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The Curb Kaimuki Archives - Page 5 of 33 - The Curb Kaimuki

Faema Takes Over New York City With A Pop-Up Coffee Shop

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Who doesn’t love a good pop-up? No one, that’s who. Milan-based espresso machine manufacturer Faema is taking the pop-up to 11, with an extended residency stateside at 198 Allen Street in New York City. Taking place between June 3rd and 29th, Faema’s appropriately titled Pop-Up Coffee Shop will be offering a host of coffee experiences, including a variety of learning experiences and 16 different roasters.

Per Faema’s website, the Pop-Up Coffee Shop “will stand as a hub where baristas and roasters can come together over a shared passion and set their craft in motion, breaking the rules of coffee and taking experimentation to the next level.” Each week four new roasters from across the US will be on bar at the pop-up, where they will “alternate and [use] different methods of extraction, from espresso to flash brew.” The roaster schedule is as follows:

Week 1:
Verve Coffee Roasters
SkyTop Coffee Company
Mr Espresso
Saison Coffee

Week 2:
Brandywine Coffee Roasters
La Colombe Coffee Roasters
Sump Coffee
Katz Coffee

Week 3:
Coffee Project New York
Coffee of Grace
Methodical Coffee
Caffe Ammi

Week 4:
Partners Coffee
GEVA Coffee
Mojo Coffee Roasters
Afficionado Coffee Roasters

More than just providing a wide range of tasty coffee, Faema’s Pop-Up Coffee Shop is offering attendees a variety of learning experiences no matter where they are in their coffee journey. There are events like public cuppings and intro brewing classes for those just dipping their toes in the water, latte art masterclasses for the working barista looking to up their game, and even creative marketing classes, panel discussions on opening a cafe in NYC, and talks on sustainability practices for coffee shop management/owners. Or you can just chill out with a coffee cocktail at Faema’s X30 Happy Hour.

And that’s just the tip of the iceberg. There are 15 total events taking place at the Pop-Up Coffee Shop for your caffeinated enjoyment. And it’s happening right now! The pop-up will be open from 10:00am to 4:00pm daily through the 29th. For more information about Faema’s Pop-Up Coffee Shop or to see a full list of events, visit their official website.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Faema

Disclosure: Faema is an advertising partner with the Sprudge Media Network

The post Faema Takes Over New York City With A Pop-Up Coffee Shop appeared first on Sprudge.

Source: Coffee News

Going From Seed To Cup At Unique Cafés Especiais In São Lourenço, Brazil

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unique cafe São Lourenço minas gerais brazil

São Lourenço is a touristy little town in the heart of Mantiqueira de Minas, one of Brazil’s most notorious specialty coffee producing regions in the state of Minas Gerais. The town’s Parque das Águas (water park) occupies a 400,000-square-meter green area downtown and is the source of nine therapeutical mineral waters, each holding distinct healing properties. Visitors can fill their bottles with the water of choice and also choose to take one of the therapeutic baths, sauna sessions, or ayurvedic treatments that are offered at the park’s spa center.

Helcio Junior and his family founded Unique Cafés Especiais in São Lourenço back in 2008, following the trend they had been observing as green coffee traders—his family farms coffee as well—but also as a means to absorb the town’s great touristic potential. The first Unique coffee shop is located very close to the water park, in the city center. All these years, their wholesale operation grew considerably, but their roastery was located in an industrial site in Carmo de Minas, not open to the public.

unique cafe São Lourenço minas gerais brazil

The new roastery, inaugurated in November of 2018, celebrates everything that Junior and his family have wanted to do for a long time. In a much larger space exclusively dedicated to coffee, they now house a coffee bar, their administrative and sales headquarters, and a roastery, all in the same space, right off the road between Carmo de Minas—the epicenter of coffee production in the Mantiqueira—and São Lourenço, the therapeutic water haven.

