View entire thread: Death of a real pioneer...
Posted by Alun_evans on 2007-09-03 05:29:00 Post Subject: Death of a real pioneer...
Sad to read this news to day. Peet spent some time in Indonesia as well as NZ (my adopted, and home countries!) before emigrating to the US. I never meet him but I am sure many of the US posters to coffeeforums.com probably did have the honor.
Ashland - Alfred H. Peet, the son of a Dutch coffee merchant who pioneered a revolution in roasting exotic dark beans that led to America’s love affair with high-end coffee, died Wednesday at his home in Ashland, Ore. He was 87.
He opened the first Peet's Coffee & Tea in 1966 on a rundown street in Berkeley. He mentored the founders of Starbucks letting them work in his store. And even though he sold the coffee business in 1979, Peet's Coffee & Tea still serves their high quality roasts for many addicted coffee lovers.
There are total of 151 stores, most of them in Northern California. In the Los Angeles area there are about 23 Peet's Coffee & Tea stores.
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Posted by Alun_evans on 2007-09-03 05:29:00 Post Subject: Death of a real pioneer...
Sad to read this news to day. Peet spent some time in Indonesia as well as NZ (my adopted, and home countries!) before emigrating to the US. I never meet him but I am sure many of the US posters to coffeeforums.com probably did have the honor.
Ashland - Alfred H. Peet, the son of a Dutch coffee merchant who pioneered a revolution in roasting exotic dark beans that led to America’s love affair with high-end coffee, died Wednesday at his home in Ashland, Ore. He was 87.
He opened the first Peet's Coffee & Tea in 1966 on a rundown street in Berkeley. He mentored the founders of Starbucks letting them work in his store. And even though he sold the coffee business in 1979, Peet's Coffee & Tea still serves their high quality roasts for many addicted coffee lovers.
There are total of 151 stores, most of them in Northern California. In the Los Angeles area there are about 23 Peet's Coffee & Tea stores.
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View entire thread: SCAA's 2008 South Central & Southwest Regional Barista C
Posted by Michelle Campbell on 2008-10-13 18:06:52 Post Subject: SCAA's 2008 South Central & Southwest Regional Barista C
Dear Barista Competition Enthusiasts:
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 South Central & Southwest Regional Barista Competitions (SCRBC & SWRBC), hosted by Cuvee Coffee Roasting Company.
The SCRBC/SWRBC will take place October 31 – November 2, 2008 at:
Radisson Hotel & Suites - Town Lake
111 Cesar Chavez at Congress
Austin, TX 78701
http://www.radisson.com/austintx/
Click on the following link to find the 2008 SCRBC Documents:
http://www.scaa.org/about_regional_next ... th_Central
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SCRBC & SWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Volunteer Schedule
Competitor Practice Schedule
Competition Schedule
Competition Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SCRBC or SWRBC, please direct them to the link posted above for a Registration Form.
----------------------------------------------------------
UPCOMING REGIONAL COMPETITIONS:
NORTHWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Northwest
The 2008-2009 Northwest Regional Barista Competition (NWRBC) will be hosted by Dillanos Coffee Roasters, January 9-11, 2009 in Tacoma, Washington.
MOUNTAIN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Mountain
The 2008-2009 Mountain Regional Barista Competition (MRBC) will be hosted by Allegro Coffee Company, January 16-18, 2009 in Thornton, Colorado.
WESTERN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Western
The 2008-2009 Western Regional Barista Competition (WRBC) will be hosted by Intelligentsia Coffee & Tea, January 23-25, 2009, in Los Angeles, California.
MIDWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Midwest
The 2008-2009 Midwest Regional Barista Competition (MWRBC) will be hosted by Kaldi's Coffee Roasting Co., January 30 - February 1, 2009, in St. Louis, Missouri.
MID-ATLANTIC & NORTHEAST REGIONAL BARISTA COMPETITIONS:
http://www.scaa.org/about_regional_next ... d_Atlantic
http://www.scaa.org/about_regional_next.asp#Northeast
The 2008-2009 Mid-Atlantic & Northeast Regional Barista Competitions (MARBC & NERBC) will be hosted by Kiva Han Coffee, February 6-8, 2009, in Cranberry Township, Pennsylvania.
SOUTHEAST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Southeast
The 2008-2009 Southeast Regional Barista Competition (SERBC) will be hosted by Batdorf & Bronson, Everything Coffee & Tea and Counter Culture Coffee, February 2009, in Atlanta, Georgia.
GREAT LAKES REGIONAL BARISTA COMPETITION – DETAILS COMING SOON…
2009 UNITED STATES BARISTA CHAMPIONSHIP:
http://www.scaa.org/about_usbc.asp
SCAA's 2009 United States Barista Championship will be held March 5-8, in Portland, Oregon. The 2009 USBC is taking place in March due to the 10th Annual World Barista Championship being held in conjunction with the 21st Annual Symposium & Exposition in Atlanta, Georgia.
------------------------------------------------------------
Please contact me if you have any additional questions regarding the SCAA's USBC or Regional Barista Competitions.
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
Direct Line: (562) 624-4187
Main Line: (562) 624-4100
Fax: (562) 624-4104
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Posted by Michelle Campbell on 2008-10-13 18:06:52 Post Subject: SCAA's 2008 South Central & Southwest Regional Barista C
Dear Barista Competition Enthusiasts:
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 South Central & Southwest Regional Barista Competitions (SCRBC & SWRBC), hosted by Cuvee Coffee Roasting Company.
The SCRBC/SWRBC will take place October 31 – November 2, 2008 at:
Radisson Hotel & Suites - Town Lake
111 Cesar Chavez at Congress
Austin, TX 78701
http://www.radisson.com/austintx/
Click on the following link to find the 2008 SCRBC Documents:
http://www.scaa.org/about_regional_next ... th_Central
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SCRBC & SWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Volunteer Schedule
Competitor Practice Schedule
Competition Schedule
Competition Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SCRBC or SWRBC, please direct them to the link posted above for a Registration Form.
----------------------------------------------------------
UPCOMING REGIONAL COMPETITIONS:
NORTHWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Northwest
The 2008-2009 Northwest Regional Barista Competition (NWRBC) will be hosted by Dillanos Coffee Roasters, January 9-11, 2009 in Tacoma, Washington.
MOUNTAIN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Mountain
The 2008-2009 Mountain Regional Barista Competition (MRBC) will be hosted by Allegro Coffee Company, January 16-18, 2009 in Thornton, Colorado.
WESTERN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Western
The 2008-2009 Western Regional Barista Competition (WRBC) will be hosted by Intelligentsia Coffee & Tea, January 23-25, 2009, in Los Angeles, California.
MIDWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Midwest
The 2008-2009 Midwest Regional Barista Competition (MWRBC) will be hosted by Kaldi's Coffee Roasting Co., January 30 - February 1, 2009, in St. Louis, Missouri.
MID-ATLANTIC & NORTHEAST REGIONAL BARISTA COMPETITIONS:
http://www.scaa.org/about_regional_next ... d_Atlantic
http://www.scaa.org/about_regional_next.asp#Northeast
The 2008-2009 Mid-Atlantic & Northeast Regional Barista Competitions (MARBC & NERBC) will be hosted by Kiva Han Coffee, February 6-8, 2009, in Cranberry Township, Pennsylvania.
SOUTHEAST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Southeast
The 2008-2009 Southeast Regional Barista Competition (SERBC) will be hosted by Batdorf & Bronson, Everything Coffee & Tea and Counter Culture Coffee, February 2009, in Atlanta, Georgia.
GREAT LAKES REGIONAL BARISTA COMPETITION – DETAILS COMING SOON…
2009 UNITED STATES BARISTA CHAMPIONSHIP:
http://www.scaa.org/about_usbc.asp
SCAA's 2009 United States Barista Championship will be held March 5-8, in Portland, Oregon. The 2009 USBC is taking place in March due to the 10th Annual World Barista Championship being held in conjunction with the 21st Annual Symposium & Exposition in Atlanta, Georgia.
------------------------------------------------------------
Please contact me if you have any additional questions regarding the SCAA's USBC or Regional Barista Competitions.
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
Direct Line: (562) 624-4187
Main Line: (562) 624-4100
Fax: (562) 624-4104
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View entire thread: Differences between coffee and other forms of caffeine
Posted by manual_drip on 2008-11-15 06:12:51 Post Subject: Differences between coffee and other forms of caffeine
Are you aware of qualitative differences between the effects of
1) Coffee
2) Tea
3) Energy drinks
4) Soda
5) Caffeine pills
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Posted by manual_drip on 2008-11-15 06:12:51 Post Subject: Differences between coffee and other forms of caffeine
Are you aware of qualitative differences between the effects of
1) Coffee
2) Tea
3) Energy drinks
4) Soda
5) Caffeine pills
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View entire thread: Coffee Shop Owners
Posted by CafeList on 2005-12-12 18:54:25 Post Subject: Coffee Shop Owners
For extra exposure, please email a history/review/what makes your coffee shop different to info@cafe-list.com. Please be very detailed and watch your spelling. Also include photos if possible. Your information will be posted on our website and coffee/tea enthusiasts will learn more about your business.
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Posted by CafeList on 2005-12-12 18:54:25 Post Subject: Coffee Shop Owners
For extra exposure, please email a history/review/what makes your coffee shop different to info@cafe-list.com. Please be very detailed and watch your spelling. Also include photos if possible. Your information will be posted on our website and coffee/tea enthusiasts will learn more about your business.
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View entire thread: Favored Coffee Drinks @ Coffee Shops
Posted by CoffeeLover on 2003-11-20 11:12:50 Post Subject: Favored Coffee Drinks @ Coffee Shops
I'd like to see some stats of the people who come into the shops of their favorite coffee drinks. Could be a style of coffee, espresso, coffee drink, or specialty drink.
Example output:
60% Regular Coffee
20% Decaf Coffee
10% Iced Coffee Drinks
- 5% Ice Blended Mocha
- 5% Iced Coffee
5% Tea
5% Soda
- 1% Dr. Pepper
- 2% Bawls
- 2% Coke
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Posted by CoffeeLover on 2003-11-20 11:12:50 Post Subject: Favored Coffee Drinks @ Coffee Shops
I'd like to see some stats of the people who come into the shops of their favorite coffee drinks. Could be a style of coffee, espresso, coffee drink, or specialty drink.
Example output:
60% Regular Coffee
20% Decaf Coffee
10% Iced Coffee Drinks
- 5% Ice Blended Mocha
- 5% Iced Coffee
5% Tea
5% Soda
- 1% Dr. Pepper
- 2% Bawls
- 2% Coke
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View entire thread: From coffee makers to coffee tables
Posted by coffeemakerdude on 2007-08-15 01:32:03 Post Subject: From coffee makers to coffee tables
A short list of everything coffee. From Adesso to World Concepts. From coffee makers to coffee beans. If you are looking for something for that coffee liking, bookmark my short list.
What''s inside:
Coffee Makers
Espresso Machines
Coffee/Tea Accessories
Coffee Table Sets
Coffee Cocktail Tables
Coffee Beans and
Link to where you can buy coffee with 50% more caffeine!
Link is in my signature.
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Posted by coffeemakerdude on 2007-08-15 01:32:03 Post Subject: From coffee makers to coffee tables
A short list of everything coffee. From Adesso to World Concepts. From coffee makers to coffee beans. If you are looking for something for that coffee liking, bookmark my short list.
What''s inside:
Coffee Makers
Espresso Machines
Coffee/Tea Accessories
Coffee Table Sets
Coffee Cocktail Tables
Coffee Beans and
Link to where you can buy coffee with 50% more caffeine!
Link is in my signature.
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View entire thread: Coffee, Creativity, & Poetry!
Posted by WolfLarsen on 2006-12-16 17:41:03 Post Subject: Coffee, Creativity, & Poetry!
If it wasn't for coffee & tea civilization would collapse! Nothing would ever get done!
Would you like a poem with your coffee?
Verbs & Nouns Stabbing & Stabbing Each Other
A poem by Wolf Larsen
I kiss the verbs and I caress the nouns and I lovingly touch the adjectives, I hammer and crash and build the entire world into a poem, earthquakes roar out of my pen, wars lunge out of my eyes
Copyright 2004 by Wolf Larsen
(First Published in Seventh Quarry magazine, United Kingdom)
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Posted by WolfLarsen on 2006-12-16 17:41:03 Post Subject: Coffee, Creativity, & Poetry!
If it wasn't for coffee & tea civilization would collapse! Nothing would ever get done!
Would you like a poem with your coffee?
Verbs & Nouns Stabbing & Stabbing Each Other
A poem by Wolf Larsen
I kiss the verbs and I caress the nouns and I lovingly touch the adjectives, I hammer and crash and build the entire world into a poem, earthquakes roar out of my pen, wars lunge out of my eyes
Copyright 2004 by Wolf Larsen
(First Published in Seventh Quarry magazine, United Kingdom)
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View entire thread: Coffee Tea-bags...
Posted by pshorey on 2007-01-06 11:50:06 Post Subject: Coffee Tea-bags...
Hi...
I have this idea for making coffee tea bags... putting ground-coffee into empty one-cup tea bags. I do not mean instant coffee, but making coffee with real beans, like you would make tea, in one cup, by dipping in a bag with a string.
I am wondering if this is a worthy idea, and if anybody would buy such a thing (provided that coffee brewed this way tastes good and costs as much as a similar box of tea)?
There is a patent for this idea, but it's listed as 1988... so its probably expired by now?
Please help me out with your opinion. I'll also need people to test my product if I decide that this is a good idea to pursue. 
Thanks!
paul - p s h o r e y (at) g m a i l . c o m
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Posted by pshorey on 2007-01-06 11:50:06 Post Subject: Coffee Tea-bags...
Hi...
I have this idea for making coffee tea bags... putting ground-coffee into empty one-cup tea bags. I do not mean instant coffee, but making coffee with real beans, like you would make tea, in one cup, by dipping in a bag with a string.
I am wondering if this is a worthy idea, and if anybody would buy such a thing (provided that coffee brewed this way tastes good and costs as much as a similar box of tea)?
There is a patent for this idea, but it's listed as 1988... so its probably expired by now?
Please help me out with your opinion. I'll also need people to test my product if I decide that this is a good idea to pursue.
Thanks!
paul - p s h o r e y (at) g m a i l . c o m
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View entire thread: SCAA's 2008 SOUTHWEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-02-20 14:57:57 Post Subject: SCAA's 2008 SOUTHWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Southwest Regional Barista Competition (SWRBC), hosted by the International Las Vegas Restaurant Show (http://www.lasvegasrestaurantshow.com/)
The SWRBC will take place February 26-27, 2008 at:
International Las Vegas Coffee & Tea Expo
http://www.lasvegasrestaurantshow.com/l ... offee.html
Las Vegas Convention Center
3150 Paradise Rd.
Las Vegas, NV 89109
http://www.lvcva.com/meetings/meeting-v ... ention.jsp
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Las Vegas!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
DIRECT LINE: (562) 624-4187
MAIN LINE: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2008-02-20 14:57:57 Post Subject: SCAA's 2008 SOUTHWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Southwest Regional Barista Competition (SWRBC), hosted by the International Las Vegas Restaurant Show (http://www.lasvegasrestaurantshow.com/)
The SWRBC will take place February 26-27, 2008 at:
International Las Vegas Coffee & Tea Expo
http://www.lasvegasrestaurantshow.com/l ... offee.html
Las Vegas Convention Center
3150 Paradise Rd.
Las Vegas, NV 89109
http://www.lvcva.com/meetings/meeting-v ... ention.jsp
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Las Vegas!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
DIRECT LINE: (562) 624-4187
MAIN LINE: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: WBC Adds SCAA Pair to Board of Directors
Posted by cafemakers on 2008-04-03 02:29:20 Post Subject: WBC Adds SCAA Pair to Board of Directors
LONG BEACH, Calif. U.S.A. (April 2, 2008) —The Specialty Coffee Association of America (SCAA), the world’s largest coffee trade association, elected two new members to represent the association’s interest on the World Barista Championship (WBC) Board of Directors.
Andrew Hetzel, founder of Cafemakers, LLC and murky coffee president, Nicholas Cho are each slated to serve a two-year term on the internationally-recognized barista competition’s board.
The pair joins current SCAA members, Cindy Chang, director of development at Counter Culture and Intelligentsia Coffee & Tea Inc. Chief Executive Officer and Founder Doug Zell on the WBC Board of Directors. The four individuals are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.
In addition to starting coffee consultancy firm Cafemakers, LLC in 2001, Hetzel is the only Coffee Quality Institute-licensed Q Grader in the state of Hawaii. He is also an SCAA- certified cupping judge and has been an arbitrator of the United States Barista Championship since 2003 and the WBC since 2005.
By joining the WBC board, Cho, who is also an SCAA director, holds the unique distinction of concurrently serving on two prominent specialty coffee boards. He began his career in specialty coffee in 2002 when he opened the now-popular murky coffee in Arlington, Va. Cho is also an accomplished barista having won the SCAA’s Southeast Regional Barista Competition in 2006.
“SCAA is pleased to select Andrew Hetzel and Nicholas Cho to represent our association on the WBC Board of Directors,” said SCAA Executive Director Ric Rhinehart. “We are confident Andrew and Nicholas will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC’s continuing growth and success.”
The WBC is a nonprofit organization governed by a board representing SCAA and the SCAE members. The organization’s stated goals are:
To promote the growth, excellence and recognition in the barista profession.
To grow the barista’s knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.
To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
To become globally recognized as the premier world barista event in the coffee calendar.
About the SCAA
Celebrating 26 years of success, SCAA is the world’s largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA’s mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA’s dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA’s annual conference is held in a different U.S. city each year and is the coffee industry’s largest gathering and exhibition.
About the WBC
The World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC Corporation is headquartered in the United Kingdom with a shared ownership between the SCAE and SCAA. The organization’s 2008 event will be held in Copenhagen, Denmark, June 19-22.
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Posted by cafemakers on 2008-04-03 02:29:20 Post Subject: WBC Adds SCAA Pair to Board of Directors
LONG BEACH, Calif. U.S.A. (April 2, 2008) —The Specialty Coffee Association of America (SCAA), the world’s largest coffee trade association, elected two new members to represent the association’s interest on the World Barista Championship (WBC) Board of Directors.
Andrew Hetzel, founder of Cafemakers, LLC and murky coffee president, Nicholas Cho are each slated to serve a two-year term on the internationally-recognized barista competition’s board.
The pair joins current SCAA members, Cindy Chang, director of development at Counter Culture and Intelligentsia Coffee & Tea Inc. Chief Executive Officer and Founder Doug Zell on the WBC Board of Directors. The four individuals are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.
In addition to starting coffee consultancy firm Cafemakers, LLC in 2001, Hetzel is the only Coffee Quality Institute-licensed Q Grader in the state of Hawaii. He is also an SCAA- certified cupping judge and has been an arbitrator of the United States Barista Championship since 2003 and the WBC since 2005.
By joining the WBC board, Cho, who is also an SCAA director, holds the unique distinction of concurrently serving on two prominent specialty coffee boards. He began his career in specialty coffee in 2002 when he opened the now-popular murky coffee in Arlington, Va. Cho is also an accomplished barista having won the SCAA’s Southeast Regional Barista Competition in 2006.
