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: New Roasting System
Posted by Fresh Roaster on 2006-07-04 07:57:57 Post Subject: New Roasting System
We are currently looking for test users for a exciting new roasting system.
Although the system has been in successful commercial use for almost six years now as a test program, we are finalizing the design and preparing for a full rollout. Over $12 million has gone into the devlopment of this patented system and it represents what many who've seen it in action, say is a "revolutionary" development in the industry.
What makes it unique? First the system is entirely smokeless and ventless. Using catalysis the system transforms the smoke via chemical reaction to CO2 and water vapor. The catalysed exhaust is then routed through a heat exchanger which heats the new incoming fresh air intake. (After a few roasts, the stored heat accumulates and the computer starts to reduce heater and electrical usage as it create its own heat through the combustion and reaction. Your coffee becomes fuel!) The exhaust is then condensed and cooled and sent through three different filter media, the last of which are two very robust HEPA filters. Finally, it exits out of the top of the system (over six feet up) as slightly warmer than room temperature (90-115 degrees) clean smokeless air. We actually often run the machines in our lab without any filtration other than the catalyst. The system is also fully enclosed. No afterburners, chimneys, expensive venting or dangerous "hot" spots. It can sit anywhere inside a retail establishment safely, which it has now at 28 locations in the past five years of testing and development.
In addition to the advanced catalysis which was specially designed for this system by industry pioneer Englehardt, the system utilizes many other high tech approaches. State-of-the-art process control software, a touch-screen PC, simple user interface tools and our patented system of laser reflectometry complete the package. With the laser we track and control the roasting process "in-line" through color. This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision.
The operation is simple. The user uses the touch screen to select a bin (variety), a poundage and a type of roast. Done. (There are plenty of advanced features as well, such as creating blends and customizing the roast profile on the fly). A "carousel" or merry-go-round as some call it, with 16 bins (hence 16 different varities) storing almost 300lbs. of green coffee spins to the selected bin or bins inthe case a blend was selected. The beans drop into the scale and then into the drum. That's it and you can walk away! While you're off doing something important, a laser beam is being projected through a window in the drum that sends back a color response to a colorimeter. That in turn is fed into the computer which makes adjustments to the roast profile (real-time) and monitors the roast development adjusting all of the machine's individual systems as needed. When the coffee has been roasted to the selected roast parameters, the heat treatment is terminated and the coffee is dropped into a cooling system, cooled and then dropped into a canister. All one needs to do is empty the canister after each roast. Pretty simple.
In most of our current locations a low level clerk is put in charge of roasting. The "roast master" at one of our locations in Santa Barbara, CA is a 16 year old part time high school student now roasting around 3500 pounds per month for a single store and coffee bar. Her boss just got her a second machine. The point is that the system makes anyone not only an expert but perfect. You can't fool the laser!
This machine finally solves the inconsistency problems of time and temperature and provides a truly automated system which does not require experience or monitoring. It is unaffected by water content, ambient air, humidity, etc. Roast times vary by weight and frequency of roasts. A 5lb. French roast can take anywhere from 11-19 mintues depending on the state of pre-heatedness. The roaster has a maximum 5lb. yield (roasted) and a minimum of 1lb.
The last item of interest is the econmics. What this machine also does is remove a level of distribution and cost. With fuel prices where they are this is becoming increasingly important. With the FRS system you shed the component costs of the wholesale roaster. Our average user is generally getting a fresher product for anwhere from as little as $2.60lb. to $6.00lb which includes our fee. Those same locations were previously paying $5.50lb to $12.00lb for the same coffee. That's an incredible margin increase that can't be ignored. But when you don't have the cost of the roaster's drivers, truck, insurance, bags, boxes, rent, equipment, taxes, repairs, maintenance, personnel... I think you get the picture.
And just for the record, the system has already been recognized by many industry professionals for its ease of use and outstanding consistency as it was made the official roaster of the Kona Coffee Festival a few years ago. Virtually every cupper made note of its ability to acheive such a high level of precision.
We are seeking roasters, coffee shops and other venues looking for increased margin, fresh roasted coffee and to help us finish development for our national rollout. This stage will only involve the West Coast, preferably, from San Francisco south to San Diego and potentially selected areas in Greater Seattle. There is no equipment cost and we do not and will not sell the machines. We will charge a roasting fee per pound and require only an operating agreement. We pay for all maintenance (except for air filters). Simply, you pay only for what you roast. We can pretty much guarantee it will be about half of what you pay now for coffee that is not nearly as fresh and nowhere close to the level of consistency you will be able to achieve on your own.
The machine is not small. It is roughly the size of a large refrigerator at 72"H x 34"W x 50"D and weighs approxmately 1200lbs. It is easily moved as it is on large industrial grade locking casters. It requires 208, 220, 240 single phase 50 amp service (60 amp recommended). This is not a home roaster nor is it really designed for heavy commercial wholesale roasting although we do have people doing that and will consider wholesalers. We seek those requiring between 20 and 100 pounds of roasted finished coffee per day. You must also be willing to spend limited time with our engineers regarding usage and provide feedback for improvements or changes to our staff. We may also ask to visit your site with potential customers. A non-disclosure agreement is required. Roasting fees vary with volume but genarally start at a maximum of $1.50 per pound. We will be selecting only fifty sites for this program stage. If interested please contact us. Looking for some team players!
Matt Weisberg - General Manager
Fresh Roast Systems, Inc.
2536 Pulgas Ave.
Palo Alto, CA 94303
T: 650-325-1795
F: 650-325-1796
mweisberg@freshroastsystems.com
You may also like to visit our new website at:
http://www.freshroastsystems.com
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Posted by Fresh Roaster on 2006-07-04 07:57:57 Post Subject: New Roasting System
We are currently looking for test users for a exciting new roasting system.
Although the system has been in successful commercial use for almost six years now as a test program, we are finalizing the design and preparing for a full rollout. Over $12 million has gone into the devlopment of this patented system and it represents what many who've seen it in action, say is a "revolutionary" development in the industry.
What makes it unique? First the system is entirely smokeless and ventless. Using catalysis the system transforms the smoke via chemical reaction to CO2 and water vapor. The catalysed exhaust is then routed through a heat exchanger which heats the new incoming fresh air intake. (After a few roasts, the stored heat accumulates and the computer starts to reduce heater and electrical usage as it create its own heat through the combustion and reaction. Your coffee becomes fuel!) The exhaust is then condensed and cooled and sent through three different filter media, the last of which are two very robust HEPA filters. Finally, it exits out of the top of the system (over six feet up) as slightly warmer than room temperature (90-115 degrees) clean smokeless air. We actually often run the machines in our lab without any filtration other than the catalyst. The system is also fully enclosed. No afterburners, chimneys, expensive venting or dangerous "hot" spots. It can sit anywhere inside a retail establishment safely, which it has now at 28 locations in the past five years of testing and development.
In addition to the advanced catalysis which was specially designed for this system by industry pioneer Englehardt, the system utilizes many other high tech approaches. State-of-the-art process control software, a touch-screen PC, simple user interface tools and our patented system of laser reflectometry complete the package. With the laser we track and control the roasting process "in-line" through color. This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision.
The operation is simple. The user uses the touch screen to select a bin (variety), a poundage and a type of roast. Done. (There are plenty of advanced features as well, such as creating blends and customizing the roast profile on the fly). A "carousel" or merry-go-round as some call it, with 16 bins (hence 16 different varities) storing almost 300lbs. of green coffee spins to the selected bin or bins inthe case a blend was selected. The beans drop into the scale and then into the drum. That's it and you can walk away! While you're off doing something important, a laser beam is being projected through a window in the drum that sends back a color response to a colorimeter. That in turn is fed into the computer which makes adjustments to the roast profile (real-time) and monitors the roast development adjusting all of the machine's individual systems as needed. When the coffee has been roasted to the selected roast parameters, the heat treatment is terminated and the coffee is dropped into a cooling system, cooled and then dropped into a canister. All one needs to do is empty the canister after each roast. Pretty simple.
In most of our current locations a low level clerk is put in charge of roasting. The "roast master" at one of our locations in Santa Barbara, CA is a 16 year old part time high school student now roasting around 3500 pounds per month for a single store and coffee bar. Her boss just got her a second machine. The point is that the system makes anyone not only an expert but perfect. You can't fool the laser!
This machine finally solves the inconsistency problems of time and temperature and provides a truly automated system which does not require experience or monitoring. It is unaffected by water content, ambient air, humidity, etc. Roast times vary by weight and frequency of roasts. A 5lb. French roast can take anywhere from 11-19 mintues depending on the state of pre-heatedness. The roaster has a maximum 5lb. yield (roasted) and a minimum of 1lb.
The last item of interest is the econmics. What this machine also does is remove a level of distribution and cost. With fuel prices where they are this is becoming increasingly important. With the FRS system you shed the component costs of the wholesale roaster. Our average user is generally getting a fresher product for anwhere from as little as $2.60lb. to $6.00lb which includes our fee. Those same locations were previously paying $5.50lb to $12.00lb for the same coffee. That's an incredible margin increase that can't be ignored. But when you don't have the cost of the roaster's drivers, truck, insurance, bags, boxes, rent, equipment, taxes, repairs, maintenance, personnel... I think you get the picture.
And just for the record, the system has already been recognized by many industry professionals for its ease of use and outstanding consistency as it was made the official roaster of the Kona Coffee Festival a few years ago. Virtually every cupper made note of its ability to acheive such a high level of precision.
We are seeking roasters, coffee shops and other venues looking for increased margin, fresh roasted coffee and to help us finish development for our national rollout. This stage will only involve the West Coast, preferably, from San Francisco south to San Diego and potentially selected areas in Greater Seattle. There is no equipment cost and we do not and will not sell the machines. We will charge a roasting fee per pound and require only an operating agreement. We pay for all maintenance (except for air filters). Simply, you pay only for what you roast. We can pretty much guarantee it will be about half of what you pay now for coffee that is not nearly as fresh and nowhere close to the level of consistency you will be able to achieve on your own.
The machine is not small. It is roughly the size of a large refrigerator at 72"H x 34"W x 50"D and weighs approxmately 1200lbs. It is easily moved as it is on large industrial grade locking casters. It requires 208, 220, 240 single phase 50 amp service (60 amp recommended). This is not a home roaster nor is it really designed for heavy commercial wholesale roasting although we do have people doing that and will consider wholesalers. We seek those requiring between 20 and 100 pounds of roasted finished coffee per day. You must also be willing to spend limited time with our engineers regarding usage and provide feedback for improvements or changes to our staff. We may also ask to visit your site with potential customers. A non-disclosure agreement is required. Roasting fees vary with volume but genarally start at a maximum of $1.50 per pound. We will be selecting only fifty sites for this program stage. If interested please contact us. Looking for some team players!
Matt Weisberg - General Manager
Fresh Roast Systems, Inc.
2536 Pulgas Ave.
Palo Alto, CA 94303
T: 650-325-1795
F: 650-325-1796
mweisberg@freshroastsystems.com
You may also like to visit our new website at:
http://www.freshroastsystems.com
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View entire thread: Anyone Need Access To A Coffee Roaster?
