View entire thread: Mystery Shopping Coffee Houses
Posted by sqmcraiger on 2005-11-25 06:49:13 Post Subject: Mystery Shopping Coffee Houses
Hey All You Coffee Drinkers.......
Are you also a Mystery Shopper? Would you like to Mystery Shop a major coffee retailer?
Sensors Quality Management Inc - www.sensorsqualitymanagement.com is always looking for new people to mystery shop a large coffee chain which serves a wide variety of delicious coffee beverages. This is also a great opportunity for coffee drinkers to influence the coffee retail industry - your opinions are important.
If you are interested in being a mystery shopper, getting free coffee, and getting paid for your visit, you need to check this out. If you live in MN, OH, FL, GA, VA, MD, NC, IL, SD, WI, or IA then there is a warm cup waiting for you.
Apply today. Put on your application form that you are a coffee drinker.
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Posted by sqmcraiger on 2005-11-25 06:49:13 Post Subject: Mystery Shopping Coffee Houses
Hey All You Coffee Drinkers.......
Are you also a Mystery Shopper? Would you like to Mystery Shop a major coffee retailer?
Sensors Quality Management Inc - www.sensorsqualitymanagement.com is always looking for new people to mystery shop a large coffee chain which serves a wide variety of delicious coffee beverages. This is also a great opportunity for coffee drinkers to influence the coffee retail industry - your opinions are important.
If you are interested in being a mystery shopper, getting free coffee, and getting paid for your visit, you need to check this out. If you live in MN, OH, FL, GA, VA, MD, NC, IL, SD, WI, or IA then there is a warm cup waiting for you.
Apply today. Put on your application form that you are a coffee drinker.
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View entire thread: In-store Roasting Program
Posted by Fresh Roaster on 2006-09-05 18:27:46 Post Subject: In-store Roasting Program
We are looking for users in the San Francisco area for our automated ventless, in-store drum coffee roaster. The fully automated system allows anyone to roast coffee like a professional roast master with incredible precision and consistency. The patented laser and computer controls provide complete automation of the process. All you have to do is push three buttons on the touch screen computer, what you want to roast, what kind of roast you want and how much. That's it! Walk away and ten minutes later you'll return to find up to five pounds of perfectly roasted FRESH whole bean coffee.
Equipment and maintenance are provided by us and the finger safe smokeless system requires no ducting, safety/structural improvements or any capital expense. Totally portable, it even has wheels! Just plug it in and you're ready to roast. Your savings start from day one and there's never any waste as you roast only what you need. Just fresh product every day. We'll let the increased profit speak for itself once your customers start experiencing fresh roasted coffee!
There is no cost for the program or equipment and there are no requirements to purchase anything (we do not sell green coffee or supplies). Our monthly fee is a portion of shared savings based only on what you roast and the cost reduction/increased profit. If you don't make more money, we don't either. So, if you're a coffee retailer in the San Francisco Bay area, selling or using over twenty pounds of whole bean coffee per day, you might want to give us a call.
You can visit our web site for more information: freshroastsystems.com
Or give us a call: (650) 325-1795
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Posted by Fresh Roaster on 2006-09-05 18:27:46 Post Subject: In-store Roasting Program
We are looking for users in the San Francisco area for our automated ventless, in-store drum coffee roaster. The fully automated system allows anyone to roast coffee like a professional roast master with incredible precision and consistency. The patented laser and computer controls provide complete automation of the process. All you have to do is push three buttons on the touch screen computer, what you want to roast, what kind of roast you want and how much. That's it! Walk away and ten minutes later you'll return to find up to five pounds of perfectly roasted FRESH whole bean coffee.
Equipment and maintenance are provided by us and the finger safe smokeless system requires no ducting, safety/structural improvements or any capital expense. Totally portable, it even has wheels! Just plug it in and you're ready to roast. Your savings start from day one and there's never any waste as you roast only what you need. Just fresh product every day. We'll let the increased profit speak for itself once your customers start experiencing fresh roasted coffee!
There is no cost for the program or equipment and there are no requirements to purchase anything (we do not sell green coffee or supplies). Our monthly fee is a portion of shared savings based only on what you roast and the cost reduction/increased profit. If you don't make more money, we don't either. So, if you're a coffee retailer in the San Francisco Bay area, selling or using over twenty pounds of whole bean coffee per day, you might want to give us a call.
You can visit our web site for more information: freshroastsystems.com
Or give us a call: (650) 325-1795
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View entire thread: Kicks Coffee Cafe remembers Alex Fisenko
Posted by coffeeken on 2007-01-29 15:48:43 Post Subject: Kicks Coffee Cafe remembers Alex Fisenko
News - Kicks Coffee Cafe
January 28, 2007
You Did It Right Alex!
by Ken Johnson, CEO Calleo Gourmet Coffees, Inc. and Kicks Coffee Cafe
PLANO, TX - I am deeply saddened by the loss of a close advisor and friend, Alex Fisenko. Alex passed away suddenly last Sunday, January 21, 2007 in his hometown in Oregon. I sincerely regret the fact that, despite all our plans to the contrary, we were never able to spend the time together that we had planned.
You may not know of Alex Fisenko, but, by all rights, you should. Unfortunately, the media never covered this man – a man who dedicated his life to bringing espresso to the U.S. market. Long before Starbucks was incorporated in 1985, Alex was the unsung hero of the gourmet coffee industry. Alex Fisenko had been helping companies and individuals to develop successful espresso cafes and kiosks since the late 1960's. In the U.S. alone, Alex’s guidance, advice, seminars, books and cafes all contributed to the profitability felt in nearly 30% of the coffee establishments operating today.
For those of us who had the opportunity to know Alex, we were truly given a gift. Alex was quite the character, and you need never wonder where he stood on an issue. Indeed, I owe a special thanks to Alex. While I was struggling with nearly two years of research and trying to land a monstrous opportunity with a big box retailer, Alex offered priceless insight on strategy, pricing and the espresso market in general. We did not see eye-to-eye on every issue, and that is exactly why I valued him so much as an advisor. Alex’s candor, coupled with his real world experience, provided a truth of exchange rarely known in the business world.
My sincere condolences go out to Alex’s family and friends. In memory of Alex Fisenko, Kicks Coffee Cafe has established a $500 scholarship grant in his name. This grant will be given annually by Calleo Gourmet Coffees, Inc., Kicks Coffee Café, and other branded coffee cafes. Formal details concerning this grant will be available once they are established with our Board of Directors.
Alex, you always told me, "If you can't do it right, don't do it at all." Well, Alex, you did things right. And, because you did, we’ve been able to carve out our own opportunity in this wonderful espresso market. Alex, thank you.
About Alex Fisenko
Mr. Fisenko was a pioneer and veteran of American espresso bars. He made his 1969 entrance into the coffee industry as an importer and seller of Gaggia brand espresso machines. A year later, in 1970, he opened his first espresso bar and, over the course of his career, went on to open and operate 15 more, including “Espresso Roma,” “Espresso Royale,” and the tremendously successful “Espresso,” located in San Francisco’s Embarcadero Center. Of his 16 ventures, 14 returned their original investments within one year and grew on to achieve long-term, stable success.
In 1974, when a zealous, young entrepreneur from Seattle dreamed of opening his own espresso bar, he approached Mr. Fisenko for training and guidance. Eight years later, the protege, Dave Olsen, teamed up with another dynamic entrepreneur to open an espresso bar in Seattle’s Columbia Center, and Starbucks was born.
About Calleo Gourmet Coffees, Inc.
