All Blog Posts (1,797)

selling Robusta coffee bean

AnThaiCafe supply all good quality Roasted Coffee Beans with special taste of Vietnam with the most competitive and reasonable price and soonest delivery. We have 3 types (Moka, Robusta, Arabica).

Robusta coffee beans were selected from the beans cooked berry, popular area of BuonHo - DakLak - country's coffee quality - are soaked and chilled by…

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Added by Tracy Nguyen on January 19, 2012 at 1:22am — No Comments

selling ground coffee

With love and passion of coffee, Tay Nguyen’s people on the homeland of coffee created special products named ANTHAICAFE.

Selected from original coffee beans and through the secret of Orient method AnThai ground coffee were created to become a good start for a new day and inspiration to be creative.

We have 3 products:

-          King Weasel…

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Added by Tracy Nguyen on January 19, 2012 at 1:15am — No Comments

selling 3 in 1 coffee mix

AnThaiCafe’s 3 in 1 Coffee Mix product is a quick and convenient way for users but not lose the taste of natural coffee.

Each product is created by the combination of raw material and the most advanced technology. Through producing and processing coffee does not lose natural flavors and strongly taste very own An Thai.

We have 2…

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Added by Tracy Nguyen on January 19, 2012 at 1:00am — No Comments

selling Arabica coffee bean

Arabica coffee is also known as the "coffee shrub of Arabia", "mountain coffee" or "Arabica coffee". Arabica coffee is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years.

It is a achievement of the process of selection and breeding methods of care has produced a carefully Arabica coffee…

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Added by Tracy Nguyen on January 19, 2012 at 1:00am — No Comments

selling instant coffee

Instant coffee of ANTHAICAFE can entirely meet the demand on industry for food processing containing ingredients such as coffee milk, wine, confectionery product line. Our products are processed from 100% pure coffee beans without the use of spice and preservatives that are harmful to health.  Therefore the product still retains natural flavor of…

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Added by Tracy Nguyen on January 19, 2012 at 1:00am — No Comments

selling roasted coffee bean

On the land of coffee in Vietnam, the coffee seeds are chosen and cared meticulously by the Highland’s farmers to create best coffee beans.  Through a careful producing and processing we have special products: Arabica and Robusta coffee beans.

We supply good quality products. Our prices are competitive.

We have 5 main products:…

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Added by Tracy Nguyen on January 19, 2012 at 1:00am — No Comments

Bonavita Gooseneck Kettles

Bonavita pourover kettles now available!  http://ning.it/wgopqC If you haven't wanted to spend $50-$75 on a pourover kettle, the bonavita is a very nicely designed and built stainless steel kettle with well formed goose-neck that performs like a champ, all for about $30. 

Added by Keith Eckert on January 9, 2012 at 10:18pm — No Comments

Looking to purchase a small independent community coffee cafe

Looking to purchase a small independent community coffee cafe and curious to see if any of the members of the Barista Exchange have any leads.  I will respond to all serious inquiries.

Added by Jeff Wax on December 30, 2011 at 5:17pm — 2 Comments

Inspiration + Collaboration; How Smart Relationships Make Great Coffee

Equator Coffees and Teas is a women-owned business based in Marin Country, California, and focuses on quality and sustainability. Equator has worked with Sustainable Harvest to source coffees since 2007 and has partnered with Sustainable Harvest to build relationships with producers in Tanzania and Ecuador, among other places. Equator truly understands the coffee supply chain from seed to cup and makes environmentally, socially, and economically…

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Added by 3BL Media on December 23, 2011 at 7:03pm — No Comments

Coda Coffee’s Farm2Cup Program Helps People Feel Good about the Coffee they Drink

Coda Coffee, a Denver-based specialty coffee roaster and sustainable wholesaler, today announced its Farm2Cup program.  The program aims to continuously improve Coda’s coffee quality and positively impact farming communities around the world.  Through the Farm2Cup program, Coda Coffee invests money and works directly with…

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Added by Crystal T on December 1, 2011 at 10:06pm — No Comments

Small Note to BXers

Just posting a small blog to say that the posts you've found (and hopefully read) here on BX are a sampling of the posts on my blog site.  If you desire to read more words that have spewed forth from the fountain that is my keyboard, then you should head over there.

