View entire thread: Home Roasting equipment
Posted by jlyon10 on 2007-02-23 11:02:39 Post Subject: Home Roasting equipment
I am looking for some one who sells home roasting equipment that will drop ship to my customers. I have a coffee bean site selling roasted and green coffee beans and would like to offer roasting equipment also.
Jim
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Posted by jlyon10 on 2007-02-23 11:02:39 Post Subject: Home Roasting equipment
I am looking for some one who sells home roasting equipment that will drop ship to my customers. I have a coffee bean site selling roasted and green coffee beans and would like to offer roasting equipment also.
Jim
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View entire thread: The karma of the delivery guy, with a poll!
Posted by Jeff_Roaster_in_Training on 2006-02-18 15:58:00 Post Subject: The karma of the delivery guy, with a poll!
I have the Friday delivery duties at work, which is nice, I have to service three grocery stores and then drive around town listening to either classical music or Air America to a dozen widely dispersed coffee shops scattered around town who are set for Friday deliveries. I was noticing taht there is a strange karmic relationship between the cuties at teh coffee shop and the delivery dude. I walk in, set the coffee on the counter and they are all over me. Not that I mind, but hell, I am just a motley long haired geeky mongrel in a leather jacket who smells like a coffee bean, where is the attraction?
I guess maybe I can add a poll to this, see what everyone else thinks.
And just in case you are wondering, no, I don't take myself seriously.
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Posted by Jeff_Roaster_in_Training on 2006-02-18 15:58:00 Post Subject: The karma of the delivery guy, with a poll!
I have the Friday delivery duties at work, which is nice, I have to service three grocery stores and then drive around town listening to either classical music or Air America to a dozen widely dispersed coffee shops scattered around town who are set for Friday deliveries. I was noticing taht there is a strange karmic relationship between the cuties at teh coffee shop and the delivery dude. I walk in, set the coffee on the counter and they are all over me. Not that I mind, but hell, I am just a motley long haired geeky mongrel in a leather jacket who smells like a coffee bean, where is the attraction?
I guess maybe I can add a poll to this, see what everyone else thinks.
And just in case you are wondering, no, I don't take myself seriously.
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View entire thread: promotional items - like clip art, large display items
Posted by RadarRick on 2004-10-08 09:00:46 Post Subject: promotional items - like clip art, large display items
Good Morning,
I am curious about promotional items that may be available to our industry.
For example....are there any web pages with any clip art (coffee, espresso, cafe's, bakery, cold drinks, etc.) via the internet?
I have seen at a few cafes/shops very large pottery (?) coffee cups that they used to display other items inside the cup. One coffee cup was about 3 feet in diameter and 2 feet tall and had the letters (Roman Numerals) K O I E and a logo on the side of the cup. I believe it has Japanese roots.
I have also seen several cups that were about 12 -14 inches in diameter and about 10 inches tall. They cups appeared to be display pieces used for gift baskets, etc. Not sure if they were made of pottery, porcelain, or other materials (they were not made of paper or styrofoam). Who sells these large items?
What about other very large items for the espresso, coffee industry? I am trying to locate a very large 'costume' for a person to wear that looks like a coffee cup, a coffee bean or other coffee related costumes.
What about a 'hot air balloon' style but using a fan and cold air balloon displaying a coffee cup or old fashion espresso pot? These usually sit on top of buildings or in front of the business near the frontage road.
As you can see I am looking for these items for promotional use...I just need resourses. I am sure that the coffeefest will have many of these items....I will be unable to attend, maybe (please) someone can find out who sells or makes these type of items and post them here.
RadarRick
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Posted by RadarRick on 2004-10-08 09:00:46 Post Subject: promotional items - like clip art, large display items
Good Morning,
I am curious about promotional items that may be available to our industry.
For example....are there any web pages with any clip art (coffee, espresso, cafe's, bakery, cold drinks, etc.) via the internet?
I have seen at a few cafes/shops very large pottery (?) coffee cups that they used to display other items inside the cup. One coffee cup was about 3 feet in diameter and 2 feet tall and had the letters (Roman Numerals) K O I E and a logo on the side of the cup. I believe it has Japanese roots.
I have also seen several cups that were about 12 -14 inches in diameter and about 10 inches tall. They cups appeared to be display pieces used for gift baskets, etc. Not sure if they were made of pottery, porcelain, or other materials (they were not made of paper or styrofoam). Who sells these large items?
What about other very large items for the espresso, coffee industry? I am trying to locate a very large 'costume' for a person to wear that looks like a coffee cup, a coffee bean or other coffee related costumes.
