HomeRoast Digest


Topic: If you had a coffee shop... (50 msgs / 1202 lines)
1) From: Jarred Vallozzi
If you were opening a small roastery/coffee shop, and you had a generous
start-up budget, what would you have in your shop?
-- 
-Jarred
"Let us dare to read, think, speak and write."
- John Adams
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2) From: John Despres
Oooo - Good question, Jarred.
I'd probably start with 4 or 5 half kilo roasters like Les's. Yeah, it's =
only about a pound or so, but they'd run almost non-stop keeping fresh =
roasted coffee on the shelves. Then I'd probably need to employ 4 or 5 =
roasters to run 'em. But I have that generous budget to start with.
John
Jarred Vallozzi wrote:
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John A C Despres
Hug your kids
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3) From: Alchemist John
SARCASM alert
The first thing that leaped into my head was Customers!
At 06:13 3/31/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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4) From: Bryan Wray
I'd have 2 roasters, one large (probably around 10 kilos) and a smaller 1 kilo one for customers/display/demos/etc.  I would also have a 4 group Synesso, a fewRoburs, a killer siphon bar, a cupping room that was open and running (staffed) all day long, a counter area set up for training newly hired baristas/intrigued customers, etc etc etc... wow... I could just keep going and going.  But I'll leave room for others.
-Bry
 
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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5) From: Brett Mason
I would hire a bouncer to throw out every customer who talked on any topic
other than coffee...
Brett
On Mon, Mar 31, 2008 at 8:26 AM, Alchemist John 
wrote:
<Snip>
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Cheers,
Brett
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6) From: John Despres
Adding to my list - I'd have Bryan Wray in my shop...
Bryan Wray wrote:
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ster/text1.com%0A> =
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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7) From: Floyd Lozano
My coffee shop would allow the free exchange of ideas on any topic
other than coffee, but I'd hire bouncers to toss anyone that was
unruly, uncivil, and habitually boisterous or baiting.
I like Bryan's ideas.  I think my coffee shop would be a hangout place
too, and as such I'd want bakery goods and a small stage for either
poetry readings or small performances (trios, acoustics).
I'd install an afterburner to remove coffee smoke particulates from
the roaster smoke, as such would probably be mandated in Cambridge
anyway.
I'd have great street views so people could look inside while they
walked past and see the coffee lovers loving their coffee and want to
come in, and i'd find a way to shield the people sitting near the
entrance from the cold outside in winter months (man i hate it when
you are sitting down to enjoy a hot cup and then someone walks in and
you get a blast of cold air and a mouthfull of snow!)
If I were a roastery, I'd probably have a mechanism for letting
customers pick out green coffees to have roasted for them, and a
'blend your own' with suggested blends.
Now mind you, none of this is really designed to make money ;)  It's
all about the love.
-F
ps oh yes, I'd find an expert on espresso / brewing equipment and
methods, and hire such to select, install, and train my staff.  I'd
have retraining every 6 months to insure new staff were competent and
old staff were kept sharp.
On Mon, Mar 31, 2008 at 9:37 AM, Brett Mason  wrote:
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8) From: Seth Grandeau
Floyd,
I like the "roast on demand" model.  I think that could actually work.  Most
orders would be 1 lb or 1/2 lb, so a Behmor (or similar) roaster would be
sufficient.  There would also be a 20 minute wait, while your coffee is
roasting, encouraging you to buy another expensive coffee drink.
I remember seeing something on TV about how coffee shops used to be called
"penny universities", where people would come to discuss the topics of the
day.  I think I'd play up that idea, where a small donation (goes to
charity) gives you 60 seconds to state your case.  Then others discuss.
Locate yourself in a college town (I think Cambridge has a college or two
nearby) and it just might catch on...
On 3/31/08, Floyd Lozano  wrote:
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9) From: Bryan Wray
By the way... I can try to upload AutoCAD images that I have created and have rendered into 3D drawings if you would like... haha.  Since money is no object, there would be a barista staff large enough to pour each "for here" drink at the customers table in front of them.  There would be a large selection of reading material concerning coffee because, well, I think if people were given the opportunity to learn about coffee they would (and in my area, they most certainly do not).
