View entire thread: Looking for disposable coffee carriers - Look here!
Posted by mochamagicjava on 2008-08-18 14:53:33 Post Subject: Looking for disposable coffee carriers - Look here!
"Joe to Go" "Coffee on the Go" Carrier COMPETITVE PRICING
Insulated Disposable Coffee/Beverage Carrier
Case of 25
This plain box is perfect to stick your own label on!
Insulates 96 oz. (eight 12 oz. servings) of hot or cold beverages up to 3 hours
Recyclable / disposable
One-piece product stores flat and assembles in seconds
Minimum cube size for storage efficiency
Border Print
Great for office meetings, catering, sympathy, tailgating, etc. Offer a combo deal with a "Coffee on the Go" and a dozen bagles, muffins or donuts.
We carry unique and fun items for your coffee cafe. Our specialty is Mocha Magic Chocolate Covered Espresso Beans. We also feature Black and White Cookies, Wally Biscotti and Java Pops - a coffee flavored CAFFINATED lollipop (beats Snickers for an afternoon pick-me-up!).
Take a look:
www.mochamagicjavasupply.com
Thanks for looking!
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Posted by mochamagicjava on 2008-08-18 14:53:33 Post Subject: Looking for disposable coffee carriers - Look here!
"Joe to Go" "Coffee on the Go" Carrier COMPETITVE PRICING
Insulated Disposable Coffee/Beverage Carrier
Case of 25
This plain box is perfect to stick your own label on!
Insulates 96 oz. (eight 12 oz. servings) of hot or cold beverages up to 3 hours
Recyclable / disposable
One-piece product stores flat and assembles in seconds
Minimum cube size for storage efficiency
Border Print
Great for office meetings, catering, sympathy, tailgating, etc. Offer a combo deal with a "Coffee on the Go" and a dozen bagles, muffins or donuts.
We carry unique and fun items for your coffee cafe. Our specialty is Mocha Magic Chocolate Covered Espresso Beans. We also feature Black and White Cookies, Wally Biscotti and Java Pops - a coffee flavored CAFFINATED lollipop (beats Snickers for an afternoon pick-me-up!).
Take a look:
www.mochamagicjavasupply.com
Thanks for looking!
Back to top | view poster's profile
View entire thread: Looking for disposable coffee carriers - Look here!
Posted by mochamagicjava on 2008-01-24 10:24:29 Post Subject: Looking for disposable coffee carriers - Look here!
Please check out our ebay store - Mocha Magic Java Supply.
"Joe to Go" "Coffee on the Go" Carrier COMPETITVE PRICING
Insulated Disposable Coffee/Beverage Carrier
Case of 25
This plain box is perfect to stick your own label on!
Insulates 96 oz. (eight 12 oz. servings) of hot or cold beverages up to 3 hours
Recyclable / disposable
One-piece product stores flat and assembles in seconds
Minimum cube size for storage efficiency
Border Print
Great for office meetings, catering, sympathy, tailgating, etc. Offer a combo deal with a "Coffee on the Go" and a dozen bagles, muffins or donuts.
We carry unique and fun items for your coffee cafe. Our specialty is Mocha Magic Chocolate Covered Espresso Beans. We also feature Black and White Cookies, Wally Biscotti and Java Pops - a coffee flavored CAFFINATED lollipop (beats Snickers for an afternoon pick-me-up!).
Take a look:
www.mochamagicjavasupply.com
Thanks for looking!
Back to top | view poster's profile
Posted by mochamagicjava on 2008-01-24 10:24:29 Post Subject: Looking for disposable coffee carriers - Look here!
Please check out our ebay store - Mocha Magic Java Supply.
"Joe to Go" "Coffee on the Go" Carrier COMPETITVE PRICING
Insulated Disposable Coffee/Beverage Carrier
Case of 25
This plain box is perfect to stick your own label on!
Insulates 96 oz. (eight 12 oz. servings) of hot or cold beverages up to 3 hours
Recyclable / disposable
One-piece product stores flat and assembles in seconds
Minimum cube size for storage efficiency
Border Print
Great for office meetings, catering, sympathy, tailgating, etc. Offer a combo deal with a "Coffee on the Go" and a dozen bagles, muffins or donuts.
We carry unique and fun items for your coffee cafe. Our specialty is Mocha Magic Chocolate Covered Espresso Beans. We also feature Black and White Cookies, Wally Biscotti and Java Pops - a coffee flavored CAFFINATED lollipop (beats Snickers for an afternoon pick-me-up!).
Take a look:
www.mochamagicjavasupply.com
Thanks for looking!
Back to top | view poster's profile
View entire thread: Coffee Cup Sleeves and Coffee To Go Boxes
Posted by mochamagicjava on 2008-10-20 11:07:47 Post Subject: Coffee Cup Sleeves and Coffee To Go Boxes
Art Printed Coffee Cup Sleeves and "Joe to Go" "Coffee on the Go" Carrier COMPETITVE PRICING
Eliminate double cupping and protect your customers' hands from burning with this coffee sleeve solution. Coffee sleeves provide you with superior insulating.
Pre-Assembled
One size fits 12, 16, and 20 oz cups
Packaged 1,200 sleeves per case
Uses approximately 74% less paper than a second paper cup
Case size = 0.86 cubic feet
These art printed coffee cup sleeves are colorful and interesting and add beauty to a plain cup of coffee!
Insulated Disposable Coffee/Beverage Carrier
Case of 25
This plain box is perfect to stick your own label on!
