Not too long ago, walking into a coffee shop entailed dreadful periods of waiting. You’d linger, hoping that someone would finish his or her tasks and open up a seat in the room that was filled to maximum capacity by strangers, all sitting alone and interacting only with their work. But coffee breaks and cafés were not always treated as second offices.
The term “coffee break” was originally ascribed in the 19th century to a routine social gathering for a snack and short downtime practiced by employees in business and industry after the first third of their work days.
Many coffee shops are going back to this style of service. For example – Blue Bottle Coffee in New York City’s Chelsea neighborhood and Coffee shops around New York City like Blue Bottle Coffee in Chelsea, Kaffe 1668 in TriBeCa, Joe Coffee in the West Village, and Toby’s Estate in Williamsburg, to name a few, are directing clientele attention away from smartphones and laptops to the process of coffee creation:
the art of coffee.
Such efforts made by these pioneers and others transcend the simple banning of free Wi-Fi and electrical outlets to increase turnover rates. While larger coffee franchises serve the morning rush with commercial espresso machines, these smaller artisanal coffee shops transform a simple service into an elaborate performance by using methods such as hand-drip and French press.
Your thoughts? I know that one of our favorite coffee shops in Puerto Rico is a simple gathering place for people to meet, sip on their favorite beverage, enjoy a light snack and watch this art. Similar to coffee bars in Italy where people gather – not to have an extended office. Too each their own but, curious to see what you like.