We’re excited to have Linton Architects as the landlord for our second location! They will be renovating the building over the next 6 to 8 months at the corner of Trent Dr. and Hillsborough Road. David Solow Art + Design be our designer and we will all work with Linton and a group of local artists to create a unique space. Thanks to Brandon Hoe of ClearSketch for suggesting the location. Check out the Indy Week article here.
We spend lots of time behind the scenes working on our craft and challenging ourselves to be at the top of our game. Many of the crew can be pretty shy; we’re lovers of the everyday of the bar, not huge on the spotlight. That being said, Megan, Kala, Ravyne and Esar ventured over to the Triangle Thursday Night Latte Art Throwdown, which was held this past week at Yellow Dog Bread Company in Raleigh, intending to watch the friendly competition. Megan signed Ravyne up to compete without her really being signed on herself. She didn’t have too much time to protest as she was called up first. And all of our crew knows that Ravyne rocks the latte art, so they weren’t having any of Ravyne’s protests anyway. In her first time ever competing, Ravyne took first place! We’re super proud of her and knew she could do it! Those cool skilled hands should come in quite handy when she attends med school next year. Ravyne’s performance means a lot to us as she has honed her craft over this past year and 1/2, working systematically, getting better and better every day, never quite being satisfied and always humble about her skills! Well deserved!
Everyone at Cocoa Cinnamon really appreciates you voting us the best coffee shop in Durham County 2014 in Indy Week Best of…. We aim to serve you everyday, dedicating to craft and service. Your support means so much to all of us.
In a recent post, we mentioned that we are making a small but substantial shift to our approach to espresso, thus changing the name on our menu from “triple ristretto” to espresso! Let us explain.
We have changed the words “triple ristretto” on our menu to “espresso!” We’ve used more ground more coffee than a standard double and pulled it short to make a rich full bodied and sweet taste. We will continue to use more coffee than a traditional double, but open up the range on weight both in the portafilter and demitasse and time to achieve the best extraction for each particular coffee.
Since we opened, we have pulled all of our shots in a triple ristretto (i.e. short) style. We have been dedicated to pulling the best possible shots and unfolding the most pleasurable and diverse tasting experience. To do this we create a specific profile that makes each coffee shine. When we were pulling espresso only “ristretto” style, we used between 21 and 23 grams of coffee in the portafilter. The resulting volume was normally about 2 ounces. Most double espresso extractions use 14 to 16 grams of coffee to get 2 oz of liquid.
The change we are making pertains to our approach to pulling the espresso in a way that brings out each and every note to the fullest. To do this, we are opening up the range of total grams and the weight of the coffee coming out to communicate more directly to each coffee and roast. We are putting more power into the hands of our baristas to determine what would work best for each blend on that particular day – depending on roast date, grams of coffee used, taste profile, and even the weather. The logic behind this change is partly because many roasters are changing their approach to the way they roast for blends and single origins. We are communicating and staying in tune with that while remaining true to our love of terroir and the tasting experience.
At the top of our game each barista pairs coffees with ingredients and makes micro-changes in extraction to suit all of the above factors, with an awareness of flavor, grams in and out in an ongoing attention to taste.
Composed by Jess with Leon and Areli chipping in.
A lot has happened in our first 478 days as a brick and mortar. Here are some of the highlights in pictures, ideas and stats.
It’s been quite a while since we’ve written an update. As some of you know we update on social media bunches… Did you know all of our Facebook updates pop up on our web page about half way down on the left. Psst, while you’re there, join our email list if you haven’t already…we only send important updates.
This is not a comprehensive photo gallery…that’s on FB:
We have made a small change to our approach to espresso that we’d like to communicate -
We are about to change the words “triple ristretto” on our menu to “espresso!” We’ve always used more than a double espresso (i.e. 14 to 16 grams in the portafilter) in your drinks and we still do. Through most of our existence we have pulled all espresso as triple ristrettos. Many still are, but we are changing the name to espresso! because we develop each profile to suit each coffee. Through testing we let each coffee reveal its best character and use that as a base profile. We don’t assume in advance. Though we can say we’ll always use more than what would be considered a normal double dose to get the dose and extraction just right for each coffee, we put the discernment and profile creation even more in the leadership and barista’s hands. Behind the scenes we talk about this relationship to our coffee and equipment as the Socratic Barista…excellence in a kind of asking and attending to what each coffee and drink wants to be then guiding it to come out just right.
