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How to choose a good coffee machine supplier

Past articles have looked at the importance of selecting the best coffee machine for your specific requirements, but how do you select the best supplier? How do you ensure you'll get value? After all, value is about more than just price and you may already have shopped around, so how do you evaluate the other elements that add up to the value you are prepared to pay for?. For example, besides getting the best machine, you'll also need quality advice and pre- and post sale service. So here are some things to ask your proposed supplier of coffee machines and coffee vending machines:

1. How long have you been in business?
Sounds like THE most basic of questions, but you'd be surprised how trusting most of us are. A web site can be strung together in a few hours and appear in directories in a matter of weeks - so the mere presence of a flashy, good looking web site does not necessarily mean that there is any substance behind the company

So, this is THE most important question you can ask.

Companies that have been around for a long time are usually those that meet and exceed customer expectations. They are also more likely to have the experience needed to advise you on your requirements and will have tested many machine models before settling on their current offerings. They offer value and have good business models that will probably see them still being there when you need a spare part or a service. On that, should you find a cell phone only contact number, ask yourself if this indicates a well established company.

Then make sure you specify "coffee machine or coffee vending machine" sales/rental/services because some companies may have been trading for 15 years but may have just added on coffee machines to their range a year ago. You really do want expertise AND experience

2. How big is your business?
You want to ask this question to give yourself confidence that you are dealing with a company that can support you. There are many "one-man" coffee operations out there that will either provide anything from exceptionally personal service through to really poor service as their capacity is limited. They can't be solving your coffee machine problems when they have 10 others to deal with...and make sales...and do the accounting... and.. and..and! On the other hand, too big and you'll be just a number in an accounting package.

So how many company employees do they have? Forget agents and distributors... these are not direct employees...look at their core staffing. Then match the numbers with what you found out in Question 1 above and ask yourself "Is this company well established and well staffed?

3. How many machines have you sold?
Ask how many machines your proposed supplier has sold. Client lists can be useful, but saying they've sold to XYZ, ABC and DFG may be the ONLY companies/individuals they've sold to! So ask for both the total number of machines of the type you are interested in and some client names to see what type of clients they have.

If you are not convinced after getting this feedback, ask if you can contact one or two of them.

4. What are your technical and service capabilities?
Linked to the previous questions, you need to have a good understanding of what capabilities exist when things go wrong. How many technicians, vehicles and service centres do they have? Be specific - are these really company owned or are they sub-contracting repairs?

Has each technician been well trained and on the type of coffee machine or coffee vending machine? Do they know about grinding parameters to get a fit for purpose ground coffee ?

What are your service levels? How long after you call them, can you expect your coffee machine to be repaired?

If you are not convinced, ask for this in writing. It will certainly come in useful when, after two weeks, you still haven't got your coffee machine or coffee vending machine back!

Finally, get the guarantee conditions in writing. What is covered and what is not? Any reputable supplier will be happy to provide this.

5. The machine offering
Of course, have a good look at the machine range being offered. Does it meet your needs? (refer to previous articles if you are unsure about what to look for). Assuming you find a machine that suits your need, then check it comes from a reputable manufacturer and that the supplier is indeed authorised to sell the machines. Naturally, you need to ensure that the machines have reached appropriate standards such as having the "CE" mark.

These are just a few questions to ask your coffee machine supplier to make sure you do in fact choose the best one to look after your coffee passion!


