Towards the end of last semester I was sitting a spell at the Gristmill when I overheard a monk talking to one of the baristas about the possibility for Gristmill coffee to replace Seattle’s Best in the SVC cafeteria. I was so excited, I wrote a couple of comment cards asking for Gristmill coffee in the cafeteria. It now seems that my hopes are coming to fruition – at least at the Carey Center’s Barista.
Today, the Barista in the Carey Center held a free coffee and espresso taste test to preview their new coffee provider: The Gristmill Coffeehouse. In the near future, the Barista will officially drop Seattle’s Best and start selling Gristmill coffee exclusively. I couldn’t be happier about this transition. It’s not that Seattle’s Best is particularly bad; it’s that the coffee served at the Gristmill is just that good. I’m not 100% certain, but I believe that the Gristmill coffee is largely supplied by Commonplace Coffee House in Indiana, PA. What’s so great about this is the fact that the coffee is roasted on site at Commonplace, so the coffee is always fresh and prepared with great care. It’s also great to know that this switch will help out a local business rather than feed the leviathan, the behemoth, the goliath: Starbucks (owner of Seattle’s Best).
As exciting as this new change is, it is important to remember that nothing can compare to the atmosphere and simple pleasure of the actual Gristmill. I love everything about my Gristmill experience: the walk down the almost hidden path behind the monastery; the interesting décor and relaxing mood of the café; the baristas that actually have to (and definitely do) know what they’re doing when they make a drink; and of course, the comfy couches.
True, the quality of the coffee at the Barista will be vastly improved over what is offered now. But unless the Barista invests in a super nice Espresso machine (i.e., not the one-button operation they have now) and their servers learn the important nuances about making a truly good cup of coffee, it will never match the professionalism and quality of the Gristmill.
I’m hoping that the Gristmill coffee will also be served in the cafeteria and The Shack, though I cannot confirm or deny this. It would be especially appreciated in The Shack; the coffee in there now is so strong that every sip feels like a body slam through a burning table.
Still, this change means only one thing to me; I’m going to need a lot more flex dollars.
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