What about a 'hot air balloon' style but using a fan and cold air balloon displaying a coffee cup or old fashion espresso pot? These usually sit on top of buildings or in front of the business near the frontage road.
As you can see I am looking for these items for promotional use...I just need resourses. I am sure that the coffeefest will have many of these items....I will be unable to attend, maybe (please) someone can find out who sells or makes these type of items and post them here.
RadarRick
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View entire thread: America's Test Kitchen tests, well, guess :P
Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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View entire thread: Balinese Beans?
Posted by crema123 on 2008-01-16 10:33:29 Post Subject:
Not sure, but do you think the fruit may still be attached to the bean? Is what you have a lot larger than a coffee bean? Maybe you can whack it on something and see if you can take the hull off, if that's the case.
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Posted by crema123 on 2008-01-16 10:33:29 Post Subject:
Not sure, but do you think the fruit may still be attached to the bean? Is what you have a lot larger than a coffee bean? Maybe you can whack it on something and see if you can take the hull off, if that's the case.
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View entire thread: Please Recommend Ground Coffee
Posted by PinkRose on 2008-04-07 13:06:35 Post Subject:
Hello Ross101
Are you asking for a recommendation for ground coffee that's in a can? Or are you asking for a recommendation for the coffee beans that you can buy at the supermarket and grind them there before taking them home?
Instead of getting your coffee at the supermarket, (where it has been sitting on the shelf for many weeks), please think about going to a local coffee shop (or maybe even your local Starbucks) and purchasing your ground coffee there. They could help you select a coffee bean that you may like. Also, just tell them what kind of coffee maker you have, and they will grind the beans for you.
That way, your coffee will be much fresher than you'd ever get in a supermarket. However, if you feel that you must have your coffee from a can....stick with the name brands and you'll have a better chance of finding something you may like.
Good luck.
Rose
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Posted by PinkRose on 2008-04-07 13:06:35 Post Subject:
Hello Ross101
Are you asking for a recommendation for ground coffee that's in a can? Or are you asking for a recommendation for the coffee beans that you can buy at the supermarket and grind them there before taking them home?
Instead of getting your coffee at the supermarket, (where it has been sitting on the shelf for many weeks), please think about going to a local coffee shop (or maybe even your local Starbucks) and purchasing your ground coffee there. They could help you select a coffee bean that you may like. Also, just tell them what kind of coffee maker you have, and they will grind the beans for you.
That way, your coffee will be much fresher than you'd ever get in a supermarket. However, if you feel that you must have your coffee from a can....stick with the name brands and you'll have a better chance of finding something you may like.
Good luck.
Rose
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View entire thread: Chocolate Biscotti with Espresso Beans?
Posted by davidsbiscotti on 2007-10-18 05:33:36 Post Subject:
I was afraid I'd get more of a response like "Coffee lovers would never eat whole coffee beans, yuck!" Although, I was hoping for something more like "Great idea! Coffee beans have a variety of appealing uses, and are not limited to having hot water forced through them in a percolator". But, we are in a "coffee" forum, not a "coffee bean" forum, so perhaps I should apologize for thinking outside of the box here.
No harm intended.
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Posted by davidsbiscotti on 2007-10-18 05:33:36 Post Subject:
I was afraid I'd get more of a response like "Coffee lovers would never eat whole coffee beans, yuck!" Although, I was hoping for something more like "Great idea! Coffee beans have a variety of appealing uses, and are not limited to having hot water forced through them in a percolator". But, we are in a "coffee" forum, not a "coffee bean" forum, so perhaps I should apologize for thinking outside of the box here.
No harm intended.
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View entire thread: Coffee Beans
Posted by johnny773 on 2008-09-26 21:04:10 Post Subject: Coffee Beans
A coffee bean is the seed of the coffee plant (the pit inside the red or purple fruit). The fruits, coffee cherries or coffee berries, most commonly contain two stones with their flat sides together.
Coffee beans consist mostly of endosperm that contains 0.8 - 2.5 % caffeine, which is one of the main reasons the plants are cultivated.
excerpt from cafe blogs
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Posted by johnny773 on 2008-09-26 21:04:10 Post Subject: Coffee Beans
A coffee bean is the seed of the coffee plant (the pit inside the red or purple fruit). The fruits, coffee cherries or coffee berries, most commonly contain two stones with their flat sides together.
