“I am truly blessed.

I have a great staff, a wonderful family
and a business that I love,
what more could you want?”
WE ARE BETTER
THAN EVER!
Photo by Jim Wasserman
Ruth Isaac and
Jack Treatman
circa 1990
set a good example.”
When asked about his typical day,
Treatman noted, “When you are a small
business owner, there’s no such thing.

The fi rst few hours might be spent
in front of the computer with emails,
orders, inventory — but if someone
calls out sick, I’m opening the store
and serving customers. If a machine
breaks, I’m dealing with a repair.”
He does start every morning with a
cup of coff ee — a pour-over, or manual
drip, which he describes as “the best
method” because it allows you to pour
the hot water around the grounds that
creep up during the brewing process
to ensure that all the coff ee is used and
its fl avor extracted. His other “musts”
include the right proportion (6 ounces
of water with 2 tablespoons of coff ee
per cup), suffi cient temperature (above
200 degrees F), absolute cleanliness
of the equipment, quality of water
(fi ltered) and, of course, the beans.

“An operation like ours doesn’t allow
JEWISHEXPONENT.COM for travel to coff ee farms to scout out
beans in far-fl ung places, but we do
know some farmers personally, partic-
ularly in Hawaii, and we have some
direct relationships,” he said. “For
beans from other locations, we rely on
reputable coff ee brokers, who bring
green, unroasted beans back for us,
and we roast them and then assemble
our staff for tastings and selection.”
When his seven-day workweek
aff ords some leisure time, Treatman
heads to nature. A lover of the outdoors,
he enjoys long trail rides on his bike but
can also be found whizzing around the
city on two wheels. He walks fi ve miles
a day in his normal routine moving from
store to store, making the rounds.

“I am truly blessed. I have a great
staff , a wonderful family and a business
that I love,” he said. “What more could
you want?” ■
Keri White is a Philadelphia-based
freelance food writer.

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