View entire thread: Battle of the Baristas
Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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View entire thread: Gotta Drink Faster!!!!!
Posted by tintinet on 2003-12-25 11:12:19 Post Subject: Gotta Drink Faster!!!!!
I got about 5 lbs. of beans for Christmas, so far! Kona, New Guinea Peaberry, Panamanian, and some blends also!
Happy Holidays to All!!
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Posted by tintinet on 2003-12-25 11:12:19 Post Subject: Gotta Drink Faster!!!!!
I got about 5 lbs. of beans for Christmas, so far! Kona, New Guinea Peaberry, Panamanian, and some blends also!
Happy Holidays to All!!
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View entire thread: KOA campground coffee shops
Posted by jlyon10 on 2008-03-04 07:40:13 Post Subject: KOA campground coffee shops
Does any one know anything about the KOA campgrounds coffee shops. I received my directory yesterday and read about a company producing the coffee specificaly for them and they even have their own blends. Supposedly they have baristas at the camp grounds that offer this service. Has any one tried the coffee?
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Posted by jlyon10 on 2008-03-04 07:40:13 Post Subject: KOA campground coffee shops
Does any one know anything about the KOA campgrounds coffee shops. I received my directory yesterday and read about a company producing the coffee specificaly for them and they even have their own blends. Supposedly they have baristas at the camp grounds that offer this service. Has any one tried the coffee?
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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: Certified fair-trade & organic coffees small batch roast
Posted by upnorthcoffee on 2005-04-20 23:15:42 Post Subject: Certified fair-trade & organic coffees small batch roast
Any shop owners looking for a different line of specialty coffee? All coffees are small batch roasted everyday. Our roastmasters cup every bag of green coffee to make sure you get the best roasted coffees.
Origin offerings: Bolivian, Brazilian, Colombian, Costa Rican, Ethiopian Yirgacheff, Ethiopian Harrar, Guatamalan, Mexican, Nicaraguan, Papua New Guinea, Peruvian, Sumatran, & East Timor.
Blends: Breakfast blend & Espresso blend
Decafs: Breakfast, Timor, Espresso
Direct link is: http://www.upnorthcoffee.com/site/937651/page/502071
Our current offerings may include some or all of the above. More and more farms are becoming certified on a routine basis. We look forward to offering them to you as they become available.
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Posted by upnorthcoffee on 2005-04-20 23:15:42 Post Subject: Certified fair-trade & organic coffees small batch roast
Any shop owners looking for a different line of specialty coffee? All coffees are small batch roasted everyday. Our roastmasters cup every bag of green coffee to make sure you get the best roasted coffees.
Origin offerings: Bolivian, Brazilian, Colombian, Costa Rican, Ethiopian Yirgacheff, Ethiopian Harrar, Guatamalan, Mexican, Nicaraguan, Papua New Guinea, Peruvian, Sumatran, & East Timor.
Blends: Breakfast blend & Espresso blend
Decafs: Breakfast, Timor, Espresso
Direct link is: http://www.upnorthcoffee.com/site/937651/page/502071
Our current offerings may include some or all of the above. More and more farms are becoming certified on a routine basis. We look forward to offering them to you as they become available.
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View entire thread: A brand new designed Coffee brand is looking for distributor
Posted by nelkho on 2006-07-05 01:12:39 Post Subject: A brand new designed Coffee brand is looking for distributor
Café+Co is more than coffee alone. It is a sign of quality. A professional cup of rich Italian espresso shows just how much you appreciate your customers and their sophisticated tastes. That’s what makes espresso so attractive.
Apart from giving your establishment more ambience, caffè macchiato, caffè latte and cappuccino are simply good for business. After all, indulging your customers with distinctive coffee can significantly boost your turnover.
Café+Co is the key to such moments of indulgence. An international espresso concept combining select blends, impeccable service and professional equipment, Café+Co provides everything you need to create the perfect espresso experience.
Please contact khonelson@hotmail.com for detail
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Posted by nelkho on 2006-07-05 01:12:39 Post Subject: A brand new designed Coffee brand is looking for distributor
Café+Co is more than coffee alone. It is a sign of quality. A professional cup of rich Italian espresso shows just how much you appreciate your customers and their sophisticated tastes. That’s what makes espresso so attractive.
Apart from giving your establishment more ambience, caffè macchiato, caffè latte and cappuccino are simply good for business. After all, indulging your customers with distinctive coffee can significantly boost your turnover.
Café+Co is the key to such moments of indulgence. An international espresso concept combining select blends, impeccable service and professional equipment, Café+Co provides everything you need to create the perfect espresso experience.
Please contact khonelson@hotmail.com for detail
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View entire thread: FoggyBottom Coffee House
Posted by cjpadlock on 2007-02-07 19:20:41 Post Subject: FoggyBottom Coffee House
Hey All!
I''m a lonnng time lurker and 1st time poster, not to mention a huge coffee fanatic, i''ve gotten many great referals to awesome coffee bars and places to get coffee and I just wanted to add a little input myself.
Theres a coffee bar near where I live called FoggyBottom, its an aweomse place, if anyone lives in the ann arbor, mi area go check it out.
You can get the address on there web site...
or if you dont live near buy, they have some great original blends that you can buy from
I highly recomend them!!
Thanks! and I hope to be taking part more often in the forums!
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Posted by cjpadlock on 2007-02-07 19:20:41 Post Subject: FoggyBottom Coffee House
Hey All!
I''m a lonnng time lurker and 1st time poster, not to mention a huge coffee fanatic, i''ve gotten many great referals to awesome coffee bars and places to get coffee and I just wanted to add a little input myself.
Theres a coffee bar near where I live called FoggyBottom, its an aweomse place, if anyone lives in the ann arbor, mi area go check it out.
You can get the address on there web site...
or if you dont live near buy, they have some great original blends that you can buy from
I highly recomend them!!
Thanks! and I hope to be taking part more often in the forums!
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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: newbie/new shop!!
Posted by cups on 2006-07-04 06:19:46 Post Subject: newbie/new shop!!
Hi - I am new here and am looking forward to sharing info on our love of coffee - I am opening my coffee shop/cafe on 8/12 - everything is set and need to decide on who my supplier will be. I attended Coffeefest LV a few weeks ago and am receiving all kinds of samples - yeah - some good, some not so :( Has anyone ever heard of Thomas Hammer Coffee Roasters?? I have tried several blends from them and they are great! However, minimum purchase required (which seems to be the norm) This is a small community and until I get established I am not willing to make this kind of committment - there is a local roaster up north from here called Javamania- good taste- (no minimum) any help would be appreciated. looking forward to sharing thoughts with everyone.
jeanie
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Posted by cups on 2006-07-04 06:19:46 Post Subject: newbie/new shop!!
Hi - I am new here and am looking forward to sharing info on our love of coffee - I am opening my coffee shop/cafe on 8/12 - everything is set and need to decide on who my supplier will be. I attended Coffeefest LV a few weeks ago and am receiving all kinds of samples - yeah - some good, some not so :( Has anyone ever heard of Thomas Hammer Coffee Roasters?? I have tried several blends from them and they are great! However, minimum purchase required (which seems to be the norm) This is a small community and until I get established I am not willing to make this kind of committment - there is a local roaster up north from here called Javamania- good taste- (no minimum) any help would be appreciated. looking forward to sharing thoughts with everyone.
jeanie
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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: Coffee Roaster for hire
Posted by CaseyB78 on 2005-11-03 22:28:19 Post Subject: Coffee Roaster for hire
Objective:
To obtain a position as a specialty coffee roaster.
Employment
October 2004 – Present
Highpoint Coffee Roasters- http://www.highpointroasters.com/
Specialty coffee roaster
• Developed custom blends for coffee shops
• Developed individual roast profiles for coffee origins
• Developed a proprietary decaffeinated coffee roasting technique to increase aroma
• Implemented labor saving and aroma increasing bean cool-down procedures
• Proficient with bean packaging systems
• Familiar with shipping and receiving procedures and related software
• Proficient with forklift and related equipment
• Customer service and detail oriented
• Proficient with Invoicing software and Microsoft office
• Received a certificate from the Coffee Training Institute and developed an award winning blend
October 2004 – Present
Uptown Coffee
Barista
• Proficient at latte art creation
• Customer service oriented
• Proficient with Coffee Shop Manager software
October 2003 – October 2004
MGI Investigations- http://www.mgipi.com/aboutus.htm
Private Investigator
• Successfully aided the prosecution in several multi-million dollar cases
• Conducted background checks, activity checks, skip-tracing, crime scene investigations, record searches, subpoena serving, statement taking and related activities
• Received several performance based bonuses
• Repeatedly ranked as the companies best investigator based on undercover video footage
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Posted by CaseyB78 on 2005-11-03 22:28:19 Post Subject: Coffee Roaster for hire
Objective:
To obtain a position as a specialty coffee roaster.
Employment
October 2004 – Present
Highpoint Coffee Roasters- http://www.highpointroasters.com/
Specialty coffee roaster
• Developed custom blends for coffee shops
• Developed individual roast profiles for coffee origins
• Developed a proprietary decaffeinated coffee roasting technique to increase aroma
• Implemented labor saving and aroma increasing bean cool-down procedures
• Proficient with bean packaging systems
• Familiar with shipping and receiving procedures and related software
• Proficient with forklift and related equipment
• Customer service and detail oriented
• Proficient with Invoicing software and Microsoft office
• Received a certificate from the Coffee Training Institute and developed an award winning blend
October 2004 – Present
Uptown Coffee
Barista
• Proficient at latte art creation
• Customer service oriented
• Proficient with Coffee Shop Manager software
October 2003 – October 2004
MGI Investigations- http://www.mgipi.com/aboutus.htm
Private Investigator
• Successfully aided the prosecution in several multi-million dollar cases
• Conducted background checks, activity checks, skip-tracing, crime scene investigations, record searches, subpoena serving, statement taking and related activities
• Received several performance based bonuses
• Repeatedly ranked as the companies best investigator based on undercover video footage
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View entire thread: Roasters Gathering Oct. 25-26
Posted by td on 2008-10-06 15:31:17 Post Subject: Roasters Gathering Oct. 25-26
Gulf Coast Roasters October Gathering
October 25, 26 2008 Clearwater, Fl.
Friday October 24 Event Location
8:00pm-10:30pm Dinner & Sake Tasting Blowfish Sushi Bar
Saturday October 25
8:00 am-9:00am Breakfast Brighthouse Field
9:00am-12:30am SCAA Sensory Skills Class Cert. Test
12:30am-1:30pm Lunch
1:30pm-3:00pm Decaf Triangulation Cupping
3:00pm-5:00pm Colombian Relationship Coffee Cupping
5:00pm-6:00pm Cupping & Scoring Competition Blends
6:00pm-10:00pm Dinner and Softball
Sunday October 26
8:00am-9:00am Breakfast Brighthouse Field
9:00am-11:00am Le Nez Du Café Training/Team Test
11:00am-12:00pm Espresso Tuning & Troubleshooting
12:00pm-1:00pm Lunch & Planning Session
1:00pm-3:00pm Sample and Blend Roasting
Cost is $100
To register or for more info, including hotels, please call or e-mail Mary
(727) 442-2727 mary@ambexroasters.com
The Gulf Coast Regional Roasters Training Group is an unaffialiated, non-membership group formed to help working roasters receive the training necessary to grow their businesses and advance their careers. The concept is based upon the simple premise that high value, low cost regional training for coffee roasters is both practicable and desireable. Other such training groups include the Mid Atlantic Regional Roasters Group, The Southeast Roasters Cult, The North East Regional Roasters Group, The Northwest Roasters Group and The MidWest Regional Roasters Group. Check out one of these groups, you'll be glad you did.
_____________
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Posted by td on 2008-10-06 15:31:17 Post Subject: Roasters Gathering Oct. 25-26
Gulf Coast Roasters October Gathering
October 25, 26 2008 Clearwater, Fl.
Friday October 24 Event Location
8:00pm-10:30pm Dinner & Sake Tasting Blowfish Sushi Bar
Saturday October 25
8:00 am-9:00am Breakfast Brighthouse Field
9:00am-12:30am SCAA Sensory Skills Class Cert. Test
12:30am-1:30pm Lunch
1:30pm-3:00pm Decaf Triangulation Cupping
3:00pm-5:00pm Colombian Relationship Coffee Cupping
5:00pm-6:00pm Cupping & Scoring Competition Blends
6:00pm-10:00pm Dinner and Softball
Sunday October 26
8:00am-9:00am Breakfast Brighthouse Field
9:00am-11:00am Le Nez Du Café Training/Team Test
11:00am-12:00pm Espresso Tuning & Troubleshooting
12:00pm-1:00pm Lunch & Planning Session
1:00pm-3:00pm Sample and Blend Roasting
Cost is $100
To register or for more info, including hotels, please call or e-mail Mary
(727) 442-2727 mary@ambexroasters.com
The Gulf Coast Regional Roasters Training Group is an unaffialiated, non-membership group formed to help working roasters receive the training necessary to grow their businesses and advance their careers. The concept is based upon the simple premise that high value, low cost regional training for coffee roasters is both practicable and desireable. Other such training groups include the Mid Atlantic Regional Roasters Group, The Southeast Roasters Cult, The North East Regional Roasters Group, The Northwest Roasters Group and The MidWest Regional Roasters Group. Check out one of these groups, you'll be glad you did.
_____________
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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: Some Health Benefits Coffee Offers
Posted by billagirly on 2007-02-08 09:20:22 Post Subject: Some Health Benefits Coffee Offers
The following is copied and pasted directly from this article: http://www.atkins.com/research-library/could-coffee-actually-be-good-for-you/
Health-conscious consumers always have considered their daily Java a guilty pleasure. Conventional thinking would suggest that caffeine may raise blood pressure in susceptible individuals, make some feel jittery or anxious, interfere with deep and restful sleep, or raise stress hormones.
However, until recently, there has been little talk about coffee’s brighter side. Consider this:
Coffee is a good source of antioxidants.
Caffeine improves mood and thinking.
If you drink caffeinated coffee right before exercise, it may improve performance and help you burn more calories.
Caffeine relaxes the airways, helping to decrease asthma attacks.
Coffee can stimulate intestinal mobility.
And that’s just the beginning.
A new study from the University of Birmingham in England shows that caffeine helps the body use more of the carbohydrates in sports drinks consumed during exercise. Previous research has shown that caffeine helps athletes run faster in both short and long-distance races. In the short races, caffeine stimulates the brain to send messages along nerves causing a greater percentage of muscle fibers to contract at the same time. And caffeine causes muscles to burn more fat, thus preserving stored glycogen and delaying fatigue in long races.
In a very recent study, Harvard researchers analyzed data on 126,000 people for as long as 18 years. They found that having one to three cups of caffeinated coffee per day can reduce the risk of diabetes by 30% for women and by 54% for men.
At least six different studies indicate that regular coffee drinkers are up to 80% less likely to develop Parkinson’s. And other research shows that - compared to not drinking coffee - drinking at least two cups a day lowers the risk of: colon cancer by 25%, liver cirrhosis by 80%; gallstones by 50%.
Coffee has antioxidants, including a group of compounds called quinines, which in lab studies increased insulin sensitivity.
“Overall, the research shows that coffee is far more healthy than it is harmful,” says Tomas DePaulis, PhD at Vanderbilt University. “For most people, very little bad comes from drinking it, but a lot of good.”
Coffee flavor connoisseurs take note: Atkins Advantage® Café Mocha shake blends the perfect taste of rich coffee and creamy chocolate with the optimal mix of protein, fiber, low sugar, and essential vitamins and minerals to satisfy your appetite all day.
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Posted by billagirly on 2007-02-08 09:20:22 Post Subject: Some Health Benefits Coffee Offers
The following is copied and pasted directly from this article: http://www.atkins.com/research-library/could-coffee-actually-be-good-for-you/
Health-conscious consumers always have considered their daily Java a guilty pleasure. Conventional thinking would suggest that caffeine may raise blood pressure in susceptible individuals, make some feel jittery or anxious, interfere with deep and restful sleep, or raise stress hormones.
However, until recently, there has been little talk about coffee’s brighter side. Consider this:
Coffee is a good source of antioxidants.
Caffeine improves mood and thinking.
If you drink caffeinated coffee right before exercise, it may improve performance and help you burn more calories.
Caffeine relaxes the airways, helping to decrease asthma attacks.
Coffee can stimulate intestinal mobility.
And that’s just the beginning.
A new study from the University of Birmingham in England shows that caffeine helps the body use more of the carbohydrates in sports drinks consumed during exercise. Previous research has shown that caffeine helps athletes run faster in both short and long-distance races. In the short races, caffeine stimulates the brain to send messages along nerves causing a greater percentage of muscle fibers to contract at the same time. And caffeine causes muscles to burn more fat, thus preserving stored glycogen and delaying fatigue in long races.
In a very recent study, Harvard researchers analyzed data on 126,000 people for as long as 18 years. They found that having one to three cups of caffeinated coffee per day can reduce the risk of diabetes by 30% for women and by 54% for men.
At least six different studies indicate that regular coffee drinkers are up to 80% less likely to develop Parkinson’s. And other research shows that - compared to not drinking coffee - drinking at least two cups a day lowers the risk of: colon cancer by 25%, liver cirrhosis by 80%; gallstones by 50%.
Coffee has antioxidants, including a group of compounds called quinines, which in lab studies increased insulin sensitivity.
“Overall, the research shows that coffee is far more healthy than it is harmful,” says Tomas DePaulis, PhD at Vanderbilt University. “For most people, very little bad comes from drinking it, but a lot of good.”
Coffee flavor connoisseurs take note: Atkins Advantage® Café Mocha shake blends the perfect taste of rich coffee and creamy chocolate with the optimal mix of protein, fiber, low sugar, and essential vitamins and minerals to satisfy your appetite all day.
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View entire thread: PR-Announcing the launch of Volcanica Coffee Company
Posted by buck100 on 2005-08-26 05:21:25 Post Subject: PR-Announcing the launch of Volcanica Coffee Company
August 25, 2005; Fort Lauderdale, FL
Volcanica Coffee -- Announcing the launch of Volcanica Coffee Company, making available the finest exotic gourmet coffees from volcanic mountains regions around the world.
Today, Volcanica Coffee Company announces the official launch of the company and website, http://www.VolcanicaCoffee.com. Volcanica Coffee is a specialty coffee importer and retailer of single origin gourmet coffee beansgrown on volcanic soil.
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Posted by buck100 on 2005-08-26 05:21:25 Post Subject: PR-Announcing the launch of Volcanica Coffee Company
August 25, 2005; Fort Lauderdale, FL
Volcanica Coffee -- Announcing the launch of Volcanica Coffee Company, making available the finest exotic gourmet coffees from volcanic mountains regions around the world.
Today, Volcanica Coffee Company announces the official launch of the company and website, http://www.VolcanicaCoffee.com. Volcanica Coffee is a specialty coffee importer and retailer of single origin gourmet coffee beansgrown on volcanic soil.
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View entire thread: New Roasting System
Posted by Fresh Roaster on 2006-07-04 07:57:57 Post Subject: New Roasting System
We are currently looking for test users for a exciting new roasting system.
Although the system has been in successful commercial use for almost six years now as a test program, we are finalizing the design and preparing for a full rollout. Over $12 million has gone into the devlopment of this patented system and it represents what many who've seen it in action, say is a "revolutionary" development in the industry.
What makes it unique? First the system is entirely smokeless and ventless. Using catalysis the system transforms the smoke via chemical reaction to CO2 and water vapor. The catalysed exhaust is then routed through a heat exchanger which heats the new incoming fresh air intake. (After a few roasts, the stored heat accumulates and the computer starts to reduce heater and electrical usage as it create its own heat through the combustion and reaction. Your coffee becomes fuel!) The exhaust is then condensed and cooled and sent through three different filter media, the last of which are two very robust HEPA filters. Finally, it exits out of the top of the system (over six feet up) as slightly warmer than room temperature (90-115 degrees) clean smokeless air. We actually often run the machines in our lab without any filtration other than the catalyst. The system is also fully enclosed. No afterburners, chimneys, expensive venting or dangerous "hot" spots. It can sit anywhere inside a retail establishment safely, which it has now at 28 locations in the past five years of testing and development.
In addition to the advanced catalysis which was specially designed for this system by industry pioneer Englehardt, the system utilizes many other high tech approaches. State-of-the-art process control software, a touch-screen PC, simple user interface tools and our patented system of laser reflectometry complete the package. With the laser we track and control the roasting process "in-line" through color. This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision.
The operation is simple. The user uses the touch screen to select a bin (variety), a poundage and a type of roast. Done. (There are plenty of advanced features as well, such as creating blends and customizing the roast profile on the fly). A "carousel" or merry-go-round as some call it, with 16 bins (hence 16 different varities) storing almost 300lbs. of green coffee spins to the selected bin or bins inthe case a blend was selected. The beans drop into the scale and then into the drum. That's it and you can walk away! While you're off doing something important, a laser beam is being projected through a window in the drum that sends back a color response to a colorimeter. That in turn is fed into the computer which makes adjustments to the roast profile (real-time) and monitors the roast development adjusting all of the machine's individual systems as needed. When the coffee has been roasted to the selected roast parameters, the heat treatment is terminated and the coffee is dropped into a cooling system, cooled and then dropped into a canister. All one needs to do is empty the canister after each roast. Pretty simple.
In most of our current locations a low level clerk is put in charge of roasting. The "roast master" at one of our locations in Santa Barbara, CA is a 16 year old part time high school student now roasting around 3500 pounds per month for a single store and coffee bar. Her boss just got her a second machine. The point is that the system makes anyone not only an expert but perfect. You can't fool the laser!
This machine finally solves the inconsistency problems of time and temperature and provides a truly automated system which does not require experience or monitoring. It is unaffected by water content, ambient air, humidity, etc. Roast times vary by weight and frequency of roasts. A 5lb. French roast can take anywhere from 11-19 mintues depending on the state of pre-heatedness. The roaster has a maximum 5lb. yield (roasted) and a minimum of 1lb.
