View entire thread: PR - Volcanica Coffee Announces the Addition of Gourmet Coff
Posted by buck100 on 2007-11-30 05:21:20 Post Subject: PR - Volcanica Coffee Announces the Addition of Gourmet Coff
Fort Lauderdale, FL (PRWEB) November 30, 2007 -- Today, Volcanica Coffee™ announced a new addition to their product line up and now offers gourmet coffee gift boxes. The new gourmet coffee gift boxes are available in various assortments that contain their famous Kona Coffee, Costa Rica Coffee and Blue Mountain Coffee.
The most popular gourmet coffee gift box is the Classic Coffee Gift Box which contains the top gourmet coffees from Volcanica and retails for $129.99. Each Classic Coffee Gift Box includes one pound of each of Volcanica Blue Mountain Coffee, Volcanica Costa Rican Reserve , Volcanica Costa Rican Original and Volcanica Kona Gran Reserve. The gourmet coffee gift boxes are available at www.volcanicacoffee.com/coffee-gift.htm.
Also available are the Signature Coffee Gift Box and the Coffee Lovers Gift Box. Both contain different assortments of the types of Volcanica Coffees an are available lower prices. Each coffee gift is shipped in a beautiful white gift box with the coffee bags nestled in crinkle cut paper.
Volcanica Gourmet Coffee Beans is a specialty importer and retailer of exotic single origin gourmet coffee beans. The Company is committed to offering only the finest quality coffee from volcanic regions around the world that is wonderfully exotic and remarkable in taste. The Volcanica Coffee website is located at www.VolcanicaCoffee.com.
Contact Information:
Diane Contreras
Volcanica Coffee Company
###
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Posted by buck100 on 2007-11-30 05:21:20 Post Subject: PR - Volcanica Coffee Announces the Addition of Gourmet Coff
Fort Lauderdale, FL (PRWEB) November 30, 2007 -- Today, Volcanica Coffee™ announced a new addition to their product line up and now offers gourmet coffee gift boxes. The new gourmet coffee gift boxes are available in various assortments that contain their famous Kona Coffee, Costa Rica Coffee and Blue Mountain Coffee.
The most popular gourmet coffee gift box is the Classic Coffee Gift Box which contains the top gourmet coffees from Volcanica and retails for $129.99. Each Classic Coffee Gift Box includes one pound of each of Volcanica Blue Mountain Coffee, Volcanica Costa Rican Reserve , Volcanica Costa Rican Original and Volcanica Kona Gran Reserve. The gourmet coffee gift boxes are available at www.volcanicacoffee.com/coffee-gift.htm.
Also available are the Signature Coffee Gift Box and the Coffee Lovers Gift Box. Both contain different assortments of the types of Volcanica Coffees an are available lower prices. Each coffee gift is shipped in a beautiful white gift box with the coffee bags nestled in crinkle cut paper.
Volcanica Gourmet Coffee Beans is a specialty importer and retailer of exotic single origin gourmet coffee beans. The Company is committed to offering only the finest quality coffee from volcanic regions around the world that is wonderfully exotic and remarkable in taste. The Volcanica Coffee website is located at www.VolcanicaCoffee.com.
Contact Information:
Diane Contreras
Volcanica Coffee Company
###
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View entire thread: Volcanica Coffee announces the start of their 2006 harvest
Posted by buck100 on 2006-02-14 13:08:57 Post Subject: Volcanica Coffee announces the start of their 2006 harvest
February 13, 2006; Fort Lauderdale, FL
Volcanica Coffee announces the start of their 2006 gourmet coffee harvest in Costa Rica.
Today, Volcanica Coffee announced the kick off of the 2006 gourmet coffee harvest in Costa Rica. The gourmet coffee farms that supply Volcanica Coffee have started the laborious process of the annual harvest.
The harvest is taking place in the Tarrazu region of Costa Rica which is located in the high mountains south of San Jose. The high altitude of 5,000 feet above sea level is a main contributor to the elegant flavor in the Costa Rican Tarrazu coffee but the steep sloping volcanic mountains make it very difficult to farm. Coffee plants must be picked by hand then carried long distances to the closest road for pick up. The other challenges facing farmers in this region is the scarcity of workers to pick the harvest.
We are very excited that another harvest is upon us which literally brings us the fruits of our labor over the past year says Jorge Umana the manager of the Don Evelio Coffee Estate which is a major supplier to Volcanica Coffee. “The first cupping from the harvest indicates that we have another great gourmet coffee crop for 2006â€
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Posted by buck100 on 2006-02-14 13:08:57 Post Subject: Volcanica Coffee announces the start of their 2006 harvest
February 13, 2006; Fort Lauderdale, FL
Volcanica Coffee announces the start of their 2006 gourmet coffee harvest in Costa Rica.
Today, Volcanica Coffee announced the kick off of the 2006 gourmet coffee harvest in Costa Rica. The gourmet coffee farms that supply Volcanica Coffee have started the laborious process of the annual harvest.
The harvest is taking place in the Tarrazu region of Costa Rica which is located in the high mountains south of San Jose. The high altitude of 5,000 feet above sea level is a main contributor to the elegant flavor in the Costa Rican Tarrazu coffee but the steep sloping volcanic mountains make it very difficult to farm. Coffee plants must be picked by hand then carried long distances to the closest road for pick up. The other challenges facing farmers in this region is the scarcity of workers to pick the harvest.
We are very excited that another harvest is upon us which literally brings us the fruits of our labor over the past year says Jorge Umana the manager of the Don Evelio Coffee Estate which is a major supplier to Volcanica Coffee. “The first cupping from the harvest indicates that we have another great gourmet coffee crop for 2006â€
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View entire thread: Trung Nguyen Coffee - The Best Coffee In Viet Nam
Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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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: PR- Volcanica Coffee Announces the Addition of Fair Trade
Posted by buck100 on 2008-07-26 21:48:20 Post Subject: PR- Volcanica Coffee Announces the Addition of Fair Trade
Volcanica Coffee™ – – Volcanica Coffee Announces the Addition of Fair Trade Certified and Rainforest Alliance Coffees.
Today, Volcanica Coffee announced a new addition to their product line and now offers coffees that are both Fair Trade Certified and Rain Forest Alliance Certified. Coffees that help the pay a fair trade to the farmers and protect the local rain forest originate from Costa Rica
Fort Lauderdale, FL July 28, 2008 -- Today, Volcanica Coffee announced the addition of Fair Trade Alliance and Rainforest Alliance Certified coffees. These new gourmet coffees originate from the famous Tarrazu coffee growing region in Costa Rica.
The Costa Rica coffee farms that supply Volcanica Coffee meet the both the Fair Trade Alliance and Rain Forest Alliance's comprehensive criteria and have received the certification seal. “Volcanica Coffee is proud to be able to offer Costa Rican coffees from Tarrazu that helps protect the famous rainforests of Costa Rica and promote the well being of the farmer families and communities in Costa Rica” said Diane Contreras, Volcanica Coffee vice president of sales.
The Fair Trade Certified designation means is that it empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, developing the business skills necessary to compete in the global marketplace and protecting the environment.
Fair Trade Certified Coffee includes several areas covering more than just paying a fair price for the gourmet coffee. The Fair Trade Certification includes: Fair price, Fair labor conditions, direct trade, democratic and transparent organizations, community development and environmentally sustainability.
The Rainforest Alliance works to ensure sustainable livelihoods and conserve biodiversity by transforming business practices, consumer behavior and land-use practices. The Rainforest Alliance sets standards for sustainability that conserve wildlife and wild lands and it promotes the well-being of workers and their communities where they live. These coffees and be found at Volcanica Costa Rican Coffee.
Volcanica Gourmet Coffee is a specialty importer and retailer of exotic single origin gourmet coffee beans. The Company is committed to offering only the finest quality coffee from volcanic regions around the world that is wonderfully exotic and remarkable in taste. The Volcanica Coffee website is located at www.VolcanicaCoffee.com .
###
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Posted by buck100 on 2008-07-26 21:48:20 Post Subject: PR- Volcanica Coffee Announces the Addition of Fair Trade
Volcanica Coffee™ – – Volcanica Coffee Announces the Addition of Fair Trade Certified and Rainforest Alliance Coffees.
Today, Volcanica Coffee announced a new addition to their product line and now offers coffees that are both Fair Trade Certified and Rain Forest Alliance Certified. Coffees that help the pay a fair trade to the farmers and protect the local rain forest originate from Costa Rica
Fort Lauderdale, FL July 28, 2008 -- Today, Volcanica Coffee announced the addition of Fair Trade Alliance and Rainforest Alliance Certified coffees. These new gourmet coffees originate from the famous Tarrazu coffee growing region in Costa Rica.
The Costa Rica coffee farms that supply Volcanica Coffee meet the both the Fair Trade Alliance and Rain Forest Alliance's comprehensive criteria and have received the certification seal. “Volcanica Coffee is proud to be able to offer Costa Rican coffees from Tarrazu that helps protect the famous rainforests of Costa Rica and promote the well being of the farmer families and communities in Costa Rica” said Diane Contreras, Volcanica Coffee vice president of sales.
The Fair Trade Certified designation means is that it empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, developing the business skills necessary to compete in the global marketplace and protecting the environment.
Fair Trade Certified Coffee includes several areas covering more than just paying a fair price for the gourmet coffee. The Fair Trade Certification includes: Fair price, Fair labor conditions, direct trade, democratic and transparent organizations, community development and environmentally sustainability.
The Rainforest Alliance works to ensure sustainable livelihoods and conserve biodiversity by transforming business practices, consumer behavior and land-use practices. The Rainforest Alliance sets standards for sustainability that conserve wildlife and wild lands and it promotes the well-being of workers and their communities where they live. These coffees and be found at Volcanica Costa Rican Coffee.
Volcanica Gourmet Coffee is a specialty importer and retailer of exotic single origin gourmet coffee beans. The Company is committed to offering only the finest quality coffee from volcanic regions around the world that is wonderfully exotic and remarkable in taste. The Volcanica Coffee website is located at www.VolcanicaCoffee.com .
###
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View entire thread: PR - Volcanica Coffee selected by Food & Wine Magazine
Posted by buck100 on 2006-03-29 06:57:34 Post Subject: PR - Volcanica Coffee selected by Food & Wine Magazine
March 29, 2006; Fort Lauderdale, FL
Volcanica Coffee™ – – Volcanica Coffee selected by Food & Wine Magazine as the 10 best boutique coffee roaster in the nation.
Food & Wine Magazine rated Volcanica Coffee as the tenth best boutique coffee roaster in the U.S. The taste testing was a part of their article on coffee appearing in their March issue.
“We are very please that we have been recognized by such a respected authority in the gourmet food industryâ€
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Posted by buck100 on 2006-03-29 06:57:34 Post Subject: PR - Volcanica Coffee selected by Food & Wine Magazine
March 29, 2006; Fort Lauderdale, FL
Volcanica Coffee™ – – Volcanica Coffee selected by Food & Wine Magazine as the 10 best boutique coffee roaster in the nation.
Food & Wine Magazine rated Volcanica Coffee as the tenth best boutique coffee roaster in the U.S. The taste testing was a part of their article on coffee appearing in their March issue.
“We are very please that we have been recognized by such a respected authority in the gourmet food industryâ€
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View entire thread: GILLIES COFFEE = www.GilliesCoffee.com
Posted by charles.y.beyda on 2008-08-23 01:20:08 Post Subject: GILLIES COFFEE = www.GilliesCoffee.com
What a great find! Amazingly fresh & great tasting Gourmet Coffee without the expensive price. Who said Coffee need be
Expensive to be good? Check-out www.GilliesCoffee.com today and find out for yourself.
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Posted by charles.y.beyda on 2008-08-23 01:20:08 Post Subject: GILLIES COFFEE = www.GilliesCoffee.com
What a great find! Amazingly fresh & great tasting Gourmet Coffee without the expensive price. Who said Coffee need be
Expensive to be good? Check-out www.GilliesCoffee.com today and find out for yourself.
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View entire thread: NEED HELP
Posted by doncoffee on 2004-10-11 20:04:49 Post Subject: NEED HELP
I am new in the business and need interested people to sell my product ....I import gourmet coffee from central america...I am located in California offices in westwood and San Diego..any body interested please respond to doncoffee@usa.com
Leo Magana
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Posted by doncoffee on 2004-10-11 20:04:49 Post Subject: NEED HELP
I am new in the business and need interested people to sell my product ....I import gourmet coffee from central america...I am located in California offices in westwood and San Diego..any body interested please respond to doncoffee@usa.com
Leo Magana
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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: Selling 3 new coffee machines.
Posted by aaron_nimocks on 2005-12-19 10:58:29 Post Subject: Selling 3 new coffee machines.
If anyone is interested in buying 3 brand new gourmet coffee machines please contact me at
aaron_nimocks@yahoo.com
(757)676-2433
Some pictures can be foundhere. Contact me for more information, looking to sell all 3 but will do only 1 if need be. I invested $12,000. Looking to resell for $10,000 for only a $2000 lose. Selling because I am in the Navy and going on deployment (no time to deal with this business venture).
This also comes with posters, coffee, cups, ect. Everything you need to get started.
Thanks
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Posted by aaron_nimocks on 2005-12-19 10:58:29 Post Subject: Selling 3 new coffee machines.
If anyone is interested in buying 3 brand new gourmet coffee machines please contact me at
aaron_nimocks@yahoo.com
(757)676-2433
Some pictures can be foundhere. Contact me for more information, looking to sell all 3 but will do only 1 if need be. I invested $12,000. Looking to resell for $10,000 for only a $2000 lose. Selling because I am in the Navy and going on deployment (no time to deal with this business venture).
This also comes with posters, coffee, cups, ect. Everything you need to get started.
Thanks
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View entire thread: premium coffee - request for help
Posted by abielski on 2005-10-10 06:22:11 Post Subject: premium coffee - request for help
Hello,
I’m a marketing student writing a paper about the coffee world.
My topic is the gourmet/premium coffee buzz, and I’m especially looking for coffee companies that entered the gourmet coffee field and their success.
I would be very grateful if you could provide me any information on the subject, or at least a few names of companies that match this profile.
If you can direct me to a person with whom I can speak on the phone – please do so.
Thank you in advance,
Assaf Bielski
Hebrew University
ISRAEL
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Posted by abielski on 2005-10-10 06:22:11 Post Subject: premium coffee - request for help
Hello,
I’m a marketing student writing a paper about the coffee world.
My topic is the gourmet/premium coffee buzz, and I’m especially looking for coffee companies that entered the gourmet coffee field and their success.
I would be very grateful if you could provide me any information on the subject, or at least a few names of companies that match this profile.
If you can direct me to a person with whom I can speak on the phone – please do so.
Thank you in advance,
Assaf Bielski
Hebrew University
ISRAEL
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View entire thread: Green coffee sales, roasted coffee sales
Posted by MSGRLLC on 2005-08-31 10:09:38 Post Subject: Green coffee sales, roasted coffee sales
Hey, just wanted to get our name out there, if anyone is interested in green coffee beans imported from only the finest fincas worldwide (including Honduras, Costa Rica, Sumatra, Cpt. Cook, and many others) or has an interest in the best tasting gourmet coffee that Colorado and in our opinion, the world, has to offer, please contact Jeff Hansford in Denver, Co for more details. Many flavors including decaf available. Visit www.fincaisis.com to request info. or call me direct at 303-868-4454. We can also help you start roasting beans in the privacy of your own home!!! Happy cupping...Mtn. State Golden Roast, LLC.
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Posted by MSGRLLC on 2005-08-31 10:09:38 Post Subject: Green coffee sales, roasted coffee sales
Hey, just wanted to get our name out there, if anyone is interested in green coffee beans imported from only the finest fincas worldwide (including Honduras, Costa Rica, Sumatra, Cpt. Cook, and many others) or has an interest in the best tasting gourmet coffee that Colorado and in our opinion, the world, has to offer, please contact Jeff Hansford in Denver, Co for more details. Many flavors including decaf available. Visit www.fincaisis.com to request info. or call me direct at 303-868-4454. We can also help you start roasting beans in the privacy of your own home!!! Happy cupping...Mtn. State Golden Roast, LLC.
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View entire thread: In Seek of Advice: Best Chocolate Flavored Capuccino/Coffee
Posted by gosailor4 on 2007-05-18 08:38:12 Post Subject: In Seek of Advice: Best Chocolate Flavored Capuccino/Coffee
Much to my dismay, I recently purchased a pod coffee brewer which has been discontinued and stopped making the pods that fit this brand (Gourmet Coffee Cafe). I bought it without knowing this on a whim over at Woot.com.
I bought it because it has a foamer and can make capuccino and espresso, so I thought I could find some great flavors that are chocolately. I am an avid \"coffee similar to hot cocoa\" drinker and I would really, really like the opinions of some really hardcore experienced coffee drinkers.
So my questions are:
Which pods are your favorites?
Which pod has a coffee/cappucino that is most similar to hot cocoa or chocolate?
Which chocolate flavored coffee/cappucino is your fav, pod or not?
Thanks to all! I appreciate your help!
-veronica
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Posted by gosailor4 on 2007-05-18 08:38:12 Post Subject: In Seek of Advice: Best Chocolate Flavored Capuccino/Coffee
Much to my dismay, I recently purchased a pod coffee brewer which has been discontinued and stopped making the pods that fit this brand (Gourmet Coffee Cafe). I bought it without knowing this on a whim over at Woot.com.
I bought it because it has a foamer and can make capuccino and espresso, so I thought I could find some great flavors that are chocolately. I am an avid \"coffee similar to hot cocoa\" drinker and I would really, really like the opinions of some really hardcore experienced coffee drinkers.
So my questions are:
Which pods are your favorites?
Which pod has a coffee/cappucino that is most similar to hot cocoa or chocolate?
Which chocolate flavored coffee/cappucino is your fav, pod or not?
Thanks to all! I appreciate your help!
-veronica
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View entire thread: Oven Reccommedations
Posted by Java Rocks Tony on 2005-02-20 10:07:50 Post Subject: Oven Reccommedations
I am wanting to get an oven to test the market here for fresh baked goods. I am toying with the idea with the Otis Spunkmeyer 1/4 size oven. I understand it can cook 3 doz cookies at a time, but I am wanting to bake muffins and other pastires too. anyone have good luck using an Otis Spunkmeyer Oven for other than cookies? I am open to suggestions too.
