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: PR: Fresh Roast Systems recognized for coffee quality
Posted by cafemakers on 2007-05-06 12:45:33 Post Subject: PR: Fresh Roast Systems recognized for coffee quality
Key Biscayne, FL (BUSINESSWIRE) May 6, 2007 – Fresh Roast Systems, Inc. announces that Texas Roast Coffee has received an impressive 89-point review from leading coffee authority Ken Davids of Coffee Review for coffee roasted on their fully automated roasting machine.
"The Fresh Roast System is the sous-chef in our kitchen," says Texas Roast owner Jeff Schneider. Schneider founded the Rockwall, TX coffee shop and roasting business less than one year ago after returning from military duty in Iraq, with no prior coffee roasting experience or formal training.
By obtaining such a high rating on Coffee Review's 100-point scale for their Cowboy Coffee blend, Texas Roast enters an elite class of specialty coffee craftsmen. Mr. Davids describes the blend as having a "very impressive aroma" and "grapefruit notes with distinct cedar and semi-sweet chocolate."
"Ever since the review, online sales of our coffee have been booming," says Schneider.
"This achievement is going to raise some eyebrows in our industry," notes specialty coffee industry consultant Andrew Hetzel. "Some traditionalists will always be skeptical of new technologies, but I believe that this proves automation can be an effective tool that will allow any business to roast craftsman-quality coffee with minimal requirements."
Mr. Schneider is planning additional Texas Roast locations in coming months, each of which will be outfitted with its own automated roaster.
About Texas Roast
Texas Roast serves fresh baked pastries and fresh roasted coffee daily in their coffee shop at 2435 Ridge Road, Rockwall, Texas. For more information call (972) 722-6336 or to order coffee online, visit their website at http://www.texasroast.com .
About Fresh Roast Systems, Inc.
Fresh Roast Systems of Key Biscayne, Florida, is the creator and patent holder for the Fresh Roast System ventless automated coffee roaster, a self-contained computer operated coffee roasting machine that allows any business to consistently produce fresh-roasted coffee without the staffing and environmental drawbacks of traditional coffee roasting equipment. For more information, call (305) 361-0463 or visit their website at http://www.freshroastsystems.com .
Media Contact:
Matthew Weisberg, General Manager
Fresh Roast Systems, Inc.
1-650-325-1795
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Posted by cafemakers on 2007-05-06 12:45:33 Post Subject: PR: Fresh Roast Systems recognized for coffee quality
Key Biscayne, FL (BUSINESSWIRE) May 6, 2007 – Fresh Roast Systems, Inc. announces that Texas Roast Coffee has received an impressive 89-point review from leading coffee authority Ken Davids of Coffee Review for coffee roasted on their fully automated roasting machine.
"The Fresh Roast System is the sous-chef in our kitchen," says Texas Roast owner Jeff Schneider. Schneider founded the Rockwall, TX coffee shop and roasting business less than one year ago after returning from military duty in Iraq, with no prior coffee roasting experience or formal training.
By obtaining such a high rating on Coffee Review's 100-point scale for their Cowboy Coffee blend, Texas Roast enters an elite class of specialty coffee craftsmen. Mr. Davids describes the blend as having a "very impressive aroma" and "grapefruit notes with distinct cedar and semi-sweet chocolate."
"Ever since the review, online sales of our coffee have been booming," says Schneider.
"This achievement is going to raise some eyebrows in our industry," notes specialty coffee industry consultant Andrew Hetzel. "Some traditionalists will always be skeptical of new technologies, but I believe that this proves automation can be an effective tool that will allow any business to roast craftsman-quality coffee with minimal requirements."
Mr. Schneider is planning additional Texas Roast locations in coming months, each of which will be outfitted with its own automated roaster.
About Texas Roast
Texas Roast serves fresh baked pastries and fresh roasted coffee daily in their coffee shop at 2435 Ridge Road, Rockwall, Texas. For more information call (972) 722-6336 or to order coffee online, visit their website at http://www.texasroast.com .
About Fresh Roast Systems, Inc.
Fresh Roast Systems of Key Biscayne, Florida, is the creator and patent holder for the Fresh Roast System ventless automated coffee roaster, a self-contained computer operated coffee roasting machine that allows any business to consistently produce fresh-roasted coffee without the staffing and environmental drawbacks of traditional coffee roasting equipment. For more information, call (305) 361-0463 or visit their website at http://www.freshroastsystems.com .
Media Contact:
Matthew Weisberg, General Manager
Fresh Roast Systems, Inc.
1-650-325-1795
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View entire thread: Some roasting questions
Posted by belisar on 2008-05-11 02:06:48 Post Subject: Some roasting questions
Hello everyone,
I have a couple of questions regarding coffee roasting and the destoners used to clean roasted coffee. I have tried to search around the net and even did a patent search but nothing beats asking directly someone who actually knows something about it, so I am hoping you can help.
I have a pretty old commercial roaster which has two temperature probes. One is apparently not working at all, and the other which goes into the rotating beans, reads around 180C (355F) when coffee is apparently in the verge of the second crack. I am using the roaster at the full capacity. I am not familiar with the way the load affects temperature readings, but I was guessing that having it loaded fully, it would read an accurate temperature. I also have problems with hearing cracks, but I don''t know if that is because the machine is noisy or because I am doing something wrong along the way.
I am reading a lot about coffee roasting profiles, but trying to imitate them without a reliable temp. reading seems difficult. There are so many places that cold air can enter into the machines, all of which can actually be regulated, that I have lost track of my first thoughts on it.
On the other hand, I have no idea how to regulate my destoner, which is of the same age as my machine, because it is not lifting coffee at all (if don''t count the fact that it makes it dance
on the ground).
So I don''t know if someone can actually help me in all this, but it will be greatly appreciated,
thnx
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Posted by belisar on 2008-05-11 02:06:48 Post Subject: Some roasting questions
Hello everyone,
I have a couple of questions regarding coffee roasting and the destoners used to clean roasted coffee. I have tried to search around the net and even did a patent search but nothing beats asking directly someone who actually knows something about it, so I am hoping you can help.
I have a pretty old commercial roaster which has two temperature probes. One is apparently not working at all, and the other which goes into the rotating beans, reads around 180C (355F) when coffee is apparently in the verge of the second crack. I am using the roaster at the full capacity. I am not familiar with the way the load affects temperature readings, but I was guessing that having it loaded fully, it would read an accurate temperature. I also have problems with hearing cracks, but I don''t know if that is because the machine is noisy or because I am doing something wrong along the way.
I am reading a lot about coffee roasting profiles, but trying to imitate them without a reliable temp. reading seems difficult. There are so many places that cold air can enter into the machines, all of which can actually be regulated, that I have lost track of my first thoughts on it.
On the other hand, I have no idea how to regulate my destoner, which is of the same age as my machine, because it is not lifting coffee at all (if don''t count the fact that it makes it dance
on the ground). So I don''t know if someone can actually help me in all this, but it will be greatly appreciated,
thnx
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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: 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: 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: Has anyone been to .....
Posted by SactoMike on 2006-05-28 01:23:08 Post Subject: Has anyone been to .....
Has anyone been to Orchard Valley Coffee in Campbell, CA? Just wondering. I miss the Campbell Coffee Roasting Co. and recently drove by Orchard Valley.
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Posted by SactoMike on 2006-05-28 01:23:08 Post Subject: Has anyone been to .....
Has anyone been to Orchard Valley Coffee in Campbell, CA? Just wondering. I miss the Campbell Coffee Roasting Co. and recently drove by Orchard Valley.
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View entire thread: Looking for Business Partners
Posted by garanti.roasters on 2007-12-12 16:32:37 Post Subject: Looking for Business Partners
Dear all,
I would like to anounce my company which is a manufacturer of various kinds of coffee roasting and grinding machines is looking for business partners, agents, distributors.
We are ready to supply with best conditions.
For more please contact me.
Thank you very much to all of you for reading
S.U
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Posted by garanti.roasters on 2007-12-12 16:32:37 Post Subject: Looking for Business Partners
Dear all,
I would like to anounce my company which is a manufacturer of various kinds of coffee roasting and grinding machines is looking for business partners, agents, distributors.
We are ready to supply with best conditions.
For more please contact me.
Thank you very much to all of you for reading
S.U
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View entire thread: Roasting Operation for sale
Posted by JavaNights on 2008-01-15 09:42:24 Post Subject: Roasting Operation for sale
Anyone looking to get into the coffee roasting business let me know.
I'm selling my shop.
You're buying a
YM-2 AMBEX roaster Est Cost $10-$12k
Green Coffee
12 different coffees beans
A new upto date website that will offer discounts to increase sales.
Permits
Sinks
Flavored Coffee (I'll teach if nec)
High End Accounts
All for $20k
contact direct at 469-682-5355
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Posted by JavaNights on 2008-01-15 09:42:24 Post Subject: Roasting Operation for sale
Anyone looking to get into the coffee roasting business let me know.
I'm selling my shop.
You're buying a
YM-2 AMBEX roaster Est Cost $10-$12k
Green Coffee
12 different coffees beans
A new upto date website that will offer discounts to increase sales.
Permits
Sinks
Flavored Coffee (I'll teach if nec)
High End Accounts
All for $20k
contact direct at 469-682-5355
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View entire thread: Launched http://geishacoffee.com after 17 years of wholesale
Posted by lamastus on 2005-09-27 14:30:39 Post Subject: Launched http://geishacoffee.com after 17 years of wholesale
What is the best way to promote our website?
We have been doing bussiness as wholesalers for 17 years from our coffee roasting warehouse and coffee has been the family bussiness since 1918.
If any of you need good prices for coffee, please let us know. I'll be willing to give the best discount for gourmet and quality coffee.
We can do custom made labels...
Any help appreciated,
Thanks,
Pat
http://geishacoffee.com
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Posted by lamastus on 2005-09-27 14:30:39 Post Subject: Launched http://geishacoffee.com after 17 years of wholesale
What is the best way to promote our website?
We have been doing bussiness as wholesalers for 17 years from our coffee roasting warehouse and coffee has been the family bussiness since 1918.
If any of you need good prices for coffee, please let us know. I'll be willing to give the best discount for gourmet and quality coffee.
We can do custom made labels...
Any help appreciated,
Thanks,
Pat
http://geishacoffee.com
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View entire thread: New Website
Posted by jlyon10 on 2007-02-16 08:27:59 Post Subject: New Website
I have a new website and I my self am not wet behind the ears yet. I would appreciate any suggestions about my site at www.jimscoffeebeans.com. I started this site because of my love for home coffee roasting so I want to sell green coffee beans but I also wanted to sell roasted coffee beans for people who aren''t ready to roast their own yet. Any feedback about my site would be greatly appreciated.
Jim Lyon
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Posted by jlyon10 on 2007-02-16 08:27:59 Post Subject: New Website
I have a new website and I my self am not wet behind the ears yet. I would appreciate any suggestions about my site at www.jimscoffeebeans.com. I started this site because of my love for home coffee roasting so I want to sell green coffee beans but I also wanted to sell roasted coffee beans for people who aren''t ready to roast their own yet. Any feedback about my site would be greatly appreciated.
Jim Lyon
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View entire thread: Handling roasted beans for selling
Posted by netsec on 2006-03-02 22:08:35 Post Subject: Handling roasted beans for selling
Hi all, obviously a n00b here. My wife and I are looking into getting into the coffee roasting business. We had heard from a friend who tried to sell teas that there were FDA trype rules governing the preparation and packaging of teas (and we assume by extension, coffee) that makes selling roasted beans a bit of a hassle. Can anyone shed some light? Google does not seem to be my friend on this one. Thanks for your help.
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Posted by netsec on 2006-03-02 22:08:35 Post Subject: Handling roasted beans for selling
Hi all, obviously a n00b here. My wife and I are looking into getting into the coffee roasting business. We had heard from a friend who tried to sell teas that there were FDA trype rules governing the preparation and packaging of teas (and we assume by extension, coffee) that makes selling roasted beans a bit of a hassle. Can anyone shed some light? Google does not seem to be my friend on this one. Thanks for your help.
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View entire thread: What Gives?
Posted by House Blend on 2006-02-03 12:17:15 Post Subject: What Gives?
I am new to coffee roasting and out of curiousity I walked up the Bulk Coffee Bean aisle at our local ALbertsons and lo and behold I peer into the a bulk container of light roast and medium roast Mill Stone. Both the roast had flecks of oil showing on the outer shell of the bean. Reading from one of the most reliable websites with tons of information on roasting there in a picture shows flecks of oil when beans reach "Full City +". It seems like almost any roast can exhibit flecks of oil on outer shell?
Dave
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Posted by House Blend on 2006-02-03 12:17:15 Post Subject: What Gives?
I am new to coffee roasting and out of curiousity I walked up the Bulk Coffee Bean aisle at our local ALbertsons and lo and behold I peer into the a bulk container of light roast and medium roast Mill Stone. Both the roast had flecks of oil showing on the outer shell of the bean. Reading from one of the most reliable websites with tons of information on roasting there in a picture shows flecks of oil when beans reach "Full City +". It seems like almost any roast can exhibit flecks of oil on outer shell?
Dave
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View entire thread: Help needed
Posted by cesy on 2005-03-22 18:05:20 Post Subject: Help needed
Hello,
I am looking for a good samaritan with patience and good knowledge who can help me out with detailed information about the roasting and (specially) flavoring process.
I am new to the coffee world and intend to open a small coffee roasting plant in Eastern Europe. Therefore I will not compete with anybody in the US. I just need help and I can assure that if business goes well, one day that person will be rewarded. I always keep my word.
I have already made research about roasting equipment and have some offers.
More details through email.
I thank you very much.
My email address is cesy@hotmail.com
Luc
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Posted by cesy on 2005-03-22 18:05:20 Post Subject: Help needed
Hello,
I am looking for a good samaritan with patience and good knowledge who can help me out with detailed information about the roasting and (specially) flavoring process.
I am new to the coffee world and intend to open a small coffee roasting plant in Eastern Europe. Therefore I will not compete with anybody in the US. I just need help and I can assure that if business goes well, one day that person will be rewarded. I always keep my word.
I have already made research about roasting equipment and have some offers.
More details through email.
I thank you very much.
My email address is cesy@hotmail.com
Luc
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View entire thread: SOS help the roaster.
Posted by Temuri on 2007-01-20 15:01:31 Post Subject: SOS help the roaster.
Guys! I would be very thankful if you could advise me about the following: I am opening a coffee roasting boutique (with a roaster, Roasted coffee silos, green beans barrels) in the entrance of hypermarket. Just next to me they sell flowers, really lots of flowers. It is really next to roaster, as the distance is just 1 foot. I am interested if the smell of flowers can damage or somehow influence the aroma of the coffee. I am not a beginner in roasting, but have never experienced such problem. I have other shops in their supermarket chain but there I have no such problems. Here too I chose other place away from odors, but the place next to flowers is really perfect for coffee sale. Hope to have your comments/advise. Have somebody experienced such a problem?
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Posted by Temuri on 2007-01-20 15:01:31 Post Subject: SOS help the roaster.
Guys! I would be very thankful if you could advise me about the following: I am opening a coffee roasting boutique (with a roaster, Roasted coffee silos, green beans barrels) in the entrance of hypermarket. Just next to me they sell flowers, really lots of flowers. It is really next to roaster, as the distance is just 1 foot. I am interested if the smell of flowers can damage or somehow influence the aroma of the coffee. I am not a beginner in roasting, but have never experienced such problem. I have other shops in their supermarket chain but there I have no such problems. Here too I chose other place away from odors, but the place next to flowers is really perfect for coffee sale. Hope to have your comments/advise. Have somebody experienced such a problem?