The last item of interest is the econmics. What this machine also does is remove a level of distribution and cost. With fuel prices where they are this is becoming increasingly important. With the FRS system you shed the component costs of the wholesale roaster. Our average user is generally getting a fresher product for anwhere from as little as $2.60lb. to $6.00lb which includes our fee. Those same locations were previously paying $5.50lb to $12.00lb for the same coffee. That's an incredible margin increase that can't be ignored. But when you don't have the cost of the roaster's drivers, truck, insurance, bags, boxes, rent, equipment, taxes, repairs, maintenance, personnel... I think you get the picture.
And just for the record, the system has already been recognized by many industry professionals for its ease of use and outstanding consistency as it was made the official roaster of the Kona Coffee Festival a few years ago. Virtually every cupper made note of its ability to acheive such a high level of precision.
We are seeking roasters, coffee shops and other venues looking for increased margin, fresh roasted coffee and to help us finish development for our national rollout. This stage will only involve the West Coast, preferably, from San Francisco south to San Diego and potentially selected areas in Greater Seattle. There is no equipment cost and we do not and will not sell the machines. We will charge a roasting fee per pound and require only an operating agreement. We pay for all maintenance (except for air filters). Simply, you pay only for what you roast. We can pretty much guarantee it will be about half of what you pay now for coffee that is not nearly as fresh and nowhere close to the level of consistency you will be able to achieve on your own.
The machine is not small. It is roughly the size of a large refrigerator at 72"H x 34"W x 50"D and weighs approxmately 1200lbs. It is easily moved as it is on large industrial grade locking casters. It requires 208, 220, 240 single phase 50 amp service (60 amp recommended). This is not a home roaster nor is it really designed for heavy commercial wholesale roasting although we do have people doing that and will consider wholesalers. We seek those requiring between 20 and 100 pounds of roasted finished coffee per day. You must also be willing to spend limited time with our engineers regarding usage and provide feedback for improvements or changes to our staff. We may also ask to visit your site with potential customers. A non-disclosure agreement is required. Roasting fees vary with volume but genarally start at a maximum of $1.50 per pound. We will be selecting only fifty sites for this program stage. If interested please contact us. Looking for some team players!
Matt Weisberg - General Manager
Fresh Roast Systems, Inc.
2536 Pulgas Ave.
Palo Alto, CA 94303
T: 650-325-1795
F: 650-325-1796
mweisberg@freshroastsystems.com
You may also like to visit our new website at:
http://www.freshroastsystems.com
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Posted by Fresh Roaster on 2006-07-04 07:57:57 Post Subject: New Roasting System
We are currently looking for test users for a exciting new roasting system.
Although the system has been in successful commercial use for almost six years now as a test program, we are finalizing the design and preparing for a full rollout. Over $12 million has gone into the devlopment of this patented system and it represents what many who've seen it in action, say is a "revolutionary" development in the industry.
What makes it unique? First the system is entirely smokeless and ventless. Using catalysis the system transforms the smoke via chemical reaction to CO2 and water vapor. The catalysed exhaust is then routed through a heat exchanger which heats the new incoming fresh air intake. (After a few roasts, the stored heat accumulates and the computer starts to reduce heater and electrical usage as it create its own heat through the combustion and reaction. Your coffee becomes fuel!) The exhaust is then condensed and cooled and sent through three different filter media, the last of which are two very robust HEPA filters. Finally, it exits out of the top of the system (over six feet up) as slightly warmer than room temperature (90-115 degrees) clean smokeless air. We actually often run the machines in our lab without any filtration other than the catalyst. The system is also fully enclosed. No afterburners, chimneys, expensive venting or dangerous "hot" spots. It can sit anywhere inside a retail establishment safely, which it has now at 28 locations in the past five years of testing and development.
In addition to the advanced catalysis which was specially designed for this system by industry pioneer Englehardt, the system utilizes many other high tech approaches. State-of-the-art process control software, a touch-screen PC, simple user interface tools and our patented system of laser reflectometry complete the package. With the laser we track and control the roasting process "in-line" through color. This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision.
The operation is simple. The user uses the touch screen to select a bin (variety), a poundage and a type of roast. Done. (There are plenty of advanced features as well, such as creating blends and customizing the roast profile on the fly). A "carousel" or merry-go-round as some call it, with 16 bins (hence 16 different varities) storing almost 300lbs. of green coffee spins to the selected bin or bins inthe case a blend was selected. The beans drop into the scale and then into the drum. That's it and you can walk away! While you're off doing something important, a laser beam is being projected through a window in the drum that sends back a color response to a colorimeter. That in turn is fed into the computer which makes adjustments to the roast profile (real-time) and monitors the roast development adjusting all of the machine's individual systems as needed. When the coffee has been roasted to the selected roast parameters, the heat treatment is terminated and the coffee is dropped into a cooling system, cooled and then dropped into a canister. All one needs to do is empty the canister after each roast. Pretty simple.
In most of our current locations a low level clerk is put in charge of roasting. The "roast master" at one of our locations in Santa Barbara, CA is a 16 year old part time high school student now roasting around 3500 pounds per month for a single store and coffee bar. Her boss just got her a second machine. The point is that the system makes anyone not only an expert but perfect. You can't fool the laser!
This machine finally solves the inconsistency problems of time and temperature and provides a truly automated system which does not require experience or monitoring. It is unaffected by water content, ambient air, humidity, etc. Roast times vary by weight and frequency of roasts. A 5lb. French roast can take anywhere from 11-19 mintues depending on the state of pre-heatedness. The roaster has a maximum 5lb. yield (roasted) and a minimum of 1lb.
The last item of interest is the econmics. What this machine also does is remove a level of distribution and cost. With fuel prices where they are this is becoming increasingly important. With the FRS system you shed the component costs of the wholesale roaster. Our average user is generally getting a fresher product for anwhere from as little as $2.60lb. to $6.00lb which includes our fee. Those same locations were previously paying $5.50lb to $12.00lb for the same coffee. That's an incredible margin increase that can't be ignored. But when you don't have the cost of the roaster's drivers, truck, insurance, bags, boxes, rent, equipment, taxes, repairs, maintenance, personnel... I think you get the picture.
And just for the record, the system has already been recognized by many industry professionals for its ease of use and outstanding consistency as it was made the official roaster of the Kona Coffee Festival a few years ago. Virtually every cupper made note of its ability to acheive such a high level of precision.
We are seeking roasters, coffee shops and other venues looking for increased margin, fresh roasted coffee and to help us finish development for our national rollout. This stage will only involve the West Coast, preferably, from San Francisco south to San Diego and potentially selected areas in Greater Seattle. There is no equipment cost and we do not and will not sell the machines. We will charge a roasting fee per pound and require only an operating agreement. We pay for all maintenance (except for air filters). Simply, you pay only for what you roast. We can pretty much guarantee it will be about half of what you pay now for coffee that is not nearly as fresh and nowhere close to the level of consistency you will be able to achieve on your own.
The machine is not small. It is roughly the size of a large refrigerator at 72"H x 34"W x 50"D and weighs approxmately 1200lbs. It is easily moved as it is on large industrial grade locking casters. It requires 208, 220, 240 single phase 50 amp service (60 amp recommended). This is not a home roaster nor is it really designed for heavy commercial wholesale roasting although we do have people doing that and will consider wholesalers. We seek those requiring between 20 and 100 pounds of roasted finished coffee per day. You must also be willing to spend limited time with our engineers regarding usage and provide feedback for improvements or changes to our staff. We may also ask to visit your site with potential customers. A non-disclosure agreement is required. Roasting fees vary with volume but genarally start at a maximum of $1.50 per pound. We will be selecting only fifty sites for this program stage. If interested please contact us. Looking for some team players!
Matt Weisberg - General Manager
Fresh Roast Systems, Inc.
2536 Pulgas Ave.
Palo Alto, CA 94303
T: 650-325-1795
F: 650-325-1796
mweisberg@freshroastsystems.com
You may also like to visit our new website at:
http://www.freshroastsystems.com
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View entire thread: fair trade article
Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
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Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
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View entire thread: PRESS RELEASE
Posted by CoffeeLover on 2004-11-19 21:16:18 Post Subject: PRESS RELEASE
Irvine, California - CoffeeSamples.com has launched the website allowing coffee consumers to request free coffee samples from coffee suppliers letting the consumers to try different brands, styles and blends of coffee. This free service connects the coffee suppliers with the drinkers giving the coffee drinker a new fresh cup of coffee.
"Coffee suppliers generally offer samples to let the consumers try new product lines and give them the opportunity to switch. CoffeeSamples.com takes the leg work out of searching the Internet for websites and puts all the samples in a centralized location with consumers reviews." says Nicholas Raba, co-founder of CoffeeSamples.com
To fill the cups of the coffee drinkers, CoffeeSamples.com is seeking coffee suppliers to offer free samples to the consumers. Offering samples to consumers allows the supplier to reach new customers and put their beans back in the life of prior drinkers and the opportunity to offer discounts, future samples, product information and fulfill the need for coffee drinkers to try gourmet coffee. CoffeeSamples.com interacts with the coffee sample recipients allowing the drinker to review the coffee they were sent for others looking for reviews of coffee.
The CoffeeSamples.com supplier program ( http://www.coffeesamples.com/supplier_signup.php ) is interactive and allows the supplier to fulfill the orders and update the consumers when the orders have shipped. Quantities of the samples can be limited and show the consumer when all samples are exhausted, at anytime the supplier can add additional quantities or new samples.
http://www.coffeesamples.com
go over this for grammer, typos. make changes.
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Posted by CoffeeLover on 2004-11-19 21:16:18 Post Subject: PRESS RELEASE
Irvine, California - CoffeeSamples.com has launched the website allowing coffee consumers to request free coffee samples from coffee suppliers letting the consumers to try different brands, styles and blends of coffee. This free service connects the coffee suppliers with the drinkers giving the coffee drinker a new fresh cup of coffee.
"Coffee suppliers generally offer samples to let the consumers try new product lines and give them the opportunity to switch. CoffeeSamples.com takes the leg work out of searching the Internet for websites and puts all the samples in a centralized location with consumers reviews." says Nicholas Raba, co-founder of CoffeeSamples.com
To fill the cups of the coffee drinkers, CoffeeSamples.com is seeking coffee suppliers to offer free samples to the consumers. Offering samples to consumers allows the supplier to reach new customers and put their beans back in the life of prior drinkers and the opportunity to offer discounts, future samples, product information and fulfill the need for coffee drinkers to try gourmet coffee. CoffeeSamples.com interacts with the coffee sample recipients allowing the drinker to review the coffee they were sent for others looking for reviews of coffee.
The CoffeeSamples.com supplier program ( http://www.coffeesamples.com/supplier_signup.php ) is interactive and allows the supplier to fulfill the orders and update the consumers when the orders have shipped. Quantities of the samples can be limited and show the consumer when all samples are exhausted, at anytime the supplier can add additional quantities or new samples.
http://www.coffeesamples.com
go over this for grammer, typos. make changes.
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View entire thread: PRESS RELEASE
Posted by Rowley on 2004-11-26 06:49:25 Post Subject: Re: PRESS RELEASE
Irvine, California - CoffeeSamples.com has launched the website allowing coffee consumers to request free coffee samples from coffee suppliers letting the consumers to try different brands, styles and blends of coffee. This free service connects the coffee suppliers with the drinkers giving the coffee drinker a new fresh cup of coffee.
First paragraph enphasizes the consumer, we want to pitch it as a (vital, new, or trusted) marketing tool for the suppliers and make that apparent right away.
"Coffee suppliers generally offer samples to let the consumers try new product lines and give them the opportunity to switch. CoffeeSamples.com takes the leg work out of searching the Internet for websites and puts all the samples in a centralized location with consumers reviews." says Nicholas Raba, co-founder of CoffeeSamples.com
To fill the cups of the coffee drinkers, CoffeeSamples.com is seeking coffee suppliers to offer free samples to the consumers. Offering samples to consumers allows the supplier to reach new customers and put their beans back in the life of prior drinkers and the opportunity to offer discounts, future samples, product information and fulfill the need for coffee drinkers to try gourmet coffee. CoffeeSamples.com interacts with the coffee sample recipients allowing the drinker to review the coffee they were sent for others looking for reviews of coffee.
The CoffeeSamples.com supplier program ( http://www.coffeesamples.com/supplier_signup.php ) is interactive and allows the supplier to fulfill the orders and update the consumers when the orders have shipped. Quantities of the samples can be limited and show the consumer when all samples are exhausted, at anytime the supplier can add additional quantities or new samples.
http://www.coffeesamples.com
go over this for grammer, typos. make changes.
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Posted by Rowley on 2004-11-26 06:49:25 Post Subject: Re: PRESS RELEASE
Irvine, California - CoffeeSamples.com has launched the website allowing coffee consumers to request free coffee samples from coffee suppliers letting the consumers to try different brands, styles and blends of coffee. This free service connects the coffee suppliers with the drinkers giving the coffee drinker a new fresh cup of coffee.
First paragraph enphasizes the consumer, we want to pitch it as a (vital, new, or trusted) marketing tool for the suppliers and make that apparent right away.
"Coffee suppliers generally offer samples to let the consumers try new product lines and give them the opportunity to switch. CoffeeSamples.com takes the leg work out of searching the Internet for websites and puts all the samples in a centralized location with consumers reviews." says Nicholas Raba, co-founder of CoffeeSamples.com
To fill the cups of the coffee drinkers, CoffeeSamples.com is seeking coffee suppliers to offer free samples to the consumers. Offering samples to consumers allows the supplier to reach new customers and put their beans back in the life of prior drinkers and the opportunity to offer discounts, future samples, product information and fulfill the need for coffee drinkers to try gourmet coffee. CoffeeSamples.com interacts with the coffee sample recipients allowing the drinker to review the coffee they were sent for others looking for reviews of coffee.
The CoffeeSamples.com supplier program ( http://www.coffeesamples.com/supplier_signup.php ) is interactive and allows the supplier to fulfill the orders and update the consumers when the orders have shipped. Quantities of the samples can be limited and show the consumer when all samples are exhausted, at anytime the supplier can add additional quantities or new samples.
http://www.coffeesamples.com
go over this for grammer, typos. make changes.
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View entire thread: Getting started with coffee?
Posted by PinkRose on 2008-11-14 13:54:06 Post Subject:
Hello Meteorologist,
Welcome to the coffee forum!
When you wrote, "I've always found the whole atmosphere around coffee, the smell, and people, completely intoxicating," I got the impression that you may have already visited a few of your local coffee shops. That's where I'd suggest that you begin your exploratiion of the world of coffee. That way you can gradually taste and experience a variety of coffee roasts and blends and not just be limited to "instant french vanilla and the stuff your mom makes every day."
As you explore this forum, you will see that it has a lot of information about coffee, brewing techniques, equipment, etc. If you go up to the top of the screen, you will see a search option. When you click on it, you will go to a search screen where you can search for the topic of your choice.
Again, welcome the the coffee forum. I hope you have lots of fun as you explore the world of coffee!
Rose
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Posted by PinkRose on 2008-11-14 13:54:06 Post Subject:
Hello Meteorologist,
Welcome to the coffee forum!
When you wrote, "I've always found the whole atmosphere around coffee, the smell, and people, completely intoxicating," I got the impression that you may have already visited a few of your local coffee shops. That's where I'd suggest that you begin your exploratiion of the world of coffee. That way you can gradually taste and experience a variety of coffee roasts and blends and not just be limited to "instant french vanilla and the stuff your mom makes every day."
As you explore this forum, you will see that it has a lot of information about coffee, brewing techniques, equipment, etc. If you go up to the top of the screen, you will see a search option. When you click on it, you will go to a search screen where you can search for the topic of your choice.
Again, welcome the the coffee forum. I hope you have lots of fun as you explore the world of coffee!
Rose
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View entire thread: Forum Reoganziztion
Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
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Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
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View entire thread: wrong coffee beans?
Posted by Alun_evans on 2008-05-30 20:29:58 Post Subject:
What kind of machine are you using? Obviously it is a superauto of some kind or another (SAECO, Jura etc). Suprising that Lavazza was causing problems though. Actually, espresso blends do not need to be roasted dark, its kind of a misconception that I guess has been promoted by those roasters who have not ever experienced the sweet, aromatic lighter roasts out of Northern Italy. You should try lighter espresso blends. From youe email address I am assuming you are in Norway- there are some very good roasters in Oslo who should be able to assist you in selecting some fresh, northern Italian style espresso blends. Good luck
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Posted by Alun_evans on 2008-05-30 20:29:58 Post Subject:
What kind of machine are you using? Obviously it is a superauto of some kind or another (SAECO, Jura etc). Suprising that Lavazza was causing problems though. Actually, espresso blends do not need to be roasted dark, its kind of a misconception that I guess has been promoted by those roasters who have not ever experienced the sweet, aromatic lighter roasts out of Northern Italy. You should try lighter espresso blends. From youe email address I am assuming you are in Norway- there are some very good roasters in Oslo who should be able to assist you in selecting some fresh, northern Italian style espresso blends. Good luck
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View entire thread: ...Crema? (help!!!)
Posted by Orange_Whoosh on 2008-11-08 19:11:47 Post Subject: ...Crema? (help!!!)
So I''m a bit of a n00b to this, but have perceived myself as having become better at the whole Espresso thing, having been forced to as my budget isn''t in line with anything other than making them myself anymore
I''ve got a Mr. Coffee espresso machine and grinder, and had been using relatively cheap, dry, counterfeit adulterated \"Kona\" whole bean blends... I was getting decent enough results after playing with grinding, tamping etc.
I got something akin to crema on the top of my shots, but a lot lighter than say, this picture from Wikipedia; nowhere NEAR as dark and red, more like light brown foam.
http://upload.wikimedia.org/wikipedia/commons/f/f7/Linea_doubleespresso.jpg
I''d read that oilier beans could produce more quality crema, so I found an Espresso bean that is much darker and much oilier... I could tell it was much oilier, it tended to clump more easily and stick to the inside of my grinder, less like sand than the cheap(er) stuff.
My technique for getting the drier coffees to come out well was a combination of very fine grinding and extreme tamping...
But it seems like that degree of tamping just blocks the machine with these new, heavier beans, and even if I tamp more loosely, often the shot comes out with NO crema, and tastes much like coffee from a conventional machine, as brewed by a clueless secretary.
I''ve managed to make a few decent shots, but none of them have the degree of crema I''ve been told to expect when making espresso in general... And can''t make these better shots consistently, so...
Sorry for being long winded, but what am I doing wrong?
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Posted by Orange_Whoosh on 2008-11-08 19:11:47 Post Subject: ...Crema? (help!!!)
So I''m a bit of a n00b to this, but have perceived myself as having become better at the whole Espresso thing, having been forced to as my budget isn''t in line with anything other than making them myself anymore
I''ve got a Mr. Coffee espresso machine and grinder, and had been using relatively cheap, dry, counterfeit adulterated \"Kona\" whole bean blends... I was getting decent enough results after playing with grinding, tamping etc.
I got something akin to crema on the top of my shots, but a lot lighter than say, this picture from Wikipedia; nowhere NEAR as dark and red, more like light brown foam.
http://upload.wikimedia.org/wikipedia/commons/f/f7/Linea_doubleespresso.jpg
I''d read that oilier beans could produce more quality crema, so I found an Espresso bean that is much darker and much oilier... I could tell it was much oilier, it tended to clump more easily and stick to the inside of my grinder, less like sand than the cheap(er) stuff.
My technique for getting the drier coffees to come out well was a combination of very fine grinding and extreme tamping...
But it seems like that degree of tamping just blocks the machine with these new, heavier beans, and even if I tamp more loosely, often the shot comes out with NO crema, and tastes much like coffee from a conventional machine, as brewed by a clueless secretary.
I''ve managed to make a few decent shots, but none of them have the degree of crema I''ve been told to expect when making espresso in general... And can''t make these better shots consistently, so...
Sorry for being long winded, but what am I doing wrong?
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View entire thread: wrong coffee beans?
Posted by ourcoffeebarn on 2008-05-30 21:07:43 Post Subject:
Alun Evans hit it right about Espresso blends not needing to be dark roasted!
Although I do sell 3 different varieties of dark roasted espresso blends! (I do need to make a living)
I prefer my lighter roasts in our Saeco Easy Super Automatic Espresso Machine. Actually all super autos will plug up the coffee chute if all you use is dark roasted oily beans. Run a few hoppers full of lighter roasted (not oily) beans through and see if that helps clean out the coffee chute. If you look from below the chute you should see a flap that can be held open to aid in cleaning out the chute manually.
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Posted by ourcoffeebarn on 2008-05-30 21:07:43 Post Subject:
Alun Evans hit it right about Espresso blends not needing to be dark roasted!
Although I do sell 3 different varieties of dark roasted espresso blends! (I do need to make a living)
I prefer my lighter roasts in our Saeco Easy Super Automatic Espresso Machine. Actually all super autos will plug up the coffee chute if all you use is dark roasted oily beans. Run a few hoppers full of lighter roasted (not oily) beans through and see if that helps clean out the coffee chute. If you look from below the chute you should see a flap that can be held open to aid in cleaning out the chute manually.
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View entire thread: French Roast or Espresso Bean?
Posted by garyscottadamson on 2008-02-21 09:01:21 Post Subject:
Espresso is a process in which coffee can be made. There are two ways(that I know of) to do it. One is using an Espresso machine and the other a Moka pot. The Espresso process involves steam being pushed through tightly compact coffee.
This is a very complex process, as a result of this there are Espresso blends, Espresso Roasts and Espresso grind.
An Espresso blend is a mixture of different blends of coffee, these could be Brazillian, Centeral American or African. There's also some Rubusta coffee thrown in there, this helps to create the crema (the golden liquid that floats on the top of the espresso).
Espresso roast is generally a quite darkly roasted espresso blend.
Espresso grind is quite fine. This is nescessary as the brewing time for espresso is around 30 seconds. The high surface area of the fine grind means that more flavour will be extracted in that short ammount of time. HOWEVER if espresso was ground too fine the result would be a bitter shot as undesired flavours would be extracted.
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Posted by garyscottadamson on 2008-02-21 09:01:21 Post Subject:
Espresso is a process in which coffee can be made. There are two ways(that I know of) to do it. One is using an Espresso machine and the other a Moka pot. The Espresso process involves steam being pushed through tightly compact coffee.
This is a very complex process, as a result of this there are Espresso blends, Espresso Roasts and Espresso grind.