I have considered the other 1/4 size manufacturers, as well as Blodget, Vulcan etc for 1/2 size ovens. I can't see any use in full sized yet. I also wanted to keep the initial expense down too until I can see how these fresh baked goods do. I currently sell a good amount af Sam's Club muffins, and pre-packaged pastries. Something about the smell of fresh bakery that makes a patron buy on impulse, just like the smell of fresh gourmet coffee. That's what I am trying to do.
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Posted by Java Rocks Tony on 2005-02-20 10:07:50 Post Subject: Oven Reccommedations
I am wanting to get an oven to test the market here for fresh baked goods. I am toying with the idea with the Otis Spunkmeyer 1/4 size oven. I understand it can cook 3 doz cookies at a time, but I am wanting to bake muffins and other pastires too. anyone have good luck using an Otis Spunkmeyer Oven for other than cookies? I am open to suggestions too.
I have considered the other 1/4 size manufacturers, as well as Blodget, Vulcan etc for 1/2 size ovens. I can't see any use in full sized yet. I also wanted to keep the initial expense down too until I can see how these fresh baked goods do. I currently sell a good amount af Sam's Club muffins, and pre-packaged pastries. Something about the smell of fresh bakery that makes a patron buy on impulse, just like the smell of fresh gourmet coffee. That's what I am trying to do.
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View entire thread: Authentic Cafe Mocha brewed with Stove Top Espresso
Posted by coffeetology girl on 2006-06-17 12:01:23 Post Subject: Authentic Cafe Mocha brewed with Stove Top Espresso
Hi!
I went to Boracay last summer and I tasted the best Cafe Mocha in STABLES REAL COFFEE located between boat station 1 and boat station 2. I think their its authenic taste is that they brew their coffee using traditional method --- that is via stove top espresso. (Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving).
I was able to observe how they made my Cafe Mocha; they first make espresso shot via stove top espresso and then combined it with steamed milk (which was also heated on the stove and whisked until foamy). When I took a sip; I was impressed with the taste. STABLES Café Mocha allows you to savour the bold coffee flavour and the bittersweet chocolaty combination of mocha and sugar. It is truly a traditional gourmet coffee drink and we rate it 4.5 stars.
You personal reviews will be much appreciated. If you were able to try any coffee from STABLES REAL COFFEE AND TEA, kindly email privately or reply to this post.
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Posted by coffeetology girl on 2006-06-17 12:01:23 Post Subject: Authentic Cafe Mocha brewed with Stove Top Espresso
Hi!
I went to Boracay last summer and I tasted the best Cafe Mocha in STABLES REAL COFFEE located between boat station 1 and boat station 2. I think their its authenic taste is that they brew their coffee using traditional method --- that is via stove top espresso. (Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving).
I was able to observe how they made my Cafe Mocha; they first make espresso shot via stove top espresso and then combined it with steamed milk (which was also heated on the stove and whisked until foamy). When I took a sip; I was impressed with the taste. STABLES Café Mocha allows you to savour the bold coffee flavour and the bittersweet chocolaty combination of mocha and sugar. It is truly a traditional gourmet coffee drink and we rate it 4.5 stars.
You personal reviews will be much appreciated. If you were able to try any coffee from STABLES REAL COFFEE AND TEA, kindly email privately or reply to this post.
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View entire thread: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Posted by coffeetology girl on 2006-06-16 23:57:15 Post Subject: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Hi Fellow Coffee Lovers:
If you happened to you visit BORACAY, don’t’ forget to pass by STABLES REAL COFFEE AND TEA between boat station 1 and boat station 2. They serve the best coffees in the island. STABLES is simply a nipa hut with counter stools; to compliment with their native ambiance, they serve coffee prepared in traditional way -- that is via stove top espresso. Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving. (If you wish to know more about stove top espresso, kindly visit our “7 types of brewingâ€
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Posted by coffeetology girl on 2006-06-16 23:57:15 Post Subject: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Hi Fellow Coffee Lovers:
If you happened to you visit BORACAY, don’t’ forget to pass by STABLES REAL COFFEE AND TEA between boat station 1 and boat station 2. They serve the best coffees in the island. STABLES is simply a nipa hut with counter stools; to compliment with their native ambiance, they serve coffee prepared in traditional way -- that is via stove top espresso. Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving. (If you wish to know more about stove top espresso, kindly visit our “7 types of brewingâ€
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View entire thread: PR: Pre-orders being accepted for the Hawaii Coffee Book
Posted by cafemakers on 2008-05-21 19:53:04 Post Subject: PR: Pre-orders being accepted for the Hawaii Coffee Book
Colleague and coffee scientist Shawn Steiman has published the first book dedicated the coffees of Hawaii. Copies of the Hawaii Coffee Book can be pre-ordered now directly from Watermark Publishing and will soon be available from Amazon.com or a bookstore near you. Advance promotional copies are already in the mail, so regular orders (including mine) should be shipping soon.
From the publisher:
The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee last year valued at over $30 million. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i is the first-ever comprehensive overview of the Islands’ most recognizable and highly coveted product.
Books about coffee make great gifts for CoffeeForums members or others in the industry -- and, be sure to contact the publisher for wholesale ordering information to sell the Hawaii Coffee Book at your coffee shop or farm visitor center.
For those attending the Hawaii Coffee Association conference & Coffee Fest Hawaii, June 6-8 in Waikoloa, Shawn will be opening the conference with his talk, "the Myths About Coffee," and also signing copies of the book throughout the weekend.
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Posted by cafemakers on 2008-05-21 19:53:04 Post Subject: PR: Pre-orders being accepted for the Hawaii Coffee Book
Colleague and coffee scientist Shawn Steiman has published the first book dedicated the coffees of Hawaii. Copies of the Hawaii Coffee Book can be pre-ordered now directly from Watermark Publishing and will soon be available from Amazon.com or a bookstore near you. Advance promotional copies are already in the mail, so regular orders (including mine) should be shipping soon.
From the publisher:
The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee last year valued at over $30 million. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i is the first-ever comprehensive overview of the Islands’ most recognizable and highly coveted product.
Books about coffee make great gifts for CoffeeForums members or others in the industry -- and, be sure to contact the publisher for wholesale ordering information to sell the Hawaii Coffee Book at your coffee shop or farm visitor center.
For those attending the Hawaii Coffee Association conference & Coffee Fest Hawaii, June 6-8 in Waikoloa, Shawn will be opening the conference with his talk, "the Myths About Coffee," and also signing copies of the book throughout the weekend.
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View entire thread: Coffee Tech: Ripening Synchronization!
Posted by tintinet on 2004-06-04 18:04:02 Post Subject: Coffee Tech: Ripening Synchronization!
"Next time you plunk down $4 for a cup of gourmet coffee, consider thanking the anonymous laborers who harvested the beans that went into it. The best coffees use handpicked beans, "because the fruits of a coffee tree do not ripen uniformly and, thus, there are both mature and immature fruit on the same tree," according to a new US patent (6,727,406).
A dearth of cheap labor has forced many growers to adopt methods in which workers indiscriminately harvest beans from branches, ripe or not. Mechanical harvesting is another option, but mechanical harvesters also don't efficiently distinguish mature from immature beans. And poor quality beans make a poor pot of coffee.
Into this breach (fortified by a strong cup of Kona, no doubt) stepped a group of scientists at the University of Hawaii who determined that coffee beans are climacteric, that is, they boost respiration and ethylene synthesis just prior to ripening. To control these processes en masse, the group has devised a method to eliminate the synthesis of two enzymes critical to ethylene synthesis by introducing sense or antisense nucleic acid sequences into the coffee plant's genome.
The coffee growers can thus regulate the ripening of the fruit. "By application of ethylene to the entire plant, the entire plant will ripen at once, making manual and mechanical harvesting of coffee more productive." Hopefully they'll wash it off before Starbucks gets the beans. "
From The Scientist June 7, 2004
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Posted by tintinet on 2004-06-04 18:04:02 Post Subject: Coffee Tech: Ripening Synchronization!
"Next time you plunk down $4 for a cup of gourmet coffee, consider thanking the anonymous laborers who harvested the beans that went into it. The best coffees use handpicked beans, "because the fruits of a coffee tree do not ripen uniformly and, thus, there are both mature and immature fruit on the same tree," according to a new US patent (6,727,406).
A dearth of cheap labor has forced many growers to adopt methods in which workers indiscriminately harvest beans from branches, ripe or not. Mechanical harvesting is another option, but mechanical harvesters also don't efficiently distinguish mature from immature beans. And poor quality beans make a poor pot of coffee.
Into this breach (fortified by a strong cup of Kona, no doubt) stepped a group of scientists at the University of Hawaii who determined that coffee beans are climacteric, that is, they boost respiration and ethylene synthesis just prior to ripening. To control these processes en masse, the group has devised a method to eliminate the synthesis of two enzymes critical to ethylene synthesis by introducing sense or antisense nucleic acid sequences into the coffee plant's genome.
The coffee growers can thus regulate the ripening of the fruit. "By application of ethylene to the entire plant, the entire plant will ripen at once, making manual and mechanical harvesting of coffee more productive." Hopefully they'll wash it off before Starbucks gets the beans. "
From The Scientist June 7, 2004
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View entire thread: Don Veitia
Posted by donveitia on 2004-12-12 13:19:27 Post Subject: Don Veitia
Become an Area Owner, Area Agent and JV for Don Veitia
We, Z Group have an original brand called, “Don Veitiaâ€
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Posted by donveitia on 2004-12-12 13:19:27 Post Subject: Don Veitia
Become an Area Owner, Area Agent and JV for Don Veitia
We, Z Group have an original brand called, “Don Veitiaâ€
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View entire thread: Kicks Coffee Cafe remembers Alex Fisenko
Posted by coffeeken on 2007-01-29 15:48:43 Post Subject: Kicks Coffee Cafe remembers Alex Fisenko
News - Kicks Coffee Cafe
January 28, 2007
You Did It Right Alex!
by Ken Johnson, CEO Calleo Gourmet Coffees, Inc. and Kicks Coffee Cafe
PLANO, TX - I am deeply saddened by the loss of a close advisor and friend, Alex Fisenko. Alex passed away suddenly last Sunday, January 21, 2007 in his hometown in Oregon. I sincerely regret the fact that, despite all our plans to the contrary, we were never able to spend the time together that we had planned.
You may not know of Alex Fisenko, but, by all rights, you should. Unfortunately, the media never covered this man – a man who dedicated his life to bringing espresso to the U.S. market. Long before Starbucks was incorporated in 1985, Alex was the unsung hero of the gourmet coffee industry. Alex Fisenko had been helping companies and individuals to develop successful espresso cafes and kiosks since the late 1960's. In the U.S. alone, Alex’s guidance, advice, seminars, books and cafes all contributed to the profitability felt in nearly 30% of the coffee establishments operating today.
For those of us who had the opportunity to know Alex, we were truly given a gift. Alex was quite the character, and you need never wonder where he stood on an issue. Indeed, I owe a special thanks to Alex. While I was struggling with nearly two years of research and trying to land a monstrous opportunity with a big box retailer, Alex offered priceless insight on strategy, pricing and the espresso market in general. We did not see eye-to-eye on every issue, and that is exactly why I valued him so much as an advisor. Alex’s candor, coupled with his real world experience, provided a truth of exchange rarely known in the business world.
My sincere condolences go out to Alex’s family and friends. In memory of Alex Fisenko, Kicks Coffee Cafe has established a $500 scholarship grant in his name. This grant will be given annually by Calleo Gourmet Coffees, Inc., Kicks Coffee Café, and other branded coffee cafes. Formal details concerning this grant will be available once they are established with our Board of Directors.
Alex, you always told me, "If you can't do it right, don't do it at all." Well, Alex, you did things right. And, because you did, we’ve been able to carve out our own opportunity in this wonderful espresso market. Alex, thank you.
About Alex Fisenko
Mr. Fisenko was a pioneer and veteran of American espresso bars. He made his 1969 entrance into the coffee industry as an importer and seller of Gaggia brand espresso machines. A year later, in 1970, he opened his first espresso bar and, over the course of his career, went on to open and operate 15 more, including “Espresso Roma,” “Espresso Royale,” and the tremendously successful “Espresso,” located in San Francisco’s Embarcadero Center. Of his 16 ventures, 14 returned their original investments within one year and grew on to achieve long-term, stable success.
In 1974, when a zealous, young entrepreneur from Seattle dreamed of opening his own espresso bar, he approached Mr. Fisenko for training and guidance. Eight years later, the protege, Dave Olsen, teamed up with another dynamic entrepreneur to open an espresso bar in Seattle’s Columbia Center, and Starbucks was born.
About Calleo Gourmet Coffees, Inc.
Calleo Gourmet Coffees, Inc. is a coffee retailer whose brand, Kicks Coffee Cafe, has been featured in BusinessWeek, USA Today, Fortune Magazine, and on MSNBC’s Today Show. Kicks Coffee Cafe focuses its efforts on providing customers with excellent service and authentic espresso drinks. All of the Kicks Coffee Cafes feature Free T-1 Wi-Fi services for its customers. In addition, most locations are equipped with five 42" plasma screens for viewing news and sports throughout the day and evening.
web: www.kickscoffee.com
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Posted by coffeeken on 2007-01-29 15:48:43 Post Subject: Kicks Coffee Cafe remembers Alex Fisenko
News - Kicks Coffee Cafe
January 28, 2007
You Did It Right Alex!
by Ken Johnson, CEO Calleo Gourmet Coffees, Inc. and Kicks Coffee Cafe
PLANO, TX - I am deeply saddened by the loss of a close advisor and friend, Alex Fisenko. Alex passed away suddenly last Sunday, January 21, 2007 in his hometown in Oregon. I sincerely regret the fact that, despite all our plans to the contrary, we were never able to spend the time together that we had planned.
You may not know of Alex Fisenko, but, by all rights, you should. Unfortunately, the media never covered this man – a man who dedicated his life to bringing espresso to the U.S. market. Long before Starbucks was incorporated in 1985, Alex was the unsung hero of the gourmet coffee industry. Alex Fisenko had been helping companies and individuals to develop successful espresso cafes and kiosks since the late 1960's. In the U.S. alone, Alex’s guidance, advice, seminars, books and cafes all contributed to the profitability felt in nearly 30% of the coffee establishments operating today.
For those of us who had the opportunity to know Alex, we were truly given a gift. Alex was quite the character, and you need never wonder where he stood on an issue. Indeed, I owe a special thanks to Alex. While I was struggling with nearly two years of research and trying to land a monstrous opportunity with a big box retailer, Alex offered priceless insight on strategy, pricing and the espresso market in general. We did not see eye-to-eye on every issue, and that is exactly why I valued him so much as an advisor. Alex’s candor, coupled with his real world experience, provided a truth of exchange rarely known in the business world.
My sincere condolences go out to Alex’s family and friends. In memory of Alex Fisenko, Kicks Coffee Cafe has established a $500 scholarship grant in his name. This grant will be given annually by Calleo Gourmet Coffees, Inc., Kicks Coffee Café, and other branded coffee cafes. Formal details concerning this grant will be available once they are established with our Board of Directors.
Alex, you always told me, "If you can't do it right, don't do it at all." Well, Alex, you did things right. And, because you did, we’ve been able to carve out our own opportunity in this wonderful espresso market. Alex, thank you.
About Alex Fisenko
Mr. Fisenko was a pioneer and veteran of American espresso bars. He made his 1969 entrance into the coffee industry as an importer and seller of Gaggia brand espresso machines. A year later, in 1970, he opened his first espresso bar and, over the course of his career, went on to open and operate 15 more, including “Espresso Roma,” “Espresso Royale,” and the tremendously successful “Espresso,” located in San Francisco’s Embarcadero Center. Of his 16 ventures, 14 returned their original investments within one year and grew on to achieve long-term, stable success.
In 1974, when a zealous, young entrepreneur from Seattle dreamed of opening his own espresso bar, he approached Mr. Fisenko for training and guidance. Eight years later, the protege, Dave Olsen, teamed up with another dynamic entrepreneur to open an espresso bar in Seattle’s Columbia Center, and Starbucks was born.
About Calleo Gourmet Coffees, Inc.
Calleo Gourmet Coffees, Inc. is a coffee retailer whose brand, Kicks Coffee Cafe, has been featured in BusinessWeek, USA Today, Fortune Magazine, and on MSNBC’s Today Show. Kicks Coffee Cafe focuses its efforts on providing customers with excellent service and authentic espresso drinks. All of the Kicks Coffee Cafes feature Free T-1 Wi-Fi services for its customers. In addition, most locations are equipped with five 42" plasma screens for viewing news and sports throughout the day and evening.
web: www.kickscoffee.com
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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: coffee samples directory
Posted by Rowley on 2004-09-22 13:59:02 Post Subject:
top searches for coffee
coffee ->
coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean
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Posted by Rowley on 2004-09-22 13:59:02 Post Subject:
top searches for coffee
coffee ->
coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean
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View entire thread: Com Check.
Posted by Alun_evans on 2008-07-06 22:26:54 Post Subject:
No, both him and coffeeguy (Sean from Seattle Gourmet Coffee- who used to be posting up there with Topher) seem to be MIA
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Posted by Alun_evans on 2008-07-06 22:26:54 Post Subject:
No, both him and coffeeguy (Sean from Seattle Gourmet Coffee- who used to be posting up there with Topher) seem to be MIA
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View entire thread: Gourmet Coffee Cafe by Lexxus International
Posted by luisvi on 2005-07-27 22:08:42 Post Subject: Gourmet Coffee Cafe by Lexxus International
Dear Coffee Lover,
Allow me to introduce my self, my name is Luis Villasenor and I am an independent distributor with Lexxus International. I am currently promoting an innovative product called Gourmet Coffee Cafe.
This wonderful unit will provide you with fresh coffee, espressos and teas. Please visit the Gourmet Coffee Cafe website at http://www.gourmetcoffeecafe.net/default.asp?secureID=A4768441-F6D7-4E33-B6BC-B50D51750778&Country=US
If you are interested you can purchase your unit from my secure online store at https://secure.mylexxus.com//EN/cart_Products.asp?secureID=A4768441-F6D7-4E33-B6BC-B50D51750778&AgentID=403767&Country=US With your purchase you get a 30-day money back warranty, so why not give it a try and see if you like the product.
From my online store you can purchase your unit and join the “Gourmet Coffee Clubâ€
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Posted by luisvi on 2005-07-27 22:08:42 Post Subject: Gourmet Coffee Cafe by Lexxus International
Dear Coffee Lover,
Allow me to introduce my self, my name is Luis Villasenor and I am an independent distributor with Lexxus International. I am currently promoting an innovative product called Gourmet Coffee Cafe.
