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Pangi

Male

Jackson Heights, NY

United States

Profile Information:

What is your position in the coffee industry?: coffee roaster, home barista, coffee enthusiast
Where are you located? ( City and Country ): New York, USA
How many years have you been in the industry?: 4
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?: yes
What cities or countries are you interested in traveling to?: Chile, Argentina, Ecuador, Guatemala, India, more of the United States, Canada, Mexico
About Me:: Me encanta cafe
Website:: http://nil

Comment Wall:

CJ

That's right Pangi, no professional training, but a lot of hard work. Well, I just call it hard for all those outsiders, it's actually a lot of fun, just a lot of hours, too.
What are you roasting with at home? I had a little gene cafe for a while before I went full fledge.

Apr 19, 2008
heminui

Chur bro.
If you know anybody here still, tell them to come down to Dose. Not open yet, but should be in January.

Nov 25, 2008
Steve MacDowall

hello Pangi, greetings from Canada - Steve

Nov 26, 2008
Fede Cabrera

Hi Pangi, greetings from Buenos Aires! Federico

Jan 16, 2009
heminui

yep, I'm open
dose
69 Long Lane
City of London
EC1A 9EJ

www.dose-espresso.com

bangin out some mighty fine flatties bro!

Jan 28, 2009
heminui

I use 5oz cups too. most of my business is takeaway though and the standard cups are 8oz, in those i put a double espresso and in the porcelain more of a dbl ristretto- same dose really but just kill it at 22-25 secs.

Feb 12, 2009
heminui

It's strange- here, in London, the flat white has become more of a standardised drink, pretty much thanks to the cafe of the same name. I remember making coffee in Sydney that loads of places had their own ideas of what it was and some people even went as far as to say "it's just a bloody latte in a cup!" Predominately it is a stronger, smaller drink, but here, almost everybody is doing it the same- dbl shot in 5oz cup. By everybody, I mean the dozen or so places that know what it is.
I'm just launching a "flat white happy-hour" at my place in the afternoon- mainly so that I can use the name in the window to identify my place amongst the Australasian population as a place to get a good coffee, but also to get the others into something that -in the neighbourhood- only I make

Feb 12, 2009
heminui

Hey bro, your mates (I forget their names- guy and a girl, he's a builder) came by on your recommendation today. Thanks! I could tell that the decision to have a second flattie was one given much thought- being unemployed with $kiwi in London will do that, but he considered it worth the price- I felt sorry for them and gave them free pastries

Feb 19, 2009
heminui

It's going alright, slow, but steady build. It's mostly offices around here, so density is high and I'm infiltrating them all one-by-one

Feb 20, 2009
Mark

Hi, I'd like to start an email chain for us that are in the process of opening a coffee shop/cafe. Are you interested? If so, send me you email and I will include it. I figure we can ask each other the questions we have, I'm sure we all have different experiences and knowledge that we can learn from each.

Mark

Mar 12, 2009
Brandon Gott

What kind of green coffee are you looking for? Let me know and I'll get you a quote. I have some local suppliers in KC that I work with. You may also want to find a local coffee shop that roasts on site and see how much they charge. If you buy it in the 154 lb bags you can generally get it for under $2.50 a lb. depending on the commodity pricing for the day. http://futuresource.quote.com/charts/charts.jsp?s=KC&o=&a=D&z=650x450&d=medium&b=bar&st My site is www.baristadecasa.com

Mar 24, 2009
Alun Evans

Gidday Pangi, the trip home was good and a bit of an eye opener. Mainly in Auckland, did not have a chance to catch up with Eddie (Masterton) which was disappointing. Looking at actucally doing something down there, which would be nice. I will write up a longer, more detailed blog posting on the trip soon.

Mar 24, 2009
israel

We produce the "other great American coffee", as Kurt Stouffer of Rowster.com certifies. In Puerto Rico's cool/wet mountains. Pangi, it depends what coffee you want to share with your community. We produce and wholesale green and roast beans. Quality, freshness, service. We are more than fair trade; we are US, and eco-sensitive. Cannot help you if you want great coffee for $4/lb. We have learned to market our coffee to coffee lovers, and they love it! israel

Mar 28, 2009
Alun Evans

No problem, what are you thinking kin terms of volume? I kind of cover my own roasting needs + a little left over which I could get to you. Have a look through the website and tell me which greenies interest you.

Mar 31, 2009
chad

check me out at www.evocoffee.com. i do direct trade with farmers in guatemala, honduras, and am working on costa rica right now. i know what you are dealing with. ive been there. if i can help in any way, whether its supplying some of your beans, or information, let me know.

Apr 13, 2009
chad

i can sell you some....ive got 2 guatemalans and 1 honduran option currently. how much are you looking for?

