Posted by Matt Milletto on December 31, 2008 at 9:04am
Hi all bXers! The close of this year is upon us, and I wanted to say thanks to all of you who have helped build this site into such a great community. I did not know what to expect when I started the site just one year ago, and am so excited about hoe it has evolved and what's in store ahead.
I want to wish everyone a safe and Happy New Year! I hope everyone has a successful 2009.
Peace,
Matt
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We got into Toronto Friday night around 8:30. On Saturday John and I went to Newmarket about 30 min. from his home and visited Chapters with a Starbucks in it. It was the best coffee I've had in three days. The coffee on the trip was so bad that we just gave up. Over the next few days I will try to get out for a great mug of java.
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So im doing a bit of a promotion on my hot drinks, my food sales are very good but i would like to make a bigger impression on the drinks sales, I put this donwn to not being allowed to be a speciality cafe in the retail outlet i am in, therefore i cannot really say i do coffee! No wonder starbucks are so big!Anyway I done a buy one get one free promo on hot drinks!What was starbucks reaction? 0- send a mamber of staff out to pull my posters down! Thats competition for ya!!!!over and out!HAPPY CHRISTMAS
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Posted by CoffeeJunkie on December 26, 2008 at 10:35pm
November’s Fall Jam took our members on a journey from Ethiopia to Yemen. The carefully selected cherries of the Ethiopia Organic DP - Dale Yirga Alem had a bold berry intensity with hints of melon and fruit. Our Ethiopia Organic Natural Djimma WP Decaf, not your average tasting decaf, stole the spotlight with its medium body and wild-honeyed tastes. It was such an amazing decaf, that when I special roasted this for my mother on Thanksgiving (also a coffee enthusiast, however she can no longer do much caffeine), she yelled out in fear, “Karen, is this decaf?!?!” Another one of my favorites, Yemen Mokha Mattari had fruity character, eclipsed by dark chocolate. Take a look at these pictures from Jitterz’ November Jam! Check out more pictures at www.myspace.com/jitterztampa!Love Ya~Jitterz!
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Posted by Cafe Mundo on December 26, 2008 at 4:30am
Got this site from my business partner. Many of these are very effective tools for coffee houses and we use them here ourselves, so I know they work. Check it out:http://www.articlesbase.com/entrepreneurship-articles/effective-marketing-ideas-for-your-coffee-shop-452367.htmlIn addition, I have to agree with many of the marketing ideas here. I have a degree in marketing and have working in advertising many years before opening a coffee shop, and if anything, I've learned where to best place your advertising dollars. Funny enough, many of the suggestions you have here are identical to the ones we are currently using. This is a good confirmation that they are effective. In addition, I would suggest getting involved in local organizations and committees. These are great networking opportunities and show that you give back to the community. I'm vice-president of our downtown improvement association and president of our downtown merchants association which brings positive publicity to the business as well as offers me the chance to have a part in how the downtown area will develop to include my business. Punch cards and loyalty cards also help, as well as creating a guestbook that allows you to send email reminders of events and offers.Cafe Mundo - www.mycafemundo.comGreer, SC
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Up at 4:30am - first thing I did was put the water on and have made a lot of coffee - Well we should be out of here in the next hour or so. Liz and the baby are not up yet. So Beverly and I are getting the last little things done.Toronto here we come!
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The coffee world is a strange place, and moving around, away, and beyond makes it a little weirder. Fortunately for me, I still have the caffeine addiction and need to work.Moved to San Fran, working in a new place. Trying to build my own hand cranked roaster, waiting for a place of my own. Maybe it's better to melt things yourself, get dirty, and learn a new trick for some old dawgs.I miss san marcos, I miss texas, I miss being a rebel.Punch someone in the face at the next rock concert you go to, just to prove your metal.Rivertown Roasters no longer exists, for the better of the sanity of the business world. If drinking coffee could be my job, I might take it.GMOs for caffeine free coffee? Banned!