Insulates 96 oz. (eight 12 oz. servings) of hot or cold beverages up to 3 hours
Recyclable / disposable
One-piece product stores flat and assembles in seconds
Minimum cube size for storage efficiency
Great for office meetings, catering, sympathy, tailgating, etc. Offer a combo deal with a "Coffee on the Go" and a dozen bagles, muffins or donuts.
We carry unique and fun items for your coffee cafe. Our specialty is Mocha Magic Chocolate Covered Espresso Beans. We also feature Black and White Cookies, Wally Biscotti and Java Pops - a coffee flavored CAFFINATED lollipop (beats Snickers for an afternoon pick-me-up!).
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Posted by mochamagicjava on 2008-10-20 11:07:47 Post Subject: Coffee Cup Sleeves and Coffee To Go Boxes
Art Printed Coffee Cup Sleeves and "Joe to Go" "Coffee on the Go" Carrier COMPETITVE PRICING
Eliminate double cupping and protect your customers' hands from burning with this coffee sleeve solution. Coffee sleeves provide you with superior insulating.
Pre-Assembled
One size fits 12, 16, and 20 oz cups
Packaged 1,200 sleeves per case
Uses approximately 74% less paper than a second paper cup
Case size = 0.86 cubic feet
These art printed coffee cup sleeves are colorful and interesting and add beauty to a plain cup of coffee!
Insulated Disposable Coffee/Beverage Carrier
Case of 25
This plain box is perfect to stick your own label on!
Insulates 96 oz. (eight 12 oz. servings) of hot or cold beverages up to 3 hours
Recyclable / disposable
One-piece product stores flat and assembles in seconds
Minimum cube size for storage efficiency
Great for office meetings, catering, sympathy, tailgating, etc. Offer a combo deal with a "Coffee on the Go" and a dozen bagles, muffins or donuts.
We carry unique and fun items for your coffee cafe. Our specialty is Mocha Magic Chocolate Covered Espresso Beans. We also feature Black and White Cookies, Wally Biscotti and Java Pops - a coffee flavored CAFFINATED lollipop (beats Snickers for an afternoon pick-me-up!).
Back to top | view poster's profile
View entire thread: For those of you who need the trendiest menu ideas...
Posted by ElPugDiablo on 2005-11-04 10:41:27 Post Subject: For those of you who need the trendiest menu ideas...
Coffee-beer
A drink somewhere between coffee and beer could soon be on the menu. Nestec, part of the Nestlé empire in Switzerland, has filed patents in every major market round the world on a "fermented coffee beverage" that pours and foams like beer, but smells of strong coffee and packs a concentrated caffeine kick.
The beverage is made in a similar way to beer, but fine-tuned temperature control stops the formation of ethyl alcohol. So the new drink could go down well with people who want a long tall pick-me-up while driving.
Nestlé admits it was tricky to preserve the characteristic coffee smell in the production process. Coffee beans are roasted normally, and the chemicals containing the natural aroma collected in a cryogenic condenser, before being converted into coffee oil. The remains of the roast are then ground to powder, mixed with yeast and sucrose, and fermented for 4 hours at just below 22°C. At this temperature the yeast can still metabolise but does not generate alcohol.
The aroma oil is then mixed in with the liquid and nitrogen is injected to make it foam. Adding a touch of extra sugar also helps trap the aroma until the drink is poured, Nestlé claim.
http://www.newscientist.com/article.ns?id=dn8248
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Posted by ElPugDiablo on 2005-11-04 10:41:27 Post Subject: For those of you who need the trendiest menu ideas...
Coffee-beer
A drink somewhere between coffee and beer could soon be on the menu. Nestec, part of the Nestlé empire in Switzerland, has filed patents in every major market round the world on a "fermented coffee beverage" that pours and foams like beer, but smells of strong coffee and packs a concentrated caffeine kick.
The beverage is made in a similar way to beer, but fine-tuned temperature control stops the formation of ethyl alcohol. So the new drink could go down well with people who want a long tall pick-me-up while driving.
Nestlé admits it was tricky to preserve the characteristic coffee smell in the production process. Coffee beans are roasted normally, and the chemicals containing the natural aroma collected in a cryogenic condenser, before being converted into coffee oil. The remains of the roast are then ground to powder, mixed with yeast and sucrose, and fermented for 4 hours at just below 22°C. At this temperature the yeast can still metabolise but does not generate alcohol.
The aroma oil is then mixed in with the liquid and nitrogen is injected to make it foam. Adding a touch of extra sugar also helps trap the aroma until the drink is poured, Nestlé claim.
http://www.newscientist.com/article.ns?id=dn8248
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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: American Coffee Culture
Posted by PinkRose on 2008-03-30 10:34:47 Post Subject:
Another thing to consider when you're analyzing the economic status of customers with their selection of certain beverages, is that a person's choice of coffee beverage may be influenced by other factors, such as his or her taste preference or fitness/health related concerns.
For example, in recent years I've been able to afford to buy a $4.00 coffee beverage every day, but I choose not to ... the reason isn't because I don't like cappuccinos or lattes, but it's mainly because I don't want the extra calories. The low-fat equivalents taste "low fat" and it's not worth it to me to spend the money on them. In this case, my economic status has no bearing on my choice of coffee beverage.
Rose
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Posted by PinkRose on 2008-03-30 10:34:47 Post Subject:
Another thing to consider when you're analyzing the economic status of customers with their selection of certain beverages, is that a person's choice of coffee beverage may be influenced by other factors, such as his or her taste preference or fitness/health related concerns.
