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customers

Posted by K-SAKI on March 18, 2009 at 2:30pm

This blog is dedicated to fellow barista who have unfortunately encountered those customers. Now I dont mean the usual teenage annoyances or the mom who had a bad day or the old man who feels the world owes him special service for his infinite wisdom... I mean the strange habited folk who feel the need to grace the public with their habits that should be kept within the walls of their home.First lets talk about one saturday morning gentleman. The usual routine is greet, order, serve. Seems simple enough.... but while I naturally turned the grinder on to make his delicious espresso beverage, a familiar sound could be heard above the sharpened burrs.... dose dose CLIP dose CLIP dose CLIP CLIP etc... Yes. This man was clipping his fingernails.... I'm sorry but ten awkwardly crescent shaped piece of finger is not a sufficient tip. seriously. please do not do this at the counter.Next, let me tell you about the mid twenties male who walked into our restroom with his plate of panini sandwich. I've seen people bring their computers along their toilet adventure, which is semi understandable... shits expensive, got to keep a look out. Even though I always assume they are watching porn. But a sandwich? Dont walk out casually chomping and expect me not to give a face in disgust knowing fully that the same hand you hold your food is also the hand you used to wipe your ass less than two seconds prior.....ok ok ok. This one is my favorite. So we have this frail old woman who regularly visits the shop. She is very fairytale like... Looks like the witch in the gingerbread house. She always wears black and has a distinct wrinkled face that seems to move on its own depending on which wretched mood shes in. The best part is she uses a scooter wheelchair to get herself around town. She whips around our shop full speed dodging tables and chairs and has come quite close to running over several customers including little children.... She insists that everything is brought to her and will mosy around the shop on her own two feet with absolute ease while following the baristas around demanding ice water. She has been by far the hardest customer to please... Something is always wrong.... not enough ice in her water, too much salad on her plate, the coffee is not hot enough, too little butter packets delivered with her scone, etc etc etc . . . Wherever she stations herself in the shop, she finds someway to create the biggest mess of crumbs and napkins and beverage possible. She leaves as epically as she enters and will ram into the front door at a speed captain james T kirk would be proud of... We have had to "unfortunately" blacklist her from the sheep and she is no longer welcome due to repeated damage to shop property... She doesnt understand why she is no longer allowed back, but since then we've seen her scooter on by glaring malevolently into the shop... I'm just waiting for the plagues to hit now.I will update later when I have more time and more stories, but please, feel free to share your stories as well... I need to know that my city isnt the only one spawning individuals with a rare case of tactless stupidity.kthnx ^_^

What happens when the Dog does Gator hunting?

Posted by judy f mccabe on October 31, 2008 at 10:16am

YYYYEEEEHHHHAAAAWWWW Yawl! It's Halloween , Fair time , and Florida/Georgia weekend!!!!! this town is wilder than the Swamp could ever be!!!!!!!!!!!! By the way, for those who don't know the answer to the question......CHOMP-CHOMP, Gators favorite snack is DAWG!!! I'm taking my nephew Dan trick or treating, then home to lay low and stay out of trouble....Hope everyone has a spooked time tonight....

