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: Volcanica Coffee announces the start of their 2006 harvest
Posted by buck100 on 2006-02-14 13:08:57 Post Subject: Volcanica Coffee announces the start of their 2006 harvest
February 13, 2006; Fort Lauderdale, FL
Volcanica Coffee announces the start of their 2006 gourmet coffee harvest in Costa Rica.
Today, Volcanica Coffee announced the kick off of the 2006 gourmet coffee harvest in Costa Rica. The gourmet coffee farms that supply Volcanica Coffee have started the laborious process of the annual harvest.
The harvest is taking place in the Tarrazu region of Costa Rica which is located in the high mountains south of San Jose. The high altitude of 5,000 feet above sea level is a main contributor to the elegant flavor in the Costa Rican Tarrazu coffee but the steep sloping volcanic mountains make it very difficult to farm. Coffee plants must be picked by hand then carried long distances to the closest road for pick up. The other challenges facing farmers in this region is the scarcity of workers to pick the harvest.
We are very excited that another harvest is upon us which literally brings us the fruits of our labor over the past year says Jorge Umana the manager of the Don Evelio Coffee Estate which is a major supplier to Volcanica Coffee. “The first cupping from the harvest indicates that we have another great gourmet coffee crop for 2006â€
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Posted by buck100 on 2006-02-14 13:08:57 Post Subject: Volcanica Coffee announces the start of their 2006 harvest
February 13, 2006; Fort Lauderdale, FL
Volcanica Coffee announces the start of their 2006 gourmet coffee harvest in Costa Rica.
Today, Volcanica Coffee announced the kick off of the 2006 gourmet coffee harvest in Costa Rica. The gourmet coffee farms that supply Volcanica Coffee have started the laborious process of the annual harvest.
The harvest is taking place in the Tarrazu region of Costa Rica which is located in the high mountains south of San Jose. The high altitude of 5,000 feet above sea level is a main contributor to the elegant flavor in the Costa Rican Tarrazu coffee but the steep sloping volcanic mountains make it very difficult to farm. Coffee plants must be picked by hand then carried long distances to the closest road for pick up. The other challenges facing farmers in this region is the scarcity of workers to pick the harvest.
We are very excited that another harvest is upon us which literally brings us the fruits of our labor over the past year says Jorge Umana the manager of the Don Evelio Coffee Estate which is a major supplier to Volcanica Coffee. “The first cupping from the harvest indicates that we have another great gourmet coffee crop for 2006â€
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View entire thread: Blog Images
Posted by caffe biscotto on 2008-09-18 08:30:56 Post Subject:
http://davidsbiscottiandcoffee.blogspot ... offee.html
http://davidsbiscottiandcoffee.blogspot ... -cafe.html
The post date was adjusted on the second entry to create a desired flow within the blog.
Thanks guys & gals.
Some coffee cherries would be nice, just thought I'd mention it...
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Posted by caffe biscotto on 2008-09-18 08:30:56 Post Subject:
http://davidsbiscottiandcoffee.blogspot ... offee.html
http://davidsbiscottiandcoffee.blogspot ... -cafe.html
The post date was adjusted on the second entry to create a desired flow within the blog.
Thanks guys & gals.
Some coffee cherries would be nice, just thought I'd mention it...
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View entire thread: The Monkey Bean
Posted by CCCRoaster on 2007-04-19 05:59:02 Post Subject:
There is some truth to your Monkey Bean. I just read about an estate in India that is having monkey troubles. It seems that the local monkeys have a tast for coffee cherries. The problem is that they haven''t found a way to market the monkey coffee in the way that Kopi Luwak has been marketed.
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Posted by CCCRoaster on 2007-04-19 05:59:02 Post Subject:
There is some truth to your Monkey Bean. I just read about an estate in India that is having monkey troubles. It seems that the local monkeys have a tast for coffee cherries. The problem is that they haven''t found a way to market the monkey coffee in the way that Kopi Luwak has been marketed.