“I knew the region had this touristic appeal, and following the craft beer, wine, and cheese waves, we wanted the new roastery to showcase the roasting process to customers, and at the same time strengthen our brand as a local coffee company,” says Junior. In fact, many of the customers at the new roastery come as part of a special tour Unique promotes on a weekly basis, that takes tourists and coffee geeks alike from the coffee bar in downtown São Lourenço to the farm and now ends at the new roastery. “It is literally a seed to cup experience,” says Junior. He is right, and although we are in a producing country, not many roasteries can showcase such a complete connection between the consumer and the producers, let alone on a weekly basis.

unique cafe São Lourenço minas gerais brazil

The new space has an industrial feel, but Junior explains that has more to do with complying with local legislation than anything else. Initially the idea was to use up a lot of repurposed wood from the family farm, however since they are required has to follow local food production legislation, they had to use cement and tiles instead. The architect made the roastery space visible through glass wall, and the high ceilings from the location make the temperature inside very pleasant. The entire space has about 200 square meters, which is rather large for a specialty roasting operation in Brazil, and they roast on a 25-kilo Probat.

Right across the street, the Unique team planted more than 300 coffee trees right off the road, just so people who are just driving by can have the opportunity to see what coffee trees look like, even if they don’t get to visit a coffee farm. The idea is, in the future, to build a green house to grow coffee seedlings in the backyard of the roastery space.

unique cafe São Lourenço minas gerais brazil

With the shop located on such a busy thoroughfare, Junior is hopeful it might attract attention from even more casual Brazilian coffee consumers.

“I think that this could be a first step for all these drivers who travel this touristic route to become more curious about the coffee chain. Here, they can learn a lot about coffee just having a chat with our baristas or our roastery folks,” he explains. “Sometimes, people don’t want to go all the way to the farm, or don’t have the time to do so. And that’s ok. We are here for those people. They can learn about coffee with us, right here.”

unique cafe São Lourenço minas gerais brazil

The focus of the coffee shop inside the roastery is a bit different from the location in downtown São Lourenço, a shop that is constantly busy and has many food options. Here, there are only a few food items to choose from—the menu is built around coffee—espresso and filter methods—and the so-called coffee “duels,” where the client can choose the same coffee extracted in two different methods. And although they do serve beans from Fazenda Sertão, Junior’s family’s own farm, the roastery operates independently, and coffee is sourced from a variety of farms. Every two months, a limited edition coffee is released for online sales and served at both shops.

Whenever you visit São Lourenço for its therapeutical waters, or go to Carmo de Minas for green coffee sourcing, you can complete the experience with a trip to this striking roastery cafe conveniently located along your journey.

Unique Cafés Especiais is located at Via Othon de Carvalho, 1020, São Lourenço. Visit their official website and follow them on Facebook and Instagram.

Juliana Ganan is a Brazilian coffee professional and journalist. Read more Juliana Ganan on Sprudge.

Photos by Tribus Studio.

The post Going From Seed To Cup At Unique Cafés Especiais In São Lourenço, Brazil appeared first on Sprudge.

Source: Coffee News

Science Gives Up, Says 25 Cups Of Coffee A Day Is Fine

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At the intersection of science and clickbait, there lies coffee. What presumably start as arguments and inquiries made in good faith get twisted by we media folk into sensational headlines about “Science Proves Drinking Coffee Will Kill You” or “A New Study Shows That Drinking Coffee Will Make You Live Forever, But Only If You Drink Exactly 3.28 Cup A Day.” It’s just the way the world is. You, dear reader, probably aren’t going to give us those sweet, sweet clicks about some stupid science mumbo jumbo unless we grab you with a bonkers headline.

Now Science, bless them, are embracing the absurd and writing the attention-grabbing headlines for us with their newest discovery, “Fuck it drink 25 cups of coffee. It won’t kill you.

Maybe they didn’t say it exactly like that, but that’s the jist of it. According to CNN, new research funded in part by the British Heart Foundation finds that drinking five cups of coffee a day is no worse for your arteries than drinking less than one (and before you all get hot on the biscuit and take to social media, I DON’T KNOW WHAT THEY MEAN BY A CUP, OK?!). These findings run contrary to previous research that found coffee “can cause a stiffening of the arteries, putting pressure on the heart and increasing the likelihood of stroke or heart attack.”

So how did get land on 25 cups being a perfectly reasonable amount of coffee to not initiate cardiac arrest? In this most recent study performed by scientists at Queen Mary University of London and presented yesterday at the British Cardiovascular Society conference, researchers examined 8,412 individuals, breaking them up into three different groups: those who drank less than one cup of a coffee a day, those who drank one to three, and those to drank more than three (but no more than 25. The 26+ were excluded as outliers, which is a weird and arbitrary line to draw but ok). Participants were all given MRI heart scans and infrared pulse wave tests, factoring in things like “age, gender, ethnicity, smoking status, weight, blood pressure, diet and how much alcohol a person drinks.”

