http://www.huffingtonpost.com/howard-schultz/staying-real-in-an-instan_b_167381.htmlShouldn’t Starbucks be more concerned with disrupting and reinventing their core retail business and not the instant coffee category? this question is from "brand autopsy".why starbucks? if people wants to chase a global dream, we should study from them. I respect them because they have build a coffee empire within short time. if you google "starbucks", millions sites talk about them. Amazing.Is anyone try it?why is espresso a magic? why does someone say " this is my espresso"? perfect bean selection, perfect grinding, perfect dosing, perfect tamping, perfect watching. it is my brew, my espresso.VIA, instant coffee, 98% is water. who dare to say "my coffee"?Johnmoore from "brand autopsy" tasted VIA and had some comments as belowProcess:Used high-quality, filtered waterUsed electric kettle to heat the water to 200-degreesAdded the hot water and stirredAROMA:Semi-sweet dry cocoa smellDull, cardboard-like aromas as it coolsFLAVOR:one-dimensional flavor -- roastylacks the caramel sweetness I expect with Italian RoastBODY:surprisingly medium-to-full bodiedas it cools a bit, it has adequate mouthfeelFINISH:slight acidic noteslingering Starbucks "roastiness"VERDICT:Rich flavor for instant coffee. Dull flavor for brewed coffee. Tastes like a milder dimensions imitation Italian Roast. I prefer the real thing and not an imitation.Read more…
Vietnam is the epicenter of robusta production, funded at a furious pace by the big corporate coffee buyers, which helped create the "coffee crisis" (more background on the coffee crisis here, with many links). Forests are cleared for these sun coffee monocultures. More than 182,000 acres of forest have been cleared in Dac Lac province alone; water shortages and soil erosion have been problems in coffee-growing areas.A small percentage of the crop is arabica, and there is some effort to increase that percentage. It's difficult to recommend Vietnam coffees if one is concerned about biodiversity, considering that forest may still be cleared for arabica coffee start-up plantations. It's a tough call, because encouraging sustainable practices in this country facing difficult times could be beneficial.
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I was surprised when I saw Starbucks logo in Sihanouk street. Some questions in my head, why does not it have "starbucks coffee" panel in font of the building. When does it come to Cambodia?I walked inside the store and saw starbucks logo in the menu board. The barista did not wear starbucks uniform. of course, it is green color. The espresso machine is not LM. it is unknown brand. I ordered an espresso. Oh my gosh, it looked terrible, little crema was on the cup wall, black coffee color in the middle. I was not able to image that it was starbucks coffee quality. I asked the barista about the store.He said that it was not starbucks coffee chain. it is just private store. the owner buys starbucks coffee and puts the starbucks logo behind a glass wall.I think that the owner used illegally starbucks logo for their marketing. It maybe news starbucks' marketing to increase their profit??? VIA is a bad idea. this one maybe others.
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The term "specialty coffee" refers to the highest-quality green coffee beans roasted to their greatest flavor potential by true craftspeople and then properly brewed to well-established standards. Specialty coffee is not defined by a brewing method, such as the use of an espresso machine.The definition of specialty coffee begins at the origin of coffee, the planting of a particular varietal into a particular growing region of the world. But the definition cannot stop there. The concept of specialty includes the care given to the plant through harvest and preparation for export.Specialty coffee in the green bean phase can be defined as a coffee that has no defects and has a distinctive character inthe cup. It is not only that the coffee doesn't taste bad; to be considered specialty it must be notably good.The next phase is roasting, and there is a lot of opportunity here to continually define specialty. Every coffee in combination with every roaster has a potential to express itself in a way that will be most satisfying for every customer. Bringing out a coffee's distinctive character is the roastmaster's challenge. If he comes close to succeeding then it is still specialty if it started out in the green form as specialty.In roasted coffee, most agree that freshness is a part of the definition for specialty. If the coffee is not highly aromatic then it no longer