View entire thread: Battle of the Baristas
Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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View entire thread: PR: Groundwork's wholesale group joins The Supreme Bean
Posted by cafemakers on 2008-10-07 04:35:37 Post Subject: PR: Groundwork's wholesale group joins The Supreme Bean
NORTH HOLLYWOOD & LOS ANGELES, Calif. (October 7, 2008) – The Supreme Bean Coffee Roasters and Groundwork Coffee Company have entered into a strategic partnership to better serve the customers of both organizations. Under terms of the agreement, Supreme Bean will add Groundwork’s wholesale portfolio to its business and represent both brands beginning October 15, 2008.
“We see the addition of the Groundwork Coffee brand to our wholesale business as an exciting win/win opportunity to enhance our premium line by including a brand recognized for outstanding certified organic and fairly traded coffee,” said Supreme Bean president, Jeff Chean.
“Transitioning responsibility for our wholesale customers to The Supreme Bean will allow Groundwork Coffee Company to focus on the operations and growth of our retail café business,” commented Groundwork president Richard Karno. “We know that our wholesale customers are going to really like these guys –their reputation for excellent service and consistently high quality coffee is well known. Working together, we will ensure a seamless transition so that Groundwork’s distinctive coffees will be available to our wholesale customers for years to come.”
About The Supreme Bean Coffee Roasters
The Supreme Bean is an artisan specialty coffee roasting company based in North Hollywood, California. Founded in 1994, the business began as modest wholesale coffee roasting and catering business (as Joe to Go), within a few short years becoming a must-have feature of television productions like The Tonight Show, Friends, The Academy Awards, The Emmy Awards and numerous motion picture sets. Consistently recognized for quality by trade publications and industry experts, including the highest-ever scored decaffeinated coffee by the venerable Coffee Review, The Supreme Bean has grown to become a leading supplier of premium specialty coffees, training and support services to businesses nationwide. For more information, please visit http://www.thesupremebean.com.
About Groundwork Coffee Company
Groundwork Coffee Company is one of the first certified organic coffee roasters in the State of California. Founded in 1990 as the addition to a rare book store and café, the company now has six retail locations throughout metropolitan Los Angeles that offer certified organic, fairly traded, shade grown and other economically and environmentally sustainable coffees. For more information, please visit http://lacoffee.com.
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Posted by cafemakers on 2008-10-07 04:35:37 Post Subject: PR: Groundwork's wholesale group joins The Supreme Bean
NORTH HOLLYWOOD & LOS ANGELES, Calif. (October 7, 2008) – The Supreme Bean Coffee Roasters and Groundwork Coffee Company have entered into a strategic partnership to better serve the customers of both organizations. Under terms of the agreement, Supreme Bean will add Groundwork’s wholesale portfolio to its business and represent both brands beginning October 15, 2008.
“We see the addition of the Groundwork Coffee brand to our wholesale business as an exciting win/win opportunity to enhance our premium line by including a brand recognized for outstanding certified organic and fairly traded coffee,” said Supreme Bean president, Jeff Chean.
“Transitioning responsibility for our wholesale customers to The Supreme Bean will allow Groundwork Coffee Company to focus on the operations and growth of our retail café business,” commented Groundwork president Richard Karno. “We know that our wholesale customers are going to really like these guys –their reputation for excellent service and consistently high quality coffee is well known. Working together, we will ensure a seamless transition so that Groundwork’s distinctive coffees will be available to our wholesale customers for years to come.”
About The Supreme Bean Coffee Roasters
The Supreme Bean is an artisan specialty coffee roasting company based in North Hollywood, California. Founded in 1994, the business began as modest wholesale coffee roasting and catering business (as Joe to Go), within a few short years becoming a must-have feature of television productions like The Tonight Show, Friends, The Academy Awards, The Emmy Awards and numerous motion picture sets. Consistently recognized for quality by trade publications and industry experts, including the highest-ever scored decaffeinated coffee by the venerable Coffee Review, The Supreme Bean has grown to become a leading supplier of premium specialty coffees, training and support services to businesses nationwide. For more information, please visit http://www.thesupremebean.com.
About Groundwork Coffee Company
Groundwork Coffee Company is one of the first certified organic coffee roasters in the State of California. Founded in 1990 as the addition to a rare book store and café, the company now has six retail locations throughout metropolitan Los Angeles that offer certified organic, fairly traded, shade grown and other economically and environmentally sustainable coffees. For more information, please visit http://lacoffee.com.
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View entire thread: Katrina Relief-
Posted by barefoot on 2005-09-02 10:22:48 Post Subject: Katrina Relief-
we are trying to do our part to raise money for the hurricane victims:
In the aftermath of Hurricane Katrina; called “the worst U.S. natural disaster in recent history.â€
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Posted by barefoot on 2005-09-02 10:22:48 Post Subject: Katrina Relief-
we are trying to do our part to raise money for the hurricane victims:
In the aftermath of Hurricane Katrina; called “the worst U.S. natural disaster in recent history.â€
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View entire thread: PR: PT's Coffee is Roaster of the Year
Posted by cafemakers on 2008-10-22 03:13:01 Post Subject: PR: PT's Coffee is Roaster of the Year
PT's Coffee Roasting Co. Named “Roaster of the Year” by Roast Magazine
Topeka, KS (October 22, 2008) – PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for 2009 in the publication’s November / December 2008 issue released today.
The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria.
"We never set out with the intent of winning awards," said PT's Coffee co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our Direct Trade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."
PT's Coffee edged out North America's top specialty coffee roasters in the large (Macro) roaster category (companies roasting more than 100,000 pounds of coffee annually) to win the industry accolade.
"I am proud to have PT's Coffee Roasting Co. represent Roast magazine as our 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year – environmentally and socially responsible, innovative roasting, a strong commitment their employees and of course, serving great coffee."
Two categories of the award are presented each year. Winning the small (Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.
About PT's Coffee Roasting Co.
PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka, Kansas, later expanding into coffee roasting in 1997. PT's Coffee now roasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.
Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide’s highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.
PT's Coffee can be found at fine coffee shops and restaurants nationwide and in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit www.ptscoffee.com.
About Roast Magazine
Roast magazine is a bi-monthly technical trade magazine dedicated to the success and growth of the specialty coffee industry. Roast addresses the art, science and business of coffee roasters by covering the issues most important to them with high quality editorial focused on the technical aspects of coffee. For more information, visit www.roastmagazine.com.
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Posted by cafemakers on 2008-10-22 03:13:01 Post Subject: PR: PT's Coffee is Roaster of the Year
PT's Coffee Roasting Co. Named “Roaster of the Year” by Roast Magazine
Topeka, KS (October 22, 2008) – PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for 2009 in the publication’s November / December 2008 issue released today.
The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria.
"We never set out with the intent of winning awards," said PT's Coffee co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our Direct Trade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."
PT's Coffee edged out North America's top specialty coffee roasters in the large (Macro) roaster category (companies roasting more than 100,000 pounds of coffee annually) to win the industry accolade.
"I am proud to have PT's Coffee Roasting Co. represent Roast magazine as our 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year – environmentally and socially responsible, innovative roasting, a strong commitment their employees and of course, serving great coffee."
Two categories of the award are presented each year. Winning the small (Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.
About PT's Coffee Roasting Co.
PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka, Kansas, later expanding into coffee roasting in 1997. PT's Coffee now roasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.
Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide’s highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.
PT's Coffee can be found at fine coffee shops and restaurants nationwide and in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit www.ptscoffee.com.
About Roast Magazine
Roast magazine is a bi-monthly technical trade magazine dedicated to the success and growth of the specialty coffee industry. Roast addresses the art, science and business of coffee roasters by covering the issues most important to them with high quality editorial focused on the technical aspects of coffee. For more information, visit www.roastmagazine.com.
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View entire thread: The Little Guy Pulls It Off!
Posted by Sojrn on 2006-08-08 18:30:36 Post Subject: The Little Guy Pulls It Off!
In an espresso tasting last year, the two year old company High point Coffee Roasters beat out much larger companies including Starbucks.
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Posted by Sojrn on 2006-08-08 18:30:36 Post Subject: The Little Guy Pulls It Off!
In an espresso tasting last year, the two year old company High point Coffee Roasters beat out much larger companies including Starbucks.
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View entire thread: Espresso blends
Posted by virginhill on 2008-02-01 19:06:00 Post Subject: Espresso blends
Just wondering if anyone has some receipts to make a great espresso. I would like to know which green beans you use to make your espresso??
Thank you''
Matthew
Virgin Hill Coffee Roasters
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Posted by virginhill on 2008-02-01 19:06:00 Post Subject: Espresso blends
Just wondering if anyone has some receipts to make a great espresso. I would like to know which green beans you use to make your espresso??
Thank you''
Matthew
Virgin Hill Coffee Roasters
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View entire thread: sample coffee roastes
Posted by virginhill on 2008-02-01 19:00:58 Post Subject: sample coffee roastes
Just wanted to know what people think is a good sample roaster to cup and test the quality of my beans? I am looking for an industrial sample roaster if any one is selling?
Thank you
Matthew
Virgin Hill Coffee Roasters
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Posted by virginhill on 2008-02-01 19:00:58 Post Subject: sample coffee roastes
Just wanted to know what people think is a good sample roaster to cup and test the quality of my beans? I am looking for an industrial sample roaster if any one is selling?
Thank you
Matthew
Virgin Hill Coffee Roasters
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View entire thread: Coffee Roasters, BBQ Drums, Drums for Roncos/George Foremans
Posted by coffeeroastersclub6 on 2007-05-15 09:37:56 Post Subject: Coffee Roasters, BBQ Drums, Drums for Roncos/George Foremans
Hello. We supply complete coffee roasters, Drums for BBQ/Grills, and Drums for Roncos/George Foreman rotisseries, and almost every other type of home rotisserie unit.
Please visit us today at http://www.CoffeeRoastersClub.com
Thanks!
Len
http://www.coffeeroastersclub.com/images/big/gen2babygeorge%20006_1.gif
http://www.coffeeroastersclub.com/images/big/stainless_1.jpg
http://www.coffeeroastersclub.com/images/big/javapro_1.jpg
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Posted by coffeeroastersclub6 on 2007-05-15 09:37:56 Post Subject: Coffee Roasters, BBQ Drums, Drums for Roncos/George Foremans
Hello. We supply complete coffee roasters, Drums for BBQ/Grills, and Drums for Roncos/George Foreman rotisseries, and almost every other type of home rotisserie unit.
Please visit us today at http://www.CoffeeRoastersClub.com
Thanks!
Len
http://www.coffeeroastersclub.com/images/big/gen2babygeorge%20006_1.gif
http://www.coffeeroastersclub.com/images/big/stainless_1.jpg
http://www.coffeeroastersclub.com/images/big/javapro_1.jpg
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View entire thread: sirocco coffee roaster
Posted by snygren on 2007-04-15 19:15:46 Post Subject: sirocco coffee roaster
I need some HELP - I came across some Sirocco Coffee Roasters. I am in the salvage wholesale business, these are new machines meaning still in box - picture available-
but honestly have no idea what they are or they''re worth. can anyone help me or does anyone know anything about these machines? I can not seem to locate anything online about these, google, etc
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Posted by snygren on 2007-04-15 19:15:46 Post Subject: sirocco coffee roaster
I need some HELP - I came across some Sirocco Coffee Roasters. I am in the salvage wholesale business, these are new machines meaning still in box - picture available-
but honestly have no idea what they are or they''re worth. can anyone help me or does anyone know anything about these machines? I can not seem to locate anything online about these, google, etc
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View entire thread: Coffee Roasters Made in the U.S.A. - Please Read
Posted by coffeeroastersclub6 on 2007-05-16 09:32:01 Post Subject: Coffee Roasters Made in the U.S.A. - Please Read
Hello. We supply complete coffee roasters, Drums for BBQ/Grills, and Drums for Roncos/George Foreman rotisseries, and almost every other type of home rotisserie unit. All hand made in the U.S.A.
Please visit us today at http://www.CoffeeRoastersClub.com
Thanks!
Len
http://www.coffeeroastersclub.com/images/big/gen2babygeorge%20006_1.gif
http://www.coffeeroastersclub.com/images/big/stainless_1.jpg
http://www.coffeeroastersclub.com/images/big/javapro_1.jpg
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Posted by coffeeroastersclub6 on 2007-05-16 09:32:01 Post Subject: Coffee Roasters Made in the U.S.A. - Please Read
Hello. We supply complete coffee roasters, Drums for BBQ/Grills, and Drums for Roncos/George Foreman rotisseries, and almost every other type of home rotisserie unit. All hand made in the U.S.A.
Please visit us today at http://www.CoffeeRoastersClub.com
Thanks!
Len
http://www.coffeeroastersclub.com/images/big/gen2babygeorge%20006_1.gif
http://www.coffeeroastersclub.com/images/big/stainless_1.jpg
http://www.coffeeroastersclub.com/images/big/javapro_1.jpg
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View entire thread: Chocolatier blogs on work in specialty coffee industry
Posted by Jarveygirl on 2008-07-29 15:15:22 Post Subject: Chocolatier blogs on work in specialty coffee industry
Michael Szyliowicz, one of the founders of Mont Blanc Gourmet, is an innovator and chocolatier who crafts quality syrups in his Denver lab. His Ghana single-origin chocolate syrup is the latest in a string of market \"firsts\" geared to the specialty coffee industry.
He works with a number of leading regional and national coffee roasters and blogs about his experiences relevant to the coffee and chocolate industries.
www.montblancgourmet.com/blog
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Posted by Jarveygirl on 2008-07-29 15:15:22 Post Subject: Chocolatier blogs on work in specialty coffee industry
Michael Szyliowicz, one of the founders of Mont Blanc Gourmet, is an innovator and chocolatier who crafts quality syrups in his Denver lab. His Ghana single-origin chocolate syrup is the latest in a string of market \"firsts\" geared to the specialty coffee industry.
He works with a number of leading regional and national coffee roasters and blogs about his experiences relevant to the coffee and chocolate industries.
www.montblancgourmet.com/blog
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View entire thread: Local Roasters in Maine...
Posted by tintinet on 2004-02-12 15:04:44 Post Subject: Local Roasters in Maine...
Been drink'n' a couple of Maine Coffee Roasters varieties. Not very impressive, overall. Kona disappointing. New Guinea Estate OK, but not memorable. Tanzania Peaberry excellent- but I tend to like that one in general.
I've switched this last week to some Katahdin Coffee Breakfast Blend. Nicely balanced, mellow breakfast coffee with slight carmel flavor. Better than most of the MCR stuff I've tried. I also like KC's Baxter's Blend....
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Posted by tintinet on 2004-02-12 15:04:44 Post Subject: Local Roasters in Maine...
Been drink'n' a couple of Maine Coffee Roasters varieties. Not very impressive, overall. Kona disappointing. New Guinea Estate OK, but not memorable. Tanzania Peaberry excellent- but I tend to like that one in general.
I've switched this last week to some Katahdin Coffee Breakfast Blend. Nicely balanced, mellow breakfast coffee with slight carmel flavor. Better than most of the MCR stuff I've tried. I also like KC's Baxter's Blend....
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View entire thread: Barefoot Coffee Roasters- come watch our USBC practices
Posted by barefoot on 2005-03-04 11:57:37 Post Subject: Barefoot Coffee Roasters- come watch our USBC practices
Semi commercial post- just so you know. Not selling anything but just inviting any Bay Area coffee lovers to watch us practice for competiiton and try some drinks made by the competitors.
Come cheer Monica and Eugenia on as they prepare to face the nations best Baristas at the
United States Barista Championships
in Seattle March 10-13th!
Monica and Eugenia will be practicing for the USBC here at Barefoot Coffee Roasters on these days:
Sunday 6th 6:00 pm till 10:00 pm
Monday 7th 9:00 pm till 10:30 pm
Tuesday 8th 9:00 pm till 10:30 pm
You can come and help judge their performance and their drinks.
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Posted by barefoot on 2005-03-04 11:57:37 Post Subject: Barefoot Coffee Roasters- come watch our USBC practices
Semi commercial post- just so you know. Not selling anything but just inviting any Bay Area coffee lovers to watch us practice for competiiton and try some drinks made by the competitors.
Come cheer Monica and Eugenia on as they prepare to face the nations best Baristas at the
United States Barista Championships
in Seattle March 10-13th!
Monica and Eugenia will be practicing for the USBC here at Barefoot Coffee Roasters on these days:
Sunday 6th 6:00 pm till 10:00 pm
Monday 7th 9:00 pm till 10:30 pm
Tuesday 8th 9:00 pm till 10:30 pm
You can come and help judge their performance and their drinks.
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View entire thread: Roasters Retreat on October 16 in Turkey
Posted by gyumust on 2007-05-24 14:05:43 Post Subject: Roasters Retreat on October 16 in Turkey
For the best prices on quality coffee roasters nothing beats Turkey. In fact some of the popular roaster brands in America actually buy their drums here because labor cost is so cheap.
I''m organizing a buyers trip to Izmir where you will meet with 3 of the most popular manufacturers of equipment. Together they have a combined experience of over 125 years in the coffee business.
This 7 day package tour will include deluxe hotel accommodations at the Crown Plaza, transportation, meals and shopping excursions. In Instanbul we will also be attending a packaging fair featuring over 1200 exhibitors with excellent prices on new equipment.
A tour guide translator will be available so no need to brush up on your Turkish. Space is limited so if interested, let me know.
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Posted by gyumust on 2007-05-24 14:05:43 Post Subject: Roasters Retreat on October 16 in Turkey
For the best prices on quality coffee roasters nothing beats Turkey. In fact some of the popular roaster brands in America actually buy their drums here because labor cost is so cheap.
I''m organizing a buyers trip to Izmir where you will meet with 3 of the most popular manufacturers of equipment. Together they have a combined experience of over 125 years in the coffee business.