“SCAA is pleased to select Andrew Hetzel and Nicholas Cho to represent our association on the WBC Board of Directors,” said SCAA Executive Director Ric Rhinehart. “We are confident Andrew and Nicholas will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC’s continuing growth and success.”
The WBC is a nonprofit organization governed by a board representing SCAA and the SCAE members. The organization’s stated goals are:
To promote the growth, excellence and recognition in the barista profession.
To grow the barista’s knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.
To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
To become globally recognized as the premier world barista event in the coffee calendar.
About the SCAA
Celebrating 26 years of success, SCAA is the world’s largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA’s mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA’s dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA’s annual conference is held in a different U.S. city each year and is the coffee industry’s largest gathering and exhibition.
About the WBC
The World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC Corporation is headquartered in the United Kingdom with a shared ownership between the SCAE and SCAA. The organization’s 2008 event will be held in Copenhagen, Denmark, June 19-22.
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View entire thread: coffee samples directory
Posted by Rowley on 2004-09-22 13:59:21 Post Subject:
tea ->
tea
green
bubble tea -> boba
chai
herbal
english
essiac
white
coffee tea
black
gypsy tea room ?
oolong
yogi
ice
loose
herb
organic
chamomile
jasmine
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Posted by Rowley on 2004-09-22 13:59:21 Post Subject:
tea ->
tea
green
bubble tea -> boba
chai
herbal
english
essiac
white
coffee tea
black
gypsy tea room ?
oolong
yogi
ice
loose
herb
organic
chamomile
jasmine
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View entire thread: Anyone interested in dutch coffeepods ?
Posted by coffeemum on 2008-02-14 02:35:30 Post Subject: Anyone interested in dutch coffeepods ?
We are a dutch company,and we sell dutch coffee,tea,chocolate ,cookies and more.
For companies we also offer the opportunity to order large shipments against resonable rates (on request)
It is also a possibility to introduce the coffeepod principal to your country.
This is a dutch invention to make a fresh cup of coffee with a delicious cream layer on top,in different flavours.
Let me know if you are interested !
www.hollandcoffeeandtea.com
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Posted by coffeemum on 2008-02-14 02:35:30 Post Subject: Anyone interested in dutch coffeepods ?
We are a dutch company,and we sell dutch coffee,tea,chocolate ,cookies and more.
For companies we also offer the opportunity to order large shipments against resonable rates (on request)
It is also a possibility to introduce the coffeepod principal to your country.
This is a dutch invention to make a fresh cup of coffee with a delicious cream layer on top,in different flavours.
Let me know if you are interested !
www.hollandcoffeeandtea.com
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View entire thread: Coffee shop project
Posted by meg10052 on 2007-01-11 11:18:47 Post Subject: Survey
Survey:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
A, B, C, and E. It's very very rare though that I would drink anything but a coffee drink at a coffee shop. Would possibly drink B, C, E at a coffee shop if I'm having lunch there.
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
1_Coffee/Tea
4_Natural Juice
2_Water
0_Energy Beverages
3_Soda
3. Do you visit Starbucks?
Yes there on every corner and is convenient.
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol) conveince. Yes convenience, and there coffee is better than Atlanta Bread or Panera's that I'm just as close to. I'm about 20 miles away from the cool coffee shop hangouts.
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
I don't dislike Starbucks, they are a necessary evil.
6. Do you consider Starbucks a premium product?
They have their place at the top. There are better that I do like to indulge in.
7. Do you think Starbucks drinks are overpriced? No I don't.
8. What kinds of drinks are not offered at Starbucks but would like to see offered? I just get coffee when I go there.
9. Give an example of your ideal place to hang out.
I like a place that has character. That's all I know. Some places I like and some places I don't.
10. How old are you?
35
--------------------------------------------------------------------------------
Hi everyone. I am a high school student and I am doing an entrepreneurship project and I chose to open a coffee shop. As part of my research I decided to do a survey to find out what people truly wanted. So anyone that could answer my survey, I would be very gracious.
Survey:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
_Coffee/Tea
_Natural Juice
_Water
_Energy Beverages
_Soda
3. Do you visit Starbucks?
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol)
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
6. Do you consider Starbucks a premium product?
7. Do you think Starbucks drinks are overpriced?
8. What kinds of drinks are not offered at Starbucks but would like to see offered?
9. Give an example of your ideal place to hang out.
10. How old are you?
THank you for taking the time to do this survey.
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Posted by meg10052 on 2007-01-11 11:18:47 Post Subject: Survey
Survey:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
A, B, C, and E. It's very very rare though that I would drink anything but a coffee drink at a coffee shop. Would possibly drink B, C, E at a coffee shop if I'm having lunch there.
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
1_Coffee/Tea
4_Natural Juice
2_Water
0_Energy Beverages
3_Soda
3. Do you visit Starbucks?
Yes there on every corner and is convenient.
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol) conveince. Yes convenience, and there coffee is better than Atlanta Bread or Panera's that I'm just as close to. I'm about 20 miles away from the cool coffee shop hangouts.
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
I don't dislike Starbucks, they are a necessary evil.
6. Do you consider Starbucks a premium product?
They have their place at the top. There are better that I do like to indulge in.
7. Do you think Starbucks drinks are overpriced? No I don't.
8. What kinds of drinks are not offered at Starbucks but would like to see offered? I just get coffee when I go there.
9. Give an example of your ideal place to hang out.
I like a place that has character. That's all I know. Some places I like and some places I don't.
10. How old are you?
35
--------------------------------------------------------------------------------
Hi everyone. I am a high school student and I am doing an entrepreneurship project and I chose to open a coffee shop. As part of my research I decided to do a survey to find out what people truly wanted. So anyone that could answer my survey, I would be very gracious.
Survey:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
_Coffee/Tea
_Natural Juice
_Water
_Energy Beverages
_Soda
3. Do you visit Starbucks?
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol)
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
6. Do you consider Starbucks a premium product?
7. Do you think Starbucks drinks are overpriced?
8. What kinds of drinks are not offered at Starbucks but would like to see offered?
9. Give an example of your ideal place to hang out.
10. How old are you?
THank you for taking the time to do this survey.
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View entire thread: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-02-05 17:52:46 Post Subject:
GLRBC HOTEL INFORMATION
In order to accommodate visitors for the 2007 Great Lakes Regional Barista Competition, Intelligentsia Coffee & Tea has arranged a discounted rate at a local hotel for all competition attendees. Please try to book your room as early as possible to secure the special rate and to fill our room block.
Book directly and mention the “BARISTA COMPETITION” to get the discounted room rate.
Hotel 71
71 East Wacker Drive
Chicago, IL 60601
Discounted Room Rate: $179
Website: http://www.hotel71.com/
Call direct to book rooms: (312) 346-7100
Thank you,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-02-05 17:52:46 Post Subject:
GLRBC HOTEL INFORMATION
In order to accommodate visitors for the 2007 Great Lakes Regional Barista Competition, Intelligentsia Coffee & Tea has arranged a discounted rate at a local hotel for all competition attendees. Please try to book your room as early as possible to secure the special rate and to fill our room block.
Book directly and mention the “BARISTA COMPETITION” to get the discounted room rate.
Hotel 71
71 East Wacker Drive
Chicago, IL 60601
Discounted Room Rate: $179
Website: http://www.hotel71.com/
Call direct to book rooms: (312) 346-7100
Thank you,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-01-31 17:21:14 Post Subject: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Great Lakes Regional Barista Competition (GLRBC), hosted by Intelligentsia Coffee & Tea.
The GLRBC will take place February 23 - 25, 2007 at:
Coffee Fest Chicago
The Chicago Navy Pier, Hall A
600 East Grand Ave.
Chicago, IL 60611
Click on the following link to find the 2007 GLRBC Documents:
http://www.scaa.org/about_regional_next.asp#Great_Lakes
2007 GLRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 GLRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Chicago!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-01-31 17:21:14 Post Subject: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Great Lakes Regional Barista Competition (GLRBC), hosted by Intelligentsia Coffee & Tea.
The GLRBC will take place February 23 - 25, 2007 at:
Coffee Fest Chicago
The Chicago Navy Pier, Hall A
600 East Grand Ave.
Chicago, IL 60611
Click on the following link to find the 2007 GLRBC Documents:
http://www.scaa.org/about_regional_next.asp#Great_Lakes
2007 GLRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 GLRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Chicago!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: Coffee shop project
Posted by leggomygreggo on 2007-01-10 07:25:06 Post Subject: Coffee shop project
Hi everyone. I am a high school student and I am doing an entrepreneurship project and I chose to open a coffee shop. As part of my research I decided to do a survey to find out what people truly wanted. So anyone that could answer my survey, I would be very gracious.
Survey:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
_Coffee/Tea
_Natural Juice
_Water
_Energy Beverages
_Soda
3. Do you visit Starbucks?
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol)
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
6. Do you consider Starbucks a premium product?
7. Do you think Starbucks drinks are overpriced?
8. What kinds of drinks are not offered at Starbucks but would like to see offered?
9. Give an example of your ideal place to hang out.
10. How old are you?
THank you for taking the time to do this survey.
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Posted by leggomygreggo on 2007-01-10 07:25:06 Post Subject: Coffee shop project
Hi everyone. I am a high school student and I am doing an entrepreneurship project and I chose to open a coffee shop. As part of my research I decided to do a survey to find out what people truly wanted. So anyone that could answer my survey, I would be very gracious.
Survey:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
_Coffee/Tea
_Natural Juice
_Water
_Energy Beverages
_Soda
3. Do you visit Starbucks?
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol)
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
6. Do you consider Starbucks a premium product?
7. Do you think Starbucks drinks are overpriced?
8. What kinds of drinks are not offered at Starbucks but would like to see offered?
9. Give an example of your ideal place to hang out.
10. How old are you?
THank you for taking the time to do this survey.
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View entire thread: Coffee shop project
Posted by topher on 2007-01-10 08:53:25 Post Subject:
Survey:
1. Do you drink any of the following beverages? a,b,c,e...but only coffee at coffee shops
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
1_Coffee/Tea
4_Natural Juice
2_Water
never_Energy Beverages
3_Soda
3. Do you visit Starbucks?
yes but only if there are no other shops around
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol) conveince
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
lack of knowledge but that is not at every store
6. Do you consider Starbucks a premium product?
better than some but there are better
7. Do you think Starbucks drinks are overpriced? Not really sure. I do not drink or pay attention to prices of the fufu drinks. Drip and single espressos are not overpriced.
8. What kinds of drinks are not offered at Starbucks but would like to see offered? They have what I drink
9. Give an example of your ideal place to hang out.
as long as the coffee is fresh and prepared correctly I would return...oh and I guess I would like it to be not to dark...I hate dark coffee shops. I always feel like they are trying to hide the dirt
10. How old are you?
36
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Posted by topher on 2007-01-10 08:53:25 Post Subject:
Survey:
1. Do you drink any of the following beverages? a,b,c,e...but only coffee at coffee shops
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
1_Coffee/Tea
4_Natural Juice
2_Water
never_Energy Beverages
3_Soda
3. Do you visit Starbucks?
yes but only if there are no other shops around
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol) conveince
5.What do you dislike about Starbucks? (Service, Drinks, Employees)
lack of knowledge but that is not at every store
6. Do you consider Starbucks a premium product?
better than some but there are better
7. Do you think Starbucks drinks are overpriced? Not really sure. I do not drink or pay attention to prices of the fufu drinks. Drip and single espressos are not overpriced.
8. What kinds of drinks are not offered at Starbucks but would like to see offered? They have what I drink
9. Give an example of your ideal place to hang out.
as long as the coffee is fresh and prepared correctly I would return...oh and I guess I would like it to be not to dark...I hate dark coffee shops. I always feel like they are trying to hide the dirt
10. How old are you?
36
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View entire thread: Coffee shop project
Posted by Jackson on 2007-01-13 00:27:44 Post Subject:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
A, C, B and occasionally E.
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
_1. Coffee/Tea
_3. Natural Juice
_2. Water
_6. Energy Beverages
_5. Soda
3. Do you visit Starbucks? I used to, but I have not been in a Starbucks for at least a year and a half.
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol) I went there for coffee
5.What do you dislike about Starbucks? (Service, Drinks, Employees) Starbucks has a very consistant product and they execute customer service very well. I just like lighter roasted coffee.
6. Do you consider Starbucks a premium product? Yes.
7. Do you think Starbucks drinks are overpriced? No.
8. What kinds of drinks are not offered at Starbucks but would like to see offered? A single origin coffee roasted to a full city roast or vienna roast.
9. Give an example of your ideal place to hang out. I like a place with lamps on each table, so I can see what I am reading better. And the ideal place would offer a house blend, a dark roast, and a single origin coffee which would change each week or month. And tables that do not wooble are a must!
10. How old are you? 39
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Posted by Jackson on 2007-01-13 00:27:44 Post Subject:
1. Do you drink any of the following beverages?
a. Coffee/Tea
b. Natural Juice
c. Water
d. Energy Beverages
e. Soda
f. None
A, C, B and occasionally E.
2. Please rank from 1-5 the following beverages in order of preference with 1 being the most prefered and 5 being least preferred.
_1. Coffee/Tea
_3. Natural Juice
_2. Water
_6. Energy Beverages
_5. Soda
3. Do you visit Starbucks? I used to, but I have not been in a Starbucks for at least a year and a half.
4. Why do you visit Starbucks? (For the coffee, the atmosphere, the status symbol) I went there for coffee
5.What do you dislike about Starbucks? (Service, Drinks, Employees) Starbucks has a very consistant product and they execute customer service very well. I just like lighter roasted coffee.
6. Do you consider Starbucks a premium product? Yes.
7. Do you think Starbucks drinks are overpriced? No.
8. What kinds of drinks are not offered at Starbucks but would like to see offered? A single origin coffee roasted to a full city roast or vienna roast.
9. Give an example of your ideal place to hang out. I like a place with lamps on each table, so I can see what I am reading better. And the ideal place would offer a house blend, a dark roast, and a single origin coffee which would change each week or month. And tables that do not wooble are a must!
10. How old are you? 39
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View entire thread: Water used in coffee shops?
Posted by Rockcreekcoffee on 2004-12-13 11:05:56 Post Subject: Water
In our shop we use filtered water. The water filteration system is customized to our geopgraphic location.
Yes, water makes the biggest difference in what you will taste in your coffee, tea and blened ice drinks.
Rockcreekcoffee
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Posted by Rockcreekcoffee on 2004-12-13 11:05:56 Post Subject: Water
In our shop we use filtered water. The water filteration system is customized to our geopgraphic location.
Yes, water makes the biggest difference in what you will taste in your coffee, tea and blened ice drinks.
Rockcreekcoffee
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View entire thread: Coffee Shop Sign
Posted by WiredCoffeeEspress on 2008-08-25 19:38:30 Post Subject: Congratulations
Congratulations,
I know how it is to finally be in the building stage after dealing with all the permits and such.
Logo Looks good... Good contrast and readable. I have learned to not assume tho. BunJava and Coffee & Tea are not centered with each other.. different font sizes. It may be on purpose just my 2 cents worth. Other then that it looks great as does the drawings for your shop.
Best of luck.
Todd Williams
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Posted by WiredCoffeeEspress on 2008-08-25 19:38:30 Post Subject: Congratulations
Congratulations,
I know how it is to finally be in the building stage after dealing with all the permits and such.
Logo Looks good... Good contrast and readable. I have learned to not assume tho. BunJava and Coffee & Tea are not centered with each other.. different font sizes. It may be on purpose just my 2 cents worth. Other then that it looks great as does the drawings for your shop.
Best of luck.
Todd Williams
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View entire thread: MBA Project
Posted by dunahoejp on 2007-10-29 18:20:22 Post Subject: MBA Project
Hi all--
I am participating in an Economics project which is a hypothetical case of taking Peet''s Coffee & Tea into China. One of the key parts of the project is determining a break even analysis for a store. I having some difficulty in deriving store level costs for Peet''s (or any similar specialy coffee operaton). Specifically, I am trying to estimate the sources of revenue and expense categories associated with a retail operation along with any cost ranges. I appreciate any feedback on this topic or other items my project team should consider.
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Posted by dunahoejp on 2007-10-29 18:20:22 Post Subject: MBA Project
Hi all--
I am participating in an Economics project which is a hypothetical case of taking Peet''s Coffee & Tea into China. One of the key parts of the project is determining a break even analysis for a store. I having some difficulty in deriving store level costs for Peet''s (or any similar specialy coffee operaton). Specifically, I am trying to estimate the sources of revenue and expense categories associated with a retail operation along with any cost ranges. I appreciate any feedback on this topic or other items my project team should consider.
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View entire thread: questions--mobile coffee truck
Posted by berlin on 2008-02-18 22:30:24 Post Subject: questions--mobile coffee truck
i wonder how are the owners of a mobile coffee truck handle the money issue.
do you have a register?
if yes, i could not see any registers while researching truck pictures
do you have a foldable table/ seatings for customers?
does anybody actually also sells coffee/ tea products by the pound?
is there any business in the east bay i can contact/ see the set up?
thanks
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Posted by berlin on 2008-02-18 22:30:24 Post Subject: questions--mobile coffee truck
i wonder how are the owners of a mobile coffee truck handle the money issue.
do you have a register?
if yes, i could not see any registers while researching truck pictures
do you have a foldable table/ seatings for customers?
does anybody actually also sells coffee/ tea products by the pound?
is there any business in the east bay i can contact/ see the set up?
thanks
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View entire thread: Coffee trade magazines
Posted by rwolak on 2007-09-08 10:21:29 Post Subject: Re: Coffee trade magazines
One of the best online resources to Cafe culture around the world as well as coverage of all things about coffee, tea, baristas and more can be found at www.thecafeguide.com
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Posted by rwolak on 2007-09-08 10:21:29 Post Subject: Re: Coffee trade magazines
One of the best online resources to Cafe culture around the world as well as coverage of all things about coffee, tea, baristas and more can be found at www.thecafeguide.com
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View entire thread: Where do I find a vendor for my non beverage items?
Posted by theperk on 2006-12-05 07:26:10 Post Subject: Where do I find a vendor for my non beverage items?
I have an independent coffee shop in Atlanta, GA. I have my beverages, i.e. coffee, tea, espresso and all, but where can I find a list of vendors to supply my sandwiches, wraps, and paninis that I want to carry?
"Coffee is not a drug, it's a vitamin."
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Posted by theperk on 2006-12-05 07:26:10 Post Subject: Where do I find a vendor for my non beverage items?
I have an independent coffee shop in Atlanta, GA. I have my beverages, i.e. coffee, tea, espresso and all, but where can I find a list of vendors to supply my sandwiches, wraps, and paninis that I want to carry?
"Coffee is not a drug, it's a vitamin."
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View entire thread: New kid on the block
Posted by oconnorsofdublincoffee on 2008-01-23 09:26:32 Post Subject: New kid on the block
Hello Everyone,
My name is Kevin, we operate from Ireland and the UK and are bringing fine Coffee & Tea to the public via trade shows food fairs and local farmers markets in these countries.Very rewarding as we are discovering people want the real deal and a personal touch.
Anyway this is just a quick hello to you all.
