts learning about what they are drinking, and getting involved in their local coffee communities.