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View entire thread: Bean Planting
Posted by KonaRainbow on 2004-10-25 13:41:58 Post Subject: Bean Planting
Hello - I have a question regarding the planting of coffee beans. We recently moved to Kona - not only because of the coffee but it's a nice perk
We picked coffee cherries at a friends farm and have planted several of the beans. We know it takes 3-4 years to harvest but what we don't know is if there is any advantage to planting peaberry instead of just the regular beans. We've come across quite a few peaberry beans after pulping the cherries and we know they are the more desirable beans but does it make any difference to the plant if it's grown from peaberry or a regular bean.
Thanks for your help, I'm sure as our little plants start growing, we will be back for more help from you.
Thanks again
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Posted by KonaRainbow on 2004-10-25 13:41:58 Post Subject: Bean Planting
Hello - I have a question regarding the planting of coffee beans. We recently moved to Kona - not only because of the coffee but it's a nice perk
We picked coffee cherries at a friends farm and have planted several of the beans. We know it takes 3-4 years to harvest but what we don't know is if there is any advantage to planting peaberry instead of just the regular beans. We've come across quite a few peaberry beans after pulping the cherries and we know they are the more desirable beans but does it make any difference to the plant if it's grown from peaberry or a regular bean.
Thanks for your help, I'm sure as our little plants start growing, we will be back for more help from you.
Thanks again
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View entire thread: Help! coffee bean shop, year round coffee
Posted by Davec on 2007-07-17 06:24:50 Post Subject:
All the coffees you have mentioned don't really suit a dark roast. Also don't get too hung up about harvest times, coffees can be too fresh and often benefit from a little time in the warehouse, there are also some aged coffees (e.g. Old Brown Java, Monsooned Malabar etc...).
Don't be too impressed by price...which often only relfects scarcity and not taste.
The last coffee you refer too is called Kopi Luwak, taken from the droppings of a Civit cat (small rodent like creature), which eats the coffee cherries. The coffee bean itself passes through the digestive tract and is though to taste good for 2 reasons:
1. The creature only eats nicest ripe cherries and not rotten or insect damaged ones, hence is "selecting" the best beans for you.
2. The enzymes in the digestive tract act on the surface of the bean to give the coffee a mellow/"better" flavour.
My advice you you would be speak to a decent experienced roaster, thats in a position to supply you with your coffee needs on a regular basis, so you can get it fresh. Tell them what you want like, drinks you make , plus the flavours your looking for.....Then let them advise you, they will have years of specific experience you don't have and should help you make the right choices.
I don't know the USA, or where you are within it, so can't recommend any roasters.
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Posted by Davec on 2007-07-17 06:24:50 Post Subject:
All the coffees you have mentioned don't really suit a dark roast. Also don't get too hung up about harvest times, coffees can be too fresh and often benefit from a little time in the warehouse, there are also some aged coffees (e.g. Old Brown Java, Monsooned Malabar etc...).
Don't be too impressed by price...which often only relfects scarcity and not taste.
The last coffee you refer too is called Kopi Luwak, taken from the droppings of a Civit cat (small rodent like creature), which eats the coffee cherries. The coffee bean itself passes through the digestive tract and is though to taste good for 2 reasons:
1. The creature only eats nicest ripe cherries and not rotten or insect damaged ones, hence is "selecting" the best beans for you.
2. The enzymes in the digestive tract act on the surface of the bean to give the coffee a mellow/"better" flavour.
My advice you you would be speak to a decent experienced roaster, thats in a position to supply you with your coffee needs on a regular basis, so you can get it fresh. Tell them what you want like, drinks you make , plus the flavours your looking for.....Then let them advise you, they will have years of specific experience you don't have and should help you make the right choices.
I don't know the USA, or where you are within it, so can't recommend any roasters.
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View entire thread: Has anyone ever eaten coffee cherries ?