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I'm sitting here in my office wondering if I should go out when my wife goes to her work then work very hard all afternoon on my Thursday File or should I say in and work the full day.As I lookout the window from my home office or studio I think I might just stay in. The snow is coming down but there is no wind. I have my mug of coffee and I don't know what to do.We leave tomorrow for Toronto and we will stay over in Montmagny, Quebec tomorrow night. Then on the 26 we should hit Montreal for a late lunch then on to Toronto. I just worry about the weather. It's a crazy time to travel but it's our best time to do it.
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Posted by scott conary on December 22, 2008 at 3:38pm
Scott just completed the World Barista Championship Judges Certification course/workshop over the past weekend in Long Beach, California.Along with 3 other USBC Committee members (Lani Peterson, Holly Bastin & Rob Tuttle), he became 1 of only 12 judges that passed (7 from U.S.) and is now Certified to judge the World Barista Championship held this April 2009 in Atlanta, GA. Thirty judges participated in the two-day course and it was no easy task.Just to get the "technical judge only" monkey off of his back (he has done both sensory and Head judging too you know....anyway.), Scott decided to attempt to certify as a Sensory judge (you had to pick one or the other...which he didn't want to do, but hey, 2 days was enough for now...).Scott now done talking in the third person.
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If you count today, we have three days until we head off to Toronto. Beverly and Liz are so excited but for me I'm worried about the snow and the 18 hour drive.I'm sitting in my home office drinking a very stong mug of coffee my Daughter Liz just made. Looking out the window we have a very bad snow storm. The wind is really blowing and the snow ever since last night just keeps coming down. When will it stop we just don't know. Some people in the area are without power. Not a good thing at all.
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Posted by Matt Milletto on December 21, 2008 at 10:33am
This has been the worst storm we have had in over a decade, and it doesn't look like it will get better until late next week. After a night of trivial pursuit and apple brandy toddys, we slept under a foot of blankets last night, hoping that we would wake up with power as many in Portland are without.
Got the chains on the xTerra and we slid down the street to get a hearty breakfast and to pick up some supplies. Plan to spend the day watching the Seahawks game and making Irish coffees. :)
My co-worker and trainer at ABC's, Jared Mockli has been stuck on an Amtrak train since 8pm last night, on his way up to Seattle to see the Seahawks play ... currently he is still on the train and it is ironically stopped right next to the stadium. Feel bad for the guy, what a mess.
A huge tree fell on our neighbors house last night and we are supposed to get more freezing rain this evening. Keeping fingers crossed. I realize the weather is pretty bad across the US and I hope every one is safe and warm.
- Matt
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The Coffee Garden just celebrated our 1-year anniversary yesterday. Hard to believe that it has only been a year, it seems like we've been open nearly forever. Funny how anniversaries usually lead to reflection, looking back on everything that has happened.I'd like to thank everyone here in the bX community. I've learned quite a bit and gotten some great ideas from discussions here. Our store has benefited greatly from this community, and I appreciate it. Thank you.Even though we've passed a critical milestone and are still standing, we have lots of challenges ahead. We need to continue to grow and expand our customer base while retaining our existing customers. We need to increase profitability without impacting our very high quality standards. I'd like to continue educating our customers about good coffee. I'd also like to see us grow our sales of whole beans, pressed-to-order coffee, traditional beverages, and for-here coffees. I have some strategies in mind to accomplish these, and will probably be bouncing some of them off of you here in the community in the coming weeks.Once again, thanks to everyone here. Here's hoping that your holiday season is in full swing, and continues to be strong past the new year.
