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Sorrento....

Posted by Alun Evans on December 16, 2008 at 3:03pm

My last trip through Venice, a couple of years ago, was also in the month of November. My memories of the once powerful city-state were of brilliant blue skies, and coldness reverberating like heavy sound off the stone walls that line the narrow lanes. Cold. It was Cold last time and cold this time as we spent the night wrapped up warm waiting for the train to Naples.With three in the travelling party, two of us decided it was wise to reduce our luggage down to one suitcase. The third member of the group was more intent on sucking his thumb, and indulging in warm milk. We had chosen a hotel not far from the station. However hauling a 38kg bag to put into storage I realised close was just not close enough. We spent the evening before the trip scouting cafes and enjoying some local food and (of course) vino rosso!The Fast train from Venice to Naples was a sleek “Euro-star” model. The seating configuration had us sitting in fours, facing each other. Elijah took a dislike to a gentleman to our right, but fortunately fell in love with a young, somewhat dotting teenage girl who decided to the horror of her boyfriend that she wanted half a dozen Elijahs once they got married! (Elijah is our 1 year old!) The trip tooki us through a late Autumn countryside, the snowy mountains to the north shadowing the yellowing grape vines that literally blanket the countryside.The train WAS fast. We flashed through Ferrara, Padova, Bologna and Firenze (Florence). The countryside was so different to that of lush, 1000 shades of green Indonesia. Yellow, golds, reds, orange, blues and greens like patchwork laid out either side of the tracks.On occasions either Arlini or I made trips down the swaying carriages to the diner cart. The coffee on offer was a Lavazza Blend, podded and served in paper Chef Express cups. It was perhaps the most disappointing coffee encountered on the trip. The train briefly stopped in Rome, before hurtling off through the valleys Southwestward, towards Naples. The carriage was warm and cozy, it was a pleasant and highly recommended way to travel. As the AerItalia national airline was on strike, the train was full.We pulled into Naples Station around 5pm. It was already dark and Naples reputation for crime around the railway station area was lurking at the back of our minds. We quickly grabbed the bag (big bag mind you) and worked our way, baby in tow, to the station which sends trains up the coast to Sorrento. The plan was to spend 3 nights in that town. It was a place I had always wanted to visit, and a elderly gentleman from there was one of the main reasons I actually got my start in coffee (its a long story... those of you have heard it are stiffling a yawn, so will spare writing more here).The trip by train Naples to Sorrento cost 3.20 Euro each. I dont know why I remember this, but I do clearly recall the 1 hour trip went by slowly. Most of the stations close to Naples were so heavily graffiti-ed that I was depressed at the sight. Tagging and graffiti art that could have been found in some of the gloomiest inner city ghettos anyhere in the world, for some reason I was surprised to find so much here. The stations went by slowly, some 30 plus before we reached Sorrento.Sorrento is at the end of the Circumvesuvios commuter train line. The train servicing this popular tourist route was perhaps the oldest commuter train I have been in since leaving NZ. It rattled and shook, the hard plastic seats digging into fleshy bits of the body with venom. After an hour in this rattling steel coffin we were relieved when the train passed through “Piano Sorrento” and came to a halt at Sorrento Central Station. It was dark and cold outside and we had no idea of how to get to the place we were staying. To compound the problems of exhaustion and a screaming baby, I had left the telephone number of the Bed and Breakfast in the 38kg monster bag, now snuggly tucked away in the warm depths of Santa Lucia Station in Venice. We made our way towards the Piazza Tazzo about 500m from the station. My Lonely Planet said there was a Post Office there and they would surely have a telephone nook with the number of the place we were booked into.The wind was whipping around us, cold and mean, blowing off the Bay of Naples with real purpose. We made the Post Office and I was relieved to see what appeared to be a family on Duty. The mother and father were tucked behind some primitive perspex security screen, the son 9all 2 metres of him) was stacking volumes of Naples Telephone books with one meaty hand. Their English language skills were about as advanced as my Italian, so it took some while to communicate I was after “Villa Monica”. It took even more time to find the place apparently did not exist. There were Villa everything else, but no Monica. In despair, with Elijah screaming loudly, I spied an open IBM thinkpad behind the screen. As I moved around to have a look if it was on, the son stepped deftly between me and the door, slipped inside and bolted it. He gave me a steely steer...there was no way I was going to be allowed in to do a search for Villa Monica.Actually the Internet WAS the way I discovered Villa Monica B&B. The 105 reviews on the website were so good that I would have been foolish not to have booked the place. The owner, Pasquale, had confirmed my booking well in advance and been very accommodating in changing at short notice. He even promised us the “Sorrento Room” and to pick us up at the station on arrival. Just call he said. The problem, as mentioned, were all the details on everything were in Venice.As things seemingly could not get any worse, Elijah began chucking up warm milk all over the Post Office floor. It came out chunk and in spurts, disgusting. The mother, taking pity on the “bambino” came out to help Arlini, I took the opportunity to step inside and persuade dad to let me do a quick search on Google. The son was furious, but once I had a foot inside his perspex kingdom, I was home and hosed. Within seconds I had found “Villa Monica” and the Postmaster, embarrassed because he had not realised it was THAT Monica, obliged by ringing Pasquale. Strangely he (Pasquale) was not expecting my call. “A booking for tonight...are you sure?” he asked. From memory I recited my booking information, confounding him with the details of the emails we had exchanged. “I am so sorry, we only have a small room available, but I can give you the 'Sorrento Room' tomorrow night”. Although disappointed I was relieved the ordeal was nearing an end. We waited on the edge of the square and about 15 minutes later Pasquale swept up beside us in his big SUV. We were bundled in and made our way up the hill behind Sorrento. Pasquale was so apologetic I felt sorry for him. He was speaking, gesturing while guiding the big car with precision through gaps that most drivers would struggle to make, certainly at the speeds were going.It ended up that Villa Monica was perfect. The view from the balcony across the Bay to Naples was a million dollar spectacular, even through the mist and buffeting winds of that first night. Snug and warm, we were all asleep with in minutes. (to be continued....)