Posted by Alun_evans on 2006-05-31 05:01:30 Post Subject:
I have eaten plenty of coffee cherries, and find them very, very pleasant. Basically you are eating very little, as the skin and flesh covering the bean is very thin. However, the taste is beautiful, soft, sweet, with a hint of currant to the flesh. I often get told off when visiting our farmers as I spend more time eating the cherry, then sucking on the bean inside- rather than pulling my weight. I agree, the skin and fruit layer of the cherry makes excellent feed for animals. Our growers in Java and Bali use the flesh for feed- for cows in Java, and Pigs (shhhhh!) in Bali.
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Posted by Alun_evans on 2006-05-31 05:01:30 Post Subject:
I have eaten plenty of coffee cherries, and find them very, very pleasant. Basically you are eating very little, as the skin and flesh covering the bean is very thin. However, the taste is beautiful, soft, sweet, with a hint of currant to the flesh. I often get told off when visiting our farmers as I spend more time eating the cherry, then sucking on the bean inside- rather than pulling my weight.
I agree, the skin and fruit layer of the cherry makes excellent feed for animals. Our growers in Java and Bali use the flesh for feed- for cows in Java, and Pigs (shhhhh!) in Bali.
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View entire thread: Useless info
Posted by topher on 2007-10-31 03:23:55 Post Subject:
no pug...haha...here is what I have so far..
1. 52% of US adults drink coffee?
2. The most expensive coffee in the world is Kopi Luwak?
3. Coffee is the second largest import in the US?
4. Hawaii is the only US state that grows coffee?
5. From coffee seed to fruit takes about five years?
6. Instant coffee was invented by a chemist named Satori Kato in 1901?
7. In Europe coffee was once known as Arabian Wine?
8. A cup of coffee contains about 100 - 150 milligrams of caffeine?
9. An espresso has less caffeine than a regular cup of coffee?
10. A person who is skilled in preparing Turkish coffee is called a kahveci?
11. About 500 billion cups of coffee are consumed each year?
12. Cowboys often drank Lapsang Souchong instead of Coffee?
13. Hawaii is the only US state that grows coffee?
14. Coffee is the second largest import in the US?
15. Voltaire drank about 50 cups of coffee each day?
16. If You visit a Kissaten in Japan You visit a coffee shop?
17. Coffee has about five times as much caffeine than Coke?
18. The word "coffee" was once a term for wine?
19. Coffee grows in more than 50 countries?
20. There are coffee flavored PEZ?
21. Johann Sebastian Bach drank 60 to 80 cups of coffee a day and wrote the coffee cantata
22. coffee creamer is extremely flammable
23. Brazil had a postage stamp that smelt of coffee in December 2001
24. coffee is the most popular drink worldwide with around two billion cups consumed daily.
25. Central and South America produce approximately two thirds of the worlds coffee supply
26. The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years.
27. To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With 2 beans per cherry-this means around 4000 beans are in a single pound of coffee!
28. It takes 42 beans to make an espresso
29. If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of
30. On average men drink more coffee than women(1.7 cups per day vs 1.5 cups)
31. cappuccino is so named because of the drinks peak of foam which resembles the cowl of a Capuchin friar’s habit.
32. The US Navy used to serve alchohlic beverages on board ships. However when Admiral Josephus “Joe” Daniels became Chief of Naval Operations, he outlawed alcohol on board ships, except for special occasions. Coffee then became the drink of choice, hence the term “Cup of Joe”
33. For reducing wrinkles and improving their skin, the Japanese have been known to bathe in coffee grounds fermented with pineapple pulp
34. The human body will absorb just 300 milligrams of caffeine at any given time. Additional amounts are cast off and provide no additional stimulation. The human body dissipates 20% of the caffeine in it’s system per hour.
35. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non coffee drinkiers according to a Harvard researcher who studied 20,000 people.
36.
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Posted by topher on 2007-10-31 03:23:55 Post Subject:
no pug...haha...here is what I have so far..
1. 52% of US adults drink coffee?