MARCUS BONI JOINS STAFF AT SCAA

Posted by Mike Ferguson on October 31, 2008 at 7:06am

MARCUS BONI JOINS SPECIALTY COFFEE ASSOCIATION OF AMERICAAS SENIOR EVENTS MANAGERLong Beach, CA. U.S.A. (October 31 2008) – The Specialty Coffee Association of America (SCAA) is pleased to announce the addition of Marcus Boni to its executive team as Senior Events Manager. Boni will be responsible for managing the SCAA’s extensive training programs as well as the United States Barista Championship (USBC) regional and national competitions. He will also play an important role in further development of the SCAA’s internal coffee education and palate training initiatives.Boni comes to SCAA with seven years experience in the coffee industry, beginning at Chicago based Intelligentsia in 2002 where he joined the company as a Barista. During his 7 years at Intelligentsia he served as Business Operations Manager and quickly became Vice President of Retail Operations. “At Intelligentsia I learned that a real passion for coffee is as inherent to operational excellence as creating a dynamic and supportive environment,” says Boni. “I’m elated to be given the opportunity to bring that experience to the continued development of emerging programs at the SCAA.”SCAA Executive Director, Ric Rhinehart, said “We are very fortunate to have Marcus joining us. He played a key role in the organization and expansion of the USBC as a volunteer and he is highly respected in the coffee industry for his skill as an operations executive and his integrity.”About the SCAACelebrating 26 years of success, SCAA is the world's largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA's mission is to recognize, develop and promote specialty coffee. The SCAA's dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA's annual Symposium and Exposition is held in a different U.S. city each year and is the coffee industry's largest gathering and exhibition.For Immediate ReleaseContact: Mike Ferguson on behalf of SCAAPhone: (562) 624-4192Email: SCAA at freshgroundconsulting dot com

Mmm... Hario.

Posted by Jonathan Meadows on October 31, 2008 at 3:19am

I want one. That is all.

Bitter Espresso Face

Posted by Amanda Latham on October 30, 2008 at 10:58am

I had this guy come in yesterday and basically ask me to make him the crappiest espresso shot I could muster. "Double espresso, extra long pour." I showed him how big our espresso shots are and asked him if he wanted me to make an additional 2 shots so that he would have more espresso but it would be a better quality. He ok'd the idea and I started pulling 4 shots. One side was coming out too blonde so i stopped it and was refilling the basket when he pointed to the shots and said "What's this?" I explained what happened and said that the blonde shots would be bitter and flavorless, so I was making him new ones. "I know! I want it to be bitter! Let me have those." I said, "Espresso is bitter, but these will be more bitter than they should be and you won't be able to taste the other flavors in the bean.""I know! This is the way I like it!" He says, getting irritated. Then he takes a sip and says "Mmm. Perfect!""I'm glad you like it." I say politely."I'm sorry you had to ruin your shot, but espresso has been my drink of choice forever."

Organic milk

Posted by ray peck on October 30, 2008 at 10:54am

Who uses certified organic milk? What, if any difference has it made in setting yourself apart from others, even from the customers view?

Coffee that will shift Paradigms

Posted by Wilson Hines on October 30, 2008 at 1:30am

I wrote about over a year ago and I still make references to it on this blog from time to time. Almost every single day somebody will say or write something that makes me think of it. It is currently the most searched words on my blog and the most overall viewed post in the year and a half history of this blog.

What am I talking about? Ethiopia Biloya.

Yesterday Jason Dominy and I were talking on the phone and he brought it up. It is just the darnedest thing you have had in your life. It is really indescribable.

Blueberry, chocolate, HONEY, and twenty nine other descriptors. Were we cupping coffee tainted with LSD?

Think about it for a moment: A coffee so special it was airlifted in airtight sealed bags strait from Ethiopia by FedEx! Then brought to the states and divided out amongst a few people who had literally paid the price and then for some reason a guy like George Holt to send it to me at no cost and just to see what I would say. Sharing the experience. Trying to blow peoples minds. What an incredible person George is to share something so special with complete strangers. He converted my wife from never wanting to touch "that nasty mess" to desiring it every morning and evening, as if it were "a walk with God." Don't get me wrong, she won't touch even the best mediocre coffee. Oh no, George started my wife on high grade crack and we can't have just any ol' coffee now. We have to have the Ethiopian Yirgs, Sidamo, Idido, Kenya Kongocho, and on and on. Cup of Excellence out of the Americas will do and if you say $B my wife will laugh at you harshly to your face. She is a snob! All because of, at the most, three cups of coffee that changed her entire concept of what coffee is and more importantly is not.

That is what I love about great coffee.