Coffee beans consist mostly of endosperm that contains 0.8 - 2.5 % caffeine, which is one of the main reasons the plants are cultivated.
excerpt from cafe blogs
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View entire thread: Drive-Thru Coffee Bean & Tea Leaf - Las Vegas, Nevada
Posted by CoffeeLover on 2003-12-02 13:33:10 Post Subject: Drive-Thru Coffee Bean & Tea Leaf - Las Vegas, Nevada
I was amused, yet amazed to see a drive-thru coffee shop in Las Vegas, Nevada. Not just because it was a drive-thru but because it was a Coffee Bean & Tea Leaf coffee shop!!! Over the rest of the corporate market in coffee, coffee bean is one of my favorite places to get a coffee. The atmosphere and people are nice.
I didn't drive thru this location because they were closed on sunday at 8pm in Sin City but next time I will try it It was attached to other buildings it was also a walk-in, sit-down location.
Coffee Bean & Tea Leaf Drive-Thru
Las Vegas, Nevada, USA
______________
| <-<-<-<-<- |
|v[CB][][][]/\|
||| ||
v /\
--- ---------- -----
Lake Mead Blvd
----------------------
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Posted by CoffeeLover on 2003-12-02 13:33:10 Post Subject: Drive-Thru Coffee Bean & Tea Leaf - Las Vegas, Nevada
I was amused, yet amazed to see a drive-thru coffee shop in Las Vegas, Nevada. Not just because it was a drive-thru but because it was a Coffee Bean & Tea Leaf coffee shop!!! Over the rest of the corporate market in coffee, coffee bean is one of my favorite places to get a coffee. The atmosphere and people are nice.
I didn't drive thru this location because they were closed on sunday at 8pm in Sin City but next time I will try it
It was attached to other buildings it was also a walk-in, sit-down location.Coffee Bean & Tea Leaf Drive-Thru
Las Vegas, Nevada, USA
______________
| <-<-<-<-<- |
|v[CB][][][]/\|
||| ||
v /\
--- ---------- -----
Lake Mead Blvd
----------------------
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View entire thread: blending coffee
Posted by MrJim on 2005-07-25 15:43:21 Post Subject: Blending - a good starting point
BLENDING – THE ART AND FUN OF HOME ROASTING
If I just had a coffee bean for every time someone asked me what is the “PERFECT BEANâ€
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Posted by MrJim on 2005-07-25 15:43:21 Post Subject: Blending - a good starting point
BLENDING – THE ART AND FUN OF HOME ROASTING
If I just had a coffee bean for every time someone asked me what is the “PERFECT BEANâ€
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View entire thread: Coffee bean question
Posted by floorman on 2004-09-26 16:53:13 Post Subject: Coffee bean question
Ok, here's my question. I bought some whole bean coffee from a major, national coffee house (don't know if I can say their actual name but anyway). I bought the espresso roast bold flavor. When I pulled a shot it tasted burnt - like someone had a lighter and lite a coffee bean on fire and let it burn for a while, grounded it up and then put it in a espresso machine. I'm not the best at wording things but that's what it tasted like. Why did it taste this way? Can I get some professonial feed back on this please, I'd appreciate it.
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Posted by floorman on 2004-09-26 16:53:13 Post Subject: Coffee bean question
Ok, here's my question. I bought some whole bean coffee from a major, national coffee house (don't know if I can say their actual name but anyway). I bought the espresso roast bold flavor. When I pulled a shot it tasted burnt - like someone had a lighter and lite a coffee bean on fire and let it burn for a while, grounded it up and then put it in a espresso machine. I'm not the best at wording things but that's what it tasted like. Why did it taste this way? Can I get some professonial feed back on this please, I'd appreciate it.
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View entire thread: Creating a Classic Northern Italian Espresso Blend
Posted by smitty on 2004-09-13 12:10:05 Post Subject:
Thanks for the info guys. I've already roasted some blends that have been drinkable, but have had a funky aftertaste (a little chemical). I'm working on finding the common denominator in those blends to weed out the aftertaste.
Have you ever experienced an aftertaste like that? Would you say that that is more of a coffee bean influence or a process influence (roast, rest, brew)?
Just think - you guys can look back on this moment and say, "we helped that guy get his start!".
Thanks again,
Smitty
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Posted by smitty on 2004-09-13 12:10:05 Post Subject:
Thanks for the info guys. I've already roasted some blends that have been drinkable, but have had a funky aftertaste (a little chemical). I'm working on finding the common denominator in those blends to weed out the aftertaste.
Have you ever experienced an aftertaste like that? Would you say that that is more of a coffee bean influence or a process influence (roast, rest, brew)?
Just think - you guys can look back on this moment and say, "we helped that guy get his start!".
Thanks again,
Smitty
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View entire thread: Must beans be shiny???