deserves to be called “specialty.”Then there is the brewing phase. There are many different methods, and all are capable of brewing beverages that can qualify as specialty coffee, but only if done correctly. The right ratio of coffee to water, the right grind suited to the method and the coffee's physical characteristics, the proper water temperature and contact time, a good preparation of the coffee "bed" or "cake" are all fundamentals that must be satisfied to produce a specialty cup of coffee.Specialty coffee is, in the end, defined in the cup. It takes many steps to deliver that cup into the customers' hands. Each of those steps can uphold the classification of specialty if quality has been maintained throughout all the preceding stepsfrom Mike Ferguson/Aaron Kiel (SCAA)
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Coffee was first grown in Vietnam about 150 years ago (1857). Vietnam’s coffee industry is young compared to other coffee growing nations: Indonesia in 1699, Brazil in 1760 (Rio de Janeiro) and Colombia in 1723 (coffee has been Colombia’s traditional main export, accounting for up to 80% of export value in 1925).Vietnam is currently chiefly growing Robusta coffee (coffee canephor Pierre var. Robusta) with only about 20,000 hectares (about 5% total coffee growing area) reserved for growing Arabica coffee. Excelsa and Liberica coffees are also sparsely grown in some places.Coffee is primarily grown in the highlands and mountainous areas, mainly in the Central Highlands region. Đaklak has the largest growing area.Vietnam currently has over 560,000 households growing coffee, generating steady jobs for over half a million laborers, and attracting millions of laborers during pick time, accounting for roughly 3% of the agricultural labor force (1.9% of national labor force). The lives of over two million people are dependent on coffee growing. Coffee plantations in Vietnam are usually small, only 1% (of plantations) are over 5 hectares, 46% between 1 and 5 hectares, the rest (53%) is smaller than 1 hectare.Despite their small scale of operation, in 1990 over 80% of coffee growing area and production came from the private industry. State-owned plantations are being downscaled or privatized, contributing even more to the growth of the private sector. Coffee growth and production in the private sector has now reached over 90%.Since 2000 Vietnam has become the second largest coffee exporter in the world (after Brazil), exporting roughly 700 to 900 thousand tons annually, about 12 to 15% of world market share.Vietnam is currently the world leader in Robusta production. Vietnam’s Robusta coffee is grown at an altitude of 500 – 600m above sea level, experiencing high day/night temperature difference and resulting in better quality coffee as compared to other producers in Asia and Africa.Vietnam’s coffee has the following competitive advantages:- Cheap labor;- High yield (intensive planting: fertilizer, water);- Transport distance;- Favorable policies in place for coffee production, processing, and consumption.Development in grow area and yield also means increased export value and quantity.In 2006, Vietnam exported 870 thousand tons; export value was worth over US $1.1 billion.In 2007, coffee production passed the 1 million tons mark, total export value reached over US $1.8 billion. Coffee is Vietnam’s leading agricultural export, and is one of 8 export produce with value of over US $1 billion. Coffee export value also surpassed that of rice in 2007, generating 13% more revenue than rice.In 2008, according to basic estimates by VICOFA (Vietnam Coffee Association), as of end of October, Vietnam has exported 1.077 million ton, worth US $2.044 billion – a record for Vietnam coffee industry in terms of both quantity and value
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Someone wrote to tell me that civets don't live in Sumatra, so it'll be interesting to find out what these farmers have to do with that coffee. Maybe they grow the beans that are fed to civets elsehwhere?http://blog.seattletimes.nwsource.com/coffee/2009/04/21/caffe_vita_hosts_tasting_of_ci.html
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It comes with:2 groups Commercial La Sanmarcos espresso machineG-Rossi commercial grinderMazzer commercial grinderSNO small ice maker (on the bar)Bunn Commercial drip coffee machineBunn Commercial 5lbs capacity coffee grinder.All accessories
http://timwendelboe.no/2009/04/the-new-la-marzocco/Was always my favorite espresso machine and i have my own GB5 with teflon covered portafilters and steam wands, barista lights and some extras but this new LA MARZOCCO is my next...