Thanks for the kind words John!  I think I could probably come up with quite a few before me... but I'll take the compliment anyway.
If we get to have any barista we want... well then bring on Deferio, Chris Owens, Matt Milleto, Matt Riddle, Ellie M, Amber Sather, Billy W, Nick Cho... wow, I haven't even left the states yet... Alistair, George H- my head hurts.  And of course, running the roaster and in charge of cupping and sourcing would be our kind and gentle host.
-Bry
 
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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10) From: Paul Helbert
I'd want a real colonial style walk-in cooking fireplace to dominate one of
the brick walls. Out on the north facing deck or pattio, for warmer weather,
I'd have any number of ceramic chimineas. Seating would be grouped so as to
invite strangers to be led to interact with one another around these focal
points. Small groups would be encouraged to share tables, rather than
leaving empty spaces at multiple tables. All brewing would take place at the
tables in either French presses of vacuum pots such as the Yamma tabletop or
the modern Conas over choice of heat source depending on how much time the
customer thinks appropriate. (A quickie, using halogen or gas would pay more
than the slower alcohol lamp... thus the rude sort of client who is always
in a hurry supports the loiterers (which is how it should be in my cafe)). A
small central firepit would serve the Ethiopian coffee ceremony. A real
single shot of espresso, drunk immediately, standing at the bar, Italian
style should be encouraged by its reasonable price. Perhaps different
sections could be decorated with theme of different ethnicities / coffee
traditions: Western European, Central European, Mid-Eastern, Arabian,
Southeast Asian, etc. These could change seasonally or by area within the
establishment. Three to five varieties at any given time would be enough to
have available, but two or three of the five would be ever changing. Two or
three would be almost always available. Regular customers could earn SCAA
points for bringing in new customers.
More ideas later... gotta get to work.
-- 
Paul Helbert
So it is written. I read it on the internet, so it has to be true.
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11) From: Joseph Robertson
Thank you John, I'm glad I waited to reply. After opening and owning the
shop that would be my second wish.
JoeR
On 3/31/08, Alchemist John  wrote:
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Ambassador for Specialty Coffee and pallet reform.
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12) From: Joseph Robertson
Sorry John,
I out bid you for Bryan. I already suggested this to him.
JoeR
On 3/31/08, John Despres  wrote:
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13) From: Joseph Robertson
Alchemist,
I'm glad I waited to post this. After opening my shop that would be my
second wish.
JoeR
On 3/31/08, Alchemist John  wrote:
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14) From: Brett Mason
This is a great thread...
In the roastery/brewery I would also add MiKe, Eddie, Les and Alchemist.
In the center for free thought I would add Dennis, Jeff, Les, Aaron, Floyd,
MiKe, Ginny and John Webster, with about ten extra chairs for all the rest
to drop in and converse.  There would be some decaf and pastries as needed
too....
Lynne, Susan and MiKe would be asked to join the bakery too...
Brett
On Mon, Mar 31, 2008 at 10:59 AM, Joseph Robertson 
wrote:
<Snip>
-- 
Cheers,
Brett
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15) From: Lynne
Thank you, Brett - but I reserve the right to smack anyone over the head who
gets nasty.
With love, of course...
Brett Mason wrote:
Lynne, Susan and MiKe would be asked to join the bakery too...
Lynne
(and I'd do the research to make sure my bakery had a small global
footprint, too)
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16) From: Rich
That would get id of all of thise pesky customes....
Brett Mason wrote:
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17) From: Barry Luterman
An absolute requirement would be a poker game in the back room. One of my
fondest child hood memories is my father taking me to his Barber on Sutter
Ave in Brooklyn. There was the local bookmaker sitting near the hot towel
machine and a poker game in the backroom. No women were allowed in the
Barber Shop. Fathers took their sons for haircuts. Furthermore, we used to
say we are taking a haircut never getting a haircut. If I could have a
coffee shop like that I would give away the coffee in the front for free.
