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Back at it

Posted by Mickael on June 3, 2011 at 1:48pm

I had a rough week and was too busy to get back on my Marzocco. I got the wiring in and roughly tested. Now I'm finishing up the plumbing. Will have the new bayonnette rings and groups caps done next. The wiring was challenging because the last owner moved too many things around. Honestly, some things I guessed on and it looks like it will work out nicely.

Rewiring all the switches was the funnest part.

Poor dead brain, mostly using it as a guide and as a test board before putting the brand new $800 one in!

All new terminal blocks and all new wire connectors.

Should be ready to test everything Monday!!

Tanzania Ruvuma AA

Posted by scott@herkimercoffee.com on May 23, 2011 at 9:46am

New single origin in:

Tanzania Ruvuma AA

from the Mbinga District of Ruvuma

Acid- high

Body- full

Texture- soft, clean and round

Flavor Profile- from the grind is the first release of the intensely aromatic rhubarb acidity with a hard to define spice. When wet the rhubarb combines with green grape skin and the spice emerges as a smokey sandalwood insense. Best part is what you smell is what you taste, rhubarb, grape and spicey sandalwood. The mouthfeel is very clean and round giving it a nice long refreshing finish.

Noteworthy: AA pick, 100% Bourbon cultivars of N5 and N39. Grown at altitudes ranging from 1200 to 1800 meters in the Mbinga District of Ruvuma. Washed processing with the final drying being completed in the sun, no mechanical dryers used, to less than 12% moisture. This coffee carries a Cafe Practices certification.

Chemex; Iced coffee

Posted by Bryan Arndt on May 22, 2011 at 12:57pm

So I've been meaning to get myself a yama brewer, but $200 is just a bit out of reach these days so I wanted to try something different. I took my chemex 6 cup with a paper filter, 25 grams to 400 grams water (I usually dose 28 but wanted to mess with it). Pre-wet the filter then put it into a bucket full of ice and let it cool down instead of pre-heat. poured the water with 195-197 degrees. Let it settle and cool down to ice cold for about 30 minutes and served it. It was delicious!! First I poured a cup 10 minutes in when it was about room temperature and added ice. That cup was much better than the one I didn't have to add ice too. I'm thinking that the ice watering it down a slight bit was the perfect touch, so maybe I needed more water in the beginning. Either way, it was awesome, but I want to hear what you guys think about this method and what I could try differently. Maybe pouring over ice with a hario? What do you think??

When pressure builds something blows...Frustrations and tempers

Posted by Edward Hamrick on May 19, 2011 at 7:24pm

I'm a salary based manager at the shop I run. We've been open since February of this year. I was informed a week ago that my salary is based on a 60 hour work week. I've been pulling about 98 since we've opened. The agreement I had with my immediate boss (the managing partner) was $1,800 a month after deductions. The partner who owns 51% of the business is paying me $1,536.30. I've obviously been shafted. At first, I was understanding about the whole deal because it IS a start-up and the owners have to see some profit for it to be worthwile for them not to prematurely shut down and cut their losses. But now I'm just pissed! First of all, they don't know the coffee industry. They are aware of the money making potential; but as to how they should go about making money from it - they are lost! The big boss (51%) is matching our prices with the gas stations' drip coffee prices. The managing partner doesn't want to introduce or sell what he personally doesn't like regardless of what I tell him or prove will sell. When they have conflicting ideas they don't work together to solve them. If it's not what the managing partner wants he will have nothing to do with the matter. That leaves me with the task of implementing policy and standard ( I don't mind that too much-it is my job). But when I do implement said procedure the managing partner changes things without informing me. We have a problem with foot traffic. The owners won't advertise and our location isn't as promising as they had pictured it. We have a loyal following of regulars but that isn't nearly enough. We make about $250 to about $400 a day. That's pathetic. I'm working with a skeleton crew (7 inclunding myself). We open everyday of the week (6am-midnight). At the end of every pay period someone accumulates over-time. My bosses hate that but refuse to hire more people. It's a no-brainer. If one of the baristas is sick or can't come in to work SOMEONE has to cover for him/her. Now they are making me enforce a new policy: THEY WILL NOT PAY FOR THE HOURS THAT ONE BARISTA COVERS FOR ANOTHER BARISTA! So if for instance, if the reliever is late by say 30min the barista on shift will not be paid the extra 30min. THE LAST TIME I CHECKED THAT SHIT WAS ILLEGAL! If I complain to the Department of Labor I'll lose my job. I have a family to provide for. At the same time I don't want to represent a company that operates in this manner. I feel badly for my staff. I feel worse for me for putting myself in this situation. If anyone reads this sympathy is welcome but not wanted. I have to either find a way to make this work better or walk out on my job and my staff and let them fend for themselves. HORRIBLE!

