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: Selling my Mobile Espresso Vehicle!
Posted by Espresso911 on 2006-01-15 01:46:18 Post Subject: Selling my Mobile Espresso Vehicle!
All
Its been fun, exciting and the experience of a lifetime..... But, I have gotten a final offer on an incredible new job and the Mobile Espresso Vehicle no longer fits into the picture and will be sold. Appointments will be made for viewing the Truck in the morning and afternoon until the 22nd of January. After that when my schedal permits.
Email: Espresso911@Hotmail.com
Cell-510-978-8766
Stats:
NOTE: I am NOT affiliated with Seattle Coffee Trucks. Please do not disturb Bruce. Thanks.
Seattle Coffee Trucks Vehicle.
http://www.seattlecoffeetrucks.com/
Mine is the vehicle with the blue interior and satin grey counter top on the website. More pictures available on request.
Priced to Sell. $65,000 FIRM, no bargining. $75,000 new.
-$20,000 up Front
-$45,000 when title clears.
-Title Expressed mailed (or delivered if your local) to you WHEN the last check clears!
Located in Alameda, Ca. 10 minutes from Oakland International.
Will not deliver
Includes:
Resonable Training and Telephonic Tech Support and Tips.
A Commercial Coffee Maker(airpot), 4 airpots, Removable 25 Gallon extended water system (my own invention because 16 gallons is not enough for the larger events when water is not available) and whatever product is in it at time of sale.
11,000 miles. 1 year old. Purchased 2003 Chev 3500 off the lot new in Dec 04.
Basic Equipment
2 Group Fully Automatic Espresso Machine (NSF Approved)(Brasila) runs on 110 not 220!
Professional Grinder & Knock Box (ETL Approved)
Commercial Refrigerator - 6.0 Cu. Ft.
Commercial Refrigerator - 4.0 Cu. Ft.
Electrical System
3000 Watt Invertor System
Hi-Amperage Fuse Protection System
Deep Cycle Sealed Gell Cell Batteries
6000W/50 amp Honda Generator w/ muffler system
Multiple Automatic Transfer Switch System
Water System
(1) 16 gallon fresh water tank - Espresso Machine
(1) 22 gallon fresh water tank - Hand Sink
(1) 40 Gallon waste tank
Shurflo 2.8 GPM pumps
Espresso Mate Water Condition System (QC4)
Meissner Alpha 1 Filter System (Particle Filter)
Hansen Quick Disconnect inlet valve
Stainless Steel Sink with bar faucet
Stainless Steel Drop in Ice Bin
ISE W152 ( 2.5 gallon ) water heater
Custom Cabinetry with Condiment Counter
Stainless Steel Side Fold Down Shelves
Six (6) Cup Holders
Stainless Steel Towel Dispenser
Pull Out Spray Wand
Counter Top Soap Dispenser
Full Acrylic Pastry Cases
Air Horns (God Father Theme)
Awnings (3 Doors)
Stereo Speakers in rear
Syrup Rack
Menu Board
Blendtec EZ Blender w/ two Jars
Rear Box Roof Vent
RearBox Alarm System (3) Camper Doors
Pioneer Audio System - in dash CD Tuner with wireless remote control
Pioneer (6) Disc Changer, High Power Coaxial Speakers
Pioneer (indash) navigation
Audiovox Voyager Color Rear Observation System w/ Icon HiRes 5.6 in Monitor mouted above dash
Truck comes with a complete manual that includes all owners manuals and warranty information for all included equipment AND step by step instructions on all operational proceedures to make sure your experience with the vechile goes as smoothly as possible.
Best Regards:
Denis
Gold Coast Coffee
Mobile Espresso
510-978-8766
Espresso911@Hotmail.com
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Posted by Espresso911 on 2006-01-15 01:46:18 Post Subject: Selling my Mobile Espresso Vehicle!
All
Its been fun, exciting and the experience of a lifetime..... But, I have gotten a final offer on an incredible new job and the Mobile Espresso Vehicle no longer fits into the picture and will be sold. Appointments will be made for viewing the Truck in the morning and afternoon until the 22nd of January. After that when my schedal permits.
Email: Espresso911@Hotmail.com
Cell-510-978-8766
Stats:
NOTE: I am NOT affiliated with Seattle Coffee Trucks. Please do not disturb Bruce. Thanks.
Seattle Coffee Trucks Vehicle.
http://www.seattlecoffeetrucks.com/
Mine is the vehicle with the blue interior and satin grey counter top on the website. More pictures available on request.
Priced to Sell. $65,000 FIRM, no bargining. $75,000 new.
-$20,000 up Front
-$45,000 when title clears.
-Title Expressed mailed (or delivered if your local) to you WHEN the last check clears!
Located in Alameda, Ca. 10 minutes from Oakland International.
Will not deliver
Includes:
Resonable Training and Telephonic Tech Support and Tips.
A Commercial Coffee Maker(airpot), 4 airpots, Removable 25 Gallon extended water system (my own invention because 16 gallons is not enough for the larger events when water is not available) and whatever product is in it at time of sale.
11,000 miles. 1 year old. Purchased 2003 Chev 3500 off the lot new in Dec 04.
Basic Equipment
2 Group Fully Automatic Espresso Machine (NSF Approved)(Brasila) runs on 110 not 220!
Professional Grinder & Knock Box (ETL Approved)
Commercial Refrigerator - 6.0 Cu. Ft.
Commercial Refrigerator - 4.0 Cu. Ft.
Electrical System
3000 Watt Invertor System
Hi-Amperage Fuse Protection System
Deep Cycle Sealed Gell Cell Batteries
6000W/50 amp Honda Generator w/ muffler system
Multiple Automatic Transfer Switch System
Water System
(1) 16 gallon fresh water tank - Espresso Machine
(1) 22 gallon fresh water tank - Hand Sink
(1) 40 Gallon waste tank
Shurflo 2.8 GPM pumps
Espresso Mate Water Condition System (QC4)
Meissner Alpha 1 Filter System (Particle Filter)
Hansen Quick Disconnect inlet valve
Stainless Steel Sink with bar faucet
Stainless Steel Drop in Ice Bin
ISE W152 ( 2.5 gallon ) water heater
Custom Cabinetry with Condiment Counter
Stainless Steel Side Fold Down Shelves
Six (6) Cup Holders
Stainless Steel Towel Dispenser
Pull Out Spray Wand
Counter Top Soap Dispenser
Full Acrylic Pastry Cases
Air Horns (God Father Theme)
Awnings (3 Doors)
Stereo Speakers in rear
Syrup Rack
Menu Board
Blendtec EZ Blender w/ two Jars
Rear Box Roof Vent
RearBox Alarm System (3) Camper Doors
Pioneer Audio System - in dash CD Tuner with wireless remote control
Pioneer (6) Disc Changer, High Power Coaxial Speakers
Pioneer (indash) navigation
Audiovox Voyager Color Rear Observation System w/ Icon HiRes 5.6 in Monitor mouted above dash
Truck comes with a complete manual that includes all owners manuals and warranty information for all included equipment AND step by step instructions on all operational proceedures to make sure your experience with the vechile goes as smoothly as possible.
Best Regards:
Denis
Gold Coast Coffee
Mobile Espresso
510-978-8766
Espresso911@Hotmail.com
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View entire thread: What is considered the perfect cappuccino in your culture?
Posted by coffeeresearch on 2007-02-22 11:37:52 Post Subject: What is considered the perfect cappuccino in your culture?
Hello Espresso Fans,
I am a student researching the cultural differences in coffee recipe consumption habits. My research focuses on the differences in preparation of milk based espresso recipes (cappuccino, latte macchiato, etc).
The espresso Culture stems from Italy and recently the National Institute for Italian Espresso (www.espressoitaliano.org) certified what it considers the classic cappuccino. According to them there is only one way a true cappuccino should be composed. (see: http://www.guardian.co.uk/italy/story/0 ... 14,00.html). So the authentic Italian way is clear cut.
However, my theory is that in different parts of the world consumers prefer different types of milk-based espresso beverages due to differences in tastes, beliefs, habits, etc. Accordingly the ways these beverages are prepared may differ as well.
After spending hours surfing from site to site, I’ve noticed that there is a lot of discussion/debate concerning the perfect way to prepare a cappuccino. I have come across several guides, procedures and tips, yet it is not exactly clear where they stem from.
The WBC has an own definition of a cappuccino (WBC Rules and Regulations 2007):
a. A Cappuccino is a beverage of ratios, producing a harmonious balance of one (1) single shot of espresso, steamed milk and frothed milk.
b. A traditional cappuccino is a 5 to 6 ounce / 150 to 180 ml beverage.
c. A cappuccino should be served in a 5 to 6-ounce / 150 to 180 ml cup with a handle.
d. Any additional toppings, spices or powdered flavourings are not allowed.
Despite the espresso/cappuccino culture stems from Italy not a single Italian barista finished in the top 3 since the 1st WBC in 2000!
Since this forum has many international visitors I would like to ask your opinion. In your country/culture, what are the perfect “milk based recipes”: Cappuccino, Latte Macchiato, etc…?
Please help me by answering the following questions:
1) Other than the Cappuccino and the Latte Macchiato, what other popular recipes are commonly consumed in your country?
2) How are they prepared? To answer this question please include the following:
Milk
-what types of milk are available in your country (fresh, pasteurized, sterilized, low fat, full fat, etc.)
-what type of milk would you use for what recipe and why
-temperature of milk used (before and after preparation)
-density/quality of the moose
-characterisation of the moose: what terms are used for description/analysis..
Coffee
-what type of coffee should be used for what type of recipe
Other Ingredient(s)
-Added Flavouring, cream, syrup…etc
Tools / equipment
-What equipment should be used (steamer, frother, wisk, other, specific brands?)
Recipe/ Procedure / sequence
-How are the ingredients used to prepare the recipe?
-In what sequence etc.
-What special techniques are required
Presentation
-How are they served? (type of cup/glass, with/without toppings, biscuit, etc.)
I thank you very much for your time and cooperation and I hope that this will stimulate some interesting discussions and result in some significant findings.
Sincerely yours,
Frederic
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Posted by coffeeresearch on 2007-02-22 11:37:52 Post Subject: What is considered the perfect cappuccino in your culture?
Hello Espresso Fans,
I am a student researching the cultural differences in coffee recipe consumption habits. My research focuses on the differences in preparation of milk based espresso recipes (cappuccino, latte macchiato, etc).
The espresso Culture stems from Italy and recently the National Institute for Italian Espresso (www.espressoitaliano.org) certified what it considers the classic cappuccino. According to them there is only one way a true cappuccino should be composed. (see: http://www.guardian.co.uk/italy/story/0 ... 14,00.html). So the authentic Italian way is clear cut.
However, my theory is that in different parts of the world consumers prefer different types of milk-based espresso beverages due to differences in tastes, beliefs, habits, etc. Accordingly the ways these beverages are prepared may differ as well.
After spending hours surfing from site to site, I’ve noticed that there is a lot of discussion/debate concerning the perfect way to prepare a cappuccino. I have come across several guides, procedures and tips, yet it is not exactly clear where they stem from.
The WBC has an own definition of a cappuccino (WBC Rules and Regulations 2007):
a. A Cappuccino is a beverage of ratios, producing a harmonious balance of one (1) single shot of espresso, steamed milk and frothed milk.
b. A traditional cappuccino is a 5 to 6 ounce / 150 to 180 ml beverage.
c. A cappuccino should be served in a 5 to 6-ounce / 150 to 180 ml cup with a handle.
d. Any additional toppings, spices or powdered flavourings are not allowed.
Despite the espresso/cappuccino culture stems from Italy not a single Italian barista finished in the top 3 since the 1st WBC in 2000!
Since this forum has many international visitors I would like to ask your opinion. In your country/culture, what are the perfect “milk based recipes”: Cappuccino, Latte Macchiato, etc…?
Please help me by answering the following questions:
1) Other than the Cappuccino and the Latte Macchiato, what other popular recipes are commonly consumed in your country?
2) How are they prepared? To answer this question please include the following:
Milk
-what types of milk are available in your country (fresh, pasteurized, sterilized, low fat, full fat, etc.)
-what type of milk would you use for what recipe and why
-temperature of milk used (before and after preparation)
-density/quality of the moose
-characterisation of the moose: what terms are used for description/analysis..
Coffee
-what type of coffee should be used for what type of recipe
Other Ingredient(s)
-Added Flavouring, cream, syrup…etc
Tools / equipment
-What equipment should be used (steamer, frother, wisk, other, specific brands?)
Recipe/ Procedure / sequence
-How are the ingredients used to prepare the recipe?
-In what sequence etc.
-What special techniques are required
Presentation
-How are they served? (type of cup/glass, with/without toppings, biscuit, etc.)
I thank you very much for your time and cooperation and I hope that this will stimulate some interesting discussions and result in some significant findings.
Sincerely yours,
Frederic
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View entire thread: PR: Training at the 2008 Kona Coffee Cultural Festival
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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View entire thread: Battle of the Baristas
Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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View entire thread: Taking the next step.
Posted by wallisj on 2005-07-17 18:33:30 Post Subject: Taking the next step.
HI all,
Been a long time watcher but minimal poster but i thought i would tap the all knowing geek fraternatity for some advice...
I've been using a Gaggia Synchrony Compact Digital and a Saeco Incanto Sirius superautos for the last couple years ... but finally managed to raise some funds ....
I have about £550 (uk sterling) to spend on a manual/auto espresso machine and grinder combo
I have found a website which will sell a Rancilio Silvia and JDL Rocky and steel base (includes 2 drawers etc) for £534 therefore within budget.
Now given my current situation this next purchase will have to last me a while so while my present espresso skills are minimal other than reading this and other sites and listening to various espresso podcasts it will be my first true break into manual espresso making so i just want to confirm that the silvia and rocky will offer the capacity to use for at least 3 years given i really want to learn to make really good espresso, and proper microfoam which so far the superautos have not allowed
Do people think this is a wise purchase choice or can offer other advice given i have to buy the units in the UK therefore prices might not be quite so cheap as the USA.
I don't mind having a steep learning curve and i understand that it will be some time before i can make quality espresso so i am definitely looking for a machine which i can grow into
Thanks
Jamie
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Posted by wallisj on 2005-07-17 18:33:30 Post Subject: Taking the next step.
HI all,
Been a long time watcher but minimal poster but i thought i would tap the all knowing geek fraternatity for some advice...
I've been using a Gaggia Synchrony Compact Digital and a Saeco Incanto Sirius superautos for the last couple years ... but finally managed to raise some funds ....
I have about £550 (uk sterling) to spend on a manual/auto espresso machine and grinder combo
I have found a website which will sell a Rancilio Silvia and JDL Rocky and steel base (includes 2 drawers etc) for £534 therefore within budget.
Now given my current situation this next purchase will have to last me a while so while my present espresso skills are minimal other than reading this and other sites and listening to various espresso podcasts it will be my first true break into manual espresso making so i just want to confirm that the silvia and rocky will offer the capacity to use for at least 3 years given i really want to learn to make really good espresso, and proper microfoam which so far the superautos have not allowed
Do people think this is a wise purchase choice or can offer other advice given i have to buy the units in the UK therefore prices might not be quite so cheap as the USA.
I don't mind having a steep learning curve and i understand that it will be some time before i can make quality espresso so i am definitely looking for a machine which i can grow into
Thanks
Jamie
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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: The Sydney Cafe scene- banisher of Starbucks...
Posted by Alun_evans on 2008-09-04 02:39:27 Post Subject: The Sydney Cafe scene- banisher of Starbucks...
I measure coffee culture in the crema of my very short ristretto. This is nigh near impossible to do in Indonesia, where an espresso can come in cups as big as cappuccino mugs. Often the cafes of Indonesia make the mistake of changing the time honoured drink preparations to suit the perceptions of the coffee drinkers of that country, instead of educating them to what is a short black, a piccolo or a doppio. There is a tale, which may or may not be true, about the opening of the first Starbucks in Jakarta, Indonesia. A lady came in during the first week of trading, looked at the menu board for some minutes. She finally ordered an espresso. When she got her coffee she complained “Pelit banget lho!!” (Your very stingy) she said, as she looked at horror at the 30ml barely covering the bottom of her cup. That’s Indonesia…
Sitting here in the musty, cool surrounds of the café in Victoria Street, Kings Cross, the owner explains to me that this lack of understanding too was the problem in Australia in the 1950’s and 1960’s. “they wanted milky drinks, big ones too. It was not the way we did it in the old country, so we went about teaching the Australians about good coffee”. Obviously Australia and New Zealand somewhat benefitted from the migrant wave from Italy, Yugoslavia and Greece after World War II. The Italians, in particular, arrived down under in force, bringing espresso based coffee culture with them. They arrived to find tea ruled the roost, second place taken by instant coffee and essence based coffee syrups such as Bushells.
In June Starbucks Australia announced the closure of 2/3rds of its Australian stores. Was this a result of the economic circumstances in Australia, or testament to the fact that Aussies like the freshly roasted coffee culture that the independents have been bringing to this country for years?
The Surry Hills area of Sydney is closely fenced in by the seedy red-light district of Oxford Street on the West and the railway line to the south. The suburb is fashionable, with old terrace houses being refurbished, apartments appearing in old warehouses and office blocks. This is the heartbeat of Sydney’s specialty coffee culture, with cafes of quality literally found every 200 metres. The great thing is there is not a Starbucks, Coffee Bean or Gloria Jeans in sight. Perhaps more telling; there is hardly a café selling the Italian stalwarts- Illy or Lavazza either. This is pure home grown, locally roasted coffee. There is Single Origin, Genovese, Campos found on these streets- being served from big cafes to hole in the wall joints. Across Oxford Street into Kings Cross, there is the Grandfather of them all- Hernandez Coffee.
Juan Hernandez started his coffee roastery and café back in the 1970’s. At the time good coffee, roasted locally, was really hard to find. He had arrived from Spain and initially worked as a salesman for Nestle. When he decided to go it alone he was told by everyone that he would fail, as there was no market for locally roasted coffee. On the contrary he pioneered and created the market in Sydney- with customers including actors, models, businessmen and even a Prime minister or two! Today his café still is an epicentre of coffee for the city. At any hour of the day the small shop is crammed with customers after their caffeine fix.
Over the other side of Surry Hills, Single Origin Café is buzzing. The cliental here are generally younger than those seen at Hernandez. Sydney’s young professionals enjoying quality espresso being churned out on Natascha, the espresso machine. The espresso is sweet and chocolaty, with a hint of capsicum and pine nuts. The place seems to always be crowded, even though it is only open 5 days a week. Inside space is tight, however there seems to be an endless supply of tables that can be whisked out and placed along the sidewalk. The hipness here is what is mirrored in Independents all over metropolitan Australia and New Zealand, the surrounds are not important, its what is in the cup that counts. The owners, the barista, the staff are all passionate and knowledgeable. This passion is seen in the faces of the customers.
For sure the education provided to Australians by the wave of European immigrants is going to be difficult to replicate in Southeast Asia. Coffee is also not necessarily a part of the national cultures of the countries north of Australia’s shores. For this, the big chains will be glad of. The markets of China, Indonesia and India are potential gold mines for coffee. However the chains should be wary of the Independents. L’affare, the Wellington NZ based coffee pioneers recently opened a store in Shanghai. Other quality coffee merchants will eventually turn their passion and ideas to Asia. Hallelujah
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Posted by Alun_evans on 2008-09-04 02:39:27 Post Subject: The Sydney Cafe scene- banisher of Starbucks...
