View entire thread: www.BaristaConnection.com, new coffee social network
Posted by BaristaConnection on 2007-12-28 23:25:15 Post Subject: www.BaristaConnection.com, new coffee social network
Just wanted to let everyone know about www.BaristaConnection.com, it''s a new social networking and directory website for coffee professionals and coffee companies. You can list your cafe for free and also create a personal account to network with others in the industry, find suppliers for your cafe and be found by other coffee enthusiasts!
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Posted by BaristaConnection on 2007-12-28 23:25:15 Post Subject: www.BaristaConnection.com, new coffee social network
Just wanted to let everyone know about www.BaristaConnection.com, it''s a new social networking and directory website for coffee professionals and coffee companies. You can list your cafe for free and also create a personal account to network with others in the industry, find suppliers for your cafe and be found by other coffee enthusiasts!
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View entire thread: premium coffee - request for help
Posted by abielski on 2005-10-10 06:22:11 Post Subject: premium coffee - request for help
Hello,
I’m a marketing student writing a paper about the coffee world.
My topic is the gourmet/premium coffee buzz, and I’m especially looking for coffee companies that entered the gourmet coffee field and their success.
I would be very grateful if you could provide me any information on the subject, or at least a few names of companies that match this profile.
If you can direct me to a person with whom I can speak on the phone – please do so.
Thank you in advance,
Assaf Bielski
Hebrew University
ISRAEL
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Posted by abielski on 2005-10-10 06:22:11 Post Subject: premium coffee - request for help
Hello,
I’m a marketing student writing a paper about the coffee world.
My topic is the gourmet/premium coffee buzz, and I’m especially looking for coffee companies that entered the gourmet coffee field and their success.
I would be very grateful if you could provide me any information on the subject, or at least a few names of companies that match this profile.
If you can direct me to a person with whom I can speak on the phone – please do so.
Thank you in advance,
Assaf Bielski
Hebrew University
ISRAEL
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View entire thread: farm/labor conditions: overlooked in judging quality?
Posted by dragon lee on 2006-12-22 04:22:08 Post Subject: farm/labor conditions: overlooked in judging quality?
hi all, this is my first post here. i know almost nothing about coffee and have no palette to speak of, but i've recently become fascinated with the overwhelming complexity of the production and hence taste of coffee. i have been raised on terribly cheap (though cool!) coffee from the likes of folgers and starbucks, and drinking some of it today something came to mind.
first, let me say that one thing i became interested in a year or so back was oxfam.org and maketradefair and their promotion of the fair trade cert. for coffee. what this did for me in terms of my knowledge of the industry is shed light on how across the board coffee is produced in poor countries close to the equator by generally terribly exploited brown-skinned people and families for rich countries and the rich people in those countries that are so rich that they tend to have the time to care about things like coffee. (i care about the justice of it all but i'm not complaining too much-- i am one of those rich people... the paradox of the lazy activist.)
anyway, i've always said that folgers' colombian roast tastes like stroganoff. in other words, musty, framented, etc.
reading some literature on how coffee is categorized by taste, i came across something that said that over-ripe cherries tend to produce such a taste. i also read somewhere that colombia is the only remaining mass-produced single-origin bean out there and that it makes up 12% of the world's product.
the conclusion that i came to, and i might be wrong (and really the reason i chose to post this is to hear some responses to this general claim in the subject heading), is that the taste of this coffee has more to do with how the farms and the farm labor are set up, from he economic standpoint. could it not be true that the distinctive taste of this outrageously over-produced bean really comes from the fact that farms in colombia are huge and the labor is cheap but much too quick and therefore the cause of workers processing a huge amount of over-ripe cherries? that is to say, at least when it comes to the really over-produced stuff sold by those "big coffee" companies?
on top of that, how does the fact that the majority of the coffee farms in the world are small and family-owned factor into the end-value? isn't a small farm ideal because of the workers' tendancy to hand-pick cherries?
forgive me if my logic is flawed or if i've made too many sweeping generalizations. any knowledge of these factors' effect on the taste of coffee would be much appreciated.
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Posted by dragon lee on 2006-12-22 04:22:08 Post Subject: farm/labor conditions: overlooked in judging quality?
hi all, this is my first post here. i know almost nothing about coffee and have no palette to speak of, but i've recently become fascinated with the overwhelming complexity of the production and hence taste of coffee. i have been raised on terribly cheap (though cool!) coffee from the likes of folgers and starbucks, and drinking some of it today something came to mind.
first, let me say that one thing i became interested in a year or so back was oxfam.org and maketradefair and their promotion of the fair trade cert. for coffee. what this did for me in terms of my knowledge of the industry is shed light on how across the board coffee is produced in poor countries close to the equator by generally terribly exploited brown-skinned people and families for rich countries and the rich people in those countries that are so rich that they tend to have the time to care about things like coffee. (i care about the justice of it all but i'm not complaining too much-- i am one of those rich people... the paradox of the lazy activist.)
anyway, i've always said that folgers' colombian roast tastes like stroganoff. in other words, musty, framented, etc.
reading some literature on how coffee is categorized by taste, i came across something that said that over-ripe cherries tend to produce such a taste. i also read somewhere that colombia is the only remaining mass-produced single-origin bean out there and that it makes up 12% of the world's product.
the conclusion that i came to, and i might be wrong (and really the reason i chose to post this is to hear some responses to this general claim in the subject heading), is that the taste of this coffee has more to do with how the farms and the farm labor are set up, from he economic standpoint. could it not be true that the distinctive taste of this outrageously over-produced bean really comes from the fact that farms in colombia are huge and the labor is cheap but much too quick and therefore the cause of workers processing a huge amount of over-ripe cherries? that is to say, at least when it comes to the really over-produced stuff sold by those "big coffee" companies?
on top of that, how does the fact that the majority of the coffee farms in the world are small and family-owned factor into the end-value? isn't a small farm ideal because of the workers' tendancy to hand-pick cherries?
forgive me if my logic is flawed or if i've made too many sweeping generalizations. any knowledge of these factors' effect on the taste of coffee would be much appreciated.