Apr 14, 2009
chad

yes. interestingly enough, i just drank a s.o. from our honduran farmer. its very smooth, less sweet...more bitter-chocolatey. very tasty. one of guatemalan has gotten good reviews from us and our customers. its got more tart-cherry notes. floral with a back ground of chocolate.

Apr 27, 2009
chad

email me direct...chadmorton4@gmail.com. we can continue our discussion!

Apr 27, 2009
Jim

Hi Not sure what type of coffees you are looking for but I work for La Minita coffee we have 2 farms in Costa Rica and own mills in Colombia plus some other relationships in Sumatra and Guatemala our site is www.laminita.com Let me know if you would like some info about our farms.
Jim

May 14, 2009
Jim

I will send you an email with our info and let me know what you think

May 20, 2009
Maria Jose Huezo

Hello Pangi,
Thank you for your message!
I didn´t see it until today...
Glad you liked the cofffees you cupped. If you need anything let me know... i have information and pictures so you can learn more about salvadoran coffees!
Cheers to you......
MJ

May 20, 2009
Alun Evans

Forgot to fill ya in on last trip to NZ (March). Since then done another and brought a roastery in Auckland. Have to head back again in July. What can I say about the trip, the coffee? Auckland was cold, I aint used to that anymore! The coffee was variable- from sub-lime to slime. The gap between excellence and mediocrity seems to be widening. So many of the "pioneers" are now either out or on the verge of being brought out. Cerebos-Greggs, Bell Tea, Nestle etc are all in the market with big purses. It is good to see som movement from the espresso based culture which has always dominated the retail biz in NZ to single origin offerings. You due to head back anytime soon?

Jun 8, 2009
jules

hey

So you are in wellington, are you in the industry, Im moving back to NZ in july what is the scean like these days any companies growing and in need of a good trainer latte artist ect ect

Feb 1, 2010
Alun Evans

1 step ahead of you mate, been following its development via Twitter. Pour-over bar if I am not wrong. Been talking to Ben about supplying some of our direct trade-relationship Papuan to Supreme, so will catchup with the guys when there middle of this month. From Jules messsage are you down in NZ at present???

Feb 1, 2010
Alun Evans

How is that going- the roasting startup? I am sure somewhere I remember you commenting to Eddie (Masterton) about the kiwi built fluid bed he is using in the Wairarapa. I am going to catch up with him as well when there. I would love to comeup your way and say Hi. Been toooo long since I have been in the US....

Feb 1, 2010
Alun Evans

Cool...you know doing it the way you are doing it, means you are going to have a sustainable business from day one. I approve. Not only will you have your roasts and greenies downpat when you take the bigger step, the whole economics of the venture will work much better. Do you have a twitter account?

Feb 1, 2010
jules

Vancouver canada. So have learned alot but am gettin a bit tired of north american culture.

Feb 4, 2010
Pete Esanbock

Roasting on a USRC 12 kilo now. My IR3 is 7 years old. I just got the base model, not even a stirring arm in the cooling bin. Roasts great! 5.5 to 6 pounds max. Sweet spot is 5 pounds out, very consistant. The exhaust pipes need cleaning weekly if roasting heavy. The fan blades clog up quick too, wire brush and a short screwdriver to clean them out.

Feb 24, 2010
Mike McGinness

2 years 2 months with it no regrets. Solid work horse which acts more like a 5k rated machine. Routinely do 7.1 to 8lb batches (size dependent on whether targeting 6lb post roast or just going for the gusto 8lb batches needing bunches of it). Just finished a dozen batches 92lb greens, roasting while cooling, 'bout 4 hour session. (All targeted for espresso so more liesurely 16:30 to 18 profiles) But no problem going a quicker 14:30 profile to keep an Ethiopia dancing in a pour over etc. Again, forget the 5lb "sweet spot limitation" or risk loosing roast control on most 3k's, I'm roasting for 6lb post roast batches. When it comes time to upgrade a larger USRC will be at the top of my shopping list.

That said if I was your neck of the woods I'd also check out the New Zealand made Stonka Roasters.

Feb 26, 2010
Mike McGinness

If you want/need the ability to multi-task once you have a bean/blend's profile dialed in then yes I recommend the automation controls, including auto-dump. It was worth the additonal expense to me. If I recall correctly mine was the first 3k Dan did the automation on. Suppose most going for a 3k don't see the benefit in speading half again as much to add the automation capability. Again no regrets. Allows me to label, bag, weigh out up coming roast batches, head over behind the bar to help Coffeehouse customers etc. all while roasts a going without skipping a beat. I was also specific in wanting to always be able to roast and cool simultaneously too so he used a 1/2hp instead of standard on 3k's 1/4hp fan motor. This way I always leave the manual lever in cooling mode position and still have way ample drum air flow.

Feb 26, 2010