I measure coffee culture in the crema of my very short ristretto. This is nigh near impossible to do in Indonesia, where an espresso can come in cups as big as cappuccino mugs. Often the cafes of Indonesia make the mistake of changing the time honoured drink preparations to suit the perceptions of the coffee drinkers of that country, instead of educating them to what is a short black, a piccolo or a doppio. There is a tale, which may or may not be true, about the opening of the first Starbucks in Jakarta, Indonesia. A lady came in during the first week of trading, looked at the menu board for some minutes. She finally ordered an espresso. When she got her coffee she complained “Pelit banget lho!!” (Your very stingy) she said, as she looked at horror at the 30ml barely covering the bottom of her cup. That’s Indonesia…
Sitting here in the musty, cool surrounds of the café in Victoria Street, Kings Cross, the owner explains to me that this lack of understanding too was the problem in Australia in the 1950’s and 1960’s. “they wanted milky drinks, big ones too. It was not the way we did it in the old country, so we went about teaching the Australians about good coffee”. Obviously Australia and New Zealand somewhat benefitted from the migrant wave from Italy, Yugoslavia and Greece after World War II. The Italians, in particular, arrived down under in force, bringing espresso based coffee culture with them. They arrived to find tea ruled the roost, second place taken by instant coffee and essence based coffee syrups such as Bushells.
In June Starbucks Australia announced the closure of 2/3rds of its Australian stores. Was this a result of the economic circumstances in Australia, or testament to the fact that Aussies like the freshly roasted coffee culture that the independents have been bringing to this country for years?
The Surry Hills area of Sydney is closely fenced in by the seedy red-light district of Oxford Street on the West and the railway line to the south. The suburb is fashionable, with old terrace houses being refurbished, apartments appearing in old warehouses and office blocks. This is the heartbeat of Sydney’s specialty coffee culture, with cafes of quality literally found every 200 metres. The great thing is there is not a Starbucks, Coffee Bean or Gloria Jeans in sight. Perhaps more telling; there is hardly a café selling the Italian stalwarts- Illy or Lavazza either. This is pure home grown, locally roasted coffee. There is Single Origin, Genovese, Campos found on these streets- being served from big cafes to hole in the wall joints. Across Oxford Street into Kings Cross, there is the Grandfather of them all- Hernandez Coffee.
Juan Hernandez started his coffee roastery and café back in the 1970’s. At the time good coffee, roasted locally, was really hard to find. He had arrived from Spain and initially worked as a salesman for Nestle. When he decided to go it alone he was told by everyone that he would fail, as there was no market for locally roasted coffee. On the contrary he pioneered and created the market in Sydney- with customers including actors, models, businessmen and even a Prime minister or two! Today his café still is an epicentre of coffee for the city. At any hour of the day the small shop is crammed with customers after their caffeine fix.
Over the other side of Surry Hills, Single Origin Café is buzzing. The cliental here are generally younger than those seen at Hernandez. Sydney’s young professionals enjoying quality espresso being churned out on Natascha, the espresso machine. The espresso is sweet and chocolaty, with a hint of capsicum and pine nuts. The place seems to always be crowded, even though it is only open 5 days a week. Inside space is tight, however there seems to be an endless supply of tables that can be whisked out and placed along the sidewalk. The hipness here is what is mirrored in Independents all over metropolitan Australia and New Zealand, the surrounds are not important, its what is in the cup that counts. The owners, the barista, the staff are all passionate and knowledgeable. This passion is seen in the faces of the customers.
For sure the education provided to Australians by the wave of European immigrants is going to be difficult to replicate in Southeast Asia. Coffee is also not necessarily a part of the national cultures of the countries north of Australia’s shores. For this, the big chains will be glad of. The markets of China, Indonesia and India are potential gold mines for coffee. However the chains should be wary of the Independents. L’affare, the Wellington NZ based coffee pioneers recently opened a store in Shanghai. Other quality coffee merchants will eventually turn their passion and ideas to Asia. Hallelujah
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View entire thread: Krups Espresso Bravo #871
Posted by chatextra1 on 2004-11-10 12:48:45 Post Subject: Krups Espresso Bravo #871
Hi all!
I've just bought this Krups Espresso maker on the garage sale brand new for $5. I am new to Espresso making process. As for as I understand the espresso should be pretty thick. Every time I am making espresso in this machine it takes only 15 seconds to make 2 cups (6 Oz) and it is medium brown color and liquid like water. I am using preground Starbucks coffee specifically for espresso machines. I don't know what could be the problem. Any feedback would be greatly appreciated.
Chatextra
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Posted by chatextra1 on 2004-11-10 12:48:45 Post Subject: Krups Espresso Bravo #871
Hi all!
I've just bought this Krups Espresso maker on the garage sale brand new for $5. I am new to Espresso making process. As for as I understand the espresso should be pretty thick. Every time I am making espresso in this machine it takes only 15 seconds to make 2 cups (6 Oz) and it is medium brown color and liquid like water. I am using preground Starbucks coffee specifically for espresso machines. I don't know what could be the problem. Any feedback would be greatly appreciated.
Chatextra
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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: Looking for a good roaster in Ontario
Posted by GarrettVD on 2006-10-19 13:49:12 Post Subject: Looking for a good roaster in Ontario
Hi,
I've had a Solis Crema SL70 espresso machine for a few months now. When I first got it, I ordered some espresso beans off the internet from moonbeancoffee.com. I tried their "espresso" coffee bean. But I was pretty dissappointed with it... It was a very dark roast, and it tasted very bitter and burnt. Not like the espresso I had in mind!
So what I'm looking for is a local roaster (I live in Brantford, Ontario, Canada) or a roaster that is somewhere in Ontario, that has great espresso beans, and also the specific bean that you'd reccommend from there. Any suggestions would be awesome! Thanks!
PS. This isn't related to the above question at all, but I'm looking for a czeve/Ibrik, as my sister recently brought me back some coffee from Turkey and I would like to try it.
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Posted by GarrettVD on 2006-10-19 13:49:12 Post Subject: Looking for a good roaster in Ontario
Hi,
I've had a Solis Crema SL70 espresso machine for a few months now. When I first got it, I ordered some espresso beans off the internet from moonbeancoffee.com. I tried their "espresso" coffee bean. But I was pretty dissappointed with it... It was a very dark roast, and it tasted very bitter and burnt. Not like the espresso I had in mind!
So what I'm looking for is a local roaster (I live in Brantford, Ontario, Canada) or a roaster that is somewhere in Ontario, that has great espresso beans, and also the specific bean that you'd reccommend from there. Any suggestions would be awesome! Thanks!
PS. This isn't related to the above question at all, but I'm looking for a czeve/Ibrik, as my sister recently brought me back some coffee from Turkey and I would like to try it.
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View entire thread: coffee business in Romania
Posted by gilcafe on 2006-06-13 06:43:53 Post Subject: coffee business in Romania
I am selling the Coffee business that I have in Romania. For the interested investors here is the description:
1. 950 espresso machines setted up in the north-eastern region of Romania (about 1/3 of Romania teritory)
2. great clients portofolio
3. 14 car fleet for coffee distribution, service and espresso machine supplying
4. Traded Mark - GIL CAFE
5. trained employees for the espresso machines service
6. customized products for the espresso machines: sugar, coffee, cups and glasses for vending machines.
For any other information about this business please contact me at info@kafea.ro or info@gilcafe.ro
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Posted by gilcafe on 2006-06-13 06:43:53 Post Subject: coffee business in Romania
I am selling the Coffee business that I have in Romania. For the interested investors here is the description:
1. 950 espresso machines setted up in the north-eastern region of Romania (about 1/3 of Romania teritory)
2. great clients portofolio
3. 14 car fleet for coffee distribution, service and espresso machine supplying
4. Traded Mark - GIL CAFE
5. trained employees for the espresso machines service
6. customized products for the espresso machines: sugar, coffee, cups and glasses for vending machines.
For any other information about this business please contact me at info@kafea.ro or info@gilcafe.ro
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View entire thread: Top 100 list, please join
Posted by Best Guide to Espresso on 2007-11-05 13:29:31 Post Subject: Top 100 list, please join
Hi,
For those of you in the coffee industry, specifically with products for espresso, come join my new Top 100 Espresso list. It's free and will give more exposure to your business. Just click on the "Top 100 Espresso" button on the navigation bar. My site is http://www.best-guide-to-espresso-machines.com
Thank you!
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Posted by Best Guide to Espresso on 2007-11-05 13:29:31 Post Subject: Top 100 list, please join
Hi,
For those of you in the coffee industry, specifically with products for espresso, come join my new Top 100 Espresso list. It's free and will give more exposure to your business. Just click on the "Top 100 Espresso" button on the navigation bar. My site is http://www.best-guide-to-espresso-machines.com
Thank you!
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View entire thread: Assorted Espresso Equipement and Supplies - Make OFFERS
Posted by sagan8 on 2004-03-22 07:38:57 Post Subject: Assorted Espresso Equipement and Supplies - Make OFFERS
I have the following equipment/supplies for sale. My lease fell through so I am out of the coffee business.
- LA SAN MARCO ITALIAN ESPRESSO MACHINE 1999, 2 Group compact-auto stainless, black SM-95/SPT/E-N-BLK Serial:603021 -
- LA SAN MARCO GRINDER - BLACK -
- EVERPURE Water system -
- All misc teas,
TULLYS:
- 1 NEON SIGN "TULLYS COFFEE"
- 1 NEON SIGN "ESPRESSO"
- 2 MENU BOARDS
- 3 COFFEE PUMPS / STAND
- 12/16/20 oz hot cups with sleeve/lids
- 16/20 oz cold cups/lids
- (2) 5 lb. ESPRESSO , (3) 5 lb. DE-CAF ESPRESSO BEANS
- (3) 5 lb. HOUSE , (2) 5 lb. DE-CAF HOUSE BLEND COFFEE
- MISC SMALLWARES
I will sell ALL for $5500 or best offer, plus actual shipping. (229) 740-1420 cell phone
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Posted by sagan8 on 2004-03-22 07:38:57 Post Subject: Assorted Espresso Equipement and Supplies - Make OFFERS
I have the following equipment/supplies for sale. My lease fell through so I am out of the coffee business.
- LA SAN MARCO ITALIAN ESPRESSO MACHINE 1999, 2 Group compact-auto stainless, black SM-95/SPT/E-N-BLK Serial:603021 -
- LA SAN MARCO GRINDER - BLACK -
- EVERPURE Water system -
- All misc teas,
TULLYS:
- 1 NEON SIGN "TULLYS COFFEE"
- 1 NEON SIGN "ESPRESSO"
- 2 MENU BOARDS
- 3 COFFEE PUMPS / STAND
- 12/16/20 oz hot cups with sleeve/lids
- 16/20 oz cold cups/lids
- (2) 5 lb. ESPRESSO , (3) 5 lb. DE-CAF ESPRESSO BEANS
- (3) 5 lb. HOUSE , (2) 5 lb. DE-CAF HOUSE BLEND COFFEE
- MISC SMALLWARES
I will sell ALL for $5500 or best offer, plus actual shipping. (229) 740-1420 cell phone
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View entire thread: Gaggia Carezza vs the Rancillio Silvia
Posted by BJSforVols on 2006-01-19 13:59:31 Post Subject: Gaggia Carezza vs the Rancillio Silvia
I have been researching which home espresso machine to get, and I've about narrowed it down to either the Gaggia Carezza or the Rancillio Silvia. I guess I would be classified as a rookie or newbie to making espressos. I've made many with a steam driven Mr. Coffee, but I have recently learned that I have a lot to learn in order to make the espresso I desire. (Thus the reasoning for looking into a good espresso machine and grinder) I did not orginally go into this planning to spend the amount required for a Rancillio Silvia, but I'm now starting to wonder if I might be better off in the long run to get a Rancillio Silvia.
Will the Rancillio produce a better tasting espresso than the Carezza? (Provide I learn how to master either machine)
I think I know the answer to this one, but will the Rancillio last longer than the Carezza? How many more years should I expect out of the Rancillio compared to the Carezza?
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Posted by BJSforVols on 2006-01-19 13:59:31 Post Subject: Gaggia Carezza vs the Rancillio Silvia
I have been researching which home espresso machine to get, and I've about narrowed it down to either the Gaggia Carezza or the Rancillio Silvia. I guess I would be classified as a rookie or newbie to making espressos. I've made many with a steam driven Mr. Coffee, but I have recently learned that I have a lot to learn in order to make the espresso I desire. (Thus the reasoning for looking into a good espresso machine and grinder) I did not orginally go into this planning to spend the amount required for a Rancillio Silvia, but I'm now starting to wonder if I might be better off in the long run to get a Rancillio Silvia.
Will the Rancillio produce a better tasting espresso than the Carezza? (Provide I learn how to master either machine)
I think I know the answer to this one, but will the Rancillio last longer than the Carezza? How many more years should I expect out of the Rancillio compared to the Carezza?
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View entire thread: A brand new designed Coffee brand is looking for distributor
Posted by nelkho on 2006-07-05 01:12:39 Post Subject: A brand new designed Coffee brand is looking for distributor
Café+Co is more than coffee alone. It is a sign of quality. A professional cup of rich Italian espresso shows just how much you appreciate your customers and their sophisticated tastes. That’s what makes espresso so attractive.
Apart from giving your establishment more ambience, caffè macchiato, caffè latte and cappuccino are simply good for business. After all, indulging your customers with distinctive coffee can significantly boost your turnover.
Café+Co is the key to such moments of indulgence. An international espresso concept combining select blends, impeccable service and professional equipment, Café+Co provides everything you need to create the perfect espresso experience.
Please contact khonelson@hotmail.com for detail
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Posted by nelkho on 2006-07-05 01:12:39 Post Subject: A brand new designed Coffee brand is looking for distributor
Café+Co is more than coffee alone. It is a sign of quality. A professional cup of rich Italian espresso shows just how much you appreciate your customers and their sophisticated tastes. That’s what makes espresso so attractive.
Apart from giving your establishment more ambience, caffè macchiato, caffè latte and cappuccino are simply good for business. After all, indulging your customers with distinctive coffee can significantly boost your turnover.
Café+Co is the key to such moments of indulgence. An international espresso concept combining select blends, impeccable service and professional equipment, Café+Co provides everything you need to create the perfect espresso experience.
Please contact khonelson@hotmail.com for detail
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View entire thread: Mobile Espresso Business For Sale
Posted by otgcc on 2007-03-26 21:36:06 Post Subject: Mobile Espresso Business For Sale
Up for sale is my mobile espresso business I built from the ground up. I am selling so I can start a new business venture. I am selling everything, my mobile espresso truck, inventory, equipment, training, and the rights to the business name. All together I am asking $90,000.
The truck is a 2006 Chevy Express 3500 chassis that has been customized by The Original Seattle Coffee Company. The truck has just turned 30,000 miles and had its service. It will also come with 4 brand new tires. It is equipped with a Pioneer C/D head unit with Sirius Satilite Radio, 6 disc C/D changer, Pioneer speakers in the doors and in the rear box, and a base tube.
The serving area is finished with a beautiful marble blue backing and Faux Stainless countertops. Equipment on the truck is as follows:
Brasilla 2 group espresso machine
Grinder
Blend Tec Space Saver in counter blender
2 blender jars
2 commercial Beverage Aire stainless steel refridgerators
Hand washing sink
Health department approved 3 compartment dish washing sink
Pastry display case
Plenty of storage space
6 deep cycle batteries
Power inverter with in cab controls and power monitoring
Honda 6010EV Quiet Generator
16 Gallon fresh water tank for the Espresso machine
20 Gallon fresh water tank for the sinks
40 Gallon grey water tank
I usually carry at least a 3 month supply of inventory which will also go to the new owner. I am also willing to deliver the vehicle and inventory anywhere and if needed, will spend up to a week with the new owner to assist with training, business license acquisition, product suppliers, and establish a customer base. This a turn key business, you will be ready to make money immediately.
If you have any questions feel free to give me a call or you can send me an email and I can send you some pictures of what ever you would like. My name is Steve and my number is 573-434-9219 and my email address is air2dthrone@yahoo.com.
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Posted by otgcc on 2007-03-26 21:36:06 Post Subject: Mobile Espresso Business For Sale
Up for sale is my mobile espresso business I built from the ground up. I am selling so I can start a new business venture. I am selling everything, my mobile espresso truck, inventory, equipment, training, and the rights to the business name. All together I am asking $90,000.
The truck is a 2006 Chevy Express 3500 chassis that has been customized by The Original Seattle Coffee Company. The truck has just turned 30,000 miles and had its service. It will also come with 4 brand new tires. It is equipped with a Pioneer C/D head unit with Sirius Satilite Radio, 6 disc C/D changer, Pioneer speakers in the doors and in the rear box, and a base tube.
The serving area is finished with a beautiful marble blue backing and Faux Stainless countertops. Equipment on the truck is as follows:
Brasilla 2 group espresso machine
Grinder
Blend Tec Space Saver in counter blender
2 blender jars
2 commercial Beverage Aire stainless steel refridgerators
Hand washing sink
Health department approved 3 compartment dish washing sink
Pastry display case
Plenty of storage space
6 deep cycle batteries
Power inverter with in cab controls and power monitoring
Honda 6010EV Quiet Generator
16 Gallon fresh water tank for the Espresso machine
20 Gallon fresh water tank for the sinks
40 Gallon grey water tank
I usually carry at least a 3 month supply of inventory which will also go to the new owner. I am also willing to deliver the vehicle and inventory anywhere and if needed, will spend up to a week with the new owner to assist with training, business license acquisition, product suppliers, and establish a customer base. This a turn key business, you will be ready to make money immediately.
If you have any questions feel free to give me a call or you can send me an email and I can send you some pictures of what ever you would like. My name is Steve and my number is 573-434-9219 and my email address is air2dthrone@yahoo.com.
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View entire thread: anyone know of a registry of coffee shops with reviews?
Posted by sojay on 2007-09-17 15:00:49 Post Subject: anyone know of a registry of coffee shops with reviews?
When I''m traveling I''m so desperate for a good espresso and never know where to look. Does anyone know of an online resource that could help me find a good espresso that''s not just watery brown liquid? Or maybe we should start one here? I''d like reviews about the espresso, not the ambiance or baked goods.
I''ll start with my favorite: Joe''s in NYC (Greene str, e13th str and Waverly Pl).
My review:
Their espresso is so short and strong with a tremendously thick crema that makes it take forever for the sugar to fall through. It is so chocolate-y that sugar is barely needed.
Here''s another that sometimes passes my approval test:
Immaculate Consumption, (Main str, Columbia, SC)
They roast their own beans, coffee quality is good, but it''s hit or miss with the baristas working there.
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Posted by sojay on 2007-09-17 15:00:49 Post Subject: anyone know of a registry of coffee shops with reviews?
When I''m traveling I''m so desperate for a good espresso and never know where to look. Does anyone know of an online resource that could help me find a good espresso that''s not just watery brown liquid? Or maybe we should start one here? I''d like reviews about the espresso, not the ambiance or baked goods.
I''ll start with my favorite: Joe''s in NYC (Greene str, e13th str and Waverly Pl).
My review:
Their espresso is so short and strong with a tremendously thick crema that makes it take forever for the sugar to fall through. It is so chocolate-y that sugar is barely needed.
Here''s another that sometimes passes my approval test:
Immaculate Consumption, (Main str, Columbia, SC)
They roast their own beans, coffee quality is good, but it''s hit or miss with the baristas working there.
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View entire thread: Seattle Barista Academy Class This Weekend!!!
Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!
Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.
This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.
The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.
Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.
Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.
We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.
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Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!
Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.
This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.
The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.
Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.
Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.
We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.
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View entire thread: Hello
Posted by coffeefiend on 2008-01-04 08:46:21 Post Subject: Hello
How is everyone doing?
My name is Jason and I am from Jersey. I happen to come across this forum by chance and decided to join. I have been loving coffee for years now and am definitely addicted. I enjoy a really strong coffee, usually from Starbucks or a local cafe. My usual drink of choice is a small coffee with two shots of espresso in it. Or, just straight espresso. My friends and family know me as someone who always has coffee in their hand.