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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: Coffee Roasting - New Business - Sales Agents or Food Broker
Posted by Lariam on 2008-10-13 21:43:38 Post Subject: Coffee Roasting - New Business - Sales Agents or Food Broker
I am starting a wholesale coffee roasting business and while I do have experience in the coffee part of it, the sales is another question for me. I am in Canada and wonder if anyone with experience can tell me ...is it better to hire a Food Broker right away or should we hire an independant sales agent. If we do hire a sales agent to go to the major stores for us and the individual coffee shops, how does the commission work? Do we pay commission on the initial sign up and sale or should we pay commission on each order that that coffee shop makes (let's say that coffee shop orders 20 bags a week, do we pay commission to the sales person that started the contract on each order or just on the initial set up?) I would really like to clarify this...I am thinking that to sell to Safeway and Save-on-Foods, etc., a Food Broker would be best but not sure how their commission works either.
Any comment and/or advice is much appreciated and thank you.
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Posted by Lariam on 2008-10-13 21:43:38 Post Subject: Coffee Roasting - New Business - Sales Agents or Food Broker
I am starting a wholesale coffee roasting business and while I do have experience in the coffee part of it, the sales is another question for me. I am in Canada and wonder if anyone with experience can tell me ...is it better to hire a Food Broker right away or should we hire an independant sales agent. If we do hire a sales agent to go to the major stores for us and the individual coffee shops, how does the commission work? Do we pay commission on the initial sign up and sale or should we pay commission on each order that that coffee shop makes (let's say that coffee shop orders 20 bags a week, do we pay commission to the sales person that started the contract on each order or just on the initial set up?) I would really like to clarify this...I am thinking that to sell to Safeway and Save-on-Foods, etc., a Food Broker would be best but not sure how their commission works either.
Any comment and/or advice is much appreciated and thank you.
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View entire thread: Coffe Broker and Agent
Posted by Lariam on 2008-10-19 20:16:26 Post Subject: Coffe Broker and Agent
I am starting a wholesale coffee roasting business and while I do have experience in the coffee part of it, the sales is another question for me. I am in Canada and wonder if anyone with experience can tell me ...is it better to hire a Food Broker right away or should we hire an independant sales agent. If we do hire a sales agent to go to the major stores for us and the individual coffee shops, how does the commission work? Do we pay commission on the initial sign up and sale or should we pay commission on each order that that coffee shop makes (let's say that coffee shop orders 20 bags a week, do we pay commission to the sales person that started the contract on each order or just on the initial set up?) I would really like to clarify this...I am thinking that to sell to Safeway and Save-on-Foods, etc., a Food Broker would be best but not sure how their commission works either.
Any comment and/or advice is much appreciated and thank you.
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Posted by Lariam on 2008-10-19 20:16:26 Post Subject: Coffe Broker and Agent
I am starting a wholesale coffee roasting business and while I do have experience in the coffee part of it, the sales is another question for me. I am in Canada and wonder if anyone with experience can tell me ...is it better to hire a Food Broker right away or should we hire an independant sales agent. If we do hire a sales agent to go to the major stores for us and the individual coffee shops, how does the commission work? Do we pay commission on the initial sign up and sale or should we pay commission on each order that that coffee shop makes (let's say that coffee shop orders 20 bags a week, do we pay commission to the sales person that started the contract on each order or just on the initial set up?) I would really like to clarify this...I am thinking that to sell to Safeway and Save-on-Foods, etc., a Food Broker would be best but not sure how their commission works either.
Any comment and/or advice is much appreciated and thank you.
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View entire thread: Western Barista Guild Jam
Posted by barefoot on 2006-05-07 18:41:29 Post Subject: Western Barista Guild Jam
any coffee people in the west, CA, HI, AZ, NV, NM etc come and play coffee with other coffee loving Baristas at the Western Barista Guild Jam.
click here for more info: http://www.westernbaristaguildjam.com
Barista Guild of America is an international trade organization for baristas.
The Barista Guild focuses on enhancing coffee quality, promoting quality and cultivating a sophisticated “public faceâ€
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Posted by barefoot on 2006-05-07 18:41:29 Post Subject: Western Barista Guild Jam
any coffee people in the west, CA, HI, AZ, NV, NM etc come and play coffee with other coffee loving Baristas at the Western Barista Guild Jam.
click here for more info: http://www.westernbaristaguildjam.com
Barista Guild of America is an international trade organization for baristas.
The Barista Guild focuses on enhancing coffee quality, promoting quality and cultivating a sophisticated “public faceâ€
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View entire thread: Anyone tried Biscuit Brand Coffee?
Posted by aliciaf on 2005-01-24 13:00:54 Post Subject: Anyone tried Biscuit Brand Coffee?
Hello,
I am new on this forum, but so far I love it!
Just wanted to suggest a coffee to get via the net. I have been ordering the Biscuit Brand coffee for a little over 6 months now and it is wonderful.
Also, until Jan. 30th they are donating $3 per pound to Tsunami Relief.
The company is called Jessica's Biscuit and also goes by ecookbooks.com. Their main business is selling cookbooks, but they have a small coffee roasting business also. They roast small batches and send it out the same day. It is so fresh and they have quite a large selection of different beans. You can also get green beans.
The various coffees are roasted to different degrees, each to get the best of that particular bean. Many of them are roasted medium, but there are some good dark roasts also. Decaf too. There is a good description of each coffee on the website. I read your forum rules and was not sure if I could post the URL for this coffee. If anyone wants it, please let me know.
I would really suggest you try them out. They also have a coffee club where you get automatic shipments at your preferred increment, and they are very flexible about letting you change the type of coffee, shipping increment, etc. Price is very good. $7.99/lb for roasted (haven't ordered green, but I recall $4.99, I think) and best of all they pay the shipping if yuo are in the club and if your order is over $25 and not in the club.
BTW, I do not work for the company or have any affiliation with them! I just realized that this sounds like a commercial, but I really do love their fresh coffee.
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Posted by aliciaf on 2005-01-24 13:00:54 Post Subject: Anyone tried Biscuit Brand Coffee?
Hello,
I am new on this forum, but so far I love it!
Just wanted to suggest a coffee to get via the net. I have been ordering the Biscuit Brand coffee for a little over 6 months now and it is wonderful.
Also, until Jan. 30th they are donating $3 per pound to Tsunami Relief.
The company is called Jessica's Biscuit and also goes by ecookbooks.com. Their main business is selling cookbooks, but they have a small coffee roasting business also. They roast small batches and send it out the same day. It is so fresh and they have quite a large selection of different beans. You can also get green beans.
The various coffees are roasted to different degrees, each to get the best of that particular bean. Many of them are roasted medium, but there are some good dark roasts also. Decaf too. There is a good description of each coffee on the website. I read your forum rules and was not sure if I could post the URL for this coffee. If anyone wants it, please let me know.
I would really suggest you try them out. They also have a coffee club where you get automatic shipments at your preferred increment, and they are very flexible about letting you change the type of coffee, shipping increment, etc. Price is very good. $7.99/lb for roasted (haven't ordered green, but I recall $4.99, I think) and best of all they pay the shipping if yuo are in the club and if your order is over $25 and not in the club.
BTW, I do not work for the company or have any affiliation with them! I just realized that this sounds like a commercial, but I really do love their fresh coffee.
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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: Coffee House GM job available in Chattanooga
Posted by BVAD on 2007-11-01 08:42:27 Post Subject: Coffee House GM job available in Chattanooga
Hello All!
I am Director of Human Resources for a hospitality company located in Chattanooga, TN (Bluff View Art District.) We have a position available for our Coffee House and I thought where better to post than here. My contact information is (jobs@bluffview.com) and our website is bluffview.com
Thank you!
W. Richardson
General Manager for Rembrandt’s Coffee Chattanooga, TN
Bluff View Art District’s Rembrandt’s Coffee seeks a Food and Beverage to manage all aspects of day-to-day operations, growth, and people development for all of Rembrandt’s Coffee retail and wholesale venues.
Rembrandt’s Coffee consists of:
Rembrandt’s Coffee House: Our high-volume European-style coffee house featuring pastries, desserts, and chocolates made from scratch in Bluff View Art District along with a selection of gourmet soups, salads, and sandwiches.
Rembrandt’s Roasting Company: Our wholesale and retail coffee roasting facility located within Bluff View Art District.
Memorial Hospital Rembrandt’s Cafe: Featuring Rembrandt’s coffee and a selection of pastry and lunch items.
The qualified candidate for this hands-on position will have a strong restaurant, coffee, or retail background. Visit our website at: www.bluffview.com for contact information.
Bluff View Art District
Bluff View Art District is a collection of cultural delights located atop a bluff overlooking the Tennessee River. This includes an art gallery, specialty kitchens, gardens, fine restaurants, a coffeehouse, an executive banquet and conference center, and a bed and breakfast-style inn (located in three buildings throughout the District).
The one-block District has become a destination where visitors find an incredible variety of things to do and see within in easy walking distance of Chattanooga’s thriving downtown. It’s location near Hunter Museum of American Art, and Houston Museum, adds depth to the historical and artistic significance of the experience. Over the years thousands of visitors have enjoyed the District’s beautiful accommodations, internationally acclaimed art, exquisite gardens and world class dining.
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Posted by BVAD on 2007-11-01 08:42:27 Post Subject: Coffee House GM job available in Chattanooga
Hello All!
I am Director of Human Resources for a hospitality company located in Chattanooga, TN (Bluff View Art District.) We have a position available for our Coffee House and I thought where better to post than here. My contact information is (jobs@bluffview.com) and our website is bluffview.com
Thank you!
W. Richardson
General Manager for Rembrandt’s Coffee Chattanooga, TN
Bluff View Art District’s Rembrandt’s Coffee seeks a Food and Beverage to manage all aspects of day-to-day operations, growth, and people development for all of Rembrandt’s Coffee retail and wholesale venues.
Rembrandt’s Coffee consists of:
Rembrandt’s Coffee House: Our high-volume European-style coffee house featuring pastries, desserts, and chocolates made from scratch in Bluff View Art District along with a selection of gourmet soups, salads, and sandwiches.
Rembrandt’s Roasting Company: Our wholesale and retail coffee roasting facility located within Bluff View Art District.
Memorial Hospital Rembrandt’s Cafe: Featuring Rembrandt’s coffee and a selection of pastry and lunch items.
The qualified candidate for this hands-on position will have a strong restaurant, coffee, or retail background. Visit our website at: www.bluffview.com for contact information.
Bluff View Art District
Bluff View Art District is a collection of cultural delights located atop a bluff overlooking the Tennessee River. This includes an art gallery, specialty kitchens, gardens, fine restaurants, a coffeehouse, an executive banquet and conference center, and a bed and breakfast-style inn (located in three buildings throughout the District).
The one-block District has become a destination where visitors find an incredible variety of things to do and see within in easy walking distance of Chattanooga’s thriving downtown. It’s location near Hunter Museum of American Art, and Houston Museum, adds depth to the historical and artistic significance of the experience. Over the years thousands of visitors have enjoyed the District’s beautiful accommodations, internationally acclaimed art, exquisite gardens and world class dining.
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View entire thread: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
Posted by cafemakers on 2008-02-21 14:57:12 Post Subject: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
SAN DIMAS, CA --(Marketwire - February 21, 2008) - Just two days after Coffee Klatch Roasting of Southern California announced that it would serve free coffee at its two coffee shops when all U.S. Starbucks stores close on February 26 for employee retraining, hundreds of independent coffee shops and small chain locations have followed suit to announce similar promotions, creating a nationwide movement to drive coffee consumers to local coffeehouses.
"First our announcement started circulating on coffee discussion websites and blogs, then our phones started ringing and email messages of support poured in from coast-to-coast," says Mike Perry, Coffee Klatch president. "I was shocked to see that our local promotion to demonstrate how much better our coffee is than Starbucks had turned into a nationwide uprising of independent coffeehouses."
"Independent businesses are smartly seizing this opportunity to turn the tables and spotlight Starbucks' touted 'bold demonstration of commitment,' for what it really is -- an admission of weakness," says specialty coffee industry consultant Andrew Hetzel of Cafemakers. "Local coffee shops everywhere should band together and join in the promotion for maximum impact."
"Whether free or not, we hope that everyone will use Tuesday, February 26th as an opportunity to visit their local coffee shops and find out what they've been missing," says Perry, adding, "Anyone in the U.S.A., Canada or U.K. can visit http://www.delocator.net to quickly find their nearest independent coffee shop."
Free, expertly crafted coffee beverages will be served at Coffee Klatch Roasting's two locations in Southern California on Tuesday, February, 26th between 5:30 PM and 8:30 PM:
San Dimas: (909) 599-0452
806 W. Arrow Hwy Ste A, San Dimas
57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA
8916 Foothill Blvd Ste C, Rancho Cucamonga
Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch operates two coffee shops in San Dimas & Rancho Cucamonga and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times and the "Best Espresso in the World" by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. Visit the Coffee Klatch website at http://www.klatchroasting.com.
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Posted by cafemakers on 2008-02-21 14:57:12 Post Subject: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
SAN DIMAS, CA --(Marketwire - February 21, 2008) - Just two days after Coffee Klatch Roasting of Southern California announced that it would serve free coffee at its two coffee shops when all U.S. Starbucks stores close on February 26 for employee retraining, hundreds of independent coffee shops and small chain locations have followed suit to announce similar promotions, creating a nationwide movement to drive coffee consumers to local coffeehouses.
"First our announcement started circulating on coffee discussion websites and blogs, then our phones started ringing and email messages of support poured in from coast-to-coast," says Mike Perry, Coffee Klatch president. "I was shocked to see that our local promotion to demonstrate how much better our coffee is than Starbucks had turned into a nationwide uprising of independent coffeehouses."
"Independent businesses are smartly seizing this opportunity to turn the tables and spotlight Starbucks' touted 'bold demonstration of commitment,' for what it really is -- an admission of weakness," says specialty coffee industry consultant Andrew Hetzel of Cafemakers. "Local coffee shops everywhere should band together and join in the promotion for maximum impact."
"Whether free or not, we hope that everyone will use Tuesday, February 26th as an opportunity to visit their local coffee shops and find out what they've been missing," says Perry, adding, "Anyone in the U.S.A., Canada or U.K. can visit http://www.delocator.net to quickly find their nearest independent coffee shop."
Free, expertly crafted coffee beverages will be served at Coffee Klatch Roasting's two locations in Southern California on Tuesday, February, 26th between 5:30 PM and 8:30 PM:
San Dimas: (909) 599-0452
806 W. Arrow Hwy Ste A, San Dimas
57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA
8916 Foothill Blvd Ste C, Rancho Cucamonga
Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch operates two coffee shops in San Dimas & Rancho Cucamonga and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times and the "Best Espresso in the World" by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. Visit the Coffee Klatch website at http://www.klatchroasting.com.
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View entire thread: 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: New member can't sign in
Posted by cafemakers on 2007-05-26 23:47:33 Post Subject:
I'm not sure if this is the same person or a very similar issue:
From: roastinghouse@comcast.net
sorry to bother you but I have been trying to sign on to the coffee forums for a while now and can not get on, I register and do not get a conformation to log in,
I have a user name and password but it tells me It is wrong, if I try to e-mail admin I get nothing back, If I try a different address and new user/pass I do not get a conformation response, I am openning a coffee roasting business and read the forums everyday and want to get on them... how do I do this... help me please! I have tried to sign on 3 times
in the past 2 weeks but have never been able to post or reply, just read???
I can not get to the other moderators or any tech or admin help... running out of options
Thanks Dave
Notice that both are using comcast.net accounts; is it possible that service has blocked traffic from here? I've regularly had problems distributing my newsletter to these accounts.
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Posted by cafemakers on 2007-05-26 23:47:33 Post Subject:
I'm not sure if this is the same person or a very similar issue:
From: roastinghouse@comcast.net
sorry to bother you but I have been trying to sign on to the coffee forums for a while now and can not get on, I register and do not get a conformation to log in,
I have a user name and password but it tells me It is wrong, if I try to e-mail admin I get nothing back, If I try a different address and new user/pass I do not get a conformation response, I am openning a coffee roasting business and read the forums everyday and want to get on them... how do I do this... help me please! I have tried to sign on 3 times
in the past 2 weeks but have never been able to post or reply, just read???