2. The most expensive coffee in the world is Kopi Luwak?
3. Coffee is the second largest import in the US?
4. Hawaii is the only US state that grows coffee?
5. From coffee seed to fruit takes about five years?
6. Instant coffee was invented by a chemist named Satori Kato in 1901?
7. In Europe coffee was once known as Arabian Wine?
8. A cup of coffee contains about 100 - 150 milligrams of caffeine?
9. An espresso has less caffeine than a regular cup of coffee?
10. A person who is skilled in preparing Turkish coffee is called a kahveci?
11. About 500 billion cups of coffee are consumed each year?
12. Cowboys often drank Lapsang Souchong instead of Coffee?
13. Hawaii is the only US state that grows coffee?
14. Coffee is the second largest import in the US?
15. Voltaire drank about 50 cups of coffee each day?
16. If You visit a Kissaten in Japan You visit a coffee shop?
17. Coffee has about five times as much caffeine than Coke?
18. The word "coffee" was once a term for wine?
19. Coffee grows in more than 50 countries?
20. There are coffee flavored PEZ?
21. Johann Sebastian Bach drank 60 to 80 cups of coffee a day and wrote the coffee cantata
22. coffee creamer is extremely flammable
23. Brazil had a postage stamp that smelt of coffee in December 2001
24. coffee is the most popular drink worldwide with around two billion cups consumed daily.
25. Central and South America produce approximately two thirds of the worlds coffee supply
26. The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years.
27. To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With 2 beans per cherry-this means around 4000 beans are in a single pound of coffee!
28. It takes 42 beans to make an espresso
29. If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of
30. On average men drink more coffee than women(1.7 cups per day vs 1.5 cups)
31. cappuccino is so named because of the drinks peak of foam which resembles the cowl of a Capuchin friar’s habit.
32. The US Navy used to serve alchohlic beverages on board ships. However when Admiral Josephus “Joe” Daniels became Chief of Naval Operations, he outlawed alcohol on board ships, except for special occasions. Coffee then became the drink of choice, hence the term “Cup of Joe”
33. For reducing wrinkles and improving their skin, the Japanese have been known to bathe in coffee grounds fermented with pineapple pulp
34. The human body will absorb just 300 milligrams of caffeine at any given time. Additional amounts are cast off and provide no additional stimulation. The human body dissipates 20% of the caffeine in it’s system per hour.
35. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non coffee drinkiers according to a Harvard researcher who studied 20,000 people.
36.
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View entire thread: Coffee Beans
Posted by johnny773 on 2008-09-26 21:04:10 Post Subject: Coffee Beans
A coffee bean is the seed of the coffee plant (the pit inside the red or purple fruit). The fruits, coffee cherries or coffee berries, most commonly contain two stones with their flat sides together.
Coffee beans consist mostly of endosperm that contains 0.8 - 2.5 % caffeine, which is one of the main reasons the plants are cultivated.
excerpt from cafe blogs
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Posted by johnny773 on 2008-09-26 21:04:10 Post Subject: Coffee Beans
A coffee bean is the seed of the coffee plant (the pit inside the red or purple fruit). The fruits, coffee cherries or coffee berries, most commonly contain two stones with their flat sides together.
Coffee beans consist mostly of endosperm that contains 0.8 - 2.5 % caffeine, which is one of the main reasons the plants are cultivated.
excerpt from cafe blogs
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View entire thread: Trying to locate a type of coffee
Posted by barefoot on 2005-01-03 13:50:10 Post Subject:
it is called Kopi Luwak. It is coffee cherries eaten by the Sivetz cat and then pooped out. Coffee beans are picked out and washed and roasted.It goes for about $400 a pound NOT because it tastes so darned good but because it is wacky, weird and rare.
there are MUCH better coffees out there than this.
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Posted by barefoot on 2005-01-03 13:50:10 Post Subject:
it is called Kopi Luwak. It is coffee cherries eaten by the Sivetz cat and then pooped out. Coffee beans are picked out and washed and roasted.It goes for about $400 a pound NOT because it tastes so darned good but because it is wacky, weird and rare.
there are MUCH better coffees out there than this.