I just recently bought a percolator and espresso machine in order to supplement my caffeine addiction. I still am trying to figure out how to use the espresso machine. Maybe, one day.
I hope that helps you know a bit about me.
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Posted by coffeefiend on 2008-01-04 08:46:21 Post Subject: Hello
How is everyone doing?
My name is Jason and I am from Jersey. I happen to come across this forum by chance and decided to join. I have been loving coffee for years now and am definitely addicted. I enjoy a really strong coffee, usually from Starbucks or a local cafe. My usual drink of choice is a small coffee with two shots of espresso in it. Or, just straight espresso. My friends and family know me as someone who always has coffee in their hand.
I just recently bought a percolator and espresso machine in order to supplement my caffeine addiction. I still am trying to figure out how to use the espresso machine. Maybe, one day.
I hope that helps you know a bit about me.
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View entire thread: What is the brand & Model Number of your Espresso machin
Posted by JJHippo on 2005-10-29 02:15:53 Post Subject: What is the brand & Model Number of your Espresso machin
I just wonder to know which brand and model of espresso machine are using for making fantastic espresso.
I am using Gaggia, Model "Espresso"
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Posted by JJHippo on 2005-10-29 02:15:53 Post Subject: What is the brand & Model Number of your Espresso machin
I just wonder to know which brand and model of espresso machine are using for making fantastic espresso.
I am using Gaggia, Model "Espresso"
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View entire thread: Is it a good deal of Gaggia 35008 Carezza Espresso Machine ?
Posted by JJHippo on 2005-02-06 01:17:57 Post Subject: Is it a good deal of Gaggia 35008 Carezza Espresso Machine ?
I would like to buy a new espresso machine to replace my old $30 espresso machine .
In amazon web site, I am able to spend $200 for new
Gaggia 35008 Carezza Espresso Machine, Silver.
Is it a good deal? Please give me advice
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Posted by JJHippo on 2005-02-06 01:17:57 Post Subject: Is it a good deal of Gaggia 35008 Carezza Espresso Machine ?
I would like to buy a new espresso machine to replace my old $30 espresso machine .
In amazon web site, I am able to spend $200 for new
Gaggia 35008 Carezza Espresso Machine, Silver.
Is it a good deal? Please give me advice
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View entire thread: Basic Drink Recipes
Posted by djveed on 2008-09-19 10:09:40 Post Subject: Basic Drink Recipes
A standard latte is how many parts espresso, how many parts steamed milk, and how many parts foam? I'm seeing discrepancy on the quantity of espresso shots (one or two)?
And what about a standard cappucino?
What about a machiatto? When you order a machiatto at a cafe - do you get two parts espresso topped with foam, or do you generally get one single shot topped with foam??
Arrrgh!
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Posted by djveed on 2008-09-19 10:09:40 Post Subject: Basic Drink Recipes
A standard latte is how many parts espresso, how many parts steamed milk, and how many parts foam? I'm seeing discrepancy on the quantity of espresso shots (one or two)?
And what about a standard cappucino?
What about a machiatto? When you order a machiatto at a cafe - do you get two parts espresso topped with foam, or do you generally get one single shot topped with foam??
Arrrgh!
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View entire thread: Coffee is the water of life...
Posted by JoshR on 2008-07-23 06:00:16 Post Subject: Coffee is the water of life...
Dear Everyone. We are trying to get enough signatures for a petition for our work to get an espresso machine.
As I''m sure all you beautiful coffee enthusiasts can imagine - we absolutely need this
Hehe. Thank you if you decide to follow this link and sign the online petition. http://bjartek.org/espresso/
And if you have any suggestions on which espresso machine is best - please do give us some ideas...!
Many thanks,
Josh.
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Posted by JoshR on 2008-07-23 06:00:16 Post Subject: Coffee is the water of life...
Dear Everyone. We are trying to get enough signatures for a petition for our work to get an espresso machine.
As I''m sure all you beautiful coffee enthusiasts can imagine - we absolutely need this
Hehe. Thank you if you decide to follow this link and sign the online petition. http://bjartek.org/espresso/And if you have any suggestions on which espresso machine is best - please do give us some ideas...!
Many thanks,
Josh.
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View entire thread: P8 Saeco Vending Machine for Sale
Posted by drizzt10 on 2005-05-28 08:56:30 Post Subject: P8 Saeco Vending Machine for Sale
Saeco P8 Coffee Vending Machine
Contact: 416-888-8756 / mauvuong@rogers.com
Saeco P8 Coffee Vending Machine for Sale!!!
It makes 8 different espresso style coffees including: espresso, double espresso, cappuccino, café latte, café Americano (black coffee), mochaccino, hot chocolate and flavoured cappuccinos. The machine comes complete with a floor cabinet base. Grinds each individual cup of coffee.
This coffee machine is superior to the Saeco P7 Plus Coffee Vending machine because it automatically dispense cups, and holds a total of 280 cups.
I'm asking $2500.
email: mauvuong@rogers.com
phone: 416-888-8756
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Posted by drizzt10 on 2005-05-28 08:56:30 Post Subject: P8 Saeco Vending Machine for Sale
Saeco P8 Coffee Vending Machine
Contact: 416-888-8756 / mauvuong@rogers.com
Saeco P8 Coffee Vending Machine for Sale!!!
It makes 8 different espresso style coffees including: espresso, double espresso, cappuccino, café latte, café Americano (black coffee), mochaccino, hot chocolate and flavoured cappuccinos. The machine comes complete with a floor cabinet base. Grinds each individual cup of coffee.
This coffee machine is superior to the Saeco P7 Plus Coffee Vending machine because it automatically dispense cups, and holds a total of 280 cups.
I'm asking $2500.
email: mauvuong@rogers.com
phone: 416-888-8756
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View entire thread: Opinions wanted for Gensaco home espresso equipment?
Posted by Sales Manager on 2008-02-05 12:01:51 Post Subject: Opinions wanted for Gensaco home espresso equipment?
Opinions Wanted!
We just added Gensaco home espresso equipment to our site but we are not that familiar with thier equipment. We are offering home espresso equipment as a convenience as that is not our primary business. We do know they are a re-branded product of manufacturer La Nuova Era, an Italian producer of semi-pro espresso machines and that they are built in Milan, Italy. We would like to know their effectiveness, durability, comparisons with other similiar equipment etc.
Any opinions will be appreciated.
Thanks!
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Posted by Sales Manager on 2008-02-05 12:01:51 Post Subject: Opinions wanted for Gensaco home espresso equipment?
Opinions Wanted!
We just added Gensaco home espresso equipment to our site but we are not that familiar with thier equipment. We are offering home espresso equipment as a convenience as that is not our primary business. We do know they are a re-branded product of manufacturer La Nuova Era, an Italian producer of semi-pro espresso machines and that they are built in Milan, Italy. We would like to know their effectiveness, durability, comparisons with other similiar equipment etc.
Any opinions will be appreciated.
Thanks!
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View entire thread: Espresso Drive-Thru For Sale-L.A. Area
Posted by mudhouse on 2004-02-26 12:37:22 Post Subject: Espresso Drive-Thru For Sale-L.A. Area
If you have been searching for the perfect espresso business to purchase, look no more!!!Drive thru espresso businesses are hard to find in LA, CA because of the strict traffic rules. Buy an up and running drive-thru espresso bar, "Mudhouse Coffee", perfectly located right across from CSUNorthridge on Receda Blvd (9255B). A new "Sharky's" is being built right next door to draw in even more students!!! For $85k you can own this successful, hip, oasis in the Valley. Equipment, goodwill, and lease are all part of the deal...it has already been awarded "Golden Cup" status by the SCAA two years in a row!!!! Call Arie NOW@(818)312-2445.
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Posted by mudhouse on 2004-02-26 12:37:22 Post Subject: Espresso Drive-Thru For Sale-L.A. Area
If you have been searching for the perfect espresso business to purchase, look no more!!!Drive thru espresso businesses are hard to find in LA, CA because of the strict traffic rules. Buy an up and running drive-thru espresso bar, "Mudhouse Coffee", perfectly located right across from CSUNorthridge on Receda Blvd (9255B). A new "Sharky's" is being built right next door to draw in even more students!!! For $85k you can own this successful, hip, oasis in the Valley. Equipment, goodwill, and lease are all part of the deal...it has already been awarded "Golden Cup" status by the SCAA two years in a row!!!! Call Arie NOW@(818)312-2445.
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View entire thread: making espresso is a learning process...need help pls
Posted by htc8p on 2008-05-02 23:42:06 Post Subject: making espresso is a learning process...need help pls
i starting with the finest setting in the krups gvx2 burr grinder. and when i extract a shot. the espresso is cloudy like the grounds have gone through the filter. there is also some settle grounds at the bottom which is very irriating. (is this normal?) then there is also water in the filter basket after extraction.
now i moved the grind setting one notch higher. then i noticeable got a better shot time about 20 seconds. the espresso was less cloudy but there are still few grounds settling at the bottom of the cup (not that irritating anymore though) but this time the espresso tasted more bitter! and there is still some water in the filter after extraction but lesser and it was clear water.
what is the diagnosis? i hope you can help!
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Posted by htc8p on 2008-05-02 23:42:06 Post Subject: making espresso is a learning process...need help pls
i starting with the finest setting in the krups gvx2 burr grinder. and when i extract a shot. the espresso is cloudy like the grounds have gone through the filter. there is also some settle grounds at the bottom which is very irriating. (is this normal?) then there is also water in the filter basket after extraction.
now i moved the grind setting one notch higher. then i noticeable got a better shot time about 20 seconds. the espresso was less cloudy but there are still few grounds settling at the bottom of the cup (not that irritating anymore though) but this time the espresso tasted more bitter! and there is still some water in the filter after extraction but lesser and it was clear water.
what is the diagnosis? i hope you can help!
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View entire thread: Saeco Incanto Sirius Error:"Fill Coffee Cont"-but
Posted by Alan on 2006-02-06 17:55:14 Post Subject: Saeco Incanto Sirius Error:"Fill Coffee Cont"-but
Hi everyone
I have been trialling some different coffee bean blends from a local West Aust roaster. Have had no problems with my machine (Saeco Incanto Sirius).
When I put Espresso blend in - it works fine. When I put another blend ("Midnight Oil") in - it grinds for a while, starts to go to the next stage, then says "Fill Coffee Cont." and stops. It is like it is saying the coffee bean holder is empty - but it is not. I tried taking these out and putting Espresso back in - worked fine again.
I have tried changing the grind grade settings - but makes no difference and don't know what else to do....
Problem - it is 630am in the morning - have run out of Espresso and need to get a coffee into my system ASAP......AAAAH
Any suggestions?
Thanks
Alan
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Posted by Alan on 2006-02-06 17:55:14 Post Subject: Saeco Incanto Sirius Error:"Fill Coffee Cont"-but
Hi everyone
I have been trialling some different coffee bean blends from a local West Aust roaster. Have had no problems with my machine (Saeco Incanto Sirius).
When I put Espresso blend in - it works fine. When I put another blend ("Midnight Oil") in - it grinds for a while, starts to go to the next stage, then says "Fill Coffee Cont." and stops. It is like it is saying the coffee bean holder is empty - but it is not. I tried taking these out and putting Espresso back in - worked fine again.
I have tried changing the grind grade settings - but makes no difference and don't know what else to do....
Problem - it is 630am in the morning - have run out of Espresso and need to get a coffee into my system ASAP......AAAAH
Any suggestions?
Thanks
Alan
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View entire thread: Espresso machine advice for new mobile drive thru venture
Posted by chl on 2007-11-03 21:30:12 Post Subject: Espresso machine advice for new mobile drive thru venture
Looking for advice for a new coffee /esspress/smoothie venture. I am need of some input on a espresso machince for a mobile unit and a drive thru. I realize these two mediums are not at the classy level of a coffee shop, but there is a need for these two in my area. THe mobile units for the time being will be located at two commuter train stops that do not have any coffee options anywhere near them for some reason and the passengers will be traveling to a major midwest city with coffee/espresso knowledge. The drive thru is located in a small town would like to use the same units.... If anyone is willing to share some adive on macines I would appreciate it... I am new ot the coffee.espresso business....
cheers
charles
you can also email to lewiscoffeecompany@comcast.net
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Posted by chl on 2007-11-03 21:30:12 Post Subject: Espresso machine advice for new mobile drive thru venture
Looking for advice for a new coffee /esspress/smoothie venture. I am need of some input on a espresso machince for a mobile unit and a drive thru. I realize these two mediums are not at the classy level of a coffee shop, but there is a need for these two in my area. THe mobile units for the time being will be located at two commuter train stops that do not have any coffee options anywhere near them for some reason and the passengers will be traveling to a major midwest city with coffee/espresso knowledge. The drive thru is located in a small town would like to use the same units.... If anyone is willing to share some adive on macines I would appreciate it... I am new ot the coffee.espresso business....
cheers
charles
you can also email to lewiscoffeecompany@comcast.net
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View entire thread: Mobile Espresso/Smoothie Van For Sale (AZ)
Posted by Shaay on 2008-07-31 17:46:56 Post Subject: Mobile Espresso/Smoothie Van For Sale (AZ)
Hi! We have a fantastic mobile espresso van for sale, fully self-contained, stainless steel and diamond plate interior, with ALL the trimmings! This is a ready-to-go business with everything included but the coffee; not a franchise. Largest Sprinter Van (only 2,000 miles!) with enough headroom for even you tall people! Espresso machine, blenders, ice-maker, fridge, etc., with sinks, drainage, A/C, and generator (all Health Dept. Approved). This is NOT one of those \"fold-out\" camper trucks! Look around at some comparable mobile espresso businesses and see how we blow them away....
This is not a franchise, we won''t tell you how to run your business--but you can literally be up and running in days. Be your own boss and have fun doing it!!
Price is $95,000 (Serious inquiries only--seller will not carry.)
We''re happy to send specs and pictures--haven''t quite figured out how to attach pic''s here yet!
email shaay@hotmail.com
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Posted by Shaay on 2008-07-31 17:46:56 Post Subject: Mobile Espresso/Smoothie Van For Sale (AZ)
Hi! We have a fantastic mobile espresso van for sale, fully self-contained, stainless steel and diamond plate interior, with ALL the trimmings! This is a ready-to-go business with everything included but the coffee; not a franchise. Largest Sprinter Van (only 2,000 miles!) with enough headroom for even you tall people! Espresso machine, blenders, ice-maker, fridge, etc., with sinks, drainage, A/C, and generator (all Health Dept. Approved). This is NOT one of those \"fold-out\" camper trucks! Look around at some comparable mobile espresso businesses and see how we blow them away....
This is not a franchise, we won''t tell you how to run your business--but you can literally be up and running in days. Be your own boss and have fun doing it!!
Price is $95,000 (Serious inquiries only--seller will not carry.)
We''re happy to send specs and pictures--haven''t quite figured out how to attach pic''s here yet!
email shaay@hotmail.com
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View entire thread: kitchenaid pro line espresso maker and pro line grinder ?''s
Posted by doox00 on 2007-01-13 21:54:26 Post Subject: kitchenaid pro line espresso maker and pro line grinder ?''s
I just purchased and received today my new kitchenaid pro line espresso maker and pro line burr grinder. I read there are some mods you can do to the grinder to make it grind more consistent and make it a stepless, so I did those easy 2 minute mods.
From what others have reported, they set thier grinders to setting 7 or 7.5 after adjusting the grinder per ka''s recommendation for espresso use.
Once I made the simple adjustment, I can only get the espresso maker to work at setting of 5.5 from the ground beans, I only get drips coming out, as if its not strong enough to force the water through. At 5.5 I can produce a 1.5-2 ounce shot, but its blond from almost the second it starts extraction. The coffee is just not a fine enough ground I would guess. I tested my tamper force and I am only using 20lbs I would guess, 30 pounds at the most, but I do not even think that much.
Do you think the ka may be defective? any other suggestions?
thanks
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Posted by doox00 on 2007-01-13 21:54:26 Post Subject: kitchenaid pro line espresso maker and pro line grinder ?''s
I just purchased and received today my new kitchenaid pro line espresso maker and pro line burr grinder. I read there are some mods you can do to the grinder to make it grind more consistent and make it a stepless, so I did those easy 2 minute mods.
From what others have reported, they set thier grinders to setting 7 or 7.5 after adjusting the grinder per ka''s recommendation for espresso use.
Once I made the simple adjustment, I can only get the espresso maker to work at setting of 5.5 from the ground beans, I only get drips coming out, as if its not strong enough to force the water through. At 5.5 I can produce a 1.5-2 ounce shot, but its blond from almost the second it starts extraction. The coffee is just not a fine enough ground I would guess. I tested my tamper force and I am only using 20lbs I would guess, 30 pounds at the most, but I do not even think that much.
Do you think the ka may be defective? any other suggestions?
thanks
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View entire thread: Baristamakers[sm] Professional Barista Training in your Shop
Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop
Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.
Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.
Sample topics from a typical Baristamakers course outline include:
* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!
For additional information, please visit our website at http://www.cafemakers.com.
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Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop
Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.
Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.
Sample topics from a typical Baristamakers course outline include:
* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!
For additional information, please visit our website at http://www.cafemakers.com.
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View entire thread: Increased caffeine amount in regular cups
Posted by lulu22 on 2006-07-05 03:54:40 Post Subject: Increased caffeine amount in regular cups
Hi - New to the board
Just wanted to know if others had experience with adding caffeine powder to their espresso? We have a small shop where we give customers various kinds of coffee and my son gave me the idea, after him and his friends fell in love with "red bull" energy drinks.
In our espresso I use lavazza and cellini, but came up with a new menu where I use ½ of the usual cellini and then add 180mg of caffeine powder, that we bought from a small brazilian company.
Does anybody else have any experience with this kind of mixture? People like it here, 'cause it's got a different taste and thinned down with more water, but the "effect" remains due to the powder.
The cellini is bought through an italian website and the niche powder is bought of the brazilian website, which seems to be "the number 1 source for caffeine" in Europe. But I think they are kindda new.
Bought one can from they site which seems to last about 3 months.
www.ag-nutri.com.br < any others know them? and any others tried to mix a "Super Boost Espresso"?
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Posted by lulu22 on 2006-07-05 03:54:40 Post Subject: Increased caffeine amount in regular cups
Hi - New to the board
Just wanted to know if others had experience with adding caffeine powder to their espresso? We have a small shop where we give customers various kinds of coffee and my son gave me the idea, after him and his friends fell in love with "red bull" energy drinks.
In our espresso I use lavazza and cellini, but came up with a new menu where I use ½ of the usual cellini and then add 180mg of caffeine powder, that we bought from a small brazilian company.
Does anybody else have any experience with this kind of mixture? People like it here, 'cause it's got a different taste and thinned down with more water, but the "effect" remains due to the powder.
The cellini is bought through an italian website and the niche powder is bought of the brazilian website, which seems to be "the number 1 source for caffeine" in Europe. But I think they are kindda new.
Bought one can from they site which seems to last about 3 months.
www.ag-nutri.com.br < any others know them? and any others tried to mix a "Super Boost Espresso"?
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View entire thread: The Bellissimo Single Origin and Freshly Roasted Podcast
Posted by BaristaTrainer on 2007-03-26 15:54:31 Post Subject: The Bellissimo Single Origin and Freshly Roasted Podcast
Hi all,
I am excited to announce that the "Bellissimo Single Origin and Freshly Roasted Podcast" is on the Air!
http://espresso101.com/podcast/1764
http://espresso101.com/files/user/podcast_rss_1.jpg
The "Bellissimo Single Origin and Freshly Roasted Podcast" began airing in March of 2007 and is available to listeners via three of the company's websites, espresso101.com, coffeeschool.org and coffeeuniverse.com, in addition to the iTunes Music Store. The intent of the podcast is to educate listeners about current issues in the specialty coffee industry and to give retailers the information they need to compete in today's highly competitive market.