I can not get to the other moderators or any tech or admin help... running out of options
Thanks Dave
Notice that both are using comcast.net accounts; is it possible that service has blocked traffic from here? I've regularly had problems distributing my newsletter to these accounts.
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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: San Francisco Coffee Roasters
Posted by CafeWench on 2007-02-20 22:39:26 Post Subject: San Francisco Coffee Roasters
Hey everyone, I''d like to start off by saying I am new to this forum and introduce myself.
My name is CJ, I''ve been a barista/coffee enthusiast for more than 4 years now, and I want to get into the roasting side of the coffee world.
I am strongly interested in the process and involvement of coffee roasting, and yet I am almost clueless as to where to start on my adventuring of learning everything I possibly can about the different stages of roasting.
I will be moving to san francisco in about 6 months and want to try to find a job with a roaster when I move out there. I am looking for reccomendations on respectable roasteries in that area, since I am virtuously clueless. I do have some experience and background knowledge with wholesale coffee roasting. I worked for a roaster based out of houston for close to a year, but only as a sales rep. I''m not interested in sales, I''m insterested in roasting.
Any tips of any sort will be helpful to me and I appreciate all information that you are willing to share about a being a beginner roaster.
Sincerely,
CJ
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Posted by CafeWench on 2007-02-20 22:39:26 Post Subject: San Francisco Coffee Roasters
Hey everyone, I''d like to start off by saying I am new to this forum and introduce myself.
My name is CJ, I''ve been a barista/coffee enthusiast for more than 4 years now, and I want to get into the roasting side of the coffee world.
I am strongly interested in the process and involvement of coffee roasting, and yet I am almost clueless as to where to start on my adventuring of learning everything I possibly can about the different stages of roasting.
I will be moving to san francisco in about 6 months and want to try to find a job with a roaster when I move out there. I am looking for reccomendations on respectable roasteries in that area, since I am virtuously clueless. I do have some experience and background knowledge with wholesale coffee roasting. I worked for a roaster based out of houston for close to a year, but only as a sales rep. I''m not interested in sales, I''m insterested in roasting.
Any tips of any sort will be helpful to me and I appreciate all information that you are willing to share about a being a beginner roaster.
Sincerely,
CJ
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View entire thread: Green Bean Broker requied - Toronto
Posted by chewybean on 2008-08-18 11:49:18 Post Subject: Green Bean Broker requied - Toronto
Hi
I am starting an new coffee roasting business in Toronto, Canada.
Does anyone know a good coffee broker for Arabica beans?
Cheers
Andrew
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Posted by chewybean on 2008-08-18 11:49:18 Post Subject: Green Bean Broker requied - Toronto
Hi
I am starting an new coffee roasting business in Toronto, Canada.
Does anyone know a good coffee broker for Arabica beans?
Cheers
Andrew
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View entire thread: from coffee house > roasting > coffee house?
Posted by little roastHer on 2007-04-11 14:54:12 Post Subject: from coffee house > roasting > coffee house?
hello,
I started a new coffee roasting business from my home. I love what I do, yet do miss the "people" contact - Recently I found out a local coffee house was opening and my name got out , I was contacted and offered a job... (I used to manage a coffee house they found out)
The birthing of my new roasting business came out of the closing of a nice coffee house after a few years in operation. I managed this coffee house and really miss it...I was offered the roaster and beans, etc..to start up at my home..no regrets.. however...the new owner has a supplier out of state and has told me that they are not "locked" in to any contract as far as bringing "other" beans in...kinda odd....wondering where I fit in here....makes more sense for me to be the "supplier", non? AFter all, I am LOCAL. This new coffee house would love to have their own label with my beans though - not a prob...a new area , should I expect them to pay more for this or not -
Question...Is this something I, a new roaster, should venture into...have a relationship with a coffee shop by being employed.. ( a pay check would be nice...what should I get paid ? ) perhaps getting my label out there is not a bad motive either.....or should roasthers in the business of coffee roasting just keep to themselves - not strap themselves to anything else , unles s the shop is mine of course... I really can't wait to get my hands on the espresso machine..it's been soOOo long...
I'm busy but not that busy..sales are doing better since an article went into the local paper - and I do have so much flexibility.... Would the best arrangement be to have a "contract" agreement, instead of being an employee? ...maybe offering my services (and expertise in making espresso based drinks, etc..) what do any of you think.... not to boast, but I know many people from my previous employement and this could be helpful to this new coffee owner.... thoughts anyone?
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Posted by little roastHer on 2007-04-11 14:54:12 Post Subject: from coffee house > roasting > coffee house?
hello,
I started a new coffee roasting business from my home. I love what I do, yet do miss the "people" contact - Recently I found out a local coffee house was opening and my name got out , I was contacted and offered a job... (I used to manage a coffee house they found out)
The birthing of my new roasting business came out of the closing of a nice coffee house after a few years in operation. I managed this coffee house and really miss it...I was offered the roaster and beans, etc..to start up at my home..no regrets.. however...the new owner has a supplier out of state and has told me that they are not "locked" in to any contract as far as bringing "other" beans in...kinda odd....wondering where I fit in here....makes more sense for me to be the "supplier", non? AFter all, I am LOCAL. This new coffee house would love to have their own label with my beans though - not a prob...a new area , should I expect them to pay more for this or not -
Question...Is this something I, a new roaster, should venture into...have a relationship with a coffee shop by being employed.. ( a pay check would be nice...what should I get paid ? ) perhaps getting my label out there is not a bad motive either.....or should roasthers in the business of coffee roasting just keep to themselves - not strap themselves to anything else , unles s the shop is mine of course... I really can't wait to get my hands on the espresso machine..it's been soOOo long...
I'm busy but not that busy..sales are doing better since an article went into the local paper - and I do have so much flexibility.... Would the best arrangement be to have a "contract" agreement, instead of being an employee? ...maybe offering my services (and expertise in making espresso based drinks, etc..) what do any of you think.... not to boast, but I know many people from my previous employement and this could be helpful to this new coffee owner.... thoughts anyone?
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View entire thread: Guatemalan coffee farmer & roaster with online sales pro
Posted by cafedonjulian on 2008-04-09 11:37:27 Post Subject: Guatemalan coffee farmer & roaster with online sales pro
Hello everyone! I''m a Guatemalan the fifth generation of a coffee producing family (we produce SHB type coffee) and a couple years ago we started a coffee roasting project. Last week I did and finished my online info & coffee-selling webpage (http://www.donjuliancoffee.com) and I would really like any suggestion or question you might have for me to make it a better site. Besides... it would be nice if anyone can give me ideas on how to do online advertising. Any question or suggestion is more than welcome.
Fernando.
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Posted by cafedonjulian on 2008-04-09 11:37:27 Post Subject: Guatemalan coffee farmer & roaster with online sales pro
Hello everyone! I''m a Guatemalan the fifth generation of a coffee producing family (we produce SHB type coffee) and a couple years ago we started a coffee roasting project. Last week I did and finished my online info & coffee-selling webpage (http://www.donjuliancoffee.com) and I would really like any suggestion or question you might have for me to make it a better site. Besides... it would be nice if anyone can give me ideas on how to do online advertising. Any question or suggestion is more than welcome.
Fernando.
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View entire thread: Packaging Coffee
Posted by garyscottadamson on 2007-07-08 11:45:20 Post Subject: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
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Posted by garyscottadamson on 2007-07-08 11:45:20 Post Subject: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
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View entire thread: Money In Coffee?
Posted by thefog on 2007-11-06 01:05:39 Post Subject: Money In Coffee?
Is there money in buying green coffee, roasting it, grinding it, packaging
it, and selling it to local Deli''s?????
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Posted by thefog on 2007-11-06 01:05:39 Post Subject: Money In Coffee?
Is there money in buying green coffee, roasting it, grinding it, packaging
it, and selling it to local Deli''s?????
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View entire thread: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-01-03 10:57:00 Post Subject: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Midwest Regional Barista Competition (MWRBC), hosted by Kaldi’s Coffee Roasting Company.
The MWRBC will take place February 8-10, 2008 at:
Third Degree Glass Factory
5200 Delmar
Saint Louis, Missouri 63108
http://www.stlglass.com/
Click on the following link to find the 2008 MWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Midwest
2008 MWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 MWRBC, 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 Saint Louis!
Happy New Year!
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
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Posted by Michelle Campbell on 2008-01-03 10:57:00 Post Subject: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Midwest Regional Barista Competition (MWRBC), hosted by Kaldi’s Coffee Roasting Company.
The MWRBC will take place February 8-10, 2008 at:
Third Degree Glass Factory
5200 Delmar
Saint Louis, Missouri 63108
http://www.stlglass.com/
Click on the following link to find the 2008 MWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Midwest
2008 MWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 MWRBC, 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 Saint Louis!
Happy New Year!
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
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View entire thread: In the moment of truth ,ROASTERS
Posted by joaquin on 2006-07-30 15:35:01 Post Subject: In the moment of truth ,ROASTERS
What would be the best Coffee Roasting Machine ,
Which one is the best in consitenci temperature reading , and maintaining,TEMP CORRECTLY..
Which factors or peaces are the best ons for maintaining and controling heat ,
I Have roasted all my life whith artesanals skills given to me buy family , have allways roaste in a JB 1930 300
does the grafics , and DCQ ,usb to adapt to computer rtealy helps a small roaster ?
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Posted by joaquin on 2006-07-30 15:35:01 Post Subject: In the moment of truth ,ROASTERS
What would be the best Coffee Roasting Machine ,
Which one is the best in consitenci temperature reading , and maintaining,TEMP CORRECTLY..
Which factors or peaces are the best ons for maintaining and controling heat ,
I Have roasted all my life whith artesanals skills given to me buy family , have allways roaste in a JB 1930 300
does the grafics , and DCQ ,usb to adapt to computer rtealy helps a small roaster ?
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View entire thread: Coffee pod manufacturing
Posted by SHalland on 2006-02-17 20:46:20 Post Subject: Coffee pod manufacturing
Hi, my husband and I are starting a coffee roasting delivery service, and we are considering making fresh roasted coffee pods. Can anyone tell me if they know of a small pod making machine (we are a mom and pop operation
) Thanks for your time!
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Posted by SHalland on 2006-02-17 20:46:20 Post Subject: Coffee pod manufacturing
Hi, my husband and I are starting a coffee roasting delivery service, and we are considering making fresh roasted coffee pods. Can anyone tell me if they know of a small pod making machine (we are a mom and pop operation
) Thanks for your time!
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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: PR: Turkey's Leading Coffee Roaster Selects Cafemakers
Posted by cafemakers on 2007-05-04 09:01:51 Post Subject: PR: Turkey's Leading Coffee Roaster Selects Cafemakers
Kamuela, HI (PRWEB) May 4, 2007 -- John's Coffee, Turkey's leading specialty coffee roaster and retailer , has contracted American coffee consultancy Cafemakers, LLC for guidance with strategic growth and quality assurance initiatives.
"Istanbul has been the center of coffee trade between East and West for centuries," says Cafemakers President Andrew Hetzel. "We are honored that Turkey's recognized top specialty coffee roaster has selected our company to assist them to continue their rapid business expansion into the Middle East and Western markets."
Under terms of the agreement, Cafemakers will provide retail-consulting services, retail staff training, strategic planning for wholesale coffee roasting capacity increases and wholesale coffee roasting quality control processes.
“We believe Cafemakers will be a valuable asset to us in accomplishing our vision to be the world’s leading specialty coffee roaster & retailer,” acknowledges John’s Coffee Managing Director Arda Bestas.
About John's Coffee
John's Coffee is Turkey's largest specialty coffee roaster, an ISO9001 certified company with wholesale distribution and retail outlets in the Middle East and Eastern Europe. More information about John's Coffee is available online from their website at www.johnscoffee.com.tr
About Cafemakers, LLC
Based on the Big Island of Hawaii, Andrew Hetzel and his team at Cafemakers, LLC provide strategic planning and quality control services for retail and wholesale specialty coffee businesses worldwide. Information is available online at www.cafemakers.com .
Press Contact:
Andrew Hetzel
+1 (808) 443-0290 – Tel
+1 (808) 443-0190 – Fax
www.cafemakers.com
# # #
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Posted by cafemakers on 2007-05-04 09:01:51 Post Subject: PR: Turkey's Leading Coffee Roaster Selects Cafemakers
Kamuela, HI (PRWEB) May 4, 2007 -- John's Coffee, Turkey's leading specialty coffee roaster and retailer , has contracted American coffee consultancy Cafemakers, LLC for guidance with strategic growth and quality assurance initiatives.
"Istanbul has been the center of coffee trade between East and West for centuries," says Cafemakers President Andrew Hetzel. "We are honored that Turkey's recognized top specialty coffee roaster has selected our company to assist them to continue their rapid business expansion into the Middle East and Western markets."
Under terms of the agreement, Cafemakers will provide retail-consulting services, retail staff training, strategic planning for wholesale coffee roasting capacity increases and wholesale coffee roasting quality control processes.
“We believe Cafemakers will be a valuable asset to us in accomplishing our vision to be the world’s leading specialty coffee roaster & retailer,” acknowledges John’s Coffee Managing Director Arda Bestas.
About John's Coffee
John's Coffee is Turkey's largest specialty coffee roaster, an ISO9001 certified company with wholesale distribution and retail outlets in the Middle East and Eastern Europe. More information about John's Coffee is available online from their website at www.johnscoffee.com.tr
About Cafemakers, LLC
Based on the Big Island of Hawaii, Andrew Hetzel and his team at Cafemakers, LLC provide strategic planning and quality control services for retail and wholesale specialty coffee businesses worldwide. Information is available online at www.cafemakers.com .
Press Contact:
Andrew Hetzel
+1 (808) 443-0290 – Tel
+1 (808) 443-0190 – Fax
www.cafemakers.com
# # #
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View entire thread: Packaging Coffee
Posted by Davec on 2007-07-08 15:08:58 Post Subject: Re: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
Oh yes, the mighty one way valve bag, for those unground beans, and for ground beans a bag without a valve may be more suitable (assuming there is not too much gas left in the beans).
The PTE Foil coffee bags are not cheap, but the constant heat sealers required are very expensive, luckily they are not required....see link below
http://coffeetime.wikidot.com/coffee-po ... substitute
And if I was honest and someone offered me a foot operated constant heat sealer......I wouldn't bother, these are much faster and easier for a small family and friends operation.
Good luck with it.
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Posted by Davec on 2007-07-08 15:08:58 Post Subject: Re: Packaging Coffee
I'm due to start a small coffee roasting operation in which I'll be roasting, grinding then selling coffe to friends and family . Does anyone know of a method in which i can airtightly package coffee? How do you roasters do it?
Oh yes, the mighty one way valve bag, for those unground beans, and for ground beans a bag without a valve may be more suitable (assuming there is not too much gas left in the beans).
The PTE Foil coffee bags are not cheap, but the constant heat sealers required are very expensive, luckily they are not required....see link below
http://coffeetime.wikidot.com/coffee-po ... substitute
And if I was honest and someone offered me a foot operated constant heat sealer......I wouldn't bother, these are much faster and easier for a small family and friends operation.
Good luck with it.
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View entire thread: sample roasters
Posted by GarantiRoaster on 2008-09-22 05:50:32 Post Subject: Re: sample roasters
seriously looking for a sample roaster. any leads on used probatino? other machines?
We recommend Garanti Junior Roasters for small batches
GJK Junior Coffee Roasting Machine
-Dimensions:
Height:74 cm Depth: 40cm Widht:50 cm
Wieght: 50kg.
-Capacity:
Electric: 4 kilo per an hour
Gas:6 kilo per an hour
-Voltages: 110-220-380 Volts, 50-60Hz, 1-3 Phase are available regarding to costumer preference
-Heating:
Electric Heating:2600 WATTS
Gas Heating: LPG /NG
-BTU : 10000BTU
-Roasting Time:
Electric : 15 min. per batch
Gas: 10 min per batch
-Standard Features:
* Stainless Steel of body is standard
* Sampler and glass peephole
* Digital Temperature Control
* Separate high efficiency chaff collector.
