Recent content by Ellie

A Bodum french press should not be rusting, especially so soon! Well, I've had both over the years, and my experience is they both have advantages and disadvantages, so you decide. The plastic one will cloud up and scratch, but you can sling it around recklessly and not worry. Bodum sells...

Very Nice!

Great idea, to think about harvest time. Green coffee, however, doesn't start to lose flavor generally speaking for about a year. So the time of harvest is not as important with coffee as it is with, let's say, apples. To help you in your quest for knowledge, though, a general rule of thumb...

Also, watch out for "Kona Blends". Sounds appealing, but there is no regulation requiring any minimum amount of actual Kona coffee in the blend. I echo the advice: look for a local roaster and buy fresh. It's kind of fun to experiment with different single origin coffees (100% from one country...

Iris, What class are you doing this for? Just curious. My business is a hybrid (roaster/coffee bar), so I am not filling in your form. Can I put a couple of thoughts forward, though? I don't think that Starbucks today has much of an impact on local coffee shops, since the typical customer of...

Welcome to the world of coffee! So much to love about it. So many variables...coffee roasting is a bit of a science, and requires making a change, testing the result, making a change, testing the result, etc. etc. Variables are the green coffee (grade and freshness), roasting process...

LOL! Where are you located? We are a small roastery located in a small city, and have not seen the need yet to control emissions. The fire dept. was called when we first started in business too, b/c the neighbors were not familiar with the smell of roasting coffee, and thought something was...

Yes, I was thinking a cafe au lait also. Have a little chocolate added to it. It's about 1/3 coffee (not espresso) and 2/3 steamed milk. Very much like hot chocolate, but fewer calories :coffee:

Rwanda Ruli Mountain My current favorite. Roasted just to the second crack, balanced, complex and alive with a mouthful of flavor! I highly recommend it!

Please come to the Coffee is a Hot Commodity Symposium. Where: Valdosta State University, Valdosta, GA When: Friday, November 4, 2011 Time: 10am-12 What: Four industry experts will discuss coffee industry issues impacting the supply and demand of coffee. Topics will include growing coffee...

I have a roastery in a small citiy in south Georgia, and have supplied and mentored a few coffee shops throughout the last six years, since we have been in business. It looks like I've used up my PM's (from what I can tell we now only have 50, and I've already used 63 over the years). But feel...

making Toddy coffee You may want to try using a different coffee. I prefer to use a coffee that is medium-roasted, with a bit of acidity, such as a Central American, and ground for drip. Mine has a nice, round, complex flavor. Now the flavor is quite different that coffee brewed using hot...

kpettie, 1. Coffee does not lose caffeine content over time. SB probably throws out coffee after 2 hours b/c the taste of the coffee starts to change. A quality thing. 2. I absolutely love cold brew coffee. My favorite way to make it is using a Toddy cold brewer. Google it...there are lots...

We have several customers who time their visit to our shop to coincide with their favorite coffee having been roasted within the last hour or two. They love it!! I have to admit, even though I agree that the beans really should rest for a day or two...the bloom is bloomin' huge when brewed...

I'll have to disagree with the previous posts. My philosophy is that with greater volume comes greater discounts. From the roaster's perspective, you can afford to earn a little lower profit margin per pound if you are making up for it in volume. And if you ship, the shipping cost per pound...