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Stickman

Male

Sooke, BC

Canada

Profile Information:

What is your position in the coffee industry?: barista, coffee shop owner, coffee roaster
Where are you located? ( City and Country ): South Western Vancouver Island
How many years have you been in the industry?: 6
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?: maybe
Tell us more about your coffee shop or barista skills.: The Stick in the Mud COffee House is on Vancouver Island serving quality drinks to the thirsty 10,000 locals. We're pretty serious about our espresso.
I went to Bellisimo's ABCs in May 2007, opened the shop on 07/07/07 at 07:00 and have been learning more every day.
Began roasting in January 2010.

We'd be interested in mutual knowledge-sharing with anyone. I believe that everyone knows something that somebody else doesn't.
What cities or countries are you interested in traveling to?: Anywhere!
About Me:: I'm thirsty!
Website:: http://www.stickinthemud.ca

Comment Wall:

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Z Bancroft

He has told me that when i need another machine to just let him know. Are you serious about a 4g linea? probably 3000. Mine is seriously in impeccable shape and totally rebuilt with many new parts.
Z

Apr 23, 2008
Z Bancroft

they are av models, but can be easily bypassed bu using the toggle switch.

Apr 23, 2008
tom

Hey David,
Well... it's a 2.5 kilo Toper. We purchased it a couple years ago used, so I'm not exactly sure how old it is. We've mostly been using for small batch profiling, so it hasn't been in full production use. Recently the burner went out, so we've been lighting it with a hand-held lighter, but we'll be replacing the burner very soon. We're located on the fringe of Muncie, IN... so we don't have an afterburner for the machine. Other than that, everything is in tact and working. We'll roast anywhere from a 1lb - 6lbs batch size and can get a pretty good profile for our bigger 10 kilo Toper. We're still trying to process potentially selling the machine right now. I can tell you that we will probably sell it for $3000 as is with the burner defect, and probably a little bit more if you want us to fix it. Let me know what you're thinking and if you have any more questions.

May 7, 2008
J.P. Oughtred

dude hows the shop going?

May 8, 2008
J.P. Oughtred

really well I'm heading down to Maui in a week for 25 days looking forward to it big time. I'll pop out there when I return still need to see the completed shop. Keep on Rock'en!

May 9, 2008
Ken Gordon

Haven't heard too much about a Jam coming up...
who would be hosting this time?
I hear you're open Sundays now!
And that you're thinking about competing!

May 21, 2008
Ken Gordon

Yeah, you learn a lot from competing. I think the bar will be set really high at the regionals this year... us kids from the Island really put the mainland to shame. If you don't enter at least take the time off to come cheer us on.

May 22, 2008
Andrew Legg

I'm on cafe crawl out west here. Looking forward to popping in tommorrow just having a bit of a time trying to find your place.

Jun 10, 2008
Jeff Harrison

Hi stickman, I've never worked on the drive but I'm aways up for a barista Jam. I wish they were more common. We just had one in Vancouver but I wasnt able to attend.

i'd assume there are quite a few in Victoria with so many top cafe's and baristas (going by last years regional).
What I'm really interested in is getting involved in some low level for fun barista comps. Maybe between shops or something.

Jun 23, 2008
Sam Jones

Hey Dave, you up yet? I am at the roaster today so if you need anythig call!!!!!!
It was fun to keep bumping into your family at the fair. Too bad you had to work:(
I really think that the Seattle trip will be invigorating for both of us. Lord knows we need it eh?!?!?
Cheerio,
Sam

Sep 1, 2008
J.P. Oughtred

yo brosuf, shop is great and the coffee was awesome! Nice to chat Im going to send you some tea to try! Forget the package crap whole leaf is the answer! And Maccha rules call gerard from jaga you could be the only spot in sooke doing it right! Peace.

Sep 2, 2008
Andrew Legg

Hey Dave,
I have a number in stock we are selling them for $29.50. My Bx account has been crashing on me for whatever reason but if you go to my shop online www.transcendcoffee.com and place an order I'll get your swiss gold's in the mail. I have been out to the island several times now this last summer but I regret only getting to your place the once. You have espresso to be proud of.
cheers,
Andrew Legg

Sep 2, 2008
Banks Thomas

I know right.

Sep 3, 2008
Banks Thomas

I finally figured it out.

Sep 3, 2008
Andrew Khoo

Thanks Dave. I gotta check out your awesome shop soon...

