HomeRoast Digest


Topic: A store with problems: good grief (7 msgs / 540 lines)
1) From: Scott Marquardt
This evening I popped into an ice cream / coffee shop with my son, and
witnessed some of the most amazing coffee circumstances I've ever
seen. No -- THE most amazing.
There were bins of coffee with ancient beans stuck onto the sides. The
grinder(s) for the unkempt espresso machine had the same problem.
Although the store in general is clean enough, it's as if all good
judgment about reality had been suspended regarding the coffee beans.
As ever, what horrified me beyond the evidence of my eyes was my
inference that perhaps there are people drinking this stuff, and
therefore understanding that that's what coffee tastes like.
Be aghast. Be very aghast.
:-\
The problem when things are THAT bad is that being diplomatic and
circumspect is probably less kind and effective than being blunt but
caring. Some things are so bad that the word "intervention" springs
unbidden to mind . . .
:-/

2) From: Sandy Andina
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Any clue as to the identity of this place so I can avoid it when I am  
out in the western burbs?
On Oct 28, 2006, at 10:30 PM, Scott Marquardt wrote:
<Snip>
Sandy
www.sandyandina.com
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Any clue as to the identity of =
this place so I can avoid it when I am out in the western =
burbs?
On Oct 28, 2006, at 10:30 PM, Scott Marquardt =
wrote:
This evening I popped into an = ice cream / coffee shop with my son, andseen. No -- THE most = amazing. There were bins of coffee with ancient beans stuck = onto the sides. Thegrinder(s) for the unkempt = espresso machine had the same problem.Although = the store in general is clean enough, it's as if all goodjudgment about reality had been suspended regarding = the coffee beans. As ever, what horrified me beyond the evidence of my = eyes was myinference that perhaps there are = people drinking this stuff, andtherefore = understanding that that's what coffee tastes like. Be = aghast. Be very aghast. :-\ The problem = when things are THAT bad is that being diplomatic andcircumspect is probably less kind and effective than = being blunt butcaring. Some things are so bad = that the word "intervention" springsunbidden to = mind . . . :-/homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-204--887033795--

3) From: Michael Wascher
Easy to avoid, Sandy, just use your nose!
I was in Wisconsin a year or two ago, taking part in a factory acceptance
audit. A few of us were wandering through a mall & passed a so-called coffee
shop when one of the group, a non-coffee drinker, exclaimed that the "coffee
really smells good". I said I smelled cocoa, vanilla, .... all sorts of
flavorings ... blanketing a vile aroma of spoiled coffee consisting
primarily of rancid oil. To which she responded, yes, doesn't the coffee
smell good?
On 10/29/06, Sandy Andina  wrote:
<Snip>
-- 
"In theory, there is no difference between theory and practice; In practice,
there is."
  - Chuck Reid

