View entire thread: Coffee Bean Bears (coffee stuffed plush)
Posted by CoffeeBeanBears on 2006-07-03 06:40:24 Post Subject: Coffee Bean Bears (coffee stuffed plush)
Dear Coffee Drinkers and Shop Owners,
Here's some info about a coffee-related product we just introduced:
Coffee Bean Bears are the perfect gift or collectible for any coffee lover!
Made from the highest quality materials, each bear is stuffed with a different flavor of gourmet, organic coffee beans, emitting an amazing aroma. Each and every Coffee Bean Bear comes packaged in a collectible tin, and includes a sampler pack of ground coffee, as well as a uniquely numbered Coaster of Authenticity to show that your bear is one of a kind!
Check out our site, http://www.CoffeeBeanBears.com
Thanks,
Chris Esposito
President
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Posted by CoffeeBeanBears on 2006-07-03 06:40:24 Post Subject: Coffee Bean Bears (coffee stuffed plush)
Dear Coffee Drinkers and Shop Owners,
Here's some info about a coffee-related product we just introduced:
Coffee Bean Bears are the perfect gift or collectible for any coffee lover!
Made from the highest quality materials, each bear is stuffed with a different flavor of gourmet, organic coffee beans, emitting an amazing aroma. Each and every Coffee Bean Bear comes packaged in a collectible tin, and includes a sampler pack of ground coffee, as well as a uniquely numbered Coaster of Authenticity to show that your bear is one of a kind!
Check out our site, http://www.CoffeeBeanBears.com
Thanks,
Chris Esposito
President
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View entire thread: Coffee Types 101
Posted by coffeetology girl on 2006-06-15 13:22:39 Post Subject: Coffee Types 101
Hi
Coffee is classified by coffee bean variety, bean size, roast and origin:
A. Types of Coffee based on coffee bean variety
1. Arabica
2. Robusta
3. Liberica
4. Exelsa
B. Types of Coffee based on bean size
1. Moka
2. Bourbon
3. Martinique
C. Types of Coffee based on roast
1. American roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.
2.French roast: heavily-roasted beans, a deep chocolate brown which produce a stronger coffee
3. Italian roast: glossy, brown-black, strongly flavoured, used for espresso.
4. European roast: two-thirds heavy-roast beans blended with one-third regular-roast
5. Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast
D. Types of Coffee based on origin:
This classification has many types from Africa, Java and Costa Rica, to Sumatra, Sulawasi and Asia
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Posted by coffeetology girl on 2006-06-15 13:22:39 Post Subject: Coffee Types 101
Hi
Coffee is classified by coffee bean variety, bean size, roast and origin:
A. Types of Coffee based on coffee bean variety
1. Arabica
2. Robusta
3. Liberica
4. Exelsa
B. Types of Coffee based on bean size
1. Moka
2. Bourbon
3. Martinique
C. Types of Coffee based on roast
1. American roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.
2.French roast: heavily-roasted beans, a deep chocolate brown which produce a stronger coffee
3. Italian roast: glossy, brown-black, strongly flavoured, used for espresso.
4. European roast: two-thirds heavy-roast beans blended with one-third regular-roast
5. Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast
D. Types of Coffee based on origin:
This classification has many types from Africa, Java and Costa Rica, to Sumatra, Sulawasi and Asia
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View entire thread: Saeco Incanto Sirius Error:"Fill Coffee Cont"-but
Posted by Alan on 2006-02-06 17:55:14 Post Subject: Saeco Incanto Sirius Error:"Fill Coffee Cont"-but
Hi everyone
I have been trialling some different coffee bean blends from a local West Aust roaster. Have had no problems with my machine (Saeco Incanto Sirius).
When I put Espresso blend in - it works fine. When I put another blend ("Midnight Oil") in - it grinds for a while, starts to go to the next stage, then says "Fill Coffee Cont." and stops. It is like it is saying the coffee bean holder is empty - but it is not. I tried taking these out and putting Espresso back in - worked fine again.
I have tried changing the grind grade settings - but makes no difference and don't know what else to do....
Problem - it is 630am in the morning - have run out of Espresso and need to get a coffee into my system ASAP......AAAAH
Any suggestions?
Thanks
Alan
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Posted by Alan on 2006-02-06 17:55:14 Post Subject: Saeco Incanto Sirius Error:"Fill Coffee Cont"-but
Hi everyone
I have been trialling some different coffee bean blends from a local West Aust roaster. Have had no problems with my machine (Saeco Incanto Sirius).
When I put Espresso blend in - it works fine. When I put another blend ("Midnight Oil") in - it grinds for a while, starts to go to the next stage, then says "Fill Coffee Cont." and stops. It is like it is saying the coffee bean holder is empty - but it is not. I tried taking these out and putting Espresso back in - worked fine again.
I have tried changing the grind grade settings - but makes no difference and don't know what else to do....
Problem - it is 630am in the morning - have run out of Espresso and need to get a coffee into my system ASAP......AAAAH
Any suggestions?
Thanks
Alan
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View entire thread: Kona
Posted by GreenDude on 2008-06-19 15:53:15 Post Subject: Kona
Heads up everyone....
http://news.yahoo.com/s/ap/odd_coffee_bean_heist
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Posted by GreenDude on 2008-06-19 15:53:15 Post Subject: Kona
Heads up everyone....
http://news.yahoo.com/s/ap/odd_coffee_bean_heist
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View entire thread: UK News - IMEX DigiPro Range reaches United Kingdom
Posted by trbb on 2008-08-03 09:13:37 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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Posted by trbb on 2008-08-03 09:13:37 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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View entire thread: UK News - IMEX DigiPro Range reaches United Kingdom
Posted by trbb on 2008-08-03 09:15:06 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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Posted by trbb on 2008-08-03 09:15:06 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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View entire thread: >>> The ENGLISH Are Here. ;]
Posted by schwing on 2007-05-23 02:16:16 Post Subject: >>> The ENGLISH Are Here. ;]
English Toffee & Cream by The Coffee Beanery
up for auction:
http://cm.ebay.com/cm/ck/1065-29296-2357-0?uid=138645206&site=0&ver=LCA080805&item=330123080706&lk=URL
thank you all for your interest/inquiries of our previous coffee bean auctions!
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Posted by schwing on 2007-05-23 02:16:16 Post Subject: >>> The ENGLISH Are Here. ;]
English Toffee & Cream by The Coffee Beanery
up for auction:
http://cm.ebay.com/cm/ck/1065-29296-2357-0?uid=138645206&site=0&ver=LCA080805&item=330123080706&lk=URL
thank you all for your interest/inquiries of our previous coffee bean auctions!
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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: Delivery flow of Coffee bean?!
Posted by lilianto on 2003-11-14 04:56:40 Post Subject: Delivery flow of Coffee bean?!
hello! im a university student majoring in logistics and supply chain management.
im now doing a research on delivery of coffee bean internationally.
I would like to know the information on charges and delivery time.
Pleaseeeee..
Anyone can help me?
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Posted by lilianto on 2003-11-14 04:56:40 Post Subject: Delivery flow of Coffee bean?!
hello! im a university student majoring in logistics and supply chain management.
im now doing a research on delivery of coffee bean internationally.
I would like to know the information on charges and delivery time.
Pleaseeeee..
Anyone can help me?
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View entire thread: wanted:flavored coffee beans supplier in China
Posted by fiyanyan on 2007-01-11 06:35:23 Post Subject: wanted:flavored coffee beans supplier in China
Hello,
I'd like to open up a coffee shop in China.
Would like to import some flavoured coffee bean. Could you sugguest a reliable supplier?
Any advice about setting a business there? I'm not experienced at all but would like to give it a try.
Thanks
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Posted by fiyanyan on 2007-01-11 06:35:23 Post Subject: wanted:flavored coffee beans supplier in China
Hello,
I'd like to open up a coffee shop in China.
Would like to import some flavoured coffee bean. Could you sugguest a reliable supplier?
Any advice about setting a business there? I'm not experienced at all but would like to give it a try.
Thanks
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View entire thread: New coffee distributor
Posted by raven on 2003-12-15 23:47:27 Post Subject: New coffee distributor
Hi everyone,
My name is Troy and Im a new owner in a huge coffee bean plantation in Chiapas Mexico. Some of the worlds best coffee comes from Chiapas and now is the time their being picked of the trees. So, if you want to try fresh Mexican coffee email me Im beginning to take orders now. I only ship whole beans to preserve the aroma and flavor for you.
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Posted by raven on 2003-12-15 23:47:27 Post Subject: New coffee distributor
Hi everyone,
My name is Troy and Im a new owner in a huge coffee bean plantation in Chiapas Mexico. Some of the worlds best coffee comes from Chiapas and now is the time their being picked of the trees. So, if you want to try fresh Mexican coffee email me Im beginning to take orders now. I only ship whole beans to preserve the aroma and flavor for you.
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View entire thread: Looking for Coffee bean Hoppers
Posted by thirstygreek on 2006-01-07 23:05:25 Post Subject: Looking for Coffee bean Hoppers
Looking for vendors to contact me with any information.
Thanks
Steve H.
ThirstyGreek Co.
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Posted by thirstygreek on 2006-01-07 23:05:25 Post Subject: Looking for Coffee bean Hoppers
Looking for vendors to contact me with any information.
Thanks
Steve H.
ThirstyGreek Co.
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View entire thread: What Gives?
Posted by House Blend on 2006-02-03 12:17:15 Post Subject: What Gives?
I am new to coffee roasting and out of curiousity I walked up the Bulk Coffee Bean aisle at our local ALbertsons and lo and behold I peer into the a bulk container of light roast and medium roast Mill Stone. Both the roast had flecks of oil showing on the outer shell of the bean. Reading from one of the most reliable websites with tons of information on roasting there in a picture shows flecks of oil when beans reach "Full City +". It seems like almost any roast can exhibit flecks of oil on outer shell?
Dave
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Posted by House Blend on 2006-02-03 12:17:15 Post Subject: What Gives?
I am new to coffee roasting and out of curiousity I walked up the Bulk Coffee Bean aisle at our local ALbertsons and lo and behold I peer into the a bulk container of light roast and medium roast Mill Stone. Both the roast had flecks of oil showing on the outer shell of the bean. Reading from one of the most reliable websites with tons of information on roasting there in a picture shows flecks of oil when beans reach "Full City +". It seems like almost any roast can exhibit flecks of oil on outer shell?
Dave
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View entire thread: It is now possible to roast in-house
Posted by trbb on 2008-08-03 09:29:53 Post Subject: It is now possible to roast in-house
Hi,
The Roasted Bean Boutique Ltd UK is pleased to offer a full turn-key-solution for coffee shops wishing to roast green coffee beans in-house. Our automatic smokeless coffee bean roasting machine system can be used automatic or manual and suits novices and expert roasters alike.
Its 2.5 Kg capacity (6lbs) will suit most coffee shops and/or Delis and can be placed anywhere with a 3-phase electric supply.
On-board water and battery operated water pump offers a safe operating environment and no special ventilation is required.
Now is time to differentiate your business from your competitors, and with secured geographical trading territory you can now grow your business and expanding in to new streams of income.
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Posted by trbb on 2008-08-03 09:29:53 Post Subject: It is now possible to roast in-house
Hi,
The Roasted Bean Boutique Ltd UK is pleased to offer a full turn-key-solution for coffee shops wishing to roast green coffee beans in-house. Our automatic smokeless coffee bean roasting machine system can be used automatic or manual and suits novices and expert roasters alike.
Its 2.5 Kg capacity (6lbs) will suit most coffee shops and/or Delis and can be placed anywhere with a 3-phase electric supply.
On-board water and battery operated water pump offers a safe operating environment and no special ventilation is required.
Now is time to differentiate your business from your competitors, and with secured geographical trading territory you can now grow your business and expanding in to new streams of income.
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View entire thread: Keyword Research
Posted by CoffeeLover on 2003-03-25 09:38:25 Post Subject: Keyword Research
I've started a Google Adword Campaign for Coffee Forums to Figure out which keywords people come here from and which ones are searched for most. I will run this campaign for the next few days, while its happening we can post keyword stuffed posts using some of these topics:
2 private reserve coffee
2 phtoshop coffee forum
2 coffee
1 railway britain "coffee"
1 most popular coffee brand spain
1 is coffee bad for me?
1 indian coffee suplliers in australia
1 green coffee bean prices australia
1 fantastic coffee shops
1 espresso koffie bar
1 coffee window sticker
1 coffee supplies adelaide
1 coffee ratings
1 coffee percolator south Africa
1 coffee manufacturers
1 Kona Coffee Plantation
1 Coffee Industry Employment
1 Australian Coffee Machines
1 "international marketing, coffee"
1 "coffee serving sets"
1 "coffee business"
1 coffee blends
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Posted by CoffeeLover on 2003-03-25 09:38:25 Post Subject: Keyword Research
I've started a Google Adword Campaign for Coffee Forums to Figure out which keywords people come here from and which ones are searched for most. I will run this campaign for the next few days, while its happening we can post keyword stuffed posts using some of these topics:
2 private reserve coffee
2 phtoshop coffee forum
2 coffee
1 railway britain "coffee"
1 most popular coffee brand spain
1 is coffee bad for me?
1 indian coffee suplliers in australia
1 green coffee bean prices australia
1 fantastic coffee shops
1 espresso koffie bar
1 coffee window sticker
1 coffee supplies adelaide
1 coffee ratings
1 coffee percolator south Africa
1 coffee manufacturers
1 Kona Coffee Plantation
1 Coffee Industry Employment
1 Australian Coffee Machines
1 "international marketing, coffee"
1 "coffee serving sets"
1 "coffee business"
1 coffee blends
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View entire thread: javaCOOL-CRC Coffee Bean Cooler & Dechaffer
Posted by coffeeroastersclub6 on 2007-02-11 10:53:45 Post Subject: javaCOOL-CRC Coffee Bean Cooler & Dechaffer
Hello. I want to let you know of a new product I have that will compliment the Coffee Roaster you may have.
It is called the "javaCOOL-CRC Coffee Bean Cooler & De-Chaffer". The unit rapidly cools down freshly roasted Coffee Beans and removes the chaff at the same time (all in about a minutes time!)
It is available in my store at: http://www.coffeeroastersclub.com/produ ... tem_id=139 for the 1 pound version, or at http://www.coffeeroastersclub.com/produ ... tem_id=141 for the 5 pound version.
I decided to manufacture the javaCOOL-CRC after many of my customers expressed an interest. The cost of it is minimal, and it is well built by me.
Please visit the following URLs now to see more details, and to place your order: http://www.coffeeroastersclub.com/produ ... tem_id=139
1 pound version
http://www.coffeeroastersclub.com/produ ... tem_id=141
5 pound version
Thanks,
Len
CoffeeRoastersClub.com
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Posted by coffeeroastersclub6 on 2007-02-11 10:53:45 Post Subject: javaCOOL-CRC Coffee Bean Cooler & Dechaffer
Hello. I want to let you know of a new product I have that will compliment the Coffee Roaster you may have.
It is called the "javaCOOL-CRC Coffee Bean Cooler & De-Chaffer". The unit rapidly cools down freshly roasted Coffee Beans and removes the chaff at the same time (all in about a minutes time!)
It is available in my store at: http://www.coffeeroastersclub.com/produ ... tem_id=139 for the 1 pound version, or at http://www.coffeeroastersclub.com/produ ... tem_id=141 for the 5 pound version.
I decided to manufacture the javaCOOL-CRC after many of my customers expressed an interest. The cost of it is minimal, and it is well built by me.
Please visit the following URLs now to see more details, and to place your order: http://www.coffeeroastersclub.com/produ ... tem_id=139
1 pound version
http://www.coffeeroastersclub.com/produ ... tem_id=141
5 pound version
Thanks,
Len
CoffeeRoastersClub.com
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View entire thread: Looking for a good roaster in Ontario
Posted by GarrettVD on 2006-10-19 13:49:12 Post Subject: Looking for a good roaster in Ontario
Hi,
I've had a Solis Crema SL70 espresso machine for a few months now. When I first got it, I ordered some espresso beans off the internet from moonbeancoffee.com. I tried their "espresso" coffee bean. But I was pretty dissappointed with it... It was a very dark roast, and it tasted very bitter and burnt. Not like the espresso I had in mind!