The Steam Boiler

Posted by Mickael on May 19, 2011 at 1:30pm

Well it took a lot of bending and I had to drill a few holes to make the new Steam Boiler fit

the bad wiring

Posted by Mickael on May 19, 2011 at 1:29pm

One of the main issues is that the original owner kept destroying CPUs' (he killed 2, they are like $800 each). I'm not taking chances with the wiring. Good thing I have the wiring schematic memorized!!

Step 2 - throw away the old steam boiler

Posted by Mickael on May 19, 2011 at 12:21pm

They don't make them like that any more!!! But wait what is in the long box?

Its a brand new steam boiler!!!! (I know, only techs would get excited about that)

Another PIC

Posted by Mickael on May 19, 2011 at 12:18pm

Now that's clean

Marzocco Rebuild

Posted by Mickael on May 19, 2011 at 12:06pm

Day One - Tear the unit completely apart and clean

Great Customer Service At Zoka

Posted by Dawn Pinaud on May 17, 2011 at 5:17am

This past Sunday I went to Vivace downtown to pick up a bag of beans. I needed them ground as I was traveling and did not want to bring my grinder with me. I was told by the Barista there that they DO NOT grind coffee for customers. In amazement I asked why not? She replied, "It is not as fresh and this was the company policy." I could not help but laugh as I noticed a line up of flavored syrups just behind her. So adding artificial flavors is improving the flavor in the cup?! Of course I know that it is best to grind fresh beans in a grinder, but sometimes we just need it ground for us. What awful Customer Service this is. This is not the Barista's fault, however, she was following company policy.

I then met a friend for lunch near the Amazon building and noticed a Zoka coffee bar there. I immediately decided to see how they would handle the situation. I asked Kelsey K., the Barista at the POS, if she could grind me a bag of beans. She said no problem and proceeded to grind it for my French Press in the Mahlkonig grinder behind her. I then told her my story about Zoka and she was in as much shock as I was. Her first response was to tell me that their grinders are much better than a typical blade grinder that we use at home. My response was EXACTLY! Now, I have to say Kelsey knows her stuff big time and she gave me Exceptional Customer Service. We both had a long conversation about it and still can't figure out why a policy like this exists. It truly is a shame because I like Vivace coffee very much.

Anyone have a similar experience in other coffee bars? I'd love a conversation about this. Dawn

Coffee Shop Opelika

Posted by Laura Pritchard on May 13, 2011 at 1:20am

So I am so excited, because financing has been approved on the buildout of a historical building that we are going to put an amazing coffee shop in. We have an excellent team of people from design, business, bakery, atmosphere, coffee & great morale and character among all the team. Get ready Opelika, AL for some excellent quality and a hyper cool atmosphere!

What are you: espresso bar or coffee shop?

Posted by Stickman on May 12, 2011 at 4:20am

I run an espresso bar. No drip. No single serve pour-over. We do serve S.O. french press that we brew up as needed in 1.5 litre pots. This position is not to dis pour-over styles or say they're wrong rather it's to say that our shop serves espresso first and foremost.

