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Hugh Mooney

Male

Lake Mathews

United States

Profile Information:

What is your position in the coffee industry?: coffee roaster, home barista, coffee enthusiast, industry professional
Where are you located? ( City and Country ): Lake Mathews, California, USA
How many years have you been in the industry?: 1.5
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?: no
Tell us more about your coffee shop or barista skills.: I am a home roaster and amateur Barista and operate a website called The Coffee Corral (www.thecoffeecorral.com). I'm also a catering representative for a specialty coffee house called Jazz-n-Java (www.jazz-n-java.com) in Riverside, California.
What cities or countries are you interested in traveling to?: Darlington, South Carolina for the NASCAR race; Daytona Beach, Florida for the 500; Churchill Downs, Kentucky for the Derby; Saint Martin (Netherlands), for the sunshine; The 'Big Island', Hawaii, for the coffee and because it's, 'Mo betta, bro.'
About Me:: I'm 65years old, semi-retired and live with my wife, Mary Jo, our seven Arabian horses, six dogs and three cats on our 4-acre ranch in Riverside County, California.
About My Company:: The Coffee Corral is a website where my friends and customers go to order coffee roasted 'just' for them. My coffee is never roasted in advance of the order. The Coffee Corral slogan says it all: "We Don't Roast It 'Till You Order It." Orders are processed using my Diedrich HR-1 or my Gene Cafe' roaster. It's then individually packaged displaying their name, then signed and dated by Hubie B, and shipped via USPS Priority Mail - My customers enjoy the individual attention and show-off their bag of coffee to friends, "Look, this coffee was roasted just for me." I have a fun time.
What is your favorite thing about the coffee industry?: Suprise. Intrigue. The excitement of the roast. Ahhh - the aroma of the cup.
Website:: http://www.thecoffeecorral.com

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Jim

The cupping was really great. There were about 15 people there, they have a great facility there. They had a cupping form and they explained every step. The fragrance is right after it is ground. Then thet add near boiling water to the glasses and you smell the aroma. Then you wait about 4 min until the crust is formed. You break the crust and smell right away to get a wiff of the CO2 released. Then you slurp it off the spoon to get the brightness, flavor body and after taste. After everyone has written down their ideas they go over them and then tell you where the coffee is from.

Mar 24, 2008
Hugh Mooney

Jim;
I'm envious. Haven't had a professional cupping experience before. Thank you for your input

Mar 24, 2008
nik orosi

thanks for sharing pictures of your fab fab fab triumph, im so excited...end porche, to be honest, iv never seen one like that in life. thanks again and keep in touch

May 24, 2008