All the best for now
Kevin
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Posted by oconnorsofdublincoffee on 2008-01-23 09:26:32 Post Subject: New kid on the block
Hello Everyone,
My name is Kevin, we operate from Ireland and the UK and are bringing fine Coffee & Tea to the public via trade shows food fairs and local farmers markets in these countries.Very rewarding as we are discovering people want the real deal and a personal touch.
Anyway this is just a quick hello to you all.
All the best for now
Kevin
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View entire thread: coffee magazines (non-trade)
Posted by 3ternal on 2008-03-18 22:19:49 Post Subject:
Specialty Coffee
Coffee & Tea
I read those.
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Posted by 3ternal on 2008-03-18 22:19:49 Post Subject:
Specialty Coffee
Coffee & Tea
I read those.
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View entire thread: Announcement: Creative Pods Now Open!
Posted by carolmaziarz on 2005-12-06 08:49:25 Post Subject: Announcement: Creative Pods Now Open!
We specialize in organic coffee, tea and other unique products packaged especially for your Pod machines.
We have discovered through our research that matching grind and roast
is critical. If these factors are carefully balanced, the pod machines are capable of delivering an excellent cup of coffee using a wide variety of beans. Using the “one grind suites allâ€
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Posted by carolmaziarz on 2005-12-06 08:49:25 Post Subject: Announcement: Creative Pods Now Open!
We specialize in organic coffee, tea and other unique products packaged especially for your Pod machines.
We have discovered through our research that matching grind and roast
is critical. If these factors are carefully balanced, the pod machines are capable of delivering an excellent cup of coffee using a wide variety of beans. Using the “one grind suites allâ€
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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: Foot Traffic Research
Posted by mies on 2008-11-18 19:23:57 Post Subject:
Thanks all for the responses. I am feeling more confident of the location. I have done a quick survey with the residents around the area and the professionals that work in the area. Here are the findings.
- Most expressed interest in a local coffee shop alternative. Those that bought to-go coffee did so at the Starbucks or Dunkin Donuts, the only viable choices in the area.
- Residents were interested a place to relax during the weekends or nights.
- Professionals wanted another lunch option in the area besides McDonalds, sushi, pizza and Chinese.
- About 86% interviewed drinked coffee or tea. Most of them bought or made their coffee/tea by their place of work. However, they would consider stopping and buying a drink while on their way to work rather than getting something near their destination.
I would say that the bulk of the business would come from foot traffic. The location is located in a busy two lane one way downtown street so car parking would be nearly impossible. There is a two car fire lane/loading zone in front of the building but street parking is tough. I'm well aware of Detroit streets having gone to school there, but this location is nothing like that.
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Posted by mies on 2008-11-18 19:23:57 Post Subject:
Thanks all for the responses. I am feeling more confident of the location. I have done a quick survey with the residents around the area and the professionals that work in the area. Here are the findings.
- Most expressed interest in a local coffee shop alternative. Those that bought to-go coffee did so at the Starbucks or Dunkin Donuts, the only viable choices in the area.
- Residents were interested a place to relax during the weekends or nights.
- Professionals wanted another lunch option in the area besides McDonalds, sushi, pizza and Chinese.
- About 86% interviewed drinked coffee or tea. Most of them bought or made their coffee/tea by their place of work. However, they would consider stopping and buying a drink while on their way to work rather than getting something near their destination.
I would say that the bulk of the business would come from foot traffic. The location is located in a busy two lane one way downtown street so car parking would be nearly impossible. There is a two car fire lane/loading zone in front of the building but street parking is tough. I'm well aware of Detroit streets having gone to school there, but this location is nothing like that.
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View entire thread: Any good trade magazines?
Posted by TCS on 2004-11-01 23:26:17 Post Subject:
Fresh Cup
Specialty Coffee & Tea Trade Magazine
http://www.freshcup.com
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Posted by TCS on 2004-11-01 23:26:17 Post Subject:
Fresh Cup
Specialty Coffee & Tea Trade Magazine
http://www.freshcup.com
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View entire thread: Two Mobile Espresso Vans for Sale
Posted by ssuenami4me on 2007-11-14 20:19:49 Post Subject: Two Mobile Espresso Vans for Sale
I am selling two mobile coffee kiosks (vans). Asking 35,000 or Best Offer. Located in Eugene, OR. Each truck is loaded with all you need to start making money serving coffee/espresso drinks, smoothies, baked goods and even biscuits and gravy! I must sell due to an illness in the family.
FOR FULL SERVICE CATERING we did:
* Breakfast: biscuits & gravy, muffins, croissants, smoothies, fruit
* Lunches & Dinner: soups, salads, sandwiches, burritos, hot dogs
* FULL ESPRESSO BAR
* Mochas, Lattes, Cappuccinos, Coffee, Tea, Chai Tea, Smoothies, Juices, Italian Sodas, Cremosas, Egg Creams, Mocha Shakes, Iced Coffees and more...
SPECIAL EVENTS:
This unit is custom made for special events! We are able to drive directly to functions and events, open the customer window and start serving. The units are completely self-contained. We did:
* Music events
* Festivals
* Fundraisers
* Sporting events (soccer, football, little league, races, bicycling tours)
* Grand Openings
* Business employee appreciation events (monthly)
* Company picnics
VAN SPECIFICS:
Thes are Class Two fully self-contained mobile units, Oregon Health Department approved and OSHA reviewed. This unit is well maintained and comes fully equipped with all you need to start making cash.
Included:
3 sinks with separate handwashing sink
1 fresh water tanks ˇV 25 gallons
1 grey water holding tanks ˇV 30 gallons
1 hot water heater
1 water softener system
Quiet inverter system with deep cycle batteries and remote control
One external power source for overnight charging or stationary location
1 large commercial refrigerator (propane refrigerator and freezer)
1 small under counter refrigerator
1 two group La San Marco espresso machine (propane powered and old school pull)
1 Brevetto Espresso Grinder
1 Vita Mix blender
1 commercial grinder
1 commercial brewer
1 cash register
Jump seat for passenger
6 ft clearance inside
1962 Vintage Purple and Yellow Chevy and a 1976 Gruman workhorse.
Let me know if you''d like to see pictures!
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Posted by ssuenami4me on 2007-11-14 20:19:49 Post Subject: Two Mobile Espresso Vans for Sale
I am selling two mobile coffee kiosks (vans). Asking 35,000 or Best Offer. Located in Eugene, OR. Each truck is loaded with all you need to start making money serving coffee/espresso drinks, smoothies, baked goods and even biscuits and gravy! I must sell due to an illness in the family.
FOR FULL SERVICE CATERING we did:
* Breakfast: biscuits & gravy, muffins, croissants, smoothies, fruit
* Lunches & Dinner: soups, salads, sandwiches, burritos, hot dogs
* FULL ESPRESSO BAR
* Mochas, Lattes, Cappuccinos, Coffee, Tea, Chai Tea, Smoothies, Juices, Italian Sodas, Cremosas, Egg Creams, Mocha Shakes, Iced Coffees and more...
SPECIAL EVENTS:
This unit is custom made for special events! We are able to drive directly to functions and events, open the customer window and start serving. The units are completely self-contained. We did:
* Music events
* Festivals
* Fundraisers
* Sporting events (soccer, football, little league, races, bicycling tours)
* Grand Openings
* Business employee appreciation events (monthly)
* Company picnics
VAN SPECIFICS:
Thes are Class Two fully self-contained mobile units, Oregon Health Department approved and OSHA reviewed. This unit is well maintained and comes fully equipped with all you need to start making cash.
Included:
3 sinks with separate handwashing sink
1 fresh water tanks ˇV 25 gallons
1 grey water holding tanks ˇV 30 gallons
1 hot water heater
1 water softener system
Quiet inverter system with deep cycle batteries and remote control
One external power source for overnight charging or stationary location
1 large commercial refrigerator (propane refrigerator and freezer)
1 small under counter refrigerator
1 two group La San Marco espresso machine (propane powered and old school pull)
1 Brevetto Espresso Grinder
1 Vita Mix blender
1 commercial grinder
1 commercial brewer
1 cash register
Jump seat for passenger
6 ft clearance inside
1962 Vintage Purple and Yellow Chevy and a 1976 Gruman workhorse.
Let me know if you''d like to see pictures!
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View entire thread: Coffee Counts as Fluid!!! Really!!!
Posted by tintinet on 2004-02-18 16:38:46 Post Subject: Coffee Counts as Fluid!!! Really!!!
Fulfilling Your Thirst
The report, issued today by the Institute of Medicine of the National Academies, says that most healthy Americans meet their daily hydration needs by letting thirst be their guide, rather than by following the old "eight to nine glasses a day" rule.......
The report doesn't specify exact requirements for water intake, but it does make general recommendations of 91 ounces per day for women and 125 ounces for men of total water per day, which actually translates to a few glasses more than eight glasses a day.
But in a change from the past, the panel loosened the requirements on how people can meet those recommendations, allowing caffeinated beverages, such as soda and coffee, and food to count toward total water intake. Although caffeine has been thought to have a diuretic effect, researchers say studies show that effect is only temporary.
They say that although low intake of water has been associated with some chronic diseases, there is not enough evidence to establish water intake recommendations as a means to reduce the risks of chronic disease.
"We don't offer any rule of thumb based on how many glasses of water people should drink each day because our hydration needs can be met through a variety of sources in addition to drinking water," says panel chairman Lawrence Appel, MD, MPH, in a news release. "While drinking water is a frequent choice for hydration, people also get water from juice, milk, coffee, tea, soda, fruits, vegetables, and other foods and beverages as well.
"Moreover, we concluded that on a daily basis, people get adequate amounts of water from normal drinking behavior -- consumption of beverages at meals and in other social situations -- and by letting their thirst guide them," says Appel, who is also professor of medicine, epidemiology, and international health at Johns Hopkins University in Baltimore.
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Posted by tintinet on 2004-02-18 16:38:46 Post Subject: Coffee Counts as Fluid!!! Really!!!
Fulfilling Your Thirst
The report, issued today by the Institute of Medicine of the National Academies, says that most healthy Americans meet their daily hydration needs by letting thirst be their guide, rather than by following the old "eight to nine glasses a day" rule.......
The report doesn't specify exact requirements for water intake, but it does make general recommendations of 91 ounces per day for women and 125 ounces for men of total water per day, which actually translates to a few glasses more than eight glasses a day.
But in a change from the past, the panel loosened the requirements on how people can meet those recommendations, allowing caffeinated beverages, such as soda and coffee, and food to count toward total water intake. Although caffeine has been thought to have a diuretic effect, researchers say studies show that effect is only temporary.
They say that although low intake of water has been associated with some chronic diseases, there is not enough evidence to establish water intake recommendations as a means to reduce the risks of chronic disease.
"We don't offer any rule of thumb based on how many glasses of water people should drink each day because our hydration needs can be met through a variety of sources in addition to drinking water," says panel chairman Lawrence Appel, MD, MPH, in a news release. "While drinking water is a frequent choice for hydration, people also get water from juice, milk, coffee, tea, soda, fruits, vegetables, and other foods and beverages as well.
"Moreover, we concluded that on a daily basis, people get adequate amounts of water from normal drinking behavior -- consumption of beverages at meals and in other social situations -- and by letting their thirst guide them," says Appel, who is also professor of medicine, epidemiology, and international health at Johns Hopkins University in Baltimore.
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View entire thread: White Coffee Latte
Posted by billagirly on 2007-02-15 15:53:17 Post Subject: White Coffee Latte
Has anyone heard of/tried/made/sold these?
According to "The Complete Idiot's Guide to Coffee & Tea", it is as follows:
"This is a drink that's new to many cafes, but you still may come across it. White coffee is coffee that's been underroasted and is often prepared as espresso. It has a peanutlike taste, which is why lattes almost always come with your choice of flavor syrups, so you have more activity in your mouth when you drink it. A white coffee latte has more caffeine than a regular latte because less caffeine has been burned off during roasting."
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Posted by billagirly on 2007-02-15 15:53:17 Post Subject: White Coffee Latte
Has anyone heard of/tried/made/sold these?
According to "The Complete Idiot's Guide to Coffee & Tea", it is as follows:
"This is a drink that's new to many cafes, but you still may come across it. White coffee is coffee that's been underroasted and is often prepared as espresso. It has a peanutlike taste, which is why lattes almost always come with your choice of flavor syrups, so you have more activity in your mouth when you drink it. A white coffee latte has more caffeine than a regular latte because less caffeine has been burned off during roasting."
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View entire thread: Promotional Ideas
Posted by John P on 2007-07-26 22:08:49 Post Subject:
There is no such thing as "quick money" so get that out of your head immediately. Think long term, think growth, think about niche positioning, think about looking at how to save money by being more efficient. Think about raising quality and raising prices accordingly.
Any effective marketing is a long term process. Its about establishing your identity, building on that identity and continuously repeating that identity to the customer/public through both internal and external marketing.
Internal marketing consists of store ambiance (layout, colors, music, etc.), product offerings, product quality, customer service, type of cups used, knowledge of coffee/tea/espresso, etc., interior signage, and more.
External marketing includes print ads, logo, exterior signage, and any additional PR such as working with local charities, using local dairy products, etc.
That being said:
From my personal experience:
Concentrate on your espresso and or coffee (and please no drip, unless it's by the cup (aka Melitta filter)). Immediately establish yourself as the best in your area by the quality of your cup. This must actually be better, not just wishful thinking.
Ask yourself, "How can I make it better?" (updosing, downdosing, different temperature, different extraction time, etc.) Practice. Experiment. Repeat.
Become the local expert, be nationally recognized by your peers and prove it by the result in the cup.
Be patient. Continue to learn new techniques, tweak old ones, and/or become more consistent with what you're doing. People will go out of their way (drive, fly, plan road trip, move to your area... just to have your coffee and/or espresso. We regularly have people go out of their way to come here, and we've still managed to operate below the radar. WOM does wonders, but you have to deliver every time, and sometimes that means pi$$ing some people off.... (No soy cappa, no lungo shots, no cream or sugar in the press to order coffee....) but it will endear you to countless of others. Your integrity is reflected by the compromises you are willing to make, a compromise in quality is a compromise in integrity and it will show. Ask yourself, "Do I want to create a lasting legacy? or Do I want to be just another coffee shop?"
Sales are relative to your location, size, staff, business saavy (running a tight ship), and in the end the 'Bottom Line'.
By doing the above we've increased sales 350% since 2005, and are approaching our third year anniversary. We're relatively small, but we've been profitable since month 3, and have been able to triple payments on both our start-up loans this past year. Focus on the coffee and the sales will come, doing several charity events a year is also a good idea to build a relationship with the community, to create 'goodwill', and to get people who care about a similar cause, charity, ideal, to come and have your wonderful beverages.
Don't focus on the money. Focus on the coffee and how to improve quality and improve efficiency in ALL areas of your operation.
My cent.
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Posted by John P on 2007-07-26 22:08:49 Post Subject:
There is no such thing as "quick money" so get that out of your head immediately. Think long term, think growth, think about niche positioning, think about looking at how to save money by being more efficient. Think about raising quality and raising prices accordingly.
Any effective marketing is a long term process. Its about establishing your identity, building on that identity and continuously repeating that identity to the customer/public through both internal and external marketing.
Internal marketing consists of store ambiance (layout, colors, music, etc.), product offerings, product quality, customer service, type of cups used, knowledge of coffee/tea/espresso, etc., interior signage, and more.
External marketing includes print ads, logo, exterior signage, and any additional PR such as working with local charities, using local dairy products, etc.
That being said:
From my personal experience:
Concentrate on your espresso and or coffee (and please no drip, unless it's by the cup (aka Melitta filter)). Immediately establish yourself as the best in your area by the quality of your cup. This must actually be better, not just wishful thinking.
Ask yourself, "How can I make it better?" (updosing, downdosing, different temperature, different extraction time, etc.) Practice. Experiment. Repeat.
Become the local expert, be nationally recognized by your peers and prove it by the result in the cup.
Be patient. Continue to learn new techniques, tweak old ones, and/or become more consistent with what you're doing. People will go out of their way (drive, fly, plan road trip, move to your area... just to have your coffee and/or espresso. We regularly have people go out of their way to come here, and we've still managed to operate below the radar. WOM does wonders, but you have to deliver every time, and sometimes that means pi$$ing some people off.... (No soy cappa, no lungo shots, no cream or sugar in the press to order coffee....) but it will endear you to countless of others. Your integrity is reflected by the compromises you are willing to make, a compromise in quality is a compromise in integrity and it will show. Ask yourself, "Do I want to create a lasting legacy? or Do I want to be just another coffee shop?"
Sales are relative to your location, size, staff, business saavy (running a tight ship), and in the end the 'Bottom Line'.
By doing the above we've increased sales 350% since 2005, and are approaching our third year anniversary. We're relatively small, but we've been profitable since month 3, and have been able to triple payments on both our start-up loans this past year. Focus on the coffee and the sales will come, doing several charity events a year is also a good idea to build a relationship with the community, to create 'goodwill', and to get people who care about a similar cause, charity, ideal, to come and have your wonderful beverages.
Don't focus on the money. Focus on the coffee and how to improve quality and improve efficiency in ALL areas of your operation.
My cent.
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View entire thread: Selling Healthy coffee!
Posted by Anonymous on 2005-01-23 12:26:58 Post Subject: Selling Healthy coffee!
HEALTHY COFFEE, TEA,
MOCHA and HOT CHOCOLATE
Please read the following information so you can see what all the excitement is about and why so many people are enjoying the healthy benefits of drinking our GanoExcel coffee.
Taking care of our health is important to all of us. Experts put nutrition as the next Trillion-dollar industry. Unfortunately, most of the nutritional supplements being marketed today are expensive, and they are not products that are already a part of our daily routine, making it both difficult for most people to afford, and difficult to consume consistently.
If you already drink coffee, I'll bet you do that very consistently. That is the simple and ingenious difference driving GanoExcel's Healthy Coffee. Simply by changing your brand of coffee, you will automatically get the health benefit of Ganoderma each day. You'll drink it everyday, because it is in your coffee, and drinking coffee is something you already do very well.
Ganoderma is the active ingredient derived from the Reishi Mushroom. Just in case you are wondering like I was, no, our coffee does not taste like mushrooms. It is full bodied, delicious, and extremely satisfying, and the feeling you will get of increased energy lasts, because it comes from Ganoderma, not from caffeine.
Ganoderma has historically been known to detoxify and energize, and with so much less caffeine in your system, you'll sleep a lot better. All from a simple
change in your brand of coffee.
The Secret To Daily Nutrition Is Consistency:
-Your supplement must be consumed each day without fail
-It must be affordable
-It must be convenient
-It must be something you will do no matter what distractions come.
For more information about our products and our business, please email me kristycr@hotmail.com
For a 24/7 pre-recorded call about our company dial:
512-404-1228 and 888-793-9888 (or 800-242-0363 x2528 in spanish)
You MUST check out the 3rd party (not affiliated with GanoExcel) information about Ganoderma Lucidum (Reishi Mushroom):
http://reishi.com/reishi.htm
http://www.reishirescue.com/
http://www.pubmed.com Type in "ganoderma" or "reishi mushroom"
Ask me for a sample and how you can use this awesome product to help your patients and make more money! It is so easy! If you can say, "Do you drink coffee? Great. Try this," you will help change the life of your patients and can make money! Ask me how-- email me at kristycr@hotmail.com
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Posted by Anonymous on 2005-01-23 12:26:58 Post Subject: Selling Healthy coffee!