Convince me that I'm wrong. Convince me that espresso bars should deviate from their core (the core that has paid the bills for the past however-many-years) and delve into something new and time-consuming...And potentially more expensive with new hot water towers set to temperatures different than our Americanos and FP.

For dialing in roasts we do use Chemex and Clever and Melitta-style and a few other processes so we understand their merits but for the service counter it's espresso-based or FP.

Seriously, why would I want to delve into a new filed when the old one ain't broke?

Be careful using tryer!

Posted by Mike McGinness on May 11, 2011 at 11:31am

When roasting dry processed Ethiopias be careful using the tryer during 1st crack, don't inhale too deeply or you'll be snorting hot chaff! :)

Fair Trade Certified Organic Imports Skyrocket

Posted by 3BL Media on April 28, 2011 at 2:38pm

The 2010 Fair Trade Almanac showcases record volumes of Fair Trade Certified imports, a dramatic increase in organic imports, expansion into popular new product categories, a surge in consumer demand and increased brand recognition for Fair Trade Certified goods. This continues to parallel overall growth in consumer awareness of Fair Trade, which has quadrupled in the past five years.

Fair Trade USA, the leading third-party certifier of Fair Trade products in the United States, today releases its 2010 Almanac. With more than 9,500 Fair Trade Certified™ consumer products offered by more than 700 industry partners at more than 60,000 retail locations, this yearly report serves as a barometer for the health and growth of Fair Trade in the United States.

The 2010 edition showcases record volumes of Fair Trade Certified imports, a dramatic increase in organic imports, expansion into popular new product categories, a surge in consumer demand and increased brand recognition for Fair Trade Certified goods. This continues to parallel overall growth in consumer awareness of Fair Trade, which has quadrupled in the past five years.

While the world economy saw continued instability in 2010, Fair Trade USA bucked the trend and certified nearly 109 million pounds of Fair Trade coffee, 62 percent of which was also certified organic. Not only did this growth result in more than $44 million in premium funds paid to coffee farmers to date, it also reflects the ever-growing desire for socially-conscious consumers to align their purchasing habits with their values. The money generated by this surge in consumer demand can be reinvested into farming businesses to build infrastructure and capacity, as well as into farming communities for schools, roads, health care and other development efforts.

“As consumer demand for ethically-produced goods increases, we’re able to chip away at the cycle of poverty that grips farming communities around the world,” said Paul Rice, President and CEO of Fair Trade USA. “Through their participation in Fair Trade, farming families have earned more than $220 million in additional income since 1998, $56 million of which will be invested specifically in community development programs that provide access to education and life-saving health care.”

One of the most exciting advances that occurred in 2010 was expansion within both new and existing product categories, revealing increased demand in the U.S. market for Fair Trade items across the board. These new products include apparel, green peppers, vodka and a wide array of herbs, spices and extracts. In 2010, more than eight million pounds of all-organic Fair Trade pineapples were also re-introduced to the market.

In response to the increased availability of Fair Trade goods, 2010 was witness to tremendous growth in several key product categories in addition to coffee. Cocoa experienced a 67 percent growth in imports since 2009, 88 percent (3,882,000 lbs) of which was also certified organic. Fair Trade citrus saw a 96 percent increase in growth in 2010, imports of sugar rose by 60 percent (89 percent also organic), and imported pounds of certified vanilla nearly quadrupled due to recent commitments from major U.S. buyers. Fair Trade USA expects to see additional growth after two Fair Trade wines recently achieved 90+ scores from Wine Spectator, indicating significant increases in quality and recognition from industry insiders.

Along with product expansion, 92 new producer groups joined the Fair Trade system in 2010, representing an additional 140,000 farmers. New coffee groups accounted for nearly 30 percent of the total growth. Fair Trade USA’s business partners expanded their purchases as well, sourcing certified goods from a new total of 878 producer organizations in 70 countries around the world.