This 7 day package tour will include deluxe hotel accommodations at the Crown Plaza, transportation, meals and shopping excursions. In Instanbul we will also be attending a packaging fair featuring over 1200 exhibitors with excellent prices on new equipment.
A tour guide translator will be available so no need to brush up on your Turkish. Space is limited so if interested, let me know.
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View entire thread: newbie/new shop!!
Posted by cups on 2006-07-04 06:19:46 Post Subject: newbie/new shop!!
Hi - I am new here and am looking forward to sharing info on our love of coffee - I am opening my coffee shop/cafe on 8/12 - everything is set and need to decide on who my supplier will be. I attended Coffeefest LV a few weeks ago and am receiving all kinds of samples - yeah - some good, some not so :( Has anyone ever heard of Thomas Hammer Coffee Roasters?? I have tried several blends from them and they are great! However, minimum purchase required (which seems to be the norm) This is a small community and until I get established I am not willing to make this kind of committment - there is a local roaster up north from here called Javamania- good taste- (no minimum) any help would be appreciated. looking forward to sharing thoughts with everyone.
jeanie
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Posted by cups on 2006-07-04 06:19:46 Post Subject: newbie/new shop!!
Hi - I am new here and am looking forward to sharing info on our love of coffee - I am opening my coffee shop/cafe on 8/12 - everything is set and need to decide on who my supplier will be. I attended Coffeefest LV a few weeks ago and am receiving all kinds of samples - yeah - some good, some not so :( Has anyone ever heard of Thomas Hammer Coffee Roasters?? I have tried several blends from them and they are great! However, minimum purchase required (which seems to be the norm) This is a small community and until I get established I am not willing to make this kind of committment - there is a local roaster up north from here called Javamania- good taste- (no minimum) any help would be appreciated. looking forward to sharing thoughts with everyone.
jeanie
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View entire thread: Independant Barista Jam
Posted by barefoot on 2004-10-04 18:37:42 Post Subject: Independant Barista Jam
Northern California
Indie Barista Jam
& Barista Guild of America reception
November 20th 2004
8:00 am to 1:00 pm
At Barefoot Coffee Roasters
5237 Stevens Creek Blvd Santa Clara, CA 95051
408-248-4500
www.BarefootCoffeeRoasters.com
Come jam with other quality minded Baristas, learn new techniques, get sweet training in espresso extraction, latte art, coffee roasting and more.
And stick around afterwards to watch the finals of the first annual Battle of the Baristas as the top Baristas in the Bay Area compete for the championship and prizes. $10 entry fee includes all training classes, goodies and fun stuff.
Contact Andy Newbom, 408-687-3692 or info@barefootcoffeeroasters.com for further information and to register.
More info on the Barista Guild of America: http://www.scaa.org/about_barista_guild.asp
This is NOT a Barista Guild official jam. This is just our independant jam. The next California Barista Guild Jam will be put on in Long Beach at SCAA HQ in early january. Stay tuned for more details.
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Posted by barefoot on 2004-10-04 18:37:42 Post Subject: Independant Barista Jam
Northern California
Indie Barista Jam
& Barista Guild of America reception
November 20th 2004
8:00 am to 1:00 pm
At Barefoot Coffee Roasters
5237 Stevens Creek Blvd Santa Clara, CA 95051
408-248-4500
www.BarefootCoffeeRoasters.com
Come jam with other quality minded Baristas, learn new techniques, get sweet training in espresso extraction, latte art, coffee roasting and more.
And stick around afterwards to watch the finals of the first annual Battle of the Baristas as the top Baristas in the Bay Area compete for the championship and prizes. $10 entry fee includes all training classes, goodies and fun stuff.
Contact Andy Newbom, 408-687-3692 or info@barefootcoffeeroasters.com for further information and to register.
More info on the Barista Guild of America: http://www.scaa.org/about_barista_guild.asp
This is NOT a Barista Guild official jam. This is just our independant jam. The next California Barista Guild Jam will be put on in Long Beach at SCAA HQ in early january. Stay tuned for more details.
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View entire thread: Coffee Roaster for hire
Posted by CaseyB78 on 2005-11-03 22:28:19 Post Subject: Coffee Roaster for hire
Objective:
To obtain a position as a specialty coffee roaster.
Employment
October 2004 – Present
Highpoint Coffee Roasters- http://www.highpointroasters.com/
Specialty coffee roaster
• Developed custom blends for coffee shops
• Developed individual roast profiles for coffee origins
• Developed a proprietary decaffeinated coffee roasting technique to increase aroma
• Implemented labor saving and aroma increasing bean cool-down procedures
• Proficient with bean packaging systems
• Familiar with shipping and receiving procedures and related software
• Proficient with forklift and related equipment
• Customer service and detail oriented
• Proficient with Invoicing software and Microsoft office
• Received a certificate from the Coffee Training Institute and developed an award winning blend
October 2004 – Present
Uptown Coffee
Barista
• Proficient at latte art creation
• Customer service oriented
• Proficient with Coffee Shop Manager software
October 2003 – October 2004
MGI Investigations- http://www.mgipi.com/aboutus.htm
Private Investigator
• Successfully aided the prosecution in several multi-million dollar cases
• Conducted background checks, activity checks, skip-tracing, crime scene investigations, record searches, subpoena serving, statement taking and related activities
• Received several performance based bonuses
• Repeatedly ranked as the companies best investigator based on undercover video footage
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Posted by CaseyB78 on 2005-11-03 22:28:19 Post Subject: Coffee Roaster for hire
Objective:
To obtain a position as a specialty coffee roaster.
Employment
October 2004 – Present
Highpoint Coffee Roasters- http://www.highpointroasters.com/
Specialty coffee roaster
• Developed custom blends for coffee shops
• Developed individual roast profiles for coffee origins
• Developed a proprietary decaffeinated coffee roasting technique to increase aroma
• Implemented labor saving and aroma increasing bean cool-down procedures
• Proficient with bean packaging systems
• Familiar with shipping and receiving procedures and related software
• Proficient with forklift and related equipment
• Customer service and detail oriented
• Proficient with Invoicing software and Microsoft office
• Received a certificate from the Coffee Training Institute and developed an award winning blend
October 2004 – Present
Uptown Coffee
Barista
• Proficient at latte art creation
• Customer service oriented
• Proficient with Coffee Shop Manager software
October 2003 – October 2004
MGI Investigations- http://www.mgipi.com/aboutus.htm
Private Investigator
• Successfully aided the prosecution in several multi-million dollar cases
• Conducted background checks, activity checks, skip-tracing, crime scene investigations, record searches, subpoena serving, statement taking and related activities
• Received several performance based bonuses
• Repeatedly ranked as the companies best investigator based on undercover video footage
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View entire thread: Roasters Gathering Oct. 25-26
Posted by td on 2008-10-06 15:31:17 Post Subject: Roasters Gathering Oct. 25-26
Gulf Coast Roasters October Gathering
October 25, 26 2008 Clearwater, Fl.
Friday October 24 Event Location
8:00pm-10:30pm Dinner & Sake Tasting Blowfish Sushi Bar
Saturday October 25
8:00 am-9:00am Breakfast Brighthouse Field
9:00am-12:30am SCAA Sensory Skills Class Cert. Test
12:30am-1:30pm Lunch
1:30pm-3:00pm Decaf Triangulation Cupping
3:00pm-5:00pm Colombian Relationship Coffee Cupping
5:00pm-6:00pm Cupping & Scoring Competition Blends
6:00pm-10:00pm Dinner and Softball
Sunday October 26
8:00am-9:00am Breakfast Brighthouse Field
9:00am-11:00am Le Nez Du Café Training/Team Test
11:00am-12:00pm Espresso Tuning & Troubleshooting
12:00pm-1:00pm Lunch & Planning Session
1:00pm-3:00pm Sample and Blend Roasting
Cost is $100
To register or for more info, including hotels, please call or e-mail Mary
(727) 442-2727 mary@ambexroasters.com
The Gulf Coast Regional Roasters Training Group is an unaffialiated, non-membership group formed to help working roasters receive the training necessary to grow their businesses and advance their careers. The concept is based upon the simple premise that high value, low cost regional training for coffee roasters is both practicable and desireable. Other such training groups include the Mid Atlantic Regional Roasters Group, The Southeast Roasters Cult, The North East Regional Roasters Group, The Northwest Roasters Group and The MidWest Regional Roasters Group. Check out one of these groups, you'll be glad you did.
_____________
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Posted by td on 2008-10-06 15:31:17 Post Subject: Roasters Gathering Oct. 25-26
Gulf Coast Roasters October Gathering
October 25, 26 2008 Clearwater, Fl.
Friday October 24 Event Location
8:00pm-10:30pm Dinner & Sake Tasting Blowfish Sushi Bar
Saturday October 25
8:00 am-9:00am Breakfast Brighthouse Field
9:00am-12:30am SCAA Sensory Skills Class Cert. Test
12:30am-1:30pm Lunch
1:30pm-3:00pm Decaf Triangulation Cupping
3:00pm-5:00pm Colombian Relationship Coffee Cupping
5:00pm-6:00pm Cupping & Scoring Competition Blends
6:00pm-10:00pm Dinner and Softball
Sunday October 26
8:00am-9:00am Breakfast Brighthouse Field
9:00am-11:00am Le Nez Du Café Training/Team Test
11:00am-12:00pm Espresso Tuning & Troubleshooting
12:00pm-1:00pm Lunch & Planning Session
1:00pm-3:00pm Sample and Blend Roasting
Cost is $100
To register or for more info, including hotels, please call or e-mail Mary
(727) 442-2727 mary@ambexroasters.com
The Gulf Coast Regional Roasters Training Group is an unaffialiated, non-membership group formed to help working roasters receive the training necessary to grow their businesses and advance their careers. The concept is based upon the simple premise that high value, low cost regional training for coffee roasters is both practicable and desireable. Other such training groups include the Mid Atlantic Regional Roasters Group, The Southeast Roasters Cult, The North East Regional Roasters Group, The Northwest Roasters Group and The MidWest Regional Roasters Group. Check out one of these groups, you'll be glad you did.
_____________
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View entire thread: PR - Insulair on line ordering
Posted by QwikStock.com on 2006-11-22 15:50:40 Post Subject: PR - Insulair on line ordering
Memphis, TN (November 27, 2006) – QwikStock.com is pleased to announce that it has expanded its offering of Insulair® brand products to now encompass the entire Insulair line.
On November 17, 2006 Insulair notified its customers that it would no longer be offering an on-line ordering option. At the same time, QwikStock.com agreed to expand its product offering of Insulair® products effective immediately. The QwikStock web site has been modified, inventory received and Insulair on-line customers who choose to purchase from QwikStock.com should experience no service interruption.
“We are thrilled to have the opportunity to offer the Insulair products to on-line customers”, said Mike Allen, President of Strategic Alternatives, LLC parent of QwikStock.com. “The Insulair brand is generally recognized as having the market leading insulated paper cup. Insulair products are sought out by independent specialty coffee roasters and retailers because of the technological innovations inherent in the cup (the insulating characteristic of the cup eliminate the need for paper sleeves while allowing the consumer to hold a cup of a hot beverage comfortably), unique graphic designs and environmental friendliness,” said Allen.
QwikStock.com offers a broad product assortment of disposable foodservice supplies, 24/7 ordering capability, low minimums (as little as one case), fast, direct and free delivery via FedEx Ground and easy payment with a major credit card. Orders received by 5:00 p.m. (Central time) Monday through Friday are shipped the same day from its centrally located, Memphis, TN warehouse.
QwikStock.com is a brand of Memphis, Tennessee based Strategic Alternatives, LLC. For more information, please visit www.QwikStock.com or call (800) 965-0626.
Insulair is a registered trademark of Dixie, a Georgia-Pacific Corporation.
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Posted by QwikStock.com on 2006-11-22 15:50:40 Post Subject: PR - Insulair on line ordering
Memphis, TN (November 27, 2006) – QwikStock.com is pleased to announce that it has expanded its offering of Insulair® brand products to now encompass the entire Insulair line.
On November 17, 2006 Insulair notified its customers that it would no longer be offering an on-line ordering option. At the same time, QwikStock.com agreed to expand its product offering of Insulair® products effective immediately. The QwikStock web site has been modified, inventory received and Insulair on-line customers who choose to purchase from QwikStock.com should experience no service interruption.
“We are thrilled to have the opportunity to offer the Insulair products to on-line customers”, said Mike Allen, President of Strategic Alternatives, LLC parent of QwikStock.com. “The Insulair brand is generally recognized as having the market leading insulated paper cup. Insulair products are sought out by independent specialty coffee roasters and retailers because of the technological innovations inherent in the cup (the insulating characteristic of the cup eliminate the need for paper sleeves while allowing the consumer to hold a cup of a hot beverage comfortably), unique graphic designs and environmental friendliness,” said Allen.
QwikStock.com offers a broad product assortment of disposable foodservice supplies, 24/7 ordering capability, low minimums (as little as one case), fast, direct and free delivery via FedEx Ground and easy payment with a major credit card. Orders received by 5:00 p.m. (Central time) Monday through Friday are shipped the same day from its centrally located, Memphis, TN warehouse.
QwikStock.com is a brand of Memphis, Tennessee based Strategic Alternatives, LLC. For more information, please visit www.QwikStock.com or call (800) 965-0626.
Insulair is a registered trademark of Dixie, a Georgia-Pacific Corporation.
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View entire thread: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
Posted by cafemakers on 2007-05-15 11:39:13 Post Subject: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
SAN DIMAS, Calif.--(BUSINESS WIRE)--Heather Perry from Coffee Klatch Roasting of San Dimas, California, has won the Specialty Coffee Association of America's 2007 United States Barista Championship.
The United States Barista Championship is an annual coffee competition where 50 of the best baristas from around the country are judged on their technical coffee-making ability, presentation style and the taste of the espresso, cappuccinos and original "signature" specialty beverages they create.
"There was a lot of tough competition at this year's event," says Perry. "After months of long nights and weekend practice sessions making espresso at Coffee Klatch, I'm really excited to see that my coffee creations are receiving national recognition."
As winner of the 2007 national competition, Ms. Perry advances to represent the United States against competitors from 39 countries at the World Barista Championship in Tokyo, Japan this July 31st through August 2nd.
"In addition to her impressive barista skills, I was struck by the obvious passion she demonstrated for her craft," comments SCAA spokesperson Rick Havacko.
Ms. Perry was formerly the United States Barista Champion in 2003 and is presently Ultimate Barista USA for the Ultimate Barista Challenge international league.
About the SCAA
Based in Long Beach, California, the Specialty Coffee Association of America is the world's largest coffee trade association, with over 3,000 member companies. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including coffee growers, coffee roasters and retailers. Additional information about the Specialty Coffee Association of America and its services are available online at: www.scaa.org .
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates coffee shops in Southern California and a specialty coffee roasting business in San Dimas. In addition to numerous awards for the achievements of Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times. For more information, visit the Coffee Klatch website at www.klatchroasting.com .
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Posted by cafemakers on 2007-05-15 11:39:13 Post Subject: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
SAN DIMAS, Calif.--(BUSINESS WIRE)--Heather Perry from Coffee Klatch Roasting of San Dimas, California, has won the Specialty Coffee Association of America's 2007 United States Barista Championship.
The United States Barista Championship is an annual coffee competition where 50 of the best baristas from around the country are judged on their technical coffee-making ability, presentation style and the taste of the espresso, cappuccinos and original "signature" specialty beverages they create.
"There was a lot of tough competition at this year's event," says Perry. "After months of long nights and weekend practice sessions making espresso at Coffee Klatch, I'm really excited to see that my coffee creations are receiving national recognition."
As winner of the 2007 national competition, Ms. Perry advances to represent the United States against competitors from 39 countries at the World Barista Championship in Tokyo, Japan this July 31st through August 2nd.
"In addition to her impressive barista skills, I was struck by the obvious passion she demonstrated for her craft," comments SCAA spokesperson Rick Havacko.
Ms. Perry was formerly the United States Barista Champion in 2003 and is presently Ultimate Barista USA for the Ultimate Barista Challenge international league.
About the SCAA
Based in Long Beach, California, the Specialty Coffee Association of America is the world's largest coffee trade association, with over 3,000 member companies. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including coffee growers, coffee roasters and retailers. Additional information about the Specialty Coffee Association of America and its services are available online at: www.scaa.org .
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates coffee shops in Southern California and a specialty coffee roasting business in San Dimas. In addition to numerous awards for the achievements of Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times. For more information, visit the Coffee Klatch website at www.klatchroasting.com .
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View entire thread: 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: PR: Training at the 2008 Kona Coffee Cultural Festival
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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View entire thread: 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: Forum Reoganziztion
Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
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Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
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View entire thread: CS - supplier lookout
Posted by Rowley on 2005-02-18 11:27:00 Post Subject: green mountain, new lead sales&marketing person
http://home.businesswire.com/portal/sit ... ewsLang=en
February 15, 2005 01:30 PM US Eastern Timezone
Green Mountain Coffee Roasters Announces Change in Sales & Marketing Organization
WATERBURY, Vt.--(BUSINESS WIRE)--Feb. 15, 2005--Green Mountain Coffee Roasters, Inc., (NASDAQ: GMCR) announced today that Daniel R. Martin, Vice President of Sales and Marketing, has accepted the position of President and Chief Executive Officer for R. Twining & Company's North American business. He will be leaving Green Mountain Coffee Roasters effective March 11, 2005.
Martin, who joined the Company in December 2002, has managed sales and marketing teams that produced eight consecutive quarters of increased sales growth, while fulfilling growth initiatives outside the New England market and establishing Green Mountain Coffee Roasters as a stronger national brand.
Robert Stiller, President and CEO of Green Mountain Coffee, said, "Dan has been an asset to this Company and we thank him for the integrity and passion he brought to this organization. All of us wish him success in his new role."