The premier podcast features a discussion between Bellissimo President Bruce Milletto and Bellissimo Senior Consultant Ed Arvidson on the evolution of the specialty coffee industry and the current role of the independent retailer. In the future, the podcast will call on many of the industry's leading experts, including David Griswold of Sustainable Harvest and Connie Blumhardt of Roast Magazine, to take part in lively discussions on issues as varied as fair trade, roasting and blending, and on-going operations. The podcast is produced by Jeremy Wilson of Conveyor Films in Portland. http://www.mastanmusic.com
"Since we began operations 15 years ago, it has been Bellissimo's goal to give entrepreneurs the information they need to be successful in this business. In fact, we coined the term 'coffee education,' said Milletto. "To further this mission, I am constantly trying to figure out new ways to get information out to those who need it. Podcasting is an obvious answer. Not only will our podcast be educational, but we hope people find it entertaining as well."
Hope you all enjoy, and look for new podcast with other industry professionals to be posted by monthly.
- Matt
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Posted by BaristaTrainer on 2007-03-26 15:54:31 Post Subject: The Bellissimo Single Origin and Freshly Roasted Podcast
Hi all,
I am excited to announce that the "Bellissimo Single Origin and Freshly Roasted Podcast" is on the Air!
http://espresso101.com/podcast/1764
http://espresso101.com/files/user/podcast_rss_1.jpg
The "Bellissimo Single Origin and Freshly Roasted Podcast" began airing in March of 2007 and is available to listeners via three of the company's websites, espresso101.com, coffeeschool.org and coffeeuniverse.com, in addition to the iTunes Music Store. The intent of the podcast is to educate listeners about current issues in the specialty coffee industry and to give retailers the information they need to compete in today's highly competitive market.
The premier podcast features a discussion between Bellissimo President Bruce Milletto and Bellissimo Senior Consultant Ed Arvidson on the evolution of the specialty coffee industry and the current role of the independent retailer. In the future, the podcast will call on many of the industry's leading experts, including David Griswold of Sustainable Harvest and Connie Blumhardt of Roast Magazine, to take part in lively discussions on issues as varied as fair trade, roasting and blending, and on-going operations. The podcast is produced by Jeremy Wilson of Conveyor Films in Portland. http://www.mastanmusic.com
"Since we began operations 15 years ago, it has been Bellissimo's goal to give entrepreneurs the information they need to be successful in this business. In fact, we coined the term 'coffee education,' said Milletto. "To further this mission, I am constantly trying to figure out new ways to get information out to those who need it. Podcasting is an obvious answer. Not only will our podcast be educational, but we hope people find it entertaining as well."
Hope you all enjoy, and look for new podcast with other industry professionals to be posted by monthly.
- Matt
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View entire thread: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
Posted by cafemakers on 2007-05-15 11:39:13 Post Subject: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
SAN DIMAS, Calif.--(BUSINESS WIRE)--Heather Perry from Coffee Klatch Roasting of San Dimas, California, has won the Specialty Coffee Association of America's 2007 United States Barista Championship.
The United States Barista Championship is an annual coffee competition where 50 of the best baristas from around the country are judged on their technical coffee-making ability, presentation style and the taste of the espresso, cappuccinos and original "signature" specialty beverages they create.
"There was a lot of tough competition at this year's event," says Perry. "After months of long nights and weekend practice sessions making espresso at Coffee Klatch, I'm really excited to see that my coffee creations are receiving national recognition."
As winner of the 2007 national competition, Ms. Perry advances to represent the United States against competitors from 39 countries at the World Barista Championship in Tokyo, Japan this July 31st through August 2nd.
"In addition to her impressive barista skills, I was struck by the obvious passion she demonstrated for her craft," comments SCAA spokesperson Rick Havacko.
Ms. Perry was formerly the United States Barista Champion in 2003 and is presently Ultimate Barista USA for the Ultimate Barista Challenge international league.
About the SCAA
Based in Long Beach, California, the Specialty Coffee Association of America is the world's largest coffee trade association, with over 3,000 member companies. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including coffee growers, coffee roasters and retailers. Additional information about the Specialty Coffee Association of America and its services are available online at: www.scaa.org .
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates coffee shops in Southern California and a specialty coffee roasting business in San Dimas. In addition to numerous awards for the achievements of Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times. For more information, visit the Coffee Klatch website at www.klatchroasting.com .
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Posted by cafemakers on 2007-05-15 11:39:13 Post Subject: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
SAN DIMAS, Calif.--(BUSINESS WIRE)--Heather Perry from Coffee Klatch Roasting of San Dimas, California, has won the Specialty Coffee Association of America's 2007 United States Barista Championship.
The United States Barista Championship is an annual coffee competition where 50 of the best baristas from around the country are judged on their technical coffee-making ability, presentation style and the taste of the espresso, cappuccinos and original "signature" specialty beverages they create.
"There was a lot of tough competition at this year's event," says Perry. "After months of long nights and weekend practice sessions making espresso at Coffee Klatch, I'm really excited to see that my coffee creations are receiving national recognition."
As winner of the 2007 national competition, Ms. Perry advances to represent the United States against competitors from 39 countries at the World Barista Championship in Tokyo, Japan this July 31st through August 2nd.
"In addition to her impressive barista skills, I was struck by the obvious passion she demonstrated for her craft," comments SCAA spokesperson Rick Havacko.
Ms. Perry was formerly the United States Barista Champion in 2003 and is presently Ultimate Barista USA for the Ultimate Barista Challenge international league.
About the SCAA
Based in Long Beach, California, the Specialty Coffee Association of America is the world's largest coffee trade association, with over 3,000 member companies. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including coffee growers, coffee roasters and retailers. Additional information about the Specialty Coffee Association of America and its services are available online at: www.scaa.org .
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates coffee shops in Southern California and a specialty coffee roasting business in San Dimas. In addition to numerous awards for the achievements of Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times. For more information, visit the Coffee Klatch website at www.klatchroasting.com .
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View entire thread: PR: Bar None Coffee opens in Georgetown, TX
Posted by cafemakers on 2007-05-18 20:06:31 Post Subject: PR: Bar None Coffee opens in Georgetown, TX
Georgetown, TX (PRWEB) May 19, 2007 – Bar None Coffee opens for business in Georgetown, Texas, marking the entrance of a new generation of specialty coffee shops into the Lone Star State.
"You won't find a jumbo 20 oz drink anywhere on our menu," boasts proprietor Linda Silva. "Fast food coffee chains use large volumes of milk to hide bitter, over-roasted coffee; our customers will experience the sweet taste of espresso prepared correctly."
Bar None Coffee features a menu of flavorful specialty coffee beverages prepared by highly trained baristas that follow traditional ingredient proportions and serving sizes, including a traditional cappuccino served in a 6-oz ceramic demitasse. An upscale but distinctively Texas-styled seating area allows customers to comfortably enjoy beverages and light food fare with friends.
Recognizing the value of convenience to the American commuter, coffee at Bar None is also available to go from a drive-up window.
"The best coffee shops in the world focus on small beverages that demonstrate their ability to prepare naturally sweet and balanced espresso," says espresso expert Andrew Hetzel of retail consulting firm Cafemakers. Hetzel continues, "Bar None Coffee is part of an emerging class of independent coffee shops that are using quality to their advantage in the face of multiunit competition – the figurative deck of cards is stacked against large operators in the area of beverage quality."
Adds Silva, "we're going to change the Texas expectation that bigger is better where it comes to fine coffee."
About Bar None Coffee
Bar None Coffee is located at 105 Wildwood Drive in the Cedar Breaks Village (next to the HEB Shopping Center on Williams Dr., behind the Bank of America.) and is open Monday through Saturday 6:00 am until 10:00 pm daily. For more information, call (512) 535-3774 or visit the Bar None website at http://www.barnonecoffee.com .
Media Contact
Linda Silva (512) 535-3774
lindasilva@barnonecoffee.com
Bar None Coffee
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Posted by cafemakers on 2007-05-18 20:06:31 Post Subject: PR: Bar None Coffee opens in Georgetown, TX
Georgetown, TX (PRWEB) May 19, 2007 – Bar None Coffee opens for business in Georgetown, Texas, marking the entrance of a new generation of specialty coffee shops into the Lone Star State.
"You won't find a jumbo 20 oz drink anywhere on our menu," boasts proprietor Linda Silva. "Fast food coffee chains use large volumes of milk to hide bitter, over-roasted coffee; our customers will experience the sweet taste of espresso prepared correctly."
Bar None Coffee features a menu of flavorful specialty coffee beverages prepared by highly trained baristas that follow traditional ingredient proportions and serving sizes, including a traditional cappuccino served in a 6-oz ceramic demitasse. An upscale but distinctively Texas-styled seating area allows customers to comfortably enjoy beverages and light food fare with friends.
Recognizing the value of convenience to the American commuter, coffee at Bar None is also available to go from a drive-up window.
"The best coffee shops in the world focus on small beverages that demonstrate their ability to prepare naturally sweet and balanced espresso," says espresso expert Andrew Hetzel of retail consulting firm Cafemakers. Hetzel continues, "Bar None Coffee is part of an emerging class of independent coffee shops that are using quality to their advantage in the face of multiunit competition – the figurative deck of cards is stacked against large operators in the area of beverage quality."
Adds Silva, "we're going to change the Texas expectation that bigger is better where it comes to fine coffee."
About Bar None Coffee
Bar None Coffee is located at 105 Wildwood Drive in the Cedar Breaks Village (next to the HEB Shopping Center on Williams Dr., behind the Bank of America.) and is open Monday through Saturday 6:00 am until 10:00 pm daily. For more information, call (512) 535-3774 or visit the Bar None website at http://www.barnonecoffee.com .
Media Contact
Linda Silva (512) 535-3774
lindasilva@barnonecoffee.com
Bar None Coffee
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View entire thread: PR: Irishman wins 2008 World Barista Championship
Posted by cafemakers on 2008-06-23 05:59:51 Post Subject: PR: Irishman wins 2008 World Barista Championship
COPENHAGEN, DENMARK (June 22, 2008) – Stephen Morrissey of Ireland has won the 2008 World Barista Championship in Copenhagen, Denmark.
National champions from 51 countries converged in Copenhagen to compete for the title of world’s top barista in front of a live audience of several hundred spectators and thousands of online viewers worldwide.
As the winner of the 2008 Competition, Mr. Morrissey receives a highly sought after La Marzocco GS/3 espresso machine and a Compak K-10 WBC espresso grinder in addition to his prestigious title.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation to exacting standards using state of the art La Marzocco FB/80 espresso machines and Compak K-10 WBC coffee grinders for a panel of experienced WBC certified judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
The runner up was David Makin from Australia, followed by 3rd place Liesbeth Sleijster (Netherlands), 4th place Daniel Remheden (Sweden), 5th place Michael Yung (Canada), and 6th place Soren Stiller Markussen (Denmark). Full results are posted at our website.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition.
About the World Barista Championship
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami (2001), Oslo (2002), Boston (2003), Trieste (2004), Seattle (2005), Berne (2006) and Tokyo (2007). The organization’s next event will be held in Atlanta, Georgia U.S.A. April 16-19, 2009 in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition. For more information, please visit the WBC http://www.worldbaristachampionship.com.
# # #
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Posted by cafemakers on 2008-06-23 05:59:51 Post Subject: PR: Irishman wins 2008 World Barista Championship
COPENHAGEN, DENMARK (June 22, 2008) – Stephen Morrissey of Ireland has won the 2008 World Barista Championship in Copenhagen, Denmark.
National champions from 51 countries converged in Copenhagen to compete for the title of world’s top barista in front of a live audience of several hundred spectators and thousands of online viewers worldwide.
As the winner of the 2008 Competition, Mr. Morrissey receives a highly sought after La Marzocco GS/3 espresso machine and a Compak K-10 WBC espresso grinder in addition to his prestigious title.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation to exacting standards using state of the art La Marzocco FB/80 espresso machines and Compak K-10 WBC coffee grinders for a panel of experienced WBC certified judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
The runner up was David Makin from Australia, followed by 3rd place Liesbeth Sleijster (Netherlands), 4th place Daniel Remheden (Sweden), 5th place Michael Yung (Canada), and 6th place Soren Stiller Markussen (Denmark). Full results are posted at our website.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition.
About the World Barista Championship
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami (2001), Oslo (2002), Boston (2003), Trieste (2004), Seattle (2005), Berne (2006) and Tokyo (2007). The organization’s next event will be held in Atlanta, Georgia U.S.A. April 16-19, 2009 in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition. For more information, please visit the WBC http://www.worldbaristachampionship.com.
# # #
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View entire thread: What Can I Project From Traffic Counts?
Posted by ItsMariah on 2004-05-04 20:09:21 Post Subject: What Can I Project From Traffic Counts?
My hubby and I are considering purchasing an espresso drive thru for sale in our South Dakota town. The seller is asking $58K for the drive thru. Some problems exist for us because she kept very poor records, and P&L's don't reflect what she says she actually brought in. This is a business that has made it in spite of her. This drive thru is located on the busiest block of our little town . . . 14,000 cars per day, directly across the street from the hospital. It's in a grocery store parking lot, right along side the road. The middle school and high school are one block away, and the state university is a block further. There is a medical center one block behind the drive thru, and 6 fast foods across the street next to the hospital. Safeway is directly next to this location. Super easy in and out.
The problem is that it has been run poorly, and the very shy owner is perceived as unfriendly to the public. She always looks closed, and took down her sign on the top of the drive thru. You would be able to the see the drive thru approx. 200 yds in each direction.
Here's my questions: With the location I've described and the traffic count, what % of customers could we capture if we operated it as it should be?
What is the avg. COG of a 16 oz. espresso drink? (She doesn't know this). I can't get a good feel for this info. even off the P&L COG portion. They don't jive from year to year.
What would a drive thru need to net in order to make it worth $58K. The building has a water tank, no plumbing, nothing fancy. We've gotten bids around town of $5500 for a comparable building. Equipment is 2 - 4 years old.
I realize my info is a little vague, but I can't get much more from owner. I really don't believe she's being secretive. She just never thought she'd sell, and now that hubby got transferred, she regrets keeping the poor records, and not claiming all $$ on taxes. Any statistics would be so helpful because I can't find them anywhere.
I have ordered the espresso101 video, and Alex F. book and consulting time. Maybe some of this info will be there, but I'd like to hear from some of you.
Thanks!!!
Mariah
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Posted by ItsMariah on 2004-05-04 20:09:21 Post Subject: What Can I Project From Traffic Counts?
My hubby and I are considering purchasing an espresso drive thru for sale in our South Dakota town. The seller is asking $58K for the drive thru. Some problems exist for us because she kept very poor records, and P&L's don't reflect what she says she actually brought in. This is a business that has made it in spite of her. This drive thru is located on the busiest block of our little town . . . 14,000 cars per day, directly across the street from the hospital. It's in a grocery store parking lot, right along side the road. The middle school and high school are one block away, and the state university is a block further. There is a medical center one block behind the drive thru, and 6 fast foods across the street next to the hospital. Safeway is directly next to this location. Super easy in and out.
The problem is that it has been run poorly, and the very shy owner is perceived as unfriendly to the public. She always looks closed, and took down her sign on the top of the drive thru. You would be able to the see the drive thru approx. 200 yds in each direction.
Here's my questions: With the location I've described and the traffic count, what % of customers could we capture if we operated it as it should be?
What is the avg. COG of a 16 oz. espresso drink? (She doesn't know this). I can't get a good feel for this info. even off the P&L COG portion. They don't jive from year to year.
What would a drive thru need to net in order to make it worth $58K. The building has a water tank, no plumbing, nothing fancy. We've gotten bids around town of $5500 for a comparable building. Equipment is 2 - 4 years old.
I realize my info is a little vague, but I can't get much more from owner. I really don't believe she's being secretive. She just never thought she'd sell, and now that hubby got transferred, she regrets keeping the poor records, and not claiming all $$ on taxes. Any statistics would be so helpful because I can't find them anywhere.
I have ordered the espresso101 video, and Alex F. book and consulting time. Maybe some of this info will be there, but I'd like to hear from some of you.
Thanks!!!
Mariah
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View entire thread: [b]Coffee Business Start Up & Barista Training School[/b
Posted by BaristaTrainer on 2005-08-30 15:52:04 Post Subject: [b]Coffee Business Start Up & Barista Training School[/b
Are you wanting to Start a Coffee Shop? Do you not yet have a location and need valuable business training to help you on your path to success? Does networking with industry experts and other future shop owners in a progressive espresso retail city (Portland) in the NW sound like a great place to start? Do you want to work with multiple industry consultants and award winning baristas at once?
At The American Barista & Coffee School (ABC’s), you will learn in both a classroom and lab setting what it takes to be successful in the world of retail specialty coffee. Our brick and mortar school is located in the heart of the Pacific Northwest, beautiful Portland, Oregon. While not in class, you will have the opportunity to visit dozens of cutting-edge coffee operations where you can drink great specialty coffee and see and feel first-hand the fervor of one of the most lucrative opportunities available in business today.
At ABC's you have the chance to try out multiple espresso machines, brewers, coffees, blenders and powder mixes, teas, syrups, granita, panini, P.O.S., water filtration systems, and much more to decide what products and systems will work best for you. You will also be able to spend one on one time with a consultant to discuss you concept, design and layout, business plan, location, demographics, and more!
We have classes coming up in September, October and November.
Check out the website for classes and schedues: http://www.coffeeschool.org or email us at info@coffeeschool.org
P.S. You can also request to have a consultant come to your location to train your entire staff on your own equipment if you are about to open or are an existing retailer. Check out http://www.espresso101.com
A few comments from past students:
"Would you do it again? Was it worth it? Did it meet your expectations? These are all great questions to ask in regard to any experience and in regards to ABC’s my answers are YES!, YES! and YES! and my expectations were greatly exceeded. ABC’s passion to invest their passion into those willing to learn is genuine and i am personally and without reservation thankful to have gone through the 5-day course."
- David A. Fell, Oklahoma
"Way to go! The best business training that is industry-specific and not particularly available via SBA or other new business resources. Combined with the top-notch barista training, you’ve got a winning program. I especially like that the other participants in the course are serious entrepreneurs and not just folks looking for a vacation-style school. Thanks for everything!!" All the best,
- Elaine Ackerman, Seattle, WA
"My experience at this school has been exceptional. I never expected to learn as much as i did and learn in such a fun atmosphere. The instructors are exceptional. They have years of experience, and are wonderful at making sure you completely understand what is being taught. The business classes will save me valuable time and money. The hands on classes were thorough. They gave me many ideas, and i’m leaving with great enthusiasm. This is the best money I’ve ever spent."
- Connie Bednar
Bellissimo Coffee InfoGroup
Knowledge is Profitâ„¢
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Posted by BaristaTrainer on 2005-08-30 15:52:04 Post Subject: [b]Coffee Business Start Up & Barista Training School[/b
Are you wanting to Start a Coffee Shop? Do you not yet have a location and need valuable business training to help you on your path to success? Does networking with industry experts and other future shop owners in a progressive espresso retail city (Portland) in the NW sound like a great place to start? Do you want to work with multiple industry consultants and award winning baristas at once?
At The American Barista & Coffee School (ABC’s), you will learn in both a classroom and lab setting what it takes to be successful in the world of retail specialty coffee. Our brick and mortar school is located in the heart of the Pacific Northwest, beautiful Portland, Oregon. While not in class, you will have the opportunity to visit dozens of cutting-edge coffee operations where you can drink great specialty coffee and see and feel first-hand the fervor of one of the most lucrative opportunities available in business today.