Calleo Gourmet Coffees, Inc. is a coffee retailer whose brand, Kicks Coffee Cafe, has been featured in BusinessWeek, USA Today, Fortune Magazine, and on MSNBC’s Today Show. Kicks Coffee Cafe focuses its efforts on providing customers with excellent service and authentic espresso drinks. All of the Kicks Coffee Cafes feature Free T-1 Wi-Fi services for its customers. In addition, most locations are equipped with five 42" plasma screens for viewing news and sports throughout the day and evening.
web: www.kickscoffee.com
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Posted by coffeeken on 2007-01-29 15:48:43 Post Subject: Kicks Coffee Cafe remembers Alex Fisenko
News - Kicks Coffee Cafe
January 28, 2007
You Did It Right Alex!
by Ken Johnson, CEO Calleo Gourmet Coffees, Inc. and Kicks Coffee Cafe
PLANO, TX - I am deeply saddened by the loss of a close advisor and friend, Alex Fisenko. Alex passed away suddenly last Sunday, January 21, 2007 in his hometown in Oregon. I sincerely regret the fact that, despite all our plans to the contrary, we were never able to spend the time together that we had planned.
You may not know of Alex Fisenko, but, by all rights, you should. Unfortunately, the media never covered this man – a man who dedicated his life to bringing espresso to the U.S. market. Long before Starbucks was incorporated in 1985, Alex was the unsung hero of the gourmet coffee industry. Alex Fisenko had been helping companies and individuals to develop successful espresso cafes and kiosks since the late 1960's. In the U.S. alone, Alex’s guidance, advice, seminars, books and cafes all contributed to the profitability felt in nearly 30% of the coffee establishments operating today.
For those of us who had the opportunity to know Alex, we were truly given a gift. Alex was quite the character, and you need never wonder where he stood on an issue. Indeed, I owe a special thanks to Alex. While I was struggling with nearly two years of research and trying to land a monstrous opportunity with a big box retailer, Alex offered priceless insight on strategy, pricing and the espresso market in general. We did not see eye-to-eye on every issue, and that is exactly why I valued him so much as an advisor. Alex’s candor, coupled with his real world experience, provided a truth of exchange rarely known in the business world.
My sincere condolences go out to Alex’s family and friends. In memory of Alex Fisenko, Kicks Coffee Cafe has established a $500 scholarship grant in his name. This grant will be given annually by Calleo Gourmet Coffees, Inc., Kicks Coffee Café, and other branded coffee cafes. Formal details concerning this grant will be available once they are established with our Board of Directors.
Alex, you always told me, "If you can't do it right, don't do it at all." Well, Alex, you did things right. And, because you did, we’ve been able to carve out our own opportunity in this wonderful espresso market. Alex, thank you.
About Alex Fisenko
Mr. Fisenko was a pioneer and veteran of American espresso bars. He made his 1969 entrance into the coffee industry as an importer and seller of Gaggia brand espresso machines. A year later, in 1970, he opened his first espresso bar and, over the course of his career, went on to open and operate 15 more, including “Espresso Roma,” “Espresso Royale,” and the tremendously successful “Espresso,” located in San Francisco’s Embarcadero Center. Of his 16 ventures, 14 returned their original investments within one year and grew on to achieve long-term, stable success.
In 1974, when a zealous, young entrepreneur from Seattle dreamed of opening his own espresso bar, he approached Mr. Fisenko for training and guidance. Eight years later, the protege, Dave Olsen, teamed up with another dynamic entrepreneur to open an espresso bar in Seattle’s Columbia Center, and Starbucks was born.
About Calleo Gourmet Coffees, Inc.
Calleo Gourmet Coffees, Inc. is a coffee retailer whose brand, Kicks Coffee Cafe, has been featured in BusinessWeek, USA Today, Fortune Magazine, and on MSNBC’s Today Show. Kicks Coffee Cafe focuses its efforts on providing customers with excellent service and authentic espresso drinks. All of the Kicks Coffee Cafes feature Free T-1 Wi-Fi services for its customers. In addition, most locations are equipped with five 42" plasma screens for viewing news and sports throughout the day and evening.
web: www.kickscoffee.com
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View entire thread: Forum Reoganziztion
Posted by BaristaTrainer on 2006-08-15 12:31:18 Post Subject:
I would also think it good to add an: Exisiting Coffee Retailer section in the "professional" area.
- m
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Posted by BaristaTrainer on 2006-08-15 12:31:18 Post Subject:
I would also think it good to add an: Exisiting Coffee Retailer section in the "professional" area.
- m
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View entire thread: Forum Reoganziztion
Posted by cafemakers on 2006-08-15 12:40:13 Post Subject:
I would also think it good to add an: Exisiting Coffee Retailer section in the "professional" area.
- m
Agreed - good idea. Separate issues for each; truthfully, I would not be surprised if most posts in a "new retailer" section would be referrals to past messages. Hopefully we can get some good new content.
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Posted by cafemakers on 2006-08-15 12:40:13 Post Subject:
I would also think it good to add an: Exisiting Coffee Retailer section in the "professional" area.
- m
Agreed - good idea. Separate issues for each; truthfully, I would not be surprised if most posts in a "new retailer" section would be referrals to past messages. Hopefully we can get some good new content.
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View entire thread: Opening shop
Posted by barefoot on 2005-03-30 11:42:28 Post Subject: first steps
Tons of stuff to do but do these things first to get a good foundation:
1) join the SCAA at scaa.org and do TONS of research there.
2) Attend as many coffee conferences as you can to meet new vendors, get experience and exposure and a big picture view, SCAA conference in April is the best one
3) Get a job at the BEST QUALITY coffeehouse within 50 miles of your home and learn everything you can.
4) Subscribe to fresh cup and specialty coffee retailer magazines
5) Talk to some great coffee roasters and find a coffee roasting partner and pick their brain constantly.
6) Drink espresso at every cafe within 100 miles of your house.
7) then get a lobotomy so you will not mind the 100 hour weeks, low money and super stress and only focus on the killer espresso and coffee and the people!
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Posted by barefoot on 2005-03-30 11:42:28 Post Subject: first steps
Tons of stuff to do but do these things first to get a good foundation:
1) join the SCAA at scaa.org and do TONS of research there.
2) Attend as many coffee conferences as you can to meet new vendors, get experience and exposure and a big picture view, SCAA conference in April is the best one
3) Get a job at the BEST QUALITY coffeehouse within 50 miles of your home and learn everything you can.
4) Subscribe to fresh cup and specialty coffee retailer magazines
5) Talk to some great coffee roasters and find a coffee roasting partner and pick their brain constantly.
6) Drink espresso at every cafe within 100 miles of your house.
7) then get a lobotomy so you will not mind the 100 hour weeks, low money and super stress and only focus on the killer espresso and coffee and the people!
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View entire thread: La Marzocco Swift Grinder
Posted by cafemakers on 2005-09-18 21:00:55 Post Subject:
I think that this discussion thread on the Specialty Coffee Retailer forum is what you're looking for:
http://www.specialty-coffee.com/forum/t ... erms=swift
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Posted by cafemakers on 2005-09-18 21:00:55 Post Subject:
I think that this discussion thread on the Specialty Coffee Retailer forum is what you're looking for:
http://www.specialty-coffee.com/forum/t ... erms=swift
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View entire thread: Good Bean Reading?
Posted by woogie on 2004-11-04 22:38:53 Post Subject: Good Bean Reading?
Here are some books I am thinking of buying to help learn about running a bean drive thru. Has anybody read these? Any other reading suggestions?
Bean Business Basics
Effective and Essential Marketing for the Specialty Coffee Retailer
Espresso 101
Espresso 501
Everything But Coffee
Opening a Specialty Coffee Drive Thru
Spilling The Beans
Thanks
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Posted by woogie on 2004-11-04 22:38:53 Post Subject: Good Bean Reading?
Here are some books I am thinking of buying to help learn about running a bean drive thru. Has anybody read these? Any other reading suggestions?