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The Great Good Place - Part 2

My continued thoughts on Ray Oldenburg's "The Great Good Place:Ray highlights the need for the Third Place to be a neutral ground, "where individuals may come and go as they please, in which none are required to play host, and in which all feel at home and comfortable."Of course, this is in stark contrast to the home (First Place) and work (Second Place) that cannot be neutral to various friends from different houses/workplaces. I spent a while thinking about how important this truly is. When going to a friend's house, they are the de facto host and even after there is a particular comfort level reached, there is still a 'home court' ownership of sorts. But being out at a coffee shop where everyone is mutually entitled to the seating, services and products offered. No one can feel out of place.Ray goes on to touch upon the "roles" we are all cast in as an extension of our demographic characteristics including the positions held at work, income, background, education, etc. This is really the core of much of Sociological research, studying how the "roles" influence behavior and how groups interrelate with respect to who they are as individuals. I digress.. So, while we usually interact with those that we need to interact with for some purpose, the Third Place affords us the opportunity to interact with those who we don't necessarily for some specific, tangible purpose other than for the sake of being social."George Simmel referred to as "pure sociability" is precisely the occasion in which people get together for no other purpose, higher or lower, than for the "joy, vivacity, and relief" of engaging their personalities beyond the contexts of purpose, duty, or role."Wow.Ray also contends that we have lost our propensity for idle talk, that is, conversation that does not have some intrinsic value. "Pure sociability" in this definition holds no value. I believe it! I think to some degree we've all become selfish. People now are overly eager to use others as a sounding board for their thoughts and personal matters and call it "conversation" when really it is only to serve the purpose of getting something off their chest or seeking advice. Never mind our listening skills.. I think this is all a far cry from the kind of conversation that Ray is referring to. Have we really places such a premium on being productive that idle hands have become cast as a social evil? Maybe it's just me, but I feel as though I'm squandering time when I'm not doing something productive these days. Is it the weight of responsibility? A misguided personal drive?Benjamin Franklin once said, "Do not squander time, for that is the stuff life is made of." When did enjoying the company of friends become squandering time?
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New S.O. from Honduras

From our friends at Atlas comes this lovely Honduras COE competitor, farmed by Orlando Portillo.Acid-7Body- 5Texture- honey, white wine, a little fluffy powder'd sugarFlavor- Out of the bag smells of raspberries still on the vine. Ground brings out a peach tropical acid, honey sweetness and hints of cinnamon. Very clean aroma. When wet a white wine grape emerges, the honey remains and cayenne pepper replaces the cinnamon. Still very clean on the fragrance. In the cup the tropical peach and honey are the most noticable, very sweet and bright. The cinnamon and cayenne are nice subtle hints in the background. The cup stays consistant from hot to cold. The aftertaste is best described as blueberry liquour. Very refreshing and clean as a whole. I've both heard other people describe and have described coffees as chuggable and this one fits into that category.Aldea El Cielito - Orlando Portillo(GrainPro)Aldea El Cielto is one of three small villages in the mountains directly north of Lake Yojoa, and the town of Pena Blanca, around an hour south of San Pedro Sula. El Cedral, El Cielito and Las Flores wrap around a volcanic slope, and the villagers' farms range in elevation from 1,500 masl, to as high as 1,800 masl. A government sanctioned nature preserve begins at 2,000 masl, and protects an exotic ecosystem which hosts jaguars, howler monkeys and rare birdlife in addition to other endangered flora and fauna. The extreme elevation of these aldeas, coupled with cool air and frequent mists from the lake below, lengthen the maturation time of the coffee cherries, making them amongst the very last of the coffees to be harvested each year. This combination of variables results in a low production quantity, allowing the extremely fertile volcanic soil to impart an incredible amount of character into the coffee.Orlando Portillo's farm is situated between the aldeas El Cedral and El Cielito, though officially, Finca Portillo is in Cielito. The elevation of the farm ranges from 1,500 to 1,650 masl, and is made up primarily of Pacas and Catuai varieties. Orlando mechanically depulps, ferments and washes his coffee on his farm, then takes the wet parchment down to Pena Blanca to be dried on the patios at Beneficio San Vicente.
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Finding God in espresso

