Hi Peter,

How is developing the coffee market in China? In your opinion, how is the quality of the coffee grown in China?

Regards,
Federico

上个夏天我学习了在天津南开大学所以我去过很多在北京和天津的咖啡厅。在北京我去过 Serendipity Coffee 和一个小小的咖啡和诗歌的地方。Kaffa Cafe 在哪里？我很习惯这个秋天回去中国，我会找到你的地方。你的咖啡theory很有意思。

谢谢，
Jon Nodler

谁式我的女朋友？她也住在 WI 但是她的亲戚住在南京。我打算我的旅游计划得时候，我会发给你一个message。现在我没有前所以我还不知道什么时候我会去。

谢谢，朋友。

－Jon Nodler.

Hi Peter,

Thanks for all the information, I was just curious about your coffee as it`s not available in our country.

Regards,
Federico

Hi Peter,

When you came to Buenos Aires the currency was USD1/$1; but by 2001 we have a devaluation, and nowadays we are USD1/$3,2 (EUR1/$4,8).

I`m not sure how long our government will be able to mantain this to promote our exports. If you`re planning to visit Argentine in the future, I`ll suggest to do it as soon as possible.

Regards,
Federico

Yay for PStam!!!

Not yet! but I will have to collect it at some point soon. I only started just before Christmas so it has been a bit of a stepp learning curve so far.
The emphasis of the project is actually on waste, and the idea that high quality coffees generally produce more wastage, both at the growing end and also baristas throwing out anything they don't think is up to scratch. What I wanted to know is if the average customer - and I am talking in chain coffee shops here, not the more gourmet customers - can actually tell the difference between high quality coffees and bog standard Caffe Nero fare. If they can't, then what are high quality, speciality coffees actually for?
Hope that makes sense....

Thanks for the interest! It's difficult to explain, it's not just physical waste I'm looking at - waste of knowledge as well, and if you are looking at waste as a concept, then the fact that coffee waste is organic doesn't really make much difference. And then there is also the other side of physical waste - branded packaging, throw-away cups from Starbucks and so on.

None of my research is really online as yet, its just in note-form! However, my page at university is here:
http://www.shef.ac.uk/geography/students/pg/annabeltownsend.html

and I also have a foodie blog at
http://social-life-of-food.blogspot.com
which has plenty of coffee-related stuff on it, plus some of my blogs on here.

I'm very happy to talk coffee to anyone and everyone, so feel free to ask questions if you like!
thanks again!
-Bel

Hi, Peter.
Good to know about you and the specialty coffee industry in China.
I´d like to know more about you and something about the coffee plantation in your country.

Regards
Neto

Hi, Peter, thank you for this info.
Could you comment something about the coffee industry in China? How many global groups like Kraft & Sara Lee are already established? Do you have any statistics about small roasters like you?
Thank you again.
Neto

Hi Peter,

I didn`t understand your last message (my english is a little rusty); I`m planning a non-profit venture to promote the barista profession and the consumption of specialty grade coffees in Latin-America.
Please re-send it.

Regards,
Federico

Hello Peter,

In regards to your questions. Elan Organic Coffees is a San Diego based coffee developer and importer who offers a line of certified organically shade grown coffees which it has developed through partnerships with village co-ops and farms in coffee production countries in Central America, South America, Ethiopia and Papua New Guinea. Elan has pioneered the supply of the world’s finest certified organic coffees, while supporting farmers and protecting the environment.

We sell raw green beans for drip coffee and espresso. Elan is the leading developer of certified organic and socially responsible coffees, connecting farmers and consumers from tree to cup.

Are you a roaster?

Please feel free to email me at yesenia@elanorganic.com for more information. Thank you!

Yesenia Villota

Hi Peter,

Now I understand!

I`m working in a venture through a non-profit organization, that involves an overland trip through the american coffee growing countries, and I was recruiting world class baristas, to train the local baristas at those countries.
The idea was to start the trip by February '09, but I`m analyzing the possibility of delaying it for a year to get more sponsor support.

I`ll let you know any news!

Best regards,
Federico

Hi Peter, that is so cool that your country is learning more and more about coffee and more than ever about good gourmet coffees. In fact there was a business commision from China visiting some Guatemalan plantations, I tried to visit your website but is not ready for english now. Please visit my website if you want to learn more about Guatemalan coffees, www.kafesguatemala.com I was going to ask you what is Kaffa means (I assume coffee) in my case Kafe is coffee in Quiche Mayan language.

thank you for your attention

Pablo Castaneda

Thanks! I'm in the middle of all the fun health department stuff now. I'll be glad to get the approvals and move on!!!!