* Simultaneous roasting and cooling
* High capacity suction fan for cooling.
* Installation, start up and user manual
* Color options for body, cooler and chaff collector: Bright red, black, british racing green
http://img218.imageshack.us/img218/1849/gjkjuniorcoffeeroastingtw6.jpg
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Posted by GarantiRoaster on 2008-09-22 05:50:32 Post Subject: Re: sample roasters
seriously looking for a sample roaster. any leads on used probatino? other machines?
We recommend Garanti Junior Roasters for small batches
GJK Junior Coffee Roasting Machine
-Dimensions:
Height:74 cm Depth: 40cm Widht:50 cm
Wieght: 50kg.
-Capacity:
Electric: 4 kilo per an hour
Gas:6 kilo per an hour
-Voltages: 110-220-380 Volts, 50-60Hz, 1-3 Phase are available regarding to costumer preference
-Heating:
Electric Heating:2600 WATTS
Gas Heating: LPG /NG
-BTU : 10000BTU
-Roasting Time:
Electric : 15 min. per batch
Gas: 10 min per batch
-Standard Features:
* Stainless Steel of body is standard
* Sampler and glass peephole
* Digital Temperature Control
* Separate high efficiency chaff collector.
* Simultaneous roasting and cooling
* High capacity suction fan for cooling.
* Installation, start up and user manual
* Color options for body, cooler and chaff collector: Bright red, black, british racing green
http://img218.imageshack.us/img218/1849/gjkjuniorcoffeeroastingtw6.jpg
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View entire thread: Jabez Burns and Sons Cupping table
Posted by Palmsup on 2007-01-27 08:56:14 Post Subject: Jabez Burns and Sons Cupping table
I just bought a JB cupping table from and old roaster that went out of business. They claim it came out of a coffee roasting plant in the 1890s. Its solid wood with neat carvings and a JB brass plate on it. Anyone seen one or know where I can get info on it?
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Posted by Palmsup on 2007-01-27 08:56:14 Post Subject: Jabez Burns and Sons Cupping table
I just bought a JB cupping table from and old roaster that went out of business. They claim it came out of a coffee roasting plant in the 1890s. Its solid wood with neat carvings and a JB brass plate on it. Anyone seen one or know where I can get info on it?
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View entire thread: guess it is always darkest JUST before dawn
Posted by MarkCT on 2008-01-23 07:12:22 Post Subject: guess it is always darkest JUST before dawn
Sorry for the long post ahead here. Yesterday I listed my little roaster for sale after an agonizing few weeks of deciding whether or not to pursue the vision for my coffee roasting business that I've been working on for several years; I'd finally leased a space back in November and one by one things went from bad to worse in the past month including what looked like the end of the space for me(due to some odd old ordinance in my town among MANY other things I won't even mention here) after already investing a good deal of money into inventory and everything else to start up.
Amazingly after a week passed and I finally gave into the fact that I needed to basically give up and move on, and started to even try to list equipment for sale, the light broke at the end of the tunnel and somehow the impossible ways to work through have become possible. With that said, my little roaster has been given a second chance as have I to fulfill a dream, hence the edit of this post with my roaster no longer for sale.
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Posted by MarkCT on 2008-01-23 07:12:22 Post Subject: guess it is always darkest JUST before dawn
Sorry for the long post ahead here. Yesterday I listed my little roaster for sale after an agonizing few weeks of deciding whether or not to pursue the vision for my coffee roasting business that I've been working on for several years; I'd finally leased a space back in November and one by one things went from bad to worse in the past month including what looked like the end of the space for me(due to some odd old ordinance in my town among MANY other things I won't even mention here) after already investing a good deal of money into inventory and everything else to start up.
Amazingly after a week passed and I finally gave into the fact that I needed to basically give up and move on, and started to even try to list equipment for sale, the light broke at the end of the tunnel and somehow the impossible ways to work through have become possible. With that said, my little roaster has been given a second chance as have I to fulfill a dream, hence the edit of this post with my roaster no longer for sale.
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View entire thread: Health Regulations for a Home Roasting Business in Illinois
Posted by roaster dave on 2008-09-29 08:40:04 Post Subject:
You should contact your local health department. They should be able to give you all of the information you need.
Generally speaking, coffee roasting is usually not regarded as a food item.
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Posted by roaster dave on 2008-09-29 08:40:04 Post Subject:
You should contact your local health department. They should be able to give you all of the information you need.
Generally speaking, coffee roasting is usually not regarded as a food item.
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View entire thread: Jabez Burns and Sons Cupping table
Posted by coffeebean56 on 2008-02-27 13:12:27 Post Subject: Re: Jabez Burns and Sons Cupping table
I just bought a JB cupping table from and old roaster that went out of business. They claim it came out of a coffee roasting plant in the 1890s. Its solid wood with neat carvings and a JB brass plate on it. Anyone seen one or know where I can get info on it?
I too have a round table with a rotating top, carved legs and a plate with Jabez Burns & Sons NY stamped with a number. The top measures 48 inches in diameter. The table is antique from the late late 19th century. Does this sound like yours? I''d love to see a jpeg of yours and I''ll send you a pic of this table.
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Posted by coffeebean56 on 2008-02-27 13:12:27 Post Subject: Re: Jabez Burns and Sons Cupping table
I just bought a JB cupping table from and old roaster that went out of business. They claim it came out of a coffee roasting plant in the 1890s. Its solid wood with neat carvings and a JB brass plate on it. Anyone seen one or know where I can get info on it?
I too have a round table with a rotating top, carved legs and a plate with Jabez Burns & Sons NY stamped with a number. The top measures 48 inches in diameter. The table is antique from the late late 19th century. Does this sound like yours? I''d love to see a jpeg of yours and I''ll send you a pic of this table.
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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: Reglutory requirments for Roasting - 15kilo
Posted by roaster dave on 2008-10-07 13:41:28 Post Subject:
Hi Chewy,
I roast in ontario on a 25 kilo machine. Let me tell ya this......the CofA you seek is going to be a true nightmare. MOE has little to no information of coffee roasting, which makes things that much more difficult. You should expect to require an afterburner or some sort of smoke and odour suppression system. Additionally, there are some new laws coming into effect very soon that are decreasing the amount of a couple of particular VOC's that are considered acceptable.
Where abouts in ontario are you located??
dave
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Posted by roaster dave on 2008-10-07 13:41:28 Post Subject:
Hi Chewy,
I roast in ontario on a 25 kilo machine. Let me tell ya this......the CofA you seek is going to be a true nightmare. MOE has little to no information of coffee roasting, which makes things that much more difficult. You should expect to require an afterburner or some sort of smoke and odour suppression system. Additionally, there are some new laws coming into effect very soon that are decreasing the amount of a couple of particular VOC's that are considered acceptable.
Where abouts in ontario are you located??
dave
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View entire thread: Need advice about getting into the roasting world
Posted by Randy G. on 2008-05-09 14:29:26 Post Subject:
Coffee roasting is easy, particularly with some of the better home coffee roasting appliances. Once you get a feel for the process and learn the basics you could probably walk into a coffee roasting business, load some beans into a Probat, and roast a batch without catching them on fire. After a batch or three you would probably be creating coffee that is drinkable. The real challenge is creating a taste that your customers would like, and duplicating that, year after year, roast after roast, even as the crops change.
I agree that home roasting is a good start, reading every article you can get your hands on, and maybe getting a subscription to Roast magazine. With the basics in hand, getting a job with a roaster is a good idea. If there are none local (which would be a good thing if you are looking to start a business) even visiting for a few days at a commercial roaster to get some of the basics in hand.
I know one commercial roaster who has been in the business since he could walk. He can look at a temperature graph of a roast and tell you what the coffee will taste like- I saw him do it and I tasted the coffee and it as exactly as he described. Quite impressive!
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Posted by Randy G. on 2008-05-09 14:29:26 Post Subject:
Coffee roasting is easy, particularly with some of the better home coffee roasting appliances. Once you get a feel for the process and learn the basics you could probably walk into a coffee roasting business, load some beans into a Probat, and roast a batch without catching them on fire. After a batch or three you would probably be creating coffee that is drinkable. The real challenge is creating a taste that your customers would like, and duplicating that, year after year, roast after roast, even as the crops change.
I agree that home roasting is a good start, reading every article you can get your hands on, and maybe getting a subscription to Roast magazine. With the basics in hand, getting a job with a roaster is a good idea. If there are none local (which would be a good thing if you are looking to start a business) even visiting for a few days at a commercial roaster to get some of the basics in hand.
I know one commercial roaster who has been in the business since he could walk. He can look at a temperature graph of a roast and tell you what the coffee will taste like- I saw him do it and I tasted the coffee and it as exactly as he described. Quite impressive!
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View entire thread: Diedrich IR-12 Coffee Roaster
Posted by FlyingGoose on 2005-11-07 07:28:04 Post Subject: Diedrich IR-12 Coffee Roaster
We have a Deidrich IR-12 coffee roaster for sale. It is a 1999 model. The roaster was purchased in 2000 for $16,000 and was used twice a month roasting since then. The Deidrich IR-12 has very well maintained has been well maintained and in excellent condition. We also have a full website designed for the coffee comapany which also could be added into the sale of the coffee roaster.
This is the perfect oppertunity if you are looking to start into coffee roasting or add to a currently running business.
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Posted by FlyingGoose on 2005-11-07 07:28:04 Post Subject: Diedrich IR-12 Coffee Roaster
We have a Deidrich IR-12 coffee roaster for sale. It is a 1999 model. The roaster was purchased in 2000 for $16,000 and was used twice a month roasting since then. The Deidrich IR-12 has very well maintained has been well maintained and in excellent condition. We also have a full website designed for the coffee comapany which also could be added into the sale of the coffee roaster.
This is the perfect oppertunity if you are looking to start into coffee roasting or add to a currently running business.
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View entire thread: Looking for Roastery work in Southern Wisconsin
Posted by stevekessler on 2008-07-13 11:46:33 Post Subject:
I was working for Espressions Coffee Roastery in Phoenix, AZ and now work at Anodyne Coffee Roasting Co. in Milwaukee, WI. Thanks for your interest!
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Posted by stevekessler on 2008-07-13 11:46:33 Post Subject:
I was working for Espressions Coffee Roastery in Phoenix, AZ and now work at Anodyne Coffee Roasting Co. in Milwaukee, WI. Thanks for your interest!
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View entire thread: Drive Thru Espresso
Posted by CoffeeNZ on 2004-04-05 21:50:16 Post Subject: Drive Thru Espresso
I am the owner of a cafe and speciality coffee business located in Auckland New Zealand. I am looking to start a drive thru coffee business which I can franchise throughout New Zealand. I will be visiting San Diego Mid June to Mid July and I would like to research coffee roasting, drive thru coffee businesses, coffee equipment and any other interesting coffee stuff on my visit. Any suggestions?
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Posted by CoffeeNZ on 2004-04-05 21:50:16 Post Subject: Drive Thru Espresso
I am the owner of a cafe and speciality coffee business located in Auckland New Zealand. I am looking to start a drive thru coffee business which I can franchise throughout New Zealand. I will be visiting San Diego Mid June to Mid July and I would like to research coffee roasting, drive thru coffee businesses, coffee equipment and any other interesting coffee stuff on my visit. Any suggestions?
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View entire thread: South Africa - Help to start roastery
Posted by saffa on 2008-01-07 03:41:36 Post Subject: South Africa - Help to start roastery
Hi all
I live in Cape Town and want to start a high quality coffee roastery this year. There are only maybe one or two currently in the city. And competition is always good !
I want to start roasting from premises and sell direct to hotels, restaurants, etc.
My questions start with what is the best coffee roasting machine ? I want to invest in the best, something I could use even when I want to expand the business. I have worked as a barista in England in the past and know how to make a perfect cuppa, but I am completely new to the roasting process.
How do I start ? Where do I start ? I need to buy good quality raw beans at a fair cost. I was thinking of travelling to Ethiopia or maybe South America and visit the farms directly. Is this a feasible option ? I want the best and want to do things right from the start.
I was thinking to buy a roaster first, then beans, then to market the product. Is there another way of going about it ?
I''m planning a visit to Europe in March. Are there any places I should visit that will broaden my knowledge about roastery ?
I am sure it will take a lot of misses when I start roasting, but I look forward to the challenge !
Thanks for any help anyone can give me !
Lester
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Posted by saffa on 2008-01-07 03:41:36 Post Subject: South Africa - Help to start roastery
Hi all
I live in Cape Town and want to start a high quality coffee roastery this year. There are only maybe one or two currently in the city. And competition is always good !
I want to start roasting from premises and sell direct to hotels, restaurants, etc.
My questions start with what is the best coffee roasting machine ? I want to invest in the best, something I could use even when I want to expand the business. I have worked as a barista in England in the past and know how to make a perfect cuppa, but I am completely new to the roasting process.
How do I start ? Where do I start ? I need to buy good quality raw beans at a fair cost. I was thinking of travelling to Ethiopia or maybe South America and visit the farms directly. Is this a feasible option ? I want the best and want to do things right from the start.
I was thinking to buy a roaster first, then beans, then to market the product. Is there another way of going about it ?
I''m planning a visit to Europe in March. Are there any places I should visit that will broaden my knowledge about roastery ?
I am sure it will take a lot of misses when I start roasting, but I look forward to the challenge !
Thanks for any help anyone can give me !
Lester
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View entire thread: questions from a new coffee roaster
Posted by SHalland on 2006-04-08 10:05:38 Post Subject: questions from a new coffee roaster
Hi, we are in the process of buying our equipment, we have our diedrich roaster, and now need to figure out what is the right equipment to complete our business. We are opening a coffee roasting buiness that will custom roast and deliver coffee to customers to their home. We are going to be very small scale and not try to grow big before our time! What I need to know is, what do you store your green beans in, if there is a possibility of rodents, what kind of scale do you use, and what would be the best form for roasting profile tracking? Thank you for letting me pick your brains!
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Posted by SHalland on 2006-04-08 10:05:38 Post Subject: questions from a new coffee roaster
Hi, we are in the process of buying our equipment, we have our diedrich roaster, and now need to figure out what is the right equipment to complete our business. We are opening a coffee roasting buiness that will custom roast and deliver coffee to customers to their home. We are going to be very small scale and not try to grow big before our time! What I need to know is, what do you store your green beans in, if there is a possibility of rodents, what kind of scale do you use, and what would be the best form for roasting profile tracking? Thank you for letting me pick your brains!
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View entire thread: I need a good Broker
Posted by GoodCoffee on 2004-04-04 20:54:19 Post Subject: I need a good Broker
I am starting a coffee roasting company. But i realise that the green beans are the first step to quality coffee. Does anyone have any good brokers that they would recommend? I am interested in brokers in, or nearest to Oregon or the pacific states.
Thanks!
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Posted by GoodCoffee on 2004-04-04 20:54:19 Post Subject: I need a good Broker
I am starting a coffee roasting company. But i realise that the green beans are the first step to quality coffee. Does anyone have any good brokers that they would recommend? I am interested in brokers in, or nearest to Oregon or the pacific states.
Thanks!
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View entire thread: When does the lipids come out?
Posted by Cynthia on 2004-11-23 23:12:12 Post Subject: When does the lipids come out?
During the Colombia coffee roasting, at which temperature does the lipids begin to come out and at which temperature does the lipids reach its max? Thanks in advance.
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Posted by Cynthia on 2004-11-23 23:12:12 Post Subject: When does the lipids come out?
During the Colombia coffee roasting, at which temperature does the lipids begin to come out and at which temperature does the lipids reach its max? Thanks in advance.
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View entire thread: Learning the art and science of Roasting
Posted by cawi on 2006-09-14 09:32:10 Post Subject:
Home Coffee Roasting; Romance and Revival by Kenneth Davids is a great resource for understanding the basics of coffee roasting. After that, experience is key. I found that it was easiest to learn after I tried it, so I could relate to coffee forum posts and advice from experiences roasters.
