Archive of ‘Annotated Bibliography’ category

Corporate v. Non-Corporate

Annotated Bibliography 9:

Exhibit:

Fig.1. Starbucks logo; example of corporate coffee shop

Carman, Tim. “Starbucks is over downtown Washington. These coffee shops are so much better.” The Washington Post, 5 April 2017.

In his article “Starbucks is all over downtown Washington. These coffee shops are so much better”, Tim Carman discusses the new non-corporate coffee shops that are beginning to push Starbucks aside. Interestingly, it’s not just Compass Coffee that is over taking the downtown area but also Swing’s Coffee and La Colombe. On one hand, Compass Coffee is striving to become the “Starbucks of the East Coast”. On the other, La Colombe is becoming a “weekend destination”. Additionally, Swing’s Coffee uses favorable lease terms and the perfect space to stay in business.

However, knowing what the competition looks like between the non-corporate and corporate coffee shops can aid in understanding what the future may look like for these stores. In addition, it is helpful to know which parts of the coffee shops make them desirable. Knowing unique characteristics can offer an explanation as to why individuals are picking non-corporate shops over the bigger corporations

Annotated Bibliography 10:

Background:

Murray, Kyle B. “The effect of weather on consumer spending.” Journal of retailing and consumer services, vol. 17, no. 6, Nov. 2010, pp. 515-520. DOI: 10.1016/j.jretconser.2010.08.006

In his article “The effects of weather on consumer spending”, Kyle Murray provides a series of evidence found in studies proving that the weather does effect mood and spending. To start, studies showed that bad weather (i.e., rain or snow) tends to keep people at home. Looking at substantial research in psychology their is a positive correlation between weather and mood. For example, an individual who is exposed to sunlight will walk away in a better mood than before. This is because sun exposure produces serotonin, the calming hormone in the brain. Additionally, studies showed that artificial lights works just as well with SAD depressed patients. However, according to empirical research, consumers in positive moods evaluate products much more favorably than they would in a neutral mood. In addition, individuals in a positive mood are more likely to spend more money and self-reward themselves.

I took this picture at the Farragut location of Compass Coffee. Observe the large window allowing lots of light to enter the store. Even though it was raining at the time, the light still fills the room.

In comparison with my other sources, this article can offer more of an understanding as to why a consumer may behave the way they do. At Compass Coffee, there are giant windows letting in large amounts of natural light. When looking at the article prior, we see the shift in consumers form corporate coffee shops to non-corporate. Perhaps, this is due to the natural light in the smaller shops. In addition, I think this is a credible source.

 

Annotated Bibliography 5 & 6

Method:

Greg Dickinson. “Joe’s rhetoric: Finding authenticity at Starbucks.”  Rhetoric Society Quarterly, vol 32, Iss. 4,2002, June 2009, pp. 5-27. http://dx.doi.org/10.1080/02773940209391238, doi: 10.1080/02773940209391238

In his article, “Joe’s rhetoric: Finding authenticity at Starbucks” by Greg Dickinson, he discusses the rhetorical strategies used by Starbucks to draw lure in consumers and keep them happy.  For example, Starbucks places the abstract transformation of the grinding of the coffee beans near the cashier. This way, as the customer is ordering coffee they are able to listen, smell, and see the transformation of the drink. In addition, Starbucks also picked the rainforest green color to promote a sense of connections. Since green is a similar color to plants, the consumer associates Starbucks with the coffee beans imported around the world.

Fig. 1. Starbucks counter

I am able to use this article as a method and guide in my own paper about Compass Coffee. Both are coffee shops trying to use rhetorical methods to appeal to consumers. I can look at the way Greg Dickinson analyses Starbucks and apply it to the everyday coffee shops I visit in addition to my sight. Having been to Starbucks countless times, I am able to visualize each characteristic he bring to attention.

Background:

Kempf, K., C. Herder, I. Erlund, H. Kolb, S. Martin, M. Carstensen, W. Koenig,…, J. Tuomilehto. Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: a clinical trial. The American journal of clinical nutrition U.S. National Library of Medicine, 2010. doi: 10.3945/ajcn.2009.2854

In the article, “Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: a clinical trial”, the authors discuss the investigative findings of daily coffee consumptions with regards to subclinical inflammation, oxidative stress, glucose and lipid metabolism. The study was conducted on 47 avid coffee drinkers. At the end they took blood samples to analyze the data. Their findings showed that coffee consumptions showed beneficial effects.

