View entire thread: need opinion: saeco aroma 200SE VS faema smart models...
Posted by fabchef on 2007-02-16 16:59:21 Post Subject: need opinion: saeco aroma 200SE VS faema smart models...
Hello,fabs here. This is my first post.
We are currently looking around for a new commercial espresso machine for our restaurant. The 2 we are considering are the ones mentioned in the tittle. We know of saeco, we''ve been dealing with their smaller residential machines for years. We don''t know much of the faema brands. Price wise we can get a better deal with seaco and it''s more in our budget. In terms of quality/performance between the two, any of your opinions would be appreciated.thanks
fabs
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Posted by fabchef on 2007-02-16 16:59:21 Post Subject: need opinion: saeco aroma 200SE VS faema smart models...
Hello,fabs here. This is my first post.
We are currently looking around for a new commercial espresso machine for our restaurant. The 2 we are considering are the ones mentioned in the tittle. We know of saeco, we''ve been dealing with their smaller residential machines for years. We don''t know much of the faema brands. Price wise we can get a better deal with seaco and it''s more in our budget. In terms of quality/performance between the two, any of your opinions would be appreciated.thanks
fabs
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View entire thread: Question: About Thermoplan Espresso Machines
Posted by wowcoffee on 2008-08-09 19:35:18 Post Subject: Question: About Thermoplan Espresso Machines
Reading through everyones post about the best commercial espresso machine. I notice no one is talking about Thermoplan machines Being a novice to coffee, is this a great machine (reliability, service, parts, etc..). I went on there website and they are saying:
1. Replacing and maintaining are simple, remove one of the 4 modules and it's done.
2. Starbucks uses these machines
3. Easily add additional units to the machine
How much does this machine cost, especially the parts to replace?
Correct me if I'm wrong, the Black and White machine is the commercial and the Tiger machine is the home use or can I use it for commercial as well.
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Posted by wowcoffee on 2008-08-09 19:35:18 Post Subject: Question: About Thermoplan Espresso Machines
Reading through everyones post about the best commercial espresso machine. I notice no one is talking about Thermoplan machines Being a novice to coffee, is this a great machine (reliability, service, parts, etc..). I went on there website and they are saying:
1. Replacing and maintaining are simple, remove one of the 4 modules and it's done.
2. Starbucks uses these machines
3. Easily add additional units to the machine
How much does this machine cost, especially the parts to replace?
Correct me if I'm wrong, the Black and White machine is the commercial and the Tiger machine is the home use or can I use it for commercial as well.
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View entire thread: How does my budget breakout look?
Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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View entire thread: Question: To all commercial espresso machine owners
Posted by wowcoffee on 2008-08-09 06:04:40 Post Subject: Question: To all commercial espresso machine owners
Have anyone rented or leased a commercial espresso machine for their business? I''m interested in starting a coffee business, so to keep my start-up cost low I would like to rent or lease a machine.
Does anyone know any company that does this, especially being in Hawaii. And what machine would be good to use. I do know I want to use an Automatic (not clear about this machine) or Super Automatic machine.
However, just to be clear and correct me if I''m wrong, especially with an Automatic machine.
1. Super Automatic: automatically grinding the coffee, tamping it, and extracting it into an espresso. Meaning, I just have to press a button and an espresso is done. The training of staff is easier.
2. Automatic: Does not grind and tamp, so I need to perform this in order for extraction of an espresso.
So, what is the difference between a Semi-Automatic and an Automatic both have the same process.
Please correct me about these machines if I''m wrong.
Lastly, for those who have an Automatic or Super Automatic machine what is the cost for repairs and maintenance with these machines if I decide to purchase later.
Thanks in advance for your help!!
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Posted by wowcoffee on 2008-08-09 06:04:40 Post Subject: Question: To all commercial espresso machine owners
Have anyone rented or leased a commercial espresso machine for their business? I''m interested in starting a coffee business, so to keep my start-up cost low I would like to rent or lease a machine.
Does anyone know any company that does this, especially being in Hawaii. And what machine would be good to use. I do know I want to use an Automatic (not clear about this machine) or Super Automatic machine.
However, just to be clear and correct me if I''m wrong, especially with an Automatic machine.
1. Super Automatic: automatically grinding the coffee, tamping it, and extracting it into an espresso. Meaning, I just have to press a button and an espresso is done. The training of staff is easier.
2. Automatic: Does not grind and tamp, so I need to perform this in order for extraction of an espresso.
So, what is the difference between a Semi-Automatic and an Automatic both have the same process.