Business is booming!

Posted by Greener Groundz on December 16, 2008 at 3:13am

The holidays have proven to be very hectic. Our online shopping cart is up and running - finally! Our orders have also picked up and our deliveries to Bread & Bagels, our local coffee shop, have been steady. A nice way to round out the year. Visit us at http://www.greenergroundz.com!

The power of smart copywriting (Coffee)

Posted by Steve MacDowall on December 16, 2008 at 2:30am

I just finished reading Seth's Blog on copywriting and he uses Coffee as his theme.

one of the four m's missing

Posted by Von Flores on December 16, 2008 at 12:00am

alas, after one week in gordon's bay, i found a cafe -- albeit in a department store -- with a very respectable machine ( la marzocco linea three group) and a very sound pair of mazzer grinders. i was ready to take a chance on the miscela (third m) but as i sat and observed the barista's techniques my expectations slowly sank with my energy and enthusiasm levels.why? why does it have to be that something has to fall short of pulling a good cup of espresso? the ignorance is almost unforgiveable. it is the one that is the most accessible to any cafe -- the blend is a personal taste, the grinder can be pricy. the machine can certainly be out of reach for some. all one needs to do is go on the internet and find an ocean, indeed a universe full of information from extration time to blends from cat poop!!i ordered my espresso (short) with great anticipation. this anticipation slowly drowned as observed the person behind the machine perform her espresso preparation.i didn't even hear the whir of the grinder. before i could figure out what the person was trying to do my espresso was in front of me. the so called crema was pale, thin and very sad lookiing on top of some black sludge sitting inside a very sad looki cup. i took a deep breath and -- hope against hope -- i wanted this espresso to taste half decent. it wasn't. it was, as it appeared, sad, bitter, sour, et al. it was for a fleeting moment a transport back to my nightmarish experience of tasting starbucks.WHY?! it is so sad to see such a good machine put to such wasteful use by ignorants!On the upside, the experience really made me home (machine)sick for my GB5.