Bean Business Basics
Effective and Essential Marketing for the Specialty Coffee Retailer
Espresso 101
Espresso 501
Everything But Coffee
Opening a Specialty Coffee Drive Thru
Spilling The Beans
Thanks
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View entire thread: Making good coffee with Espresso Tamper
Posted by coffeetamper on 2008-04-21 19:29:10 Post Subject: Making good coffee with Espresso Tamper
Correct tamping is important for consistent coffee, but it's not the only variable. Other areas of importance are:
fresh beans
there's no substitute. Buy beans from a good coffee retailer who only sells fresh beans and consistent blends (for example, Coffee for Connoisseurs)
fresh water
use filtered water if possible, which won't add any unpleasant flavours to your coffee
the right temperature water and equipment
if you assemble the portafilter and filter basket to the group and allow it to all warm up together, then pump some water through the machine before adding the coffee, the temperature will be as stable as it can be. In general, cheaper aluminium thermoblock machines will have difficulty maintaining constant temperatures and producing consistent results compared to more expensive machines with steel or brass groups and boilers
correct level of extraction (how long you run the water for)
avoid running the pump longer than necessary, as this will lead to bitter and overextracted coffee
correct grind and tamp pressure
espresso is best brewed with a fairly fine grind (due to the high water pressure compared to dripolators and plungers). The tamp should be even across the whole surface of the coffee, and tamp right to the edges of the filter basket. The 'ideal' pressure depends on the bean roast level and the grind, but it does need to be quite firm (one popular figure is 30 pounds - push down on a set of bathroom scales until it comes up to about 15kg, and that's about what's suggested). If the water flows too slowly, try a lighter tamp or a coarser grind.
a clean machine you wouldn't prepare a Sunday roast on a dirty tray which had been used three times already and was covered with old fat and seasoning; so why do the same with espresso? It's important to regularly clean the showerscreen and group area to prevent the build-up of old coffee grounds and oils which can lead to inferior tasting brews. The technique varies from machine to machine, but is generally not difficult. This is even more of an issue if you don't tamp, as the point above shows.
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Posted by coffeetamper on 2008-04-21 19:29:10 Post Subject: Making good coffee with Espresso Tamper
Correct tamping is important for consistent coffee, but it's not the only variable. Other areas of importance are:
fresh beans
there's no substitute. Buy beans from a good coffee retailer who only sells fresh beans and consistent blends (for example, Coffee for Connoisseurs)
fresh water
use filtered water if possible, which won't add any unpleasant flavours to your coffee
the right temperature water and equipment
if you assemble the portafilter and filter basket to the group and allow it to all warm up together, then pump some water through the machine before adding the coffee, the temperature will be as stable as it can be. In general, cheaper aluminium thermoblock machines will have difficulty maintaining constant temperatures and producing consistent results compared to more expensive machines with steel or brass groups and boilers
correct level of extraction (how long you run the water for)
avoid running the pump longer than necessary, as this will lead to bitter and overextracted coffee
correct grind and tamp pressure
espresso is best brewed with a fairly fine grind (due to the high water pressure compared to dripolators and plungers). The tamp should be even across the whole surface of the coffee, and tamp right to the edges of the filter basket. The 'ideal' pressure depends on the bean roast level and the grind, but it does need to be quite firm (one popular figure is 30 pounds - push down on a set of bathroom scales until it comes up to about 15kg, and that's about what's suggested). If the water flows too slowly, try a lighter tamp or a coarser grind.
a clean machine you wouldn't prepare a Sunday roast on a dirty tray which had been used three times already and was covered with old fat and seasoning; so why do the same with espresso? It's important to regularly clean the showerscreen and group area to prevent the build-up of old coffee grounds and oils which can lead to inferior tasting brews. The technique varies from machine to machine, but is generally not difficult. This is even more of an issue if you don't tamp, as the point above shows.
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View entire thread: need help..
Posted by Norina on 2006-12-08 19:43:02 Post Subject:
There is a wonderful and helpful article in the October 06 issue of Specialty Coffee Retailer (free magazine to coffee shop owners) on this very issue. You can reach them at: Specialty Coffee Retailer, 5600 N River Road, Suite 800, Rosemont, IL 60018. Phone 630-820-8427; fax 620-820-8437. Their website is www.speciality-coffee.com
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Posted by Norina on 2006-12-08 19:43:02 Post Subject:
There is a wonderful and helpful article in the October 06 issue of Specialty Coffee Retailer (free magazine to coffee shop owners) on this very issue. You can reach them at: Specialty Coffee Retailer, 5600 N River Road, Suite 800, Rosemont, IL 60018. Phone 630-820-8427; fax 620-820-8437. Their website is www.speciality-coffee.com
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View entire thread: s Seattle’s Best Coffee Any Better than Starbucks?
Posted by felani on 2008-03-05 06:55:43 Post Subject: s Seattle’s Best Coffee Any Better than Starbucks?
Whenever people talk about coffee, it seems that they like to make some kind of comparison between their favorite brands or blends with what Starbucks offers. Perhaps it is because Starbucks is such an easy brand to compare to since practically everyone worth their weight in coffee beans has had a piping hot cup of coffee at Starbucks at some point in time. Whatever the case, here is yet another comparison of a brand of coffee versus the current coffee champion – Starbucks.
While Starbucks is the reigning king of the hill in Seattle, there is actually another, slightly lesser known coffee company that has come from the same northwestern coffee capital of America. Known as Seattle’s Best Coffee, they have been around for nearly forty years and have been making an amazing cup of coffee ever since. Although Seattle’s Best Coffee has gone through a variety of name changes, including brands like Stewart Brothers Coffee, it has keep the same amazing blends on its menu throughout – so they must be pretty darn amazing.
In 1998, Seattle’s Best Coffee became one of the first coffee retailers to actually sell a blend that was specifically made up of organically grown beans – a major selling point for many people. This blend became so successful that it propelled Seattle’s Best Coffee to a position as the third most prominent coffee retailer in America for a time, competing with the ever present Starbucks and the Coffee Bean and Tea Leaf.
So, despite the extensive history behind Seattle’s Best Coffee, is it really the better bang for your hard earned buck? Well, that really depends on taste. Sure, it costs quite a bit less when you buy it in their stores and even when you purchase a bag of beans at the grocery – but ultimately the taste really has nothing to do with the price. Give it a try, see how you like it, and then make your own decision about whether or not Seattle’s Best Coffee is really Seattle’s best coffee.
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Posted by felani on 2008-03-05 06:55:43 Post Subject: s Seattle’s Best Coffee Any Better than Starbucks?
Whenever people talk about coffee, it seems that they like to make some kind of comparison between their favorite brands or blends with what Starbucks offers. Perhaps it is because Starbucks is such an easy brand to compare to since practically everyone worth their weight in coffee beans has had a piping hot cup of coffee at Starbucks at some point in time. Whatever the case, here is yet another comparison of a brand of coffee versus the current coffee champion – Starbucks.
While Starbucks is the reigning king of the hill in Seattle, there is actually another, slightly lesser known coffee company that has come from the same northwestern coffee capital of America. Known as Seattle’s Best Coffee, they have been around for nearly forty years and have been making an amazing cup of coffee ever since. Although Seattle’s Best Coffee has gone through a variety of name changes, including brands like Stewart Brothers Coffee, it has keep the same amazing blends on its menu throughout – so they must be pretty darn amazing.
In 1998, Seattle’s Best Coffee became one of the first coffee retailers to actually sell a blend that was specifically made up of organically grown beans – a major selling point for many people. This blend became so successful that it propelled Seattle’s Best Coffee to a position as the third most prominent coffee retailer in America for a time, competing with the ever present Starbucks and the Coffee Bean and Tea Leaf.