Please correct me about these machines if I''m wrong.
Lastly, for those who have an Automatic or Super Automatic machine what is the cost for repairs and maintenance with these machines if I decide to purchase later.
Thanks in advance for your help!!
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View entire thread: some translations
Posted by phaelon56 on 2005-03-27 09:41:46 Post Subject: Re: some translations
hej !
what the h....is a
I'll try....
cap machine +2 grinders (i´ve already a batch and 2 bag grinders) ?
Most likely means a commercial espresso machine (e.g. La Marzocco, Faema, La Cimbali etc.) and two espresso grinders - one to be used for decafe espresso blend and one for regular beans.
1 and 2 door cooler ( i´ve got a barfridge and a big one for the veggies)
A coolor is a refirgerator - no difference.
wicker baskets ????
Typically a small to medium sized basket woven of reeds or similar material. It would a decorative way of presenting the coffee condiments to the customer (e.g. sugar packets etc.). We use small decorative metal tubs instead.
napkin..
Simple. Small paper napkins used to help hold a hot coffee cup, wipe up small spills on the dge of a cup etc. We use the small square shaped paper napkins that are used in bars to serve underneath the cocktail glass. Here in the US that style is called a "bevnap" (for beverage bapkin).
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Posted by phaelon56 on 2005-03-27 09:41:46 Post Subject: Re: some translations
hej !
what the h....is a
I'll try....
cap machine +2 grinders (i´ve already a batch and 2 bag grinders) ?
Most likely means a commercial espresso machine (e.g. La Marzocco, Faema, La Cimbali etc.) and two espresso grinders - one to be used for decafe espresso blend and one for regular beans.
1 and 2 door cooler ( i´ve got a barfridge and a big one for the veggies)
A coolor is a refirgerator - no difference.
wicker baskets ????
Typically a small to medium sized basket woven of reeds or similar material. It would a decorative way of presenting the coffee condiments to the customer (e.g. sugar packets etc.). We use small decorative metal tubs instead.
napkin..
Simple. Small paper napkins used to help hold a hot coffee cup, wipe up small spills on the dge of a cup etc. We use the small square shaped paper napkins that are used in bars to serve underneath the cocktail glass. Here in the US that style is called a "bevnap" (for beverage bapkin).
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View entire thread: water softener with soft water?
Posted by jonakedthan on 2007-01-24 16:07:47 Post Subject: water softener with soft water?
here in Jackson, Missippi our water hardness is <1 gpg: 17 ppm. I'm dealing with a commercial espresso machine (la Pavoni BarT2VNUL) which came with an 8 liter softener. The manual recommends 1.5Kg (3.3lbs) of rock salt per regeneration; i guess that's for the water hardness of France. Do I even need to use the softener? If so, I'm thinking that less sodium, about <1lb of salt, should be sufficient; got any feedback?
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Posted by jonakedthan on 2007-01-24 16:07:47 Post Subject: water softener with soft water?
here in Jackson, Missippi our water hardness is <1 gpg: 17 ppm. I'm dealing with a commercial espresso machine (la Pavoni BarT2VNUL) which came with an 8 liter softener. The manual recommends 1.5Kg (3.3lbs) of rock salt per regeneration; i guess that's for the water hardness of France. Do I even need to use the softener? If so, I'm thinking that less sodium, about <1lb of salt, should be sufficient; got any feedback?
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View entire thread: Coffee Beans
Posted by Caffe Latte on 2004-08-08 13:04:44 Post Subject:
try these links to best answer your question
http://www.coffeeforums.com/viewtopic.p ... 8affc89d48
and to quote
Alun_evans
Posted: Mon Jun 28, 2004 8:16 am
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
hope that helps!
best explanation I can think of
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Posted by Caffe Latte on 2004-08-08 13:04:44 Post Subject:
try these links to best answer your question
http://www.coffeeforums.com/viewtopic.p ... 8affc89d48
and to quote
Alun_evans
Posted: Mon Jun 28, 2004 8:16 am
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
hope that helps!
best explanation I can think of
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View entire thread: Coffee Shop Startup Package incl. Faema E98 President
Posted by andyorchard on 2004-12-03 18:44:52 Post Subject: Coffee Shop Startup Package incl. Faema E98 President
Hi there,
I am pretty new to the coffee business, however I have seen a niche in the UK market and I am opening up a coffee shop.