As these numbers reveal, Fair Trade certification helps farmers, industry partners and consumers alike make every purchase matter, contributing to the long-term sustainability of farming communities around the world. In just 12 years, we’ve established the Fair Trade Certified label as the leading mark of sustainability and responsible sourcing. Today, it assures consumers that the quality products they purchase are improving lives and protecting the environment.

Download the complete 2010 Fair Trade Almanac.

# # #

Fair Trade USA (previously TransFair USA), a nonprofit organization, is the leading third-party certifier of Fair Trade products in the United States. Fair Trade USA audits and certifies transactions between U.S. companies and their international suppliers to guarantee that the farmers and workers producing Fair Trade Certified goods were paid fair prices and wages, work in safe conditions, protect the environment, and receive community development funds to empower and uplift their communities. Fair Trade USA educates consumers, brings new manufacturers and retailers into the Fair Trade system, and provides farming communities with tools, training and resources to thrive as international businesspeople. Visitwww.FairTradeUSA.org for more information.

FTUS13425

There are more than 9,500 Fair Trade Certified™ consumer products offered by more than 700 industry partners at more than 60,000 retail locations.
While the world economy saw continued instability in 2010, Fair Trade USA bucked the trend and certified nearly 109 million pounds of Fair Trade coffee, 62 percent of which was also certified organic.
More than $44 million in Fair Trade premium funds have been paid to coffee farmers to date.
Through their participation in Fair Trade, farming families have earned more than $220 million in additional income since 1998, $56 million of which will be invested specifically in community development programs that provide access to education and life-saving health care.

2010 Fair Trade Almanac

CONTACT INFORMATION:

Fair Trade USA

http://www.fairtradeusa.org

Stacy Geagan-Wagner

swagner@fairtradeusa.org

510-289-4011

Brazil Amerello Serrado

Posted by scott@herkimercoffee.com on April 20, 2011 at 5:51am

Brazil Amerello Serrado

Fazenda Isidro Pereira, Carmo de Minas

Acid: medium-high

Body: medium-full

Texture: clean, sweet and juicy.

Flavor profile: noticeably juicy and aromatic coffee cherry acidity straight from the grind. Adding water lets the cedar and cinnamon come out. The acid is purely sweet, round and exceptionally clean. It's flavor is from the coffee cherry itself, without the tartness- an excellent example of what Pulped Natural processing can do to a coffee when done well. The depth and body are in the cedar and cinnamon tones that pair nicely with the cherry acid. The coffee remains consistent and complex throughout, finishing long and refreshing.

Noteworthy: Fazenda Isidro Pereira was formerly known as Fazenda Amerello in Carmo de Minas in the Brazilian highlands. It was renamed by Luis Paulo Pereira after his grandfather, Isidro, passed away leaving the farm to him. This coffee is two small lots from adjoining parcels. 100% Yellow Bourbon Cultivar, Pulped Natural process, grown at 1250 meters.

CoffeeCSA Connects Coffee Lovers Straight to the Farm

Posted by 3BL Media on April 15, 2011 at 2:03pm

CoffeeCSA.org is a community supported agriculture model that allows consumers to subscribe to regular deliveries of roasted coffee from specific family farmers. It is the world's first project to directly connect consumers with 140,000 small-scale coffee farmer entrepreneurs in Peru, Nicaragua, Guatemala, Mexico and Ethiopia. An unprecedented model in the coffee industry, CoffeeCSA empowers farmers to differentiate outside of the commodity crop model and deal directly with consumers. All CoffeeCSA coffees are Organic and Fair Trade Certified, hand-roasted in small batches and available on the CoffeeCSA website and at over 100 independent cafés and cooperative grocery retailers.

With global coffee prices rising and small-scale farmers struggling to keep their farms afloat, the coffee world is ready for good news. Today CoffeeCSA.org (www.CoffeeCSA.org) launched the world’s first coffee CSA, connecting America’s coffee lovers with coffee farmers around the globe via the web. A new model for people who want to get closer to their favorite daily beverage, CoffeeCSA skips the supermarket, sourcing directly from farmers who grow the world’s finest coffees, offering monthly deliveries of roasted coffee direct from the farm to members’ doorsteps.