For example, in recent years I've been able to afford to buy a $4.00 coffee beverage every day, but I choose not to ... the reason isn't because I don't like cappuccinos or lattes, but it's mainly because I don't want the extra calories. The low-fat equivalents taste "low fat" and it's not worth it to me to spend the money on them. In this case, my economic status has no bearing on my choice of coffee beverage.
Rose
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View entire thread: Iced coffee concentrate
Posted by Parts Guru on 2006-05-27 20:44:44 Post Subject: Re: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
If you are planning to serve cold coffee beverage, forget about the aroma. Focus only on the taste. Coffee, Tea or any other similar drink that is supposed to be aromatic only when hot. There is no aroma when coffee is cold. This being so, just use a simple drip brew method using the best blend and light roast. Hot water extraction brings out aromatic solubles much better than cold water process.
Grind immediatley before brewing. Refrigerate brewed coffee immediately to preserve taste (not Aroma). If you want to brew larger quantities, brew directly over ice by reducing the proportion of water to the quantity of ground coffee. For example if you use 4-oz. ground coffee for 1/2 gallon brewed coffee, then use 2 to 4 oz. water less to compensate for melted ice. There is no degradation of taste if cooling requires circulation. The fountain style spray cooling is not necessary. You can use coolers without fountain spray.
You are absolutely right. Using Espresso will contribute bitter taste. There are very few smart Baristas who know how to extract sweet espresso. With dark oily roast, powdery grind, 25 to 30-lb tamping pressure and 25 to 30 seconds of sustained extraction time, what one can get is unpalatable bitter espresso? Yuk!
I do not recommend using cold brewing method or using espresso.
If you are planning to serve Iced Cappuccino or Frozen coffee drink (Frappe) then use Vanilla flavored sweetened non dairy creamer. Chill in coolers or freeze in granita machines or batch freezers. I do not recommend using Milk because it is perishable and it is mandatory to clean machines daily for compliance of health regulations.
Good luck.
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Posted by Parts Guru on 2006-05-27 20:44:44 Post Subject: Re: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
If you are planning to serve cold coffee beverage, forget about the aroma. Focus only on the taste. Coffee, Tea or any other similar drink that is supposed to be aromatic only when hot. There is no aroma when coffee is cold. This being so, just use a simple drip brew method using the best blend and light roast. Hot water extraction brings out aromatic solubles much better than cold water process.
Grind immediatley before brewing. Refrigerate brewed coffee immediately to preserve taste (not Aroma). If you want to brew larger quantities, brew directly over ice by reducing the proportion of water to the quantity of ground coffee. For example if you use 4-oz. ground coffee for 1/2 gallon brewed coffee, then use 2 to 4 oz. water less to compensate for melted ice. There is no degradation of taste if cooling requires circulation. The fountain style spray cooling is not necessary. You can use coolers without fountain spray.
You are absolutely right. Using Espresso will contribute bitter taste. There are very few smart Baristas who know how to extract sweet espresso. With dark oily roast, powdery grind, 25 to 30-lb tamping pressure and 25 to 30 seconds of sustained extraction time, what one can get is unpalatable bitter espresso? Yuk!
I do not recommend using cold brewing method or using espresso.
If you are planning to serve Iced Cappuccino or Frozen coffee drink (Frappe) then use Vanilla flavored sweetened non dairy creamer. Chill in coolers or freeze in granita machines or batch freezers. I do not recommend using Milk because it is perishable and it is mandatory to clean machines daily for compliance of health regulations.
Good luck.
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View entire thread: Starbucks has competition!? Shop owners, what do you think??
Posted by ElPugDiablo on 2005-09-26 14:21:29 Post Subject:
There is a typo "If you must have a botlled coffee beverage". Good luck.
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Posted by ElPugDiablo on 2005-09-26 14:21:29 Post Subject:
There is a typo "If you must have a botlled coffee beverage". Good luck.
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View entire thread: Coffee May Protect Against Colon Cancer
Posted by tintinet on 2003-10-21 17:07:48 Post Subject: Cancer Prevention Never Tasted So Good!
Yeah, just saw that article. One of the best parts:
"Until human studies are done, no one knows exactly how much coffee is
needed to have a protective effect against colon cancer," says Hofmann.
"However, our studies suggest that drinking coffee may offer some
protection, especially if it's strong." For example, expresso-type
coffee contains about two to three times more of the anticancer compound
than a medium roasted coffee beverage, he says.
I'll drink to that!
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Posted by tintinet on 2003-10-21 17:07:48 Post Subject: Cancer Prevention Never Tasted So Good!
Yeah, just saw that article. One of the best parts:
"Until human studies are done, no one knows exactly how much coffee is
needed to have a protective effect against colon cancer," says Hofmann.
"However, our studies suggest that drinking coffee may offer some
protection, especially if it's strong." For example, expresso-type
coffee contains about two to three times more of the anticancer compound
than a medium roasted coffee beverage, he says.
I'll drink to that!
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View entire thread: Irish Coffee - Your Recipe Archive
Posted by Anonymous on 2003-03-15 13:20:17 Post Subject: Irish Coffee - Your Recipe Archive
Irish Coffee Recipe
Ingredients1 1/2 oz of Irish Whiskey
1 teaspoon of raw sugar
Whipped cream
Hot strong coffeePrepare a warm (pre-steamed) clean mug or glass.
Add the whiskey.
Add sugar and stir into the coffee.
Float the whipped cream on top, use as much to your liking.
Drink the coffee through the cream for best flavor and effect, don't stir after adding the cream.