I have been doing some research and have found a package that miko coffee are offering at the moment
http://www.miko.co.uk/president_package.html
I was just hoping that someone could give me their opinion as to whether they think its a good package to go with. I have read up about Faema and they are Italy's top selling commercial espresso machine - I cant think of a place where people are more fussy about their coffee, so I see this as a good sign. In regards to coffee beans, The Savoy Hotel in London uses miko granditalia beans, so they must be good - I am thinking that I might be able to strike a deal if I choose this package and also choose miko as my coffee bean provider.
Any advice?
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Posted by andyorchard on 2004-12-03 18:44:52 Post Subject: Coffee Shop Startup Package incl. Faema E98 President
Hi there,
I am pretty new to the coffee business, however I have seen a niche in the UK market and I am opening up a coffee shop.
I have been doing some research and have found a package that miko coffee are offering at the moment
http://www.miko.co.uk/president_package.html
I was just hoping that someone could give me their opinion as to whether they think its a good package to go with. I have read up about Faema and they are Italy's top selling commercial espresso machine - I cant think of a place where people are more fussy about their coffee, so I see this as a good sign. In regards to coffee beans, The Savoy Hotel in London uses miko granditalia beans, so they must be good - I am thinking that I might be able to strike a deal if I choose this package and also choose miko as my coffee bean provider.
Any advice?
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View entire thread: Some beans are not suitable to be used in coffee machine?
Posted by Alun_evans on 2004-06-28 03:16:17 Post Subject:
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
However the beans- the blend, the roast are also important. Extraction methods bring out different characteristics in the finished coffee. For instance an espresso blend of beans may not be as pallatable in your plunger....like wise the espresso extraction process of a single origin bean may not bring out all the favourable attributes of that bean!
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Posted by Alun_evans on 2004-06-28 03:16:17 Post Subject:
Indeed you are right Ben. Basically any whole bean can be ground accordingly to be used in anything from a plunger/french press to a home or commercial espresso machine. The grind is all important...pretty tough to use preground espresso machines in the old plunger....it will end up damaging the plunger screen/mesh.
However the beans- the blend, the roast are also important. Extraction methods bring out different characteristics in the finished coffee. For instance an espresso blend of beans may not be as pallatable in your plunger....like wise the espresso extraction process of a single origin bean may not bring out all the favourable attributes of that bean!
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View entire thread: Distincly Sweet tasting coffee bean?
Posted by Ausroast on 2005-09-06 21:35:19 Post Subject: Distincly Sweet tasting coffee bean?
Hi All,
Does anyone have a recommendation for a type of coffee bean that has a really distinct sweet flavour to it?
The bean will be used in a blend going through commercial espresso machine and roasted to the beginning of the second crack.
Thanks
Ausroast.
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Posted by Ausroast on 2005-09-06 21:35:19 Post Subject: Distincly Sweet tasting coffee bean?
Hi All,
Does anyone have a recommendation for a type of coffee bean that has a really distinct sweet flavour to it?
The bean will be used in a blend going through commercial espresso machine and roasted to the beginning of the second crack.
Thanks
Ausroast.
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View entire thread: Leave ON ot turn OFF
Posted by CCafe on 2007-04-04 07:46:08 Post Subject:
Well Mythbusters has already proved you wrong on the lights unless you will be returning to a room within 24 seconds of leaving it, and that room has nothing but 40 watt florescent tubes. Otherwise turn off the light.
As for a commercial espresso machine, I have watched many pressurestats turn off and on. Using a Nuova Simonelli 2 group as an example. I would say the pressurestat clicks on every 3 to 5 minutes and stays on around 45 - 90 seconds.
So if the machine came on every 5 minutes and stayed on for 45 seconds it would come on 12 times hour and run for 9 minutes every hour. So if your shop closed at 6pm and opened at 7am assuming you turn your machine on a 6am for warm up your machine would have turned the element on 108 minutes in a 12 hour period. Thats 1.8 hours it ran in a 12 hour period. It takes most 2 group machines 30 - 40 minutes to come up to operating temperature.
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Posted by CCafe on 2007-04-04 07:46:08 Post Subject:
Well Mythbusters has already proved you wrong on the lights unless you will be returning to a room within 24 seconds of leaving it, and that room has nothing but 40 watt florescent tubes. Otherwise turn off the light.
As for a commercial espresso machine, I have watched many pressurestats turn off and on. Using a Nuova Simonelli 2 group as an example. I would say the pressurestat clicks on every 3 to 5 minutes and stays on around 45 - 90 seconds.