With micro-lending models such as Kiva.org gaining popularity, CoffeeCSA.org goes one step further by allowing CSA subscribers to fund, purchase and consume the finished product directly from the farm entrepreneur.

Community Supported Agriculture (CSA) is a burgeoning national food trend in which thousands of America’s small farms and artisan food producers are supported by CSA consumers who are so passionate about direct farmer relationships that they become stakeholders in a farm’s harvest. These food lovers go beyond the farmers’ market to buy weekly, monthly or annual shares in local, seasonal fruits, vegetables, flowers, meat, dairy and even seafood.

But coffee is not grown locally, and conscious consumers had no real direct access to the product or the personal stories of individual growers. By offering CSA subscriptions to independent, family-owned coffee farms, CoffeeCSA gives coffee lovers the opportunity to invest in and enjoy the harvest of small-scale coffee farmers, helping them earn more money and preserve family farms for future generations. 140,000 farmer-owners grow coffee for CoffeeCSA on small farms whose size ranges from from one to 10 acres.

“For people who treasure their coffee experience, CoffeeCSA is a powerful way to make a direct connection to the farmer,” said Thaleon Tremain, CEO, CoffeeCSA.org. “Subscribers secure their own personal share of a specific coffee harvest and support an individual farmer who works hard to grow the finest single-origin coffee available today. This is a real relationship, and a commitment which goes far beyond a label on a bag.”

Small-scale coffee farming is financially risky. Direct relationships with American coffee lovers can ensure stability for growers who struggle to cultivate a sensitive agricultural crop in a volatile global market.

“I am proud of the coffee I grow, and I am proud that I make my own independent decisions as a coffee farmer.” said Catarina Yac, coffee farm owner from Santa Clara Laguna, Guatemala. “But I also like to learn from other people. I look forward to connecting with Americans who buy my coffee!”

The online service is easy to use and offers varying levels of purchase commitment. CSA shares start at $19.99 per month for 2 pounds of fresh-roasted coffee, with flat-rate shipping of $9.99 per box. 2 pound, 5 pound, and 10 pound CSA boxes are available. Membership requires only entering an email address and name, and can be canceled at any time with no obligation. Subscriptions are flexible with options to select a personal farmer from a specific region or “bundle” of featured farmers from multiple origins including Ethiopia, Peru, Guatemala, Nicaragua and Mexico. Monthly deliveries are standard, with options to customize timing and delivery locations. All coffee is fresh-roasted in California and shipped directly to subscribers. Members can choose to receive regular email updates from their farming family.

All CoffeeCSA.org offerings are double-certified Organic and Fair Trade, with labels guaranteeing environmental stewardship and transparency in accordance with prominent third-party certification systems.

CoffeeCSA subscriptions are also available on LocalHarvest.org (www.LocalHarvest.org) America's leading organic and local food online resource. Local Harvest maintains a definitive and reliable "living" public nationwide directory of small farms, farmers markets, and other local food sources.

About CoffeeCSA.org

CoffeeCSA.org (http://CoffeeCSA.org) is a community supported agriculture model that allows consumers to subscribe to regular deliveries of roasted coffee from specific family farmers. CoffeeCSA is a project of Pachamama, http://www.pachamama.coop, the first global cooperative of coffee farmers, consisting of more than 140,000 small-scale farmer-owners in Peru, Nicaragua, Guatemala, Mexico and Ethiopia. Founded in 2001, Pachamama is the largest farmer-owned co-op based in the US and is the only coffee company to use sophisticated information technology that lets coffee farmers tell their own stories to consumers. This authentic connection with consumers is unprecedented in the coffee industry, empowering farmers to differentiate outside of the commodity crop model and deal directly with consumers. All coffees are Organic and Fair Trade Certified, hand-roasted in small batches and available on the CoffeeCSA website and at over 100 independent cafés and cooperative grocery retailers. Twitter:@CoffeeCSA Facebook: CoffeeCSA