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View entire thread: fair trade article
Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
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Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
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View entire thread: Merchant Account/ POS questions
Posted by rmeffert on 2007-02-21 11:28:29 Post Subject: Merchant Account/ POS questions
First, thank you all for your time and knowledge ahead of time. This is what helps make the Indie Coffee companies a success is the support.
My question is:
1) What merchant account (credit card processing) company do you currently utilize?
2) Where did you get your POS equipment; any suggestion or recommendations as this tends to be an area people can quickly drain their pockets?
3) Do any of your merchant accounts allow you to use them for online purposes as well?
I am in the market for a POS system for a single store as well as an account that will allow my to connect for online sales.
Thanks again!
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Posted by rmeffert on 2007-02-21 11:28:29 Post Subject: Merchant Account/ POS questions
First, thank you all for your time and knowledge ahead of time. This is what helps make the Indie Coffee companies a success is the support.
My question is:
1) What merchant account (credit card processing) company do you currently utilize?
2) Where did you get your POS equipment; any suggestion or recommendations as this tends to be an area people can quickly drain their pockets?
3) Do any of your merchant accounts allow you to use them for online purposes as well?
I am in the market for a POS system for a single store as well as an account that will allow my to connect for online sales.
Thanks again!
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View entire thread: Coffee Samples
Posted by CoffeeLover on 2004-09-15 12:08:25 Post Subject:
When new users signup we need a text box with scrolling text bar and a check box saying they agree to the following. If they do not agree they can not continue. Add a box for 'Start Receiving the CoffeeMailer.com - Coupons and Coffee News to your Mailbox'
CoffeeSamples.com End User Agreement
By signing up for an account at CoffeeSamples.com you are agreeing to the following terms and are of legal binding age in your jurisdiction. You agree to have coffee and coffee materials mailed to you from the coffee vendor(s) you request samples from. Your name and address are given out to the coffee companies that you request information from so that they can distribute the coffee materials to you. Your information is kept private and only released to the vendors you request further information from. Your e-mail address is kept private unless you agree for a certain coffee vendor to e-mail you. CoffeeSamples.com takes pride in privacy, your information is only released to the vendors that you request materials from. If you click the box agreeing to receive the CoffeeMailer you are agreeing to have CoffeeMailer mail you materials that include but are not limited to free samples, discount coupons for coffee and coffee hardware and accessories and newletters. CoffeeMailer does not distribute your information to any of the advertisers within.You can opt-out of receiving the CoffeeMailer by visiting CoffeeMailer.com and following the instructions.
DONE
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Posted by CoffeeLover on 2004-09-15 12:08:25 Post Subject:
When new users signup we need a text box with scrolling text bar and a check box saying they agree to the following. If they do not agree they can not continue. Add a box for 'Start Receiving the CoffeeMailer.com - Coupons and Coffee News to your Mailbox'
CoffeeSamples.com End User Agreement
By signing up for an account at CoffeeSamples.com you are agreeing to the following terms and are of legal binding age in your jurisdiction. You agree to have coffee and coffee materials mailed to you from the coffee vendor(s) you request samples from. Your name and address are given out to the coffee companies that you request information from so that they can distribute the coffee materials to you. Your information is kept private and only released to the vendors you request further information from. Your e-mail address is kept private unless you agree for a certain coffee vendor to e-mail you. CoffeeSamples.com takes pride in privacy, your information is only released to the vendors that you request materials from. If you click the box agreeing to receive the CoffeeMailer you are agreeing to have CoffeeMailer mail you materials that include but are not limited to free samples, discount coupons for coffee and coffee hardware and accessories and newletters. CoffeeMailer does not distribute your information to any of the advertisers within.You can opt-out of receiving the CoffeeMailer by visiting CoffeeMailer.com and following the instructions.
DONE
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View entire thread: Coffee Samples
Posted by CoffeeLover on 2004-10-19 12:15:06 Post Subject:
New Account Signup Text. In this text have that large banner aligned to the right. The skyscraper banner. When you click it take it to an account signup page.
Welcome to Coffee Samples!
You’re just one click away from starting the account signup process, but before you do read about all the benefits of being a member of CoffeeSamples.com offers.
Point. Click. Drink…
Once you signup as a member you’re entitled to all the features and benefits of the system including point and click ordering of free coffee samples. Just log into your account and browse all the free coffee samples, when you find one that interests your taste buds and you would like to fill your cup simple click the button to add to your list.
Once you add a coffee sample to your list our distributors receive notification to ship out the coffee sample. Here’s the fun part. Once you receive the coffee sample it’s your job to review it! By reviewing the coffee samples you give other coffee consumers an open eye’d consumer view of the coffee so that they can receive a free sample or go out and buy it.
Reviewing coffee is fun and easy! Our system will follow up with you, let it know when you receive the free sample and when you have tried it. Using our simple review form you can generate a complete review for other consumers to read, rate it the way you taste it. It’s all up to you, your taste buds, your style, your review.