So if the machine came on every 5 minutes and stayed on for 45 seconds it would come on 12 times hour and run for 9 minutes every hour. So if your shop closed at 6pm and opened at 7am assuming you turn your machine on a 6am for warm up your machine would have turned the element on 108 minutes in a 12 hour period. Thats 1.8 hours it ran in a 12 hour period. It takes most 2 group machines 30 - 40 minutes to come up to operating temperature.
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View entire thread: about coffee shops
Posted by EspressoSue on 2004-10-12 14:47:31 Post Subject:
I used to help out at an espresso bar and I wish I had better training about making espresso. I only knew the bare minimum to get by. Since then I have been doing a lot of reading on the internet because I have invested in a commercial espresso machine for a friends restraunt. The machine is two years old but I'm very worried because the machine may have not been kept as clean as it should have been and might have mineral build up throughout. I will find out as soon as it arrives.
I found one website to be very interesting and they even have a DVD or Video that you can buy that steps you through the process. I have not seen the video yet but from what I understand it's a good one and I plan on buying it myself. The author of the website seems to be a bit of an espresso extremist but he has lots of really great information on the subject on his website. I hope this helps!
He has a newsletter that he writes on this site called "On the Table" and has a link to "Factors in a Perfect Cup."
http://www.lucidcafe.com/
The link below will take you to where you can purchase the video/DVD "Techniques of the Barista"
http://www.espressovivace.com/books_videos.html
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Posted by EspressoSue on 2004-10-12 14:47:31 Post Subject:
I used to help out at an espresso bar and I wish I had better training about making espresso. I only knew the bare minimum to get by. Since then I have been doing a lot of reading on the internet because I have invested in a commercial espresso machine for a friends restraunt. The machine is two years old but I'm very worried because the machine may have not been kept as clean as it should have been and might have mineral build up throughout. I will find out as soon as it arrives.
I found one website to be very interesting and they even have a DVD or Video that you can buy that steps you through the process. I have not seen the video yet but from what I understand it's a good one and I plan on buying it myself. The author of the website seems to be a bit of an espresso extremist but he has lots of really great information on the subject on his website. I hope this helps!
He has a newsletter that he writes on this site called "On the Table" and has a link to "Factors in a Perfect Cup."
http://www.lucidcafe.com/
The link below will take you to where you can purchase the video/DVD "Techniques of the Barista"
http://www.espressovivace.com/books_videos.html
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View entire thread: Likely service package?
Posted by Rushmore on 2005-04-16 01:47:19 Post Subject: Likely service package?
Here is something I would like as much feedback on as possible. When buying a commercial espresso machine for a business, does it come with a manufacturer's warantee? Some kind of service agreement? or are you pretty much on your own. I know there are a million brands and different wholesalers to buy from but what is the general ruling on this? Thanx
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Posted by Rushmore on 2005-04-16 01:47:19 Post Subject: Likely service package?
Here is something I would like as much feedback on as possible. When buying a commercial espresso machine for a business, does it come with a manufacturer's warantee? Some kind of service agreement? or are you pretty much on your own. I know there are a million brands and different wholesalers to buy from but what is the general ruling on this? Thanx
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View entire thread: Help! Help! Quick!
Posted by DebsCoffee on 2004-04-14 06:14:49 Post Subject: Help! Help! Quick!
Good morning!
I just walked into what I think may be a "good deal" on a used commercial espresso machine; however, the seller will be advertising it publicly this afternoon.....it worked fine until it was removed from the dining establishment, but it is a 2 group and is missing one porta-filter (which I have checked and can buy a replacement for). What I need to know is can the machine be operated minus the one porta-filter until the new one arrives? If you prefer, you can email me directly: englishteacher@arkansas.net
Thanks!!!
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Posted by DebsCoffee on 2004-04-14 06:14:49 Post Subject: Help! Help! Quick!
Good morning!
I just walked into what I think may be a "good deal" on a used commercial espresso machine; however, the seller will be advertising it publicly this afternoon.....it worked fine until it was removed from the dining establishment, but it is a 2 group and is missing one porta-filter (which I have checked and can buy a replacement for). What I need to know is can the machine be operated minus the one porta-filter until the new one arrives? If you prefer, you can email me directly: englishteacher@arkansas.net
Thanks!!!