So what I'm looking for is a local roaster (I live in Brantford, Ontario, Canada) or a roaster that is somewhere in Ontario, that has great espresso beans, and also the specific bean that you'd reccommend from there. Any suggestions would be awesome! Thanks!
PS. This isn't related to the above question at all, but I'm looking for a czeve/Ibrik, as my sister recently brought me back some coffee from Turkey and I would like to try it.
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Posted by GarrettVD on 2006-10-19 13:49:12 Post Subject: Looking for a good roaster in Ontario
Hi,
I've had a Solis Crema SL70 espresso machine for a few months now. When I first got it, I ordered some espresso beans off the internet from moonbeancoffee.com. I tried their "espresso" coffee bean. But I was pretty dissappointed with it... It was a very dark roast, and it tasted very bitter and burnt. Not like the espresso I had in mind!
So what I'm looking for is a local roaster (I live in Brantford, Ontario, Canada) or a roaster that is somewhere in Ontario, that has great espresso beans, and also the specific bean that you'd reccommend from there. Any suggestions would be awesome! Thanks!
PS. This isn't related to the above question at all, but I'm looking for a czeve/Ibrik, as my sister recently brought me back some coffee from Turkey and I would like to try it.
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View entire thread: Attention to International Bean Supplier
Posted by wantcoffee on 2004-03-15 20:08:33 Post Subject: Attention to International Bean Supplier
Hi All,
It is my first time to get in this forum and I love this site. The tpics are very informative. Thank you all.
I would like to open my coffee bar in Beijing China hopefully this summer and I just finished my business plan. My question is that since the coffee retail business in china is relatively young, I have diffcult to find a reputable coffee bean supplier. A one I found in Beijing was a member of speciality coffee association of american in 2000 and 2001. It offers many origin coffee beans but the prices are so high eventhough It does tell the grade of the origin coffee beans. The price is about US$14/lb. I have found the the most coffee beans are about $6-7/lb in US and most importantly you guys have great access ability to find out their quality.
My plan is that I would like to find a reliable roasted bean supplier so that I can carry its product lines to resell and make my own espress based beverages. I would like to order once each two weeks for quantity to meet my sales volume.
I would like to appreciate your reply. My e mail: efiledong@yahoo.com.cn
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Posted by wantcoffee on 2004-03-15 20:08:33 Post Subject: Attention to International Bean Supplier
Hi All,
It is my first time to get in this forum and I love this site. The tpics are very informative. Thank you all.
I would like to open my coffee bar in Beijing China hopefully this summer and I just finished my business plan. My question is that since the coffee retail business in china is relatively young, I have diffcult to find a reputable coffee bean supplier. A one I found in Beijing was a member of speciality coffee association of american in 2000 and 2001. It offers many origin coffee beans but the prices are so high eventhough It does tell the grade of the origin coffee beans. The price is about US$14/lb. I have found the the most coffee beans are about $6-7/lb in US and most importantly you guys have great access ability to find out their quality.
My plan is that I would like to find a reliable roasted bean supplier so that I can carry its product lines to resell and make my own espress based beverages. I would like to order once each two weeks for quantity to meet my sales volume.
I would like to appreciate your reply. My e mail: efiledong@yahoo.com.cn
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View entire thread: All Natural Coffee & Tea Flavored Lip Balm-Great Retail
Posted by CrazyRumors.com on 2006-10-12 18:08:12 Post Subject: All Natural Coffee & Tea Flavored Lip Balm-Great Retail
Hey All!
We are Crazy Rumors - a Brooklyn, NY based personal care company. Our specialty is making all natural, vegan friendly lip balms in yummy coffee and tea flavors. Our products are fun, unique and a great alternative to the food and beverages offered, while still remaining with the coffee and tea theme of your store.
Perk - Lip Lattes & Brew - Tea Balms come in 12 outrageous coffee and tea inspired flavors, from: Orange Bergamot and the truly aromatic Spiced Chai to Amaretto and Coffee Bean for the coffee connoisseur!
All of our lip balms contain moisturizing Shea Butter and Soothing Jojoba Oil as well as Stevia, an all natural sweetener, so not only do they smell amazing but they taste great too!
Our lip balms are a great add on and impulse product to carry in your store, especially as the holiday season and colder months approach. Just ask Fresh Cup Magazine, we were recently featured in their Counter Intelligence section.
For more information and full flavor descriptions please visit our Website - http://www.CrazyRumors.com
Now through December 31st - orders over $100 receive FREE shipping!
For wholesale information please email us at - wholesale@crazyrumors.com
Thanks for checking us out!
Edie and Brian
Crazy Rumors - Naturally Fun Products!
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Posted by CrazyRumors.com on 2006-10-12 18:08:12 Post Subject: All Natural Coffee & Tea Flavored Lip Balm-Great Retail
Hey All!
We are Crazy Rumors - a Brooklyn, NY based personal care company. Our specialty is making all natural, vegan friendly lip balms in yummy coffee and tea flavors. Our products are fun, unique and a great alternative to the food and beverages offered, while still remaining with the coffee and tea theme of your store.
Perk - Lip Lattes & Brew - Tea Balms come in 12 outrageous coffee and tea inspired flavors, from: Orange Bergamot and the truly aromatic Spiced Chai to Amaretto and Coffee Bean for the coffee connoisseur!
All of our lip balms contain moisturizing Shea Butter and Soothing Jojoba Oil as well as Stevia, an all natural sweetener, so not only do they smell amazing but they taste great too!
Our lip balms are a great add on and impulse product to carry in your store, especially as the holiday season and colder months approach. Just ask Fresh Cup Magazine, we were recently featured in their Counter Intelligence section.
For more information and full flavor descriptions please visit our Website - http://www.CrazyRumors.com
Now through December 31st - orders over $100 receive FREE shipping!
For wholesale information please email us at - wholesale@crazyrumors.com
Thanks for checking us out!
Edie and Brian
Crazy Rumors - Naturally Fun Products!
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View entire thread: wanted to start a coffee shop (looking for partners)
Posted by kakashi28 on 2007-06-12 06:37:31 Post Subject: wanted to start a coffee shop (looking for partners)
hi all!,
I just came across this website and i would like to share my thoughts and hopefully gain some interest from entrepreneurs out there.
I am a sucker for a coffee shop, i always like to hang out on one, grab a coffee, smoke and simply relax. And so i would love to go to this kind of business in the PHILIPPINES. Why? simply because the deman is so high, that wherever you go, coffee shops are always full (2 starbucks which simply sits in front of each other is always full!!). Why again? Filipinos always love to relax, hang out with friends, and unwind from busy but low paid work. Most people wanted to study or do their stuff over the laptop online with a cup of coffee, good music and good ambiance, plus of course Smoke!. There is huge demand indeed, particularly in this part of the world.
What im looking for is not only a financial partner, but also an industry partner with expertise in this field.
Just an FYI, almost all international titans in the coffee business is there, Starbucks, Coffee Bean, Seattles, Gloria Jeans, Mocha Blends, in each and every corner, u name it, save for one... Costa Coffee didnt reach Philippines Shores yet. This itself is gonna be a killer.
Not to mention the small local brands which themselves are playing great, as again, for the consumer eye, they dont care about the brand, as long as its a place to make them look good while hanging out, surf online, drink cold or hot drinks, eat some cake, and of course Smoke, listen to good music or drink some beer, doesnt matter!
If theres anybody out there willing to explore and partner up/invest on this business with me, pls drop me a message:
Email: swat_bullet@yahoo.com
Cheers!
Carl
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Posted by kakashi28 on 2007-06-12 06:37:31 Post Subject: wanted to start a coffee shop (looking for partners)
hi all!,
I just came across this website and i would like to share my thoughts and hopefully gain some interest from entrepreneurs out there.
I am a sucker for a coffee shop, i always like to hang out on one, grab a coffee, smoke and simply relax. And so i would love to go to this kind of business in the PHILIPPINES. Why? simply because the deman is so high, that wherever you go, coffee shops are always full (2 starbucks which simply sits in front of each other is always full!!). Why again? Filipinos always love to relax, hang out with friends, and unwind from busy but low paid work. Most people wanted to study or do their stuff over the laptop online with a cup of coffee, good music and good ambiance, plus of course Smoke!. There is huge demand indeed, particularly in this part of the world.
What im looking for is not only a financial partner, but also an industry partner with expertise in this field.
Just an FYI, almost all international titans in the coffee business is there, Starbucks, Coffee Bean, Seattles, Gloria Jeans, Mocha Blends, in each and every corner, u name it, save for one... Costa Coffee didnt reach Philippines Shores yet. This itself is gonna be a killer.
Not to mention the small local brands which themselves are playing great, as again, for the consumer eye, they dont care about the brand, as long as its a place to make them look good while hanging out, surf online, drink cold or hot drinks, eat some cake, and of course Smoke, listen to good music or drink some beer, doesnt matter!
If theres anybody out there willing to explore and partner up/invest on this business with me, pls drop me a message:
Email: swat_bullet@yahoo.com
Cheers!
Carl
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View entire thread: javaPRO-CRC ULTRA release date
Posted by coffeeroastersclub6 on 2007-05-25 10:32:28 Post Subject: javaPRO-CRC ULTRA release date
For those interested, the javaPRO-CRC ULTRA 5 pound Coffee Bean Roaster release date will be June 15, 2007. Specs follow:
http://www.caffeblog.com/uploads/c/coffeeroastersclub/232.jpg
http://www.coffeeroastersclub.com/produ ... tem_id=136
CONSTRUCTION
Roaster housing is constructed entirely of 20 gauge Stainless Steel. Double-walled construction with insulating material between walls. Ventilation unit incorporated onto outside of unit for roasting smoke removal. 6 inch diameter by 4 foot in length expandable to 8 foot ventilation tube also included with purchase.
Drum measures 7" in diameter by 12" in length, and holds up to 5 pounds of unroasted coffee beans. Drum is constructed of 20 gauge perforated stainless steel for cage, and 16 gauge non-perforated aluminum sheet for end caps. Interior finwork of drum is of aluminum construction. Drum has wide door that opens and closes which runs length-wise on drum to allow filling and dumping of beans. (Drum does not detach from roaster). Drum spins at 60 rpm. Pan included to dump roasted beans in.
Roaster has bean cooling down process that uses a special high CFM ventilation fan incorporated into smoke exhaust unit to quickly evacuate heat from unit and beans.
Also incorporated into the javaPRO-CRC ULTRA is our proprietary Patent Pending "Sonic Crackometer", a device that amplifies the important "crack" sounds that coffee beans make as they roast. Coffee artisans the world over know that these unique sounds are the leading indicator of a roasts progress toward the desired result.
Roaster includes Digital PID thermostat control system with dual current temp/setting temp readout for roaster heating element and environment, hi-low switch for ventilation unit, switch for roaster drum motor, and master on/off switch. Entire roaster uses approximately 2200 watts 110 volts AC 60 hertz. Heating element uses 2000 of those watts. Grounded 3 wire construction uses typical 20 AMP 3 hole outlet for use with 3 foot long 20 AMP 3 prong cord that is attached to roaster.
Roaster measures 18" high by 11.5" in depth by 20" in width. Add on another 8" in depth for ventilation unit housing. Roaster has latched front door that opens right to left. Door has 3 1/2" diameter port hole (sealed with high temp ceramic glass) to allow you to see inside of roaster when door is closed. When roaster is in operation interior is lighted. Exterior of roaster is entirely constructed of 20 gauge stainless steel, spray painted in high-temp flat black.
5 pounds of unroasted coffee beans also included in purchase. javaPRO-CRC ULTRA model operating manual also included.
http://www.coffeeroastersclub.com/produ ... tem_id=136
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Posted by coffeeroastersclub6 on 2007-05-25 10:32:28 Post Subject: javaPRO-CRC ULTRA release date
For those interested, the javaPRO-CRC ULTRA 5 pound Coffee Bean Roaster release date will be June 15, 2007. Specs follow:
http://www.caffeblog.com/uploads/c/coffeeroastersclub/232.jpg
http://www.coffeeroastersclub.com/produ ... tem_id=136
CONSTRUCTION
Roaster housing is constructed entirely of 20 gauge Stainless Steel. Double-walled construction with insulating material between walls. Ventilation unit incorporated onto outside of unit for roasting smoke removal. 6 inch diameter by 4 foot in length expandable to 8 foot ventilation tube also included with purchase.
Drum measures 7" in diameter by 12" in length, and holds up to 5 pounds of unroasted coffee beans. Drum is constructed of 20 gauge perforated stainless steel for cage, and 16 gauge non-perforated aluminum sheet for end caps. Interior finwork of drum is of aluminum construction. Drum has wide door that opens and closes which runs length-wise on drum to allow filling and dumping of beans. (Drum does not detach from roaster). Drum spins at 60 rpm. Pan included to dump roasted beans in.
Roaster has bean cooling down process that uses a special high CFM ventilation fan incorporated into smoke exhaust unit to quickly evacuate heat from unit and beans.
Also incorporated into the javaPRO-CRC ULTRA is our proprietary Patent Pending "Sonic Crackometer", a device that amplifies the important "crack" sounds that coffee beans make as they roast. Coffee artisans the world over know that these unique sounds are the leading indicator of a roasts progress toward the desired result.
Roaster includes Digital PID thermostat control system with dual current temp/setting temp readout for roaster heating element and environment, hi-low switch for ventilation unit, switch for roaster drum motor, and master on/off switch. Entire roaster uses approximately 2200 watts 110 volts AC 60 hertz. Heating element uses 2000 of those watts. Grounded 3 wire construction uses typical 20 AMP 3 hole outlet for use with 3 foot long 20 AMP 3 prong cord that is attached to roaster.
Roaster measures 18" high by 11.5" in depth by 20" in width. Add on another 8" in depth for ventilation unit housing. Roaster has latched front door that opens right to left. Door has 3 1/2" diameter port hole (sealed with high temp ceramic glass) to allow you to see inside of roaster when door is closed. When roaster is in operation interior is lighted. Exterior of roaster is entirely constructed of 20 gauge stainless steel, spray painted in high-temp flat black.
5 pounds of unroasted coffee beans also included in purchase. javaPRO-CRC ULTRA model operating manual also included.
http://www.coffeeroastersclub.com/produ ... tem_id=136
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View entire thread: PR: Training at the 2008 Kona Coffee Cultural Festival
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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View entire thread: How does my budget breakout look?
Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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View entire thread: The Sydney Cafe scene- banisher of Starbucks...
Posted by Alun_evans on 2008-09-04 02:39:27 Post Subject: The Sydney Cafe scene- banisher of Starbucks...
I measure coffee culture in the crema of my very short ristretto. This is nigh near impossible to do in Indonesia, where an espresso can come in cups as big as cappuccino mugs. Often the cafes of Indonesia make the mistake of changing the time honoured drink preparations to suit the perceptions of the coffee drinkers of that country, instead of educating them to what is a short black, a piccolo or a doppio. There is a tale, which may or may not be true, about the opening of the first Starbucks in Jakarta, Indonesia. A lady came in during the first week of trading, looked at the menu board for some minutes. She finally ordered an espresso. When she got her coffee she complained “Pelit banget lho!!” (Your very stingy) she said, as she looked at horror at the 30ml barely covering the bottom of her cup. That’s Indonesia…
Sitting here in the musty, cool surrounds of the café in Victoria Street, Kings Cross, the owner explains to me that this lack of understanding too was the problem in Australia in the 1950’s and 1960’s. “they wanted milky drinks, big ones too. It was not the way we did it in the old country, so we went about teaching the Australians about good coffee”. Obviously Australia and New Zealand somewhat benefitted from the migrant wave from Italy, Yugoslavia and Greece after World War II. The Italians, in particular, arrived down under in force, bringing espresso based coffee culture with them. They arrived to find tea ruled the roost, second place taken by instant coffee and essence based coffee syrups such as Bushells.
In June Starbucks Australia announced the closure of 2/3rds of its Australian stores. Was this a result of the economic circumstances in Australia, or testament to the fact that Aussies like the freshly roasted coffee culture that the independents have been bringing to this country for years?