They found, according to researcher Kenneth Fung, that “drinking more than three cups of coffee a day did not significantly increase the stiffness of blood vessels compared to people who drink one cup or less a day.”

So there you go. Science says drinking 25 cups of coffee—again, not 26, that’s a bridge too far to even be studied—won’t make your heart explode.

But let’s be real for a moment. If you drink 25 cups of coffee a day, you will most certainly die prematurely. To even get to 25 cups of coffee, you have to make many bad choices, conservatively 10 of them. You’re undoubtedly making all sorts of other questionable decisions throughout your day-to-day activities. Eventually, one of them is going to get you.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

The post Science Gives Up, Says 25 Cups Of Coffee A Day Is Fine appeared first on Sprudge.

Source: Coffee News

ハワイの新店 バリスタの煎れるコーヒーに早朝から集うロコの憩いの場所

By JP-Press No Comments

ハワイの食文化は港区よりもハイスピード! 新旧入れ替えは当たり前! そう! 古き良き味と新たな挑戦の味を受け入れてくれるのがホノルルなのです。2018年今年だけでも数多くのオープンがありました。その中でもロコパパから情報収集し厳選しお店をお届けします。

クチコミ 

「オフィスに行く前にここのコーヒーを飲むのが最近の日課になってます」
ハワイ在住20年 R.K.さん 息子16歳、娘12歳

こぢんまりとした店内にもかかわらず、ロコ家族やパソコンと向き合う若者で早朝から賑わっている地元密着型。
「種の生産者、ロースター、抽出までコーヒーに関するすべてにおいて、学ぶことを心から愛している」と言うオーナーはトラック販売からスタートして、現在に至ります。
ロコが集う所以は、その愛情ある1杯にあるのかも。オーダーで人気ベスト3はドリップコーヒー、ホットラテ、エスプレッソなど。

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Honolulu Magazine – 6 Buzzable Coffee Shops That Opened in Honolulu in 2018

By Coffee, News, Press

The Curb team established themselves as makers of a rock-solid cup of coffee back when they were all the way up Wai‘alae near 10th Avenue. Now, they’re comfortably settled into their newer—and roomier—lower Wai‘alae spot right next to Breadshop

They’ve still got the friendliest baristas you’ll find and stellar pours, but now there’s a bit more room to tuck in, lots of outlets and even a small counter space that you’ll usually find packed with laptop-clicking patrons…

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You’ll Love This Amalie Auguste Melitta Bentz Tote!

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Welcome to Sprudge Shop Spotlights, a new weekend series in which we highlight our very favorite items currently available in the ever-changing, fast-moving, utterly bespoke Sprudge Shop. Now shipping worldwide, featuring unique artist and brand collaborations from around the planet. Enjoy!

We think you’ll love this new tote bag now available in the Sprudge Shop! This natural color 100% cotton canvas tote bag celebrates Amalie Auguste Melitta Bentz, who invented the coffee filter in 1908.

Here’s a snippet of history from the Melitta website:

A piece of blotting paper from her son Willy’s exercise book gave her the simple idea of filtering out the unpleasant coffee grounds with the aid of a filter and some paper. She experimented with a brass pot peppered with holes on the bottom and on June 20, 1908 she laid the foundation for her subsequent business: the Imperial Patent Office in Berlin awarded Melitta Bentz patent protection for her “coffee filter with rounded and recessed bottom perforated by slanting flow-through holes” and using “filter paper”.

Get your very own Amalie Auguste Melitta Bentz tote today for 10% off using the promo code MELITTA. Supplies are limited so act fast, and join us again next week for another Sprudge Shop Highlight!

The post You’ll Love This Amalie Auguste Melitta Bentz Tote! appeared first on Sprudge.

Source: Coffee News

Happy Curbsgiving!

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So much has happened in the few years that we’ve been around, both for us, and for our customers. Connections, both big and small have occurred. Once upon a time there were two customers who met at their favorite coffeeshop. They put together a barbecue and invited us. A year or so later they traveled together on a road trip. Several years have passed and they are now married with their first child.