HEALTHY COFFEE, TEA,
MOCHA and HOT CHOCOLATE
Please read the following information so you can see what all the excitement is about and why so many people are enjoying the healthy benefits of drinking our GanoExcel coffee.
Taking care of our health is important to all of us. Experts put nutrition as the next Trillion-dollar industry. Unfortunately, most of the nutritional supplements being marketed today are expensive, and they are not products that are already a part of our daily routine, making it both difficult for most people to afford, and difficult to consume consistently.
If you already drink coffee, I'll bet you do that very consistently. That is the simple and ingenious difference driving GanoExcel's Healthy Coffee. Simply by changing your brand of coffee, you will automatically get the health benefit of Ganoderma each day. You'll drink it everyday, because it is in your coffee, and drinking coffee is something you already do very well.
Ganoderma is the active ingredient derived from the Reishi Mushroom. Just in case you are wondering like I was, no, our coffee does not taste like mushrooms. It is full bodied, delicious, and extremely satisfying, and the feeling you will get of increased energy lasts, because it comes from Ganoderma, not from caffeine.
Ganoderma has historically been known to detoxify and energize, and with so much less caffeine in your system, you'll sleep a lot better. All from a simple
change in your brand of coffee.
The Secret To Daily Nutrition Is Consistency:
-Your supplement must be consumed each day without fail
-It must be affordable
-It must be convenient
-It must be something you will do no matter what distractions come.
For more information about our products and our business, please email me kristycr@hotmail.com
For a 24/7 pre-recorded call about our company dial:
512-404-1228 and 888-793-9888 (or 800-242-0363 x2528 in spanish)
You MUST check out the 3rd party (not affiliated with GanoExcel) information about Ganoderma Lucidum (Reishi Mushroom):
http://reishi.com/reishi.htm
http://www.reishirescue.com/
http://www.pubmed.com Type in "ganoderma" or "reishi mushroom"
Ask me for a sample and how you can use this awesome product to help your patients and make more money! It is so easy! If you can say, "Do you drink coffee? Great. Try this," you will help change the life of your patients and can make money! Ask me how-- email me at kristycr@hotmail.com
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View entire thread: Has caffeine lost its effect on me?
Posted by Della on 2007-09-28 02:17:52 Post Subject: Has caffeine lost its effect on me?
Hi there. I thought I was just imagining things but now I know what I felt. I drink lots of coffee, tea or red bull. Depends how I feel. I have lots of caffeine everyday. I even drink it before I go to bed. The thing is it don't seem to effect me anymore. I sleep good and I am not really hyper. It don't wake me up anymore. Has caffeine lost its effects on me or do I need more? The only things keeping me drinking it is I love the taste and last time I tried to quit I felt ill. I need it. what is this?
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Posted by Della on 2007-09-28 02:17:52 Post Subject: Has caffeine lost its effect on me?
Hi there. I thought I was just imagining things but now I know what I felt. I drink lots of coffee, tea or red bull. Depends how I feel. I have lots of caffeine everyday. I even drink it before I go to bed. The thing is it don't seem to effect me anymore. I sleep good and I am not really hyper. It don't wake me up anymore. Has caffeine lost its effects on me or do I need more? The only things keeping me drinking it is I love the taste and last time I tried to quit I felt ill. I need it. what is this?
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View entire thread: Sumatra Mandheling DP-SUPER PREP:
Posted by tintinet on 2003-10-03 13:33:01 Post Subject: Sumatra Mandheling
I'm drinking a hot, fresh cup of Sumatra Mandheling right now. This one, specifically: (from The Coffee Review.com )
First Colony Coffee & Tea Sumatra Mandheling
Norfolk, Virginia Reviewed: March 1998
Overall Rating: 93 points
Aroma: 8
Acidity: 7
Body: 7
Flavor: 8
Aftertaste: 7
Roast (Agtron): Medium-Dark/Medium-Light (47/63)
Origin: Sumatra
Notes: Not entirely typical for a Sumatra, but a revelation: an almost Latin-American brightness up front before the deep Sumatra tones prevail through a broad, deep, sweet vanilla-tinged center. Amazing range. Processed by traditional Sumatra methods.
Blind Assessment: Not entirely typical for a Sumatra, but something of a revelation: an almost Latin-American brightness up front before the deep Sumatra tones prevail, pulling us down into a broad, deep, sweet vanilla-tinged center. An amazing range, from the fleeting floral top notes to a pungently rich bottom, plus a long, satisfying development that carries straight through to the vanilla memories in the aftertaste.
Who should drink it: Lovers of the great Latin-American coffees who want to diversify. Although the acidity here is not nearly as powerful as in a good Guatemala or Costa Rica, there is enough to elevate and stretch the deep Sumatra profile.
Gotta totally agree with this review. The brew is wicked good! Oddly, I really don't like chewing on the roasted beans as much as I like chewing on the roasted beans of several other coffees (Guatemala La Tacita, for instance)
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Posted by tintinet on 2003-10-03 13:33:01 Post Subject: Sumatra Mandheling
I'm drinking a hot, fresh cup of Sumatra Mandheling right now. This one, specifically: (from The Coffee Review.com )
First Colony Coffee & Tea Sumatra Mandheling
Norfolk, Virginia Reviewed: March 1998
Overall Rating: 93 points
Aroma: 8
Acidity: 7
Body: 7
Flavor: 8
Aftertaste: 7
Roast (Agtron): Medium-Dark/Medium-Light (47/63)
Origin: Sumatra
Notes: Not entirely typical for a Sumatra, but a revelation: an almost Latin-American brightness up front before the deep Sumatra tones prevail through a broad, deep, sweet vanilla-tinged center. Amazing range. Processed by traditional Sumatra methods.
Blind Assessment: Not entirely typical for a Sumatra, but something of a revelation: an almost Latin-American brightness up front before the deep Sumatra tones prevail, pulling us down into a broad, deep, sweet vanilla-tinged center. An amazing range, from the fleeting floral top notes to a pungently rich bottom, plus a long, satisfying development that carries straight through to the vanilla memories in the aftertaste.
Who should drink it: Lovers of the great Latin-American coffees who want to diversify. Although the acidity here is not nearly as powerful as in a good Guatemala or Costa Rica, there is enough to elevate and stretch the deep Sumatra profile.
Gotta totally agree with this review. The brew is wicked good! Oddly, I really don't like chewing on the roasted beans as much as I like chewing on the roasted beans of several other coffees (Guatemala La Tacita, for instance)
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View entire thread: Has caffeine lost its effect on me?
Posted by espressogirl on 2008-10-16 12:20:13 Post Subject: Re: Has caffeine lost its effect on me?
Hi Della, I too experience the same thing that's why I was intrigued by this thread. Instead of perking me up, there are times that coffee has a sedative effect on me. It doesn't keep me awake anymore, on the contrary it has made me sleep better.
Try to check out other factors too. Maybe it is not your coffee intake but rather other factors, such as stress, change of activity, change of lifestyle, or maybe even a health concern. Just try to relax and drink only a moderate amount as needed.
Hi there. I thought I was just imagining things but now I know what I felt. I drink lots of coffee, tea or red bull. Depends how I feel. I have lots of caffeine everyday. I even drink it before I go to bed. Thutally hyper. It don't wake me up anymore. Has caffeine lost its effects on me or do I need more? The only things keeping me drinking it is I love the taste and last time I tried to quit I felt ill. I need it. what is this?
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Posted by espressogirl on 2008-10-16 12:20:13 Post Subject: Re: Has caffeine lost its effect on me?
Hi Della, I too experience the same thing that's why I was intrigued by this thread. Instead of perking me up, there are times that coffee has a sedative effect on me. It doesn't keep me awake anymore, on the contrary it has made me sleep better.
Try to check out other factors too. Maybe it is not your coffee intake but rather other factors, such as stress, change of activity, change of lifestyle, or maybe even a health concern. Just try to relax and drink only a moderate amount as needed.
Hi there. I thought I was just imagining things but now I know what I felt. I drink lots of coffee, tea or red bull. Depends how I feel. I have lots of caffeine everyday. I even drink it before I go to bed. Thutally hyper. It don't wake me up anymore. Has caffeine lost its effects on me or do I need more? The only things keeping me drinking it is I love the taste and last time I tried to quit I felt ill. I need it. what is this?
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View entire thread: is MJB good?
Posted by MakoShark on 2008-10-06 20:48:09 Post Subject: MJB Origins
According to Wikipedia:
MJB is a brand of coffee owned by Massimo Zanetti Beverage USA.
-- purchased in 2006.
They also own some other venerable coffee brands from the past, including Chase & Sanborn,
Chock full o'Nuts and Hills Bros.
MJB coffee was started in 1881. It is named for
Max J. Brandenstein, an importer of coffee, tea
and spices in San Francisco in the late 1800s.
Hence, MJB.
Zanetti seems to be re-introducing these brands in
retro/nostalgic fashion right now in NYC. Getting some traction
from what I hear. Interesting in a Specialty Coffee World
how a company is choosing to bring back coffees that are
"anti-specialty".
Suppose the public discovered that they can appreciate a
cup of merely good coffee. Now that's a scary thought!
Mako
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Posted by MakoShark on 2008-10-06 20:48:09 Post Subject: MJB Origins
According to Wikipedia:
MJB is a brand of coffee owned by Massimo Zanetti Beverage USA.
-- purchased in 2006.
They also own some other venerable coffee brands from the past, including Chase & Sanborn,
Chock full o'Nuts and Hills Bros.
MJB coffee was started in 1881. It is named for
Max J. Brandenstein, an importer of coffee, tea
and spices in San Francisco in the late 1800s.
Hence, MJB.
Zanetti seems to be re-introducing these brands in
retro/nostalgic fashion right now in NYC. Getting some traction
from what I hear. Interesting in a Specialty Coffee World
how a company is choosing to bring back coffees that are
"anti-specialty".
Suppose the public discovered that they can appreciate a
cup of merely good coffee. Now that's a scary thought!
Mako
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View entire thread: Thinking of having private label on coffee for gift shop....
Posted by Patsy on 2007-10-20 11:17:58 Post Subject:
Jim,
I'm in Wake Forest and still spending hours online searching for a good drop shipper. Russ from Coffee & Tea Warehouse has answered a few of my emails and has a good bit to offer but his "wholesale" prices are about the same as most retail prices. However, he throws in the packaging a private label.
I know there is a solution.
Patsy
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Posted by Patsy on 2007-10-20 11:17:58 Post Subject:
Jim,
I'm in Wake Forest and still spending hours online searching for a good drop shipper. Russ from Coffee & Tea Warehouse has answered a few of my emails and has a good bit to offer but his "wholesale" prices are about the same as most retail prices. However, he throws in the packaging a private label.
I know there is a solution.
Patsy
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View entire thread: Machine for Work
Posted by blackjava on 2006-08-12 11:10:41 Post Subject:
Hi Ashura
Have you considered the Keurig100
http://www.greenmountaincoffee.com/Content/ProdImages/T22088_hospitality.jpg
It may not be exactly what you had in mind but it's perfect for the small office and well within your budget.
Employes can brew the coffee/tea of their choice, one cup at a time.
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Posted by blackjava on 2006-08-12 11:10:41 Post Subject:
Hi Ashura
Have you considered the Keurig100
http://www.greenmountaincoffee.com/Content/ProdImages/T22088_hospitality.jpg
It may not be exactly what you had in mind but it's perfect for the small office and well within your budget.
Employes can brew the coffee/tea of their choice, one cup at a time.
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View entire thread: We are considering starting a coffee house and need help
Posted by freshroast on 2006-03-01 02:36:52 Post Subject:
Another good event which many companies in the specialty coffee & Tea Trade show use to be called Nascore which is now called after the Fresh Cup magazine. Event is now called Fresh Cup Roadshow - website to checkout information about the trade show and locations at: http://www.freshcuproadshow.com/
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Posted by freshroast on 2006-03-01 02:36:52 Post Subject:
Another good event which many companies in the specialty coffee & Tea Trade show use to be called Nascore which is now called after the Fresh Cup magazine. Event is now called Fresh Cup Roadshow - website to checkout information about the trade show and locations at: http://www.freshcuproadshow.com/
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View entire thread: Beans and Milk
Posted by 3ternal on 2008-01-14 21:40:42 Post Subject:
Well said 3ternal. You answered the question with elloquence and grammatical precision.
You also answered my question on the use of the word "aftertaste"
(as well as it being one word).
Do you still work for StarBucks?
Or don't you own a coffee shop or two or three by now?
What are your aspirations?
Yep, I'm actually going back to the store's as a supervisor in a week. Currently I work in the corporate office providing I.T support for the North American, UK, Costa Rican, and Amsterdam offices, roasting plants, and stores.
I'll be opening up a coffee/tea house with a good friend/associate of mine in the coming years. Right now I'm just building up my contacts, education, and spreading the wealth while I'm at it
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Posted by 3ternal on 2008-01-14 21:40:42 Post Subject:
Well said 3ternal. You answered the question with elloquence and grammatical precision.
You also answered my question on the use of the word "aftertaste"
(as well as it being one word).
Do you still work for StarBucks?
Or don't you own a coffee shop or two or three by now?
What are your aspirations?
Yep, I'm actually going back to the store's as a supervisor in a week. Currently I work in the corporate office providing I.T support for the North American, UK, Costa Rican, and Amsterdam offices, roasting plants, and stores.
I'll be opening up a coffee/tea house with a good friend/associate of mine in the coming years. Right now I'm just building up my contacts, education, and spreading the wealth while I'm at it
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View entire thread: Which commercial coffee maker is the best choice?
Posted by Kate on 2005-05-12 22:18:18 Post Subject: Which commercial coffee maker is the best choice?
My partner and I need to make a decision about which commercial coffee maker to buy. We'll be opening a used book store/internet cafe, selling coffee, tea, and a small selection of baked goods to start out. Can people give me advice based on their experience? (The more I learn, the more confused I am!! )
I was assuming we'd buy an airpot brewer, probably second-hand, probably one that is plumbed in, i.e. NOT a pourover model. (Bunn, Curtis, Grindmaster, Cecilware, ???)
Yesterday, I spoke to a reputable dealer who also does repairs, and he said that the really simple coffee makers with the glass carafes are the most durable and reliable in the long run. He also said that the Grindmaster airpot brewer produces a better supply of hot water than the Bunn airpot maker, if we need a boiling water for tea.
I live in the NYC area, so there are lots of choices. Any words of wisdom??
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Posted by Kate on 2005-05-12 22:18:18 Post Subject: Which commercial coffee maker is the best choice?
My partner and I need to make a decision about which commercial coffee maker to buy. We'll be opening a used book store/internet cafe, selling coffee, tea, and a small selection of baked goods to start out. Can people give me advice based on their experience? (The more I learn, the more confused I am!! )
I was assuming we'd buy an airpot brewer, probably second-hand, probably one that is plumbed in, i.e. NOT a pourover model. (Bunn, Curtis, Grindmaster, Cecilware, ???)
Yesterday, I spoke to a reputable dealer who also does repairs, and he said that the really simple coffee makers with the glass carafes are the most durable and reliable in the long run. He also said that the Grindmaster airpot brewer produces a better supply of hot water than the Bunn airpot maker, if we need a boiling water for tea.
I live in the NYC area, so there are lots of choices. Any words of wisdom??
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View entire thread: guess I am a barista again
Posted by John P on 2008-10-10 21:42:23 Post Subject:
As mentioned, I don't like the airpot/self-serv idea.
~58 g per liter is about right (give or take a few), so your numbers are right.
Whether it's coffee, tea, espresso, etc. everything we do is by the cup. If you DO choose to go the plenti-o-brew route, it wholly depends on your traffic if airpots, carafe, what have you will result in a lot of waste or not. You can easily adjust how much you brew to account for your traffic patterns.
Some of the busier places have a hard time keeping enough brewed during their hectic morning rushes. A lot depends on where you are at and what you want to do.
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Posted by John P on 2008-10-10 21:42:23 Post Subject:
As mentioned, I don't like the airpot/self-serv idea.
~58 g per liter is about right (give or take a few), so your numbers are right.
Whether it's coffee, tea, espresso, etc. everything we do is by the cup. If you DO choose to go the plenti-o-brew route, it wholly depends on your traffic if airpots, carafe, what have you will result in a lot of waste or not. You can easily adjust how much you brew to account for your traffic patterns.
Some of the busier places have a hard time keeping enough brewed during their hectic morning rushes. A lot depends on where you are at and what you want to do.
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View entire thread: For you Coffee Shop Owners...a Question???
Posted by JavaJoe on 2004-11-29 09:49:15 Post Subject: For you Coffee Shop Owners...a Question???
Can any of you Coffee Shop owners please help me out with some info? I am about to sign on the dotted line for a Barnie's Coffee & Tea Franchise, and I am trying to figure out how much my monthly expenses will be so that I can see what kind of revenue I have to generate to earn a profit. I need your help to fill in the gaps. The figures below represent known amounts for items such as Rent, CAM, etc, and for the other items such as Salaries, Electricity, I am guesstimating. Can you provide me with figures of any expenses you feel I am leaving out? Also, here is the BIG question, how can I guesstimate the Cost of Goods Sold (coffee, cups, napkins, etc)? If I sell $500,000 worth of revenue in one year, what will that revenue cost me in terms of buying the goods that I sold...10%, 20%, 50%???
Thanks so much for the help!
Rent $3,619
Property Tax $235 (6.5%)
CAM $630 ($4/sqft)
Loan Service $2,453 (Based on a $200,000 loan amount)
Insurance (Liability, Worker’s Comp) $600
Electricity $1,000
Water $1,000
Phone $100
Cable TV & WIFI $100
Payroll $6,690 (1 full time Manager at 7-9% of gross sales salary, plus 420 monthly hours of Part Time help at $7/hr)
Manager is paid on a sliding scale based on annual revenue...<$400,000 @ 7%, $400,000-$500,000 @ 8%, >$500,000 @ 9%
Franchise Royalties, adv fees, misc. Franchise fees, etc. $4,167 (based on 10% of $500,000 annual revenue)
So far, my monthly expenses are $20,594.
PLUS the following that I need to determine...
Cost of Supplies based on revenues of $300,000, $400,000, and $500,000
ANY OTHER COSTS/EXPENSES I AM LEAVING OUT
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Posted by JavaJoe on 2004-11-29 09:49:15 Post Subject: For you Coffee Shop Owners...a Question???
Can any of you Coffee Shop owners please help me out with some info? I am about to sign on the dotted line for a Barnie's Coffee & Tea Franchise, and I am trying to figure out how much my monthly expenses will be so that I can see what kind of revenue I have to generate to earn a profit. I need your help to fill in the gaps. The figures below represent known amounts for items such as Rent, CAM, etc, and for the other items such as Salaries, Electricity, I am guesstimating. Can you provide me with figures of any expenses you feel I am leaving out? Also, here is the BIG question, how can I guesstimate the Cost of Goods Sold (coffee, cups, napkins, etc)? If I sell $500,000 worth of revenue in one year, what will that revenue cost me in terms of buying the goods that I sold...10%, 20%, 50%???