Posted by aeneas1 on 2005-04-28 22:19:29 Post Subject: Anyone Need Access To A Coffee Roaster?
a business proposition for the right person living in the san francisco bay area that would like to roast their own coffee, start their own roasting business or sell their own roasted coffee yet does not have access to a roaster.
i would like to start roasting again, after a 3-4 year hiatus, yet am not sure that i have the time to commit just yet. consequently, i would like to find someone to roast and maintain my roaster for me, a probat l5 - in exchange i would offer full use of my roaster, at no charge, to the right person for their own personal use and roasting needs. this person would be able to roast their own coffee at my great, high traffic, location and be covered by my operating permits. we would keep our coffees separate.
given that i would like the roasting to take place during business hours, the right person would have excellent exposure to potential customers should they be interested in starting their own roasting business and selling their own coffee.
please contact me if this is something you might be interested in and you are an experienced roaster.
robert
livie@horizoncable.com
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Posted by aeneas1 on 2005-04-28 22:19:29 Post Subject: Anyone Need Access To A Coffee Roaster?
a business proposition for the right person living in the san francisco bay area that would like to roast their own coffee, start their own roasting business or sell their own roasted coffee yet does not have access to a roaster.
i would like to start roasting again, after a 3-4 year hiatus, yet am not sure that i have the time to commit just yet. consequently, i would like to find someone to roast and maintain my roaster for me, a probat l5 - in exchange i would offer full use of my roaster, at no charge, to the right person for their own personal use and roasting needs. this person would be able to roast their own coffee at my great, high traffic, location and be covered by my operating permits. we would keep our coffees separate.
given that i would like the roasting to take place during business hours, the right person would have excellent exposure to potential customers should they be interested in starting their own roasting business and selling their own coffee.
please contact me if this is something you might be interested in and you are an experienced roaster.
robert
livie@horizoncable.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: 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: 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: Experienced Roaster looking for work
Posted by beeliada on 2005-01-07 09:05:43 Post Subject: Experienced Roaster looking for work
Hi All,
I am an experienced coffee roaster with about six years in the industry.
Roasters I have worked on:
Probat 180K. Computer controlled roast profiles in an industrial roasting plant.
Jabez Burns 500lb. In an industrial roasting plant.
Probat L5 & Probat L12 Craft roasting in a micro roastery Coffee shop environment.
Has Garanti 5K roaster. Craft roasting in my own coffee shop espresso bar.
I am an Englishman currently located in Ontario Canda and would be prepared to travel to another location or country. Somewhere without so much SNOW would be nice.
For more information about me, or if you would like to discuss possible options, please feel free to contact me at thewensleys@sympatico.ca.
Thanks for your time and interest.
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Posted by beeliada on 2005-01-07 09:05:43 Post Subject: Experienced Roaster looking for work
Hi All,
I am an experienced coffee roaster with about six years in the industry.
Roasters I have worked on:
Probat 180K. Computer controlled roast profiles in an industrial roasting plant.
Jabez Burns 500lb. In an industrial roasting plant.
Probat L5 & Probat L12 Craft roasting in a micro roastery Coffee shop environment.
Has Garanti 5K roaster. Craft roasting in my own coffee shop espresso bar.
I am an Englishman currently located in Ontario Canda and would be prepared to travel to another location or country. Somewhere without so much SNOW would be nice.
For more information about me, or if you would like to discuss possible options, please feel free to contact me at thewensleys@sympatico.ca.
Thanks for your time and interest.
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View entire thread: NEW RELEASE: COFFEE ROASTER DRUM [GEN2 Model]
Posted by coffeeroastersclub6 on 2006-12-31 23:36:30 Post Subject: NEW RELEASE: COFFEE ROASTER DRUM [GEN2 Model]
Be the first to get our NEW GEN2 Model of our popular Coffee Roaster Kit for George Foreman & Ronco Rotisseries. This new model has been specifically designed for complete ease of use and durability. Why purchase an expensive Coffee Roaster when you can buy this extremely easy to use and very inexpensive Coffee Roaster Kit to roast coffee beans with your George Foreman or Ron Popeil rotisserie appliance!!
Available here: http://www.coffeeroastersclub.com/produ ... tem_id=137
The GEN2 Coffee Roaster Kit comes fully assembled and ready to go! Fits inside of your George Foreman or Ron Popeil (also known as "RONCO") rotisserie. No alterations to your Foreman or Popeil rotisserie are needed for this roaster to work! Complete operating and roasting instructions included, along with 1/2 cup unroasted green coffee beans to start you off! Can easily roast a pound or more of coffee at a time, much more than other more expensive units. Nothing else needed to buy.
http://www.coffeeroastersclub.com/produ ... tem_id=137
Drum is rivet constructed for high strength, with a 20 Gauge Perforated Stainless Steel cage, 14 Gauge 100% Aluminum End plates, and interior Finwork that is 100% aluminum which runs the entire length of drum.
Complete pictures of the GEN2 Coffee Roaster Kit are shown below. Pictures show drum with Ronco gear assembly, shown as an example only. Drums are also designed for use with the George Foreman rotisseries, some of which have a different gear assembly configuration. (Please note that any rotisserie rods and gear assembly shown in below pictures are not included due to the fact that they are actually included in either your George Foreman or Ron Popeil Rotisserie appliance).
http://www.caffeblog.com/uploads/c/coffeeroastersclub/68.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/69.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/70.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/71.jpg
(AGAIN, Gear Assembly shown in these pictures is NOT included with this purchase. The gear assembly shown is part of the Ronco Rotisserie itself. This drum can also fit the George Foreman rotisseries; the Ronco setup shown is for illustration purposes only.)
http://www.caffeblog.com/uploads/c/coffeeroastersclub/72.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/73.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/74.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/75.jpg
http://www.caffeblog.com/uploads/c/coffeeroastersclub/76.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/77.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/78.jpg
(AGAIN, Gear Assembly shown in these pictures is NOT included with this purchase. The gear assembly shown is part of the Ronco Rotisserie itself. This drum can also fit the George Foreman rotisseries; the Ronco setup shown is for illustration purposes only.)
http://www.coffeeroastersclub.com/produ ... tem_id=137
The GEN2 Coffee Roaster Kit will fit the following models of George Foreman and Ron Popeil rotisserie's:
Foreman Baby George - Foreman George Jr. - Foreman Big George
Popeil Showtime 2500, Compact (ST3000), Standard (ST4000), and Platinum (ST5000) Models
--------------------------------------------------------------------------------
Answers to Frequently Asked Questions:
Q: Are there any non-metal parts that are part of this unit?
A: Absolutely not. The GEN2 Coffee Roaster Kit is stainless steel and aluminum construction. No part of the unit is made from plastic or other non-metal part.
Q: Does this roaster have vertical fins inside of the roasting drum to help evenly distribute the beans during the roasting process?
A: Yes in fact it does. The fins are attached inside of the drum, and significantly help in the roasting process.
Q: I looked at ronco's website and did not see one called "platinum". But there was one called "standard". Will this drum fit the standard model?
A: Yes it will fit the standard Ron Popeil "Ronco" Rotisserie model. The platinum model is the same size as the Standard model. The other model he has is called the Compact model.
http://www.coffeeroastersclub.com/produ ... tem_id=137
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Posted by coffeeroastersclub6 on 2006-12-31 23:36:30 Post Subject: NEW RELEASE: COFFEE ROASTER DRUM [GEN2 Model]
Be the first to get our NEW GEN2 Model of our popular Coffee Roaster Kit for George Foreman & Ronco Rotisseries. This new model has been specifically designed for complete ease of use and durability. Why purchase an expensive Coffee Roaster when you can buy this extremely easy to use and very inexpensive Coffee Roaster Kit to roast coffee beans with your George Foreman or Ron Popeil rotisserie appliance!!
Available here: http://www.coffeeroastersclub.com/produ ... tem_id=137
The GEN2 Coffee Roaster Kit comes fully assembled and ready to go! Fits inside of your George Foreman or Ron Popeil (also known as "RONCO") rotisserie. No alterations to your Foreman or Popeil rotisserie are needed for this roaster to work! Complete operating and roasting instructions included, along with 1/2 cup unroasted green coffee beans to start you off! Can easily roast a pound or more of coffee at a time, much more than other more expensive units. Nothing else needed to buy.
http://www.coffeeroastersclub.com/produ ... tem_id=137
Drum is rivet constructed for high strength, with a 20 Gauge Perforated Stainless Steel cage, 14 Gauge 100% Aluminum End plates, and interior Finwork that is 100% aluminum which runs the entire length of drum.
Complete pictures of the GEN2 Coffee Roaster Kit are shown below. Pictures show drum with Ronco gear assembly, shown as an example only. Drums are also designed for use with the George Foreman rotisseries, some of which have a different gear assembly configuration. (Please note that any rotisserie rods and gear assembly shown in below pictures are not included due to the fact that they are actually included in either your George Foreman or Ron Popeil Rotisserie appliance).
http://www.caffeblog.com/uploads/c/coffeeroastersclub/68.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/69.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/70.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/71.jpg
(AGAIN, Gear Assembly shown in these pictures is NOT included with this purchase. The gear assembly shown is part of the Ronco Rotisserie itself. This drum can also fit the George Foreman rotisseries; the Ronco setup shown is for illustration purposes only.)
http://www.caffeblog.com/uploads/c/coffeeroastersclub/72.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/73.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/74.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/75.jpg
http://www.caffeblog.com/uploads/c/coffeeroastersclub/76.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/77.jpghttp://www.caffeblog.com/uploads/c/coffeeroastersclub/78.jpg
(AGAIN, Gear Assembly shown in these pictures is NOT included with this purchase. The gear assembly shown is part of the Ronco Rotisserie itself. This drum can also fit the George Foreman rotisseries; the Ronco setup shown is for illustration purposes only.)
http://www.coffeeroastersclub.com/produ ... tem_id=137
The GEN2 Coffee Roaster Kit will fit the following models of George Foreman and Ron Popeil rotisserie's:
Foreman Baby George - Foreman George Jr. - Foreman Big George
Popeil Showtime 2500, Compact (ST3000), Standard (ST4000), and Platinum (ST5000) Models
--------------------------------------------------------------------------------
Answers to Frequently Asked Questions:
Q: Are there any non-metal parts that are part of this unit?
A: Absolutely not. The GEN2 Coffee Roaster Kit is stainless steel and aluminum construction. No part of the unit is made from plastic or other non-metal part.
Q: Does this roaster have vertical fins inside of the roasting drum to help evenly distribute the beans during the roasting process?
A: Yes in fact it does. The fins are attached inside of the drum, and significantly help in the roasting process.
Q: I looked at ronco's website and did not see one called "platinum". But there was one called "standard". Will this drum fit the standard model?
A: Yes it will fit the standard Ron Popeil "Ronco" Rotisserie model. The platinum model is the same size as the Standard model. The other model he has is called the Compact model.
http://www.coffeeroastersclub.com/produ ... tem_id=137
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View entire thread: Light Roasting for Drip/Filter
Posted by Pangib on 2008-12-12 20:54:10 Post Subject: Light Roasting for Drip/Filter
I'm sure there has to already be a post somewhere about roasting for drip/filter coffee but I cannot track it down.
I have only ever roasted for espresso. I'm about to try to roast some Kenya AA Auction Lot #526-Tegu (http://www.sweetmarias.com/coffee.africa.kenya.php and http://www.sweetmariascoffee.com/roastmaster_blog/?p=51)
I read somewhere that this is good for a drip/filter coffee and I want to roast some of this for my friends.