I feel so much gratitude for every single connection that I have seen made in the space that we serve coffee. It’s humbling and encouraging to create such a space. I’ve always been a fan of places where the staff seems to care about you – what you’re doing and where you’re going. The outside world can often seem like a large and intimidating place, especially when news reports are always breaking and situations are ever-changing. It is reassuring to be in a coffeeshop. A place where civility is upheld and conversations are happy. A place where you can feel cozy, talk to others, or enter a flow state and get work done.

As we approach the holiday season of 2018 we are so happy to announce that we will be hosting a Curbsgiving on November 18. This is a community potluck that all are invited to attend. If you intend to bring food, please sign up at the shop and let us know what you’re bringing. We’re really looking forward to sharing more good times and good coffee with all of you.

<3
The Curb Kaimuki

Should Coffee Sales Have A Minimum Age Requirement?

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As a newly minted old person, I now find myself enjoying several of the tried and true old person pastimes: going to bed early, not drinking too much, taking it as a compliment every time I get ID’ed. And now, one coffee company is allowing the younger generation to experience the thrill of old person flattery. Costa Coffee, the world’s second-largest cafe chain, has enacted a policy that allows employees to ID teenagers, and deny them sales if they don’t meet a minimum age requirement.

According to Grub Street, the company’s new policy allows “stores to refuse drinks to anyone under the age of 16.” A Costa spokesperson tells the Manchester Evening News that they do “not encourage the sale of caffeine to children,” which apparently makes the next logical step to allow baristas to “interrogate customers they suspect are too young.”

Grub Street notes that while the policy has been in place since the end of summer and stores are given discretion on when to implement it, the new rule has drawn more attention lately after a 12-year-old was denied a coffee.

Some of you might think this sounds like a great idea—the hepped-up early teens of this world have enough to be excited about, what with their apps and their Post Malone fandom. But in my opinion, this is a dumb rule. Should you maybe keep a pre-teen from ordering their 10th orange mocha Frappuccino? In an ideal world where everyone looks out for one another, probably. But that ain’t this world. You’re not that kid’s parent. Let ‘em enjoy their caffeinated sugar rush. Why is a 12-year-old alone in a coffee shop anyway? Shouldn’t they have a guardian? What are they even looking at on that phone they stare at all day long? And if they don’t and they are out there in the real world taking care of themselves, then they damn well deserve a coffee or how many ever they decide to order and are able to pay for. I don’t need some visor-wearing barista playing caramel police.

So smooth move, Costa, you just created an open invitation for everyone under the age of 16 to come camp in your stores, not buy a damn thing, and waste your wifi downloading the latest posthumous release by Lil Peep or somesuch similar artist. This all could have been avoided by simply giving a child caffeine. It’s your loss.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Superbad.

The post Should Coffee Sales Have A Minimum Age Requirement? appeared first on Sprudge.

Source: Coffee News

2018 New York Coffee Masters Champ Remy Molina: The Sprudge Interview

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It had to be Remy! Remy Molina, a barista from Costa Rica, has won the 2018 Coffee Masters tournament at New York Coffee Festival, completing a stunning run to glory. It was a huge moment for the young coffee professional, who took home a prize and cash package valued at $15,000. It’s also one of the most prominent international coffee wins ever for the nation of Costa Rica, whose coffee producing culture has long been among the best in the world, but whose international barista and cafe culture is fast becoming a major player. “I was able to represent my country and to represent the great job all my fellow baristas in Costa Rica are doing,” Molina tells Sprudge. Truly it was a historic and inspiring moment for the competition.

To learn more, Sprudge co-founder and Coffee Masters co-host Jordan Michelman sat down with Remy Molina to discuss his big win and learn more about what’s next for this enterprising young champion. Read on!

This interview has been edited and condensed for clarity. 

Hey Remy! Congratulations on your big win! By way of introduction, what do you do professionally in the coffee industry in Costa Rica?

Hi Jordan! Thank you very much for this opportunity and for your words. I appreciate it a lot!

Right now, I work for the Specialty Coffee Association of Costa Rica (SCACR). I am a consultant and a trainer. Mainly my work is to develop most of the coffee festivals AND competitions here in Costa Rica.

I also have my own personal projects, a coffee to-go bar and a brand of roasted coffee. I’m still trying to develop the concept but my goal is to have my own coffee shop and micro-roastery.