Thanks so much for the help!
Rent $3,619
Property Tax $235 (6.5%)
CAM $630 ($4/sqft)
Loan Service $2,453 (Based on a $200,000 loan amount)
Insurance (Liability, Worker’s Comp) $600
Electricity $1,000
Water $1,000
Phone $100
Cable TV & WIFI $100
Payroll $6,690 (1 full time Manager at 7-9% of gross sales salary, plus 420 monthly hours of Part Time help at $7/hr)
Manager is paid on a sliding scale based on annual revenue...<$400,000 @ 7%, $400,000-$500,000 @ 8%, >$500,000 @ 9%
Franchise Royalties, adv fees, misc. Franchise fees, etc. $4,167 (based on 10% of $500,000 annual revenue)
So far, my monthly expenses are $20,594.
PLUS the following that I need to determine...
Cost of Supplies based on revenues of $300,000, $400,000, and $500,000
ANY OTHER COSTS/EXPENSES I AM LEAVING OUT
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View entire thread: For you Coffee Shop Owners...a Question???
Posted by everydaygourmet on 2004-12-13 23:36:37 Post Subject: Re: For you Coffee Shop Owners...a Question???
Can any of you Coffee Shop owners please help me out with some info? I am about to sign on the dotted line for a Barnie's Coffee & Tea Franchise, and I am trying to figure out how much my monthly expenses will be so that I can see what kind of revenue I have to generate to earn a profit. I need your help to fill in the gaps. The figures below represent known amounts for items such as Rent, CAM, etc, and for the other items such as Salaries, Electricity, I am guesstimating. Can you provide me with figures of any expenses you feel I am leaving out? Also, here is the BIG question, how can I guesstimate the Cost of Goods Sold (coffee, cups, napkins, etc)? If I sell $500,000 worth of revenue in one year, what will that revenue cost me in terms of buying the goods that I sold...10%, 20%, 50%???
Thanks so much for the help!
Rent $3,619
Property Tax $235 (6.5%)
CAM $630 ($4/sqft)
Loan Service $2,453 (Based on a $200,000 loan amount)
Insurance (Liability, Worker’s Comp) $600
Electricity $1,000
Water $1,000
Phone $100
Cable TV & WIFI $100
Payroll $6,690 (1 full time Manager at 7-9% of gross sales salary, plus 420 monthly hours of Part Time help at $7/hr)
Manager is paid on a sliding scale based on annual revenue...<$400,000 @ 7%, $400,000-$500,000 @ 8%, >$500,000 @ 9%
Franchise Royalties, adv fees, misc. Franchise fees, etc. $4,167 (based on 10% of $500,000 annual revenue)
So far, my monthly expenses are $20,594.
PLUS the following that I need to determine...
Cost of Supplies based on revenues of $300,000, $400,000, and $500,000
ANY OTHER COSTS/EXPENSES I AM LEAVING OUT
Franchise reps make comissions on selling you their franchises...they will tell you anything to sign, and sign quick.
Don't do it....if you do not have these answers get the answers.
This is the age of the internet...you found this website, now you start digging, and finding real info.
I got roped into a franchise, who told me that Subway was a scam, and would never make it. My franchise was out of business in 3 years, and I went under 6 years later when Subway (the guy who bought the franchise after I told them to get lost) opened this 3rd store.
He is a millionaire....and I'm still working (hard I might add) to make a living, and no retirement in sight.
good thing I found Double Americano's to help me in my old age.
Take a night (or a week or a month) and keep digging.
Good luck
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Posted by everydaygourmet on 2004-12-13 23:36:37 Post Subject: Re: For you Coffee Shop Owners...a Question???
Can any of you Coffee Shop owners please help me out with some info? I am about to sign on the dotted line for a Barnie's Coffee & Tea Franchise, and I am trying to figure out how much my monthly expenses will be so that I can see what kind of revenue I have to generate to earn a profit. I need your help to fill in the gaps. The figures below represent known amounts for items such as Rent, CAM, etc, and for the other items such as Salaries, Electricity, I am guesstimating. Can you provide me with figures of any expenses you feel I am leaving out? Also, here is the BIG question, how can I guesstimate the Cost of Goods Sold (coffee, cups, napkins, etc)? If I sell $500,000 worth of revenue in one year, what will that revenue cost me in terms of buying the goods that I sold...10%, 20%, 50%???
Thanks so much for the help!
Rent $3,619
Property Tax $235 (6.5%)
CAM $630 ($4/sqft)
Loan Service $2,453 (Based on a $200,000 loan amount)
Insurance (Liability, Worker’s Comp) $600
Electricity $1,000
Water $1,000
Phone $100
Cable TV & WIFI $100
Payroll $6,690 (1 full time Manager at 7-9% of gross sales salary, plus 420 monthly hours of Part Time help at $7/hr)
Manager is paid on a sliding scale based on annual revenue...<$400,000 @ 7%, $400,000-$500,000 @ 8%, >$500,000 @ 9%
Franchise Royalties, adv fees, misc. Franchise fees, etc. $4,167 (based on 10% of $500,000 annual revenue)
So far, my monthly expenses are $20,594.
PLUS the following that I need to determine...
Cost of Supplies based on revenues of $300,000, $400,000, and $500,000
ANY OTHER COSTS/EXPENSES I AM LEAVING OUT
Franchise reps make comissions on selling you their franchises...they will tell you anything to sign, and sign quick.
Don't do it....if you do not have these answers get the answers.
This is the age of the internet...you found this website, now you start digging, and finding real info.
I got roped into a franchise, who told me that Subway was a scam, and would never make it. My franchise was out of business in 3 years, and I went under 6 years later when Subway (the guy who bought the franchise after I told them to get lost) opened this 3rd store.
He is a millionaire....and I'm still working (hard I might add) to make a living, and no retirement in sight.
good thing I found Double Americano's to help me in my old age. Take a night (or a week or a month) and keep digging.
Good luck
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View entire thread: Profit margin on drip coffee versus expresso drinks
Posted by MVcoffee on 2008-01-23 00:05:12 Post Subject: Profit margin on drip coffee versus expresso drinks
Can anyone tell me, what''s the profit margin or cost of goods sold on a cup of premium drip coffee versus most common espresso drinks?
Assume very premium artisan roast purchased from a local roaster in California for a single small coffee, tea and pastries operation.
Thanks!
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Posted by MVcoffee on 2008-01-23 00:05:12 Post Subject: Profit margin on drip coffee versus expresso drinks
Can anyone tell me, what''s the profit margin or cost of goods sold on a cup of premium drip coffee versus most common espresso drinks?
Assume very premium artisan roast purchased from a local roaster in California for a single small coffee, tea and pastries operation.
Thanks!
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View entire thread: Profit analysis of Espresso Drinks
Posted by Hulkster on 2005-06-16 08:54:03 Post Subject: Profit analysis of Espresso Drinks
I'm looking to open up a gelateria/coffeeshop in the very near future. In order to keep my investors happy, I need to give them some idea that they will not lose their money. In order to do that, I need to figure out how much it will cost to produce all of our products. I have an analysis of drip coffee, tea and the gelato already done, but I can't seem to find enough information on espresso drinks to do them. If anyone has any information on how much espresso is required to brew one shot, I can get the ball rolling to figure that out as well. Additionally, if anyone has already done all of this work, I would greatly appreciate the information, as would my investors. Thanks in advance.
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Posted by Hulkster on 2005-06-16 08:54:03 Post Subject: Profit analysis of Espresso Drinks
I'm looking to open up a gelateria/coffeeshop in the very near future. In order to keep my investors happy, I need to give them some idea that they will not lose their money. In order to do that, I need to figure out how much it will cost to produce all of our products. I have an analysis of drip coffee, tea and the gelato already done, but I can't seem to find enough information on espresso drinks to do them. If anyone has any information on how much espresso is required to brew one shot, I can get the ball rolling to figure that out as well. Additionally, if anyone has already done all of this work, I would greatly appreciate the information, as would my investors. Thanks in advance.
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View entire thread: Profit margin on drip coffee versus expresso drinks
Posted by jmeiss on 2008-04-02 14:27:33 Post Subject: Re: Profit margin on drip coffee versus expresso drinks
Can anyone tell me, what''s the profit margin or cost of goods sold on a cup of premium drip coffee versus most common espresso drinks?
Assume very premium artisan roast purchased from a local roaster in California for a single small coffee, tea and pastries operation.
Thanks!
Ok - use 12oz cup as the basis
Latte:
- 2 shots espresso (using 9gr/shot and $7/lb) = $0.18 (1 penny per gram)
- 8oz milk (using $4/gal) = $0.24 (3 pennies per ounce of milk)
- 12oz cup = $0.07
- lid = $0.04
- sleeve = $0.02
===============
12oz latte COGS = $0.55
12oz latte sale price = $2.85
Revenue = $2.30 (80% profit)
Drip Coffee (using 5.25oz coffee to brew 3L airpot gets you 8 12oz cups):
- $0.29 coffee for 12oz cup
- 12oz = $0.07
- lid = $0.04
- sleeve = $0.02
===============
12oz coffee COGS = $0.42
12oz coffee sale price = $1.45
Revenue - $1.03 (71% profit)
How's that?
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Posted by jmeiss on 2008-04-02 14:27:33 Post Subject: Re: Profit margin on drip coffee versus expresso drinks
Can anyone tell me, what''s the profit margin or cost of goods sold on a cup of premium drip coffee versus most common espresso drinks?
Assume very premium artisan roast purchased from a local roaster in California for a single small coffee, tea and pastries operation.
Thanks!
Ok - use 12oz cup as the basis
Latte:
- 2 shots espresso (using 9gr/shot and $7/lb) = $0.18 (1 penny per gram)
- 8oz milk (using $4/gal) = $0.24 (3 pennies per ounce of milk)
- 12oz cup = $0.07
- lid = $0.04
- sleeve = $0.02
===============
12oz latte COGS = $0.55
12oz latte sale price = $2.85
Revenue = $2.30 (80% profit)
Drip Coffee (using 5.25oz coffee to brew 3L airpot gets you 8 12oz cups):
- $0.29 coffee for 12oz cup
- 12oz = $0.07
- lid = $0.04
- sleeve = $0.02
===============
12oz coffee COGS = $0.42
12oz coffee sale price = $1.45
Revenue - $1.03 (71% profit)
How's that?
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View entire thread: Individually brewed coffee vs.pot brewed
Posted by CynfulPleasures on 2005-01-11 00:42:26 Post Subject: Individually brewed coffee vs.pot brewed
Hi there! I am wondering how cost effective individually brewed coffee will be. We are going to be a takeout-only coffee shop. We will not have seating and have great walk by traffic thankfully so the concept should work fine.
My partner really likes the concept of individually brewed coffee because a woman in town does it. There is a way to make/buy cabinetry where there are circular areas built in, you stick in a filter and several cups can be freshly brewed at once. But, I am thinking this will be more expensive than brewing it in a machine and having people self serve with air pots. We need about twelve customers an hour for coffee/tea/espresso drinks and need to do another $6000 in retail a month.
Any ideas or experience with this? Cynthia
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Posted by CynfulPleasures on 2005-01-11 00:42:26 Post Subject: Individually brewed coffee vs.pot brewed
Hi there! I am wondering how cost effective individually brewed coffee will be. We are going to be a takeout-only coffee shop. We will not have seating and have great walk by traffic thankfully so the concept should work fine.
My partner really likes the concept of individually brewed coffee because a woman in town does it. There is a way to make/buy cabinetry where there are circular areas built in, you stick in a filter and several cups can be freshly brewed at once. But, I am thinking this will be more expensive than brewing it in a machine and having people self serve with air pots. We need about twelve customers an hour for coffee/tea/espresso drinks and need to do another $6000 in retail a month.
Any ideas or experience with this? Cynthia
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View entire thread: Start up equipment
Posted by MSGirl1 on 2006-01-20 17:49:21 Post Subject: Start up equipment
Two Mississippi girls need advice on exactly what pieces of equipment we need to plan on buying for a first-time coffee/tea/smoothie shop. Anybody know where I could view a list or a shop layout? We are not interested in a franchise - just a little partnership venture we want to do. We want to do about 50/50 coffee/smoothies because we are located very near a lake and semi-resort type area.
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Posted by MSGirl1 on 2006-01-20 17:49:21 Post Subject: Start up equipment
Two Mississippi girls need advice on exactly what pieces of equipment we need to plan on buying for a first-time coffee/tea/smoothie shop. Anybody know where I could view a list or a shop layout? We are not interested in a franchise - just a little partnership venture we want to do. We want to do about 50/50 coffee/smoothies because we are located very near a lake and semi-resort type area.
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View entire thread: Caffeine content of roasted beans.
Posted by Skeltron on 2006-08-08 11:52:49 Post Subject: Caffeine content of roasted beans.
I hope this is something everybody knows. I don't mind looking dumb if it means that I can get a quick answer to my question.
Does anyone know the quantity of caffeine per ounce of fresh roasted Arabica beans? I'm interested in dark roasts especially.
I've rummaged around the net and found plenty of comparisons of coffee, tea, chocolate and the like -- but these invariably refer to the caffeine per cup of brewed coffee (presumably one of the lighter roasts at a realatively low concentration). I have found generalities stating that the roasting process actually destroys caffeine, so that green beans have lots more than roasted beans and light roasts have more than dark roasts. But nobody seems to want to let go of quantitative information like, "How many milligrams of caffeine in an ounce of French roast beans?" Can anyone help?
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Posted by Skeltron on 2006-08-08 11:52:49 Post Subject: Caffeine content of roasted beans.
I hope this is something everybody knows. I don't mind looking dumb if it means that I can get a quick answer to my question.
Does anyone know the quantity of caffeine per ounce of fresh roasted Arabica beans? I'm interested in dark roasts especially.
I've rummaged around the net and found plenty of comparisons of coffee, tea, chocolate and the like -- but these invariably refer to the caffeine per cup of brewed coffee (presumably one of the lighter roasts at a realatively low concentration). I have found generalities stating that the roasting process actually destroys caffeine, so that green beans have lots more than roasted beans and light roasts have more than dark roasts. But nobody seems to want to let go of quantitative information like, "How many milligrams of caffeine in an ounce of French roast beans?" Can anyone help?
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View entire thread: Does Coffee Stunt your Growth?
Posted by Alun_evans on 2008-05-02 19:00:31 Post Subject:
I remember when I was a kid my parents used to say that eating/drinking certain foods and beverages would stunt my growth. From memory it was all the things I liked to eat and drink...coffee, tea, Figs, licorice...Jelly Cristals, and I reckon it was an effort to protect their stash of favourite foods from a growing kid. Anyway, I took no notice and ended up being 183cm tall. I think genetics probably at the end of the day play more of a part in what heightyou will ultimatley end up being. Excessive consumption of caffeine or green tea may mean you burn a lot more energy- but that would more likely keep you from putting weight, not height on.
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Posted by Alun_evans on 2008-05-02 19:00:31 Post Subject:
I remember when I was a kid my parents used to say that eating/drinking certain foods and beverages would stunt my growth. From memory it was all the things I liked to eat and drink...coffee, tea, Figs, licorice...Jelly Cristals, and I reckon it was an effort to protect their stash of favourite foods from a growing kid. Anyway, I took no notice and ended up being 183cm tall. I think genetics probably at the end of the day play more of a part in what heightyou will ultimatley end up being. Excessive consumption of caffeine or green tea may mean you burn a lot more energy- but that would more likely keep you from putting weight, not height on.
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View entire thread: Question about Tea:
Posted by coffee_wine_ismylife on 2003-09-18 21:38:01 Post Subject: Question about Tea:
Not sure if I am posting in the correct section, but here goes... Can any one recommend a good site that sells teas (from around the world) that I can brew. A site that is similar to the sites that we would use to order green beans. Looking for a reliable site that sells good quality teas.
The only site that I can think of is Peet's Coffee & Tea. But, I am sure there are better sites than Peet's.
Thank You.
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Posted by coffee_wine_ismylife on 2003-09-18 21:38:01 Post Subject: Question about Tea:
Not sure if I am posting in the correct section, but here goes... Can any one recommend a good site that sells teas (from around the world) that I can brew. A site that is similar to the sites that we would use to order green beans. Looking for a reliable site that sells good quality teas.
The only site that I can think of is Peet's Coffee & Tea. But, I am sure there are better sites than Peet's.
Thank You.
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View entire thread: Trying to like coffee - not having any luck
Posted by ElPugDiablo on 2006-03-17 12:06:27 Post Subject:
So look for a place that does not serve "bitter and strong" coffee. A good cup of coffee is sometime hard to find, but very rewarding. Perhaps you can tell us where you are located, and we can suggest places you can try.
I'm in Baltimore MD,
thx
Here is a link about coffee in Baltimore:
http://www.coffeegeek.com/forums/worldr ... east/19632
If I am in Baltimore, and I am to start a coffeehouse, these are the places I definitely will go and visit.
The Baltimore Coffee & Tea Co., Inc.
9 West Aylesbury Road
Lutherville, Maryland
Jays Shave Ice
2046 York Rd
Lutherville, MD
Murky Coffee
660 Pennsylvania Ave, SE
Washington, DC
Get a regular drip, if they have description of the coffee try to see if you can pick those flavors up in the coffee. Smell the aroma and let it cool down a bit and drink it black, let the coffee touch every part of your tongue and try to associate different flavors with food group you can identify with and see if you agree with the description. Then try an espresso shot and discuss the drip coffee and the espresso with the barista if he or she is not busy.
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Posted by ElPugDiablo on 2006-03-17 12:06:27 Post Subject:
So look for a place that does not serve "bitter and strong" coffee. A good cup of coffee is sometime hard to find, but very rewarding. Perhaps you can tell us where you are located, and we can suggest places you can try.
I'm in Baltimore MD,
thx
Here is a link about coffee in Baltimore:
http://www.coffeegeek.com/forums/worldr ... east/19632
If I am in Baltimore, and I am to start a coffeehouse, these are the places I definitely will go and visit.
The Baltimore Coffee & Tea Co., Inc.
9 West Aylesbury Road
Lutherville, Maryland
Jays Shave Ice
2046 York Rd
Lutherville, MD
Murky Coffee
660 Pennsylvania Ave, SE
Washington, DC
Get a regular drip, if they have description of the coffee try to see if you can pick those flavors up in the coffee. Smell the aroma and let it cool down a bit and drink it black, let the coffee touch every part of your tongue and try to associate different flavors with food group you can identify with and see if you agree with the description. Then try an espresso shot and discuss the drip coffee and the espresso with the barista if he or she is not busy.
