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  1. #11
    Senior Member
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    EDISON WA-Center of the Universe
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    487
    Whatever, at least I have made it in MY own buisness for at least the first year. I live in the most competitive area for coffee, I get constant kudos for my drinks and you know what? I still like a Big Mac now and then. Consistancy earns customers....sure Cup/taste for fun but keep your eyes on the CUSTOMER. Damn this is like talking to BestBuy about hometheater....
    If your java tastes bitter: ASK QUESTIONS.
    Do unto others as you would have them do unto you.

  2. #12
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    EDISON WA-Center of the Universe
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    Also.....till you can say you:1) pay employees, 2) don't get a paychech from a higher power,and 3) depend on your roasting and customer satisfaction for your future; welll imagine what I'd say
    If your java tastes bitter: ASK QUESTIONS.
    Do unto others as you would have them do unto you.

  3. #13
    Senior Member
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    Mar 2004
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    EDISON WA-Center of the Universe
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    And, yeah experimentation is fun : I thought that how I got to my Christmas blend. I get the feeling that most roasters don't own both the roaster,and have retail& whosale customers. Maybe I'm too customer focused, but if you lived in the Pacific NW I hope you would be too. And, I inagine that I totaly misses the creative aspect of the org. post. Well, I have to go roast for a new resturant acct...bye for now...
    If your java tastes bitter: ASK QUESTIONS.
    Do unto others as you would have them do unto you.

  4. #14
    Senior Member
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    Nov 2004
    Location
    Arizona
    Posts
    113
    I've developing a Coffee/Espresso menu for one of my larger restaraunt accounts. I have settled on 3 Single Origins for straight espresso that we are very happy with but would like to add 2 more.
    I've been having alot of fun roasting and cupping single origins, any suggestions?
    Thank you!

  5. #15
    Member
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    Jan 2005
    Location
    China
    Posts
    60

    Re: Roasting Single Origin for espresso?

    Generally speaking, I don't agree with the single origin espresso, which is not really taste enough, eccept Monssoon of India or maybe few of others.

    For the traditional espresso drinkers, normally the single origin espresso does not taste great. but, for the beginers of espresso drinker like Illy of Italy as of 100% arabica beans, such espresso is soft enough to be accepted, and maybe also good for some people which prefer the soft coffee drink.

    Based on such understanding, we designed our coffee menu with the very famous Italian blend of Molinari as the standard espresso for the reason that there are traditional espresso drinkers in our cafe. If one like and possible, it is possible to add more choices of SINGLE OPRIGIN espresso for the people who prefer it.

    It means that there is market for it, but not large.
    Kaffa Cafe, professional coffee service provider and Barista's trainer, for China.

  6. #16
    Senior Member
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    Nov 2004
    Location
    Arizona
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    113
    I'll drink the famous Italian Molinari as an espresso, but only when fresh, so when in Italy, I'll have a shot of it.

  7. #17
    Senior Member
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    Feb 2004
    Location
    Kuala Lumpur, Malaysia/Bukit Sentul, West Java
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    1,065
    My point exactly Liftoff!...and if in Arizona I will have the best that is available- freshly roasted from the local roaster ... Sometimes in Asia for example, there is this unfathomible attraction to foreign brands. I know a very good roaster in China, Render, who roast over 10,000kg month for the local market. The Italian brands though sell a lot more just on the fact they are foreign, therefore must be better....albeit 6 months old by the time the bag/can is popped open
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  8. #18
    Senior Member
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    Kuala Lumpur, Malaysia/Bukit Sentul, West Java
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    Liftoff....what origins have you already decided on? Maybe I can recommend some from my little corner of the world if you have not already selected one. Generally speaking some of the Papua/Irian Arabicas, as well as some of the North and Western Sumatran Arabicas make for good SOS's....suspect you may already have a Sumatran in there
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  9. #19
    Member
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    Jan 2005
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    China
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    60

    body of the espresso than the smell

    Quote Originally Posted by LiftOff
    I'll drink the famous Italian Molinari as an espresso, but only when fresh, so when in Italy, I'll have a shot of it.
    What you said is true. But, in our opinion, if the good coffee is fresh, it is perfect. But, the fresh coffee which is not good enough makes no very good coffee. Espresso blending is not really so easy to do as most people supposed to be. We also prefer the fresh beans from a good roaster if possible.
    Kaffa Cafe, professional coffee service provider and Barista's trainer, for China.

  10. #20
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    Jan 2005
    Location
    China
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    60

    how to compare Italian roast and your local roast?

    Quote Originally Posted by Alun_evans
    My point exactly Liftoff!...and if in Arizona I will have the best that is available- freshly roasted from the local roaster ... Sometimes in Asia for example, there is this unfathomible attraction to foreign brands. I know a very good roaster in China, Render, who roast over 10,000kg month for the local market. The Italian brands though sell a lot more just on the fact they are foreign, therefore must be better....albeit 6 months old by the time the bag/can is popped open
    This really does not make sense.

    Producing more does not mean good, especially if you know they sell the beans to the big hotel where they care only the cost, not the quality. That could be typical in China (yes or no?), including the ones managed by international managing group. Like, Shangri-la, Hilton, Sheraton, etc.

    Italian blends cost more also in the market in the States. This is true, right?
    Kaffa Cafe, professional coffee service provider and Barista's trainer, for China.

 

 
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