Sep 5, 2008
Ken Gordon

Whew! I'm glad that was you at the window!

Things are purring along. For week one, I'd say it looks good.
I'd love to get a visit sometime... shoot for my 7pm-10pm window on a weekend if you can, then we'll have time to hang out and play.

If it crosses your mind, I'd love some basil!

Sep 17, 2008
Ken Gordon

Seven days is in the two year plan. I'm burning the candle on my cup warmer... I won't be able to get to Sooke for a while, so come say Hi! I can't wait for you to see my place.

Sep 20, 2008
J.P. Oughtred

its on its way!

Oct 21, 2008
J.P. Oughtred

bud, have to say your treats were out right freaking awesome. Coffee was so good I drank half, went for a two hour hike, then finished it off cold! It was so tasty. hope to see ya soon.

Oct 28, 2008
J.P. Oughtred

believe it was Sinead as i remember her getting the water.

Oct 28, 2008
Sam Purvis

David,

Yes, I have heard of 2% Jazz. I haven't had any of their stuff though and i would like to try some. I will get in touch with Sam Jones and let him know you referred me.

I may be in Vancouver in the early year so perhaps I will just wait to try the coffee until I am actually on site.

Are in Vancouver as well?

Sam

Nov 18, 2008
Ben Cram

Hi Dave,
How's it going? Are you still feeding your kids espresso shots? What's your schedule like between christmas and New Years. I'm still trying to make the Sooke trip work.
Hope all is well.

Nov 20, 2008
Ray

How much liquid do you get after pressing? I haven't measured my results, but I certainly don't get 3 16 oz cups. After adding my water, the top of my bloom is only maybe a couple centimeters down from the spout of the press. I don't like filling it higher.
As far as taste goes, we certainly don't get complaints on overly strong coffee ;). It tastes great. I try to taste every airpot right after filling and make adjustments, if necessary. Mandatory taste until I'm happy with the flavor given after adjustments or a coffee switch. Maybe we do use more coffee, though.

Feb 8, 2009
Ray

I don't look at the books, but I think we pay $12/lb for s.o. coffee. By my math (not measured), I get 38 oz of liquid from roughly 3 oz of ground coffee. So, let's say 5 presses (or ~190 oz)/lb. We have a lot of in-house drinkers drinking out of 6 or 8 oz cups with free refills. Let's say the average is 2 cups (12ish ounces) per in-house drinker (seems accurate) that paid $2.00 for their coffee. I'm working entirely off the top of my head now, but that looks like about $32.00 in sales.
To go is a different story and I don't know overhead costs like cups, condiments, etc., but we charge $1.25 for an 8, 1.75 for a 12 and 2.25 for a 16. Refills on to-go are $.50, but we rarely get requests for them. We sell a lot of Americanos, too.

Feb 8, 2009
Mike Funk

Thanks for the inquiry, ... Sorry, the IR-3 is gone.

Feb 23, 2009
Bre

that was really funny. oh you silly conical burrs!

Feb 24, 2009
Heather Whittaker

Sorry!! I wish I still had it, I would have loved to sell it to a fellow BC'er! It's all the way in West Virginia now if you can believe it. That little roaster was awesome.. I miss it, it was really hard to sell it but sadly it was outgrown.

Feb 24, 2009
Jason Shipley

I'll keep an eye out. If I see anything interesting I'll let you know.

Mar 11, 2009
Colin Newell

Coming to the Stick on Friday -- will you be there ?

Mar 18, 2009
Sam Jones

but don't you want me to have six heads?

Apr 23, 2009
Matt Milletto

David, Roasting Classes are in the works for sure. I'll let you know when we have a set schedule, we do offer one on one roasting classes right now if you are interested in a custom class ... I will be in next week if you want to chat.

May 13, 2009
Reg Barber

Hi David,

I am so sorry it took so long for us to get back to you. We have decided to go with something else in Metchosin, we will be releasing the information today...

Aug 18, 2009
Banks Thomas

I think that would be fun. We need to keep in touch and try to make monthly or at least bi-monthly cuppings happen. I have good connections with east coast roasters and of course Salt Spring Coffee. We have a new line of Single Origin coffees that are just now starting to be released for cafe's only. I could get a few of Counter Culture Coffees, Salt Spring Coffees, Dilworth out of Charlotte, and I'm sure a few more.

Sep 2, 2009
Banks Thomas

Would you like to go ahead and set up a date and a place for the first Vancouver Island coffee cupping? I'm thinking your shop on Oct. 10 at what ever time works for you just remember, I have to catch the ferry back to SSI.