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View entire thread: 3 Group Semi Automatic Commercial Espresso Machine
Posted by Intimici on 2007-02-09 14:27:19 Post Subject: 3 Group Semi Automatic Commercial Espresso Machine
Hey everyone,
We're (my partner and i) are currently looking for a 3 group semi-automatic commercial espresso machine for our first espresso bar. I've looked into Nuova simonelli and had heard some great recommendations from this forum. I will be going to N.S show room at the beginning of next week to have an actual look at their range. When going to view these espresso machines, what sort of questions should i be asking the sales man? I've also been recommended La Spaziale and Rancilio and ive noticed that La Cimbali and Gaggia is another popular choice, although im not too sure about using Gaggia. Theres so many options out there that we have not yet picked a definite machine to use for our espresso bar. Although saying that for some odd reason i'm quite fond of the Nuova Simonelli from the reviews given from this forum. Could you please give me your thoughts on these brands i've listed, it would be a great help.
thank you
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Posted by Intimici on 2007-02-09 14:27:19 Post Subject: 3 Group Semi Automatic Commercial Espresso Machine
Hey everyone,
We're (my partner and i) are currently looking for a 3 group semi-automatic commercial espresso machine for our first espresso bar. I've looked into Nuova simonelli and had heard some great recommendations from this forum. I will be going to N.S show room at the beginning of next week to have an actual look at their range. When going to view these espresso machines, what sort of questions should i be asking the sales man? I've also been recommended La Spaziale and Rancilio and ive noticed that La Cimbali and Gaggia is another popular choice, although im not too sure about using Gaggia. Theres so many options out there that we have not yet picked a definite machine to use for our espresso bar. Although saying that for some odd reason i'm quite fond of the Nuova Simonelli from the reviews given from this forum. Could you please give me your thoughts on these brands i've listed, it would be a great help.
thank you
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View entire thread: Starting a coffee related export business... Out of Asia
Posted by mr he on 2004-10-06 06:18:40 Post Subject: Starting a coffee related export business... Out of Asia
Hello everybody
I am new to this forum, and hope that this will be the start of a long posting career. Currently working out of Taiwan, where I have lived for a few years.
I started out in the coffee industry some 18 months ago, joining a small taiwanese upstart wanting to market a commercial espresso machine globally. While promoting this, I from time to time got asked about other items, with coffee bags and laminate roll stock popping up quite often.
As the sales of the espresso machine failed to take off, my mindset got increasingly set on finding a good range of coffee related products I could market to western customers in Taiwan. I decided to start with coffee bags and roll stock, as many of those are made in Taiwan already and sold thru US trading companies.
After a short search, I managed to locate some good coffeebag and laminate foil producers, who were interested in cooperating with me and who had a record of producing to international markets.
My competitive advantages are that I am close to the producers, which mean that QC is easy, and so is it to get decent pricing out of them. The disadvantages are that I am a bit far from my customers, and well, it's hard to mae a sales call when you are 10,000 miles away. Also, I am relatively new, and my network is not very strong yet.
I focus on mid size roasters and above. Everything I do is custom made and printed, with even the sizes of the bags as requested by the customer.
I started out in May, and have seen the first orders go out to Australia, with near term also seeing a European roaster ordering.
However, the US market has been somewhat harder to get into, and I would like to hear what kinds of ideas for marketing my advantages, the fellow members of this forum have.
So, what I hope I can get a bit of advice on is:
1. Traditional email shots don't really work anymore. You end up in the spam folder, no matter how personal you make the email.
2. Confidence is a problem. People are used to buy from their usual suppliers, and I need a way to teach people that ordering directly from abroad is safe, it's cheaper, and you get a product more closely tailored to your needs.
Any opinions are welcome.
(Oh, I have not posted a link to my web site here - after all I ask for advice, I am not solicting business on this board).
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Posted by mr he on 2004-10-06 06:18:40 Post Subject: Starting a coffee related export business... Out of Asia
Hello everybody
I am new to this forum, and hope that this will be the start of a long posting career. Currently working out of Taiwan, where I have lived for a few years.
I started out in the coffee industry some 18 months ago, joining a small taiwanese upstart wanting to market a commercial espresso machine globally. While promoting this, I from time to time got asked about other items, with coffee bags and laminate roll stock popping up quite often.
As the sales of the espresso machine failed to take off, my mindset got increasingly set on finding a good range of coffee related products I could market to western customers in Taiwan. I decided to start with coffee bags and roll stock, as many of those are made in Taiwan already and sold thru US trading companies.
After a short search, I managed to locate some good coffeebag and laminate foil producers, who were interested in cooperating with me and who had a record of producing to international markets.