This wonderful unit will provide you with fresh coffee, espressos and teas. Please visit the Gourmet Coffee Cafe website at http://www.gourmetcoffeecafe.net/default.asp?secureID=A4768441-F6D7-4E33-B6BC-B50D51750778&Country=US
If you are interested you can purchase your unit from my secure online store at https://secure.mylexxus.com//EN/cart_Products.asp?secureID=A4768441-F6D7-4E33-B6BC-B50D51750778&AgentID=403767&Country=US With your purchase you get a 30-day money back warranty, so why not give it a try and see if you like the product.
From my online store you can purchase your unit and join the “Gourmet Coffee Clubâ€
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View entire thread: Drop Shipper(s) required
Posted by timns on 2008-07-21 14:52:07 Post Subject: Drop Shipper(s) required
Hey folks,
We''re building a website around gourmet coffee and various related accessories.
To get started we''re looking for reliable drop-shippers that we can work with. We''ve got a beutiful website coming along, a decent marketing budget, and motivation to spare. Now we just need some product!
Can anyone make any recommendations please?
Thank you kindly,
Tim
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Posted by timns on 2008-07-21 14:52:07 Post Subject: Drop Shipper(s) required
Hey folks,
We''re building a website around gourmet coffee and various related accessories.
To get started we''re looking for reliable drop-shippers that we can work with. We''ve got a beutiful website coming along, a decent marketing budget, and motivation to spare. Now we just need some product!
Can anyone make any recommendations please?
Thank you kindly,
Tim
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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: Volcanica Coffee for Sale - Top Ranked in Google
Posted by buck100 on 2008-08-04 06:22:48 Post Subject: Volcanica Coffee for Sale - Top Ranked in Google
Volcanica Coffee is now on auction for sale. We are a top ranked website in Google for key gourmet coffee search terms.
Please visit http://marketplace.sitepoint.com/auctions/42356 for more information.
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Posted by buck100 on 2008-08-04 06:22:48 Post Subject: Volcanica Coffee for Sale - Top Ranked in Google
Volcanica Coffee is now on auction for sale. We are a top ranked website in Google for key gourmet coffee search terms.
Please visit http://marketplace.sitepoint.com/auctions/42356 for more information.
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View entire thread: Christmas Coffee Beans
Posted by topgourmetcoffee on 2006-12-02 23:44:43 Post Subject: Try Baba Budan coffee, he will like it!
Jamaica Blue Mountain Coffee, I feel is among the best in the world. Yes it is expensive though. If cost is a factor and it always seems to be a factor than try Baba Budan coffee which is grown in India and has fabulous nutty walnut flavor.
You can also get a FREE 2oz. sample pack with your order to see if another gourmet coffee choice might even be better since taste is so based upon individual tastes. This is done as a holiday gift to you from TopGourmetCoffee.
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Posted by topgourmetcoffee on 2006-12-02 23:44:43 Post Subject: Try Baba Budan coffee, he will like it!
Jamaica Blue Mountain Coffee, I feel is among the best in the world. Yes it is expensive though. If cost is a factor and it always seems to be a factor than try Baba Budan coffee which is grown in India and has fabulous nutty walnut flavor.
You can also get a FREE 2oz. sample pack with your order to see if another gourmet coffee choice might even be better since taste is so based upon individual tastes. This is done as a holiday gift to you from TopGourmetCoffee.
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View entire thread: New Coffee Franchise Opinion
Posted by binger on 2005-11-30 22:35:50 Post Subject: New Coffee Franchise Opinion
Hello there,
Kinda new at this. Just wanted to get anyone's opinion and advice on a new coffee franchise I'm starting next year with Eccellente Gourmet Coffee. They feature Folger's coffee in portable vending machines which can be placed in any business venue. I'm open to suggestions.
Thanks.
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Posted by binger on 2005-11-30 22:35:50 Post Subject: New Coffee Franchise Opinion
Hello there,
Kinda new at this. Just wanted to get anyone's opinion and advice on a new coffee franchise I'm starting next year with Eccellente Gourmet Coffee. They feature Folger's coffee in portable vending machines which can be placed in any business venue. I'm open to suggestions.
Thanks.
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View entire thread: America's Test Kitchen tests, well, guess :P
Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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View entire thread: Volcanica Coffee for Sale - Top Ranked in Google
Posted by buck100 on 2008-08-04 19:04:15 Post Subject:
Please go to Google and enter in "Gourmet Coffee" and you will see us ranked 3rd. The company is actually named Volcanica Coffee not Volcanco Coffee.
The entire business is for sale which consists of the website, brand name and customer database. I can release to you financial statement and web log statistics. Please contact me directly from the auction site when you are ready.
Thank you,
Buck
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Posted by buck100 on 2008-08-04 19:04:15 Post Subject:
Please go to Google and enter in "Gourmet Coffee" and you will see us ranked 3rd. The company is actually named Volcanica Coffee not Volcanco Coffee.
The entire business is for sale which consists of the website, brand name and customer database. I can release to you financial statement and web log statistics. Please contact me directly from the auction site when you are ready.
Thank you,
Buck
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View entire thread: To Mall or not to Mall
Posted by PCKnight on 2005-12-07 11:13:43 Post Subject: To Mall or not to Mall
I have a question that I'm hoping one of you nice folks would be able to answer. I am very close to opening my first coffee shop, an exclusive drive-thru.. I have a lease oportunity at one of the local malls. Here is the rub.. this particular mall is not the most popular and traffic is not excatly where we would like it to be... (about 18,000 cars per day along one side of it and 17,000 along another side of it... we would be on the road containing 18,000 per day). They are asking $1,800 per month for an entire lot and are willing to pay for all improvements to the property, with the exception of our building of course. In and out of this lot also is not the best but mall management has agreed to strategically placed signs for 6 months directing traffic to us.
Everything I have learned so far has told me that my traffic counts should be twice what we see here and that in/out access should be much better.. so my question is this.. are there any inherant advantages to being located at a mall? I might point out also that there are no other gourmet coffee shops within several miles of this location... (I know... but it's true).
A local grocery store chain has put up a gas station/convenience store two lots down and are doing an amazing business... even though the mall and traffic counts are sooo low.
Any input on this would be greatly appreciated.
Best Regards,
Pat
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Posted by PCKnight on 2005-12-07 11:13:43 Post Subject: To Mall or not to Mall
I have a question that I'm hoping one of you nice folks would be able to answer. I am very close to opening my first coffee shop, an exclusive drive-thru.. I have a lease oportunity at one of the local malls. Here is the rub.. this particular mall is not the most popular and traffic is not excatly where we would like it to be... (about 18,000 cars per day along one side of it and 17,000 along another side of it... we would be on the road containing 18,000 per day). They are asking $1,800 per month for an entire lot and are willing to pay for all improvements to the property, with the exception of our building of course. In and out of this lot also is not the best but mall management has agreed to strategically placed signs for 6 months directing traffic to us.
Everything I have learned so far has told me that my traffic counts should be twice what we see here and that in/out access should be much better.. so my question is this.. are there any inherant advantages to being located at a mall? I might point out also that there are no other gourmet coffee shops within several miles of this location... (I know... but it's true).
A local grocery store chain has put up a gas station/convenience store two lots down and are doing an amazing business... even though the mall and traffic counts are sooo low.
Any input on this would be greatly appreciated.
Best Regards,
Pat
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View entire thread: Is the economy hurting your business?
Posted by caffe biscotto on 2008-09-16 14:59:51 Post Subject:
From someone who relies heavily on the growth and success of gourmet coffee shops around the US, I must say that we’ve noticed a definite slowdown in our biscotti sales to coffee shops. Not all, but most of our coffee shops have been ordering less frequently this year, say once per 3 - 4 months, versus every 2 months. Some have blamed the economy for the recent slowdown in sales.
There are a few however, who don’t seem to be affected by the recent economic slowdown. It’s hard to say why these few have managed to actually grow over the last year or so. Location could have something to do with it. Perhaps these few are thriving in the more affluent areas of the US, like San Francisco, Boston and New York City for example, where the economy is quite high. So much so that paying $5 for coffee & biscotti isn’t a big deal to them.
Another thing I can say that may be of substance is that Latinos are becoming a force to be reckoned with. The Spanish speaking population in the US has increased substantially. Many businesses are profiting from the huge influx of immigrants from Mexico, Puerto Rico, Central and South America, etc. They are hard working and very conscious of their purchases when it comes to food for their families. They come from countries that don’t sell overly processed food and drink. They are more accustomed to fresh fruits, juices and grains that are indigenous to their land. McDonald’s can’t cater to their needs, nor can Starbucks or Dunkin Donuts.
Hang up some signs that emphasize the natural aspect of your coffees and even pastries, etc. Put a Spanish twist on at least one of your products if possible. “I’d like to try your Spanish Latte please.” After all, a lot of our coffee beans are grown in Spanish speaking countries like Colombia, Guatemala & Costa Rica.
(It should be noted that not all Latinos care for spicy foods. I think that’s mainly popular in Mexico, some of Central America (& Texas heh heh). So, no hot sauce or black pepper drinks! Also, don’t forget that although Brazilians speak Portuguese, they are still very much “Latino”.)
Oh yeah, the proof is in the empanadas - We have a new coffee shop/roaster account that can’t get enough of our Coconut Macadamia biscotti for their Latino customers. Otherwise, those particular biscotti are not appealing to Americans for some reason. It’s definitely something to think about….
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Posted by caffe biscotto on 2008-09-16 14:59:51 Post Subject:
From someone who relies heavily on the growth and success of gourmet coffee shops around the US, I must say that we’ve noticed a definite slowdown in our biscotti sales to coffee shops. Not all, but most of our coffee shops have been ordering less frequently this year, say once per 3 - 4 months, versus every 2 months. Some have blamed the economy for the recent slowdown in sales.
There are a few however, who don’t seem to be affected by the recent economic slowdown. It’s hard to say why these few have managed to actually grow over the last year or so. Location could have something to do with it. Perhaps these few are thriving in the more affluent areas of the US, like San Francisco, Boston and New York City for example, where the economy is quite high. So much so that paying $5 for coffee & biscotti isn’t a big deal to them.
Another thing I can say that may be of substance is that Latinos are becoming a force to be reckoned with. The Spanish speaking population in the US has increased substantially. Many businesses are profiting from the huge influx of immigrants from Mexico, Puerto Rico, Central and South America, etc. They are hard working and very conscious of their purchases when it comes to food for their families. They come from countries that don’t sell overly processed food and drink. They are more accustomed to fresh fruits, juices and grains that are indigenous to their land. McDonald’s can’t cater to their needs, nor can Starbucks or Dunkin Donuts.
Hang up some signs that emphasize the natural aspect of your coffees and even pastries, etc. Put a Spanish twist on at least one of your products if possible. “I’d like to try your Spanish Latte please.” After all, a lot of our coffee beans are grown in Spanish speaking countries like Colombia, Guatemala & Costa Rica.
(It should be noted that not all Latinos care for spicy foods. I think that’s mainly popular in Mexico, some of Central America (& Texas heh heh). So, no hot sauce or black pepper drinks! Also, don’t forget that although Brazilians speak Portuguese, they are still very much “Latino”.)
Oh yeah, the proof is in the empanadas - We have a new coffee shop/roaster account that can’t get enough of our Coconut Macadamia biscotti for their Latino customers. Otherwise, those particular biscotti are not appealing to Americans for some reason. It’s definitely something to think about….
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View entire thread: Rituals gourmet coffee
Posted by floorman on 2004-10-28 23:08:57 Post Subject: Rituals gourmet coffee
Has anyone heard or tasted a coffee called rituals gourmet coffee
if so could you describe what you know about this type of coffee
or what you think about it.
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Posted by floorman on 2004-10-28 23:08:57 Post Subject: Rituals gourmet coffee
Has anyone heard or tasted a coffee called rituals gourmet coffee
if so could you describe what you know about this type of coffee
or what you think about it.
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View entire thread: Coffee "connoisseurs"...
Posted by espressogirl on 2008-10-16 22:06:48 Post Subject:
Since I started drinking gourmet coffee, my palate has expanded to accommodate the various flavors imaginable. There's a certain thrill in trying out new concoctions, or even coffee from different regions in the world.
I started my coffee journey drinking instant coffee as a kid but when I learned more about coffee and its intricacies, the more my horizon stretched further. Flavor-wise, there is a huge difference between instant slash grocery coffee and those fancy gourmet coffee. But for me, it's all about personal experiences.
The joy I get from drinking instant coffee with good friends is no match to the disappointment I feel drinking an expensive cup of coffee in a fancy cafe served with a frown by a grumpy barista.
For me, being a coffee connoisseur should go beyond what you know about coffee.
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Posted by espressogirl on 2008-10-16 22:06:48 Post Subject:
Since I started drinking gourmet coffee, my palate has expanded to accommodate the various flavors imaginable. There's a certain thrill in trying out new concoctions, or even coffee from different regions in the world.
I started my coffee journey drinking instant coffee as a kid but when I learned more about coffee and its intricacies, the more my horizon stretched further. Flavor-wise, there is a huge difference between instant slash grocery coffee and those fancy gourmet coffee. But for me, it's all about personal experiences.
The joy I get from drinking instant coffee with good friends is no match to the disappointment I feel drinking an expensive cup of coffee in a fancy cafe served with a frown by a grumpy barista.
For me, being a coffee connoisseur should go beyond what you know about coffee.
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View entire thread: Selling packaged coffee at swap meet
Posted by GentleBrew on 2004-03-05 20:59:09 Post Subject: Selling packaged coffee at swap meet
There is a swap meet here in town that I am thinking of renting a booth to sell various brands of packaged gourmet coffee and teas. Has any one ever tried this? I was also considering a cart at the mall. The main problem is the cost of rent. The swap meet is $600 a month for 3 days a week & the mall is $3000 a month. Do you think it's possible make a good profit with these rents? Anyone sell in a market or mall?
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Posted by GentleBrew on 2004-03-05 20:59:09 Post Subject: Selling packaged coffee at swap meet
There is a swap meet here in town that I am thinking of renting a booth to sell various brands of packaged gourmet coffee and teas. Has any one ever tried this? I was also considering a cart at the mall. The main problem is the cost of rent. The swap meet is $600 a month for 3 days a week & the mall is $3000 a month. Do you think it's possible make a good profit with these rents? Anyone sell in a market or mall?
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View entire thread: coffee varieties
Posted by nateb on 2006-12-13 03:15:47 Post Subject: coffee varieties
I am looking to start a business selling gourmet coffee online, and to wholesale accounts. My question is about the number of coffees to offer. I think it would be best to carry a smaller line, rather than "drown" my customers with too many varieties. Any thoughts on this approach? Also, what would you consider to be a good offering? I am in the process of finding a roaster, preferably in Wisonsin/Midwest area. Everything will be private label. If you are a roaster, or know a roaster who would work with me, that info would also be appreciated. Thanks for you time and valuable insight.
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Posted by nateb on 2006-12-13 03:15:47 Post Subject: coffee varieties
I am looking to start a business selling gourmet coffee online, and to wholesale accounts. My question is about the number of coffees to offer. I think it would be best to carry a smaller line, rather than "drown" my customers with too many varieties. Any thoughts on this approach? Also, what would you consider to be a good offering? I am in the process of finding a roaster, preferably in Wisonsin/Midwest area. Everything will be private label. If you are a roaster, or know a roaster who would work with me, that info would also be appreciated. Thanks for you time and valuable insight.
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View entire thread: Boresha Coffee
Posted by thestorylady on 2008-09-24 13:39:03 Post Subject: Boresha Private Estates Fair Trade Coffee
Hi, yes Boresha is 100% Certified Organic, shade grown, Fair Trade, Pesticide Free coffee grown on private estates in Africa. The three coffees Boresha Coffee makes are from Tanzania, Ethiopia and Uganda, and there is an African Decaf.
Often with an exotic coffee like Boresha, you will use less than with the cheap store brands because of the higher grade of bean. Indeed, one of our team members compared Boresha coffee cup for cup against simialr brants you can buy in the store and found that Boresha Private Estates exotic coffee cost 1/3 to 1/2 of what you''d pay for a gourmet coffee in your grocery store. Real value is a wonderful thing.
And here''s something else about coffee that you may or may not know.
Most coffee is flame roasted, which is why coffee is typically acidic . Issues like acid stomach, burps, and other unpleasantness are common with flame roasted coffee. Once you taste the good stuff, if you go back to flame roasted coffee, you''ll easily detect the burnt taste. The scum on top of coffee is also from the burnt.
Flame roasting coffee also makes the caffeine molecule unstable, which causes the jumpy heart, jitters, and similar sympptoms some people experience.
Boresha Private Estates Coffee is slow roasted under infrared heat in ceramic pans. This means that the flavor and also the caffeine are coaxed gently from the beans, not scorched out. This provides a velvety smooth mouth feel with no bitterness or burnt flavor. Even when you brew Boresha coffee for espresso, you will have absolutely no bitterness.
When you get the coffee in whole beans instead of ground, there is still moisture in the bag, since the beans weren''t scorched. Also, people who have trouble with caffeine may find that they are able to drink Boresha coffee with no ill effects, because slow roasting keeps the jump out of caffeine. the molecule of caffeine is actually more stable and does not jolt the system.
I personally also love the fact that the coffee is Fair Trade, which protects the growers. Any of us who have ever felt used by a boss canc ertainly relate to what it feels like the way things are usually done. Very few coffee providers procure their beans through Fair Trade, so it is safe to say that most coffee companies think nothing of using child labor and other unfair conditions to get the green beans that ultimately become coffee in the pot.
Boresha coffee is also Certified Organic and pesticide free. I shudder to think how many pesticides I''ve drunk over the years in my coffee! But no more. I''d lead you to a sample if I could, but I''m sure you''ll figure out how to find it.
I hope that serves you well. Feel free to contact me if you have other questions. Message me if I can be of further assistance.
Ronda
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Posted by thestorylady on 2008-09-24 13:39:03 Post Subject: Boresha Private Estates Fair Trade Coffee
Hi, yes Boresha is 100% Certified Organic, shade grown, Fair Trade, Pesticide Free coffee grown on private estates in Africa. The three coffees Boresha Coffee makes are from Tanzania, Ethiopia and Uganda, and there is an African Decaf.
Often with an exotic coffee like Boresha, you will use less than with the cheap store brands because of the higher grade of bean. Indeed, one of our team members compared Boresha coffee cup for cup against simialr brants you can buy in the store and found that Boresha Private Estates exotic coffee cost 1/3 to 1/2 of what you''d pay for a gourmet coffee in your grocery store. Real value is a wonderful thing.