This is an Irish Alcoholic Coffee Beverage set for one person, add amount to each cup, the more Whiskey added the stronger the Irish Coffee will be.
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Posted by Anonymous on 2003-03-15 13:20:17 Post Subject: Irish Coffee - Your Recipe Archive
Irish Coffee Recipe
Ingredients1 1/2 oz of Irish Whiskey
1 teaspoon of raw sugar
Whipped cream
Hot strong coffeePrepare a warm (pre-steamed) clean mug or glass.
Add the whiskey.
Add sugar and stir into the coffee.
Float the whipped cream on top, use as much to your liking.
Drink the coffee through the cream for best flavor and effect, don't stir after adding the cream.
This is an Irish Alcoholic Coffee Beverage set for one person, add amount to each cup, the more Whiskey added the stronger the Irish Coffee will be.
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View entire thread: Coffee/espresso pricing question
Posted by manual_drip on 2004-10-31 08:22:35 Post Subject: Coffee/espresso pricing question
Many coffee shops let you add shots of espresso to a coffee beverage you order for 50¢ each. If you ordered a coffee drink and wanted some espresso separately, would they charge the same price, or would they charge for the espresso as if you were buying it by itself($1.25 for a single, etc.)?
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Posted by manual_drip on 2004-10-31 08:22:35 Post Subject: Coffee/espresso pricing question
Many coffee shops let you add shots of espresso to a coffee beverage you order for 50¢ each. If you ordered a coffee drink and wanted some espresso separately, would they charge the same price, or would they charge for the espresso as if you were buying it by itself($1.25 for a single, etc.)?
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View entire thread: coffee and sex
Posted by tintinet on 2003-10-17 12:12:23 Post Subject: More Good Coffee News
Researchers Wake Up to Coffee Antioxidant
October 15, 2003
Drinking coffee may help prevent colon cancer, say German researchers, who have identified a potent antioxidant compound in the popular beverage that increased protection against the disease in animal studies.
Scientists have suspected for years that coffee could offer some protection against cancer thanks to its high antioxidant content, but for the first time they identified a specific, highly active anticancer compound in the drink that boosts the activity of phase II enzymes.
"Until human studies are done, no one knows exactly how much coffee is needed to have a protective effect against colon cancer," said study leader Dr Thomas Hofmann, professor and head of the Institute for Food Chemistry at the University of Mnster in Germany. "However, our studies suggest that drinking coffee may offer some protection, especially if it's strong."
Expresso coffee contains about two to three times more of the anticancer compound than a medium roasted coffee beverage, he said.
The study, scheduled to appear in the November 5 issue of the Journal of Agricultural and Food Chemistry, revealed that coffee contains the anticancer compound methylpyridinium, not found in significant amounts in other foods and beverages. Its anticancer activity was unknown until now, said Hofmann.
Methylpyridinium is not present in raw coffee beans but is formed during the roasting process from its chemical precursor, trigonellin, which is common in raw coffee beans. It is present in both caffeinated and decaffeinated coffee, and even in instant coffee, said Hofmann.
Hofmann and his colleagues prepared a conventional coffee beverage using roasted, decaffeinated beans from Columbia. Specially prepared extracts of the brew were then exposed to laboratory preparations of human intestinal cells for three days and results were compared to cells that were not exposed to coffee.
In the cell study, coffee extracts significantly boosted activity levels of phase II enzymes in a dose dependent manner, the researchers reported. In other words, the higher the quantity of coffee, the higher the increase in the activity level of the enzymes. Analysis of the extract showed that the most active anticancer compound was methylpyridinium.
The chemical was then tested on a group of 24 rats, evenly divided into three groups. Each group was fed either a standard diet, a diet mixed with coffee extract, or a standard diet containing pure methylpyridinium.
Blood tests showed that rats fed the coffee extract had a 24-40 per cent increase in phase II enzyme activity compared to control animals. Pure methylpyridinium also significantly boosted the enzymes' activity levels. The results provide strong support for coffee as a cancer fighter in living systems, the researchers claim.
Further research is needed to determine methylpyridinium's effects on humans. The researchers also suggested that a dietary supplement could be developed to offer the benefits of the coffee chemical to those not keen on the beverage.
Other research out this week suggests that coffee could also boost male fertility, according to a Brazilian team presenting evidence at the annual American Society for Reproductive Medicine conference in Texas.
In tests on 750 men awaiting vasectomy operations, coffee drinkers were found to have better sperm motility. The scientists have proposed research on coffee-based treatments for fertility problems
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Posted by tintinet on 2003-10-17 12:12:23 Post Subject: More Good Coffee News
Researchers Wake Up to Coffee Antioxidant
October 15, 2003
Drinking coffee may help prevent colon cancer, say German researchers, who have identified a potent antioxidant compound in the popular beverage that increased protection against the disease in animal studies.
Scientists have suspected for years that coffee could offer some protection against cancer thanks to its high antioxidant content, but for the first time they identified a specific, highly active anticancer compound in the drink that boosts the activity of phase II enzymes.
"Until human studies are done, no one knows exactly how much coffee is needed to have a protective effect against colon cancer," said study leader Dr Thomas Hofmann, professor and head of the Institute for Food Chemistry at the University of Mnster in Germany. "However, our studies suggest that drinking coffee may offer some protection, especially if it's strong."
Expresso coffee contains about two to three times more of the anticancer compound than a medium roasted coffee beverage, he said.