My competitive advantages are that I am close to the producers, which mean that QC is easy, and so is it to get decent pricing out of them. The disadvantages are that I am a bit far from my customers, and well, it's hard to mae a sales call when you are 10,000 miles away. Also, I am relatively new, and my network is not very strong yet.
I focus on mid size roasters and above. Everything I do is custom made and printed, with even the sizes of the bags as requested by the customer.
I started out in May, and have seen the first orders go out to Australia, with near term also seeing a European roaster ordering.
However, the US market has been somewhat harder to get into, and I would like to hear what kinds of ideas for marketing my advantages, the fellow members of this forum have.
So, what I hope I can get a bit of advice on is:
1. Traditional email shots don't really work anymore. You end up in the spam folder, no matter how personal you make the email.
2. Confidence is a problem. People are used to buy from their usual suppliers, and I need a way to teach people that ordering directly from abroad is safe, it's cheaper, and you get a product more closely tailored to your needs.
Any opinions are welcome.
(Oh, I have not posted a link to my web site here - after all I ask for advice, I am not solicting business on this board).
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View entire thread: Buying beans online
Posted by ron45 on 2005-06-17 18:05:56 Post Subject:
Wow I wouldn't have guessed that. But I should have. A good friend that used to live near us had his place up for sale for a few years and one day I saw him and he said "hey my place sold, this guy from california gave me 20 grand cash down then missed the next three payments". I said Elliot that guy is a dealer or something. Elliot went thru forclosure and finally went by the place to see what condition it was in..... it was gone, burned to the foundations. There were big tanks in the living area and a 2"drain in the middle of the floor! He made out like a bandit on the insurance and selling the land again. it's been pretty quiet around here since then. I live near a town of 20 people, no business except a bar. What else? Fourteen miles away is a town of 1125. It even has a coffee shop w/a commercial espresso machine.
Ron
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Posted by ron45 on 2005-06-17 18:05:56 Post Subject:
Wow I wouldn't have guessed that. But I should have. A good friend that used to live near us had his place up for sale for a few years and one day I saw him and he said "hey my place sold, this guy from california gave me 20 grand cash down then missed the next three payments". I said Elliot that guy is a dealer or something. Elliot went thru forclosure and finally went by the place to see what condition it was in..... it was gone, burned to the foundations. There were big tanks in the living area and a 2"drain in the middle of the floor! He made out like a bandit on the insurance and selling the land again. it's been pretty quiet around here since then. I live near a town of 20 people, no business except a bar. What else? Fourteen miles away is a town of 1125. It even has a coffee shop w/a commercial espresso machine.
Ron
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View entire thread: New Restaurant Opening Soon is Serving Espresso - Need Help!
Posted by espressomaniac on 2004-10-12 02:34:23 Post Subject: Cecilware who are they?????
Cecilware is not a commercial espresso machine, if you took a trip to cafe darte, italian owned and italian run, he'd be shaking a finger at you, come on, an itialian restaurant without true italian espresso, this is soo taboo.... The original espresso machine was created in italy, the very concept of serving espresso that is substandard in the states in the true tradition means you want all out, balls out quality in this area even if you serve only 2 shots a day, it was a nice gesture, but is absolutely not in the vision of a true italian operation.
Did they get a real grinder, or is there "mr coffee" on the front of it????
Anyway, your intensions were valid, but I gotta reinterate, this will never and I mean never produce anything outside of coffee flavored water if the darn thing even works at all, I highly suggest looking into commercial espresso machines and commercial grinders, otherwise that place is going to insult any true coffee lover.
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Posted by espressomaniac on 2004-10-12 02:34:23 Post Subject: Cecilware who are they?????
Cecilware is not a commercial espresso machine, if you took a trip to cafe darte, italian owned and italian run, he'd be shaking a finger at you, come on, an itialian restaurant without true italian espresso, this is soo taboo.... The original espresso machine was created in italy, the very concept of serving espresso that is substandard in the states in the true tradition means you want all out, balls out quality in this area even if you serve only 2 shots a day, it was a nice gesture, but is absolutely not in the vision of a true italian operation.
Did they get a real grinder, or is there "mr coffee" on the front of it????
Anyway, your intensions were valid, but I gotta reinterate, this will never and I mean never produce anything outside of coffee flavored water if the darn thing even works at all, I highly suggest looking into commercial espresso machines and commercial grinders, otherwise that place is going to insult any true coffee lover.