Even better, the more Coffee Samples you review, you earn credits, these credits allow you to receive special coffee samples that are limited orders, or higher end that costs the Coffee Companies more to mail out. We want to keep you rewarded and drinking the freshest blends of coffee.
Did we get you wanting to try a new coffee?
<link><center>Sign up To Receive your Free Coffee Samples<
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Posted by CoffeeLover on 2004-10-19 12:15:06 Post Subject:
New Account Signup Text. In this text have that large banner aligned to the right. The skyscraper banner. When you click it take it to an account signup page.
Welcome to Coffee Samples!
You’re just one click away from starting the account signup process, but before you do read about all the benefits of being a member of CoffeeSamples.com offers.
Point. Click. Drink…
Once you signup as a member you’re entitled to all the features and benefits of the system including point and click ordering of free coffee samples. Just log into your account and browse all the free coffee samples, when you find one that interests your taste buds and you would like to fill your cup simple click the button to add to your list.
Once you add a coffee sample to your list our distributors receive notification to ship out the coffee sample. Here’s the fun part. Once you receive the coffee sample it’s your job to review it! By reviewing the coffee samples you give other coffee consumers an open eye’d consumer view of the coffee so that they can receive a free sample or go out and buy it.
Reviewing coffee is fun and easy! Our system will follow up with you, let it know when you receive the free sample and when you have tried it. Using our simple review form you can generate a complete review for other consumers to read, rate it the way you taste it. It’s all up to you, your taste buds, your style, your review.
Even better, the more Coffee Samples you review, you earn credits, these credits allow you to receive special coffee samples that are limited orders, or higher end that costs the Coffee Companies more to mail out. We want to keep you rewarded and drinking the freshest blends of coffee.
Did we get you wanting to try a new coffee?
<link><center>Sign up To Receive your Free Coffee Samples<
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View entire thread: Newbie needs help with stovetop
Posted by KS on 2005-06-21 14:22:29 Post Subject:
The Lavazza may be too fine. There are Italian coffee companies that make a grind specifically for moka pots and they'll usually have a little picture of the moka pot on the bag (Kili Caffe for example). You do need to use the proper amount of coffee and water for the pot, so the sales person is right about having it full --but not packed. Make sure that you are using medium heat.
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Posted by KS on 2005-06-21 14:22:29 Post Subject:
The Lavazza may be too fine. There are Italian coffee companies that make a grind specifically for moka pots and they'll usually have a little picture of the moka pot on the bag (Kili Caffe for example). You do need to use the proper amount of coffee and water for the pot, so the sales person is right about having it full --but not packed. Make sure that you are using medium heat.
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View entire thread: Boresha Coffee
Posted by thestorylady on 2008-09-24 13:39:03 Post Subject: Boresha Private Estates Fair Trade Coffee
Hi, yes Boresha is 100% Certified Organic, shade grown, Fair Trade, Pesticide Free coffee grown on private estates in Africa. The three coffees Boresha Coffee makes are from Tanzania, Ethiopia and Uganda, and there is an African Decaf.
Often with an exotic coffee like Boresha, you will use less than with the cheap store brands because of the higher grade of bean. Indeed, one of our team members compared Boresha coffee cup for cup against simialr brants you can buy in the store and found that Boresha Private Estates exotic coffee cost 1/3 to 1/2 of what you''d pay for a gourmet coffee in your grocery store. Real value is a wonderful thing.
And here''s something else about coffee that you may or may not know.
Most coffee is flame roasted, which is why coffee is typically acidic . Issues like acid stomach, burps, and other unpleasantness are common with flame roasted coffee. Once you taste the good stuff, if you go back to flame roasted coffee, you''ll easily detect the burnt taste. The scum on top of coffee is also from the burnt.
Flame roasting coffee also makes the caffeine molecule unstable, which causes the jumpy heart, jitters, and similar sympptoms some people experience.
Boresha Private Estates Coffee is slow roasted under infrared heat in ceramic pans. This means that the flavor and also the caffeine are coaxed gently from the beans, not scorched out. This provides a velvety smooth mouth feel with no bitterness or burnt flavor. Even when you brew Boresha coffee for espresso, you will have absolutely no bitterness.
When you get the coffee in whole beans instead of ground, there is still moisture in the bag, since the beans weren''t scorched. Also, people who have trouble with caffeine may find that they are able to drink Boresha coffee with no ill effects, because slow roasting keeps the jump out of caffeine. the molecule of caffeine is actually more stable and does not jolt the system.
I personally also love the fact that the coffee is Fair Trade, which protects the growers. Any of us who have ever felt used by a boss canc ertainly relate to what it feels like the way things are usually done. Very few coffee providers procure their beans through Fair Trade, so it is safe to say that most coffee companies think nothing of using child labor and other unfair conditions to get the green beans that ultimately become coffee in the pot.
Boresha coffee is also Certified Organic and pesticide free. I shudder to think how many pesticides I''ve drunk over the years in my coffee! But no more. I''d lead you to a sample if I could, but I''m sure you''ll figure out how to find it.
I hope that serves you well. Feel free to contact me if you have other questions. Message me if I can be of further assistance.
Ronda
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Posted by thestorylady on 2008-09-24 13:39:03 Post Subject: Boresha Private Estates Fair Trade Coffee
Hi, yes Boresha is 100% Certified Organic, shade grown, Fair Trade, Pesticide Free coffee grown on private estates in Africa. The three coffees Boresha Coffee makes are from Tanzania, Ethiopia and Uganda, and there is an African Decaf.