The study, scheduled to appear in the November 5 issue of the Journal of Agricultural and Food Chemistry, revealed that coffee contains the anticancer compound methylpyridinium, not found in significant amounts in other foods and beverages. Its anticancer activity was unknown until now, said Hofmann.
Methylpyridinium is not present in raw coffee beans but is formed during the roasting process from its chemical precursor, trigonellin, which is common in raw coffee beans. It is present in both caffeinated and decaffeinated coffee, and even in instant coffee, said Hofmann.
Hofmann and his colleagues prepared a conventional coffee beverage using roasted, decaffeinated beans from Columbia. Specially prepared extracts of the brew were then exposed to laboratory preparations of human intestinal cells for three days and results were compared to cells that were not exposed to coffee.
In the cell study, coffee extracts significantly boosted activity levels of phase II enzymes in a dose dependent manner, the researchers reported. In other words, the higher the quantity of coffee, the higher the increase in the activity level of the enzymes. Analysis of the extract showed that the most active anticancer compound was methylpyridinium.
The chemical was then tested on a group of 24 rats, evenly divided into three groups. Each group was fed either a standard diet, a diet mixed with coffee extract, or a standard diet containing pure methylpyridinium.
Blood tests showed that rats fed the coffee extract had a 24-40 per cent increase in phase II enzyme activity compared to control animals. Pure methylpyridinium also significantly boosted the enzymes' activity levels. The results provide strong support for coffee as a cancer fighter in living systems, the researchers claim.
Further research is needed to determine methylpyridinium's effects on humans. The researchers also suggested that a dietary supplement could be developed to offer the benefits of the coffee chemical to those not keen on the beverage.
Other research out this week suggests that coffee could also boost male fertility, according to a Brazilian team presenting evidence at the annual American Society for Reproductive Medicine conference in Texas.
In tests on 750 men awaiting vasectomy operations, coffee drinkers were found to have better sperm motility. The scientists have proposed research on coffee-based treatments for fertility problems
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View entire thread: American Coffee Culture
Posted by coffee.anthro on 2008-03-16 17:57:03 Post Subject: American Coffee Culture
Hey folks! I'm trying to generate discussion about the role of coffee in American culture. I'm asking questions such as, is there a coffee beverage social ladder? (Do different classes of people drink different drinks?) What would our world be like without coffee? Most importantly, why is America's culture so coffee-centric compared to other countries?
I'm hoping to someday write a book on this topic, but for now, it's for a scholarship competition. I'd appreciate any leads, and would love some chat.
I have posted an academic survey on the net.
http://www.surveymonkey.com/s.aspx?sm=wPhmx_2bwREK7RfN5mZw_2fC8A_3d_3d
If you're shy about coffee views, I invite you to take this instead. Thanks!
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Posted by coffee.anthro on 2008-03-16 17:57:03 Post Subject: American Coffee Culture
Hey folks! I'm trying to generate discussion about the role of coffee in American culture. I'm asking questions such as, is there a coffee beverage social ladder? (Do different classes of people drink different drinks?) What would our world be like without coffee? Most importantly, why is America's culture so coffee-centric compared to other countries?
I'm hoping to someday write a book on this topic, but for now, it's for a scholarship competition. I'd appreciate any leads, and would love some chat.
I have posted an academic survey on the net.
http://www.surveymonkey.com/s.aspx?sm=wPhmx_2bwREK7RfN5mZw_2fC8A_3d_3d
If you're shy about coffee views, I invite you to take this instead. Thanks!
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View entire thread: What Is Espresso?
Posted by felani on 2008-03-05 06:53:06 Post Subject: What Is Espresso?
To answer the question, it is a concentrated coffee beverage that is brewed by forcing extremely hot water (but not boiling) under very high pressure through finely ground coffee beans. The coffee is ground so small, it's almost a powder. It was invented in 1843 by Edward Loysel de Santais and premiered at the Paris Exposition of 1855.
People in Milan, Italy perfected espresso in the early 1900s. That said, it was made with steam pressure until the mid 1940s. When the spring piston lever machine was invented, commercial success was huge as it pertained to espresso machines. The same type of spring piston lever that was used in the late 1940s to make espresso is the same one that is used today.
There are several differences between espresso and coffee. For example, espresso is thicker. Also, there are more dissolved solids in espresso than there are in coffee. Furthermore, a standard cup of coffee is 8 fluid ounces while a standard cup of espresso is just one ounce.
Espresso is a chemically complex fluid and is comprised of three different parts: the body, the heart and the crema. The latter is the most distinguishing characteristic of espresso, and is a reddish brown foam that floats on top. Made out of proteins, sugars and vegetable oils, crema has elements of foam colloid and emulsion.
Essentially, espresso is a more concentrated form of coffee. The flavors are stronger than coffee because of the finely grated beans and the high pressure used during brewing. Because it is so intense and concentrated, it mixes well with other liquids to form different coffee based drinks.
When mixed with milk, hot water, sugar or chocolate, you can turn espresso into lattes, mochas, cappuccini and macchiati. It turns out, the question of "what is espresso?" is one that takes a longer amount of time than expected to answer.
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Posted by felani on 2008-03-05 06:53:06 Post Subject: What Is Espresso?
To answer the question, it is a concentrated coffee beverage that is brewed by forcing extremely hot water (but not boiling) under very high pressure through finely ground coffee beans. The coffee is ground so small, it's almost a powder. It was invented in 1843 by Edward Loysel de Santais and premiered at the Paris Exposition of 1855.
People in Milan, Italy perfected espresso in the early 1900s. That said, it was made with steam pressure until the mid 1940s. When the spring piston lever machine was invented, commercial success was huge as it pertained to espresso machines. The same type of spring piston lever that was used in the late 1940s to make espresso is the same one that is used today.