4) From: Sandy Andina
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LOL!! Friday night I'm playing a coffeehouse in far NE WI (the name  
is concealed to protect the guilty, and in case the owner or her  
barista daughter might be lurking and might never hire me to play  
there again--the money is good, the audiences wonderful, but the  
coffee???).  This place has flavored coffees in a 10:1 ratio over  
regular beans, and they buy from some large commercial source.   
Heaven knows how stale their espresso beans are. This is the place  
where I walked in one day, asked for a breve with an extra shot, and  
to my horror saw the barista use a 4-oz "shot" that had been sitting  
atop the machine for who knows how long.  I asked her for a fresh  
shot, and she seemed miffed--and then pulled it in 10 seconds with a  
thin layer of yellow crema that quickly dissipated. Yeccch.
Saturday night I'm playing a coffeehouse & bookstore in Munising, MI  
(Falling Rock).   Sat. morning on the way up we'll stop in a  
coffeehouse in Rapid River (run as a Jr. Achievement project!) that  
gets its beans from Dead River Roasters of Marquette, MI. Theo & Kate  
are absolute sticklers about freshness, train all their commercial  
customers and monitor that they are pulling shots properly and "doing  
right" by their beans. My homeroast will be greatly appreciated by my  
singing partners earlier that morning (well, at least by Katie--Susan  
has sinus problems and can only taste bitterness, so she will buy the  
flavored dreck the night before and have it ground so as not to  
contaminate my grinder and brewing equipment; or will drink mine and  
load it with flavored sugar-free half & half).   Falling Rock has its  
coffee roasted for it somewhere in northern MI or eastern MN, but  
it's pretty fresh--they are putting us up in their B&B Saturday night  
again, and providing those coffee beans (which I recall were Sumatra  
Mandheling last time--yummy) in the kitchenette.  Sunday morning  
we're doing a UU service in Marquette, so I will stock up on Dead  
River's decaf and regular espresso to tide me over till the stuff I  
roast when I get home outgasses. (Plus they pull G-d shots and killer  
latte art--so I will probably get more than one for the road).  And  
if Field-to-Fork in Sheboygan, WI is open Sunday for lunch, they  
roast to order on-premises (the owner lurks on CoffeeGeek)--the  
oldest stuff they'll have is one day old in case they don't roast  
Sunday.  (My son's 22nd birthday was yesterday, the party was Fri.  
night--we had at least 6 guests crashing on various couches so as not  
to drive drunk, and lord, can those kids drink coffee when they wake  
up! Nearly out of home-roast!).
On Oct 29, 2006, at 7:52 AM, Michael Wascher wrote:
<Snip>
Sandy
www.sandyandina.com
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LOL!! Friday night I'm playing a =
coffeehouse in far NE WI (the name is concealed to protect the guilty, =
and in case the owner or her barista daughter might be lurking and might =
never hire me to play there again--the money is good, the audiences =
wonderful, but the coffee???).  This place has flavored coffees in a =
10:1 ratio over regular beans, and they buy from some large commercial =
source.  Heaven knows how stale their espresso beans are. This is the =
place where I walked in one day, asked for a breve with an extra shot, =
and to my horror saw the barista use a 4-oz "shot" that had been sitting =
atop the machine for who knows how long.  I asked her for a fresh =
shot, and she seemed miffed--and then pulled it in 10 seconds with a =
thin layer of yellow crema that quickly dissipated. Yeccch.