Ride On! Reno... Lookin' Back

Posted by Joey Trujillo on October 29, 2008 at 9:06am

I can't express fully how satisfied I am with the Ride On! Reno event we held at Walden's Coffeehouse this past Saturday. It was a beautiful day, sun was shinin' and temperatures were in the high 70's. Great people, both long-time friends and some newly-acquainted, all came out with one goal in mind: to raise some money for a phenomenal cause and some very deserving people.The Bikes to Rwanda cause had won the hearts and minds of Reno that day, and after a kick-ass poker-run into the heart of the biggest little city, a gigantic raffle full of wonderful coffee and bike-related goodies, and a couple donated kegs of some delicious brew, we were able to raise just over $1100!!!To put it all into perspective, I'm told that $200 amounts to one cargo bike. We raised enough for 5 cargo bikes, and then some. That's at least FIVE cargo bikes that can be used by FIVE different families. That's FIVE families that can transport well OVER TWICE the amount of green beans in a single load, in LESS THAN HALF the time it would take them on foot. That's FIVE families that can maintain higher quality and a greater quantity when it comes time to harvest. And that's FIVE families that can earn that higher dollar amount per bag of green beans to help ease their burdens.So after $1100 of fundraising on Saturday, I can honestly say that each and every person who helped in the organization and promotion of Ride On!, those who donated raffle prizes, time, and money, have something to be very proud of. Thank you again to all these people who made the day a huge success!Special shout out to my Barefoot people! and to the Tour de Nez organizers! for an exceptional helping hand in every aspect of the event! And Barefoot cats... y'all need to come back for another latte art throwdown, f'sho! Practice up Mr. Roastmaster General.KEEP AN EYE OUT FOR FUTURE RIDE ON! EVENTS!

Excuse me, you put chocolate in my pumpkin pie latte!

Posted by Mike McGinness on October 29, 2008 at 7:08am

Funniest comment I've had in quite some time, new customer wasn't accustomed to good tasting espresso! Her friend (who ordered an 8oz latte, no flavor) told her good espresso is supposed to taste chocolaty. For the record that bottle of pumpkin pie syrup was here when I bought the place a year ago and won't be replaced when it's empty...

Bosses 'should embrace Facebook er... BaristaExchange'

Posted by Matt Milletto on October 28, 2008 at 7:17pm

Thought this was a cool article talking about some of the benefits of social networking sites like Facebook or Barista Exchange. I realize that most of our "bosses" on this site, are also members. :) "Companies should not dismiss staff who use social networking sites such as Facebook and Bebo at work as merely time-wasters, a Demos study suggests. Attempts to control employees' use of such software could damage firms in the long run by limiting the way staff communicate, the think tank said. Social networking can encourage employees to build relationships with colleagues across a firm, it added. However, businesses are warned to be strict with those who abuse access. 'Intuitive interaction' Firms are increasingly using networking software to share documents and collaborate in ideas, the research found. And while more work-specific systems, such as LinkedIn or bespoke in-house software tended to be used for work matters, the likes of Facebook, Bebo and MySpace still had a place, said Peter Bradwell, a Demos researcher and the report's author. " Read the whole article here

Finally something worth writing about...Roasters Club!

Posted by Wilson Hines on October 28, 2008 at 12:20pm

Well ladies and gents, there is something I have had a cooking a couple of weeks and I hope you enjoy it as much as I have.Please read the Roasters Club October Offering Review here!

The Awards Ceremony Pt 2

Posted by Brazil Fair Trade Certified Cupping Competition on October 28, 2008 at 3:56am

Once the announcement of the finalists began the atmosphere inside the auditorium became electric. As each winner took the stage their friends and families erupted in cheers and applause. The pride each of the producers' eyes was wonderful. Each producer was greeted on stage by the buyer of their lot, Silvio Leite, representatives of Pinhalense Agriculture Equipment, Cafe Bom Dia, and SEBRAE. The top three spots in each category also received cash prizes. After the awards ceremony, everyone headed upstairs for the reception where delicious Brazilian salgados, doces, and batidos were served. The judges had a chance to meet and talk with the finalists and discuss their coffees more in depth. The buyers also talked about how they would be selling the coffees in the USA and how the marketing materials would include information about the farmers themselves.