Recently I was on a retreat and Fr. Bernie, who was leading it, challenged us to imagine what God tastes like. I was surprised to find that God tastes like espresso. I am still thinking through the implications of this.The flavor profile I look for in a shot of espresso is one that rumbles and grabs my tongue. It has a boldness and a clean finish with a fine aftertaste. It seems I want that particular profile because it reminds me of how I experience God. I find I look for similar qualities in music, jazz and blues that digs in with visceral emotion, art deco portraiture that is heroic and lush, Greek food... the list goes on.What word can I use to describe this experience? Dare I say it? Erotic.Hence one of my favorite poems:
Batter my heart, three-person'd God, for youAs yet but knock, breathe, shine, and seek to mend; That I may rise and stand, o'erthrow me, and bendYour force to break, blow, burn, and make me new.I, like an usurp'd town to'another due,Labor to'admit you, but oh, to no end;Reason, your viceroy in me, me should defend,But is captiv'd, and proves weak or untrue.Yet dearly'I love you, and would be lov'd fain,But am betroth'd unto your enemy;Divorce me,'untie or break that knot again,Take me to you, imprison me, for I,Except you'enthrall me, never shall be free,Nor ever chaste, except you ravish me.-John Donne
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Swiss Barista Championship starting

Westside Shopping Center, Berne-Brünnen(Westside is the most modern shopping center of Switzerland designed by world famous architect Daniel Libeskind)28.1.10 Preliminary round 1 for Barista championship29.1.10 Preliminary round 2 for Barista championship30.1.10 Latte Art championship, Coffee in Good Spirits championship, Cup Tasting championshipFinal Barista Championship
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Top Cup Challange at Coffee Fest Meadowlands

Pacific Natural Foods is hosting the 2nd Top Cup Challenge at Coffee Fest Meadowlands!Steam to win, use one of Pacific Natural Foods' Barista Series Soy Blenders or Frappe and Smoothie Bases in one of your signature drinks and win big. Cash prizes to the top 3 winners in each category, hot and cold!Fill out an application by visiting the Coffee Fest website or www.pacificfoods.com and fax or email back to (312) 280-9203 or rachelt@olsoncom.comEvent LocationMeadowlands Convention Center355 Plaza DrSecaucus, NJ 07094(201) 330-7773Event DateMarch 5-6, 2010Competition HoursFriday: 1:00pm - 4:00pmSaturday: 1:00pm - 4:00pmBooth Number400 & 402 – 20’ space, corner, across from the Pacific Natural Foods booth (305)Check out the event page: http://www.baristaexchange.com/events/top-cup-challenge
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Location, location… and math

Earlier this week The Gazette, of Annapolis, Md., ran a well-thought-out primer on what to think about when starting a coffee business. Not surprisingly, the piece suggests entrepreneurs settle on a spot with good traffic, but even more useful is the story’s theoretical examples of the number crunching a prospective shop owner should go through before jumping into the café game.Continue readingwww.freshcup.com
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Jon Willassen - our Director - Head Judge in Russia

Coffee Forum in Russia - MoscowThe magazine "Coffee and Tea en Rusia" is responsible for the organization of Coffee Forum - taking place in Moscow on the 8th February 2010. More than 350 exhibitors are expected from all sectors related to coffee world - producers, gree ...n coffee dealers, roasters, packaging, distributors, etc. Seminars and workshop about coffee industry.On previous days, 5th till 7th February the Russian Barista Championships will take place. We're pleased to inform that the Director of our Institute - Mr. Jon Willassen - is the Head Judge of this event and he also will be the speaker at seminars and workshops. We would like to thank the organization for this invitation and it will be a pleasure to be at this event.
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Turkish Barista Championships

Turkish SCAE Chapter is busy organizing the 3rd Edition of the Coffee Championships of its country. They will be hold on February the 19th till 21st at the same time as the Kahve Festival (Coffee Festival) inside the Underground Cisterns - 1700 years old - and placed in the old part of the city of Istanbul. Following championships will take place:- Barista Championship- Latte art Championship- Good Spirits Championship- Cup Tasters Championship- Turkish Coffee ChampionshipEntry to the events is free and you can participate at different activities related to coffee world. For more information please contact the official web page Coffee Festival - www.istanbulkahvefestivali.com or the Championship web www.kahveyildizlari.com
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Hellenic Barista Championship