Often with an exotic coffee like Boresha, you will use less than with the cheap store brands because of the higher grade of bean. Indeed, one of our team members compared Boresha coffee cup for cup against simialr brants you can buy in the store and found that Boresha Private Estates exotic coffee cost 1/3 to 1/2 of what you''d pay for a gourmet coffee in your grocery store. Real value is a wonderful thing.
And here''s something else about coffee that you may or may not know.
Most coffee is flame roasted, which is why coffee is typically acidic . Issues like acid stomach, burps, and other unpleasantness are common with flame roasted coffee. Once you taste the good stuff, if you go back to flame roasted coffee, you''ll easily detect the burnt taste. The scum on top of coffee is also from the burnt.
Flame roasting coffee also makes the caffeine molecule unstable, which causes the jumpy heart, jitters, and similar sympptoms some people experience.
Boresha Private Estates Coffee is slow roasted under infrared heat in ceramic pans. This means that the flavor and also the caffeine are coaxed gently from the beans, not scorched out. This provides a velvety smooth mouth feel with no bitterness or burnt flavor. Even when you brew Boresha coffee for espresso, you will have absolutely no bitterness.
When you get the coffee in whole beans instead of ground, there is still moisture in the bag, since the beans weren''t scorched. Also, people who have trouble with caffeine may find that they are able to drink Boresha coffee with no ill effects, because slow roasting keeps the jump out of caffeine. the molecule of caffeine is actually more stable and does not jolt the system.
I personally also love the fact that the coffee is Fair Trade, which protects the growers. Any of us who have ever felt used by a boss canc ertainly relate to what it feels like the way things are usually done. Very few coffee providers procure their beans through Fair Trade, so it is safe to say that most coffee companies think nothing of using child labor and other unfair conditions to get the green beans that ultimately become coffee in the pot.
Boresha coffee is also Certified Organic and pesticide free. I shudder to think how many pesticides I''ve drunk over the years in my coffee! But no more. I''d lead you to a sample if I could, but I''m sure you''ll figure out how to find it.
I hope that serves you well. Feel free to contact me if you have other questions. Message me if I can be of further assistance.
Ronda
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View entire thread: Coffee Art - A Unique Artform
Posted by wulf on 2004-06-18 04:05:58 Post Subject:
That's a neat idea! How well do the paintings last (assuming you give them the same respect that a standard watercolour would require)?
If they're comparable in longevity, it might be worth contacting a lot of coffee companies. I can imagine a lot of CEO's would get a buzz from having one in their office and then boasting "that one's painted with our finest XYZ roast" to admirers!
Wulf
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Posted by wulf on 2004-06-18 04:05:58 Post Subject:
That's a neat idea! How well do the paintings last (assuming you give them the same respect that a standard watercolour would require)?
If they're comparable in longevity, it might be worth contacting a lot of coffee companies. I can imagine a lot of CEO's would get a buzz from having one in their office and then boasting "that one's painted with our finest XYZ roast" to admirers!
Wulf
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View entire thread: What do you think?
Posted by jkkfam89 on 2006-12-01 20:27:55 Post Subject: What do you think?
I am in the process of locating a spot for my drive thru. I have contacted a few coffee companies. I asked for samples, but most wont send free ssamples. I am just curious, if someone wants there product sold, I would believe that free samples would not be a problem. I am wondering you anyone else got the same treatment? Also, let me know your favorite coffee. Thank you.
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Posted by jkkfam89 on 2006-12-01 20:27:55 Post Subject: What do you think?
I am in the process of locating a spot for my drive thru. I have contacted a few coffee companies. I asked for samples, but most wont send free ssamples. I am just curious, if someone wants there product sold, I would believe that free samples would not be a problem. I am wondering you anyone else got the same treatment? Also, let me know your favorite coffee. Thank you.
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View entire thread: multiple companies or stick to one???
Posted by Coffee Guy on 2006-03-30 00:36:18 Post Subject:
Hey luvncoffee:
In my humble opinion, I feel you should only feature one coffee. There are no advantages for you to carry multiple coffees unless you are a supermarket that has coffee displays and bins. After all they make additional money from these coffee companies for shelf space, etc. Supermarkets don't have to concern themselves with customer loyality only sales. You however must fine tune your market and serve and educate your customer on a coffee that you are proud to feature. Besides you don't want to start off on the wrong foot, i.e., differences in quality, roasting, taste, price differences, and the level of support to name a few. Truthfully, it is a two way street; if your roaster is good, they will take care of you properly, but you on the other hand must do the same for them especially if they have invested the time in assisting you with getting started and supporting you when things are tough. It's really kind of a slap in the face if one roaster does all of the work, and the other one just comes in and gets the business.
So take some of these thoughts in consideration when you finally select the roaster of your choice.
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Posted by Coffee Guy on 2006-03-30 00:36:18 Post Subject:
Hey luvncoffee:
In my humble opinion, I feel you should only feature one coffee. There are no advantages for you to carry multiple coffees unless you are a supermarket that has coffee displays and bins. After all they make additional money from these coffee companies for shelf space, etc. Supermarkets don't have to concern themselves with customer loyality only sales. You however must fine tune your market and serve and educate your customer on a coffee that you are proud to feature. Besides you don't want to start off on the wrong foot, i.e., differences in quality, roasting, taste, price differences, and the level of support to name a few. Truthfully, it is a two way street; if your roaster is good, they will take care of you properly, but you on the other hand must do the same for them especially if they have invested the time in assisting you with getting started and supporting you when things are tough. It's really kind of a slap in the face if one roaster does all of the work, and the other one just comes in and gets the business.