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Posted by cawi on 2006-09-14 09:32:10 Post Subject:
Home Coffee Roasting; Romance and Revival by Kenneth Davids is a great resource for understanding the basics of coffee roasting. After that, experience is key. I found that it was easiest to learn after I tried it, so I could relate to coffee forum posts and advice from experiences roasters.
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View entire thread: TV spot on roasting
Posted by Fresh Roaster on 2007-02-07 05:26:59 Post Subject: TV spot on roasting
Coffee roasting is worthy of television time!
www.freshroastsystems.com/videos/newstory.wmv
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Posted by Fresh Roaster on 2007-02-07 05:26:59 Post Subject: TV spot on roasting
Coffee roasting is worthy of television time!
www.freshroastsystems.com/videos/newstory.wmv
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View entire thread: Fully Automatic Smokeless Coffee Roasting Machine System
Posted by trbb on 2008-08-02 08:12:16 Post Subject: Fully Automatic Smokeless Coffee Roasting Machine System
Just a quick note to say The Roasted Bean Boutique now offers a Fully Automatic Smokeless Coffee Bean Roasting Machine System which requires no specialist skill and can be installed almost anywhere.
In-house coffee roasting has just become an affordable reality for all Coffee Shops, Delis, Farm Shops etc
We believe we will revolutionise the coffee market and allow the small independent coffee shop to take on the big chains by allowing a real competitive difference through coffee roasting in-house - your customers can see, smell and tatse fresh daily roasted coffee!!!!
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Posted by trbb on 2008-08-02 08:12:16 Post Subject: Fully Automatic Smokeless Coffee Roasting Machine System
Just a quick note to say The Roasted Bean Boutique now offers a Fully Automatic Smokeless Coffee Bean Roasting Machine System which requires no specialist skill and can be installed almost anywhere.
In-house coffee roasting has just become an affordable reality for all Coffee Shops, Delis, Farm Shops etc
We believe we will revolutionise the coffee market and allow the small independent coffee shop to take on the big chains by allowing a real competitive difference through coffee roasting in-house - your customers can see, smell and tatse fresh daily roasted coffee!!!!
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View entire thread: Coffee Roasting Course
Posted by CafeBlue on 2007-01-10 03:54:38 Post Subject:
If you have no roasting experience or have only have limited "home roasting" experience, then IMO either Willem or Mane' can easily present you with more coffee roasting information and skills than you can learn during the course.
You did not furnish much of your background information or even the equipment you use or hope to roast with, also you do not mention goals for your knowledge/skills. I suggest you call Willem Boot and Mane' Alves and discuss your situation with each of them. Find out which facility uses equipment most like yours, to help maximize your learnings. Willem and Mane are both highly skilled trainers with diverse industry experience and years of specialty coffee roasting background.
Your roasting machine manufacturer may also offer some training workshops. Usually their courses are relatively basic and geared toward getting you capable operationally to begin roasting. You may also gain some valuable insight from Ken Davids' book about coffee roasting, before you take a course. The Roaster's Guild workshops at the SCAA convention and the RG retreat are also exceptional learning venues.
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Posted by CafeBlue on 2007-01-10 03:54:38 Post Subject:
If you have no roasting experience or have only have limited "home roasting" experience, then IMO either Willem or Mane' can easily present you with more coffee roasting information and skills than you can learn during the course.
You did not furnish much of your background information or even the equipment you use or hope to roast with, also you do not mention goals for your knowledge/skills. I suggest you call Willem Boot and Mane' Alves and discuss your situation with each of them. Find out which facility uses equipment most like yours, to help maximize your learnings. Willem and Mane are both highly skilled trainers with diverse industry experience and years of specialty coffee roasting background.
Your roasting machine manufacturer may also offer some training workshops. Usually their courses are relatively basic and geared toward getting you capable operationally to begin roasting. You may also gain some valuable insight from Ken Davids' book about coffee roasting, before you take a course. The Roaster's Guild workshops at the SCAA convention and the RG retreat are also exceptional learning venues.
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View entire thread: PR: Coffee Klatch offers free coffee for Starbucks closure
Posted by cafemakers on 2008-02-18 23:25:51 Post Subject: PR: Coffee Klatch offers free coffee for Starbucks closure
San Dimas, California (Market Wire) February 19, 2008 – Coffee Klatch Roasting’s two retail coffee shops in San Dimas and Rancho Cucamonga will offer free coffee to customers on Tuesday, February 26th from 5:30 PM until 8:30 PM PST in celebration of Starbucks’ planned 3-hour closure for espresso training.
Described by Starbucks CEO Howard Schultz in a press statement as a “bold demonstration of our commitment,” the company announced earlier this month that it would close 7,100 company-operated Starbucks stores in the United States for 3 hours to retrain more than 135,000 employees.
Coffee Klatch, home of reigning United States Barista Champion Heather Perry, has no need for similar employee remediation and consequently invites the public to visit for an opportunity to taste expertly crafted espresso beverages and exclusive coffees from exotic locales -for free- at its two Southern California locations during the closure.
“I’m not sure why it’s going to take them 3 hours to learn how to press a button,” says Coffee Klatch Roasting owner Mike Perry, referring to the automated espresso machines that are used by Starbucks employees to prepare beverages. “While they practice pushing buttons, their customers can come to Coffee Klatch and learn how coffee is really supposed to taste.”
Coffee Klatch Roasting locations:
San Dimas: (909) 599-0452 806 W. Arrow Hwy Ste A, San Dimas 57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA 8916 Foothill Blvd Ste C, Rancho Cucamonga Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates two coffee shops in Southern California (San Dimas & Rancho Cucamonga) and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the “Best Espresso in America” by the Los Angeles Times and the “Best Espresso in the World” by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. For more information, visit the Coffee Klatch website at www.klatchroasting.com.
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Posted by cafemakers on 2008-02-18 23:25:51 Post Subject: PR: Coffee Klatch offers free coffee for Starbucks closure
San Dimas, California (Market Wire) February 19, 2008 – Coffee Klatch Roasting’s two retail coffee shops in San Dimas and Rancho Cucamonga will offer free coffee to customers on Tuesday, February 26th from 5:30 PM until 8:30 PM PST in celebration of Starbucks’ planned 3-hour closure for espresso training.
Described by Starbucks CEO Howard Schultz in a press statement as a “bold demonstration of our commitment,” the company announced earlier this month that it would close 7,100 company-operated Starbucks stores in the United States for 3 hours to retrain more than 135,000 employees.
Coffee Klatch, home of reigning United States Barista Champion Heather Perry, has no need for similar employee remediation and consequently invites the public to visit for an opportunity to taste expertly crafted espresso beverages and exclusive coffees from exotic locales -for free- at its two Southern California locations during the closure.
“I’m not sure why it’s going to take them 3 hours to learn how to press a button,” says Coffee Klatch Roasting owner Mike Perry, referring to the automated espresso machines that are used by Starbucks employees to prepare beverages. “While they practice pushing buttons, their customers can come to Coffee Klatch and learn how coffee is really supposed to taste.”
Coffee Klatch Roasting locations:
San Dimas: (909) 599-0452 806 W. Arrow Hwy Ste A, San Dimas 57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA 8916 Foothill Blvd Ste C, Rancho Cucamonga Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates two coffee shops in Southern California (San Dimas & Rancho Cucamonga) and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the “Best Espresso in America” by the Los Angeles Times and the “Best Espresso in the World” by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. For more information, visit the Coffee Klatch website at www.klatchroasting.com.
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View entire thread: Black Fly Coffee
Posted by caffe biscotto on 2008-05-10 06:01:35 Post Subject:
Bravo Mako! Bravo. Well done sir.
You have solved yet another mystery. That of a mysterious coffee roasting company, posting under the guise of another coffee roasting company, under yet another alias user name in the forum. Who would think to do such a thing?
Not that posting under an alias user name is a bad thing............
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Posted by caffe biscotto on 2008-05-10 06:01:35 Post Subject:
Bravo Mako! Bravo. Well done sir.
You have solved yet another mystery. That of a mysterious coffee roasting company, posting under the guise of another coffee roasting company, under yet another alias user name in the forum. Who would think to do such a thing?
Not that posting under an alias user name is a bad thing............
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View entire thread: Coffee Roasting Courses
Posted by 12181900 on 2006-05-01 23:50:26 Post Subject: Coffee Roasting Courses
Hey guys,
I currently have 10 years experience in being a barista, but none in coffee roasting. I am looking to start my own coffee roasting business but obviously want to learn as much as i possibly can about coffee roasting. I realise that, like coffee making, this is a skill that i will be largely developing by myself through trial and error... but i wanna get the best head start as possible. Im going to be travelling shortly so location in the world is not an issue. Im currently looking at the courses offered on bootcoffee.com/courses_program.html
there are 2 three day courses for $1000 each
does anyone know anything about these courses... are they any good... are they worth it? also, if anyone knows any other alternatives that would be great.
thanks heaps!
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Posted by 12181900 on 2006-05-01 23:50:26 Post Subject: Coffee Roasting Courses
Hey guys,
I currently have 10 years experience in being a barista, but none in coffee roasting. I am looking to start my own coffee roasting business but obviously want to learn as much as i possibly can about coffee roasting. I realise that, like coffee making, this is a skill that i will be largely developing by myself through trial and error... but i wanna get the best head start as possible. Im going to be travelling shortly so location in the world is not an issue. Im currently looking at the courses offered on bootcoffee.com/courses_program.html
there are 2 three day courses for $1000 each
does anyone know anything about these courses... are they any good... are they worth it? also, if anyone knows any other alternatives that would be great.
thanks heaps!
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View entire thread: In House Roasting...
Posted by trbb on 2008-08-02 08:05:52 Post Subject: Coffee Bean Roasting In-House
Hi,
At The Roasted Bean Boutiquewe offer a service where an existing coffee shop, cafe, Deli, Farm Shop etc can roast their own green beand in-house.
We supply a fully automatic programmable smokeless coffee bean roasting machine system which can be installed almost anywhere and can roast beans of batches of about 6lbs (2.5Kg) at a time.
The Coffee Bean Roasting machines whilst built for the novice are so versatile that on-the-fly changes can be made to the roasting profile (to within one degree of temperature, and to within one second in time) that Master Roasters would also be very satisfied with the control and final results.
Our offering brings coffee bean roasting in-house to an accessible level and allows coffee shops etc to roast their own green beans in front of their customers. Your customers can see, smell and tatse their beans being roasted - this is a very powerful differentiator from your competitors !!!!
Consider roasting green coffee beans in-house to move your business to the next level, draw more customer loyalty and offer a difference your competitors cannot give.
In-house coffee bean roasting is now an affordable reality for all businesses - no specialist skills needed - but full training and education on coffee roasting is given.
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Posted by trbb on 2008-08-02 08:05:52 Post Subject: Coffee Bean Roasting In-House
Hi,
At The Roasted Bean Boutiquewe offer a service where an existing coffee shop, cafe, Deli, Farm Shop etc can roast their own green beand in-house.
We supply a fully automatic programmable smokeless coffee bean roasting machine system which can be installed almost anywhere and can roast beans of batches of about 6lbs (2.5Kg) at a time.
The Coffee Bean Roasting machines whilst built for the novice are so versatile that on-the-fly changes can be made to the roasting profile (to within one degree of temperature, and to within one second in time) that Master Roasters would also be very satisfied with the control and final results.
Our offering brings coffee bean roasting in-house to an accessible level and allows coffee shops etc to roast their own green beans in front of their customers. Your customers can see, smell and tatse their beans being roasted - this is a very powerful differentiator from your competitors !!!!
Consider roasting green coffee beans in-house to move your business to the next level, draw more customer loyalty and offer a difference your competitors cannot give.
In-house coffee bean roasting is now an affordable reality for all businesses - no specialist skills needed - but full training and education on coffee roasting is given.
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View entire thread: "Cooking" coffe with dehydrater
Posted by Bafa on 2007-06-11 13:04:24 Post Subject:
I wish it could...honest, can you imagine it, it would be to Coffee roasting what cold fusion would be to physics
LOL nice. Thanks for the answer.
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Posted by Bafa on 2007-06-11 13:04:24 Post Subject:
I wish it could...honest, can you imagine it, it would be to Coffee roasting what cold fusion would be to physics
LOL nice. Thanks for the answer.
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View entire thread: U.K. Coffee Shop Stats
Posted by peter j on 2005-05-31 14:34:53 Post Subject: Retail Coffee Set Up in UK
Hi, believe it or not I will offer some unbiassed info', if you like. I am a specialty roaster in the U.K. and work with a wide cross section of companies. Your first gut instinct was right...the real estate is too high, but this is starting to change.
Go and roast on the high street!!
Unfortunately us Britts don't really like the smell of coffee roasting! Me and team not included..
Talk to me...
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Posted by peter j on 2005-05-31 14:34:53 Post Subject: Retail Coffee Set Up in UK
Hi, believe it or not I will offer some unbiassed info', if you like. I am a specialty roaster in the U.K. and work with a wide cross section of companies. Your first gut instinct was right...the real estate is too high, but this is starting to change.
Go and roast on the high street!!
Unfortunately us Britts don't really like the smell of coffee roasting! Me and team not included..
Talk to me...
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View entire thread: Ambex YM-2 for sale
Posted by planeroaster on 2007-05-04 07:25:07 Post Subject: Ambex YM-2 for sale
2004 Ambex YM-2 is currently for sale. This machine was used for three years in a small coffee roasting business.
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Posted by planeroaster on 2007-05-04 07:25:07 Post Subject: Ambex YM-2 for sale
2004 Ambex YM-2 is currently for sale. This machine was used for three years in a small coffee roasting business.
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View entire thread: Adapting a PID to Probat L12
Posted by td on 2007-02-21 12:57:12 Post Subject:
Interesting discussion. Since I have some experience with PID functions and coffee roasting I think I might be able to help a little.
John is correct about D (derivative) not be used in coffee roasting because roasting is not that dynamic.
P and I are the two functions that you use to \"trim out\" your controls. But one cannot successfully be used without the other.
One set of PIDs will not be valid through an entire roast as the heat sources and the heat absorption rates of the coffee vary throughout the roast.
Additionally, the PID settings need to be different for different ranges of batch sizes.
In our case we use 3 sets of PID settings per roast, and have 4 sets for each roaster ( full, half, micro and pico) as each roaster has slightly different dynamics.
The above information would be true of systems using bean temperature as the control temperature- things are slightly different for those systems that use environment/drum temperature for control.
Finally, just buying a Watlow SD or anyother PID controller will not automatically give you the results you want. Furthermore, while buying a proportional modulating valve will certainly give you a wider range of control- without the burner being off- you must have some way for the controller to talk to the valve, usually via a signal conditioner. You cannot just hook one up to the other. With an On/Off valve you can control it with just a switched relay (a function that is in all PID controllers). Also, the techs at Watlow are awesome, but they are not coffee roasters and they do not understand the coffee roasting process. Meaning they may mislead you without actually trying to do so.
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Posted by td on 2007-02-21 12:57:12 Post Subject:
Interesting discussion. Since I have some experience with PID functions and coffee roasting I think I might be able to help a little.
John is correct about D (derivative) not be used in coffee roasting because roasting is not that dynamic.
P and I are the two functions that you use to \"trim out\" your controls. But one cannot successfully be used without the other.
One set of PIDs will not be valid through an entire roast as the heat sources and the heat absorption rates of the coffee vary throughout the roast.
Additionally, the PID settings need to be different for different ranges of batch sizes.
In our case we use 3 sets of PID settings per roast, and have 4 sets for each roaster ( full, half, micro and pico) as each roaster has slightly different dynamics.
The above information would be true of systems using bean temperature as the control temperature- things are slightly different for those systems that use environment/drum temperature for control.