An Espresso blend is a mixture of different blends of coffee, these could be Brazillian, Centeral American or African. There's also some Rubusta coffee thrown in there, this helps to create the crema (the golden liquid that floats on the top of the espresso).
Espresso roast is generally a quite darkly roasted espresso blend.
Espresso grind is quite fine. This is nescessary as the brewing time for espresso is around 30 seconds. The high surface area of the fine grind means that more flavour will be extracted in that short ammount of time. HOWEVER if espresso was ground too fine the result would be a bitter shot as undesired flavours would be extracted.
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View entire thread: New Theme Difficult to Navigate
Posted by tlowing on 2008-12-01 19:45:44 Post Subject: New Theme Difficult to Navigate
I'm findign this new theme very difficult to see.
Font color blends with background- brown on brown and blue on blue.
Fonts are too small
Navigation is hard to follow.
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Posted by tlowing on 2008-12-01 19:45:44 Post Subject: New Theme Difficult to Navigate
I'm findign this new theme very difficult to see.
Font color blends with background- brown on brown and blue on blue.
Fonts are too small
Navigation is hard to follow.
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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: Coffee Klatch Espresso Blend Review!!!
Posted by ElPugDiablo on 2008-07-15 11:06:05 Post Subject: Re: Coffee Klatch Espresso Blend Review!!!
I recently decided to give Coffee Klatch beans a try to see how they compare with others. So I ordered three 1 lb. bags of their top espresso blends. The first was Belle Espresso, the second one was West Best Spro (or something like that) and the third one was their most recent WBC Championship blend. Even though it had nothing to do with the blends, because of their location it took the beans about 1 week after being roasted just to arrive. Starting to age before I was able to use them..... Anyway, I wasn't very impressed with any of the 3 blends. They were good, but not truly outstanding, but if I had received them a bit earlier that might have helped a bit. I gave them all the usual care and attention I give all my beans (they are expensive you know) and decided I wouldn't bother ordering from them again. Just not my taste....
Anyway, I've tried Black Cat and Kid O from Intelligentsia many, many times. Then Redline from Metropolis.... The blends from Coffee Klatch...... And my all-time favorite is still Espresso Toscano from Counter Culture Coffee. They are local to me and truly have outstanding taste, texture and consistency month after month. Later!I believe the recommended resting time for their coffees is about 7 days. I have tried Belle Espresso and their 2007 USBC blend and found them to be exceptional blends. What was your brewing temperature and extraction time?
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Posted by ElPugDiablo on 2008-07-15 11:06:05 Post Subject: Re: Coffee Klatch Espresso Blend Review!!!
I recently decided to give Coffee Klatch beans a try to see how they compare with others. So I ordered three 1 lb. bags of their top espresso blends. The first was Belle Espresso, the second one was West Best Spro (or something like that) and the third one was their most recent WBC Championship blend. Even though it had nothing to do with the blends, because of their location it took the beans about 1 week after being roasted just to arrive. Starting to age before I was able to use them..... Anyway, I wasn't very impressed with any of the 3 blends. They were good, but not truly outstanding, but if I had received them a bit earlier that might have helped a bit. I gave them all the usual care and attention I give all my beans (they are expensive you know) and decided I wouldn't bother ordering from them again. Just not my taste....
Anyway, I've tried Black Cat and Kid O from Intelligentsia many, many times. Then Redline from Metropolis.... The blends from Coffee Klatch...... And my all-time favorite is still Espresso Toscano from Counter Culture Coffee. They are local to me and truly have outstanding taste, texture and consistency month after month. Later!I believe the recommended resting time for their coffees is about 7 days. I have tried Belle Espresso and their 2007 USBC blend and found them to be exceptional blends. What was your brewing temperature and extraction time?
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View entire thread: Coffee Klatch Espresso Blend Review!!!
Posted by shadow745 on 2008-07-15 08:29:48 Post Subject: Coffee Klatch Espresso Blend Review!!!
I recently decided to give Coffee Klatch beans a try to see how they compare with others. So I ordered three 1 lb. bags of their top espresso blends. The first was Belle Espresso, the second one was West Best Spro (or something like that) and the third one was their most recent WBC Championship blend. Even though it had nothing to do with the blends, because of their location it took the beans about 1 week after being roasted just to arrive. Starting to age before I was able to use them..... Anyway, I wasn't very impressed with any of the 3 blends. They were good, but not truly outstanding, but if I had received them a bit earlier that might have helped a bit. I gave them all the usual care and attention I give all my beans (they are expensive you know) and decided I wouldn't bother ordering from them again. Just not my taste....
Anyway, I've tried Black Cat and Kid O from Intelligentsia many, many times. Then Redline from Metropolis.... The blends from Coffee Klatch...... And my all-time favorite is still Espresso Toscano from Counter Culture Coffee. They are local to me and truly have outstanding taste, texture and consistency month after month. Later!
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Posted by shadow745 on 2008-07-15 08:29:48 Post Subject: Coffee Klatch Espresso Blend Review!!!
I recently decided to give Coffee Klatch beans a try to see how they compare with others. So I ordered three 1 lb. bags of their top espresso blends. The first was Belle Espresso, the second one was West Best Spro (or something like that) and the third one was their most recent WBC Championship blend. Even though it had nothing to do with the blends, because of their location it took the beans about 1 week after being roasted just to arrive. Starting to age before I was able to use them..... Anyway, I wasn't very impressed with any of the 3 blends. They were good, but not truly outstanding, but if I had received them a bit earlier that might have helped a bit. I gave them all the usual care and attention I give all my beans (they are expensive you know) and decided I wouldn't bother ordering from them again. Just not my taste....
Anyway, I've tried Black Cat and Kid O from Intelligentsia many, many times. Then Redline from Metropolis.... The blends from Coffee Klatch...... And my all-time favorite is still Espresso Toscano from Counter Culture Coffee. They are local to me and truly have outstanding taste, texture and consistency month after month. Later!
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View entire thread: Pleasant Surprise - New Silvia
Posted by Bill Laine on 2008-03-28 08:40:10 Post Subject: Pleasant Surprise - New Silvia
I brought my new PID Rancilio Silvia espresso machine home last night after waiting 2 1/2 weeks for delivery. I have been cooking my home roast in a French press for 3 months and I was ready to move to the next phase of coffee enthusiasm.
I chose the Silvia because there was general consensus that it was a true top quality shot machine. There was also consensus that it takes a certain finesse in operation. It seemed that the PID modification would deal with the major problem and the machine was still the lowest price option I could see. I also ordered a Rocky grinder.
After I ordered I pored over all the forums and blogs and built up a pretty firm expectation that I would be 'sinking' a lot of shots before I hit my stride. The grinder didn't arrive with the machine so when I set it up last night I had my Breville grinder and some 2 week old Ohana beans to work with. I figured shots under these conditions would be purely for the exercise.
I fired it up, let it warm, packed the portafilter, using a good tamper, and let her rip.
Watching the shot come out I couldn't believe what I was seeing: crema! I anxiously tried the shot. It was good! I have pulled 4 doubles now and every one has been better than some of the mediocre coffee shop shots I have had recently.
I still have lots to learn, of course. My shots are erratic in their duration. I know what to work on to get more consistency there. My homeroast beans don't make as good a shot as the Ohana. I can try origins, roasts, and blends 'till I get what I'm looking for. But, after the anticipation, trying out the machine was a very nice surprise!
I may grow out of the Silvia sooner or later. But the first 16 hours has been a lot of fun.
Bill
New Orleans
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Posted by Bill Laine on 2008-03-28 08:40:10 Post Subject: Pleasant Surprise - New Silvia
I brought my new PID Rancilio Silvia espresso machine home last night after waiting 2 1/2 weeks for delivery. I have been cooking my home roast in a French press for 3 months and I was ready to move to the next phase of coffee enthusiasm.
I chose the Silvia because there was general consensus that it was a true top quality shot machine. There was also consensus that it takes a certain finesse in operation. It seemed that the PID modification would deal with the major problem and the machine was still the lowest price option I could see. I also ordered a Rocky grinder.
After I ordered I pored over all the forums and blogs and built up a pretty firm expectation that I would be 'sinking' a lot of shots before I hit my stride. The grinder didn't arrive with the machine so when I set it up last night I had my Breville grinder and some 2 week old Ohana beans to work with. I figured shots under these conditions would be purely for the exercise.
I fired it up, let it warm, packed the portafilter, using a good tamper, and let her rip.
Watching the shot come out I couldn't believe what I was seeing: crema! I anxiously tried the shot. It was good! I have pulled 4 doubles now and every one has been better than some of the mediocre coffee shop shots I have had recently.
I still have lots to learn, of course. My shots are erratic in their duration. I know what to work on to get more consistency there. My homeroast beans don't make as good a shot as the Ohana. I can try origins, roasts, and blends 'till I get what I'm looking for. But, after the anticipation, trying out the machine was a very nice surprise!
I may grow out of the Silvia sooner or later. But the first 16 hours has been a lot of fun.
Bill
New Orleans
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View entire thread: Espresso vs Drip Coffee
Posted by FXAdam on 2006-12-17 15:23:51 Post Subject: Espresso vs Drip Coffee
Hello,
I have been roasting beans for holiday gifts this year and ended up roasting some espresso blends for some people and some solo varities for the regular coffee drinkers. Personally I drink coffee at home because I don't have an espresso machine, but I thought I should brew a pot with the espresso blends so I have a better idea what I am giving people. The resulting coffee was a lighter flavor than I find I get when using single variety beans.
What I am wondering is whether the beans used in espresso blends are selected to be at their optimum when they are used to make espresso and are not suited to being made in a "normal" coffee maker?
A further question would be if anyone can tell me what the difference is between the way that an espresso machine extracts the various flavors and oils etc from the coffee grounds and the way a coffee maker does it? I don't have much espresso experience so I am not really sure what is going on inside the machine.
Thanks.
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Posted by FXAdam on 2006-12-17 15:23:51 Post Subject: Espresso vs Drip Coffee
Hello,
I have been roasting beans for holiday gifts this year and ended up roasting some espresso blends for some people and some solo varities for the regular coffee drinkers. Personally I drink coffee at home because I don't have an espresso machine, but I thought I should brew a pot with the espresso blends so I have a better idea what I am giving people. The resulting coffee was a lighter flavor than I find I get when using single variety beans.
What I am wondering is whether the beans used in espresso blends are selected to be at their optimum when they are used to make espresso and are not suited to being made in a "normal" coffee maker?
A further question would be if anyone can tell me what the difference is between the way that an espresso machine extracts the various flavors and oils etc from the coffee grounds and the way a coffee maker does it? I don't have much espresso experience so I am not really sure what is going on inside the machine.
Thanks.
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View entire thread: astoria vs la san marco?
Posted by BoNa Coffee on 2006-06-22 02:22:25 Post Subject: astoria vs la san marco?
Hi! I've been reading this forum for days now, and have a question that I hope someone can help me with.
I'm opening a cafe in about 6-8 weeks. Espressos, cappucinos, and healthy muffins. I've got a great location, clientel (from an already existing boutique and a hair salon next door). Starbucks and Mocha Blends is around the corner from me, and I'm confident that what we'll have will be comparable.
I have narrowed my pick for an espresso machine to a 3group la san marco (brass and copper with a dome) and an astoria argenta 3group also brass and copper with dome. I want the presence of brass and copper, but want to make sure that the machine I get is reputable for consistant temperature, etc.
There is the factor of support, and that is where the astoria weighs in, with a distributer here in Manila.
I live in the Philippines, and folks here in the industry are the big boys and they don't necessarily want to give advice to a newbie.
Any thoughts would be greatly apreciated!
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Posted by BoNa Coffee on 2006-06-22 02:22:25 Post Subject: astoria vs la san marco?
Hi! I've been reading this forum for days now, and have a question that I hope someone can help me with.
I'm opening a cafe in about 6-8 weeks. Espressos, cappucinos, and healthy muffins. I've got a great location, clientel (from an already existing boutique and a hair salon next door). Starbucks and Mocha Blends is around the corner from me, and I'm confident that what we'll have will be comparable.
I have narrowed my pick for an espresso machine to a 3group la san marco (brass and copper with a dome) and an astoria argenta 3group also brass and copper with dome. I want the presence of brass and copper, but want to make sure that the machine I get is reputable for consistant temperature, etc.
There is the factor of support, and that is where the astoria weighs in, with a distributer here in Manila.
I live in the Philippines, and folks here in the industry are the big boys and they don't necessarily want to give advice to a newbie.
Any thoughts would be greatly apreciated!
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View entire thread: La Pavoni Stradivari - bitter and undrinkable coffee.
Posted by jaebar on 2006-12-10 15:11:48 Post Subject: Try this for your Pavoni
I quit using coffee grounds years ago once I discovered Pods. The Italians make some outstanding pod coffee some of which are available on line at places like Espresso Tiamo. They sell many blends from Italy one of my favorites is Z caffe which comes in a pod. You can also try many other blends and brands until you get it right but give up the grounds and go with the pods. Its cleaner and easier on your machine and on your patience. I find on my Pavoni which I've owned for about 20 years, if I raise the lever slowly it gives a better crema. I used to wet the pod slightly before clamping it down but the results were inconsistent.
I personnaly dont like Illy brand so dont give up just yet. Try them all then decide.
Good Luck
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Posted by jaebar on 2006-12-10 15:11:48 Post Subject: Try this for your Pavoni
I quit using coffee grounds years ago once I discovered Pods. The Italians make some outstanding pod coffee some of which are available on line at places like Espresso Tiamo. They sell many blends from Italy one of my favorites is Z caffe which comes in a pod. You can also try many other blends and brands until you get it right but give up the grounds and go with the pods. Its cleaner and easier on your machine and on your patience. I find on my Pavoni which I've owned for about 20 years, if I raise the lever slowly it gives a better crema. I used to wet the pod slightly before clamping it down but the results were inconsistent.
I personnaly dont like Illy brand so dont give up just yet. Try them all then decide.
Good Luck
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View entire thread: Espresso blends? care to share?
Posted by little roastHer on 2007-05-09 13:19:44 Post Subject: Espresso blends? care to share?
Any great espresso blends that you would like to share in here? I have tried a few that have been great. Like 50% brazil, 30 % sumatra, 20% ethiopia
I would like to experiment with some others - have a great day .
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Posted by little roastHer on 2007-05-09 13:19:44 Post Subject: Espresso blends? care to share?
Any great espresso blends that you would like to share in here? I have tried a few that have been great. Like 50% brazil, 30 % sumatra, 20% ethiopia
I would like to experiment with some others - have a great day .
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View entire thread: 2007-Indian Espresso Blending Challenge
Posted by indiancoffees on 2007-04-08 11:06:58 Post Subject: 2007-Indian Espresso Blending Challenge
"Karnataka Plantation Coffee"
invites you to participate in the 2007 nation-wide
INDIAN COFFEE ESPRESSO CHALLENGE
This is a perfect opportunity for you to showcase your skills as a master espresso blender and roaster.
Indian Coffees have been extensively used as a base for espresso blends in Europe and Japan for years.
A panel of nationally/internationally accliamed judges will judge this competition. Sherri Johns will be the head-judge for this event.
If you are interested in participating hit "REPLY"...and we'll get back to you with additional information. More details are included in the registration form which will be emailed to you.
Karnataka Plantation Coffee Inc.
2020 NW Aloclek Dr, Ste # 122
Hillsboro, OR-97124
T: 503-533-4833
F: 503-533-4837, 503-645-1194
admin@indiancoffees.com
www.indiancoffees.com
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Posted by indiancoffees on 2007-04-08 11:06:58 Post Subject: 2007-Indian Espresso Blending Challenge
"Karnataka Plantation Coffee"
invites you to participate in the 2007 nation-wide
INDIAN COFFEE ESPRESSO CHALLENGE
This is a perfect opportunity for you to showcase your skills as a master espresso blender and roaster.
Indian Coffees have been extensively used as a base for espresso blends in Europe and Japan for years.
A panel of nationally/internationally accliamed judges will judge this competition. Sherri Johns will be the head-judge for this event.
If you are interested in participating hit "REPLY"...and we'll get back to you with additional information. More details are included in the registration form which will be emailed to you.
Karnataka Plantation Coffee Inc.
2020 NW Aloclek Dr, Ste # 122
Hillsboro, OR-97124
T: 503-533-4833
F: 503-533-4837, 503-645-1194
admin@indiancoffees.com
www.indiancoffees.com
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View entire thread: Coffee Chains...
Posted by corbypete on 2007-05-24 06:53:47 Post Subject:
I've tried their retail blends now available from supermarkets. It's not great but the Starbucks one was really bad.
Costa coffee was a hit at work, be brilliant through a real coffee machine opposed to the damn plunger.
Sainsburys own brand stuff still holds up high for me.
As for retail outlets supply, I can only comment on taste, starbucks first, costa second
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Posted by corbypete on 2007-05-24 06:53:47 Post Subject:
I've tried their retail blends now available from supermarkets. It's not great but the Starbucks one was really bad.
Costa coffee was a hit at work, be brilliant through a real coffee machine opposed to the damn plunger.
Sainsburys own brand stuff still holds up high for me.
As for retail outlets supply, I can only comment on taste, starbucks first, costa second
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View entire thread: Substitute for SB Gold Coast?
Posted by Alun_evans on 2006-07-10 20:25:32 Post Subject:
SB's website mentions its a blend of "Indonesian and Latin American" coffee. Not having cupped it myself, its difficult to comment. For sure you should try some of your local roasters and see what they can deliver. Anything with North Sumatran (Lintong or Mandehling) is going to give you big, bold, sweet, earthy and somewhat currant-ie cup characteristics. If you find a roaster who blends with some central American Arabica- you should get a nice balanced blend with the body and sweetness of the Indonesian, combined with the nuttiness and aromas of the Central American arabicas.
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Posted by Alun_evans on 2006-07-10 20:25:32 Post Subject:
SB's website mentions its a blend of "Indonesian and Latin American" coffee. Not having cupped it myself, its difficult to comment. For sure you should try some of your local roasters and see what they can deliver. Anything with North Sumatran (Lintong or Mandehling) is going to give you big, bold, sweet, earthy and somewhat currant-ie cup characteristics. If you find a roaster who blends with some central American Arabica- you should get a nice balanced blend with the body and sweetness of the Indonesian, combined with the nuttiness and aromas of the Central American arabicas.
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View entire thread: Substitute for SB Gold Coast?
Posted by sayde on 2006-07-10 13:19:33 Post Subject: Substitute for SB Gold Coast?
Hi! I'm new here and can tell I can learn a lot from you all!
Have been using Starbucks Gold Coast (whole bean, Rancillio espresso machine and grinder) for many years and like it pretty well but would like to find a substitute for it from a small roaster that I can feel good about.
Anyone familiar with Gold Coast? Starbucks calls it one of their three most bold blends (along with French Roast and Sumatra) but it is nothing like either of those. I don't really know what kind of coffee is in this blenc -- I think it is Indonesian -- anyone know?
We brew it as though it were espresso and drink with steamed/frothed milk.
Would appreciate any guidance --
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Posted by sayde on 2006-07-10 13:19:33 Post Subject: Substitute for SB Gold Coast?
Hi! I'm new here and can tell I can learn a lot from you all!
Have been using Starbucks Gold Coast (whole bean, Rancillio espresso machine and grinder) for many years and like it pretty well but would like to find a substitute for it from a small roaster that I can feel good about.
Anyone familiar with Gold Coast? Starbucks calls it one of their three most bold blends (along with French Roast and Sumatra) but it is nothing like either of those. I don't really know what kind of coffee is in this blenc -- I think it is Indonesian -- anyone know?
We brew it as though it were espresso and drink with steamed/frothed milk.
Would appreciate any guidance --
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View entire thread: CS - supplier lookout
Posted by Rowley on 2005-02-18 11:27:00 Post Subject: green mountain, new lead sales&marketing person
http://home.businesswire.com/portal/sit ... ewsLang=en
February 15, 2005 01:30 PM US Eastern Timezone
Green Mountain Coffee Roasters Announces Change in Sales & Marketing Organization
WATERBURY, Vt.--(BUSINESS WIRE)--Feb. 15, 2005--Green Mountain Coffee Roasters, Inc., (NASDAQ: GMCR) announced today that Daniel R. Martin, Vice President of Sales and Marketing, has accepted the position of President and Chief Executive Officer for R. Twining & Company's North American business. He will be leaving Green Mountain Coffee Roasters effective March 11, 2005.
Martin, who joined the Company in December 2002, has managed sales and marketing teams that produced eight consecutive quarters of increased sales growth, while fulfilling growth initiatives outside the New England market and establishing Green Mountain Coffee Roasters as a stronger national brand.
Robert Stiller, President and CEO of Green Mountain Coffee, said, "Dan has been an asset to this Company and we thank him for the integrity and passion he brought to this organization. All of us wish him success in his new role."
Martin said, "The last couple of years have been fantastic ones for me here at Green Mountain Coffee. The culture, entrepreneurial spirit, and passion to make the world a better place have made my experience here truly outstanding. However, I was approached with a career opportunity that was simply too good to pass up. So, it is with very bittersweet emotions that I share today the news that I will be leaving Green Mountain Coffee next month to pursue the exciting role of President and Chief Executive Officer at R. Twining & Company's North American business."
Green Mountain Coffee Roasters, Inc. is a leader in the specialty coffee industry and offers over 100 coffee selections including estate, certified organic, Fair Trade, signature blends, and flavored coffees that it sells under the Green Mountain Coffee Roasters(R) and Newman's Own(R) Organics brands. While the majority of Green Mountain Coffee's revenue is derived from its wholesale operations, the Company also operates a direct mail business and an e-commerce website (www.GreenMountainCoffee.com) from its Waterbury, Vermont headquarters. Each year the Company contributes at least five percent of its pre-tax profits to support socially responsible initiatives. Based on its performance, Green Mountain Coffee Roasters has been recognized for the past five years as one of Forbes Magazine's "200 Best Small Companies," for the past two years in the top ten on Business Ethics magazine's list of "100 Best Corporate Citizens," and in 2004 as one of the Society of Human Resource Management's "Best Medium Companies to Work for in America."
Contacts
Green Mountain Coffee Roasters, Inc.