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View entire thread: coffee psychosis
Posted by Anonymous on 2004-12-07 20:53:46 Post Subject: caffeine intoxication
Finally I have found someone else with similar problems with caffeine. I have just resently (three weeks ago) solved my problem with panic disorder and stress. I have been a coffee drinker for 20+ years. I had been successful in my career until nov. 2002 when I had a total hysterectomy. After staying home on leave for 6 weeks i returned to work. Within 2 months I was back on leave with panic disorder and out of work for 6 months. I attempted to return to work several times before I was able to fuction on my job. My husband pampered me with what I loved most - my coffee. I was drinking a pot minus his cup in the morning and at 4 when I came home from work he had another pot waiting. I would drink it up. I also had a co-worker at work who was constantly fixing me coffee because she also knew how much I loved my coffee. I braged on how I could drink a pot and then go right to bed and sleep. From my research i have found that caffeine immunity come before caffeine intoxication. I lost my job, and It has now been 2 years of going to emergency room to doctor to doctor. I have been diagnosed with high blood pressure, diabetes, panic disorder and bi-polar. The only peace I could find was when I was sleeping.... I could not go to the store, work, or drive. I still had my mind and intellegence and often thought it would be better if I went ahead and went crazy. Then I wouldn't know and could at least halfway enjoy life. But I kwen better, I was capable of more. I constantly research panic disorder, thats what my doctor said was wrong. My symptoms didn't quite fit. I started telling my husband and family that they had to get me some help. Life was not worth living. I had always been so independent and now I was so dependant on everybody. I didn't feel like I would kill myself or anybody else, but I was afraid I would break and then I would. They had me admitted to a local mental hospital. When I got to the hospital I could not even talk plain. I slurred and talked like a child. I stayed in the hospital for 7 days and started feeling better. I had took 2 books on panic disorder to the hospital with me. I was reading in one of the books and it stated that if you were diagnosed with panic disorder after the age of 40 to make sure it wasn't something physical mimicking panic disorder. I was not able to drink my coffee while in the hospital because a patient had thrown coffee on another patient and they had removed the coffee pots and access to coffee. I came home from the hospital and immediately started drinkiing my coffee again. When my husband came home from work I was as bad as before I went to the hospital. I even started slurring my speech again and baby talking. I went to the internet and started looking up the diseases listed in the book....nothing fit, except caffeine intoxication. The more I researched the more I found out, but information is very limited and you only find bits of information at a time. I found that it wasn't panic attack that I was having but complex partial seisures (I found the description for that while looking up epilepsy. My symptoms was seisures. That night we went to the grocery store and I picked up a jar of postum- coffee substitute. Yuck! No coffee for me the next day. No seisures, no slurring of speech. I went to my family physician three days later and asked for alergy testing for caffeine. He laughed at me and stated "you can't be alergic to caffeine" and that "caffeine can aggrevate panic and bi-polar but can't cause it. He also gave me a prescription for my newly diagnosed diabetes. That was about three weeks ago. I haven't had anymore coffee, tea, or chocolate except for thanksgiving day when I was so engrossed in watching my sugar I drank about 3 oz of decaf. tea. My symptoms started immediately. I was in the bed for 2 hours. My blood pressure rose, my pulse got faster, my lips went numb and I started couphing and got sensitive to sound. I have now come off of all my medicine including my amaryl for my blood sugar. My sugar had averaged over 200 for the last three months. It averages 110 now. My blood pressure is back down to 120 over 70 and I no longer baby talk , my head is clear and I am ready to find a new career. I can handle stressful sitituations. Four weeks ago I would have thought someone was crazy if they told me to stop my coffee...I loved it. I needed it. Today I love life too much to even try a cup of coffee. Yes! I miss it. But not enough to lose my sanity again. If anyone who reads this is having similar problems, try cutting out the caffeine. If that is your problem you will be able to tell within a couple of days. Oh yeah, cutting back doesn't work if you have developed an allergy you won't be able to tolerate any at all. Hope this helps someone else.
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Posted by Anonymous on 2004-12-07 20:53:46 Post Subject: caffeine intoxication
Finally I have found someone else with similar problems with caffeine. I have just resently (three weeks ago) solved my problem with panic disorder and stress. I have been a coffee drinker for 20+ years. I had been successful in my career until nov. 2002 when I had a total hysterectomy. After staying home on leave for 6 weeks i returned to work. Within 2 months I was back on leave with panic disorder and out of work for 6 months. I attempted to return to work several times before I was able to fuction on my job. My husband pampered me with what I loved most - my coffee. I was drinking a pot minus his cup in the morning and at 4 when I came home from work he had another pot waiting. I would drink it up. I also had a co-worker at work who was constantly fixing me coffee because she also knew how much I loved my coffee. I braged on how I could drink a pot and then go right to bed and sleep. From my research i have found that caffeine immunity come before caffeine intoxication. I lost my job, and It has now been 2 years of going to emergency room to doctor to doctor. I have been diagnosed with high blood pressure, diabetes, panic disorder and bi-polar. The only peace I could find was when I was sleeping.... I could not go to the store, work, or drive. I still had my mind and intellegence and often thought it would be better if I went ahead and went crazy. Then I wouldn't know and could at least halfway enjoy life. But I kwen better, I was capable of more. I constantly research panic disorder, thats what my doctor said was wrong. My symptoms didn't quite fit. I started telling my husband and family that they had to get me some help. Life was not worth living. I had always been so independent and now I was so dependant on everybody. I didn't feel like I would kill myself or anybody else, but I was afraid I would break and then I would. They had me admitted to a local mental hospital. When I got to the hospital I could not even talk plain. I slurred and talked like a child. I stayed in the hospital for 7 days and started feeling better. I had took 2 books on panic disorder to the hospital with me. I was reading in one of the books and it stated that if you were diagnosed with panic disorder after the age of 40 to make sure it wasn't something physical mimicking panic disorder. I was not able to drink my coffee while in the hospital because a patient had thrown coffee on another patient and they had removed the coffee pots and access to coffee. I came home from the hospital and immediately started drinkiing my coffee again. When my husband came home from work I was as bad as before I went to the hospital. I even started slurring my speech again and baby talking. I went to the internet and started looking up the diseases listed in the book....nothing fit, except caffeine intoxication. The more I researched the more I found out, but information is very limited and you only find bits of information at a time. I found that it wasn't panic attack that I was having but complex partial seisures (I found the description for that while looking up epilepsy. My symptoms was seisures. That night we went to the grocery store and I picked up a jar of postum- coffee substitute. Yuck! No coffee for me the next day. No seisures, no slurring of speech. I went to my family physician three days later and asked for alergy testing for caffeine. He laughed at me and stated "you can't be alergic to caffeine" and that "caffeine can aggrevate panic and bi-polar but can't cause it. He also gave me a prescription for my newly diagnosed diabetes. That was about three weeks ago. I haven't had anymore coffee, tea, or chocolate except for thanksgiving day when I was so engrossed in watching my sugar I drank about 3 oz of decaf. tea. My symptoms started immediately. I was in the bed for 2 hours. My blood pressure rose, my pulse got faster, my lips went numb and I started couphing and got sensitive to sound. I have now come off of all my medicine including my amaryl for my blood sugar. My sugar had averaged over 200 for the last three months. It averages 110 now. My blood pressure is back down to 120 over 70 and I no longer baby talk , my head is clear and I am ready to find a new career. I can handle stressful sitituations. Four weeks ago I would have thought someone was crazy if they told me to stop my coffee...I loved it. I needed it. Today I love life too much to even try a cup of coffee. Yes! I miss it. But not enough to lose my sanity again. If anyone who reads this is having similar problems, try cutting out the caffeine. If that is your problem you will be able to tell within a couple of days. Oh yeah, cutting back doesn't work if you have developed an allergy you won't be able to tolerate any at all. Hope this helps someone else.
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View entire thread: Guerilla Marketing Ideas
Posted by chillout on 2006-11-06 09:41:58 Post Subject: same boat here
We own an desserts & ice cream parlor. Now that it's getting colder, sales are way down but we still have to pay the rent!
We've added coffee, tea and hot chocolate, plus a variety of home-baked goods. Everyone loves the stuff, but not enough people are coming into the shop to start with.
I like the idea of the brochures, and I thing coupons are a must to see if you're getting anywhere.
We have a "frequent buyers card", but not that many people use them. I'm not sure what else to do.
BTW, hello to everyone...this is my first post! I can't find an ice cream parlor forum, but since I consider our shop a "dessert parlor" more than just an ice cream parlor, I thought it would be ok to join you.
Thanks!
Karen
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Posted by chillout on 2006-11-06 09:41:58 Post Subject: same boat here
We own an desserts & ice cream parlor. Now that it's getting colder, sales are way down but we still have to pay the rent!
We've added coffee, tea and hot chocolate, plus a variety of home-baked goods. Everyone loves the stuff, but not enough people are coming into the shop to start with.
I like the idea of the brochures, and I thing coupons are a must to see if you're getting anywhere.
We have a "frequent buyers card", but not that many people use them. I'm not sure what else to do.
BTW, hello to everyone...this is my first post! I can't find an ice cream parlor forum, but since I consider our shop a "dessert parlor" more than just an ice cream parlor, I thought it would be ok to join you.
Thanks!
Karen
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View entire thread: Guerilla Marketing Ideas
Posted by chillout on 2006-11-06 14:31:46 Post Subject:
Hi there!
I wanted to call our place an Ice Cream "Cafe" also, then decided on "Dessert Parlor", then changed to "Desserts & Ice Cream Parlor"!
When we opened in April 2004, I wanted to be a coffee shop/ice cream parlor. Unfortunately, our place was solely an ice cream parlor for 5 years before we bought it and the patrons are total creatures of habit.
After wasting tons of coffee and desserts, we dropped that part of it after about a month.
We stayed open the last two seasons until Halloween then reopened in early March. This year we're planning on staying open all year, so we added back coffee, tea, hot chocolate and baked goods.
Everyone love the stuff, but not enough people are coming in!
I joined ice cream folks...I did a search on yahoo groups earlier today and couldn't find them! Thanks much!
Karen
Chill Out Desserts & Ice Cream Parlor
Ridley Park, PA
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Posted by chillout on 2006-11-06 14:31:46 Post Subject:
Hi there!
I wanted to call our place an Ice Cream "Cafe" also, then decided on "Dessert Parlor", then changed to "Desserts & Ice Cream Parlor"!
When we opened in April 2004, I wanted to be a coffee shop/ice cream parlor. Unfortunately, our place was solely an ice cream parlor for 5 years before we bought it and the patrons are total creatures of habit.
After wasting tons of coffee and desserts, we dropped that part of it after about a month.
We stayed open the last two seasons until Halloween then reopened in early March. This year we're planning on staying open all year, so we added back coffee, tea, hot chocolate and baked goods.
Everyone love the stuff, but not enough people are coming in!
I joined ice cream folks...I did a search on yahoo groups earlier today and couldn't find them! Thanks much!
Karen
Chill Out Desserts & Ice Cream Parlor
Ridley Park, PA
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View entire thread: Guerilla Marketing Ideas
Posted by ElPugDiablo on 2006-10-20 17:49:27 Post Subject:
A local wine merchant does wine tasting every saturday, I am going to do coffee/tea tasting at the same time frame so that we can send people to each other.
There are two local TV stations where I am, and most of the reporters are customers. I am getting some mugs printed with my logo. Once I have them, I am going to give them to TV anchors hoping they will have them on their TV reporting desk. It's a long shot, but my cost is 6 bucks per mug.
When I first opened, I asked every repeating customer to bring my menu back to their offices and posted them on their bulletin board. I even asked them to bring co-workers with them next time. And many did.
My wife recently did the biggest brightest gaudiest awning on the block
. and we immediately saw an increase in traffic.
I like the press release idea. I done it once last summer and it was effective, but I forgot all about it.
Great Topic, Thanks.
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Posted by ElPugDiablo on 2006-10-20 17:49:27 Post Subject:
A local wine merchant does wine tasting every saturday, I am going to do coffee/tea tasting at the same time frame so that we can send people to each other.
There are two local TV stations where I am, and most of the reporters are customers. I am getting some mugs printed with my logo. Once I have them, I am going to give them to TV anchors hoping they will have them on their TV reporting desk. It's a long shot, but my cost is 6 bucks per mug.
When I first opened, I asked every repeating customer to bring my menu back to their offices and posted them on their bulletin board. I even asked them to bring co-workers with them next time. And many did.
My wife recently did the biggest brightest gaudiest awning on the block
. and we immediately saw an increase in traffic.I like the press release idea. I done it once last summer and it was effective, but I forgot all about it.
Great Topic, Thanks.
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View entire thread: Roasters In Florida?
Posted by topher on 2006-01-25 15:22:34 Post Subject:
Call Chris at Lattitudes. he is in Sarasota. I dont have his office number but here is a number to one of their shops...they should be able to get you their roasting office number....
Latitude 23.5 Coffee & Tea - 2820 Clark Road - 941-929-1616
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Posted by topher on 2006-01-25 15:22:34 Post Subject:
Call Chris at Lattitudes. he is in Sarasota. I dont have his office number but here is a number to one of their shops...they should be able to get you their roasting office number....
Latitude 23.5 Coffee & Tea - 2820 Clark Road - 941-929-1616
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View entire thread: Mighty Bean Coffee - Free Sample Black Gold with Purchase
Posted by notmuffy on 2003-04-01 17:43:16 Post Subject:
This is horrible -- here is an email I just got from these people:
Dear Member,
It has come to our attention that our shipping charges were not acurate. The problem was in our Sample Size Coffee only. This problem has since been corrected. Many of you visited our site recently and we hope that this problem did not
deter you from trying our products.
Mighty Bean Coffee & Tea is proud to have you as a member, and we hope you will visit our site again.
Thank you,
Ron Hall
owner
Now the site says free with a purchase. I emailed they guy back and said "so does this mean I will get a COD? or are you cancelling the order?"
If they are renigging on the free coffee deal, I have half a mind to submit them to the online BBB.
****update*****
I got a return email, in like minutes:
Hello Charity,
I am sorry for the confussion, if you had requested a free sample it is
still free and will be mailed to you shortly. The problem was when a
customer tried to purchase a sample , the shipping charges were incorrect,
the rates were way to high. In this case the problem did not affect your
order. Thank you for choosing Mighty Bean Coffee, and enjoy your sample.
Ron Hall
owner
Now how is that for personalized, customer service?? I highly recommend any company that cares enough to set things straight. I have never bought coffee online before but I may start. Even though I am in the UK, I see some christmas and birthday gift opportunities here for my friends in the US!
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Posted by notmuffy on 2003-04-01 17:43:16 Post Subject:
This is horrible -- here is an email I just got from these people:
Dear Member,
It has come to our attention that our shipping charges were not acurate. The problem was in our Sample Size Coffee only. This problem has since been corrected. Many of you visited our site recently and we hope that this problem did not
deter you from trying our products.
Mighty Bean Coffee & Tea is proud to have you as a member, and we hope you will visit our site again.
Thank you,
Ron Hall
owner
Now the site says free with a purchase. I emailed they guy back and said "so does this mean I will get a COD? or are you cancelling the order?"
If they are renigging on the free coffee deal, I have half a mind to submit them to the online BBB.
****update*****
I got a return email, in like minutes:
Hello Charity,
I am sorry for the confussion, if you had requested a free sample it is
still free and will be mailed to you shortly. The problem was when a
customer tried to purchase a sample , the shipping charges were incorrect,
the rates were way to high. In this case the problem did not affect your
order. Thank you for choosing Mighty Bean Coffee, and enjoy your sample.
Ron Hall
owner
Now how is that for personalized, customer service?? I highly recommend any company that cares enough to set things straight. I have never bought coffee online before but I may start. Even though I am in the UK, I see some christmas and birthday gift opportunities here for my friends in the US!
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View entire thread: Will other shops raise prices like Starbucks next month?....
Posted by ElPugDiablo on 2006-09-27 11:32:47 Post Subject: Re: Margins......?
Not a trick question. I'm really curious and would like to know.....
How do you figure your "true cost" on served beverages? Do you include and charge off all labor involved in an espresso drink? I honestly felt that "stock and sell" pre packaged items would show a higher true net margin. I'm referring to the painful task of cost accounting where you account for every dollar; where it comes from and where it goes as an expense.
I didn't presume that coffee would be the obvious higher margin item. It's contribution to overall gross profits, I thought, was in the volume?
Best, Al
Not a trick question, but a hard one to answer because each shop is unique. If your barista does nothing but make espresso drink then you should factor his labor cost to espresso drink's margin. In my case, the barista performs other tasks when there is no espresso drinks so it's very hard to factor in labor cost per espress or per cappuccino when I don't know the percentage breakdown per shift that is dedicated to espresso making, and to other tasks. In the same token, I don't factor in cashier's and bar back's cost per brewed coffee, tea, muffin. I don't know how to do that so I just figure my total labor cost per shift is X, and seperate it out from COGS.
I guess you can look at your coffee transactions per day vs. baked goods. Let's say you sold 100 cups of coffee and 30 muffins. If you reduce your coffee price by 5 cents, you have to increase your muffi price by 17 cents just to stay even.
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Posted by ElPugDiablo on 2006-09-27 11:32:47 Post Subject: Re: Margins......?
Not a trick question. I'm really curious and would like to know.....
How do you figure your "true cost" on served beverages? Do you include and charge off all labor involved in an espresso drink? I honestly felt that "stock and sell" pre packaged items would show a higher true net margin. I'm referring to the painful task of cost accounting where you account for every dollar; where it comes from and where it goes as an expense.
I didn't presume that coffee would be the obvious higher margin item. It's contribution to overall gross profits, I thought, was in the volume?
Best, Al
Not a trick question, but a hard one to answer because each shop is unique. If your barista does nothing but make espresso drink then you should factor his labor cost to espresso drink's margin. In my case, the barista performs other tasks when there is no espresso drinks so it's very hard to factor in labor cost per espress or per cappuccino when I don't know the percentage breakdown per shift that is dedicated to espresso making, and to other tasks. In the same token, I don't factor in cashier's and bar back's cost per brewed coffee, tea, muffin. I don't know how to do that so I just figure my total labor cost per shift is X, and seperate it out from COGS.
I guess you can look at your coffee transactions per day vs. baked goods. Let's say you sold 100 cups of coffee and 30 muffins. If you reduce your coffee price by 5 cents, you have to increase your muffi price by 17 cents just to stay even.
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View entire thread: roaster purchase
Posted by Ko on 2008-02-18 13:03:38 Post Subject:
Unsure about used roasters, but you can buy Probat, Diedrich, Has Garanti, Toper and a few more through local distributors.
I give you some of the distributors contact info but don''t want to post as I am not familiar with the forum rules here. Email me at viphop at rocketmail dott com if you want to know.
I am not selling any roaster or affiliated to any distributor, just looking to purchase a roaster of similar capacity to you in Bangkok.
Oh... You should stop by at the \"Thailand Coffee, Tea & Drinks\" in The Mall Bangkapi from Feb 21 till 24. You should be able to find some roasters for sale there.
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Posted by Ko on 2008-02-18 13:03:38 Post Subject:
Unsure about used roasters, but you can buy Probat, Diedrich, Has Garanti, Toper and a few more through local distributors.
I give you some of the distributors contact info but don''t want to post as I am not familiar with the forum rules here. Email me at viphop at rocketmail dott com if you want to know.
I am not selling any roaster or affiliated to any distributor, just looking to purchase a roaster of similar capacity to you in Bangkok.
Oh... You should stop by at the \"Thailand Coffee, Tea & Drinks\" in The Mall Bangkapi from Feb 21 till 24. You should be able to find some roasters for sale there.