Martin said, "The last couple of years have been fantastic ones for me here at Green Mountain Coffee. The culture, entrepreneurial spirit, and passion to make the world a better place have made my experience here truly outstanding. However, I was approached with a career opportunity that was simply too good to pass up. So, it is with very bittersweet emotions that I share today the news that I will be leaving Green Mountain Coffee next month to pursue the exciting role of President and Chief Executive Officer at R. Twining & Company's North American business."
Green Mountain Coffee Roasters, Inc. is a leader in the specialty coffee industry and offers over 100 coffee selections including estate, certified organic, Fair Trade, signature blends, and flavored coffees that it sells under the Green Mountain Coffee Roasters(R) and Newman's Own(R) Organics brands. While the majority of Green Mountain Coffee's revenue is derived from its wholesale operations, the Company also operates a direct mail business and an e-commerce website (www.GreenMountainCoffee.com) from its Waterbury, Vermont headquarters. Each year the Company contributes at least five percent of its pre-tax profits to support socially responsible initiatives. Based on its performance, Green Mountain Coffee Roasters has been recognized for the past five years as one of Forbes Magazine's "200 Best Small Companies," for the past two years in the top ten on Business Ethics magazine's list of "100 Best Corporate Citizens," and in 2004 as one of the Society of Human Resource Management's "Best Medium Companies to Work for in America."
Contacts
Green Mountain Coffee Roasters, Inc.
Scott McCreary, 800-545-2326 x1329
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Posted by Rowley on 2005-02-18 11:27:00 Post Subject: green mountain, new lead sales&marketing person
http://home.businesswire.com/portal/sit ... ewsLang=en
February 15, 2005 01:30 PM US Eastern Timezone
Green Mountain Coffee Roasters Announces Change in Sales & Marketing Organization
WATERBURY, Vt.--(BUSINESS WIRE)--Feb. 15, 2005--Green Mountain Coffee Roasters, Inc., (NASDAQ: GMCR) announced today that Daniel R. Martin, Vice President of Sales and Marketing, has accepted the position of President and Chief Executive Officer for R. Twining & Company's North American business. He will be leaving Green Mountain Coffee Roasters effective March 11, 2005.
Martin, who joined the Company in December 2002, has managed sales and marketing teams that produced eight consecutive quarters of increased sales growth, while fulfilling growth initiatives outside the New England market and establishing Green Mountain Coffee Roasters as a stronger national brand.
Robert Stiller, President and CEO of Green Mountain Coffee, said, "Dan has been an asset to this Company and we thank him for the integrity and passion he brought to this organization. All of us wish him success in his new role."
Martin said, "The last couple of years have been fantastic ones for me here at Green Mountain Coffee. The culture, entrepreneurial spirit, and passion to make the world a better place have made my experience here truly outstanding. However, I was approached with a career opportunity that was simply too good to pass up. So, it is with very bittersweet emotions that I share today the news that I will be leaving Green Mountain Coffee next month to pursue the exciting role of President and Chief Executive Officer at R. Twining & Company's North American business."
Green Mountain Coffee Roasters, Inc. is a leader in the specialty coffee industry and offers over 100 coffee selections including estate, certified organic, Fair Trade, signature blends, and flavored coffees that it sells under the Green Mountain Coffee Roasters(R) and Newman's Own(R) Organics brands. While the majority of Green Mountain Coffee's revenue is derived from its wholesale operations, the Company also operates a direct mail business and an e-commerce website (www.GreenMountainCoffee.com) from its Waterbury, Vermont headquarters. Each year the Company contributes at least five percent of its pre-tax profits to support socially responsible initiatives. Based on its performance, Green Mountain Coffee Roasters has been recognized for the past five years as one of Forbes Magazine's "200 Best Small Companies," for the past two years in the top ten on Business Ethics magazine's list of "100 Best Corporate Citizens," and in 2004 as one of the Society of Human Resource Management's "Best Medium Companies to Work for in America."
Contacts
Green Mountain Coffee Roasters, Inc.
Scott McCreary, 800-545-2326 x1329
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View entire thread: Another Idea
Posted by equus007 on 2007-01-27 23:11:07 Post Subject: how bout
coffee roasters & distribs
coffee shops & other services
equipment manufaturers, distributers & servicers
give em x amount of characters and a thumbnail to say anything what they want. Maybe require a country or zip for search purposes.
Don't know how the people who advertise here would feel about this. Might want to rethink it.
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Posted by equus007 on 2007-01-27 23:11:07 Post Subject: how bout
coffee roasters & distribs
coffee shops & other services
equipment manufaturers, distributers & servicers
give em x amount of characters and a thumbnail to say anything what they want. Maybe require a country or zip for search purposes.
Don't know how the people who advertise here would feel about this. Might want to rethink it.
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View entire thread: Another Idea
Posted by Alun_evans on 2007-01-28 04:00:42 Post Subject:
You know the advertisers might actually benefit from this. My guess is search engines over time would bring more people into the site based on a search for say "coffee roasters". The increase in hits would give those who pay for advertising perhaps more chance of getting onward business from a click on their add from the coffeeforums.com site.
You would just have to give everyone a fair shot (perhaps no banners or logos allowed) and as Equus has said maybe a certain number of characters and the url allowance. Should work well and hopefully generate more traffic.
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Posted by Alun_evans on 2007-01-28 04:00:42 Post Subject:
You know the advertisers might actually benefit from this. My guess is search engines over time would bring more people into the site based on a search for say "coffee roasters". The increase in hits would give those who pay for advertising perhaps more chance of getting onward business from a click on their add from the coffeeforums.com site.
You would just have to give everyone a fair shot (perhaps no banners or logos allowed) and as Equus has said maybe a certain number of characters and the url allowance. Should work well and hopefully generate more traffic.
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View entire thread: Anniversary Specials
Posted by Rockcreekcoffee on 2005-07-29 12:31:22 Post Subject: Anniversary Specials
We are getting ready to celebrate our One Year Anniversary on 8/18. Anyone have any clever ideas (that doesn't give the farm away) that we can do for our customers in celebrating?
Any suggestions would be greatly appreciated!!.
Thank you,
Rock Creek Coffee Roasters
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Posted by Rockcreekcoffee on 2005-07-29 12:31:22 Post Subject: Anniversary Specials
We are getting ready to celebrate our One Year Anniversary on 8/18. Anyone have any clever ideas (that doesn't give the farm away) that we can do for our customers in celebrating?
Any suggestions would be greatly appreciated!!.
Thank you,
Rock Creek Coffee Roasters
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View entire thread: BALESTRA coffee roaster
Posted by Kaffee-Kantate on 2007-02-03 14:26:46 Post Subject: BALESTRA coffee roaster
What do you guys know about Balestra coffee roasters? Are they any good?
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Posted by Kaffee-Kantate on 2007-02-03 14:26:46 Post Subject: BALESTRA coffee roaster
What do you guys know about Balestra coffee roasters? Are they any good?
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View entire thread: Coffee roasting machines, coffee grinders,cafemino
Posted by Toper on 2007-12-03 05:30:38 Post Subject: Coffee roasting machines, coffee grinders,cafemino
Manufacturer and seller of industrial coffee processing equipmets fromTurkey.
With our 55 years experience we produce best machinery from standard to genious with best quality and amazing prices, export to 59 different regions all around the world.
Some of our product are;
Coffee roasting machines, coffee grinders, afterburner, project, destoner, coffee bean silos, and outher coffee processing equipments. The new way of coffee roasters.
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Posted by Toper on 2007-12-03 05:30:38 Post Subject: Coffee roasting machines, coffee grinders,cafemino
Manufacturer and seller of industrial coffee processing equipmets fromTurkey.
With our 55 years experience we produce best machinery from standard to genious with best quality and amazing prices, export to 59 different regions all around the world.
Some of our product are;
Coffee roasting machines, coffee grinders, afterburner, project, destoner, coffee bean silos, and outher coffee processing equipments. The new way of coffee roasters.
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View entire thread: what is the best method of roasting?
Posted by CafeBlue on 2007-02-11 00:59:56 Post Subject:
In most cases I recommend not roasting at first.
Consider: Roasting coffee (and buying green coffee and blending, and packaging, etc.) is an entirely different business, which requires several completely different skill sets from cafe operations. Roasting requires a further (and large) investment in capital equipment - that is more specialized than coffee brewing and foodservice equipment.
In a start-up new venture, you will have your hands full successfully operating one new type of business - why add another major challenge? You should readily find several committed specialty coffee roasters to compare - and then you can select coffee and service levels that best suit your needs.
Learn and put into practice all you can about coffee brewing, tasting, espresso, barista skills, training, cafe/foodservice operations and local store marketing. Then think about expanding by adding a second cafe location or by adding a roasting capability.
Just because you do not roast, does not mean that you cannot promote your own coffee brand. You can easily work with many roasters to co-pack coffee in your brand packaging. Depending on volume, packaging, costs, product selection, and other factors - a co-packing scenario may be best option forever. Several multi-unit chains and franchisors have co-packed in one variation or another for decades while strongly promoting their brand.
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Posted by CafeBlue on 2007-02-11 00:59:56 Post Subject:
In most cases I recommend not roasting at first.
Consider: Roasting coffee (and buying green coffee and blending, and packaging, etc.) is an entirely different business, which requires several completely different skill sets from cafe operations. Roasting requires a further (and large) investment in capital equipment - that is more specialized than coffee brewing and foodservice equipment.
In a start-up new venture, you will have your hands full successfully operating one new type of business - why add another major challenge? You should readily find several committed specialty coffee roasters to compare - and then you can select coffee and service levels that best suit your needs.
Learn and put into practice all you can about coffee brewing, tasting, espresso, barista skills, training, cafe/foodservice operations and local store marketing. Then think about expanding by adding a second cafe location or by adding a roasting capability.
Just because you do not roast, does not mean that you cannot promote your own coffee brand. You can easily work with many roasters to co-pack coffee in your brand packaging. Depending on volume, packaging, costs, product selection, and other factors - a co-packing scenario may be best option forever. Several multi-unit chains and franchisors have co-packed in one variation or another for decades while strongly promoting their brand.
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View entire thread: Help me pick a bean...
Posted by LiftOff on 2005-11-10 07:53:16 Post Subject:
If you are in (just a hunch), Western New York, then there are a couple of good coffee roasters in your area. There are also a few specialty roasters who sell their handcrafted coffee online.
Roasting a Cup of Excellence
www.rocketcoffeeroasters.com
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Posted by LiftOff on 2005-11-10 07:53:16 Post Subject:
If you are in (just a hunch), Western New York, then there are a couple of good coffee roasters in your area. There are also a few specialty roasters who sell their handcrafted coffee online.
Roasting a Cup of Excellence
www.rocketcoffeeroasters.com
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View entire thread: Opening shop
Posted by barefoot on 2005-03-30 11:42:28 Post Subject: first steps
Tons of stuff to do but do these things first to get a good foundation:
1) join the SCAA at scaa.org and do TONS of research there.
2) Attend as many coffee conferences as you can to meet new vendors, get experience and exposure and a big picture view, SCAA conference in April is the best one
3) Get a job at the BEST QUALITY coffeehouse within 50 miles of your home and learn everything you can.
4) Subscribe to fresh cup and specialty coffee retailer magazines
5) Talk to some great coffee roasters and find a coffee roasting partner and pick their brain constantly.
6) Drink espresso at every cafe within 100 miles of your house.
7) then get a lobotomy so you will not mind the 100 hour weeks, low money and super stress and only focus on the killer espresso and coffee and the people!
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Posted by barefoot on 2005-03-30 11:42:28 Post Subject: first steps
Tons of stuff to do but do these things first to get a good foundation:
1) join the SCAA at scaa.org and do TONS of research there.
2) Attend as many coffee conferences as you can to meet new vendors, get experience and exposure and a big picture view, SCAA conference in April is the best one
3) Get a job at the BEST QUALITY coffeehouse within 50 miles of your home and learn everything you can.
4) Subscribe to fresh cup and specialty coffee retailer magazines
5) Talk to some great coffee roasters and find a coffee roasting partner and pick their brain constantly.
6) Drink espresso at every cafe within 100 miles of your house.
7) then get a lobotomy so you will not mind the 100 hour weeks, low money and super stress and only focus on the killer espresso and coffee and the people!
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View entire thread: newbie here, use tasty espresso beans !
Posted by LiftOff on 2005-12-01 06:56:55 Post Subject:
Yes...even tho I'm a roaster, I love to try other peoples coffees. Sometimes it's a pleasant surprise, other times...well.
Beside my very own Rocket Coffee Roasters offerings here are some of the other roasters who I feel are doing a great job.
Intelligentsia
Hines
Barefoot
Vivace
Stumptown
SandPiper
Boca Java....our very own Topher!
I'm sure there are a few I've unintentionaly left out and alot I haven't tried. And yes Cafe' D'arte is very good as well.
Take care!
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Posted by LiftOff on 2005-12-01 06:56:55 Post Subject:
Yes...even tho I'm a roaster, I love to try other peoples coffees. Sometimes it's a pleasant surprise, other times...well.
Beside my very own Rocket Coffee Roasters offerings here are some of the other roasters who I feel are doing a great job.
Intelligentsia
Hines
Barefoot
Vivace
Stumptown
SandPiper
Boca Java....our very own Topher!
I'm sure there are a few I've unintentionaly left out and alot I haven't tried. And yes Cafe' D'arte is very good as well.
Take care!
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View entire thread: Biodegradable EcoContainer Cups?
Posted by Liliput on 2006-09-30 12:27:06 Post Subject: Biodegradable EcoContainer Cups?
Hi, has anyone tried the Ecotainer cups from International paper/Green Mountain Coffee Roasters?
I am looking at opening a coffee shop early next year and am thinking about using them.
The Clovernook centre in Ohio sells them 16oz 500/ 36.50 US
They are the same cup the US Navy uses.
Anyone heard anything neg or pos about the cups? Does anyone use a different biodegradable cup? I think Dixie makes one.
What about the corn based polylactide clear plastic wares for cool drinks, cutlery, straws, containers, etc... anyone using any of those?
TIA for any feedback,
cheers
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Posted by Liliput on 2006-09-30 12:27:06 Post Subject: Biodegradable EcoContainer Cups?
Hi, has anyone tried the Ecotainer cups from International paper/Green Mountain Coffee Roasters?
I am looking at opening a coffee shop early next year and am thinking about using them.
The Clovernook centre in Ohio sells them 16oz 500/ 36.50 US
They are the same cup the US Navy uses.
Anyone heard anything neg or pos about the cups? Does anyone use a different biodegradable cup? I think Dixie makes one.
What about the corn based polylactide clear plastic wares for cool drinks, cutlery, straws, containers, etc... anyone using any of those?
TIA for any feedback,
cheers
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View entire thread: dream machine
Posted by sackofbeans on 2005-05-07 22:31:07 Post Subject: dream machine
Hello Coffee Roasters:
This is my first time here. From reading all the posts, I believe I came to the right place. Hopefully someone (hopefully everyone) can help me.
I am not a roaster. I design and build industrial machines for a living. But my brother is a coffee roaster and has a 7 pound capacity machine now. He is looking to acquire a machine to roast at least 20Kg, but the cost is out of his reach at this time.
I'm thinking "@hit, its just a steel drum on its side with a fire under it". How hard can it be to design and build that?? But to build one that roasts GOOD coffee might not be 1,2,3; you're done. To avoid the cost of a "trial and error" method, I was hoping to get some input from people who know a good design from a bad one. How their machine works and how they wish it were better.
I was just going to take my brothers existing machine and scale it up. The problem is; he is in Colorado and I'm in New Jersey. So I don't have one to take apart and see what makes it tick. Only pictures and his description.
So my question to this group is...If you could design your perfect machine, what would it look like? I have questions like:
1) what gage metal is the drum made of? (how thick)
2) are the carbon monoxide gases from the heating flames actually drawn into the drum with the roasting beans? (if so, yuck!)
3) is there a seal between the rotating drum and the stationary front and back walls? if so what material is it made from?
4) how are the roasted beans expelled?
This is my best guess at this time to make a 20kg roaster...
The drum is made from 16 gage steel (.059 thick) (about the thickness of a penny) 22" diameter by 28" long. Use up to 250,000 BTU's natural gas. Forced fresh, heated air (~500°) into the drum @ ~500CFM to keep a positive pressure of hot air on the tumbling beans. Drum RPM of ~30. A few thermometers here and there, a sample taker, glass window (pryex)
What are the dimensions of your machine? How could it be better? Any suggestions/opinions or caveats would be appreciated.
sackofbeans
PS: No, I will not infringe on anyones patent. I have searched the US Patent data base. No too much there; can't patent fire or the wheel.
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Posted by sackofbeans on 2005-05-07 22:31:07 Post Subject: dream machine
Hello Coffee Roasters:
This is my first time here. From reading all the posts, I believe I came to the right place. Hopefully someone (hopefully everyone) can help me.
I am not a roaster. I design and build industrial machines for a living. But my brother is a coffee roaster and has a 7 pound capacity machine now. He is looking to acquire a machine to roast at least 20Kg, but the cost is out of his reach at this time.
I'm thinking "@hit, its just a steel drum on its side with a fire under it". How hard can it be to design and build that?? But to build one that roasts GOOD coffee might not be 1,2,3; you're done. To avoid the cost of a "trial and error" method, I was hoping to get some input from people who know a good design from a bad one. How their machine works and how they wish it were better.
I was just going to take my brothers existing machine and scale it up. The problem is; he is in Colorado and I'm in New Jersey. So I don't have one to take apart and see what makes it tick. Only pictures and his description.
So my question to this group is...If you could design your perfect machine, what would it look like? I have questions like:
1) what gage metal is the drum made of? (how thick)
2) are the carbon monoxide gases from the heating flames actually drawn into the drum with the roasting beans? (if so, yuck!)
3) is there a seal between the rotating drum and the stationary front and back walls? if so what material is it made from?