Through our first 1 year 3 months and 23 days we’ve worked at unfolding and striving towards our root goals (if you hit the link, go 2/3 down the page to the What Cocoa Cinnamon is About section).
Being in coffee, chocolate and tea, we focus on bringing together some very sophisticated skills and interests in our craft with a down to Earth and engaged connection to our community.
What’s interesting to me is that the word we use a lot behind the scenes, “terroir,” though it can sound sophisticated, is very much like our interest in being part of our community. Like all of our ingredients, they are not just down to Earth, they are from the Earth, defined by the Earth and the environment in which they are grown. As we are a product of Durham, we aim and work every day to be more and more a catalyst towards a healthy city, one of a thriving, bustling diversity of people – ethnic, language, creed, idea, income. We hire with that in mind and reach out to develop ties to a wide cross section of our city. At CC all are not just welcome but desired as participants.
We get into a lot of discussions about this. For us it’s not just a snap the fingers kind of effort. It’s about small daily decisions that culminate in continued impact.
Everyday we aim to–
- explore through stories and conversation
- serve delicious hand crafted drinks and locally sourced desserts
- bring out smiles
- create new jobs, develop careers
- unfold company goals through our giving program
- continue to strive towards excellence in what we make and down to earth service
- stimulate varied thinking
- use the model of how we got into business as a way to grow as part of the community
We think a lot about the concept of Entbergen. I’ll leave it at that (you can ask the crew for a fun and serious conversation – I think I went into it in a wee hour one crew meeting not too long ago).
Some achievements and stats from year one:
–initiated a space for first loves, dissertation defenses, book deals, chance meetings, friends old and new…as everday.
–created 22 jobs — 8 full time, 8 part time and 6 occasional
–implemented a living wage program for every crew member once they pass our initial training program
–implemented a community coffee program where everyone can have a drink to stay regardless of how much money they have
–tightened our behind the scenes organization and production and developed a well structured training program
–given crew members leadership roles that let them be creative and shine in ways that they excel
–added more benefits and made advances towards making CC a great place to work (the way we dream it will be)
Here are our 2013 community giving stats (not including in kind donations):
Total Giving: 5660.22
Targeted specifically toward creating a more equal city – 1944
Neighborhood/within 1.5 miles – 3980.22
Supporting Local Independent Business – 1495
Next year we’ll keep better track of our In Kind donations; we know it was over $1000 from the letters we unearthed just after we finished our taxes. oops.
This is all made possible by you.
Our next step is to strengthen our dedicated crew by supporting what we do as a profession.
Details coming soon in Update part 2!
We still have some Kickstarter pictures we’ll be contacting some of you about in the next month or so…so please read your Kickstarter email update if you get one from us! We might have taken a while with those, but we haven’t forgotten. :)
We love serving you and benefit from all of your kindness, patronage and dedication.
With fun, work and love!
Leon, Areli and all the Cocoa Cinnamon Crew
Love to Laugh? Love Cocoa Cinnamon? Want Aziz Ansari tickets?
Now’s your chance to capture what Cocoa Cinnamon means to you in a photo AND win tickets to see Aziz Ansari at The Carolina Theatre of Durham! Our Judges will select the winner from the 10 most liked (or retweeted) pictures! Though we think you shouldn’t worry too much about getting likes or retweets – great pictures tend to get shared a lot if paired with a great caption!
Whether it be of coffee loving folks, the fibers of our building or community, we can’t wait to see your soulful images!
- Picture implies love and captures something essential about Cocoa Cinnamon
- Can be on Facebook or Instagram or Twitter.
- tags Cocoa Cinnamon (in a way that is visible to us – if you get a lot of likes/retweets send us a message to be sure we see it)
- Must be posted between now through the end of February.