So, despite the extensive history behind Seattle’s Best Coffee, is it really the better bang for your hard earned buck? Well, that really depends on taste. Sure, it costs quite a bit less when you buy it in their stores and even when you purchase a bag of beans at the grocery – but ultimately the taste really has nothing to do with the price. Give it a try, see how you like it, and then make your own decision about whether or not Seattle’s Best Coffee is really Seattle’s best coffee.
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View entire thread: european coffees?
Posted by cafemakers on 2007-01-09 15:43:03 Post Subject:
Your assessment is correct; there is a substantial difference in the average quality and taste of coffee found in Europe, particularly the Nordic countries and Italy, to what is found on in the average American coffee shop or restaurant. There are a number of factors that contribute to the difference in quality, including but not limited to, the blend and roast of the coffee itself.
Where in California are you located? I suggest that the best way for you to learn about the proper preparation of coffee will be to visit a competent local coffee retailer or roaster / retailer that offers consumer education classes. Beyond this, you may consider joining the Specialty Coffee Association of America www.scaa.org as a "C" or Consumer member in order to take advantage of the training materials and resources available through that group or read some of the step-by-step how-to's offered on www.coffeegeek.com.
Best of success,
Andrew
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Posted by cafemakers on 2007-01-09 15:43:03 Post Subject:
Your assessment is correct; there is a substantial difference in the average quality and taste of coffee found in Europe, particularly the Nordic countries and Italy, to what is found on in the average American coffee shop or restaurant. There are a number of factors that contribute to the difference in quality, including but not limited to, the blend and roast of the coffee itself.
Where in California are you located? I suggest that the best way for you to learn about the proper preparation of coffee will be to visit a competent local coffee retailer or roaster / retailer that offers consumer education classes. Beyond this, you may consider joining the Specialty Coffee Association of America www.scaa.org as a "C" or Consumer member in order to take advantage of the training materials and resources available through that group or read some of the step-by-step how-to's offered on www.coffeegeek.com.
Best of success,
Andrew
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View entire thread: Coffee conventions
Posted by CoffeeHouseMusic on 2005-12-16 08:12:52 Post Subject:
I reccomend getting 3 magainzes. Fresh Cup, Tea & Coffee, and Specialty Coffee Retailer.
Between those 3 trade magazines, they list all of the upcoming tradeshows and events.
Hope this helps
- Scott
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Posted by CoffeeHouseMusic on 2005-12-16 08:12:52 Post Subject:
I reccomend getting 3 magainzes. Fresh Cup, Tea & Coffee, and Specialty Coffee Retailer.
Between those 3 trade magazines, they list all of the upcoming tradeshows and events.
Hope this helps
- Scott
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View entire thread: Has anyone compiled a list of sites/books for coffee biz?
Posted by cafemakers on 2005-09-01 13:41:15 Post Subject:
Congratulations on your decision to change careers and pursue something that you enjoy. Most of us here have taken that step at sometime and can tell you that although it will take a lot of work and will not be a quick and flawless process, it will be worth the effort. The only regret that I regularly hear expressed is that "I didn't do this earlier." (also true for myself)
You will find that there is a lot of good information available on discussion boards like this one, the Specialty Coffee Association of America Forums and even the Specialty Coffee Retailer Magazine Forums sites.
We have compiled that list you are looking for available through Amazon.com here: coffee business books
As for your other questions:
1) Partnerships
Partnerships can be more difficult to manage than a sole owner-operated business. Yes, it is true that many businesses collapse as the result of business partner disputes, but those I have witnessed could have been avoided if the owners had clearly documented their responsibilities both as owners and operators - a good partnership agreement establishes policies for common matters of argument: finances, responsibilities, management authority and finances. Did I mention finances?
In an ideal partnership each partners should have a complimentary relationship, whether by providing skills or resources that the other or others need. In the event that there is no partner available that you feel you can develop this sort of relationship, it's probably better to avoid. Even with the best agreement an unequal partnership is doomed to fail. (been married?)
2) Financing
There are three variables that you need to consider here: 1) keeping the business separate from your personal finances 2) maintaining as much control as you can and avoiding external oversight and 3) reducing the cost of money as much as possible.
When you are deciding how to finance your business consider each of these three items and choose the strategy that is most preferred by you.(assuming that you have access to unlimited personal funds - I guess variable #4 will be, what options do you have!)
I personally prefer to maintain separation between my personal and business finances and recommend that my clients do the same wherever possible, but would not do so at an overwhelming financial disadvantage (high interest rate) when compared by my personal investment. Be aware, however, that during the startup phases of a new business it is not always possible to separate yourself from that of your business due to some pledges and personal guarantees that may be required - in these cases it may be just as well to pursue the loan and leave yourself cash in the bank as breathing room.
3) Starting your business
Well, that is the trick, now isn't it! I suggest that you immerse yourself into the data available at the sources mentioned above and start to develop your business plan. The business plan is your opportunity to not only document every aspect of your business, but a process that will allow you to understand and resolve what is missing. In order to do this there may be some free resources provided by contributors at forums like these, the Small Business Administration or through the volunteer retired executives of SCORE. There are also paid consultants, such as myself and others that contribute to these forums for fun and visibility that help people start coffee shops for a living, but you may have already guessed that by now.
I hope that these suggestions are helpful - be sure to write back to the group and let us know how the plans come along.
Best of success!
Andrew
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Posted by cafemakers on 2005-09-01 13:41:15 Post Subject:
Congratulations on your decision to change careers and pursue something that you enjoy. Most of us here have taken that step at sometime and can tell you that although it will take a lot of work and will not be a quick and flawless process, it will be worth the effort. The only regret that I regularly hear expressed is that "I didn't do this earlier." (also true for myself)
You will find that there is a lot of good information available on discussion boards like this one, the Specialty Coffee Association of America Forums and even the Specialty Coffee Retailer Magazine Forums sites.
We have compiled that list you are looking for available through Amazon.com here: coffee business books
As for your other questions:
1) Partnerships
Partnerships can be more difficult to manage than a sole owner-operated business. Yes, it is true that many businesses collapse as the result of business partner disputes, but those I have witnessed could have been avoided if the owners had clearly documented their responsibilities both as owners and operators - a good partnership agreement establishes policies for common matters of argument: finances, responsibilities, management authority and finances. Did I mention finances?
In an ideal partnership each partners should have a complimentary relationship, whether by providing skills or resources that the other or others need. In the event that there is no partner available that you feel you can develop this sort of relationship, it's probably better to avoid. Even with the best agreement an unequal partnership is doomed to fail. (been married?)
2) Financing
There are three variables that you need to consider here: 1) keeping the business separate from your personal finances 2) maintaining as much control as you can and avoiding external oversight and 3) reducing the cost of money as much as possible.
When you are deciding how to finance your business consider each of these three items and choose the strategy that is most preferred by you.(assuming that you have access to unlimited personal funds - I guess variable #4 will be, what options do you have!)
I personally prefer to maintain separation between my personal and business finances and recommend that my clients do the same wherever possible, but would not do so at an overwhelming financial disadvantage (high interest rate) when compared by my personal investment. Be aware, however, that during the startup phases of a new business it is not always possible to separate yourself from that of your business due to some pledges and personal guarantees that may be required - in these cases it may be just as well to pursue the loan and leave yourself cash in the bank as breathing room.
3) Starting your business
Well, that is the trick, now isn't it! I suggest that you immerse yourself into the data available at the sources mentioned above and start to develop your business plan. The business plan is your opportunity to not only document every aspect of your business, but a process that will allow you to understand and resolve what is missing. In order to do this there may be some free resources provided by contributors at forums like these, the Small Business Administration or through the volunteer retired executives of SCORE. There are also paid consultants, such as myself and others that contribute to these forums for fun and visibility that help people start coffee shops for a living, but you may have already guessed that by now.