And here''s something else about coffee that you may or may not know.
Most coffee is flame roasted, which is why coffee is typically acidic . Issues like acid stomach, burps, and other unpleasantness are common with flame roasted coffee. Once you taste the good stuff, if you go back to flame roasted coffee, you''ll easily detect the burnt taste. The scum on top of coffee is also from the burnt.
Flame roasting coffee also makes the caffeine molecule unstable, which causes the jumpy heart, jitters, and similar sympptoms some people experience.
Boresha Private Estates Coffee is slow roasted under infrared heat in ceramic pans. This means that the flavor and also the caffeine are coaxed gently from the beans, not scorched out. This provides a velvety smooth mouth feel with no bitterness or burnt flavor. Even when you brew Boresha coffee for espresso, you will have absolutely no bitterness.
When you get the coffee in whole beans instead of ground, there is still moisture in the bag, since the beans weren''t scorched. Also, people who have trouble with caffeine may find that they are able to drink Boresha coffee with no ill effects, because slow roasting keeps the jump out of caffeine. the molecule of caffeine is actually more stable and does not jolt the system.
I personally also love the fact that the coffee is Fair Trade, which protects the growers. Any of us who have ever felt used by a boss canc ertainly relate to what it feels like the way things are usually done. Very few coffee providers procure their beans through Fair Trade, so it is safe to say that most coffee companies think nothing of using child labor and other unfair conditions to get the green beans that ultimately become coffee in the pot.
Boresha coffee is also Certified Organic and pesticide free. I shudder to think how many pesticides I''ve drunk over the years in my coffee! But no more. I''d lead you to a sample if I could, but I''m sure you''ll figure out how to find it.
I hope that serves you well. Feel free to contact me if you have other questions. Message me if I can be of further assistance.
Ronda
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View entire thread: New to OCS
Posted by Sol on 2005-11-16 10:45:23 Post Subject:
Thanks for the advice guys.
I will be using the saeco 7p machines. They have 7 different flavours so variety should not be an issue.
I was going to ask a local bar owner if he would like to add some gourmet coffee drinks to his menu by using my machine.
) I was wondering if anyone had tried this approach before? And if you know where I might get some "coffee drinks" menus online? It would look much better if I had the sample menu with me when trying to sell the product.
Thanks again for your tips.
Sol
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Posted by Sol on 2005-11-16 10:45:23 Post Subject:
Thanks for the advice guys.
I will be using the saeco 7p machines. They have 7 different flavours so variety should not be an issue.
I was going to ask a local bar owner if he would like to add some gourmet coffee drinks to his menu by using my machine.
) I was wondering if anyone had tried this approach before? And if you know where I might get some "coffee drinks" menus online? It would look much better if I had the sample menu with me when trying to sell the product.Thanks again for your tips.
Sol
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View entire thread: Coffee Franchise Profitability?
Posted by Grinder on 2007-02-08 03:48:41 Post Subject: Coffee Franchise Profitability?
Hello everyone. I have read a lot of the posts and I am thoroughly impressed with the unselfish nature of everyone.
Has anyone heard of Saxbys Coffee? They are a new gourmet coffee house that is franchising out accross the country.
Does anyone have any advice on getting involved with franchising?
How about advice for getting into the retail coffee shop business?
This is a very real possibility for me right now and I would love to read anyone''s feedback.
Thanks for your time in reading this post.
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Posted by Grinder on 2007-02-08 03:48:41 Post Subject: Coffee Franchise Profitability?
Hello everyone. I have read a lot of the posts and I am thoroughly impressed with the unselfish nature of everyone.
Has anyone heard of Saxbys Coffee? They are a new gourmet coffee house that is franchising out accross the country.
Does anyone have any advice on getting involved with franchising?
How about advice for getting into the retail coffee shop business?
This is a very real possibility for me right now and I would love to read anyone''s feedback.
Thanks for your time in reading this post.
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View entire thread: Your Coffee Recipe
Posted by buck100 on 2006-06-05 06:42:44 Post Subject:
Here is one I hope you do not already have since I noticed you are located in South Florida:
Cafe au Laite or Cafe con Leche
1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk
No, Starbucks was not the first to serve a Laite in the U.S. in the 1980's. Cubans have been serving cafe con leche
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Posted by buck100 on 2006-06-05 06:42:44 Post Subject:
Here is one I hope you do not already have since I noticed you are located in South Florida:
Cafe au Laite or Cafe con Leche
1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk
No, Starbucks was not the first to serve a Laite in the U.S. in the 1980's. Cubans have been serving cafe con leche
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View entire thread: Marketing to High School and College Students
Posted by Julez777 on 2006-10-09 17:49:05 Post Subject:
sample your coffees! this is a good way to get yourself known to the public. i have worked at a coffee shop for 5 years and we get new customers constantly from sampling our new drinks.
offer coupons for people to come in, give out free stuff..
a place where students can go to study or hang out is also nice. possibly have a nice desserts? we have a coffee shop on my campus that offers a very nice selection of gourmet coffee drinks along with a huge variety of chocolates and desserts. it also has some nice couches that people can sit and hang out on.
good luck!
-julie
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Posted by Julez777 on 2006-10-09 17:49:05 Post Subject:
sample your coffees! this is a good way to get yourself known to the public. i have worked at a coffee shop for 5 years and we get new customers constantly from sampling our new drinks.
offer coupons for people to come in, give out free stuff..
a place where students can go to study or hang out is also nice. possibly have a nice desserts? we have a coffee shop on my campus that offers a very nice selection of gourmet coffee drinks along with a huge variety of chocolates and desserts. it also has some nice couches that people can sit and hang out on.
good luck!
-julie
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View entire thread: A good book?
Posted by cindy on 2005-11-25 00:23:04 Post Subject:
i just got one...
everything anyone would ever want to know about coffee. check it out, helped me alot!
http://www.alibris.com/search/search.cf ... ting*title
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Posted by cindy on 2005-11-25 00:23:04 Post Subject:
i just got one...
everything anyone would ever want to know about coffee. check it out, helped me alot!
http://www.alibris.com/search/search.cf ... ting*title
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View entire thread: U.K. Coffee Shop Stats
Posted by sabrynne on 2005-04-29 15:02:54 Post Subject: U.K. Coffee Shop Stats
Hello.
I know quite a bit about the US gourmet coffee industry, but I've recently moved to the UK and I was wondering if anyone has run into stats, i.e., average cusomer spend with and without pasteries, profit margins (probably similar to US), what would be considered a resonable rent for a decent high street location, general coffee industry stats, etc. Anything would be a help. I feel pretty foolish but I purchased a coffee shop business plan from a UK consultant and it's just a generic plan with random #s plugged in and no industry stats.
Sabrynne
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Posted by sabrynne on 2005-04-29 15:02:54 Post Subject: U.K. Coffee Shop Stats
Hello.
I know quite a bit about the US gourmet coffee industry, but I've recently moved to the UK and I was wondering if anyone has run into stats, i.e., average cusomer spend with and without pasteries, profit margins (probably similar to US), what would be considered a resonable rent for a decent high street location, general coffee industry stats, etc. Anything would be a help. I feel pretty foolish but I purchased a coffee shop business plan from a UK consultant and it's just a generic plan with random #s plugged in and no industry stats.
Sabrynne
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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: Freinds looking to start a future in the buss...
Posted by ibass600 on 2005-01-15 19:47:51 Post Subject: Freinds looking to start a future in the buss...
Me and 2 freinds are looking for ways to start our own coffee shop. We are all aware the worst business decision to make is starting with partners and freinds but we have to try.
We live in CT usa and not one of us has ever worked in a coffee shop nor have real experiance with either the actual machinery or supplies in gourmet coffee production. We have been using our most valid source, the web, to search for things we should use and reading the forum for our questions answered through others.
My main question is does anyone know of any good products or even classes involving starting a coffee house. We have other ideas riding behind this main one to help but the coffee end of it is the most definitive when we go apply for a loan. And when applying it would be good to show some initiatvie and experiance ewas taken into consideration previously.
Once again is anyone aware of a USA based class for this type of business decision?
thankyou,
Nick
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Posted by ibass600 on 2005-01-15 19:47:51 Post Subject: Freinds looking to start a future in the buss...
Me and 2 freinds are looking for ways to start our own coffee shop. We are all aware the worst business decision to make is starting with partners and freinds but we have to try.
We live in CT usa and not one of us has ever worked in a coffee shop nor have real experiance with either the actual machinery or supplies in gourmet coffee production. We have been using our most valid source, the web, to search for things we should use and reading the forum for our questions answered through others.
My main question is does anyone know of any good products or even classes involving starting a coffee house. We have other ideas riding behind this main one to help but the coffee end of it is the most definitive when we go apply for a loan. And when applying it would be good to show some initiatvie and experiance ewas taken into consideration previously.
Once again is anyone aware of a USA based class for this type of business decision?
thankyou,
Nick
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View entire thread: How many customers a day?
Posted by Java Rocks Tony on 2005-02-02 19:24:54 Post Subject: Re: How many customers a day?
My husband and I are currently doing research on and assembling a business plan for opening a coffee shop-type walk-in location. I say "coffee shop-type" because we want to include sodas, energy drinks and other caffinated beverages in addition to the standard coffee and tea offerings. We have started to flesh out our plan with numbers for rent, equipment, supplies, inventory, payroll and all the rest of the "outgoing" money flow. The one thing we are missing is good way to judge how to anticipate the "incoming" money. How many people can you expect on a good day? How much will each of them spend? We are looking at setting up in a downtown location with a fair amount of foot traffic, and we want a large space that encourages sitting around chatting, studying, etc. Does anyone have any insight into the number of people required to keep a business like this going?
Thanks,
Karen
i am not sure if i am going to answer this the way you may need, cause maybe I am misinterpreting your intent of ur post, but here it goes....! (sorry)
there is no adequate way I am aware of to guess how much each person will spend other than guess. that's pretty much what a pro-forma cash flow is: guesswork and estimates. u need to base them though on relevance, such as an average "daily" expected sales volume, which in turn would be based on traffic counts, u'd get from observing the proposed location. yes, observe at all times of day and evening, as thought that u might be open and u'll see what the "walk-in/walk-by" traffic would be like.
again, a "good day" as u ask, is going to be an estimate so make the good day estimate conservative for purposes of the buseness plan and pro-forma cash flow. make it as close to breaking even or just under (in the red) a tad to show u won't be profitable as a new business. then slowly increase your sales by about 2-3% monthly for the 1st 6 mos and more aggressively thereafter. show about 3 yrs projected cashflow if you are going for a biz loan. bankers love that.
i think u r on the right track but I would reccommend thinking of "people u need" as "cash flow need". don't worry about how many people u r going to get, just worry about money via sales. the easiest way to do what u want is very blatant and bare bones: u have to figure what all your expenses are, preferably monthly, and divide that by 30 (average) and that result by 7 (or how many days u plan to be opn weekly) and that is what u need to make at minimum to break even daily.
that was the easy part. now u need to get them inside and pay u to give them gourmet coffee. for the most part, the coffee and other offerings will sell itself; u just need to let them know ur there. sinage is probably just as important as location, and your name and signage needs to be coffee friendly (ie Java this, Coffee House that etc.) Make sure ur name reflects coffee, java, or coffee house. that is very important! get involved in city and club meetings, get ur name out with the shop's name and be friendly, and most of all patient.
i hope this helped some!
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Posted by Java Rocks Tony on 2005-02-02 19:24:54 Post Subject: Re: How many customers a day?
My husband and I are currently doing research on and assembling a business plan for opening a coffee shop-type walk-in location. I say "coffee shop-type" because we want to include sodas, energy drinks and other caffinated beverages in addition to the standard coffee and tea offerings. We have started to flesh out our plan with numbers for rent, equipment, supplies, inventory, payroll and all the rest of the "outgoing" money flow. The one thing we are missing is good way to judge how to anticipate the "incoming" money. How many people can you expect on a good day? How much will each of them spend? We are looking at setting up in a downtown location with a fair amount of foot traffic, and we want a large space that encourages sitting around chatting, studying, etc. Does anyone have any insight into the number of people required to keep a business like this going?
Thanks,
Karen
i am not sure if i am going to answer this the way you may need, cause maybe I am misinterpreting your intent of ur post, but here it goes....! (sorry)
there is no adequate way I am aware of to guess how much each person will spend other than guess. that's pretty much what a pro-forma cash flow is: guesswork and estimates. u need to base them though on relevance, such as an average "daily" expected sales volume, which in turn would be based on traffic counts, u'd get from observing the proposed location. yes, observe at all times of day and evening, as thought that u might be open and u'll see what the "walk-in/walk-by" traffic would be like.
again, a "good day" as u ask, is going to be an estimate so make the good day estimate conservative for purposes of the buseness plan and pro-forma cash flow. make it as close to breaking even or just under (in the red) a tad to show u won't be profitable as a new business. then slowly increase your sales by about 2-3% monthly for the 1st 6 mos and more aggressively thereafter. show about 3 yrs projected cashflow if you are going for a biz loan. bankers love that.
i think u r on the right track but I would reccommend thinking of "people u need" as "cash flow need". don't worry about how many people u r going to get, just worry about money via sales. the easiest way to do what u want is very blatant and bare bones: u have to figure what all your expenses are, preferably monthly, and divide that by 30 (average) and that result by 7 (or how many days u plan to be opn weekly) and that is what u need to make at minimum to break even daily.
that was the easy part. now u need to get them inside and pay u to give them gourmet coffee. for the most part, the coffee and other offerings will sell itself; u just need to let them know ur there. sinage is probably just as important as location, and your name and signage needs to be coffee friendly (ie Java this, Coffee House that etc.) Make sure ur name reflects coffee, java, or coffee house. that is very important! get involved in city and club meetings, get ur name out with the shop's name and be friendly, and most of all patient.
i hope this helped some!
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View entire thread: Selling at a swap meet
Posted by GentleBrew on 2004-03-05 21:09:56 Post Subject: Selling at a swap meet
There is a swap meet here in town where I am considering renting a booth to sell various brands of packaged gourmet coffee and teas. Has any one ever tried this? I was also considering a cart at the mall. My main concern is the cost of rent. The swap meet is $600 a month for 3 days a week & the mall is $3000 a month. Do you think it's possible make a good profit with these rents? Anyone sell in a market or mall?
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Posted by GentleBrew on 2004-03-05 21:09:56 Post Subject: Selling at a swap meet
There is a swap meet here in town where I am considering renting a booth to sell various brands of packaged gourmet coffee and teas. Has any one ever tried this? I was also considering a cart at the mall. My main concern is the cost of rent. The swap meet is $600 a month for 3 days a week & the mall is $3000 a month. Do you think it's possible make a good profit with these rents? Anyone sell in a market or mall?
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View entire thread: GET YOUR FAIR SHARE WITH COFFEE FAIR
Posted by topher on 2003-12-18 05:32:05 Post Subject:
I looked over your site....sorry but this looks like Amway again...thats twice in one week. Your site speaks of great opportunity....but not of the coffee itself. Fair Trade but not from where...where is it roasted? Oh and I like the bit about the county fair....sorry but last time I was at a county fair people where looking for busch lite in a can not gourmet coffee...sorry if I am out of line....its just my point of view.
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Posted by topher on 2003-12-18 05:32:05 Post Subject:
I looked over your site....sorry but this looks like Amway again...thats twice in one week. Your site speaks of great opportunity....but not of the coffee itself. Fair Trade but not from where...where is it roasted? Oh and I like the bit about the county fair....sorry but last time I was at a county fair people where looking for busch lite in a can not gourmet coffee...sorry if I am out of line....its just my point of view.
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View entire thread: B2B
Posted by Coffee Guy on 2006-10-26 03:02:28 Post Subject:
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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Posted by Coffee Guy on 2006-10-26 03:02:28 Post Subject:
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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View entire thread: Jamaican Coffee
Posted by crushdance on 2003-12-15 23:20:46 Post Subject:
you can order it from WWW.jamaicaplace.com/gourmet_coffee.htm
i just got back jamaica and they had it our room(the little one oz. bags)
its really good. I brought a bunch of them home. I also got a pound of
wallenford blue for pretty cheap but i haven't tried it yet.
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Posted by crushdance on 2003-12-15 23:20:46 Post Subject:
you can order it from WWW.jamaicaplace.com/gourmet_coffee.htm
i just got back jamaica and they had it our room(the little one oz. bags)
its really good. I brought a bunch of them home. I also got a pound of
wallenford blue for pretty cheap but i haven't tried it yet.
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View entire thread: The first pocket-size espresso maker - Handpresso
Posted by cloudsipper on 2007-12-04 11:42:20 Post Subject:
Wow ! great idea.. Not too thrilled with pods, though, unless you make your own. Most reviews of pod coffee are pretty grim. Also as a purist, I suspect it's really hard to carry 200 degree water around, but I suppose you could always boil some with a little coil heater. All in all for 100 euro, a bit pricey. An Aeropress for 20 euro leaves 80 euro for buying kilos of gourmet coffee. The Aeropress won't make espresso, but what it does make.. is head and shoulders above anything else pressed through a filter.
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Posted by cloudsipper on 2007-12-04 11:42:20 Post Subject:
Wow ! great idea.. Not too thrilled with pods, though, unless you make your own. Most reviews of pod coffee are pretty grim. Also as a purist, I suspect it's really hard to carry 200 degree water around, but I suppose you could always boil some with a little coil heater. All in all for 100 euro, a bit pricey. An Aeropress for 20 euro leaves 80 euro for buying kilos of gourmet coffee. The Aeropress won't make espresso, but what it does make.. is head and shoulders above anything else pressed through a filter.
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View entire thread: The first pocket-size espresso maker - Handpresso
Posted by ElPugDiablo on 2007-12-04 12:25:43 Post Subject:
Wow ! great idea.. Not too thrilled with pods, though, unless you make your own. Most reviews of pod coffee are pretty grim. Also as a purist, I suspect it's really hard to carry 200 degree water around, but I suppose you could always boil some with a little coil heater. All in all for 100 euro, a bit pricey. An Aeropress for 20 euro leaves 80 euro for buying kilos of gourmet coffee. The Aeropress won't make espresso, but what it does make.. is head and shoulders above anything else pressed through a filter.
Sorry, for my taste preference, I like French press better than Aeropress. Easier to brew too.