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View entire thread: Trying to locate a type of coffee
Posted by coffee_beanz on 2005-05-06 11:33:21 Post Subject:
it is called Kopi Luwak. It is coffee cherries eaten by the Sivetz cat and then pooped out. Coffee beans are picked out and washed and roasted.It goes for about $400 a pound NOT because it tastes so darned good but because it is wacky, weird and rare.
there are MUCH better coffees out there than this.
Hey...don't knock it! We feed coffee beans to the elephants at the zoo. It's fun to watch them get a buzz and our "Jimmy Carter Blend" has that topnote of peanuts that people can't get enough of!
All joking aside, I was also told about a similar coffee when I was in Brazil which is gathered from the jungle floor - the birds eat the cherries and drop the remains on the ground. These are gathered and prepared for market...very rare and expensive.
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Posted by coffee_beanz on 2005-05-06 11:33:21 Post Subject:
it is called Kopi Luwak. It is coffee cherries eaten by the Sivetz cat and then pooped out. Coffee beans are picked out and washed and roasted.It goes for about $400 a pound NOT because it tastes so darned good but because it is wacky, weird and rare.
there are MUCH better coffees out there than this.
Hey...don't knock it! We feed coffee beans to the elephants at the zoo. It's fun to watch them get a buzz and our "Jimmy Carter Blend" has that topnote of peanuts that people can't get enough of!
All joking aside, I was also told about a similar coffee when I was in Brazil which is gathered from the jungle floor - the birds eat the cherries and drop the remains on the ground. These are gathered and prepared for market...very rare and expensive.
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View entire thread: LA Times News of $600 /lbs
Posted by Davec on 2007-07-28 07:12:43 Post Subject:
Oh well this is one delicacy that I don't believe I will ever try. Not that I find it disgusting, because I don't. But because how do you know for $600 your actually really getting the real deal?
At that price, I am willing to personally eat the coffee cherries in extremely large quantities and make my own Kopi Luwak....I expect it's already been tried though.
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Posted by Davec on 2007-07-28 07:12:43 Post Subject:
Oh well this is one delicacy that I don't believe I will ever try. Not that I find it disgusting, because I don't. But because how do you know for $600 your actually really getting the real deal?
At that price, I am willing to personally eat the coffee cherries in extremely large quantities and make my own Kopi Luwak....I expect it's already been tried though.
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View entire thread: Green to Ground
Posted by PinkRose on 2008-04-07 07:47:45 Post Subject:
Hello Mr. Biscotti
I know you're attending an Expo in Boston today, I hope you are doing well and that you get lots of business contacts and plenty of free samples.
Regarding your posting about the television program on the Discovery Channel called "Dirty Jobs" when you wrote:
"At the end of the day, he finally got to try a cup of coffee that he picked himself that morning." . . . .
It's hard to believe that the coffee the guy was drinking was from the beans he picked that morning. I've read that it takes several days minimum for the drying process in order to get the coffee beans from the coffee cherries. I also thought you're supposed to wait a day after roasting before grinding and brewing the coffee.
I wonder what the coffee tasted like, especially if it actually only had one day of processing.
It sounds like an interesting show. Thanks for sharing it.
Rose
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Posted by PinkRose on 2008-04-07 07:47:45 Post Subject:
Hello Mr. Biscotti
I know you're attending an Expo in Boston today, I hope you are doing well and that you get lots of business contacts and plenty of free samples.
Regarding your posting about the television program on the Discovery Channel called "Dirty Jobs" when you wrote:
"At the end of the day, he finally got to try a cup of coffee that he picked himself that morning." . . . .
It's hard to believe that the coffee the guy was drinking was from the beans he picked that morning. I've read that it takes several days minimum for the drying process in order to get the coffee beans from the coffee cherries. I also thought you're supposed to wait a day after roasting before grinding and brewing the coffee.
I wonder what the coffee tasted like, especially if it actually only had one day of processing.
It sounds like an interesting show. Thanks for sharing it.