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View entire thread: _Up and Coming_
Posted by TYKES on 2006-06-12 02:05:33 Post Subject: _Up and Coming_
Ok well after about 5 years of debate, and working in a 9-5 and spending 95% of my time on the other side of the coffee bar... Me and one of my close friends have decided to start a coffee shop.
We are setting up a sole proprietership and she will be working for me as my second in command...
We are going to be in the Pace area in Florida which is along the gulf coast and hope to open by the end of the year. Presently the name is going to be Tykes Coffe Beanery & Art Gallery. (just go by tykes). And will be serving coffee/tea/smoothies/ice cream and selling artwork from local artists, and also will be delivering to our mass amount of hospital/doctors offices.
Im still tryin to write up my business plan and get some projections going. Its gotta be good, cuz with me being a 22 yr Male its hard to convince the bank your not going to mess up. But, my personal forte is finances and come from a line of entrepreneurs. So i have hope.
I came across this site looking for a place to get as much info and encouragement to get things rolling, and i think i found the perfect place. So if any of you guys have any advice for us we would greatly appreciate it.
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Posted by TYKES on 2006-06-12 02:05:33 Post Subject: _Up and Coming_
Ok well after about 5 years of debate, and working in a 9-5 and spending 95% of my time on the other side of the coffee bar... Me and one of my close friends have decided to start a coffee shop.
We are setting up a sole proprietership and she will be working for me as my second in command...
We are going to be in the Pace area in Florida which is along the gulf coast and hope to open by the end of the year. Presently the name is going to be Tykes Coffe Beanery & Art Gallery. (just go by tykes). And will be serving coffee/tea/smoothies/ice cream and selling artwork from local artists, and also will be delivering to our mass amount of hospital/doctors offices.
Im still tryin to write up my business plan and get some projections going. Its gotta be good, cuz with me being a 22 yr Male its hard to convince the bank your not going to mess up. But, my personal forte is finances and come from a line of entrepreneurs. So i have hope.
I came across this site looking for a place to get as much info and encouragement to get things rolling, and i think i found the perfect place. So if any of you guys have any advice for us we would greatly appreciate it.
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View entire thread: Commercial vs Home
Posted by MarkAnderson on 2006-04-23 07:23:08 Post Subject: a different idea
I am going to give you a response that will elicit a disagreement from other shop owners. To me my point of differentiation from other shops especially the shop with the green logo is a well trained staff and excellent baristas. The green logo has replaced all of their machines because they admit that they cannot train their baristas PSBX (persons standing behind the couter) to pull espressos consistantly. Superautomatics make medocre espressos and lattes consistantly. If I have well trained baristas using an automatic or semiauto and getting espressos out quickly I win business my competitors lose. I need to train my baristas so I need to know coffee tea and espresso inside and out. If you go into a shop in my area you see baristas making all sorts of mistakes. I bought a used La San Marco 2 group semi auto on flea bay for $100 and I picked it up. I took it apart so that I now know it inside and out. I stripped it down to the point that I only had electrical left intact. I descaled it and put it back together. Then I bought a La Marzocco and did the same thing. Starbucks got rid of all of their La Marzoccos through a company called TAGEX on ebay. I bought one of those for about $900 and it was in good shape. Now I have the La Marzocco as my main machine and if and when it goes down I am no longer at the mercy of my local tech. I wheel the La San Marco in on a Rubbermaid cart and wheel the La Marzocco home for a repair.
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Posted by MarkAnderson on 2006-04-23 07:23:08 Post Subject: a different idea
I am going to give you a response that will elicit a disagreement from other shop owners. To me my point of differentiation from other shops especially the shop with the green logo is a well trained staff and excellent baristas. The green logo has replaced all of their machines because they admit that they cannot train their baristas PSBX (persons standing behind the couter) to pull espressos consistantly. Superautomatics make medocre espressos and lattes consistantly. If I have well trained baristas using an automatic or semiauto and getting espressos out quickly I win business my competitors lose. I need to train my baristas so I need to know coffee tea and espresso inside and out. If you go into a shop in my area you see baristas making all sorts of mistakes. I bought a used La San Marco 2 group semi auto on flea bay for $100 and I picked it up. I took it apart so that I now know it inside and out. I stripped it down to the point that I only had electrical left intact. I descaled it and put it back together. Then I bought a La Marzocco and did the same thing. Starbucks got rid of all of their La Marzoccos through a company called TAGEX on ebay. I bought one of those for about $900 and it was in good shape. Now I have the La Marzocco as my main machine and if and when it goes down I am no longer at the mercy of my local tech. I wheel the La San Marco in on a Rubbermaid cart and wheel the La Marzocco home for a repair.
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View entire thread: Origin of the word "Espresso"
Posted by phaelon56 on 2004-11-08 10:33:49 Post Subject:
There was an amusing and lenghty (and very contentious) thread about this in the Coffee & Tea forums http://egullet.org awhile back
http://forums.egullet.org/index.php?showtopic=41253
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Posted by phaelon56 on 2004-11-08 10:33:49 Post Subject:
There was an amusing and lenghty (and very contentious) thread about this in the Coffee & Tea forums http://egullet.org awhile back
http://forums.egullet.org/index.php?showtopic=41253
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View entire thread: Your Favorite Coffee Drink
Posted by macchiato on 2003-07-03 05:37:42 Post Subject:
i'm interested in this yin yeung 50/50 coffee tea drink.
what types of tea and coffee are used?
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Posted by macchiato on 2003-07-03 05:37:42 Post Subject:
i'm interested in this yin yeung 50/50 coffee tea drink.
what types of tea and coffee are used?
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View entire thread: Your Favorite Coffee Drink
Posted by Coffee Guy on 2004-01-01 13:46:13 Post Subject:
Wow! I have to say I've never tried this combination before. Sort of a Yin and Yang drink (Coffee & Tea). Hey that may be a catchy name.
I'll have to give this a try.
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Posted by Coffee Guy on 2004-01-01 13:46:13 Post Subject:
Wow! I have to say I've never tried this combination before. Sort of a Yin and Yang drink (Coffee & Tea). Hey that may be a catchy name.
I'll have to give this a try.
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View entire thread: Your Favorite Coffee Drink
Posted by Anonymous on 2004-03-08 18:55:45 Post Subject:
Wow! I have to say I've never tried this combination before. Sort of a Yin and Yang drink (Coffee & Tea). Hey that may be a catchy name.
I'll have to give this a try.
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Posted by Anonymous on 2004-03-08 18:55:45 Post Subject:
Wow! I have to say I've never tried this combination before. Sort of a Yin and Yang drink (Coffee & Tea). Hey that may be a catchy name.
I'll have to give this a try.
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View entire thread: OK... Own up... Who sells flavored beans?
Posted by davidsbiscotti on 2007-10-28 01:08:31 Post Subject:
Really? Milled fennel or anise seeds could really spice up a cup of hot coffee/tea.
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Posted by davidsbiscotti on 2007-10-28 01:08:31 Post Subject:
Really? Milled fennel or anise seeds could really spice up a cup of hot coffee/tea.
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View entire thread: Gano excel FDA warning letter
Posted by Anonymous on 2005-01-20 18:08:18 Post Subject: Gano Excel -- NOT a fraud
Gano Excel a fraud? I think not. I am a health practitioner AND a Gano Excel distributor. As of today, I now have 3 medical doctors on my Gano Excel team (one a cardiologist, one a orthopedic surgeon, and the other is an anti-aging specialist), each of them has researched and tested the coffees as well as the capsules. The ganoderma capsules contain PURE ganoderma lucidum (Reishi). The coffee, tea and cocoa contain 10% (NOT 2%). Yes, there is sugar in some of our products. We also have products that are sugar-free. The coffee content is .04 megs. I wouldn't call that "loaded with caffeine." You need to check your facts.
As for ONE friend who was diabetic who tried the coffee -- Gano Excel as a Company, as well its distributors, recommend that diabetics stick with the black coffee, tea or the capsules and avoid the beverages with sugar. What did your friend drink? Anyway, how can you make a fair judgement based on one person's experience? As for the person who posted earlier that they "lost their memory," ganoderma lucidum (the active component in the coffee) has over 40,000 pages of 3rd party clinical studies on www.pubmed.com, from universities and clinical laboratories all over the world including the prestigious UCLA School of Medicine. Check it out for yourself. Many of these studies show evidence that the mushroom SUPPORTS brain function AND blood sugars. Thye company is very careful to make NO medical claims -- the clinical studies speak for themselves. It's interesting how people will develop a bias or fear about things they do not understand.
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Posted by Anonymous on 2005-01-20 18:08:18 Post Subject: Gano Excel -- NOT a fraud
Gano Excel a fraud? I think not. I am a health practitioner AND a Gano Excel distributor. As of today, I now have 3 medical doctors on my Gano Excel team (one a cardiologist, one a orthopedic surgeon, and the other is an anti-aging specialist), each of them has researched and tested the coffees as well as the capsules. The ganoderma capsules contain PURE ganoderma lucidum (Reishi). The coffee, tea and cocoa contain 10% (NOT 2%). Yes, there is sugar in some of our products. We also have products that are sugar-free. The coffee content is .04 megs. I wouldn't call that "loaded with caffeine." You need to check your facts.
As for ONE friend who was diabetic who tried the coffee -- Gano Excel as a Company, as well its distributors, recommend that diabetics stick with the black coffee, tea or the capsules and avoid the beverages with sugar. What did your friend drink? Anyway, how can you make a fair judgement based on one person's experience? As for the person who posted earlier that they "lost their memory," ganoderma lucidum (the active component in the coffee) has over 40,000 pages of 3rd party clinical studies on www.pubmed.com, from universities and clinical laboratories all over the world including the prestigious UCLA School of Medicine. Check it out for yourself. Many of these studies show evidence that the mushroom SUPPORTS brain function AND blood sugars. Thye company is very careful to make NO medical claims -- the clinical studies speak for themselves. It's interesting how people will develop a bias or fear about things they do not understand.
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View entire thread: Gano excel FDA warning letter
Posted by healthyjava on 2005-01-15 16:41:39 Post Subject: in response to comments re: the F...D...A... letter
I have been a Gano Excel representative for over 1 1/2 years and I feel compelled to respond to the comments made in this thread.
*** It is important to note the letter was dated April 15, 2004 - almost 9 months ago (a very long time in this industry
Gano Excel (US and Canada) started into North America in 2003 and 2002, respectively, as an Asian company whose headquarters and organic plantations are based in Malaysia. At that time they were a 9 year old, network marketing company doing business in 14 other countries, they had over 1 million customers and did over $130 Million in sales in 2003, worldwide.
Reishi mushroom, aka ganoderma lucidum, the ingredient in all the Gano Excel product line, is commonly used in Asian countries as a health product, with over 2000 years of history. It is relatively new to North America (Vitamin C has only a 30 year history of study in N. America), in comparison to other cultures who are well-versed in Eastern holistic medicine.
The letter was acknowledged by the company`s owners, industry experts were consulted and the statements on all the company websites were changed to comply with North American standards, plus labelling was changed on some products. Distributors were warned not to make claims and same was made part of the company`s policies and procedures.
Healthy Coffee, Tea and Cocoa have been a part of the company for many years as have their supplements, personal care and skin care products. It was not a "sudden" marketing ploy to change categories
In order for a company to import products into the US they must have ALL their permits in place to comply with the FTC, especially after Dec. 12 of 2003, when the US import laws changed drastically. Full disclosure of all ingredients is required and the company must re-permit any new product it adds to an existing line, at a great cost to them also.
I seriously doubt that any network marketing company that exists for more than 3 or 4 years (the majority fail before then) doesn`t have some issue with the FDA, the FTC or Health Canada at some point. It is how a company responds to any allegation is the true measure of the company`s willingness to stay in business.
Unfortunately the FDA, FTC or Health Canada do not find themselves responsible for reporting back to North Americans that yes, they investigated and they were then satisfied that the company in question did indeed, meet and satisfy their requirements.
Denise
p.s. I simply say to people that "Healthy Coffee, Tea or Cocoa is a healthier choice to drinking regular coffee and if they would like to try a sample I wiould be happy to get them one. Would they prefer mocha, black, cocoa, etc.......?"
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Posted by healthyjava on 2005-01-15 16:41:39 Post Subject: in response to comments re: the F...D...A... letter
I have been a Gano Excel representative for over 1 1/2 years and I feel compelled to respond to the comments made in this thread.
*** It is important to note the letter was dated April 15, 2004 - almost 9 months ago (a very long time in this industry
Gano Excel (US and Canada) started into North America in 2003 and 2002, respectively, as an Asian company whose headquarters and organic plantations are based in Malaysia. At that time they were a 9 year old, network marketing company doing business in 14 other countries, they had over 1 million customers and did over $130 Million in sales in 2003, worldwide.
Reishi mushroom, aka ganoderma lucidum, the ingredient in all the Gano Excel product line, is commonly used in Asian countries as a health product, with over 2000 years of history. It is relatively new to North America (Vitamin C has only a 30 year history of study in N. America), in comparison to other cultures who are well-versed in Eastern holistic medicine.
The letter was acknowledged by the company`s owners, industry experts were consulted and the statements on all the company websites were changed to comply with North American standards, plus labelling was changed on some products. Distributors were warned not to make claims and same was made part of the company`s policies and procedures.
Healthy Coffee, Tea and Cocoa have been a part of the company for many years as have their supplements, personal care and skin care products. It was not a "sudden" marketing ploy to change categories
In order for a company to import products into the US they must have ALL their permits in place to comply with the FTC, especially after Dec. 12 of 2003, when the US import laws changed drastically. Full disclosure of all ingredients is required and the company must re-permit any new product it adds to an existing line, at a great cost to them also.
I seriously doubt that any network marketing company that exists for more than 3 or 4 years (the majority fail before then) doesn`t have some issue with the FDA, the FTC or Health Canada at some point. It is how a company responds to any allegation is the true measure of the company`s willingness to stay in business.
Unfortunately the FDA, FTC or Health Canada do not find themselves responsible for reporting back to North Americans that yes, they investigated and they were then satisfied that the company in question did indeed, meet and satisfy their requirements.
Denise
p.s. I simply say to people that "Healthy Coffee, Tea or Cocoa is a healthier choice to drinking regular coffee and if they would like to try a sample I wiould be happy to get them one. Would they prefer mocha, black, cocoa, etc.......?"
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View entire thread: Kicking around the idea....Christian coffeehouse
Posted by kellyco on 2004-03-30 12:39:18 Post Subject: Kicking around the idea....Christian coffeehouse
I have been kicking around the idea of opening a coffeehouse in Northern Virginia. I have a million questions and have just started researching/preplanning/brainstorming and just wanted to put out the concept I have. I am looking to open a Christian coffeehouse...no not shoving Christianity down your throat along with your espresso...but a gathering place for Christian believers outside of the traditional settings, i.e. church, bible studies, etc. Just ideas but ...food, coffee, tea, books, music, art, fellowship...yadda...yadda. Is there anyone with some knowledge/experiece with this? Any input will be helpful.
Thanks!
"When you believe you must, you will."
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Posted by kellyco on 2004-03-30 12:39:18 Post Subject: Kicking around the idea....Christian coffeehouse
I have been kicking around the idea of opening a coffeehouse in Northern Virginia. I have a million questions and have just started researching/preplanning/brainstorming and just wanted to put out the concept I have. I am looking to open a Christian coffeehouse...no not shoving Christianity down your throat along with your espresso...but a gathering place for Christian believers outside of the traditional settings, i.e. church, bible studies, etc. Just ideas but ...food, coffee, tea, books, music, art, fellowship...yadda...yadda. Is there anyone with some knowledge/experiece with this? Any input will be helpful.
Thanks!
"When you believe you must, you will."
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View entire thread: White coffee
Posted by phaelon56 on 2004-10-07 16:26:18 Post Subject:
I'm the forum host for the Coffee & Tea Forum at http://eGullet.org, a food / dining /cooking discussion web site. One of our members lives in Bandung and recently did a nice little photo essay on Aroma Coffee, where she stops on the way to work for her morning cup.
Here's the link
http://forums.egullet.org/index.php?sho ... t&p=726930
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Posted by phaelon56 on 2004-10-07 16:26:18 Post Subject:
I'm the forum host for the Coffee & Tea Forum at http://eGullet.org, a food / dining /cooking discussion web site. One of our members lives in Bandung and recently did a nice little photo essay on Aroma Coffee, where she stops on the way to work for her morning cup.
Here's the link
http://forums.egullet.org/index.php?sho ... t&p=726930
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View entire thread: Kicking around the idea....Christian coffeehouse
Posted by ralphshade on 2004-07-29 10:09:35 Post Subject: Re: Kicking around the idea....Christian coffeehouse
I have been kicking around the idea of opening a coffeehouse in Northern Virginia. I have a million questions and have just started researching/preplanning/brainstorming and just wanted to put out the concept I have. I am looking to open a Christian coffeehouse...no not shoving Christianity down your throat along with your espresso...but a gathering place for Christian believers outside of the traditional settings, i.e. church, bible studies, etc. Just ideas but ...food, coffee, tea, books, music, art, fellowship...yadda...yadda. Is there anyone with some knowledge/experiece with this? Any input will be helpful.
Thanks!
"When you believe you must, you will."
Hi,
I just joined the forum and found this thread. Hopefully you are making some progress. i am the Roastmaster at kaldi's Best Sustainable Coffees, and the former Treasurer for The Catacombs Coffeehouse here in Madison, WI. If I, or Kaldi's, can be of any help, please feel free to contact me.
ralphshade@kaldisbest.com
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Posted by ralphshade on 2004-07-29 10:09:35 Post Subject: Re: Kicking around the idea....Christian coffeehouse
I have been kicking around the idea of opening a coffeehouse in Northern Virginia. I have a million questions and have just started researching/preplanning/brainstorming and just wanted to put out the concept I have. I am looking to open a Christian coffeehouse...no not shoving Christianity down your throat along with your espresso...but a gathering place for Christian believers outside of the traditional settings, i.e. church, bible studies, etc. Just ideas but ...food, coffee, tea, books, music, art, fellowship...yadda...yadda. Is there anyone with some knowledge/experiece with this? Any input will be helpful.
Thanks!
"When you believe you must, you will."
Hi,
I just joined the forum and found this thread. Hopefully you are making some progress. i am the Roastmaster at kaldi's Best Sustainable Coffees, and the former Treasurer for The Catacombs Coffeehouse here in Madison, WI. If I, or Kaldi's, can be of any help, please feel free to contact me.
ralphshade@kaldisbest.com
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View entire thread: OK... Own up... Who sells flavored beans?
Posted by Phule on 2007-09-04 13:18:43 Post Subject: Ignorance is not bliss
Anne,
The first mistake you keep making is the assumption of exactly what is used to flavor coffee. Your use of the word \"Chemicals\" has a sour contextual use surrounding it, as if you cannot even bear to type it in your posts.
If you choose to, you can use completely organic flavoring oils to flavor coffee. Try http://www.naturesflavors.com just to peek at some choices.
Do you know the components that go into Monin Syrup or Artista Syrups? Do you use them, or frown on Italian sodas? Are you purely organic in everything that you put into your own body, being carefully aware of any and all other flavoring \"chemicals\" that you might be in the things you personally eat and drink?