Finally, just buying a Watlow SD or anyother PID controller will not automatically give you the results you want. Furthermore, while buying a proportional modulating valve will certainly give you a wider range of control- without the burner being off- you must have some way for the controller to talk to the valve, usually via a signal conditioner. You cannot just hook one up to the other. With an On/Off valve you can control it with just a switched relay (a function that is in all PID controllers). Also, the techs at Watlow are awesome, but they are not coffee roasters and they do not understand the coffee roasting process. Meaning they may mislead you without actually trying to do so.
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View entire thread: Is the Gene Cafe noisy?
Posted by Davec on 2008-03-14 02:35:00 Post Subject:
Bill I hope you read the stuff on the Wiki about roasting in the Gene, as there is quite a different technique you can use, which makes sense considering the Physics of the roaster. If you want to see a LOT of detailed online roasting logs (and other coffee roasting information) for the gene and a few other roasters, look at the link below.
http://creator.zoho.com/davec_coffeetim ... og/form/9/
Hopefully as long as you are willing to convert F to C, it may give you some useful pointers in roasting certain coffees, under different conditions..
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Posted by Davec on 2008-03-14 02:35:00 Post Subject:
Bill I hope you read the stuff on the Wiki about roasting in the Gene, as there is quite a different technique you can use, which makes sense considering the Physics of the roaster. If you want to see a LOT of detailed online roasting logs (and other coffee roasting information) for the gene and a few other roasters, look at the link below.
http://creator.zoho.com/davec_coffeetim ... og/form/9/
Hopefully as long as you are willing to convert F to C, it may give you some useful pointers in roasting certain coffees, under different conditions..
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View entire thread: Painfully Noobish
Posted by javayankee on 2006-11-05 14:25:03 Post Subject:
I found Kenneth Davids book, "Home Coffee Roasting: Romance and Revival" actually gave me a good broad knowledge base to start with. I know it's particularly valuable in terms of roasting, but it gives an understanding of perhaps why certain coffees of certain regions typically taste the way they do. I'm sure there are other books out there as well that cover it just as well, but that was my experience.
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Posted by javayankee on 2006-11-05 14:25:03 Post Subject:
I found Kenneth Davids book, "Home Coffee Roasting: Romance and Revival" actually gave me a good broad knowledge base to start with. I know it's particularly valuable in terms of roasting, but it gives an understanding of perhaps why certain coffees of certain regions typically taste the way they do. I'm sure there are other books out there as well that cover it just as well, but that was my experience.
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View entire thread: "Cooking" coffe with dehydrater
Posted by Davec on 2007-06-08 13:34:14 Post Subject:
wow... i would have thought I'd have a bunch of responses after four days Anybody have any input for me?
They might have thought you were taking the p*ss. However, I am a trusting type and will make the assumption you are perfectly serious
To roast coffee you need to get the bean to around 220-240C, depending on what your doing and you don't want to bake the beans by roasting too long e.g. longer than 18-19 minutes (depending on roast level). A dehydrator, sort of, doesn't really do this at all and won't roast coffee.
I wish it could...honest, can you imagine it, it would be to Coffee roasting what cold fusion would be to physics
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Posted by Davec on 2007-06-08 13:34:14 Post Subject:
wow... i would have thought I'd have a bunch of responses after four days
Anybody have any input for me? They might have thought you were taking the p*ss. However, I am a trusting type and will make the assumption you are perfectly serious
To roast coffee you need to get the bean to around 220-240C, depending on what your doing and you don't want to bake the beans by roasting too long e.g. longer than 18-19 minutes (depending on roast level). A dehydrator, sort of, doesn't really do this at all and won't roast coffee.
I wish it could...honest, can you imagine it, it would be to Coffee roasting what cold fusion would be to physics
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View entire thread: Good books on roasting
Posted by Abgari_Anomali on 2007-05-10 00:53:09 Post Subject: Need help~Professional roasting guide or book
Hi All, We''re thinking about starting a roasting biz. We''ve interviewed a couple of roasters and they seem to know what they are doing BUT i''m curious whether there are any good professional books about coffee roasting out there?? could you please help us out? thanks..
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Posted by Abgari_Anomali on 2007-05-10 00:53:09 Post Subject: Need help~Professional roasting guide or book
Hi All, We''re thinking about starting a roasting biz. We''ve interviewed a couple of roasters and they seem to know what they are doing BUT i''m curious whether there are any good professional books about coffee roasting out there?? could you please help us out? thanks..
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View entire thread: Pasco, Kennewick, Richland WA - Anyone know of a local retai
Posted by La Crema Coffee on 2007-01-22 22:12:35 Post Subject:
Yeah La Crema Coffee roasting in Edison WA. We rock and are a technical small custom artisan roaster.
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Posted by La Crema Coffee on 2007-01-22 22:12:35 Post Subject:
Yeah La Crema Coffee roasting in Edison WA. We rock and are a technical small custom artisan roaster.
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View entire thread: Good books on roasting
Posted by GeledaBeans on 2007-02-04 01:26:56 Post Subject: Good books on roasting
Hi all, just joined the forum. I''m trying to get into coffee roasting & whatnot. I''ve roasted some coffes in the oven & suprisingly they came out really good. I''m sure in a real roaster would be better though, which I plan to get soon.
Anyways though I''m looking for good books to read on roasting coffee. Please throw the names at me.
TIA.
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Posted by GeledaBeans on 2007-02-04 01:26:56 Post Subject: Good books on roasting
Hi all, just joined the forum. I''m trying to get into coffee roasting & whatnot. I''ve roasted some coffes in the oven & suprisingly they came out really good. I''m sure in a real roaster would be better though, which I plan to get soon.
Anyways though I''m looking for good books to read on roasting coffee. Please throw the names at me.
TIA.
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View entire thread: Sonofresco Roaster for sale
Posted by creamy on 2007-11-11 18:45:12 Post Subject:
I am new to this coffee world and am interested in your roaster. How difficult is it to learn coffee roasting on this machine? I like the idea of doing small batches at a time.
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Posted by creamy on 2007-11-11 18:45:12 Post Subject:
I am new to this coffee world and am interested in your roaster. How difficult is it to learn coffee roasting on this machine? I like the idea of doing small batches at a time.
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View entire thread: coffee wholesaler
Posted by MatthewK on 2006-03-29 10:20:50 Post Subject:
The Giving Bean, LLC is a 100% Fair Trade Artisan Coffee Roasting Company. We would be willing to ship internationally. We have many blends to choose from, we even roast custom blends for our customers.
As far as our Espresso it is second to none. And if you are looking for a private label we can handle that too.
Let's talk and get you some samples.
Matthew
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Posted by MatthewK on 2006-03-29 10:20:50 Post Subject:
The Giving Bean, LLC is a 100% Fair Trade Artisan Coffee Roasting Company. We would be willing to ship internationally. We have many blends to choose from, we even roast custom blends for our customers.
As far as our Espresso it is second to none. And if you are looking for a private label we can handle that too.
Let's talk and get you some samples.
Matthew
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View entire thread: Help with our Diedrich IR-12
Posted by Cynthia on 2005-04-29 20:14:55 Post Subject: Help with our Diedrich IR-12
Dear All,
I wonder if someone can help me. We're a coffee roasting company in China. Now we have just purchased a new Diedrich IR-12 from America. WE find that the sound in the blower is very high ,please advise me if it is normal? We also find that there's a lot of chauff in the exhaust duct, how about this? Can anyone who has experience in Diedrich roaster help me? With best regards.
Cynthia
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Posted by Cynthia on 2005-04-29 20:14:55 Post Subject: Help with our Diedrich IR-12
Dear All,
I wonder if someone can help me. We're a coffee roasting company in China. Now we have just purchased a new Diedrich IR-12 from America. WE find that the sound in the blower is very high ,please advise me if it is normal? We also find that there's a lot of chauff in the exhaust duct, how about this? Can anyone who has experience in Diedrich roaster help me? With best regards.
Cynthia
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View entire thread: B2B
Posted by Osteele on 2006-10-26 09:38:05 Post Subject:
Hello Jackson.
First off, let me say that your quick response is greatly appreciated.
You asked: "What kind of coffee"
I want to keep the selection down to a minimum. I was thinking of espresso and a house blend that is commonly used for restaurant type coffee brewers. The type that is delivered in pre-measured pouches.
You said: "deep pockets to buy equipment for each location"
I have no intention of investing in, or providing brewing equipment.
You said: "roast your own coffee"
Roasting my own coffee is not in my immediate plans.
You said: "you may wish to look into private labeling coffee."
Kindly explain.
Thank you for your time and patience.
Peter
Hi Peter,
What kind of coffee do you plan to sell to restaurants and hotels? I currently work for a restaurant chain worth over 1.5 billion dollars, and the coffee we sell is CRAP! I couldn't even choke down one cup today, and I worked almost eleven hours. Most restaurants do not own their own equipment, and do not want to pay for quality coffee.
You may need deep pockets to buy equipment for each location you sell to, and chances are, you will move more cheap coffee than high quality.
I wish you all the luck in the world, but unless you roast your own coffee, you may have a hard time competing against Maxwell House and Folgers.
If you try to market towards hotels, you may wish to look into private labeling coffee. Hotel margins are small, so price your products accordingly.
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Posted by Osteele on 2006-10-26 09:38:05 Post Subject:
Hello Jackson.
First off, let me say that your quick response is greatly appreciated.
You asked: "What kind of coffee"
I want to keep the selection down to a minimum. I was thinking of espresso and a house blend that is commonly used for restaurant type coffee brewers. The type that is delivered in pre-measured pouches.
You said: "deep pockets to buy equipment for each location"
I have no intention of investing in, or providing brewing equipment.
You said: "roast your own coffee"
Roasting my own coffee is not in my immediate plans.
You said: "you may wish to look into private labeling coffee."
Kindly explain.
Thank you for your time and patience.
Peter
Hi Peter,
What kind of coffee do you plan to sell to restaurants and hotels? I currently work for a restaurant chain worth over 1.5 billion dollars, and the coffee we sell is CRAP! I couldn't even choke down one cup today, and I worked almost eleven hours. Most restaurants do not own their own equipment, and do not want to pay for quality coffee.
You may need deep pockets to buy equipment for each location you sell to, and chances are, you will move more cheap coffee than high quality.
I wish you all the luck in the world, but unless you roast your own coffee, you may have a hard time competing against Maxwell House and Folgers.
If you try to market towards hotels, you may wish to look into private labeling coffee. Hotel margins are small, so price your products accordingly.
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View entire thread: Help with our new Diedrich IR-12
Posted by Cynthia on 2005-04-29 00:45:34 Post Subject: Help with our new Diedrich IR-12
Dear All,
I wonder if someone can help me. We're a coffee roasting company in China. Now we have just purchased a new Diedrich IR-12 from America. WE find that the sound in the blower is very high ,please advise me if it is normal? We also find that there's a lot of chauff in the exhaust duct, how about this? Can anyone who has experience in Diedrich roaster help me? With best regards.
Cynthia
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Posted by Cynthia on 2005-04-29 00:45:34 Post Subject: Help with our new Diedrich IR-12
Dear All,
I wonder if someone can help me. We're a coffee roasting company in China. Now we have just purchased a new Diedrich IR-12 from America. WE find that the sound in the blower is very high ,please advise me if it is normal? We also find that there's a lot of chauff in the exhaust duct, how about this? Can anyone who has experience in Diedrich roaster help me? With best regards.
Cynthia
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View entire thread: What kind of markdown... pricesheet... to restaurant
Posted by bostonH on 2008-04-22 20:26:57 Post Subject: What kind of markdown... pricesheet... to restaurant
Hi,
I work at a small coffee roasting company. Until now we''ve only sold small amounts (12 oz up to a few pounds) at a time to individual customers. What sort of markdown should I be looking to offer as I make up my pricesheet for a restaurant that is interested in serving our coffee? thanks!
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Posted by bostonH on 2008-04-22 20:26:57 Post Subject: What kind of markdown... pricesheet... to restaurant
Hi,
I work at a small coffee roasting company. Until now we''ve only sold small amounts (12 oz up to a few pounds) at a time to individual customers. What sort of markdown should I be looking to offer as I make up my pricesheet for a restaurant that is interested in serving our coffee? thanks!
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View entire thread: Ever heard of a Sivetz Roaster?
Posted by morrisn on 2007-01-04 08:04:34 Post Subject:
I don't have the experience to answer your question but some people seem to get excellent roasts from the Sivetz roaster. Alaska Coffee Roasting uses a Sivetz and has had some mentions on his quality including on the cover of Forbes www.alaskacoffeeroasting.com
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Posted by morrisn on 2007-01-04 08:04:34 Post Subject:
I don't have the experience to answer your question but some people seem to get excellent roasts from the Sivetz roaster. Alaska Coffee Roasting uses a Sivetz and has had some mentions on his quality including on the cover of Forbes www.alaskacoffeeroasting.com
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View entire thread: Ethiopian Yirg Citrus notes?
Posted by cafemakers on 2007-01-21 21:55:40 Post Subject:
Not all Kenya AA are the same, good ones are hard to find and are the first to go. Last year Counter Culture Coffee and Terroir Coffee had a Kenya Tegu that were outrageously good. Try their current Kenya offerings and hopefully you will find they as interesting as Yirgacheffe.
Agreed; I had these and they were spectacular. There was also a Hawaii Ka'u from Maui Oma Coffee Roasting last summer that had an amazing presence of citrus, almost a currant -- probably most memorable since it was so unexpected. I'm not sure which farm it came from or if it's still available; may just ask myself now that I remember it.
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Posted by cafemakers on 2007-01-21 21:55:40 Post Subject:
Not all Kenya AA are the same, good ones are hard to find and are the first to go. Last year Counter Culture Coffee and Terroir Coffee had a Kenya Tegu that were outrageously good. Try their current Kenya offerings and hopefully you will find they as interesting as Yirgacheffe.
Agreed; I had these and they were spectacular. There was also a Hawaii Ka'u from Maui Oma Coffee Roasting last summer that had an amazing presence of citrus, almost a currant -- probably most memorable since it was so unexpected. I'm not sure which farm it came from or if it's still available; may just ask myself now that I remember it.
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View entire thread: Hello, please allow me to introduce myself....
Posted by rmb on 2005-06-14 13:26:37 Post Subject: Home roasting info
Tryin looking at Kenneth Davids book, Home Coffee Roasting - it'll answer a LOT of questions. And its true, once you home roast, you never go back!
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Posted by rmb on 2005-06-14 13:26:37 Post Subject: Home roasting info
Tryin looking at Kenneth Davids book, Home Coffee Roasting - it'll answer a LOT of questions. And its true, once you home roast, you never go back!
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View entire thread: Best green coffee beans
Posted by SocialSandwich on 2008-09-11 09:51:25 Post Subject: Best green coffee beans
Now there's a chance that this should be going in the coffee roasting board, but since my question is about coffee beans, this seems to be a bit more fitting.
Anywho, I'm going to be ordering about a pound of five different kind of green coffee beans. I'm mostly unfamiliar with different beans, where the best come from, etc. so I figured it would be better to ask the experts instead of just diving in randomly.
Here are the available beans:
Brazil Serra Negra
Sulawesi Torajaland
Colombian Excelso
Colombian Supremo
Costa Rica La Flora
Tanzanian Peaberry
Certified Organic Mexican Chiapas
Mexican Chiapas
Guatemala Antigua
Indian Mysore Plantation A
Papau New Guinea
Nicaragua La Bastilla
From what I've heard about and also tasted myself, though please correct me if I'm wrong, Costa Rica La Flora and Tanzanian Peaberry are very good. However I'm a little clueless on what the last three should be.
Any suggestions would be great.
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Posted by SocialSandwich on 2008-09-11 09:51:25 Post Subject: Best green coffee beans
Now there's a chance that this should be going in the coffee roasting board, but since my question is about coffee beans, this seems to be a bit more fitting.
Anywho, I'm going to be ordering about a pound of five different kind of green coffee beans. I'm mostly unfamiliar with different beans, where the best come from, etc. so I figured it would be better to ask the experts instead of just diving in randomly.