At ABC's you have the chance to try out multiple espresso machines, brewers, coffees, blenders and powder mixes, teas, syrups, granita, panini, P.O.S., water filtration systems, and much more to decide what products and systems will work best for you. You will also be able to spend one on one time with a consultant to discuss you concept, design and layout, business plan, location, demographics, and more!
We have classes coming up in September, October and November.
Check out the website for classes and schedues: http://www.coffeeschool.org or email us at info@coffeeschool.org
P.S. You can also request to have a consultant come to your location to train your entire staff on your own equipment if you are about to open or are an existing retailer. Check out http://www.espresso101.com
A few comments from past students:
"Would you do it again? Was it worth it? Did it meet your expectations? These are all great questions to ask in regard to any experience and in regards to ABC’s my answers are YES!, YES! and YES! and my expectations were greatly exceeded. ABC’s passion to invest their passion into those willing to learn is genuine and i am personally and without reservation thankful to have gone through the 5-day course."
- David A. Fell, Oklahoma
"Way to go! The best business training that is industry-specific and not particularly available via SBA or other new business resources. Combined with the top-notch barista training, you’ve got a winning program. I especially like that the other participants in the course are serious entrepreneurs and not just folks looking for a vacation-style school. Thanks for everything!!" All the best,
- Elaine Ackerman, Seattle, WA
"My experience at this school has been exceptional. I never expected to learn as much as i did and learn in such a fun atmosphere. The instructors are exceptional. They have years of experience, and are wonderful at making sure you completely understand what is being taught. The business classes will save me valuable time and money. The hands on classes were thorough. They gave me many ideas, and i’m leaving with great enthusiasm. This is the best money I’ve ever spent."
- Connie Bednar
Bellissimo Coffee InfoGroup
Knowledge is Profitâ„¢
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View entire thread: PR - Coffee is Hot at the 2007 Restaurant Show
Posted by cafemakers on 2007-02-12 11:39:15 Post Subject: PR - Coffee is Hot at the 2007 Restaurant Show
Cafemakers' Andrew Hetzel is serving up a cup of wisdom to attendees of the National Restaurant Association's annual trade show for hotel and motel restaurant operators in Chicago in May. Hetzel will show how foodservice operators can capitalize on the latest specialty coffee trends.
Kamuela, Hawaii, February 12, 2007 – Attendees to the National Restaurant Association's annual hotel – motel restaurant convention this May can discover how to ride the espresso lane to bigger profits. That's because Andrew Hetzel, industry expert with Cafemakers, will offer a presentation entitled “Achieve Grande Profits from your Coffee Service”. The show takes place May 19-22 at McCormick Place in Chicago.
“I am delighted by the way that the restaurant industry has begun to embrace espresso and specialty coffee as a valuable addition to their menus,” says Hetzel. “The rapid expansion and success of coffee shop chains has shown foodservice companies that there is a substantial consumer demand for these beverages.”
Recently, the NRA’s "What's Hot and What's Not" chef survey showed that "espresso and specialty coffee" placed in the top 10 among over 200 popular restaurant food and beverage concepts at the end of 2006. Over 70 percent of respondents rated specialty coffee "hot" while 15 percent consider the beverage a "perennial favorite."
But in an emerging market segment, it's hard to know exactly which trends will be profitable and how best to take advantage of them. In his presentation, Andrew Hetzel of Cafemakers will help restaurateurs learn the fundamentals of good coffee and how to make it a successful addition to their establishments.
“Restaurants are particularly well-positioned to benefit from serving better coffee; our education session will show them how they can do so inexpensively,” Hetzel said.
About Andrew Hetzel
Andrew Hetzel is the founder and director of Cafemakers, LLC, a business consultancy based in Hawaii that specializes in retail coffee business concept development and coffee beverage quality improvement.
In addition to regularly addressing audiences at culinary and beverage conferences, Hetzel is a columnist for FG! CoffeeTalk Magazine, a contributor to Tea & Coffee Trade Journal, an elected committee official of the Specialty Coffee Association of America and serves as a judge representing the United States for the World Barista Championship - an organization that holds annual Olympic-style coffee events with competitors from 39 countries. For more information, visit www.cafemakers.com
About the National Restaurant Association:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. The Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 935,000 restaurant and food service outlets employing 12.8 million people.
The 2007 NRA Hotel-Motel Show will feature more than 2,100 exhibitors and more than 890 product categories. For more information or to register, visit www.restaurant.org
###
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Posted by cafemakers on 2007-02-12 11:39:15 Post Subject: PR - Coffee is Hot at the 2007 Restaurant Show
Cafemakers' Andrew Hetzel is serving up a cup of wisdom to attendees of the National Restaurant Association's annual trade show for hotel and motel restaurant operators in Chicago in May. Hetzel will show how foodservice operators can capitalize on the latest specialty coffee trends.
Kamuela, Hawaii, February 12, 2007 – Attendees to the National Restaurant Association's annual hotel – motel restaurant convention this May can discover how to ride the espresso lane to bigger profits. That's because Andrew Hetzel, industry expert with Cafemakers, will offer a presentation entitled “Achieve Grande Profits from your Coffee Service”. The show takes place May 19-22 at McCormick Place in Chicago.
“I am delighted by the way that the restaurant industry has begun to embrace espresso and specialty coffee as a valuable addition to their menus,” says Hetzel. “The rapid expansion and success of coffee shop chains has shown foodservice companies that there is a substantial consumer demand for these beverages.”
Recently, the NRA’s "What's Hot and What's Not" chef survey showed that "espresso and specialty coffee" placed in the top 10 among over 200 popular restaurant food and beverage concepts at the end of 2006. Over 70 percent of respondents rated specialty coffee "hot" while 15 percent consider the beverage a "perennial favorite."
But in an emerging market segment, it's hard to know exactly which trends will be profitable and how best to take advantage of them. In his presentation, Andrew Hetzel of Cafemakers will help restaurateurs learn the fundamentals of good coffee and how to make it a successful addition to their establishments.
“Restaurants are particularly well-positioned to benefit from serving better coffee; our education session will show them how they can do so inexpensively,” Hetzel said.
About Andrew Hetzel
Andrew Hetzel is the founder and director of Cafemakers, LLC, a business consultancy based in Hawaii that specializes in retail coffee business concept development and coffee beverage quality improvement.
In addition to regularly addressing audiences at culinary and beverage conferences, Hetzel is a columnist for FG! CoffeeTalk Magazine, a contributor to Tea & Coffee Trade Journal, an elected committee official of the Specialty Coffee Association of America and serves as a judge representing the United States for the World Barista Championship - an organization that holds annual Olympic-style coffee events with competitors from 39 countries. For more information, visit www.cafemakers.com
About the National Restaurant Association:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. The Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 935,000 restaurant and food service outlets employing 12.8 million people.
The 2007 NRA Hotel-Motel Show will feature more than 2,100 exhibitors and more than 890 product categories. For more information or to register, visit www.restaurant.org
###
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View entire thread: fair trade article
Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
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Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
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View entire thread: Espresso Art video
Posted by coffeefoo on 2008-02-11 16:28:56 Post Subject: Espresso Art video
http://coffeeshopstartup.com/index.php/coffee/the-art-of-coffee-espresso-froth-designs/
Cool video of the making of espresso art.
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Posted by coffeefoo on 2008-02-11 16:28:56 Post Subject: Espresso Art video
http://coffeeshopstartup.com/index.php/coffee/the-art-of-coffee-espresso-froth-designs/
Cool video of the making of espresso art.
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View entire thread: espresso design machines made in italy
Posted by domandgi on 2004-03-16 09:26:08 Post Subject: espresso design machines made in italy
we are un italian design company that manufacture espresso coffee machines. We have developped new design patented espresso machines.
We are looking for distributors.
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Posted by domandgi on 2004-03-16 09:26:08 Post Subject: espresso design machines made in italy
we are un italian design company that manufacture espresso coffee machines. We have developped new design patented espresso machines.
We are looking for distributors.
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View entire thread: The Michelangelo EMC Sorrento Series 2
Posted by dorque on 2008-04-17 04:02:37 Post Subject: The Michelangelo EMC Sorrento Series 2
I obtained this espresso machine, but it was used. Does anyone know anything about it and how it ranks as far as it''s ability to create a fine espresso?
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Posted by dorque on 2008-04-17 04:02:37 Post Subject: The Michelangelo EMC Sorrento Series 2
I obtained this espresso machine, but it was used. Does anyone know anything about it and how it ranks as far as it''s ability to create a fine espresso?
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View entire thread: Zingerman's Espresso Boot Camp
Posted by cafemakers on 2006-06-09 04:13:04 Post Subject: Zingerman's Espresso Boot Camp
Coffee consultant Andrew Hetzel is coming to Ann Arbor August 18-19, 2006 for “Zingerman’s Espresso Boot Camp,â€
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Posted by cafemakers on 2006-06-09 04:13:04 Post Subject: Zingerman's Espresso Boot Camp
Coffee consultant Andrew Hetzel is coming to Ann Arbor August 18-19, 2006 for “Zingerman’s Espresso Boot Camp,â€
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View entire thread: Leasing Equipment
Posted by cmcespresso on 2006-10-06 13:35:31 Post Subject: Leasing Equipment
We here at CMC Espresso have leased equipment such as espresso machines, grinders, blenders, etc. you can give us a call at 888-584-8881 or visit our website at www.cmcespresso.com
Hope this helps.
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Posted by cmcespresso on 2006-10-06 13:35:31 Post Subject: Leasing Equipment
We here at CMC Espresso have leased equipment such as espresso machines, grinders, blenders, etc. you can give us a call at 888-584-8881 or visit our website at www.cmcespresso.com
Hope this helps.
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View entire thread: Espresso blends
Posted by virginhill on 2008-02-01 19:06:00 Post Subject: Espresso blends
Just wondering if anyone has some receipts to make a great espresso. I would like to know which green beans you use to make your espresso??
Thank you''
Matthew
Virgin Hill Coffee Roasters
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Posted by virginhill on 2008-02-01 19:06:00 Post Subject: Espresso blends
Just wondering if anyone has some receipts to make a great espresso. I would like to know which green beans you use to make your espresso??
Thank you''
Matthew
Virgin Hill Coffee Roasters
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View entire thread: Heard of Eroica Espresso Semi-auto Machine???
Posted by hongwei on 2007-07-12 08:41:20 Post Subject: Heard of Eroica Espresso Semi-auto Machine???
May I know if anyone heard of this brand of espresso machine?
Eroica Espresso Semi-Auto Machine. It is a commercial machine meant for cafe biz. It is a good machine, any users of this machine have any comment?
Thanks in advance.
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Posted by hongwei on 2007-07-12 08:41:20 Post Subject: Heard of Eroica Espresso Semi-auto Machine???
May I know if anyone heard of this brand of espresso machine?
Eroica Espresso Semi-Auto Machine. It is a commercial machine meant for cafe biz. It is a good machine, any users of this machine have any comment?
Thanks in advance.
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View entire thread: shop designs
Posted by CAJeff on 2005-01-09 12:39:56 Post Subject: shop designs
Anyone aware of an espresso shop design or prefab type of site? I currently own three espresso shops in the central coast area of CA. Am seeling off to open my one dream shop, and I wanna look for ideas on design. Later, J
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Posted by CAJeff on 2005-01-09 12:39:56 Post Subject: shop designs
Anyone aware of an espresso shop design or prefab type of site? I currently own three espresso shops in the central coast area of CA. Am seeling off to open my one dream shop, and I wanna look for ideas on design. Later, J
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View entire thread: Propane Espresso Machine
Posted by joesonthenose on 2008-01-30 00:37:40 Post Subject: Propane Espresso Machine
Hi there,
Does anyone have a propane espresso machine they are looking to sell?
Anyone with experience with a propane machine?
I am looking to add a (used) propane driven espresso machine to my business. I'm located in San Diego.
Thanks so much!
David
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Posted by joesonthenose on 2008-01-30 00:37:40 Post Subject: Propane Espresso Machine
Hi there,
Does anyone have a propane espresso machine they are looking to sell?
Anyone with experience with a propane machine?
I am looking to add a (used) propane driven espresso machine to my business. I'm located in San Diego.
Thanks so much!
David
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View entire thread: Amounts in espresso shots
Posted by Java Lover on 2005-09-02 10:02:35 Post Subject: Amounts in espresso shots
Hi all,
We are tweaking our espresso shots a bit in the chain of coffeehouses that I own. Just wondering how many grams of espresso/ounces of water you are using for a 12oz, 16oz, and 20oz latte in your coffee shop.
Thanks for your help!!
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Posted by Java Lover on 2005-09-02 10:02:35 Post Subject: Amounts in espresso shots
Hi all,
We are tweaking our espresso shots a bit in the chain of coffeehouses that I own. Just wondering how many grams of espresso/ounces of water you are using for a 12oz, 16oz, and 20oz latte in your coffee shop.
Thanks for your help!!
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View entire thread: Age of a Pavoni
Posted by JoeM on 2006-07-17 19:33:47 Post Subject: Age of a Pavoni
I have a La Pavoni Europiccola model espresso machine. A relative gave it to me about two years ago. I think it is from the early 70's, but I'm not sure. Does anyone here know how to date La Pavoni espresso machines? Would pics help?
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Posted by JoeM on 2006-07-17 19:33:47 Post Subject: Age of a Pavoni
I have a La Pavoni Europiccola model espresso machine. A relative gave it to me about two years ago. I think it is from the early 70's, but I'm not sure. Does anyone here know how to date La Pavoni espresso machines? Would pics help?
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View entire thread: Coffee Forums Link
Posted by CCafe on 2006-04-27 14:38:12 Post Subject: Coffee Forums Link
I felt it was my civic duty to slap a Coffee Forums link on Wikipedia under Espresso. But I couldn't explain crap if it fell out of the sky. So check it out and please write a better description for me!
http://en.wikipedia.org/wiki/Espresso
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Posted by CCafe on 2006-04-27 14:38:12 Post Subject: Coffee Forums Link
I felt it was my civic duty to slap a Coffee Forums link on Wikipedia under Espresso. But I couldn't explain crap if it fell out of the sky. So check it out and please write a better description for me!
http://en.wikipedia.org/wiki/Espresso
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View entire thread: Cimbali M27 3 Group Espresso Machine
Posted by morrisn on 2007-04-15 17:55:54 Post Subject: Cimbali M27 3 Group Espresso Machine
Cimbali M27 3 Group Espresso Machine
This is a great used espresso machine, recently serviced, always maintained.
Comes with two double and one single portafilter.
Still in use, we are closing our second location and do not need it
If you are in B.C. I can probably deliver it.
$ 2500.00
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Posted by morrisn on 2007-04-15 17:55:54 Post Subject: Cimbali M27 3 Group Espresso Machine
Cimbali M27 3 Group Espresso Machine
This is a great used espresso machine, recently serviced, always maintained.
Comes with two double and one single portafilter.
Still in use, we are closing our second location and do not need it
If you are in B.C. I can probably deliver it.
$ 2500.00
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View entire thread: Kenwood ES552, ES550 or ES547?
Posted by tabascoman on 2006-03-27 10:19:59 Post Subject: Kenwood ES552, ES550 or ES547?
Do anyone have any experience with the espresso machine Kenwood ES552, ES550 or ES547(http://www.electricshopping.com/shop/ke ... vSKU=ES552)?
I am thinking about buying it, mostly for the "good looks" but would also like to own a machine that can make me a good espresso.
anyone?
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Posted by tabascoman on 2006-03-27 10:19:59 Post Subject: Kenwood ES552, ES550 or ES547?
Do anyone have any experience with the espresso machine Kenwood ES552, ES550 or ES547(http://www.electricshopping.com/shop/ke ... vSKU=ES552)?
I am thinking about buying it, mostly for the "good looks" but would also like to own a machine that can make me a good espresso.
anyone?
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View entire thread: Kone green beans good for espresso roast ?
Posted by argie on 2007-09-07 17:43:05 Post Subject: Kone green beans good for espresso roast ?
When we were drinking brewed coffee, I used a 20% Kona blend, which we loved for its smoothness and great flavor.
Then I bought a espresso machine that grinds, taps and pours a cup automatically. We love it. But we found Kona beans were rather bland for espresso.
Would it be different if I roast the green beans from 100% Kona ?
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Posted by argie on 2007-09-07 17:43:05 Post Subject: Kone green beans good for espresso roast ?
When we were drinking brewed coffee, I used a 20% Kona blend, which we loved for its smoothness and great flavor.
Then I bought a espresso machine that grinds, taps and pours a cup automatically. We love it. But we found Kona beans were rather bland for espresso.
Would it be different if I roast the green beans from 100% Kona ?
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View entire thread: Coffee Shop Start-up pack for sale.
Posted by AGK on 2004-06-16 23:24:03 Post Subject: Coffee Shop Start-up pack for sale.
Hi
I have Bean Business Basics 3-Pack + 1 more VHS for sale:
Book - Basics Business Bean (2003 edition)
DVD - Espresso 101
VHS - Spilling the Beans
VHS - Customer Service for the Retail Coffee Bar.
Original price at www.espresso101.com - US$ 290.
I can sell for US$ 190 plus delivery from New Zealand.Excellent condition.
An absolute must for anyone who wants to start their own business!
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Posted by AGK on 2004-06-16 23:24:03 Post Subject: Coffee Shop Start-up pack for sale.
Hi
I have Bean Business Basics 3-Pack + 1 more VHS for sale:
Book - Basics Business Bean (2003 edition)
DVD - Espresso 101
VHS - Spilling the Beans
VHS - Customer Service for the Retail Coffee Bar.
Original price at www.espresso101.com - US$ 290.
I can sell for US$ 190 plus delivery from New Zealand.Excellent condition.
An absolute must for anyone who wants to start their own business!
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View entire thread: Gaggia espesso machines???-good or bad
Posted by COFFEEISGOOD on 2005-03-13 14:56:57 Post Subject: Gaggia espesso machines???-good or bad
Does anyone have any info good or bad on Gaggia's Titanium espresso machine with auto grinder. I am actually looking for a commercial grade espresso machine, but need for it to be as compact as possible because of limited space. Anyone with suggestions? Oh yes, simplicity is key because the business will be brand new and sometimes a talented barista can be hard to find! Thanks!
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Posted by COFFEEISGOOD on 2005-03-13 14:56:57 Post Subject: Gaggia espesso machines???-good or bad
Does anyone have any info good or bad on Gaggia's Titanium espresso machine with auto grinder. I am actually looking for a commercial grade espresso machine, but need for it to be as compact as possible because of limited space. Anyone with suggestions? Oh yes, simplicity is key because the business will be brand new and sometimes a talented barista can be hard to find! Thanks!
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View entire thread: Ice Cream
Posted by MrBox on 2006-06-27 10:07:59 Post Subject: Ice Cream
I had some Coffee English Toffee Crunch Ben and Jerrys ice cream last night.
YUM!
I also think the Haagen Daz Coffee Ice cream is amazing
I haven't tried the starbucks ice cream yet.
Affogato al cafe:
vanilla icecream
hot espresso coffee
Pour hot espresso over the icecream.
I've also had a cup of coffe with a scoop of vanilla in it. I like this one also.
JM
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Posted by MrBox on 2006-06-27 10:07:59 Post Subject: Ice Cream
I had some Coffee English Toffee Crunch Ben and Jerrys ice cream last night.
YUM!
I also think the Haagen Daz Coffee Ice cream is amazing
I haven't tried the starbucks ice cream yet.
Affogato al cafe:
vanilla icecream
hot espresso coffee
Pour hot espresso over the icecream.
I've also had a cup of coffe with a scoop of vanilla in it. I like this one also.
JM
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View entire thread: How is the automatic starbucks espresso machine for home?
Posted by MarcoG on 2007-01-01 21:20:43 Post Subject: How is the automatic starbucks espresso machine for home?