The Surry Hills area of Sydney is closely fenced in by the seedy red-light district of Oxford Street on the West and the railway line to the south. The suburb is fashionable, with old terrace houses being refurbished, apartments appearing in old warehouses and office blocks. This is the heartbeat of Sydney’s specialty coffee culture, with cafes of quality literally found every 200 metres. The great thing is there is not a Starbucks, Coffee Bean or Gloria Jeans in sight. Perhaps more telling; there is hardly a café selling the Italian stalwarts- Illy or Lavazza either. This is pure home grown, locally roasted coffee. There is Single Origin, Genovese, Campos found on these streets- being served from big cafes to hole in the wall joints. Across Oxford Street into Kings Cross, there is the Grandfather of them all- Hernandez Coffee.
Juan Hernandez started his coffee roastery and café back in the 1970’s. At the time good coffee, roasted locally, was really hard to find. He had arrived from Spain and initially worked as a salesman for Nestle. When he decided to go it alone he was told by everyone that he would fail, as there was no market for locally roasted coffee. On the contrary he pioneered and created the market in Sydney- with customers including actors, models, businessmen and even a Prime minister or two! Today his café still is an epicentre of coffee for the city. At any hour of the day the small shop is crammed with customers after their caffeine fix.
Over the other side of Surry Hills, Single Origin Café is buzzing. The cliental here are generally younger than those seen at Hernandez. Sydney’s young professionals enjoying quality espresso being churned out on Natascha, the espresso machine. The espresso is sweet and chocolaty, with a hint of capsicum and pine nuts. The place seems to always be crowded, even though it is only open 5 days a week. Inside space is tight, however there seems to be an endless supply of tables that can be whisked out and placed along the sidewalk. The hipness here is what is mirrored in Independents all over metropolitan Australia and New Zealand, the surrounds are not important, its what is in the cup that counts. The owners, the barista, the staff are all passionate and knowledgeable. This passion is seen in the faces of the customers.
For sure the education provided to Australians by the wave of European immigrants is going to be difficult to replicate in Southeast Asia. Coffee is also not necessarily a part of the national cultures of the countries north of Australia’s shores. For this, the big chains will be glad of. The markets of China, Indonesia and India are potential gold mines for coffee. However the chains should be wary of the Independents. L’affare, the Wellington NZ based coffee pioneers recently opened a store in Shanghai. Other quality coffee merchants will eventually turn their passion and ideas to Asia. Hallelujah
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Posted by Alun_evans on 2008-09-04 02:39:27 Post Subject: The Sydney Cafe scene- banisher of Starbucks...
I measure coffee culture in the crema of my very short ristretto. This is nigh near impossible to do in Indonesia, where an espresso can come in cups as big as cappuccino mugs. Often the cafes of Indonesia make the mistake of changing the time honoured drink preparations to suit the perceptions of the coffee drinkers of that country, instead of educating them to what is a short black, a piccolo or a doppio. There is a tale, which may or may not be true, about the opening of the first Starbucks in Jakarta, Indonesia. A lady came in during the first week of trading, looked at the menu board for some minutes. She finally ordered an espresso. When she got her coffee she complained “Pelit banget lho!!” (Your very stingy) she said, as she looked at horror at the 30ml barely covering the bottom of her cup. That’s Indonesia…
Sitting here in the musty, cool surrounds of the café in Victoria Street, Kings Cross, the owner explains to me that this lack of understanding too was the problem in Australia in the 1950’s and 1960’s. “they wanted milky drinks, big ones too. It was not the way we did it in the old country, so we went about teaching the Australians about good coffee”. Obviously Australia and New Zealand somewhat benefitted from the migrant wave from Italy, Yugoslavia and Greece after World War II. The Italians, in particular, arrived down under in force, bringing espresso based coffee culture with them. They arrived to find tea ruled the roost, second place taken by instant coffee and essence based coffee syrups such as Bushells.
In June Starbucks Australia announced the closure of 2/3rds of its Australian stores. Was this a result of the economic circumstances in Australia, or testament to the fact that Aussies like the freshly roasted coffee culture that the independents have been bringing to this country for years?
The Surry Hills area of Sydney is closely fenced in by the seedy red-light district of Oxford Street on the West and the railway line to the south. The suburb is fashionable, with old terrace houses being refurbished, apartments appearing in old warehouses and office blocks. This is the heartbeat of Sydney’s specialty coffee culture, with cafes of quality literally found every 200 metres. The great thing is there is not a Starbucks, Coffee Bean or Gloria Jeans in sight. Perhaps more telling; there is hardly a café selling the Italian stalwarts- Illy or Lavazza either. This is pure home grown, locally roasted coffee. There is Single Origin, Genovese, Campos found on these streets- being served from big cafes to hole in the wall joints. Across Oxford Street into Kings Cross, there is the Grandfather of them all- Hernandez Coffee.
Juan Hernandez started his coffee roastery and café back in the 1970’s. At the time good coffee, roasted locally, was really hard to find. He had arrived from Spain and initially worked as a salesman for Nestle. When he decided to go it alone he was told by everyone that he would fail, as there was no market for locally roasted coffee. On the contrary he pioneered and created the market in Sydney- with customers including actors, models, businessmen and even a Prime minister or two! Today his café still is an epicentre of coffee for the city. At any hour of the day the small shop is crammed with customers after their caffeine fix.
Over the other side of Surry Hills, Single Origin Café is buzzing. The cliental here are generally younger than those seen at Hernandez. Sydney’s young professionals enjoying quality espresso being churned out on Natascha, the espresso machine. The espresso is sweet and chocolaty, with a hint of capsicum and pine nuts. The place seems to always be crowded, even though it is only open 5 days a week. Inside space is tight, however there seems to be an endless supply of tables that can be whisked out and placed along the sidewalk. The hipness here is what is mirrored in Independents all over metropolitan Australia and New Zealand, the surrounds are not important, its what is in the cup that counts. The owners, the barista, the staff are all passionate and knowledgeable. This passion is seen in the faces of the customers.
For sure the education provided to Australians by the wave of European immigrants is going to be difficult to replicate in Southeast Asia. Coffee is also not necessarily a part of the national cultures of the countries north of Australia’s shores. For this, the big chains will be glad of. The markets of China, Indonesia and India are potential gold mines for coffee. However the chains should be wary of the Independents. L’affare, the Wellington NZ based coffee pioneers recently opened a store in Shanghai. Other quality coffee merchants will eventually turn their passion and ideas to Asia. Hallelujah
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View entire thread: coffee samples directory
Posted by Rowley on 2004-09-22 13:59:02 Post Subject:
top searches for coffee
coffee ->
coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean
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Posted by Rowley on 2004-09-22 13:59:02 Post Subject:
top searches for coffee
coffee ->
coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean
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View entire thread: help me choose
Posted by itpreview on 2008-11-10 21:48:22 Post Subject:
Semi-automatic espresso machines featuring an electric brewing pump which is manually turned on and off by the user. These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the semi-auto machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Automatic espresso machines are essentially the same as semi-auto units with the added convenience of automatic brew volume controls. Once the machine is loaded with ground coffee and ready to brew, you simply push a button for one or two shots; the pump turns on then automatically shuts off when the preset brew volume is reached (in contrast semi-auto units require the user to manually turn off the pump when desired). These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the automatic machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
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Posted by itpreview on 2008-11-10 21:48:22 Post Subject:
Semi-automatic espresso machines featuring an electric brewing pump which is manually turned on and off by the user. These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the semi-auto machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Automatic espresso machines are essentially the same as semi-auto units with the added convenience of automatic brew volume controls. Once the machine is loaded with ground coffee and ready to brew, you simply push a button for one or two shots; the pump turns on then automatically shuts off when the preset brew volume is reached (in contrast semi-auto units require the user to manually turn off the pump when desired). These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the automatic machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
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View entire thread: Flavoring coffee beans
Posted by chast on 2008-10-14 21:25:45 Post Subject: Flavors
try Power bean..ask for Frank
and Flavor and Fragrance Specialties is another great source.
power bean comes to ways. One they infuse the coffee bean with the flavor of choice and send you whole flavored bean and their other option is they will send it to you in the ground version.
FFS is a liquid natural and Artificial and Organic if needed.
Both are excellent and they will send samples.
Charlie
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Posted by chast on 2008-10-14 21:25:45 Post Subject: Flavors
try Power bean..ask for Frank
and Flavor and Fragrance Specialties is another great source.
power bean comes to ways. One they infuse the coffee bean with the flavor of choice and send you whole flavored bean and their other option is they will send it to you in the ground version.
FFS is a liquid natural and Artificial and Organic if needed.
Both are excellent and they will send samples.
Charlie
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View entire thread: Sinagpore Coffee Scene
Posted by Alun_evans on 2007-10-04 22:25:49 Post Subject: Sinagpore Coffee Scene
Having been effectively marooned in Sinagpore the last month (baby was unexpectedly born here), I have had a very good opporunity to look at the coffee scene in the Island state.
Essentially coffee can be seperated into 3 distinct groupings-
1/. Local coffee: Kopi Tiams and coffee shops catering to the local market
2/. International Coffee chains: The big r biggish names that have set up here
3/. Local Specialty chains:
1/. Local Coffee: Kopi or coffee for most older people in Singapore is enjoyed in "coffee shops" and "Kopi Tiames". The word "coffee shop" is a bit meaning as they sell coffee during the day and a variety of beer products at night. The coffee sold here is nearly always strong robusta, made using the traditional "sock and watering can" methoh of brewing. Coffee is ground fine and placed in a large mesh sock, then dripped into a watering can. Coffee is poured direct from the can into cups. The coffee is strong, even stronger than the Indonesian "kopi Tubruk" that I am normally used to. The Robusta of course gives you a kick, but as I drink mainly arabica I have found the kick and the of course the tar-like taste and consistency in the cup is not to everyone (read 'my') liking. The local places are everywhere in Sngapore and include such gamous names as "Kaya Toast" In these local places coffee is eneviatably enjoyed with runny poached eggs and slices of toast smothered in butter.
2/. International Chains: Starbucks, Dome, Port City Java, Coffee Bean and Tea Leaf, McCafe, Spinelli's and the like are all well represented in Singapore. Spinelli roast there own here on the island, and the master roaster does a good job in presenting a coffee that drinks well as an espresso or cappaccino. The other brands I think import their coffee. Service is highly variable. I have had the absolutley worse service experienced anywhere in the world (no kidding) at the Coffee Bean and Tea Leaf store at Raffles Hospital. Conversely I have had excellent and knowledgeable service from their store on sentosa... Overall Spinelli's staff take 1st prize for knowldege about coffee and preperation techniques- probably has something to do with Master-roaster Ross being a WBC judge I would think
3/. Local Specialty Coffee chains: The biggest of these is TCC (the Coffee Connoissiur). Other big local names are the Coffee Club, Highland coffee and an increasing number of small opperators. TCC has 25 stores and growing. This rivals spinelli for size. Unfortately someone at sometime decided to go with Superautos to compliment the funky post modern design of the stores. As a result the quality of the espresso and EBD's is not what it should be. The chain is also incredibly expensive compared to even the international brands.
What I like about Singapore cafe scene>
- Standard free WIFI
- Well airconditioned stores make drinking hot beverages feel almost the norm even though its 98f outside!
- Cleanliness of the places
- The coffee quality in the top places is excellent and compares well with specialty coffee in Australia/NZ.
However-
- There is also a general lack of training and enthusiasm in some opperators places. This generally refers to the chains. Most of the local Kopi Tiams have staff who may have been making coffee for decades and still love doing it!
- Service. Singapore has a very high employment level. As a result the quality of those entering the service industry is variable. I have seen some of the best barista here (attention to detail) and worse (8 second shots, steaming milk to almost 90 degrees c)... then throwing the cup accross the counter.
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Posted by Alun_evans on 2007-10-04 22:25:49 Post Subject: Sinagpore Coffee Scene
Having been effectively marooned in Sinagpore the last month (baby was unexpectedly born here), I have had a very good opporunity to look at the coffee scene in the Island state.
Essentially coffee can be seperated into 3 distinct groupings-
1/. Local coffee: Kopi Tiams and coffee shops catering to the local market
2/. International Coffee chains: The big r biggish names that have set up here
3/. Local Specialty chains:
1/. Local Coffee: Kopi or coffee for most older people in Singapore is enjoyed in "coffee shops" and "Kopi Tiames". The word "coffee shop" is a bit meaning as they sell coffee during the day and a variety of beer products at night. The coffee sold here is nearly always strong robusta, made using the traditional "sock and watering can" methoh of brewing. Coffee is ground fine and placed in a large mesh sock, then dripped into a watering can. Coffee is poured direct from the can into cups. The coffee is strong, even stronger than the Indonesian "kopi Tubruk" that I am normally used to. The Robusta of course gives you a kick, but as I drink mainly arabica I have found the kick and the of course the tar-like taste and consistency in the cup is not to everyone (read 'my') liking. The local places are everywhere in Sngapore and include such gamous names as "Kaya Toast" In these local places coffee is eneviatably enjoyed with runny poached eggs and slices of toast smothered in butter.
2/. International Chains: Starbucks, Dome, Port City Java, Coffee Bean and Tea Leaf, McCafe, Spinelli's and the like are all well represented in Singapore. Spinelli roast there own here on the island, and the master roaster does a good job in presenting a coffee that drinks well as an espresso or cappaccino. The other brands I think import their coffee. Service is highly variable. I have had the absolutley worse service experienced anywhere in the world (no kidding) at the Coffee Bean and Tea Leaf store at Raffles Hospital. Conversely I have had excellent and knowledgeable service from their store on sentosa... Overall Spinelli's staff take 1st prize for knowldege about coffee and preperation techniques- probably has something to do with Master-roaster Ross being a WBC judge I would think
3/. Local Specialty Coffee chains: The biggest of these is TCC (the Coffee Connoissiur). Other big local names are the Coffee Club, Highland coffee and an increasing number of small opperators. TCC has 25 stores and growing. This rivals spinelli for size. Unfortately someone at sometime decided to go with Superautos to compliment the funky post modern design of the stores. As a result the quality of the espresso and EBD's is not what it should be. The chain is also incredibly expensive compared to even the international brands.
What I like about Singapore cafe scene>
- Standard free WIFI
- Well airconditioned stores make drinking hot beverages feel almost the norm even though its 98f outside!
- Cleanliness of the places
- The coffee quality in the top places is excellent and compares well with specialty coffee in Australia/NZ.
However-
- There is also a general lack of training and enthusiasm in some opperators places. This generally refers to the chains. Most of the local Kopi Tiams have staff who may have been making coffee for decades and still love doing it!
- Service. Singapore has a very high employment level. As a result the quality of those entering the service industry is variable. I have seen some of the best barista here (attention to detail) and worse (8 second shots, steaming milk to almost 90 degrees c)... then throwing the cup accross the counter.
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View entire thread: Some helpful information needed
Posted by g5cubed on 2008-06-16 14:50:36 Post Subject: Some helpful information needed
Hi guys,
I was wondering if the coffee bean connoisseurs could help explain something regarding the coffee bean industry.
I understand coffee beans come from various parts of the world, such as Latin America, Central America, Asia, Africa, etc. But do the coffee bean farmers sell these harvested beans to companies that then grind and sell them via supermarkets, or do the farmers themselves grind the beans and sell them directly?
My understanding is that it is the former (farmers sell the beans to companies). If that''s the case, could you provide me with a brief list of the some of the companies.
Any help would be appreciated ( i tried wiki''ing it with no luck). This is for a project BTW.
Thanks
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Posted by g5cubed on 2008-06-16 14:50:36 Post Subject: Some helpful information needed
Hi guys,
I was wondering if the coffee bean connoisseurs could help explain something regarding the coffee bean industry.
I understand coffee beans come from various parts of the world, such as Latin America, Central America, Asia, Africa, etc. But do the coffee bean farmers sell these harvested beans to companies that then grind and sell them via supermarkets, or do the farmers themselves grind the beans and sell them directly?
My understanding is that it is the former (farmers sell the beans to companies). If that''s the case, could you provide me with a brief list of the some of the companies.
Any help would be appreciated ( i tried wiki''ing it with no luck). This is for a project BTW.
Thanks
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View entire thread: WTO Seminar at Lampung-Indonesia
Posted by Susanto on 2006-11-18 22:45:01 Post Subject: WTO Seminar at Lampung-Indonesia
Hi all
WTO Seminar at Sherathon Hotel Lampung-Indonesia on Tuesday 21 Nov 2006. Dischusing abt trade, market, Lampung comodities sourche ( coffee bean, black paper, vanila ), etc..