Scott McCreary, 800-545-2326 x1329
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Posted by Rowley on 2005-02-18 11:27:00 Post Subject: green mountain, new lead sales&marketing person
http://home.businesswire.com/portal/sit ... ewsLang=en
February 15, 2005 01:30 PM US Eastern Timezone
Green Mountain Coffee Roasters Announces Change in Sales & Marketing Organization
WATERBURY, Vt.--(BUSINESS WIRE)--Feb. 15, 2005--Green Mountain Coffee Roasters, Inc., (NASDAQ: GMCR) announced today that Daniel R. Martin, Vice President of Sales and Marketing, has accepted the position of President and Chief Executive Officer for R. Twining & Company's North American business. He will be leaving Green Mountain Coffee Roasters effective March 11, 2005.
Martin, who joined the Company in December 2002, has managed sales and marketing teams that produced eight consecutive quarters of increased sales growth, while fulfilling growth initiatives outside the New England market and establishing Green Mountain Coffee Roasters as a stronger national brand.
Robert Stiller, President and CEO of Green Mountain Coffee, said, "Dan has been an asset to this Company and we thank him for the integrity and passion he brought to this organization. All of us wish him success in his new role."
Martin said, "The last couple of years have been fantastic ones for me here at Green Mountain Coffee. The culture, entrepreneurial spirit, and passion to make the world a better place have made my experience here truly outstanding. However, I was approached with a career opportunity that was simply too good to pass up. So, it is with very bittersweet emotions that I share today the news that I will be leaving Green Mountain Coffee next month to pursue the exciting role of President and Chief Executive Officer at R. Twining & Company's North American business."
Green Mountain Coffee Roasters, Inc. is a leader in the specialty coffee industry and offers over 100 coffee selections including estate, certified organic, Fair Trade, signature blends, and flavored coffees that it sells under the Green Mountain Coffee Roasters(R) and Newman's Own(R) Organics brands. While the majority of Green Mountain Coffee's revenue is derived from its wholesale operations, the Company also operates a direct mail business and an e-commerce website (www.GreenMountainCoffee.com) from its Waterbury, Vermont headquarters. Each year the Company contributes at least five percent of its pre-tax profits to support socially responsible initiatives. Based on its performance, Green Mountain Coffee Roasters has been recognized for the past five years as one of Forbes Magazine's "200 Best Small Companies," for the past two years in the top ten on Business Ethics magazine's list of "100 Best Corporate Citizens," and in 2004 as one of the Society of Human Resource Management's "Best Medium Companies to Work for in America."
Contacts
Green Mountain Coffee Roasters, Inc.
Scott McCreary, 800-545-2326 x1329
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View entire thread: How to sampel roast (?)
Posted by Davec on 2007-08-21 09:14:23 Post Subject:
I suspect each roaster has his own favourite ways, and I am by no means as experienced as most of them on here. For what it's worth though, here is my own perspective/methodolgy. I am sure other more experienced roasters, may correct me or have plenty to add to this.
Sample roasting is generally done for 3 reasons (obviously because a big roaster roasts too much coffee to do the job efficiently).
1. To check a coffee prior to purchase and also to sample coffee to ensure your purchase has no problems
2. To determine the best roast level for a coffee that's unfamiliar, or may have variability from 1 batch/year to another. This can include checking coffees you may have had a while (infrequent sellers)
3. To help create blends
Each one of these are big subjects in themselves, but so try and summarise for each of the points.
1. You would generally take the coffees to a light roast at some point after first crack. This is because you are not so much looking for flavours as defects in the coffee and these are best lasted at light to medium roasts (with all coffees roasted to the same level, it's not the taste of the roast you want but the taste of the bean). These should be cupped as per normal procedure.
2. Here you really want to find out how to get the best from a Coffee you don't know or may have variability. I personally roast an unknown coffee just to 2nd crack and taste it, then 2 more roasts,1 a bit before, the other 20-40 seconds into second crack (regular pops). These I am more interested in how they taste as espresso, long drink and milk drink..because now I am into a coffee thats for drinking and that's how they will be drunk. So not a formal cupping process.
3. 2 ways of blending (pre and post blending), if you have a very big roaster, you will generally try and create blends that can be roasted together. If you have a small roaster, you may be fine to post blend a lot as well (it's simply an issue of mixing up 150kg of beans from 3 50kg batches for the big roasters and it's a pain to do). The sample roaster is handy for roasting small quantities of a number of coffees to their optimum level, then post blending and tasting as in 2 above. Also a way to try pre blending, without wasting a LOT of coffee if they don't roast together OK..
IMO, thats the best way to make the most of your sample roaster.
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Posted by Davec on 2007-08-21 09:14:23 Post Subject:
I suspect each roaster has his own favourite ways, and I am by no means as experienced as most of them on here. For what it's worth though, here is my own perspective/methodolgy. I am sure other more experienced roasters, may correct me or have plenty to add to this.
Sample roasting is generally done for 3 reasons (obviously because a big roaster roasts too much coffee to do the job efficiently).
1. To check a coffee prior to purchase and also to sample coffee to ensure your purchase has no problems
2. To determine the best roast level for a coffee that's unfamiliar, or may have variability from 1 batch/year to another. This can include checking coffees you may have had a while (infrequent sellers)
3. To help create blends
Each one of these are big subjects in themselves, but so try and summarise for each of the points.
1. You would generally take the coffees to a light roast at some point after first crack. This is because you are not so much looking for flavours as defects in the coffee and these are best lasted at light to medium roasts (with all coffees roasted to the same level, it's not the taste of the roast you want but the taste of the bean). These should be cupped as per normal procedure.
2. Here you really want to find out how to get the best from a Coffee you don't know or may have variability. I personally roast an unknown coffee just to 2nd crack and taste it, then 2 more roasts,1 a bit before, the other 20-40 seconds into second crack (regular pops). These I am more interested in how they taste as espresso, long drink and milk drink..because now I am into a coffee thats for drinking and that's how they will be drunk. So not a formal cupping process.
3. 2 ways of blending (pre and post blending), if you have a very big roaster, you will generally try and create blends that can be roasted together. If you have a small roaster, you may be fine to post blend a lot as well (it's simply an issue of mixing up 150kg of beans from 3 50kg batches for the big roasters and it's a pain to do). The sample roaster is handy for roasting small quantities of a number of coffees to their optimum level, then post blending and tasting as in 2 above. Also a way to try pre blending, without wasting a LOT of coffee if they don't roast together OK..
IMO, thats the best way to make the most of your sample roaster.
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View entire thread: Looking for a Blending/Cupping/Roasting consultant...
Posted by Sweet7 on 2004-06-09 16:16:48 Post Subject: Looking for a Blending/Cupping/Roasting consultant...
Can anyone refer me to a consultant, or know anyone that would able to consult/teach me about cupping, roasting, and blending? I want to make my own blends of coffee and I know that I need to learn how to properly cup to do that. I know a little about roasting, but need to learn more. I would be willing to pay... anyone?
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Posted by Sweet7 on 2004-06-09 16:16:48 Post Subject: Looking for a Blending/Cupping/Roasting consultant...
Can anyone refer me to a consultant, or know anyone that would able to consult/teach me about cupping, roasting, and blending? I want to make my own blends of coffee and I know that I need to learn how to properly cup to do that. I know a little about roasting, but need to learn more. I would be willing to pay... anyone?
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View entire thread: Coffee Samples
Posted by CoffeeLover on 2004-10-22 11:17:50 Post Subject:
Greetings $NAME,
We’re glad to see that you’ve registered as a supplier of coffee samples on our site. We have quite a few people waiting to try some new blends of coffee.
This is where you come in! As a supplier you are able to connect with the coffee coinsures and put your coffee in their cups building potential clientele and return customers.
Adding coffee is easy simply log into your account here: $URL
Click on add sample and pick the appropriate category. You can set the amount of samples you are willing to send out to the coffee drinkers. Once you send out the coffee our system keeps in contact with the consumers asking them to supply reviews of the coffee, these reviews are used throughout other coffee websites and on our site with your company profile allowing people to find you on our site, other sites and the search engines.
We need your help, with it we can make this site a success and build you new customers.
Nick Raba
Robert Rowley
CoffeeSamples.com
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Posted by CoffeeLover on 2004-10-22 11:17:50 Post Subject:
Greetings $NAME,
We’re glad to see that you’ve registered as a supplier of coffee samples on our site. We have quite a few people waiting to try some new blends of coffee.
This is where you come in! As a supplier you are able to connect with the coffee coinsures and put your coffee in their cups building potential clientele and return customers.
Adding coffee is easy simply log into your account here: $URL
Click on add sample and pick the appropriate category. You can set the amount of samples you are willing to send out to the coffee drinkers. Once you send out the coffee our system keeps in contact with the consumers asking them to supply reviews of the coffee, these reviews are used throughout other coffee websites and on our site with your company profile allowing people to find you on our site, other sites and the search engines.
We need your help, with it we can make this site a success and build you new customers.
Nick Raba
Robert Rowley
CoffeeSamples.com
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View entire thread: Espresso blends? care to share?
Posted by Davec on 2007-05-11 17:23:59 Post Subject: Re: Espresso blends? care to share?
Any great espresso blends that you would like to share in here? I have tried a few that have been great. Like 50% brazil, 30 % sumatra, 20% ethiopia
I would like to experiment with some others - have a great day .
One unusual blend I use that goes well in just about everything:
1/3 Nicaraguan SHG, 1/3 Dominican Barahona (santa domingo), 1/3 Ethiopian Lekepti. All the coffees can be roasted medium dark (although you might want to take the Nicaraguan a tad lighter).
Trouble is it has to be post blended as they are 3 beans that will not roast well together. It's great though with no Brazilian or Colombian in sight.....gives a nice chocolaty taste to the blend as well.
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Posted by Davec on 2007-05-11 17:23:59 Post Subject: Re: Espresso blends? care to share?
Any great espresso blends that you would like to share in here? I have tried a few that have been great. Like 50% brazil, 30 % sumatra, 20% ethiopia
I would like to experiment with some others - have a great day .
One unusual blend I use that goes well in just about everything:
1/3 Nicaraguan SHG, 1/3 Dominican Barahona (santa domingo), 1/3 Ethiopian Lekepti. All the coffees can be roasted medium dark (although you might want to take the Nicaraguan a tad lighter).
Trouble is it has to be post blended as they are 3 beans that will not roast well together. It's great though with no Brazilian or Colombian in sight.....gives a nice chocolaty taste to the blend as well.
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View entire thread: Coffeeforum members making news
Posted by Alun_evans on 2006-03-22 06:13:13 Post Subject: Coffeeforum members making news
I guess its hardly surprising that some of the members of this forum are in the news. I just got this one via emal from Italy. Now remind me...Boca Java??? Who would that be then
US 3/ - Boca Java Creates First Gourmet Coffee for Bloggers
Boca Java, the premier, direct-to-consumer gourmet coffee company that fresh roasts-to-order, today launched Bloggers Blends, one of the first product lines designed specifically for the rapidly expanding blogger universe. Boca Java's new products, along with the company's launch of a new blogger-specific website, www.BloggersFuel.com , will, for the first time, directly target this community as a consumer demographic and enable bloggers to purchase…
Well done Topher!
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Posted by Alun_evans on 2006-03-22 06:13:13 Post Subject: Coffeeforum members making news
I guess its hardly surprising that some of the members of this forum are in the news. I just got this one via emal from Italy. Now remind me...Boca Java??? Who would that be then
US 3/ - Boca Java Creates First Gourmet Coffee for Bloggers
Boca Java, the premier, direct-to-consumer gourmet coffee company that fresh roasts-to-order, today launched Bloggers Blends, one of the first product lines designed specifically for the rapidly expanding blogger universe. Boca Java's new products, along with the company's launch of a new blogger-specific website, www.BloggersFuel.com , will, for the first time, directly target this community as a consumer demographic and enable bloggers to purchase…
Well done Topher!
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View entire thread: Yemen Mocca Matari
Posted by Temuri on 2008-11-18 12:24:46 Post Subject:
Finally I got them, Matari, Mandheling,Yirgacheffe, Kenya PB and new Tarrazu. Cant wait to roast them.
Guys, I have lots of other coffees too (18 all) but Matari, Mandheling and PB I must introduce now to my customers. Also have to invent two good blends. (Not necessarily with only new coffees but the new blends should include at least one of them).
Please let me have any suggestions for introducing the new coffee at retail location. Also any suggestions for making new blends?
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Posted by Temuri on 2008-11-18 12:24:46 Post Subject:
Finally I got them, Matari, Mandheling,Yirgacheffe, Kenya PB and new Tarrazu. Cant wait to roast them.
Guys, I have lots of other coffees too (18 all) but Matari, Mandheling and PB I must introduce now to my customers. Also have to invent two good blends. (Not necessarily with only new coffees but the new blends should include at least one of them).
Please let me have any suggestions for introducing the new coffee at retail location. Also any suggestions for making new blends?
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View entire thread: Coffee Samples
Posted by CoffeeLover on 2004-10-19 12:15:06 Post Subject:
New Account Signup Text. In this text have that large banner aligned to the right. The skyscraper banner. When you click it take it to an account signup page.
Welcome to Coffee Samples!
You’re just one click away from starting the account signup process, but before you do read about all the benefits of being a member of CoffeeSamples.com offers.
Point. Click. Drink…
Once you signup as a member you’re entitled to all the features and benefits of the system including point and click ordering of free coffee samples. Just log into your account and browse all the free coffee samples, when you find one that interests your taste buds and you would like to fill your cup simple click the button to add to your list.
Once you add a coffee sample to your list our distributors receive notification to ship out the coffee sample. Here’s the fun part. Once you receive the coffee sample it’s your job to review it! By reviewing the coffee samples you give other coffee consumers an open eye’d consumer view of the coffee so that they can receive a free sample or go out and buy it.
Reviewing coffee is fun and easy! Our system will follow up with you, let it know when you receive the free sample and when you have tried it. Using our simple review form you can generate a complete review for other consumers to read, rate it the way you taste it. It’s all up to you, your taste buds, your style, your review.
Even better, the more Coffee Samples you review, you earn credits, these credits allow you to receive special coffee samples that are limited orders, or higher end that costs the Coffee Companies more to mail out. We want to keep you rewarded and drinking the freshest blends of coffee.
Did we get you wanting to try a new coffee?
<link><center>Sign up To Receive your Free Coffee Samples<
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Posted by CoffeeLover on 2004-10-19 12:15:06 Post Subject:
New Account Signup Text. In this text have that large banner aligned to the right. The skyscraper banner. When you click it take it to an account signup page.
Welcome to Coffee Samples!
You’re just one click away from starting the account signup process, but before you do read about all the benefits of being a member of CoffeeSamples.com offers.
Point. Click. Drink…
Once you signup as a member you’re entitled to all the features and benefits of the system including point and click ordering of free coffee samples. Just log into your account and browse all the free coffee samples, when you find one that interests your taste buds and you would like to fill your cup simple click the button to add to your list.
Once you add a coffee sample to your list our distributors receive notification to ship out the coffee sample. Here’s the fun part. Once you receive the coffee sample it’s your job to review it! By reviewing the coffee samples you give other coffee consumers an open eye’d consumer view of the coffee so that they can receive a free sample or go out and buy it.
Reviewing coffee is fun and easy! Our system will follow up with you, let it know when you receive the free sample and when you have tried it. Using our simple review form you can generate a complete review for other consumers to read, rate it the way you taste it. It’s all up to you, your taste buds, your style, your review.
Even better, the more Coffee Samples you review, you earn credits, these credits allow you to receive special coffee samples that are limited orders, or higher end that costs the Coffee Companies more to mail out. We want to keep you rewarded and drinking the freshest blends of coffee.
Did we get you wanting to try a new coffee?
<link><center>Sign up To Receive your Free Coffee Samples<
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View entire thread: Specialty Coffee Market - Including Organic
Posted by Anonymous on 2003-05-16 08:18:25 Post Subject: Specialty Coffee Market - Including Organic
I figured the folks on here are probably the best people to ask this question - hopefully I'm posting this to the correct area. What, in your opinion, is the current/future market for restaurants/hotels/cafes, etc to add specialty - including blends/imported/organic/environmentally friendly coffee to their menus. There seems to be a rapidly growing market for these types of coffees, but yet most restaurants/hotels, etc have very simplistic coffee related menus. Seems it would be a win/win to add these types to their menus, adding to the overall dining experience while increasing revenues -but most do not have the time/knowledge to do/manage this.
Any thoughts?
I appreciate any feedback.
Best,
Chris
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Posted by Anonymous on 2003-05-16 08:18:25 Post Subject: Specialty Coffee Market - Including Organic
I figured the folks on here are probably the best people to ask this question - hopefully I'm posting this to the correct area. What, in your opinion, is the current/future market for restaurants/hotels/cafes, etc to add specialty - including blends/imported/organic/environmentally friendly coffee to their menus. There seems to be a rapidly growing market for these types of coffees, but yet most restaurants/hotels, etc have very simplistic coffee related menus. Seems it would be a win/win to add these types to their menus, adding to the overall dining experience while increasing revenues -but most do not have the time/knowledge to do/manage this.
Any thoughts?
I appreciate any feedback.
Best,
Chris
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View entire thread: Blend roasting
Posted by La Crema Coffee on 2005-11-04 16:23:50 Post Subject:
Yeah, that's what it's all about. Work with your roaster and get Your blend. I roast too, and love to make new blends for customers.
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Posted by La Crema Coffee on 2005-11-04 16:23:50 Post Subject:
Yeah, that's what it's all about. Work with your roaster and get Your blend. I roast too, and love to make new blends for customers.
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View entire thread: Espresso beans?
Posted by cafemakers on 2006-09-03 22:38:42 Post Subject:
You should read some of the basic online information about espresso, such as this primer on Coffee Review as a start.
Remember that espresso is not any one variety of coffee, any specific blend, roast degree or grind; it is simply a method of extraction. Some blends, roast levels and grinds offer better results when extracted in this way.
Best of success,
Andrew
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Posted by cafemakers on 2006-09-03 22:38:42 Post Subject:
You should read some of the basic online information about espresso, such as this primer on Coffee Review as a start.
Remember that espresso is not any one variety of coffee, any specific blend, roast degree or grind; it is simply a method of extraction. Some blends, roast levels and grinds offer better results when extracted in this way.
Best of success,
Andrew
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View entire thread: Coffee Economics at Origin-
Posted by Alun_evans on 2008-08-14 19:25:35 Post Subject: Coffee Economics at Origin-
From the news wires. I am not too familiar with the Central and South American coffee agricultural systems. I assume that because most growing areas are not as inaccessible as they are here, and in Africa, fertilisers are an important part of the micro-system. In Indonesia 'organic'- using natural means of fertilising the land- is part and parcel of the industry here by default.
The thinning trees of El Salvador's coffee orchards are the most visible signs of strain on an industry that should be booming.
Coffee prices are near their highest since a global coffee crisis earlier this decade, but growers say fertilizer costs are rising even faster, hurting their ability to nurture plants.
In Latin America, home to some 60 percent of global production, farmers say output will suffer.
"With fertilizer prices so high, we haven't been able to fertilize, and we'll feel the effects in the next harvest," said Luis Roque, an agronomist at the UNEX coffee exporting company that grows arabica beans in El Salvador.
Gazing at the coffee trees lining the slopes of a nearby volcano, in the town of Santiago de Maria, Roque points at stunted branches of usually robust trees, where thinning leaves show sub-standard nutrition.
Fertilizer prices, stable for almost a decade, have skyrocketed in the last year on high demand and as oil and natural gas prices rose.
Governments in Latin America are paying attention because coffee is a major source of export revenue for many countries in the region, where the green trees and red cherries typically adorn many steep mountainsides.
With less nutrients, trees will bare fewer beans than usual next year, likely pushing up prices of the world's second most traded commodity after oil.
Prices for common phosphate fertilizers have increased five-fold in the past 15 months to an unprecedented US$1,230 per tonne. At that level, farmers must use close to a third of what they earn per pound of coffee just to pay for fertilizers.
In Colombia, the world's third largest coffee producer famous for its high-quality beans, the government has earmarked $50 million in fertilizer subsidies this year.
"The government has been very conscious of the situation. It is supporting the farmers with fertilizer subsidies on a per-hectare basis," said Jorge Lozano, head of the Association of Colombian Coffee Exporters.
Poor countries like Nicaragua supply some farmers with lower-priced fertilizers sold at cost to the country by their oil-rich, political ally Venezuela.
The support is welcomed by small farmers still recovering from a protracted period of slumping prices between 2000 and 2004 that saw some abandon their estates and many more to stop investing in crop maintenance.
Prices have since recovered, reaching multi-year highs this year, but operating costs are erasing profits.
"What has been recovered in prices to a great extent has been lost because of the increasing costs," said Nestor Osorio, the head of the International Coffee Organisation during a recent visit to El Salvador.
The pinch on production, farmers say, will be felt in coming years, when trees produce less for lack of nutrients.
"There will be a good harvest (next year). . . but the one after that will be affected. It will be quite compromised," said Paulo Gontijo, a coffee specialist at the agricultural research firm Epamig in Brazil's main coffee state Minas Gerais.
Brazil, the world's leading coffee producer, is expecting a bumper crop in 2008/09 because of the biennial upswing in production.
The fertilizer problem is global, and is hitting both high-quality Arabica producers and growers of Robusta, beans that are mostly used in blends.
No 2 producer Vietnam said its 2008/09 harvest would fall well short of industry estimates at 15 million bags, largely due to droughts and high fertilizer costs.
In Costa Rica, which has one of the region's most sophisticated coffee industries, overall production costs rose 20 percent this year compared with the previous harvest, the local coffee institute said in a study.
While labour and other inputs were more expensive, the largest jump came from fertilizer, pesticide and fungicide prices.
"Producers have not yet realized the extent of the problem, they still have stocks (of fertilizers) in their warehouses," said Rodrigo Vargas, who heads one of Costa Rica's largest growers groups.
"I see lower yields coming," he said.
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Posted by Alun_evans on 2008-08-14 19:25:35 Post Subject: Coffee Economics at Origin-
From the news wires. I am not too familiar with the Central and South American coffee agricultural systems. I assume that because most growing areas are not as inaccessible as they are here, and in Africa, fertilisers are an important part of the micro-system. In Indonesia 'organic'- using natural means of fertilising the land- is part and parcel of the industry here by default.
