#BringBackKaldis

Today, I ate my last mocha muffin and drank my last cup of coffee at the Kaldi's cart on Missouri State's campus. At the end of this semester, Sodexo is going out and a new food company is coming in. And they have a contract with Starbucks. 

Don't get me wrong, I am stoked that Missouri State is getting new food options such as Chick-fil-A, but it saddens me to see something so unique such as Kaldi's leave MSU campus.

I try make my morning cup at home, but some days I am running late or some nights I am stuck in the library working on homework, and it is nice to have a little extra pick me up on campus. However, Starbucks is not my favorite. Not trying to knock anyone who likes it, but to me, the coffee is always either too bitter or too sweet. Beyond the taste, Starbucks is a global corporation, whereas Kaldi's is a coffee company housed right here in Missouri. It is special, and if you recall previous posts. The South Regional Barista Champion this year was Joe Marrocco, from Kaldi's, so it is legit. 

I learned something very important at PRSSA National Assembly this year from the lovely Rachel Sprung. If you don't like something, hashtag it on Twitter. She started the hashtag #bringbackken when tweeting about anything negative about arranging flights for PRSSA because a guy named ken used to take care of it for them.

I am stealing her idea. I encourage you to use the hashtag #BringBackKaldis on Twitter if you are disappointed in seeing them leave MSU campus.

Who knows maybe President Cofer will hear our cries of wanting good, local coffee and #bringbackkaldis?

Pin It

Coffee is NOT All Created Equal

Let's Set The Stage:

You are a waitress at a local, sit down restaurant. You serve everything from steaks to chicken fingers. Your hamburgers are the best in town because you use grass feed beef from local farmers. Each patty is hand crafted by the chef with your restaurant's own secret recipe of spices.


NOW, a couple comes in. You sit them down and hand them menus. The lady orders a Gourmet Cheeseburger. She asks if she can make it a double. You reply that is no problem, but it will cost extra. When you tell her the price, she replies,

"You guys are more expensive than McDonalds. How's that?"

Immediately, you begin to explain that your hamburgers are different than McDonald's because of where you get the beef and how it is prepared by hand. Before you could finish your sentence, she retorts:

"I don't care. It all tastes the same."

Absurd right?

Well, that is the same feeling a barista at a local specialty coffee house has when someone says in disgust that you are more expensive than Starbucks. Where is the disconnect? Why do we expect more quality, expensive food from the local sit down restaurant than at a fast food restaurant, but coffee is all treated the same?

I have news for you.

Coffee is NOT all created equal,

as The Coffee Ethic's Clover sign states.

Being a barista at The Coffee Ethic is hard work, constanty trying to improve my skills and learn more about the trade. Each drink is made by hand from scratch. We do not push a button and magically a latte appears. We tamp the espresso with our own strength and pour the steamed milk with our hearts.

All of our coffee is Direct Trade, meaning all the farmer's get a fair price and we have a relationship with them. Our roaster, PT's, gives back to the community the farmer's live in. They don't just take coffee beans; they pass on knowledge and create friendships.

All of the cups at The Coffee Ethic are bio-degardable, and we try to make every effort to be responsible to the environment by recycling and saving our grounds for gardens in the community. 

This is why I hate *bucks a little bit. It has it's place in society, don't get me wrong. If you want a quick, sweet, grande, with lots of milk, cheap coffee drink, go to that place. If you want to sit down, be treated as guests, and sip on a delicious cup of coffee slowly, support a local coffee shop like The Coffee Ethic. And remember:

Coffee is NOT All Created Equal!

Kudos to Scott Bratcher for the Pic of David Soper's Latte Art at The Coffee Ethic

Pin It

Crazy Combo Career

Today, in my Public Speaking II class, we were supposed to practice introducing speeches. Last week, we interviewed a classmate and then the classmate came up with a random topic for us to be speaking about. Well, who would have thought that my partner would have taken all my crazy different interests and rolled them into one.


I have to give credit it where it is due. Ashton May made me a Public Relations practitioner of a up and coming coffee roasting company that gave a portion of their profits to orphanages around the world. Wow, there it is. Coffee, culture, and community all rolled into one.


Now, I have to add on to Ashton's incredible idea. What if there was a company that did direct trade with the coffee farms of developing countries and money from selling their coffee was used to help the orphans in their community or other poverty in their community. What a beautiful relationship potential!


Okay, so I am just a college student right now, but this would be such a neat company to be apart of. Just like Public Relations combines all my random creative interests of writing, design, speaking, event planning, etc., this company would combine my love for coffee and passion for reaching out to the poverty in other countries, especially orphans.


If you are reading this blog and thinking, wow this is a GREAT idea, I think I am going to steal it from her and claim it as my own, AWESOME. Please just let me come do PR for you someday. We all need to think of creative ways to give back to the community: locally and globally.


Ideas can come in many forms so always pay attention...even in Speech class!


I hope you enjoy this journey with me exploring how coffee, culture, and community all relate to another. Pin It