I just sent a message to several friends, but mis-took someone's name with Matt. Sorry for it, and also to the friends for any confusion.

hello Mr Peter,
i just joined Barista Exchange, can u pls tell me what is it about.
im kinda confused at the moment.
haha, by the way, how are you?

If you are asking about my group, Kaffa's Coffee Theory, it is for the discussion about our new theory of coffee. If you have any question about our theory, or any question about coffee general, you can ask there, and we can explain in terms of our theory.

It is new, but working rather good. We established our effective Barista Training system based on this theory.

"Our coffee theory is really unique, and can help to raise the developing level of the industry. I would promote it and turn it into a professional education, not a professional training for now."

O.K. What exactly are you talking about. You talking so broadly that you do not address any single subject. Do you have lesson plans, Learning and teaching activities? What are the goals you have in mind for teaching this new theory? I would love any points you have to address within my class. My students are eager and excited about learning form industry peers. If this is knowledge you would prefer to keep and not share I'm fine with that also. I'm just would like everyone to know I teach for the good of tomorrow so all help is much appreciated.

Hello Mr peter,
I'm so glad that finally i find a place that offer a barista training in Beijing. I just joined barista exchange, read some blog of the members and it really make me more interesting in coffee.
At the moment i'm in beijing,and i'm really hope that i can join the training
Do you have any email add that i can contact,because i just try to open the kaffa.cn and it is quite difficlut for me to understand
Thanks a lot

Hello Peter,
I am happy to talk about my loverly old machine. Normally the machine will make one shot with one pull of the charging handle.

The lever is pulled down to set a spring and comes to a stop with no pressure on the lever required to hold it in position. If left in this position heated water from the boiler has a channel to the group and basket in the portafilter. This position may be used as a pre-infusion. When the lever is lifted slightly from this position, the spring takes over. That causes the piston to seal the group from the boiler and begins pressure for the shot. The spring continues the pressure forcing water through the ground coffee. The spring slowly loses strength as the lever comes up and the piston lowers. The pressure of the spring varies from about 12bar with the lever down to about 6bar as the shot progresses and the lever returns to the up position. A spring pump lever machine always has the lever in the up position at rest. The lever pump machine usually has the lever down at rest. This is not always true because a cooling boiler will pull the lever up if the lever pump machine does not have a vacuum breaker. The orange "Olympia Cremina" next to the Conti shows this down position.
The change of pressure during the pulling procedure is the reason a lever machine has its fanatical adherents.
Back to your question of how many pulls:
If a 25cc to 30cc ristretto is required, only one pull and no preinfusion. ~ 16gr coffee ground about one and one half number higher than for an electric pump machine
If 30cc to 45cc is all that is wanted, a five count of time for pre-infusion with one pull of the professional spring machine is sufficient. That would be with about 16 grams of coffee in the basket. That would be ground about 2 full numbers more coarse than for a electric pump professional machine. That prevents choking the machine as the puck expands.
If more volume is wanted, a larger dose in the basket (I have dosed to 24 grams in a triple basket, ground a half a number more coarse than the smaller dose.) The coarser grind is because the water will expand the grounds and choke the machine. That large a dose may require two or three full pulls and no pre infusion.
A sharp pull may displace the grind puck in the basket and ruin the pour.
Because of the large mass of the group (~12Kilos) out in the air, the machine takes a while to heat up and stabilize. Because of the large mass of the group, the machine is quite stable during pours. A warming pull may be required to get the group to temperature if the machine has been standing without use for a few minutes.
The one group machine will pull about one shot a minute. That machine will also provide steam for cappuccinos. For Lattes the temperature may drop with steaming.
Boiler size and power requirement will determine whether any particular machine is correct for a shop or home.
As with any machine, grind is determined by the roasted beans and the temperature and pressure of the individual machine.
I use my machine for some catering, charity meetings and get togethers. I may pull between one to 3 Kilos of roasted coffee in an 8 hour day. I may also use up to 8liters of milk. I have only a 1 kW ( I KN*m/s) heater and a 4Liter boiler. I use a hot pot to heat water for Americanos and Lungos. That is because my boiler heater takes a long time to recover to temperature.
I hope this has not confused you.
Sincerely
Richard Penney / espressme
PS. See also another thread about lever machines started by Kayakman.

Hi Peter, thanks for add.
Drop me an email if you have trip to Penang, Malaysia :)

Hi Peter,
i am very good. how about you? I am traveling around far east recently a lot, and it was so impressive to me that there is bars where you can have very good espresso. actually explosion of coffee to go chains (starbucks, costa cafe...) bring there awareness about coffee.Hm.. last year i was in Taiwan (Taipei) situation is the same... so that's showing me that you got very good start position for bright future in your business.... :) all the best to you!