On Mon, Mar 31, 2008 at 6:35 AM, Lynne  wrote:
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18) From: Eddie Dove
Brett,
Thank you so much!  In company like that I am most definitely the
willing apprentice.  I also graciously accept the seven-figure income
from this coffee shop with a generous budget.
Eddie
-- 
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Mar 31, 2008 at 11:15 AM, Brett Mason  wrote:
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19) From: Rich
Lets try that again...
That would get rid of all of those pesky customers....
Rich wrote:
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20) From: Brett Mason
Lynne would also get to be part of the bouncer team...
B
On Mon, Mar 31, 2008 at 11:35 AM, Lynne  wrote:
<Snip>
-- 
Cheers,
Brett
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21) From: Brett Mason
Everybody gets seven figures - they keep telling me, "Go Figure"...
Brett
On Mon, Mar 31, 2008 at 12:43 PM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
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Cheers,
Brett
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22) From: Larry Williams
What a cool idea.  I'm retired, but the roast on demand model is very 
tempting.  I believe it is sure winner.
Larry
Seth Grandeau wrote:
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23) From: David Rossell
All this talk about people and coffee machines.  What about the ambiance of
the place?  I vote for mica lamps and Stickley Morris chairs (nice wide arms,
ideal for perching coffee mugs).  
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

24) From: kevin creason
Yeah, I was wondering when people started dressing up in costumes-- was it
the bakers or penny philosphers?
This is the best thread in months.
On Mon, Mar 31, 2008 at 12:50 PM, Rich  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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25) From: John Brown
maybe more important is where would you have your shop.
Jarred Vallozzi wrote:
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26) From: Gary Foster
One thing I hate about coffee places that try for "ambience" is when 
they use those big poofy couches and chairs that you end up having to 
halfway lay back in.  I mean, how the hell am I supposed to drink my 
coffee if I'm nearly laying down?
I also despise places that play harsh music.  I used to work at a small 
independent shop with a bunch of teenagers (I was 38 at the time).  The 
regulars in the morning were all older retirees and they sure as hell 
didn't want to hear hard rock or stupid pop music blaring at them, and 
they'd invariably get their coffee and leave.
I started opening the shop and I'd play some nice light jazz at a low 
volume and kept the place full to the gills until the lunch time crowd 
(younger group) came in which was about when I left for the day.  At 
night the crowd was a lot younger and of course different music became 
appropriate at that point.
I left  one time right after lunch and went to the local barbershop to 
get a haircut.  The barber and a couple of his cronies were talking 
about how nice the coffee shop was now that they were playing music that 
didn't suck and how much more money they ended up spending there because 
of it.  I just smiled to myself and when I mentioned I was the one that 
made that change I ended up with a free haircut.
I'd prefer comfortable (not overstuffed) chairs that I can sit up 
straight in, handy books to mull over but not so many it discouraged 
conversations, lots of light and windows, wood floors, plenty of plants, 
soft music, and enough intelligent discussion going on to ensure it 
didn't seem like a church or a library but not so loud it drove people 
out the door to get some peace.  Oh, and *NO SMOKING*.
-- Gary F.
David Rossell wrote:
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27) From: Les
After watching Mike and Bruce open a coffee shop, NO WAY would I want to
open one!
Les
Enjoying my homeroast with only two people to please, and Becky isn't much
of a critic.
Les
On 3/31/08, David Rossell  wrote:
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28) From: Sandy Andina
OMG, Barry--Sutter & what cross street?  Where'd you go to school?  
(For me, PS 183--class of '62, JHS 252--class of '64, and Tilden-- 
class of '67). Went to Tilden rather than Jefferson only because I  
moved to E. Flatbush (2 bl. from Tilden) the summer after junior  
high.  Grew up (till age 13) at the corner of Legion & Riverdale. Was  
just back for a visit last week, and was chagrined to discover that  
Coney Island Joe's hot dog stand on Linden Blvd. across from the BRC  
is now just an empty shell of a building (behind a wall of chain link  
fence). We used to hang at Coney Island Joe's way back when it was  
just a hut (it later had a few seats inside when it expanded), and you  
got your sodas (Mission grape & orange) from an outdoor ice chest next  
to the hut.  First place I'd ever seen footlongs, or doubles on French  
bread.