- Tickets awarded at the sole discretion of Cocoa Cinnamon
- Second and third place will receive a $25 and $10 gift card respectively for use Cocoa Cinnamon.
- You must be 16 or older to take part (sorry) and not be a member of our crew or a family member who has a tendency to bribe
Important Note: Many times when people tag Cocoa Cinnamon we can’t see it. To be sure to be considered in our contest, check if your post showed up on our page. If not, direct message us a link if you think you are in the running.
On twitter it’s simple, just include @cocoacinnamon in the post. You can do the same on Instagram, but it would be cool if you could add the location too!
Background: There are stories within stories at Cocoa Cinnamon. Whether it be what is embedded in the design and art concepts in the building, to the varied and storied nature of our menu, to our crew, customers and community. It’s easy to see just another hip coffee shop. We challenge you to look deeper and explore with us!
You may, during the month of February, see us sharing some of what we have been thinking as we’ve built out the space and developed the shop! We hope it’s fun to see some of the connections between the space, the community and the menu. I know when we interview prospective crew and when it comes up in conversations with employees, people are usually surprised in seeing the space, community and menu come to life. We’re hoping your photos will do the same!
When developing the shop here are some of the things that played a role for us: tesla, energy exchange at the bar, exploration and discovery, an open field of ideas, space, poetry, the essential, histories of our products, the space and drinks as a medium of exchange, dwelling…
PHOTO CONTEST RESULTS – we named them to help us remember and talk about them, also a note about some of what we liked about it. Copy and paste links into your browser to view.
This one won because we love how Julie used the shop as a living entity, a place to engage, create and in this case stage. The shop in that sense is a vessel to use. And within the scope of the culture of the shop, we love that!
$25 Gift Certificate – John Huisman
A DELICIOUS DRINK AND A COMFORTABLE PLACE
Here the kind of place is implied. John beautifully captures the potential for being at ease or in conversation over the pleasure of a carefully made drink.
$10 Gift Certificate - David Robertson
Though this could be a mac commercial we loved all the different faces in the shot and the implication of mixing and bustle of being among people.
Some of the other images that resonated with the crew -
COCOA CINNAMON SNOWING
HEART AND SOUL
DR. DURHAM LOOKS OUT TO SNOW
HAPPY FRIENDS AND HOT CHOCOLATE
PARKING LOT LOVE
DRINK WITH YARN
FLOWERS IN CONTRAST
CHILD DANCING VIDEO – not a photo, but we loved it.
COCOA CINNAMON SLEEPS IN SNOW
Our first fall is here! After a great summer, we’re getting busier and busier.
We’ve taken our beta launch signs down. We’ve made some major headway in establishing great foundations and are bolstering them. Though for us Cocoa Cinnamon is a never ending creative project.
As we keep getting busier and busier we are adding new crew! And training new crew.
We are figuring how to keep some warmth outside. You can imagine, the first time around takes a bit longer.
We are also working on some specific things like tightening/speeding our Saturday/Sunday busy times. We may add a 4th person, though with how small the bar is, it only works when it’s so good we work almost non-verbally.
We’ve had some internet issues, and are about to get Carl Frega to upgrade our entire network, because whatever the internet companies are doing – yes we’ve had them come many many times – isn’t working. Carl has full confidence he can get it right once and for all. He recently opened Undead Electronics. You should check them out!
We’re super happy that you, the citizens of the City of Durham voted for us as best new business in the Indy this year and more recently as the Preservation Durham best adaptive re-use project!! Thanks to you and our designer David Solow and all the amazing artists who made that possible!
We’re working hard, having a blast and are happy that you are all part of the process!
Leon and Areli
p.s. we’re super happy to hear about all the creative projects people work on in the space and all the unanticipated and planned meetups that y’all have!
Check it out! Cocoa Cinnamon has been nominated for a Preservation Durham People’s Choice Award! Vote at CenterFest this Saturday (booth E18)! And recognize the beautiful work of David Solow Art + Design and all of the artists who made our space one of a kind…and all of the support of the amazing Bull City!