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View entire thread: Super Automatic or Manual for a 250 shot bar
Posted by Alun_evans on 2008-08-23 20:42:36 Post Subject:
Hey Steef,
I believe you are going to get quite a range of answers to this question... maybe ultimatley we are going to bog your decision making down, rather than help you. Nevermind at least the debate which is likely to rage will give you some food for thought:
So therefor I would like to ask the following:
- Is a superautomatic capable of producing the same quality of a manual?
- Does it really safe substantial production time?
- Will the maintenance of a manual machine be a heavier burden?
- From an investment perspective from cradle to grave which machine will be most cost effective
1/. NO! I have yet to get a shot from a Superauto that is as good from a well trained barista using an automatic or a semiautomatic commercial espresso machine. I would say in my country Superauto's are preferred over semis or autos because they take the manpower variable out of the equation. Most 5 star hotels here use Superautos (mainly LaCimbalis). The quality of shots is variablely poor at best. I can understand why some opperators such as Hotels chose Superauto's- from a consistency point of view. However, these places generally do not pride themselves on producing quality EBD's. In your case a projected customer(drink?) count of 250 a day can easily be covered by a 2group semi/auto- no sweat!!!! I like CCafes analogy of travelling 500km by horse or car. However I would perhaps put it differently. You can travel from Rome to Paris by plane in 1.5 hours, or spend a day and a half driving and seeing Tuscany, Provence and the rest of the Italian and Frence countryside. Sure by plane you get there faster, if speed is your aim OK go for it, but the quality of what you see, what you experience and what you learn is enjoyed taking the slower option... its the same with a Super vs a Semi. Faster- yes no doubt. (My oponion : Semi/Auto hands down)
2/. Does it save production time? Yes. Will it make you famouse for the coffee you sell? No. Will that 250 estimate of guests/shots go up based on the quality of coffee you are producing from a super? IMHO no. (My opinion: Yes saves time but with some draw backs)
3/. The machine company will be able to provide you with technical support. My principle- CMA/Astoria produces both Superautos (Jada) and a big range of semi's/auto's under the Wega/Astoria/San Marino/Rapallo brand names. The things that can go wrong with a semi/auto on a daily basis could be counted on 1 hand. The things that could go wrong with the Super...could be counted on perhaps 1 and a half hands. As long as there is good technical backup...I think eithe way no problem (my opinion -TIE)
4/. Super Autos can be about 40-70% more expensive than a Semi. However obviously you need to buy a grinder also for a Semi. I have worked on semis that are 25 years old, been well maintained, and are still producing good quality shots. I doubt, although I am willing to beproven wrong, that any Super would still be runiing after 25 years!
OK- so thats my view on things- I am sure this whole debate will bring out quite a range of opnions!
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Posted by Alun_evans on 2008-08-23 20:42:36 Post Subject:
Hey Steef,
I believe you are going to get quite a range of answers to this question... maybe ultimatley we are going to bog your decision making down, rather than help you. Nevermind at least the debate which is likely to rage will give you some food for thought:
So therefor I would like to ask the following:
- Is a superautomatic capable of producing the same quality of a manual?
- Does it really safe substantial production time?
- Will the maintenance of a manual machine be a heavier burden?
- From an investment perspective from cradle to grave which machine will be most cost effective
1/. NO! I have yet to get a shot from a Superauto that is as good from a well trained barista using an automatic or a semiautomatic commercial espresso machine. I would say in my country Superauto's are preferred over semis or autos because they take the manpower variable out of the equation. Most 5 star hotels here use Superautos (mainly LaCimbalis). The quality of shots is variablely poor at best. I can understand why some opperators such as Hotels chose Superauto's- from a consistency point of view. However, these places generally do not pride themselves on producing quality EBD's. In your case a projected customer(drink?) count of 250 a day can easily be covered by a 2group semi/auto- no sweat!!!! I like CCafes analogy of travelling 500km by horse or car. However I would perhaps put it differently. You can travel from Rome to Paris by plane in 1.5 hours, or spend a day and a half driving and seeing Tuscany, Provence and the rest of the Italian and Frence countryside. Sure by plane you get there faster, if speed is your aim OK go for it, but the quality of what you see, what you experience and what you learn is enjoyed taking the slower option... its the same with a Super vs a Semi. Faster- yes no doubt. (My oponion : Semi/Auto hands down)
2/. Does it save production time? Yes. Will it make you famouse for the coffee you sell? No. Will that 250 estimate of guests/shots go up based on the quality of coffee you are producing from a super? IMHO no. (My opinion: Yes saves time but with some draw backs)
3/. The machine company will be able to provide you with technical support. My principle- CMA/Astoria produces both Superautos (Jada) and a big range of semi's/auto's under the Wega/Astoria/San Marino/Rapallo brand names. The things that can go wrong with a semi/auto on a daily basis could be counted on 1 hand. The things that could go wrong with the Super...could be counted on perhaps 1 and a half hands. As long as there is good technical backup...I think eithe way no problem (my opinion -TIE)
4/. Super Autos can be about 40-70% more expensive than a Semi. However obviously you need to buy a grinder also for a Semi. I have worked on semis that are 25 years old, been well maintained, and are still producing good quality shots. I doubt, although I am willing to beproven wrong, that any Super would still be runiing after 25 years!