I'm roasting on a hottop B and would love a reference to a thread re:roasting for drip and/or any advice that can be given about how to go about light roasting, or if I can roast FC, FC+ and get reasonable results.
Thanks in advance!
Paul
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Posted by Pangib on 2008-12-12 20:54:10 Post Subject: Light Roasting for Drip/Filter
I'm sure there has to already be a post somewhere about roasting for drip/filter coffee but I cannot track it down.
I have only ever roasted for espresso. I'm about to try to roast some Kenya AA Auction Lot #526-Tegu (http://www.sweetmarias.com/coffee.africa.kenya.php and http://www.sweetmariascoffee.com/roastmaster_blog/?p=51)
I read somewhere that this is good for a drip/filter coffee and I want to roast some of this for my friends.
I'm roasting on a hottop B and would love a reference to a thread re:roasting for drip and/or any advice that can be given about how to go about light roasting, or if I can roast FC, FC+ and get reasonable results.
Thanks in advance!
Paul
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View entire thread: I need advice to get into the roasting world
Posted by justin on 2008-05-04 20:03:42 Post Subject: I need advice to get into the roasting world
I live in the New England area and I''m looking to make a job shift into the world of roasting. Any advice for getting my foot in the door somewhere would be great. Is it best to just start talking to roasters and finding an opening or is it better to catch a roasting class this summer then talk to roasters? I can offer a roaster marketing experience but no roasting experience.
Thanks for the help.
Justin
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Posted by justin on 2008-05-04 20:03:42 Post Subject: I need advice to get into the roasting world
I live in the New England area and I''m looking to make a job shift into the world of roasting. Any advice for getting my foot in the door somewhere would be great. Is it best to just start talking to roasters and finding an opening or is it better to catch a roasting class this summer then talk to roasters? I can offer a roaster marketing experience but no roasting experience.
Thanks for the help.
Justin
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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: Worlds First Smokeless and Chaffless Roaster.
Posted by liveforcoffee on 2006-03-16 22:09:39 Post Subject: Worlds First Smokeless and Chaffless Roaster.
Seven “Machinesâ€
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Posted by liveforcoffee on 2006-03-16 22:09:39 Post Subject: Worlds First Smokeless and Chaffless Roaster.
Seven “Machinesâ€
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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: 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: A couple notes on Ethiopian Coffee:
Posted by coffee_wine_ismylife on 2003-09-21 13:32:02 Post Subject: A couple notes on Ethiopian Coffee:
Ethiopian Wet-Process Sidamo: Recommend roasting French/City High (moderately dark brown with some surface oil).
Ethiopian Ghimbi Lot 5025, DP: Recommend roasting Espresso/Full City (dark brown & oily).
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Posted by coffee_wine_ismylife on 2003-09-21 13:32:02 Post Subject: A couple notes on Ethiopian Coffee:
Ethiopian Wet-Process Sidamo: Recommend roasting French/City High (moderately dark brown with some surface oil).
Ethiopian Ghimbi Lot 5025, DP: Recommend roasting Espresso/Full City (dark brown & oily).
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View entire thread: Home Roasting equipment
Posted by jlyon10 on 2007-02-23 11:02:39 Post Subject: Home Roasting equipment
I am looking for some one who sells home roasting equipment that will drop ship to my customers. I have a coffee bean site selling roasted and green coffee beans and would like to offer roasting equipment also.
Jim
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Posted by jlyon10 on 2007-02-23 11:02:39 Post Subject: Home Roasting equipment
I am looking for some one who sells home roasting equipment that will drop ship to my customers. I have a coffee bean site selling roasted and green coffee beans and would like to offer roasting equipment also.
Jim
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View entire thread: Home Roasting Espresso
Posted by javabound on 2004-03-14 18:18:51 Post Subject: Home Roasting Espresso
I am using the Fesh Roast Home coffe Roaster. I bought a Variac 2090 to control roasting temperature and create better and longer roasts. I'm interested in a roasting profile for a perfect espresso roast (right after the 2nd crack - Full City +, . Does anyone have a tried and true profile using the above appliances?
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Posted by javabound on 2004-03-14 18:18:51 Post Subject: Home Roasting Espresso
I am using the Fesh Roast Home coffe Roaster. I bought a Variac 2090 to control roasting temperature and create better and longer roasts. I'm interested in a roasting profile for a perfect espresso roast (right after the 2nd crack - Full City +, . Does anyone have a tried and true profile using the above appliances?
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View entire thread: anyone using a stove top roaster at home?
Posted by scottlindner on 2007-03-09 06:39:44 Post Subject: anyone using a stove top roaster at home?
I'm a newbie to home roasting and would like to connect with someone using a stove top roaster. I've roasted about 20lbs with it so far and love it, but as I'm experimenting I'm getting myself confused and I think some of the questions may be specific to this type of roasting.
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Posted by scottlindner on 2007-03-09 06:39:44 Post Subject: anyone using a stove top roaster at home?
I'm a newbie to home roasting and would like to connect with someone using a stove top roaster. I've roasted about 20lbs with it so far and love it, but as I'm experimenting I'm getting myself confused and I think some of the questions may be specific to this type of roasting.
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View entire thread: Diedrich IR 24 $15,000 or Full roasting facility
Posted by California-Coffee on 2005-07-20 12:22:09 Post Subject: Diedrich IR 24 $15,000 or Full roasting facility
We are building a new facility and we would rather sell our equipment than move it. Diedrich IR 24 $15,000 or Full roasting facility 2000 SF .50 cents a foot, one block from ocean in southern California. Several scales, bag sealers, grinders, all stainless sinks, tables, racks, computers, color laser printers. Plus Invertory. Turnkey business, Turn on the lights and start roasting, Will train. ( No Accounts ) $50,000 Call CCR 805-488-4141
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Posted by California-Coffee on 2005-07-20 12:22:09 Post Subject: Diedrich IR 24 $15,000 or Full roasting facility
We are building a new facility and we would rather sell our equipment than move it. Diedrich IR 24 $15,000 or Full roasting facility 2000 SF .50 cents a foot, one block from ocean in southern California. Several scales, bag sealers, grinders, all stainless sinks, tables, racks, computers, color laser printers. Plus Invertory. Turnkey business, Turn on the lights and start roasting, Will train. ( No Accounts ) $50,000 Call CCR 805-488-4141
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View entire thread: rotisserie
Posted by luvmyespresso on 2005-08-04 21:17:18 Post Subject: rotisserie
i just found an insert for the baby george forman rotisserie and it works just like a bbg grill insert for roasting coffee my question is would this be a good roast i mean there is no vent on this machine that i know of. has anybody tried this before because for $100 and roasting 1 pound that seems really good to me
does anybody have thoughts on this?
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Posted by luvmyespresso on 2005-08-04 21:17:18 Post Subject: rotisserie
i just found an insert for the baby george forman rotisserie and it works just like a bbg grill insert for roasting coffee my question is would this be a good roast i mean there is no vent on this machine that i know of. has anybody tried this before because for $100 and roasting 1 pound that seems really good to me
does anybody have thoughts on this?
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View entire thread: Looking to purchase a Diedrich IR-3
Posted by northwestmark on 2008-01-04 12:27:48 Post Subject: Looking to purchase a Diedrich IR-3
Are there any roasters out there that are looking to upgrade to a larger roaster and want to sell their Diedrich IR-3? I am just starting my roasting business and want a small roaster to start off with. I would prefer the table top version of the IR-3. The ideal roaster would be between 1-5yrs old and well taken care. An accompanying roasting log would be a big plus. Willing to pay $5-7k depending on condition.
Thanks
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Posted by northwestmark on 2008-01-04 12:27:48 Post Subject: Looking to purchase a Diedrich IR-3
Are there any roasters out there that are looking to upgrade to a larger roaster and want to sell their Diedrich IR-3? I am just starting my roasting business and want a small roaster to start off with. I would prefer the table top version of the IR-3. The ideal roaster would be between 1-5yrs old and well taken care. An accompanying roasting log would be a big plus. Willing to pay $5-7k depending on condition.
Thanks
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View entire thread: Blue Bottle is looking for a roaster apprentice
Posted by boosman on 2007-09-03 18:57:29 Post Subject: Blue Bottle is looking for a roaster apprentice
Blue Bottle Coffee Company is seeking an apprentice roaster. The apprentice will be working towards a full time roasting position, including roaster maintenance. Other initial duties will include shifts as a barista and other aspects of production.
Roasting experience is not necessary, though a strong coffee background is expected. To apply, please email your resume and cover letter to thomas@bluebottlecoffee.net in the text of the email. Attachments will not be opened.
For more information on Blue Bottle Coffee Company go to www.bluebottlecoffee.net
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Posted by boosman on 2007-09-03 18:57:29 Post Subject: Blue Bottle is looking for a roaster apprentice
Blue Bottle Coffee Company is seeking an apprentice roaster. The apprentice will be working towards a full time roasting position, including roaster maintenance. Other initial duties will include shifts as a barista and other aspects of production.
Roasting experience is not necessary, though a strong coffee background is expected. To apply, please email your resume and cover letter to thomas@bluebottlecoffee.net in the text of the email. Attachments will not be opened.
For more information on Blue Bottle Coffee Company go to www.bluebottlecoffee.net
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View entire thread: coffee technical, business articles
Posted by td on 2008-07-02 15:10:22 Post Subject: coffee technical, business articles
Ambex has posted a series of articles on coffee on our website. These deal with a wide range of subjects including but not limited to: bean probes, profile roasting, PID settings, technological developments at origin, in packaging, and in roasting as well as research being conducted on coffee at US Universities, as well as general interest coffee articles.
http://www.ambexroasters.com/pages/arti ... icles.html
Start-up businesses should read My Best Worst Day to get a feel for what it means to own and run a business.
Hope ya'all enjoy them.
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Posted by td on 2008-07-02 15:10:22 Post Subject: coffee technical, business articles
Ambex has posted a series of articles on coffee on our website. These deal with a wide range of subjects including but not limited to: bean probes, profile roasting, PID settings, technological developments at origin, in packaging, and in roasting as well as research being conducted on coffee at US Universities, as well as general interest coffee articles.
http://www.ambexroasters.com/pages/arti ... icles.html
Start-up businesses should read My Best Worst Day to get a feel for what it means to own and run a business.
Hope ya'all enjoy them.
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View entire thread: Roasting beans
Posted by ap958 on 2006-05-30 18:33:09 Post Subject: Roasting beans
Hi All,
I'm new here and have a question.
I have been roasting my own green arabica beans for a few months now and use a hot air popcorn maker (1500 watt) that does a great job of roasting while moving the beans around.
I do an 8 minute roast, but sometimes I notice an oily apperance of the bean. Other times a little round flat piece pops off the bean.
I don't particularly want a very dark roast and was wondering whats going on here?
I only make cappucino on a pumpdriven machine.
TIA
ap
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Posted by ap958 on 2006-05-30 18:33:09 Post Subject: Roasting beans
Hi All,
I'm new here and have a question.
I have been roasting my own green arabica beans for a few months now and use a hot air popcorn maker (1500 watt) that does a great job of roasting while moving the beans around.