So take some of these thoughts in consideration when you finally select the roaster of your choice.
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View entire thread: arabica beans make sour coffee?
Posted by thestorylady on 2008-09-26 22:38:47 Post Subject: flame roasting makes for sour/bitter coffee
My thought is that what makes for nasty tasting coffee isn't the arabica bean, which is a higher grade of bean. It is the fact that
1. Many coffee companies blend the arabica with the robusto lower quality bean
2. Flame roasting makes coffee more acidic, which leads to sour or bitter taste.
Boresha coffee is my personal favorite and it is slow roasted in ceramic containers. It is smooth and not at all bitter or sour.
Ronda
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Posted by thestorylady on 2008-09-26 22:38:47 Post Subject: flame roasting makes for sour/bitter coffee
My thought is that what makes for nasty tasting coffee isn't the arabica bean, which is a higher grade of bean. It is the fact that
1. Many coffee companies blend the arabica with the robusto lower quality bean
2. Flame roasting makes coffee more acidic, which leads to sour or bitter taste.
Boresha coffee is my personal favorite and it is slow roasted in ceramic containers. It is smooth and not at all bitter or sour.
Ronda
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View entire thread: Drive Thru
Posted by cafemakers on 2005-07-10 16:04:21 Post Subject:
Hello Alan, I'm glad that you appreciated the comments!
Traditional machines with traditional grinders, when operated by a Barista of reasonable competency, are significantly faster than most superautomatics and generally more reliable. Each step of automation that is added increases convenience and reduces the requirements of its operator, but will in some way sacrifice efficiency, reliability or performance -- I liken this to the comparison between a manual and automatic transmission. There is a balance somewhere along the technology curve that is better suited to each situation.
People tend to have strong feelings about the Swift, either for or against. I find myself somewhere in the middle, viewing it as a good tool in certain situations (perhaps yours) -- too lengthy a discussion for a Sunday morning. Keep in mind my previous comments regarding education and cleaning for the superautomatic, as many apply directly to the Swift situation.
When totaling up the time necessary to complete each Ecolino cycle (grind, dose, tamp, extract, rinse, reset) and comparing to the hybrid traditional & Swift procedure (wipe portafilter basket, auto-grind / tamp, flush group head, extract, dump), I suspect that we'd be looking at about a dead heat. Perhaps someone at ESI has run the two side-by-side; I'll ask around.
I will estimate that a skilled Barista, however, working with traditional grinders could gain additional operational efficiencies in grinding, dosing and tamping at peak volumes that would noticeably increase serving speed versus the Swift. HOWEVER, such a situation would require a substantial focus on skills development and reinforcement throughout the life of your business.
The tradeoff is a matter of where you place your investment: in your people, your technology or at some point along the line in between -- the net cost result is probably about the same, at least in so far as the beverage is concerned. In those situations where a company's primary product is specialty coffee and they choose automation to prepare that product, the reasonable assumption is that automation is assisting unskilled labor (the "we can hire inexpensive labor to push buttons" approach); note that this statement exempts those situations where coffee is not a primary product, such as a restaurant or hotel, for example, where there may not be employees dedicated to the process of preparing and serving coffee. Hotels and restaurants are ideal places for superautomatic espresso machines and I wish that more would use them.
I believe and have personally experienced that paying a little more to hire a better caliber of employee, as would generally be suitable to learn and perform a specialty skill, brings additional benefits beyond the task at hand; though, in less tangible areas such as customer service and employee morale. Your people - whether button pushers or skilled Baristi - will be the face (or talking speaker box) of your business. It is my philosophy to prefer candidates that have the capacity to become a skilled worker under my direction, at which point I may as well train them properly; and as a result the automation becomes unnecessary -- a hindrance, even.
I believe that the larger coffee companies have found that it is difficult to meet the short term quarterly demands of Wall St. by paying the higher wages and offering the benefits and developmental opportunities that are necessary to attract retain suitable employees, as such human dividends that result are paid over a long duration of time and difficult to quantify on a balance sheet. It is indeed a Fast Food Nation (great book).
One final point: if you side with the traditional system, get a 3-group. The 2-group is nice, but during peak times you will benefit from the additional steam capacity and it's always nice to have an extra group head handy when you need it. The cost difference between the 2 & 3 is negligible, so I would only recommend the 2 group in situations where low volumes are anticipated or where counter top real estate is at a high premium.
Again, I wish you the best of success in your venture - please let me know where in the country you're starting up and I'll be sure to drop by when I come to your town.
Sincerely,
Andrew
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Posted by cafemakers on 2005-07-10 16:04:21 Post Subject:
Hello Alan, I'm glad that you appreciated the comments!
Traditional machines with traditional grinders, when operated by a Barista of reasonable competency, are significantly faster than most superautomatics and generally more reliable. Each step of automation that is added increases convenience and reduces the requirements of its operator, but will in some way sacrifice efficiency, reliability or performance -- I liken this to the comparison between a manual and automatic transmission. There is a balance somewhere along the technology curve that is better suited to each situation.
People tend to have strong feelings about the Swift, either for or against. I find myself somewhere in the middle, viewing it as a good tool in certain situations (perhaps yours) -- too lengthy a discussion for a Sunday morning. Keep in mind my previous comments regarding education and cleaning for the superautomatic, as many apply directly to the Swift situation.