Rose
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View entire thread: A very Sad Starbucks Barista
Posted by LilyBean on 2004-03-22 22:40:14 Post Subject:
Dear EspresssoOutfitters,
Thank you so much for your post. The one thing that I have noticed about Starbucks, is that they brain wash their people into thinking that not only do they sell the greatest beans, but that if you work hard enough it will pay off. I had already figured out that there was no way that Starbucks could be the "greatest perveyer of coffee in the world". The company is just way to big, and if it takes 2000 coffee cherries to make one roasted pound of Arabian Mocha Jave/sunani..then with 7,500 stoes..well as you know something just doesn't add up.
Starbucks has taught me alot about business in general, but at this point I need a little more. I have a years plus expiernce there in all, and they wont pay be the amount that I left at when I was 16. A small cafe i Interviewed for is willing to pay me $9.50, plus tips. Thats alot more then I am making now.
Your E mail has reminded me that there is a world outside of Starbucks, and that I too have been brainwashed by the GIANT.
I have started my own coffee book, a collection of thinigs I have learned from many differnt sources. It comes in very handy.
If I have to learn the trade on my own, then I'm just going to have to do it. This Forum is GREAT! for a little Barista..coffee buyer wanna be..it has already taught me alot.
If you could recommend any web sites, books, people etc. that might be of use to me, please be so kind as to pass that info my way.
Thank you again,
LilyBean
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Posted by LilyBean on 2004-03-22 22:40:14 Post Subject:
Dear EspresssoOutfitters,
Thank you so much for your post. The one thing that I have noticed about Starbucks, is that they brain wash their people into thinking that not only do they sell the greatest beans, but that if you work hard enough it will pay off. I had already figured out that there was no way that Starbucks could be the "greatest perveyer of coffee in the world". The company is just way to big, and if it takes 2000 coffee cherries to make one roasted pound of Arabian Mocha Jave/sunani..then with 7,500 stoes..well as you know something just doesn't add up.
Starbucks has taught me alot about business in general, but at this point I need a little more. I have a years plus expiernce there in all, and they wont pay be the amount that I left at when I was 16. A small cafe i Interviewed for is willing to pay me $9.50, plus tips. Thats alot more then I am making now.
Your E mail has reminded me that there is a world outside of Starbucks, and that I too have been brainwashed by the GIANT.
I have started my own coffee book, a collection of thinigs I have learned from many differnt sources. It comes in very handy.
If I have to learn the trade on my own, then I'm just going to have to do it. This Forum is GREAT! for a little Barista..coffee buyer wanna be..it has already taught me alot.
If you could recommend any web sites, books, people etc. that might be of use to me, please be so kind as to pass that info my way.
Thank you again,
LilyBean
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View entire thread: Starbucks Coffee Japan - Serving Alcohol **respond**
Posted by topher on 2003-08-15 08:37:27 Post Subject:
I feel that you need to give the guest what they want....In my atmosphere they want booze!! We offer 25 different coffee based alcoholic beverage. They are selling so well that we are increasing the menu to 35 different drinks. We do not sell beer or wine but high end spirits. To say that coffee and alcohol do not belong together is silly....Irish coffee, Gaelic coffee...Sambuca...wait coffee cherries used to be used to make wine! I just think it is sad that people can be this closed minded! The coffee industry is not a closed book on what can and can not be done...It is constently evolving. I was told that I could not use alcohol in the barista contest in Boston....my point is cutting edge is what this industry is about so why stifle creativity? Just my 2 cents.
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Posted by topher on 2003-08-15 08:37:27 Post Subject:
I feel that you need to give the guest what they want....In my atmosphere they want booze!! We offer 25 different coffee based alcoholic beverage. They are selling so well that we are increasing the menu to 35 different drinks. We do not sell beer or wine but high end spirits. To say that coffee and alcohol do not belong together is silly....Irish coffee, Gaelic coffee...Sambuca...wait coffee cherries used to be used to make wine! I just think it is sad that people can be this closed minded! The coffee industry is not a closed book on what can and can not be done...It is constently evolving. I was told that I could not use alcohol in the barista contest in Boston....my point is cutting edge is what this industry is about so why stifle creativity? Just my 2 cents.
