From now on, an espresso shot should not be referred to as a buttery mouth bomb.

I’ve posted espresso and rock candy before. It’s something I’ve wanted to try, going as far as trying to make my own rock candy (epic fail). Now I see rock candy and cocktails and I’m re-inspired to try making my own rock candy again. Thinking I’ll use toothpicks and make small nuggets of rock candy for stirring into my coffee/espresso and old fashioneds.

I’ve long wanted to own a coffee shop. The past few days I’ve been wrapping my head around a “curated coffee house” (apparently a few already exist). Meaning, I don’t have one specific roaster to supply beans, but a number of high-quality roasters to offer my patrons a selection. I’m terrible with remembering everything I think of on a whim’s notice, so I’m going to start my business plan (term used loosely) here.

I chose the name CurrentBlend for the possibility of this type of shop, so we’ll stick with it.

After you read this, let me know if you want to invest. I’m dead serious. I want to do this. Just need to figure out where…

DECOR
Charcoal grey walls – almost black. Wood, high-standing tables, standing mostly with a few spots to sit. Small patio out front with a few chairs. We’re going for a European vibe, so I want a small space. I’m not interested in having patrons stick around for hours. Frankly, I’m going to continue my consulting practice and will use this to compliment the business. I view it more as a place to stop in for a quick beverage, read the paper, have a chat and go. Speaking of reading the paper, there will be the Financial Times, New York Times, Wall Street Journal, Washington Post and others, tons of magazines and other periodicals I find to leave out. Much of the look will be rustic with re-purposed items used throughout. Tables of reclaimed wood, jars as coffee cups, copper piping as magazine racks (bathroom?), pink, grey and black accents. Travel cups are going to be pink (maybe grey or black).

ROASTERS + MACHINES
Curated by CurrentBlend, we’d select the different roasts we want to serve and price accordingly. Similarly, we would have a line up of machines to make both coffee and espresso in anyway a patron would want. Possible roasters to feature include: Stumptown, Ugly Mug, Intelligentista, Blue Bottle, Dunkin Donuts, Cafe Bustelo, Chock full of Nuts, Gimme!, Cafe Du Monde. We can offer regions, specials, etc.

I would love to be able to offer coffee from different machines. Drip coffee, chemex, handpresso, perkalator, french press to name a few. And, same with espresso. Can you imagine a whole lineup of espresso machines and you say “Stumptown roast, hand pulled espresso, two shots”. Oh dear I’m getting excited. Too much to think about and link to right now. Check out my delicious feed and my tags (coffee and espresso) for more.

MENU
Espresso or coffee. Short or big cup. Stay or go. Sugar (rock candy!) and milk available. Warm or cold milk. No steaming, No frothing. No mocha. No whipped cream. Coffee, like it should be served. Maybe a cappuccino if you’re nice. Debating on having a pot of steamed milk available that way you can order espresso or coffee and do the rest your self.

One thought I’ve kicked around for a while is the $1 coffee. I think the model works and here’s how I’d recommend. A constant pot of coffee brewed in the shop off to the side. Cups, sugar, milk setting there with a Square or honor system jar. Customers who are in a rush and/or want a quick cup to go can serve themselves for $1 and be on their way. Nothing fancy, just a quick cup.

Other thoughts: cold brewed coffee with real coffee ice cubes, irish coffee, coffee to go, featured recipes (affogatos, shakerato and cowboy coffee for example), complimentary mint with your coffee, and figure out a way to make these little dudes.

There’s a ton more, but that should give you the gist. I think the idea fits the name, CurrentBlend! Let me know if you think it could work or you want to help!