When totaling up the time necessary to complete each Ecolino cycle (grind, dose, tamp, extract, rinse, reset) and comparing to the hybrid traditional & Swift procedure (wipe portafilter basket, auto-grind / tamp, flush group head, extract, dump), I suspect that we'd be looking at about a dead heat. Perhaps someone at ESI has run the two side-by-side; I'll ask around.
I will estimate that a skilled Barista, however, working with traditional grinders could gain additional operational efficiencies in grinding, dosing and tamping at peak volumes that would noticeably increase serving speed versus the Swift. HOWEVER, such a situation would require a substantial focus on skills development and reinforcement throughout the life of your business.
The tradeoff is a matter of where you place your investment: in your people, your technology or at some point along the line in between -- the net cost result is probably about the same, at least in so far as the beverage is concerned. In those situations where a company's primary product is specialty coffee and they choose automation to prepare that product, the reasonable assumption is that automation is assisting unskilled labor (the "we can hire inexpensive labor to push buttons" approach); note that this statement exempts those situations where coffee is not a primary product, such as a restaurant or hotel, for example, where there may not be employees dedicated to the process of preparing and serving coffee. Hotels and restaurants are ideal places for superautomatic espresso machines and I wish that more would use them.
I believe and have personally experienced that paying a little more to hire a better caliber of employee, as would generally be suitable to learn and perform a specialty skill, brings additional benefits beyond the task at hand; though, in less tangible areas such as customer service and employee morale. Your people - whether button pushers or skilled Baristi - will be the face (or talking speaker box) of your business. It is my philosophy to prefer candidates that have the capacity to become a skilled worker under my direction, at which point I may as well train them properly; and as a result the automation becomes unnecessary -- a hindrance, even.
I believe that the larger coffee companies have found that it is difficult to meet the short term quarterly demands of Wall St. by paying the higher wages and offering the benefits and developmental opportunities that are necessary to attract retain suitable employees, as such human dividends that result are paid over a long duration of time and difficult to quantify on a balance sheet. It is indeed a Fast Food Nation (great book).
One final point: if you side with the traditional system, get a 3-group. The 2-group is nice, but during peak times you will benefit from the additional steam capacity and it's always nice to have an extra group head handy when you need it. The cost difference between the 2 & 3 is negligible, so I would only recommend the 2 group in situations where low volumes are anticipated or where counter top real estate is at a high premium.
Again, I wish you the best of success in your venture - please let me know where in the country you're starting up and I'll be sure to drop by when I come to your town.
Sincerely,
Andrew
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View entire thread: Affiliate Programs
Posted by CoffeeDot on 2007-09-20 21:05:39 Post Subject: Affiliate Programs
I''m not sure if this is the correct forum to post this, so please move it if need be.
I am looking for coffee companies who offer affiliate programs. Can anyone point me in the right direction or share companies you are affiliated with. Thanks.
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Posted by CoffeeDot on 2007-09-20 21:05:39 Post Subject: Affiliate Programs
I''m not sure if this is the correct forum to post this, so please move it if need be.
I am looking for coffee companies who offer affiliate programs. Can anyone point me in the right direction or share companies you are affiliated with. Thanks.
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View entire thread: Coffee Samples - Offer Samples to Coffee Drinkers
Posted by CoffeeLover on 2004-10-14 12:00:17 Post Subject: Coffee Samples - Offer Samples to Coffee Drinkers
CoffeeSamples.com
We’re looking for coffee companies to work with by offering samples of their coffee to consumers looking for a new fresh cup of coffee. CoffeeSamples.com is a system that allows you the coffee distributor to add samples and allow for consumers to request them allowing you to build new relationships with these coffee drinkers.
Our system is easy to use and we have coffee lovers looking for a new fresh cup of coffee. Because you ship out the coffee you can ship out with the samples, promotional papers, and information about the company such as ordering information. Build your mailing list, for each person who requests a sample from your company you will be able to send future postal mailings to.
Once you register your company on CoffeeSamples.com you will be added to our Coffee Company directory where consumers can learn about your company and see the samples your currently offering. Each consumer who receives your samples will be able to write reviews on your coffee as our follow-up system is designed to generate reviews for you the coffee company.
Add as many or as little samples as you prefer and restock your samples at any time.
Our system even allows you to send out e-mails to the consumers with follow-up information and promotions such as coupons, deals and specials.
A little about our background: CoffeeSamples.com was started by the creators of CoffeeForums.com, a Internet discussion forum for those who drink coffee and are in the industry. CoffeeSamples.com was setup to allow distributors and sellers to offer samples of their coffee free of charge to consumers to build up their relationship database.
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Posted by CoffeeLover on 2004-10-14 12:00:17 Post Subject: Coffee Samples - Offer Samples to Coffee Drinkers
CoffeeSamples.com
We’re looking for coffee companies to work with by offering samples of their coffee to consumers looking for a new fresh cup of coffee. CoffeeSamples.com is a system that allows you the coffee distributor to add samples and allow for consumers to request them allowing you to build new relationships with these coffee drinkers.
Our system is easy to use and we have coffee lovers looking for a new fresh cup of coffee. Because you ship out the coffee you can ship out with the samples, promotional papers, and information about the company such as ordering information. Build your mailing list, for each person who requests a sample from your company you will be able to send future postal mailings to.
Once you register your company on CoffeeSamples.com you will be added to our Coffee Company directory where consumers can learn about your company and see the samples your currently offering. Each consumer who receives your samples will be able to write reviews on your coffee as our follow-up system is designed to generate reviews for you the coffee company.