Posted by topgourmetcoffee on 2006-11-25 02:25:49 Post Subject: The roast is definitely a personal preference
Whether you roast your coffee to a lite roast, medium roast or dark roast, it all is a personal preference of taste. That can vary depending on the type of bean - arabica or robusta. The quality of growing environment or location of where the coffee was grown plus the roaster and roastmaster are a big factor.
My advice for most newer gourmet coffee drinkers is find a good quality coffee roaster that can supply you with gourmet 100% arabica bean coffee grown in some of the best parts of the world. Find a coffee bean that has a description of the kind of flavor you normally enjoy or feel you might.
Then try it roasted to a lite roast, medium roast and dark roast. By comparing the same kind of quality coffee bean from the same coffee roaster is truly the only way to determine which type of roast your personal preference will be.
MHO anyway!
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Posted by topgourmetcoffee on 2006-11-25 02:25:49 Post Subject: The roast is definitely a personal preference
Whether you roast your coffee to a lite roast, medium roast or dark roast, it all is a personal preference of taste. That can vary depending on the type of bean - arabica or robusta. The quality of growing environment or location of where the coffee was grown plus the roaster and roastmaster are a big factor.
My advice for most newer gourmet coffee drinkers is find a good quality coffee roaster that can supply you with gourmet 100% arabica bean coffee grown in some of the best parts of the world. Find a coffee bean that has a description of the kind of flavor you normally enjoy or feel you might.
Then try it roasted to a lite roast, medium roast and dark roast. By comparing the same kind of quality coffee bean from the same coffee roaster is truly the only way to determine which type of roast your personal preference will be.
MHO anyway!
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View entire thread: Crema
Posted by CoffeeGod on 2004-05-23 18:27:41 Post Subject: Crema
I'm currently using two different express coffee's that produce varied amount of crema in my expresso. Can anyone suggest a coffee bean that they used that produced a nice amount of crema?
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Posted by CoffeeGod on 2004-05-23 18:27:41 Post Subject: Crema
I'm currently using two different express coffee's that produce varied amount of crema in my expresso. Can anyone suggest a coffee bean that they used that produced a nice amount of crema?
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View entire thread: Introduction and a question
Posted by caffe biscotto on 2008-04-29 15:35:53 Post Subject:
You guys know how to sell a coffee bean. I gotta try this stuff.
Davec, would you say it has a flowery smell or taste as well?
KarlWalsh, where did you purchase it and was the cost higher than other coffees you've tried?
KarlWalsh - You've never eaten flowers before???
dude why not.....
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Posted by caffe biscotto on 2008-04-29 15:35:53 Post Subject:
You guys know how to sell a coffee bean. I gotta try this stuff.
Davec, would you say it has a flowery smell or taste as well?
KarlWalsh, where did you purchase it and was the cost higher than other coffees you've tried?
KarlWalsh - You've never eaten flowers before???
dude why not.....
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View entire thread: Has anyone tried or heard of Select Gourmet Coffee?
Posted by Vinarabica on 2004-03-01 22:55:22 Post Subject:
Hi everyone
Can some1 explain to me what is the grading process of a coffee bean, and who determines the grading ?
Thanks a lot
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Posted by Vinarabica on 2004-03-01 22:55:22 Post Subject:
Hi everyone
Can some1 explain to me what is the grading process of a coffee bean, and who determines the grading ?
Thanks a lot
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View entire thread: what is an organic coffee bean?
Posted by Anonymous on 2003-03-11 23:55:01 Post Subject: Definition What are Organic Coffee Beans
Well, Organic as a word in a supermarket shows that it has been grown organicilly or without the assistance of everyday chemicals used to treat the products. The same goes with Organic coffee, it is grown, roasted and if wanted decaffeinated without the use of any chemicals. Normally to decafeinate a coffee bean it would require chemicals (methylene chloride or ethyl acetate) but organic methods do not utilize this method of decafination using chemicals.
With the coffee trees being shade grown, the animals in the trees avoid the harmly chemicals and also the coffee bean farmers/workers work in a heathier enviornment and are paid more because of the extra work in caring for the beans and the costs involved. Organic Coffee promotes health in coffee drinkers and growers around the world.
Define Organic Coffee. The term Organic Coffee was coined by Joe Smillie. Is all organic coffee decafinated
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Posted by Anonymous on 2003-03-11 23:55:01 Post Subject: Definition What are Organic Coffee Beans
Well, Organic as a word in a supermarket shows that it has been grown organicilly or without the assistance of everyday chemicals used to treat the products. The same goes with Organic coffee, it is grown, roasted and if wanted decaffeinated without the use of any chemicals. Normally to decafeinate a coffee bean it would require chemicals (methylene chloride or ethyl acetate) but organic methods do not utilize this method of decafination using chemicals.