You’ve just won $5,000 cash from the Coffee Masters, plus your very own Slayer single group and Mahlkönig grinder. What will you do with these prizes?

First of all this is my dream come true. Since I started in the coffee, I wanted to have my own Slayer and of course with the best grinder to complement it.

I want to start a little project were I want to work with TWO of the things I like the most and unite them. The idea is to have a place where coffee and mixology can merge. Also, part of the money I earned I am going to donate so I can help people that may need it more than I do.

Talk us through your signature drink creation for the Coffee Masters, and tell us more about the inspiration behind this drink.

My signature drink was inspired and resembles the traditional and famous cocktail, the Old Fashioned. This is one of my favorite drinks and the idea was to give it a twist with some coffee. The concept was called “First Impressions”—this is because I’ve never before been to New York City and I always heard that it is the city of huge buildings and lights—”The city that never sleeps.” So I can imagine at night, people always like to go for a drink.

I like to travel and I like to go to different countries. So I wanted to bring to NY that first impression of my beloved homeland. The first thing that people think about in Costa Rica is beaches and coffee, right? I wanted to mix both of them and make a really good impression. First impressions, in a drink and in serving people, are very important. Making a good first impression can be so decisive in making your client have an experience that will never forget and want to come back.

All of this came to my mind after trying for the first time the coffee that I was using. It is a natural processed anaerobic fermentation coffee, and the varieties are Caturra and Villa Sarchi. This coffee is very complex and unique and its flavor profile reminds me of an apple pie, with a juicy acidity and flavor notes of cinnamon, green apples, and sweet notes like sugar cane. Also, this coffee has a winey aftertaste, clean, pleasant, and lingering.

So I wanted to highlight its complexity and combine them with other ingredients that I prepared myself. The result of my signature drink was tropical flavors such as mandarine, peach, and vanilla combined with sugar cane. It had a silky texture and a juicy acidity like the apples used for pie.

Does winning Coffee Masters feel like a major moment in your coffee career?

I always think that every day you learn something new. This competition is something that I always wanted to participate since I started in coffee. I learned about this competition when they launched its first edition in London because a friend of mine told me. At that moment I didn’t feel prepared so I didn’t apply. Last year I applied at London but I did not pass the first round. So this year just making the finals was extraordinary for me, and it was a huge surprise I was crowned as the Champion.

This for me is a moment that I will never forget but I think I still have a lot to learn, so I will keep the good work and the passion I have for this career. As a person that comes from a producing country, my dream is to travel to more consuming countries and learn more about their way of preparing coffees.

Costa Rica has long been famous for growing coffee, but the country’s cafe scene is also exploding. What are some of your favorite cafes there right now? Where should people visit?

The cafe scene is growing fast and the past few years I’ve seen a lot of good coffee shops open. I think this is a good thing for Costa Rica because we are creating coffee culture. My favorite places to go and have a good cup of coffee are, Cafeoteca (where I used to work), Underground Brew Cafe, and Franco. But these are not the only places people should visit when they come to Costa Rica. Right now, I’m working with a friend on a Video blog, where we interviewed the owners of the 10 cafes and they told us everything about their coffee shops. You can follow our work here. 

What’s something about competing in Coffee Masters that new competitors might not know? What have you found surprising about the tournament?

Coffee Masters is a fast-paced competition and I think new competitors have to try to accomplish most of the disciplines (doing their best in each one of them) so they can score the most points. For me, Coffee Masters tests you on how well you can manage a bar scene and how well you can serve the coffee for your clients. Sincerely, I know I wasn’t the fastest or most skilled barista on stage but I always tried to do my best and served the best cup of coffee to my judges. I think that’s the most important part because even though it’s just a competition, we as baristas have to do our best. Our job is to serve the cup of coffee people deserve.

I can give you an example about that. In the “Order” discipline (in which competitors are asked to make 10 drinks in nine minutes), I only served seven drinks total to the judges. But actually, I got really high scores on those seven drinks, while some of my opponents got more drinks down in total, but scored less than me. What was most important was the quality of the drinks.

For me at Coffee Masters everything was absolutely great, the organization, the judges and the baristas. This year was very special because I could feel the fellowship from all of the competitors and it felt like we were supporting each one of us. The level of difficulty this year was really high because I know all of the baristas competing were really skilled and talented.