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Posted by Alun Evans on December 20, 2008 at 2:17pm
Firstly I should explain that "Kris Mon" is not an aged Reggae Star from Jamaica, but rather is the Indonesian Idyom for "krisis Monetary" (or I guess 'recession' in English). I was here through Kris Mon I. That was the Asian economic crisis that crippled Southeast Asia from 1997 through until around 2001. It was bad. Many people lost their lives here in Indonesia, and there was a change in government with President Soeharto standing down after 32 years at the helm of this huge country.This time around things could be potentially worse. In 1997 the crisis gripped South Korea, Thailand, Indonesia and the Philippines. Those 4 countries took ov average 5 years to recover back to 1997 levels. The rest of Asia bounced back quicker, thanks mainly to the strength of the economies in Europe and USA. We all know how things are in USA, but until very recently signs of crisis have not been evident in Indonesia.Signs things were changing emerged in October, when the rupiah dropped against the US$ some 30% almost overnight. A few months earlier foreign goods started to have problems entering Indonesia. Ostensibly this was due to changes in import regulations, in reality it mirrored what happened in 1997 with protection of local manufacturers taking precedent over imports.In recent days a few more visable signs have emerged to the eyes of the veteran observer. I went for dinner at the Novotel Bogor, not far from our home. We have been eating here for years and normally Saturday night is BBQ buffet night with a rich selection of beef, Prawns, Shrimp, Red Snapper, Squid and a selection of other goodies. Anyway dinner this time consisted of a selection of choices that numbered on 1 hand. No BBQ. It sounds a small thing, but having lived through 1 economic crisis, I can see the signs of another on the horizon. Novotel is part of one of the worlds largest Hotel Groups, Accor Group. They are based in France and having read a bit about their outlook on the web after the meagre dinner, I guess this is a result of severe belt tightening.Other signs more directly affect our business here. Big corportates such as Citigroup and BHP Billiton have decimated their expatriate numbers almost overnight. There is yet again an exodus of expatriates out of the country.Of course to date the average Indonesian has not noticed a crisis is developing like a Tsunami offshore. Malls are breakneck busy with shoppers, consumer spending is roaring along unchecked. Like what happened in 97 when the crisis hits here I am afraid things could get ugly. It will for sure slow down retail here.
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Posted by Matt Milletto on December 19, 2008 at 8:09am
Just received this release from Andrew. Urnex, also an official Barista Exchange Partner, has been named the Official WBC Cleaning Product Sponsor. Thanks Urnex Brands, Inc. for your support for the specialty coffee industry!
- Matt
Urnex / Puro Caff Named World Barista Championship Cleaning Product Sponsor
LONG BEACH, Calif. (December 19, 2008) - The World Barista Championship (WBC) has selected Urnex Brands Inc. / Puro Caff Group as the competition's official Cleaning Product Sponsor for 2009 - 2011.
Once every 3 years, leading coffee industry suppliers vie for the prestigious opportunity to have their products featured as the official tools used by national barista champions at the annual World Barista Championship. All candidates considered for sponsorship must meet exacting technical standards set and tested by the WBC, but only one supplier from each category may be named an official sponsor.
At the next World Barista Championship this April in Atlanta, barista champions representing over 56 countries will compete for the title of world's top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers.
About Urnex Brands / Puro Caff
Urnex Brands, Inc. / Puro Caff Group is the world's leading manufacturer of specialty cleaning products and accessories for the coffee and espresso industry. Founded in 1936, the company manufactures and distributes its products to more than 50 countries. Urnex Brands, Inc. proudly offers 10 NSF certified products, including 5 listed by the Organic Materials Review Institute. For more information, please visit http://www.urnex.com
About the World Barista Championship
Jointly owned and operated by the Specialty Coffee Associations of America (SCAA) and Europe (SCAE), the World Barista Championship is the world's premier competitive coffee making event. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization's next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009 in conjunction with the 2009 SCAA Annual Symposium and Exposition. For more information, please visit http://www.worldbaristachampionship.com.
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from Von Flores1 - Bisogno - 61 Sherbourne Street at Adelaide Street East in Toronto, Ontario, Canada2 - Dark Horse Espresso Bar - 682 Queen St. E., Toronto (queen and broadview)3 - Broadview Espresso - 817 Broadview Ave. (broadview and danforth)4 - The Common - 1071 College Street (college and dufferin).If you can please add to my list. Thanks!