With the coffee trees being shade grown, the animals in the trees avoid the harmly chemicals and also the coffee bean farmers/workers work in a heathier enviornment and are paid more because of the extra work in caring for the beans and the costs involved. Organic Coffee promotes health in coffee drinkers and growers around the world.
Define Organic Coffee. The term Organic Coffee was coined by Joe Smillie. Is all organic coffee decafinated
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View entire thread: Entering the world of roasting
Posted by Alun_evans on 2008-05-19 19:18:10 Post Subject:
If I remember rightly Topher has a coffee bean tattoo on one wrist, the rest I am not sure about. I have heard he may have a map of the the worlds coffee origins tattooed somewhere out of the line of sight, complete with the correct curvature of the globe...although that may be a myth
I think that is the one Caffe Biscotto is abit hesitant to ask about!
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Posted by Alun_evans on 2008-05-19 19:18:10 Post Subject:
If I remember rightly Topher has a coffee bean tattoo on one wrist, the rest I am not sure about. I have heard he may have a map of the the worlds coffee origins tattooed somewhere out of the line of sight, complete with the correct curvature of the globe...although that may be a myth
I think that is the one Caffe Biscotto is abit hesitant to ask about!
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View entire thread: Entering the world of roasting
Posted by caffe biscotto on 2008-05-21 05:43:02 Post Subject:
If I remember rightly Topher has a coffee bean tattoo on one wrist, the rest I am not sure about. I have heard he may have a map of the the worlds coffee origins tattooed somewhere out of the line of sight, complete with the correct curvature of the globe...although that may be a myth I think that is the one Caffe Biscotto is abit hesitant to ask about!
Ha Alun, you crack me up man.
You're right, there's only one place where a coffee map with the correct curvature of the earth could be tattooed. Ha!
BTW - Alun, welcome to the Members Picture Thread, thanks! I was getting worried that 3ternal's idea wouldn't work in this forum.
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Posted by caffe biscotto on 2008-05-21 05:43:02 Post Subject:
If I remember rightly Topher has a coffee bean tattoo on one wrist, the rest I am not sure about. I have heard he may have a map of the the worlds coffee origins tattooed somewhere out of the line of sight, complete with the correct curvature of the globe...although that may be a myth
I think that is the one Caffe Biscotto is abit hesitant to ask about!Ha Alun, you crack me up man.
You're right, there's only one place where a coffee map with the correct curvature of the earth could be tattooed. Ha!
BTW - Alun, welcome to the Members Picture Thread, thanks! I was getting worried that 3ternal's idea wouldn't work in this forum.
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View entire thread: New smilies?
Posted by CoffeeLover on 2003-03-31 00:45:01 Post Subject:
Guess We'd need different roasts of beans including the good ol' green coffee bean. How does a coffee bean act devilish ( 
) or Cool ( 
)
Thanks for your graphical designs
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Posted by CoffeeLover on 2003-03-31 00:45:01 Post Subject:
Guess We'd need different roasts of beans including the good ol' green coffee bean.
How does a coffee bean act devilish ( ) or Cool ( )Thanks for your graphical designs
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View entire thread: Coffee doesn't taste like coffee anymore.
Posted by DML on 2006-09-17 01:38:29 Post Subject:
I was at the local heath food store today and was looking at their selection of coffees. The thing I noticed right away was that all the coffee is from central America and Mexico. They do not have anything from Africa or any of the island countries. I wonder if that has anything to do with the taste and aroma?
I remember trying some Kenya AA a long time ago and it was pretty good. One of the guys at work says that he roasts some kind of coffee from Sumatra. He is going to bring me some to try.
There is a COFFEE BEAN & TEA LEAF about 25 miles from where I live. I'll have to see what they have. (HMMMM. I get 20 MPG @ $2.62 per gallon. That's about $6 round trip. It's cheaper to mail order it.)
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Posted by DML on 2006-09-17 01:38:29 Post Subject:
I was at the local heath food store today and was looking at their selection of coffees. The thing I noticed right away was that all the coffee is from central America and Mexico. They do not have anything from Africa or any of the island countries. I wonder if that has anything to do with the taste and aroma?
I remember trying some Kenya AA a long time ago and it was pretty good. One of the guys at work says that he roasts some kind of coffee from Sumatra. He is going to bring me some to try.
There is a COFFEE BEAN & TEA LEAF about 25 miles from where I live. I'll have to see what they have. (HMMMM. I get 20 MPG @ $2.62 per gallon. That's about $6 round trip. It's cheaper to mail order it.)
