Teaching the Wine Peeps About Coffee

Mondays are somewhat long work days for me. Most days rope me into hours upon hours of slow work, intermittently interrupted by customers saying hello or goodbye. I usually come to work on Monday a few minutes after 7, and it's one of those days where I try to decide if I want to take the faster route or the more scenic, less-stressful one. In the afternoon I fire up the roaster and the repetitive purr of her drum and airflow either drive people into further concentration... or it drives them away. I roast coffee for a few hours and then I have to wait until the drum cools down before I turn it off and go home. So Monday nights always hold a couple hours of relaxation, chit-chat amongst friends, and maybe some Bulliet and an Alec Bradley Maxx.
This morning our friend Scott Large, of Thirst Wine Merchants, came in for an iced latte. He was with a guy named Matt, who is the GM at the Owen Roe winery. Owen Roe makes great wine... and you pay for it. Matt asked for a recommendation and I suggested an americano. He opted for a large. I would've had him drink a small. I was chatting with Scott and noticed Matt was trying to tell me that the cream pitcher was empty. He had it tipped over his cup, shaking it, trying to get a drop to fall from the spout. I looked over and said, "WHAT ARE YOU DOING?" He said he always drinks his coffee with cream. I said No, don't do that. He said ok and then instinctively picked up a packet of sugar and ripped the top off. I said, "Quit that. Did you even taste it yet?" He said no. I asked him if he salts his steak before he tastes it and he told me he doesn't even salt his steak. I told him to drink it as it was prepared and he would find that the natural sugars are in there from the coffee. And it is sweet. And when it cools, it will turn into the most milk-chocolatey coffee you've ever had. He told me he was just used to drinking Stumptown coffee (because he's from Portland) and it was instinctual to put cream and sugar in it.
But the story Scott was telling me was about a dinner he had yesterday at Philbrook Museum. There's a woman named Deborah Madison who is in town from San Francisco. Scott says she was a leader in the "eat local foods" movement. And I see that she wrote some cookbooks and owns a restaurant. She had never been to Tulsa and was asking what she needed to experience while she is here. Scott said that the DoubleShot is something not to be missed. He said he's been all over the world and hasn't found better coffee anywhere. Which is a really nice thing to say. He said James chimed in (who I assume is Shrader, who owns the Palace Cafe) and they continued to talk about me and the DoubleShot purportedly for an hour. I thought that was funny. I guess the Philbrook is having an event tonight with Deborah, but we haven't seen her yet.
On Saturday a bird walked in the front door. I didn't notice it until it wanted out. Michael and I spent 15 minutes trying to catch it or shoo it out. We were worried the poor bird was going to kill its little self. At one point it flew at top speed across the room, straight into the window, slightly woozy. Eventually it found the back door.
I went to Steve's Sundries this morning to get the latest issue of Wine Spectator magazine. It wasn't on the shelf yet. But as soon as it is, you should go pick up a copy. This is going to be a collector's edition. Even if you're not into wine. You know, Wine Spectator is the most widely read magazine in the world, with over 2.58 million readers. And this month, the DoubleShot is featured in a small section about coffee: http://www.winespectator.com/magazine/show/id/42616