My wife and I are looking for a new machine and was wondering if anybody knows about the automatic espresso machine at starbucks that sells for about $1100.00
We currently use a solis machine (not automatic about $350.00) that seems to take us forever when we make more than 2 lattes. It seems like the starbucks automatic one would be alot quicker, but not sure on the taste of the espresso it makes and the reliability of the machine.
Thanks,
Marco
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Posted by MarcoG on 2007-01-01 21:20:43 Post Subject: How is the automatic starbucks espresso machine for home?
My wife and I are looking for a new machine and was wondering if anybody knows about the automatic espresso machine at starbucks that sells for about $1100.00
We currently use a solis machine (not automatic about $350.00) that seems to take us forever when we make more than 2 lattes. It seems like the starbucks automatic one would be alot quicker, but not sure on the taste of the espresso it makes and the reliability of the machine.
Thanks,
Marco
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View entire thread: Espresso Machine sugesstions...
Posted by maplecitycafe on 2007-11-13 21:03:46 Post Subject: Espresso Machine sugesstions...
Starting a new coffee espresso venture in my area. I am curious after reading many post on this forum about the direction I should pursue as far as espresso machines. Automatic or semi automatic.... I will have two mobile carts/vans and one brick in motar store...
What are the pros and cons of the two style machines?
If I need to be more specific in my questions then please le tme know..
cheers
Charles
Maple City Cafe
email: lewiscoffeecompany@comcast.net
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Posted by maplecitycafe on 2007-11-13 21:03:46 Post Subject: Espresso Machine sugesstions...
Starting a new coffee espresso venture in my area. I am curious after reading many post on this forum about the direction I should pursue as far as espresso machines. Automatic or semi automatic.... I will have two mobile carts/vans and one brick in motar store...
What are the pros and cons of the two style machines?
If I need to be more specific in my questions then please le tme know..
cheers
Charles
Maple City Cafe
email: lewiscoffeecompany@comcast.net
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View entire thread: Cheap machine?
Posted by Grandzorglub on 2005-11-10 12:34:32 Post Subject: Cheap machine?
Hi,
I'm really not an expert in espresso making and I'd see a very cheap machine that's seem to be good for me. I just want to not regret my buy. Can someone give me advises on this machine :
brand name : Morphy Richards Memphis Espresso Machine
15 bar pump pressure
Pump cappuccino nozzle
LED temperature display
Permanent stainless steel filter
Removable water tank for easy filling
Removable drip tray
And all this for 150$ (new)!!! Is there a catch in it?
Thanks
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Posted by Grandzorglub on 2005-11-10 12:34:32 Post Subject: Cheap machine?
Hi,
I'm really not an expert in espresso making and I'd see a very cheap machine that's seem to be good for me. I just want to not regret my buy. Can someone give me advises on this machine :
brand name : Morphy Richards Memphis Espresso Machine
15 bar pump pressure
Pump cappuccino nozzle
LED temperature display
Permanent stainless steel filter
Removable water tank for easy filling
Removable drip tray
And all this for 150$ (new)!!! Is there a catch in it?
Thanks
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View entire thread: American Made Espresso Machine
Posted by ourespresso on 2005-08-05 10:03:48 Post Subject: American Made Espresso Machine
Here at Pighetti's Espresso Equipment, we have designed and manufactured a commerical espresso/cappaccino machine. We are located in Winter Park, Florida. We have a traditional 1 and 2 group which comes in 120 or 220v. We also have a coffee shop model 1 and 2 group. The 2 group coffee shop model has a built in refridgerator that holds a whole gallon of milk. Visit our website www.ourespresso.com or call us at 888-673-2441. We also design and build custom carts and kiosk. Talk to you all soon!
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Posted by ourespresso on 2005-08-05 10:03:48 Post Subject: American Made Espresso Machine
Here at Pighetti's Espresso Equipment, we have designed and manufactured a commerical espresso/cappaccino machine. We are located in Winter Park, Florida. We have a traditional 1 and 2 group which comes in 120 or 220v. We also have a coffee shop model 1 and 2 group. The 2 group coffee shop model has a built in refridgerator that holds a whole gallon of milk. Visit our website www.ourespresso.com or call us at 888-673-2441. We also design and build custom carts and kiosk. Talk to you all soon!
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View entire thread: RARE Rancilio Z9 Espresso Machine with Gold Dome and Eagle
Posted by longjohn720 on 2004-12-02 22:50:16 Post Subject: RARE Rancilio Z9 Espresso Machine with Gold Dome and Eagle
Hey all,
I'm new to the whole espresso experience. I recently came to own a very nice Rancilio Z9 espresso machine, which was given to me when a friend's Italian restaurant closed down. I have no where to put it and have no use for it so it's for sale.
http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... RK:MESE:IT
Can anyone tell me what I can possibly expect to get? Thanks for all your time and help!
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Posted by longjohn720 on 2004-12-02 22:50:16 Post Subject: RARE Rancilio Z9 Espresso Machine with Gold Dome and Eagle
Hey all,
I'm new to the whole espresso experience. I recently came to own a very nice Rancilio Z9 espresso machine, which was given to me when a friend's Italian restaurant closed down. I have no where to put it and have no use for it so it's for sale.
http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... RK:MESE:IT
Can anyone tell me what I can possibly expect to get? Thanks for all your time and help!
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View entire thread: drip brew coffee beans and espresso beans
Posted by oncenterstage on 2006-05-30 00:04:34 Post Subject: drip brew coffee beans and espresso beans
Hi Everyone
I have a question that's been confusing me. Is the bean used to make drip brew coffee the same bean used to make espresso? I know espresso uses more finely grined beans, but before the grinding, are the bean the same?
Also, when I am ordering a coffee drink, I get confused on whether it's an actual 12/16 ounce coffee drink or whether it's just a shot in one of those small shot glasses. Can someone help me out here please? Thanks.
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Posted by oncenterstage on 2006-05-30 00:04:34 Post Subject: drip brew coffee beans and espresso beans
Hi Everyone
I have a question that's been confusing me. Is the bean used to make drip brew coffee the same bean used to make espresso? I know espresso uses more finely grined beans, but before the grinding, are the bean the same?
Also, when I am ordering a coffee drink, I get confused on whether it's an actual 12/16 ounce coffee drink or whether it's just a shot in one of those small shot glasses. Can someone help me out here please? Thanks.
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View entire thread: machine for an office of 20 people
Posted by ScottL on 2004-07-22 15:34:45 Post Subject: machine for an office of 20 people
First.... I just found this site and have found it very helpful.
Second... I am hoping you can give me some advice on an appropriate machine for an office of 20 people. I am looking at both single cup options and espresso/coffee makers.
I would appreciate any advice and opinions. My office enjoys coffee and we also have visitors that request coffee. I just returned from a trip to Europe where I sampled all sorts of great coffee and espresso. I would like to be able to reproduce that European flavor.
I appreciate any advice you can provide.
Scott
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Posted by ScottL on 2004-07-22 15:34:45 Post Subject: machine for an office of 20 people
First.... I just found this site and have found it very helpful.
Second... I am hoping you can give me some advice on an appropriate machine for an office of 20 people. I am looking at both single cup options and espresso/coffee makers.
I would appreciate any advice and opinions. My office enjoys coffee and we also have visitors that request coffee. I just returned from a trip to Europe where I sampled all sorts of great coffee and espresso. I would like to be able to reproduce that European flavor.
I appreciate any advice you can provide.
Scott
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View entire thread: Confused by espresso machines
Posted by bizzie on 2004-04-08 08:27:43 Post Subject: Confused by espresso machines
I am in the process of opening my coffee house. I have about 3 weeks before I gain access to the house, and would like to do the build out in no more than 6 weeks, and I am restless because I have not yet found an espresso machine. I expect high volume, I am near a very large campus, not to mention the area I am in is near many businesses as well. I need something dependable, 3-group, and something that won't take a very long time for delivery. Could someone please recommend an espresso machine? I want to keep it under or near 6,000.
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Posted by bizzie on 2004-04-08 08:27:43 Post Subject: Confused by espresso machines
I am in the process of opening my coffee house. I have about 3 weeks before I gain access to the house, and would like to do the build out in no more than 6 weeks, and I am restless because I have not yet found an espresso machine. I expect high volume, I am near a very large campus, not to mention the area I am in is near many businesses as well. I need something dependable, 3-group, and something that won't take a very long time for delivery. Could someone please recommend an espresso machine? I want to keep it under or near 6,000.
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View entire thread: Alessi stove top
Posted by MBC on 2007-08-21 15:30:13 Post Subject: Alessi stove top
I have a small Alessi espresso machine and recently decided to replace the gasket. I have not been able to get a complete seal. In desperation I decided to put the old gasket back but have the same problem. There is a measurable gap. I have pushed, squished, used all kinds of tools I must be doing something wrong - it shouldn''t be this hard!! However, I can only see one way to put in the gasket/filter. If anyone out there has an Alessi and has replaced the gasket I would very much appreciate a ''tutorial''. I''m suffering from espresso withdrawal.
Thanks
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Posted by MBC on 2007-08-21 15:30:13 Post Subject: Alessi stove top
I have a small Alessi espresso machine and recently decided to replace the gasket. I have not been able to get a complete seal. In desperation I decided to put the old gasket back but have the same problem. There is a measurable gap. I have pushed, squished, used all kinds of tools I must be doing something wrong - it shouldn''t be this hard!! However, I can only see one way to put in the gasket/filter. If anyone out there has an Alessi and has replaced the gasket I would very much appreciate a ''tutorial''. I''m suffering from espresso withdrawal.
Thanks
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View entire thread: Certified fair-trade & organic coffees small batch roast
Posted by upnorthcoffee on 2005-04-20 23:15:42 Post Subject: Certified fair-trade & organic coffees small batch roast
Any shop owners looking for a different line of specialty coffee? All coffees are small batch roasted everyday. Our roastmasters cup every bag of green coffee to make sure you get the best roasted coffees.
Origin offerings: Bolivian, Brazilian, Colombian, Costa Rican, Ethiopian Yirgacheff, Ethiopian Harrar, Guatamalan, Mexican, Nicaraguan, Papua New Guinea, Peruvian, Sumatran, & East Timor.
Blends: Breakfast blend & Espresso blend
Decafs: Breakfast, Timor, Espresso
Direct link is: http://www.upnorthcoffee.com/site/937651/page/502071
Our current offerings may include some or all of the above. More and more farms are becoming certified on a routine basis. We look forward to offering them to you as they become available.
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Posted by upnorthcoffee on 2005-04-20 23:15:42 Post Subject: Certified fair-trade & organic coffees small batch roast
Any shop owners looking for a different line of specialty coffee? All coffees are small batch roasted everyday. Our roastmasters cup every bag of green coffee to make sure you get the best roasted coffees.
Origin offerings: Bolivian, Brazilian, Colombian, Costa Rican, Ethiopian Yirgacheff, Ethiopian Harrar, Guatamalan, Mexican, Nicaraguan, Papua New Guinea, Peruvian, Sumatran, & East Timor.
Blends: Breakfast blend & Espresso blend
Decafs: Breakfast, Timor, Espresso
Direct link is: http://www.upnorthcoffee.com/site/937651/page/502071
Our current offerings may include some or all of the above. More and more farms are becoming certified on a routine basis. We look forward to offering them to you as they become available.
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View entire thread: Mobile Coffee van available in Northern California
Posted by Ronbo on 2005-03-18 10:20:17 Post Subject: Mobile Coffee van available in Northern California
Selling my little business - lock, stock and barrell. Asking price $35,000 obo. Includes 2000 Chevy Express 1500 van with under 47K miles, all associated equipment (Reneka Viva II dual head espresso machine, espresso bean grinder, 2 vita-mix professional blenders sink with running hot/cold water, 3 crock pots, cold storage sink, 2003 Generac 65G QuietPac 6500 Watt generator with remote starter, 21 gallon water tank, grey water storage, water pump and heater, beverage-aire commercial refrigeration unit, two 152 quart ice chests, two full size refrigerators, a deep freeze unit, and a commercial coffee brewer and approximately 10 brewer sized air pots, a large folding table and two folding chairs). If interested contact me at ronbos1@hotmail.com .
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Posted by Ronbo on 2005-03-18 10:20:17 Post Subject: Mobile Coffee van available in Northern California
Selling my little business - lock, stock and barrell. Asking price $35,000 obo. Includes 2000 Chevy Express 1500 van with under 47K miles, all associated equipment (Reneka Viva II dual head espresso machine, espresso bean grinder, 2 vita-mix professional blenders sink with running hot/cold water, 3 crock pots, cold storage sink, 2003 Generac 65G QuietPac 6500 Watt generator with remote starter, 21 gallon water tank, grey water storage, water pump and heater, beverage-aire commercial refrigeration unit, two 152 quart ice chests, two full size refrigerators, a deep freeze unit, and a commercial coffee brewer and approximately 10 brewer sized air pots, a large folding table and two folding chairs). If interested contact me at ronbos1@hotmail.com .
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View entire thread: Deadline for 2007 Indian Espresso Challenge
Posted by indiancoffees on 2007-04-19 11:39:27 Post Subject: Deadline for 2007 Indian Espresso Challenge
Dear Roaster
This is a quick reminder that the deadline for the 2007 Espresso Challenge is drawing near.
April 25th is the last day to get all your registrations in. If you are interested in particpating in a one of its kind, first ever, Indian Espresso Challenge please email us and we will send you the invitation, rules and the registration form.
We have had an excellent response so far and we are hoping that some more of you will join this event. Please contact us with any questions you may have.
Karnataka Plantation Coffee Inc.
2020 NW Aloclek Dr, Ste # 122
Hillsboro, OR-97124
T: 503-533-4833
F: 503-533-4837, 503-645-1194
admin@indiancoffees.com
www.indiancoffees.com
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Posted by indiancoffees on 2007-04-19 11:39:27 Post Subject: Deadline for 2007 Indian Espresso Challenge
Dear Roaster
This is a quick reminder that the deadline for the 2007 Espresso Challenge is drawing near.
April 25th is the last day to get all your registrations in. If you are interested in particpating in a one of its kind, first ever, Indian Espresso Challenge please email us and we will send you the invitation, rules and the registration form.
We have had an excellent response so far and we are hoping that some more of you will join this event. Please contact us with any questions you may have.
Karnataka Plantation Coffee Inc.
2020 NW Aloclek Dr, Ste # 122
Hillsboro, OR-97124
T: 503-533-4833
F: 503-533-4837, 503-645-1194
admin@indiancoffees.com
www.indiancoffees.com
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View entire thread: Cocoa/Espresso beans and acne???
Posted by Anonymous on 2004-11-18 11:26:10 Post Subject: Cocoa/Espresso beans and acne???
I am a fan of chocolate covered espresso beans and have them almost everyday (in a good quantity ), but along with this I also have lots of water.......and the reason I dont feel guilty about being kinda addicted to those is my good intake of water to keep my system well functioning and prevent dehydration and thus constipation.
However, recently I visited the doctor and seeing the break-outs on my face he asked me to cut down on my chocolate/cocoa/"chocolate covered espresso beans" intake....
is anyone here to second his suggestion, coz as far as I know chocolate/coffee have nothing to do with acne...
please reply
thanks
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Posted by Anonymous on 2004-11-18 11:26:10 Post Subject: Cocoa/Espresso beans and acne???
I am a fan of chocolate covered espresso beans and have them almost everyday (in a good quantity
), but along with this I also have lots of water.......and the reason I dont feel guilty about being kinda addicted to those is my good intake of water to keep my system well functioning and prevent dehydration and thus constipation.However, recently I visited the doctor and seeing the break-outs on my face he asked me to cut down on my chocolate/cocoa/"chocolate covered espresso beans" intake....
is anyone here to second his suggestion, coz as far as I know chocolate/coffee have nothing to do with acne...
please reply
thanks
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View entire thread: Danesi Espresso Coffee - Opinions?
Posted by thelanz on 2004-12-29 14:49:10 Post Subject: Danesi Espresso Coffee - Opinions?
I tried some Danesi coffee from a local coffee shop and liked it but I am interested in opinions of it. The type that I tried was the decaf that I needed to buy for guests but I am interested in the Doppio Danesi or the Gold as well.
How do this brand of espresso coffee stack up against the other brands out there (i.e. Illy, etc.)?
Also, where should I purchase it? I checked out Roma Espresso but I wanted to know about other vendors out there since I have never dealt with Roma. I have purchased from Whole Latte Love but they don't sell the Danesi brand.
Thanks for your help.
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Posted by thelanz on 2004-12-29 14:49:10 Post Subject: Danesi Espresso Coffee - Opinions?
I tried some Danesi coffee from a local coffee shop and liked it but I am interested in opinions of it. The type that I tried was the decaf that I needed to buy for guests but I am interested in the Doppio Danesi or the Gold as well.
How do this brand of espresso coffee stack up against the other brands out there (i.e. Illy, etc.)?
Also, where should I purchase it? I checked out Roma Espresso but I wanted to know about other vendors out there since I have never dealt with Roma. I have purchased from Whole Latte Love but they don't sell the Danesi brand.
Thanks for your help.
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View entire thread: Help! Newbie with a X1!!
Posted by Maskedman on 2006-02-28 16:17:24 Post Subject: Help! Newbie with a X1!!
Hi guys, I'm a complete newbie to the world of both coffee and espresso machines so I have some questions..
First of all I purchased a used FrancisFrancis X1, the older version, but I got it cheap and it's all I can afford at the moment.
The problem is that the only equipment I got was the machine itself but only one filter with the number "2" on it. So my question is, can I use this with ground coffe or only with the pods!?
Also when I try to make an espresso, it turns out really black and all, but no crema at all. Is this because I haven't used a tamper or the wrong coffee?
Appreciate all the help I can get!
Thanks in advance,
Thomas
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Posted by Maskedman on 2006-02-28 16:17:24 Post Subject: Help! Newbie with a X1!!
Hi guys, I'm a complete newbie to the world of both coffee and espresso machines so I have some questions..
First of all I purchased a used FrancisFrancis X1, the older version, but I got it cheap and it's all I can afford at the moment.
The problem is that the only equipment I got was the machine itself but only one filter with the number "2" on it. So my question is, can I use this with ground coffe or only with the pods!?
Also when I try to make an espresso, it turns out really black and all, but no crema at all. Is this because I haven't used a tamper or the wrong coffee?
Appreciate all the help I can get!
Thanks in advance,
Thomas
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View entire thread: The Science of Coffee
Posted by NYAS on 2007-11-12 13:20:45 Post Subject: The Science of Coffee
The Science of Coffee
Speaker: Andrea Illy, Chairman, illycaffè S.p.A
Sponsored by: Science & the City
Where: New York Academy of Science: 7 World Trade Center 40th Floor, New York, NY 10007
When: December 6, 2007 form 6-7:30pm
What makes a great cup of coffee great? Is it the bean? The roast? The water? The \"crema?\"
Andrea Illy, Chairman of illycafè, S.p.A. and coauthor and publisher of Espresso Coffee: the Chemistry of Quality will explain all at the inaugural event in this year''s Science of Food Series at the Academy with a lecture on \"The Science of Coffee.\" In addition to discussing the scientific basis of our understanding of great coffee, come join us after the lecture for a fresh-brewed espresso at the post-event reception.
For More information: http://www.nyas.org/events/eventDetail.asp?eventID=10321&date=12/6/2007%206:00:00%20PM
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Posted by NYAS on 2007-11-12 13:20:45 Post Subject: The Science of Coffee
The Science of Coffee
Speaker: Andrea Illy, Chairman, illycaffè S.p.A
Sponsored by: Science & the City
Where: New York Academy of Science: 7 World Trade Center 40th Floor, New York, NY 10007
When: December 6, 2007 form 6-7:30pm
What makes a great cup of coffee great? Is it the bean? The roast? The water? The \"crema?\"
Andrea Illy, Chairman of illycafè, S.p.A. and coauthor and publisher of Espresso Coffee: the Chemistry of Quality will explain all at the inaugural event in this year''s Science of Food Series at the Academy with a lecture on \"The Science of Coffee.\" In addition to discussing the scientific basis of our understanding of great coffee, come join us after the lecture for a fresh-brewed espresso at the post-event reception.