Added by Joshua Hutcheson on October 27, 2011 at 8:40am — No Comments

Coffee Kills Kittens

When I was a kid, I was afraid of anything that might be the slightest bit good for my health.  I avoided eating anything green, soy, or low-fat like it was poison, which was very difficult given my mother's persistence in buying food rich in vitamins and hiding it in my sugar.  She would cook broccoli into my brownies and carrots into my cake!  The nerve!  In retaliation, I decided I would mask everything even remotely good for me in sugar.  Every morning when I got a bowl of Chex, it was… Continue

Added by Joshua Hutcheson on October 27, 2011 at 8:32am — No Comments

OMG! They're Dead!

A few days ago, I made a latte with dead shots.  They weren't even old shots.  They weren't on their last legs, in need of a transfusion, or on life support in critical condition.  They were dead.  For those of you who aren't cued into coffee lingo, a dead shot has supposedly become gross and decomposition-y after having been made and let to sit.  Some people say they go dead after 30 seconds and some say a minute.  The point is that apparently shots of espresso have the life span of a mayfly,… Continue

Added by Joshua Hutcheson on October 27, 2011 at 8:31am — No Comments

Quality on Vinyl

Okay, so I'm at Stumptown in Portland right now and I order an espresso, latte, and scone.  Am I a worse person for the fact that I, one, see a man behind the bar with about a day's worth of growth and think "he must be new" and, two, hope that the person pulling my shots has a proper "barista" level beard?  There was, however, a person working behind the bar with no facial hair whose gender was in question (turned out it was a girl) so I automatically felt that he or she was more… Continue

Added by Joshua Hutcheson on October 27, 2011 at 8:30am — No Comments

I'll Have the "5 Dollar Bathroom Break"

I've recently been in conversation with a shop owner about transitioning from using a semi-automatic espresso machine to a fully-automatic one.  For the lay-barista, a semi-automatic machine basically means that the machine has a pump on the inside that pushes water through it.  Believe it or not, in the olden days of yor, espresso machines had big levers that pushed water through them and, subsequently, into your espresso cup.  Nowadays, most machines are automated in some way.  A… Continue

Added by Joshua Hutcheson on October 27, 2011 at 8:30am — No Comments

An Introduction to Me and Beards

I have wanted to start a coffee blog for about three years now.  The problem is that every time I've started down this trail, I'd start second-guessing my motives and experience.  It feels like, while I do really enjoy coffee, there are so many people out there who "get it" and who "know more about it" than I do.  A great example of this being my coffee-mentor Marcus.  He has traveled to coffee farms, roasted coffee in all manner of machines, and can observe and taste coffee in a way… Continue

Added by Joshua Hutcheson on October 27, 2011 at 8:29am — 1 Comment

Ethiopia Sidamo Gedeo

Ethiopia Gedeo

Southern Oromia region, bordering on Sidamo and Guji

 

Acid: medium

Body: medium-low

Texture: berry juice, powdered candy

Flavor profile: sweet natural process coffee cherry from Sidamo displaying a subtle but prototypical lemon and blueberry aroma both dry and wet.  More layered than other natural yirgacheffe coffees, flavors of peach, raisin, grape,…

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Added by scott@herkimercoffee.com on October 26, 2011 at 2:56pm — No Comments

Beneficio El Manzano: Partida 7 (Here comes the sun)

With Tropical Depression 12-E passed, the clouds have soon emptied and dissipated, bringing the late morning and afternoon's clear sky and sunshine.

 

At Finca El Manzano, the new harvest is more visible each day, as cherries begin to show clearly from the trees, intermixed with still ripening beans. Early in…

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Added by Cuatro M on October 25, 2011 at 3:24pm — No Comments

Beneficio El Manzano: Partida 7 (Here comes the sun)

With Tropical Depression 12-E passed, the clouds have soon emptied and dissipated, bringing the late morning and afternoon's clear sky and sunshine.

 

At Finca El Manzano, the new harvest is more visible each day, as cherries begin to show clearly from the trees, intermixed with still ripening beans. Early in…

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Added by Michael Justin Kaiser on October 25, 2011 at 3:21pm — No Comments

Beneficio El Manzano: Partida #6 (Report on Tropical Depression 12-E)

After ten long days of the highest recorded rainfall in El Salvador since 1960, the rains have reached an end; at least in the torrential, 24 hours-a-day category.



However, despite the optimistic reports of the first sunshine in a week and a half, and sub-sequential reinstating of coffees back onto the patio, we await reports and coming estimates of…

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Added by Michael Justin Kaiser on October 25, 2011 at 2:30pm — No Comments

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