Comments on: Kaldi’s Expansion http://www.stlbites.com/2007/11/27/kaldis-expansion/ st. louis food blog Tue, 07 Feb 2012 01:57:16 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Synergistic effect of ampicillin cloxacillin. http://www.stlbites.com/2007/11/27/kaldis-expansion/comment-page-1/#comment-2403 Synergistic effect of ampicillin cloxacillin. Sat, 30 May 2009 22:57:56 +0000 http://www.stlbites.com/2007/11/27/kaldis-expansion/#comment-2403 <strong>What is ampicillin....</strong> Intrathecal ampicillin. Ampicillin. Ampicillin side effects. Ampicillin e.coli. Side effects of ampicillin.... What is ampicillin….

Intrathecal ampicillin. Ampicillin. Ampicillin side effects. Ampicillin e.coli. Side effects of ampicillin….

]]> By: Alanna http://www.stlbites.com/2007/11/27/kaldis-expansion/comment-page-1/#comment-217 Alanna Sat, 01 Dec 2007 14:23:14 +0000 http://www.stlbites.com/2007/11/27/kaldis-expansion/#comment-217 There's a Kaldi's going into the Schnucks in Kirkwood, too, just across the street from the original BreadCo. That makes two Kaldi's in Kirkwood. The patio on the one near the train station is a great gathering places, it's filled with people on summer mornings since it keeps shade until nearly 11. But the coffee and especially the food are uninspiring. There’s a Kaldi’s going into the Schnucks in Kirkwood, too, just across the street from the original BreadCo.

That makes two Kaldi’s in Kirkwood. The patio on the one near the train station is a great gathering places, it’s filled with people on summer mornings since it keeps shade until nearly 11. But the coffee and especially the food are uninspiring.

]]> By: The Clover Has Landed | stlbites.com http://www.stlbites.com/2007/11/27/kaldis-expansion/comment-page-1/#comment-212 The Clover Has Landed | stlbites.com Wed, 28 Nov 2007 23:12:07 +0000 http://www.stlbites.com/2007/11/27/kaldis-expansion/#comment-212 [...] all this ties in nicely to Chance’s comment to my previous post about Kaldi’s begining to offer Cup of Excellence coffees. To my [...] [...] all this ties in nicely to Chance’s comment to my previous post about Kaldi’s begining to offer Cup of Excellence coffees. To my [...]

]]> By: bb http://www.stlbites.com/2007/11/27/kaldis-expansion/comment-page-1/#comment-206 bb Wed, 28 Nov 2007 05:20:58 +0000 http://www.stlbites.com/2007/11/27/kaldis-expansion/#comment-206 <p>Chance, you stole my thought. I was going to post about that Clover and was typing it up right now. I've been badgering them about it for about a year as I'd spotted their name on the Clover site last year and kept hoping it would show up in the Demun shop. I just found out earlier today that it would be making its debut in the Clayton store.</p> <p>The La Marzocco's definitely don't go unnoticed as well. semi-manual was a typo on my part. The shot of the new one in the COMO store is pretty sweet...and as a barista groupy of sorts, I get excited watching someone man one with skill. </p> <p>Sadly, skill is sometimes lacking, but as a growing coffee empire Kaldi's definitely does more about training their staff than most multiple location shops ever dream of. </p> <p>The Demun location, for instance, is one of the few places where I have watched a barista poor out a shot they were unhappy with -- as they rightfully should.</p> <p>Like I said though...the capp/espresso comments are for another post.</p> <p>My questions of freshness have nothing to do with espresso as I know for a fact they're pouring through that roast. </p> <p>My point is more that even at 5lbs a pop, aside from things like Sumatra or Kenya --more popular roasts-- I have a hard time believing they get through five pounds of everything in around a week.</p> <p>They do brilliantly rotate their drip coffees of the day, however, which I'm hoping/assuming is to ensure they're moving through as much as possible.</p> Chance, you stole my thought. I was going to post about that Clover and was typing it up right now. I’ve been badgering them about it for about a year as I’d spotted their name on the Clover site last year and kept hoping it would show up in the Demun shop. I just found out earlier today that it would be making its debut in the Clayton store.