For More information: http://www.nyas.org/events/eventDetail.asp?eventID=10321&date=12/6/2007%206:00:00%20PM
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View entire thread: Differences between Bialetti and Imusa ?
Posted by jetsetter883 on 2008-04-24 21:25:30 Post Subject: Differences between Bialetti and Imusa ?
I''m a bit of an espresso noob and am in the market for a simple stovetop maker before i take the plunge into one of the more fancy ones. Anyway I was considering the Bialetti Moka but now I keep seeing these Imusa brand ones (which are apparently geared toward the Hispanic demographic according to www.imusa.com.co). They are about half the price of most Bialettis and appear to be the same exact thing minus being made in China vs Italy for Bialetti. Anyone have any experience??
http://www.target.com/Imusa-Espresso-Co ... rh=&page=1
Also, should I be looking for a stainless steel one as opposed to aluminum or is it really not much of a big deal?
Thanks for any input !
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Posted by jetsetter883 on 2008-04-24 21:25:30 Post Subject: Differences between Bialetti and Imusa ?
I''m a bit of an espresso noob and am in the market for a simple stovetop maker before i take the plunge into one of the more fancy ones. Anyway I was considering the Bialetti Moka but now I keep seeing these Imusa brand ones (which are apparently geared toward the Hispanic demographic according to www.imusa.com.co). They are about half the price of most Bialettis and appear to be the same exact thing minus being made in China vs Italy for Bialetti. Anyone have any experience??
http://www.target.com/Imusa-Espresso-Co ... rh=&page=1
Also, should I be looking for a stainless steel one as opposed to aluminum or is it really not much of a big deal?
Thanks for any input
!
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View entire thread: COVIM COFFEE OF ITALY
Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY
BUONGIORNO.
Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.
South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.
We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!
Please visit: www.covimusa.com or shop at http://sales.covimusa.com
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Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY
BUONGIORNO.
Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.
South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.
We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!
Please visit: www.covimusa.com or shop at http://sales.covimusa.com
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View entire thread: Gaggia vs Jura
Posted by Teddy Boy on 2006-02-19 10:22:50 Post Subject: Gaggia vs Jura
My favourite coffee is authentic Italian espresso as it is served in Italy: short, dense, intense with a golden froth on the surface. I have a moka express and a Francis Francis machine - neither make espresso like Cafe Nero (the best chain in the UK) so I try to drink out mostly.
Over the weekend we visited friends in Switzerland who had a Jura. Made fantastic coffee, very close to coffee bar quality but cost a lot. In terms of spec. the Gaggia looks very similar but cheaper. My question is if I go for the Gaggia will I regret it - is there a difference in the ability of the two machines to produce the dense intense cup I like? In particular I'm wondering whether the greater upper limit of the adjustable doser on the Jura will make a difference.
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Posted by Teddy Boy on 2006-02-19 10:22:50 Post Subject: Gaggia vs Jura
My favourite coffee is authentic Italian espresso as it is served in Italy: short, dense, intense with a golden froth on the surface. I have a moka express and a Francis Francis machine - neither make espresso like Cafe Nero (the best chain in the UK) so I try to drink out mostly.
Over the weekend we visited friends in Switzerland who had a Jura. Made fantastic coffee, very close to coffee bar quality but cost a lot. In terms of spec. the Gaggia looks very similar but cheaper. My question is if I go for the Gaggia will I regret it - is there a difference in the ability of the two machines to produce the dense intense cup I like? In particular I'm wondering whether the greater upper limit of the adjustable doser on the Jura will make a difference.
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View entire thread: New 10''w x 22'' long Espresso Trailer w/ Bathroom
Posted by Gramps on 2008-03-13 11:24:46 Post Subject: New 10''w x 22'' long Espresso Trailer w/ Bathroom
My wife and I are selling our 10''wide x 22'' long espresso trailer that only has 2.5 months of use, move to your new location. Its extremely well built and very beautiful inside and out. Very cool oriental style cedar shake roof; Includes handicap size BATHROOM, mop sink, shelving, lots of countertop space, hot water tank, Culligan commercial water filtration system, built in commercial dishwasher, floor sink, dipping well, alarm system, phone/TV/sound system wiring, skylight & air conditioner. Passed all of the state of Oregon inspections and “gold tag” is affixed to building. Heavy duty frame w/ dual axles, 4 tires & removable front tongue. Can be pulled with strong ¾ ton pickup or 1 ton pickup.
Equipment includes brand new Scotsman SCE 170 icemaker, commercial dishwasher, Vitamix Blender, CCTV cameras, neon open sign, large open and espresso flags & misc supplies. I''ve got lots of pictures I can e-mail you. $28,500
Jeff .....971-241-3241.....
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Posted by Gramps on 2008-03-13 11:24:46 Post Subject: New 10''w x 22'' long Espresso Trailer w/ Bathroom
My wife and I are selling our 10''wide x 22'' long espresso trailer that only has 2.5 months of use, move to your new location. Its extremely well built and very beautiful inside and out. Very cool oriental style cedar shake roof; Includes handicap size BATHROOM, mop sink, shelving, lots of countertop space, hot water tank, Culligan commercial water filtration system, built in commercial dishwasher, floor sink, dipping well, alarm system, phone/TV/sound system wiring, skylight & air conditioner. Passed all of the state of Oregon inspections and “gold tag” is affixed to building. Heavy duty frame w/ dual axles, 4 tires & removable front tongue. Can be pulled with strong ¾ ton pickup or 1 ton pickup.
Equipment includes brand new Scotsman SCE 170 icemaker, commercial dishwasher, Vitamix Blender, CCTV cameras, neon open sign, large open and espresso flags & misc supplies. I''ve got lots of pictures I can e-mail you. $28,500
Jeff .....971-241-3241.....
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View entire thread: Gelato
Posted by celement on 2005-10-14 00:36:51 Post Subject: Gelato
Well I'm glad summer is gone; its still warm here but its gone and it really wasn't that good for business. The Baskin Robbins near us killed us on cold drinks, the two new starbuck drive throughs killed us on hot; and we were lucky to stay even with our May sales all summer long. September was good - I had my first record day late in September since early in May. October is looking better.
So I'm taking out an espresso machine (we operate with two and can get by with one) and adding a freezer (dipping cabinet) and gelato ice cream. Our coffee \ espresso is Italian so why not Italian ice cream. This might be wierd for a drive through location but I've got to try something. We've been breaking even since February of 2005 and I've got to get another little boost in sales to turn a profit? Anyone have any thoughts on Gelato?
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Posted by celement on 2005-10-14 00:36:51 Post Subject: Gelato
Well I'm glad summer is gone; its still warm here but its gone and it really wasn't that good for business. The Baskin Robbins near us killed us on cold drinks, the two new starbuck drive throughs killed us on hot; and we were lucky to stay even with our May sales all summer long. September was good - I had my first record day late in September since early in May. October is looking better.
So I'm taking out an espresso machine (we operate with two and can get by with one) and adding a freezer (dipping cabinet) and gelato ice cream. Our coffee \ espresso is Italian so why not Italian ice cream. This might be wierd for a drive through location but I've got to try something. We've been breaking even since February of 2005 and I've got to get another little boost in sales to turn a profit? Anyone have any thoughts on Gelato?
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View entire thread: My morning coffee...
Posted by slimhall on 2007-10-07 12:04:46 Post Subject: My morning coffee...
I get up each morning and make my coffee using a Krups 229-4G Aroma Control 10-Cup. I like it on the strong side and normally use starbucks french roast or espresso roast in the whole bean form. The first cup is usually pretty good. I use the Nestle coffee mate refridgerated creamers (usually hazelnut, amaretto, or pralines & cream), but the second cup is decidedly not as good. I use a non burr cheepo grinder for the beans. I think what I would like to do is make enough coffee for two 12 ounce cups in the morning. I have never used a french press, but I was thinking of looking into that. I''m really not sure what to do, does anyone have any suggestions. To give you an idea of the flavor that I am going for I should say that I normally order a Venti Latte with 3 shots of espresso and 7 pumps of hazlenut and skim milk. Thanks for the suggestions.
Slim
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Posted by slimhall on 2007-10-07 12:04:46 Post Subject: My morning coffee...
I get up each morning and make my coffee using a Krups 229-4G Aroma Control 10-Cup. I like it on the strong side and normally use starbucks french roast or espresso roast in the whole bean form. The first cup is usually pretty good. I use the Nestle coffee mate refridgerated creamers (usually hazelnut, amaretto, or pralines & cream), but the second cup is decidedly not as good. I use a non burr cheepo grinder for the beans. I think what I would like to do is make enough coffee for two 12 ounce cups in the morning. I have never used a french press, but I was thinking of looking into that. I''m really not sure what to do, does anyone have any suggestions. To give you an idea of the flavor that I am going for I should say that I normally order a Venti Latte with 3 shots of espresso and 7 pumps of hazlenut and skim milk. Thanks for the suggestions.
Slim
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View entire thread: Making coffee with a Moka Pot?!?!
Posted by richedie on 2006-06-21 13:29:58 Post Subject: Making coffee with a Moka Pot?!?!
Hi all,
I just ordered the large 22 ounce Moka pot from Sweet Maries. She recommends the stainless steel model and I just thought the large size would be good if I want to have two 10 oz cups in the morning. I don't know if a moka pot requires more coffee than a normal brewing method however.
http://www.sweetmarias.com/prod.brewers.mokapot.shtml
Does anyone brew their morning pot with a moka brew? Is it really dense and concentrated, flavorful? I have a friend who swears by this method. I hear you can make coffe and espresso. Does this only mean that I can use espresso type beans as well? I am confused on this matter as if you can brew differently.
My current methods are manual drip (love this method with a fine grind and an extra scoop of grounds - very clean, yet strong)
Tirra French "Pull" system - all french presses are tricky in my opinion.....the grind/steep time must be dead on.
My new Moka pot.
Maybe a vacuum, krupps moka brew or Eva Solo.
Thanks for any comments.
Rich
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Posted by richedie on 2006-06-21 13:29:58 Post Subject: Making coffee with a Moka Pot?!?!
Hi all,
I just ordered the large 22 ounce Moka pot from Sweet Maries. She recommends the stainless steel model and I just thought the large size would be good if I want to have two 10 oz cups in the morning. I don't know if a moka pot requires more coffee than a normal brewing method however.
http://www.sweetmarias.com/prod.brewers.mokapot.shtml
Does anyone brew their morning pot with a moka brew? Is it really dense and concentrated, flavorful? I have a friend who swears by this method. I hear you can make coffe and espresso. Does this only mean that I can use espresso type beans as well? I am confused on this matter as if you can brew differently.
My current methods are manual drip (love this method with a fine grind and an extra scoop of grounds - very clean, yet strong)
Tirra French "Pull" system - all french presses are tricky in my opinion.....the grind/steep time must be dead on.
My new Moka pot.
Maybe a vacuum, krupps moka brew or Eva Solo.
Thanks for any comments.
Rich
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View entire thread: Any Organic Eco friendly coffee houses out there?
Posted by SunriseCoffeeLasVegas on 2008-09-30 01:38:14 Post Subject: Any Organic Eco friendly coffee houses out there?
Hello,
I wanted to know if there were any other organic eco friendly coffee houses out there. Wanted to say Hello and ask questions about what products you carry. Do you use compostable cups? From which company? and how much do you pay? Do you reflect this in your prices? and how is the customer perception to eco friendly?
What kind of syrups do you carry and do you make smoothies?
I am having a hard time trying to make blended drinks! smoothies aren't that bad. I make a good pear smoothie but, the espresso blended drinks are coming out bad. Thank God I am not open yet because I wouldn't even buy it!
I want to avoid buying a base for the blended drinks because I can't find anything that is organic or reasonably priced.
I was reading you can use barley flour, pectin, rice syrup, condensed milk and gelatin as a thickening agent.
I am gonna experiment and let anyone interested know which one comes out decent.
The blended espresso drinks come out foamy tasting right now.
anyways, any information is always appreciated.
Thanks!
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Posted by SunriseCoffeeLasVegas on 2008-09-30 01:38:14 Post Subject: Any Organic Eco friendly coffee houses out there?
Hello,
I wanted to know if there were any other organic eco friendly coffee houses out there. Wanted to say Hello and ask questions about what products you carry. Do you use compostable cups? From which company? and how much do you pay? Do you reflect this in your prices? and how is the customer perception to eco friendly?
What kind of syrups do you carry and do you make smoothies?
I am having a hard time trying to make blended drinks! smoothies aren't that bad. I make a good pear smoothie but, the espresso blended drinks are coming out bad. Thank God I am not open yet because I wouldn't even buy it!
I want to avoid buying a base for the blended drinks because I can't find anything that is organic or reasonably priced.
I was reading you can use barley flour, pectin, rice syrup, condensed milk and gelatin as a thickening agent.
I am gonna experiment and let anyone interested know which one comes out decent.
The blended espresso drinks come out foamy tasting right now.
anyways, any information is always appreciated.
Thanks!
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View entire thread: La Marzocco Linea 4AV 4 group Automatic Espresso Machine
Posted by surplusbid on 2006-04-24 17:41:43 Post Subject: La Marzocco Linea 4AV 4 group Automatic Espresso Machine
I have a La Marzocco linea 4av- 4 group automatic espresso machine that I need to sell. History of machine: came from a starbucks/ball state university. New food service took over food court.
It has been taken care of and all the portafilters are included. This espresso machine features the 'AV' automatic volumetric dosing system. This sets this machine apart from all the rest!
They retail close to $16,000 for this make/model. I am asking just $3700 for this machine.
Picture is of exact item http://image.inkfrog.com/pix/surplusbid/IMG_4636.JPG
Shipping?: Sure, it does weight close to 300lbs...but we can freight it to your location. You must be willing to accept all shipping liabilities though. Otherwise, come pickup the machine in person and we will help load (we are located just south of Indianapolis Indiana. Machine is being stored in my dry Garage.
Serial number: 17602
Manufacturer Date: 11/97
Specs:
HEIGHT* 43cm/17"
WIDTH 119cm/47"
DEPTH 58cm/23"
CUP HEIGHT (BAYONET TO TRAY) 16.5cm/6.5"
ELECTRICAL VOLTAGE** 208-240V
BREWER BOILER WATTAGE*** 2800W
STEAM BOILER WATTAGE 5000W
TOTAL WATTAGE 7800W
RATED AMPERAGE 36A
BOILER CAPACITIES (IN LITERS):
BREWER BOILER*** 6.8L
STEAM BOILER 17L
TOTAL CAPACITY 17.5L
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Posted by surplusbid on 2006-04-24 17:41:43 Post Subject: La Marzocco Linea 4AV 4 group Automatic Espresso Machine
I have a La Marzocco linea 4av- 4 group automatic espresso machine that I need to sell. History of machine: came from a starbucks/ball state university. New food service took over food court.
It has been taken care of and all the portafilters are included. This espresso machine features the 'AV' automatic volumetric dosing system. This sets this machine apart from all the rest!
They retail close to $16,000 for this make/model. I am asking just $3700 for this machine.
Picture is of exact item http://image.inkfrog.com/pix/surplusbid/IMG_4636.JPG
Shipping?: Sure, it does weight close to 300lbs...but we can freight it to your location. You must be willing to accept all shipping liabilities though. Otherwise, come pickup the machine in person and we will help load (we are located just south of Indianapolis Indiana. Machine is being stored in my dry Garage.
Serial number: 17602
Manufacturer Date: 11/97
Specs:
HEIGHT* 43cm/17"
WIDTH 119cm/47"
DEPTH 58cm/23"
CUP HEIGHT (BAYONET TO TRAY) 16.5cm/6.5"
ELECTRICAL VOLTAGE** 208-240V
BREWER BOILER WATTAGE*** 2800W
STEAM BOILER WATTAGE 5000W
TOTAL WATTAGE 7800W
RATED AMPERAGE 36A
BOILER CAPACITIES (IN LITERS):
BREWER BOILER*** 6.8L
STEAM BOILER 17L
TOTAL CAPACITY 17.5L
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View entire thread: Searching for cup cleaning systems without water connection
Posted by coffeekiosk on 2004-03-31 05:53:25 Post Subject: Searching for cup cleaning systems without water connection
We have a project to go with coffee carts or coffee kiosks into a chain of supermarkets. Selling cups of espresso and cappuccino, selling coffee and, maybe, selling coffeemakers.
We will serve in real espresso/cappuccino cups. This is the major idea to distinguish us from competitors.
The carts/kiosk will not have any running water.
1) "I like to find suppliers of sinks and tanks, maybe similar to something used in boats or trailers. The total water contained should be enough to allow the cleaning of 50 - 100 cups before having the need to replace the tank and to empty it in, for instance, a public toilet."
We also shall need the carts and kiosk. They will be placed in front of the cash counters or, in new supermarkets where we are planned to be from the beginning, somewhere within the supermarket. The customers should be able to drink their coffee standing at the cart/kiosk, i.e. some kind of bar. There should be space for 1 - 2 staff, 1 - 2 coffeemakers and the packed coffee beans to sell. We would start with a test at 5 places and then, if successfull, start with 24 - 32.
2) "I like to find suppliers of carts and kiosks (for in house use only), probably some ready-to-use solution."
Thanks to all for your assistance.
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Posted by coffeekiosk on 2004-03-31 05:53:25 Post Subject: Searching for cup cleaning systems without water connection
We have a project to go with coffee carts or coffee kiosks into a chain of supermarkets. Selling cups of espresso and cappuccino, selling coffee and, maybe, selling coffeemakers.
We will serve in real espresso/cappuccino cups. This is the major idea to distinguish us from competitors.
The carts/kiosk will not have any running water.
1) "I like to find suppliers of sinks and tanks, maybe similar to something used in boats or trailers. The total water contained should be enough to allow the cleaning of 50 - 100 cups before having the need to replace the tank and to empty it in, for instance, a public toilet."
We also shall need the carts and kiosk. They will be placed in front of the cash counters or, in new supermarkets where we are planned to be from the beginning, somewhere within the supermarket. The customers should be able to drink their coffee standing at the cart/kiosk, i.e. some kind of bar. There should be space for 1 - 2 staff, 1 - 2 coffeemakers and the packed coffee beans to sell. We would start with a test at 5 places and then, if successfull, start with 24 - 32.
2) "I like to find suppliers of carts and kiosks (for in house use only), probably some ready-to-use solution."
Thanks to all for your assistance.
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View entire thread: Power light on Starbucks Athena not working
Posted by jmurphy115 on 2005-12-01 08:44:52 Post Subject: Power light on Starbucks Athena not working
I am a newbie to the Espresso world. I recently recieved from my sister a 21/2 year old Starbucks Athena. The machine had probably not been used for almost 1 year and a total of only 25 shots in the prior year.
I turned the machine on and it seem to work good for about 15 shots in 5 days. I called somebody from Starbucks and they walked me thru the machine. He walked me thru priming it and it seemed to work good. Now after only 4 days of using it, something is wrong.
When you turn the machine on, sometimes the light on the power button does not come on and you cannot hear anything at all coming on. Yesterday morning i tried turning on the machine and it ran for one shot of espresso and then it went off. The power light went off and the ready light went off. I tried to turn on the machine again later in the day and it would not come on. The power light itself would not come on.
Then this morning, i tried to power it on, and the light came on and i heard the machine starting to heat up. I open the valve on the frothing wand and only a couple of drops of water came thru and then the machine power went down.
Does any company still sell parts for this SAECO made machine? Does anybody have any idea what is wrong with this machine?