4) how are the roasted beans expelled?
This is my best guess at this time to make a 20kg roaster...
The drum is made from 16 gage steel (.059 thick) (about the thickness of a penny) 22" diameter by 28" long. Use up to 250,000 BTU's natural gas. Forced fresh, heated air (~500°) into the drum @ ~500CFM to keep a positive pressure of hot air on the tumbling beans. Drum RPM of ~30. A few thermometers here and there, a sample taker, glass window (pryex)
What are the dimensions of your machine? How could it be better? Any suggestions/opinions or caveats would be appreciated.
sackofbeans
PS: No, I will not infringe on anyones patent. I have searched the US Patent data base. No too much there; can't patent fire or the wheel.
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View entire thread: Coffee Shop Hopping
Posted by davidsbiscotti on 2008-01-08 07:35:07 Post Subject:
Wow EPD, next time I plan a road trip, I'll have to invite you along so you can show me the hot spots. I didn't have time for site seeing though.
I also went to Shelburne Falls Coffee Roasters during my trip. They let me scoop out 2 oz bags of beans. I helped myself to some of their yirgacheffe and Viennese.
They were too busy for a chat and I remember a coffee thermos over flowing, so I didn't bother them, just left my business card. I will call them back soon.
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Posted by davidsbiscotti on 2008-01-08 07:35:07 Post Subject:
Wow EPD, next time I plan a road trip, I'll have to invite you along so you can show me the hot spots. I didn't have time for site seeing though.
I also went to Shelburne Falls Coffee Roasters during my trip. They let me scoop out 2 oz bags of beans. I helped myself to some of their yirgacheffe and Viennese.
They were too busy for a chat and I remember a coffee thermos over flowing, so I didn't bother them, just left my business card. I will call them back soon.
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View entire thread: Cuisinart Brew Central?
Posted by paulc35 on 2007-01-28 21:40:36 Post Subject: Cuisinart Brew Central 1200
This has been one of the best coffee makers I have ever had. (Bunn,Capresso,Krups) My brew central was having a little problem with the cleaning mode and I thought I would go back and buy a Bunn BTX with the thermal carafe because I had always like the Bunns in the past.
Damn what a mistake. The water is suppose to be right at 200 degrees well this one isn''t and I bought it from a place that has a simple 30 day return policy, except on Bunns...Well anyway the Cuisinart is simply a wonderfull coffee maker that and the Capresso are the only ones I will use in the future. Now I know why most coffee roasters either have Capresso, or Cuisinart
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Posted by paulc35 on 2007-01-28 21:40:36 Post Subject: Cuisinart Brew Central 1200
This has been one of the best coffee makers I have ever had. (Bunn,Capresso,Krups) My brew central was having a little problem with the cleaning mode and I thought I would go back and buy a Bunn BTX with the thermal carafe because I had always like the Bunns in the past.
Damn what a mistake. The water is suppose to be right at 200 degrees well this one isn''t and I bought it from a place that has a simple 30 day return policy, except on Bunns...Well anyway the Cuisinart is simply a wonderfull coffee maker that and the Capresso are the only ones I will use in the future. Now I know why most coffee roasters either have Capresso, or Cuisinart
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View entire thread: American Barista & Coffee School - 3rd Birthday
Posted by BaristaTrainer on 2007-01-30 12:04:18 Post Subject: American Barista & Coffee School - 3rd Birthday
Hello CF Gang,
I am thrilled to announce that last month was our 3rd year in session at the American Barista & Coffee School. Alot has happened in 3 years and we are so excited about what this year has to bring. We have had hundreds of amazing students attend our school from all over the US, and the world, including Bermuda, Costa Rica, Japan, Bahrain, Jamaica, Malaysia, Mexico, Thailand, Korea, South Africa, Aruba, Canada, Saudi Arabia, Colombia, South Africa, the United Kingdom, the Virgin Islands, Hong Kong, Spain and El Salvador.
Last April we moved into our new facility as we had outgrown our initial training lab. We now have 2500 sq. ft. dedicated to coffee business education and full barista training and coffee house menu training. We have added wifi, P.O.S. training, 6 brewing methods for drip coffee, 10 commerical espresso machines, panini workshop, a full media center and more.
I look forward to every month as I can't explain how great it is to welcome a great group of entrepeneurs to Portland, the epicenter of the US coffee scene.
This last month was very special. It was the first month that we now have our very own Clover Brewer installed full time at the school. http://cloverequipment.com What a treat to share this technology with our students, (and to make coffee on each morning)
We also have added a roasterie tour to the agenda at Portland Roasting, in addition to our coffee house walking tour, and we continue to host cuppings with Joel, head roaster at Stumptown Coffee Roasters. This month he brought a special guest, John Bosco, from Rwanda. John is working here in Portland on sort of an exchange from his native country, Rwanda, where he has worked in coffee his whole life.
This weeks classes ended with a student mock Latte Art Competition where students worked in teams, as well as on their own to show off their newly aquired latte art skills. Jared and I are both finalists (Jared took 2nd place) in past Millrock Latte Art Competitions so it is extremely fun to give new baristas a small taste of what it's like to compete, even just for fun.
Pics from last week: http://www.flickr.com/photos/coffeescho ... 507346670/
This year as well will be our first year where we will soon be offering pro-sumer and consumer classes twice a month, along with a 3 day consumer class for those looking to get away and spend some time in "Coffee Country". http://coffeeschool.org/consumer
Anyway, thanks to our 60+ sponsors, adn a lot of hard work, we have been able to really create quite an experience here in PDX, and I look forward to seeing what the new year has in store.
Sincerely,
- Matt
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Posted by BaristaTrainer on 2007-01-30 12:04:18 Post Subject: American Barista & Coffee School - 3rd Birthday
Hello CF Gang,
I am thrilled to announce that last month was our 3rd year in session at the American Barista & Coffee School. Alot has happened in 3 years and we are so excited about what this year has to bring. We have had hundreds of amazing students attend our school from all over the US, and the world, including Bermuda, Costa Rica, Japan, Bahrain, Jamaica, Malaysia, Mexico, Thailand, Korea, South Africa, Aruba, Canada, Saudi Arabia, Colombia, South Africa, the United Kingdom, the Virgin Islands, Hong Kong, Spain and El Salvador.
Last April we moved into our new facility as we had outgrown our initial training lab. We now have 2500 sq. ft. dedicated to coffee business education and full barista training and coffee house menu training. We have added wifi, P.O.S. training, 6 brewing methods for drip coffee, 10 commerical espresso machines, panini workshop, a full media center and more.
I look forward to every month as I can't explain how great it is to welcome a great group of entrepeneurs to Portland, the epicenter of the US coffee scene.
This last month was very special. It was the first month that we now have our very own Clover Brewer installed full time at the school. http://cloverequipment.com What a treat to share this technology with our students, (and to make coffee on each morning)
We also have added a roasterie tour to the agenda at Portland Roasting, in addition to our coffee house walking tour, and we continue to host cuppings with Joel, head roaster at Stumptown Coffee Roasters. This month he brought a special guest, John Bosco, from Rwanda. John is working here in Portland on sort of an exchange from his native country, Rwanda, where he has worked in coffee his whole life.
This weeks classes ended with a student mock Latte Art Competition where students worked in teams, as well as on their own to show off their newly aquired latte art skills. Jared and I are both finalists (Jared took 2nd place) in past Millrock Latte Art Competitions so it is extremely fun to give new baristas a small taste of what it's like to compete, even just for fun.
Pics from last week: http://www.flickr.com/photos/coffeescho ... 507346670/
This year as well will be our first year where we will soon be offering pro-sumer and consumer classes twice a month, along with a 3 day consumer class for those looking to get away and spend some time in "Coffee Country". http://coffeeschool.org/consumer
Anyway, thanks to our 60+ sponsors, adn a lot of hard work, we have been able to really create quite an experience here in PDX, and I look forward to seeing what the new year has in store.
Sincerely,
- Matt
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View entire thread: Portable Coffee Roasters
Posted by jlyon10 on 2007-12-27 09:52:55 Post Subject: Coffee Roaster
If you are talking about home coffee roasters, there are several. I use the Fresh Roast 8 Plus. Inexpensive and works great.
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Posted by jlyon10 on 2007-12-27 09:52:55 Post Subject: Coffee Roaster
If you are talking about home coffee roasters, there are several. I use the Fresh Roast 8 Plus. Inexpensive and works great.
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View entire thread: Eastern Tennessee / Western Virginia Roasters?
Posted by mcohveca on 2005-09-06 16:14:57 Post Subject: Coffee suppliers
You might want to check out Carolina Coffee Roasters. They are in North Carolina close to Greensboro. I've heard great things abuot them. Then there is always us! However, we are just outside Philadelphia. We are more than happy to arrange a shippig program for you if interested.
Good luck!
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Posted by mcohveca on 2005-09-06 16:14:57 Post Subject: Coffee suppliers
You might want to check out Carolina Coffee Roasters. They are in North Carolina close to Greensboro. I've heard great things abuot them. Then there is always us! However, we are just outside Philadelphia. We are more than happy to arrange a shippig program for you if interested.
Good luck!
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View entire thread: sirocco coffee roasters
Posted by snygren on 2007-04-15 18:49:53 Post Subject: sirocco coffee roasters
i am hoping someone can help me, i came across a number of Sirocco Coffee Roasters. I can not find anything about these online anywhere. Can anyone help me find something on these?
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Posted by snygren on 2007-04-15 18:49:53 Post Subject: sirocco coffee roasters
i am hoping someone can help me, i came across a number of Sirocco Coffee Roasters. I can not find anything about these online anywhere. Can anyone help me find something on these?
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View entire thread: Vacuum Brewers and Commercial Use
Posted by ceasar71 on 2004-08-21 17:42:42 Post Subject: Vacuum Brewers and Commercial Use
Has anyone encountered a commercial cafe that uses exclusively vacuum brewers. Or does anyone know of a 'commercial grade' vacuum brewer? Is it do-able considering the time it takes to brew the coffee? After reading all the message boards out there on coffee, it appears that this method is one of the best. Why not use it on a 'commercial basis'? Or are there commercial grade brewers out there that can produce similar coffee as these vacuum brewers?? If so, which ones? I'm very intrigued by the vacuum brewing method but this method sounds like it is just for 3-5 cups. Yes, I'm a novice on this forum, but if one wanted to pursue this method of brewing for a commercial establishment, what would you recommend one do to brew a suffient amount of coffee for the increased traffic? I've read that Stumptown Coffee Roasters in Portland uses the French Press. Does anyone know if this is their sole method of brewing? If so , how do they deal with the increased volume demands since a French press is not likely to yield much coffee either. Just curious as to what everyone thinks.
Ceasar
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Posted by ceasar71 on 2004-08-21 17:42:42 Post Subject: Vacuum Brewers and Commercial Use
Has anyone encountered a commercial cafe that uses exclusively vacuum brewers. Or does anyone know of a 'commercial grade' vacuum brewer? Is it do-able considering the time it takes to brew the coffee? After reading all the message boards out there on coffee, it appears that this method is one of the best. Why not use it on a 'commercial basis'? Or are there commercial grade brewers out there that can produce similar coffee as these vacuum brewers?? If so, which ones? I'm very intrigued by the vacuum brewing method but this method sounds like it is just for 3-5 cups. Yes, I'm a novice on this forum, but if one wanted to pursue this method of brewing for a commercial establishment, what would you recommend one do to brew a suffient amount of coffee for the increased traffic? I've read that Stumptown Coffee Roasters in Portland uses the French Press. Does anyone know if this is their sole method of brewing? If so , how do they deal with the increased volume demands since a French press is not likely to yield much coffee either. Just curious as to what everyone thinks.
Ceasar
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View entire thread: Portable Coffee Roasters
Posted by MCD on 2007-12-27 09:10:35 Post Subject: Portable Coffee Roasters
Can anyone recommend some quality coffee roasters (portable). I want to offer these for sale in my online store. I want to know what the professional's are using, what features are important, and why one brand is better than another. Thank you and cheers from Modern Coffee Designs.
Chris
Modern Coffee Designs
http://www.ModernCoffeeDesigns.com
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Posted by MCD on 2007-12-27 09:10:35 Post Subject: Portable Coffee Roasters
Can anyone recommend some quality coffee roasters (portable). I want to offer these for sale in my online store. I want to know what the professional's are using, what features are important, and why one brand is better than another. Thank you and cheers from Modern Coffee Designs.
Chris
Modern Coffee Designs
http://www.ModernCoffeeDesigns.com
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View entire thread: establishing wholesale prices for retail customers...
Posted by ourcoffeebarn on 2007-04-29 06:22:13 Post Subject:
We treat our wholesale E Store as a seperate store, with just coffee in the wholesale store and keywords driving traffic to it for wholesale coffee. For pricing, we have our spreadsheet formula that takes in green bean expenses, packaging etc. and then it is easy to just add your acceptable profit per pound for retail and other columns for wholesale prices. The % discount really doesn't work well with coffee, too many price differences (Jamaica) and weight loss with dark roasts for example.
We are a small Mom and Pop business with our main office in our house and a roasting barn on our property. We have made it work for 4 years now. It's nice to see other truly small coffee roasters starting out too!
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Posted by ourcoffeebarn on 2007-04-29 06:22:13 Post Subject:
We treat our wholesale E Store as a seperate store, with just coffee in the wholesale store and keywords driving traffic to it for wholesale coffee. For pricing, we have our spreadsheet formula that takes in green bean expenses, packaging etc. and then it is easy to just add your acceptable profit per pound for retail and other columns for wholesale prices. The % discount really doesn't work well with coffee, too many price differences (Jamaica) and weight loss with dark roasts for example.
We are a small Mom and Pop business with our main office in our house and a roasting barn on our property. We have made it work for 4 years now. It's nice to see other truly small coffee roasters starting out too!
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View entire thread: Building Relationships with Coffee Farmers
Posted by cafemakers on 2007-04-25 00:51:32 Post Subject:
Are you buying from farms directly or through a broker? You should make arrangements through them to visit the farm, review the growing conditions, cupping coffees and start developing those relationships.
The best coffee roasters have personnel that spend several months working on-location with these farmers - it doesn't happen overnight.
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Posted by cafemakers on 2007-04-25 00:51:32 Post Subject:
Are you buying from farms directly or through a broker? You should make arrangements through them to visit the farm, review the growing conditions, cupping coffees and start developing those relationships.
The best coffee roasters have personnel that spend several months working on-location with these farmers - it doesn't happen overnight.
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View entire thread: Green Mountain Coffee Roasters Top for Corporate Citizens
Posted by Anonymous on 2003-04-01 17:50:06 Post Subject: Green Mountain Coffee Roasters Top for Corporate Citizens
Yahoo has a Story on Green Mountain Coffee Roasters Inc. Ranked #8 on Business Ethics Magazine's List of 100 Best Corporate Citizens
Green Mountain Coffee Roasters, Inc. (NASDAQ: GMCR - News) was notified today that it has been ranked 8th overall on Business Ethics magazine's 2003 list of the "100 Best Corporate Citizens." This marks the first time that Green Mountain Coffee has appeared on this distinguished list that also includes General Mills (#1), Intel (#3), IBM (#5), Starbucks (#21), and Timberland (#60), among others. Green Mountain Coffee was top-ranked in Service to Non-U.S. Stakeholders for its work in coffee growing regions.
Gr8 JOB To These Guys!
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Posted by Anonymous on 2003-04-01 17:50:06 Post Subject: Green Mountain Coffee Roasters Top for Corporate Citizens
Yahoo has a Story on Green Mountain Coffee Roasters Inc. Ranked #8 on Business Ethics Magazine's List of 100 Best Corporate Citizens
Green Mountain Coffee Roasters, Inc. (NASDAQ: GMCR - News) was notified today that it has been ranked 8th overall on Business Ethics magazine's 2003 list of the "100 Best Corporate Citizens." This marks the first time that Green Mountain Coffee has appeared on this distinguished list that also includes General Mills (#1), Intel (#3), IBM (#5), Starbucks (#21), and Timberland (#60), among others. Green Mountain Coffee was top-ranked in Service to Non-U.S. Stakeholders for its work in coffee growing regions.
Gr8 JOB To These Guys!
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View entire thread: Ozturk Roasters
Posted by BeanGrinder on 2007-03-20 22:08:08 Post Subject:
Toper makes excellent equipment. Like most of the coffee roasters in the world, they are hand crafted in Turkey. Even some U.S. roaster companies start with machines that were crafted in Turkey and add their own controls.
By the way, if you have never visited Turkey, it should be a "must see" on your list of places to visit in your lifetime...sooner than later. It is a fabulous country that is very tourist friendly. Rich with history and beauty beyond belief, Turkey (Turkiye) has to be the nicest country I've ever visited. And I've been to a lot of places on this planet. They claim that Iran/Iraq was the "cradle of civilization" - but I'm convinced that the Garden of Eden was in Turkiye! But I digress...
Ozturk has been in business for over 60 years and makes a pretty good roaster. They are located in the city of Izmir (the ancient city of Smyrna), known as the "Pearl of the Aegean". It is one of the most progressive cities in Turkey and, for you Biblical scholars, is on the edge of the ancient city of Ephesus (see Paul's Letter to the Ephesians). Izmir is located on the western coast of Turkey.
I can't compare the quality of Ozturk and Toper, or Ozturk and U.S. roasters, but considering that for the better part of the last 100 years, all coffee roasters began life in Turkey must be worth something. That and the sense of pride that representatives of Toper and Ozturk take in their company and product will give you a genuine understanding of why Turkey is likely to embody the future of the middle east in terms of technology, trade and tourism.
Probably more than you wanted to know about Turkey and roasters, probably not enough about Ozturk. But I suspect if you called their factory directly, you'd find that Ozturk has been supplying roaster "bodies" to U.S. manufacturers for years. It's like GM assembling cars in Mexico, but shipping them to Detroit to install the engine.