Fig. 2. Diabetes symbol

I can use this article to talk about the overall effects coffee has on the body. Knowing the health results from drinking coffee, may inform us on why someone would want to drink coffee. This source provides background and a sense of understanding based on factual evidence and case studies. Along with my other sources I can use this article to provide proven effects of coffee.

 

Coffee Drinking is a Culture

Background:

Schneider, Robert. “Coffee Culture”: Hot Coffee + Cool Spaces. The Images Publishing, 2016.

In his book, “Coffee Culture: Hot Coffee + Cool Spaces” by Robert Schneider, he describes thirty-three different interesting coffee shops located all around the United States. Each shop has a unique setting and location including historical buildings, art useless, arcades, and even an old cargo ship. Schneider discusses how “interweaving coffee with art, architecture, and historic preservation” adds a special yet diverse characteristic. The author continues to inform the reader about the evolution of coffee in “three waves”. First, coffee was used as a “fast, cheap, drink of caffeine” to help people get through the day. Second, coffee started being distributed through corporate chains with different syrups and toppings. Finally, drinking coffee became similar to drinking wine. A social interaction used to build relationships.

Fig. 1. Coffee Culture book cover; using aesthetically pleasing placement, good lighting, and coffee (all important characteristics of a good coffee shop in his book)

Coffee Culture provides background and comparison to other coffee shops and how coffee drinking has developed throughout the years as well as analyzes and interprets each coffee shop. Not only can I use this source to compare other successful coffee shops with Compass Coffee but also see the timeline of where Starbucks fits in. In addition, the book does a great job of capture the reader’s attention with interesting pictures and graphics.

 

Argument:

Tucker, Catherine M. “Coffee Culture”: Local Experiences, Global Connections. Routledge, 2017.

In “Coffee Culture: Local Experiences, Global Connections” by Catherine M. Tucker, discusses how drinking coffee is the last and “final step” in connecting us to the farmers in nations around the world who produce it. Even in her title she suggests how our “local experiences” with coffee creates “global connections”. She further describes how coffee ties together the global economic system that is till evolving. Indeed, coffee is produced by some of the world’s poorest countries but these countries also happen to be the most biodiverse and endangered habitats in the world. For a while, coffee production has coexisted with forest but because the market favors “sun-grown coffee”, the forests have to be cleared and farmers need to use toxic agrochemicals. According to Tucker, coffee production is becoming one of the world’s most barring problems. She even compares them with social inequality along with environmental degradation.

Fig. 2. Coffee Culture book cover; the hands with the beans and green cover – represents the cohesive relationship the author ideally wants us to have with the environment

Tucker’s research offers a background on coffee production that most people would never have considered. The rest of my articles talk about the “up and coming” coffee industry and methods of marketing new products to customers. However, I never thought, to think of what potential negative effect this could have on our environment. This article provides a counter argument to coffee production and offers a more environmentally conscious way to produce coffee.

 

Compass Coffee in the Media

Method:

Ravindranath, Mohana. “At Compass Coffee, data is the secret ingredient”.The Washington Post. 28 December 2014

In her article, “At Compass Coffee, data is the secret ingredient” Mohana Ravindranath discusses how Compass uses technology to make their coffee more consistent and the best flavor. Basically, the computer attached to the roaster has a built-in digital thermometer and it automatically transmits the data points from each roast. It records things such as, temperature changes and moisture levels and sends them to an open-source software called Artisan.

Fig 1. The roast description and ingredients that went into the particular coffee blend. Putting all the unique characteristics on the coffee bag helps add another element that can help distinguish Compass from other shops.

When the brew is ready, there is a three-member team who tastes it. If they don’t like the flavor they use the computer to adjust a single variable and try again. Ever batch gets a “roast profile” that is saved on their computer which makes recreating a batch easier.