CCSA13032

CONTACT INFORMATION:

HavenBMedia

http://www.coffeecsa.org

Haven Bourque

haven@havenbmedia.com

415.505.3473

Fenicafé event in Cerrado Mineiro region, Brazil

Posted by NUCOFFEE on April 14, 2011 at 12:06pm

Here are some pictures of our participation in Fenicafé, one of the most important events directed to coffee producers in Brazil. The event was recorded and published on UStream, which you can see here: http://www.ustream.tv/channel/fenicafe

Fenicafé is attended by thousands of producers from the Cerrado Mineiro region of Brazil, mainly from the Araguari area. In these pictures you´ll see banners telling the story of producers who are experts in quality and best farming practices – this is very inspiring to other producers.

We have a cafeteria in this booth, designed to bring some of the look and feel of a specialty coffee shop. We have a barista interacting with producers and pouring great espressos from a fantastic La Marzocco machine. By doing this we share the specialty coffee culture with producers and bring a perspective from the market from the roaster and barista point of view.

We also show our traceability system as tool to foster best farming practices to ensure an ethically grown coffee.

Please join us on Facebook and Twitter, too.

Heart Of A Roaster/ Farmer

Posted by BaristaOnDutY on April 10, 2011 at 12:28am

Today I Would Like To Celebrate That Same Awareness. The Farmers Still Need Your Support Every Day, To Ensure That The Communities In Which They Live Thrive. They're Not Looking For Handouts, Or HYPE Programs Of Supporting Them. Farmers Look For And Depend On Authentic Connections And Rely On Fair, Even More Than Fair Solutions That Provide Lasting Sustainability. This Allows Them To Feel Proud Of The Products They Produce And Not Look Like The World Is Doing Them A Favor by Buying Their Products. It Really Is Mutuality. Simply Put,We Give Farmers What They Need And They Can Support Their Own Communities. I Will Say On A Side Note,"We The People" Have Our Own Problems In Our Own Communities. It's Hard To Speak Of Awareness And Not Touch Home. Any Reader That Would Like To Make A Difference, And is Unsure Where To Start, I Work With Several Companies And Individuals. It's Really The Small Steps We Take That Matter. Every BODY Chips In.

Anyone Wishing To Read On My Postings A Year Ago Today Feel Free To Read Them. I Would Also Like To Say The Past Is The Past. My Wounds Of The Situations Have Healed, And I'm Still Advocating For Farmers, For Veterans, And For Artists Alike. My Movement Towards Improvement. I Was Hesitant To Repost This Link Due To The Emotions Attached To My Poetry As Well As The Post. I Also Feel It's Fair And Valid For Me To Let My Readers And New Supporters Know Where I Have Been And Where We Are Headed. There Is Much Work To Be Done Everyday.

Today I Would Like To Thank All Of My Supporters, And Basically Give A 1Year Update. Last Year This Time, I Only Owned A PAN, With A Plan. Thanks To All Of Your Support, And A Little Determination. My Roasting Capacity Has Tripled. Keep In Mind, I'm Still A Nano Roaster. I Just Am Able To Provide More Now With A Little Less Manual Labor. One Of My Biggest Issues With PAN Roasting And Its Demands Was Trying To Provide A Product And Be Cost Effective, Which I Addressed In My Last Posting. I'm Still Paying More Than Bigger Roasters, But That's To Be Expected Given My Capacity And Current Clients. On A Health Note, I Have Bursitis In My Shoulder As Well As Neck And Back Injuries Sustained From My Military Service That Naturally Prevent Me From Over Doing It In The PAN. I Do My Best To Not Talk About My Personal Pains Because I Know And Have Seen Others Who Are Less Fortunate. Today It Brings Me Great JOY To Be Able To Thank You All For Everything. As I Said Before, This Is Only The Beginning. BODY Is On The Move, Thanks To You!! I Appreciate Each And Everyone Of You. May GOD Bless And Keep You. Till Next Time Sips Up |_|B

