Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Coffee Connection returns

Recommended Posts

I read in the last Art of Eating that the guy who founded Coffee Connection has started a new business after his noncompete agreement with Starbucks finally expired. I grew up on his coffee, and frankly stopped caring about good coffee after he sold out -- I've never found a source of comparable quality (to my taste; don't even get me started on Bay Area roasters).

The thing is, we ran out of coffee this morning, and I'm not fully recovered from the freakout that ensued, and I want to order some RIGHT NOW, but I can't remember the website (it was publishished in AoE). Anyone know what it is?

Link to post
Share on other sites

Well, you might have to wait a bit--the web site appears to be here, but there isn't much there.

I hadn't heard about this, though to this day I'm still mad that George Howell sold out to Starbucks and let them destroy the Coffee Connection. Coffee really hasn't been the same for me either.

"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Link to post
Share on other sites

Thanks for the link. Definitely looks like mail order is out of the question for now. I'm sorry that you still have to live in Boston haunted by the memory of real coffee.

For the record, I have found two west coast coffee roasters that are acceptable:

Batdorf & Bronson (Olympia -- it's the water!)

Peaberry's (Oakland, no mail order)

Neither, of course, is up to CC's standards (though I fear my obsession may have exaggerateed their virtues as the memory receeds). But this is by no means a thorough survey -- as I said, I was so broken by the demise of CC that I stopped being a coffee snob entirely. Now I just drink shitty Tader Joes coffee and waste my money on wine instead.

Link to post
Share on other sites
I'm sorry that you still have to live in Boston haunted by the memory of real coffee.

Actually, I live in Brooklyn haunted by the memory of real coffee. And even more haunted by the memory of real ice cream, but that's a different thread.

"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Link to post
Share on other sites


Being from the South, I've never had Coffee Connection coffee, but being in the business, I've been well aware of George Howell's reputation. He has one of the best palate's (sp?) in the coffee business. And despite his reluctance to sell out to SBUX for quite a long time, I don't blame him for taking the $23 million and walking away.

Here's a link on his Copa Cafe in Lexington. It must have been written before the temporary "restructuring." http://www.boston.com/dining/globe_review/805

So don't look for a real Coffee Connection. SBUX most likely owns the rights to that name.

His roasting business is called GHH Select. It supplies coffee to the Copa Cafe and will likely be a wholesale distributor to other coffee houses and restaurants. Shouldn't be long before a mail order business pops up. He excelled in that business line, too.


You gonna eat that?

Link to post
Share on other sites
  • 1 month later...
Actually, I live in Brooklyn haunted by the memory of real coffee. And even more haunted by the memory of real ice cream, but that's a different thread.

Moopheus - get yourself over to Gimme Coffee in Williamsburg. They just opened there a few months ago and trust me that they are very good. Great fresh roasted coffee made properly and excellent espresso. They serve only double ristretto shots for espresso and pay great attention to the crucial details. I've sampled the wares on repeat occasions at two of their three original Ithaca area locations and have been advised that the Brooklyn spot is up to the same high standards.

Here's a web site with some profile info on their roaster - he appears to be the real deal

John Gant - Master Roaster

I say this in spite of the fact that on the home page of his web site his picture bears a scary resemblance to Hannibal Lecter (but I assure you... those are coffee beans he's holding.... not fava beans)

Link to post
Share on other sites
  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!

    • By Johnhouse
      Hello everyone!
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...