The thinning trees of El Salvador's coffee orchards are the most visible signs of strain on an industry that should be booming.
Coffee prices are near their highest since a global coffee crisis earlier this decade, but growers say fertilizer costs are rising even faster, hurting their ability to nurture plants.
In Latin America, home to some 60 percent of global production, farmers say output will suffer.
"With fertilizer prices so high, we haven't been able to fertilize, and we'll feel the effects in the next harvest," said Luis Roque, an agronomist at the UNEX coffee exporting company that grows arabica beans in El Salvador.
Gazing at the coffee trees lining the slopes of a nearby volcano, in the town of Santiago de Maria, Roque points at stunted branches of usually robust trees, where thinning leaves show sub-standard nutrition.
Fertilizer prices, stable for almost a decade, have skyrocketed in the last year on high demand and as oil and natural gas prices rose.
Governments in Latin America are paying attention because coffee is a major source of export revenue for many countries in the region, where the green trees and red cherries typically adorn many steep mountainsides.
With less nutrients, trees will bare fewer beans than usual next year, likely pushing up prices of the world's second most traded commodity after oil.
Prices for common phosphate fertilizers have increased five-fold in the past 15 months to an unprecedented US$1,230 per tonne. At that level, farmers must use close to a third of what they earn per pound of coffee just to pay for fertilizers.
In Colombia, the world's third largest coffee producer famous for its high-quality beans, the government has earmarked $50 million in fertilizer subsidies this year.
"The government has been very conscious of the situation. It is supporting the farmers with fertilizer subsidies on a per-hectare basis," said Jorge Lozano, head of the Association of Colombian Coffee Exporters.
Poor countries like Nicaragua supply some farmers with lower-priced fertilizers sold at cost to the country by their oil-rich, political ally Venezuela.
The support is welcomed by small farmers still recovering from a protracted period of slumping prices between 2000 and 2004 that saw some abandon their estates and many more to stop investing in crop maintenance.
Prices have since recovered, reaching multi-year highs this year, but operating costs are erasing profits.
"What has been recovered in prices to a great extent has been lost because of the increasing costs," said Nestor Osorio, the head of the International Coffee Organisation during a recent visit to El Salvador.
The pinch on production, farmers say, will be felt in coming years, when trees produce less for lack of nutrients.
"There will be a good harvest (next year). . . but the one after that will be affected. It will be quite compromised," said Paulo Gontijo, a coffee specialist at the agricultural research firm Epamig in Brazil's main coffee state Minas Gerais.
Brazil, the world's leading coffee producer, is expecting a bumper crop in 2008/09 because of the biennial upswing in production.
The fertilizer problem is global, and is hitting both high-quality Arabica producers and growers of Robusta, beans that are mostly used in blends.
No 2 producer Vietnam said its 2008/09 harvest would fall well short of industry estimates at 15 million bags, largely due to droughts and high fertilizer costs.
In Costa Rica, which has one of the region's most sophisticated coffee industries, overall production costs rose 20 percent this year compared with the previous harvest, the local coffee institute said in a study.
While labour and other inputs were more expensive, the largest jump came from fertilizer, pesticide and fungicide prices.
"Producers have not yet realized the extent of the problem, they still have stocks (of fertilizers) in their warehouses," said Rodrigo Vargas, who heads one of Costa Rica's largest growers groups.
"I see lower yields coming," he said.
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View entire thread: Newbie here - looking for opinions
Posted by jeff808 on 2005-05-25 02:40:30 Post Subject: Newbie here - looking for opinions
What a great forum!
My name is Jeff and I live in Hawaii, on the island of Oahu. I've been a coffee drinker for years, but mainly iced coffee. Let me restate that - I AM AN ABSOLUTE ICED COFFEE FIEND
I love hot coffee, cappuccino, espresso, etc, etc, etc - but my true love is a perfect iced cofee.
While, in a pinch, I will get a coffee anywhere, anytime, I prefer to make myself the perfect iced cofee at home. I've gone through most Starbucks varieties, and recently found Seattle's Best Henry's Blend to be great. BUT THEN..... I discovered "Kona"...
When I first moved to Hawaii, I was unimpressed with "Kona" coffee. These were the 10% blends (supposedly, the "good" stuff). It was good. That's it - just "good". Then, I had 100% Kona a couple of times and that was much better... But I wasn't hooked yet. So, little by little I've been seeking better and better beans for my iced coffee. I'm living in a virtual coffee Mecca here, and still the best I've found for my tastes and purposes was Seattle's Best, since the Kona didn't seem worth the extra $$.
Well that's ALL changed... I'm down the river, over the falls, head over heels, hook line and sinker, a complete SUCKER for Kona coffee. Now, it MUST be 100% Kona, beans only, downright sweaty and glistening it's so fresh, and ground mere seconds before brewing. So, you can say I'm a little obsessed
My latest find is Royal Kona (from Hawaii Coffee Company) - 100% whole bean, medium dark roast. I've stumbled onto a batch at my local grocery store that is wonderfully fresh and perfect. I swear I've found coffee Nirvana. But now, I wonder.... could there possibly be something better out there?
So - my "newbie yet psychofan" coffee question is - money no object, waiting lists aside, creme de la creme, what is THE best freakin' coffee I can buy? I'm interested in taking this to the extreme - I've got a short list of hand-picked Konas that I plan to special order, but naturally I'm displaying a bias here. What other coffees should I look for? I want my socks blown off. I'm the type who mail orders Kobe beef and wild boar online - I'm a "foodie", an "enthusiast", if you will.
All opinions welcome!
Mahalo!
-Jeff
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Posted by jeff808 on 2005-05-25 02:40:30 Post Subject: Newbie here - looking for opinions
What a great forum!
My name is Jeff and I live in Hawaii, on the island of Oahu. I've been a coffee drinker for years, but mainly iced coffee. Let me restate that - I AM AN ABSOLUTE ICED COFFEE FIEND
I love hot coffee, cappuccino, espresso, etc, etc, etc - but my true love is a perfect iced cofee.While, in a pinch, I will get a coffee anywhere, anytime, I prefer to make myself the perfect iced cofee at home. I've gone through most Starbucks varieties, and recently found Seattle's Best Henry's Blend to be great. BUT THEN..... I discovered "Kona"...
When I first moved to Hawaii, I was unimpressed with "Kona" coffee. These were the 10% blends (supposedly, the "good" stuff). It was good. That's it - just "good". Then, I had 100% Kona a couple of times and that was much better... But I wasn't hooked yet. So, little by little I've been seeking better and better beans for my iced coffee. I'm living in a virtual coffee Mecca here, and still the best I've found for my tastes and purposes was Seattle's Best, since the Kona didn't seem worth the extra $$.
Well that's ALL changed... I'm down the river, over the falls, head over heels, hook line and sinker, a complete SUCKER for Kona coffee. Now, it MUST be 100% Kona, beans only, downright sweaty and glistening it's so fresh, and ground mere seconds before brewing. So, you can say I'm a little obsessed
My latest find is Royal Kona (from Hawaii Coffee Company) - 100% whole bean, medium dark roast. I've stumbled onto a batch at my local grocery store that is wonderfully fresh and perfect. I swear I've found coffee Nirvana. But now, I wonder.... could there possibly be something better out there?
So - my "newbie yet psychofan" coffee question is - money no object, waiting lists aside, creme de la creme, what is THE best freakin' coffee I can buy? I'm interested in taking this to the extreme - I've got a short list of hand-picked Konas that I plan to special order, but naturally I'm displaying a bias here. What other coffees should I look for? I want my socks blown off. I'm the type who mail orders Kobe beef and wild boar online - I'm a "foodie", an "enthusiast", if you will.
All opinions welcome!
Mahalo!
-Jeff
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View entire thread: Espresso Beans - Where to Buy?
Posted by Nodezone on 2007-04-13 10:30:50 Post Subject:
Welcome to the Caffeine Insanity!
I will just say that in your quest for outstanding espresso, You should make contact with a man named Miguel Meza. He is very passioante about the quality of his espresso blends. You can google him.
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Posted by Nodezone on 2007-04-13 10:30:50 Post Subject:
Welcome to the Caffeine Insanity!
I will just say that in your quest for outstanding espresso, You should make contact with a man named Miguel Meza. He is very passioante about the quality of his espresso blends. You can google him.
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View entire thread: Blends???
Posted by mrgnomer on 2006-04-28 17:33:52 Post Subject: Re: Blends???
Can you suggest some espresso blends? The only problem I've experienced with flavored beans is that some flavors are overpowering when brewed as espresso. Thanks for any info. Later!
Espresso blending depends on your preference. I like nutty and fairly sweet so my blends tend to South American and Indonesian beans medium roasted rarely with any oils showing.
I like to experiment and so far I find that less is more. My best blends have been mild bases and one other type of bean with maybe an aged bean or a robusta to spice things up. A base of Panama SHB EP and Nicaraguan SHG EP blended 3 or 4 parts : 2 with maybe a 1/2 part Monsoon Malibar or Indian Robusta for spice makes for a good espresso. 3 parts Yeman Mocha Matari blended green with 2 parts green Sulawesi Kolossi and roasted together to light/med is very chocolatey.
Blending isn't always necessary with espresso either. Some prefer single origin pulls to blends.
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Posted by mrgnomer on 2006-04-28 17:33:52 Post Subject: Re: Blends???
Can you suggest some espresso blends? The only problem I've experienced with flavored beans is that some flavors are overpowering when brewed as espresso. Thanks for any info. Later!
Espresso blending depends on your preference. I like nutty and fairly sweet so my blends tend to South American and Indonesian beans medium roasted rarely with any oils showing.
I like to experiment and so far I find that less is more. My best blends have been mild bases and one other type of bean with maybe an aged bean or a robusta to spice things up. A base of Panama SHB EP and Nicaraguan SHG EP blended 3 or 4 parts : 2 with maybe a 1/2 part Monsoon Malibar or Indian Robusta for spice makes for a good espresso. 3 parts Yeman Mocha Matari blended green with 2 parts green Sulawesi Kolossi and roasted together to light/med is very chocolatey.
Blending isn't always necessary with espresso either. Some prefer single origin pulls to blends.
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View entire thread: Beans w/ Low Oil Content
Posted by ourcoffeebarn on 2006-02-09 22:13:05 Post Subject:
Most Italian type of Espresso blends are not roasted too dark, and are thus less oily. Any coffee just roasted lighter would qualify.
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Posted by ourcoffeebarn on 2006-02-09 22:13:05 Post Subject:
Most Italian type of Espresso blends are not roasted too dark, and are thus less oily. Any coffee just roasted lighter would qualify.
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View entire thread: Making good coffee with Espresso Tamper
Posted by coffeetamper on 2008-04-21 19:29:10 Post Subject: Making good coffee with Espresso Tamper
Correct tamping is important for consistent coffee, but it's not the only variable. Other areas of importance are:
fresh beans
there's no substitute. Buy beans from a good coffee retailer who only sells fresh beans and consistent blends (for example, Coffee for Connoisseurs)
fresh water
use filtered water if possible, which won't add any unpleasant flavours to your coffee
the right temperature water and equipment
if you assemble the portafilter and filter basket to the group and allow it to all warm up together, then pump some water through the machine before adding the coffee, the temperature will be as stable as it can be. In general, cheaper aluminium thermoblock machines will have difficulty maintaining constant temperatures and producing consistent results compared to more expensive machines with steel or brass groups and boilers
correct level of extraction (how long you run the water for)
avoid running the pump longer than necessary, as this will lead to bitter and overextracted coffee
correct grind and tamp pressure
espresso is best brewed with a fairly fine grind (due to the high water pressure compared to dripolators and plungers). The tamp should be even across the whole surface of the coffee, and tamp right to the edges of the filter basket. The 'ideal' pressure depends on the bean roast level and the grind, but it does need to be quite firm (one popular figure is 30 pounds - push down on a set of bathroom scales until it comes up to about 15kg, and that's about what's suggested). If the water flows too slowly, try a lighter tamp or a coarser grind.
a clean machine you wouldn't prepare a Sunday roast on a dirty tray which had been used three times already and was covered with old fat and seasoning; so why do the same with espresso? It's important to regularly clean the showerscreen and group area to prevent the build-up of old coffee grounds and oils which can lead to inferior tasting brews. The technique varies from machine to machine, but is generally not difficult. This is even more of an issue if you don't tamp, as the point above shows.
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Posted by coffeetamper on 2008-04-21 19:29:10 Post Subject: Making good coffee with Espresso Tamper
Correct tamping is important for consistent coffee, but it's not the only variable. Other areas of importance are:
fresh beans
there's no substitute. Buy beans from a good coffee retailer who only sells fresh beans and consistent blends (for example, Coffee for Connoisseurs)
fresh water
use filtered water if possible, which won't add any unpleasant flavours to your coffee
the right temperature water and equipment
if you assemble the portafilter and filter basket to the group and allow it to all warm up together, then pump some water through the machine before adding the coffee, the temperature will be as stable as it can be. In general, cheaper aluminium thermoblock machines will have difficulty maintaining constant temperatures and producing consistent results compared to more expensive machines with steel or brass groups and boilers
correct level of extraction (how long you run the water for)
avoid running the pump longer than necessary, as this will lead to bitter and overextracted coffee
correct grind and tamp pressure
espresso is best brewed with a fairly fine grind (due to the high water pressure compared to dripolators and plungers). The tamp should be even across the whole surface of the coffee, and tamp right to the edges of the filter basket. The 'ideal' pressure depends on the bean roast level and the grind, but it does need to be quite firm (one popular figure is 30 pounds - push down on a set of bathroom scales until it comes up to about 15kg, and that's about what's suggested). If the water flows too slowly, try a lighter tamp or a coarser grind.
a clean machine you wouldn't prepare a Sunday roast on a dirty tray which had been used three times already and was covered with old fat and seasoning; so why do the same with espresso? It's important to regularly clean the showerscreen and group area to prevent the build-up of old coffee grounds and oils which can lead to inferior tasting brews. The technique varies from machine to machine, but is generally not difficult. This is even more of an issue if you don't tamp, as the point above shows.
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View entire thread: Roasting
Posted by shadow745 on 2008-01-08 10:39:57 Post Subject:
I don't know anything about bean roasting, but do know there are several good blends available in geen bean form. One popular blend is Greenline from Metropolis Coffee, which is the green form of Redline. Sweet Maria's has (I think) several green blends available and have lots of info on their site. Later!
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Posted by shadow745 on 2008-01-08 10:39:57 Post Subject:
I don't know anything about bean roasting, but do know there are several good blends available in geen bean form. One popular blend is Greenline from Metropolis Coffee, which is the green form of Redline. Sweet Maria's has (I think) several green blends available and have lots of info on their site. Later!
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View entire thread: Who is Carvaci Coffee?
Posted by nashroasting on 2008-09-03 12:20:51 Post Subject:
Carvaci is a little known italian brand of coffee that Monstercoffee used to have the North American rights to. I think there were a dozen or so blends of which I've only tried several. The STTS was one which is a stellar espresso blend. The other one I got hooked on was the Leaping Goats Blend, never had anything like it. Hope they find another US Distributor!
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Posted by nashroasting on 2008-09-03 12:20:51 Post Subject:
Carvaci is a little known italian brand of coffee that Monstercoffee used to have the North American rights to. I think there were a dozen or so blends of which I've only tried several. The STTS was one which is a stellar espresso blend. The other one I got hooked on was the Leaping Goats Blend, never had anything like it. Hope they find another US Distributor!
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View entire thread: Blends???
Posted by Coffee Guy on 2006-04-30 16:21:08 Post Subject:
AAhhhhhh...Blending is near and dear to my heart...
I would have to take odds to the following comment...Blending isn't always necessary with espresso either. Some prefer single origin pulls to blends.
I personally feel that single origins for espresso lack the profile needed to stand up to the flavors and milks added to these types of drinks. I feel the only exception might be if you were pulling straight shots for your own enjoyment. There are as many different blends as there are stars in the sky when it comes to blending. I just happen to enjoy creating new blends, rather they are accidential or on purpose.
In any case No...No...No never use flavored coffee in your espresso machine.
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Posted by Coffee Guy on 2006-04-30 16:21:08 Post Subject:
AAhhhhhh...Blending is near and dear to my heart...
I would have to take odds to the following comment...Blending isn't always necessary with espresso either. Some prefer single origin pulls to blends.
I personally feel that single origins for espresso lack the profile needed to stand up to the flavors and milks added to these types of drinks. I feel the only exception might be if you were pulling straight shots for your own enjoyment. There are as many different blends as there are stars in the sky when it comes to blending. I just happen to enjoy creating new blends, rather they are accidential or on purpose.
In any case No...No...No never use flavored coffee in your espresso machine.
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View entire thread: Granita Mixes and Making Them w/a Mixer
Posted by billagirly on 2007-03-05 09:19:36 Post Subject:
There is a recipe book called Delicious Blends, and a lot of the online stores that are selling the VitaMix also give a free recipe book with your purchase.
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Posted by billagirly on 2007-03-05 09:19:36 Post Subject:
There is a recipe book called Delicious Blends, and a lot of the online stores that are selling the VitaMix also give a free recipe book with your purchase.
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View entire thread: how to educate cafe owners ?
Posted by Alun_evans on 2008-09-22 05:51:42 Post Subject:
Hey ArabBeaker, good to have another Kiwi on board. What part of the country are you based in? I do venture this question, with a little bit of hesitancy, what has happned to the quality of NZ coffee over the last decade? On my recent visits back I have detected a slow leaching of quality from many of the roasts and blends I have tried. I reckon I have the answer why, but interested in your thoughts.
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Posted by Alun_evans on 2008-09-22 05:51:42 Post Subject:
Hey ArabBeaker, good to have another Kiwi on board. What part of the country are you based in? I do venture this question, with a little bit of hesitancy, what has happned to the quality of NZ coffee over the last decade? On my recent visits back I have detected a slow leaching of quality from many of the roasts and blends I have tried. I reckon I have the answer why, but interested in your thoughts.
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View entire thread: ALERT! Espresso nEWb here, espresso beans or plain?
Posted by mrgnomer on 2006-02-16 10:37:46 Post Subject:
Sorry for the delayed response.
By virtue of very high pressure extraction to make espresso, all the characteristics in a coffee will be magnified. I guess the higher the pressure you brew at, the more of the coffee you will extract. Steam machines would probably extract more from coffee grounds than regular drip.
So, with that in mind, very good quality espresso comes from a fresh roasted bean ground very finely and evenly. For a steam machine, if you grind too fine you'll most likely stall your machine so you don't need too fine of a grind. Single origin beans of high quality are just as good for making espresso as blends. The idea behind a blend is that again, since espresso concentrates the character of a coffee, blending certain beans theoretically blends their pleasing characters together for a fuller, deeper more profound shot.
With a steam machine I'd say any good quality bean will do. Eight O'Clock is a good roast and I believe a good blend and should do nicely. The highest quality beans and the freshest roasts of course make the best coffee regardless of brewing method. Arabica beans are your high quality bean with robusta being an inexpensive bean usually used as filler. There are some high quality robustas used for blending or even on their own but it's doubtful that big commercial roasters use robusta for it's quality rather than filler to reduce the cost of their product. Arabica, as well, are lower in caffeine content than Robusta so an good Arabica won't get you wired as fast.
Beans also stale pretty fast after roasting so unfortunately store bought beans have most likely lost their freshness through processing, shipping and storage. Add to that grind quality which is very important to a smooth, evenly extracted cup of coffee and making good coffee can get demanding.
If the grocery store is your source I would recommend a 100% arabica whole bean of a blend that you like and is popular to ensure freshness through store stock turnover. If you can find out when it was roasted that would be a bonus. 10 days after roast coffee is said to go downhill in it's freshness. Grind the beans in a good quality grinder (burr grinders are the best for even ness of grinds; blade grinders chop up coffee and by their nature cannot produce an even grind) just before brewing.
Also keep in mind light roasts allow the character of a coffee to dominate the final taste in the cup while the taste in the cup is determined by the roast with dark, oily roasts. Kind of like why all Starbuck coffees, which are quite darkly roasted, tend to taste the same. By virtue of roasting in the taste with dark roasts the affects of staleing are somewhat masked so an old dark roast will probably seem less stale than a lighter roast of the same age. If you can get it fresh, a lighter roast will tend to taste sweeter and retain of a bean's bright character if it's present in the bean.
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Posted by mrgnomer on 2006-02-16 10:37:46 Post Subject:
Sorry for the delayed response.
By virtue of very high pressure extraction to make espresso, all the characteristics in a coffee will be magnified. I guess the higher the pressure you brew at, the more of the coffee you will extract. Steam machines would probably extract more from coffee grounds than regular drip.
So, with that in mind, very good quality espresso comes from a fresh roasted bean ground very finely and evenly. For a steam machine, if you grind too fine you'll most likely stall your machine so you don't need too fine of a grind. Single origin beans of high quality are just as good for making espresso as blends. The idea behind a blend is that again, since espresso concentrates the character of a coffee, blending certain beans theoretically blends their pleasing characters together for a fuller, deeper more profound shot.
With a steam machine I'd say any good quality bean will do. Eight O'Clock is a good roast and I believe a good blend and should do nicely. The highest quality beans and the freshest roasts of course make the best coffee regardless of brewing method. Arabica beans are your high quality bean with robusta being an inexpensive bean usually used as filler. There are some high quality robustas used for blending or even on their own but it's doubtful that big commercial roasters use robusta for it's quality rather than filler to reduce the cost of their product. Arabica, as well, are lower in caffeine content than Robusta so an good Arabica won't get you wired as fast.
Beans also stale pretty fast after roasting so unfortunately store bought beans have most likely lost their freshness through processing, shipping and storage. Add to that grind quality which is very important to a smooth, evenly extracted cup of coffee and making good coffee can get demanding.
If the grocery store is your source I would recommend a 100% arabica whole bean of a blend that you like and is popular to ensure freshness through store stock turnover. If you can find out when it was roasted that would be a bonus. 10 days after roast coffee is said to go downhill in it's freshness. Grind the beans in a good quality grinder (burr grinders are the best for even ness of grinds; blade grinders chop up coffee and by their nature cannot produce an even grind) just before brewing.