Al Frega, Heather Gordon, Elijah Leed Studio, Maryah Smith-Overman, Bountiful Backyards,Word of Mouth Carpentry, Cici Stevens, Saleem Reshamwala, Jackie MacLeod of Liberty Arts non-profit foundry and sculpture studio, Andrew Preiss, Poncho, Toon & The Real Laww….check out the links below for all the contributors.
Building transformation pics: https://www.facebook.com/media/set/?set=a.499007640110849.118379.292851927393089&type=1&l=217f9a7419
Check out an old picture here: LINK
This is a little belated as a post, but we saw today that Durham has been entered into congressional record by Representative Butterfield as the tastiest town in the South. Cocoa Cinnamon is mentioned along with many of our colleagues and friends.
We are incredibly grateful to our crew and to all the folks who are making our first couple months extraordinary!
With your help we now have a community coffee program. At the register is a gift card with nearly $400 on it. If anyone needs help paying for a drink, s/he can ask for a community coffee, we’ll ask what s/he’d like and it will come off the gift card. If you’d like to add to the gift card you can ask to put some money into the community coffee program.
Last week we got the first part of our outdoor seating and awning out and soon we’ll have the front too!
We’ve added many signature drinks and still have more to come.
We’ve added the Chez Moi Bakery’s rum cakes and we’ve had to double our order, because you love them!
We’re loving the process and enjoy having you in on it!
Leon and Areli
UPDATE: Yes, everyone is welcome!! Come on by! 7am to 10pm mon – thurs, 7am to 12am fri and 9am to 12am sat
Most of you know, we are having a different kind of opening. Many are asking if tomorrow, Monday, is our first official day.
Here’s how we think of it: Last week started Cocoa Cinnamon as friends, family and supporters and grew as other people got to know. We let people know that we are rolling out the menu and pretty much everyone has been psyched. Tomorrow, we do start our initial regular hours. We are very much in the beginning, though, of rolling the menu out.
- We started with classic espresso drinks and single origin hand poured coffees.
- Then we added a (faster) brewed coffee option until 11AM during the week. We designed it so that it came to an easy amount, including tax, with the airpot and cups out for self service so that if someone is really in a hurry they can put the money on the bar and walk out the door.
- Then we added a Parisian style hot chocolate, made with real melted single origin chocolate (last week was a Venezuelan chocolate – this coming week, we’ll have a choice of that and an Ecuadorian chocolate for you to choose).
- And on Friday, we added a line of hand poured single origin loose leaf (amazing) teas!
Over the next couple weeks, we will continue to roll out the full menu:
- signature espresso drinks
- signature coffee drinks (like you know from bikeCOFFEE)
- the full drinking chocolate menu (including Parisian style, Mayan water based chocolates, sipping chocolates and more)
- pots for sharing tea
- a complete and varied line of desserts and pastries from local vendors
- select wines
- select beers
So what does that mean? When do we officially open? Well, before we opened we wanted it to feel like when we opened we were never not open. And in many ways, it has felt that way.
From another view, what we are doing is more like including you in our writing process; so many of you have participated in us getting funding and building out the shop. Now we think of it as you participating with us in building out the menu. So if we are now rolling out rough draft chapters, soon we’ll be reading, sharing, honing, tightening, adding, repeat, until our menu and production are smooth, delicious and full of new ideas, tastes and names.
Why are we doing it this way? There are some practical reasons, some aesthetic, some because that’s just the way we are.
This week we’ll be adding a few light fixture covers to the front of the building made from old tobacco warehouse fly catchers, working on posts for outdoor seating cover, resealing the front room floor, and doing behind the scenes paper work.
Thank you all so much for an amazing first week! We are incredibly grateful to you and to our staff who is performing better than we could have possibly expected.
So, when is the official opening date? Answer: We’re doing it together, so you know as much as we do.
And like a book, film or even a soft open/grand open business, one day, maybe a few months down the road we will have a Grand Opening…and you’ll be sure to know!
With love and gratefulness,
Leon and Areli
pic by Carrie Nyden
after hours networking with Andrius Benokraitus and bench installation with Jeremy Parker
Getting down the The Real Laww
Bench Success Happiness
afternoon coffee talk
pics by Christina Gates