The 8th Edition of the Hellenic Barista Championships will take place at the beginning of February, from the 5th- 9th among the 22 Edition of the International Food and Drink Technology Expo. at the new Metropolitan Expo Centre in Athens. SCAE Greece are the organisers fo this barista event ... with their national coordinator Kalomira Gerantonaki. Visitors can participate at seminars about coffee world and workshops about Espresso, Cappuccinos, Latte, Cata, Tueste, etc. The following championships will take place:- Barista Championship- Latte art Championship- Coffee in Good Spirits Championship- Cup Tasters Championship- Ibrik ChampionshipGood luck to all participants and remember that the new champs will have the right to compete at the World Barista Championships in London - June 2010.
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This blogpost was originally posted on Chalkboarder and over at FohBohGuest Experience Staff TrainingI'm researching a study of the restaurant industry, using Yelp and Urban Spoon as the main viewframe. While I've written in the past about how operators could use these two sites to their advantage, I feel compelled to share a different observation tonight.Does your team need a refresher on what makes great experience for customers? I bet if you spent one hour with an all-staff meeting, asked them to all bring their laptops in for the meeting, then gave each staff member ten restaurants in Urban Spoon's "Affordable Fine Dining" Category to view - that you'd have one hell of a good meeting discussion.The trick to this is having your staff read the comments of these ten restaurants, then share the outstandingly good and bad comments with the team as a whole and then to look at yours.Not only is this good training on excellent guest experience, it will give your staff the direct feedback of the dining public in your area; what they think about you, about your competition and what their expectations are of a good or great experience.I promise you, it will be an eye-opener for your team.The other thing it will do (bonus) is provide your staff with real-time competitive analysis of the other teams that they are directly competing with in your area. What a great way to bring your team even more together towards a common goal!By the way, it's so easy for operators to get their basic information on these sites. I am completely clueless as to why any operator would stuff these two sites with pictures, the menu, etc.Also, it's extremely rare to find an operator responding to the negative comments (much less the positive ones) on these sites. How much time a night does that take - to look for a comment from the night? Thirty seconds? And then to write a reply? Another five minutes to increase guest loyalty so they'll tell all their friends about your place?Yelp and Urban Spoon should be the most basic of social web management for a restaurant. An operator should visit them daily - that would take maybe two minutes, tops.
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Haiti Relief

If any of you want to be sure that the largest percentage of the money you give to Haiti Relief actually goes to the project, you may want to check out this organization. I can assure you that your money will get to the projectand not into expensive perks. Take a look. http://mcc.org/ Wendell
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Coffee and Tobacco

I know that I am playing that devils advocate by stating the following...Tobacco would still be a socially acceptable luxury it if maintained its healthy and cultured relationship with coffee. However, over the years, marketers in the tobacco industry have promoted it to be something else. The average American smoker now likes to smoke while waiting in lines, while driving cars, first thing after waking up in the morning, and so on and so forth. The ceremonious culture has been taken out of the product and a habitual tick has been put in.What ever happened to meeting for coffee and a cigarette, not smoking a cigarette on the way to a coffee shop for a meeting?I believe that the excessive nature with which we indulge in tobacco is cancerous. If ceremony can be re-established within the relationship between both coffee and tobacco... than tobacco might regain its once not so demonized name.But... Coffee and pie is never a bad option.
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barista crush...

ive been a barista for the past three years and have developed a few, kinda creepy, 'stalker' type followers.. seems like a common thing in this industry.. pretty hilarious when you are covered with brown coffee stains, can smell the coffee oozing out your skin and your blush is now espresso grinds. then some older business looking man wants you.. its like huh?
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