OK- so thats my view on things- I am sure this whole debate will bring out quite a range of opnions!
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View entire thread: espresso machine
Posted by pencowgirl on 2005-05-26 08:04:51 Post Subject: Re: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
I purchased all my equipment used on Ebay and have been very happy. Naturally I expected to replace gaskets, burrs,etc. I was desperate for good coffee and couldn't afford new equipment to open our coffee shop in a movie theater. We have had good feedback from customers.
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Posted by pencowgirl on 2005-05-26 08:04:51 Post Subject: Re: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
I purchased all my equipment used on Ebay and have been very happy. Naturally I expected to replace gaskets, burrs,etc. I was desperate for good coffee and couldn't afford new equipment to open our coffee shop in a movie theater. We have had good feedback from customers.
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View entire thread: espresso machine
Posted by Teflon Don on 2005-02-22 14:53:01 Post Subject: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
Used machines are like buying a car. Actually worse. Even if the seller isn't trying to take you for a ride, they usually do not understand what espresso machine service truly is. Well maintained means they fixed it when it totally failed. If you do decide on used machines, set aside a few hundred minimum for necessary service.
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Posted by Teflon Don on 2005-02-22 14:53:01 Post Subject: Ebay
I have spoken with over 100 ebay commercial espresso machine purchasers in the western US. I saw one yesterday that was sold "like new". It is a seven year old machine and was trashed. Buyer beware. Oh, of those 100 plus people who bought, all needed work and only 1 customer did not regret the experience.
Used machines are like buying a car. Actually worse. Even if the seller isn't trying to take you for a ride, they usually do not understand what espresso machine service truly is. Well maintained means they fixed it when it totally failed. If you do decide on used machines, set aside a few hundred minimum for necessary service.
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View entire thread: Your Favorite Coffee Drink
Posted by Just Java on 2003-05-14 00:49:45 Post Subject:
Here in Hongkong things can be.....unusual to say the least.
One of the popular local drinks is called Ying Yeung which is 50% tea and 50% coffee.
Another delight I have seen was a coffee shop with a commercial espresso machine, and when I ordered a latte, they spooned some Nescafe into the portafilter (the handle) and made it that way.
Lastly, one (non-coffee) drink was a banana smoothy. Into the blender went the milk etc. Lastly was the banana - skin and all. Godd roughage is all I can say...
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Posted by Just Java on 2003-05-14 00:49:45 Post Subject:
Here in Hongkong things can be.....unusual to say the least.
One of the popular local drinks is called Ying Yeung which is 50% tea and 50% coffee.
Another delight I have seen was a coffee shop with a commercial espresso machine, and when I ordered a latte, they spooned some Nescafe into the portafilter (the handle) and made it that way.
Lastly, one (non-coffee) drink was a banana smoothy. Into the blender went the milk etc. Lastly was the banana - skin and all. Godd roughage is all I can say...
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View entire thread: Research on Opening a Coffee Shop
Posted by Coffee Guy on 2004-04-20 22:00:10 Post Subject:
Hey Aliya:
As E.O. said, if you can get some practice making them at home at least this will get you a head start. Did I miss something before; do you already have a commercial espresso machine to practice on? As I mentioned in an earlier post send me a pm regarding this post and I'll be able to speak with you mono un mono.
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Posted by Coffee Guy on 2004-04-20 22:00:10 Post Subject:
Hey Aliya:
As E.O. said, if you can get some practice making them at home at least this will get you a head start. Did I miss something before; do you already have a commercial espresso machine to practice on? As I mentioned in an earlier post send me a pm regarding this post and I'll be able to speak with you mono un mono.
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