This article will be helpful in further describing unique and innovative characteristics of Compass Coffee. Furthermore, Compass Coffee used to be an old laundromat in Shaw. Knowing the history of the coffee shop will help me understand it’s relation to the surrounding community.  Not only does the article provide background but offers yet another unique characteristic of Compass Coffee.

Exhibit:

Michael Haft and Harrison Suarez. “The Marine’s Secret Weapon: Coffee.” The New York Times, 16 Aug. 2013.

In their article, “The Marine’s Secret Weapon: Coffee”, Micael Haft and Harrison Suarez make a very interesting claim. They say, “America’s taste for coffee is inextricably linked to the history of its military”. Haft and Suarez, both military veterans give their first-hand perspective on the history of coffee in the military and how vital coffee actually is.  In fact, they offer quotes from “in the field”, of Marines trading their snacks for coffee. Haft and Suarez started by writing about marines and the complex emotions thought their time fighting and came to the conclusion to tie all of their interests together. Coffee, marines, photography, travel, community, as well as many others, and create Compass Coffee.

Fig. 2. Compass Coffee owners; open stance, inviting smiles, light colored shirts, the “GOOD” in all caps on the wall – all elements that create a welcoming and inviting environment

I will be able to use this article to discuss how Compass Coffee started and explain the importance associated with this shop. Having a first person point of view from their time in the military and their love for coffee helps readers understand and appreciate their military journey. Also, being able to see the founders’ thoughts are very interesting and an element that isn’t seen with big chain coffee shops like Starbucks. I can use this article when talking about the unique features associated with Compass Coffee.

AB 1-2

Background:

Bryant, Donald C. Jr., and Henry W. McGee Jr. “Gentrification and the Law: Combatting Urban Displacement.” Urban Law Annual; Journal of Urban and Contemporary Law, vol. 25, no. 1, January 1983, pp. 46-143

In “Gentrification and the Law: Combatting Urban Displacement”, the author discusses what gentrification is and why it is such a relevant problem. Within the last twenty years, urban development in residential areas result in a large displacement for those who cannot afford the new urban surroundings. An example used is the establishment of a higher end grocery store (such as Whole Foods or Trader Joe’s) in lower-income communities. This draws in the middle and higher-income families while forcing families lower-income families to find a less expensive grocery store. Over time the lower-income families begin to relocate closer to less expensive options.

Fig. 1. The former laundromat space at 1535 Seventh St. NW before owners Haft and Suarez built it into Compass Coffee

In particular, this article will help create a sense of understanding to how the surrounding community feels when the Shaw area is gentrified. Compass Coffee used to be a old laundromat, now it is a upscale coffee shop. Interestingly, all the high end shops on the same block as Compass have only been a recent addition. The Shaw area has been a very recently gentrified area so understanding what becoming “gentrified” entails is essential to understand the history and effects of Compass Coffee has on the surrounding community.

Method:

Erhard, Lick, et al. “Sensory expectations generated by colours of red wine labels.” Journal of Retailing and Consumer Services, no. 0969-6989, October 2016, pp. 1-13

In the article “Sensory expectations generated by colours of red wine labels”, the authors discuss how wine labels are the main source of information for consumers. They conducted a study to show how the customers’ sensory expectations related to the flavor of red wines based on the label color. In addition, they looked at the difference between expectations of wine flavor in gender. The results showed that gender had little to no influence on the “flavour” expectations. Furthermore, they discovered that the label did not match with the consumers expectations. In conclusion, consumers cannot rely on visual cues or past taste experience when purchasing wine.  

Fig. 2. Wine label. This label describes the flavors expected along with the origin. However, if it didn’t state the characteristics a consumer may expect it to have a “spice” from the bright red color.

This article, while no direct relation to drinking coffee, can help me understand how consumers think. I am sure when purchasing coffee consumers look at the color and style of coffee ground labels as an indicator to how the coffee may taste. At Compass Coffee, they put the ground beans in bags colored with orange around the edges. I am curious as to wether or not the color impacts the customers decision to purchase a bag. However, I do not think this is a credible source, as they had many spelling and grammatical errors. The authors also chose to use the words “colour” and “flavour” rather than “color” and “flavor”. This can be an indicator that the author is form the United Kingdom because these are commonwealth terms (typically used in British speaking nations).