I hope that these suggestions are helpful - be sure to write back to the group and let us know how the plans come along.
Best of success!
Andrew
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View entire thread: Marketing for independent coffee house
Posted by joeburr on 2005-02-21 00:11:19 Post Subject: Marketing for independent coffee house
Hi, I am a newcomer to this site and this is my first post. I opened a cafe 5 years ago in Berkeley, CA. I am interested in a recommendation of "Effective and Essential Marketing for the Specialty Coffee Retailer". Also, any other recommendation or suggestion for marketing literature or marketing ideas for small, independent cafes would be much appreciated.
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Posted by joeburr on 2005-02-21 00:11:19 Post Subject: Marketing for independent coffee house
Hi, I am a newcomer to this site and this is my first post. I opened a cafe 5 years ago in Berkeley, CA. I am interested in a recommendation of "Effective and Essential Marketing for the Specialty Coffee Retailer". Also, any other recommendation or suggestion for marketing literature or marketing ideas for small, independent cafes would be much appreciated.
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View entire thread: VHS - Customer Service for the Retail Coffee Bar
Posted by FreeHelp on 2005-03-25 07:23:59 Post Subject: VHS - Customer Service for the Retail Coffee Bar
Any comments abt this VHS?
Any 2nd hand copies avail? In Singapore?
Interested to know how useful it is if I'm not into espresso but a cafe & other forms of local coffee. Pls advice on suitability of :
Customer Service for the Retail Coffee Bar
Achieving Success in Specialty Coffee
Espresso 501
Everything BUT Coffee
Bean Business Basics, Second Edition
Espresso 101
Effective and Essential Marketing for the Specialty Coffee Retailer
email: roxpat@singnet.com
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Posted by FreeHelp on 2005-03-25 07:23:59 Post Subject: VHS - Customer Service for the Retail Coffee Bar
Any comments abt this VHS?
Any 2nd hand copies avail? In Singapore?
Interested to know how useful it is if I'm not into espresso but a cafe & other forms of local coffee. Pls advice on suitability of :
Customer Service for the Retail Coffee Bar
Achieving Success in Specialty Coffee
Espresso 501
Everything BUT Coffee
Bean Business Basics, Second Edition
Espresso 101
Effective and Essential Marketing for the Specialty Coffee Retailer
email: roxpat@singnet.com
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View entire thread: I need help with these questions
Posted by jpscoffee on 2004-12-18 21:56:26 Post Subject:
KPC,
There is no way to answer your question. Our expenses are more than $7000/month, but it is all relative to gross revenues. One is better to look at specific ratios concerning the specific expenses in relation to sales.
Average specialty coffee retailer income percentages (according to older SCAA study):
Average store sales $825-1600 per day
COGS 23-70% (depending on product mix)
Gross Profit 77-30%
Labor (including owner/manager) 26.5%
Rent 7%
Utilities 2%
Maintenance 1%
Advertising 2%
Insurance 1%
Outside Services .5%
Taxes .5%
Misc 4.5%
Equipment leases .4%
Depreciation 2.9%
Interest 1.5%
Net Profit or Loss 28%/(-19%)
Total 100%
Starbucks, Schmarbucks. Take 'em on at their own game, but make sure you do it right or they'll kick YOUR butt.
We average about 700 customers per day. On a really good day up to over 1000.
Hope that helps!
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Posted by jpscoffee on 2004-12-18 21:56:26 Post Subject:
KPC,
There is no way to answer your question. Our expenses are more than $7000/month, but it is all relative to gross revenues. One is better to look at specific ratios concerning the specific expenses in relation to sales.
Average specialty coffee retailer income percentages (according to older SCAA study):
Average store sales $825-1600 per day
COGS 23-70% (depending on product mix)
Gross Profit 77-30%
Labor (including owner/manager) 26.5%
Rent 7%
Utilities 2%
Maintenance 1%
Advertising 2%
Insurance 1%
Outside Services .5%
Taxes .5%
Misc 4.5%
Equipment leases .4%
Depreciation 2.9%
Interest 1.5%
Net Profit or Loss 28%/(-19%)
Total 100%
Starbucks, Schmarbucks. Take 'em on at their own game, but make sure you do it right or they'll kick YOUR butt.
We average about 700 customers per day. On a really good day up to over 1000.
Hope that helps!
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View entire thread: Ideas
Posted by BaristaTrainer on 2004-11-19 18:09:35 Post Subject:
Hi Xeno,
Welcome to the forum as well as to the specialty coffee industry.
It sounds like you have a lot of space to work with and have room to play around with different ways to draw in customers. Not having a highly visible location means that you will need to create more of a destination place for customers. Have you thought of having live music? Maybe serving beer and wine in the evenings? Meeting rooms can be good depending on the demographics of your area, but in a growing city I think your focus should be on creating a community atmosphere.
Couches and chairs woudl be great, you want to create different environments for your different customers. Also you will need to focus heavily on guerilla marketing and getting the word out to new clientele.
A book just came out by Bruce Milletto of Bellissimo Coffee InfoGroup called Essential and Effective Marketing for the Specialty Coffee Retailer, which has 20 chapters on great marketing ideas specific to coffee bars. This could be a great resource for you to get some ideas going. I would also keep asking questions like you are on this forum, subscribe to all the trae journals you can like http://www.freshcup.com and others, and if you can attend tradeshows like CoffeeFest http://www.coffeefest.com .
Good Luck!
BT
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Posted by BaristaTrainer on 2004-11-19 18:09:35 Post Subject:
Hi Xeno,
Welcome to the forum as well as to the specialty coffee industry.
It sounds like you have a lot of space to work with and have room to play around with different ways to draw in customers. Not having a highly visible location means that you will need to create more of a destination place for customers. Have you thought of having live music? Maybe serving beer and wine in the evenings? Meeting rooms can be good depending on the demographics of your area, but in a growing city I think your focus should be on creating a community atmosphere.
Couches and chairs woudl be great, you want to create different environments for your different customers. Also you will need to focus heavily on guerilla marketing and getting the word out to new clientele.
A book just came out by Bruce Milletto of Bellissimo Coffee InfoGroup called Essential and Effective Marketing for the Specialty Coffee Retailer, which has 20 chapters on great marketing ideas specific to coffee bars. This could be a great resource for you to get some ideas going. I would also keep asking questions like you are on this forum, subscribe to all the trae journals you can like http://www.freshcup.com and others, and if you can attend tradeshows like CoffeeFest http://www.coffeefest.com .
Good Luck!
BT
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View entire thread: Help starting a coffee shop
Posted by barefoot on 2005-03-18 17:43:43 Post Subject: getting started
do these things:
join the SCAA www.scaa.org
attend the SCAA conference in April in Seattle and go to tons of classes there and talk to vendors
subscribe to Fresh Cup and Specialty Coffee Retailer www.freshcup.com www.specialty-coffee.com
Partner with a great artisan coffee roaster and pick their brain till they cry mercy.
Work in the best cafe within 50 miles of your house and learn everything you can good and bad.
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Posted by barefoot on 2005-03-18 17:43:43 Post Subject: getting started
do these things:
join the SCAA www.scaa.org
attend the SCAA conference in April in Seattle and go to tons of classes there and talk to vendors
subscribe to Fresh Cup and Specialty Coffee Retailer www.freshcup.com www.specialty-coffee.com
Partner with a great artisan coffee roaster and pick their brain till they cry mercy.
Work in the best cafe within 50 miles of your house and learn everything you can good and bad.
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View entire thread: charging for togo and inhouse coffee
Posted by alsterling on 2006-09-26 13:29:43 Post Subject:
Tony:
I've been working on a sales model for this past year and that very issue has come up time and time again. How can a quality coffee retailer educate without insulting the clientel?