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Posted by ElPugDiablo on 2007-12-04 12:25:43 Post Subject:
Wow ! great idea.. Not too thrilled with pods, though, unless you make your own. Most reviews of pod coffee are pretty grim. Also as a purist, I suspect it's really hard to carry 200 degree water around, but I suppose you could always boil some with a little coil heater. All in all for 100 euro, a bit pricey. An Aeropress for 20 euro leaves 80 euro for buying kilos of gourmet coffee. The Aeropress won't make espresso, but what it does make.. is head and shoulders above anything else pressed through a filter.
Sorry, for my taste preference, I like French press better than Aeropress. Easier to brew too.
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View entire thread: The first pocket-size espresso maker - Handpresso
Posted by CCafe on 2007-12-04 12:12:30 Post Subject:
Wow ! great idea.. Not too thrilled with pods, though, unless you make your own. Most reviews of pod coffee are pretty grim. Also as a purist, I suspect it's really hard to carry 200 degree water around, but I suppose you could always boil some with a little coil heater. All in all for 100 euro, a bit pricey. An Aeropress for 20 euro leaves 80 euro for buying kilos of gourmet coffee. The Aeropress won't make espresso, but what it does make.. is head and shoulders above anything else pressed through a filter.
If it doesn't make espresso why does your site sell it as a coffee/espresso maker?
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Posted by CCafe on 2007-12-04 12:12:30 Post Subject:
Wow ! great idea.. Not too thrilled with pods, though, unless you make your own. Most reviews of pod coffee are pretty grim. Also as a purist, I suspect it's really hard to carry 200 degree water around, but I suppose you could always boil some with a little coil heater. All in all for 100 euro, a bit pricey. An Aeropress for 20 euro leaves 80 euro for buying kilos of gourmet coffee. The Aeropress won't make espresso, but what it does make.. is head and shoulders above anything else pressed through a filter.
If it doesn't make espresso why does your site sell it as a coffee/espresso maker?
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View entire thread: B2B
Posted by Osteele on 2006-10-26 09:49:00 Post Subject:
Hello Coffee Guy,
Thank you so much for your quick response. I really appreciate it.
Rather than repeating myself, kindly refer to some of my responses in a reply I posted to Jackson.
A few words though:
You're absolutely right when you said:
"Most large institutions don't care about serving good quality coffee."
A few years ago, I was part owner of a Bistro style cafe located on one of this city's busiest boulevards. We were part of a very recognisable franchise. Actually, their exists approx. 150 stores across the nation.
We served a large variety of coffee, from espresso to flavored. I always complained about how bad the coffee was. We had no choice but to purchase it from the franchisor's main supplier. What a scam!
Office Coffee Services:
Not interested.
I was thinking more along the lines of
Restaurant
Sports bar (serve espresso almost exclusively)
Some franchises.
I'd like to know more about "private labelling" though.
Once again, thank you for your time and patience. It means a lot to me.
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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Posted by Osteele on 2006-10-26 09:49:00 Post Subject:
Hello Coffee Guy,
Thank you so much for your quick response. I really appreciate it.
Rather than repeating myself, kindly refer to some of my responses in a reply I posted to Jackson.
A few words though:
You're absolutely right when you said:
"Most large institutions don't care about serving good quality coffee."
A few years ago, I was part owner of a Bistro style cafe located on one of this city's busiest boulevards. We were part of a very recognisable franchise. Actually, their exists approx. 150 stores across the nation.
We served a large variety of coffee, from espresso to flavored. I always complained about how bad the coffee was. We had no choice but to purchase it from the franchisor's main supplier. What a scam!
Office Coffee Services:
Not interested.
I was thinking more along the lines of
Restaurant
Sports bar (serve espresso almost exclusively)
Some franchises.
I'd like to know more about "private labelling" though.
Once again, thank you for your time and patience. It means a lot to me.
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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View entire thread: which machine to buy
Posted by TCS on 2004-11-01 22:48:00 Post Subject:
Yep, John, the owner of our gourmet coffee bar, says "semi-automatic" because you have better control over the machine and can personalize the drink better, whereas "Automatic" automatically doses everything.
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Posted by TCS on 2004-11-01 22:48:00 Post Subject:
Yep, John, the owner of our gourmet coffee bar, says "semi-automatic" because you have better control over the machine and can personalize the drink better, whereas "Automatic" automatically doses everything.
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View entire thread: Healthy and good tasting Decaf that doesn't cost a ton?
Posted by Motsyball on 2006-11-16 21:26:34 Post Subject: Healthy and good tasting Decaf that doesn't cost a ton?
My understanding is that there are basically 4 decaffeinating processes: Swiss water, Carbon Dioxide (CO2) and two chemical processes. I am looking for a good priced and good tasting roasted decaf coffee bean. Recently my doctor told my wife and I that we should only drink decaf coffee from now on. Furthermore, he even specified that we are not to buy any coffee that uses chemicals to decaffeinate it. At first it was hard for us to accept his advice because we both love our full flavored coffee, but we knew we had to make the swich.
Now we are used to drinking pretty good quality coffee and grinding our own beans for each pot. We used to only drink the Starbucks and Millstone but that got a bit expensive so then we found the Marques de Paiva French Roast Gourmet Coffee at Sam’s and started drinking that. It was almost as good as Starbucks and Millstone but was saving us a significant amount of money. When we took the doctors advice and made the switch from decaf we bought the Marques De Paiva Gourmet Decaf Organic Whole Bean Coffee (fair trade) from Sam’s Club and it uses the Swiss water process to remove the caffeine.
Let’s just say it was a shocker! I could not believe how bitter, bland and washed out it tasted. Does all decaf coffee from the Swiss water process taste like this? Does Starbucks or Millstone use the Swiss water process to decaffeinate all of their coffee beans? I have read conflicting info that the CO2 decaffeinating process is a chemical process but others say its natural. The Swiss water process claims to be the only 100% chemical free decaffeination process. Are their health risks with the CO2 process like with the two chemical processes? I just want some good priced and good tasting roasted decaf coffee beans that are decaffeinated by using no chemicals. Any suggestions? I am willing to pay between $5 and $10 per pound.
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Posted by Motsyball on 2006-11-16 21:26:34 Post Subject: Healthy and good tasting Decaf that doesn't cost a ton?
My understanding is that there are basically 4 decaffeinating processes: Swiss water, Carbon Dioxide (CO2) and two chemical processes. I am looking for a good priced and good tasting roasted decaf coffee bean. Recently my doctor told my wife and I that we should only drink decaf coffee from now on. Furthermore, he even specified that we are not to buy any coffee that uses chemicals to decaffeinate it. At first it was hard for us to accept his advice because we both love our full flavored coffee, but we knew we had to make the swich.
Now we are used to drinking pretty good quality coffee and grinding our own beans for each pot. We used to only drink the Starbucks and Millstone but that got a bit expensive so then we found the Marques de Paiva French Roast Gourmet Coffee at Sam’s and started drinking that. It was almost as good as Starbucks and Millstone but was saving us a significant amount of money. When we took the doctors advice and made the switch from decaf we bought the Marques De Paiva Gourmet Decaf Organic Whole Bean Coffee (fair trade) from Sam’s Club and it uses the Swiss water process to remove the caffeine.
Let’s just say it was a shocker! I could not believe how bitter, bland and washed out it tasted. Does all decaf coffee from the Swiss water process taste like this? Does Starbucks or Millstone use the Swiss water process to decaffeinate all of their coffee beans? I have read conflicting info that the CO2 decaffeinating process is a chemical process but others say its natural. The Swiss water process claims to be the only 100% chemical free decaffeination process. Are their health risks with the CO2 process like with the two chemical processes? I just want some good priced and good tasting roasted decaf coffee beans that are decaffeinated by using no chemicals. Any suggestions? I am willing to pay between $5 and $10 per pound.
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View entire thread: Drive-thru in Florida
Posted by OzarkB on 2004-09-08 14:33:43 Post Subject:
We are about a year into a similar venture in NW Arkansas (Bentonville). My husband and I moved here from Seattle about a year ago, and opened two drive-thrus. After almost nine months, the first one seems to have passed a hurdle and is consistently doing well. Our second location is only two months old, and it is the same battle all over again to build up a customer base.
Lots of nay-sayers told us that people in Arkansas wouldn't go for gourmet coffee and espresso, but we've been pleasantly surprised by the uptake here. We're near Wal-Mart corporate HQ, so there are tons of transplants from big cities. We knew they'd be thrilled to see a drive-thru espresso (we were the first), and they were. There were also plenty of locals who had seen drive-thru espresso in other parts of the country, and were glad to finally have one in their own backyard.
My advice to you is to do your homework. Get traffic numbers from the city and make sure your location could survive by pulling 1% of that traffic in every day. Also, research the surrounding demographics. Are there lots of office parks/schools/affluent neighborhoods near your store? If it's all blue collar/low income, you may want to reconsider.
There will be PLENTY of people telling you that your business/location stinks. If you're confident in the choice you've made, then go for it. However, even with everything going your way, be prepared for a lot of hard work! You will literally be building your business one customer at a time. Starbucks just opened up their first stand-alone store here, and I agree with what another post said regarding "the big green monster." Starbucks should help you by doing the heavy lifting in terms of customer education and gourmet coffee awareness.
I could ramble forever about what I've learned in the past year, but I hope these few thoughts are helpful.
Best of luck to you!!
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Posted by OzarkB on 2004-09-08 14:33:43 Post Subject:
We are about a year into a similar venture in NW Arkansas (Bentonville). My husband and I moved here from Seattle about a year ago, and opened two drive-thrus. After almost nine months, the first one seems to have passed a hurdle and is consistently doing well. Our second location is only two months old, and it is the same battle all over again to build up a customer base.
Lots of nay-sayers told us that people in Arkansas wouldn't go for gourmet coffee and espresso, but we've been pleasantly surprised by the uptake here. We're near Wal-Mart corporate HQ, so there are tons of transplants from big cities. We knew they'd be thrilled to see a drive-thru espresso (we were the first), and they were. There were also plenty of locals who had seen drive-thru espresso in other parts of the country, and were glad to finally have one in their own backyard.
My advice to you is to do your homework. Get traffic numbers from the city and make sure your location could survive by pulling 1% of that traffic in every day. Also, research the surrounding demographics. Are there lots of office parks/schools/affluent neighborhoods near your store? If it's all blue collar/low income, you may want to reconsider.
There will be PLENTY of people telling you that your business/location stinks. If you're confident in the choice you've made, then go for it. However, even with everything going your way, be prepared for a lot of hard work! You will literally be building your business one customer at a time. Starbucks just opened up their first stand-alone store here, and I agree with what another post said regarding "the big green monster." Starbucks should help you by doing the heavy lifting in terms of customer education and gourmet coffee awareness.
I could ramble forever about what I've learned in the past year, but I hope these few thoughts are helpful.
Best of luck to you!!
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View entire thread: Need help
Posted by mr he on 2004-10-06 21:03:12 Post Subject:
What a punishment. Here I sit, an expat, who’s ben away from his native lands for a few years, looking thru the last special offer prices of things like hap, pickled herrings, lever pie, a ton of cheese, and all the other goodies, I haven’t had for quite some time.
The prices listed are indeed from their web sites, however they are from their weekly special offer DM’s so normal prices may be higher, but not by more than say 5%. If you go perusing on some more web sites, then look for "Ugens Tilbudsavis", which often is a PDF.
From a marketers view, they are reliable, and most likely represent the prices, your prospective customers will throw at you as target selling prices.
I have changed my mind. If this is enough, then I will not look further. If not, I will ask family to swing by supermarkets and see.
Netto(Danish Supermarkets, deep discount chain):
200g Gourmet Coffee DKK15
Amora Brazil, more standard brand, 500G DKK18
Superbrugsen(COOP midrange):
500G Cirkel Kaffe DKK16.6 (special offer, 6 for a 100)
Kvickly (COOP hypermarket):
Merrild 3500g bags DKK75, which is DKK25 per bag.
Merrild Special: 400g bag, DKK13.95.
Irma(COOP higher-end supermarket chain):
Private label â€
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Posted by mr he on 2004-10-06 21:03:12 Post Subject:
What a punishment. Here I sit, an expat, who’s ben away from his native lands for a few years, looking thru the last special offer prices of things like hap, pickled herrings, lever pie, a ton of cheese, and all the other goodies, I haven’t had for quite some time.
The prices listed are indeed from their web sites, however they are from their weekly special offer DM’s so normal prices may be higher, but not by more than say 5%. If you go perusing on some more web sites, then look for "Ugens Tilbudsavis", which often is a PDF.
From a marketers view, they are reliable, and most likely represent the prices, your prospective customers will throw at you as target selling prices.
I have changed my mind. If this is enough, then I will not look further. If not, I will ask family to swing by supermarkets and see.
Netto(Danish Supermarkets, deep discount chain):
200g Gourmet Coffee DKK15
Amora Brazil, more standard brand, 500G DKK18
Superbrugsen(COOP midrange):
500G Cirkel Kaffe DKK16.6 (special offer, 6 for a 100)
Kvickly (COOP hypermarket):
Merrild 3500g bags DKK75, which is DKK25 per bag.
Merrild Special: 400g bag, DKK13.95.
Irma(COOP higher-end supermarket chain):
Private label â€
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View entire thread: Notice most perishables are dated EXCEPT for coffee beans?
Posted by GCS on 2005-06-04 12:54:09 Post Subject:
I believe the reason they don't put a freshness date on coffee is that they don't have to. Coffee labeling regulations are very lenient, and you don't even have to specify the type of coffee it is.
An interesting note on that topic that most consumers don't realize -
Many coffee roasters are trying to get into the gourmet coffee industry as it is growing rapidly, so they want to sell the new hot 'Kona' coffee. The roasters therefore make a package advertised as Kona coffee, then do the most deceiving trick known to coffee roasters. Due to the lack of coffee regulations, they are allowed to put 10% Kona coffee, mixed with 90% of the cheapest coffee they can find, and advertise it as Kona coffee.
Regulations don't require that you specify the type of coffee, so this is actually legal, which is why many people are turned off from gourmet coffee buying if they buy coffee in a supermarket.
Back to the original topic, if they don't require what type of coffee, it makes sense that they don't require one to post the length of freshness.
Buy Online People, it just makes sense.
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Posted by GCS on 2005-06-04 12:54:09 Post Subject:
I believe the reason they don't put a freshness date on coffee is that they don't have to. Coffee labeling regulations are very lenient, and you don't even have to specify the type of coffee it is.
An interesting note on that topic that most consumers don't realize -
Many coffee roasters are trying to get into the gourmet coffee industry as it is growing rapidly, so they want to sell the new hot 'Kona' coffee. The roasters therefore make a package advertised as Kona coffee, then do the most deceiving trick known to coffee roasters. Due to the lack of coffee regulations, they are allowed to put 10% Kona coffee, mixed with 90% of the cheapest coffee they can find, and advertise it as Kona coffee.
Regulations don't require that you specify the type of coffee, so this is actually legal, which is why many people are turned off from gourmet coffee buying if they buy coffee in a supermarket.
Back to the original topic, if they don't require what type of coffee, it makes sense that they don't require one to post the length of freshness.
Buy Online People, it just makes sense.
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View entire thread: is MJB good?
Posted by caffe biscotto on 2008-10-06 13:29:23 Post Subject:
I live in the US but have little income.
Coffee Industry Secret No. 1 - Fresh roasted gourmet coffees only
cost about 25 cents per cup, if you grind and brew at home.
I skip my morning coffee at Dunkin Donuts and can now afford to replace
that with a whole pot of gourmet coffee at home and work. Sorry coffee
shops, but its true!
Also, skip the cream & sugar, you'll love real coffee without it.
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Posted by caffe biscotto on 2008-10-06 13:29:23 Post Subject:
I live in the US but have little income.
Coffee Industry Secret No. 1 - Fresh roasted gourmet coffees only
cost about 25 cents per cup, if you grind and brew at home.
I skip my morning coffee at Dunkin Donuts and can now afford to replace
that with a whole pot of gourmet coffee at home and work. Sorry coffee
shops, but its true!
Also, skip the cream & sugar, you'll love real coffee without it.
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View entire thread: Formaldehyde in coffee
Posted by ace85driver on 2005-12-30 15:48:32 Post Subject: Formaldehyde in coffee
An acquaintance of mine has been trying to convince me to start buying fresh coffee beans, roast, grind, and brew them myself. His rationale is you get a richer cup of coffee, it’s cheaper, and healthier for you. When I asked him why it’s healthier? He told me many gourmet coffee growers use formaldehyde to keep the beans fresh? Is this true? Also if I start buying raw beans (I guess that’s what they would be called) can I roast them, grind them, and brew them right away? Would I have to let the roasted coffee beans sit for a while before grinding and brewing them?
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Posted by ace85driver on 2005-12-30 15:48:32 Post Subject: Formaldehyde in coffee
An acquaintance of mine has been trying to convince me to start buying fresh coffee beans, roast, grind, and brew them myself. His rationale is you get a richer cup of coffee, it’s cheaper, and healthier for you. When I asked him why it’s healthier? He told me many gourmet coffee growers use formaldehyde to keep the beans fresh? Is this true? Also if I start buying raw beans (I guess that’s what they would be called) can I roast them, grind them, and brew them right away? Would I have to let the roasted coffee beans sit for a while before grinding and brewing them?
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View entire thread: What kind of markdown... pricesheet... to restaurant
Posted by davidsbiscotti on 2008-04-28 11:41:59 Post Subject:
Congrats on the restaurant account!
I'm new to the world of gourmet coffee, but have met a few roasters in New England.
Actually, a long time member of this forum, ElPugDiablo is in Connecticut and is all too familiar with the coffee business in Mass. Maybe he will chime in on any local questions you might have regarding New England coffee scene.
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Posted by davidsbiscotti on 2008-04-28 11:41:59 Post Subject:
Congrats on the restaurant account!
I'm new to the world of gourmet coffee, but have met a few roasters in New England.
Actually, a long time member of this forum, ElPugDiablo is in Connecticut and is all too familiar with the coffee business in Mass. Maybe he will chime in on any local questions you might have regarding New England coffee scene.
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View entire thread: Need some advice with a very basic coffee question...
Posted by roaster dave on 2008-09-02 15:59:15 Post Subject:
2 tablespoons to 6 oz of water is the standard for gourmet coffee drip brewing. Try agaib with the 8 tablespoons suggested and see how that works out for you.
There is alot of science involved in gourmet brewing. Too little ground coffee and it becomes over extracted (bitter) too much coffee and its over extracted (bad as well). If you brew at the recommended 2 tbs to 6 oz and it is still too strong, add just a little more water to the coffee once it is in your cup.