Add as many or as little samples as you prefer and restock your samples at any time.
Our system even allows you to send out e-mails to the consumers with follow-up information and promotions such as coupons, deals and specials.
A little about our background: CoffeeSamples.com was started by the creators of CoffeeForums.com, a Internet discussion forum for those who drink coffee and are in the industry. CoffeeSamples.com was setup to allow distributors and sellers to offer samples of their coffee free of charge to consumers to build up their relationship database.
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View entire thread: Franchise vs. Indie
Posted by Jackson on 2006-10-19 20:15:45 Post Subject:
I am sorry Brinkjr, but I disagree with you. The world green coffee market is not very negotiable. The price point for high end Arabica green coffee is based on consumer demand and not corporate buying power. Starbucks may buy all most of the coffee in a specific growing region, but they do not franchise!!! All of the franchised coffee companies pay within pennies of each other for green coffee. The biggest bang for the buck with franchised coffee houses is site work and start up. You would be better off paying a company like CafeMakers a onetime fee to start a coffee house than to pay a franchise company a fee for the life of your shop.
My 2 cents!!
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Posted by Jackson on 2006-10-19 20:15:45 Post Subject:
I am sorry Brinkjr, but I disagree with you. The world green coffee market is not very negotiable. The price point for high end Arabica green coffee is based on consumer demand and not corporate buying power. Starbucks may buy all most of the coffee in a specific growing region, but they do not franchise!!! All of the franchised coffee companies pay within pennies of each other for green coffee. The biggest bang for the buck with franchised coffee houses is site work and start up. You would be better off paying a company like CafeMakers a onetime fee to start a coffee house than to pay a franchise company a fee for the life of your shop.
My 2 cents!!
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View entire thread: Cafe de'Arte
Posted by Jug-A-Joe on 2006-09-06 21:06:29 Post Subject:
I just tried the Big Train frappe mixes today and I don't like it as much. It's too stiff. But I only tried what people have sent me when I inquired into different coffee companies. I got the D'Arte stuff from Cuppys. I'll gladly try your coffee too, Coffeemaker.
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Posted by Jug-A-Joe on 2006-09-06 21:06:29 Post Subject:
I just tried the Big Train frappe mixes today and I don't like it as much. It's too stiff. But I only tried what people have sent me when I inquired into different coffee companies. I got the D'Arte stuff from Cuppys. I'll gladly try your coffee too, Coffeemaker.
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View entire thread: Fair Trade Coffee
Posted by javahill on 2004-10-26 22:09:28 Post Subject:
Gevalia ain't FT certified. They have a Peruvian Organic, but that's it.
My boss used to be the brand manager at Gevalia, which is a subsidiary of Kraft (the Velveeta people). I know how big companies like that work - if they are going to spend more money for Fair Trade certified coffee, they are going to advertise it.
If you check out the Oxfam site, they keep pretty close tabs on the big coffee companies, including Kraft and their sub'y Gevalia.
http://www.oxfam.org/eng/pr031209_ethiopia_coffee.htm
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Posted by javahill on 2004-10-26 22:09:28 Post Subject:
Gevalia ain't FT certified. They have a Peruvian Organic, but that's it.
My boss used to be the brand manager at Gevalia, which is a subsidiary of Kraft (the Velveeta people). I know how big companies like that work - if they are going to spend more money for Fair Trade certified coffee, they are going to advertise it.
If you check out the Oxfam site, they keep pretty close tabs on the big coffee companies, including Kraft and their sub'y Gevalia.
http://www.oxfam.org/eng/pr031209_ethiopia_coffee.htm
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View entire thread: mobile coffee shop
Posted by javahill on 2004-10-24 08:45:25 Post Subject:
Mak - Have you found the best events to be craft shows, country fairs, sporting events, music festivals, antique car shows, horse shows, balloon festivals, concerts, political events or something else? We've had the most luck with sporting events - there are some issues on the big ones like the X-Games who have official coffee companies (like Dunkin Donuts).
Balloon festivals turn a pretty good early morning business, but you need to be up darn early to catch those balloonists before the am launch. It also makes for great photos if you have a web site.
If you're going to do something like that, try to get branded cups. We've found that people are more likely to ask, "Where did you get that coffee?" if the cup clearly indicates there is coffee in it. I can't think of too many people who have asked, "Where did you get that cup of tea?"
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Posted by javahill on 2004-10-24 08:45:25 Post Subject:
Mak - Have you found the best events to be craft shows, country fairs, sporting events, music festivals, antique car shows, horse shows, balloon festivals, concerts, political events or something else? We've had the most luck with sporting events - there are some issues on the big ones like the X-Games who have official coffee companies (like Dunkin Donuts).
Balloon festivals turn a pretty good early morning business, but you need to be up darn early to catch those balloonists before the am launch. It also makes for great photos if you have a web site.
If you're going to do something like that, try to get branded cups. We've found that people are more likely to ask, "Where did you get that coffee?" if the cup clearly indicates there is coffee in it. I can't think of too many people who have asked, "Where did you get that cup of tea?"
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View entire thread: Vote for Coffee Forums
Posted by los72 on 2003-12-10 17:52:42 Post Subject:
positive is that you learn about new coffees or coffee companies that you weren't aware of.
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Posted by los72 on 2003-12-10 17:52:42 Post Subject:
positive is that you learn about new coffees or coffee companies that you weren't aware of.