The best I can do is simply offer two menu sections......
Traditional Roma Espresso vs American Espresso Beverages
(wording may change.....)
Point being, let the client ask for an explanation. When in Tokyo way back during my Viet Nam days, I first saw "plastic" models of food! I loved the concept and have have carried that and photos of the final serve with me ever since. I was amazed, through survey, just how many espresso shop clients suffer embarrassment when ordering. They don't really know what everything is, and are intimidated. That obstacle alone opens up doors of opportunity. Make the ordering process simple, easy and if possible "graphical." What they see is usually what they'll buy.
My ultimate goal is in making the sale. Although the purist at heart when it comes to espresso, my attitude is........... "If they want swill, then dammit, give 'em swill and make sure to get their money!!!"
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Posted by alsterling on 2006-09-26 13:29:43 Post Subject:
Tony:
I've been working on a sales model for this past year and that very issue has come up time and time again. How can a quality coffee retailer educate without insulting the clientel?
The best I can do is simply offer two menu sections......
Traditional Roma Espresso vs American Espresso Beverages
(wording may change.....)
Point being, let the client ask for an explanation. When in Tokyo way back during my Viet Nam days, I first saw "plastic" models of food! I loved the concept and have have carried that and photos of the final serve with me ever since. I was amazed, through survey, just how many espresso shop clients suffer embarrassment when ordering. They don't really know what everything is, and are intimidated. That obstacle alone opens up doors of opportunity. Make the ordering process simple, easy and if possible "graphical." What they see is usually what they'll buy.
My ultimate goal is in making the sale. Although the purist at heart when it comes to espresso, my attitude is........... "If they want swill, then dammit, give 'em swill and make sure to get their money!!!"
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View entire thread: New To This - -Considering Existing Purchase
Posted by cafemakers on 2005-08-23 18:34:10 Post Subject:
Sounds like a promising situation. (for you, not them!)
I suggest that continue to immerse yourself into the coffee industry by reading discussion boards this this one, the Specialty Coffee Forum by Specialty Coffee Retailer Magazine and the Specialty Coffee Association Forum from the Specialty Coffee Association of America - these are good places to get free general information from retailers and other industry professionals.
Considering the serious nature of your investment, you may also wish to contract with an attorney, business consultant and accountant to advise you on these matters specific to you and your situation.
Good luck with the business,
Andrew
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Posted by cafemakers on 2005-08-23 18:34:10 Post Subject:
Sounds like a promising situation. (for you, not them!)
I suggest that continue to immerse yourself into the coffee industry by reading discussion boards this this one, the Specialty Coffee Forum by Specialty Coffee Retailer Magazine and the Specialty Coffee Association Forum from the Specialty Coffee Association of America - these are good places to get free general information from retailers and other industry professionals.
Considering the serious nature of your investment, you may also wish to contract with an attorney, business consultant and accountant to advise you on these matters specific to you and your situation.
Good luck with the business,
Andrew
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View entire thread: Creative Drive-Thru Promos?
Posted by BaristaTrainer on 2004-10-27 11:21:19 Post Subject:
I would recommend purchasing the new book "Essential & Effective Marketing for the Specialty Coffee Retailer." by Bruce Milletto It just one a platinum award at Coffee Fest Seattle in a marketing contest. I think you can get it at http://www.espresso101.com
One strategy I have seen is offering FREE drinks for a day, or a few hours. Let the press know, have your staff trained, have plenty of promo materials i.e. stickers, etc ready to hand out to the long line of cars waiting for their coffee. Even if you end up spend $300 in drink costs/labor, you will create a stir and get a lot of publicity. What else could you spend a few hundred bucks on that will secure that much exposure.
just an idea ... advertise it as your GRAND OPENING, this should still work even if you have been open for a month or two.
Good luck!
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Posted by BaristaTrainer on 2004-10-27 11:21:19 Post Subject:
I would recommend purchasing the new book "Essential & Effective Marketing for the Specialty Coffee Retailer." by Bruce Milletto It just one a platinum award at Coffee Fest Seattle in a marketing contest. I think you can get it at http://www.espresso101.com
One strategy I have seen is offering FREE drinks for a day, or a few hours. Let the press know, have your staff trained, have plenty of promo materials i.e. stickers, etc ready to hand out to the long line of cars waiting for their coffee. Even if you end up spend $300 in drink costs/labor, you will create a stir and get a lot of publicity. What else could you spend a few hundred bucks on that will secure that much exposure.
just an idea ... advertise it as your GRAND OPENING, this should still work even if you have been open for a month or two.
Good luck!
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View entire thread: Has anyone use any books?
Posted by FreeHelp on 2005-04-05 03:25:57 Post Subject: Bellissimo No Reply!
You are not alone, I sent them the following email about ordering their books / tapes last month and have yet to get a reply.
===============email contents================
Dear Sirs,
I am interested in buying the 3 pack but due to my specific interests, I have no need for Espresso 501 & Everything but coffee. (At least not for now). Also can you pls let me know if the price incl shipping & handling & if now how much is it to Singapore. (We have Fedex & DHL). The 3 pack incls:
1. Achieving Success in Specialty Coffee
2. Espresso 501
3. Everything BUT Coffee
4. Free Bonus Section: Customer Service for the Retail Coffee Bar (Pls confirm that this is included FREE! I MUST have it!!!)
I don't want books 2 & 3 valued at $69.55+79.95=$149.50 Can I replace it with
a. Effective and Essential Marketing for the Specialty Coffee Retailer (+$49.95) &
b. Spilling the Beans ( $39.95) &
c. Advanced Barista Training ? Extreme Pours Sale Price: ( $59.95) = $149.85 ?
Could you pls incl in my order all your pricing for you ABCs course and any other training your esteemed co provides. Further, would you also consider sending a trainer here to Singapore, Asia if I can round up a group of say 30 (or whatever number of students to make economic sense) to attend your courses (Barista, How to set up a Specialty Coffee Business etc). ........
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Posted by FreeHelp on 2005-04-05 03:25:57 Post Subject: Bellissimo No Reply!
You are not alone, I sent them the following email about ordering their books / tapes last month and have yet to get a reply.
===============email contents================
Dear Sirs,
I am interested in buying the 3 pack but due to my specific interests, I have no need for Espresso 501 & Everything but coffee. (At least not for now). Also can you pls let me know if the price incl shipping & handling & if now how much is it to Singapore. (We have Fedex & DHL). The 3 pack incls:
1. Achieving Success in Specialty Coffee
2. Espresso 501
3. Everything BUT Coffee
4. Free Bonus Section: Customer Service for the Retail Coffee Bar (Pls confirm that this is included FREE! I MUST have it!!!)
I don't want books 2 & 3 valued at $69.55+79.95=$149.50 Can I replace it with
a. Effective and Essential Marketing for the Specialty Coffee Retailer (+$49.95) &
b. Spilling the Beans ( $39.95) &
c. Advanced Barista Training ? Extreme Pours Sale Price: ( $59.95) = $149.85 ?
Could you pls incl in my order all your pricing for you ABCs course and any other training your esteemed co provides. Further, would you also consider sending a trainer here to Singapore, Asia if I can round up a group of say 30 (or whatever number of students to make economic sense) to attend your courses (Barista, How to set up a Specialty Coffee Business etc). ........
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View entire thread: Will other shops raise prices like Starbucks next month?....
Posted by alsterling on 2006-09-27 19:23:35 Post Subject:
Demetri, of course, that VP was right. Our corporation is in a similar position as we're a leader in our industry and, as would be expected, provide an overall better value, not necessarily a lower price.