And I also have an issue with the phrase \"Spraying Chemicals\" as if everyone who is offering flavored coffee, is putting it on some production line conveyer belt, passing it beneath industrial sprayers that have biohazard stickers on them, and employees who must wear filtration devices that keep them alive while working around the equipment. Is this what you imagine goes into making all flavored coffees?
Context is everything. Coffee, is just flavored water. Tea drinks, are just flavored water. If you don''t think water has flavor, then your taste buds just aren''t attuned to it.
There are people who are just as passionate about roasts, as some here are NOT about flavoring beans. There are some who believe that having coffee as anything other than espresso is against God and Nature.
Here is what it takes to flavor beans. Take a metal or glass container. Add a pound of roasted beans. Add about 5 grams (this will vary depending on flavors) of the flavoring oil that you choose. Agitate or toss the beans in the container, or just stir well for a while. Let it sit. The longer you let it sit up to a day, the deeper the flavor will seep into the bean. Then, grind, pass hot water through, and enjoy. If you want to use all natural flavors, then do so. If you want to use organic flavors, then do so.
Flavoring coffee is no different than (as I have said) flavoring milk, or flavoring a cake (vanilla, anyone?) or flavoring a salad (dressing), or flavoring a stir fry (Sesame Oil, Soy Sauce), or flavoring water (coffee, tea, fruit). Well, it might be different in the procedure, but it is no different in concept.
If there was only one way to enjoy coffee, you would not have a menu at your shop.
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Posted by Phule on 2007-09-04 13:18:43 Post Subject: Ignorance is not bliss
Anne,
The first mistake you keep making is the assumption of exactly what is used to flavor coffee. Your use of the word \"Chemicals\" has a sour contextual use surrounding it, as if you cannot even bear to type it in your posts.
If you choose to, you can use completely organic flavoring oils to flavor coffee. Try http://www.naturesflavors.com just to peek at some choices.
Do you know the components that go into Monin Syrup or Artista Syrups? Do you use them, or frown on Italian sodas? Are you purely organic in everything that you put into your own body, being carefully aware of any and all other flavoring \"chemicals\" that you might be in the things you personally eat and drink?
And I also have an issue with the phrase \"Spraying Chemicals\" as if everyone who is offering flavored coffee, is putting it on some production line conveyer belt, passing it beneath industrial sprayers that have biohazard stickers on them, and employees who must wear filtration devices that keep them alive while working around the equipment. Is this what you imagine goes into making all flavored coffees?
Context is everything. Coffee, is just flavored water. Tea drinks, are just flavored water. If you don''t think water has flavor, then your taste buds just aren''t attuned to it.
There are people who are just as passionate about roasts, as some here are NOT about flavoring beans. There are some who believe that having coffee as anything other than espresso is against God and Nature.
Here is what it takes to flavor beans. Take a metal or glass container. Add a pound of roasted beans. Add about 5 grams (this will vary depending on flavors) of the flavoring oil that you choose. Agitate or toss the beans in the container, or just stir well for a while. Let it sit. The longer you let it sit up to a day, the deeper the flavor will seep into the bean. Then, grind, pass hot water through, and enjoy. If you want to use all natural flavors, then do so. If you want to use organic flavors, then do so.
Flavoring coffee is no different than (as I have said) flavoring milk, or flavoring a cake (vanilla, anyone?) or flavoring a salad (dressing), or flavoring a stir fry (Sesame Oil, Soy Sauce), or flavoring water (coffee, tea, fruit). Well, it might be different in the procedure, but it is no different in concept.
If there was only one way to enjoy coffee, you would not have a menu at your shop.
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View entire thread: OK... Own up... Who sells flavored beans?
Posted by ElPugDiablo on 2007-09-05 16:15:35 Post Subject: Re: Ignorance is not bliss
Anne,
The first mistake you keep making is the assumption of exactly what is used to flavor coffee. Your use of the word "Chemicals" has a sour contextual use surrounding it, as if you cannot even bear to type it in your posts.
If you choose to, you can use completely organic flavoring oils to flavor coffee. Try http://www.naturesflavors.com just to peek at some choices.
Do you know the components that go into Monin Syrup or Artista Syrups? Do you use them, or frown on Italian sodas? Are you purely organic in everything that you put into your own body, being carefully aware of any and all other flavoring "chemicals" that you might be in the things you personally eat and drink?
And I also have an issue with the phrase "Spraying Chemicals" as if everyone who is offering flavored coffee, is putting it on some production line conveyer belt, passing it beneath industrial sprayers that have biohazard stickers on them, and employees who must wear filtration devices that keep them alive while working around the equipment. Is this what you imagine goes into making all flavored coffees?
Context is everything. Coffee, is just flavored water. Tea drinks, are just flavored water. If you don''t think water has flavor, then your taste buds just aren''t attuned to it.
There are people who are just as passionate about roasts, as some here are NOT about flavoring beans. There are some who believe that having coffee as anything other than espresso is against God and Nature.
Here is what it takes to flavor beans. Take a metal or glass container. Add a pound of roasted beans. Add about 5 grams (this will vary depending on flavors) of the flavoring oil that you choose. Agitate or toss the beans in the container, or just stir well for a while. Let it sit. The longer you let it sit up to a day, the deeper the flavor will seep into the bean. Then, grind, pass hot water through, and enjoy. If you want to use all natural flavors, then do so. If you want to use organic flavors, then do so.
Flavoring coffee is no different than (as I have said) flavoring milk, or flavoring a cake (vanilla, anyone?) or flavoring a salad (dressing), or flavoring a stir fry (Sesame Oil, Soy Sauce), or flavoring water (coffee, tea, fruit). Well, it might be different in the procedure, but it is no different in concept.
If there was only one way to enjoy coffee, you would not have a menu at your shop.
I am not against flavored beans. I am against flavored beans in a coffeehouse environment. It doesn't matter if the flavoring agents are natural or chemical, the entire shop will smell like a mis-matched of different flavors. Coffeehouse should smell like coffee, not cinnamon southern Irish pecan hazelnut cream. Not to mention the need of maintaining two different sets of grinders and brewers. Plus, if someone truly want to add flavor to their coffee, I will be happy charge them 50 cents extra for a shot of syrup.
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Posted by ElPugDiablo on 2007-09-05 16:15:35 Post Subject: Re: Ignorance is not bliss
Anne,
The first mistake you keep making is the assumption of exactly what is used to flavor coffee. Your use of the word "Chemicals" has a sour contextual use surrounding it, as if you cannot even bear to type it in your posts.
If you choose to, you can use completely organic flavoring oils to flavor coffee. Try http://www.naturesflavors.com just to peek at some choices.
Do you know the components that go into Monin Syrup or Artista Syrups? Do you use them, or frown on Italian sodas? Are you purely organic in everything that you put into your own body, being carefully aware of any and all other flavoring "chemicals" that you might be in the things you personally eat and drink?
And I also have an issue with the phrase "Spraying Chemicals" as if everyone who is offering flavored coffee, is putting it on some production line conveyer belt, passing it beneath industrial sprayers that have biohazard stickers on them, and employees who must wear filtration devices that keep them alive while working around the equipment. Is this what you imagine goes into making all flavored coffees?
Context is everything. Coffee, is just flavored water. Tea drinks, are just flavored water. If you don''t think water has flavor, then your taste buds just aren''t attuned to it.
There are people who are just as passionate about roasts, as some here are NOT about flavoring beans. There are some who believe that having coffee as anything other than espresso is against God and Nature.
Here is what it takes to flavor beans. Take a metal or glass container. Add a pound of roasted beans. Add about 5 grams (this will vary depending on flavors) of the flavoring oil that you choose. Agitate or toss the beans in the container, or just stir well for a while. Let it sit. The longer you let it sit up to a day, the deeper the flavor will seep into the bean. Then, grind, pass hot water through, and enjoy. If you want to use all natural flavors, then do so. If you want to use organic flavors, then do so.
Flavoring coffee is no different than (as I have said) flavoring milk, or flavoring a cake (vanilla, anyone?) or flavoring a salad (dressing), or flavoring a stir fry (Sesame Oil, Soy Sauce), or flavoring water (coffee, tea, fruit). Well, it might be different in the procedure, but it is no different in concept.
If there was only one way to enjoy coffee, you would not have a menu at your shop.
I am not against flavored beans. I am against flavored beans in a coffeehouse environment. It doesn't matter if the flavoring agents are natural or chemical, the entire shop will smell like a mis-matched of different flavors. Coffeehouse should smell like coffee, not cinnamon southern Irish pecan hazelnut cream. Not to mention the need of maintaining two different sets of grinders and brewers. Plus, if someone truly want to add flavor to their coffee, I will be happy charge them 50 cents extra for a shot of syrup.
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View entire thread: Ever Heard of Healthy Coffee????
Posted by healthyjava on 2005-01-15 18:05:35 Post Subject: With all due respect Sean and Masked Bean...
Goodness gracious !
As a Gano Excel distributor for 1 1/2 years now I can assure you that you can buy the Gano beverages without being "forced" to do the MLM side of the business.
I have over 3600 members in my North American Gano Excel team.
80% of those 3600 + members happily buy their Gano Excel products, at wholesale, direct from the company each month. They paid a one-time fee of $24.99 US ($29.95 CND), plus tax and shipping, to receive a wholesale membership & kit of information. That entitles them to buy at wholesale, online, over the phone or by fax and get it delivered right to their door. Very similar to Costco, except Costco`s membership is yearly and they don`t deliver.
Some of those 80% choose to retail their products to their customers.
The remaining 20% of the team are participants in the MLM business opportunity and/or they retail to their large retail customer base.
Any way you shake it out, Gano Excel is Registered in North America and many other countries in the world as a direct selling company. No different than Mary Kay, Amway, Nu-Skin, Mannetech. Usana, Tupperware, Watkins, VitaCorp, Reliv Int., Melaleuca, Young Living, Forever Living, Nu-Vision, Herbalife....the list goes on.
Plus, the beverages are NOT only sold in sample packages. They are sold in boxes of sample packages. A very common way of packaging in Asia. But, with Gano Excel, it is imperative that those boxes contain sample packs(aka sachets). Why? Because each sachet contains a specific, measured amount of ganoderma, plus the other ingredients.
If it was only packaged in a 1 lb. foil wrap or tin, then the measured ampount of ganoderma might possibly settle unequally throughout that package. Also, the beverages stay extremely fresh in the vacuum packed, sample packs. Plus, it is very convenient to place two or three samples in your pocket or purse to use throughout the day, at the office or elsewhere. Plus, it is a very easy and friendly and generous to share a "Healthy Chioce" with others.
I`m sorry MB that your relatives won`t sell you a box of coffee at their retail price. That is foolish on their part as a strong majority of my team members who chose to eventually do the business, either part or full-time, started as either retail customers or wholesale buyers.
Distribution problems ?
Certainly there are distribution problems with any company that grows 1000% in one year and whose organic plantations and headquarters are on the other side of the world. Are they temporary problems? Yes, of course.
Gano Excel US has recently opened a 40,000 sg.ft. warehouse, Gano Excel Canada has just purchased a 10,000 sq.ft warehouse. Both those warehouses can store a LOT of product. Last I checked (two days ago) we weren`t out of anything except two of the skin care products. So, where you are getting your "truths" from is not the same as my 1 1/2 years of experience with Gano Excel..
Lack of labelling? Gano Excel must comply with any labelling requirements that the FTC, FDA or Health Canada require by law in order to maintain their import licesnses.
I can pick up any box of coffee that is sitting in my office, on my shelf display, and I can see the ingredients listed there so I am not sure what you are referring to....
I suggest that you vist any Asian grocery store and view the labelling on the products you see sold there. You will have your eyes opened.
I love coffee. I simply can`t drink strong coffees anymore. My health was deteriorating so badly from being in a highly acidic state after drinking 8-10 cups of strong coffee a day for many, many years that I had to quit.
Fortunately I spent days on the Internet researching what was out there in the world that I was unaware of, until I stumbled across the organic Ganoderma plantations at Gano Excel, Malaysia. I had also been made aware of the amazing health benefits of reishi mushroom (ganoderma) through my extensive research on the alternative options I might have and use, for my specific health concerns. Amazed to find they also had "Healthy Coffee" I was curious to try it, athough I thought it would taste "yukky" because I don`t like mushrooms.
After finding out they had an office only 10 minutes from my house, I quickly went over, drank 2 cups of the 3-in-1 and thought it tasted great! I became a wholesale buyer and bought a variety at wholesale - I happily drank those coffees only and have felt great ever since and and many others agree.
Gano Coffee, Tea or Cocoa is simply a "Healthy Choice". Many people will still choose to drink their fine Hawaiian Kona coffee or their double expressos or their donut shop coffee or their tinned hot chocolate.
That is partly what our world is about - Choices.
I respect yours.
Denise
**note from site admin, before ordering any gano products read the warning letter from the FDA http://www.fda.gov/foi/warning_letters/g4673d.htm.
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Posted by healthyjava on 2005-01-15 18:05:35 Post Subject: With all due respect Sean and Masked Bean...
Goodness gracious !
As a Gano Excel distributor for 1 1/2 years now I can assure you that you can buy the Gano beverages without being "forced" to do the MLM side of the business.
I have over 3600 members in my North American Gano Excel team.
80% of those 3600 + members happily buy their Gano Excel products, at wholesale, direct from the company each month. They paid a one-time fee of $24.99 US ($29.95 CND), plus tax and shipping, to receive a wholesale membership & kit of information. That entitles them to buy at wholesale, online, over the phone or by fax and get it delivered right to their door. Very similar to Costco, except Costco`s membership is yearly and they don`t deliver.
Some of those 80% choose to retail their products to their customers.
The remaining 20% of the team are participants in the MLM business opportunity and/or they retail to their large retail customer base.
Any way you shake it out, Gano Excel is Registered in North America and many other countries in the world as a direct selling company. No different than Mary Kay, Amway, Nu-Skin, Mannetech. Usana, Tupperware, Watkins, VitaCorp, Reliv Int., Melaleuca, Young Living, Forever Living, Nu-Vision, Herbalife....the list goes on.
Plus, the beverages are NOT only sold in sample packages. They are sold in boxes of sample packages. A very common way of packaging in Asia. But, with Gano Excel, it is imperative that those boxes contain sample packs(aka sachets). Why? Because each sachet contains a specific, measured amount of ganoderma, plus the other ingredients.
If it was only packaged in a 1 lb. foil wrap or tin, then the measured ampount of ganoderma might possibly settle unequally throughout that package. Also, the beverages stay extremely fresh in the vacuum packed, sample packs. Plus, it is very convenient to place two or three samples in your pocket or purse to use throughout the day, at the office or elsewhere. Plus, it is a very easy and friendly and generous to share a "Healthy Chioce" with others.
I`m sorry MB that your relatives won`t sell you a box of coffee at their retail price. That is foolish on their part as a strong majority of my team members who chose to eventually do the business, either part or full-time, started as either retail customers or wholesale buyers.
Distribution problems ?
Certainly there are distribution problems with any company that grows 1000% in one year and whose organic plantations and headquarters are on the other side of the world. Are they temporary problems? Yes, of course.
Gano Excel US has recently opened a 40,000 sg.ft. warehouse, Gano Excel Canada has just purchased a 10,000 sq.ft warehouse. Both those warehouses can store a LOT of product. Last I checked (two days ago) we weren`t out of anything except two of the skin care products. So, where you are getting your "truths" from is not the same as my 1 1/2 years of experience with Gano Excel..
Lack of labelling? Gano Excel must comply with any labelling requirements that the FTC, FDA or Health Canada require by law in order to maintain their import licesnses.
I can pick up any box of coffee that is sitting in my office, on my shelf display, and I can see the ingredients listed there so I am not sure what you are referring to....
I suggest that you vist any Asian grocery store and view the labelling on the products you see sold there. You will have your eyes opened.
I love coffee. I simply can`t drink strong coffees anymore. My health was deteriorating so badly from being in a highly acidic state after drinking 8-10 cups of strong coffee a day for many, many years that I had to quit.
Fortunately I spent days on the Internet researching what was out there in the world that I was unaware of, until I stumbled across the organic Ganoderma plantations at Gano Excel, Malaysia. I had also been made aware of the amazing health benefits of reishi mushroom (ganoderma) through my extensive research on the alternative options I might have and use, for my specific health concerns. Amazed to find they also had "Healthy Coffee" I was curious to try it, athough I thought it would taste "yukky" because I don`t like mushrooms.
After finding out they had an office only 10 minutes from my house, I quickly went over, drank 2 cups of the 3-in-1 and thought it tasted great! I became a wholesale buyer and bought a variety at wholesale - I happily drank those coffees only and have felt great ever since and and many others agree.
Gano Coffee, Tea or Cocoa is simply a "Healthy Choice". Many people will still choose to drink their fine Hawaiian Kona coffee or their double expressos or their donut shop coffee or their tinned hot chocolate.
That is partly what our world is about - Choices.
I respect yours.
Denise
**note from site admin, before ordering any gano products read the warning letter from the FDA http://www.fda.gov/foi/warning_letters/g4673d.htm.
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View entire thread: Extraction Time Question
Posted by Alun_evans on 2004-10-21 04:57:13 Post Subject:
Recently I was at the Coffee/Tea World Cup Singapore and heard quite a lot of debate on the subject of Espresso. It does indeed seem that there is a polarization between the Italians and the Americans regarding exactly what is espresso. The Italians I talked to were adamant that there was only one true way to make espresso....ie 7 grams of coffee- extraction time 24-28 seconds. Their opinion (and this was not just a singular opinion) was that if these parameters were not adhered to then the drink extracted could simply not be called espresso! Funnily the barista championship at the World Cup had a pretty well known Barista competing. He told the audience that basically the more ground coffee you got into the portafilter the better....ie: toss the 7gm rule out the window. The debate got so intense that many of the Europeans were commenting that "espresso" should be like "champagne"...ie: as it is a drink originating in Italy only the origin should be allowed to call an espresso an espresso! It was all very interesting and a lot of the debate was (I think) the old school vs those from the Americas. Being a neutral in this area I had the opportunity to hearboth sides but reserve my judgement on whether I agree with the trditionalists or the revisionists
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Posted by Alun_evans on 2004-10-21 04:57:13 Post Subject:
Recently I was at the Coffee/Tea World Cup Singapore and heard quite a lot of debate on the subject of Espresso. It does indeed seem that there is a polarization between the Italians and the Americans regarding exactly what is espresso. The Italians I talked to were adamant that there was only one true way to make espresso....ie 7 grams of coffee- extraction time 24-28 seconds. Their opinion (and this was not just a singular opinion) was that if these parameters were not adhered to then the drink extracted could simply not be called espresso! Funnily the barista championship at the World Cup had a pretty well known Barista competing. He told the audience that basically the more ground coffee you got into the portafilter the better....ie: toss the 7gm rule out the window. The debate got so intense that many of the Europeans were commenting that "espresso" should be like "champagne"...ie: as it is a drink originating in Italy only the origin should be allowed to call an espresso an espresso! It was all very interesting and a lot of the debate was (I think) the old school vs those from the Americas. Being a neutral in this area I had the opportunity to hearboth sides but reserve my judgement on whether I agree with the trditionalists or the revisionists
Back to top | view poster's profile