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Posted by roaster dave on 2008-09-02 15:59:15 Post Subject:
2 tablespoons to 6 oz of water is the standard for gourmet coffee drip brewing. Try agaib with the 8 tablespoons suggested and see how that works out for you.
There is alot of science involved in gourmet brewing. Too little ground coffee and it becomes over extracted (bitter) too much coffee and its over extracted (bad as well). If you brew at the recommended 2 tbs to 6 oz and it is still too strong, add just a little more water to the coffee once it is in your cup.
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View entire thread: No Charge For Torani Syrup?
Posted by aeneas1 on 2006-05-18 08:55:04 Post Subject: No Charge For Torani Syrup?
the number one gripe i hear from specialty/gourmet coffee drinkers is that they feel nickel and dimed to death by coffee shops and, i have to admit, i can easily see where they are coming from.
consequently i decided to try a little experiment which involved bumping up all of my coffee prices a bit and permanently offering torani flavorings, chocolate and whipped cream at no extra charge. a couple of months have gone by since i started this and all i can say is that i wish i had done it years ago! i have received nothing but great responses from my regulars and new clientele simply can't believe their eyes/ears when they realize they don't have to dig a little deeper for little more sugar!
i quickly discovered the following beneifts once i began this program:
- immediate perception of value added and, conversely, no feeling of nickel and diming to death - an excellent vehicle for word of mouth business.
- specialty coffee "extras" lend themselves perfectly to this sort of offering in that they are inherently self-limiting. far more people request less whipped cream than more while many request none at all (health/diet) and torani syrups will ruin a coffee drink if used in excess which most/all specialty coffee drinkers know.
- customers that do not opt for flavoring or whipped cream far outweigh those that do; at my location less than 20% of my clientele request whipped cream or flavoring and the ratio has not changed since i began offering such extras free of charge. consequently, 80% of my clientele cover the cost of the 20% that choose the extras.
- the impact of the "torani bar" is formidable and makes a lasting impression. all of my syrups are equipped with pumps and located in the customer area where coffee drinkers are free to help themselves to whatever flavor(s) they wish to add.
- also, i do not charge extra for mochas or, rather, i moved my latte/capp prices up to my mocha prices. given that capps and lattes far outsell mochas, the capp and latte drinkers subsidize the additional mocha expense - and then some!
is anyone else doing this?
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Posted by aeneas1 on 2006-05-18 08:55:04 Post Subject: No Charge For Torani Syrup?
the number one gripe i hear from specialty/gourmet coffee drinkers is that they feel nickel and dimed to death by coffee shops and, i have to admit, i can easily see where they are coming from.
consequently i decided to try a little experiment which involved bumping up all of my coffee prices a bit and permanently offering torani flavorings, chocolate and whipped cream at no extra charge. a couple of months have gone by since i started this and all i can say is that i wish i had done it years ago! i have received nothing but great responses from my regulars and new clientele simply can't believe their eyes/ears when they realize they don't have to dig a little deeper for little more sugar!
i quickly discovered the following beneifts once i began this program:
- immediate perception of value added and, conversely, no feeling of nickel and diming to death - an excellent vehicle for word of mouth business.
- specialty coffee "extras" lend themselves perfectly to this sort of offering in that they are inherently self-limiting. far more people request less whipped cream than more while many request none at all (health/diet) and torani syrups will ruin a coffee drink if used in excess which most/all specialty coffee drinkers know.
- customers that do not opt for flavoring or whipped cream far outweigh those that do; at my location less than 20% of my clientele request whipped cream or flavoring and the ratio has not changed since i began offering such extras free of charge. consequently, 80% of my clientele cover the cost of the 20% that choose the extras.
- the impact of the "torani bar" is formidable and makes a lasting impression. all of my syrups are equipped with pumps and located in the customer area where coffee drinkers are free to help themselves to whatever flavor(s) they wish to add.
- also, i do not charge extra for mochas or, rather, i moved my latte/capp prices up to my mocha prices. given that capps and lattes far outsell mochas, the capp and latte drinkers subsidize the additional mocha expense - and then some!
is anyone else doing this?
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View entire thread: What do you enjoy, dislike about making coffee?
Posted by medicdave on 2005-11-09 18:24:57 Post Subject:
Coffee likes: The warm, cozy feeling you get with that first sip on a cold morning. The welcoming community of coffee drinkers. The way a coffee-run can break the ice with new colleages or stimulate conversation between old friends.
Damn, I sound like a Maxwell House commercial or something!
Coffee dislikes: When I forget to clean out the machine and have to toss day-old (or week-old?) grounds. When a store claims to sell "gourmet" coffee and I end up with a mug of black turpentine. Also, bad travel mugs.
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Posted by medicdave on 2005-11-09 18:24:57 Post Subject:
Coffee likes: The warm, cozy feeling you get with that first sip on a cold morning. The welcoming community of coffee drinkers. The way a coffee-run can break the ice with new colleages or stimulate conversation between old friends.
Damn, I sound like a Maxwell House commercial or something!
Coffee dislikes: When I forget to clean out the machine and have to toss day-old (or week-old?) grounds. When a store claims to sell "gourmet" coffee and I end up with a mug of black turpentine. Also, bad travel mugs.
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View entire thread: umm..thats not cocoa on top
Posted by topher on 2006-08-17 04:31:23 Post Subject: umm..thats not cocoa on top
Starbucks faces buggy rap
BY PAUL H.B. SHIN
DAILY NEWS STAFF WRITER
Should it be Starbucks or Star...bugs?
Current and former employees of the gourmet coffee chain filed a federal complaint yesterday claiming their corporate bosses have refused to heed repeated warnings about inadequate training and chronic infestations of roaches, rats and other vermin in New York stores.
But the company strongly denied the allegations, noting the complaints were coordinated by a handful of activists who are trying to unionize the chain's normally merry band of baristas.
Out of the 201 Starbucks stores in the city, the Department of Health issued notices of violation to 44 for rodent or insect activity in the most recent round of inspections, city records show.
The complaints filed by Starbucks employees with the federal Occupational Safety and Health Administration focus on three stores - at Union Square East, E. Ninth St. and Second Ave., and E. 57th St. and Lexington Ave.
"I constantly have to deal with mice, cockroaches and fruit flies all over the place," said Tomer Malchi, 24, who works at the Union Square store. "The root of the problem is that we're never staffed properly to clean the place right and we never have the right equipment to clean the stores."
Starbucks, which has refused to recognize the union, brushed off the allegations as "the latest tactic in an aggressive campaign against Starbucks and our partners that is designed to damage the credibility and good name of the company" by a "very small number" of current and former employees.
The average restaurant in the city received 12 violation points from the city health inspectors.
Among the 201 Starbucks stores in the city, 51 stores received 12 or more violation points.
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Posted by topher on 2006-08-17 04:31:23 Post Subject: umm..thats not cocoa on top
Starbucks faces buggy rap
BY PAUL H.B. SHIN
DAILY NEWS STAFF WRITER
Should it be Starbucks or Star...bugs?
Current and former employees of the gourmet coffee chain filed a federal complaint yesterday claiming their corporate bosses have refused to heed repeated warnings about inadequate training and chronic infestations of roaches, rats and other vermin in New York stores.
But the company strongly denied the allegations, noting the complaints were coordinated by a handful of activists who are trying to unionize the chain's normally merry band of baristas.
Out of the 201 Starbucks stores in the city, the Department of Health issued notices of violation to 44 for rodent or insect activity in the most recent round of inspections, city records show.
The complaints filed by Starbucks employees with the federal Occupational Safety and Health Administration focus on three stores - at Union Square East, E. Ninth St. and Second Ave., and E. 57th St. and Lexington Ave.
"I constantly have to deal with mice, cockroaches and fruit flies all over the place," said Tomer Malchi, 24, who works at the Union Square store. "The root of the problem is that we're never staffed properly to clean the place right and we never have the right equipment to clean the stores."
Starbucks, which has refused to recognize the union, brushed off the allegations as "the latest tactic in an aggressive campaign against Starbucks and our partners that is designed to damage the credibility and good name of the company" by a "very small number" of current and former employees.
The average restaurant in the city received 12 violation points from the city health inspectors.
Among the 201 Starbucks stores in the city, 51 stores received 12 or more violation points.
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View entire thread: Mobile Gourmet Coffee Truck
Posted by Yaz on 2004-03-29 17:32:16 Post Subject: Mobile Gourmet Coffee Truck
My father and I are considering starting a small business that basically tries to take the concept of the gourmet coffee house mobile. Gourmet coffee and tea, thats it. little league games, festivals...in essence wherever there is a great deal of foot traffic.
Startup costs will be about 30k for the truck and supplies. I was wondering if anyone had heard of this concept before and what your thoughts were.
Regards,
Joe
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Posted by Yaz on 2004-03-29 17:32:16 Post Subject: Mobile Gourmet Coffee Truck
My father and I are considering starting a small business that basically tries to take the concept of the gourmet coffee house mobile. Gourmet coffee and tea, thats it. little league games, festivals...in essence wherever there is a great deal of foot traffic.
Startup costs will be about 30k for the truck and supplies. I was wondering if anyone had heard of this concept before and what your thoughts were.
Regards,
Joe
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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: 43 years old and never had coffee
Posted by johnstac on 2008-07-22 21:26:29 Post Subject:
Thanks for all of that great information. Regarding other means of caffeine, for as long as I can remember, I have always drank things with no caffeine. Not intentional, but I like things like Sierra Mist but of course, soda is loaded with sugar.
Perhaps it's my age that prompts replies about exercise, meals, etc. I say this because is there truly anyone in the world who enjoyed their first cup of coffee?
My friend owns a gourmet coffee shop here in Spokane, WA so I went there today and he was happy to let me try different things. First out was a cold latte. Not good. I asked him for something hot. He asked me if I liked chocolate so next was a cup of something. Don't ask me what. But he had used both some chocolate and whipped cream. I have to say, you guys are nuts! Just kidding. It's just that coffee is.....I don't know. Even with the chocolate and cream, etc, you can still taste the coffee. LOL.
Who among you enjoyed your very first cup of coffee. Honestly?
Thought I would also mention that I have to watch what I eat. I was diagnosed with celiac disease about a year ago. Why after 42 years does someone all of the sudden get an allergy to glutton? Not sure but anyway, no wheat, barley, flour, etc. All the things I use to enjoy. Chips a hoy! Sigh.... Anyway, at least I'm pretty sure that coffee is glutton free.
Peace
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Posted by johnstac on 2008-07-22 21:26:29 Post Subject:
Thanks for all of that great information. Regarding other means of caffeine, for as long as I can remember, I have always drank things with no caffeine. Not intentional, but I like things like Sierra Mist but of course, soda is loaded with sugar.
Perhaps it's my age that prompts replies about exercise, meals, etc. I say this because is there truly anyone in the world who enjoyed their first cup of coffee?
My friend owns a gourmet coffee shop here in Spokane, WA so I went there today and he was happy to let me try different things. First out was a cold latte. Not good. I asked him for something hot. He asked me if I liked chocolate so next was a cup of something. Don't ask me what. But he had used both some chocolate and whipped cream. I have to say, you guys are nuts! Just kidding. It's just that coffee is.....I don't know. Even with the chocolate and cream, etc, you can still taste the coffee. LOL.
Who among you enjoyed your very first cup of coffee. Honestly?
Thought I would also mention that I have to watch what I eat. I was diagnosed with celiac disease about a year ago. Why after 42 years does someone all of the sudden get an allergy to glutton? Not sure but anyway, no wheat, barley, flour, etc. All the things I use to enjoy. Chips a hoy! Sigh.... Anyway, at least I'm pretty sure that coffee is glutton free.
Peace
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View entire thread: Does your job affect how much coffee you drink a day?
Posted by caffe biscotto on 2008-09-22 11:46:31 Post Subject:
Look alive coffee fiends, we have an officer of the law on board...
Not sure if you've been welcomed yet, so -
Welcome to Coffeeforums.com Omegapd!!
Glad to see you've found some interesting topics to reply to. Try the forums "Search" if you want to read about anything imaginable coffee. Since you're the law, you might get some free gourmet coffee beans, if you stick around these parts. It's been a little slow, but posting comes in waves.
I'm originally a deep south fella myself (Louisiana bayou boy), hope you're keeping things safe and secure back home.
(Nice MySpace photos)
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Posted by caffe biscotto on 2008-09-22 11:46:31 Post Subject:
Look alive coffee fiends, we have an officer of the law on board...
Not sure if you've been welcomed yet, so -
Welcome to Coffeeforums.com Omegapd!!
Glad to see you've found some interesting topics to reply to. Try the forums "Search" if you want to read about anything imaginable coffee. Since you're the law, you might get some free gourmet coffee beans, if you stick around these parts. It's been a little slow, but posting comes in waves.
I'm originally a deep south fella myself (Louisiana bayou boy), hope you're keeping things safe and secure back home.
(Nice MySpace photos)
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View entire thread: Can I get some Feedback on my site?
Posted by dial_c on 2007-02-19 07:49:39 Post Subject: Can I get some Feedback on my site?
Hi,
I have a gourmet coffee site that has been up and running for about a year. During that time I focused soley on writing a lot of information about gourmet coffees.
Recently, I found a supplier of some truly excellent gourmet coffees so I decided to add a coffee of the month club to the site. The site''s orginal design was very simple and straight forward but not quite fitting of a coffee shop so I decided to redesign it.
I just completed redesigning the site entirely and would love to get some feedback from some true gourmet coffee lovers. The site''s URL is http://www.gourmetcoffeeshop.net/ and I would especially interested in hearing your opinions on the coffee clubs. The URL for it is http://www.gourmetcoffeeshop.net/coffee-of-the-month.htm.
All feedback, opinions and suggestions are welcome. Thank you to anyone who checks the site out.
Kind Regards,
Steven E
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Posted by dial_c on 2007-02-19 07:49:39 Post Subject: Can I get some Feedback on my site?
Hi,
I have a gourmet coffee site that has been up and running for about a year. During that time I focused soley on writing a lot of information about gourmet coffees.
Recently, I found a supplier of some truly excellent gourmet coffees so I decided to add a coffee of the month club to the site. The site''s orginal design was very simple and straight forward but not quite fitting of a coffee shop so I decided to redesign it.
I just completed redesigning the site entirely and would love to get some feedback from some true gourmet coffee lovers. The site''s URL is http://www.gourmetcoffeeshop.net/ and I would especially interested in hearing your opinions on the coffee clubs. The URL for it is http://www.gourmetcoffeeshop.net/coffee-of-the-month.htm.
All feedback, opinions and suggestions are welcome. Thank you to anyone who checks the site out.
Kind Regards,
Steven E
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View entire thread: Manatee Coffee anyone?
Posted by uberslacker on 2006-06-27 14:29:28 Post Subject: Manatee Coffee anyone?
So, I recently moved to Florida and have discovered and awesome coffee company down here in the Marco Island area. They are called Manatee Coffee
I guess they are a gourmet coffee company that helps with the save the manatee type of stuff.
So far I have only tried their Tropical Delight, but really liked it and will be trying more when I get a chance. I love the coconut flavor along with the hazelnut.
From what I can tell it seems to be the rave of all the rich people down here (the fancy hotels and stores stock it), and I was curious if anyone here has bought any (I think you can order it online), and if they liked it, and can reccomend any of the other flavors?
Thanks for any info
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Posted by uberslacker on 2006-06-27 14:29:28 Post Subject: Manatee Coffee anyone?
So, I recently moved to Florida and have discovered and awesome coffee company down here in the Marco Island area. They are called Manatee Coffee
I guess they are a gourmet coffee company that helps with the save the manatee type of stuff.
So far I have only tried their Tropical Delight, but really liked it and will be trying more when I get a chance. I love the coconut flavor along with the hazelnut.
From what I can tell it seems to be the rave of all the rich people down here (the fancy hotels and stores stock it), and I was curious if anyone here has bought any (I think you can order it online), and if they liked it, and can reccomend any of the other flavors?
Thanks for any info
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View entire thread: Question for coffee shop owners
Posted by coffee d'vine on 2003-10-20 21:25:37 Post Subject: Suggestions Please!!
I am wanting to start a coffee shop. This has been a dream my wife and I have shared for awhile. My question is this, I am not exactly for sure where to start. I live in a small town, population approximately 30,000. And i believe the community would enjoy a gourmet coffee shop. A place where they could socialize with friends and unwind after a hard day. I guess I would just like suggestions. Any would be deeply appreciated.
Thank you,
Coffee d'Vine
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Posted by coffee d'vine on 2003-10-20 21:25:37 Post Subject: Suggestions Please!!
I am wanting to start a coffee shop. This has been a dream my wife and I have shared for awhile. My question is this, I am not exactly for sure where to start. I live in a small town, population approximately 30,000. And i believe the community would enjoy a gourmet coffee shop. A place where they could socialize with friends and unwind after a hard day. I guess I would just like suggestions. Any would be deeply appreciated.
Thank you,
Coffee d'Vine
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View entire thread: RetailhomeGoods.com - Gourmet Coffee
Posted by PinkRose on 2008-08-20 10:20:44 Post Subject:
Hello,
So.... it looks like a person who's ordering a couple pounds of coffee has to pay a huge shipping fee because the shipping cost is figured into the overall cost of ordering each pound of coffee. That's a huge turn-off to say the least!
I'd much rather see a reasonable price for the actual coffee listed on the web site, and then have a realistic cost of shipping calculated at the end. How hard is it to create a shipping table and/or calculate shipping costs based on the total order or by the actual weight?
The Essential Wonders web site offers free shipping, and they didn't inflate their prices so outrageously
http://www.essentialwonders.com/servlet ... Categories
You may want to rethink your strategy.
Rose
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Posted by PinkRose on 2008-08-20 10:20:44 Post Subject:
Hello,
So.... it looks like a person who's ordering a couple pounds of coffee has to pay a huge shipping fee because the shipping cost is figured into the overall cost of ordering each pound of coffee. That's a huge turn-off to say the least!
I'd much rather see a reasonable price for the actual coffee listed on the web site, and then have a realistic cost of shipping calculated at the end. How hard is it to create a shipping table and/or calculate shipping costs based on the total order or by the actual weight?
The Essential Wonders web site offers free shipping, and they didn't inflate their prices so outrageously
http://www.essentialwonders.com/servlet ... Categories
You may want to rethink your strategy.
Rose
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View entire thread: Coffee Sales
Posted by djveed on 2008-12-12 08:13:53 Post Subject: Re: Coffee Sales
I think specialty gourmet coffee will slightly decline, but non-specialty standard coffee will probably grow. Just like McDonald's sales increase during this period, coffee is considered a staple.