I seriously think my next roaster will be an Ozturk, if not a Toper. I only wish I had the forethought to contact them to be a distributor a long time ago!
-BG
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Posted by BeanGrinder on 2007-03-20 22:08:08 Post Subject:
Toper makes excellent equipment. Like most of the coffee roasters in the world, they are hand crafted in Turkey. Even some U.S. roaster companies start with machines that were crafted in Turkey and add their own controls.
By the way, if you have never visited Turkey, it should be a "must see" on your list of places to visit in your lifetime...sooner than later. It is a fabulous country that is very tourist friendly. Rich with history and beauty beyond belief, Turkey (Turkiye) has to be the nicest country I've ever visited. And I've been to a lot of places on this planet. They claim that Iran/Iraq was the "cradle of civilization" - but I'm convinced that the Garden of Eden was in Turkiye! But I digress...
Ozturk has been in business for over 60 years and makes a pretty good roaster. They are located in the city of Izmir (the ancient city of Smyrna), known as the "Pearl of the Aegean". It is one of the most progressive cities in Turkey and, for you Biblical scholars, is on the edge of the ancient city of Ephesus (see Paul's Letter to the Ephesians). Izmir is located on the western coast of Turkey.
I can't compare the quality of Ozturk and Toper, or Ozturk and U.S. roasters, but considering that for the better part of the last 100 years, all coffee roasters began life in Turkey must be worth something. That and the sense of pride that representatives of Toper and Ozturk take in their company and product will give you a genuine understanding of why Turkey is likely to embody the future of the middle east in terms of technology, trade and tourism.
Probably more than you wanted to know about Turkey and roasters, probably not enough about Ozturk. But I suspect if you called their factory directly, you'd find that Ozturk has been supplying roaster "bodies" to U.S. manufacturers for years. It's like GM assembling cars in Mexico, but shipping them to Detroit to install the engine.
I seriously think my next roaster will be an Ozturk, if not a Toper. I only wish I had the forethought to contact them to be a distributor a long time ago!
-BG
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View entire thread: Need local roasters in los angeles california
Posted by BaristaTrainer on 2005-10-03 17:31:56 Post Subject:
As far as coffee offerings I would recommend you start with a medium bodied house blend, a single origin coffee of the Day, and then a decaf.
You may want to call Caffe Calabria http://www.caffecalabria.com they are in San Diego but deliver to the L.A. area. Others are Coffee Klatch, Cafe Moto (also in San Diego). Try seeing if the SCAA headquarters in Long Beach has a directory of coffee roasters in the area ... http://www.scaa.org
Good Luck!
- Matt
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Posted by BaristaTrainer on 2005-10-03 17:31:56 Post Subject:
As far as coffee offerings I would recommend you start with a medium bodied house blend, a single origin coffee of the Day, and then a decaf.
You may want to call Caffe Calabria http://www.caffecalabria.com they are in San Diego but deliver to the L.A. area. Others are Coffee Klatch, Cafe Moto (also in San Diego). Try seeing if the SCAA headquarters in Long Beach has a directory of coffee roasters in the area ... http://www.scaa.org
Good Luck!
- Matt
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View entire thread: Merry Christmas - Did you Give or Get Coffee as a Gift?
Posted by tintinet on 2004-01-03 18:46:01 Post Subject: Yeah, I gave and got...
Gave a pound of Pele Kona to my mom and dad; gave a lbs. of Carrabassett Coffee Sunrise Blend to my brother...got a 1/2 lbs. of The Unseen Bean Blind Roasted Coffee Panamanian from my sister, 1 lbs. of Kona, 1 lbs. of Maine Coffee Roasters Rocky Coast Roast, 1 lbs. of Tanzanian Peaberry from my wife and 1 lbs. of New Guinea Peaberry from my kids, and 1/2 lbs. of Christmas Blend Organic from Santa...and, meanwhile, I'd ordered a lbs. of Thanksgiving Coffee Organic Nicaraguan Maragogipe Light Roast for myself!
Oughta take me a while to drink all that off!
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Posted by tintinet on 2004-01-03 18:46:01 Post Subject: Yeah, I gave and got...
Gave a pound of Pele Kona to my mom and dad; gave a lbs. of Carrabassett Coffee Sunrise Blend to my brother...got a 1/2 lbs. of The Unseen Bean Blind Roasted Coffee Panamanian from my sister, 1 lbs. of Kona, 1 lbs. of Maine Coffee Roasters Rocky Coast Roast, 1 lbs. of Tanzanian Peaberry from my wife and 1 lbs. of New Guinea Peaberry from my kids, and 1/2 lbs. of Christmas Blend Organic from Santa...and, meanwhile, I'd ordered a lbs. of Thanksgiving Coffee Organic Nicaraguan Maragogipe Light Roast for myself!
Oughta take me a while to drink all that off!
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View entire thread: convection oven for baking?? panini grill?
Posted by Rockcreekcoffee on 2006-02-22 08:57:51 Post Subject: Panini Grill
At our coffee house we use the Nuova Simonelli panini grill. It works really well for us. We have had it for a year and 1/2.
When checking out equipment to purchase look at Big Tray.com they usually have really good prices and sometimes the shipping is free depending on the amount of purchase. We purchased all of our original equipment when we opened and it saved us lots of $$$ in shipping costs.
Rock Creek Coffee Roasters
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Posted by Rockcreekcoffee on 2006-02-22 08:57:51 Post Subject: Panini Grill
At our coffee house we use the Nuova Simonelli panini grill. It works really well for us. We have had it for a year and 1/2.
When checking out equipment to purchase look at Big Tray.com they usually have really good prices and sometimes the shipping is free depending on the amount of purchase. We purchased all of our original equipment when we opened and it saved us lots of $$$ in shipping costs.
Rock Creek Coffee Roasters
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View entire thread: Pasco, Kennewick, Richland WA - Anyone know of a local retai
Posted by CafeBlue on 2006-12-08 02:31:33 Post Subject:
Glad to hear you are ready to start drinking top quality coffee that is fresh roasted. Try a Ethiopian Yrrgacheffe or a "Cup of Excellence" award winning coffee.
Zoka Coffee Roasters is in WA and they offer exceptional coffee products. zokacoffee.com
Since mail order and internet order is easy = try stumptowncoffee.com they are in Oregon, or intelligentsiacoffee.com, or counterculturecoffee.com for a little longer distance coffee lovers relationship.
Find a few non-big-chain cafes and coffee roasters in your neighborhood or when you are travelling by logging on to delocator.net
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Posted by CafeBlue on 2006-12-08 02:31:33 Post Subject:
Glad to hear you are ready to start drinking top quality coffee that is fresh roasted. Try a Ethiopian Yrrgacheffe or a "Cup of Excellence" award winning coffee.
Zoka Coffee Roasters is in WA and they offer exceptional coffee products. zokacoffee.com
Since mail order and internet order is easy = try stumptowncoffee.com they are in Oregon, or intelligentsiacoffee.com, or counterculturecoffee.com for a little longer distance coffee lovers relationship.
Find a few non-big-chain cafes and coffee roasters in your neighborhood or when you are travelling by logging on to delocator.net
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View entire thread: Restaurant wants equipment as well as coffee
Posted by cafemakers on 2008-10-14 20:31:01 Post Subject:
Hi Michael,
Sorry to say, that is the way that many restaurants do business. My advice is to avoid the equipment game altogether or you are liable to sink your business in equipment capital.
Supplying average coffees at very low (way too low) prices and approaching restaurants, you're putting yourself in direct competition with large institutional roasters with deep pockets for giveaways, promotions and incentives, like equipment financing. It's a losing game that you should not be playing.
My recommendation for small roasters is to work on your coffee quality and focus on the higher-end market; both in coffees provided and margins that you can obtain for your products. Take a look at what some of the better specialty coffee roasters are doing online for an idea of the direction, then build your own niche and pricing structure. Focus on those customers who will pay for quality and you'll be in good shape when faced with a mega-roaster selling c-grade coffee for $4.00 / lb.
Best of success!
Andrew
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Posted by cafemakers on 2008-10-14 20:31:01 Post Subject:
Hi Michael,
Sorry to say, that is the way that many restaurants do business. My advice is to avoid the equipment game altogether or you are liable to sink your business in equipment capital.
Supplying average coffees at very low (way too low) prices and approaching restaurants, you're putting yourself in direct competition with large institutional roasters with deep pockets for giveaways, promotions and incentives, like equipment financing. It's a losing game that you should not be playing.
My recommendation for small roasters is to work on your coffee quality and focus on the higher-end market; both in coffees provided and margins that you can obtain for your products. Take a look at what some of the better specialty coffee roasters are doing online for an idea of the direction, then build your own niche and pricing structure. Focus on those customers who will pay for quality and you'll be in good shape when faced with a mega-roaster selling c-grade coffee for $4.00 / lb.
Best of success!
Andrew
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View entire thread: numbers of Coffee Roaster Comany in Sdyney
Posted by nzroaster on 2005-11-11 22:19:03 Post Subject:
There are plenty coffee roasters in Sydney.
Some of the smaller ones with high quality that I know of include Campos and Single Origin. Larger ones like Voodoo are also very good. But its a very competitive market with high standards. Good Luck!
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Posted by nzroaster on 2005-11-11 22:19:03 Post Subject:
There are plenty coffee roasters in Sydney.
Some of the smaller ones with high quality that I know of include Campos and Single Origin. Larger ones like Voodoo are also very good. But its a very competitive market with high standards. Good Luck!
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View entire thread: New to forum -
Posted by caffe biscotto on 2008-06-27 05:12:23 Post Subject:
The early bird always gets the worm. Topher, it's only 6 a.m. here, you coffee roasters are worse than us bakers.
Welcome Grind Tech! I hope you enjoy your stay.
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Posted by caffe biscotto on 2008-06-27 05:12:23 Post Subject:
The early bird always gets the worm. Topher, it's only 6 a.m. here, you coffee roasters are worse than us bakers.
Welcome Grind Tech! I hope you enjoy your stay.
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View entire thread: Heat sealers
Posted by mcohveca on 2005-09-06 16:26:19 Post Subject:
You should check out Deleware City Coffee Roasters, they have some heat sealers that are great as intro equipment. Not too expensive either.
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Posted by mcohveca on 2005-09-06 16:26:19 Post Subject:
You should check out Deleware City Coffee Roasters, they have some heat sealers that are great as intro equipment. Not too expensive either.
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View entire thread: Two Royal No. 5''s - available
Posted by aimshow on 2008-05-04 16:23:35 Post Subject: Two Royal No. 5''s - available
ROYAL No. 5 - COFFEE ROASTER
Two Available
This Roaster is in solid condition with rotating cylinder and burner intact - comes with cooling bin – but no motor.
ROYAL’s Original Advertisement for the #5 – 1916 Catalog:
“Your Coffee Department ought to be the most profitable branch of your business. This is the most practical size roaster for retail stores.”
No. 5 ROYAL Roaster Dimensions
Length with cooling car………..4 ft. 8 in.
Length without cooling car……3 ft. 10. in
Width with cooling car………….2 ft. 4 in.
Width without cooling car……..2 ft. 1 in.
Height to top of motor………4 ft. 7 ¾ in.
Height to top of cylinder……….3 ft. 7 in.
Net weight……………………433 pounds
Weight crated…………………625 pounds
“The No. 5, No. 6 and No. 7 ROYAL Coffee Roasters are handsomely finished with heavy aluminum outside jacket. Copper and Nickel Plated Trimmings. A revolving perforated steel cylinder is mounted within the jacket. The gas burner is placed underneath the cylinder at such a distance that a uniform circulation of heat is insured without submitting the berry to direct contact with the flame.
The No. 5 ROYAL Roaster can be furnished with a gasoline burner instead of gas burner, but the 6 and 7 roasters are made with burners for natural or artificial gas only.
The ROYAL Roasters are conceded to be the best and latest in design and finish of any roasting machines made, and are suitable for, and in harmony with, the most modern equipped stores in the country.”
This is the real mcCoy - with beautiful scrollwork. If you are in the coffee business this roaster will roast coffee but will also make an excellent display piece for an upscale restaurant, coffee house, whatever. Absolutely a gorgeous piece which will also roast peanuts or chestnuts to perfection.
This is one of the earliest roasters made!
Brass Plate on Roaster reads:
ROYAL (REG U.S. PATENT OFF.)Coffee Roaster
MAN''FD BY
The A.J. Deer Co.
Hornell N.Y., U.S.A.
Style No 5 Capacity 25 LBS. Serial No 2439
This item is being sold \"As is, Where is\" with no warranties/guarantees expressed, written or implied and sells to the highest offer.
I can help arrange shipping but buyer pays for all shipping.
INSPECTION:
You are welcome to make an appointment to physically inspect this item.
QUESTIONS: Please contact : aimshow@hotmail.com
Pictures are available upon request!
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Posted by aimshow on 2008-05-04 16:23:35 Post Subject: Two Royal No. 5''s - available
ROYAL No. 5 - COFFEE ROASTER
Two Available
This Roaster is in solid condition with rotating cylinder and burner intact - comes with cooling bin – but no motor.
ROYAL’s Original Advertisement for the #5 – 1916 Catalog:
“Your Coffee Department ought to be the most profitable branch of your business. This is the most practical size roaster for retail stores.”
No. 5 ROYAL Roaster Dimensions
Length with cooling car………..4 ft. 8 in.
Length without cooling car……3 ft. 10. in
Width with cooling car………….2 ft. 4 in.
Width without cooling car……..2 ft. 1 in.
Height to top of motor………4 ft. 7 ¾ in.
Height to top of cylinder……….3 ft. 7 in.
Net weight……………………433 pounds
Weight crated…………………625 pounds
“The No. 5, No. 6 and No. 7 ROYAL Coffee Roasters are handsomely finished with heavy aluminum outside jacket. Copper and Nickel Plated Trimmings. A revolving perforated steel cylinder is mounted within the jacket. The gas burner is placed underneath the cylinder at such a distance that a uniform circulation of heat is insured without submitting the berry to direct contact with the flame.
The No. 5 ROYAL Roaster can be furnished with a gasoline burner instead of gas burner, but the 6 and 7 roasters are made with burners for natural or artificial gas only.
The ROYAL Roasters are conceded to be the best and latest in design and finish of any roasting machines made, and are suitable for, and in harmony with, the most modern equipped stores in the country.”
This is the real mcCoy - with beautiful scrollwork. If you are in the coffee business this roaster will roast coffee but will also make an excellent display piece for an upscale restaurant, coffee house, whatever. Absolutely a gorgeous piece which will also roast peanuts or chestnuts to perfection.
This is one of the earliest roasters made!
Brass Plate on Roaster reads:
ROYAL (REG U.S. PATENT OFF.)Coffee Roaster
MAN''FD BY
The A.J. Deer Co.
Hornell N.Y., U.S.A.
Style No 5 Capacity 25 LBS. Serial No 2439
This item is being sold \"As is, Where is\" with no warranties/guarantees expressed, written or implied and sells to the highest offer.
I can help arrange shipping but buyer pays for all shipping.
INSPECTION:
You are welcome to make an appointment to physically inspect this item.
QUESTIONS: Please contact : aimshow@hotmail.com
Pictures are available upon request!
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View entire thread: 2-5 lb roasters
Posted by Coffeeexpert on 2008-10-16 00:56:18 Post Subject:
Here is a small list of good quality coffee roasters that manufacture the sizes you requested:
Probat
Diedrich
Sivetz
San Franciscan
Primo
Renegade
SASA Samiac
US Roasters
Roure
Petroncini Impianti
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Posted by Coffeeexpert on 2008-10-16 00:56:18 Post Subject:
Here is a small list of good quality coffee roasters that manufacture the sizes you requested:
Probat
Diedrich
Sivetz
San Franciscan
Primo
Renegade
SASA Samiac
US Roasters
Roure
Petroncini Impianti
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View entire thread: Coffee Roasters and start up
Posted by javanut on 2008-03-11 16:49:55 Post Subject: Coffee Roasters and start up
Hi, Can anyone direct me to some coffee roasters that assist/consult with the start-up of a coffee shop? I am looking into some locations and would like some assistance with the designing aspect. Do they even do that? I was under the impression that some do. Any suggestions would be very helpful. Thanks
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Posted by javanut on 2008-03-11 16:49:55 Post Subject: Coffee Roasters and start up
Hi, Can anyone direct me to some coffee roasters that assist/consult with the start-up of a coffee shop? I am looking into some locations and would like some assistance with the designing aspect. Do they even do that? I was under the impression that some do. Any suggestions would be very helpful. Thanks
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View entire thread: Coffee Roasters and start up
Posted by ElPugDiablo on 2008-03-12 11:54:49 Post Subject: Re: Coffee Roasters and start up
Hi, Can anyone direct me to some coffee roasters that assist/consult with the start-up of a coffee shop? I am looking into some locations and would like some assistance with the designing aspect. Do they even do that? I was under the impression that some do. Any suggestions would be very helpful. Thanks
http://www.professionalbaristashandbook.com/
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Posted by ElPugDiablo on 2008-03-12 11:54:49 Post Subject: Re: Coffee Roasters and start up
Hi, Can anyone direct me to some coffee roasters that assist/consult with the start-up of a coffee shop? I am looking into some locations and would like some assistance with the designing aspect. Do they even do that? I was under the impression that some do. Any suggestions would be very helpful. Thanks
http://www.professionalbaristashandbook.com/
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View entire thread: DIY Afterburners
Posted by scotthark on 2007-10-18 14:19:46 Post Subject:
I would not recommend making your own afterburner, find some one who builds them, that has worked with coffee roasters before.
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Posted by scotthark on 2007-10-18 14:19:46 Post Subject:
I would not recommend making your own afterburner, find some one who builds them, that has worked with coffee roasters before.