Do you want to join????
www.6221.net
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Posted by Susanto on 2006-11-18 22:45:01 Post Subject: WTO Seminar at Lampung-Indonesia
Hi all
WTO Seminar at Sherathon Hotel Lampung-Indonesia on Tuesday 21 Nov 2006. Dischusing abt trade, market, Lampung comodities sourche ( coffee bean, black paper, vanila ), etc..
Do you want to join????
www.6221.net
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View entire thread: Machine spend floam
Posted by alexander on 2008-04-03 23:03:27 Post Subject: Machine spend floam
Hi.
Sorry for my english...
So... I bought an espresso machine less (leeessss) expensive, here, in Brazil.
Something about US 20.00.
It''s an horrible machine, but make coffee (and the coffee is something good).
But... the machine just don''t make any foam.
So... is it possible an espresso machine make a bad coffee (how?) or it''s all about how I must do all the process?
Can I do something for that miserable machine make some foam? Something that a good machine make automaticaly and I must do manually?
This machine have 3 bars of pression.
A more expensive machine have 9 bars of pression.
So... sorry for nonsense of my question, but... I think my espresso heat water, make pression, etc. Mechanical pieces are horrible, vapor valve too, etc, but still being an espresso machine.
By the way, I bouth an excellent coffee bean (very, very), I have my own mill (so I use very fine coffee).
''s
Alexander
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Posted by alexander on 2008-04-03 23:03:27 Post Subject: Machine spend floam
Hi.
Sorry for my english...
So... I bought an espresso machine less (leeessss) expensive, here, in Brazil.
Something about US 20.00.
It''s an horrible machine, but make coffee (and the coffee is something good).
But... the machine just don''t make any foam.
So... is it possible an espresso machine make a bad coffee (how?) or it''s all about how I must do all the process?
Can I do something for that miserable machine make some foam? Something that a good machine make automaticaly and I must do manually?
This machine have 3 bars of pression.
A more expensive machine have 9 bars of pression.
So... sorry for nonsense of my question, but... I think my espresso heat water, make pression, etc. Mechanical pieces are horrible, vapor valve too, etc, but still being an espresso machine.
By the way, I bouth an excellent coffee bean (very, very), I have my own mill (so I use very fine coffee).
''s
Alexander
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View entire thread: New Theme Difficult to Navigate
Posted by PinkRose on 2008-12-11 08:36:21 Post Subject: Re: New Theme Difficult to Navigate
Hi Coffeepotato,
Thanks for responding. I'm glad it's not just me.
I'm really upset because I wanted to save up to buy a good coffee bean roaster, and I ended up having to buy another computer.....and to top it off, I got stuck with Vista and I hate it !
Last night when I was having such a hard time viewing the coffee forum postings, I was ready to throw the computer out of the window. In a way it's good to hear that the forum is slow, but I hope it will be fixed soon.
Maybe this is an exercise in learning how to be patient. Unfortunately, it's not working, because I bet lots of us are giving up after waiting for the forum pages to open.
As Mr. Biscotti says, "It's cold in here."
I think everyone got tired of waiting, and they went home.
Rose
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Posted by PinkRose on 2008-12-11 08:36:21 Post Subject: Re: New Theme Difficult to Navigate
Hi Coffeepotato,
Thanks for responding. I'm glad it's not just me.
I'm really upset because I wanted to save up to buy a good coffee bean roaster, and I ended up having to buy another computer.....and to top it off, I got stuck with Vista and I hate it !
Last night when I was having such a hard time viewing the coffee forum postings, I was ready to throw the computer out of the window. In a way it's good to hear that the forum is slow, but I hope it will be fixed soon.
Maybe this is an exercise in learning how to be patient. Unfortunately, it's not working, because I bet lots of us are giving up after waiting for the forum pages to open.
As Mr. Biscotti says, "It's cold in here."
I think everyone got tired of waiting, and they went home.
Rose
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View entire thread: A basic question about coffee grinders
Posted by CigarSmokingMan on 2006-07-15 16:22:12 Post Subject: A basic question about coffee grinders
If I were to use a conical burr grinder, should all the grounds be of uniform size and shape ? What if the output had "shards" of coffee bean as well as grounds ?
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Posted by CigarSmokingMan on 2006-07-15 16:22:12 Post Subject: A basic question about coffee grinders
If I were to use a conical burr grinder, should all the grounds be of uniform size and shape ? What if the output had "shards" of coffee bean as well as grounds ?
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View entire thread: Have anyone know or ever been thailand coffee bean?
Posted by Zan on 2006-01-27 21:11:03 Post Subject: Have anyone know or ever been thailand coffee bean?
Have anyone know or ever been thailand coffee bean , How do you think ? Thank
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Posted by Zan on 2006-01-27 21:11:03 Post Subject: Have anyone know or ever been thailand coffee bean?
Have anyone know or ever been thailand coffee bean , How do you think ? Thank
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View entire thread: arabica supplier is looking for demand
Posted by hebe on 2007-08-04 01:03:27 Post Subject: arabica supplier is looking for demand
hey, everyone! A professional Asian coffee company is looking for demand
We are a company for coffee growing,processing,marketing and sales. We have truly superior arabica coffee bean.
I am looking for demand. It seems everybody is on holiday now
can you give me any suggestion about how to find demand?
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Posted by hebe on 2007-08-04 01:03:27 Post Subject: arabica supplier is looking for demand
hey, everyone! A professional Asian coffee company is looking for demand
We are a company for coffee growing,processing,marketing and sales. We have truly superior arabica coffee bean.I am looking for demand. It seems everybody is on holiday now
can you give me any suggestion about how to find demand?
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View entire thread: Tips needed. Overseas coffee shop
Posted by q80ahmad on 2006-06-19 04:38:44 Post Subject: Tips needed. Overseas coffee shop
Good day to all,
We are considering opening a coffee shop in Kuwait. The competition is stiff here with brand names like Starbucks, Costa coffee, Coffee bean and second cup coffee, but people would always consider trying something new. Our idea is to provide a new experience in coffee shops and trying to target college students.
Could anybody help on how to best buy the coffee, roast it and brew it for a place as far as Kuwait (considering the distance and the unbearable heat in the summer)?? Some insights on best inventory practices will also be appreciated. If there are any recommended books or journals, It would be so much of a help as well.
Best regards and many thanks,
Ahmad
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Posted by q80ahmad on 2006-06-19 04:38:44 Post Subject: Tips needed. Overseas coffee shop
Good day to all,
We are considering opening a coffee shop in Kuwait. The competition is stiff here with brand names like Starbucks, Costa coffee, Coffee bean and second cup coffee, but people would always consider trying something new. Our idea is to provide a new experience in coffee shops and trying to target college students.
Could anybody help on how to best buy the coffee, roast it and brew it for a place as far as Kuwait (considering the distance and the unbearable heat in the summer)?? Some insights on best inventory practices will also be appreciated. If there are any recommended books or journals, It would be so much of a help as well.
Best regards and many thanks,
Ahmad
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View entire thread: In House Roasting...
Posted by trbb on 2008-08-02 08:05:52 Post Subject: Coffee Bean Roasting In-House
Hi,
At The Roasted Bean Boutiquewe offer a service where an existing coffee shop, cafe, Deli, Farm Shop etc can roast their own green beand in-house.
We supply a fully automatic programmable smokeless coffee bean roasting machine system which can be installed almost anywhere and can roast beans of batches of about 6lbs (2.5Kg) at a time.
The Coffee Bean Roasting machines whilst built for the novice are so versatile that on-the-fly changes can be made to the roasting profile (to within one degree of temperature, and to within one second in time) that Master Roasters would also be very satisfied with the control and final results.
Our offering brings coffee bean roasting in-house to an accessible level and allows coffee shops etc to roast their own green beans in front of their customers. Your customers can see, smell and tatse their beans being roasted - this is a very powerful differentiator from your competitors !!!!
Consider roasting green coffee beans in-house to move your business to the next level, draw more customer loyalty and offer a difference your competitors cannot give.
In-house coffee bean roasting is now an affordable reality for all businesses - no specialist skills needed - but full training and education on coffee roasting is given.
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Posted by trbb on 2008-08-02 08:05:52 Post Subject: Coffee Bean Roasting In-House
Hi,
At The Roasted Bean Boutiquewe offer a service where an existing coffee shop, cafe, Deli, Farm Shop etc can roast their own green beand in-house.
We supply a fully automatic programmable smokeless coffee bean roasting machine system which can be installed almost anywhere and can roast beans of batches of about 6lbs (2.5Kg) at a time.
The Coffee Bean Roasting machines whilst built for the novice are so versatile that on-the-fly changes can be made to the roasting profile (to within one degree of temperature, and to within one second in time) that Master Roasters would also be very satisfied with the control and final results.
Our offering brings coffee bean roasting in-house to an accessible level and allows coffee shops etc to roast their own green beans in front of their customers. Your customers can see, smell and tatse their beans being roasted - this is a very powerful differentiator from your competitors !!!!
Consider roasting green coffee beans in-house to move your business to the next level, draw more customer loyalty and offer a difference your competitors cannot give.
In-house coffee bean roasting is now an affordable reality for all businesses - no specialist skills needed - but full training and education on coffee roasting is given.
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View entire thread: Coffee roasting machines, coffee grinders,cafemino
Posted by Toper on 2007-12-03 05:30:38 Post Subject: Coffee roasting machines, coffee grinders,cafemino
Manufacturer and seller of industrial coffee processing equipmets fromTurkey.
With our 55 years experience we produce best machinery from standard to genious with best quality and amazing prices, export to 59 different regions all around the world.
Some of our product are;
Coffee roasting machines, coffee grinders, afterburner, project, destoner, coffee bean silos, and outher coffee processing equipments. The new way of coffee roasters.
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Posted by Toper on 2007-12-03 05:30:38 Post Subject: Coffee roasting machines, coffee grinders,cafemino
Manufacturer and seller of industrial coffee processing equipmets fromTurkey.
With our 55 years experience we produce best machinery from standard to genious with best quality and amazing prices, export to 59 different regions all around the world.
Some of our product are;
Coffee roasting machines, coffee grinders, afterburner, project, destoner, coffee bean silos, and outher coffee processing equipments. The new way of coffee roasters.
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View entire thread: Need help from Kona coffee bean expert
Posted by pomkikujang on 2004-03-25 23:00:51 Post Subject: Need help from Kona coffee bean expert
Hi!!
I am currently doing a project about how to detect fraud Kona coffee bean by using fuzzy logic expert system. I would like to know if some one can help me here.
Basically, I need to know how experts distinguish between real Kona coffee bean and fake one (for example, Kona bean has much darker color than a fake, or Kona has high density.)
Where can I find the information about characteristic of Kona coffee bean? Where can I find use a useful information? Any suggestion?
Thank you for helping me out in advance!!
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Posted by pomkikujang on 2004-03-25 23:00:51 Post Subject: Need help from Kona coffee bean expert
Hi!!
I am currently doing a project about how to detect fraud Kona coffee bean by using fuzzy logic expert system. I would like to know if some one can help me here.
Basically, I need to know how experts distinguish between real Kona coffee bean and fake one (for example, Kona bean has much darker color than a fake, or Kona has high density.)
Where can I find the information about characteristic of Kona coffee bean? Where can I find use a useful information? Any suggestion?
Thank you for helping me out in advance!!
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View entire thread: West Bend Popcorn Maker (Roaster)
Posted by djveed on 2008-10-30 10:17:53 Post Subject:
By "old maids" you are referring to the coffee bean husks, or chaff?
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Posted by djveed on 2008-10-30 10:17:53 Post Subject:
By "old maids" you are referring to the coffee bean husks, or chaff?
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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: The best Colombian coffee??
Posted by wally1012 on 2006-08-17 07:42:46 Post Subject: The best Colombian coffee??
Im wondering what you feel the best Colombian coffee bean is? I have tried a few and so far prefer the Popayan. Any Suggestions?
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Posted by wally1012 on 2006-08-17 07:42:46 Post Subject: The best Colombian coffee??
Im wondering what you feel the best Colombian coffee bean is? I have tried a few and so far prefer the Popayan. Any Suggestions?
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View entire thread: Green Coffee Beans and Fair Trade Issues
Posted by WDJackson on 2007-08-20 12:02:08 Post Subject: Green Coffee Beans and Fair Trade Issues
Hello, I''ve started researching about home coffee bean roasting and the potential this has for allowing consumers to purchase beans directly from coffee farmers and pay them a truly sustainable wage.
Some articles I''ve read and information disclosed in the documentary \"Black Gold\" are uncovering the fact that many coffee farmers are not receiving the fair trade wage of around $1.51 touted by the Fair Trade organization. There are coffee brokers, co-op directors and other players in the supply chain that take a portion of the money making it difficult still for many farmers to earn a sustainable living.
What is your opinion on this issue? Have you heard similar accounts? Do you know of any green coffee bean companies who are sourcing directly from farmers and guarantee them a fair wage?
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Posted by WDJackson on 2007-08-20 12:02:08 Post Subject: Green Coffee Beans and Fair Trade Issues
Hello, I''ve started researching about home coffee bean roasting and the potential this has for allowing consumers to purchase beans directly from coffee farmers and pay them a truly sustainable wage.
Some articles I''ve read and information disclosed in the documentary \"Black Gold\" are uncovering the fact that many coffee farmers are not receiving the fair trade wage of around $1.51 touted by the Fair Trade organization. There are coffee brokers, co-op directors and other players in the supply chain that take a portion of the money making it difficult still for many farmers to earn a sustainable living.
What is your opinion on this issue? Have you heard similar accounts? Do you know of any green coffee bean companies who are sourcing directly from farmers and guarantee them a fair wage?
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View entire thread: Smoked coffee?!?
Posted by omegapd on 2008-11-15 04:00:14 Post Subject:
I've looked at Coffee Bean direct for coffee and tea for a year now at least. I never ordered, though. I have the impression that its been sitting around awhile and not fresh roast- plus, their shipping costs are higher than what I'd like to pay.
topher, if you try them out, please give us some feedback...
EW
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Posted by omegapd on 2008-11-15 04:00:14 Post Subject:
I've looked at Coffee Bean direct for coffee and tea for a year now at least. I never ordered, though. I have the impression that its been sitting around awhile and not fresh roast- plus, their shipping costs are higher than what I'd like to pay.
topher, if you try them out, please give us some feedback...
EW
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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: Too much hardware
Posted by ad47uk on 2006-02-14 04:39:51 Post Subject: Too much hardware
Hi there peoples from all around the world.
I am new to this forum, and I love coffee.
I have had a quick look though these forums and have noticed that there is so much choice in grinders and any other bits of equipment. Some of them I never heard off.
At the moment, I use a small coffee grinder, which seems to do the job and a little expresso coffee maker, which have also got a coffee filter system stuck on as well. I mainly use the expresso part, because I can grind the coffee, and just make enough for me.
there is nothing worse than using a coffee filter and having the coffee kept warm on a hot plate for hours.
Do I really need any of this other hardware? I buy my beans from a small cafe, called the Coffee bean in my home town. Ok, I know a lot of people on here will buy green beans and roast them, but at the moment, I can not see myself doing that due to cost and time. I would love to try it mind you.
Anyway, hi to you all, I think this is the only forum about coffee on the net, I may learn a bit more about coffee and the different types or some of the different types.
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Posted by ad47uk on 2006-02-14 04:39:51 Post Subject: Too much hardware
Hi there peoples from all around the world.
I am new to this forum, and I love coffee.
I have had a quick look though these forums and have noticed that there is so much choice in grinders and any other bits of equipment. Some of them I never heard off.
At the moment, I use a small coffee grinder, which seems to do the job and a little expresso coffee maker, which have also got a coffee filter system stuck on as well. I mainly use the expresso part, because I can grind the coffee, and just make enough for me.
there is nothing worse than using a coffee filter and having the coffee kept warm on a hot plate for hours.
Do I really need any of this other hardware? I buy my beans from a small cafe, called the Coffee bean in my home town. Ok, I know a lot of people on here will buy green beans and roast them, but at the moment, I can not see myself doing that due to cost and time. I would love to try it mind you.
Anyway, hi to you all, I think this is the only forum about coffee on the net, I may learn a bit more about coffee and the different types or some of the different types.
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View entire thread: Coffee Chains...
Posted by aguynamedrobert on 2007-05-08 17:43:25 Post Subject: Coffee Chains...