Saturday night I'm playing = a coffeehouse & bookstore in Munising, MI (Falling Rock).   Sat. = morning on the way up we'll stop in a coffeehouse in Rapid River (run as = a Jr. Achievement project!) that gets its beans from Dead River Roasters = of Marquette, MI. Theo & Kate are absolute sticklers about = freshness, train all their commercial customers and monitor that they = are pulling shots properly and "doing right" by their beans. My = homeroast will be greatly appreciated by my singing partners earlier = that morning (well, at least by Katie--Susan has sinus problems and can = only taste bitterness, so she will buy the flavored dreck the night = before and have it ground so as not to contaminate my grinder and = brewing equipment; or will drink mine and load it with flavored = sugar-free half & half).   Falling Rock has its coffee roasted = for it somewhere in northern MI or eastern MN, but it's pretty = fresh--they are putting us up in their B&B Saturday night again, and = providing those coffee beans (which I recall were Sumatra Mandheling = last time--yummy) in the kitchenette.  Sunday morning we're doing a UU = service in Marquette, so I will stock up on Dead River's decaf and = regular espresso to tide me over till the stuff I roast when I get home = outgasses. (Plus they pull G-d shots and killer latte art--so I will = probably get more than one for the road).  And if Field-to-Fork in = Sheboygan, WI is open Sunday for lunch, they roast to order on-premises = (the owner lurks on CoffeeGeek)--the oldest stuff they'll have is one = day old in case they don't roast Sunday.  (My son's 22nd birthday was = yesterday, the party was Fri. night--we had at least 6 guests crashing = on various couches so as not to drive drunk, and lord, can those kids = drink coffee when they wake up! Nearly out of = home-roast!). On Oct 29, 2006, at 7:52 AM, Michael Wascher = wrote:
Easy to avoid, Sandy, just use your nose! I was = in Wisconsin a year or two ago, taking part in a factory acceptance = audit. A few of us were wandering through a mall & passed a = so-called coffee shop when one of the group, a non-coffee drinker, = exclaimed that the "coffee really smells good". I said I smelled cocoa, = vanilla, .... all sorts of flavorings ... blanketing a vile aroma of = spoiled coffee consisting primarily of rancid oil. To which she = responded, yes, doesn't the coffee smell good? On 10/29/06, Sandy = Andina <sandraandina> wrote: = Any clue as to the identity of this place so I can avoid it = when I am out in the western burbs? On Oct 28, 2006, at 10:30 PM, = Scott Marquardt wrote: This evening I popped into an ice cream / coffee = shop with my son, and witnessed some = of the most amazing coffee circumstances I've everseen. No -- THE most amazing. There were bins of coffee with ancient beans stuck onto the = sides. Thegrinder(s) for the unkempt = espresso machine had the same problem.Although the store in general is clean enough, it's as if all good = judgment about reality had been = suspended regarding the coffee beans. As ever, what = horrified me beyond the evidence of my eyes was my inference that perhaps there are people drinking = this stuff, andtherefore understanding = that that's what coffee tastes like. Be aghast. Be = very aghast. :-\ The problem when things are THAT bad is that being diplomatic = andcircumspect is probably less kind = and effective than being blunt butcaring. Some things are so bad that the word "intervention" = springs unbidden to mind . . = . :-/ homeroast mailing list =http://lists.sweetmarias.com/mailman/listinfo/homeroastTochange your personal list settings (digest = options, vacations, unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings= = Sandywww.sandyandina.com
-- = "In theory, there is no difference between theory and practice; In = practice, there is."   - Chuck Reid = = = --Apple-Mail-220--838763873--