Coffee Saturday

Posted by tom on December 15, 2008 at 5:58pm

Gray and drowsy Saturday, what better to do than drive a few hundred miles and drink more coffee than your body can physically tolerate. This trip presented itself by way of much need leisure. A couple of the Alliance World Coffee boys got together and decided that I needed an escape from the day-to-day, and that we all needed to make happen a much talked about coffee tour to the City of Wind. A mildly last minute decision led to mildly detailed plans for the trip. Only one goal was on our mind: Drive and Drink Coffee. The loosely held plan: Experience the flagship of Intelligentsia, the Broadway store, and on the way check out the progress of Greyhouse Coffee in West Lafayette, IN.

10:00 a.m.

Steep two 8-cup presses... fill a carafe... grab a mug... hit the road.

11:30 a.m.

After a quick hour-and-a-half on the road, the five of us pile out of the car with much anticipation to experience the Greyhouse in the midst of this gray day.

Greyhouse CoffeeWe stumble upon the corner shop with it's brown painted wood paneling, large windows, and dark awnings. Greyhouse Coffee is situated on the corner of State Street & Northwestern Avenue in West Lafayette, Indiana. The eclectic 'boardwalk' area lets you know that you're in a neighborhood that is right on the edge of the Purdue University campus.Walking inside I am stunned to see one of the most aesthetically beautiful cafe's I have yet to see. Exposed brick everywhere, beautiful wood floors, bold dark colors contrasted with soft light colors, dark wood trim and chairs with soft wood tables, huge windows that hug all the way around the corner store. The bar area is enclosed by Gelato & pastry cases along with a rustic looking poured concrete counter top that is glossed over with what looks like some sort of epoxy. The kitchen area, which is right next to the bar is fully enclosed, save an order pick-up window that is set off by an exposed piano that is seamed into the wall. The cafe seating is a wide open area, with leather sofa chairs, bar-style seating along the front windows, and plenty of tables and chairs to accommodate the large university crowd. The cafe unfolds a little more as you walk towards the back where you find a silent study room with enclosed glass walls and doors. Every fine detail of the cafe is immaculately pieced together to give Greyhouse a great "touchable" up-scale feel.

The visual appeal is only a small part of what made our Greyhouse visit so great. Much of the joy came from their apparent passion to deliver quality on every level of what they offered. To start, they serve only pressed coffee... not a drip brewer in sight, only a Fetco water tower for steeping some great coffee in their numerous 12-Cup presses. (On a side note, they also have a second hot water system that sits at a higher temp for their wonderful hot teas.) The pressed coffees sit in airpots along their unique and beautiful drip brew bar area.Time to start. First, 'A small mug, thank you'... and I'm pouring myself some of our Kenya AA Ichimara. I'm not sure if your cafe can have a bigger critic of your coffee than the person who roasts that coffee for you, and I'm happy to say that this was the best representation I've had of our Kenya away from the roasting facility; oranges and a sweet red wine acidity... hands down my favorite. Second, the true test of a barista, a cappuccino. Now if you can fault Greyhouse for one thing, it's that they don't have a $10,000+ espresso machine sitting on their bar, however, wherever the equipment may lack, their baristas surely makes up. Jessica poured me a lovely capp with some art that made me feel ashamed about my poor attempts. Looks were not deceiving either, sweet buttery milk paired our espresso made for a superb cappuccino; dark cocoa creaminess.Quality for Greyhouse only starts with the coffee. They also serve some great teas, pastries, and Gelato... did I also mention fresh made crepes? You can tell the man who operates the joint is a culinary freak, there are more creative and delicious crepe creations than I could even begin to list. Also, did I mention homemade syrups? Only a few select offerings, including vanilla bean, cinnamon, and our last drink before we hit the door 'Dr. Strangelove'. The Dr. Strangelove syrup is an orange infused simple syrup with clove and cinnamon spices, and when poured in a latte gives the beverage a light tea taste with a soft sweetness and some clove spice in the aftertaste... really a tasty and unique beverage.