Hello,
Well I am in need of an experts opinion. What would you say is the highest quality \"Chain\" Coffee House? Starbucks, Coffee Bean and Tea Leaf, Peets, etc? Also, why is that particular one the highest quality?
Thank you for your help in advance...
Robert
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Posted by aguynamedrobert on 2007-05-08 17:43:25 Post Subject: Coffee Chains...
Hello,
Well I am in need of an experts opinion. What would you say is the highest quality \"Chain\" Coffee House? Starbucks, Coffee Bean and Tea Leaf, Peets, etc? Also, why is that particular one the highest quality?
Thank you for your help in advance...
Robert
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View entire thread: Leasing a coffee shop?
Posted by helendan on 2005-10-28 22:36:19 Post Subject:
Hi NatchraLeigh first change the name get rid of any bad vibes.
The house sounds nice but more for dinning not a quick latte.If its that cozy
People just might hang around nursing that house coffee and asking for a free refill.
Only recently has Starbucks opened new stores with over 600sq ft as they want the volume and with coffee volume is the only way to make money...
I am on the central Oregon coast I bought a sit down coffee shop in biz 20 yrs at the time in a resort shopping center.I sold it 3yrs later and opened a drive-thru on a corner lot I own.I have one employee a shift no matter how busy it is were in the sit down shop I needed four for the busy times.Drive-thrus are self regulating ,one carload at time not 75-100 people standing in line.Yes I make more money now.
The house sounds great if that is your dream....but if you want to pay the rent ,make a living buy a GOING biz with a good past opening from scratch is risky and costly.A twice closed biz is worthless?
I have Coffee bean Int. for my drive-thru out of Portland very good prices,coffee and service.
I am not an expert in coffee shops this is only my option.Good luck.Daniel
( sit down and think out what money you will need to build a solid biz and then).....double it!
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Posted by helendan on 2005-10-28 22:36:19 Post Subject:
Hi NatchraLeigh first change the name get rid of any bad vibes.
The house sounds nice but more for dinning not a quick latte.If its that cozy
People just might hang around nursing that house coffee and asking for a free refill.
Only recently has Starbucks opened new stores with over 600sq ft as they want the volume and with coffee volume is the only way to make money...
I am on the central Oregon coast I bought a sit down coffee shop in biz 20 yrs at the time in a resort shopping center.I sold it 3yrs later and opened a drive-thru on a corner lot I own.I have one employee a shift no matter how busy it is were in the sit down shop I needed four for the busy times.Drive-thrus are self regulating ,one carload at time not 75-100 people standing in line.Yes I make more money now.
The house sounds great if that is your dream....but if you want to pay the rent ,make a living buy a GOING biz with a good past opening from scratch is risky and costly.A twice closed biz is worthless?
I have Coffee bean Int. for my drive-thru out of Portland very good prices,coffee and service.
I am not an expert in coffee shops this is only my option.Good luck.Daniel
( sit down and think out what money you will need to build a solid biz and then).....double it!
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View entire thread: Programming.
Posted by Norina on 2006-12-08 19:56:35 Post Subject:
I own a Conti as well. I simply called my coffee bean vendor and had them send a tech out to deliver the coffee (then there is no charge for the service call!) They came out and set it up and walked us through the process. I do not have the same model as you, however, or would give you the directions.
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Posted by Norina on 2006-12-08 19:56:35 Post Subject:
I own a Conti as well. I simply called my coffee bean vendor and had them send a tech out to deliver the coffee (then there is no charge for the service call!) They came out and set it up and walked us through the process. I do not have the same model as you, however, or would give you the directions.
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View entire thread: Help me pick a bean...
Posted by GreggWNY on 2005-11-09 10:40:27 Post Subject: Help me pick a bean...
Hi, I'm new here and would appreciate some help finding a supplier of quality beans. I have been using Starbucks Expresso Roast whole bean for quite awhile. It really is my wife and my favorite, We tried buying beans from other suppliers but they didn't compare in flavor. We like our coffee very strong but not bitter. In our house coffee is referred to as "plasma". Anyway if some one has a suggestion for a similar but possibly even better tasting coffee bean than the current Starbucks we are using it would be appreciated.
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Posted by GreggWNY on 2005-11-09 10:40:27 Post Subject: Help me pick a bean...
Hi, I'm new here and would appreciate some help finding a supplier of quality beans. I have been using Starbucks Expresso Roast whole bean for quite awhile. It really is my wife and my favorite, We tried buying beans from other suppliers but they didn't compare in flavor. We like our coffee very strong but not bitter. In our house coffee is referred to as "plasma". Anyway if some one has a suggestion for a similar but possibly even better tasting coffee bean than the current Starbucks we are using it would be appreciated.
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View entire thread: New to the forums, saying hello!
Posted by Floyd@CoffeeBeanDirect on 2006-08-03 11:31:28 Post Subject: New to the forums, saying hello!
Hi everyone in cyber-java land!
I'm new to the forums, and wanted to take a moment to introduce myself. I work for Coffee Bean Direct, you may of heard of us, or seen our ads. We sell fresh roasted gourmet coffees and quality teas.
I'm a new-ish empolyee of the company, I handle customer support and act as the Webmaster's Apprentice (images of dancing broomsticks come to mind), and so far I'm loving it!
I hope to hear from fellow coffee-lovers! If you've tried our products, or visited the website, I'd love your input. Drop me an email or post on the forums. I'll be by now and then to hear whatthe coffee world is talking about, and hopefully I can help any up-and-comers who need a hand in this growing business.
I Hope to hear from you all soon!
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Posted by Floyd@CoffeeBeanDirect on 2006-08-03 11:31:28 Post Subject: New to the forums, saying hello!
Hi everyone in cyber-java land!
I'm new to the forums, and wanted to take a moment to introduce myself. I work for Coffee Bean Direct, you may of heard of us, or seen our ads. We sell fresh roasted gourmet coffees and quality teas.
I'm a new-ish empolyee of the company, I handle customer support and act as the Webmaster's Apprentice (images of dancing broomsticks come to mind), and so far I'm loving it!
I hope to hear from fellow coffee-lovers! If you've tried our products, or visited the website, I'd love your input. Drop me an email or post on the forums. I'll be by now and then to hear whatthe coffee world is talking about, and hopefully I can help any up-and-comers who need a hand in this growing business.
I Hope to hear from you all soon!
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View entire thread: employee evaluations
Posted by Anonymous on 2004-10-09 01:24:35 Post Subject: barista hiring
Hi,
If you are trying to put an employee evaluation form together, let us offer you several tips.
More info can be found in our informational guides, which are available at www.e-importz.com : (Please send a copy of the form to sales@e-importz.com; if you would like to.)
--------------------------------------------------------------------------------
Barista Characteristics
“Baristaâ€
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Posted by Anonymous on 2004-10-09 01:24:35 Post Subject: barista hiring
Hi,
If you are trying to put an employee evaluation form together, let us offer you several tips.
More info can be found in our informational guides, which are available at www.e-importz.com : (Please send a copy of the form to sales@e-importz.com; if you would like to.)
--------------------------------------------------------------------------------
Barista Characteristics
“Baristaâ€
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View entire thread: wholesale roasters near NC?
Posted by javagirl on 2005-11-30 20:12:08 Post Subject: wholesale roasters near NC?
looking for a wholesale roaster near NCarolina that beats Coffee Bean Directs prices.
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Posted by javagirl on 2005-11-30 20:12:08 Post Subject: wholesale roasters near NC?
looking for a wholesale roaster near NCarolina that beats Coffee Bean Directs prices.
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View entire thread: how to make better coffee
Posted by 3ternal on 2008-01-11 14:18:41 Post Subject:
Lol, you should probably do some heavy reading if you want to make a respectable article, just skim through the wiki and google coffee.
I can give you an overview on it, but what exactly did you want to know? Different ways of making coffee? Bean roasting processes? Origins? Making esspresso? Equipment? etc etc etc
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Posted by 3ternal on 2008-01-11 14:18:41 Post Subject:
Lol, you should probably do some heavy reading if you want to make a respectable article, just skim through the wiki and google coffee.
I can give you an overview on it, but what exactly did you want to know? Different ways of making coffee? Bean roasting processes? Origins? Making esspresso? Equipment? etc etc etc
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View entire thread: Some helpful information needed
Posted by PinkRose on 2008-06-16 19:52:49 Post Subject:
Hello,
It sounds like you need to do some research for your project.
If you do a Google search (using words like "coffee bean processing" and also "coffee exporters and importers") you'll get lots of web sites (like the one below) that will give you a better understanding of how coffee is grown, processed, and marketed.
http://www.hollandbymail.com/coffee/cof ... o_cup.html
Rose
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Posted by PinkRose on 2008-06-16 19:52:49 Post Subject:
Hello,
It sounds like you need to do some research for your project.
If you do a Google search (using words like "coffee bean processing" and also "coffee exporters and importers") you'll get lots of web sites (like the one below) that will give you a better understanding of how coffee is grown, processed, and marketed.
http://www.hollandbymail.com/coffee/cof ... o_cup.html
Rose
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View entire thread: Frappuccino VS. Ice Blended
Posted by CoffeeLover on 2003-11-25 16:41:21 Post Subject:
Now I've seen at smaller coffee shops using the word Ice Blended Mocha which is what I think I order from Coffee Bean. For the shops it seems to be a generic term but for Coffee Bean they think of it as a branding. As a cook I see it as it being blended ice with mocha mixture
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Posted by CoffeeLover on 2003-11-25 16:41:21 Post Subject:
Now I've seen at smaller coffee shops using the word Ice Blended Mocha which is what I think I order from Coffee Bean. For the shops it seems to be a generic term but for Coffee Bean they think of it as a branding. As a cook I see it as it being blended ice with mocha mixture
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View entire thread: Frappuccino VS. Ice Blended
Posted by Rowley on 2003-11-24 11:24:27 Post Subject:
good point. I completely forgot about the coffee industries use of branding.
It brings up a very good point to reference a legal preceding that happened in 2003 regarding Starbucks vs. Coffee Bean. Starbucks used the term ice blended which is Californian based Coffee Bean & Tea Leaf branding for their ice blended coffee drinks. I don't know if it went to court or what happened of it, but I don't see the words Ice Blended around in Starbucks at all.
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Posted by Rowley on 2003-11-24 11:24:27 Post Subject:
good point. I completely forgot about the coffee industries use of branding.
It brings up a very good point to reference a legal preceding that happened in 2003 regarding Starbucks vs. Coffee Bean. Starbucks used the term ice blended which is Californian based Coffee Bean & Tea Leaf branding for their ice blended coffee drinks. I don't know if it went to court or what happened of it, but I don't see the words Ice Blended around in Starbucks at all.
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View entire thread: The best espresso maker and other misc advice...
Posted by bbiizziieebee on 2005-08-20 01:09:17 Post Subject: The best espresso maker and other misc advice...
OK lets get to it!
The Only Way To Make Espresso At Home
Many people on this fourm want a good Espresso maker, something in the 100-250 dollar rage. Lets Clear Something Up Right Now... You need to spend money on an espresso maker try 600-1000.
I would reccomend the Rancillo Silvia for the affectionado who wants the finest coffee. There is another option for those who want pretty good espress without all the work, but ill get to that later.
Other Options
Now If you can not afford to spend so much you have one of two options... A) Spend the money to buy from Starbucks every morning. or B) Drink foldgers because you dont care enough to drink good coffee. Seriously.
A Crime Most At Home Espresso Brewers Are Making
Now on to other pressing questions of the day. How about hard water problems in espresso makers? Here is Another MUST DO for espresso machines...
You need to use distilled water in the resovoir because any other type will BREAK YOUR MACHINE! How you ask? The little particles suspended in your tap(even filtered) water crystalize on the sides of the bolier inside your machine when you heat the water up. Eventually after many uses the crystals build up and block the openings to and from your boiler. No water in or out of the boiler means no coffee. USE DISTILLED WATER!
The Truth About Drip Coffee Makers
I saw a few posts asking about drip coffee makers and they raise a good point. Dp you need an expensive one for good coffee? Unlike Espresso machines when it comes to drip coffee the answer is NO.
All the machines does is strain water through your coffee. The most important fact in drip coffee, believe it or not, is the coarseness of the grind.(Actualyl that applies to espreso too, but that is a lesson for another day)
The coarser the grind the less surface area the water has to extract the oils from the coffee. If the grind is too fine, the water will extract too much of the coffee bean's oils and your coffee will become bitter.
Another factor is how long the water comes in contact with the beans, but the you don't notice the effect with drip coffee(as opposed to espresso where you not only have to worray about grind, but the pressure at which you tamp and temperature of the water, for the above reason. Now can you see why you need to spend more on a good espresso machine? LOL)
The Solution
Invest in a good grinder if anything because then you will be able to precisely control the grind to your preference. If you are going to pay for a feature on your drip coffee maker it should be a timer so you coffee can be ready when you wake up. LOL
An Aside For The Guy With The Roaster Biz
Get a few more accounts. Take Deposits(or take Bigger deposits) They will agree to your terms as long as you keep a straight face. Im dead serious.
The Solution For Lazy People Who Want To Spend Money For Good Coffee At Home (as promised from above)
Starbucks used to sell a machine that makes good coffee, but is also automatic. What I mean by automatic is that it takes the 'work' out of making espresso. It grinds it, stuffs the nozzle, tamps it down, pours the shot, and discards the waste coffee grinds all at the touch of ONE button.
A friend of mine who works at Starbucks has raved about them for so long he convinced me to get one... Unfortunately he has fallen on some hard times and needs to sell his machine - Now I know posting the link might ruffle some feathers here but check out his auction just to see the features on this thing... I think it would suit many of the readers of this board. If the idea of a shameless bribe rubs you the wrong way, I can respect that - and if that is the case I ask you to look at the features and do the best you can to ignore the fact that that particular model is up for bid.
I hope this helps some of you,
-Ryan
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Posted by bbiizziieebee on 2005-08-20 01:09:17 Post Subject: The best espresso maker and other misc advice...
OK lets get to it!
The Only Way To Make Espresso At Home
Many people on this fourm want a good Espresso maker, something in the 100-250 dollar rage. Lets Clear Something Up Right Now... You need to spend money on an espresso maker try 600-1000.
I would reccomend the Rancillo Silvia for the affectionado who wants the finest coffee. There is another option for those who want pretty good espress without all the work, but ill get to that later.
Other Options
Now If you can not afford to spend so much you have one of two options... A) Spend the money to buy from Starbucks every morning. or B) Drink foldgers because you dont care enough to drink good coffee. Seriously.
A Crime Most At Home Espresso Brewers Are Making
Now on to other pressing questions of the day. How about hard water problems in espresso makers? Here is Another MUST DO for espresso machines...
You need to use distilled water in the resovoir because any other type will BREAK YOUR MACHINE! How you ask? The little particles suspended in your tap(even filtered) water crystalize on the sides of the bolier inside your machine when you heat the water up. Eventually after many uses the crystals build up and block the openings to and from your boiler. No water in or out of the boiler means no coffee. USE DISTILLED WATER!
The Truth About Drip Coffee Makers
I saw a few posts asking about drip coffee makers and they raise a good point. Dp you need an expensive one for good coffee? Unlike Espresso machines when it comes to drip coffee the answer is NO.
All the machines does is strain water through your coffee. The most important fact in drip coffee, believe it or not, is the coarseness of the grind.(Actualyl that applies to espreso too, but that is a lesson for another day)
The coarser the grind the less surface area the water has to extract the oils from the coffee. If the grind is too fine, the water will extract too much of the coffee bean's oils and your coffee will become bitter.
Another factor is how long the water comes in contact with the beans, but the you don't notice the effect with drip coffee(as opposed to espresso where you not only have to worray about grind, but the pressure at which you tamp and temperature of the water, for the above reason. Now can you see why you need to spend more on a good espresso machine? LOL)
The Solution
Invest in a good grinder if anything because then you will be able to precisely control the grind to your preference. If you are going to pay for a feature on your drip coffee maker it should be a timer so you coffee can be ready when you wake up. LOL
An Aside For The Guy With The Roaster Biz
Get a few more accounts. Take Deposits(or take Bigger deposits) They will agree to your terms as long as you keep a straight face. Im dead serious.