There are several differences between espresso and coffee. For example, espresso is thicker. Also, there are more dissolved solids in espresso than there are in coffee. Furthermore, a standard cup of coffee is 8 fluid ounces while a standard cup of espresso is just one ounce.
Espresso is a chemically complex fluid and is comprised of three different parts: the body, the heart and the crema. The latter is the most distinguishing characteristic of espresso, and is a reddish brown foam that floats on top. Made out of proteins, sugars and vegetable oils, crema has elements of foam colloid and emulsion.
Essentially, espresso is a more concentrated form of coffee. The flavors are stronger than coffee because of the finely grated beans and the high pressure used during brewing. Because it is so intense and concentrated, it mixes well with other liquids to form different coffee based drinks.
When mixed with milk, hot water, sugar or chocolate, you can turn espresso into lattes, mochas, cappuccini and macchiati. It turns out, the question of "what is espresso?" is one that takes a longer amount of time than expected to answer.
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View entire thread: Will a coffe shop work? Expert opinions needed!
Posted by jez on 2004-03-15 22:43:52 Post Subject: Beverage catering concept
Hi coffeelovers-
I am considering a concept of coffee beverage catering. I live in Minnesota and have seen some of the corporates in the industry call themselves catering when they basically charge to deliver a coffee dispenser and some pastries, only to pick it up later. My idea is to take my Rancilo S-24 and a "catering set up" and provide on site beverage services for parties of 15-50 people... some pre-contract and some "cash bar" The idea is to bring the coffeehouse experence to them.Of course my main concern is providing top quality coffee/espresso based drinks, but any input or opinions on the idea are greatly welcome. Thanks
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Posted by jez on 2004-03-15 22:43:52 Post Subject: Beverage catering concept
Hi coffeelovers-
I am considering a concept of coffee beverage catering. I live in Minnesota and have seen some of the corporates in the industry call themselves catering when they basically charge to deliver a coffee dispenser and some pastries, only to pick it up later. My idea is to take my Rancilo S-24 and a "catering set up" and provide on site beverage services for parties of 15-50 people... some pre-contract and some "cash bar" The idea is to bring the coffeehouse experence to them.Of course my main concern is providing top quality coffee/espresso based drinks, but any input or opinions on the idea are greatly welcome. Thanks
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View entire thread: Is our site easy to naviagate?
Posted by TopBean on 2008-04-14 22:26:08 Post Subject:
Your page looks pretty good.
I have to agree, the colors play tricks on your eyes a little.
You have this as a home page heading <H1>
<h1>Serving your needs one cup at a time.</h1>
You should use this heading to describe your page like
<h1>Coffee & Beverage Equipment</h1>
The search engine spiders will locate this heading and use it to describe your page.
The one that you are using isn't describing very well.
That's what I see
Randall
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Posted by TopBean on 2008-04-14 22:26:08 Post Subject:
Your page looks pretty good.
I have to agree, the colors play tricks on your eyes a little.
You have this as a home page heading <H1>
<h1>Serving your needs one cup at a time.</h1>
You should use this heading to describe your page like
<h1>Coffee & Beverage Equipment</h1>
The search engine spiders will locate this heading and use it to describe your page.
The one that you are using isn't describing very well.
That's what I see
Randall
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View entire thread: Profit analysis of Espresso Drinks
Posted by Jumpin Java Bean on 2005-06-18 12:41:33 Post Subject:
I've been Googling this topic this morning, and found a pretty good breakdown - adjust for your own variables.
It's from a user forum, so I don't even know how to credit the author, but the whole thread can be found at http://answers.google.com/answers/threadview?id=200279
I've quoted the part most relevant to us below:
To me, an ideal specialty coffee retail concept boils down to
expertise and margins. The cost of goods sold (COGS - operator's cost
of ingredients and products sold) on a sandwich or fine dessert is
60%, if you're careful, while the COGS on a latte is only 23%.
(Remember, as in golf, the lower the number, the better.)..."
There is an excellent chart of assumptions on costs:
Assumptions
Daily sales goal $1,000
Cost of coffee $7 per lb.
Shots of espresso per lb. of coffee 62 (11 cents per shot)
Cost of milk $3 per gal.; 128 fl. oz. per gal = 2 cents per oz. (9 oz.
per "Double-Tall Flavored $2.75" drink)
Flavored Syrup $3.60 per 24-oz. bottle (3/4 oz. per drink = 11 cents)
Single Shot 1 oz. of coffee by volume
Ounces of drip coffee per pound of coffee 360 (23 cents per 12-oz.
cup)
Food and non-coffee beverage markup 100% (50% margin)
Food shrinkage and supplies 10%
Hours of operation 14 (5:30 a.m. - 7:30 p.m.)
You will want to see the entire breakdown on costs and profits that
follow in this article. But just for example, $1,000 of espresso
drinks can gross $770 based on this analysis:
Double-shot flavored espresso-based drink (coffee 22 cents, milk 18
cents, syrup 11 cents, cup 6 cents, lid 3 cents, condiments/supplies 3
cents)
Retail $2.75
Number sold 365
Cost of goods 23%
Gross profit $770
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Posted by Jumpin Java Bean on 2005-06-18 12:41:33 Post Subject:
I've been Googling this topic this morning, and found a pretty good breakdown - adjust for your own variables.