2:30 p.m.

Thank the Greyhouse Crew for a wonderful afternoon... walk out on coffee cloud 9... hit the road.

3:30 p.m.

After an ecstatic hour of coffee buzz and some Greyhouse kudos contemplation... we're all down and out in a caffeine crash.

4:30 p.m.

Jonesin' for coffee we take the Lake Shore drive toward North Broadway. The Windy City does not disappoint with miserable weather... gray has turned dark, dry has turned wet, calm has turned windy, drowsy has turned suicidal. Parking comes close and easy then we're fast paced into the door for some Intelligent coffee.

Intelligentsia BroadwayThe outside of the store doesn't blatantly make itself known to passerbys, but for the seeking eye it is not a hard find. Through the push "I" door you walk into a place made and designed for the pursuit of coffee perfection. Meet FB/70, Clover, Chemex coffeemakers, the best roasted coffee in the Mid-West, and the top barista in the Great Lakes Region... literally.Peering around you get the visual of well done ambiance. Well placed track lighting gives the room a dimmed feel, silvery gray painted ceilings, stainless steel bar that wraps around the left side of the cafe, some cozy seating along with ample table spaces, bar-style seating along the front window and right side of the store, soft green stucco-looking walls, and some crafty little art pieces. Let's be honest, I could care less if there were literally holes in the wall and the rest of the room plain white... I'm here to experience the current pinnacle of the progressive coffee world.Let's get started. First things first, a cup of a rare micro-lot... scratch that... a Chemex of Kenya Ndaroini Auction Lot, and a cappuccino while the coffee infuses, thank you. Slide down the bar, meet your barista... Michael Phillips, a gentleman and a coffee wizard. Mike pours me a beautiful cappuccino and I couldn't be in a better mood. The capp is great; the citric crema suspended wonderfully in the foam, the perfect texture, milk chocolate and an overall harmoniously amazing cup. Just as I'm finishing up my cappuccino the Chemex arrives, and to my surprise, a second Chemex arrives as well. Little did I know that one of my fellow road-trippers had it out with another Intelli barista and ordered a Chemex of the Rwanda Zirikana. Wash the palate and prepare for a glorious ride. I hit the Kenya first; sweet berries, punchy acidity, and a pie crusty finish. No hesitation before I'm into the Rwanda; a myriad of spice in the aroma, sweet ground cocoa, ripe acidity, and again a myriad of spice in the finish. After some conversation and a run down the block to feed the parking meter, we're ready for more. Someone goes for the Clover while I'm off for some whole bean purchases. I had to bring back something for everyone to experience back home, so I grabbed some Black Cat Classic to spro down back home, along with some of their Guatemala Itzamna to press as well. Of course I couldn't leave the store before trying a double of Black Cat Classic since the Black Cat Project has taken over. The double was great; dark brown sugar, lime acidity, sweet and salty finish. I was buzzing six ways to Sunday when we walked back out into ice rain, and we were on our way.

6:00 p.m.

Stop for food, wind down from Intelligentsia coffee mania, make the next move.

7:00 p.m.

Pull up to The Coffee Studio for another wonderful visit. (Read my previous blog post for a review that should suffice.)

8:30 p.m.