The Solution For Lazy People Who Want To Spend Money For Good Coffee At Home (as promised from above)
Starbucks used to sell a machine that makes good coffee, but is also automatic. What I mean by automatic is that it takes the 'work' out of making espresso. It grinds it, stuffs the nozzle, tamps it down, pours the shot, and discards the waste coffee grinds all at the touch of ONE button.
A friend of mine who works at Starbucks has raved about them for so long he convinced me to get one... Unfortunately he has fallen on some hard times and needs to sell his machine - Now I know posting the link might ruffle some feathers here but check out his auction just to see the features on this thing... I think it would suit many of the readers of this board. If the idea of a shameless bribe rubs you the wrong way, I can respect that - and if that is the case I ask you to look at the features and do the best you can to ignore the fact that that particular model is up for bid.
I hope this helps some of you,
-Ryan
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View entire thread: When does the lipids come out?
Posted by MAXTOR on 2005-01-31 12:21:42 Post Subject: Some answers
Cynthia
You might have wondered why you have 300 over views and no replies.
Lipids or also more commonly oils, which are by the way sold as a cooking ingredient for salads and stuff, have nothing to do with Colombia alone.
Each bean releases these oils, no matter where they are from.
The Coffee bean contains oil just like soy or peanut.
During the roasting process the cell structure will be harmed, as the temperature changes are fast.
The bean has immense pressure as the heat first seals off the surface.
So actually the bean seals it self.
During Roasting there is high pressure in the bean and that leads to a different environmental change within the bean and greatly influences the chemical processes and reactions.
I have explained more about this here.
http://www.coffeeforums.com/viewtopic.php?t=579
In another thread before someone asked how to avoid the oils to come out.
You can’t there is a price to pay if you want too.
I can roast coffee at 198 degree fpr an hour or so.
Acidity will be drained and such but at the price of aromas. There will be no oil, but its simply a lousy roast.
To make that short, there are many factors in regards to the oils, the most important one is heat, how fast and how much.
In order to measure heat you have to have pile temperature taken.
Pile temperature is the temperature that is the mixture of supply temperature and bean temperature. You can minimize oils, but you can not avoid them once you go darker. Even you might drop a dry bean, have a look at it 2 days later and you’ll see them sweating maybe not all but some, it’s a matter of grading too.
Regards
Maxtor.
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Posted by MAXTOR on 2005-01-31 12:21:42 Post Subject: Some answers
Cynthia
You might have wondered why you have 300 over views and no replies.
Lipids or also more commonly oils, which are by the way sold as a cooking ingredient for salads and stuff, have nothing to do with Colombia alone.
Each bean releases these oils, no matter where they are from.
The Coffee bean contains oil just like soy or peanut.
During the roasting process the cell structure will be harmed, as the temperature changes are fast.
The bean has immense pressure as the heat first seals off the surface.
So actually the bean seals it self.
During Roasting there is high pressure in the bean and that leads to a different environmental change within the bean and greatly influences the chemical processes and reactions.
I have explained more about this here.
http://www.coffeeforums.com/viewtopic.php?t=579
In another thread before someone asked how to avoid the oils to come out.
You can’t there is a price to pay if you want too.
I can roast coffee at 198 degree fpr an hour or so.
Acidity will be drained and such but at the price of aromas. There will be no oil, but its simply a lousy roast.
To make that short, there are many factors in regards to the oils, the most important one is heat, how fast and how much.
In order to measure heat you have to have pile temperature taken.
Pile temperature is the temperature that is the mixture of supply temperature and bean temperature. You can minimize oils, but you can not avoid them once you go darker. Even you might drop a dry bean, have a look at it 2 days later and you’ll see them sweating maybe not all but some, it’s a matter of grading too.
Regards
Maxtor.
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View entire thread: s Seattle’s Best Coffee Any Better than Starbucks?
Posted by felani on 2008-03-05 06:55:43 Post Subject: s Seattle’s Best Coffee Any Better than Starbucks?
Whenever people talk about coffee, it seems that they like to make some kind of comparison between their favorite brands or blends with what Starbucks offers. Perhaps it is because Starbucks is such an easy brand to compare to since practically everyone worth their weight in coffee beans has had a piping hot cup of coffee at Starbucks at some point in time. Whatever the case, here is yet another comparison of a brand of coffee versus the current coffee champion – Starbucks.
While Starbucks is the reigning king of the hill in Seattle, there is actually another, slightly lesser known coffee company that has come from the same northwestern coffee capital of America. Known as Seattle’s Best Coffee, they have been around for nearly forty years and have been making an amazing cup of coffee ever since. Although Seattle’s Best Coffee has gone through a variety of name changes, including brands like Stewart Brothers Coffee, it has keep the same amazing blends on its menu throughout – so they must be pretty darn amazing.
In 1998, Seattle’s Best Coffee became one of the first coffee retailers to actually sell a blend that was specifically made up of organically grown beans – a major selling point for many people. This blend became so successful that it propelled Seattle’s Best Coffee to a position as the third most prominent coffee retailer in America for a time, competing with the ever present Starbucks and the Coffee Bean and Tea Leaf.
So, despite the extensive history behind Seattle’s Best Coffee, is it really the better bang for your hard earned buck? Well, that really depends on taste. Sure, it costs quite a bit less when you buy it in their stores and even when you purchase a bag of beans at the grocery – but ultimately the taste really has nothing to do with the price. Give it a try, see how you like it, and then make your own decision about whether or not Seattle’s Best Coffee is really Seattle’s best coffee.
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Posted by felani on 2008-03-05 06:55:43 Post Subject: s Seattle’s Best Coffee Any Better than Starbucks?
Whenever people talk about coffee, it seems that they like to make some kind of comparison between their favorite brands or blends with what Starbucks offers. Perhaps it is because Starbucks is such an easy brand to compare to since practically everyone worth their weight in coffee beans has had a piping hot cup of coffee at Starbucks at some point in time. Whatever the case, here is yet another comparison of a brand of coffee versus the current coffee champion – Starbucks.
While Starbucks is the reigning king of the hill in Seattle, there is actually another, slightly lesser known coffee company that has come from the same northwestern coffee capital of America. Known as Seattle’s Best Coffee, they have been around for nearly forty years and have been making an amazing cup of coffee ever since. Although Seattle’s Best Coffee has gone through a variety of name changes, including brands like Stewart Brothers Coffee, it has keep the same amazing blends on its menu throughout – so they must be pretty darn amazing.
In 1998, Seattle’s Best Coffee became one of the first coffee retailers to actually sell a blend that was specifically made up of organically grown beans – a major selling point for many people. This blend became so successful that it propelled Seattle’s Best Coffee to a position as the third most prominent coffee retailer in America for a time, competing with the ever present Starbucks and the Coffee Bean and Tea Leaf.
So, despite the extensive history behind Seattle’s Best Coffee, is it really the better bang for your hard earned buck? Well, that really depends on taste. Sure, it costs quite a bit less when you buy it in their stores and even when you purchase a bag of beans at the grocery – but ultimately the taste really has nothing to do with the price. Give it a try, see how you like it, and then make your own decision about whether or not Seattle’s Best Coffee is really Seattle’s best coffee.
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View entire thread: Green Coffee Beans and Fair Trade Issues
Posted by Davec on 2007-08-21 05:40:34 Post Subject: Re: Green Coffee Beans and Fair Trade Issues
What is your opinion on this issue? Have you heard similar accounts? Do you know of any green coffee bean companies who are sourcing directly from farmers and guarantee them a fair wage?
I think the Cup of Excellence programme, might be what you are looking for, although the amounts available are relatively small. SAs for sourcing directly, I don't know too much, except for the fact that it's probably quite difficult, unless you are large, or have very well established links.
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Posted by Davec on 2007-08-21 05:40:34 Post Subject: Re: Green Coffee Beans and Fair Trade Issues
What is your opinion on this issue? Have you heard similar accounts? Do you know of any green coffee bean companies who are sourcing directly from farmers and guarantee them a fair wage?
I think the Cup of Excellence programme, might be what you are looking for, although the amounts available are relatively small. SAs for sourcing directly, I don't know too much, except for the fact that it's probably quite difficult, unless you are large, or have very well established links.
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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: How to import coffee?
Posted by hebe on 2007-08-04 00:47:11 Post Subject: looking for demand
I also meet the same problem We have a huge coffee plantation in Asian, and there is truly superior arabica coffee bean, we plant, process and sale raw/roasted coffee and soluble coffee. Now, I am looking for demand for our product from all over the world.
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Posted by hebe on 2007-08-04 00:47:11 Post Subject: looking for demand
I also meet the same problem
We have a huge coffee plantation in Asian, and there is truly superior arabica coffee bean, we plant, process and sale raw/roasted coffee and soluble coffee. Now, I am looking for demand for our product from all over the world.
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View entire thread: bought my new espresso machine!!! :) just wanted to write
Posted by MichaelZ on 2007-04-27 17:54:34 Post Subject:
Get yourself a tabletop coffee bean roaster like the iRoast2 for around $170, buy green beans on-line from http://www.sweetmarias.com you will never buy roasted beans again. In about 12 minutes you can roast enough beans for two or three days drinking pleasure.
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Posted by MichaelZ on 2007-04-27 17:54:34 Post Subject:
Get yourself a tabletop coffee bean roaster like the iRoast2 for around $170, buy green beans on-line from http://www.sweetmarias.com you will never buy roasted beans again. In about 12 minutes you can roast enough beans for two or three days drinking pleasure.
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View entire thread: Blending home roasted beans.
Posted by ArabBeaker on 2008-10-09 13:54:55 Post Subject:
Reprting back on some findings :
As a newbie to home roasting and ignorant of what single origins beans taste like and how they should be roasted to bring out the best in them, I embarked on my highly scientific study of coffee bean tasting.
Phew its been a hard job, but someone had to do it, roasting and drinking as much coffee as I dare and even into the early afternoon too
Its taken a while and I'm by no means done experimenting yet, it could go on forever.
I gave some Colombian the old medium howsyourfather in the corn popper treatment, as did I the Kenyan AA. The Colombian as a single origin is very smooth and chocolatey, I could easily drink it on its own.
The Kenyan is somewhat sharper with ... ( here I go ..... ) some dark fruit notes and maybe date or dried plum notes
Anyway my official findings are that I would use the Kenyan in small quantities in a blend.
Add more important PNG and Sumatran stuff later on .
Arab.
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Posted by ArabBeaker on 2008-10-09 13:54:55 Post Subject:
Reprting back on some findings :
As a newbie to home roasting and ignorant of what single origins beans taste like and how they should be roasted to bring out the best in them, I embarked on my highly scientific study of coffee bean tasting.
Phew its been a hard job, but someone had to do it, roasting and drinking as much coffee as I dare and even into the early afternoon too
Its taken a while and I'm by no means done experimenting yet, it could go on forever.
I gave some Colombian the old medium howsyourfather in the corn popper treatment, as did I the Kenyan AA. The Colombian as a single origin is very smooth and chocolatey, I could easily drink it on its own.
The Kenyan is somewhat sharper with ... ( here I go ..... ) some dark fruit notes and maybe date or dried plum notes
Anyway my official findings are that I would use the Kenyan in small quantities in a blend.Add more important PNG and Sumatran stuff later on .
Arab.
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View entire thread: coffeebeandirect.com
Posted by HD883R on 2005-03-25 09:10:44 Post Subject: Big Fan of CBD
I have to say that I've been a fan of Coffee Bean Direct for awhile now, nice people, great service, and a fine quality bean.
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Posted by HD883R on 2005-03-25 09:10:44 Post Subject: Big Fan of CBD
I have to say that I've been a fan of Coffee Bean Direct for awhile now, nice people, great service, and a fine quality bean.
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View entire thread: quick question
Posted by ClipSlida99 on 2004-12-20 02:49:44 Post Subject: quick question
I just bought an espresso/cappuchino machine. Nothing real expensive or anything like that, but I'm afraid I'm not quite sure how to get started. Can i use my favorite coffee bean or is there a special espresso or cappuchino something i should be using?
thanks,
Justin
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Posted by ClipSlida99 on 2004-12-20 02:49:44 Post Subject: quick question
I just bought an espresso/cappuchino machine. Nothing real expensive or anything like that, but I'm afraid I'm not quite sure how to get started. Can i use my favorite coffee bean or is there a special espresso or cappuchino something i should be using?
thanks,
Justin
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View entire thread: Average Wage for Part Time at Starbuck or Other Coffee shop
Posted by flccoffee on 2008-01-15 21:16:59 Post Subject:
That's really interested to know. Thank you for your good information, 3ternal.
Does anyone work or did work for Coffee Bean & Tea Leaf?
Is the wage at Coffee Bean similar to sbux?
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Posted by flccoffee on 2008-01-15 21:16:59 Post Subject:
That's really interested to know. Thank you for your good information, 3ternal.
Does anyone work or did work for Coffee Bean & Tea Leaf?
Is the wage at Coffee Bean similar to sbux?
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View entire thread: Grinding too fresh.
Posted by ArabBeaker on 2008-10-09 13:42:49 Post Subject: Grinding too fresh.
Had a spate of visitors over the last couple of days and been getting through my small amount of freshly roasted beans. I noticed yesterday that I was going to run out by today. Not a good thing to have happen around here.
So I had to pop out to the garage and get the corn popper a'roasting some more beans.
This meant a dilemma. Because as all you coffee officionardos will be aware, we don't like to use our beans for at least a day or two and preferrably three or four. I have in fact used same day and 24 hr old beans before and tasted the acidy/carbonic bite so I know what its like.
This morning I had run out of beans except for the ones I had roasted yesterday, but desperation drives a man to discovery ... I just ground em up and left the dose to sit in the group for about a minute before tamping, which in theory, should allow at least some of the CO2 to go away, and hey presto .... no carbonic bite. Mmmmmmmmmmmm
( just had to use that coffee bean emoticon ... just once ... )
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Posted by ArabBeaker on 2008-10-09 13:42:49 Post Subject: Grinding too fresh.
Had a spate of visitors over the last couple of days and been getting through my small amount of freshly roasted beans. I noticed yesterday that I was going to run out by today. Not a good thing to have happen around here.
So I had to pop out to the garage and get the corn popper a'roasting some more beans.
This meant a dilemma. Because as all you coffee officionardos will be aware, we don't like to use our beans for at least a day or two and preferrably three or four. I have in fact used same day and 24 hr old beans before and tasted the acidy/carbonic bite so I know what its like.
This morning I had run out of beans except for the ones I had roasted yesterday, but desperation drives a man to discovery ... I just ground em up and left the dose to sit in the group for about a minute before tamping, which in theory, should allow at least some of the CO2 to go away, and hey presto .... no carbonic bite.
Mmmmmmmmmmmm ( just had to use that coffee bean emoticon ... just once ... )
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View entire thread: the perfect brew
Posted by cawi on 2006-01-06 09:56:35 Post Subject: roast your own!
Try roasting your own coffee. You will have much more control of the taste, quality and freshness of your coffee bean.Just as grinding your own beans brings out more flavor, so does roasting. If you are looking for the perfect cup, start roasting your own!
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Posted by cawi on 2006-01-06 09:56:35 Post Subject: roast your own!
Try roasting your own coffee. You will have much more control of the taste, quality and freshness of your coffee bean.Just as grinding your own beans brings out more flavor, so does roasting. If you are looking for the perfect cup, start roasting your own!
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View entire thread: Espresso blend?
Posted by caffe biscotto on 2008-09-07 14:07:59 Post Subject:
Hi Carlamoose, you were correct in your understanding, that espresso making is a brewing method. It's neither a type of coffee bean nor does it describe roast level.
You can prepare an espresso blend, using various origin coffees and various levels of roast.
Here's a neat thread on an espresso blend review by Shadow745:
http://www.coffeeforums.com/viewtopic.php?t=6861
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Posted by caffe biscotto on 2008-09-07 14:07:59 Post Subject:
Hi Carlamoose, you were correct in your understanding, that espresso making is a brewing method. It's neither a type of coffee bean nor does it describe roast level.
You can prepare an espresso blend, using various origin coffees and various levels of roast.
Here's a neat thread on an espresso blend review by Shadow745:
http://www.coffeeforums.com/viewtopic.php?t=6861
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View entire thread: Coffee Bean Supplier
Posted by brotherjoe on 2007-01-04 14:13:25 Post Subject:
i've been out of the retail scene a while. if memory serves, coffee bean international is up there, as well as seattles best. both used to-- and i know SBC is still in the show-- do equip, maintenance and training as well as beans.
seattle though... there should be about a couple thousand resources for you up there. don't just rely on us global web guys. ask around. i'm sure somebody's aunt, uncle, cousin, neighbor can hook you up. just get some client references, demos and get it in writing.