TransFair USA's Miguel Zamora congratulates Luiz Adalto de Oliveira of COOPFAM for taking 1rst place in the Naturals categoryPhoto: All rights Clay Enos

Francisco Braga who took 1rst place in the Semi-washed category is carried on stage by his fellow Pronova co-op members.Photo: All Rights Clay Enos

Oscar Gonzales of Sustainable Harvest Inc. with members of COOPERVITAE from Nova Rezende.Photo: All Rights Clay Enos

Darrin Daniel of Allegro Coffee, Beat Grueninger, and Andrew Miller of Cafe Imports pose with Jose Carlos de Paiva and his wife, who was very important to the drying and raking of the 3rd place natural coffee from COOPFAM.Photo: All Rights Clay EnosMore pictures to come! Stay tuned.

Silent Barista

Posted by judy f mccabe on October 28, 2008 at 1:02am

O.K. I've decided to ask The Barista's to help me solve a puzzling question" Why does an adult child suddenly stop communicating with their parents and siblings?" I am honestly trying to come up with answers. There was no abuse in childhood. We have a large supportive family. We are not rich, but manage to supply extra's that where asked for, that was within reason. We tought our children to be self sufficent, independent, which I believe parents are supposed to do for their children, but we didn't teach this adult to be cold, non-communicating,non-loving. That's NOT what our family is about........Puzzled in Gator Nation!!!!!!P.S. if this is embarassing to a certain Barister...then I am sorry, but I WILL NOT GIVE UP reaching out to my prodigal child.

Good Coffee on the Coast?

Posted by Tyler on October 27, 2008 at 12:18pm

Is there any good coffee on the Oregon coast (mainly around Coos Bay) that is worth noting?

The Awards Ceremony Pt 1

Posted by Brazil Fair Trade Certified Cupping Competition on October 25, 2008 at 3:30am

After the the auction and a short lunch, the awards ceremony was set to begin inside SEBRAE's large auditorium. The finalists in each category were invited to attend with their families and fellow co-op members. Buses had come from Nova Rezende, Boa Esperança, Poço Fundo, and as far away as Espirito Santo state.Before the winners were announced the various partners in the project each took turns talking about the successes of the Responsible Sourcing Parnership, including TransFair USA's own Julia Delafield.

Pedro Carneiro of the Pronova co-op and Andre Luis Reis of Assoc. Das Costas talked about their co-ops participation in the cupping competition process. Both noted the value of the cupping training for their co-ops and how this will enable them to improve quality and learn how to better market their coffees.All of the international panel judges were brought on staged and thanked for their participation.

David Hermann of the Roasterie, Kansas City and Beat Grueninger shake hands.More on the awards ceremony later!

Results-2008 Fair Trade Certified Cupping Competition

Posted by Brazil Fair Trade Certified Cupping Competition on October 24, 2008 at 3:00pm

Results for the 2008 Fair Trade Certified Cupping Competition, BrazilNaturally Processed Coffees

Place	Name	Co-op	Score
1	Luiz Adalto de Oliveira	COOPFAM	87.69
2	Juares Carlos Pereira	COOCAMINAS	85.11
3	Jose Carlos de Paiva	COOPFAM	84.63
4	Paulo Cesar Afonso	COORPOL	84.59
5	Geraldo Valdecir de Oliveira	COOCAMINAS	84.56
6	Rodrigo Reghim	UNIPCAFEM	84.43
7	Jair Reguim	UNIPCAFEM	83.82
8	Andre Luiz Reis	Assoc. Dos Costas	83.63
9	Euduardo Reghim	UNICAPFEM	83.62
1o	Joao Evangelista Alves	COOCAMINAS	82.97

Semi-Washed Coffees

Place	Name	Co-op	Score
1	Francisco Braga	Pronova	85.00
2	Evandro Cisconeti	Pronova	84.94
3	Carlos Alberto Attos	Pronova	84.83
4	Youssef Nicolas Nasr	Pronova	84.74
5	Joao Luiz Spavier	Pronova	84.35
6	Valdeir Jose Pena Cesati	Pronova	84.31
7	Angelin Cisconetto	Pronova	84.01
8	Francisco Turra Nunes	Pronova	83.76
9	Marcos Antonio Nali	Pronova	83.29
10	Joao Turra Nunes	Pronova	82.59

