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  1. #11
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    nice!! Thanks for the link..
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  2. #12
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    Syracuse NY
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    Call me a stick in the mud (many have) but I'll stick with just using flavor syrups to add to the liquid coffee or espresso drink after it's brewed. There are so many issues with flavored coffee....

    - artificial aftertaste to the flavor
    - adds flavor to the grinder
    - if you're using airpots or carafes it flavors them and they need serious cleaning before regular coffee is used in them
    - leaves flavor residue in the brewing equipment

    I know this doesn't address the issue of satisfying retail or online customers who want to buy "flavored coffee" but that's where the process of educating the specialty coffee consumer comes in. If we don't do it no one else will.
    Owen O'Neill
    Syracuse NY

  3. #13
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    In a lot of forums, questions of trade-offs between alternatives come up.

    One of the advantages of flavored coffees over syrups is cost per serving. Flavor shots add about 25 cents per serving. That is twice the cost of the coffee.

    There are also questions of freshness with syrups. Not all syrups move at the same speed. Though it is not a coffee example, it is illustrative. 20+ years ago when I was in high school working at a Friendly restaurant scooping ice cream, we noticed that nobody under 50 ate maple walnut ice cream. It was OPIC - old people's ice cream. As a result, by the time we got to the bottom of a 6 gallon can, it was pistachio.

    If you have a lot of syrups, one of them is going to be pistachio by the time you get to the bottom.

    There are different qualities of flavors. Most leave a heavy chemical aftertaste. There are some that don't. This is one of those cases where in general you get what you pay for. Cheap flavors taste cheap.

    Even with good flavors, they actually taste better with cream and sugar. The fats in the cream bond with the flavors and spread them out more evenly over your palate - cream and half and half are better than skim from a flavor perspective. Then you need a little sugar to take off whatever chemical flavor there is.

    So there are cost trade-offs, freshness and convenience. And yes, never, never, never put regular coffee in an airpot that had a flavored coffee in it. You'll never get enough of the flavor out so that customers won't notice. Better to mark them. P-Touch labels are waterproof and last a very long time - and they don't look cheap.
    Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water. ~The Women's Petition Against Coffee, 1674

  4. #14
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    Seattle,Washington USA
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    AArrggg, do away with flavored coffee They're smelly, they stick to everything, and if you don't balance the flavor, you're killing everyones taste buds. Just kidding, over the years we've found that it depends on how much of each flavor you want to roast. It's difficult to do evenly if you are roasting small amounts. Not only that, but there are so many flavors out now, it's hard to keep up without a score card Have any of you noticed a decrease in flavored coffee orders???
    "A Word of Difference"TM

  5. #15
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    About 25 percent of our volume is flavored. Five million pounds. I don't drink it, but there is a very big market for good flavors. If you don't offer them, you're missing part of the market.

    As much as I like twin tiger stripes in the morning, I have to put on my business hat when I go to work. I am not the market.

    If you're in business for yourself, you can do it your way. But if you're there for your customers, shareholders, wife, kids and pets, you might want to look at the best ways to make money, not just the best ways to make the best espresso.
    Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water. ~The Women's Petition Against Coffee, 1674

  6. #16
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    Javahill...what size roaster are you using....are you the roaster for you company? You guys sure are pushing out some numbers...I thought you where just in a resort...but to be selling 54,000 lbs of coffee a day...damn son I am only doing about 4,000 to 6,500 lbs a day...I just find it hard to believe that a resort is doing those numbers...I roasted for the Beau Rivage casino and resort...they only went through 15,000 lbs....and that was a month.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  7. #17
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    JaVa Touring Center, Spa & Racquet Club
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    The resort is a nickname for where we live. JaVa is really because my name is James and my wife is Valerie. Ja-Va. We live on a steep hill - the driveway is about 3/4 mile long and has in places and 18 percent grade. That's the Hill part. We get snow 5 months a year so a friend of ours who came to visit to go skiing. That is the "touring center" part. We're fortunate enough to have a hot tub, pool and tennis court. That is how it all comes together.

    As far as where I work, we have 2 bowl roasters each with an 800 lb capacity and 4 Probat drum roasters each able to handle 200 lb batches. Then in the coffee lab we have 4 sample roasters and a smaller Diedrich. We've got capacity to go to 50 million pounds. Among other statistics, we're the single largest seller of double certified Fair trade-organic coffee in the US. And it all started 23 years ago in a single little coffee shop.

    I didn't really jump into the forums to talk about work - it was more of a stress relief from work.
    Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water. ~The Women's Petition Against Coffee, 1674

  8. #18
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    Wow...that is pretty impressive...I live in a nice and shiny air-stream that butts up to a nice above ground pool that we raise frogs in for those nice summer cookouts my dirt driveway exits into a quickie mart so I aint gots far to run for my booze...don't even make me brag about how close the nudie bar is....And to think it all started 33 years ago in the back of a Pinto.....Glad to see that fair-trade coffee is helping someone sustain their lifestyle
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  9. #19
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    We're not making our money on Fair Trade coffee. I'm a heretic here - I think it is a niche product. The money is in regular and flavored coffees.

    As far as sustaining lifestyles, it ain't the coffee as much as it is scale.

    A friend was in a negotiation about his company with Bill Gates and my friend thought Bill was the biggest... rectum. The reason was that he kept pushing a single point for the whole hour they were together. "Why would 100 million people be interested in the product?" It was a high end video conferencing system that had a niche market of Global 500 execs. That was 6 years ago and it still is a stand alone company. Not worth Bill's time or money.

    At home, I'm a die hard Mac user, so I won't concede that Windows is a superior product - it is an appliance, the toaster of operating systems. But Microsoft does have a bigger market share. And Bill is richer than Steve Jobs by a long, long shot. Starbucks is close to 18 times our size for much the same reason. They figured something out we haven't.

    So why would 100 million people be interested in your product? If money is what you care about - for whatever reason - that's the question to ask.

    If happiness is what you care about, then there is a different question. (If you find the question or the answer, please let me know.)

    If the perfect espresso is what you care about, then...
    Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water. ~The Women's Petition Against Coffee, 1674

  10. #20
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    I'm hearing ya JH...My flavored market is very small compared to yours. Although a lot of our business is espresso, we equally do a huge market in single origin coffees. Most of my flavored markets come from Asia and some here in the U.S. But I'm not complaining. Any business is good business as long as both you and the customer are happy :P
    "A Word of Difference"TM

 

 
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