Heart Of A Roaster/ Farmer

Posted by BaristaOnDutY on April 10, 2011 at 12:28am

Today I Would Like To Celebrate That Same Awareness. The Farmers Still Need Your Support Every Day, To Ensure That The Communities In Which They Live Thrive. They're Not Looking For Handouts, Or HYPE Programs Of Supporting Them. Farmers Look For And Depend On Authentic Connections And Rely On Fair, Even More Than Fair Solutions That Provide Lasting Sustainability. This Allows Them To Feel Proud Of The Products They Produce And Not Look Like The World Is Doing Them A Favor by Buying Their Products. It Really Is Mutuality. Simply Put,We Give Farmers What They Need And They Can Support Their Own Communities. I Will Say On A Side Note,"We The People" Have Our Own Problems In Our Own Communities. It's Hard To Speak Of Awareness And Not Touch Home. Any Reader That Would Like To Make A Difference, And is Unsure Where To Start, I Work With Several Companies And Individuals. It's Really The Small Steps We Take That Matter. Every BODY Chips In.

Anyone Wishing To Read On My Postings A Year Ago Today Feel Free To Read Them. I Would Also Like To Say The Past Is The Past. My Wounds Of The Situations Have Healed, And I'm Still Advocating For Farmers, For Veterans, And For Artists Alike. My Movement Towards Improvement. I Was Hesitant To Repost This Link Due To The Emotions Attached To My Poetry As Well As The Post. I Also Feel It's Fair And Valid For Me To Let My Readers And New Supporters Know Where I Have Been And Where We Are Headed. There Is Much Work To Be Done Everyday.

Today I Would Like To Thank All Of My Supporters, And Basically Give A 1Year Update. Last Year This Time, I Only Owned A PAN, With A Plan. Thanks To All Of Your Support, And A Little Determination. My Roasting Capacity Has Tripled. Keep In Mind, I'm Still A Nano Roaster. I Just Am Able To Provide More Now With A Little Less Manual Labor. One Of My Biggest Issues With PAN Roasting And Its Demands Was Trying To Provide A Product And Be Cost Effective, Which I Addressed In My Last Posting. I'm Still Paying More Than Bigger Roasters, But That's To Be Expected Given My Capacity And Current Clients. On A Health Note, I Have Bursitis In My Shoulder As Well As Neck And Back Injuries Sustained From My Military Service That Naturally Prevent Me From Over Doing It In The PAN. I Do My Best To Not Talk About My Personal Pains Because I Know And Have Seen Others Who Are Less Fortunate. Today It Brings Me Great JOY To Be Able To Thank You All For Everything. As I Said Before, This Is Only The Beginning. BODY Is On The Move, Thanks To You!! I Appreciate Each And Everyone Of You. May GOD Bless And Keep You. Till Next Time Sips Up |_|B

Updated Coffee Equipment for Sale!

Posted by Jason Duncan on April 7, 2011 at 8:18am

We are going through our closest and getting rid of gear that we no longer use regularly. Here is a quick list:

1 Black Mazzer Super Jolly ($325.00 + shipping)

1 Silver Mazzer Super Jolly ($325.00 + shipping)

1 Nuova Simonelli Appia 1 Group / 110v ($1,500.00 + shipping)

1 Nuova Simonelli MDX Grinder ($300.00 + shipping)

1 Bridge Industries Coffee Cart / sink / waste tank / flojet pump / electrical ($1,500.00 + shipping)

If you want pictures or are interested in any of these items, please let me know and I will get you more information. The Super Jolly's work fine but need some cleaning as is the MDX Grinder. The Appia was used on our mobile coffee bars but has been cleaning and sitting for the past few months. Everything seems to be in order - might need screens but should be good to go.

Thanks!

Jason

Cafe Evoke in Oklahoma City

CONTACT INFORMATION:

CONTACT INFORMATION:

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.