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View entire thread: Keurig Single Cup Brewing System B-100 Info
Posted by javahill on 2004-10-25 21:59:03 Post Subject:
The Keurig system uses a proprietary cup. Nothing else will work in it. There are a few coffee roasters who also offer tea in k-cups. I've heard rumors of hot chocolate, but I'll believe it when I see it.
There generally are specials around the holidays. I'd recommend waiting for the deals. With the advent of the other single cup systems (Senseo, etc.) there is bound to be some kind of deal in the Thanksgiving-Christmas window just to stay in line with the competition.
Keurig tastes better than the other single cup machines (I've tried Senseo, Home Cafe, Melitta One, Nespresso, and dang, I forget the name, but it uses little plastic bags instead of cups).
The cost per cup seems a bit steep to me - but it sure as heck beats the $1.27 for a small at Dunkin Donuts or $1.70 for a "tall" (small) at Starbucks. The product selection for Keurig is much larger - flavored coffees, darks, light roasts, decafs, tea. Selection is a huge selling point.
I think it makes most sense when you have more than one coffee drinking and you don't like the same stuff and/or drink coffee at different times. That way nobody has to deal with the stale, burned coffee that has been sitting in the pot on a burner for an hour.
I have a high end espresso machine at home so I don't have a Keurig machine. But I have given 4 of the B-100 machines away starting at Christmas last year. They are all still in use.
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Posted by javahill on 2004-10-25 21:59:03 Post Subject:
The Keurig system uses a proprietary cup. Nothing else will work in it. There are a few coffee roasters who also offer tea in k-cups. I've heard rumors of hot chocolate, but I'll believe it when I see it.
There generally are specials around the holidays. I'd recommend waiting for the deals. With the advent of the other single cup systems (Senseo, etc.) there is bound to be some kind of deal in the Thanksgiving-Christmas window just to stay in line with the competition.
Keurig tastes better than the other single cup machines (I've tried Senseo, Home Cafe, Melitta One, Nespresso, and dang, I forget the name, but it uses little plastic bags instead of cups).
The cost per cup seems a bit steep to me - but it sure as heck beats the $1.27 for a small at Dunkin Donuts or $1.70 for a "tall" (small) at Starbucks. The product selection for Keurig is much larger - flavored coffees, darks, light roasts, decafs, tea. Selection is a huge selling point.
I think it makes most sense when you have more than one coffee drinking and you don't like the same stuff and/or drink coffee at different times. That way nobody has to deal with the stale, burned coffee that has been sitting in the pot on a burner for an hour.
I have a high end espresso machine at home so I don't have a Keurig machine. But I have given 4 of the B-100 machines away starting at Christmas last year. They are all still in use.
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View entire thread: Question for All You Coffee Roasters
Posted by prairiedog on 2006-12-12 15:45:46 Post Subject: Question for All You Coffee Roasters
All you coffee roasters - how long does a home coffee roaster last (the machine, not the person)? I was reading an article on Sweet Maria's, where she said the average life of a roaster was 2 years. That seemed very short. What's been your experience?
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Posted by prairiedog on 2006-12-12 15:45:46 Post Subject: Question for All You Coffee Roasters
All you coffee roasters - how long does a home coffee roaster last (the machine, not the person)? I was reading an article on Sweet Maria's, where she said the average life of a roaster was 2 years. That seemed very short. What's been your experience?
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View entire thread: Sulawesi Kalossi
Posted by Fzong on 2004-10-01 18:18:52 Post Subject: Sulawesi Kalossi
Hi all. Im a new user and i had a question for all of you experienced coffee roasters. I have reciently been roasting Sulawesi Kalossi and no matter how light or dark I roast it it seems that i get an uneven roast. What I am wondering is if the coffe is dry prossed and if that can affect the roast consistency...AND...if it is normally uneven will the flavor be ok?
Thanks for all of your expertise!
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Posted by Fzong on 2004-10-01 18:18:52 Post Subject: Sulawesi Kalossi
Hi all. Im a new user and i had a question for all of you experienced coffee roasters. I have reciently been roasting Sulawesi Kalossi and no matter how light or dark I roast it it seems that i get an uneven roast. What I am wondering is if the coffe is dry prossed and if that can affect the roast consistency...AND...if it is normally uneven will the flavor be ok?
Thanks for all of your expertise!
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View entire thread: long lasting machine
Posted by topher on 2008-06-26 05:17:55 Post Subject:
Go see Dick at coffee roasters of las vegas...
http://www.vegas4locals.com/freecoffeetour.html
Tell him Topher formally of the Beau Rivage sent ya...also tell him he needs to get his butt on this forum!
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Posted by topher on 2008-06-26 05:17:55 Post Subject:
Go see Dick at coffee roasters of las vegas...
http://www.vegas4locals.com/freecoffeetour.html
Tell him Topher formally of the Beau Rivage sent ya...also tell him he needs to get his butt on this forum!
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View entire thread: Coffee Club / Coffee of the month sites
Posted by javahill on 2006-11-22 23:28:36 Post Subject:
I have been amazed with Green Mountain Coffee Roasters' coffee of the month club for their Special Reserve coffees. The Panama La Esmeralda Geisha is incredible. The Rwanda Karaba Bourbon had some citrus and honey notes that were... wow. Sorry, I don't have the vocabulary to describe coffee that well. There also are clubs with other Green Mountain Coffee Roasters coffees, but the Special Reserve is something to stand up and take notice of.
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Posted by javahill on 2006-11-22 23:28:36 Post Subject:
I have been amazed with Green Mountain Coffee Roasters' coffee of the month club for their Special Reserve coffees. The Panama La Esmeralda Geisha is incredible. The Rwanda Karaba Bourbon had some citrus and honey notes that were... wow. Sorry, I don't have the vocabulary to describe coffee that well. There also are clubs with other Green Mountain Coffee Roasters coffees, but the Special Reserve is something to stand up and take notice of.
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View entire thread: Thanks for the Yrgacheffe.
Posted by CafeBlue on 2006-12-15 01:40:49 Post Subject:
Hi Artie;
Welcome to the kind of taste experience sought after by true coffee connoisseurs. Ethiopian Yirrgacheffe is one of the world's premier coffees. It even remains a fair value - largely because of reasonably available crop, and relatively low labor cost in Ethiopia.
I have seen Yirrgacheffe translated into several different spellings (sometimes one word - sometimes two words) and pronounced a few different ways, too. To my best understanding it is pronounced: YER-guh SHEF-ay.
Yirrgacheffe is the name of a small geographic growing region where one of the first modern coffee improvement programs (about 40 years ago) established a network of green coffee washing stations to process, sort and grade the local crop. Up to this point most wet-process (or washed) arabica coffees were produced in Central and South America, while the northeast African coffees were primarily dry processed (also called natural preparation). This program was so successful that the Ethiopians are in the process of trademark registration for the appellation of Yirrgacheffe (and also Sidamo and Harrar), in the manner of Champagne, Bordeaux, Parmagiana Reggiano and Vidalia.
Yirrgacheffe is a top choice coffee for benchmarking, because it delivers fantastic aroma and complex cup characteristics, while it is exceptionally well prepared and "clean" in the cup. It consistently brews a distinctive taste, unique to the specific growing region - due to tree varieties, agriculture management, soil, climate conditions and of course the wet processing method. Because it tastes and roasts great (in a variety of different roast styles) it is a favorite green coffee for North American specialty coffee roasters. Therefore, you can use your Yirrgacheffe experience and observations to readily evaluate the roasting style, freshness and quality commitment of many different craft roasters.
The best Yirrgacheffe coffees exhibit phenomenal fragrance and aroma, very bright and complex acidity, balanced body and a clean, crisp finish. Secondary aroma and taste characteristics can include: mint, citrus, lime, lemon, lemon zest, grapefruit, jasmine, honeysuckle, chocolate, cocoa, wine, lemongrass, cedar, apricot, honey and more and more.
Since you like the Yirrgacheffe, look for similarly exciting coffees like: Ethiopian Harrar (dry process, wilder, fruitier, more full bodied, distinctive blueberry tones), more widely available Sidamo (usually washed process, less complex, more cocoa-y body), Yemen Moka Mattari (Dry process very wild - too bold for some folks, very fruity, sometimes shows light ferment, less citrus, more red wine character), Kenya AA plus cup or AA fine cup (also washed coffee, very dry, crisp acidity, lemon citrus, blackberry or currant fruit notes).
Enjoy the complex, and ever-expanding coffee experience!
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Posted by CafeBlue on 2006-12-15 01:40:49 Post Subject:
Hi Artie;
Welcome to the kind of taste experience sought after by true coffee connoisseurs. Ethiopian Yirrgacheffe is one of the world's premier coffees. It even remains a fair value - largely because of reasonably available crop, and relatively low labor cost in Ethiopia.
I have seen Yirrgacheffe translated into several different spellings (sometimes one word - sometimes two words) and pronounced a few different ways, too. To my best understanding it is pronounced: YER-guh SHEF-ay.
Yirrgacheffe is the name of a small geographic growing region where one of the first modern coffee improvement programs (about 40 years ago) established a network of green coffee washing stations to process, sort and grade the local crop. Up to this point most wet-process (or washed) arabica coffees were produced in Central and South America, while the northeast African coffees were primarily dry processed (also called natural preparation). This program was so successful that the Ethiopians are in the process of trademark registration for the appellation of Yirrgacheffe (and also Sidamo and Harrar), in the manner of Champagne, Bordeaux, Parmagiana Reggiano and Vidalia.
Yirrgacheffe is a top choice coffee for benchmarking, because it delivers fantastic aroma and complex cup characteristics, while it is exceptionally well prepared and "clean" in the cup. It consistently brews a distinctive taste, unique to the specific growing region - due to tree varieties, agriculture management, soil, climate conditions and of course the wet processing method. Because it tastes and roasts great (in a variety of different roast styles) it is a favorite green coffee for North American specialty coffee roasters. Therefore, you can use your Yirrgacheffe experience and observations to readily evaluate the roasting style, freshness and quality commitment of many different craft roasters.
The best Yirrgacheffe coffees exhibit phenomenal fragrance and aroma, very bright and complex acidity, balanced body and a clean, crisp finish. Secondary aroma and taste characteristics can include: mint, citrus, lime, lemon, lemon zest, grapefruit, jasmine, honeysuckle, chocolate, cocoa, wine, lemongrass, cedar, apricot, honey and more and more.
Since you like the Yirrgacheffe, look for similarly exciting coffees like: Ethiopian Harrar (dry process, wilder, fruitier, more full bodied, distinctive blueberry tones), more widely available Sidamo (usually washed process, less complex, more cocoa-y body), Yemen Moka Mattari (Dry process very wild - too bold for some folks, very fruity, sometimes shows light ferment, less citrus, more red wine character), Kenya AA plus cup or AA fine cup (also washed coffee, very dry, crisp acidity, lemon citrus, blackberry or currant fruit notes).
Enjoy the complex, and ever-expanding coffee experience!
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View entire thread: Coffee Roasters and start up
Posted by tlowing on 2008-03-11 17:23:42 Post Subject: Re: Coffee Roasters and start up
My wife and I are opening a coffee shop in Cocoa Beach, FL. A few weeks ago we visited Latitude 23.5 roasters in Sarasota, FL. They have already helped a lot of startups and were extremely helpful during our visit. We plan to, most likely, carry their coffee and roast a house blend.
http://www.latitudecoffee.com/READY.html
As an added bonus, Ambex isn't too far away. They give training on their roasters at their office in Clearwater, FL.
http://www.ambexroasters.com/pages/training.jsp
Hi, Can anyone direct me to some coffee roasters that assist/consult with the start-up of a coffee shop? I am looking into some locations and would like some assistance with the designing aspect. Do they even do that? I was under the impression that some do. Any suggestions would be very helpful. Thanks
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Posted by tlowing on 2008-03-11 17:23:42 Post Subject: Re: Coffee Roasters and start up
My wife and I are opening a coffee shop in Cocoa Beach, FL. A few weeks ago we visited Latitude 23.5 roasters in Sarasota, FL. They have already helped a lot of startups and were extremely helpful during our visit. We plan to, most likely, carry their coffee and roast a house blend.
http://www.latitudecoffee.com/READY.html
As an added bonus, Ambex isn't too far away. They give training on their roasters at their office in Clearwater, FL.
http://www.ambexroasters.com/pages/training.jsp
Hi, Can anyone direct me to some coffee roasters that assist/consult with the start-up of a coffee shop? I am looking into some locations and would like some assistance with the designing aspect. Do they even do that? I was under the impression that some do. Any suggestions would be very helpful. Thanks
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View entire thread: Exhaust from roasting
Posted by Coffee Guy on 2006-04-30 15:47:22 Post Subject:
Hey D.D.E.:
Do to Clean Air, EPA, and even some local Fire Dept, regulations, any coffee roasters are required to have after burners. I know this is true if you are located within city limits with residential areas near by. I'm note sure of the rulings like out in the country or rural areas. It's been a long time since I've read the regs. But you should be able to contact the Clean Air people in your city and see if they have that information for you. And the after burner is a seperate unit and will have to be purchased seperately. Also you might want to check and find out according to the size of your roaster if you need an after burner. We have a 24 kilo roaster and we are required to have one. But double check where you are if you need one.
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Posted by Coffee Guy on 2006-04-30 15:47:22 Post Subject:
Hey D.D.E.:
Do to Clean Air, EPA, and even some local Fire Dept, regulations, any coffee roasters are required to have after burners. I know this is true if you are located within city limits with residential areas near by. I'm note sure of the rulings like out in the country or rural areas. It's been a long time since I've read the regs. But you should be able to contact the Clean Air people in your city and see if they have that information for you. And the after burner is a seperate unit and will have to be purchased seperately. Also you might want to check and find out according to the size of your roaster if you need an after burner. We have a 24 kilo roaster and we are required to have one. But double check where you are if you need one.
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View entire thread: Want to get my wife an espresso machine for x-mas, but...
Posted by CafeBlue on 2006-12-08 23:50:58 Post Subject:
Hey MrEctedl
I hope MsDrected loves the new coffee project too. You made reasonable choices to yield decent coffee in your price range...you will have much more satisfying coffee than a similar cost steam machine!
Stumptown Coffee roasters has an exceptional instruction tab on their website for brewing with your new Bialetti moka pot. Go to stumptowncoffee.com, find brewing instructions and moka pot (I know a lot of folks call it a stovetop espresso pot, but it is actually a moka pot). Your burr grinder will be handy, because you need to get just the right coarseness in order to yield good brewing from the moka pot without getting too much grind dust in the cup.
The Harrar coffee is famous for its wild, fruity-ness and red-wine taste character, distinctive blueberry tones are also typical. Most roasters take Harrar to a fairly dark roast, because the hard bean and bold flavor can stand up well to a dark roast profile. If the coffee is too dramatic for your taste, try blending it fifty/fifty with a more mainstream coffee.
Enjoy!
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Posted by CafeBlue on 2006-12-08 23:50:58 Post Subject:
Hey MrEctedl
I hope MsDrected loves the new coffee project too. You made reasonable choices to yield decent coffee in your price range...you will have much more satisfying coffee than a similar cost steam machine!
Stumptown Coffee roasters has an exceptional instruction tab on their website for brewing with your new Bialetti moka pot. Go to stumptowncoffee.com, find brewing instructions and moka pot (I know a lot of folks call it a stovetop espresso pot, but it is actually a moka pot). Your burr grinder will be handy, because you need to get just the right coarseness in order to yield good brewing from the moka pot without getting too much grind dust in the cup.
The Harrar coffee is famous for its wild, fruity-ness and red-wine taste character, distinctive blueberry tones are also typical. Most roasters take Harrar to a fairly dark roast, because the hard bean and bold flavor can stand up well to a dark roast profile. If the coffee is too dramatic for your taste, try blending it fifty/fifty with a more mainstream coffee.
Enjoy!
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View entire thread: SCAA's 2006-2007 NORTH WEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2006-08-30 16:55:21 Post Subject: SCAA's 2006-2007 NORTH WEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2006 North West Regional Barista Competition (NWRBC), hosted by Stumptown Coffee Roasters and The American Barista & Coffee School.
The NWRBC will take place October 20-22, 2006 at:
The Wonder Ballroom
128 NE Russell
Portland, OR 97212
Click on the following link to find the 2006 NWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Northwest
2006 NWRBC 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 2006 NWRBC, 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 Portland!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2006-08-30 16:55:21 Post Subject: SCAA's 2006-2007 NORTH WEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2006 North West Regional Barista Competition (NWRBC), hosted by Stumptown Coffee Roasters and The American Barista & Coffee School.
The NWRBC will take place October 20-22, 2006 at:
The Wonder Ballroom
128 NE Russell
Portland, OR 97212
Click on the following link to find the 2006 NWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Northwest
2006 NWRBC 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 2006 NWRBC, 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 Portland!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: Question for All You Coffee Roasters
Posted by mrgnomer on 2006-12-14 19:53:50 Post Subject: Re: Question for All You Coffee Roasters
All you coffee roasters - how long does a home coffee roaster last (the machine, not the person)? I was reading an article on Sweet Maria's, where she said the average life of a roaster was 2 years. That seemed very short. What's been your experience?
I've had my iRoast 2 for just over a year and it's approaching it's 300th 5oz roast. Apart from having a quirky moment with the LCD controls and a fan shaft that needed cleaning and lubing after it seized it's working like new. I hope to have it for several more years to come.
Like anything you get what you pay for, I think. You want lasting quality, for a few thousand you can get a commercial sample roaster that will probably last you a life time. Commercial roaster manufacturers are starting to build in home use to their sample roaster machines. If you want to spend between $100-$600 your roasting capacity and machine longevity will reflect the investment. It would be nice if my iRoast lasted more than 5 years but after using it for a year I'm already looking at a better roaster with more capacity so whether it keeps running for a couple more years won't probably matter.