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We just got back from our evening out and are thankful to all of our friends who stopped by our booth today at the Specialty Coffee Association of America's (SCAA) Expo in Atlanta, Georgia. Our reception, sponsored by Interamerican Coffee, had a tremendous turnout with people lined up outside the door. Executive Director Carolyn Fairman and Board President Rob Stephen spoke on Coffee Kids impact, and our partner and friend Fatima Isabel Espinoza, general manager of Coffee Kids’ partner, SOPPEXCCA, in Nicaragua, gave a great presentation on how their partnership with Coffee Kids is extending opportunity to children throughout Jinotega, Nicaragua.We'll be posting pictures soon, but wanted to thank reception sponsor Interamerican Coffee and C.M.A. Spa of Italy for their generous contribution at the event.Thanks to all who attended.
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Barefoot is bringing in Mike Stemm of Dominion Trading Company to talk about the amazing coffee and people work that Dominion Trading is doing in Ethiopia. Mike runs the U.S. side of the coffee import for Dominion Trading. Barefoot has been working with Mike Stemm and Dominion for three years now sourcing amazing coffee and building our relationship. Barefoot has been to Ethiopia twice to visit Dominion Trading and just returened a few weeks ago from the latest trip.Mike will be giving a presentation at the Barefoot cafe at 2:00 to 3:00 pm Wednesday April 22nd! All are welcome to attend and hear first hand how great coffee is produced in Ethiopia. Hear about the challenges facing Ethiopian farmers in these troubled times and hear about the work that Dominion Trading is doing to improve coffee quality and the lives of the coffee people.Then join Mike as he does an even more complete presentation along with Barefoot Catador Andy Newbom and Roast Master General Christian Rotsko as they present their respective origin trips to El Salvador and Ethiopia. This major meet the producer event is at Santa Clara University in the Kennedy Commons from 7:00 pm till 9:00 pm Wednesday April 22nd, 2009. The event is open to all and free of charge.
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I haven't been on here in a really long time, for no reason at all except for time issues. I really started thinking hard and want to try to establish relationships and create some excellent networking. Reason being: I want to one day open my own shop and want to start building the skills now to make the process easier in the future.Being in Milwaukee I am constantly in the shadow of Alterra Coffee Roasters and see the amazing things that they create and am constantly learning from them and watching them. I want something like that. I don't want to be that big, but I do want my own niche where I can have customers and people appreciate what they are purchasing and love the coffee industry. Where I am at, I will loose the job once I graduate and want to be able to further my coffee knowledge.It is something that has become a passion of mine and it sucks that I am stuck in a campus shop where 90% of my employees just don't care enough about the coffee they are making, where it comes from, the process it took to roast the bean, the growers that put their lives into their farming, etc.One of my co-workers and dear friend was able to venture to the WBC this past weekend. Unfortunately I was not able to join her because of lack of funds but it is something I dearly wanted to attend but I guess I can look forward to going to these events in the future, especially if I can keep a good relationship with the good people at Alterra and continue attending even their local events.
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Posted by: Steve HawthorneAn article in last week's Milwaukee Journal Sentinel featured a story about the SMUG - a travel mug with an embedded RFID chip that would allow users to essentially carry their gift card in their mug!The SMUG was conceived of by Marquette University student, Chris Hallberg. Chris and his group, under the advisement of our owner, Eric Resch, won the undergraduate award for Best Business Plan.Chris and our R&D department (and by R&D I mean a bunch of caffeinated coffee lovers!) will be continuing to test this product over the coming months. We'll keep you posted on details of when this may make an appearance in our stores.Congratulations to Chris on a great idea!
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Posted by Mike Spence on April 17, 2009 at 12:46pm
The first day of the SCAA is over and done with. We had some great conversations and it appeared that the show was pretty busy! I saw a couple of bX'ers out here!Tomorrow I'll be giving a gift card presentation on the show floor. Hopefully people are paying attention :).
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I would really like to get some feedback from fellow coffee shop owners about pricing. In these economic times, as you watch your regular customers tighten their spending, stopping in a few less times a week, have you thought about changing your pricing to be viewed as more of a value? The fast food chains have done it and I bet some of you know of a coffee chain that has done it. I have considered it. My shop is currently known as top quality and is priced slightly below Starbucks. I am concerned about the profit of lower prices since it seems my cost of doing biz... payroll/ product cost/paper products keep climbing. Is there a chance to make up the profit with higher volume? What are your thoughts?
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