I do an 8 minute roast, but sometimes I notice an oily apperance of the bean. Other times a little round flat piece pops off the bean.
I don't particularly want a very dark roast and was wondering whats going on here?
I only make cappucino on a pumpdriven machine.
TIA
ap
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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: Profile Roasting Control
Posted by Jim Mckenzie on 2007-04-24 15:05:40 Post Subject: Profile Roasting Control
Dear Coffee Affectionatos,
I have been asked several questions concerning the craft of profile roasting. Please know that all of your questions and concerns will be addressed with high regard at the SCAA Convention in Long Beach CA. The Presentation that the SCAA has given Joachim Eichner (of Praxis International) the privilege of offering is on Profile Roasting Control.
This presentation will be Sunday May 6th from 9am to 10am in space 101A.
Please come, Joachim will be sharing all the information he can to help you grow your business profits and knowledge base.
Please let me know if I can look for you there!
Jim
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Posted by Jim Mckenzie on 2007-04-24 15:05:40 Post Subject: Profile Roasting Control
Dear Coffee Affectionatos,
I have been asked several questions concerning the craft of profile roasting. Please know that all of your questions and concerns will be addressed with high regard at the SCAA Convention in Long Beach CA. The Presentation that the SCAA has given Joachim Eichner (of Praxis International) the privilege of offering is on Profile Roasting Control.
This presentation will be Sunday May 6th from 9am to 10am in space 101A.
Please come, Joachim will be sharing all the information he can to help you grow your business profits and knowledge base.
Please let me know if I can look for you there!
Jim
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View entire thread: Coffee Nuances at First Crack
Posted by MISTR GREEN BEAN on 2007-01-28 20:44:53 Post Subject: Coffee Nuances at First Crack
I like to experiment with flavors of sundried beans like Harar Horse.The roasting process first produces the Haylike smells and flavors up to and including the first crack which we all know.I have been adjusting temperature profiles to try and get what i call a sustained first crack and terminating the roast before the second crack begins.
I have found alot of times that roasting into the second crack longer than a few seconds can pass right through the fruity flavors and proceed into the more of the chocolate flavors.
I see that there are alot of pro roasters here and would like sum opinions on profiles on how to produce the best flavors on an intended bright roast.
Thanks!
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Posted by MISTR GREEN BEAN on 2007-01-28 20:44:53 Post Subject: Coffee Nuances at First Crack
I like to experiment with flavors of sundried beans like Harar Horse.The roasting process first produces the Haylike smells and flavors up to and including the first crack which we all know.I have been adjusting temperature profiles to try and get what i call a sustained first crack and terminating the roast before the second crack begins.
I have found alot of times that roasting into the second crack longer than a few seconds can pass right through the fruity flavors and proceed into the more of the chocolate flavors.
I see that there are alot of pro roasters here and would like sum opinions on profiles on how to produce the best flavors on an intended bright roast.
Thanks!
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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: SCAA Conference Audio CD's
Posted by SCAA Educator on 2006-03-21 07:57:14 Post Subject: SCAA Conference Audio CD's
If your just getting into the coffee business or already a seasoned professional then your in luck. I have some great audio CD's available for sale from last years conference. They average about 60-90 minutes in length and extremely helpful as it features respected leaders in the coffee industry. Below are a few of some of these great sessions with industry leaders.
Technically Speaking - Coffee & Espresso Equipment Care
Using the right technical tools to acheive quality in Direct relationships.
Making sure your label is compliant with the national organic program.
Roasting Equipment Maintenance
Using alternative processing methods
Tasting the roast- Common Roasting Defects
Effective Short Training for wholesale customers
Equipment selection and services
Coffee tasting with Ken Davis
Descriptive Cupping: Tasting Terminalogy
Community Involvement/ Cause Related Marketing
Community Involvement/ Building relationships
Hiring Smart: Why you should look once, twice, three times before hiring.
Available on CD for $9.95 each or all 13 for $99.95. If interested, email me at promolax@yahoo.com
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Posted by SCAA Educator on 2006-03-21 07:57:14 Post Subject: SCAA Conference Audio CD's
If your just getting into the coffee business or already a seasoned professional then your in luck. I have some great audio CD's available for sale from last years conference. They average about 60-90 minutes in length and extremely helpful as it features respected leaders in the coffee industry. Below are a few of some of these great sessions with industry leaders.
Technically Speaking - Coffee & Espresso Equipment Care
Using the right technical tools to acheive quality in Direct relationships.
Making sure your label is compliant with the national organic program.
Roasting Equipment Maintenance
Using alternative processing methods
Tasting the roast- Common Roasting Defects
Effective Short Training for wholesale customers
Equipment selection and services
Coffee tasting with Ken Davis
Descriptive Cupping: Tasting Terminalogy
Community Involvement/ Cause Related Marketing
Community Involvement/ Building relationships
Hiring Smart: Why you should look once, twice, three times before hiring.
Available on CD for $9.95 each or all 13 for $99.95. If interested, email me at promolax@yahoo.com
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View entire thread: Oven Roasting
Posted by bvy on 2006-11-19 20:24:37 Post Subject: Oven Roasting
Hello! I'm new to the board, but have frequented alt.coffee for a long time. I've been roasting for several years, but haven't really tried anything too adventurous in a while, so...
Can anyone offer any hints for oven roasting? Never tried it (I've only ever used hot air poppers). I have a gas oven, but I'm not sure what to put the beans on. I've read different things while browsing the web. A pizza screen? Also, what should the oven be preheated to? Will I hear cracks? I know this is a "harsher" way to roast and I'll get an uneven roast at best, so what type of beans will best stand up to this treatment? I have a French roast blend from Sweet Maria's that I'm considering.
I realize this will be a lot of trail and error, but I'd like as good a start as possible. Thanks for any help at all!
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Posted by bvy on 2006-11-19 20:24:37 Post Subject: Oven Roasting
Hello! I'm new to the board, but have frequented alt.coffee for a long time. I've been roasting for several years, but haven't really tried anything too adventurous in a while, so...
Can anyone offer any hints for oven roasting? Never tried it (I've only ever used hot air poppers). I have a gas oven, but I'm not sure what to put the beans on. I've read different things while browsing the web. A pizza screen? Also, what should the oven be preheated to? Will I hear cracks? I know this is a "harsher" way to roast and I'll get an uneven roast at best, so what type of beans will best stand up to this treatment? I have a French roast blend from Sweet Maria's that I'm considering.
I realize this will be a lot of trail and error, but I'd like as good a start as possible. Thanks for any help at all!
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View entire thread: Barefoot Coffee Roasters Brazil Poco
Posted by greatinfusions on 2007-07-18 09:47:54 Post Subject: Barefoot Coffee Roasters Brazil Poco
I have the opportunity to try a lot of coffee roasts as the proprietor of Great Infusions . Many of my Roaster customers proudly demonstrate their latest Yirgacheffe blend... or whatever is latest.
Last week I was really inspired by a Barefoot blend they call Brazil Poco (organic & FT). Light in appearance and almost no surface oils. Aroma out of the bag reminds you of the roasting house - tons of lush dark chocolate.
I use a vietnamese style coffee filter to do a quick cupping. This allows me to taste the coffee alone in its natural state. I usually make one 4oz cup and rink it hot - then make one and let it cool to room temperature to find hidden taints.
The brewed VN cups were excellent and the hot cup tells me the Brazil Poco can stand on its own as a brewed drink. Lots of chocolate with onderlying fruit. The cool cup held up well with a sort of briney aftertaste.
Dialing in the grind tamp and pour for an espresso took a several shots.. Finally I got the target profile of a strong earthy shroomey chocolate flavor - slight sweetness and citric tones underneath - layered flavors. Makes fabulous milk based drinks.
Barefoot is located in San Jose CA. They have nice little roasting house/cafe in a strip mall on Stevens Creek. their moto is "Serious coffee. Happy people"
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Posted by greatinfusions on 2007-07-18 09:47:54 Post Subject: Barefoot Coffee Roasters Brazil Poco
I have the opportunity to try a lot of coffee roasts as the proprietor of Great Infusions . Many of my Roaster customers proudly demonstrate their latest Yirgacheffe blend... or whatever is latest.
Last week I was really inspired by a Barefoot blend they call Brazil Poco (organic & FT). Light in appearance and almost no surface oils. Aroma out of the bag reminds you of the roasting house - tons of lush dark chocolate.
I use a vietnamese style coffee filter to do a quick cupping. This allows me to taste the coffee alone in its natural state. I usually make one 4oz cup and rink it hot - then make one and let it cool to room temperature to find hidden taints.
The brewed VN cups were excellent and the hot cup tells me the Brazil Poco can stand on its own as a brewed drink. Lots of chocolate with onderlying fruit. The cool cup held up well with a sort of briney aftertaste.
Dialing in the grind tamp and pour for an espresso took a several shots.. Finally I got the target profile of a strong earthy shroomey chocolate flavor - slight sweetness and citric tones underneath - layered flavors. Makes fabulous milk based drinks.
Barefoot is located in San Jose CA. They have nice little roasting house/cafe in a strip mall on Stevens Creek. their moto is "Serious coffee. Happy people"
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View entire thread: New, possible, questionable roaster
Posted by jrnysend on 2007-01-06 20:43:33 Post Subject: New, possible, questionable roaster
Hi. I received a stainless Stove-Top Popper from Back to Basics for Christmas. The intent was for it to be used as a coffee roaster. Why someone thought I needed a new roaster or roasting method is curious but a gift's a gift. I can take a hint. I've use it twice, a pound each time. My first bach was over roasted to my liking but since I'm half French anyway, I made the best of it. My second roast was just a few minutes ago. It was better but still done a little bit more than a full city roast, my preference. Any one of you guys or ladies have any experience, knowledge, hear-say, assumptions or any idea if I'm wasting my time or just have to get the hang of this thing. I've been roasting with hot air for over two years and the control and so far taste are superior. I used a pound because I was told that's the max loadable and the more the merrier. It supposidly roasts more evenly. It was an even roast but catching it at just that right moment to start the manual cooling is difficult. I've tried different temps but it doesn't seem to matter. I use a single portable burner to heat the unit and cool/blow off the chaff with compressed air. Your insight would be greatly appreciated. Thanks --
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Posted by jrnysend on 2007-01-06 20:43:33 Post Subject: New, possible, questionable roaster
Hi. I received a stainless Stove-Top Popper from Back to Basics for Christmas. The intent was for it to be used as a coffee roaster. Why someone thought I needed a new roaster or roasting method is curious but a gift's a gift. I can take a hint. I've use it twice, a pound each time. My first bach was over roasted to my liking but since I'm half French anyway, I made the best of it. My second roast was just a few minutes ago. It was better but still done a little bit more than a full city roast, my preference. Any one of you guys or ladies have any experience, knowledge, hear-say, assumptions or any idea if I'm wasting my time or just have to get the hang of this thing. I've been roasting with hot air for over two years and the control and so far taste are superior. I used a pound because I was told that's the max loadable and the more the merrier. It supposidly roasts more evenly. It was an even roast but catching it at just that right moment to start the manual cooling is difficult. I've tried different temps but it doesn't seem to matter. I use a single portable burner to heat the unit and cool/blow off the chaff with compressed air. Your insight would be greatly appreciated. Thanks --
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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: 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: 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: Trung Nguyen Coffee - The Best Coffee In Viet Nam
Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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View entire thread: Costa Rican Tres Rios-Hacienda La Laguna:
Posted by coffee_wine_ismylife on 2003-09-21 13:33:56 Post Subject: Costa Rican Tres Rios-Hacienda La Laguna:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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Posted by coffee_wine_ismylife on 2003-09-21 13:33:56 Post Subject: Costa Rican Tres Rios-Hacienda La Laguna:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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View entire thread: Zimbabwe AA+ Salimba Farm:
Posted by coffee_wine_ismylife on 2003-09-21 13:35:08 Post Subject: Zimbabwe AA+ Salimba Farm:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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Posted by coffee_wine_ismylife on 2003-09-21 13:35:08 Post Subject: Zimbabwe AA+ Salimba Farm:
Recommend roasting Espresso/Full City (dark brown, shiny, & oily).