It's from a user forum, so I don't even know how to credit the author, but the whole thread can be found at http://answers.google.com/answers/threadview?id=200279
I've quoted the part most relevant to us below:
To me, an ideal specialty coffee retail concept boils down to
expertise and margins. The cost of goods sold (COGS - operator's cost
of ingredients and products sold) on a sandwich or fine dessert is
60%, if you're careful, while the COGS on a latte is only 23%.
(Remember, as in golf, the lower the number, the better.)..."
There is an excellent chart of assumptions on costs:
Assumptions
Daily sales goal $1,000
Cost of coffee $7 per lb.
Shots of espresso per lb. of coffee 62 (11 cents per shot)
Cost of milk $3 per gal.; 128 fl. oz. per gal = 2 cents per oz. (9 oz.
per "Double-Tall Flavored $2.75" drink)
Flavored Syrup $3.60 per 24-oz. bottle (3/4 oz. per drink = 11 cents)
Single Shot 1 oz. of coffee by volume
Ounces of drip coffee per pound of coffee 360 (23 cents per 12-oz.
cup)
Food and non-coffee beverage markup 100% (50% margin)
Food shrinkage and supplies 10%
Hours of operation 14 (5:30 a.m. - 7:30 p.m.)
You will want to see the entire breakdown on costs and profits that
follow in this article. But just for example, $1,000 of espresso
drinks can gross $770 based on this analysis:
Double-shot flavored espresso-based drink (coffee 22 cents, milk 18
cents, syrup 11 cents, cup 6 cents, lid 3 cents, condiments/supplies 3
cents)
Retail $2.75
Number sold 365
Cost of goods 23%
Gross profit $770
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View entire thread: Coffee beans VS Espresso beans
Posted by ElPugDiablo on 2007-10-29 13:51:59 Post Subject:
Espresso is a coffee beverage made by using an espresso machine which extract coffee at high temperature and high pressure. You can use any coffee, blend or single origin for espresso, although some are preferable than other, and most are roasted to be suitable for espresso extraction. You can roast bean light or dark for espresso. Below, for your reference, is a picture of an el cheapo espresso machine that is so cheap it only requires a second mortgage. Signs in blood.
http://www.atlaspowercoffee.com/images/mirage_duette_rear.jpg
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Posted by ElPugDiablo on 2007-10-29 13:51:59 Post Subject:
Espresso is a coffee beverage made by using an espresso machine which extract coffee at high temperature and high pressure. You can use any coffee, blend or single origin for espresso, although some are preferable than other, and most are roasted to be suitable for espresso extraction. You can roast bean light or dark for espresso. Below, for your reference, is a picture of an el cheapo espresso machine that is so cheap it only requires a second mortgage. Signs in blood.
http://www.atlaspowercoffee.com/images/mirage_duette_rear.jpg
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View entire thread: Should I get a job at a cafe?
Posted by coffee_freak on 2007-04-05 10:37:06 Post Subject: Thanks for the feedback!
I really appreciate everyone's input to my question. I understand that having a great idea is not enough to open a coffee house. A great product is essential and I love nothing more than a GREAT coffee beverage. All the feedback has been invalubale and it has given me a lot of food for thought! This is a great forum!
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Posted by coffee_freak on 2007-04-05 10:37:06 Post Subject: Thanks for the feedback!
I really appreciate everyone's input to my question. I understand that having a great idea is not enough to open a coffee house. A great product is essential and I love nothing more than a GREAT coffee beverage. All the feedback has been invalubale and it has given me a lot of food for thought! This is a great forum!
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View entire thread: BLAMO!!!!
Posted by CoffeeLover on 2003-11-05 10:56:36 Post Subject:
I brought in a case of BAWLS to the house and I am chilling them. I have been trying to stay away from excessive caffeine but the bawls drink, a non-coffee beverage tastes crisp and is caffeinated to the extreme. That combined with Jolt Gum and the cup of coffee, there is no need to sleep!
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Posted by CoffeeLover on 2003-11-05 10:56:36 Post Subject:
I brought in a case of BAWLS to the house and I am chilling them. I have been trying to stay away from excessive caffeine but the bawls drink, a non-coffee beverage tastes crisp and is caffeinated to the extreme. That combined with Jolt Gum and the cup of coffee, there is no need to sleep!
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View entire thread: Origin of the word "Espresso"
Posted by Dunorcaille on 2004-05-29 11:00:33 Post Subject: Origin of the word "Espresso"
I was wondering if anyone from these forums could tell me the origin of the word "espresso". I was having a discussion with a friend last night about the origin of the word "espresso" and my understanding is that the word relates to the fact that it is a fast serving type of coffee beverage, a cup of small coffee one drinks fast and usually standing (at least in the cafés of Europe), thus the word "espresso", which derives from the word "express" (in France one asks for a cup of espresso by simply asking for an "express"), meaning fast, without stoping, like an express bus service. Am I right or is there a completely different meaning and origin to the word "espresso" coffee?
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Posted by Dunorcaille on 2004-05-29 11:00:33 Post Subject: Origin of the word "Espresso"
I was wondering if anyone from these forums could tell me the origin of the word "espresso". I was having a discussion with a friend last night about the origin of the word "espresso" and my understanding is that the word relates to the fact that it is a fast serving type of coffee beverage, a cup of small coffee one drinks fast and usually standing (at least in the cafés of Europe), thus the word "espresso", which derives from the word "express" (in France one asks for a cup of espresso by simply asking for an "express"), meaning fast, without stoping, like an express bus service. Am I right or is there a completely different meaning and origin to the word "espresso" coffee?