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Posted by djveed on 2008-12-12 08:13:53 Post Subject: Re: Coffee Sales
I think specialty gourmet coffee will slightly decline, but non-specialty standard coffee will probably grow. Just like McDonald's sales increase during this period, coffee is considered a staple.
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View entire thread: why do some ppl insist on instant?
Posted by cindy on 2005-02-17 02:33:28 Post Subject: new friends? mrJerry
sounds like a good idea...
maybe we will place an add in the papers saying:
WANTED
NEW FRIENDS WHO HAVE SOME FORM OF CULTURE REGARDING GOURMET COFFEE...LOL
thanks for the reply
XOXOXO
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Posted by cindy on 2005-02-17 02:33:28 Post Subject: new friends? mrJerry
sounds like a good idea...
maybe we will place an add in the papers saying:
WANTED
NEW FRIENDS WHO HAVE SOME FORM OF CULTURE REGARDING GOURMET COFFEE...LOL
thanks for the reply
XOXOXO
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View entire thread: Has anyone tried or heard of Select Gourmet Coffee?
Posted by Coffee Guy on 2004-02-24 08:27:32 Post Subject:
OK I can't stand it any longer, I gotta chime in here...With virtually everyone wanting to become roasters today, the word Arabica is thrown around so much it's almost become a generic term. I hate to say it but the green market is a buyer's beware situation, i.e., if you don't have a direct contact with a farm or have a good trustworthy broker, then you really don't know what you are buying. Arabicas can be grown anywhere that has high elevation, but as topher asks, what is the grade? That is the more important question. In addition, how old are the greens? Sometimes you can get high grade Arabicas for a little less if you are willing to accept older beans.
I've never heard of Select Gourmet Coffee, now, Seattle Gourmet Coffee I've heard of...Sorry, shameless plug
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Posted by Coffee Guy on 2004-02-24 08:27:32 Post Subject:
OK I can't stand it any longer, I gotta chime in here...With virtually everyone wanting to become roasters today, the word Arabica is thrown around so much it's almost become a generic term. I hate to say it but the green market is a buyer's beware situation, i.e., if you don't have a direct contact with a farm or have a good trustworthy broker, then you really don't know what you are buying. Arabicas can be grown anywhere that has high elevation, but as topher asks, what is the grade? That is the more important question. In addition, how old are the greens? Sometimes you can get high grade Arabicas for a little less if you are willing to accept older beans.
I've never heard of Select Gourmet Coffee, now, Seattle Gourmet Coffee I've heard of...Sorry, shameless plug
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View entire thread: new york city has a gourmet coffee company
Posted by black glove coffee on 2005-05-11 20:26:18 Post Subject: Re: new york city has a gourmet coffee company
We've tried to build a gourmet coffee company that offers unique coffee blends that are delicious and incredibly complex. I was tired of the coffee hype and I wanted to create something new. Sort of like a wine maker would create if he tried his hand at coffee blending. These coffees are small-batch, hand-roasted and carefully packaged. The company has just launched. The blends are limited and can be brewed strongly to really exhibit their taste profiles. If you are interested, give us a shout.
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Posted by black glove coffee on 2005-05-11 20:26:18 Post Subject: Re: new york city has a gourmet coffee company
We've tried to build a gourmet coffee company that offers unique coffee blends that are delicious and incredibly complex. I was tired of the coffee hype and I wanted to create something new. Sort of like a wine maker would create if he tried his hand at coffee blending. These coffees are small-batch, hand-roasted and carefully packaged. The company has just launched. The blends are limited and can be brewed strongly to really exhibit their taste profiles. If you are interested, give us a shout.
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View entire thread: Industry Guys & Girls Introductions
Posted by Coffee Guy on 2003-10-24 10:50:20 Post Subject:
Hi All
I'm Sean...of Seattle Gourmet Coffee. We are a family owned coffee roasting company in the Seattle area. My brother in law and sister in law and I have been around for 10 years now. We first started off with one drive thru espresso stand without the help of others back then. So we came through the ranks the hard way. Made a lot of mistakes, but then the Lord showed us the way after countless times of doing things wrong. Over the last 9 years we have owned and operated 5 drive thru locations, but are now down to two. Too many headaches with too many locations unless you franchise. But the three we sold are still customers of ours. We continue to run our businesses like family. We love our employees and treat them like like our own daughters. We usually have outings during most weekends when wheather permits. After all we have to take advantage of good wheather when we get it We started with partners in Miami in the beginning which trained us and taught us the coffee industry and up until Jan 2003 we purchased our own Diedrich Coffee Roaster and BOY!!! I thought I didn't have a life before 
I really don't have one now! Over the last several years we found a great nitch, that was to help others get into this great industry. We specialize in consulting and training the first timer in opening their own locations. Of course we want the coffee business, nothings for free But we've been successful in providing others with the assistance that we didn't have when we first started. In fact our newest customer just opened a drive thru in Binghampton, NY!!! She's only been open about 7 weeks and she's loving it. Well now, I'm starting to ramble, better let someone else chime in. But before I go I must give a shameless plug...Visit our website at www.seattlegourmetcoffee.com
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Posted by Coffee Guy on 2003-10-24 10:50:20 Post Subject:
Hi All
I'm Sean...of Seattle Gourmet Coffee. We are a family owned coffee roasting company in the Seattle area. My brother in law and sister in law and I have been around for 10 years now. We first started off with one drive thru espresso stand without the help of others back then. So we came through the ranks the hard way. Made a lot of mistakes, but then the Lord showed us the way after countless times of doing things wrong. Over the last 9 years we have owned and operated 5 drive thru locations, but are now down to two. Too many headaches with too many locations unless you franchise. But the three we sold are still customers of ours. We continue to run our businesses like family. We love our employees and treat them like like our own daughters. We usually have outings during most weekends when wheather permits. After all we have to take advantage of good wheather when we get it
We started with partners in Miami in the beginning which trained us and taught us the coffee industry and up until Jan 2003 we purchased our own Diedrich Coffee Roaster and BOY!!! I thought I didn't have a life before I really don't have one now! Over the last several years we found a great nitch, that was to help others get into this great industry. We specialize in consulting and training the first timer in opening their own locations. Of course we want the coffee business, nothings for free But we've been successful in providing others with the assistance that we didn't have when we first started. In fact our newest customer just opened a drive thru in Binghampton, NY!!! She's only been open about 7 weeks and she's loving it. Well now, I'm starting to ramble, better let someone else chime in. But before I go I must give a shameless plug...Visit our website at www.seattlegourmetcoffee.com
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View entire thread: Any Pointers
Posted by daredvl_edm on 2006-04-24 10:55:23 Post Subject:
Gourmet coffee or Specialty coffees, which doesn't necessarily mean Organic coffee, as these terms are used interchangably. Since Organic beans are without pesticides, some gourmet beans, and in some cases most are not Organic.
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Posted by daredvl_edm on 2006-04-24 10:55:23 Post Subject:
Gourmet coffee or Specialty coffees, which doesn't necessarily mean Organic coffee, as these terms are used interchangably. Since Organic beans are without pesticides, some gourmet beans, and in some cases most are not Organic.
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View entire thread: Must beans be shiny???
Posted by topgourmetcoffee on 2006-11-25 02:25:49 Post Subject: The roast is definitely a personal preference
Whether you roast your coffee to a lite roast, medium roast or dark roast, it all is a personal preference of taste. That can vary depending on the type of bean - arabica or robusta. The quality of growing environment or location of where the coffee was grown plus the roaster and roastmaster are a big factor.
My advice for most newer gourmet coffee drinkers is find a good quality coffee roaster that can supply you with gourmet 100% arabica bean coffee grown in some of the best parts of the world. Find a coffee bean that has a description of the kind of flavor you normally enjoy or feel you might.
Then try it roasted to a lite roast, medium roast and dark roast. By comparing the same kind of quality coffee bean from the same coffee roaster is truly the only way to determine which type of roast your personal preference will be.
MHO anyway!
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Posted by topgourmetcoffee on 2006-11-25 02:25:49 Post Subject: The roast is definitely a personal preference
Whether you roast your coffee to a lite roast, medium roast or dark roast, it all is a personal preference of taste. That can vary depending on the type of bean - arabica or robusta. The quality of growing environment or location of where the coffee was grown plus the roaster and roastmaster are a big factor.
My advice for most newer gourmet coffee drinkers is find a good quality coffee roaster that can supply you with gourmet 100% arabica bean coffee grown in some of the best parts of the world. Find a coffee bean that has a description of the kind of flavor you normally enjoy or feel you might.
Then try it roasted to a lite roast, medium roast and dark roast. By comparing the same kind of quality coffee bean from the same coffee roaster is truly the only way to determine which type of roast your personal preference will be.
MHO anyway!
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View entire thread: Any Pointers
Posted by daredvl_edm on 2006-03-30 00:59:29 Post Subject: Any Pointers
This is all new to me, the form that is. I am currently just finishing my business plan to start up my coffee shop and could not be more excited. I am going to be having Organic and Gourmet Coffee, both wholesale beans, and over the counter service per cup. Any pointers or hidden secrets would be greatly appreciated.
Thank you all,
Steven
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Posted by daredvl_edm on 2006-03-30 00:59:29 Post Subject: Any Pointers
This is all new to me, the form that is. I am currently just finishing my business plan to start up my coffee shop and could not be more excited. I am going to be having Organic and Gourmet Coffee, both wholesale beans, and over the counter service per cup. Any pointers or hidden secrets would be greatly appreciated.
Thank you all,
Steven
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View entire thread: Travel Mugs NOT lined with plastic, please?
Posted by Junipersue on 2005-02-04 07:32:52 Post Subject:
In regards to finding a ceramic travel mug-I carry these in my shop. I have been able to obtain these through Ganz, Inc. Many cute and interesting designs. Since I have added these to my inventory, these mugs have become my top seller!!!!
Many of my customers do not like the travel mugs with the liners, and since I have started carrying the ceramic version, they rave on how nice it is to enjoy a good cup of java while traveling. So, check into Ganz, Inc or if you would like tell me your personality type and I would be happy to mail you one. They retail for 11.45.
Jennifer
Between Sisters Gourmet Coffee and Gift Shoppe.
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Posted by Junipersue on 2005-02-04 07:32:52 Post Subject:
In regards to finding a ceramic travel mug-I carry these in my shop. I have been able to obtain these through Ganz, Inc. Many cute and interesting designs. Since I have added these to my inventory, these mugs have become my top seller!!!!
Many of my customers do not like the travel mugs with the liners, and since I have started carrying the ceramic version, they rave on how nice it is to enjoy a good cup of java while traveling. So, check into Ganz, Inc or if you would like tell me your personality type and I would be happy to mail you one. They retail for 11.45.
Jennifer
Between Sisters Gourmet Coffee and Gift Shoppe.
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View entire thread: Indian Coffees
Posted by GCS on 2005-06-09 22:16:50 Post Subject:
If you are giving away free coffee, set it up so that you can give away sample sizes to online customers. Ship the samples to a big online coffee manufacturer (search gourmet coffee on Google for a big one), then have the company send the 2oz sample (or however big) with all of their orders.
The company wins since their customers get something extra with little extra work and they will probably add your product to their page (advertising it as one of their new hot prodcts) You win because of the extra exposure is directly to the customers that you want to hit, coffee fanatics that will tell their friends.
My suggestion is try CoffeeAM.com
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Posted by GCS on 2005-06-09 22:16:50 Post Subject:
If you are giving away free coffee, set it up so that you can give away sample sizes to online customers. Ship the samples to a big online coffee manufacturer (search gourmet coffee on Google for a big one), then have the company send the 2oz sample (or however big) with all of their orders.
The company wins since their customers get something extra with little extra work and they will probably add your product to their page (advertising it as one of their new hot prodcts) You win because of the extra exposure is directly to the customers that you want to hit, coffee fanatics that will tell their friends.
My suggestion is try CoffeeAM.com
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View entire thread: 7-11's new coffee style
Posted by topher on 2003-11-26 11:42:02 Post Subject:
O.k. lets give the credit for trying...the only thing I can't stand is when they brag they are using 100% Colombian or 100% arabica...yes it might be 100% arabica but they never say what grade! So when people get what they think and come to recognise as gourmet coffee..it really isn't then they go to a gourmet shop...and taste the real way coffee is supposed to be and not recognize that the "true quality " is the correct way.....ummm...did that make sense?
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Posted by topher on 2003-11-26 11:42:02 Post Subject:
O.k. lets give the credit for trying...the only thing I can't stand is when they brag they are using 100% Colombian or 100% arabica...yes it might be 100% arabica but they never say what grade! So when people get what they think and come to recognise as gourmet coffee..it really isn't then they go to a gourmet shop...and taste the real way coffee is supposed to be and not recognize that the "true quality " is the correct way.....ummm...did that make sense?
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View entire thread: 7-11's new coffee style
Posted by CoffeeLover on 2003-11-26 11:58:26 Post Subject: gourmet coffee gourmet coffee gourmet coffee gourmet coffee
You'd have to be ignorant to believe that the coffee at a 7-11 is going to be better or more gourmet than the coffee served at a gourmet coffee shop. For those who come adapt to their tastes in pure sugary drinks or whatnot that don't want to learn and just say damn my 7-11 coffee is so much better to hell with them!!!!!!!!
In all seriousness, its good that 7-11 has this coffee, sure it doesn't say grade but when you goto a 7-11 you get what you get and I never expect anything but the basics.
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Posted by CoffeeLover on 2003-11-26 11:58:26 Post Subject: gourmet coffee gourmet coffee gourmet coffee gourmet coffee
You'd have to be ignorant to believe that the coffee at a 7-11 is going to be better or more gourmet than the coffee served at a gourmet coffee shop. For those who come adapt to their tastes in pure sugary drinks or whatnot that don't want to learn and just say damn my 7-11 coffee is so much better to hell with them!!!!!!!!
In all seriousness, its good that 7-11 has this coffee, sure it doesn't say grade but when you goto a 7-11 you get what you get and I never expect anything but the basics.
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View entire thread: coffee with PANINI???
Posted by datazing on 2005-06-08 02:46:29 Post Subject:
We have our gourmet coffee beans in a few drive thru espresso stands and have been in the game here in seattle for several years. I cant say i have ever seen a grill in any stand (bogs down drive thru) but i do know of several cafe's with a drive thru who have grills inside. I would suggest making a sign advertising your grill for walk ups and if its slow enough in the drive thru sling a sandwich here and there. But when the morning and afternoon rush is bombing thru, you better be on your game gettin the coffee out the window.
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Posted by datazing on 2005-06-08 02:46:29 Post Subject:
We have our gourmet coffee beans in a few drive thru espresso stands and have been in the game here in seattle for several years. I cant say i have ever seen a grill in any stand (bogs down drive thru) but i do know of several cafe's with a drive thru who have grills inside. I would suggest making a sign advertising your grill for walk ups and if its slow enough in the drive thru sling a sandwich here and there. But when the morning and afternoon rush is bombing thru, you better be on your game gettin the coffee out the window.
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View entire thread: Does Coffee Stunt your Growth?
Posted by Alun_evans on 2008-05-02 20:24:37 Post Subject:
Consumption trends – Coffee drinking rises among American teenagers, experts say
Milan - Though coffee consumption by teens isn't well tracked in the US, Dan Raiten, a nutrition researcher at the National Institutes of Health, says more children seem to be drinking more coffee, and starting at younger ages.
In 2001, 10 per cent of visits to gourmet coffee and tea shops were by consumers under the age of 18, according to market research firm NPD Group. Last year it was 13 per cent.
From there, the numbers go up. The National Coffee Association says young people are the fastest growing coffee-drinking niche. In 2002, about 24 per cent of 18-to 24-year-olds drank coffee. Last year, it was 37 per cent.
But are coffee drinks good for kids?
A 16-ounce Starbucks coffee has about 320 milligrams of caffeine. It would take more than nine 12-ounce Cokes to get that much caffeine from soda.
A 2007 report by the Institute of Medicine's Committee on Nutrition Standards for Foods in Schools advised against selling caffeinated products to children because of possible negative effects of dependency and withdrawal, including difficulty concentrating.
But sweet coffee drinks are making caffeine more accessible to children. The main concern is of kids becoming dependent on it and they need it to get going, specialists say.
From commercials and the media the idea is that you need an extra jolt in life. And now that jolt tastes good to a 12-year-old. "It's a symbol of grown-up sophistication," said in an analysis Temple University professor Bryant Simon. "Caffeine isn't great for you, but it can't really kill you, so this is a safe place for expressing adolescent angst and desires for independence."
Experts from the American Academy of Pediatrics' nutrition committee, worry as they see girls skipping meals and using coffee to lose weight, sometimes fuelled by a glorification of coffee by young celebrities.
Roland Griffiths, a caffeine expert and professor of psychology and neuroscience at Johns Hopkins University says parents should exercise more oversight when it comes to coffee consumption.
Among the side effects, caffeine withdrawal can trigger headaches, lethargy, inability to concentrate, irritability, depression, mood changes and in some cases nausea, vomiting or achy flu-like symptoms
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Posted by Alun_evans on 2008-05-02 20:24:37 Post Subject:
Consumption trends – Coffee drinking rises among American teenagers, experts say
Milan - Though coffee consumption by teens isn't well tracked in the US, Dan Raiten, a nutrition researcher at the National Institutes of Health, says more children seem to be drinking more coffee, and starting at younger ages.
In 2001, 10 per cent of visits to gourmet coffee and tea shops were by consumers under the age of 18, according to market research firm NPD Group. Last year it was 13 per cent.
From there, the numbers go up. The National Coffee Association says young people are the fastest growing coffee-drinking niche. In 2002, about 24 per cent of 18-to 24-year-olds drank coffee. Last year, it was 37 per cent.
But are coffee drinks good for kids?
A 16-ounce Starbucks coffee has about 320 milligrams of caffeine. It would take more than nine 12-ounce Cokes to get that much caffeine from soda.
A 2007 report by the Institute of Medicine's Committee on Nutrition Standards for Foods in Schools advised against selling caffeinated products to children because of possible negative effects of dependency and withdrawal, including difficulty concentrating.
But sweet coffee drinks are making caffeine more accessible to children. The main concern is of kids becoming dependent on it and they need it to get going, specialists say.
From commercials and the media the idea is that you need an extra jolt in life. And now that jolt tastes good to a 12-year-old. "It's a symbol of grown-up sophistication," said in an analysis Temple University professor Bryant Simon. "Caffeine isn't great for you, but it can't really kill you, so this is a safe place for expressing adolescent angst and desires for independence."