And regarding SCAA's forum, yes. I've been there, but as mentioned, the number of posts is rather small. My best contacts have simply been either through meeting someone via a forum and then following up with a personal visit, or including various industry vendors and retailers in my travel schedule when time permits. I'd like to see a super active commercial site, but as mentioned, I'd be a hipocrite if I ask for the forum and then didn't participate.
What I was getting at with the price increase issue, was the obvious. This is simply another opportunity to work on "perceived" value for the smaller specialty coffee retailer. It's obvious that a nickel-dime price increase will most likely not influence buying behaviour. What it does signal is an opportunity for independent operators to figure out how they can take advantage of the publicity. But then, I wouldn't hold my breath, as many operators are too involved in the day to day to interupt their managment program.
I'd be very impressed, however, to see someone take advantage of the moment and run a promotion.
Best, Al
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Posted by alsterling on 2006-09-27 19:23:35 Post Subject:
Demetri, of course, that VP was right. Our corporation is in a similar position as we're a leader in our industry and, as would be expected, provide an overall better value, not necessarily a lower price.
And regarding SCAA's forum, yes. I've been there, but as mentioned, the number of posts is rather small. My best contacts have simply been either through meeting someone via a forum and then following up with a personal visit, or including various industry vendors and retailers in my travel schedule when time permits. I'd like to see a super active commercial site, but as mentioned, I'd be a hipocrite if I ask for the forum and then didn't participate.
What I was getting at with the price increase issue, was the obvious. This is simply another opportunity to work on "perceived" value for the smaller specialty coffee retailer. It's obvious that a nickel-dime price increase will most likely not influence buying behaviour. What it does signal is an opportunity for independent operators to figure out how they can take advantage of the publicity. But then, I wouldn't hold my breath, as many operators are too involved in the day to day to interupt their managment program.
I'd be very impressed, however, to see someone take advantage of the moment and run a promotion.
Best, Al
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View entire thread: Starbux Coffees
Posted by ivo on 2007-07-25 22:45:59 Post Subject:
i don't really see what you are getting at with the article, repoman77. i have previously read that article. how does it relate to the topic, other than it concerns starbucks?
by the way consumer reports ranking mcdonalds over starbucks, is this some kind of joke? seriously who still is left out of the loop of knowing mc'donalds uses starbucks(or seattles best, product of starbucks) coffee? they are the same, the beans come from the same place and are roasted at the same place. i would never trust consumer reports on certain topics such as coffee, food, wine or the like.
i like some of the sbux roasts, i'd much rather go local, being i am fortunate enough to live in a city with so many different local roasters.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
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Posted by ivo on 2007-07-25 22:45:59 Post Subject:
i don't really see what you are getting at with the article, repoman77. i have previously read that article. how does it relate to the topic, other than it concerns starbucks?
by the way consumer reports ranking mcdonalds over starbucks, is this some kind of joke? seriously who still is left out of the loop of knowing mc'donalds uses starbucks(or seattles best, product of starbucks) coffee? they are the same, the beans come from the same place and are roasted at the same place. i would never trust consumer reports on certain topics such as coffee, food, wine or the like.
i like some of the sbux roasts, i'd much rather go local, being i am fortunate enough to live in a city with so many different local roasters.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
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View entire thread: Starbux Coffees
Posted by bmusse on 2007-07-27 20:52:50 Post Subject:
.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
hmm, where to start,
for myself, i enjoy coffee, not from a convential brewer though, if i do drink brewed coffee its from a press. nearly every morning at wich ever cafe i am in i will hear some common questions when others are ordering their brew, "whats your dark, roast?" or even "i'll take a 20oz medium roast today". personally, i don't see ppl being or how the can be too picky when ordering from a conventional brewer or one that uses the paper filter.
i'll have a mistro or olay every now and again.
as far as concern of a paper filtered brew though, personally i don't like anything to do with citrus in my hot drinks, iced coffee different, i love love the african or most african roasts iced or citrus roasts iced.
if they brew their coffee too strong, why not just ask to add some water, seriously?
i am not trying to defend or offend anyone or any company.
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Posted by bmusse on 2007-07-27 20:52:50 Post Subject:
.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
hmm, where to start,
for myself, i enjoy coffee, not from a convential brewer though, if i do drink brewed coffee its from a press. nearly every morning at wich ever cafe i am in i will hear some common questions when others are ordering their brew, "whats your dark, roast?" or even "i'll take a 20oz medium roast today". personally, i don't see ppl being or how the can be too picky when ordering from a conventional brewer or one that uses the paper filter.
i'll have a mistro or olay every now and again.
as far as concern of a paper filtered brew though, personally i don't like anything to do with citrus in my hot drinks, iced coffee different, i love love the african or most african roasts iced or citrus roasts iced.
if they brew their coffee too strong, why not just ask to add some water, seriously?
i am not trying to defend or offend anyone or any company.
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View entire thread: Starbucks Coffee Japan - Serving Alcohol **respond**
Posted by dspender on 2003-08-08 13:22:30 Post Subject:
I subscribe to a magazine called Coffee Retailer. Its so interesting - the magazine constantly talks about ways to offer a variety of products besides COFFEE to improve sales. I guess its just that most coffee shops/cafes/etc. are truly in it for the money.
They'll do anything to increase overall sales - so they all end up offering smoothies, ice cream, alcohol, cake, blah blah blah, until you can't even get a decent cup of REAL coffee
Oh its sad really.
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Posted by dspender on 2003-08-08 13:22:30 Post Subject:
I subscribe to a magazine called Coffee Retailer. Its so interesting - the magazine constantly talks about ways to offer a variety of products besides COFFEE to improve sales. I guess its just that most coffee shops/cafes/etc. are truly in it for the money.
They'll do anything to increase overall sales - so they all end up offering smoothies, ice cream, alcohol, cake, blah blah blah, until you can't even get a decent cup of REAL coffee
Oh its sad really.
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View entire thread: want to start coffee house
Posted by cafemakers on 2006-07-22 13:25:35 Post Subject:
Dave,
We're sorry for any misunderstanding; our concerns are related to the suspicious nature of the posting activity as a whole and not solely based on positive comments about your company.
You must admit that it is pretty strange to have two unknown first-time posters on this board and others on the Specialty Coffee Retailer forum login and post positive comments about your company and then disappear - never to discuss another topic. If these posters were regular contributors or even had provided some background or contact information (a name or phone number, perhaps) to corroborate their stories, their posts would have seemed less suspicious.
I invite "picasso66" "cristina" and "coffee_guy" to contact me directly at ahetzel@cafemakers.com or on my mobile phone this week at (310) 980-0418 anytime and I will gladly report back to the group about our conversation to confirm their authenticity.
You will surely agree that it is healthy for the membership of this discussion board and others to question what they read. We look forward to your own contributions on other topics.
Sincerely,
Andrew Hetzel
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Posted by cafemakers on 2006-07-22 13:25:35 Post Subject:
Dave,
We're sorry for any misunderstanding; our concerns are related to the suspicious nature of the posting activity as a whole and not solely based on positive comments about your company.
You must admit that it is pretty strange to have two unknown first-time posters on this board and others on the Specialty Coffee Retailer forum login and post positive comments about your company and then disappear - never to discuss another topic. If these posters were regular contributors or even had provided some background or contact information (a name or phone number, perhaps) to corroborate their stories, their posts would have seemed less suspicious.
I invite "picasso66" "cristina" and "coffee_guy" to contact me directly at ahetzel@cafemakers.com or on my mobile phone this week at (310) 980-0418 anytime and I will gladly report back to the group about our conversation to confirm their authenticity.
You will surely agree that it is healthy for the membership of this discussion board and others to question what they read. We look forward to your own contributions on other topics.