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View entire thread: coffee beans from an animal's bottom?!!
Posted by coffeetology girl on 2006-06-15 12:46:24 Post Subject: Yes! There is such a coffee. We call it COFFEE ALAMID.
Hi!
I was able to encounter such a drink in the Philippines called COFFEE ALAMID.
Coffee Alamid is a blend of the four coffee varieties (arabica, robusta, exelsa, liberica) harvested in a peculiar manner --- the ripe coffee cherries are eaten, fermented in the digestive system, and excreted as whole beans by the Philippine civet cats (locally known as Alamid). The beans are then hand picked, washed, dried out in the sun then roasted, until the strong chocolaty aroma comes out.
Note: Civet cats, like panda bears, are clean animal. They only eat fruits from trees. So try this coffee and enjoy the exotic taste and strong chocolaty aroma.
For more information re COFFEE ALAMID and photo of PHIL CIVET CAT, go to our website below. Don't forget to use our search engine for easier find.
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Posted by coffeetology girl on 2006-06-15 12:46:24 Post Subject: Yes! There is such a coffee. We call it COFFEE ALAMID.
Hi!
I was able to encounter such a drink in the Philippines called COFFEE ALAMID.
Coffee Alamid is a blend of the four coffee varieties (arabica, robusta, exelsa, liberica) harvested in a peculiar manner --- the ripe coffee cherries are eaten, fermented in the digestive system, and excreted as whole beans by the Philippine civet cats (locally known as Alamid). The beans are then hand picked, washed, dried out in the sun then roasted, until the strong chocolaty aroma comes out.
Note: Civet cats, like panda bears, are clean animal. They only eat fruits from trees. So try this coffee and enjoy the exotic taste and strong chocolaty aroma.
For more information re COFFEE ALAMID and photo of PHIL CIVET CAT, go to our website below. Don't forget to use our search engine for easier find.
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View entire thread: coffee beans from an animal's bottom?!!
Posted by Alun_evans on 2006-06-15 18:49:56 Post Subject:
Actually I hate to correct you, but Civets are not clean at all, rather notoriously dirty actually! They are omnivors, so they do not only eat coffee cherries, pepaya, mango etc...but also small rodents such as mice, birds and chicken eggs. This is one of the reasons Kopi Luwak- and the phillipine, Vietnamese and Ethiopean varients of teh same- can vary in cupping taste from a sweet fruitiness, to a strange gaminess. The Civet is perhaps most closely related to either the weasel or Mongoose- it is not large at all in Southeast Asia- about the size and shape of a weasel. In Ethiopia the civet actually is much larger, the size of a small dog. The result of size means the Southeast Asian civets can forage a range of foods. In villages they are seen as a pest, and I have had to convince village kids not to kill them when they catch sight of them. From my understanding probably Ethiopean Kopi Luwak (or what ever they call it), is most likely to be the purest- the animals do not range as far and are more likely to eat cherries alone.
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Posted by Alun_evans on 2006-06-15 18:49:56 Post Subject:
Actually I hate to correct you, but Civets are not clean at all, rather notoriously dirty actually! They are omnivors, so they do not only eat coffee cherries, pepaya, mango etc...but also small rodents such as mice, birds and chicken eggs. This is one of the reasons Kopi Luwak- and the phillipine, Vietnamese and Ethiopean varients of teh same- can vary in cupping taste from a sweet fruitiness, to a strange gaminess. The Civet is perhaps most closely related to either the weasel or Mongoose- it is not large at all in Southeast Asia- about the size and shape of a weasel. In Ethiopia the civet actually is much larger, the size of a small dog. The result of size means the Southeast Asian civets can forage a range of foods. In villages they are seen as a pest, and I have had to convince village kids not to kill them when they catch sight of them. From my understanding probably Ethiopean Kopi Luwak (or what ever they call it), is most likely to be the purest- the animals do not range as far and are more likely to eat cherries alone.
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