On Mar 31, 2008, at 12:30 PM, Barry Luterman wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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29) From: Sandy Andina
Adding to other points mentioned here, I would combine it with a pen- 
and-writing-instrument shop called "Civil Writes."  I would sell good  
but affordable fountain pens, inks, rollerballs and pencils, as well  
as journals--since so many people journal (not just blog) in coffee  
shops.  Speaking of blogging, I would have wi-fi but only for paying  
customers, who would get a code good for an hour per purchase. And I  
would turn it off in the evening during live music--I would definitely  
have live music, with a decent PA and a "listening room" policy, at  
least on the weekend evenings if not oftener.
On Mar 31, 2008, at 1:22 PM, Larry Williams wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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30) From: Eddie Dove
Jarred,
Definitely I would have a fine large capacity roaster or two; brand
and model commensurate with budget and expected volume with room for
growth.  Some sample roasters like the ones Doug and Les own would be
in order and I might have a couple of them available for folks that
would love to come in and roast their own for the novelty (after
signing release of liability).  There would be a nice selection of
fresh roasted coffee for purchase, but not so much as to be
overwhelming and drive down sales.  I live in the south so I would
also want a climate controlled environment suitable for proper storage
of green coffee.
One part of the coffee shop would be dedicated to silence for those
that want to come in, and escape the stress of their daily life by
getting lost in their exquisite elixir for just a moments.  I know one
such shop that did so upon converting a bank into a coffee shop; the
vault was the quiet room.  I would have a nice open area for lively
conversation and some places outside for people to be able to enjoy
beautiful days like this past weekend.  The decor would be snappy, but
relaxing, if that makes sense.  Perhaps decorated with some maps of
coffee growing regions and antique coffee paraphernalia.  Customers
would be able to order just about any form of coffee beverage they
desire and some light-fare food.
Last, but not least, I would have well-trained, competent Baristas
that would greet people so wonderfully, that it would make them forget
the stress of their day and bring a smile to their face (like Lisa at
Scott Miller's Ogeechee River Coffee Company) ... which will generate
lots of Happy Customers!
Eddie
-- 
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Mar 31, 2008 at 8:13 AM, Jarred Vallozzi  wrote:
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31) From: Mike Chester
<Snip>
A gourmet grocery near where I used to live did this.  They have a Java 
Master fluid bed roaster and you could buy pre-roasted coffee or buy the 
greens from them and they would roast it for you while you waited.  I did 
this several times before beginning to home roast.
Mike Chester
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32) From: Barry Luterman
Sutter and Hinsdale. Went to PS 167 Tilden High School was supposed to
graduate 1954 (dropped out). graduated Brooklyn College 1965. Grew up on
Eastern Parkway and Utica Ave near the Lubuvichers.
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33) From: Barry Luterman
Coney Island Joes was my father"s favorite places. Every time we would pass
it he would say Lunch? You would get 2 hot dogs on a hard roll. Two of my
kids were born in the hospital on Linden. It used to be called Bet-El but I
think they changed the name to some thing that begins with a B.
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34) From: Bryan Wray
Mine would (will be) set up like a sun room/greenhouse and everything will be outdoor related for about 75% of the shop.  I worked in a shop that had a silent room, and it was very popular, so I had already decided to incorporate one of those into my shop, and this would have a more "rich person's den in the winter" feel to it.  Very cosy, very warm.