On the road back home, rewinding the day, soaking in Coffee Saturday.

one week without my la marzie

Posted by Von Flores on December 14, 2008 at 9:47pm

i've been in cape town one week and i've yet to find a good espresso!!!!!! aaarrrrrggghhhhh.specifically, i'm in gordon's bay/strand area, which is east of cape town (about 40 minutes). most of the cafes don't know a thing about proper espresso. they leave the portafilter sitting on the counter, for crying out loud! i can understand why a starbucks would do well in places like this. for the love of pete! it doesn't take much to give care in making good coffee! pleeeease! can somebody help me find a half decent cafe in this part of the world?

Coffee Purse.

Posted by Alexa Baehr on December 12, 2008 at 8:14pm

Hello Everyone,I've been really busy working and attempting to start up my own business from home.. It's actually going pretty good!I make purses and handbags out of the jute coffee bags that green coffee is shipped in.You can find my Coffee Purses retailing exclusively at Trabant Coffee & Chai in Seattle, as well as at my new ONLINE SHOP ON ETSY!Click on the link below, buy something, and tell your friends!

~ XOXOXO ~

coffee, coffee and more coffee

Posted by Steve MacDowall on December 12, 2008 at 8:29am

I was up at 5am and working by 6 in my home office. I made my self a wonderful mug of coffee with my Frence press then around 6:30 my wife made a pot and brought me in another rather large mug of hot black coffee. I just kept working and talking - Then around 10:30 my daughter made more and brought me in a mug. My lunch time I felt I had a little too much coffee for the morning.It was so nice that they thought of me and served me.

see: http://lenehyldahl.blogspot.com/

Posted by Lene Hyldahl on December 10, 2008 at 10:29am

I just wanna wish you all a very merry christmas and a happy new year - another great coffee year!

First "Press" release

Posted by Steve on December 10, 2008 at 7:01am

For those of you interested in looking at our shop and the feedback we got from Arizona Coffee heres the website!www.arizonacoffee.com

Lifetime "godshot" number eight...

Posted by Mike McGinness on December 9, 2008 at 4:20pm

Started the day with what's become my somewhat usual start of the day Panama Esmeralda Americano, not everyday but probably 3 out of 4 the last few months. Okay, yeah I'm spoiled!This afternoon after a wee 4 hour roast session decided time for a shot. Since I ended the session roasting a batch of Esmeralda figured only appropriate to pull one since it's in our SO grinder this month. Now the Esmeralda straight shots the past weeks have been good but a bit out of balance. Changed the PF build slighlty grinding finer and down dosing rather than our more norm of updosing and pulled about a 24sec 2oz double normale at 199f. First whif of the aroma and new the pull was something special, first sip about knocked me off my feet. Yes, the espresso gods smiled as I swooned. Pure Esmeralda Gesha ecstasy in a demitasse.