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View entire thread: Bolivia Organic Aecar Co-op:
Posted by coffee_wine_ismylife on 2003-09-21 13:28:11 Post Subject: Bolivia Organic Aecar Co-op:
Recommend roasting Espresso/Full City (dark brown with some oil).
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Posted by coffee_wine_ismylife on 2003-09-21 13:28:11 Post Subject: Bolivia Organic Aecar Co-op:
Recommend roasting Espresso/Full City (dark brown with some oil).
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View entire thread: Roasting capacity
Posted by charlesl on 2008-08-20 12:03:19 Post Subject: Roasting capacity
I am looking for roasting capacity to service the Midwest
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Posted by charlesl on 2008-08-20 12:03:19 Post Subject: Roasting capacity
I am looking for roasting capacity to service the Midwest
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View entire thread: grinders
Posted by akw on 2005-10-25 22:00:43 Post Subject: grinders
I am about to buy a coffee grinder for my roasting business. Any suggestions? Products to avoid?
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Posted by akw on 2005-10-25 22:00:43 Post Subject: grinders
I am about to buy a coffee grinder for my roasting business. Any suggestions? Products to avoid?
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View entire thread: Roasting Machine
Posted by johnny on 2006-05-29 05:26:27 Post Subject: Roasting Machine
Which is the best Machine for roasting coffe and why? Capacity one bag (60 kg) at a time.
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Posted by johnny on 2006-05-29 05:26:27 Post Subject: Roasting Machine
Which is the best Machine for roasting coffe and why? Capacity one bag (60 kg) at a time.
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View entire thread: Anybody sell Commercial Coffee Roasters?
Posted by Best Guide to Espresso on 2007-06-11 12:38:17 Post Subject: Anybody sell Commercial Coffee Roasters?
Does anyone know of a company selling commercial roasting equipment that offers an affiliate program or finder''s fee for referrals?
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Posted by Best Guide to Espresso on 2007-06-11 12:38:17 Post Subject: Anybody sell Commercial Coffee Roasters?
Does anyone know of a company selling commercial roasting equipment that offers an affiliate program or finder''s fee for referrals?
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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: want used roasting machine
Posted by shanghaibmc on 2007-10-21 22:27:54 Post Subject: want used roasting machine
Hi all,
I am a roaster in Shanghai, China. Searching for a second hand roasting machine with a capacity 60kg or 120kg/batch. Probat preferred.
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Posted by shanghaibmc on 2007-10-21 22:27:54 Post Subject: want used roasting machine
Hi all,
I am a roaster in Shanghai, China. Searching for a second hand roasting machine with a capacity 60kg or 120kg/batch. Probat preferred.
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View entire thread: Home roasting machines
Posted by jlyon10 on 2007-03-07 07:21:30 Post Subject: Home roasting machines
I found a way to sell home roasting machines for my site jims coffee beans by using Amazon. This will work out great for me.
Jim
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Posted by jlyon10 on 2007-03-07 07:21:30 Post Subject: Home roasting machines
I found a way to sell home roasting machines for my site jims coffee beans by using Amazon. This will work out great for me.
Jim
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View entire thread: Looking for apprenticeship in Minneapolis!!!
Posted by ekimrayd on 2008-09-15 15:47:09 Post Subject: Looking for apprenticeship in Minneapolis!!!
Anyone out there need an apprentice wanting to get into the roasting trade in the Minneapolis area??? Willing to work other jobs in shop as well!!!
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Posted by ekimrayd on 2008-09-15 15:47:09 Post Subject: Looking for apprenticeship in Minneapolis!!!
Anyone out there need an apprentice wanting to get into the roasting trade in the Minneapolis area??? Willing to work other jobs in shop as well!!!
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View entire thread: Looking for a good drum for roasting.
Posted by marcoval on 2005-05-19 11:45:39 Post Subject: Looking for a good drum for roasting.
So, I'm creating a roaster and need advice on finding drums that are appropriate for roasting. Anyone know of a good online location for such a thing?
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Posted by marcoval on 2005-05-19 11:45:39 Post Subject: Looking for a good drum for roasting.
So, I'm creating a roaster and need advice on finding drums that are appropriate for roasting. Anyone know of a good online location for such a thing?
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View entire thread: Looking for equipment supplier
Posted by AlisonD on 2007-11-05 23:14:04 Post Subject: Looking for equipment supplier
Hey all, I am interested in adding home brewing and roasting equipment to my site and am looking for quality product dropshippers. Any tips would be appreciated. Thanks
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Posted by AlisonD on 2007-11-05 23:14:04 Post Subject: Looking for equipment supplier
Hey all, I am interested in adding home brewing and roasting equipment to my site and am looking for quality product dropshippers. Any tips would be appreciated. Thanks
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View entire thread: UK News - IMEX DigiPro Range reaches United Kingdom
Posted by trbb on 2008-08-03 09:13:37 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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Posted by trbb on 2008-08-03 09:13:37 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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View entire thread: UK News - IMEX DigiPro Range reaches United Kingdom
Posted by trbb on 2008-08-03 09:15:06 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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Posted by trbb on 2008-08-03 09:15:06 Post Subject: UK News - IMEX DigiPro Range reaches United Kingdom
August 3rd 2008 - The Roasted Bean Boutique Ltd becomes sole UK and Ireland distributor for the IMEX DigiPro Range of fully automatic in-house smokeless coffee bean roasting machines.
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View entire thread: rebuilt Vittoria 7 kg roaster for sale, new burner/controls
Posted by roasterguy on 2006-02-14 23:30:35 Post Subject: rebuilt Vittoria 7 kg roaster for sale, new burner/controls
rebuilt Vittoria 7 kg roaster for sale, new advanced burner/controls/gas train/ roast profiling system/ separate roaster and cooling fans for quicker roasting and cooling, roast 1 lb to 15 lbs $11,000
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Posted by roasterguy on 2006-02-14 23:30:35 Post Subject: rebuilt Vittoria 7 kg roaster for sale, new burner/controls
rebuilt Vittoria 7 kg roaster for sale, new advanced burner/controls/gas train/ roast profiling system/ separate roaster and cooling fans for quicker roasting and cooling, roast 1 lb to 15 lbs $11,000
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View entire thread: solar roasting???
Posted by luvncoffee on 2005-07-06 13:31:19 Post Subject: solar roasting???
Has anyone heard of Solar roasting?? Rainforest company is trying it or is going to try it? Is this a crazy idea or someting new iv'e never heard of??
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Posted by luvncoffee on 2005-07-06 13:31:19 Post Subject: solar roasting???
Has anyone heard of Solar roasting?? Rainforest company is trying it or is going to try it? Is this a crazy idea or someting new iv'e never heard of??
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View entire thread: Great Selection Green Coffees For Home Roasting
Posted by CatesGreenCoffee on 2004-01-16 10:25:53 Post Subject: Great Selection Green Coffees For Home Roasting
Quality Green (Unroasted) Coffee Beans For Home Roasting.
**edited by administration (solicitation)
I'm sure its quality, I'm sure its great, but please try to read the rules before I get irate. :lol:
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Posted by CatesGreenCoffee on 2004-01-16 10:25:53 Post Subject: Great Selection Green Coffees For Home Roasting
Quality Green (Unroasted) Coffee Beans For Home Roasting.
**edited by administration (solicitation)
I'm sure its quality, I'm sure its great, but please try to read the rules before I get irate. :lol:
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View entire thread: Roaster Simulation
Posted by Fresh Roaster on 2008-10-15 15:10:13 Post Subject: Roaster Simulation
For anyone who wants to give it a try...
http://www.freshroastsystems.com/Roastm ... ublish.htm
Username: admin
Password: a
Love to hear any comments. This is the interface we are using for both roasters and on-line roasting. Comments welcome.
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Posted by Fresh Roaster on 2008-10-15 15:10:13 Post Subject: Roaster Simulation
For anyone who wants to give it a try...
http://www.freshroastsystems.com/Roastm ... ublish.htm
Username: admin
Password: a
Love to hear any comments. This is the interface we are using for both roasters and on-line roasting. Comments welcome.
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View entire thread: 100 % Arabica Coffee Costa Rica wholesale, retail, organic
Posted by Donya on 2005-07-08 16:21:53 Post Subject: 100 % Arabica Coffee Costa Rica wholesale, retail, organic
100 % Arabica Coffee Costa Rica wholesale, retail, organic, espresso, dark roast, medium roast, light roast. Over 40 years of tradition of Costa Rica coffee growing and roasting.
Excellent prices.
Free samples.
Your label or ours.
www.cafemontanaonline.com
cs@cafemontanaonline.com
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Posted by Donya on 2005-07-08 16:21:53 Post Subject: 100 % Arabica Coffee Costa Rica wholesale, retail, organic
100 % Arabica Coffee Costa Rica wholesale, retail, organic, espresso, dark roast, medium roast, light roast. Over 40 years of tradition of Costa Rica coffee growing and roasting.
Excellent prices.
Free samples.
Your label or ours.
www.cafemontanaonline.com
cs@cafemontanaonline.com
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View entire thread: Ways to cut cost?
Posted by tronno on 2004-08-21 09:51:31 Post Subject: Ways to cut cost?
Anybody have any good methods of keeping their café costs down? With Pros and Cons for each, please.
I never thought of roasting my own beans before, but apparently a lot do.
PRO: cost is lower (I assume)
CON: product inconsistency potential
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Posted by tronno on 2004-08-21 09:51:31 Post Subject: Ways to cut cost?
Anybody have any good methods of keeping their café costs down? With Pros and Cons for each, please.
I never thought of roasting my own beans before, but apparently a lot do.
PRO: cost is lower (I assume)
CON: product inconsistency potential
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View entire thread: Would like to buy used 2 Kg roaster
Posted by Ellie on 2005-05-14 07:52:16 Post Subject: Would like to buy used 2 Kg roaster
I'm looking to buy a used 2Kg roaster to get started roasting my own. If you are thinking of upgrading to a larger roaster and live in the Southeast, I would like to discuss. I will pick up. ellenetc@bellsouth.net
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Posted by Ellie on 2005-05-14 07:52:16 Post Subject: Would like to buy used 2 Kg roaster
I'm looking to buy a used 2Kg roaster to get started roasting my own. If you are thinking of upgrading to a larger roaster and live in the Southeast, I would like to discuss. I will pick up. ellenetc@bellsouth.net
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View entire thread: Unimax 9001 manual?