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Posted by brotherjoe on 2007-01-04 14:13:25 Post Subject:
i've been out of the retail scene a while. if memory serves, coffee bean international is up there, as well as seattles best. both used to-- and i know SBC is still in the show-- do equip, maintenance and training as well as beans.
seattle though... there should be about a couple thousand resources for you up there. don't just rely on us global web guys. ask around. i'm sure somebody's aunt, uncle, cousin, neighbor can hook you up. just get some client references, demos and get it in writing.
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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: Alaskan Wood Coffee
Posted by datasync on 2004-09-30 18:16:41 Post Subject: Alaskan Wood Coffee
I ordered a new Alaskan coffee called Alaskan Wood from the Pipeline Coffee website at http://www.pipelinecoffee.com . It is great and in tune with the site description "This product uses birch wood to smoke the great Pipeline Coffee bean taste you have come to know into a rich and dark roasted coffee. Try this and you will never drink coffee the same again." Smoked coffee sure is a neat option.
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Posted by datasync on 2004-09-30 18:16:41 Post Subject: Alaskan Wood Coffee
I ordered a new Alaskan coffee called Alaskan Wood from the Pipeline Coffee website at http://www.pipelinecoffee.com . It is great and in tune with the site description "This product uses birch wood to smoke the great Pipeline Coffee bean taste you have come to know into a rich and dark roasted coffee. Try this and you will never drink coffee the same again." Smoked coffee sure is a neat option.
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View entire thread: Optimum drinking time after roasting
Posted by pikelet on 2005-09-06 19:29:54 Post Subject: Optimum drinking time after roasting
What is the optimum time after roasting for the coffee bean to be consumed? For optimum flavor and taste, does the bean need to "settle" for several days after roasting? Many thanks...
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Posted by pikelet on 2005-09-06 19:29:54 Post Subject: Optimum drinking time after roasting
What is the optimum time after roasting for the coffee bean to be consumed? For optimum flavor and taste, does the bean need to "settle" for several days after roasting? Many thanks...
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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: Decaffine or not?
Posted by JJHippo on 2005-10-20 14:21:42 Post Subject: Decaffine or not?
It seems that decaffine is a little bit healther to the caffine beans.
However, it is rumour that many chemicals are used to "decaffine" the coffee bean.
Is it true?
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Posted by JJHippo on 2005-10-20 14:21:42 Post Subject: Decaffine or not?
It seems that decaffine is a little bit healther to the caffine beans.
However, it is rumour that many chemicals are used to "decaffine" the coffee bean.
Is it true?
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View entire thread: "Cooking" coffe with dehydrater
Posted by Bafa on 2007-06-04 13:59:26 Post Subject: "Cooking" coffe with dehydrater
I have someone insisting that you can cook coffee bean with a dehydrator. The fan in the dehydrator puts out mildly heated air, like a hair dryer on the lowest possible setting. It works great on my fruits, but I don't believe that works to cook coofee because isnt the point of roasting coffee to reach temperature for a certain amount of time so chemical processes can take place? The only thing I think a dehydrator would do is dry out your coffee beans and not make them cooked.
Can someone in the know please give some feed back here and maybe an explaination of why you cant use a dehydrator. Unless of course you can, which I will be greatly suprised.
Thanks!
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Posted by Bafa on 2007-06-04 13:59:26 Post Subject: "Cooking" coffe with dehydrater
I have someone insisting that you can cook coffee bean with a dehydrator. The fan in the dehydrator puts out mildly heated air, like a hair dryer on the lowest possible setting. It works great on my fruits, but I don't believe that works to cook coofee because isnt the point of roasting coffee to reach temperature for a certain amount of time so chemical processes can take place? The only thing I think a dehydrator would do is dry out your coffee beans and not make them cooked.
Can someone in the know please give some feed back here and maybe an explaination of why you cant use a dehydrator. Unless of course you can, which I will be greatly suprised.
Thanks!
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View entire thread: Question for coffee shop owners
Posted by raven on 2003-12-15 23:40:31 Post Subject:
HELLO,
I am starting a new coffee bean import service. I own a large coffee bean plantation in Southern Mexico. Its located high in the mountains in Chiapas. The beans are organically grown for the enviroment and hand dried and hand roasted. I think were only gonna ship whole beans to keep the aroma and flavor. I really need some feedback from coffee shop owners to tell me what they want as far a bean. I have access to as many pounds of dried beans as i can sell.
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Posted by raven on 2003-12-15 23:40:31 Post Subject:
HELLO,
I am starting a new coffee bean import service. I own a large coffee bean plantation in Southern Mexico. Its located high in the mountains in Chiapas. The beans are organically grown for the enviroment and hand dried and hand roasted. I think were only gonna ship whole beans to keep the aroma and flavor. I really need some feedback from coffee shop owners to tell me what they want as far a bean. I have access to as many pounds of dried beans as i can sell.
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View entire thread: Coffee Aroma Enhancers
Posted by NW JAVA on 2005-01-11 15:36:32 Post Subject:
I prefer the grinding or crushing of the roasted coffee bean.....
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Posted by NW JAVA on 2005-01-11 15:36:32 Post Subject:
I prefer the grinding or crushing of the roasted coffee bean.....
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View entire thread: Coffee Shop or Home Brewing?
Posted by Rowley on 2003-08-16 22:21:40 Post Subject:
I enjoy it either way, both have their perks.
Going out is reserved for freinds and meetings, nothing will ever beat 4 hour conversations into the night with coffee in one hand and freinds all around.
Family gets preference with home brewing and showing off the most recent favorite flavor in coffee bean I have for that month.
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Posted by Rowley on 2003-08-16 22:21:40 Post Subject:
I enjoy it either way, both have their perks.
Going out is reserved for freinds and meetings, nothing will ever beat 4 hour conversations into the night with coffee in one hand and freinds all around.
Family gets preference with home brewing and showing off the most recent favorite flavor in coffee bean I have for that month.
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View entire thread: Rising bean prices
Posted by Rowley on 2005-03-19 04:08:11 Post Subject: Rising bean prices
The last few year's coffee crops have helped everyone enjoy some cheap coffee. From roasters buying green beans to those at home buying a pound of robusta, everyone enjoyed the benefits from a high crop yeild and low wholesale prices. This year the coffee farms have less beans to put on the market and this is causing prices of coffee internationally to raise across the board.
I am interested to hear how everyone here who works in the coffee business is currently planning to deal with the sharp increase of coffee bean prices this year.
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Posted by Rowley on 2005-03-19 04:08:11 Post Subject: Rising bean prices
The last few year's coffee crops have helped everyone enjoy some cheap coffee. From roasters buying green beans to those at home buying a pound of robusta, everyone enjoyed the benefits from a high crop yeild and low wholesale prices. This year the coffee farms have less beans to put on the market and this is causing prices of coffee internationally to raise across the board.
I am interested to hear how everyone here who works in the coffee business is currently planning to deal with the sharp increase of coffee bean prices this year.
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View entire thread: Decaffine or not?
Posted by ElPugDiablo on 2005-10-24 11:54:49 Post Subject: Re: Decaffine or not?
It seems that decaffine is a little bit healther to the caffine beans.
However, it is rumour that many chemicals are used to "decaffine" the coffee bean.
Is it true?
Yes, it is true. But the roasting process that takes temperature well over 400 degrees pretty much burn off these chemicals.
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Posted by ElPugDiablo on 2005-10-24 11:54:49 Post Subject: Re: Decaffine or not?
It seems that decaffine is a little bit healther to the caffine beans.
However, it is rumour that many chemicals are used to "decaffine" the coffee bean.
Is it true?
Yes, it is true. But the roasting process that takes temperature well over 400 degrees pretty much burn off these chemicals.
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View entire thread: Coffee Aroma Enhancers
Posted by everydaygourmet on 2005-01-12 07:30:45 Post Subject:
I prefer the grinding or crushing of the roasted coffee bean.....
classic!
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Posted by everydaygourmet on 2005-01-12 07:30:45 Post Subject:
I prefer the grinding or crushing of the roasted coffee bean.....
classic!
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View entire thread: White coffee bean?
Posted by cuppED on 2006-03-08 23:19:46 Post Subject: White coffee bean?
I know that they have white tea...but is there such a thing as a white coffee bean?
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Posted by cuppED on 2006-03-08 23:19:46 Post Subject: White coffee bean?
I know that they have white tea...but is there such a thing as a white coffee bean?
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View entire thread: Coffee Shop Startup Package incl. Faema E98 President
Posted by andyorchard on 2004-12-03 18:44:52 Post Subject: Coffee Shop Startup Package incl. Faema E98 President
Hi there,
I am pretty new to the coffee business, however I have seen a niche in the UK market and I am opening up a coffee shop.
I have been doing some research and have found a package that miko coffee are offering at the moment
http://www.miko.co.uk/president_package.html
I was just hoping that someone could give me their opinion as to whether they think its a good package to go with. I have read up about Faema and they are Italy's top selling commercial espresso machine - I cant think of a place where people are more fussy about their coffee, so I see this as a good sign. In regards to coffee beans, The Savoy Hotel in London uses miko granditalia beans, so they must be good - I am thinking that I might be able to strike a deal if I choose this package and also choose miko as my coffee bean provider.
Any advice?
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Posted by andyorchard on 2004-12-03 18:44:52 Post Subject: Coffee Shop Startup Package incl. Faema E98 President
Hi there,
I am pretty new to the coffee business, however I have seen a niche in the UK market and I am opening up a coffee shop.
I have been doing some research and have found a package that miko coffee are offering at the moment
http://www.miko.co.uk/president_package.html
I was just hoping that someone could give me their opinion as to whether they think its a good package to go with. I have read up about Faema and they are Italy's top selling commercial espresso machine - I cant think of a place where people are more fussy about their coffee, so I see this as a good sign. In regards to coffee beans, The Savoy Hotel in London uses miko granditalia beans, so they must be good - I am thinking that I might be able to strike a deal if I choose this package and also choose miko as my coffee bean provider.
Any advice?
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View entire thread: Extraordinary Coffee truffles at Coffee Fest Seattle!
Posted by Coffee Truffle Mama on 2004-10-13 12:10:34 Post Subject: Extraordinary Coffee truffles at Coffee Fest Seattle!
Hello Coffee People....
My mom and I own a chocolate truffle business in Seattle and we are excited to announce that we will be exhibiting at Coffee Fest this weekend! I notice there are several of you who will be there, so please stop by and sample our exquisite product. Our Crushed Coffee Bean and Espresso truffles are truly extraordinary....and they are hand~made by my mother, which makes them even better. I look forward to sampling new products too and taking advantage of the meeting & greeting scene.
Cheers!!
Coffee Truffle Mama
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Posted by Coffee Truffle Mama on 2004-10-13 12:10:34 Post Subject: Extraordinary Coffee truffles at Coffee Fest Seattle!
Hello Coffee People....My mom and I own a chocolate truffle business in Seattle and we are excited to announce that we will be exhibiting at Coffee Fest this weekend! I notice there are several of you who will be there, so please stop by and sample our exquisite product. Our Crushed Coffee Bean and Espresso truffles are truly extraordinary....and they are hand~made by my mother, which makes them even better.
I look forward to sampling new products too and taking advantage of the meeting & greeting scene.Cheers!!
Coffee Truffle Mama
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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: Diedrich's Coffee - Irvine Spectrum - Irvine, California
Posted by CoffeeLover on 2003-11-08 18:52:16 Post Subject: Deidricks Irvine CA Coffee Store Irvine Spectrum
I was probably just offset by the additude of the worker and everything else going on. I wont write a letter, I'm sure they will find this site or some worker of theirs will Just a little rant from me to everyone else, thats why the internet is so great When at the Irvine Spectrum I will go to Coffee Bean from now on and skip out on Diedrichs as the worker sucked
And I did go to the coffee bean, I tipped good
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Posted by CoffeeLover on 2003-11-08 18:52:16 Post Subject: Deidricks Irvine CA Coffee Store Irvine Spectrum
I was probably just offset by the additude of the worker and everything else going on. I wont write a letter, I'm sure they will find this site or some worker of theirs will
Just a little rant from me to everyone else, thats why the internet is so great When at the Irvine Spectrum I will go to Coffee Bean from now on and skip out on Diedrichs as the worker sucked And I did go to the coffee bean, I tipped good
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View entire thread: How to eliminate the taste of astringency by roasting?
Posted by Cynthia on 2004-09-21 01:02:11 Post Subject: How to eliminate the taste of astringency by roasting?
Our roasted coffee bean has a fairly strong taste of astringency. Please advise the source of astringency? Is it because of the green bean? How to eliminate this unhappy taste by roasting? Thanks a lot.
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Posted by Cynthia on 2004-09-21 01:02:11 Post Subject: How to eliminate the taste of astringency by roasting?
Our roasted coffee bean has a fairly strong taste of astringency. Please advise the source of astringency? Is it because of the green bean? How to eliminate this unhappy taste by roasting? Thanks a lot.
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View entire thread: Healthy and good tasting Decaf that doesn't cost a ton?
Posted by Jackson on 2006-11-17 18:41:23 Post Subject:
I am not an authority on decaffeinated coffee by any means, but I would have to say there are probably worse chemicals in your tap water than the chemicals used to decaffeinate coffee. I believe the harsh chemicals used to decaffeinate coffee pre the 70's, are no longer used. If there were any side affects of decaf, the FDA would require a warning label on the packaging.
If you are looking for a good decaf, I might recommend Colombian Decaf. For some odd reason, Colombian coffee does not lose much of it's flavor profile during the decaf process. If You go to Kenneth Davids website "the coffee review", and search decaf coffee reviews, you may find some good results. SWP in some cases is not the best tasting decaf on the market.
One other option for you may be to drink higher quality arabica coffee instead of grocery store coffee. There is far less caffeine in arabica than in robusta. In moderation, arabica might caffeine may not affect you like robusta. I hope you and your wife find a good coffee bean soon, no coffee in your diet could bring on added stress.
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Posted by Jackson on 2006-11-17 18:41:23 Post Subject:
I am not an authority on decaffeinated coffee by any means, but I would have to say there are probably worse chemicals in your tap water than the chemicals used to decaffeinate coffee. I believe the harsh chemicals used to decaffeinate coffee pre the 70's, are no longer used. If there were any side affects of decaf, the FDA would require a warning label on the packaging.
If you are looking for a good decaf, I might recommend Colombian Decaf. For some odd reason, Colombian coffee does not lose much of it's flavor profile during the decaf process. If You go to Kenneth Davids website "the coffee review", and search decaf coffee reviews, you may find some good results. SWP in some cases is not the best tasting decaf on the market.
One other option for you may be to drink higher quality arabica coffee instead of grocery store coffee. There is far less caffeine in arabica than in robusta. In moderation, arabica might caffeine may not affect you like robusta. I hope you and your wife find a good coffee bean soon, no coffee in your diet could bring on added stress.
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View entire thread: Distincly Sweet tasting coffee bean?
Posted by Ausroast on 2005-09-06 21:35:19 Post Subject: Distincly Sweet tasting coffee bean?
Hi All,
Does anyone have a recommendation for a type of coffee bean that has a really distinct sweet flavour to it?
The bean will be used in a blend going through commercial espresso machine and roasted to the beginning of the second crack.
Thanks
Ausroast.
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Posted by Ausroast on 2005-09-06 21:35:19 Post Subject: Distincly Sweet tasting coffee bean?
Hi All,
Does anyone have a recommendation for a type of coffee bean that has a really distinct sweet flavour to it?
The bean will be used in a blend going through commercial espresso machine and roasted to the beginning of the second crack.
Thanks
Ausroast.
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View entire thread: Fully Automatic Smokeless Coffee Roasting Machine System
Posted by trbb on 2008-08-02 08:12:16 Post Subject: Fully Automatic Smokeless Coffee Roasting Machine System
Just a quick note to say The Roasted Bean Boutique now offers a Fully Automatic Smokeless Coffee Bean Roasting Machine System which requires no specialist skill and can be installed almost anywhere.
