Out and About with an Airpot of Choffy

Friday was another successful Choffy sharing day. I had an appointment with a well-respected medical professional in my town, and we sat down and talked about the health benefits of chocolate while enjoying a cup of Choffy. Of high interest was how easily Choffy can replace one's morning coffee, and while providing an energy lift, does so with Theobromine, rather than Caffeine. This means the drinker benefits from a vasodilator rather than a vasoconstrictor. This makes it a much better option for those with diabetes or high blood pressure.

From there, I took the pot in to a local business (where I was doing business). My new customer pointed out Choffy is a great add to the Easter basket! What a great idea!

Hitting the Road with Choffy Tastings!

After receiving a samples request from a local restaurant, I prepared two airpots, one with Ivory Coast Choffy, and the second with a cold brewed Ethiopian Dara Kebado. It's always fun to see how people respond to our beverages, and this was no disappointment. The Ethiopian coffee I had purposefully brewed strong, as I knew the restaurant owner preferred his coffee that way. The point being an espresso strength "shot" can be made. Adding water in similar fashion to the making of an Americano creates what - in this case - was more of an "Africano". Cold brewed coffees are so versatile! and without the high acidity of heat brewed coffees.

Ivory Coast was an easy choice as it is our go-to chocolate brew. Grown in the Ivory Coast of Africa, where 38% of the world's chocolate comes from, it is a familiar taste. Our woman taste tester easily preferred this! In fact, I happily complied to provide her a refill before leaving!

Our First Giveaway~!

Our first drawing - for a 12 oz. bag of Choffy - was held tonight at 8:00 pm central time. All the names of everyone who had clicked "Like" on our Cafe Vibes Facebook page was entered. We were going to use a used Choffy bag, but there were too many!  So a large bowl was used instead. Granddaughter Ani did the honors, putting one hand over her eyes and reaching up over the edge of the bowl and drawing out a single piece of paper.

And the winner is?  (drumroll please) ... Molly Grabowski!

The Science of Choffy

THE SCIENCE:

Cacao contains the bliss chemicals phenylethylamine (PEA) and anandamide. 

PEA is an adrenal-related chemical that helps us feel focused and alert. Anandamide is the chemical present in our brain when we feel great. It causes changes in blood pressure and blood-sugar levels, leading to feelings of excitement and alertness.  Anandamide works to increase mood and decrease depression, but it is not addictive like caffeine.

THE BOTTOM LINE:

Choffy can give you that feel good feeling of being focused, alert and elated. Some people say its a little like falling in love.

Now you know... 

Drink more Choffy! 

First Batch of Choffy Samples Out!

While standing in line at the post office to mail out our Choffy samples, my phone rang. Anyone who has tried calling me on my phone has learned how hit-and-miss (usually miss) calling me can be on this crazy Android. But this call came through... and it was from Choffy headquarters. Huh... cool.

Had a nice little chat with Angel, about how I learned about Choffy, and what I'm looking to do with it (DRINK it... a LOT of it :)  

Timing is everything in life; like "location, location, location" in real estate. I was very encouraged as I happily mailed off the samples.

Next was a quick trip to our bank to drop off some more Choffy; and then by EcoChic to do some taste testing there. One gal loves dark chocolate and really loved the Choffy. And I picked up some cute things for my girls for Christmas. Of course.


Today is a packing day... sorting out what stays and what goes to Alaska.

The Goodies

For those of you who have been my guinea pigs, you know what kind of awesomeness we have in store for you. I spent nearly a month on developing a quick and fresh way of making breakfast sandwiches that you can't wait until morning for.

What we developed was the breakfast bagel. Now I can't give away my secrets, but I can tell you that the choices are either plain or everything bagel thins with a choice of egg & ham, egg & bacon, and egg & sausage. Cheese is optional (and ohh so yummy!)

For later in the day there are croissants with ham or turkey, then a choice of cheeses.

The plan is to have a rotating menu, where there will be a few daily mainstays, then the rest will vary according to season and availability. The Dream is in the direction of FLOSSIE foods: fresh, local, organic, self-sustaining bought from local farmers.

As for the rest - muffins and such - I'm still looking for input. Lots and lots of input. It's all about providing what people really want.

The Year of the Learning Curve

2011 has been the Year of the Learning Curve for me. I had just discovered the joys of the French Press while working as a Travel & Billeting Manager on the North Slope of Alaska. The long hours at the desk weren't bad, but coffee always made it better. I had loved buying my home brewing coffee from Walla Walla Roastery in - of all places - Walla Walla, Washington.

I loved trying everything they had. and the French Press proved the perfect  method to fully taste the subtleties and uniqueness of each type. I loved the Mexican Oaxaca, Guatemalan Huehuetenango, Nicaragua Segovia, and the Sulawesi Toraja. 

When I would go back to the little coffee houses at home, the espresso options I used to love just weren't as exciting anymore. I wanted more of the coffee, not the flavorings. 

Add to this, I have children that love music. I love music. Who doesn't love music? But these kids also have beautiful voices and love to perform. There are just very, very few venues for performing. Or for people who love music to be able to go listen. And this is when the concept of Cafe Vibes began to take shape. I took barista classes with two of my daughters that hadn't yet worked in a coffee shop. 

I left my Slope job in May. and was blessed to be able to start traveling the US that summer. I began visiting coffee shops all across the country, from California, to Minnesota, to Virginia, and even Iowa!  And when I got to Northwest Arkansas... I couldn't find a decent cup of coffee. I asked around. A lot. It was a major effort just to find a coffee shop. Nearly impossible to find one with the atmosphere, quality of product, and the all around great package that I was looking for. 

My research took on a new fervor. I studied, I read, I Googled. I drove around looking for sites. In our current location in Springdale - which is in such need for a great coffee shop - I knew it would be risky for many reasons. So I began to look into starting smaller, and getting some brand recognition going. Start with great product and fantastic service... then move toward a great location with all the bells and whistles (that would include wi-fi). 

There was the drive to Little Rock to get thru the first hoop. There have been multiple trips to the City offices, and talk of variances, and permits and council meetings. This is where the curve started getting a little steep. The term "Just Do It" has gained new meaning. 

There were a lot of decisions on equipment and what to carry and how to "do" coffee for the results I wanted.  And then I discovered cold brewing methods. And things actually got more complicated. But the results? More and more what I knew in my heart I was after. 

I bought a mobile trailer with a service window and plan to utilize a temporary permit so I can move it, and take it to festivals, fairs and other events. We began the gut, got an electrician in, and the work has begun. 

The thing about Learning Curves, is that even when they're taken at a steep angle, they're generally not as fast as you'd like them to be. That is certainly the situation in my case. The plans to be open in October, became November... which became December. Now I have reached a point of, "am I at a Crossroad? or should I just take the time to regroup and go from there?"  

 I realized that the holiday season is a time for me to regroup. I know SO much more than I did six months ago. And know much more about what the questions I need to answer are. I'm coming around the back field and nearly to the homestretch. There are still decisions to be made and things to be done. And I am just beginning to glimpse the finish line.