Here are the available beans:
Brazil Serra Negra
Sulawesi Torajaland
Colombian Excelso
Colombian Supremo
Costa Rica La Flora
Tanzanian Peaberry
Certified Organic Mexican Chiapas
Mexican Chiapas
Guatemala Antigua
Indian Mysore Plantation A
Papau New Guinea
Nicaragua La Bastilla
From what I've heard about and also tasted myself, though please correct me if I'm wrong, Costa Rica La Flora and Tanzanian Peaberry are very good. However I'm a little clueless on what the last three should be.
Any suggestions would be great.
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View entire thread: Logo
Posted by kimbica on 2006-09-20 23:51:25 Post Subject: logo design
I am using a consultant who owns his own coffee shop and does logos for lots of coffee shops as well as other retailers. I'm pleased with his work so far, and he charges by the hour for it. I don't know your budget but he is somewhat flexible in service and very friendly to deal with. Please email me if you'd like his contact information; I would be happy to refer him to you. He has an art degree but his main focus is coffee roasting, and he does all kinds of coffee related training as well as logo design and signage on the side.
Kim Sciabica
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Posted by kimbica on 2006-09-20 23:51:25 Post Subject: logo design
I am using a consultant who owns his own coffee shop and does logos for lots of coffee shops as well as other retailers. I'm pleased with his work so far, and he charges by the hour for it. I don't know your budget but he is somewhat flexible in service and very friendly to deal with. Please email me if you'd like his contact information; I would be happy to refer him to you. He has an art degree but his main focus is coffee roasting, and he does all kinds of coffee related training as well as logo design and signage on the side.
Kim Sciabica
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View entire thread: Wholesale Drop Shipping
Posted by willis joco on 2008-04-17 06:58:08 Post Subject:
Hi if you are interested in dropshipping we can help, we have some of the lowest prices for 100% Arabica beans in the world. We can customise bags or use our very modern labels and ship direct to your customers.
We have no handling fee and we are a well respect coffee roasting company in Australia.
Visit http://www.willisjococoffee.com.au/custom6.asp for details.
Or e-mail me at wholesale@willisjococoffee.com.au.
Talk soon hope this helps.
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Posted by willis joco on 2008-04-17 06:58:08 Post Subject:
Hi if you are interested in dropshipping we can help, we have some of the lowest prices for 100% Arabica beans in the world. We can customise bags or use our very modern labels and ship direct to your customers.
We have no handling fee and we are a well respect coffee roasting company in Australia.
Visit http://www.willisjococoffee.com.au/custom6.asp for details.
Or e-mail me at wholesale@willisjococoffee.com.au.
Talk soon hope this helps.
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View entire thread: Looking for a coffee shop in San Jose/Campbell tomorrow....
Posted by SactoMike on 2006-08-26 01:22:38 Post Subject: Looking for a coffee shop in San Jose/Campbell tomorrow....
I'm visiting relatives tomorrow. Campbell Coffee Roasting Co and Palo Alto Coffee Co were my 2 favorites in the S.Bay, but both are now closed. Any recommendations for a good coffee shop in SJ or Campbell?
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Posted by SactoMike on 2006-08-26 01:22:38 Post Subject: Looking for a coffee shop in San Jose/Campbell tomorrow....
I'm visiting relatives tomorrow. Campbell Coffee Roasting Co and Palo Alto Coffee Co were my 2 favorites in the S.Bay, but both are now closed. Any recommendations for a good coffee shop in SJ or Campbell?
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View entire thread: Coffee Roasting Course
Posted by Merc on 2007-01-10 23:15:51 Post Subject:
CafeBlue
Thanks for your guide you mention above. Yup, just those little home roasting experience won't really help. I am currently using freashroast 8 and I can't say it is a nice product. But I am getting I-Roast 2 for a better start. My very first goal in roasting is to create a nice espresso blend (since I love espresso alot)
ElPugDiablo
I have a plan that if I successfully created nice blends, I may go into coffee roasting business. But of course that really take alot of time and bucks. As what you said, I am trying home roasting due to the lower cost. If everything work out, a better commercial roaster is what I need but that is still a long way to go. Yup, cupping and study more about green beans is a better start for me. One on one discussion with them will be the best choice. And I think at the moment, getting more experience with home roasting will be the best choice so that when I won't be flooded with too much information when taking their courses in the future.
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Posted by Merc on 2007-01-10 23:15:51 Post Subject:
CafeBlue
Thanks for your guide you mention above. Yup, just those little home roasting experience won't really help. I am currently using freashroast 8 and I can't say it is a nice product. But I am getting I-Roast 2 for a better start. My very first goal in roasting is to create a nice espresso blend (since I love espresso alot)
ElPugDiablo
I have a plan that if I successfully created nice blends, I may go into coffee roasting business. But of course that really take alot of time and bucks. As what you said, I am trying home roasting due to the lower cost. If everything work out, a better commercial roaster is what I need but that is still a long way to go. Yup, cupping and study more about green beans is a better start for me. One on one discussion with them will be the best choice. And I think at the moment, getting more experience with home roasting will be the best choice so that when I won't be flooded with too much information when taking their courses in the future.
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View entire thread: Duplicating a roast
Posted by moonmonkey on 2007-10-05 00:54:47 Post Subject:
I would suggest reading "Home Coffee Roasting:Romance & Revival" by Kenneth Davids. Great for learning the basics whether you're working towards home or commercial.
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Posted by moonmonkey on 2007-10-05 00:54:47 Post Subject:
I would suggest reading "Home Coffee Roasting:Romance & Revival" by Kenneth Davids. Great for learning the basics whether you're working towards home or commercial.
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View entire thread: Coffee Roasting Courses
Posted by Merc on 2007-01-03 05:05:12 Post Subject:
Hie,
I am planning to join a coffee roasting course this year in the States. Did you manage to get into one of the course? Is it good and any comments about it?
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Posted by Merc on 2007-01-03 05:05:12 Post Subject:
Hie,
I am planning to join a coffee roasting course this year in the States. Did you manage to get into one of the course? Is it good and any comments about it?
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View entire thread: about roasting Cofee Beans
Posted by JavaQueen on 2004-10-26 15:36:51 Post Subject:
Get a book by Kenneth Davids called "Home Coffee Roasting". That will help with your questions.... I think....
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Posted by JavaQueen on 2004-10-26 15:36:51 Post Subject:
Get a book by Kenneth Davids called "Home Coffee Roasting". That will help with your questions.... I think....
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View entire thread: Where to find coffee shop offering Clover?
Posted by Dale on 2008-02-03 11:00:28 Post Subject: still looking for a CLOVER
There is a coffee shop/roaster in Columbus Ohio calles Stauffs on Grandview rd. they have a clover and you can pick from any type of bean or tea and they will brew you a cup. bring your own bean if you have a favorite sometmes they dont always have a great selection of roasted beans sometimes they sellout fast of whats been roasted... When I went in there for the first time the guy explained the machine to me and asked if I wanted to try a cup and took him up on his offer that ended up being a good coffee... costa rican dota is what I chose that day. I was new to coffee roasting and the better coffees out there at the time and thought the guy was kinda weird and a coffee nerd and was like yah right you cant do all that with this machine So I kept going back he he prepared the same coffee differnt ways for me each time.. I was really impressed and now have become somewhat of a coffee nerd but not to the full extent that some people go to...
Staufs Coffee Roasters
1277 Grandview Avenue
Columbus, OH 43212
614-486-4861
Sorry there website is under construction
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Posted by Dale on 2008-02-03 11:00:28 Post Subject: still looking for a CLOVER
There is a coffee shop/roaster in Columbus Ohio calles Stauffs on Grandview rd. they have a clover and you can pick from any type of bean or tea and they will brew you a cup. bring your own bean if you have a favorite sometmes they dont always have a great selection of roasted beans sometimes they sellout fast of whats been roasted... When I went in there for the first time the guy explained the machine to me and asked if I wanted to try a cup and took him up on his offer that ended up being a good coffee... costa rican dota is what I chose that day. I was new to coffee roasting and the better coffees out there at the time and thought the guy was kinda weird and a coffee nerd and was like yah right you cant do all that with this machine So I kept going back he he prepared the same coffee differnt ways for me each time.. I was really impressed and now have become somewhat of a coffee nerd but not to the full extent that some people go to...
Staufs Coffee Roasters
1277 Grandview Avenue
Columbus, OH 43212
614-486-4861
Sorry there website is under construction
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View entire thread: Coffee Roaster from US Roasters Exchange
Posted by Lariam on 2008-06-01 01:47:32 Post Subject: Coffee Roaster from US Roasters Exchange
Wondering if anyone has bought a coffee roaster from Roasters Exchange / US Roaster corp. and how you feel about it''s performance and is it working well. We would like to purchase a 5kg roaster from them. We are starting a new coffee roasting company. Thanks
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Posted by Lariam on 2008-06-01 01:47:32 Post Subject: Coffee Roaster from US Roasters Exchange
Wondering if anyone has bought a coffee roaster from Roasters Exchange / US Roaster corp. and how you feel about it''s performance and is it working well. We would like to purchase a 5kg roaster from them. We are starting a new coffee roasting company. Thanks
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View entire thread: coffee bean roaster.. what works the best?
Posted by PinkRose on 2008-09-03 20:42:41 Post Subject:
Cafe Biscotto brought up a good point. I also have a very good local roaster where I get my roasted coffee. However, it's an hour round trip to go there, and it's not always convenient. My other alternative is to order the roasted beans through the Internet and pay shipping. From what I've been reading about home roasting, I can just buy a lot of green beans and roast them whenever I need them. Plus, it seems like it would be great fun to be able to roast my own coffee.
I just finished reading a very interesting book called Home Coffee Roasting: Romance and Revival by Kenneth Davids. It explains about the different ways to roast coffee and describes the characterisitics of coffees from all over the world.
Here is the link on the Amazon.com website:
http://www.amazon.com/Home-Coffee-Roast ... 0312312199
Rose
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Posted by PinkRose on 2008-09-03 20:42:41 Post Subject:
Cafe Biscotto brought up a good point. I also have a very good local roaster where I get my roasted coffee. However, it's an hour round trip to go there, and it's not always convenient. My other alternative is to order the roasted beans through the Internet and pay shipping. From what I've been reading about home roasting, I can just buy a lot of green beans and roast them whenever I need them. Plus, it seems like it would be great fun to be able to roast my own coffee.
I just finished reading a very interesting book called Home Coffee Roasting: Romance and Revival by Kenneth Davids. It explains about the different ways to roast coffee and describes the characterisitics of coffees from all over the world.
Here is the link on the Amazon.com website:
http://www.amazon.com/Home-Coffee-Roast ... 0312312199
Rose
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View entire thread: coffee bean roaster.. what works the best?
Posted by ElPugDiablo on 2008-09-04 12:04:39 Post Subject:
Cafe Biscotto brought up a good point. I also have a very good local roaster where I get my roasted coffee. However, it's an hour round trip to go there, and it's not always convenient. My other alternative is to order the roasted beans through the Internet and pay shipping. From what I've been reading about home roasting, I can just buy a lot of green beans and roast them whenever I need them. Plus, it seems like it would be great fun to be able to roast my own coffee.
I just finished reading a very interesting book called Home Coffee Roasting: Romance and Revival by Kenneth Davids. It explains about the different ways to roast coffee and describes the characterisitics of coffees from all over the world.
Here is the link on the Amazon.com website:
http://www.amazon.com/Home-Coffee-Roast ... 0312312199
RoseHave you look into Chestnut Hill Coffee at 8620 Germantown Ave?
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Posted by ElPugDiablo on 2008-09-04 12:04:39 Post Subject:
Cafe Biscotto brought up a good point. I also have a very good local roaster where I get my roasted coffee. However, it's an hour round trip to go there, and it's not always convenient. My other alternative is to order the roasted beans through the Internet and pay shipping. From what I've been reading about home roasting, I can just buy a lot of green beans and roast them whenever I need them. Plus, it seems like it would be great fun to be able to roast my own coffee.
I just finished reading a very interesting book called Home Coffee Roasting: Romance and Revival by Kenneth Davids. It explains about the different ways to roast coffee and describes the characterisitics of coffees from all over the world.
Here is the link on the Amazon.com website:
http://www.amazon.com/Home-Coffee-Roast ... 0312312199
RoseHave you look into Chestnut Hill Coffee at 8620 Germantown Ave?
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View entire thread: great coffee
Posted by raphey on 2006-06-29 09:54:06 Post Subject: great coffee
hello everybody,
good to be a member on this site. i love coffee and i wouold like to share a discovery that i did. i found that coffee amazing. it is called Sirocco and it is made by Kahwa Coffee Roasting. the website is , they are located in Florida and it is really rare to fing good coffee in Florida, trust me!!!
that coffee has a smooth taste but still has a lot of body. I recommend to everybody who really likes coffee to try it. I think they also have a good espresso but i do not have a machine.
it is my second point, does anybody know where to get an espresso machine for home not too expensive.
let me know.
thank you
cheers
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Posted by raphey on 2006-06-29 09:54:06 Post Subject: great coffee
hello everybody,
good to be a member on this site. i love coffee and i wouold like to share a discovery that i did. i found that coffee amazing. it is called Sirocco and it is made by Kahwa Coffee Roasting. the website is , they are located in Florida and it is really rare to fing good coffee in Florida, trust me!!!
that coffee has a smooth taste but still has a lot of body. I recommend to everybody who really likes coffee to try it. I think they also have a good espresso but i do not have a machine.
it is my second point, does anybody know where to get an espresso machine for home not too expensive.
let me know.
thank you
cheers
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View entire thread: Need help getting customers
Posted by caffe biscotto on 2008-04-20 09:30:13 Post Subject:
Exactly. With a general keyword like "coffee" you will get a thousand people looking for a thousand different things, related to coffee.
Some better keyword phrases for you to consider:
1.)Fresh roasted coffee
2.)Wholesale coffee drop shipper
3.)Australia coffee roaster
4.)Add coffee drop shipper to my website
These are examples of what potential buyers are typing into search engines. Your site will inevitably rank higher than someone just using the keyword "coffee".
Under "coffee", you might rank on page 100 of a search.
Under "fresh roasted coffee", page 50.
Under "Australia coffee roaster", page 25.
The more specific and rare keyword, the higher the rank, the more value you get for your PPC's.
What makes you unique among the many coffee roasting companies?
What do you offer that most don't? Use it or lose it.
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Posted by caffe biscotto on 2008-04-20 09:30:13 Post Subject:
Exactly. With a general keyword like "coffee" you will get a thousand people looking for a thousand different things, related to coffee.
Some better keyword phrases for you to consider:
1.)Fresh roasted coffee
2.)Wholesale coffee drop shipper
3.)Australia coffee roaster
4.)Add coffee drop shipper to my website
These are examples of what potential buyers are typing into search engines. Your site will inevitably rank higher than someone just using the keyword "coffee".
Under "coffee", you might rank on page 100 of a search.
Under "fresh roasted coffee", page 50.
Under "Australia coffee roaster", page 25.
The more specific and rare keyword, the higher the rank, the more value you get for your PPC's.
What makes you unique among the many coffee roasting companies?
What do you offer that most don't? Use it or lose it.
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View entire thread: 2 to 5 KILO ROASTER
Posted by Fresh Roaster on 2007-08-07 14:44:18 Post Subject:
Its funny. You just "give" this away...yet I have not seen it anywhere. Well I saw it in a video. You would think that a deal so good would be everywhere! You show up on this forum every once in a while to stir the pot so you can push your product. The majority of your post are to promote your product. Your sales pitches are getting old. By the way what ever happened to all roasters except the ones that use your method of roasting being shut down by the EPA?
Give away? No, I didn't say that. Just little or no upfront costs and we provide all the equipment and maintenance (pretty important factor for anyone starting a coffee house). And you know darn well how our system works Christopher. You pay for what you roast and it's usually about half of what you'd pay a wholesaler like you, and you get fresh rosted coffee every day and just what you need with no inventory going stale. Every last one of our users will attest to that and I'll be more than happy to give you or anyone else their contact information.