Sincerely,
Andrew Hetzel
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View entire thread: want to start coffee house
Posted by cssharkey on 2006-07-13 20:12:43 Post Subject:
Since Crimson Cup is using this thread to advertise, I might use this thread to relate a story about Crimson Cup.
A friend of mine in (who is also a coffee retailer) was investigating Crimson Cup about three years ago when he was starting up. They wanted a huge consulting fee in addition to being his supplier for all of his supplies. When he asked them what he got for his consulting money, they could not give him a straight answer. Now this was three years ago, and maybe they've got their stuff together now - but by the looks of this sneaky spamming, I guess they don't. I just checked out their website though, and it is a very cool website, so at least they've got one thing going for them.
Oh, and if you ever want to learn more about Crimson Cup just call 1800 555-5555. I truly suggest calling them. They will answer all of your questions no problem. No pressure.
In fact, if you act right now, you will get 5% off your first order.
Mention this post and receive 5% off your consulting fee.
Terms and conditions may apply. Void where prohibited.
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Posted by cssharkey on 2006-07-13 20:12:43 Post Subject:
Since Crimson Cup is using this thread to advertise, I might use this thread to relate a story about Crimson Cup.
A friend of mine in (who is also a coffee retailer) was investigating Crimson Cup about three years ago when he was starting up. They wanted a huge consulting fee in addition to being his supplier for all of his supplies. When he asked them what he got for his consulting money, they could not give him a straight answer. Now this was three years ago, and maybe they've got their stuff together now - but by the looks of this sneaky spamming, I guess they don't. I just checked out their website though, and it is a very cool website, so at least they've got one thing going for them.
Oh, and if you ever want to learn more about Crimson Cup just call 1800 555-5555. I truly suggest calling them. They will answer all of your questions no problem. No pressure.
In fact, if you act right now, you will get 5% off your first order.
Mention this post and receive 5% off your consulting fee.
Terms and conditions may apply. Void where prohibited.
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View entire thread: ideas please!!
Posted by javahill on 2004-10-03 22:03:47 Post Subject:
Hi Kay,
I invented most of the drinks on the spot so there is no manual for them. If you're looking for a good basics manual, shop www.scaa.org. Also, get a subscription to Specialty Coffee Retailer. I believe that they have a lot of recipes, tips for business owners and such.
If you can get to the SCAA or other major trade convention, go. You'll learn a lot and have the opportunity to talk with other people in the business.
Here is a source http://coffeetea.about.com/cs/coffeerec ... ecipes.htm
--from the SCAA site...
I have not read it, but the description looks good... maybe someone else can give it a review.
Achieving Success in Specialty Coffee (R100400) by Bellissimo.
The comprehensive must have guide for those whose goal is to understand all aspects of what is needed to run a very successful specialty coffee retail business. Over twenty chapters devoted to a broad spectrum of business related topics such as machine maintenance, employee relations, roasting, blending, and customer service.
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Posted by javahill on 2004-10-03 22:03:47 Post Subject:
Hi Kay,
I invented most of the drinks on the spot so there is no manual for them. If you're looking for a good basics manual, shop www.scaa.org. Also, get a subscription to Specialty Coffee Retailer. I believe that they have a lot of recipes, tips for business owners and such.
If you can get to the SCAA or other major trade convention, go. You'll learn a lot and have the opportunity to talk with other people in the business.
Here is a source http://coffeetea.about.com/cs/coffeerec ... ecipes.htm
--from the SCAA site...
I have not read it, but the description looks good... maybe someone else can give it a review.
Achieving Success in Specialty Coffee (R100400) by Bellissimo.
The comprehensive must have guide for those whose goal is to understand all aspects of what is needed to run a very successful specialty coffee retail business. Over twenty chapters devoted to a broad spectrum of business related topics such as machine maintenance, employee relations, roasting, blending, and customer service.
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View entire thread: My thoughts on Starbucks
Posted by unit_number_43 on 2006-12-22 01:32:28 Post Subject:
SB does not allow their employees to speak to the press
we recently had one open on campus, the campus newspaper published that since they couldn't get any responses from employees
I'd rather have gas station coffee
Almost every company has that policy. If the starbucks employees didn't speak to the press that's more of a nod to how satisfied they are with their jobs than anything.
Yes Starbucks does burn it's beans, but there's a good reason for that. They deal with millions and millions of pounds of coffee on a regular basis. As anyone in the industry could tell you the flavor profile changes from different farms, different seasons, different weather patterns. One of starbucks biggest sticking points is keeping a consistent flavor. By burning the beans they are making up for the differences and normalizing the profile.
It certainly doesn't make for the best cup of coffee, but it does work quiet well for the largest commercial coffee retailer in the world.
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Posted by unit_number_43 on 2006-12-22 01:32:28 Post Subject:
SB does not allow their employees to speak to the press
we recently had one open on campus, the campus newspaper published that since they couldn't get any responses from employees
I'd rather have gas station coffee
Almost every company has that policy. If the starbucks employees didn't speak to the press that's more of a nod to how satisfied they are with their jobs than anything.
Yes Starbucks does burn it's beans, but there's a good reason for that. They deal with millions and millions of pounds of coffee on a regular basis. As anyone in the industry could tell you the flavor profile changes from different farms, different seasons, different weather patterns. One of starbucks biggest sticking points is keeping a consistent flavor. By burning the beans they are making up for the differences and normalizing the profile.
It certainly doesn't make for the best cup of coffee, but it does work quiet well for the largest commercial coffee retailer in the world.
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View entire thread: POLL: WHAT'S WRONG WITH STARBUCKS?
Posted by tweaked on 2006-06-24 08:50:46 Post Subject: Re: Char...er, Strabucks
Hello everyone, i'm new here,anybody heard of Second Cup?
Or are they only in Canada?
Starbucks has really bad tasting coffee,i have purchased many cups
and many#of beans,Second cup is so supperior to Starbucks!
am i missing something?
going through this thread i came across numerous comments, or compliments, made about Second Cup. thank you, i work with the Second Cup, don't worry, i'm not working in any of the department focused on profit bottom line. what I can tell you is that the Second Cup is actually a "specialty coffee bean" retailer, who sells brewed coffee items and complimenting food products as an opportunity market. and, because Second Cup is a coffee retailer, that is why you'll usually find that our coffee does taste much more yummier then others.
Second Cup is a francise with nearly 400 cafes across Canada. selecting franchisee to operate these cafes is a challenge. you may be surprised how difficult it is to find potential franchiees that are well rounded.
oopps, my dogs giving me the PUPPY eyes, he's wanting to go outside.
i'm planning on dropping by this forum frequently.
thank you for welcoming me.
hey no loss of checking out my employer's site to learn more.
www.secondcup.com
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Posted by tweaked on 2006-06-24 08:50:46 Post Subject: Re: Char...er, Strabucks
Hello everyone, i'm new here,anybody heard of Second Cup?
Or are they only in Canada?
Starbucks has really bad tasting coffee,i have purchased many cups
and many#of beans,Second cup is so supperior to Starbucks!
am i missing something?
going through this thread i came across numerous comments, or compliments, made about Second Cup. thank you, i work with the Second Cup, don't worry, i'm not working in any of the department focused on profit bottom line. what I can tell you is that the Second Cup is actually a "specialty coffee bean" retailer, who sells brewed coffee items and complimenting food products as an opportunity market. and, because Second Cup is a coffee retailer, that is why you'll usually find that our coffee does taste much more yummier then others.
Second Cup is a francise with nearly 400 cafes across Canada. selecting franchisee to operate these cafes is a challenge. you may be surprised how difficult it is to find potential franchiees that are well rounded.
oopps, my dogs giving me the PUPPY eyes, he's wanting to go outside.
i'm planning on dropping by this forum frequently.
thank you for welcoming me.
hey no loss of checking out my employer's site to learn more.
www.secondcup.com
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