Posted by LenF on 2005-10-24 23:49:39 Post Subject: Unimax 9001 manual?
Hi all,
Just obtained a Unimax 9001 in very good condition to use for roasting beans for a non-profit group. I'm looking for a copy (or copy made of a
copy...grin) of the manual for this machine.
Happy to pay a reasonable fee, etc.
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Posted by LenF on 2005-10-24 23:49:39 Post Subject: Unimax 9001 manual?
Hi all,
Just obtained a Unimax 9001 in very good condition to use for roasting beans for a non-profit group. I'm looking for a copy (or copy made of a
copy...grin) of the manual for this machine.
Happy to pay a reasonable fee, etc.
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View entire thread: SALUTE TO THE GATE KEEPERS
Posted by joaquin on 2006-11-30 19:46:08 Post Subject: SALUTE TO THE GATE KEEPERS
Want to salute the ones that have the power to transform green coffee to the most , envigorating natural drink in the world . only a few have the power , of transforming green coffee in to a blak plesure .... Keep on roasting
Finito the harvest was all piked . thanks
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Posted by joaquin on 2006-11-30 19:46:08 Post Subject: SALUTE TO THE GATE KEEPERS
Want to salute the ones that have the power to transform green coffee to the most , envigorating natural drink in the world . only a few have the power , of transforming green coffee in to a blak plesure .... Keep on roasting
Finito the harvest was all piked . thanks
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View entire thread: Bucks County Coffee Co.
Posted by BucksCoffee on 2007-10-08 05:37:00 Post Subject: Bucks County Coffee Co.
I work at a Bucks County coffee company here in pa. I am 16 years old and I love coffee. Bucks County coffee is mini franchise with only 31 stores in PA and New Jersey. We do our own roasting at the central location. I will say more a little later.
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Posted by BucksCoffee on 2007-10-08 05:37:00 Post Subject: Bucks County Coffee Co.
I work at a Bucks County coffee company here in pa. I am 16 years old and I love coffee. Bucks County coffee is mini franchise with only 31 stores in PA and New Jersey. We do our own roasting at the central location. I will say more a little later.
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View entire thread: sugar development during the roast
Posted by muzoon on 2005-12-10 05:22:08 Post Subject: sugar development during the roast
can anyone tell me: when during the roast sugars are in sweetest development degree and how it expresses in taste? could describe beans appearence as well.
and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)?
i think probably it is different with different coffees.
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Posted by muzoon on 2005-12-10 05:22:08 Post Subject: sugar development during the roast
can anyone tell me: when during the roast sugars are in sweetest development degree and how it expresses in taste? could describe beans appearence as well.
and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)?
i think probably it is different with different coffees.
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View entire thread: http://coffee.nwjava.com/roasting%20log.xls
Posted by NW JAVA on 2008-01-01 00:51:00 Post Subject: http://coffee.nwjava.com/roasting%20log.xls
http://coffee.nwjava.com/roasting%20log.xls
/! <it's jsut a tiny excel spredsheety thingy that plots some data>
Rem: I don't want any " it's lame or too simple or remarks" if you have the time or desire : use it as a starting place and improve it. and SHARE.
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Posted by NW JAVA on 2008-01-01 00:51:00 Post Subject: http://coffee.nwjava.com/roasting%20log.xls
http://coffee.nwjava.com/roasting%20log.xls
/! <it's jsut a tiny excel spredsheety thingy that plots some data>
Rem: I don't want any " it's lame or too simple or remarks" if you have the time or desire : use it as a starting place and improve it. and SHARE.
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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: Decoty Coffee Company?
Posted by Beanster on 2006-08-09 14:32:00 Post Subject: Decoty Coffee Company?
Is anyone familiar at all with them? Roaster based in Texas and there are 5 distribution centers in Texas. Been roasting in 1929 and I live in the same city where the original location is. I'm at the very early stages of researching opening an espresso drive-thru and figured if they have good coffee then it would be convenient having them right here.
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Posted by Beanster on 2006-08-09 14:32:00 Post Subject: Decoty Coffee Company?
Is anyone familiar at all with them? Roaster based in Texas and there are 5 distribution centers in Texas. Been roasting in 1929 and I live in the same city where the original location is. I'm at the very early stages of researching opening an espresso drive-thru and figured if they have good coffee then it would be convenient having them right here.
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View entire thread: passionate about roasting?
Posted by bagels and beans on 2007-10-17 10:24:31 Post Subject: passionate about roasting?
We are currently looking for a person interested in taking a roasting program to the next level. We currently roast for our three stores and are looking to raise the bar. We have a Diedrich IR roaster and the space and means for someone who is passionate and eager to learn. 1/2 hour from Manhattan. Do you have the passion?
email info@davidsbagels.com
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Posted by bagels and beans on 2007-10-17 10:24:31 Post Subject: passionate about roasting?
We are currently looking for a person interested in taking a roasting program to the next level. We currently roast for our three stores and are looking to raise the bar. We have a Diedrich IR roaster and the space and means for someone who is passionate and eager to learn. 1/2 hour from Manhattan. Do you have the passion?
email info@davidsbagels.com
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View entire thread: Professional commercial roasting machinery..
Posted by Landry karege on 2005-10-13 05:56:41 Post Subject: Professional commercial roasting machinery..
Hey everyone..been a while since a last posted on this site...it has even changed the look...i like it looks really hot, just like good coffee.. anyway wont be long on here..just wanted to ask if anybody here knows where i can get good equipment (i mean like medium industrial equip) for roasting large quantity, grinding and (weighing)packaging...thank you
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Posted by Landry karege on 2005-10-13 05:56:41 Post Subject: Professional commercial roasting machinery..
Hey everyone..been a while since a last posted on this site...it has even changed the look...i like it looks really hot, just like good coffee.. anyway wont be long on here..just wanted to ask if anybody here knows where i can get good equipment (i mean like medium industrial equip) for roasting large quantity, grinding and (weighing)packaging...thank you
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View entire thread: New to the Forum!
Posted by Casey Scofield on 2005-07-03 23:35:12 Post Subject: New to the Forum!
Hello All!
I'm a new guy here so I thought I would say hello! Love the forum by the way. I'm nearing the phase of roasting my own beans (as soon as I raise the $$$ for a good roaster) so I'm sure I'll be picking all your brains on how best to spend my money!
All the best to everyone.
Cheers!
-Casey
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Posted by Casey Scofield on 2005-07-03 23:35:12 Post Subject: New to the Forum!
Hello All!
I'm a new guy here so I thought I would say hello! Love the forum by the way. I'm nearing the phase of roasting my own beans (as soon as I raise the $$$ for a good roaster) so I'm sure I'll be picking all your brains on how best to spend my money!
All the best to everyone.
Cheers!
-Casey
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View entire thread: Looking for a used roaster.
Posted by rayroc on 2007-08-06 23:57:16 Post Subject: Looking for a used roaster.
I'm moving from Los Angeles, CA to South GA. I'll be launching a new Cafe business and want to do my own roasting. I don't want to make a huge investment in the roaster since I'll be testing the bean sales market in a small but growing town. I figure maybe a 5 to 10 kilo roaster would be a good start. Any recommendations?
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Posted by rayroc on 2007-08-06 23:57:16 Post Subject: Looking for a used roaster.
I'm moving from Los Angeles, CA to South GA. I'll be launching a new Cafe business and want to do my own roasting. I don't want to make a huge investment in the roaster since I'll be testing the bean sales market in a small but growing town. I figure maybe a 5 to 10 kilo roaster would be a good start. Any recommendations?
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View entire thread: uneven roast:(
Posted by muzoon on 2005-12-10 05:55:47 Post Subject: uneven roast:(
sometimes happens that my roasted coffee beans are not evenly roasted, they are darker from inside even thou lightly.
what can be the cause of this? too high temperature after 1 crack or...?
and what can happen in roasting process with beans and flavour development when temperature changes are too rapid not smooth?
as i have understand that temperature changes should be smooth. if i´m wrong please correct me?
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Posted by muzoon on 2005-12-10 05:55:47 Post Subject: uneven roast:(
sometimes happens that my roasted coffee beans are not evenly roasted, they are darker from inside even thou lightly.
what can be the cause of this? too high temperature after 1 crack or...?
and what can happen in roasting process with beans and flavour development when temperature changes are too rapid not smooth?
as i have understand that temperature changes should be smooth. if i´m wrong please correct me?
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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: The New Behmor 1600 correction
Posted by BeanSmoke on 2007-06-17 14:53:07 Post Subject: The New Behmor 1600 correction
This post is regarding the annual gathering PNWG V
5th Annual Pacific Northwest
Home Roaster''s Gathering
Saturday June 16, 2007
When I gave my report on JoeB''s unveiling of the first market approved Behmor 1600 I forgot to thank Mike and Debbi for hosting and providing there home for this wonderful annual get together. This was my first home roasting event and it was a very special one at that.
Best Regards to all,
Joe Robertson
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Posted by BeanSmoke on 2007-06-17 14:53:07 Post Subject: The New Behmor 1600 correction
This post is regarding the annual gathering PNWG V
5th Annual Pacific Northwest
Home Roaster''s Gathering
Saturday June 16, 2007
When I gave my report on JoeB''s unveiling of the first market approved Behmor 1600 I forgot to thank Mike and Debbi for hosting and providing there home for this wonderful annual get together. This was my first home roasting event and it was a very special one at that.
Best Regards to all,
Joe Robertson
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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: How long should the coffee de-gas before cupping / serving ?
Posted by Blucifer on 2007-03-15 14:36:41 Post Subject: How long should the coffee de-gas before cupping / serving ?
Hey gang,
Me again here with another question that may have the most simple of answers but i seem to get alot of different views about it from different sources.
How long after roasting should you let the coffee de-gas before cupping / serving ? Does it differ with Espresso due to the different brewing method (or any other brewing method for that matter) ?
Any help on this matter will be more than helpful !
Thank you in advance !
Blu
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Posted by Blucifer on 2007-03-15 14:36:41 Post Subject: How long should the coffee de-gas before cupping / serving ?
Hey gang,
Me again here with another question that may have the most simple of answers but i seem to get alot of different views about it from different sources.
How long after roasting should you let the coffee de-gas before cupping / serving ? Does it differ with Espresso due to the different brewing method (or any other brewing method for that matter) ?
Any help on this matter will be more than helpful !
Thank you in advance !
Blu
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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: COFFEE ROASTER DRUM for Ronco & Foreman Home Rotisseries
Posted by coffeeroastersclub6 on 2007-08-16 09:33:56 Post Subject: COFFEE ROASTER DRUM for Ronco & Foreman Home Rotisseries
The Coffee Roaster Drum comes fully assembled and ready to go! Fits inside of your George Foreman or Ron Popeil (also known as "RONCO") rotisserie. No alterations to your Foreman or Popeil rotisserie are needed for this roaster to work! Complete operating and roasting instructions included. Can easily roast a pound or more of coffee at a time, much more than other more expensive units. Nothing else needed to buy.
Click Here For More Information & Order Page
Len
http://www.CoffeeRoastersClub.com
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Posted by coffeeroastersclub6 on 2007-08-16 09:33:56 Post Subject: COFFEE ROASTER DRUM for Ronco & Foreman Home Rotisseries
The Coffee Roaster Drum comes fully assembled and ready to go! Fits inside of your George Foreman or Ron Popeil (also known as "RONCO") rotisserie. No alterations to your Foreman or Popeil rotisserie are needed for this roaster to work! Complete operating and roasting instructions included. Can easily roast a pound or more of coffee at a time, much more than other more expensive units. Nothing else needed to buy.
