Recent content by CanyonCoffee

Coffe wheather it is ground or Whole Bean is going to stale due to the fact that it is volitale when exposed to air and many other things. Next take in to account the surface area of a un-ground coffee bean. Then when you grind that same bean the surface area is multiplyed thousands of times...

One quick suggestion! Cup all of your coffees! Learn about them as much as you can, and then blow away your customers with your knowledge of the coffe you are serving them. We are currently roasting SWP but may be leaning towards the Mountain for our next shipment. Good luck to you!

I agree with La Crema just pick a standard up charge across all sizes and stick with it. If your customers are not happy they will go elsewhere, so that extra 10 cents for a fraction of an ounce of syurp will cost you hundreds of dollars. Offering the extra shot at no charge on 12oz is huge...

Have you tried calling the companies? When we were shoping for a roaster I was in contact with all three that you mention. They were all very helpful.

What we did is set up the roaster in a garage so that we can focus on learning to roast, cup and a multitude of other things before we open a retail storefront. It is amazing how fast you can get accounts. We had two wholesale accounts before we even had the roaster, which is too much presure...

I was with sbux for a few years, but now have my own roasting company. I have yet to try the Coke Black, I have heard it is no good. I have yet to try a Costa, I am using a very good Harrar right now and it is pretty good, but still no Kenya. For some its all about the fix!!

The Green Giant uses its regular beans to make iced coffee not some special mysterious bean. The fraps use a coffee base powder. I second the not drinking it straight. Equus007, these normal iced coffees you speak of are they ones that you serve? You should try a bright full bodied coffee for...

The Diedrich class is great we learned a ton! I have also heard great things about the Ambex class. Talk to them both, decide which roaster you want to go with and then you will get a discount on the class.

Toddy is the only way my friend! I can't imagine a day with out it. I recomend using a Kenya, It will blow your mind. So much better than brewing drip and chilling. Good luck

Edit I made a typo. Of course the way to determine is by cuping. But is there anything that I should pay special attention to while cuping?

I am somewhat new to roasting, I just purchased an IR-7! I am in the process of geting some Green samples from various sources. So here are my questions. What is the best way to get a quality sample roast with the small amount of coffee they send you? Is there a general practice to...

I am in the process of starting a small Roaster Retailer business, and I need to purchase a roaster. I have heard of roasters being purchased at a discount at the SCAA show. If this is true what type of discount can I expect? Is it ok to ask the company reps about this ahead of the show? Any...

I am opening a coffeehouse soon and I am in the process of creating an employee handbook. Do you know of any places to get a copy of some of the larger chains handbooks or any at all. I am wanting to have a reference so that I do not leave anything out. Thanks

Astra I am currently trying to use the mega 2, and having major temp problems. Please dont buy!! You don't need a Marzzoco to make great Espresso. Check out Rancillo or Astoria

I plan on about 100lb per week. I should say that is my first goal. I am not sure if that goal is unrealistic at first or not. The Diedrich roasters look great. You said about 7,000 for a small roaster, what make and capacity would that be? Trent