As far as EPA concerns? Go to NYC, Hoboken, Denver, Seattle... There are roasters being shut down or barred all over the place and not even justly in many cases but it is happening. Ask Porto Rico Coffee, one of the largest in NY, what happened to them. Go down to the East Village and find one of the ten rosters that USED to be there... One of the largest most successful grocery chains in the world has faced huge pressure on venting from in-store roasting operations in certain areas. It will only get tougher. Thanks to Al Gore it's been accelerated and brought to the forefront of attention. If you don't think it's happening, fine, but it is. Local municipalities are cracking down and whether or not they come to "your" town? Well, who knows but there are lots of places where you can't even put a roaster in and there are lots of places that have had roasters and got kicked out or are the subject of threats to do such. Very simply we offer a real solution and it seems to me that people should and would want to know about it, especially anyone in a situation where there's a problem and need an option.
As far as where our rosters are? Well, mostly out here on the West Coast where there are lots of tree hugging bunny lovers and logically, where we are building them. As far as not being everywhere? Well, we really only started putting them out early this year after a good 6 years of heavy beta testing, but so far you'll find 8 locations in Central CA, 5 in Northern California, 2 in Southern California and 2 more in Texas, soon to be 4 and one heading for Hawaii. We also have three going in down in your neck of the woods in Florida. We are back ordered right now but we're building them as fast as we can and we are expaniding to a second manufacturing facility in order to meet demand.
Am I promoting what we're doing? YES. ABSOLUTELY. Because it's importatnt to those interested in roasting to know what's out there and to let people know that they don't have to struggle with 100 year old technology if they don't want to while producing professional results. We were challenged on the professional results issue and Coffee Review put that issue to rest with not one, but two glowing reviews for coffee from our system.
And, as I've noticed, a lot of the visitors here are looking for "roast your own" solutions. A roaster without huge overhead, venting and investment could be a wonderful option. Why would you possibly want to smear that? Given all the effort we're putting into the technology of coffee roasting I would think you would see this as a resource for the visitors here. Instead you spend your time trying to bash it for no apparent reason. You haven't even tried using it.
The invitation is always open to you to try it out and you can now do it online. Yup, you can roast online real time. Just give me a call and I'll get you logged on. Even has a camera so you can watch. And all from the convenience of your living room. The offer is open to anyone else interested. Seeing is believing.
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Posted by Fresh Roaster on 2007-08-07 14:44:18 Post Subject:
Its funny. You just "give" this away...yet I have not seen it anywhere. Well I saw it in a video. You would think that a deal so good would be everywhere! You show up on this forum every once in a while to stir the pot so you can push your product. The majority of your post are to promote your product. Your sales pitches are getting old. By the way what ever happened to all roasters except the ones that use your method of roasting being shut down by the EPA?
Give away? No, I didn't say that. Just little or no upfront costs and we provide all the equipment and maintenance (pretty important factor for anyone starting a coffee house). And you know darn well how our system works Christopher. You pay for what you roast and it's usually about half of what you'd pay a wholesaler like you,
and you get fresh rosted coffee every day and just what you need with no inventory going stale. Every last one of our users will attest to that and I'll be more than happy to give you or anyone else their contact information.As far as EPA concerns? Go to NYC, Hoboken, Denver, Seattle... There are roasters being shut down or barred all over the place and not even justly in many cases but it is happening. Ask Porto Rico Coffee, one of the largest in NY, what happened to them. Go down to the East Village and find one of the ten rosters that USED to be there... One of the largest most successful grocery chains in the world has faced huge pressure on venting from in-store roasting operations in certain areas. It will only get tougher. Thanks to Al Gore it's been accelerated and brought to the forefront of attention.
If you don't think it's happening, fine, but it is. Local municipalities are cracking down and whether or not they come to "your" town? Well, who knows but there are lots of places where you can't even put a roaster in and there are lots of places that have had roasters and got kicked out or are the subject of threats to do such. Very simply we offer a real solution and it seems to me that people should and would want to know about it, especially anyone in a situation where there's a problem and need an option.As far as where our rosters are? Well, mostly out here on the West Coast where there are lots of tree hugging bunny lovers and logically, where we are building them.
As far as not being everywhere? Well, we really only started putting them out early this year after a good 6 years of heavy beta testing, but so far you'll find 8 locations in Central CA, 5 in Northern California, 2 in Southern California and 2 more in Texas, soon to be 4 and one heading for Hawaii. We also have three going in down in your neck of the woods in Florida. We are back ordered right now but we're building them as fast as we can and we are expaniding to a second manufacturing facility in order to meet demand.Am I promoting what we're doing? YES. ABSOLUTELY. Because it's importatnt to those interested in roasting to know what's out there and to let people know that they don't have to struggle with 100 year old technology if they don't want to while producing professional results. We were challenged on the professional results issue and Coffee Review put that issue to rest with not one, but two glowing reviews for coffee from our system.
And, as I've noticed, a lot of the visitors here are looking for "roast your own" solutions. A roaster without huge overhead, venting and investment could be a wonderful option. Why would you possibly want to smear that? Given all the effort we're putting into the technology of coffee roasting I would think you would see this as a resource for the visitors here. Instead you spend your time trying to bash it for no apparent reason. You haven't even tried using it.
The invitation is always open to you to try it out and you can now do it online. Yup, you can roast online real time. Just give me a call and I'll get you logged on. Even has a camera so you can watch. And all from the convenience of your living room.
The offer is open to anyone else interested. Seeing is believing.
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View entire thread: Hello everyone, new here with roaster question?
Posted by topher on 2008-01-24 03:05:22 Post Subject:
commercial specialty coffee roasting world, roasting time is in the range of 13 - 16 minutes for drum roasters
Just a side note..My batches run a wee bit longer..they run between 17 and 23 minutes depending on what we are roasting. Great post by the way
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Posted by topher on 2008-01-24 03:05:22 Post Subject:
commercial specialty coffee roasting world, roasting time is in the range of 13 - 16 minutes for drum roasters
Just a side note..My batches run a wee bit longer..they run between 17 and 23 minutes depending on what we are roasting. Great post by the way
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View entire thread: Setting up a roaster business
Posted by green beans on 2007-07-12 12:02:06 Post Subject: Setting up a roaster business
Hello,
I have ordered an Ambex roaster and it will be arriving in a few days. I am going to be setting up a roasting operation to sell the beans.
Can anybody give me help in figuring out what kinds of costs I may incur but have not thought of? How much is insurance for running a coffee roasting business in a space without sprinklers/with? What other unsuspected costs might I run into???
Any tips or pointers from someone who has been there would be great
Thank You
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Posted by green beans on 2007-07-12 12:02:06 Post Subject: Setting up a roaster business
Hello,
I have ordered an Ambex roaster and it will be arriving in a few days. I am going to be setting up a roasting operation to sell the beans.
Can anybody give me help in figuring out what kinds of costs I may incur but have not thought of? How much is insurance for running a coffee roasting business in a space without sprinklers/with? What other unsuspected costs might I run into???
Any tips or pointers from someone who has been there would be great
Thank You
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View entire thread: Setting up a roaster business
Posted by BeanGrinder on 2007-08-07 17:40:27 Post Subject:
Also, check with your local Department of Agriculture / Health Department. Start with Ag...their easier to work with and may in fact be in charge of coffee roasting businesses in your state /area.
Usually you will need a triple compartment sink including a particle trap on the drain, a mop sink, and a hand-wash sink in the roasting area. You'll need containers, scales, measuring scoops, cleaning materials including a shop vac, work tables, grinders, and more.
Good luck. Whatever you do, start with a good accountant and Quickbooks.
-BG
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Posted by BeanGrinder on 2007-08-07 17:40:27 Post Subject:
Also, check with your local Department of Agriculture / Health Department. Start with Ag...their easier to work with and may in fact be in charge of coffee roasting businesses in your state /area.
Usually you will need a triple compartment sink including a particle trap on the drain, a mop sink, and a hand-wash sink in the roasting area. You'll need containers, scales, measuring scoops, cleaning materials including a shop vac, work tables, grinders, and more.
Good luck. Whatever you do, start with a good accountant and Quickbooks.
-BG
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View entire thread: Question about shelf life of whole beans in a sealed bag
Posted by CafeBlue on 2007-01-09 02:08:31 Post Subject:
You have asked a question that has many possible answers and several seemingly contradictory answers may be true in the right circumstances or with the appropriate definitions. The following comments are my opinions: based on my coffee cupping abilities, several long term quality tests, corroborative information from several other qualified people in the industry and my practical experiences with coffee roasting and packaging.
1. Shelf life may be defined based on "best before" quality considerations and or "expiration date" food safety factors. Apparently the manufacturers come to widely different conclusions.
2. The packaging material manufacturers generally focus on food safety, and many of them endorse shelf life expectations of 2 years and greater. Certainly a can, glass, ceramic or multilayer laminated flexible film package can provide an effective barrier. Preventing oxygen and moisture in the atmosphere from entering the package is a basic requirement in extended shelf life. Oxygen and moisture are the most obvious contributors to overt coffee staling, and keeping atmosphere out of the package extends shelf life.
3. The packaging does not prevent the contents from the natural process of decay/deterioration/de-gassing Carbon Dioxide (CO2)/volatile molecules (aroma) escape/complex molecules (e.g. oils) fracture and degradation. These processes occur faster if the coffee is ground vs whole bean. The detrimental effects of these aging processes are compounded by exposure to atmosphere and absorption of oxygen and water and other non-coffee aromas and flavors (such as food and spice cross-contamination).
4. Ultimate freshness and cup quality may be entirely different than "acceptable" best by date standards, and different manufacturers and different consumers have varying thresholds of "acceptable".
5. I am already tired of typing and have only scratched the surface of this multifaceted topic. I want to watch CSI.
6. Coffee (cherry, green, roasted, ground, brewed) is not fresh indefinitely. Just because it may be food safe or may not have absorbed significant deteriorating factors, does not mean it is still as fresh as the day it was roasted.
7. Acceptable for some is not acceptable for others. I do not recommend freezing coffee, unless you live past the tree line in the arctic. Brewing coffee immediately upon grinding yields the best aroma and cup quality.
8. Treat coffee like fresh produce or fresh baked goods and you will enjoy better aroma, richer flavor, and more of the complexity and uniqueness of the farmer's and roaster's best efforts.
9. Ground coffee ages significantly faster than whole bean coffee.
10. Coffee is best within one to two weeks of roasting. Most manufacturers and consumers find little significant degradation within three to five weeks of roasting. Many find it acceptable within five to eight weeks of roasting. Some determine it acceptable up to 5 to 6 months after roasting - provided the packaging was originally nitrogen flushed and/or vacuum packaged, and the entire contents are brewed immediately upon opening the package. A few think it is acceptable for other people to drink it for one or two years (or even longer) after roasting.
11. If you buy fresh roasted coffee, and it tastes significantly better than the batch you just finished, then you should consider purchasing fresh coffee more frequently.
12. Try buying fresh roasted coffee every week (every other week at the most). Buy from a vendor that replaces their roasted inventory completely within a week and will tell you the roast date. If you mail-order, consider buying from a roaster that will roast to order, or ship a "standing re-order", or join a coffee of the month club.
13. Consider canned coffee equivalent in quality to cheap canned beans or spam. Consider frozen coffee equivalent to frozen fishstix. Compare pre-ground coffee to day-old bread. Consider that day-old bread may be better than instant coffee, but some of the $5 and $10 packages at the grocery store are not as good as instant coffee.
14. Try a few different $10 to $20/pound coffees from roasters committed to quality and freshness, Then consider that $0.20 to $0.60 per serving is a far better value than just about any beverage (including spirits, wine, cola, red bull, bottled water) other than koolaid.
15. Why not enjoy only fresh roasted, exceptional coffee? No matter how much it costs, it is still affordable and great value. Why tolerate mediocrity?
Please feel free to voice dissent or request more information or prolonged diatribe. I am curious to hear what others on this forum have to contribute, too. Clearly my opinion is biased, am I too far from center?
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Posted by CafeBlue on 2007-01-09 02:08:31 Post Subject:
You have asked a question that has many possible answers and several seemingly contradictory answers may be true in the right circumstances or with the appropriate definitions. The following comments are my opinions: based on my coffee cupping abilities, several long term quality tests, corroborative information from several other qualified people in the industry and my practical experiences with coffee roasting and packaging.
1. Shelf life may be defined based on "best before" quality considerations and or "expiration date" food safety factors. Apparently the manufacturers come to widely different conclusions.
2. The packaging material manufacturers generally focus on food safety, and many of them endorse shelf life expectations of 2 years and greater. Certainly a can, glass, ceramic or multilayer laminated flexible film package can provide an effective barrier. Preventing oxygen and moisture in the atmosphere from entering the package is a basic requirement in extended shelf life. Oxygen and moisture are the most obvious contributors to overt coffee staling, and keeping atmosphere out of the package extends shelf life.
3. The packaging does not prevent the contents from the natural process of decay/deterioration/de-gassing Carbon Dioxide (CO2)/volatile molecules (aroma) escape/complex molecules (e.g. oils) fracture and degradation. These processes occur faster if the coffee is ground vs whole bean. The detrimental effects of these aging processes are compounded by exposure to atmosphere and absorption of oxygen and water and other non-coffee aromas and flavors (such as food and spice cross-contamination).
4. Ultimate freshness and cup quality may be entirely different than "acceptable" best by date standards, and different manufacturers and different consumers have varying thresholds of "acceptable".
5. I am already tired of typing and have only scratched the surface of this multifaceted topic. I want to watch CSI.
6. Coffee (cherry, green, roasted, ground, brewed) is not fresh indefinitely. Just because it may be food safe or may not have absorbed significant deteriorating factors, does not mean it is still as fresh as the day it was roasted.
7. Acceptable for some is not acceptable for others. I do not recommend freezing coffee, unless you live past the tree line in the arctic. Brewing coffee immediately upon grinding yields the best aroma and cup quality.
8. Treat coffee like fresh produce or fresh baked goods and you will enjoy better aroma, richer flavor, and more of the complexity and uniqueness of the farmer's and roaster's best efforts.
9. Ground coffee ages significantly faster than whole bean coffee.
10. Coffee is best within one to two weeks of roasting. Most manufacturers and consumers find little significant degradation within three to five weeks of roasting. Many find it acceptable within five to eight weeks of roasting. Some determine it acceptable up to 5 to 6 months after roasting - provided the packaging was originally nitrogen flushed and/or vacuum packaged, and the entire contents are brewed immediately upon opening the package. A few think it is acceptable for other people to drink it for one or two years (or even longer) after roasting.
11. If you buy fresh roasted coffee, and it tastes significantly better than the batch you just finished, then you should consider purchasing fresh coffee more frequently.
12. Try buying fresh roasted coffee every week (every other week at the most). Buy from a vendor that replaces their roasted inventory completely within a week and will tell you the roast date. If you mail-order, consider buying from a roaster that will roast to order, or ship a "standing re-order", or join a coffee of the month club.
13. Consider canned coffee equivalent in quality to cheap canned beans or spam. Consider frozen coffee equivalent to frozen fishstix. Compare pre-ground coffee to day-old bread. Consider that day-old bread may be better than instant coffee, but some of the $5 and $10 packages at the grocery store are not as good as instant coffee.
14. Try a few different $10 to $20/pound coffees from roasters committed to quality and freshness, Then consider that $0.20 to $0.60 per serving is a far better value than just about any beverage (including spirits, wine, cola, red bull, bottled water) other than koolaid.
15. Why not enjoy only fresh roasted, exceptional coffee? No matter how much it costs, it is still affordable and great value. Why tolerate mediocrity?
Please feel free to voice dissent or request more information or prolonged diatribe. I am curious to hear what others on this forum have to contribute, too. Clearly my opinion is biased, am I too far from center?
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