Click Here For More Information & Order Page
Len
http://www.CoffeeRoastersClub.com
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View entire thread: Information concerning roaster upgrade!
Posted by hog4hal on 2004-12-18 20:40:07 Post Subject: Information concerning roaster upgrade!
I am presently just a home roaster and have an Alpenrost for my roasting. I would like to eventually open a cafe' and need information about roasters of larger capacity that will give me the rast that I presently achieve with the Alpenrost. I have tried a couple of other home roasters and was very dissatisfied with the results. Could someome please guide me into a commercial roaster that I will be able to achieve the quality that i now am getting? Thanks!!!
Disollutioned Prospector
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Posted by hog4hal on 2004-12-18 20:40:07 Post Subject: Information concerning roaster upgrade!
I am presently just a home roaster and have an Alpenrost for my roasting. I would like to eventually open a cafe' and need information about roasters of larger capacity that will give me the rast that I presently achieve with the Alpenrost. I have tried a couple of other home roasters and was very dissatisfied with the results. Could someome please guide me into a commercial roaster that I will be able to achieve the quality that i now am getting? Thanks!!!
Disollutioned Prospector
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View entire thread: new crops
Posted by lizzy on 2007-06-15 00:01:03 Post Subject: new crops
I've gotten a few things figured out. like some long handled wire brushes and a little shop vac to clean before I even fire up my little guy.
Also have learned to slow things down around 395. I can adjust the flame and roast a little longer than full speed ahead and get some good flavor.
but now I'm getting new crops of beans, they smell different--fresher and more "agricultural" and I wonder if there are any tips for roasting these delightfully fresh green beans.
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Posted by lizzy on 2007-06-15 00:01:03 Post Subject: new crops
I've gotten a few things figured out. like some long handled wire brushes and a little shop vac to clean before I even fire up my little guy.
Also have learned to slow things down around 395. I can adjust the flame and roast a little longer than full speed ahead and get some good flavor.
but now I'm getting new crops of beans, they smell different--fresher and more "agricultural" and I wonder if there are any tips for roasting these delightfully fresh green beans.
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View entire thread: Help on Becoming a Private Roaster
Posted by Darrenbrett on 2004-03-30 17:15:19 Post Subject: Help on Becoming a Private Roaster
Hi all. Okay, here's a question for the experts in the room: yesterday I mentioned branding my own label. Now, on the one hand I could find a roaster/supplier and rebrand. Another option is to have my own roasting operation. What do people think the benefits and drawbacks of the two approaches are? Do you have to produce a significantly higher volume of beans for sale to make it worthwhile as a roaster? Any idea how much capital startup you'd need to become a roaster? Thanks.
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Posted by Darrenbrett on 2004-03-30 17:15:19 Post Subject: Help on Becoming a Private Roaster
Hi all. Okay, here's a question for the experts in the room: yesterday I mentioned branding my own label. Now, on the one hand I could find a roaster/supplier and rebrand. Another option is to have my own roasting operation. What do people think the benefits and drawbacks of the two approaches are? Do you have to produce a significantly higher volume of beans for sale to make it worthwhile as a roaster? Any idea how much capital startup you'd need to become a roaster? Thanks.
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View entire thread: Green Coffee course and/or knowledge source?
Posted by njot2an on 2008-11-14 19:53:13 Post Subject: Green Coffee course and/or knowledge source?
Hi everybody, a complete rookie here . I have been trying to find out if there is any course or school that discuss everything about green coffee? Like on how to grade them, how does the green coffee trading works, the history of it, how to import them, how to differentiate between good and bad coffee, etc. I have been looking around on the internet, and all I can found is only courses on roasting, barista training. Any guidance? Or maybe anyone can lead me into the right direction? Thanks a lot.
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Posted by njot2an on 2008-11-14 19:53:13 Post Subject: Green Coffee course and/or knowledge source?
Hi everybody, a complete rookie here . I have been trying to find out if there is any course or school that discuss everything about green coffee? Like on how to grade them, how does the green coffee trading works, the history of it, how to import them, how to differentiate between good and bad coffee, etc. I have been looking around on the internet, and all I can found is only courses on roasting, barista training. Any guidance? Or maybe anyone can lead me into the right direction? Thanks a lot.
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View entire thread: Home Roasting Business
Posted by Derryl on 2007-02-19 11:51:41 Post Subject: Home Roasting Business
Hello
This is my first time post.
I have been looking at starting my own coffee shop, doing in-house Roasting.
The site I have chosen will not be ready for ~another 2 years.
I was thinking of setting up a roaster at home (I live in the country) and doing a business out of my house & on line. I’d start with a small roaster (3kg batches).
I’d love to get some feed back on this idea... positives or negatives!
I am presently out of work & its kind of seems now or never.
Thanks
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Posted by Derryl on 2007-02-19 11:51:41 Post Subject: Home Roasting Business
Hello
This is my first time post.
I have been looking at starting my own coffee shop, doing in-house Roasting.
The site I have chosen will not be ready for ~another 2 years.
I was thinking of setting up a roaster at home (I live in the country) and doing a business out of my house & on line. I’d start with a small roaster (3kg batches).
I’d love to get some feed back on this idea... positives or negatives!
I am presently out of work & its kind of seems now or never.
Thanks
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View entire thread: Looking to start selling fresh roasted/green coffee
Posted by RyanFoley on 2006-06-08 16:17:54 Post Subject: Looking to start selling fresh roasted/green coffee
I'm a big coffee drinker; I've introduced a lot of my acquaintances to "good" coffee and thus helped them to purchase good machines/grinders. I am always asked about coffee beans, and so I'd like to start selling fresh roasted and green coffee. I roast my own, but it will be a long while before I'm good enough at roasting to rival commercial roasters. So I'm looking to resell coffee.
I know there’s quite a few roasters here, do any of you have reseller programs, or preferably drop shipping? Thanks!
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Posted by RyanFoley on 2006-06-08 16:17:54 Post Subject: Looking to start selling fresh roasted/green coffee
I'm a big coffee drinker; I've introduced a lot of my acquaintances to "good" coffee and thus helped them to purchase good machines/grinders. I am always asked about coffee beans, and so I'd like to start selling fresh roasted and green coffee. I roast my own, but it will be a long while before I'm good enough at roasting to rival commercial roasters. So I'm looking to resell coffee.
I know there’s quite a few roasters here, do any of you have reseller programs, or preferably drop shipping? Thanks!
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View entire thread: Deidrich IR3 for sale
Posted by chuck on 2007-08-01 10:12:28 Post Subject: Deidrich IR3 for sale
Hello everyone,
I am selling my Table top Deidrich IR 3 propane (can be converted to natural gas).
Brushed Stainless skin
Cooling tray agitator
map light
1 year of use with detailed roasting log.
Like new condition.
Positive pressure insulated ducting included--about 10-12 feet plus corner and weather cap
$8k for everything.
I am in San Diego and I do not want to deal with crating and shipping it so if you are interested, you will either have to pick it up or have it picked up and crated etc.
If interested, please email: patt101@san.rr.com
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Posted by chuck on 2007-08-01 10:12:28 Post Subject: Deidrich IR3 for sale
Hello everyone,
I am selling my Table top Deidrich IR 3 propane (can be converted to natural gas).
Brushed Stainless skin
Cooling tray agitator
map light
1 year of use with detailed roasting log.
Like new condition.
Positive pressure insulated ducting included--about 10-12 feet plus corner and weather cap
$8k for everything.
I am in San Diego and I do not want to deal with crating and shipping it so if you are interested, you will either have to pick it up or have it picked up and crated etc.
If interested, please email: patt101@san.rr.com
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View entire thread: New Cafe STartup
Posted by Bailey99 on 2006-04-26 14:24:44 Post Subject: New Cafe STartup
looking at purchasing a building to house our Cafe. Need help in contacting someone who can help us with numbers for the business plan,
if we go to on-site roasting, what type of roaster, and how to maximize our profit from that. We'd like to work with cross-sell, i.e. packaging our beans for grinding and sales in our cafe. We'll have bakery items and a loungy comfortable sit down and relax environment. We've seen some off-the shelf coffee shop business plans, but have one already.
Any assistance or advice would be appreciated and helpful.
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Posted by Bailey99 on 2006-04-26 14:24:44 Post Subject: New Cafe STartup
looking at purchasing a building to house our Cafe. Need help in contacting someone who can help us with numbers for the business plan,
if we go to on-site roasting, what type of roaster, and how to maximize our profit from that. We'd like to work with cross-sell, i.e. packaging our beans for grinding and sales in our cafe. We'll have bakery items and a loungy comfortable sit down and relax environment. We've seen some off-the shelf coffee shop business plans, but have one already.
Any assistance or advice would be appreciated and helpful.
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View entire thread: Selling Home Roasted
Posted by quarfish on 2007-03-21 14:17:01 Post Subject: Selling Home Roasted
Has anyone out there sold home roasted coffee, i.e. from their home? I have been roasting and giving to friends who are now willing to purchase (it's expensive keeping your friends caffinated!).
I have looked on line for regulations and continue to come up information-less. I realize I will need to go with a commercial roaster but that's not my concern as much as the feds and the state. I live in Colorado. Any information or sharing of experiences would be great.
Thank you all so much, your insites and input into this industry, they are tremendous!
BQ
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Posted by quarfish on 2007-03-21 14:17:01 Post Subject: Selling Home Roasted
Has anyone out there sold home roasted coffee, i.e. from their home? I have been roasting and giving to friends who are now willing to purchase (it's expensive keeping your friends caffinated!).
I have looked on line for regulations and continue to come up information-less. I realize I will need to go with a commercial roaster but that's not my concern as much as the feds and the state. I live in Colorado. Any information or sharing of experiences would be great.
Thank you all so much, your insites and input into this industry, they are tremendous!
BQ
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View entire thread: Green coffee sales, roasted coffee sales
Posted by MSGRLLC on 2005-08-31 10:09:38 Post Subject: Green coffee sales, roasted coffee sales
Hey, just wanted to get our name out there, if anyone is interested in green coffee beans imported from only the finest fincas worldwide (including Honduras, Costa Rica, Sumatra, Cpt. Cook, and many others) or has an interest in the best tasting gourmet coffee that Colorado and in our opinion, the world, has to offer, please contact Jeff Hansford in Denver, Co for more details. Many flavors including decaf available. Visit www.fincaisis.com to request info. or call me direct at 303-868-4454. We can also help you start roasting beans in the privacy of your own home!!! Happy cupping...Mtn. State Golden Roast, LLC.
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Posted by MSGRLLC on 2005-08-31 10:09:38 Post Subject: Green coffee sales, roasted coffee sales
Hey, just wanted to get our name out there, if anyone is interested in green coffee beans imported from only the finest fincas worldwide (including Honduras, Costa Rica, Sumatra, Cpt. Cook, and many others) or has an interest in the best tasting gourmet coffee that Colorado and in our opinion, the world, has to offer, please contact Jeff Hansford in Denver, Co for more details. Many flavors including decaf available. Visit www.fincaisis.com to request info. or call me direct at 303-868-4454. We can also help you start roasting beans in the privacy of your own home!!! Happy cupping...Mtn. State Golden Roast, LLC.