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Posted by mrgnomer on 2006-12-14 19:53:50 Post Subject: Re: Question for All You Coffee Roasters
All you coffee roasters - how long does a home coffee roaster last (the machine, not the person)? I was reading an article on Sweet Maria's, where she said the average life of a roaster was 2 years. That seemed very short. What's been your experience?
I've had my iRoast 2 for just over a year and it's approaching it's 300th 5oz roast. Apart from having a quirky moment with the LCD controls and a fan shaft that needed cleaning and lubing after it seized it's working like new. I hope to have it for several more years to come.
Like anything you get what you pay for, I think. You want lasting quality, for a few thousand you can get a commercial sample roaster that will probably last you a life time. Commercial roaster manufacturers are starting to build in home use to their sample roaster machines. If you want to spend between $100-$600 your roasting capacity and machine longevity will reflect the investment. It would be nice if my iRoast lasted more than 5 years but after using it for a year I'm already looking at a better roaster with more capacity so whether it keeps running for a couple more years won't probably matter.
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View entire thread: Western Regional Barista Guild Jam Jan 15th
Posted by barefoot on 2005-01-01 13:51:23 Post Subject: Western Regional Barista Guild Jam Jan 15th
“Western Regional Barista Guild JamTMâ€
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Posted by barefoot on 2005-01-01 13:51:23 Post Subject: Western Regional Barista Guild Jam Jan 15th
“Western Regional Barista Guild JamTMâ€
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View entire thread: Opening a New Cafe Across from the Lake
Posted by Gary on 2004-04-01 09:55:06 Post Subject: help planning a coffeeshop
Hi Jennifer,
I found a book that is fairly comprehensive for how to startup a coffeehouse/coffeebar and I paid less than $20 for it. It's from the "Start & Run A" series of books. This one is:
Start & Run A Coffee Bar, by Tom Matzen and Marybeth Harrison, Self-Counsel Press Business Series. ISBN 1-55-180-354-2.
The authors favor roasting your own beans but I think there are lots of very good coffee roasters from which you can get your bean supply. That's what I'm planning to do.
Another good book is "Espresso! Starting and Running Your Own Specialty Coffee Business" by Joe Monaghan and Julie Sheldon Huffaker, Wiley Press, ISBN 0-471-12138-x.
This book favors the "coffee cart" model of business but has more good insights. Also this book is a little dated (copyright 1995) when it comes to example prices on a latte.
Also, if you're like me and never started a business I highly suggest going to your local SBA office for more resources to help write a business plan. Like what EspressoOutfitters says, Health Department review plans are required, but that's only one part of the business plan to help get your business off on the right track. I think a lot of people only right a business plan to get a loan or to get a lease on a site. I disagree, even if you have all these things, write a plan anyway to keep from wasting your resources.
Cheers,
Gary
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Posted by Gary on 2004-04-01 09:55:06 Post Subject: help planning a coffeeshop
Hi Jennifer,
I found a book that is fairly comprehensive for how to startup a coffeehouse/coffeebar and I paid less than $20 for it. It's from the "Start & Run A" series of books. This one is:
Start & Run A Coffee Bar, by Tom Matzen and Marybeth Harrison, Self-Counsel Press Business Series. ISBN 1-55-180-354-2.
The authors favor roasting your own beans but I think there are lots of very good coffee roasters from which you can get your bean supply. That's what I'm planning to do.
Another good book is "Espresso! Starting and Running Your Own Specialty Coffee Business" by Joe Monaghan and Julie Sheldon Huffaker, Wiley Press, ISBN 0-471-12138-x.
This book favors the "coffee cart" model of business but has more good insights. Also this book is a little dated (copyright 1995) when it comes to example prices on a latte.
Also, if you're like me and never started a business I highly suggest going to your local SBA office for more resources to help write a business plan. Like what EspressoOutfitters says, Health Department review plans are required, but that's only one part of the business plan to help get your business off on the right track. I think a lot of people only right a business plan to get a loan or to get a lease on a site. I disagree, even if you have all these things, write a plan anyway to keep from wasting your resources.
Cheers,
Gary
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View entire thread: espresso mix is bitter..please help!!
Posted by NW JAVA on 2007-03-03 17:07:26 Post Subject:
Why try to make a silk pure out of a sows ear? If you notice the deterioration of the coffee why have you continued to use it? Cheap? That's not the way to keep or win customers. Don't you have any local coffee roasters? if so: find one you like and have the best freshest AMERICAN coffee available. Your customers don't want you to "fix" your coffee thaey want the BEST coffee.
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Posted by NW JAVA on 2007-03-03 17:07:26 Post Subject:
Why try to make a silk pure out of a sows ear? If you notice the deterioration of the coffee why have you continued to use it? Cheap? That's not the way to keep or win customers. Don't you have any local coffee roasters? if so: find one you like and have the best freshest AMERICAN coffee available. Your customers don't want you to "fix" your coffee thaey want the BEST coffee.
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View entire thread: How to purchase a roaster
Posted by cafemakers on 2006-08-12 17:23:52 Post Subject:
Before you move too far along the roasting route, you may want to talk with some of the folks at local or regional coffee roasters (if you have not already done so). Some of the better coffee roasters in the country are within a close proximity to your town; whereas, anyone can learn how to roast coffee in 10 minutes, it takes years of experience to do it well, and that's before you consider the skill involved in green buying.
You may also consider reading my article in last month's Tea & Coffee Trade Journal, entitled "For whom the retailer roasts" that touches on this very subject in more detail, here: For Whom the Retailer Roasts. You will need to register with this system to read the full text, but it's free.
Best of success,
Andrew
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Posted by cafemakers on 2006-08-12 17:23:52 Post Subject:
Before you move too far along the roasting route, you may want to talk with some of the folks at local or regional coffee roasters (if you have not already done so). Some of the better coffee roasters in the country are within a close proximity to your town; whereas, anyone can learn how to roast coffee in 10 minutes, it takes years of experience to do it well, and that's before you consider the skill involved in green buying.
You may also consider reading my article in last month's Tea & Coffee Trade Journal, entitled "For whom the retailer roasts" that touches on this very subject in more detail, here: For Whom the Retailer Roasts. You will need to register with this system to read the full text, but it's free.
Best of success,
Andrew
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View entire thread: Green Mountain coffee - any good?
Posted by aussiefella on 2005-08-01 23:48:52 Post Subject: Green Mountain coffee - any good?
I have a friend over here in Australia who's come back from the States raving about Green Mountain Coffee Roasters. I tried some of the coffee he brought back, and it's pretty good, although not the best i've tasted. He reckons i'm crazy.
So, who's right? Him or me? What does everyone here think of their coffee?
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Posted by aussiefella on 2005-08-01 23:48:52 Post Subject: Green Mountain coffee - any good?
I have a friend over here in Australia who's come back from the States raving about Green Mountain Coffee Roasters. I tried some of the coffee he brought back, and it's pretty good, although not the best i've tasted. He reckons i'm crazy.
So, who's right? Him or me? What does everyone here think of their coffee?
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View entire thread: Source for Wholesale Organic & Fair Trade Beans In LA
Posted by barefoot on 2005-07-15 20:00:47 Post Subject:
not to rain on all the promo parades but if you want some of the best coffee in all of the southland then call Mike Perry at Coffee Klatch in San Dimas. They are in LA area, roast awesome, have amazing training, have the 2002 and 2003 US Barista champion and are all around great people.
give Mike Perry a call at 909-224-9452
or here:
http://www.klatchroasting.com/
tell him that Andy sent you from Barefoot Coffee Roasters.
they do organic and fair trade coffees.
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Posted by barefoot on 2005-07-15 20:00:47 Post Subject:
not to rain on all the promo parades but if you want some of the best coffee in all of the southland then call Mike Perry at Coffee Klatch in San Dimas. They are in LA area, roast awesome, have amazing training, have the 2002 and 2003 US Barista champion and are all around great people.
give Mike Perry a call at 909-224-9452
or here:
http://www.klatchroasting.com/
tell him that Andy sent you from Barefoot Coffee Roasters.
they do organic and fair trade coffees.
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View entire thread: coffee roasters in Los Angeles California?
Posted by topher on 2006-12-05 03:18:41 Post Subject:
Hey Matt...isn't Barefoot coffee roasters from there?
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Posted by topher on 2006-12-05 03:18:41 Post Subject:
Hey Matt...isn't Barefoot coffee roasters from there?
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View entire thread: Help! coffee bean shop, year round coffee
Posted by Coffee Guy on 2007-07-23 13:26:51 Post Subject:
Hey wlpywd:
I agree with Davec. Don't get too hung up on all of the things you mentioned in your post. All experienced coffee roasters can usually produce what you are looking for. In today's world of the internet there are a lot of choices amongst roasters and it's very difficult to nail down the one you want. But you have to start somewhere. Why not try a couple and see how they are then go from there. Otherwise you will drive yourself batty trying to figure out too much.
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Posted by Coffee Guy on 2007-07-23 13:26:51 Post Subject:
Hey wlpywd:
I agree with Davec. Don't get too hung up on all of the things you mentioned in your post. All experienced coffee roasters can usually produce what you are looking for. In today's world of the internet there are a lot of choices amongst roasters and it's very difficult to nail down the one you want. But you have to start somewhere. Why not try a couple and see how they are then go from there. Otherwise you will drive yourself batty trying to figure out too much.
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View entire thread: Has anyone used a Synesso Machine?
Posted by northwestmark on 2008-03-11 14:29:42 Post Subject: Funny stuff...
Ok,ok, rimi you are cracking me up. Senseo is a cheap plastic constructed single serve coffee maker that uses pre-ground pod coffee.
The Synesso is a high end espresso machine made in Seattle, WA by an old La Marzocco technician named Mark Barnett. These machines are thought of by many to be the top-tier espresso machine! Better than La Marzocco because they are designed with more care, the heads hold heat better and because they can be fine tuned to decimals of a degree for perfect temperature stability. Many cafes are using the Synesso and it has actually become pretty common in the Seattle area. The bakery down the street (The Upper Crust) from me uses a two group Synesso and they love it! Victrola Coffee Roasters use 3-group synesso machines and swear by them. I don't think you can go wrong with a Synesso. From what I've heard they are becoming the industry standard for consistant espresso. Plus the fact that they are mostly stainless steel and monstrous makes them hard to resist. Hope that helps!
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Posted by northwestmark on 2008-03-11 14:29:42 Post Subject: Funny stuff...
Ok,ok, rimi you are cracking me up. Senseo is a cheap plastic constructed single serve coffee maker that uses pre-ground pod coffee.
The Synesso is a high end espresso machine made in Seattle, WA by an old La Marzocco technician named Mark Barnett. These machines are thought of by many to be the top-tier espresso machine! Better than La Marzocco because they are designed with more care, the heads hold heat better and because they can be fine tuned to decimals of a degree for perfect temperature stability. Many cafes are using the Synesso and it has actually become pretty common in the Seattle area. The bakery down the street (The Upper Crust) from me uses a two group Synesso and they love it! Victrola Coffee Roasters use 3-group synesso machines and swear by them. I don't think you can go wrong with a Synesso. From what I've heard they are becoming the industry standard for consistant espresso. Plus the fact that they are mostly stainless steel and monstrous makes them hard to resist. Hope that helps!
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View entire thread: Hello all - an introduction
Posted by Jackson on 2006-09-24 19:58:42 Post Subject:
If you roast at home, Sweet Maria's is probably the best place for green coffee. If you buy roasted coffee on-line, there are tons of coffee roasters that post on this forum. Most roasters will have at least a few of the coffees I mentioned, good luck!
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Posted by Jackson on 2006-09-24 19:58:42 Post Subject:
If you roast at home, Sweet Maria's is probably the best place for green coffee. If you buy roasted coffee on-line, there are tons of coffee roasters that post on this forum. Most roasters will have at least a few of the coffees I mentioned, good luck!
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View entire thread: Grettings! New Kid on the Block (Not the boy band)
Posted by barefoot on 2005-06-09 18:17:32 Post Subject:
bay area great espresso:
San Francisco:
Cafe Oraganica www.cafe-organica.com
Ritual www.ritualroasters.com
terrible espresso but great atmosphere:
Cafe Triest
South Bay great espresso:
Global Blends in Mountain View 650 castro st
Planet Coffee 1423 14th st San Leandro
Coffee Society www.coffeesociety.com
and we get a few positive compliments from time to time:
Barefoot Coffee Roasters at 5237 stevens creek blvd in Santa Clara, Ca www.barefootcoffeeroasters.com
and this one:
http://siliconvalley.citysearch.com/bestof/results/16
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Posted by barefoot on 2005-06-09 18:17:32 Post Subject:
bay area great espresso:
San Francisco:
Cafe Oraganica www.cafe-organica.com
Ritual www.ritualroasters.com
terrible espresso but great atmosphere:
Cafe Triest
South Bay great espresso:
Global Blends in Mountain View 650 castro st
Planet Coffee 1423 14th st San Leandro
Coffee Society www.coffeesociety.com
and we get a few positive compliments from time to time:
Barefoot Coffee Roasters at 5237 stevens creek blvd in Santa Clara, Ca www.barefootcoffeeroasters.com
and this one:
http://siliconvalley.citysearch.com/bestof/results/16
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View entire thread: multiple companies or stick to one???
Posted by luvncoffee on 2005-06-29 16:16:51 Post Subject: multiple companies or stick to one???
What is your opinion on coffee roasters?? Do you carry one company or multiple. I've heard pros and cons either way. I have found also that some roasters frown on a shop carring more than one company. one point I heard is ..You wouldn't go to a wine shop that only carried 1 type of wine, why would you go to a coffee shop that only carried one brand of coffee?? Feed back appreciated. Im openinga coffee shop and I'm trying to figure out what is best. I have my own opinion.
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Posted by luvncoffee on 2005-06-29 16:16:51 Post Subject: multiple companies or stick to one???
What is your opinion on coffee roasters?? Do you carry one company or multiple. I've heard pros and cons either way. I have found also that some roasters frown on a shop carring more than one company. one point I heard is ..You wouldn't go to a wine shop that only carried 1 type of wine, why would you go to a coffee shop that only carried one brand of coffee?? Feed back appreciated. Im openinga coffee shop and I'm trying to figure out what is best. I have my own opinion.
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View entire thread: How to choose the right bag...
Posted by LiftOff on 2005-01-30 08:08:30 Post Subject:
If it's convenience you want, why not have fresh roasted coffee, express mailed from a reputable roaster & delivered right to your door?
There are a number of very, very good coffee roasters that offer this service.
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Posted by LiftOff on 2005-01-30 08:08:30 Post Subject:
If it's convenience you want, why not have fresh roasted coffee, express mailed from a reputable roaster & delivered right to your door?
There are a number of very, very good coffee roasters that offer this service.
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View entire thread: Making fun of coffee
Posted by davidsbiscotti on 2008-05-02 15:35:14 Post Subject:
Yeh, 290 posts and no groupies yet, so I think I'm still a "newbie", at least a coffee newbie. LOL. I'm just a regular chatterbox man.
I have at least one secret admirer though and still can't quite figure out who that is.
Really though, thank you for the reply, I appreciate it. Sometimes, I write a post as a sort of "letter to the forum" and don't expect any replies. This one was a thank you to them who have made me feel at home and have taught me so much here.
There is a good group of diverse members here that all contribute to the whole of the coffee industry. We chat about everything from the coffee growing farms in Africa to the most efficient coffee roasters and espresso machines/brewing methods to business topics such as your cost of goods sold, marketing strategies and computer software & website reviews. It's all here, it's not just talk about how much sugar and cream do you like in your cup of joe (although that certainly has its place too).
Cheers Sharky!:D
*You might need to check that spark plug connection.
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Posted by davidsbiscotti on 2008-05-02 15:35:14 Post Subject:
Yeh, 290 posts and no groupies yet, so I think I'm still a "newbie", at least a coffee newbie. LOL. I'm just a regular chatterbox man.
I have at least one secret admirer though and still can't quite figure out who that is.
Really though, thank you for the reply, I appreciate it. Sometimes, I write a post as a sort of "letter to the forum" and don't expect any replies. This one was a thank you to them who have made me feel at home and have taught me so much here.
There is a good group of diverse members here that all contribute to the whole of the coffee industry. We chat about everything from the coffee growing farms in Africa to the most efficient coffee roasters and espresso machines/brewing methods to business topics such as your cost of goods sold, marketing strategies and computer software & website reviews. It's all here, it's not just talk about how much sugar and cream do you like in your cup of joe (although that certainly has its place too).
Cheers Sharky!:D
*You might need to check that spark plug connection.
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View entire thread: Australia, NSW, Sydney, Meracoffee
Posted by caffe biscotto on 2008-05-23 10:51:00 Post Subject:
That's the first thing I noticed when they first registered.
mer(dek)acoffee
Also, I figured "coffee roaster whops" was secret code for alien argonaut coffee roasters.
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Posted by caffe biscotto on 2008-05-23 10:51:00 Post Subject:
That's the first thing I noticed when they first registered.
mer(dek)acoffee
Also, I figured "coffee roaster whops" was secret code for alien argonaut coffee roasters.
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View entire thread: POD machine
Posted by javahill on 2005-10-02 08:03:45 Post Subject:
There are pod machines manufacturers, companies that make the equipment to put coffee into pods, coffee roasters who put their coffee into pods and so forth.
Based on a request from 2 - count them 2 - customers, what you probably are interested in learning about is either a.) buying/leasing euipment to put coffee into pods or b.) outsourcing to a 3rd party packer who can put your coffee in a pod so you don't have the investment in the hardware, training, maintenance, supplies, raw materials inventory, etc. Probably option b.
Before you jump in, consider the basic constraints/flaws with single cup brewers. It is basically a tea bag - unless each individual pod is wrapped, you're going to have stale coffee by the time you use up a box. Despite $75 million in advertising on single cup brewers, they still have not hit a critical mass in households so the pull through of pods on supermarket shelves is not great - translates to more stale coffee. There are several pod sizes, so you'd need to figure out which ones to support or have higher manufacturing and inventory costs. The return rate on some of the single cup brewers is estimated at 30 percent. These beasties are developing a bad reputation with consumers. Is that the star to which you want to hitch your wagon?