Experts from the American Academy of Pediatrics' nutrition committee, worry as they see girls skipping meals and using coffee to lose weight, sometimes fuelled by a glorification of coffee by young celebrities.
Roland Griffiths, a caffeine expert and professor of psychology and neuroscience at Johns Hopkins University says parents should exercise more oversight when it comes to coffee consumption.
Among the side effects, caffeine withdrawal can trigger headaches, lethargy, inability to concentrate, irritability, depression, mood changes and in some cases nausea, vomiting or achy flu-like symptoms
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View entire thread: Trucks/vans/trailers for sale?
Posted by Cal on 2008-01-24 04:52:36 Post Subject: 2008 Gourmet Coffee/Espresso truck for sale $69,000
Gourmet Coffee Shop on wheels $69,000. This state of the art mobile unit produces Mochas, Lattes, Espresso''s, Cappuccino''s Fruit Smoothies & so much more. The truck is a 2008 Chevy Express fully loaded with 00010 miles the truck it has never been used & is in mint condition. The equipment on the truck refrigerators, grinder, blender, everything is new. This mobile unit can be used for special events, schools, private parties, fundraisers or any outdoor event.
Contact Cal at (623) 986-1594 if you have any further questions. I will be more than happy to end you pictures of this mobile coffee unit.
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Posted by Cal on 2008-01-24 04:52:36 Post Subject: 2008 Gourmet Coffee/Espresso truck for sale $69,000
Gourmet Coffee Shop on wheels $69,000. This state of the art mobile unit produces Mochas, Lattes, Espresso''s, Cappuccino''s Fruit Smoothies & so much more. The truck is a 2008 Chevy Express fully loaded with 00010 miles the truck it has never been used & is in mint condition. The equipment on the truck refrigerators, grinder, blender, everything is new. This mobile unit can be used for special events, schools, private parties, fundraisers or any outdoor event.
Contact Cal at (623) 986-1594 if you have any further questions. I will be more than happy to end you pictures of this mobile coffee unit.
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View entire thread: What do you think the reasons people go to a coffee house?
Posted by jery grant on 2006-07-17 01:11:07 Post Subject: What do you think the reasons people go to a coffee house?
Say, the taste of gourmet coffee? Have some drinks and food? A place to have a talk with friends? A place to read ? Idle time away? Or else ......
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Posted by jery grant on 2006-07-17 01:11:07 Post Subject: What do you think the reasons people go to a coffee house?
Say, the taste of gourmet coffee? Have some drinks and food? A place to have a talk with friends? A place to read ? Idle time away? Or else ......
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View entire thread: New to coffee!
Posted by topher on 2008-05-15 02:57:44 Post Subject:
I just relized you are in Miami...there has to be some gourmet coffee shop..maybe even a small roaster near you. Buy in small quantities and buy often. Best to buy from a in house roaster or from an online roast to order company..man up and purchase a grinder..you will not regret it! Keep us posted on your search
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Posted by topher on 2008-05-15 02:57:44 Post Subject:
I just relized you are in Miami...there has to be some gourmet coffee shop..maybe even a small roaster near you. Buy in small quantities and buy often. Best to buy from a in house roaster or from an online roast to order company..man up and purchase a grinder..you will not regret it! Keep us posted on your search
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View entire thread: Real Kona Blend
Posted by GCS on 2005-06-04 13:07:16 Post Subject:
Kona blends are not all bad.
Many people shudder at the sound of mixing something with precious Kona Coffee (I believe its a little over-rated).
Just make sure that you find an online store first off (grocery store blends are almost always horrible). Find a blend that mixes gourmet coffee from Central America or some lighter South American crops. Kona blend can be done correctly, if mixing the correct crops, just make sure they specify the type of coffee mixed.
If you are somewhat new to the topic, and don't know much about the different types of gourmet coffee, then I would stick to drinking pure coffees from the Central America and South America to judge their tastes and body, and stick to pure Kona coffee.
Pure Kona coffee is actually way overpriced on most internet stores these days (mainly due to the fact that is is popular and that for internet stores, most people just choose the top two sites on Google, so these stores WAY overinflate Kona coffee prices).
Kona coffee should be around 26$ a pound, and unless it is some specialty Peaberry crop, it should not go over 30$ a pound.
Max
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Posted by GCS on 2005-06-04 13:07:16 Post Subject:
Kona blends are not all bad.
Many people shudder at the sound of mixing something with precious Kona Coffee (I believe its a little over-rated).
Just make sure that you find an online store first off (grocery store blends are almost always horrible). Find a blend that mixes gourmet coffee from Central America or some lighter South American crops. Kona blend can be done correctly, if mixing the correct crops, just make sure they specify the type of coffee mixed.
If you are somewhat new to the topic, and don't know much about the different types of gourmet coffee, then I would stick to drinking pure coffees from the Central America and South America to judge their tastes and body, and stick to pure Kona coffee.
Pure Kona coffee is actually way overpriced on most internet stores these days (mainly due to the fact that is is popular and that for internet stores, most people just choose the top two sites on Google, so these stores WAY overinflate Kona coffee prices).
Kona coffee should be around 26$ a pound, and unless it is some specialty Peaberry crop, it should not go over 30$ a pound.
Max
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View entire thread: Any Pointers
Posted by mrgnomer on 2006-05-20 13:46:45 Post Subject: Re: Any Pointers
This is all new to me, the form that is. I am currently just finishing my business plan to start up my coffee shop and could not be more excited. I am going to be having Organic and Gourmet Coffee, both wholesale beans, and over the counter service per cup. Any pointers or hidden secrets would be greatly appreciated.
Thank you all,
Steven
I've got no personal experience running a business but from what I've experienced and read coffeewise quality and consistency is very important. Personally I haven't been to a local cafe whose beans and espresso are better than what I make at home. Either the bean roast quality/freshness, equipment maintainence or barista skills are lacking to make an espresso or even a cup of coffee I'd go out of my way to enjoy again.
I don't know how many people would be interested in excellent coffee but if you invested money into quality at every level maybe your product would be something a customer couldn't duplicate or find elsewhere. Offer it at a reasonable price and hopefully repeat business would get you and keep you going. Your roasts would probably sell well.
I know of one green bean supplier where I live that goes out of it's way to develop a relationship with it's customers by not only offering green beans for retail sale but roasters, coffee equipment and coffee roasting/brewing demonstration/courses. The first time I visited this green bean supplier it was their coffee course day and they were closed to walk ins. They not only opened the doors to me but gave me a tour of their place, let me pick a green bean to roast, used a FreshRoast roaster to roast it, ground and brewed it while I waited then demonstrated a cloth filter drip brew. That was really cool. Their green bean prices are too high for me and I've done coffee research on my own so I haven't been back there since but even while I was being courted a couple walked in for the course so I imagine they do a good business.
I think if you love what you do and sell that effort will relect in the quality of your establishment and product and others who never knew coffee could be so interesting and good will find you and support you. Good coffee is not hard nor expensive but so many people who really like coffee think that it requires a skill and resources inaccessible to the average consumer. I used to think that but it's really not the case. Showing and offering to teach people and provide them inexpensive products to duplicate excellent coffee brewing might interest more than a few people and give you sometiing special to offer that sets you apart.
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Posted by mrgnomer on 2006-05-20 13:46:45 Post Subject: Re: Any Pointers
This is all new to me, the form that is. I am currently just finishing my business plan to start up my coffee shop and could not be more excited. I am going to be having Organic and Gourmet Coffee, both wholesale beans, and over the counter service per cup. Any pointers or hidden secrets would be greatly appreciated.
Thank you all,
Steven
I've got no personal experience running a business but from what I've experienced and read coffeewise quality and consistency is very important. Personally I haven't been to a local cafe whose beans and espresso are better than what I make at home. Either the bean roast quality/freshness, equipment maintainence or barista skills are lacking to make an espresso or even a cup of coffee I'd go out of my way to enjoy again.
I don't know how many people would be interested in excellent coffee but if you invested money into quality at every level maybe your product would be something a customer couldn't duplicate or find elsewhere. Offer it at a reasonable price and hopefully repeat business would get you and keep you going. Your roasts would probably sell well.
I know of one green bean supplier where I live that goes out of it's way to develop a relationship with it's customers by not only offering green beans for retail sale but roasters, coffee equipment and coffee roasting/brewing demonstration/courses. The first time I visited this green bean supplier it was their coffee course day and they were closed to walk ins. They not only opened the doors to me but gave me a tour of their place, let me pick a green bean to roast, used a FreshRoast roaster to roast it, ground and brewed it while I waited then demonstrated a cloth filter drip brew. That was really cool. Their green bean prices are too high for me and I've done coffee research on my own so I haven't been back there since but even while I was being courted a couple walked in for the course so I imagine they do a good business.
I think if you love what you do and sell that effort will relect in the quality of your establishment and product and others who never knew coffee could be so interesting and good will find you and support you. Good coffee is not hard nor expensive but so many people who really like coffee think that it requires a skill and resources inaccessible to the average consumer. I used to think that but it's really not the case. Showing and offering to teach people and provide them inexpensive products to duplicate excellent coffee brewing might interest more than a few people and give you sometiing special to offer that sets you apart.
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View entire thread: New to coffee!
Posted by caffe biscotto on 2008-05-17 05:15:00 Post Subject:
Supermarket coffee beans are never great.......
Good luck,
Rose
I just relized you are in Miami...there has to be some gourmet coffee shop..maybe even a small roaster near you. Buy in small quantities and buy often. Best to buy from a in house roaster or from an online roast to order company..man up and purchase a grinder..you will not regret it! Keep us posted on your search
That is true for both bulk bins and vacuum sealed beans unless roasting date is printed on the label. Supermarket coffees are as good as supermarket seafood. Try one of your local roasters.
Who eats supermarket seafood?
its-exit, looks like the consensus is that if you really want good coffee, better than even your girlfriends coffee from Publix, then don't buy supermarket coffee, buy fresh and direct from a nearby roaster or coffee shop.
Truly, if you want good quality seafood for example, buy from a fish market, not a supermarket.
We're having a little fun at your expense, but there is always a lesson to learn in this forum. There are lots of knowledgeable members here.
caffe biscotto at your service.
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Posted by caffe biscotto on 2008-05-17 05:15:00 Post Subject:
Supermarket coffee beans are never great.......
Good luck,
Rose
I just relized you are in Miami...there has to be some gourmet coffee shop..maybe even a small roaster near you. Buy in small quantities and buy often. Best to buy from a in house roaster or from an online roast to order company..man up and purchase a grinder..you will not regret it! Keep us posted on your search
That is true for both bulk bins and vacuum sealed beans unless roasting date is printed on the label. Supermarket coffees are as good as supermarket seafood. Try one of your local roasters.
Who eats supermarket seafood?
its-exit, looks like the consensus is that if you really want good coffee, better than even your girlfriends coffee from Publix, then don't buy supermarket coffee, buy fresh and direct from a nearby roaster or coffee shop.
Truly, if you want good quality seafood for example, buy from a fish market, not a supermarket.
We're having a little fun at your expense, but there is always a lesson to learn in this forum. There are lots of knowledgeable members here.
caffe biscotto at your service.
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View entire thread: Please review my new menu.
Posted by BaristaExpress on 2005-01-27 08:28:27 Post Subject: dogging the competition
Topher, your right about Starbux bringing the gourmet coffee to the masses like they have. The gourmet coffee industry does owe that much to them, but nothing else. I just can't see why an estblashment with such as they have, would'nt make a simple change from their pre-made espresso based formuals (espresso & milk mixes) out of the refrigerator and make it fresh each and everytime. And to stop using the fully automatic espresso machine...... They don't have barista's they have a person that learns to push a button for the espresso and to read how much of this and that to pour into a cup and call it a speciality drink. I only think of Starbux as an educator of the masses now in this day and age of the gourmet coffee industry. Because once a Starbux drinker gets to see their drink made (to their order) fresh from scratch just for them by a skilled barista, and they taste the difference fresh makes they'll never go back to Starbux!
Signed,
Daniel.
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Posted by BaristaExpress on 2005-01-27 08:28:27 Post Subject: dogging the competition
Topher, your right about Starbux bringing the gourmet coffee to the masses like they have. The gourmet coffee industry does owe that much to them, but nothing else. I just can't see why an estblashment with such as they have, would'nt make a simple change from their pre-made espresso based formuals (espresso & milk mixes) out of the refrigerator and make it fresh each and everytime. And to stop using the fully automatic espresso machine...... They don't have barista's they have a person that learns to push a button for the espresso and to read how much of this and that to pour into a cup and call it a speciality drink. I only think of Starbux as an educator of the masses now in this day and age of the gourmet coffee industry. Because once a Starbux drinker gets to see their drink made (to their order) fresh from scratch just for them by a skilled barista, and they taste the difference fresh makes they'll never go back to Starbux!
Signed,
Daniel.
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View entire thread: Location Location Location
Posted by MJB on 2005-01-06 04:04:56 Post Subject: Location, Location, Location, Part II
I new to this forum (and the coffee business) and really appreciate all of the information I have come across already. I have been researching opening a specialty beverage cafe that will serve gourmet coffee and keep hearing that the most important thing is location, location, location!
I am also in the San Jose California, Bay Area and I am looking to open a location in Santa Clara county, but it seems like good locations are hard to find (I've been looking for over 6 months). I have been driving around looking and recently enlisted the help of a commercial real estate company. Any suggestions on what really defines an ideal location? One place I am currently looking at is on a busy street, very visible, but I don't think it gets a lot of foot traffic. No schools (high school or colleges) or business parks nearby (within a one or two mile radius) either. Can I expect to be successful pulling predominently from drive by traffic and folks in the neighborhood? Average income in one mile radius $100K.
Any suggestions on the critical criteria to look for when picking a location would be helpful. Also a friend of mine has encouraged me to look in other areas where more growth is taking place, like Sacramento versus trying to make a go of it in Santa Clara county. Any thoughts on that?
Thanks in advance,
MJB
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Posted by MJB on 2005-01-06 04:04:56 Post Subject: Location, Location, Location, Part II
I new to this forum (and the coffee business) and really appreciate all of the information I have come across already. I have been researching opening a specialty beverage cafe that will serve gourmet coffee and keep hearing that the most important thing is location, location, location!
I am also in the San Jose California, Bay Area and I am looking to open a location in Santa Clara county, but it seems like good locations are hard to find (I've been looking for over 6 months). I have been driving around looking and recently enlisted the help of a commercial real estate company. Any suggestions on what really defines an ideal location? One place I am currently looking at is on a busy street, very visible, but I don't think it gets a lot of foot traffic. No schools (high school or colleges) or business parks nearby (within a one or two mile radius) either. Can I expect to be successful pulling predominently from drive by traffic and folks in the neighborhood? Average income in one mile radius $100K.
Any suggestions on the critical criteria to look for when picking a location would be helpful. Also a friend of mine has encouraged me to look in other areas where more growth is taking place, like Sacramento versus trying to make a go of it in Santa Clara county. Any thoughts on that?
Thanks in advance,
MJB
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View entire thread: Why Do You LOVE Coffee?
Posted by Anonymous on 2004-11-05 10:50:15 Post Subject: Why Do You LOVE Coffee?
Here's my disclaimer: While I am an avid coffee drinker in my own right, I am also an internet marketing consultant who is also working on his MBA (at Suffolk University in Mass.). This term I'm taking a marketing research class and my project is to design a research study from top to bottom. I've decided to kill about three birds with one stone and do my project (bird number one) on coffee attitudes and specifically, on the viability of a drive-through espresso/gourmet coffee business in Massachusetts (which I'm thinking of starting myself - bird number two).
Whew! That's a lot to explain. Anyway, one method of developing a good survey is to first ask very general "lifestyle/mood/feelings" type questions to gage what is "top of mind" with consumers, and then construct the final survey based on what I learn. CoffeeGeek.com and its forum seem like a great place to get some good feedback.
The final disclaimer (bird number three) is that I am, by profession, an internet marketing consultant and I also have a client who manufactures and sells coffee makers. Your replies would also be used by me, anonymously and not quoted at all, to better understand the coffee-drinking public so I can better help this client.
My question is simple: Why do you LOVE coffee? And, Why do you LOVE your current coffee maker (machine)? If you don't love your coffee maker, you could tell me why you don't, and what kind of machine you would love, if you could find it.
Anyway, thanks for helping me out (that is, if the moderators don't pull this post as spam). I can be contacted directly at chucke@chucke.com if you have any questions or if you want to reply directly to me.
Chuck Evans
Internet Marketing Consultant
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Posted by Anonymous on 2004-11-05 10:50:15 Post Subject: Why Do You LOVE Coffee?
Here's my disclaimer: While I am an avid coffee drinker in my own right, I am also an internet marketing consultant who is also working on his MBA (at Suffolk University in Mass.). This term I'm taking a marketing research class and my project is to design a research study from top to bottom. I've decided to kill about three birds with one stone and do my project (bird number one) on coffee attitudes and specifically, on the viability of a drive-through espresso/gourmet coffee business in Massachusetts (which I'm thinking of starting myself - bird number two).
Whew! That's a lot to explain. Anyway, one method of developing a good survey is to first ask very general "lifestyle/mood/feelings" type questions to gage what is "top of mind" with consumers, and then construct the final survey based on what I learn. CoffeeGeek.com and its forum seem like a great place to get some good feedback.
The final disclaimer (bird number three) is that I am, by profession, an internet marketing consultant and I also have a client who manufactures and sells coffee makers. Your replies would also be used by me, anonymously and not quoted at all, to better understand the coffee-drinking public so I can better help this client.
My question is simple: Why do you LOVE coffee? And, Why do you LOVE your current coffee maker (machine)? If you don't love your coffee maker, you could tell me why you don't, and what kind of machine you would love, if you could find it.
Anyway, thanks for helping me out (that is, if the moderators don't pull this post as spam). I can be contacted directly at chucke@chucke.com if you have any questions or if you want to reply directly to me.
Chuck Evans
Internet Marketing Consultant
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View entire thread: question about Royal Gourmet coffee routes
Posted by brianf on 2008-08-29 21:26:41 Post Subject: Curious?
I too am in the process of evaluating Royal Gourmet Coffee. Can you share why you feel it is a scam? I did speak with 2 references that my contact there provided to me. Both seemed to check out quite well.
Real interested in hearing more.
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Posted by brianf on 2008-08-29 21:26:41 Post Subject: Curious?
I too am in the process of evaluating Royal Gourmet Coffee. Can you share why you feel it is a scam? I did speak with 2 references that my contact there provided to me. Both seemed to check out quite well.
Real interested in hearing more.
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