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View entire thread: Cuppy''s
Posted by coffee4me on 2007-01-27 23:04:25 Post Subject: Nasty Contract ? I don't think so
Signing a license or a franchise agreement with any company out there entitles you to certain things which cost the company money. They include site reveiws, build out plans for your site, access to lawyers who help you get the best lease etc...
I have personally owned two franchises outside the coffee industry and have read cover to cover the UFOC of at least 15 other popular companies and have never seen a refundable deposit offered. When you enter an agreement with one of these companies you better be very very serious, and have no doubts as to whether you are going to proceed. I know of an individual who has paid a large Pizza franchise $50,000 and now can't financially finish the deal. He is not going to get his money back. This same franchise has approched me to purchase these franchise rights for the $50,000 because his time to open a store as specified in his contract will expire shortly.
You guys critic these companies like what they are doing is a hobby. All successfull franchise companies are run buy serious business people out to do one thing. MAKE MONEY!!!! The owners are not out there to run a lifestyle firm that breaks even every year. If you think Starbucks is out there to save the environment, and sponsor "cute" community events and buy beans in a socially conscience manner just because it is the right thing to do you are wrong. Even though it may be right thing to do the ultimate reason is because of something called profit. By promoting these things people feel good about a $6 Cafe Mocha. You the buyer don't think about $6, instead you feel good because you helped a coffee bean farmer earn a decent wage. If you call $4 a day a good wage.
So to say they made them sign a nasty contract is bogus. His terms were consistant with any UFOC I have seen. Additionally I don't think Java Joz forged Scoobles name and stole $25000 out of bank account. He wrote them a check and now is not man enough to follow through.
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Posted by coffee4me on 2007-01-27 23:04:25 Post Subject: Nasty Contract ? I don't think so
Signing a license or a franchise agreement with any company out there entitles you to certain things which cost the company money. They include site reveiws, build out plans for your site, access to lawyers who help you get the best lease etc...
I have personally owned two franchises outside the coffee industry and have read cover to cover the UFOC of at least 15 other popular companies and have never seen a refundable deposit offered. When you enter an agreement with one of these companies you better be very very serious, and have no doubts as to whether you are going to proceed. I know of an individual who has paid a large Pizza franchise $50,000 and now can't financially finish the deal. He is not going to get his money back. This same franchise has approched me to purchase these franchise rights for the $50,000 because his time to open a store as specified in his contract will expire shortly.
You guys critic these companies like what they are doing is a hobby. All successfull franchise companies are run buy serious business people out to do one thing. MAKE MONEY!!!! The owners are not out there to run a lifestyle firm that breaks even every year. If you think Starbucks is out there to save the environment, and sponsor "cute" community events and buy beans in a socially conscience manner just because it is the right thing to do you are wrong. Even though it may be right thing to do the ultimate reason is because of something called profit. By promoting these things people feel good about a $6 Cafe Mocha. You the buyer don't think about $6, instead you feel good because you helped a coffee bean farmer earn a decent wage. If you call $4 a day a good wage.
So to say they made them sign a nasty contract is bogus. His terms were consistant with any UFOC I have seen. Additionally I don't think Java Joz forged Scoobles name and stole $25000 out of bank account. He wrote them a check and now is not man enough to follow through.
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View entire thread: Cuppy''s
Posted by ElPugDiablo on 2007-01-29 13:50:08 Post Subject: Re: Nasty Contract ? I don't think so
Signing a license or a franchise agreement with any company out there entitles you to certain things which cost the company money. They include site reveiws, build out plans for your site, access to lawyers who help you get the best lease etc...
I have personally owned two franchises outside the coffee industry and have read cover to cover the UFOC of at least 15 other popular companies and have never seen a refundable deposit offered. When you enter an agreement with one of these companies you better be very very serious, and have no doubts as to whether you are going to proceed. I know of an individual who has paid a large Pizza franchise $50,000 and now can't financially finish the deal. He is not going to get his money back. This same franchise has approched me to purchase these franchise rights for the $50,000 because his time to open a store as specified in his contract will expire shortly.
You guys critic these companies like what they are doing is a hobby. All successfull franchise companies are run buy serious business people out to do one thing. MAKE MONEY!!!! The owners are not out there to run a lifestyle firm that breaks even every year. If you think Starbucks is out there to save the environment, and sponsor "cute" community events and buy beans in a socially conscience manner just because it is the right thing to do you are wrong. Even though it may be right thing to do the ultimate reason is because of something called profit. By promoting these things people feel good about a $6 Cafe Mocha. You the buyer don't think about $6, instead you feel good because you helped a coffee bean farmer earn a decent wage. If you call $4 a day a good wage.