Taste Of Honey

Posted by Brent hall on December 9, 2008 at 7:30am

PRESS RELEASEFor Immediate Release:December 9, 2008Counter Culture Coffee Contact:Mark Overbay(888) 238-5282mark@counterculturecoffee.comElphene’s Contact:Kim O’SheaElphenes@gmail.comCharlotte to Get “A Taste of Honey”- Counter Culture Coffee and Elphene’s to Offer Charlotte a Rare Taste of Small-Batch Honeys -Charlotte, NC (December 8, 2008) – Counter Culture Coffee and Elphene’s Coffee & Arts today announced an upcoming event sure to appeal to Charlotte-area food enthusiasts and epicures. “A Taste of Honey,” perhaps a once-in-a-lifetime chance to taste some of the world’s rarest and most acclaimed small-batch artisan honeys, will take place on Wednesday, December 10th, at 7 p.m. in Counter Culture’s Charlotte Regional Training Center at 1435 W. Morehead Street. The event will begin with a visual presentation and talk by Elphene’s Kim O’Shea, an Irish honey enthusiast, on the diverse landscape in which two honeys from County Clare, Ireland, were produced. Following the talk, Counter Culture’s Brent Hall will lead participants through basic techniques for ‘tasting’ honey before the actual tasting and a follow-up discussion.In addition to the two honeys from County Clare, the tasting will include Libby & Gerry Mack’s “Charlotte’s Very Local Honey,” a forest honey from Africa, and a selection of honeys from around the United States: fireweed honey, Tulip poplar tree, orange blossom, gallberry, and buckwheat. Both Counter Culture and Elphene’s hope the event will not only provide participants with a memorable taste experience, but also an education about the terroir, or taste of place, associated with artisan crafted food products such as honey and coffee.“It’s particularly exciting for me to offer Americans a taste of the extraordinary honeys produced in County Clare, Ireland, which is located on the southwest coast of Ireland,” said O’Shea. “The honeys obtained for this tasting were harvested from hives in Carrigaholt in West Clare, located near the Atlantic’s edge, and an apiary nestled in a low field in The Burren in North Clare. Part of my talk will focus on how each unique landscape & mix of flora influence the taste of the individual honeys. Like great coffee, great honey is truly a gift from nature.”The event also will include a general talk about the greater work of bees: how they forage and produce their honey, the work of beekeepers, and the harvesting of honey. Populations of native Irish Black Honeybees have been severely depleted in recent years by the Varroa mite and Colony Collapse Disorder, which resulted in an 80% drop in the number of wild and housed honeybees worldwide. Beekeepers have proven vital for the survival of the native Black Honeybee by providing clean and well-managed hives during this difficult period. Irish Seed Savers Association, the Banner Beekeepers, The Burren Perfumery, and Fintan Ryan, Rahona Roots, are all active in maintaining local bee hives of County Clare, Ireland.Counter Culture Coffee’s Charlotte Regional Training Center is located at 1435 W. Morehead St, Charlotte, NC 28208. Parking is located on Bryant Pl. and can be accessed from Freedom Dr, or Summit Dr.About Counter Culture CoffeeFounded in 1995, Durham, NC-based Counter Culture Coffee pursues coffee perfection with a consuming passion. The company partners directly with producers at origin to import and roast premium coffees for cafes, restaurants, gourmet and grocery stores, and specialty markets. The roaster holds weekly public cuppings and teaches a full curriculum of coffee education courses at regional training centers in Atlanta, GA; Washington, DC; and Asheville, Charlotte, and Durham, NC. Counter Culture Coffee and its coffees have been acclaimed in publications including Saveur, Food & Wine, Wine Spectator, Forbes, The New York Times, and The Washington Post. For more information or to order coffee, please visit www.counterculturecoffee.com.

Ditting Grinders

Posted by Joey on December 8, 2008 at 9:10am

Any one interested in buying used Ditting KFA 1203 grinders. I have two with new burrs. Asking $800 for each. + shipping. Call Joey 619-683-7787 email jcox@caffecalabria.com

Bitter Coffee

Posted by Janette on December 8, 2008 at 2:53am

Since I have moved to Kenya from Atlanta, there seems to be a misconception about how black coffee should taste. I have been to The Java House and Dorman's and each time I ask for black coffee no sugar no cream I get this look and always the same phrase "oh you like it bitter". This is very annoying because the coffee I make at home is certainly not bitter... on the contrary, regardless of whether I get dark or medium roasts, the ratio of water vs. coffee grinds is what counts. Sometimes I have gotten coffee in a huge mug at a coffeehouse and it was like 6 shots of espresso....What the hell???

Praying the hours with a cup of coffee?

Posted by Chris Hooton on December 6, 2008 at 2:25pm

I am quite taken with the latest tool I’ve found in my quest for spiritual discipline. The podcast from divineoffice.org offers wonderful readings of the hours. I adore their use of music throughout the podcast both incidentally under some of the prayers as well as at the time of the hymn. A bell chimes at the beginning and end calling the soul to prayer. I was reminded sweetly of praying with monks when on retreat. They pray with feeling and expression as I pray when alone. The form of prayer in community usually lacks such expression for sake of unity. Indeed the different voices praying together sounded hokey when I first listened, but when I joined them in prayer with my own voice, I joined the community of faith everywhere. It was as if that handful of praying voices was suddenly intimate to me. Then there was the silence. I was not rushed through, there were times of savoring the presence of God in our prayers together – times I do not often enough afford myself when praying alone. Having this podcast readily available on my computer and ipod will remove one more hindrance to praying the hours I find so dulcet.Click here to subscribe to the divine office podcast