Describe the moment of victory in your own words—what did it feel like?

Until this day, I still can’t believe it. I am really happy with the result and with the experience too.

At the beginning I felt a lot of joy inside of me, because all the hard work and all the time I’ve spent learning and improving myself has paid off. And I felt grateful because I know this is a blessing for my life and I know I made my family proud too.

It was something I always dreamed about it. I think this is not only me winning, but a lot of people behind me winning too. So I’m glad I made them proud of all the work we have done. That day I felt a bit nostalgic because I wanted to celebrate it with my friends and family in Costa Rica, but I made a lot of friends in this trip, so I celebrated it with them and that helped me feel a little bit better.

I felt like Costa Rica made a good presentation and that everyone was happy about that. I’m glad that I was able to represent my country and to represent the great job all my fellow baristas in Costa Rica are doing. I hope this will motivate other baristas to try to accomplish whatever they set as a goal and that they can make it, if they believe in themselves.

Is there anyone you’d like to thank?

As I told you before, this couldn’t be possible without the help and support of a lot of people. I want to thank everyone that always believed in me like my colleagues and friends. To Victor and Pablo for roasting my coffee. To my family and girlfriend for all the support and love they gave me. And I want to thank Issac and Wally, my two trainers. Without the help of these guys I couldn’t accomplish this. I learned a lot from them. Wally hosted me in New York for almost nine days, and these days he taught me not only about coffee. He taught me how to live a good life with the people you love and by doing what you love the most. I will treasure all his advice for the rest of my life.

Thank you Remy, and congratulations from all of us at Sprudge! 

Jordan Michelman (@suitcasewine) is a co-founder and editor at Sprudge Media Network, a contributor to Portland Monthly and Willamette Week, and co-author of The New Rules of Coffee. Read more Jordan Michelman on Sprudge

Sprudge is an official media partner of the Coffee Masters Tournament and the New York Coffee Festival. 

Read all Coffee Masters coverage on Sprudge.

The post 2018 New York Coffee Masters Champ Remy Molina: The Sprudge Interview appeared first on Sprudge.

Source: Coffee News

Starbucks Announces Care@Work, A Subsidized Backup Care Program

By Coffee, News No Comments

Starbucks continues to add to their already impressive (at least by coffee industry standards) benefits package. Along with things like an expansive transgender health care policy, 100% tuition coverage for first-time bachelors via Arizona State’s online program, and paid parental leave, Starbucks has announced the newest addition to their package: a subsidized backup care plan for children and seniors.

Called Care@Work, Starbucks has teamed up with Care.com to provide all employees at “US company-owned stores” with “an online service connecting families and caregivers,” per the press release. In practical terms, this means all 180,000+ employees will receive 10 subsidized backup care days for children and adults.

Using the Care@Work portal, employees will be able to schedule last-minute care for their loved ones for the subsidized cost of “$1 an hour for in-home backup child and adult care or $5 per day for in-center child care” for the allotted 10 days. After exhausting these days, other services—like pet sitting and housekeeping—become available, though at full cost to the employees.

The move comes in response to a significant sector of the work force having difficulty balancing their job and their family. From the press release:

recent analysis of the National Survey of Children’s Health showed that 2 million working parents had to quit their jobs in 2016, the year of the survey, because of child care issues. The crunch isn’t just being felt by parents, but also for those who are caring for their own aging relatives. One in five U.S. workers report they are currently providing assistance for older relatives and friends, according to a report by the AARP Public Policy Institute. Nearly 70 percent of those who do say they had to take time off or make other work adjustments because of caregiving.

Also included in the Care@Work package are resources to help Starbucks employees with senior care planning. This give participants access to “a Senior Care Advisor for professional guidance and a customized plan for senior care to help understand long term caregiver options, housing alternatives, finances and legal concerns – all at no cost.”

For all the (often justified) grumbling people to about Starbucks—at this very moment, someone is angrily typing, “BUT WHAT ABOUT [WHATEVER THEIR BEEF IS], SPRUDGE…”—the company continues to lead the charge in creating a robust employee benefits package. For more information, read the full Care@Work press release here.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

All media via Starbucks

The post Starbucks Announces Care@Work, A Subsidized Backup Care Program appeared first on Sprudge.

Source: Coffee News