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View entire thread: Vote for Coffee Forums
Posted by notmuffy on 2003-12-14 01:31:38 Post Subject:
positive is that you learn about new coffees or coffee companies that you weren't aware of.
Well at least SOMEONE has had a positive experience. I'm too afraid to even go to those coffee rank sites.
"aaAAAAGHHHhhhhh it is sucking my will to live!"
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Posted by notmuffy on 2003-12-14 01:31:38 Post Subject:
positive is that you learn about new coffees or coffee companies that you weren't aware of.
Well at least SOMEONE has had a positive experience. I'm too afraid to even go to those coffee rank sites.
"aaAAAAGHHHhhhhh it is sucking my will to live!"
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View entire thread: Fair Trade Coffee
Posted by Javamom on 2006-05-25 08:19:40 Post Subject:
Thanks for the replies.
I am not really seeking it out as a taste standpoint.
What I mean is do you think you can sell a coffee that is higher priced because it is a Fiar Trade coffee?
Do you only sell Fair Trade? Or do you sell both?
Do you think customers would rather have a cup of joe that is Fair Trade?
I know some coffee companies practice Fair Trade and not certified.
Andrew those sites were a great help. It has got me thinking now. I am a slave to my coffee (seriously addicted) and others are a slave to retrieve it.
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Posted by Javamom on 2006-05-25 08:19:40 Post Subject:
Thanks for the replies.
I am not really seeking it out as a taste standpoint.
What I mean is do you think you can sell a coffee that is higher priced because it is a Fiar Trade coffee?
Do you only sell Fair Trade? Or do you sell both?
Do you think customers would rather have a cup of joe that is Fair Trade?
I know some coffee companies practice Fair Trade and not certified.
Andrew those sites were a great help. It has got me thinking now. I am a slave to my coffee (seriously addicted) and others are a slave to retrieve it.
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View entire thread: barnies ....santa's white christmas
Posted by tintinet on 2003-11-02 22:05:07 Post Subject: A note about flavored coffees...
Found this remark at The Coffee Review (italics mine):
"For years I have wondered why coffee companies resorted to cloying, artificially flavored coffees when they could achieve wonderful effects by adding natural spices and other dried ingredients to whole bean coffees, just as blenders have done for centuries with teas. Natural ingredients like vanilla bean, cinnamon stick, orange zest, star anise, etc. discreetly combined with whole-bean coffees produce blends with a natural sweetness and a seductive aftertaste free of the metallic tones contributed by artificial flavorings."
Perhaps it is that I have run across so many bad flavored coffees that makes me wary.
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Posted by tintinet on 2003-11-02 22:05:07 Post Subject: A note about flavored coffees...
Found this remark at The Coffee Review (italics mine):
"For years I have wondered why coffee companies resorted to cloying, artificially flavored coffees when they could achieve wonderful effects by adding natural spices and other dried ingredients to whole bean coffees, just as blenders have done for centuries with teas. Natural ingredients like vanilla bean, cinnamon stick, orange zest, star anise, etc. discreetly combined with whole-bean coffees produce blends with a natural sweetness and a seductive aftertaste free of the metallic tones contributed by artificial flavorings."
Perhaps it is that I have run across so many bad flavored coffees that makes me wary.
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View entire thread: Mail Order Better Than Starbucks Same Price?
Posted by javahill on 2004-10-11 21:55:32 Post Subject:
For dark roast that you can get mail order, go to Peet's. They have turned dark roasting into an art form.
As far as Starbuck's quality, it is slipping. Roasting masks it to some degree, but they have been experiencing some growing pains.
If you want to go head to head with Starbucks on coffee, go right ahead. But if you want to go head to head with them as a business, I hope your 401K is in good shape. If you get on their radar and they give a hoot, they will eat you alive and turn all your children into biscotti.
You're not only doing battle with the green mermaid, but with Seattle's Best (owned by Starbucks), Kraft General Foods, a distribution partner in supermarkets, and Sysco, a distribution partner in food service. There is a room of 800 lb gorillas throwing money around like it was free.
They buy about 230 million pounds of coffee a year. They are the single largest purchaser and reseller of milk in the country. They are a 4 billion dollar a year company growing at 25%. If you don't want to do the math, they are adding a billion dollars in revenue this year.
Most coffee companies, even the regionals, are rounding error on Starbuck's growth rate.
So rant and rave about Starbucks. Scream at the wind. Throw pebbles into the ocean. It will have as much effect.
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Posted by javahill on 2004-10-11 21:55:32 Post Subject:
For dark roast that you can get mail order, go to Peet's. They have turned dark roasting into an art form.
As far as Starbuck's quality, it is slipping. Roasting masks it to some degree, but they have been experiencing some growing pains.
If you want to go head to head with Starbucks on coffee, go right ahead. But if you want to go head to head with them as a business, I hope your 401K is in good shape. If you get on their radar and they give a hoot, they will eat you alive and turn all your children into biscotti.
You're not only doing battle with the green mermaid, but with Seattle's Best (owned by Starbucks), Kraft General Foods, a distribution partner in supermarkets, and Sysco, a distribution partner in food service. There is a room of 800 lb gorillas throwing money around like it was free.
They buy about 230 million pounds of coffee a year. They are the single largest purchaser and reseller of milk in the country. They are a 4 billion dollar a year company growing at 25%. If you don't want to do the math, they are adding a billion dollars in revenue this year.
Most coffee companies, even the regionals, are rounding error on Starbuck's growth rate.
So rant and rave about Starbucks. Scream at the wind. Throw pebbles into the ocean. It will have as much effect.
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