6 December 2008

Posted by Von Flores on December 6, 2008 at 3:09am

We are one day away from our trip to Cape Town, South Africa.Unfortunately, my wife was deported back to South Africa in January of this year. She has our two year old boy while our six year old remained behind. I have been "minding the store" ever since. I feel like I have been amputated! She was the well oiled machine that ran the inner workings of our business. She was meticulous in her bookkeeping, inventory control and all that stuff for which I have very little patience nor talent. It has been an incredible struggle. It has also been an incredible experience. I have been very open to my regular morning crowd. Most of them know my predicament. All of them sympathize with my situation.I don't know if it was conscious but the result of sharing with my regulars has been comforting. It has helped me tremendously in my tough journey this past year. I don't know how else I could have survived caring for a six year old and running a business at the same time. Throughout all the long hours and stress of meeting bill payments I have witnessed the growth of our business in these tough economic times. But, most importantly, I have seen the growth of a very healthy "coffee community" for which our little espresso bar is the major intersection. I am indeed grateful to our customers.My son and I are departing to be with my wife (his mother) and son (his brother) in little more than twenty four hours. I am very lucky that there are people for whom I have great trust in caring for the shop and customers who will "keep an eye" on things in my absence. I shall miss the day-to-day routine. But there is no substitute to having my family together again for the holidays. Of course I will be testing the Cape Town cafe scene. I've been there numerous times. It will be interesting to note how and if things have changed over the years.I know in the almost two years we've had the shop there isn't a day that I don't learn something new about coffee. We carry three blends and it is just now that I am gaining intimate knowledge of each of the blend's nuances. I'll miss the tactile experience of preparing coffee. I know this respite will energize me to become an even better barista.This story is not yet finished.

reading my mystery book with a strong mug of coffee

Posted by Steve MacDowall on December 6, 2008 at 1:32am

I woke up eary this morn - I had two hours before I would start working so I made myself some stong black coffee sat down in our living room with my mystery book and read - my coffee and my book. What a life.

Happy Repeal Day!

Posted by Matt Milletto on December 5, 2008 at 11:40am

As it approaches 2:30 pm here in Portland, I just wanted to wish everyone a happy Repeal Day, save the coffee for tomorrow morning. :) My friend Jeff Morgenthal has a great cocktail oriented blog and wrote about Repeal Day as well. His site is for sure worth checking out, as he is the king of signature drinks in his realm. - Matt

Untitled

Posted by Brent hall on December 5, 2008 at 9:20am

Holiday Fundraisers for Coffee Kids

Posted by Coffee Kids on December 4, 2008 at 7:07am

Some of our members will be holding fundraisers for Coffee Kids during the holiday season. Let us know if you're planning a fundraiser and we'll add it to the list.Our first one is from Seattle Coffee Gear, who will contribute 5% of all sales of Lavazza's Tierra coffee to Coffee Kids from now until Jan. 15. For more information, click here.The Green Coffee Co-op will hold a fundraiser from 12/8-12/14 on their Web site. They plan to raffle off a Behmor 1600 coffee roaster donated by Joe Behm of Behmor. Chances cost $25 each through the direct link on their page to the Coffee Kids donation page. They also will hold an online auction for items donated by their members, which will conclude on 12/18.Chicco di Caffé with shops near Munich, Germany, will donate 1 Euro for every coffee sold on December 22 and HypoVereinsbank will double the amount.The Coffee Exchange in Providence, R.I., will hold their annual New Year's Day fundraiser for Coffee Kids.

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.