If after all that, you still want to investigate someone to co-pack for you, let me know and I'll give you a name. Just expect more pain than gain.
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Posted by javahill on 2005-10-02 08:03:45 Post Subject:
There are pod machines manufacturers, companies that make the equipment to put coffee into pods, coffee roasters who put their coffee into pods and so forth.
Based on a request from 2 - count them 2 - customers, what you probably are interested in learning about is either a.) buying/leasing euipment to put coffee into pods or b.) outsourcing to a 3rd party packer who can put your coffee in a pod so you don't have the investment in the hardware, training, maintenance, supplies, raw materials inventory, etc. Probably option b.
Before you jump in, consider the basic constraints/flaws with single cup brewers. It is basically a tea bag - unless each individual pod is wrapped, you're going to have stale coffee by the time you use up a box. Despite $75 million in advertising on single cup brewers, they still have not hit a critical mass in households so the pull through of pods on supermarket shelves is not great - translates to more stale coffee. There are several pod sizes, so you'd need to figure out which ones to support or have higher manufacturing and inventory costs. The return rate on some of the single cup brewers is estimated at 30 percent. These beasties are developing a bad reputation with consumers. Is that the star to which you want to hitch your wagon?
If after all that, you still want to investigate someone to co-pack for you, let me know and I'll give you a name. Just expect more pain than gain.
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View entire thread: Notice most perishables are dated EXCEPT for coffee beans?
Posted by GCS on 2005-06-04 12:54:09 Post Subject:
I believe the reason they don't put a freshness date on coffee is that they don't have to. Coffee labeling regulations are very lenient, and you don't even have to specify the type of coffee it is.
An interesting note on that topic that most consumers don't realize -
Many coffee roasters are trying to get into the gourmet coffee industry as it is growing rapidly, so they want to sell the new hot 'Kona' coffee. The roasters therefore make a package advertised as Kona coffee, then do the most deceiving trick known to coffee roasters. Due to the lack of coffee regulations, they are allowed to put 10% Kona coffee, mixed with 90% of the cheapest coffee they can find, and advertise it as Kona coffee.
Regulations don't require that you specify the type of coffee, so this is actually legal, which is why many people are turned off from gourmet coffee buying if they buy coffee in a supermarket.
Back to the original topic, if they don't require what type of coffee, it makes sense that they don't require one to post the length of freshness.
Buy Online People, it just makes sense.
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Posted by GCS on 2005-06-04 12:54:09 Post Subject:
I believe the reason they don't put a freshness date on coffee is that they don't have to. Coffee labeling regulations are very lenient, and you don't even have to specify the type of coffee it is.
An interesting note on that topic that most consumers don't realize -
Many coffee roasters are trying to get into the gourmet coffee industry as it is growing rapidly, so they want to sell the new hot 'Kona' coffee. The roasters therefore make a package advertised as Kona coffee, then do the most deceiving trick known to coffee roasters. Due to the lack of coffee regulations, they are allowed to put 10% Kona coffee, mixed with 90% of the cheapest coffee they can find, and advertise it as Kona coffee.
Regulations don't require that you specify the type of coffee, so this is actually legal, which is why many people are turned off from gourmet coffee buying if they buy coffee in a supermarket.
Back to the original topic, if they don't require what type of coffee, it makes sense that they don't require one to post the length of freshness.
Buy Online People, it just makes sense.
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View entire thread: coffee roasters in Los Angeles California?
Posted by BaristaTrainer on 2006-12-05 11:25:19 Post Subject:
Barefoot Coffee Roasters is closer to the Bay Area, in Santa Clara/Silicon Valley. I did run into Andy though when I was last in L.A. They are great people as well.
- m
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Posted by BaristaTrainer on 2006-12-05 11:25:19 Post Subject:
Barefoot Coffee Roasters is closer to the Bay Area, in Santa Clara/Silicon Valley. I did run into Andy though when I was last in L.A. They are great people as well.
- m
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View entire thread: Local Roasters in PA
Posted by BaristaTrainer on 2007-03-29 15:32:20 Post Subject:
You may want to try Crescent Moon Coffee Roasters http://www.cmroasters.com/
and look up Chestnut Hill Coffee Roasters ...
- m
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Posted by BaristaTrainer on 2007-03-29 15:32:20 Post Subject:
You may want to try Crescent Moon Coffee Roasters http://www.cmroasters.com/
and look up Chestnut Hill Coffee Roasters ...
- m
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View entire thread: Coffee: Is It Getting Too Complicated?
Posted by Alun_evans on 2007-06-01 18:29:29 Post Subject:
Ha..ha.. agreed on all that and more! Often, indeed, it has been the case of the semi-educated (suppliers), leading the uneducated (retailers) = poor quality coffee and low, even declining, skill sets.
I think though that Singapore is about due for an influx of quality coffee roasters/suppliers from downunder. On my recent trip to NZ I talked to a number of friends in the industry down there, and there is a general interest in many of them taking the next step - into Asia (bypassng Australia ).
We ourselves are currently looking very, very closely at a couple of sites in the Lion City. I too love Singapore, and a natural and easy progression for our business would be to pop accross the Java Sea and setup there. By Easy I mean moving plant, staff etc 1200miles is doable.
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Posted by Alun_evans on 2007-06-01 18:29:29 Post Subject:
Ha..ha.. agreed on all that and more! Often, indeed, it has been the case of the semi-educated (suppliers), leading the uneducated (retailers) = poor quality coffee and low, even declining, skill sets.
I think though that Singapore is about due for an influx of quality coffee roasters/suppliers from downunder. On my recent trip to NZ I talked to a number of friends in the industry down there, and there is a general interest in many of them taking the next step - into Asia (bypassng Australia
). We ourselves are currently looking very, very closely at a couple of sites in the Lion City. I too love Singapore, and a natural and easy progression for our business would be to pop accross the Java Sea and setup there. By Easy I mean moving plant, staff etc 1200miles is doable.
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View entire thread: Looking for a coffee shop in San Jose/Campbell tomorrow....
Posted by cafemakers on 2006-08-26 13:31:28 Post Subject:
In that area you should have plenty of options. I suggest that you consider Barefoot Coffee Roasters in Santa Clara or Coffee Society in Campbell (a client).
Enjoy the trip.
Andrew
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Posted by cafemakers on 2006-08-26 13:31:28 Post Subject:
In that area you should have plenty of options. I suggest that you consider Barefoot Coffee Roasters in Santa Clara or Coffee Society in Campbell (a client).
Enjoy the trip.
Andrew
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View entire thread: Roaster training
Posted by pinheadmann on 2008-01-29 19:20:45 Post Subject: Roaster training
I am waiting to receive a new roaster (Ambex YM-2) and have a question about training. I could fly to Florida, and take a 3 day course on how to run it, but when I look at the agenda, I think it is a a stretch to spend 3 days there.
Does anyone have an opinion on how to get trained on roasting? Is it absolutely mandatory to go on a course, or can you pick it by ruining a few batches. I am going to buy the software with the machine, so why can''t I just download some profiles from the internet and adjust from there?
Any thoughts or experiences would be appreciated.
Craig
Blue Dog Coffee Roasters
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Posted by pinheadmann on 2008-01-29 19:20:45 Post Subject: Roaster training
I am waiting to receive a new roaster (Ambex YM-2) and have a question about training. I could fly to Florida, and take a 3 day course on how to run it, but when I look at the agenda, I think it is a a stretch to spend 3 days there.
Does anyone have an opinion on how to get trained on roasting? Is it absolutely mandatory to go on a course, or can you pick it by ruining a few batches. I am going to buy the software with the machine, so why can''t I just download some profiles from the internet and adjust from there?
Any thoughts or experiences would be appreciated.
Craig
Blue Dog Coffee Roasters
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View entire thread: Roaster Salary Query
Posted by FPDoc78 on 2006-08-19 15:53:10 Post Subject:
My bad I used payscale.com which appears to be coffee roasters in Canada. cbsalary.com states that the average salary in Seattle where living expenses and salaries are much higher is 33k.
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Posted by FPDoc78 on 2006-08-19 15:53:10 Post Subject:
My bad I used payscale.com which appears to be coffee roasters in Canada. cbsalary.com states that the average salary in Seattle where living expenses and salaries are much higher is 33k.
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View entire thread: Kenyan
Posted by davidsbiscotti on 2008-01-07 06:42:34 Post Subject: kenyan
I purchased the one pound bag at a T.J. Maxx (maybe that's not a good thing?).
After reading the review that Carmine posted, I'm not sure if it's from GMCR anymore. The bag it came in was in full color, all the way around, with giraffes and lions on it. It wasn't a big label. It only cost about $8. It reads Kenyan +AA+ Medium Roast.
Anyway, I just recently stopped by Shelburn Falls Coffee Roasters and bought some Ethiopian Yirgacheffe. I tried it in my french press, then in my auto drip and got the same light flavored coffee as the Kenyan I tried. It just doesn't hit me like my Spanish Espresso or my Sumatra Mandheling does.
I will experiment with the contrasts in flavors as you recommended, just because I don't want to throw away the Kenyan and Ethiopian I have.
There are no lot numbers to go by, so I can't comment on that.
I use the same fresh water (from a nearby spring) for all of my coffees.
Thanks guys.
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Posted by davidsbiscotti on 2008-01-07 06:42:34 Post Subject: kenyan
I purchased the one pound bag at a T.J. Maxx (maybe that's not a good thing?).
After reading the review that Carmine posted, I'm not sure if it's from GMCR anymore. The bag it came in was in full color, all the way around, with giraffes and lions on it. It wasn't a big label. It only cost about $8. It reads Kenyan +AA+ Medium Roast.
Anyway, I just recently stopped by Shelburn Falls Coffee Roasters and bought some Ethiopian Yirgacheffe. I tried it in my french press, then in my auto drip and got the same light flavored coffee as the Kenyan I tried. It just doesn't hit me like my Spanish Espresso or my Sumatra Mandheling does.
I will experiment with the contrasts in flavors as you recommended, just because I don't want to throw away the Kenyan and Ethiopian I have.
There are no lot numbers to go by, so I can't comment on that.
I use the same fresh water (from a nearby spring) for all of my coffees.
Thanks guys.
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View entire thread: great wholesale roaster in Michigan?
Posted by javaluva on 2006-10-08 09:23:51 Post Subject:
Try Paramount Coffee Co. in Lansing Michigan. They are a employee owned company, also what about Chicago Coffee Roasters. Female owned. Good Luck.
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Posted by javaluva on 2006-10-08 09:23:51 Post Subject:
Try Paramount Coffee Co. in Lansing Michigan. They are a employee owned company, also what about Chicago Coffee Roasters. Female owned. Good Luck.
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View entire thread: Awkward Transition
Posted by CafeBlue on 2006-12-08 01:55:54 Post Subject:
Hey there onlyfamous;
Your franchisor should be yourfirst contact to improve your business and expand your marketing efforts. The franchisor should have resources and expertise available to you - it is part of the reason you pay them fees and royalties.
Get yourself training from your franchisor. Re-train all your staff, your franchisor may even help you do this. If they can't - hire training consultants. You bought a business with declining sales, so the experience is not 100% customer satisfaction. Fix it with training for skills and service.
After you give the concept a fair shake and put some effort into their tested format, then you may decide that their program is not right for you. Your alternatives may include exiting their system, but you may not have that option in your contract with them. They may even hold the rights to your site, along with the rights to their brand. That said, they may be willing to let a money losing unit exit the system. If you end up independent, you might find your current suppliers will still work with you on different branded goods. You will not have rights to the original branding. In a good franchise system the operators get some economies of scale (esp. on marketing materials, brand development, printed goods, cups, allied product like candies, etc) that an indie can replace, but with more effort than placing an order. Be prepared to spend the franchise fees you save on other branding expenses as you develop you indie brand.
You are building your business and expanding their brand now, but developing a new brand is an extra skill set and an extra job to do. You did not mention the product you need or you locale, but there are tons of food and goods distributors (like Sysco) and hundreds of coffee roasters of every quality you can imagine...so product availability is not a barrier to going independent.
Visi your municipality offices to see if you can get a new entrance from the road to your parking lot. It may require permits and your funds (your landlord may help pay for the costs - especially if you have percentage rent) to make the alteration.
You said the site is open one year and sales are declining - that is a big red flag since sales should increase steadily for 2 to 3 years for any new cafe site. Likely the customer experience has been sub-par (perhaps a "new management" banner is called for. Treat this as a new site with all the typical grand opening fluff. Give every customer a great productg and a first class experience.
See if you can rent a large sign (or at least a sandwich board) to install on the apron or easement between your cafe and the road. Find out if you can hang a large banner in front of or on top of your site - a large grand opening celebration banner is cheap and cheerful advertising.
Try some radio and print media ads that make a point of you are inconveniently located, but worth a visit. Try a radio station remote broadcast from your site. Make it a big party with give-away items, door prizes, free cake, beans at "buy one get one free".
?younger clientele? Whatever, dude.
Focus on return and repeat clients. Mine your regulars to bring a friend with two for one offers. Add on sales to increase your average ticket. Do drop mailings to the residences and businesses in your immediate (one mile radius) area - give them high value coupons with a short expiry date. Give every customer who redeems a coupon another (different) high value coupon for their next visit.
When you finish doing all that stuff, refresh all your staff training and start your next marketing, couponing mailer in your trading area.
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Posted by CafeBlue on 2006-12-08 01:55:54 Post Subject:
Hey there onlyfamous;
Your franchisor should be yourfirst contact to improve your business and expand your marketing efforts. The franchisor should have resources and expertise available to you - it is part of the reason you pay them fees and royalties.
Get yourself training from your franchisor. Re-train all your staff, your franchisor may even help you do this. If they can't - hire training consultants. You bought a business with declining sales, so the experience is not 100% customer satisfaction. Fix it with training for skills and service.
After you give the concept a fair shake and put some effort into their tested format, then you may decide that their program is not right for you. Your alternatives may include exiting their system, but you may not have that option in your contract with them. They may even hold the rights to your site, along with the rights to their brand. That said, they may be willing to let a money losing unit exit the system. If you end up independent, you might find your current suppliers will still work with you on different branded goods. You will not have rights to the original branding. In a good franchise system the operators get some economies of scale (esp. on marketing materials, brand development, printed goods, cups, allied product like candies, etc) that an indie can replace, but with more effort than placing an order. Be prepared to spend the franchise fees you save on other branding expenses as you develop you indie brand.
You are building your business and expanding their brand now, but developing a new brand is an extra skill set and an extra job to do. You did not mention the product you need or you locale, but there are tons of food and goods distributors (like Sysco) and hundreds of coffee roasters of every quality you can imagine...so product availability is not a barrier to going independent.
Visi your municipality offices to see if you can get a new entrance from the road to your parking lot. It may require permits and your funds (your landlord may help pay for the costs - especially if you have percentage rent) to make the alteration.
You said the site is open one year and sales are declining - that is a big red flag since sales should increase steadily for 2 to 3 years for any new cafe site. Likely the customer experience has been sub-par (perhaps a "new management" banner is called for. Treat this as a new site with all the typical grand opening fluff. Give every customer a great productg and a first class experience.
See if you can rent a large sign (or at least a sandwich board) to install on the apron or easement between your cafe and the road. Find out if you can hang a large banner in front of or on top of your site - a large grand opening celebration banner is cheap and cheerful advertising.
Try some radio and print media ads that make a point of you are inconveniently located, but worth a visit. Try a radio station remote broadcast from your site. Make it a big party with give-away items, door prizes, free cake, beans at "buy one get one free".
?younger clientele? Whatever, dude.
Focus on return and repeat clients. Mine your regulars to bring a friend with two for one offers. Add on sales to increase your average ticket. Do drop mailings to the residences and businesses in your immediate (one mile radius) area - give them high value coupons with a short expiry date. Give every customer who redeems a coupon another (different) high value coupon for their next visit.
When you finish doing all that stuff, refresh all your staff training and start your next marketing, couponing mailer in your trading area.
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View entire thread: Customers Refills
Posted by Rockcreekcoffee on 2005-06-22 08:19:46 Post Subject: Customers Refills
I have a situation that keeps coming up that I would like some feedback on.
The way our drip coffee is set-up in shop is that our customers are given a cup and they fill it up at the end of the counter/bar. The problem I am running into is customers taking advantage of refills.
Some of my regular customers are getting into the habit of getting a refill and not paying for it. I am starting to see a bad pattern. I feel like I am stuck and don't want to upset my customers - but don't want to be loosing profit either?
Suggestions?
Thank you,
Peggy
Rock Creek Coffee Roasters
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Posted by Rockcreekcoffee on 2005-06-22 08:19:46 Post Subject: Customers Refills
I have a situation that keeps coming up that I would like some feedback on.
The way our drip coffee is set-up in shop is that our customers are given a cup and they fill it up at the end of the counter/bar. The problem I am running into is customers taking advantage of refills.
Some of my regular customers are getting into the habit of getting a refill and not paying for it. I am starting to see a bad pattern. I feel like I am stuck and don't want to upset my customers - but don't want to be loosing profit either?
Suggestions?
Thank you,
Peggy
Rock Creek Coffee Roasters
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View entire thread: Mid Missouri Espresso machine dealer w/service?
Posted by DavesLT on 2006-08-18 15:44:23 Post Subject:
P.S. I forgot to mention I'm located in St.Louis and cover most of the Midwest, and Lakota Coffee Roasters is in Columbia, MO. -Dave
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Posted by DavesLT on 2006-08-18 15:44:23 Post Subject:
P.S. I forgot to mention I'm located in St.Louis and cover most of the Midwest, and Lakota Coffee Roasters is in Columbia, MO. -Dave
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