Also keep in mind light roasts allow the character of a coffee to dominate the final taste in the cup while the taste in the cup is determined by the roast with dark, oily roasts. Kind of like why all Starbuck coffees, which are quite darkly roasted, tend to taste the same. By virtue of roasting in the taste with dark roasts the affects of staleing are somewhat masked so an old dark roast will probably seem less stale than a lighter roast of the same age. If you can get it fresh, a lighter roast will tend to taste sweeter and retain of a bean's bright character if it's present in the bean.
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View entire thread: coffee wholesaler
Posted by MatthewK on 2006-03-29 10:20:50 Post Subject:
The Giving Bean, LLC is a 100% Fair Trade Artisan Coffee Roasting Company. We would be willing to ship internationally. We have many blends to choose from, we even roast custom blends for our customers.
As far as our Espresso it is second to none. And if you are looking for a private label we can handle that too.
Let's talk and get you some samples.
Matthew
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Posted by MatthewK on 2006-03-29 10:20:50 Post Subject:
The Giving Bean, LLC is a 100% Fair Trade Artisan Coffee Roasting Company. We would be willing to ship internationally. We have many blends to choose from, we even roast custom blends for our customers.
As far as our Espresso it is second to none. And if you are looking for a private label we can handle that too.
Let's talk and get you some samples.
Matthew
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View entire thread: ?
Posted by racky on 2008-06-24 03:41:43 Post Subject: thanks
thanks for your helps but toper company is gonna send to me cd for direction they so helped me about use and service! I still need about coffee blends if you have any different tipes of coffee blends please send me quickly!
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Posted by racky on 2008-06-24 03:41:43 Post Subject: thanks
thanks for your helps but toper company is gonna send to me cd for direction they so helped me about use and service! I still need about coffee blends if you have any different tipes of coffee blends please send me quickly!
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View entire thread: how to educate cafe owners ?
Posted by Alun_evans on 2008-09-22 19:54:53 Post Subject:
Ahhh...MooLoo land. Many fond memories of University jaunts up to the Uni there in my younger days.
Indeed it is a very difficult question you post. From memory you are not too far from the roaster that won the 2006/2007 espresso blend of the year in the Nationals. They are just outside cambridge. Even there, I was supprised that the barista skill was not what I would have expected from an award winning establishment. Having just got back from a trip to Australia, where I was shocked at how GOOD the barista were, often working with blends that were not flash, I think NZ should be doing more at the retail end with educating barista/i.
In saying that, it would take a brave man or woman to go into their local cafe and gently critique the shot pulling skills of the person behind the machine.
Maybe the answer is to evangelicalise coffee in H******N? Maybe now you are by admission a born again coffee person, its time to look at getting back into the business?
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Posted by Alun_evans on 2008-09-22 19:54:53 Post Subject:
Ahhh...MooLoo land. Many fond memories of University jaunts up to the Uni there in my younger days.
Indeed it is a very difficult question you post. From memory you are not too far from the roaster that won the 2006/2007 espresso blend of the year in the Nationals. They are just outside cambridge. Even there, I was supprised that the barista skill was not what I would have expected from an award winning establishment. Having just got back from a trip to Australia, where I was shocked at how GOOD the barista were, often working with blends that were not flash, I think NZ should be doing more at the retail end with educating barista/i.
In saying that, it would take a brave man or woman to go into their local cafe and gently critique the shot pulling skills of the person behind the machine.
Maybe the answer is to evangelicalise coffee in H******N? Maybe now you are by admission a born again coffee person, its time to look at getting back into the business?
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View entire thread: medium quality bean
Posted by cafemakers on 2005-12-27 16:23:00 Post Subject:
You should discuss this topic with your roaster and have him or her recommend coffees for your business that meet your desired flavor profile.
Depending on your intended use (brewed, pressed or extracted as espresso, for example), there are practically unlimited possibilities of origins, blends and roast profiles here and only your palette can ultimately determine the best choice for you.
Best of success,
Andrew
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Posted by cafemakers on 2005-12-27 16:23:00 Post Subject:
You should discuss this topic with your roaster and have him or her recommend coffees for your business that meet your desired flavor profile.
Depending on your intended use (brewed, pressed or extracted as espresso, for example), there are practically unlimited possibilities of origins, blends and roast profiles here and only your palette can ultimately determine the best choice for you.
Best of success,
Andrew
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View entire thread: my lab
Posted by NW JAVA on 2007-11-30 09:46:43 Post Subject:
Thanks actually the machine is my mobile espresso trailer's and the grinder is out of my trailer too. But foir the winter there isn't too many events to got to, and thus the goodies come in side...hehe I love that I can pull shot of new blends, taste single origins, even taste each batch before shipping it
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Posted by NW JAVA on 2007-11-30 09:46:43 Post Subject:
Thanks actually the machine is my mobile espresso trailer's and the grinder is out of my trailer too. But foir the winter there isn't too many events to got to, and thus the goodies come in side...hehe I love that I can pull shot of new blends, taste single origins, even taste each batch before shipping it
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View entire thread: Advice
Posted by crinolinesugar on 2008-09-24 16:20:42 Post Subject: Advice
I am new to the forum and very new to coffee in general. I like it black with two sugars. I picked up some Archer Farms French Vanilla last night and it''s okay but nothing special.
What i really want to know is what kinds of coffee everyone would suggest. I plan on grinding my own once I get a coffee grinder. I don''t like it very bold but the mild blends tend to be a little lacking in flavor for me. Any suggestions?
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Posted by crinolinesugar on 2008-09-24 16:20:42 Post Subject: Advice
I am new to the forum and very new to coffee in general. I like it black with two sugars. I picked up some Archer Farms French Vanilla last night and it''s okay but nothing special.
What i really want to know is what kinds of coffee everyone would suggest. I plan on grinding my own once I get a coffee grinder. I don''t like it very bold but the mild blends tend to be a little lacking in flavor for me. Any suggestions?
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View entire thread: "INDIAN COFFEE ESPRESSO CHALLENGE 2007"
Posted by Chris Kay on 2007-04-06 09:01:45 Post Subject:
Too bad im in Australia.
I use Indian and Indonesian coffees as my base for espresso more and more.
Id love to enter my Indian espresso blends.
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Posted by Chris Kay on 2007-04-06 09:01:45 Post Subject:
Too bad im in Australia.
I use Indian and Indonesian coffees as my base for espresso more and more.
Id love to enter my Indian espresso blends.
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View entire thread: Coffee: Is It Getting Too Complicated?
Posted by Coffee_MAster on 2007-05-29 21:10:37 Post Subject: Coffee: Is It Getting Too Complicated?
Plain coffee is fast becoming a thing of the past. It''s now quite simple to whip up a gourmet hot beverage for guest, family, or just for yourself. Nowadays there are a number of coffee clubs and circles in which coffee drinking has become somewhat of a social club. These social clubs meet in the community or on the Internet.
Where did the good old days go where you could get just a regular, good cup of coffee all across America.
It''s all because there is a big craze over coffee these days. People are almost worshipping the coffee bean now. People get a thrill out of ordering and buying special coffees from specialty stores. They really like grinding their own coffee beans. They like visiting places such as Costa Rica and bringing back their special blends. And \"coffee tasting\" seems to be about as popular as \"wine tasting\".
They even have furniture and home interior designs with a coffee theme. This would make great gifts for the coffee buff.
Coffee got its beginnings around 900 A.D. where it was at first used as a stimulant. It was also at times used as a wine and a medicine. It doesn''t look like anything is much different today.
There are not many products such as coffee that have continued \"as is\" for hundreds of years. And yet people are still scrutinizing and getting creative with it today and probably will be for years to come.
What is also interesting is that coffee is second to oil in dollar volume as a world commodity.
Did you know that there is two times more caffeine in a pound of tea than in the same amount of roasted coffee? This may be good news for those of you who hate the taste of decaffeinated coffee however wait just one moment. A pound of tea will make about 160 cups whereas a pound of coffee will usually make about 40 cups. This means that a cup of tea has about 1/4th the caffeine of a cup of coffee.
The content of caffeine in coffee decreases as it is grown at higher altitudes. If you want less caffeine in your coffee, grow it higher. Gourmet coffees are typically grown at higher altitudes so they have less caffeine than their grocery store counterparts.
There are many different types of coffee beans and way too many to describe in this article. Here are just a few of them:
You have Latte, Espresso, Low-Fat, Organic, Cal, Decaf, Half-Decaf, Black Forest, Cappuccino, Cafe au Lait, Alpine which has brown sugar, Arabian (lightly spiced and without filter), Cafe con Miel (Spanish for coffee with honey), and Cafe de Olla (a sweet coffee made with chocolate).
And you really should attend a coffee tasting at least once. You will get to experience how making and brewing gourmet coffee is slowly becoming a form of art. What is fun about the coffee tasting is that you could get a chance to taste two dozen or more different blends. You may even leave to start your journey as a coffee connoisseur. Any way you look at it, the tasting experience will be fun if you like coffee.
Article Taken From Here
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Posted by Coffee_MAster on 2007-05-29 21:10:37 Post Subject: Coffee: Is It Getting Too Complicated?
Plain coffee is fast becoming a thing of the past. It''s now quite simple to whip up a gourmet hot beverage for guest, family, or just for yourself. Nowadays there are a number of coffee clubs and circles in which coffee drinking has become somewhat of a social club. These social clubs meet in the community or on the Internet.
Where did the good old days go where you could get just a regular, good cup of coffee all across America.
It''s all because there is a big craze over coffee these days. People are almost worshipping the coffee bean now. People get a thrill out of ordering and buying special coffees from specialty stores. They really like grinding their own coffee beans. They like visiting places such as Costa Rica and bringing back their special blends. And \"coffee tasting\" seems to be about as popular as \"wine tasting\".
They even have furniture and home interior designs with a coffee theme. This would make great gifts for the coffee buff.
Coffee got its beginnings around 900 A.D. where it was at first used as a stimulant. It was also at times used as a wine and a medicine. It doesn''t look like anything is much different today.
There are not many products such as coffee that have continued \"as is\" for hundreds of years. And yet people are still scrutinizing and getting creative with it today and probably will be for years to come.
What is also interesting is that coffee is second to oil in dollar volume as a world commodity.
Did you know that there is two times more caffeine in a pound of tea than in the same amount of roasted coffee? This may be good news for those of you who hate the taste of decaffeinated coffee however wait just one moment. A pound of tea will make about 160 cups whereas a pound of coffee will usually make about 40 cups. This means that a cup of tea has about 1/4th the caffeine of a cup of coffee.
The content of caffeine in coffee decreases as it is grown at higher altitudes. If you want less caffeine in your coffee, grow it higher. Gourmet coffees are typically grown at higher altitudes so they have less caffeine than their grocery store counterparts.
There are many different types of coffee beans and way too many to describe in this article. Here are just a few of them:
You have Latte, Espresso, Low-Fat, Organic, Cal, Decaf, Half-Decaf, Black Forest, Cappuccino, Cafe au Lait, Alpine which has brown sugar, Arabian (lightly spiced and without filter), Cafe con Miel (Spanish for coffee with honey), and Cafe de Olla (a sweet coffee made with chocolate).
And you really should attend a coffee tasting at least once. You will get to experience how making and brewing gourmet coffee is slowly becoming a form of art. What is fun about the coffee tasting is that you could get a chance to taste two dozen or more different blends. You may even leave to start your journey as a coffee connoisseur. Any way you look at it, the tasting experience will be fun if you like coffee.
Article Taken From Here
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View entire thread: Making \"Ice\" Coffee in a commercial operation
Posted by roaster dave on 2008-09-04 07:43:23 Post Subject:
Look up some toddy recipes. I use a cold brew toddy recipe at my shop and it's been a real crowd pleaser for about 4 years now. I played around with various methods including hot brewing, cold brewing as well as various beans and blends. The final result was brewing the coffee cold overnight in a container, then straining the ground coffee out in the morning. I use a darker roast for this......Vienna roast. Of course, there is still the option of offering iced americanos as someone mentioned too.
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Posted by roaster dave on 2008-09-04 07:43:23 Post Subject:
Look up some toddy recipes. I use a cold brew toddy recipe at my shop and it's been a real crowd pleaser for about 4 years now. I played around with various methods including hot brewing, cold brewing as well as various beans and blends. The final result was brewing the coffee cold overnight in a container, then straining the ground coffee out in the morning. I use a darker roast for this......Vienna roast. Of course, there is still the option of offering iced americanos as someone mentioned too.
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View entire thread: How many drink their coffee black vs. cream/sugar, etc
Posted by JohnB on 2008-10-21 11:10:15 Post Subject:
Sweetened coffee makes me gag so no sugar or flavors in mine. I have a couple dark roasted blends (El Diablo from Intelligentsia & Peet's Major Dickason) that I like half & half in. I drink my s/o brews & espresso black.
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Posted by JohnB on 2008-10-21 11:10:15 Post Subject:
Sweetened coffee makes me gag so no sugar or flavors in mine. I have a couple dark roasted blends (El Diablo from Intelligentsia & Peet's Major Dickason) that I like half & half in. I drink my s/o brews & espresso black.
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View entire thread: Sierra Leone
Posted by MrBox on 2006-12-20 16:52:16 Post Subject: Sierra Leone
This is one of the coffees that I am anticipating to try. There is a co-op there which is expecting an 07 harvest. The country from 91-2002 was in civil war.
To my best of knowledge there are no places that offer SL Coffee. Especially a single origin one. Does anybody know someone who seels SL Single Origin coffee (PM me if so). Its an arabica bean and is probably in some west african blends.
I find it facinating to try a coffee that is rare. It would be like finding some Yemen (supposed home of coffee) beans.
What is a rare coffee that you have tried?
JM
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Posted by MrBox on 2006-12-20 16:52:16 Post Subject: Sierra Leone
This is one of the coffees that I am anticipating to try. There is a co-op there which is expecting an 07 harvest. The country from 91-2002 was in civil war.
To my best of knowledge there are no places that offer SL Coffee. Especially a single origin one. Does anybody know someone who seels SL Single Origin coffee (PM me if so). Its an arabica bean and is probably in some west african blends.
I find it facinating to try a coffee that is rare. It would be like finding some Yemen (supposed home of coffee) beans.
What is a rare coffee that you have tried?
JM
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View entire thread: Suggestions for dark roasts
Posted by CafeBlue on 2007-04-28 23:45:41 Post Subject:
Well, you do not say where you are or how you brew your coffee, but this should start some conversation and give you a few ideas for starters.
Since you like Sumatran, try other bold coffees from Indonesia - like Java, Celebes Kalossi. or Timor. Papua New Guinea coffee may also be interesting for you. Sumatra has a few distinctive growing regions and a variety of preparation and roaster influenced cup characteristics could maintain your interest in comparing Sumatran coffees from different roasters.
You may also appreciate other bold tasting coffees like Ethiopian Harrar and Yemen Mattari, typically dry-prep coffees have a wilder, fruity characteristic that stands up well to dark roasting.
Peet's does a good job with dark roasts, and they buy nice Sumatra coffees.
Many roasters do pretty well with espresso blends - not always as dark as the coffees you described, but often full bodied. Try Intelligentsia's Black Cat or Zoka's Palladino for a couple interesting and different styles.
Fresh roasted coffee tastes better, so buy direct and buy whole bean!
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Posted by CafeBlue on 2007-04-28 23:45:41 Post Subject:
Well, you do not say where you are or how you brew your coffee, but this should start some conversation and give you a few ideas for starters.
Since you like Sumatran, try other bold coffees from Indonesia - like Java, Celebes Kalossi. or Timor. Papua New Guinea coffee may also be interesting for you. Sumatra has a few distinctive growing regions and a variety of preparation and roaster influenced cup characteristics could maintain your interest in comparing Sumatran coffees from different roasters.
You may also appreciate other bold tasting coffees like Ethiopian Harrar and Yemen Mattari, typically dry-prep coffees have a wilder, fruity characteristic that stands up well to dark roasting.
Peet's does a good job with dark roasts, and they buy nice Sumatra coffees.
Many roasters do pretty well with espresso blends - not always as dark as the coffees you described, but often full bodied. Try Intelligentsia's Black Cat or Zoka's Palladino for a couple interesting and different styles.
Fresh roasted coffee tastes better, so buy direct and buy whole bean!
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View entire thread: Looking for connections
Posted by MatthewK on 2006-03-29 10:09:15 Post Subject: Single Origin Latin America
When offering Latin American coffee r other coffee for that matter consider Fair Trade Coffee. We roast 100% Certified Fair Trade Coffee from many countries in Latin America. We roast in Small batches and cup each one for quality assurance. We are looking to expand our retail sales, maybe this could be a perfect fit. Feel free to contact me. We have Single Origins, Blends and our Famous Espresso. Hope to hear from you.
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Posted by MatthewK on 2006-03-29 10:09:15 Post Subject: Single Origin Latin America
When offering Latin American coffee r other coffee for that matter consider Fair Trade Coffee. We roast 100% Certified Fair Trade Coffee from many countries in Latin America. We roast in Small batches and cup each one for quality assurance. We are looking to expand our retail sales, maybe this could be a perfect fit. Feel free to contact me. We have Single Origins, Blends and our Famous Espresso. Hope to hear from you.
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View entire thread: "INDIAN COFFEE ESPRESSO CHALLENGE 2007"
Posted by Coffee Guy on 2007-04-26 01:34:18 Post Subject:
Yo're right they are some excellent coffees. In fact I already buy both arabicas and robustas from you and I use them in some of my blends now. They are wonderful.
Tell Mike I said hi. Also send me more information on this competition, I'd like to throw our hat in.
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Posted by Coffee Guy on 2007-04-26 01:34:18 Post Subject:
Yo're right they are some excellent coffees. In fact I already buy both arabicas and robustas from you and I use them in some of my blends now. They are wonderful.
Tell Mike I said hi. Also send me more information on this competition, I'd like to throw our hat in.
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View entire thread: Flavored Coffee
Posted by javahill on 2006-03-19 07:25:32 Post Subject:
Normally you can have a flavor base that is less expensive than even of your blenders, but usually not enough to offset the extra cost (not just the flavoring, but the process steps) of flavored coffees. Of course the single origins are going to be more expensive, but then customers expect that.
The thing is, pricing is a choice for the seller. You have to do what makes sense to your customers. While customer are going to expect an Etheopian Yigarcheffe to cost more than French Roast, different pricing levels for coffees that are not as well differentiated becomes an annoyance for customers. It may also be impossible to control if the customer gets to bag their own coffee - just what was in the bag? This isn't like macaroni vs. pumpkin seeds in a health food store bulk display.
If you do the math, you'll find that you make more money by selling more coffee. Most coffee is at the base of the pyramid - the hazelnuts, breakfast blends, french vanillas, house blend, etc. That is the stuff that needs to move to keep you in business. Individual price points on the high end coffees can help you differentiate, but simple pricing on the base coffees can help you sell more.
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Posted by javahill on 2006-03-19 07:25:32 Post Subject:
Normally you can have a flavor base that is less expensive than even of your blenders, but usually not enough to offset the extra cost (not just the flavoring, but the process steps) of flavored coffees. Of course the single origins are going to be more expensive, but then customers expect that.
The thing is, pricing is a choice for the seller. You have to do what makes sense to your customers. While customer are going to expect an Etheopian Yigarcheffe to cost more than French Roast, different pricing levels for coffees that are not as well differentiated becomes an annoyance for customers. It may also be impossible to control if the customer gets to bag their own coffee - just what was in the bag? This isn't like macaroni vs. pumpkin seeds in a health food store bulk display.
If you do the math, you'll find that you make more money by selling more coffee. Most coffee is at the base of the pyramid - the hazelnuts, breakfast blends, french vanillas, house blend, etc. That is the stuff that needs to move to keep you in business. Individual price points on the high end coffees can help you differentiate, but simple pricing on the base coffees can help you sell more.
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View entire thread: Blending Noob
Posted by Jackson on 2006-12-15 23:40:37 Post Subject:
Kenneth Davids really does know coffee blending! This is a copy of his advice on coffee blending from lucidcafe.com. This website is based on home roasting, but I do not know why it could not be used for commercial roasting as well.
Blends and Blending
Coffee blends are crafted for two reasons: 1) to save money; 2) to produce a coffee that tastes better than (or at least different from) coffees of a single crop or region.
For large commercial roasters the cost issue is paramount. Since their coffees compete in supermarket chains, mass-market blenders attempt to create a decent coffee as cheaply as possible.
Specialty coffee roasters who sell smaller quantities of coffee in whole-bean form to a more demanding clientele also may want to cut costs by blending. But the primary goal of most specialty roasters is to produce a blend that tastes better or more balanced than any of its constituent coffees.
Other blends aim either to mimic characteristics of a famous and expensive coffee (Jamaican Blue Mountain Style Blend, meaning it has no Blue Mountain in it whatsoever), or stretch a costly coffee by mixing it with similar but cheaper beans (Hawaiian Kona Blend).
Blending at Home: Getting Started
For home roasters, subtlety in blending may only be possible after considerable tasting and experimentation. It is probably easier to get a feel for the process by combining very different but complementary coffees; a bright, acidy coffee with a fuller, deeper-toned coffee, for example.
To help that process along, here is a list dividing some well-known coffees into categories according to the particular qualities they might contribute to a blend. Obviously there are numerous ways of categorizing coffees for blending purposes; my list offers only one approach to a complex subject.
Category 1: Big classic coffees. These coffees contribute body, powerful acidity, and classic flavor and aroma to a blend. They perhaps make too strong a statement for use as a base for blends, but are excellent for strengthening and energizing less acidy coffees with softer profiles. I've omitted more expensive coffees like Jamaican Blue Mountain, Hawaiian Kona, and Puerto Rican Yauco Selecto, which given their cost probably should be enjoyed straight.
· Guatemala (Antigua, Coban and Huehuetenango, other good Guatemalan coffees)
· Costa Rica (Tarrazu, Tres Rios, other good Costa Rican coffees)
· Colombia
· Venezuelan Tachira, Merida
Category 2: Smaller classic coffees. These are "good blenders"; they establish a solid, unobtrusive base for a blend, and contribute body and acidity without competing with more individualistic coffees. When brought to a darker roast they often confer a satisfying sweetness.