Appreciate your help
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Posted by jmurphy115 on 2005-12-01 08:44:52 Post Subject: Power light on Starbucks Athena not working
I am a newbie to the Espresso world. I recently recieved from my sister a 21/2 year old Starbucks Athena. The machine had probably not been used for almost 1 year and a total of only 25 shots in the prior year.
I turned the machine on and it seem to work good for about 15 shots in 5 days. I called somebody from Starbucks and they walked me thru the machine. He walked me thru priming it and it seemed to work good. Now after only 4 days of using it, something is wrong.
When you turn the machine on, sometimes the light on the power button does not come on and you cannot hear anything at all coming on. Yesterday morning i tried turning on the machine and it ran for one shot of espresso and then it went off. The power light went off and the ready light went off. I tried to turn on the machine again later in the day and it would not come on. The power light itself would not come on.
Then this morning, i tried to power it on, and the light came on and i heard the machine starting to heat up. I open the valve on the frothing wand and only a couple of drops of water came thru and then the machine power went down.
Does any company still sell parts for this SAECO made machine? Does anybody have any idea what is wrong with this machine?
Appreciate your help
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View entire thread: Collectible Italian Espresso machines from 1910
Posted by gengis on 2008-11-10 22:35:56 Post Subject: Collectible Italian Espresso machines from 1910
Beautiful collectible espresso machines starting from 1910. Most of them have been restored and are in working conditions. All the machines are rare pieces of Italian design and milestones of the espresso making. Here a lis of what available. Contact me for pictures and rates. Some of the machines are available in Los Angeles (Faema E-61 1 and 2 groups restored and one 2 groups to be restored). If interested in others I can provide you with pictures and we will take it from there. Serious buyers only.
2 faema e 61 2 groups - copper boiler - restored.
3 faema e 61 1 groups - steel boiler - to be restored.
4 faema e 61 3 groups- copper boiler - restored.
5 faema e 61 2 groups - steel boiler - to be restored.
6 faema e 61 2 groups - steel boiler - to be restored.
7 faema e 61 2 groups - steel boiler - to be restored.
9 faema e 61 3 groups - restored.
10 faema e 61 2 groups - copper boiler - restored.
11 faema e 61 president 2 groups - copper boiler - restored.
12 augusta - lever/draft.
13 record - lever/draft.
15 faema e 61 4 groups - restored perfect conditions.
18 1 group gaggia - lever/draft.
21 2 groups 2001 elektra barlume - restored.
23 1910 la victoria arduino - column machine - some component are missing.
24 1920 sesat - column machine.
28 1990 victoria arduino reproduction of original column machine.
29 faema e 61 urania 1 group.
30 around 1950 - lever/draft cimbali.
32 faema - lever\draft.
33 gaggia - lever\draft.
34 antique roaster 5-6 feet tall.
35 faema e61 1 group - copper boiler - to be restored.
36 faema e61 3 groups - steel boiler - to be restored.
37 faema e 61 urania 2 groups.
38 faema e 61 1 groups - steel boiler - restored.
40 1930 model 2 groups electron fulgor torino - column machine.
41 gaggia.
42 bizerba 1950.
43 gaggia america a pompa 1 group - to be restored.
44 gaggia america a pompa 1 group - to be restored.
45 1950 faema.
http://losangeles.craigslist.org/lac/clt/914164749.html
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Posted by gengis on 2008-11-10 22:35:56 Post Subject: Collectible Italian Espresso machines from 1910
Beautiful collectible espresso machines starting from 1910. Most of them have been restored and are in working conditions. All the machines are rare pieces of Italian design and milestones of the espresso making. Here a lis of what available. Contact me for pictures and rates. Some of the machines are available in Los Angeles (Faema E-61 1 and 2 groups restored and one 2 groups to be restored). If interested in others I can provide you with pictures and we will take it from there. Serious buyers only.
2 faema e 61 2 groups - copper boiler - restored.
3 faema e 61 1 groups - steel boiler - to be restored.
4 faema e 61 3 groups- copper boiler - restored.
5 faema e 61 2 groups - steel boiler - to be restored.
6 faema e 61 2 groups - steel boiler - to be restored.
7 faema e 61 2 groups - steel boiler - to be restored.
9 faema e 61 3 groups - restored.
10 faema e 61 2 groups - copper boiler - restored.
11 faema e 61 president 2 groups - copper boiler - restored.
12 augusta - lever/draft.
13 record - lever/draft.
15 faema e 61 4 groups - restored perfect conditions.
18 1 group gaggia - lever/draft.
21 2 groups 2001 elektra barlume - restored.
23 1910 la victoria arduino - column machine - some component are missing.
24 1920 sesat - column machine.
28 1990 victoria arduino reproduction of original column machine.
29 faema e 61 urania 1 group.
30 around 1950 - lever/draft cimbali.
32 faema - lever\draft.
33 gaggia - lever\draft.
34 antique roaster 5-6 feet tall.
35 faema e61 1 group - copper boiler - to be restored.
36 faema e61 3 groups - steel boiler - to be restored.
37 faema e 61 urania 2 groups.
38 faema e 61 1 groups - steel boiler - restored.
40 1930 model 2 groups electron fulgor torino - column machine.
41 gaggia.
42 bizerba 1950.
43 gaggia america a pompa 1 group - to be restored.
44 gaggia america a pompa 1 group - to be restored.
45 1950 faema.
http://losangeles.craigslist.org/lac/clt/914164749.html
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View entire thread: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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View entire thread: PR: 2007 Kona Signature Cup results
Posted by cafemakers on 2007-12-20 12:19:42 Post Subject: PR: 2007 Kona Signature Cup results
Kona Coffee Signature Cup sweet success for Barista Brooke Bateman of Mountain Thunder Farm
Kailua Kona, Hawaii - Third time is a charm for Barista and Coffee Roaster Brooke Bateman of Mountain Thunder as she steamed and her way to the top barely breaking a sweat with her Italian themed drink, Citrus Twist, brewed with 100% Kona coffee from her family farm, prepared as espresso, blended with velvety milk and orange zest. This was the 3rd annual Kona Signature Cup held during the 37th Kona Coffee Festival.
The 2007 Kona Signature Cup, November 10th, hosted by “Kona Joe” Albin and wife Deepa, former Miss Hawaii, was a fundraiser to support Green Source, the Kainaliu Exchange, dedicated to keeping Hawaii green. Kona Joe stated “Each year we select a nonprofit organization to highlight. Green Source was a natural fit for us. It was the biggest Signature Cup yet and the first zero waste event” featuring cups made from cornstarch. Dinner, wine tasting, traditional entertainment and a silent auction accompanied the Signature Cup.
Lt. Governor of Hawaii Duke Aiona joined more than 125 attendees to watch the Baristi prepare and present an espresso drink of their own creation to a panel of discerning judges. Baristi were evaluated on drink taste, technical skills and presentation. Time was a critical factor with a mere 10 minutes to prepare four identical drinks.
Emcee Danny Johns of WholeCup Coffee Consulting, LLC presided over the Kona Signature Cup with his lively commentary and introductions as audience members enjoyed the show and cheered for their favorite barista.
“We are very pleased with the results of the Kona Signature Cup," commented Albin. "This event is an annual tradition raising funds and awareness of not only our featured cause, also raising awareness of quality baristi and recognizing it takes the barista real skill to expertly prepare the fine coffees we grow. We are already planning for a bigger and better 2008 event.”
For more information:
Kona Signature Cup and Kona Joe Farms http://www.konajoe.com
Kona Coffee Cultural Festival: http://www.konacoffeefest.com
WholeCup Coffee Consulting: Danny or Sherri Johns, sjohnswholecup@aol.com 503.232.1016
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Posted by cafemakers on 2007-12-20 12:19:42 Post Subject: PR: 2007 Kona Signature Cup results
Kona Coffee Signature Cup sweet success for Barista Brooke Bateman of Mountain Thunder Farm
Kailua Kona, Hawaii - Third time is a charm for Barista and Coffee Roaster Brooke Bateman of Mountain Thunder as she steamed and her way to the top barely breaking a sweat with her Italian themed drink, Citrus Twist, brewed with 100% Kona coffee from her family farm, prepared as espresso, blended with velvety milk and orange zest. This was the 3rd annual Kona Signature Cup held during the 37th Kona Coffee Festival.
The 2007 Kona Signature Cup, November 10th, hosted by “Kona Joe” Albin and wife Deepa, former Miss Hawaii, was a fundraiser to support Green Source, the Kainaliu Exchange, dedicated to keeping Hawaii green. Kona Joe stated “Each year we select a nonprofit organization to highlight. Green Source was a natural fit for us. It was the biggest Signature Cup yet and the first zero waste event” featuring cups made from cornstarch. Dinner, wine tasting, traditional entertainment and a silent auction accompanied the Signature Cup.
Lt. Governor of Hawaii Duke Aiona joined more than 125 attendees to watch the Baristi prepare and present an espresso drink of their own creation to a panel of discerning judges. Baristi were evaluated on drink taste, technical skills and presentation. Time was a critical factor with a mere 10 minutes to prepare four identical drinks.
Emcee Danny Johns of WholeCup Coffee Consulting, LLC presided over the Kona Signature Cup with his lively commentary and introductions as audience members enjoyed the show and cheered for their favorite barista.
“We are very pleased with the results of the Kona Signature Cup," commented Albin. "This event is an annual tradition raising funds and awareness of not only our featured cause, also raising awareness of quality baristi and recognizing it takes the barista real skill to expertly prepare the fine coffees we grow. We are already planning for a bigger and better 2008 event.”
For more information:
Kona Signature Cup and Kona Joe Farms http://www.konajoe.com
Kona Coffee Cultural Festival: http://www.konacoffeefest.com
WholeCup Coffee Consulting: Danny or Sherri Johns, sjohnswholecup@aol.com 503.232.1016
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View entire thread: Is this rust?!?
Posted by dsal on 2004-07-27 15:13:47 Post Subject: Is this rust?!?
OK, here is the story. I got hooked on the yummy coffee drinks several years ago, and thought, hey, how 'bout buying a cappucino machine? A Krups one was on sale and I bought it. No, it is not pump driven....I just bought it because it said it made espresso, etc.
Of course, at first I was excited to have this. After using it awhile and never quite getting the "knack" of making the foamed milk, I thought it was just operator error. <gg> After doing a little digging, I realized that it might not only be operator error, but also the machine.
We cannot afford a super espresso machine at this time. And, I actually don't mind coffee that is made with a plain ol' drip coffee maker (please, no groans), but I just love the foamed milk on the drinks from Paneras or Starbucks, etc. So, I brought out my Krups machine, after not using it for about 9 months, and decided to try my hand again just at foaming the milk. I reviewed a post written to me about how to do this, so I gave it a whirl.
Much to my horror!!!!, little particles came spewing out of the frothing nozzle. They looked like little bits of.....I don't even know. Sort of like when you turn on a faucet that hadn't been used in awhile? (I have been compulsive about keeping the nozzle end clean; I remove the tip and wash it out thoroughly after every use, and do the same with the little rubber thing that goes on top of the metal nozzle.) But could the stainless steel have corroded somewhere in the arm of the frothing part?
I waited until the particle spewing was done. Thought all was ok, and then steamed up my milk, and everything looked fine. I turned off the machine. Then, I thought, maybe I should blast out that steam arm one more time, since water is still remaining in the tank. Blasted it, and
HORRORS!
more particles came out. (Oh, goodness, what was in that frothed milk I just drank????)
What is this???? What should I do with this machine. (Remember, be nice, can't afford a $$$$$ one at this time...if you say "dump it," that means I do without. )
Thanks,
dsal
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Posted by dsal on 2004-07-27 15:13:47 Post Subject: Is this rust?!?
OK, here is the story. I got hooked on the yummy coffee drinks several years ago, and thought, hey, how 'bout buying a cappucino machine? A Krups one was on sale and I bought it. No, it is not pump driven....I just bought it because it said it made espresso, etc. Of course, at first I was excited to have this. After using it awhile and never quite getting the "knack" of making the foamed milk, I thought it was just operator error. <gg> After doing a little digging, I realized that it might not only be operator error, but also the machine.
We cannot afford a super espresso machine at this time. And, I actually don't mind coffee that is made with a plain ol' drip coffee maker (please, no groans), but I just love the foamed milk on the drinks from Paneras or Starbucks, etc. So, I brought out my Krups machine, after not using it for about 9 months, and decided to try my hand again just at foaming the milk. I reviewed a post written to me about how to do this, so I gave it a whirl.
Much to my horror!!!!, little particles came spewing out of the frothing nozzle. They looked like little bits of.....I don't even know. Sort of like when you turn on a faucet that hadn't been used in awhile? (I have been compulsive about keeping the nozzle end clean; I remove the tip and wash it out thoroughly after every use, and do the same with the little rubber thing that goes on top of the metal nozzle.) But could the stainless steel have corroded somewhere in the arm of the frothing part?
I waited until the particle spewing was done. Thought all was ok, and then steamed up my milk, and everything looked fine. I turned off the machine. Then, I thought, maybe I should blast out that steam arm one more time, since water is still remaining in the tank. Blasted it, and
HORRORS!
more particles came out. (Oh, goodness, what was in that frothed milk I just drank????)
What is this???? What should I do with this machine. (Remember, be nice, can't afford a $$$$$ one at this time...if you say "dump it," that means I do without. )
Thanks,
dsal
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View entire thread: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
Posted by cafemakers on 2008-02-21 14:57:12 Post Subject: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
SAN DIMAS, CA --(Marketwire - February 21, 2008) - Just two days after Coffee Klatch Roasting of Southern California announced that it would serve free coffee at its two coffee shops when all U.S. Starbucks stores close on February 26 for employee retraining, hundreds of independent coffee shops and small chain locations have followed suit to announce similar promotions, creating a nationwide movement to drive coffee consumers to local coffeehouses.
"First our announcement started circulating on coffee discussion websites and blogs, then our phones started ringing and email messages of support poured in from coast-to-coast," says Mike Perry, Coffee Klatch president. "I was shocked to see that our local promotion to demonstrate how much better our coffee is than Starbucks had turned into a nationwide uprising of independent coffeehouses."
"Independent businesses are smartly seizing this opportunity to turn the tables and spotlight Starbucks' touted 'bold demonstration of commitment,' for what it really is -- an admission of weakness," says specialty coffee industry consultant Andrew Hetzel of Cafemakers. "Local coffee shops everywhere should band together and join in the promotion for maximum impact."
"Whether free or not, we hope that everyone will use Tuesday, February 26th as an opportunity to visit their local coffee shops and find out what they've been missing," says Perry, adding, "Anyone in the U.S.A., Canada or U.K. can visit http://www.delocator.net to quickly find their nearest independent coffee shop."
Free, expertly crafted coffee beverages will be served at Coffee Klatch Roasting's two locations in Southern California on Tuesday, February, 26th between 5:30 PM and 8:30 PM:
San Dimas: (909) 599-0452
806 W. Arrow Hwy Ste A, San Dimas
57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA
8916 Foothill Blvd Ste C, Rancho Cucamonga
Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch operates two coffee shops in San Dimas & Rancho Cucamonga and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times and the "Best Espresso in the World" by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. Visit the Coffee Klatch website at http://www.klatchroasting.com.
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Posted by cafemakers on 2008-02-21 14:57:12 Post Subject: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
SAN DIMAS, CA --(Marketwire - February 21, 2008) - Just two days after Coffee Klatch Roasting of Southern California announced that it would serve free coffee at its two coffee shops when all U.S. Starbucks stores close on February 26 for employee retraining, hundreds of independent coffee shops and small chain locations have followed suit to announce similar promotions, creating a nationwide movement to drive coffee consumers to local coffeehouses.
"First our announcement started circulating on coffee discussion websites and blogs, then our phones started ringing and email messages of support poured in from coast-to-coast," says Mike Perry, Coffee Klatch president. "I was shocked to see that our local promotion to demonstrate how much better our coffee is than Starbucks had turned into a nationwide uprising of independent coffeehouses."
"Independent businesses are smartly seizing this opportunity to turn the tables and spotlight Starbucks' touted 'bold demonstration of commitment,' for what it really is -- an admission of weakness," says specialty coffee industry consultant Andrew Hetzel of Cafemakers. "Local coffee shops everywhere should band together and join in the promotion for maximum impact."
"Whether free or not, we hope that everyone will use Tuesday, February 26th as an opportunity to visit their local coffee shops and find out what they've been missing," says Perry, adding, "Anyone in the U.S.A., Canada or U.K. can visit http://www.delocator.net to quickly find their nearest independent coffee shop."
Free, expertly crafted coffee beverages will be served at Coffee Klatch Roasting's two locations in Southern California on Tuesday, February, 26th between 5:30 PM and 8:30 PM:
San Dimas: (909) 599-0452
806 W. Arrow Hwy Ste A, San Dimas
57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA
8916 Foothill Blvd Ste C, Rancho Cucamonga
Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch operates two coffee shops in San Dimas & Rancho Cucamonga and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times and the "Best Espresso in the World" by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. Visit the Coffee Klatch website at http://www.klatchroasting.com.
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View entire thread: How does my budget breakout look?
Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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View entire thread: What Espresso Beans do you like?
Posted by Banjabi*MC on 2006-04-06 13:50:17 Post Subject: What Espresso Beans do you like?
What Espresso Beans do you like?...)
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Posted by Banjabi*MC on 2006-04-06 13:50:17 Post Subject: What Espresso Beans do you like?
What Espresso Beans do you like?...
)
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View entire thread: Costa Rican Tres Rios-Hacienda La Laguna:
Posted by coffee_wine_ismylife on 2003-09-21 13:33:56 Post Subject: Costa Rican Tres Rios-Hacienda La Laguna:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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Posted by coffee_wine_ismylife on 2003-09-21 13:33:56 Post Subject: Costa Rican Tres Rios-Hacienda La Laguna:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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View entire thread: Zimbabwe AA+ Salimba Farm:
Posted by coffee_wine_ismylife on 2003-09-21 13:35:08 Post Subject: Zimbabwe AA+ Salimba Farm:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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Posted by coffee_wine_ismylife on 2003-09-21 13:35:08 Post Subject: Zimbabwe AA+ Salimba Farm:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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View entire thread: The best second hand espressomachine forum I have seen
Posted by portrait on 2004-08-22 18:30:10 Post Subject: The best second hand espressomachine forum I have seen
please take a look on http://www.espresso.as
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Posted by portrait on 2004-08-22 18:30:10 Post Subject: The best second hand espressomachine forum I have seen
please take a look on http://www.espresso.as
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View entire thread: Bolivia Organic Aecar Co-op:
Posted by coffee_wine_ismylife on 2003-09-21 13:28:11 Post Subject: Bolivia Organic Aecar Co-op:
Recommend roasting Espresso/Full City (dark brown with some oil).
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Posted by coffee_wine_ismylife on 2003-09-21 13:28:11 Post Subject: Bolivia Organic Aecar Co-op:
Recommend roasting Espresso/Full City (dark brown with some oil).
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View entire thread: what is a good beginner pump espresso machine?
Posted by insaneliltroll on 2007-06-30 21:47:02 Post Subject: what is a good beginner pump espresso machine?
What is a good inesxpensive Pump espresso machine for beginners such as myself?
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Posted by insaneliltroll on 2007-06-30 21:47:02 Post Subject: what is a good beginner pump espresso machine?
What is a good inesxpensive Pump espresso machine for beginners such as myself?
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View entire thread: futurmat
Posted by dawnsessions on 2005-05-05 09:20:02 Post Subject: futurmat
Can anyone give me any feedback on the Futurmat line of espresso machines?
Thanks
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Posted by dawnsessions on 2005-05-05 09:20:02 Post Subject: futurmat
Can anyone give me any feedback on the Futurmat line of espresso machines?
Thanks
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