In-house coffee roasting has just become an affordable reality for all Coffee Shops, Delis, Farm Shops etc
We believe we will revolutionise the coffee market and allow the small independent coffee shop to take on the big chains by allowing a real competitive difference through coffee roasting in-house - your customers can see, smell and tatse fresh daily roasted coffee!!!!
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Posted by trbb on 2008-08-02 08:12:16 Post Subject: Fully Automatic Smokeless Coffee Roasting Machine System
Just a quick note to say The Roasted Bean Boutique now offers a Fully Automatic Smokeless Coffee Bean Roasting Machine System which requires no specialist skill and can be installed almost anywhere.
In-house coffee roasting has just become an affordable reality for all Coffee Shops, Delis, Farm Shops etc
We believe we will revolutionise the coffee market and allow the small independent coffee shop to take on the big chains by allowing a real competitive difference through coffee roasting in-house - your customers can see, smell and tatse fresh daily roasted coffee!!!!
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View entire thread: Help! coffee bean shop, year round coffee
Posted by Davec on 2007-07-17 06:24:50 Post Subject:
All the coffees you have mentioned don't really suit a dark roast. Also don't get too hung up about harvest times, coffees can be too fresh and often benefit from a little time in the warehouse, there are also some aged coffees (e.g. Old Brown Java, Monsooned Malabar etc...).
Don't be too impressed by price...which often only relfects scarcity and not taste.
The last coffee you refer too is called Kopi Luwak, taken from the droppings of a Civit cat (small rodent like creature), which eats the coffee cherries. The coffee bean itself passes through the digestive tract and is though to taste good for 2 reasons:
1. The creature only eats nicest ripe cherries and not rotten or insect damaged ones, hence is "selecting" the best beans for you.
2. The enzymes in the digestive tract act on the surface of the bean to give the coffee a mellow/"better" flavour.
My advice you you would be speak to a decent experienced roaster, thats in a position to supply you with your coffee needs on a regular basis, so you can get it fresh. Tell them what you want like, drinks you make , plus the flavours your looking for.....Then let them advise you, they will have years of specific experience you don't have and should help you make the right choices.
I don't know the USA, or where you are within it, so can't recommend any roasters.
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Posted by Davec on 2007-07-17 06:24:50 Post Subject:
All the coffees you have mentioned don't really suit a dark roast. Also don't get too hung up about harvest times, coffees can be too fresh and often benefit from a little time in the warehouse, there are also some aged coffees (e.g. Old Brown Java, Monsooned Malabar etc...).
Don't be too impressed by price...which often only relfects scarcity and not taste.
The last coffee you refer too is called Kopi Luwak, taken from the droppings of a Civit cat (small rodent like creature), which eats the coffee cherries. The coffee bean itself passes through the digestive tract and is though to taste good for 2 reasons:
1. The creature only eats nicest ripe cherries and not rotten or insect damaged ones, hence is "selecting" the best beans for you.
2. The enzymes in the digestive tract act on the surface of the bean to give the coffee a mellow/"better" flavour.
My advice you you would be speak to a decent experienced roaster, thats in a position to supply you with your coffee needs on a regular basis, so you can get it fresh. Tell them what you want like, drinks you make , plus the flavours your looking for.....Then let them advise you, they will have years of specific experience you don't have and should help you make the right choices.
I don't know the USA, or where you are within it, so can't recommend any roasters.
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View entire thread: Healthy and good tasting Decaf that doesn't cost a ton?
Posted by Motsyball on 2006-11-16 21:26:34 Post Subject: Healthy and good tasting Decaf that doesn't cost a ton?
My understanding is that there are basically 4 decaffeinating processes: Swiss water, Carbon Dioxide (CO2) and two chemical processes. I am looking for a good priced and good tasting roasted decaf coffee bean. Recently my doctor told my wife and I that we should only drink decaf coffee from now on. Furthermore, he even specified that we are not to buy any coffee that uses chemicals to decaffeinate it. At first it was hard for us to accept his advice because we both love our full flavored coffee, but we knew we had to make the swich.
Now we are used to drinking pretty good quality coffee and grinding our own beans for each pot. We used to only drink the Starbucks and Millstone but that got a bit expensive so then we found the Marques de Paiva French Roast Gourmet Coffee at Sam’s and started drinking that. It was almost as good as Starbucks and Millstone but was saving us a significant amount of money. When we took the doctors advice and made the switch from decaf we bought the Marques De Paiva Gourmet Decaf Organic Whole Bean Coffee (fair trade) from Sam’s Club and it uses the Swiss water process to remove the caffeine.
Let’s just say it was a shocker! I could not believe how bitter, bland and washed out it tasted. Does all decaf coffee from the Swiss water process taste like this? Does Starbucks or Millstone use the Swiss water process to decaffeinate all of their coffee beans? I have read conflicting info that the CO2 decaffeinating process is a chemical process but others say its natural. The Swiss water process claims to be the only 100% chemical free decaffeination process. Are their health risks with the CO2 process like with the two chemical processes? I just want some good priced and good tasting roasted decaf coffee beans that are decaffeinated by using no chemicals. Any suggestions? I am willing to pay between $5 and $10 per pound.
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Posted by Motsyball on 2006-11-16 21:26:34 Post Subject: Healthy and good tasting Decaf that doesn't cost a ton?
My understanding is that there are basically 4 decaffeinating processes: Swiss water, Carbon Dioxide (CO2) and two chemical processes. I am looking for a good priced and good tasting roasted decaf coffee bean. Recently my doctor told my wife and I that we should only drink decaf coffee from now on. Furthermore, he even specified that we are not to buy any coffee that uses chemicals to decaffeinate it. At first it was hard for us to accept his advice because we both love our full flavored coffee, but we knew we had to make the swich.
Now we are used to drinking pretty good quality coffee and grinding our own beans for each pot. We used to only drink the Starbucks and Millstone but that got a bit expensive so then we found the Marques de Paiva French Roast Gourmet Coffee at Sam’s and started drinking that. It was almost as good as Starbucks and Millstone but was saving us a significant amount of money. When we took the doctors advice and made the switch from decaf we bought the Marques De Paiva Gourmet Decaf Organic Whole Bean Coffee (fair trade) from Sam’s Club and it uses the Swiss water process to remove the caffeine.
Let’s just say it was a shocker! I could not believe how bitter, bland and washed out it tasted. Does all decaf coffee from the Swiss water process taste like this? Does Starbucks or Millstone use the Swiss water process to decaffeinate all of their coffee beans? I have read conflicting info that the CO2 decaffeinating process is a chemical process but others say its natural. The Swiss water process claims to be the only 100% chemical free decaffeination process. Are their health risks with the CO2 process like with the two chemical processes? I just want some good priced and good tasting roasted decaf coffee beans that are decaffeinated by using no chemicals. Any suggestions? I am willing to pay between $5 and $10 per pound.
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View entire thread: Starbucks Credit Card
Posted by CoffeeLover on 2003-11-03 11:59:03 Post Subject: Starbucks Credit Card
Wow this morning when I saw this I spit up my coffee laughing. It is a fun looking card and it is a starbucks visa credit card
Two remarkable cards in one The Duettoâ„¢ Card is a Visa credit card and a Starbucks Card all in one. That means you can use it as a Visa credit card everywhere that Visa credit cards are accepted. And you can use it as your reloadable Starbucks Card in most Starbucks locations. Either way you use it, your new Duettoâ„¢ Card is a fast, secure and convenient way to simplify your day.
If I were a starbucks drinker I may get the card but for chainstores I prefer The Coffee Bean & Tea Leaf stores. Your cash back reward isn't cash it is 1% of all sales loaded on your starbucks card which is built into the credit card, so it works out to be free coffee
If you signup for the credit card reply here and let us know. Just courious what kind of things work to see how many people get a starbucks credit card. You know if you are a starbucks drinker which I do often drink you spend a lot of money on coffee and could save a few dollars each year, hundreds depending on your drinking/spending rates.
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Posted by CoffeeLover on 2003-11-03 11:59:03 Post Subject: Starbucks Credit Card
Wow this morning when I saw this I spit up my coffee laughing. It is a fun looking card and it is a starbucks visa credit card
Two remarkable cards in one The Duettoâ„¢ Card is a Visa credit card and a Starbucks Card all in one. That means you can use it as a Visa credit card everywhere that Visa credit cards are accepted. And you can use it as your reloadable Starbucks Card in most Starbucks locations. Either way you use it, your new Duettoâ„¢ Card is a fast, secure and convenient way to simplify your day.
If I were a starbucks drinker I may get the card but for chainstores I prefer The Coffee Bean & Tea Leaf stores. Your cash back reward isn't cash it is 1% of all sales loaded on your starbucks card which is built into the credit card, so it works out to be free coffee
If you signup for the credit card reply here and let us know. Just courious what kind of things work to see how many people get a starbucks credit card.
You know if you are a starbucks drinker which I do often drink you spend a lot of money on coffee and could save a few dollars each year, hundreds depending on your drinking/spending rates.
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View entire thread: Hope : coke with coffee flavour
Posted by equus007 on 2007-08-06 17:21:13 Post Subject: coke a coffee
Yes it has been done and gone. Austin was a test market and the plantation I worked for was the supplier for the coffee end of the concoction.
My Review of Coke Black
Taste: Not bad. Very sugary so don't expect it to taste like a shot of espresso. If you have ever had the rootbeer barrel hard candies you already know the flavor.
Coloration: Umm...its black. Really more of a Dr.Pepper color. Darker than Coke with a red tinge.
Effects: I drink ~10 shots a day at least. I go for a constant infusion of coffee bean extract throughout my waking hours. One eight ounce bottle of Coke Black made me sick to my stomache with caffine cramps. It did not keep me any more awake than a Coke does and less than coffee does.
Short recap. It sucked. Good idea but poor product.
There used to be this stuff called Zydecola. It was a chicoree cola drink from NOLA that was pretty tasty. Don't think its still around but you might want to try and search for it.
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Posted by equus007 on 2007-08-06 17:21:13 Post Subject: coke a coffee
Yes it has been done and gone. Austin was a test market and the plantation I worked for was the supplier for the coffee end of the concoction.
My Review of Coke Black
Taste: Not bad. Very sugary so don't expect it to taste like a shot of espresso. If you have ever had the rootbeer barrel hard candies you already know the flavor.
Coloration: Umm...its black. Really more of a Dr.Pepper color. Darker than Coke with a red tinge.
Effects: I drink ~10 shots a day at least. I go for a constant infusion of coffee bean extract throughout my waking hours. One eight ounce bottle of Coke Black made me sick to my stomache with caffine cramps. It did not keep me any more awake than a Coke does and less than coffee does.
Short recap. It sucked. Good idea but poor product.
There used to be this stuff called Zydecola. It was a chicoree cola drink from NOLA that was pretty tasty. Don't think its still around but you might want to try and search for it.
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View entire thread: Sudden Hyper-sensitivity
Posted by davidsbiscotti on 2008-02-14 09:25:29 Post Subject:
Turns out that becoming sensitive to something can be the first stage of a full blown allergy.
People can develope a sensitivity or an allergy at any time.
In this case, your sensitivity to caffeine began shortly after recovering from an illness. It's possible that your immune system was altered or weakened, increasing the potential to develop an intollerance for caffeine.
Has your diet has changed since your illness?
Have you experienced the same symptoms from decaf?
These are just some thoughts on the coffee end of things.
On another level, these extreme symptoms you mention: "racing thoughts/panicky/paranoid/racing thoughts/anxious", if followed by depression and sadness, could be bipolar disorder. Look into it.
Being in food service for a couple of decades now, I've had the opportunity to learn from my customers who have told me of their countless allergies. I couldn't believe some of them.
Humans are sadly becoming allergic to things that are completely natural. I have to put warning labels on my baked goods that say "WARNING: CONTAINS WHEAT, ALMONDS, SOY". Ultimately, it's coming down to the individual's immune system and it's intollerance for proteins (which by the way are also found in the coffee bean) and other natural elements.
Oops, I'll save my rantings for another day, sorry.
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Posted by davidsbiscotti on 2008-02-14 09:25:29 Post Subject:
Turns out that becoming sensitive to something can be the first stage of a full blown allergy.
People can develope a sensitivity or an allergy at any time.
In this case, your sensitivity to caffeine began shortly after recovering from an illness. It's possible that your immune system was altered or weakened, increasing the potential to develop an intollerance for caffeine.
Has your diet has changed since your illness?
Have you experienced the same symptoms from decaf?
These are just some thoughts on the coffee end of things.
On another level, these extreme symptoms you mention: "racing thoughts/panicky/paranoid/racing thoughts/anxious", if followed by depression and sadness, could be bipolar disorder. Look into it.
Being in food service for a couple of decades now, I've had the opportunity to learn from my customers who have told me of their countless allergies. I couldn't believe some of them.
Humans are sadly becoming allergic to things that are completely natural. I have to put warning labels on my baked goods that say "WARNING: CONTAINS WHEAT, ALMONDS, SOY". Ultimately, it's coming down to the individual's immune system and it's intollerance for proteins (which by the way are also found in the coffee bean) and other natural elements.
Oops, I'll save my rantings for another day, sorry.
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View entire thread: Notice most perishables are dated EXCEPT for coffee beans?
Posted by doubleR on 2005-06-02 15:31:31 Post Subject: Notice most perishables are dated EXCEPT for coffee beans?
These days virtually every food item in the supermarket is freshness dated with the glaring exception of coffee beans.
I presume the major coffee bean suppliers do this intentionally. If their bagged coffee were dated, the markets would pull the expired coffee, causing product returns, thereby reducing profits.
Peet's even has this meaningless phrase phrase on their bags: "Freshness Pledge: Peet's Coffee is with 90 days of roasting." Sounds impressive, but--here's the kicker--there's no date! Big deal--at some point, EVERY coffee bean is within 90 days of roasting.
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Posted by doubleR on 2005-06-02 15:31:31 Post Subject: Notice most perishables are dated EXCEPT for coffee beans?
These days virtually every food item in the supermarket is freshness dated with the glaring exception of coffee beans.
I presume the major coffee bean suppliers do this intentionally. If their bagged coffee were dated, the markets would pull the expired coffee, causing product returns, thereby reducing profits.
Peet's even has this meaningless phrase phrase on their bags: "Freshness Pledge: Peet's Coffee is with 90 days of roasting." Sounds impressive, but--here's the kicker--there's no date! Big deal--at some point, EVERY coffee bean is within 90 days of roasting.
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View entire thread: Fully Automatic Smokeless Coffee Roasting Machine System
Posted by trbb on 2008-08-08 19:37:57 Post Subject: The Roasted Bean Boutique Comparison to Fresh Roast Systems
Hi,
Fresh Roast Systems use colour of the coffee bean to determine whether the roast is correct. It also (as far as I can make out) is pre-programmed at the factory and you just load the bins with green beans and press a button, everything is automatic.
There is also a big debate as to whether colour by itself is a good enough indicator of bean readiness. If the roast chamber is too hot then the colouration of the beans on their outside will show the beans are ready - BUT - on the inside, the bean will not be ready.
The Roasted Bean Boutique is automatic and smokeless BUT user override is available throughout the roasting cycle. This means that the operator can make small/large changes as the orast progreses. You can still hear 1st/2nd crack, you still get the aroma and you can view the beans in the roast chamber. So while the Rosted Bean Boutique system can operate fully automatically it also allows manual override on-the-fly.
As a Master Roaster who requires quality, I would always want manual override.
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Posted by trbb on 2008-08-08 19:37:57 Post Subject: The Roasted Bean Boutique Comparison to Fresh Roast Systems
Hi,
Fresh Roast Systems use colour of the coffee bean to determine whether the roast is correct. It also (as far as I can make out) is pre-programmed at the factory and you just load the bins with green beans and press a button, everything is automatic.
There is also a big debate as to whether colour by itself is a good enough indicator of bean readiness. If the roast chamber is too hot then the colouration of the beans on their outside will show the beans are ready - BUT - on the inside, the bean will not be ready.
The Roasted Bean Boutique is automatic and smokeless BUT user override is available throughout the roasting cycle. This means that the operator can make small/large changes as the orast progreses. You can still hear 1st/2nd crack, you still get the aroma and you can view the beans in the roast chamber. So while the Rosted Bean Boutique system can operate fully automatically it also allows manual override on-the-fly.
As a Master Roaster who requires quality, I would always want manual override.
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