· Mexico (Oaxaca, Coatepec, Chiapas, Tapachula)
· Dominican Republic or Santo Domingo
· Peru (Chanchamayo for more acidity; Northerns for less)
· Brazilian Santos (washed for more acidity, semi-washed for more body and sweetness)
· Panama
Other possibilities are the better coffees from El Salvador, Ecuador, Nicaragua, Haiti and coastal Venezuela
Category 3: East African and Yemen coffees. Their powerful wine-like acidity makes these coffees a poor base for a blend, but excellent contributors of complexity and liveliness. Some, like Kenya, contribute considerable body as well. These coffees should be used with care in blends for darker roasts; they add a sharp bite attractive to many (including me), but may be distracting to others.
· Yemen Mocha (adds richness and body as well as acidity)
· Kenya (ditto above; acidity even more powerful)
· Zimbabwe
· Ugandan Bugishu
· Ethiopian Harar (contributes rough, fruity, exciting acidity, but less body than the above)
· Malawi
Category 4: Asian-Pacific and similar coffees. These add richness and body to a blend, and combine well with other coffees. Their deep-toned acidity will anchor and add resonance to the lighter, brisker coffees of category 2, and balance without blunting coffees in categories 1 and 3.
· Sumatra
· Sulawesi
· Java arabica
· New Guinea
· Ethiopian washed coffees (best are Yirgacheffe and Limu)
· Indian Mysore (unobtrusive; tends to add weight without power)
Category 5: Aged and specially-handled coffees. These add weight and body to a blend, and in the case of aged coffees richness and complexity as well. They are fun to experiment with in blends as a balance to category 1 and 3 coffees.
· Indian Monsooned Malabar
· Any good aged coffee
For more information on Coffee By Country Click Here.
Blending for Taste and Variety
Clearly there are two ways to approach blending for taste alone: by system or by improvisation.
One systematic approach would be to start with a base coffee, as I suggest in the previous section, roast and drink it long enough to really know it, then experiment with adding other coffees to it, keeping notes as you go along. Another approach might be to begin with two coffees that complement one another, like the acidy Mocha and the softer, fuller Java of the original Mocha-Java blend (I'd make them a Kenya and a Sumatra, experiment with the proportions of the two constituents until you learn how they work together, then begin experimenting with adding a third coffee, again keeping notes so that a success can be built upon or duplicated.
Blending for Espresso and Dark Roasts
When blending for espresso cuisine the first question to consider is how you and your guests take your espresso. If you tend to drink it without milk and with very little sugar, you should avoid the big, acidy coffees in categories 1 and 3 and rely mainly on coffees in categories 2 and 4. Italian blenders prefer a base of Brazilian Santos, whereas West-Coast Americans typically rely on Mexican and Peruvian coffees. Good Indonesian coffees make splendid dark roasts, but are relatively expensive. Some Italians like to use high-quality robustas to smooth out their espresso blends.
On the other hand, if you drink your espresso with a good deal of hot milk and/or sugar, you may prefer a more pungent blend. On a base of Brazil, Peru, or Mexico, try adding a coffee from categories 1 or 3, perhaps either a Costa Rica or a Kenya or some of both. Go easy at first, adding a little more of the big, acidy coffee every session, until you achieve a taste you like for the way you drink your coffee. If you know you like an assertive, powerfully twisty espresso, start with a base of Kenya and gradually soften it with increasing amounts of a gentler coffee.
Of course how darkly you roast your espresso blend and what method you use to roast it also profoundly affects flavor.
Blends of Roasts
When I first came into coffee consciousness in the San Francisco Bay Area twenty years ago blends of dark- and medium-roasted beans were common. They are less so today, which is probably a pity. For me one of the most vibrant and exciting ways to enjoy a coffee is to mix darker and lighter roasted beans of the same origin, thus experiencing the coffee in its full range of roast taste.
Try it. Take the same coffee and bring two batches to a medium and to a dark or moderately dark roast, then blend the two. If you enjoy the result try varying the identity of the two coffees: Blunt the acidity of a Kenya by carrying it to a moderately darkroast, then combine one part of the darker-roasted Kenya with two parts of a medium-roasted Indonesian coffee, for example.
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Posted by Jackson on 2006-12-15 23:40:37 Post Subject:
Kenneth Davids really does know coffee blending! This is a copy of his advice on coffee blending from lucidcafe.com. This website is based on home roasting, but I do not know why it could not be used for commercial roasting as well.
Blends and Blending
Coffee blends are crafted for two reasons: 1) to save money; 2) to produce a coffee that tastes better than (or at least different from) coffees of a single crop or region.
For large commercial roasters the cost issue is paramount. Since their coffees compete in supermarket chains, mass-market blenders attempt to create a decent coffee as cheaply as possible.
Specialty coffee roasters who sell smaller quantities of coffee in whole-bean form to a more demanding clientele also may want to cut costs by blending. But the primary goal of most specialty roasters is to produce a blend that tastes better or more balanced than any of its constituent coffees.
Other blends aim either to mimic characteristics of a famous and expensive coffee (Jamaican Blue Mountain Style Blend, meaning it has no Blue Mountain in it whatsoever), or stretch a costly coffee by mixing it with similar but cheaper beans (Hawaiian Kona Blend).
Blending at Home: Getting Started
For home roasters, subtlety in blending may only be possible after considerable tasting and experimentation. It is probably easier to get a feel for the process by combining very different but complementary coffees; a bright, acidy coffee with a fuller, deeper-toned coffee, for example.
To help that process along, here is a list dividing some well-known coffees into categories according to the particular qualities they might contribute to a blend. Obviously there are numerous ways of categorizing coffees for blending purposes; my list offers only one approach to a complex subject.
Category 1: Big classic coffees. These coffees contribute body, powerful acidity, and classic flavor and aroma to a blend. They perhaps make too strong a statement for use as a base for blends, but are excellent for strengthening and energizing less acidy coffees with softer profiles. I've omitted more expensive coffees like Jamaican Blue Mountain, Hawaiian Kona, and Puerto Rican Yauco Selecto, which given their cost probably should be enjoyed straight.
· Guatemala (Antigua, Coban and Huehuetenango, other good Guatemalan coffees)
· Costa Rica (Tarrazu, Tres Rios, other good Costa Rican coffees)
· Colombia
· Venezuelan Tachira, Merida
Category 2: Smaller classic coffees. These are "good blenders"; they establish a solid, unobtrusive base for a blend, and contribute body and acidity without competing with more individualistic coffees. When brought to a darker roast they often confer a satisfying sweetness.
· Mexico (Oaxaca, Coatepec, Chiapas, Tapachula)
· Dominican Republic or Santo Domingo
· Peru (Chanchamayo for more acidity; Northerns for less)
· Brazilian Santos (washed for more acidity, semi-washed for more body and sweetness)
· Panama
Other possibilities are the better coffees from El Salvador, Ecuador, Nicaragua, Haiti and coastal Venezuela
Category 3: East African and Yemen coffees. Their powerful wine-like acidity makes these coffees a poor base for a blend, but excellent contributors of complexity and liveliness. Some, like Kenya, contribute considerable body as well. These coffees should be used with care in blends for darker roasts; they add a sharp bite attractive to many (including me), but may be distracting to others.
· Yemen Mocha (adds richness and body as well as acidity)
· Kenya (ditto above; acidity even more powerful)
· Zimbabwe
· Ugandan Bugishu
· Ethiopian Harar (contributes rough, fruity, exciting acidity, but less body than the above)
· Malawi
Category 4: Asian-Pacific and similar coffees. These add richness and body to a blend, and combine well with other coffees. Their deep-toned acidity will anchor and add resonance to the lighter, brisker coffees of category 2, and balance without blunting coffees in categories 1 and 3.
· Sumatra
· Sulawesi
· Java arabica
· New Guinea
· Ethiopian washed coffees (best are Yirgacheffe and Limu)
· Indian Mysore (unobtrusive; tends to add weight without power)
Category 5: Aged and specially-handled coffees. These add weight and body to a blend, and in the case of aged coffees richness and complexity as well. They are fun to experiment with in blends as a balance to category 1 and 3 coffees.
· Indian Monsooned Malabar
· Any good aged coffee
For more information on Coffee By Country Click Here.
Blending for Taste and Variety
Clearly there are two ways to approach blending for taste alone: by system or by improvisation.
One systematic approach would be to start with a base coffee, as I suggest in the previous section, roast and drink it long enough to really know it, then experiment with adding other coffees to it, keeping notes as you go along. Another approach might be to begin with two coffees that complement one another, like the acidy Mocha and the softer, fuller Java of the original Mocha-Java blend (I'd make them a Kenya and a Sumatra, experiment with the proportions of the two constituents until you learn how they work together, then begin experimenting with adding a third coffee, again keeping notes so that a success can be built upon or duplicated.
Blending for Espresso and Dark Roasts
When blending for espresso cuisine the first question to consider is how you and your guests take your espresso. If you tend to drink it without milk and with very little sugar, you should avoid the big, acidy coffees in categories 1 and 3 and rely mainly on coffees in categories 2 and 4. Italian blenders prefer a base of Brazilian Santos, whereas West-Coast Americans typically rely on Mexican and Peruvian coffees. Good Indonesian coffees make splendid dark roasts, but are relatively expensive. Some Italians like to use high-quality robustas to smooth out their espresso blends.
On the other hand, if you drink your espresso with a good deal of hot milk and/or sugar, you may prefer a more pungent blend. On a base of Brazil, Peru, or Mexico, try adding a coffee from categories 1 or 3, perhaps either a Costa Rica or a Kenya or some of both. Go easy at first, adding a little more of the big, acidy coffee every session, until you achieve a taste you like for the way you drink your coffee. If you know you like an assertive, powerfully twisty espresso, start with a base of Kenya and gradually soften it with increasing amounts of a gentler coffee.
Of course how darkly you roast your espresso blend and what method you use to roast it also profoundly affects flavor.
Blends of Roasts
When I first came into coffee consciousness in the San Francisco Bay Area twenty years ago blends of dark- and medium-roasted beans were common. They are less so today, which is probably a pity. For me one of the most vibrant and exciting ways to enjoy a coffee is to mix darker and lighter roasted beans of the same origin, thus experiencing the coffee in its full range of roast taste.
Try it. Take the same coffee and bring two batches to a medium and to a dark or moderately dark roast, then blend the two. If you enjoy the result try varying the identity of the two coffees: Blunt the acidity of a Kenya by carrying it to a moderately darkroast, then combine one part of the darker-roasted Kenya with two parts of a medium-roasted Indonesian coffee, for example.
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View entire thread: Blending Beans recipes HELP
Posted by Davec on 2008-04-09 19:16:58 Post Subject:
Dale there are some blends on here:
http://creator.zoho.com/davec_coffeetim ... g/view/23/
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Posted by Davec on 2008-04-09 19:16:58 Post Subject:
Dale there are some blends on here:
http://creator.zoho.com/davec_coffeetim ... g/view/23/
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View entire thread: Coffee Klatch Espresso Blend Review!!!
Posted by shadow745 on 2008-07-16 07:49:38 Post Subject:
Yeah pretty much any espresso blend is best to rest at least 4-5 days after roast.
Brewing temp. is around 201 and I never time a shot, as I feel there are so many variables involved in spro that one should never go strictly by time or volume. Once the puck is spent that's all she wrote, regardless of how long it takes and how much you have in the shot glass. People should really spend more time watching the color/texture and go by that instead of simply timing it. Just my opinion.
Have you tried Espresso Toscano from Counter Culture? If not, you should! I'm not trying to dog Klatch, just saying their blends didn't impress me as much as others have and they are 3,000 miles from me. Later!
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Posted by shadow745 on 2008-07-16 07:49:38 Post Subject:
Yeah pretty much any espresso blend is best to rest at least 4-5 days after roast.
Brewing temp. is around 201 and I never time a shot, as I feel there are so many variables involved in spro that one should never go strictly by time or volume. Once the puck is spent that's all she wrote, regardless of how long it takes and how much you have in the shot glass. People should really spend more time watching the color/texture and go by that instead of simply timing it. Just my opinion.
Have you tried Espresso Toscano from Counter Culture? If not, you should! I'm not trying to dog Klatch, just saying their blends didn't impress me as much as others have and they are 3,000 miles from me. Later!
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View entire thread: Recipes for common blends
Posted by roastwell on 2005-05-02 18:39:06 Post Subject: Recipes for common blends
Hi,
Can anyone point me to a good reference site for recipes of the common commercial blends such us Blue Mountain, Mocha Java etc.?
Thanks,
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Posted by roastwell on 2005-05-02 18:39:06 Post Subject: Recipes for common blends
Hi,
Can anyone point me to a good reference site for recipes of the common commercial blends such us Blue Mountain, Mocha Java etc.?
Thanks,
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View entire thread: Storage? In bag and once opened?
Posted by Alun_evans on 2008-04-12 04:12:08 Post Subject:
You know, DaveC has brought up some good and valid points here. In March 2008, the Consumer Magazine in N.Z (the watchdog of sorts for consumers buying goods and services in New Zealand) ran an interesting article on espresso (blends, machines and grinders). The Espresso blend section was a very interesting read. The New Zealand Roasters Association has stated that coffee is best drunk within 10 days of roasting (not packing). However out of the 10 blends tested only 1 had a roasted on date- all had best before dates but some, even well recognised NZ brands, were 3-6 months after roasting.
The US based roasters will know better than me- what do you guys do for roast and useby/best before dates in the States? Are there some SCAA prescribed standards that you adhere too or is the issue of freshness totally at the discretion of the individual roaster?
Would be interesting to know... here 1 local roaster (not me!!!!) puts a 4 year shelf life on coffee they roast, and pack into containers with no valves after degassing for goodness knows how long
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Posted by Alun_evans on 2008-04-12 04:12:08 Post Subject:
You know, DaveC has brought up some good and valid points here. In March 2008, the Consumer Magazine in N.Z (the watchdog of sorts for consumers buying goods and services in New Zealand) ran an interesting article on espresso (blends, machines and grinders). The Espresso blend section was a very interesting read. The New Zealand Roasters Association has stated that coffee is best drunk within 10 days of roasting (not packing). However out of the 10 blends tested only 1 had a roasted on date- all had best before dates but some, even well recognised NZ brands, were 3-6 months after roasting.
The US based roasters will know better than me- what do you guys do for roast and useby/best before dates in the States? Are there some SCAA prescribed standards that you adhere too or is the issue of freshness totally at the discretion of the individual roaster?
Would be interesting to know... here 1 local roaster (not me!!!!) puts a 4 year shelf life on coffee they roast, and pack into containers with no valves after degassing for goodness knows how long
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View entire thread: "INDIAN COFFEE ESPRESSO CHALLENGE 2007"
Posted by indiancoffees on 2007-04-05 17:19:28 Post Subject: "INDIAN COFFEE ESPRESSO CHALLENGE 2007"
"Karnataka Plantation Coffee"
invites you to participate in the 2007 nation-wide
INDIAN COFFEE ESPRESSO CHALLENGE
This is a perfect opportunity for you to showcase your skills as a master espresso blender and roaster.
Indian Coffees have been extensively used as a base for espresso blends in Europe and Japan for years.
A panel of nationally/internationally accliamed judges will judge this competition. Sherri Johns will be the head-judge for this event.
If you are interested in participating hit "REPLY"...and we'll get back to you with additional information. More details are included in the registration form which will be emailed to you.
.
Karnataka Plantation Coffee Inc.
2020 NW Aloclek Dr, Ste # 122
Hillsboro, OR-97124
T: 503-533-4833
F: 503-533-4837, 503-645-1194
admin@indiancoffees.com
www.indiancoffees.com
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Posted by indiancoffees on 2007-04-05 17:19:28 Post Subject: "INDIAN COFFEE ESPRESSO CHALLENGE 2007"
"Karnataka Plantation Coffee"
invites you to participate in the 2007 nation-wide
INDIAN COFFEE ESPRESSO CHALLENGE
This is a perfect opportunity for you to showcase your skills as a master espresso blender and roaster.
Indian Coffees have been extensively used as a base for espresso blends in Europe and Japan for years.
A panel of nationally/internationally accliamed judges will judge this competition. Sherri Johns will be the head-judge for this event.
If you are interested in participating hit "REPLY"...and we'll get back to you with additional information. More details are included in the registration form which will be emailed to you.
.
Karnataka Plantation Coffee Inc.
2020 NW Aloclek Dr, Ste # 122
Hillsboro, OR-97124
T: 503-533-4833
F: 503-533-4837, 503-645-1194
admin@indiancoffees.com
www.indiancoffees.com
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View entire thread: Perculators?
Posted by richedie on 2005-12-28 11:17:14 Post Subject:
Thanks! I may have to keep the Perc for now because there are other things I need to buy before I can justify a new coffee maker. My mother in law works at Fantee's Kitchenware on the Italian market in Philly so she can get me a great discount on a coffee maker. Are there other, cheaper models that work well? My father in law has a great coffee maker but I am not sure the make or model - but his coffee tastes amazing.
Are there certain coffe blends that just work better with a Perc? Does it help to not grind the coffee as fine? What about sweeter coffees or more mild blends? I tried a French Roast and it was so bitter in the Perc. Sumatra seems to work well with the Perc though. For now I may have to stick it out with the Perc and try a coffee that works well with the Perc.
I also notice the small Braun grinder I have for home doesn't allow me to tailor the grind to my tastes as well as some of the large in store grinders.
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Posted by richedie on 2005-12-28 11:17:14 Post Subject:
Thanks! I may have to keep the Perc for now because there are other things I need to buy before I can justify a new coffee maker. My mother in law works at Fantee's Kitchenware on the Italian market in Philly so she can get me a great discount on a coffee maker. Are there other, cheaper models that work well? My father in law has a great coffee maker but I am not sure the make or model - but his coffee tastes amazing.
Are there certain coffe blends that just work better with a Perc? Does it help to not grind the coffee as fine? What about sweeter coffees or more mild blends? I tried a French Roast and it was so bitter in the Perc. Sumatra seems to work well with the Perc though. For now I may have to stick it out with the Perc and try a coffee that works well with the Perc.
I also notice the small Braun grinder I have for home doesn't allow me to tailor the grind to my tastes as well as some of the large in store grinders.
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View entire thread: Recipes for common blends
Posted by GCS on 2005-06-04 13:13:05 Post Subject:
Sorry, I don't really know any reference sites, however I know that two of most common blends (JBM and Kona) usually use Central American and light South American gourmet coffee crops. I would suggest finding a very light-bodied coffee that won't overpower the taste of the Kona/JBM, and trying your own blend.
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Posted by GCS on 2005-06-04 13:13:05 Post Subject:
Sorry, I don't really know any reference sites, however I know that two of most common blends (JBM and Kona) usually use Central American and light South American gourmet coffee crops. I would suggest finding a very light-bodied coffee that won't overpower the taste of the Kona/JBM, and trying your own blend.
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View entire thread: Professional roasters?
Posted by bawbby on 2003-07-19 10:03:59 Post Subject: Professional roasters?
I bought into a small company that now roasts about 3000pounds of coffee a month. We sell mostly to retail outlets that we own. Last year we hired a part time roaster/friend of one of the business partners to develop an espresso blend, a drip blend, and a decaf blend. Once we weened our customers off Illy they accepted the blends and we haven't had many complaints. Therein lies my problem. My partners love their lattes but are retailers at heart. They have no interest in developing new (different, better) blends because business is boomong and the customers seem happy. They are more interested in consistancy than flavor. Unfortunately for them the new coffee crop is in and it won't taste the same as last year's coffee.
I still have some money left over after investing in this company and I would like to hire a roaster professional on a contract basis to develop some blends using samples I have on hand. Is this an accepted business practice? I've looked for roasters on the web but can only find people selling coffee.
Thanks
Bob
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Posted by bawbby on 2003-07-19 10:03:59 Post Subject: Professional roasters?
I bought into a small company that now roasts about 3000pounds of coffee a month. We sell mostly to retail outlets that we own. Last year we hired a part time roaster/friend of one of the business partners to develop an espresso blend, a drip blend, and a decaf blend. Once we weened our customers off Illy they accepted the blends and we haven't had many complaints. Therein lies my problem. My partners love their lattes but are retailers at heart. They have no interest in developing new (different, better) blends because business is boomong and the customers seem happy. They are more interested in consistancy than flavor. Unfortunately for them the new coffee crop is in and it won't taste the same as last year's coffee.
I still have some money left over after investing in this company and I would like to hire a roaster professional on a contract basis to develop some blends using samples I have on hand. Is this an accepted business practice? I've looked for roasters on the web but can only find people selling coffee.
Thanks
Bob
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View entire thread: Ethiopian Sidamo DP 2003 Crop:
Posted by Coffee Guy on 2003-10-23 09:03:21 Post Subject:
I hear you. This is one of my favorites along with the Harrars. Also these are great coffees to use in espresso blends. Brings the other coffees together very well.
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Posted by Coffee Guy on 2003-10-23 09:03:21 Post Subject:
I hear you. This is one of my favorites along with the Harrars. Also these are great coffees to use in espresso blends. Brings the other coffees together very well.
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View entire thread: Anyone know this coffee"
Posted by ron45 on 2005-05-04 17:32:08 Post Subject: Anyone know this coffee"
A friend gave me a partial bag of beans from Southwinds coffee club. I want nothing to do with this club if it still exists. But would love to find out what's in this bag. It made the best tasting espresso I have had in a good while. It's called Baggio Estate, Brazil Platinum. I don't even know if this is supposed to be an espresso blend or not tho he said it was. This is a fairly light brown bean compared to what I've seen called espresso. The taste was so smooth compared to the 3 other darker blends I had on hand. The crema was very thick and rich also. Is anyone familiar with Baggio Estate coffees or how to contact them directly. I tried google to no avail.
Ron
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Posted by ron45 on 2005-05-04 17:32:08 Post Subject: Anyone know this coffee"
A friend gave me a partial bag of beans from Southwinds coffee club. I want nothing to do with this club if it still exists. But would love to find out what's in this bag. It made the best tasting espresso I have had in a good while. It's called Baggio Estate, Brazil Platinum. I don't even know if this is supposed to be an espresso blend or not tho he said it was. This is a fairly light brown bean compared to what I've seen called espresso. The taste was so smooth compared to the 3 other darker blends I had on hand. The crema was very thick and rich also. Is anyone familiar with Baggio Estate coffees or how to contact them directly. I tried google to no avail.