So to say they made them sign a nasty contract is bogus. His terms were consistant with any UFOC I have seen. Additionally I don't think Java Joz forged Scoobles name and stole $25000 out of bank account. He wrote them a check and now is not man enough to follow through.
Cuppy? Never heard of them. Maybe they are well known in your area, but not in Northeast. I can open a Kuppy and copied their concept down to the bathroom sinks and no one will notice it.
In a way you are right, it is all about making money. Too many new comers came with a romantic dream and never bother to be hard nose about number crunching. I for one will not give up a percentage of my revenues to an unknown who in my mind offer me nothing. The number just doesn't make any sense.
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Posted by ElPugDiablo on 2007-01-29 13:50:08 Post Subject: Re: Nasty Contract ? I don't think so
Signing a license or a franchise agreement with any company out there entitles you to certain things which cost the company money. They include site reveiws, build out plans for your site, access to lawyers who help you get the best lease etc...
I have personally owned two franchises outside the coffee industry and have read cover to cover the UFOC of at least 15 other popular companies and have never seen a refundable deposit offered. When you enter an agreement with one of these companies you better be very very serious, and have no doubts as to whether you are going to proceed. I know of an individual who has paid a large Pizza franchise $50,000 and now can't financially finish the deal. He is not going to get his money back. This same franchise has approched me to purchase these franchise rights for the $50,000 because his time to open a store as specified in his contract will expire shortly.
You guys critic these companies like what they are doing is a hobby. All successfull franchise companies are run buy serious business people out to do one thing. MAKE MONEY!!!! The owners are not out there to run a lifestyle firm that breaks even every year. If you think Starbucks is out there to save the environment, and sponsor "cute" community events and buy beans in a socially conscience manner just because it is the right thing to do you are wrong. Even though it may be right thing to do the ultimate reason is because of something called profit. By promoting these things people feel good about a $6 Cafe Mocha. You the buyer don't think about $6, instead you feel good because you helped a coffee bean farmer earn a decent wage. If you call $4 a day a good wage.
So to say they made them sign a nasty contract is bogus. His terms were consistant with any UFOC I have seen. Additionally I don't think Java Joz forged Scoobles name and stole $25000 out of bank account. He wrote them a check and now is not man enough to follow through.
Cuppy? Never heard of them. Maybe they are well known in your area, but not in Northeast. I can open a Kuppy and copied their concept down to the bathroom sinks and no one will notice it.
In a way you are right, it is all about making money. Too many new comers came with a romantic dream and never bother to be hard nose about number crunching. I for one will not give up a percentage of my revenues to an unknown who in my mind offer me nothing. The number just doesn't make any sense.
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View entire thread: Barista Training Needed In New Jersey
Posted by deferio on 2005-02-05 02:36:18 Post Subject:
A little off topic....but does is this really suposed to be a coffee bean?
It looks like it should be saying
Help I'm a Rock!
Thats for the Zappa fans out there.
-CD
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Posted by deferio on 2005-02-05 02:36:18 Post Subject:
A little off topic....but does is this really suposed to be a coffee bean?
It looks like it should be saying
Help I'm a Rock!Thats for the Zappa fans out there.
-CD
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View entire thread: Barista Training Needed In New Jersey
Posted by jpscoffee on 2005-02-05 09:14:01 Post Subject:
A little off topic....but does is this really suposed to be a coffee bean?
It looks like it should be saying
Help I'm a Rock!
Thats for the Zappa fans out there.
-CD
Finally, someone put in words what my brain was trying to tell me (I laughed out loud on your comment, CD!)
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Posted by jpscoffee on 2005-02-05 09:14:01 Post Subject:
A little off topic....but does is this really suposed to be a coffee bean?
It looks like it should be saying
Help I'm a Rock!Thats for the Zappa fans out there.
-CD
Finally, someone put in words what my brain was trying to tell me (I laughed out loud on your comment, CD!)
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View entire thread: Need Advice- Stupid to compete with Starbucks?
Posted by Chris Kay on 2005-02-12 07:25:58 Post Subject:
Alun, i popped into
StarBucks today and had a look around for aged Sumatran.
What i found was all the coffee was aged but there was no aged Sumatran.
Worse still was a coffee bean and tea leaf franchise.
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Posted by Chris Kay on 2005-02-12 07:25:58 Post Subject:
Alun, i popped into
StarBucks today and had a look around for aged Sumatran.