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View entire thread: Origin of the word "Espresso"
Posted by redmoose on 2004-12-08 14:10:19 Post Subject:
espresso
/espresso/ (also expresso)
• noun (pl. espressos) strong black coffee made by forcing steam through ground coffee beans.
— ORIGIN from Italian caffè espresso ‘pressed out coffee’.
1945, from It. caffe espresso, from espresso "pressed out," from pp. of esprimere, from L. exprimere "press out" (see express).
Espresso is a strong, flavorful coffee beverage brewed by forcing hot water through finely ground dark-roasted coffee beans. In Italian, espresso means "pressed out" or "express". The term expresso — used often in the United States, even occasionally on menus — is not correct.
Espresso differs greatly from the common drip brewed coffee drink in its thick concentrated consistency, and robust flavor. Due to its potency, straight espresso (espresso served without sweetener or milk, analogous to black coffee) is considered by some to be an acquired taste, and is served in small amounts called shots. Many coffee aficionados order their single or double with a little glass of cold water to clear the palate. Because the espresso reacts quickly with oxygen, it should be consumed right after brewing.
Espresso is often used as the foundation for other drinks, such as lattes, cappuccinos, mochas, and many more. A key component in the flavor of espresso is a golden foam composed of oils, proteins, and sugars, called crema which floats on the surface.
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Posted by redmoose on 2004-12-08 14:10:19 Post Subject:
espresso
/espresso/ (also expresso)
• noun (pl. espressos) strong black coffee made by forcing steam through ground coffee beans.
— ORIGIN from Italian caffè espresso ‘pressed out coffee’.
1945, from It. caffe espresso, from espresso "pressed out," from pp. of esprimere, from L. exprimere "press out" (see express).
Espresso is a strong, flavorful coffee beverage brewed by forcing hot water through finely ground dark-roasted coffee beans. In Italian, espresso means "pressed out" or "express". The term expresso — used often in the United States, even occasionally on menus — is not correct.
Espresso differs greatly from the common drip brewed coffee drink in its thick concentrated consistency, and robust flavor. Due to its potency, straight espresso (espresso served without sweetener or milk, analogous to black coffee) is considered by some to be an acquired taste, and is served in small amounts called shots. Many coffee aficionados order their single or double with a little glass of cold water to clear the palate. Because the espresso reacts quickly with oxygen, it should be consumed right after brewing.
Espresso is often used as the foundation for other drinks, such as lattes, cappuccinos, mochas, and many more. A key component in the flavor of espresso is a golden foam composed of oils, proteins, and sugars, called crema which floats on the surface.
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View entire thread: If you were opening an espresso shop, what would you buy?
Posted by jez on 2004-01-28 23:32:01 Post Subject: Espresso Machines
Wow! Valuable info on the espresso machine purchase questions. I am in the market for a machine match. My concept is coffee/beverage catering (on-site) for 15-50 person events/meetings. I read on Whole Latte Love that the Salvador semi-auto/110 has a capacity to pump out steam for an(8oz cup) in 6 seconds simultaneously w/coffee. It is also NSF, and UL approved. It offers options of pour over and plumming. Hope I have the name right, If not, I'll correct it later.
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Posted by jez on 2004-01-28 23:32:01 Post Subject: Espresso Machines
Wow! Valuable info on the espresso machine purchase questions. I am in the market for a machine match. My concept is coffee/beverage catering (on-site) for 15-50 person events/meetings. I read on Whole Latte Love that the Salvador semi-auto/110 has a capacity to pump out steam for an(8oz cup) in 6 seconds simultaneously w/coffee. It is also NSF, and UL approved. It offers options of pour over and plumming. Hope I have the name right, If not, I'll correct it later.
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View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-15 12:16:11 Post Subject: CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature. (From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "LONG" or "disable" (OFF) function is something you could adjust later. See page 16 in the manual. (From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde". The ideal time range for a single-shot is between 22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs. (From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone. (From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
This guide was received courtesy of:
Anthony Sciandra (Founder/Roaster)
Caffe FrescoTM Specialty Coffee Roaster
P.O. Box 551
Pittston, PA 18640
570.262.5760
http://www.doubleff.com or http://www.caffefresco.us
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Posted by JerseyGuy on 2005-03-15 12:16:11 Post Subject: CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature. (From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "LONG" or "disable" (OFF) function is something you could adjust later. See page 16 in the manual. (From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde". The ideal time range for a single-shot is between 22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs. (From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone. (From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
This guide was received courtesy of:
Anthony Sciandra (Founder/Roaster)
Caffe FrescoTM Specialty Coffee Roaster
P.O. Box 551
Pittston, PA 18640
570.262.5760
http://www.doubleff.com or http://www.caffefresco.us
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View entire thread: Welcome, Introduce Yourself!
Posted by Coffee Guy on 2004-01-31 12:28:11 Post Subject:
Hey Jason:
Indiana! Alright! Have to ever been to Java Jar (used to be Jumpin Java) in Indianpolis? Great place. Nice family feel, and in the Spring time, there's no place quite like it. Great spot for people watching while sipping on your favorite coffee beverage. Check them out if you get the chance and tell them that Sean said hi!
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Posted by Coffee Guy on 2004-01-31 12:28:11 Post Subject:
Hey Jason:
Indiana! Alright! Have to ever been to Java Jar (used to be Jumpin Java) in Indianpolis? Great place. Nice family feel, and in the Spring time, there's no place quite like it. Great spot for people watching while sipping on your favorite coffee beverage. Check them out if you get the chance and tell them that Sean said hi!
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