Sep 4, 2009
Banks Thomas

I will try to call you sometime this week, are you in your store most of the time? I am going to be in Toronto in early Oct. so maybe I can find some good coffee there and next time I will see if I can get Counter Culture to send some to us.

Sep 12, 2009
Banks Thomas

Sorry I haven't called you yet just been super busy. I do still want to do this on the 10th. I'll call you soon.

Sep 19, 2009
Banks Thomas

I still want to do the cupping on the 10th, I just keep forgetting to call you. How about you call me 250.538.7748. I will talk to my friends today and see if I can get some Counter Culture sent up for the cupping. I haven't found any good locally roasted coffee here in Toronto. The only good coffee is from Intelli, I'm very disappointed.

Sep 30, 2009
J.P. Oughtred

dude what do you need call me? sorry just got your note.

Oct 9, 2009
Banks Thomas

I hope so. Are you going to be at Canadian Coffee and Tea?

Oct 10, 2009
Banks Thomas

No, I love it here.

Oct 10, 2009
Alun Evans

Gidday David, thanks for the comment. Actually I dont know the US crowd that well, so do not really know who is leading the charge there with relationship coffee on the importer front. I would expect Matt would be able to give you some pointers from his experienced view point.

However I have dealt with and meet some of the Sustainable Harvest (Portland) team when they were here. I would think they would be a good place to start.

Jan 3, 2010
Ben Cram

Hi Dave,
The most interesting thing I have tried recently was a dry processed Pacamara from Nicaragua. We got a small bag from sweet Marias for free with Rob's new home machine that he bought from them. I will definitely be ordering a sack. Also just got our first barrel of blue mountain from mavis bank. Not really worth the price but still very good. I have been mulling over the idea of a buyers coop for a while now. There are enough of us on the island that we could start bidding on coe. Keep in touch.

Jan 4, 2010
Matt Milletto

HEy Dave,

YOu may want to contact my friend Chuck Weber here in Oregon. He knows a lot about these pipes and may be able to point you in the right direction. It does take a while to order this stuff. Try emailing him at roasterdude@gmail.com Tell him you are a student of ABC;s.

Good Luck!

Jan 5, 2010
Ben Cram

hey Dave.
How are you?

Jun 13, 2010
Ben Cram

We've been playing some death Cab for Cutie lately and I always love the crazy variety of people who get nostalgic when the Ramones are playing. Dr. John is a stand by on our list. I gave up and made a 16 hour playlist that had anything cafe friendly on my Ipod and I put it on shuffle. But even that gets tired pretty fast.
Been thinking of trying a customer ipod day and seeing how it goes.

Jun 13, 2010
Ben Cram

i just noticed someone mentioned black keys on your discussion. Rob just introduced me to them... really good. (the one song I heard)

Jun 13, 2010
Ben Cram

What are you going for with the Honduran? How do you plan on brewing it.I just did a three day intesive workshop with Willem Boot and learned some interesting stuff. If you have a target acidity/flavor/body in mind I might have a few suggestions.

Thom Yorke covering Neil Young on Neil's piano for the bridge school benefit is worth a dl.

Jun 13, 2010
Ben Cram

Are you measuring bean density? It can be done pretty easily by capping a 10 inch piece of pvc standing it on a scale and measuring each type of green. The lightest beans will be your bench mark and for your own purposes say they have a density of 1. Divide each bean's weight by the weight of no. 1 and you will be able to assign each variety with a number showing the density. eg. your peru is the lightest (therefore it is 1) at 370 grams. your guat weighs in at 392 grams for the same volume. 392 / 372= 1.06. Once you have all your beans calculated you will have a really good idea how much heat to apply initially. Denser beans can take (and need) more heat than less dense.

Next thing to look at is air flow. Diedrichs give you some good airflow options which can help you manipulate your profile. Give me a call if you want to discuss 889-7800

Jun 14, 2010
Ben Cram

You are right about different beans having different profiles regardless of density. Having an idea of density is one tool that you can use to better control development time post first crack. If you aren't already doing it try graphing a few different extreme profiles of the same bean and cupping them. Doing this gave me a better idea of which shape of curve I tend to like as a profile. (not that I would limit to one type of curve)

Jun 16, 2010
mathew Klaver

Just love coffee and want to learn more about it. I live on Vancouver Island and thought it was cool that there was a group.

Feb 13, 2011