What i found was all the coffee was aged but there was no aged Sumatran.
Worse still was a coffee bean and tea leaf franchise.
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View entire thread: Alien Abduction - A javahead serial ...
Posted by iampatches13 on 2008-05-16 22:20:34 Post Subject:
I seem to have jumped into this a little late. Perhaps I am a sleeper awoken like a drowsy morning stumbler shifting my way towards the the powerful aromatics of freshly brewed coffee, served as is of course, dark and glistening in my over sized coffee mug.
I don't know about you guys but the thought of joining up doesn't seem so bad. I mean the thought of oozing coffee. It is already my life blood, my driving force. I want, nay I need to share it with the world.
It does seem to shed light on the whole "probe" issue I hear people raving about though. I think they got it wrong when they used the word probe. Maybe they should have called it a group because I am sure the fully matured alien pours nothing but strong dark coffee out of it.
I say bring it on, make me into a coffee spewing beast. I would most definitely be cannibalistic if I were a coffee bean, and I'm not convinced any of you would be disinclined to either. And if theres no one else to eat and drink I have just got to say
Everyone loves their own brand.
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Posted by iampatches13 on 2008-05-16 22:20:34 Post Subject:
I seem to have jumped into this a little late. Perhaps I am a sleeper awoken like a drowsy morning stumbler shifting my way towards the the powerful aromatics of freshly brewed coffee, served as is of course, dark and glistening in my over sized coffee mug.
I don't know about you guys but the thought of joining up doesn't seem so bad. I mean the thought of oozing coffee. It is already my life blood, my driving force. I want, nay I need to share it with the world.
It does seem to shed light on the whole "probe" issue I hear people raving about though. I think they got it wrong when they used the word probe. Maybe they should have called it a group because I am sure the fully matured alien pours nothing but strong dark coffee out of it.
I say bring it on, make me into a coffee spewing beast. I would most definitely be cannibalistic if I were a coffee bean, and I'm not convinced any of you would be disinclined to either. And if theres no one else to eat and drink I have just got to say
Everyone loves their own brand.
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View entire thread: Welcome, Introduce Yourself!
Posted by caffe biscotto on 2008-05-18 05:45:19 Post Subject:
I get more contraction than expansion, unless its right after dinner, then things could get a bit more expansive than contractive.
iampatches13 said: "I were a coffee bean I would not only eat another of my species I would also eat myself."
Nicely said man. I'd coat myself in chocolate first, then start by first consuming the parts of me that weren't exactly needed for immediate survival.
Stick around, we need more of your kind in the forum. Lots of good members here to share coffee stories with. Some visit rarely, some frequently, but they're all knowledgeable on the topic of coffee.
Welcome to coffee forums iampatches13!!
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Posted by caffe biscotto on 2008-05-18 05:45:19 Post Subject:
I get more contraction than expansion, unless its right after dinner, then things could get a bit more expansive than contractive.
iampatches13 said: "I were a coffee bean I would not only eat another of my species I would also eat myself."
Nicely said man. I'd coat myself in chocolate first, then start by first consuming the parts of me that weren't exactly needed for immediate survival.
Stick around, we need more of your kind in the forum. Lots of good members here to share coffee stories with. Some visit rarely, some frequently, but they're all knowledgeable on the topic of coffee.
Welcome to coffee forums iampatches13!!
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View entire thread: Welcome, Introduce Yourself!
Posted by iampatches13 on 2008-05-17 17:29:28 Post Subject:
Ah expansion and contraction. These things often occur for me not too long after my first few cups of coffee in the morning.
To your other point Mr Shark, how could I possibly know if i truly were an alien, how can any of us know is my question. I am sure any one of us could be a sleeper agent capable of waking up at any moment.
All I know are the facts, I drink my coffee almost exclusively black. I feel the urge to spread my taste, if I were a coffee bean I would not only eat another of my species I would also eat myself.
I may just be a fanatic but maybe just maybe.......
(For more information on this exciting adventure search for Alien Abduction posts!)
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Posted by iampatches13 on 2008-05-17 17:29:28 Post Subject:
Ah expansion and contraction. These things often occur for me not too long after my first few cups of coffee in the morning.
To your other point Mr Shark, how could I possibly know if i truly were an alien, how can any of us know is my question. I am sure any one of us could be a sleeper agent capable of waking up at any moment.
All I know are the facts, I drink my coffee almost exclusively black. I feel the urge to spread my taste, if I were a coffee bean I would not only eat another of my species I would also eat myself.
I may just be a fanatic but maybe just maybe.......
(For more information on this exciting adventure search for Alien Abduction posts!)
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