5) From: Scott Marquardt
On 10/29/06, Sandy Andina  wrote:
<Snip>
Don't worry, you won't end up there. It's a popular place for ice
cream in its town; I'll charitably leave it at that. Even if you did
stumble in there for an ice cream, believe me: you wouldn't think "Ah,
I'll order a shot" once you'd so much as glanced at the coffee stuff.
Good grief, you get around. Look at all those gigs!
Go Sandy!
- S

6) From: Christina Bohnhoff
Oh, Sandy you're making me homesick!  I'm from Negaunee, MI originally, and
make it back a few times a year to visit.
I was up this summer, & got to have a shot at Dead River Roasters. Very
good.
I'll be up over Thanksgiving, and will have to make a point to get there.
When we head back downstate now I know where to stop in Munising or Rapid
River, depending on which route we take (what's the name of the coffee shop
in RR?).
Christina
On 10/29/06, Sandy Andina  wrote:
<Snip>

7) From: Sandy Andina
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I think the shop in RR is called "The Coffee Cup." It's the only  
espresso bar in town.  If you're in Escanaba, try 8th St. Coffee  
(though the music is better than the coffee--I keep trying to get  
them to switch from Superior to Dead River, but whatcha gonna do?).
On Oct 29, 2006, at 7:55 PM, Christina Bohnhoff wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-226--816811792
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	charsetO-8859-1
I think the shop in RR is called =
"The Coffee Cup." It's the only espresso bar in town.  If you're in =
Escanaba, try 8th St. Coffee (though the music is better than the =
coffee--I keep trying to get them to switch from Superior to Dead River, =
but whatcha gonna do?).
On Oct 29, 2006, at 7:55 PM, =
Christina Bohnhoff wrote:
Oh, = Sandy you're making me homesick!  I'm from Negaunee, MI originally, = and make it back a few times a year to visit.    = I was up this summer, & got to have a shot at Dead River = Roasters. Very good.    I'll be up over = Thanksgiving, and will have to make a point to get there.  When we = head back downstate now I know where to stop in Munising or Rapid = River, depending on which route we take (what's the name of the coffee = shop in RR?).   Christina   = On 10/29/06, Sandy Andina <sandraandina> = wrote: LOL!! Friday night I'm playing a = coffeehouse in far NE WI (the name is concealed to protect the guilty, = and in case the owner or her barista daughter might be lurking and might = never hire me to play there again--the money is good, the audiences = wonderful, but the coffee???).  This place has flavored coffees in a = 10:1 ratio over regular beans, and they buy from some large commercial = source.  Heaven knows how stale their espresso beans are. This is the = place where I walked in one day, asked for a breve with an extra shot, = and to my horror saw the barista use a 4-oz "shot" that had been sitting = atop the machine for who knows how long.  I asked her for a fresh = shot, and she seemed miffed--and then pulled it in 10 seconds with a = thin layer of yellow crema that quickly dissipated. Yeccch. =   Saturday night I'm playing a coffeehouse & = bookstore in Munising, MI (Falling Rock).   Sat. morning on the way = up we'll stop in a coffeehouse in Rapid River (run as a Jr. Achievement = project!) that gets its beans from Dead River Roasters of Marquette, MI. = Theo & Kate are absolute sticklers about freshness, train all their = commercial customers and monitor that they are pulling shots properly = and "doing right" by their beans. My homeroast will be greatly = appreciated by my singing partners earlier that morning (well, at least = by Katie--Susan has sinus problems and can only taste bitterness, so she = will buy the flavored dreck the night before and have it ground so as = not to contaminate my grinder and brewing equipment; or will drink mine = and load it with flavored sugar-free half & half).   Falling = Rock has its coffee roasted for it somewhere in northern MI or eastern = MN, but it's pretty fresh--they are putting us up in their B&B = Saturday night again, and providing those coffee beans (which I recall = were Sumatra Mandheling last time--yummy) in the kitchenette.  Sunday = morning we're doing a UU service in Marquette, so I will stock up on = Dead River's decaf and regular espresso to tide me over till the stuff I = roast when I get home outgasses. (Plus they pull G-d shots and killer = latte art--so I will probably get more than one for the road).  And if = Field-to-Fork in Sheboygan, WI is open Sunday for lunch, they roast to = order on-premises (the owner lurks on CoffeeGeek)--the oldest stuff = they'll have is one day old in case they don't roast Sunday.  (My = son's 22nd birthday was yesterday, the party was Fri. night--we had at = least 6 guests crashing on various couches so as not to drive drunk, and = lord, can those kids drink coffee when they wake up! Nearly out of = home-roast!). = On Oct 29, 2006, at 7:52 AM, Michael Wascher wrote: = Easy to avoid, Sandy, just use your = nose! I was in Wisconsin a year or two ago, taking part in a = factory acceptance audit. A few of us were wandering through a mall = & passed a so-called coffee shop when one of the group, a non-coffee = drinker, exclaimed that the "coffee really smells good". I said I = smelled cocoa, vanilla, .... all sorts of flavorings ... blanketing a = vile aroma of spoiled coffee consisting primarily of rancid oil. To = which she responded, yes, doesn't the coffee smell good? = On 10/29/06, Sandy Andina <sandraandina > wrote: = Any = clue as to the identity of this place so I can avoid it when I am out in = the western burbs? On Oct 28, 2006, at 10:30 = PM, Scott Marquardt wrote: This evening I popped into an ice cream / coffee = shop with my son, and witnessed some = of the most amazing coffee circumstances I've ever seen. No -- THE most amazing.   There were bins of coffee with ancient beans stuck = onto the sides. The grinder(s) for the = unkempt espresso machine had the same problem. Although the store in general is clean enough, it's as if all good = judgment about reality had been = suspended regarding the coffee beans.   As ever, = what horrified me beyond the evidence of my eyes was my inference that perhaps there are people drinking = this stuff, and therefore understanding = that that's what coffee tastes like.   Be aghast. = Be very aghast.   :-\   The problem when things are THAT bad is that being = diplomatic and circumspect is probably = less kind and effective than being blunt but caring. Some things are so bad that the word "intervention" springs = unbidden to mind . . .   :-/ homeroast mailing list http://lists.sweetmarias.com/mailman/listinfo/homeroast<=/A> To change your personal list = settings (digest options, vacations, unsvbscribes) go to =www.sandyandina.com">http://sweetmarias.com/maillistinfo.html#personalsettings Sandy www.sandyandina.com  
-- "In theory, = there is no difference between theory and practice; In practice, there = is."   - Chuck Reid = Sandy www.sandyandina.com   = --Apple-Mail-226--816811792--


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