The La Marzocco’s definitely don’t go unnoticed as well. semi-manual was a typo on my part. The shot of the new one in the COMO store is pretty sweet…and as a barista groupy of sorts, I get excited watching someone man one with skill.

Sadly, skill is sometimes lacking, but as a growing coffee empire Kaldi’s definitely does more about training their staff than most multiple location shops ever dream of.

The Demun location, for instance, is one of the few places where I have watched a barista poor out a shot they were unhappy with — as they rightfully should.

Like I said though…the capp/espresso comments are for another post.

My questions of freshness have nothing to do with espresso as I know for a fact they’re pouring through that roast.

My point is more that even at 5lbs a pop, aside from things like Sumatra or Kenya –more popular roasts– I have a hard time believing they get through five pounds of everything in around a week.

They do brilliantly rotate their drip coffees of the day, however, which I’m hoping/assuming is to ensure they’re moving through as much as possible.

]]> By: Chance http://www.stlbites.com/2007/11/27/kaldis-expansion/comment-page-1/#comment-205 Chance Wed, 28 Nov 2007 04:30:23 +0000 http://www.stlbites.com/2007/11/27/kaldis-expansion/#comment-205 As for the gooey butter cake, the original cofounder created the recipe. I know that eric helped with the expansion of the new menu but not bakery. With the freshness of the coffee, they order on a per 5lb bases. I had this concern and asked about it. The stores have been trained to order as needed. The roasters roast to order. Usually the coffee is roasted the day before it is sent to the stores and then put into the empty coffee jars. All this is documented at their roaster. Because of the expansion the roaster has been able to upgrade their systems to be able to produce better/ higher quality coffee. The spicy beverage you are referring to is the Aztec. As for the machines: The newest stores have all semi-automatic La Marzocco’s which is used in the National and World Barista Competition. The equipment is only getting better. Downtown Clayton even has a Clover for the true coffee purist. They are also able to now offer more rare coffees such as the new FTO Timor and “Cup of Excellence Coffee” from Nicaragua As for the gooey butter cake, the original cofounder created the recipe. I know that eric helped with the expansion of the new menu but not bakery.

With the freshness of the coffee, they order on a per 5lb bases. I had this concern and asked about it. The stores have been trained to order as needed. The roasters roast to order. Usually the coffee is roasted the day before it is sent to the stores and then put into the empty coffee jars. All this is documented at their roaster. Because of the expansion the roaster has been able to upgrade their systems to be able to produce better/ higher quality coffee.

The spicy beverage you are referring to is the Aztec.

As for the machines: The newest stores have all semi-automatic La Marzocco’s which is used in the National and World Barista Competition. The equipment is only getting better. Downtown Clayton even has a Clover for the true coffee purist.

They are also able to now offer more rare coffees such as the new FTO Timor and “Cup of Excellence Coffee” from Nicaragua

]]> By: Dan D. http://www.stlbites.com/2007/11/27/kaldis-expansion/comment-page-1/#comment-204 Dan D. Wed, 28 Nov 2007 01:12:46 +0000 http://www.stlbites.com/2007/11/27/kaldis-expansion/#comment-204 I'm not really a coffee drinker, so I can't speak to the quality of that, but I do like their gooey butter cake (which I believe Eric Bremmer from Moxy developed for them). I think they also have a spicy hot chocolate, which I like very much, but I may have them confused with someone else. I’m not really a coffee drinker, so I can’t speak to the quality of that, but I do like their gooey butter cake (which I believe Eric Bremmer from Moxy developed for them). I think they also have a spicy hot chocolate, which I like very much, but I may have them confused with someone else.

]]>