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Posted by cafe sweets on December 18, 2008 at 2:00am
for my job, as the editor to cafe-sweets china, the 1st and no.1 brand media in cafe-sweets in main china, i visit diffirent city always. i visit a lot of cafe and barrist and ower of cafe.i would like sharing the imfomation with you
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Posted by mike cubbage on December 17, 2008 at 5:52pm
Hula DaddySo finally I feel connected in the coffee world again. I no longer feel so distant and lost. Hula Daddy coffee of Holualua submitted a natural processed coffee (Kona Sweet, light roast) to the folks at coffee review and receivedan amazing 97 out of 100 point score. linkHolualua is directly east of me. Just up the mountain. I have driven by the tasting room of Hula Daddy a few times. Who was to know that they had put into works a combination of love, care, creativity and technique that would bring about such an amazing cup.The secret ingredient behind the score is perhaps roastmaster Miguel Meza former owner and founder of Paradise roasters in Ramsey, NM. I had the pleasure of chatting with Miguel. It was so nice to talk coffee again, I could have stayed all day. Miguel is like a walking encyclopedia of knowledge. He says he likes to study research papers on coffee varietals and is looking to start experimenting with various varieties here on the big island. He belives in the coffees of Hawaii and seems to have the vision and knowledge to put Hawaii back in the coffee scene.Hula Daddy already has an award winning coffee winning the peoples choice "cream of the crop" award at last years Kona Coffee Festival with their Hula Daddy Extra Fancy. The 100 percent Kona Private Reserve was the highest scoring Kona coffee reviewed on coffeereview.com in 2008, scoring 90 out of 100 points (roaster Meza). But it is the Kona Sweet Light Roast that has again and for the first time in a long while, drawn the attention of the coffee world back to the Island.Hulla Daddy decided to try a natural processed, dried in the fruit coffee. To be partial I would like to say "about time" and I hope this starts a new trend for the coffees of Hawaii. Hawaiians processed using the wet method tend to be lacking in fruit and body. They seem to demand a darker roast to bring out depth in the cup. Using a natural process, I feel adds not only depth and sweetness but also allows for a lighter roast that favors the fruit and floral flavors in the cup. (me being partial and biased)It is not a simple task applying the natural process to the coffees here on the Island. It is virtually impossible to dry the whole cherry in and around the area in which they were picked. It seems like the weather anywhere over 500ft is unpredictable at best, but tends to be on the wet side. To dry, coffee must be brought down closer to the coast. The weather shifts towards the end of the harvesting season (Dec/Jan) which brings even more moisture to the entire region.Kona Sweet is a reflection of a huge amount of care (in picking, sorting, processing ...) love and dedication. I hope Meza can continue to applyhimself here on the Island in sourcing and roasting and developing a better educated coffee world.
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Stopped by the local donut baker 5:30 on the way in to pre-open the café, Wednesday's are "donut day". Still bake scratch muffins and scones of course, hence pre-open.'Bout noon switched hats from café shift to roaster. Started out ho-hum run of the mill stuff for couple accounts and shelf before switching to high end SO's for shelf going into Christmas. Won't hit the entire run down but man the aroma from the tryer on some of the batches makes the long days worth it, particularly the Idido Misty Valley and Panama Esmeralda. Post roast bean munch too of course. Just wrapped up bagging, leaving roaster clean up for tomorrow morning. Close to dead beat but in a good way...
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I will be going with my Family to Toronto / I'm off to Toronto for two weeks - 18 hours by car from Moncton, NB to Toronto, Ont. We head off on Dec 25 early in the morning and we will be staying over the first night in Montmagny Quebec at L'Oiseliere.I'm really looking forward to spending some time in Toronto downtown area. I'll be taking a lot of photos for sure.looking to visit as many coffee houses along the way. If you have any suggestions please let me know.
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