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View entire thread: Coffee Flavoring?? really don't want to ask.
Posted by mulk99 on 2005-05-18 15:00:27 Post Subject: Coffee Flavoring?? really don't want to ask.
alright so I hate to ask this. We are just starting out and have gotten really great reviews on our roasting. Everyone who trys them wants more, a few even gave up cream and sugar for real the great taste of real coffee. however there are a few people who want flavored stuff. Where can I find the oils to flavor my beans? does anyone have a good supplier? are there any tricks to this part of the job I should know about? what is the best type of flavoing? All I have seen are the add it avter you brew syrups and I don't think that is the direction we want to go. I
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Posted by mulk99 on 2005-05-18 15:00:27 Post Subject: Coffee Flavoring?? really don't want to ask.
alright so I hate to ask this. We are just starting out and have gotten really great reviews on our roasting. Everyone who trys them wants more, a few even gave up cream and sugar for real the great taste of real coffee. however there are a few people who want flavored stuff. Where can I find the oils to flavor my beans? does anyone have a good supplier? are there any tricks to this part of the job I should know about? what is the best type of flavoing? All I have seen are the add it avter you brew syrups and I don't think that is the direction we want to go. I
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View entire thread: It is now possible to roast in-house
Posted by trbb on 2008-08-03 09:29:53 Post Subject: It is now possible to roast in-house
Hi,
The Roasted Bean Boutique Ltd UK is pleased to offer a full turn-key-solution for coffee shops wishing to roast green coffee beans in-house. Our automatic smokeless coffee bean roasting machine system can be used automatic or manual and suits novices and expert roasters alike.
Its 2.5 Kg capacity (6lbs) will suit most coffee shops and/or Delis and can be placed anywhere with a 3-phase electric supply.
On-board water and battery operated water pump offers a safe operating environment and no special ventilation is required.
Now is time to differentiate your business from your competitors, and with secured geographical trading territory you can now grow your business and expanding in to new streams of income.
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Posted by trbb on 2008-08-03 09:29:53 Post Subject: It is now possible to roast in-house
Hi,
The Roasted Bean Boutique Ltd UK is pleased to offer a full turn-key-solution for coffee shops wishing to roast green coffee beans in-house. Our automatic smokeless coffee bean roasting machine system can be used automatic or manual and suits novices and expert roasters alike.
Its 2.5 Kg capacity (6lbs) will suit most coffee shops and/or Delis and can be placed anywhere with a 3-phase electric supply.
On-board water and battery operated water pump offers a safe operating environment and no special ventilation is required.
Now is time to differentiate your business from your competitors, and with secured geographical trading territory you can now grow your business and expanding in to new streams of income.
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View entire thread: Buy new or used roaster?
Posted by rayroc on 2008-01-06 22:05:50 Post Subject: Buy new or used roaster?
I'm looking to buy a used roaster with a 2 to 6 kilo capacity. It seems these days it's difficult to find a used roaster and the used ones I've seen come on the market look pretty weathered for the asking price. I've heard that every roaster is unique in its roasting variables. I don't mind paying for quality but would prefer a vintage or antique style of design. I have some questions and would appreciate some feedback from some of you who are more experienced in the industry.
1) Is the extra money for a brand new roaster really worth it?
2) What brand is the best value for the quality?
3) Which would be the most visually appealing models without compromising function?
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Posted by rayroc on 2008-01-06 22:05:50 Post Subject: Buy new or used roaster?
I'm looking to buy a used roaster with a 2 to 6 kilo capacity. It seems these days it's difficult to find a used roaster and the used ones I've seen come on the market look pretty weathered for the asking price. I've heard that every roaster is unique in its roasting variables. I don't mind paying for quality but would prefer a vintage or antique style of design. I have some questions and would appreciate some feedback from some of you who are more experienced in the industry.
1) Is the extra money for a brand new roaster really worth it?
2) What brand is the best value for the quality?
3) Which would be the most visually appealing models without compromising function?
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View entire thread: COVIM COFFEE OF ITALY
Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY
BUONGIORNO.
Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.
South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.
We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!
Please visit: www.covimusa.com or shop at http://sales.covimusa.com
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Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY
BUONGIORNO.
Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.
South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.
We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!
Please visit: www.covimusa.com or shop at http://sales.covimusa.com
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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: Death of a real pioneer...
Posted by Alun_evans on 2007-09-03 05:29:00 Post Subject: Death of a real pioneer...
Sad to read this news to day. Peet spent some time in Indonesia as well as NZ (my adopted, and home countries!) before emigrating to the US. I never meet him but I am sure many of the US posters to coffeeforums.com probably did have the honor.
Ashland - Alfred H. Peet, the son of a Dutch coffee merchant who pioneered a revolution in roasting exotic dark beans that led to America’s love affair with high-end coffee, died Wednesday at his home in Ashland, Ore. He was 87.
He opened the first Peet's Coffee & Tea in 1966 on a rundown street in Berkeley. He mentored the founders of Starbucks letting them work in his store. And even though he sold the coffee business in 1979, Peet's Coffee & Tea still serves their high quality roasts for many addicted coffee lovers.
There are total of 151 stores, most of them in Northern California. In the Los Angeles area there are about 23 Peet's Coffee & Tea stores.
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Posted by Alun_evans on 2007-09-03 05:29:00 Post Subject: Death of a real pioneer...
Sad to read this news to day. Peet spent some time in Indonesia as well as NZ (my adopted, and home countries!) before emigrating to the US. I never meet him but I am sure many of the US posters to coffeeforums.com probably did have the honor.
Ashland - Alfred H. Peet, the son of a Dutch coffee merchant who pioneered a revolution in roasting exotic dark beans that led to America’s love affair with high-end coffee, died Wednesday at his home in Ashland, Ore. He was 87.
He opened the first Peet's Coffee & Tea in 1966 on a rundown street in Berkeley. He mentored the founders of Starbucks letting them work in his store. And even though he sold the coffee business in 1979, Peet's Coffee & Tea still serves their high quality roasts for many addicted coffee lovers.
There are total of 151 stores, most of them in Northern California. In the Los Angeles area there are about 23 Peet's Coffee & Tea stores.
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View entire thread: 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 CFO Financial Management Class @ ABC School
Posted by BaristaTrainer on 2007-08-15 15:18:56 Post Subject: Coffee CFO Financial Management Class @ ABC School
New Class Offered at the American Barista & Coffee School for existing retail coffee business owners and coffee shop chains.
http://coffeeschool.org/files/user/legler_large_4.jpg
Coffee CFO: Financial Management for the Existing Specialty Coffee Business Retailer
This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio: http://coffeeschool.org/about/instructors#Chris+Legler
Click here for full class overview: http://coffeeschool.org/existing and we are also offering a wide range of new consulting services for existing retailers and restaurants who want to take their business to the next level. http://espresso101.com/coffee_infogroup.html
If you have any questions about this or any of our excellent classes please call us at 800-655-3955.
- Matt Milletto
http://coffeeschool.org/files/user/abc_logo.jpg
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Posted by BaristaTrainer on 2007-08-15 15:18:56 Post Subject: Coffee CFO Financial Management Class @ ABC School
New Class Offered at the American Barista & Coffee School for existing retail coffee business owners and coffee shop chains.
http://coffeeschool.org/files/user/legler_large_4.jpg
Coffee CFO: Financial Management for the Existing Specialty Coffee Business Retailer
This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio: http://coffeeschool.org/about/instructors#Chris+Legler
Click here for full class overview: http://coffeeschool.org/existing and we are also offering a wide range of new consulting services for existing retailers and restaurants who want to take their business to the next level. http://espresso101.com/coffee_infogroup.html
If you have any questions about this or any of our excellent classes please call us at 800-655-3955.
- Matt Milletto
http://coffeeschool.org/files/user/abc_logo.jpg
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View entire thread: Has anyone tried this Australian online coffee store?
Posted by muzzi on 2006-01-19 01:49:56 Post Subject: Has anyone tried this Australian online coffee store?
Glad I have found a decent looking coffee forum finally, there is a lot of very ordinary ones out there.
Anyway, I am a hard working Australia who loves his coffee. I work way too hard, and because of this I have no time for the home roasting that I would love to do. I will get into it one day, but for now I don't have the time or the resources.
I have been looking for online coffee houses, because the times and hours I work, and the location of my home and place of work make it difficult to get out. But, I want freshly roasted, quality coffee.
Someone recommended Cafenation to me, but I wasn't able to taste any, and I don't know how much this guy knows Has anyone tried this coffee?
Web site looks good, but I don't want to take advantage of their money back guarantee just because it isn't up to my snobby standards, however good it may be
So yes, anyone tried it?
Thanks
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Posted by muzzi on 2006-01-19 01:49:56 Post Subject: Has anyone tried this Australian online coffee store?
Glad I have found a decent looking coffee forum finally, there is a lot of very ordinary ones out there.
Anyway, I am a hard working Australia who loves his coffee. I work way too hard, and because of this I have no time for the home roasting that I would love to do. I will get into it one day, but for now I don't have the time or the resources.
I have been looking for online coffee houses, because the times and hours I work, and the location of my home and place of work make it difficult to get out. But, I want freshly roasted, quality coffee.
Someone recommended Cafenation to me, but I wasn't able to taste any, and I don't know how much this guy knows
Has anyone tried this coffee?Web site looks good, but I don't want to take advantage of their money back guarantee just because it isn't up to my snobby standards, however good it may be
So yes, anyone tried it?
Thanks
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View entire thread: Roast curve importance
Posted by artie on 2006-11-11 10:20:14 Post Subject: Roast curve importance
Perhaps I am still too green....
I am home roasting with aspirations to go pro sometime soonish.
The question I have is, I think, straight forward; How important is the roast curve?
A little back story, I started a few years ago with the tried and true stovetop popper. With that I always saw the drop in temp one expects and then a gradual climb 'til completion. Well, my arm gets tired so I decided to "upgrade" to a unit with time/temp controls. I chose the Gene Cafe. It's new and seems somewhat unconventional but I read good things. With the GC there is no drop in temp as the controller is constantly trying to climb to the set goal. Also, you really can't preheat with this units design. Is this drop as important as I think it is or just a by-product of manually heating with gas?
I thank you for your time and input.
For full disclosure I also posted this on the Roasters Guild board but the more input the better!
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Posted by artie on 2006-11-11 10:20:14 Post Subject: Roast curve importance
Perhaps I am still too green....
I am home roasting with aspirations to go pro sometime soonish.
The question I have is, I think, straight forward; How important is the roast curve?
A little back story, I started a few years ago with the tried and true stovetop popper. With that I always saw the drop in temp one expects and then a gradual climb 'til completion. Well, my arm gets tired so I decided to "upgrade" to a unit with time/temp controls. I chose the Gene Cafe. It's new and seems somewhat unconventional but I read good things. With the GC there is no drop in temp as the controller is constantly trying to climb to the set goal. Also, you really can't preheat with this units design. Is this drop as important as I think it is or just a by-product of manually heating with gas?
I thank you for your time and input.
For full disclosure I also posted this on the Roasters Guild board but the more input the better!
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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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