Ron
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View entire thread: Buy Gourmet Kona Coffee Online
Posted by ukko on 2004-05-27 10:05:52 Post Subject: Buy Gourmet Kona Coffee Online
Hey,
Can anyone point me to a online store that has good gourmet coffees? I just started drinking some Kona blends and they are excellent. The problem is that I live out in the sticks and do have access to any coffee shops. Thanks for your help.
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Posted by ukko on 2004-05-27 10:05:52 Post Subject: Buy Gourmet Kona Coffee Online
Hey,
Can anyone point me to a online store that has good gourmet coffees? I just started drinking some Kona blends and they are excellent. The problem is that I live out in the sticks and do have access to any coffee shops. Thanks for your help.
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View entire thread: How much grounds are used to make espresso?
Posted by mrgnomer on 2006-02-17 08:13:53 Post Subject:
What amount of grounds (in teaspoons or tablespoons) are used per shot of espresso?
I currently make a cup of coffee individually from 4 tablespoons of grounds, and find that a triple espresso has about the same or slightly more effect than one of theses cups, so I want to see how much grounds I would save by getting an espresso maker and making espresso rather than the coffee I currently make.
It depends on the size portafiltier your machine has. 58mm is a good size as far as I know quantity wise: you'll get a bigger shot but will need more grounds for it.
Typically, for those that measure out their doses, mass is used rather than volume. The current standard is: 7 grams/single, 14g/double and I would guess 21g/triple. The mass, I would gather, is not dependant on whether the bean is pre ground.
I don't know how that translates into tablespoons. You're going to have some espresso purists choking by saying you want to get into espresso to save on grounds. Sure, a double shot doesn't use as much grounds as say a pot of coffee but out of a double you'll get, on average, 2oz of regular espresso. If you want to restrict the shots for a more concentrated flavour, you'll get even less.
By effect, you mean the effects of caffeine extraction? As far as I'm aware, true espresso extraction averages about 25sec a pull and that isn't enough to extract much caffeine from coffee. Coffee doesn't like to give up caffeine. If you want more caffeine I would think using a higher quantity of grinds and steeping them longer would extract much more than espresso. In addition, high quality arabicas recommended for quality espresso don't contain as much caffeine as say lower quality robusta beans. I do believe a lot of store stocked coffee blends contain robusta as a filler so you'll get more caffeine out of them but they're not usable for good espresso.
What kind of espresso machine are you thinking of? If the machine is about $50 and is fitted with a screw lid, you're getting a steam machine. It'll brew coffee under a slightly higher pressure than normal atmospheric so the coffee will be stronger than drip but it technically won't be espresso. The quantity of grounds per shot does not apply to steam machines.
Forgive me if I'm being presumptous but you might be thinking the standards for a true espresso machine also apply to pseudo-espresso machines. If that's the case, don't let the manufacturers fool you.
True espresso requires a machine that extracts the essence of coffee under high pressure. A pump of some kind is required for this as well as a good boiler, lines and components to ensure temperature/pressure stability and reliability. The ability to froth well is also important and, as a result, a capable and competent espresso machine will cost considerably more than a steam machine but will deliver, according to the quality of its design and components, true espress. Like all good tools though you'll get what you pay for.
Not only that, IMO the machines that can produce very good espresso also require that their operators have atleast a fair understanding of espresso and espresso making techniques. If you're not a competent basrista you'll learn as you start out with a true machine but in the learning many of your shots could end up being 'sink shots'- that is not ideal for consumption. Sink shots'll deplete your stock of coffee pretty fast especially if you're trying to zero in on the ideal range of your dose, grind and temperature for the first time. As well, although it's tempting to try to save coffee at any turn, using less grinds than ideal for a shot you're pulling in true espresso machines seriously compromises even ruins the shot.
So, if you're talking true buttery, crema rich, sweet, concentrated coffee nectar that is espresso I'd say shooting for true, high quality shots should be a goal. A good machine, very good grinder and very good quality, fresh roasted beans are essential for this. At the start you probably won't save on grounds if ever.
If you just want to save on coffee and aren't interested in espresso to the point where you want to make a big investment in equipment and supplies, a steam machine will make smaller quantities of strong coffee and I guess by brewing a couple of small cups at a time as opposed to a 4-12 cup pot of drip coffee you'll end up saving on grinds. There are also moka pots, french pressess, vacuum pots and other manual brewing methods to consider that would allow you to use only the amount of grounds you need and have direct control of all the variables so you can brew to the strength you want and save on grounds that way as well.
For what it's worth I think that having direct control of essential variables of coffee making would allow anyone to brew a cup of coffee that would shame just about every automatic drip maker out there. A decent grinder, fresh beans, a $20 french press, a kettle, water and some sort of timer can brew for you incredibly good coffee; much better than a standard drip machine.
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Posted by mrgnomer on 2006-02-17 08:13:53 Post Subject:
What amount of grounds (in teaspoons or tablespoons) are used per shot of espresso?
I currently make a cup of coffee individually from 4 tablespoons of grounds, and find that a triple espresso has about the same or slightly more effect than one of theses cups, so I want to see how much grounds I would save by getting an espresso maker and making espresso rather than the coffee I currently make.
It depends on the size portafiltier your machine has. 58mm is a good size as far as I know quantity wise: you'll get a bigger shot but will need more grounds for it.
Typically, for those that measure out their doses, mass is used rather than volume. The current standard is: 7 grams/single, 14g/double and I would guess 21g/triple. The mass, I would gather, is not dependant on whether the bean is pre ground.
I don't know how that translates into tablespoons. You're going to have some espresso purists choking by saying you want to get into espresso to save on grounds. Sure, a double shot doesn't use as much grounds as say a pot of coffee but out of a double you'll get, on average, 2oz of regular espresso. If you want to restrict the shots for a more concentrated flavour, you'll get even less.
By effect, you mean the effects of caffeine extraction? As far as I'm aware, true espresso extraction averages about 25sec a pull and that isn't enough to extract much caffeine from coffee. Coffee doesn't like to give up caffeine. If you want more caffeine I would think using a higher quantity of grinds and steeping them longer would extract much more than espresso. In addition, high quality arabicas recommended for quality espresso don't contain as much caffeine as say lower quality robusta beans. I do believe a lot of store stocked coffee blends contain robusta as a filler so you'll get more caffeine out of them but they're not usable for good espresso.
What kind of espresso machine are you thinking of? If the machine is about $50 and is fitted with a screw lid, you're getting a steam machine. It'll brew coffee under a slightly higher pressure than normal atmospheric so the coffee will be stronger than drip but it technically won't be espresso. The quantity of grounds per shot does not apply to steam machines.
Forgive me if I'm being presumptous but you might be thinking the standards for a true espresso machine also apply to pseudo-espresso machines. If that's the case, don't let the manufacturers fool you.
True espresso requires a machine that extracts the essence of coffee under high pressure. A pump of some kind is required for this as well as a good boiler, lines and components to ensure temperature/pressure stability and reliability. The ability to froth well is also important and, as a result, a capable and competent espresso machine will cost considerably more than a steam machine but will deliver, according to the quality of its design and components, true espress. Like all good tools though you'll get what you pay for.
Not only that, IMO the machines that can produce very good espresso also require that their operators have atleast a fair understanding of espresso and espresso making techniques. If you're not a competent basrista you'll learn as you start out with a true machine but in the learning many of your shots could end up being 'sink shots'- that is not ideal for consumption. Sink shots'll deplete your stock of coffee pretty fast especially if you're trying to zero in on the ideal range of your dose, grind and temperature for the first time. As well, although it's tempting to try to save coffee at any turn, using less grinds than ideal for a shot you're pulling in true espresso machines seriously compromises even ruins the shot.
So, if you're talking true buttery, crema rich, sweet, concentrated coffee nectar that is espresso I'd say shooting for true, high quality shots should be a goal. A good machine, very good grinder and very good quality, fresh roasted beans are essential for this. At the start you probably won't save on grounds if ever.
If you just want to save on coffee and aren't interested in espresso to the point where you want to make a big investment in equipment and supplies, a steam machine will make smaller quantities of strong coffee and I guess by brewing a couple of small cups at a time as opposed to a 4-12 cup pot of drip coffee you'll end up saving on grinds. There are also moka pots, french pressess, vacuum pots and other manual brewing methods to consider that would allow you to use only the amount of grounds you need and have direct control of all the variables so you can brew to the strength you want and save on grounds that way as well.
For what it's worth I think that having direct control of essential variables of coffee making would allow anyone to brew a cup of coffee that would shame just about every automatic drip maker out there. A decent grinder, fresh beans, a $20 french press, a kettle, water and some sort of timer can brew for you incredibly good coffee; much better than a standard drip machine.
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View entire thread: Roasting
Posted by jlyon10 on 2008-01-09 08:03:57 Post Subject: Home Roasting
Home roasting is a great hobby. You can start out inexpensive with something like a Fresh Roast Plus 8, which is fun and very easy to use. My passion is home roasting, check out my web site, I have links for home roasting machines and I sell green coffee beans. I unfortunately don't have any blends. I sell mostly single origin green beans. Check it out.
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Posted by jlyon10 on 2008-01-09 08:03:57 Post Subject: Home Roasting
Home roasting is a great hobby. You can start out inexpensive with something like a Fresh Roast Plus 8, which is fun and very easy to use. My passion is home roasting, check out my web site, I have links for home roasting machines and I sell green coffee beans. I unfortunately don't have any blends. I sell mostly single origin green beans. Check it out.
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View entire thread: Coffee Gift Ideas
Posted by Revolution21X on 2005-11-14 22:45:48 Post Subject: Coffee Gift Ideas
ok i do not drink coffee at all, not that i dont like it i never really tried it so i could very well like it. but with christmas coming up i was thinking of getting a gift for some one who does drink coffee. but since i dont i have not idea of blends and types...i do know he likes columbian. and that he doesnt like folgers but does like maxwells. so any suggestions of a richer blend i guess you could say than that of columbian or even ones that are a stronger coffee that he might like would be appreciated.
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Posted by Revolution21X on 2005-11-14 22:45:48 Post Subject: Coffee Gift Ideas
ok i do not drink coffee at all, not that i dont like it i never really tried it so i could very well like it. but with christmas coming up i was thinking of getting a gift for some one who does drink coffee. but since i dont i have not idea of blends and types...i do know he likes columbian. and that he doesnt like folgers but does like maxwells. so any suggestions of a richer blend i guess you could say than that of columbian or even ones that are a stronger coffee that he might like would be appreciated.
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View entire thread: Which European is best? (poll type question)
Posted by Buondi on 2008-09-17 02:15:30 Post Subject:
Hey there...
Did i just read \"Spanish Coffee Rocks\"???? :shocked:
Well, what about if i tell you the Spanish coffee is one of the worst that exists?? The blends are made with the cheapest \"robusta and arabic\" beans.
Wanna try a good European coffee?? Try some Portuguese brands, thats why we are an a-typical country.
Against all odds, 85% of our coffee is consumed outside and only 15% is consumed at home, why?? Cause we appreciate the best Expresso, and, unless you have a good Expresso machine at home, outside is the only way to find it.
Anyway, if u want a brand in particular, try Buondi Café. Probably one of the best in Portugal, with a typical strong and heavy body flavour, since the roasting is made kinda the Italian way, with some Portugese adaptation.
Check it out: www.buondicaffe.com/
OBS: Feel free to ask for a sample...if i send it to Italy io can also send it to wherever u are
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Posted by Buondi on 2008-09-17 02:15:30 Post Subject:
Hey there...
Did i just read \"Spanish Coffee Rocks\"???? :shocked:
Well, what about if i tell you the Spanish coffee is one of the worst that exists?? The blends are made with the cheapest \"robusta and arabic\" beans.
Wanna try a good European coffee?? Try some Portuguese brands, thats why we are an a-typical country.
Against all odds, 85% of our coffee is consumed outside and only 15% is consumed at home, why?? Cause we appreciate the best Expresso, and, unless you have a good Expresso machine at home, outside is the only way to find it.
Anyway, if u want a brand in particular, try Buondi Café. Probably one of the best in Portugal, with a typical strong and heavy body flavour, since the roasting is made kinda the Italian way, with some Portugese adaptation.
Check it out: www.buondicaffe.com/
OBS: Feel free to ask for a sample...if i send it to Italy io can also send it to wherever u are
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View entire thread: Roasting
Posted by garyscottadamson on 2008-01-06 23:29:59 Post Subject: Roasting
I've had a grinder now for around 1 month and I think I'm going to give roasting a go.
Can I buy green beans in blends (ie. espresso), or can they only be purchased in single origin. If they can only be purchased single origin could somebody please give me an idea of origin quantities for an espresso blend.
I believe I can use my oven to do this, am I correct?
thanks
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Posted by garyscottadamson on 2008-01-06 23:29:59 Post Subject: Roasting
I've had a grinder now for around 1 month and I think I'm going to give roasting a go.
Can I buy green beans in blends (ie. espresso), or can they only be purchased in single origin. If they can only be purchased single origin could somebody please give me an idea of origin quantities for an espresso blend.
I believe I can use my oven to do this, am I correct?
thanks
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View entire thread: espresso extraction time!
Posted by ElPugDiablo on 2008-10-01 19:45:50 Post Subject:
Gotcha. So, if your roaster will work with you to get a espresso blend you like, I wouldn't limit to just fair trade organic offering. I'd try as many different espresso blends as possible and have your roaster work out a fair trade organic duplicate.
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Posted by ElPugDiablo on 2008-10-01 19:45:50 Post Subject:
Gotcha. So, if your roaster will work with you to get a espresso blend you like, I wouldn't limit to just fair trade organic offering. I'd try as many different espresso blends as possible and have your roaster work out a fair trade organic duplicate.
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View entire thread: Looking for a home roaster
Posted by freshroast on 2006-02-17 22:02:53 Post Subject:
I own a Cafe Roaster and was purchased through Monster Coffee. The roaster works great for my low volume I roast right now. I use some of monsters coffee blends for drip coffee and espressos. They just recently are now offering single origin green coffee as about half the cost so you can make your own signature blends. So far I have been very happy with the roaster if you are okay with roasting 3 to 4 lbs an hour - 1 lb roaster? I believe they run about $3,000.00. Here is they website they sell these roaster at if you want to inquire more? http://www.sonofresco.com/
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Posted by freshroast on 2006-02-17 22:02:53 Post Subject:
I own a Cafe Roaster and was purchased through Monster Coffee. The roaster works great for my low volume I roast right now. I use some of monsters coffee blends for drip coffee and espressos. They just recently are now offering single origin green coffee as about half the cost so you can make your own signature blends. So far I have been very happy with the roaster if you are okay with roasting 3 to 4 lbs an hour - 1 lb roaster? I believe they run about $3,000.00. Here is they website they sell these roaster at if you want to inquire more? http://www.sonofresco.com/
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View entire thread: help on coffeeshop ideas
Posted by JavaQueen on 2004-11-15 16:17:12 Post Subject:
Not all espresso blends make good drip coffee, and not all drip coffee blends make good espresso. I would be making a separate blend for each.
As for choice in brewing methods, don't overwhelm your customer with choices. I would offer either your standard brewed coffee with choice of a french press for those that know/want that. Otherwise, your typical customer will get confused
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Posted by JavaQueen on 2004-11-15 16:17:12 Post Subject:
Not all espresso blends make good drip coffee, and not all drip coffee blends make good espresso. I would be making a separate blend for each.
As for choice in brewing methods, don't overwhelm your customer with choices. I would offer either your standard brewed coffee with choice of a french press for those that know/want that. Otherwise, your typical customer will get confused
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View entire thread: My fair trade beans experience
Posted by macchiato on 2004-01-16 10:35:02 Post Subject: My fair trade beans experience
I have heard alot about fair trade coffee. The ideas behind fairtrade is assisting the independant coffee farmers. I am a righteous member of society and beleived wholeheartedly that fair trade coffee beans would show my compassion for struggling farmers.
Now my problem with fair trade.
I've purchased multiple pounds of fair trade grinds and fair trade whole beans from different sources. It seems that even companies with an already wide array of beans for sale are adding "fair Trade" coffee beans on the label, as if this was the flavor of the bean! With a blind eye, I sheepishly purchased a few pounds of this "fair trade" and have had enough of trying them out.
For starters buying fair trade coffee beans without a hint of their source was one of the stupidest things I've done. Blindly making a purchase based on the ethical feelings in my soul rather then truthful debate of if I even wanted coffee that style. This package says the beans are from central and south america, I now sit here and ponder "these beans have seen more areas on the face of the earth then I have!". I have also another pound here from Mexico, and have purchased Guatemalan in the past.
moving on...
I spent time drinking each of the blends I have purchased. Starting with a very good smooth blend from Guatamala. This was my first experience with fairtrade, the sticks and non-coffee materials I found in the bag where to say the least distastful, but the coffee it made tasted as if it had an air of presence and style in my mouth. This was purchased through a friend and I hardly take into consideration when buying super market fair trade beans.
Next I have this unknown pound of fair trade I purchased that says it originates from both Central and South America. This is my second, it is slightly bitter but frankly I am upset over the marketing of fair trade coffee as a flavor or style of coffee and not a method of purchase!
Finally is the worst one yet, I have failed in different style to have this Mexican fair trade coffee taste any good! it is always rather bitter and never any tasteful. I do not know its orgins as it was a gift, but I do know without any of the traditional non-fair trade coffees at my office I had to purchase an extra pound of beans just so I am not drinking bitter coffee all week!
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Posted by macchiato on 2004-01-16 10:35:02 Post Subject: My fair trade beans experience
I have heard alot about fair trade coffee. The ideas behind fairtrade is assisting the independant coffee farmers. I am a righteous member of society and beleived wholeheartedly that fair trade coffee beans would show my compassion for struggling farmers.
Now my problem with fair trade.
I've purchased multiple pounds of fair trade grinds and fair trade whole beans from different sources. It seems that even companies with an already wide array of beans for sale are adding "fair Trade" coffee beans on the label, as if this was the flavor of the bean! With a blind eye, I sheepishly purchased a few pounds of this "fair trade" and have had enough of trying them out.
For starters buying fair trade coffee beans without a hint of their source was one of the stupidest things I've done. Blindly making a purchase based on the ethical feelings in my soul rather then truthful debate of if I even wanted coffee that style. This package says the beans are from central and south america, I now sit here and ponder "these beans have seen more areas on the face of the earth then I have!". I have also another pound here from Mexico, and have purchased Guatemalan in the past.
moving on...
I spent time drinking each of the blends I have purchased. Starting with a very good smooth blend from Guatamala. This was my first experience with fairtrade, the sticks and non-coffee materials I found in the bag where to say the least distastful, but the coffee it made tasted as if it had an air of presence and style in my mouth. This was purchased through a friend and I hardly take into consideration when buying super market fair trade beans.
Next I have this unknown pound of fair trade I purchased that says it originates from both Central and South America. This is my second, it is slightly bitter but frankly I am upset over the marketing of fair trade coffee as a flavor or style of coffee and not a method of purchase!
Finally is the worst one yet, I have failed in different style to have this Mexican fair trade coffee taste any good! it is always rather bitter and never any tasteful. I do not know its orgins as it was a gift, but I do know without any of the traditional non-fair trade coffees at my office I had to purchase an extra pound of beans just so I am not drinking bitter coffee all week!
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View entire thread: Roasting
Posted by ElPugDiablo on 2008-01-07 21:18:23 Post Subject: Re: Roasting
I've had a grinder now for around 1 month and I think I'm going to give roasting a go.
Can I buy green beans in blends (ie. espresso), or can they only be purchased in single origin. If they can only be purchased single origin could somebody please give me an idea of origin quantities for an espresso blend.
I believe I can use my oven to do this, am I correct?
thanks
bean roasting is pretty somky, so be sure your oven is well vented. Go to sweetmaria.com for tips on how to start home roasting.
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Posted by ElPugDiablo on 2008-01-07 21:18:23 Post Subject: Re: Roasting
I've had a grinder now for around 1 month and I think I'm going to give roasting a go.
Can I buy green beans in blends (ie. espresso), or can they only be purchased in single origin. If they can only be purchased single origin could somebody please give me an idea of origin quantities for an espresso blend.
I believe I can use my oven to do this, am I correct?
thanks
bean roasting is pretty somky, so be sure your oven is well vented. Go to sweetmaria.com for tips on how to start home roasting.
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View entire thread: Western Regional Barista Guild Jam Jan 15th
Posted by barefoot on 2005-01-01 13:51:23 Post Subject: Western Regional Barista Guild Jam Jan 15th
“Western Regional Barista Guild JamTMâ€
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Posted by barefoot on 2005-01-01 13:51:23 Post Subject: Western Regional Barista Guild Jam Jan 15th
“Western Regional Barista Guild JamTMâ€
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View entire thread: Smoothies and Machine
Posted by beans on 2005-07-19 06:32:53 Post Subject: Smoothies and Machine
We have rolled out our mobile cafe but ran into a little problem with our fruit smoothie setup. We do not have running hot water in the truck and this is needed for the type of smoothie machine that the vendor supplied us with. The machine is the type that blends into a container and then poured into cups from the container. These containers need to be cleaned after each use.
We are now looking at alternatives, such as dispensers instead of blender/mixers, as well as a new vendor. Can anyone suggest a vendor for smoothies or drinks similiar to smoothies. Our original vendor had outstanding smoothies and I would like something above a slush or cheap drink. Any suggestions/recommendations will be appreciated.
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Posted by beans on 2005-07-19 06:32:53 Post Subject: Smoothies and Machine
We have rolled out our mobile cafe but ran into a little problem with our fruit smoothie setup. We do not have running hot water in the truck and this is needed for the type of smoothie machine that the vendor supplied us with. The machine is the type that blends into a container and then poured into cups from the container. These containers need to be cleaned after each use.
We are now looking at alternatives, such as dispensers instead of blender/mixers, as well as a new vendor. Can anyone suggest a vendor for smoothies or drinks similiar to smoothies. Our original vendor had outstanding smoothies and I would like something above a slush or cheap drink. Any suggestions/recommendations will be appreciated.
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