All of the top ten lots in each category were bid on by international and domestic buyers. The top bids for naturals was $7.20/lb. for Luiz Adalto de Oliveira's lot and $3.00/lb. for Francisco Braga's lot. Purchasers for some of the lots included Tony's Coffee & Teas, Cafe Imports, The Roasterie, Cafe Bom Dia, and Allegro Coffee. The auction was a combination of closed envelop and open bidding.

Michelle Campbell Resigns from SCAA

Posted by Mike Ferguson on October 24, 2008 at 12:31pm

I post the following message on behalf of SCAA's Executive Director, Ric Rhinehart:It is with considerable regret that I inform you that I accepted Michelle Campbell’s resignation this week from her position as Director of Community and Events. Michelle has been with the association since 2002 and has played a key role in the development of the barista community, regional and national barista competitions and the World Barista Championship. Michelle will be sorely missed, and we extend both our heartfelt gratitude and our warmest wishes for her in all of her future endeavors.Ric RhinehartExecutive Director SCAA

Coffee Kids 20th Anniversary DVD Now Available

Posted by Coffee Kids on October 24, 2008 at 11:03am

Coffee Kids recently completed a DVD celebrating our 20th Anniversary with the help of Machine Hero, a Rhode Island-based communication arts company. The original 10-minute film can be seen below. It explores Coffee Kids role in the global coffee community and how support for organizations like Coffee Kids translates to support for the long term future of the specialty coffee industry.The DVD features additional information on conditions in coffee-farming communities and extended interviews with Coffee Kids' Founder Bill Fishbein and Board President Rob Stephen, as well as Carlos Murillo of Expocert, a former Coffee Kids partner, and Lois Maffeo of Batdorf and Bronson Coffee Roasters, a Coffee Kids supporter. Machine Hero did a great job of capturing the nuances of our mission and we're proud of the results.The DVD is available for $10, please visit our online shop and scroll down to the propaganda section or send an e-mail to info@coffeekids.org

The Finals Part 2

Posted by Brazil Fair Trade Certified Cupping Competition on October 24, 2008 at 7:30am

The final scores for the competition and are being calculated by Silvio Leite's team and descriptions of the lots are being written for tomorrow night's auction. Members of the panel are catching up on work from home, watching the Rwanda Cup of Excellence online auction, or enjoying a pleasant post-almoço siesta.

More delicious food at the Centro do Excellencia.

Wendy de Jong of Tony's Coffee & Teas deliberating her scores.

The international panel, TransFair USA staff, and the volunteers at the Centro do Excellencia who made it all happen.

Finals Feedback and Farmers

Posted by Brazil Fair Trade Certified Cupping Competition on October 24, 2008 at 6:30am

Once judges were finished with each round of cupping they met in a conference room with head judge Silvio Leite to give their scores and talk about the coffees. Often, when the discussion about a particular aroma or flavor becomes animated, Silvio has provided insight into why the trait exists. In some cases it's related to post-harvest techniques-when the cherries are picked, how much fermentation if any, how the cherries are dried if they're naturals, etc. While discussing a high scoring natural coffee, Silvio noted that the coffee could score even higher with a few changes in production techniques.And this is the crux of the Fair Trade Certified Cupping Competition. By looking at how the coffees scored and relating that back to how they were produced will enable the Responsible Sourcing Project lift up the level of Brazilian Fair Trade Certified coffees. Feedback on individual farmers' coffees provided be expert roasters, green buyers, and academics enables the technical trainings to become more fine-tuned.On to Belo Horizonte for the awards ceremony and auction. Stay tuned!

Silvio Leite leading the charge for Brazilian Fair Trade Certified coffees.

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Note: this page contains paid content.