As to music.  We actually set up the last shop that I worked at to have two different systems (really easy to do).  In the morning when I wanted to listen to something loud and upbeat to get me motivated for the rush, I would do so, but out in the customer's area it was normally acoustic stuff (we all despised jazz so it worked out... I just need structure in my music, that's all... no worries) or stuff like John Legend, Jack Johnson, the Postal Service... stuff like that.  Then once it got to be around 10:30 we would switch the music over to older alternative (like... 90's to now).  That seemed to please the lunch crowd.  We also did 80's lunch music on Fridays and people loved that, 70's on Wednesdays.  Around 3... the place went nuts.  The volume would get nearly doubled, and it was new alternative (stuff like Shiny Toy Guns, Muse, Foo Fighters, Incubus) for the younger crowd that started to pour in.  We had quite the system (audio system), there were a a couple twelve
 inch subwoofers and tons of speakers so it was really really loud and fun (you could hear it outside), but at the same time, we did have the silent room (which was pretty well insulated, so it was seriously pretty quiet in there even at "max volume" hours).  It was a good little system we had, and we liked it...  At 8:00 pm we turned it over to the people in the shop (unless we had live music which was about 2-3 nights a week).  I would hook my laptop up to LimeWire and download whatever someone wanted to hear.  Within just a few there would be a waiting list, and you would be surprised at how long someone will wait around and keep buying drinks just to hear their song.
As to WiFi.  WiFi would be free to anyone, even if they didn't buy a drink, but would be password protected.  Every time they bought a drink they would go back to "the bottom of the list."  Person at the top of the list is the one who has been on the longest, spending the least amount of money.  If the place fills up and we have someone who has been online for 5 hours milking the same small coffee, we know it, and we inform them.  If you make this system known, people understand and accept it.  But if the place is dead and there are like 15 tables open, who cares if someone sits there and uses the internet?  One thing you will learn is that you ALWAYS want your shop to look about 75% full.  It's strange at first, but you get really used to telling non-customers using the internet that a customer is looking for a place to sit, and they are always very understanding.
Sandy, we used to keep an in shop journal and just let people write whatever they wanted about the shop (and sometimes not about the shop).  We made a PG-13 policy on the journal so people weren't writing stupid things in there just to be annoying.  Within a year we had about 5, 250 page volumes... it was a really popular idea...
We also used to do this roast on demand thing.  Um... it's a good idea and all, but make sure you have more than one Behmor, haha.  That wait lists gets really long really quickly!
-Bry
 
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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35) From: Sandy Andina
I graduated from Brooklyn College in '71. Small world!  Just drove  
Eastern Parkway last week (my dentist was on Eastern Pky at Utica, and  
we used to walk there along Remsen Ave. once we moved to Kings Hwy. &  
Church--when we lived in Brownsville we had to take the New Lots line  
from Saratoga Ave.). The Lubavitchers are still sharing the 'hood with  
the West Indians.
On Mar 31, 2008, at 7:34 PM, Barry Luterman wrote:
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36) From: Sandy Andina
Brookdale (now Brookdale University Hospital & Medical Center--part of  
the SUNY Med. School). No longer faith-based, nor is Maimonides (which  
is now Downstate/Maimonides, a municipal hospital. The former Kings  
County Hospital in Crown Hgts. is now called Downstate).  Brooklyn  
Jewish is also now part of the Downstate Med. School system, though  
its secondary name is still biblical.
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37) From: Sandy Andina
Just checked--Bklyn Jewish is now Kingsbrook Jewish.
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38) From: True, Dennis W. FC1 (CVN69)
I'm keeping this email for refrence for the music! Thanks for some GREAT
IDEAS!!!!!
As for my .02 worth I want to open a coffee shop that has a side room
with the 50's style bar tables and range hoods over each so I can have
roasters there for people to use and learn on then of course they can
buy them.
Or if they don't have the space (think college kid dorm room type of
scenerio) to buy a roaster I will have some that you can just buy your
greens up front and go to the room on the side and roast away 
(be a homeroaster with out having your own roaster)
A pound of greens that you roast would save you just a bit over me
roasting it for you, but you get to do it they way you want to...
I'll hold classes on different roasters so that the consumer can see the
pro's and Con's of each for themselves. 
One more thing of note I'll give any Vet or Active Duty your first cup
free.
These are my dreams YMMV
Dennis

39) From: stereoplegic
great thread, guys. as for the "roast your own" idea, make sure they're 
of age and sign a release-CYA!!!
True, Dennis W. FC1 (CVN69) wrote:
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40) From: miKe mcKoffee
Lots of fun ideas. Some practical, some maybe not. Toyed with the roast on
demand and/or roast your own ideas. At one time considered buying a array of
Behmor's for that purpose. But roast on demand would really want a totally
automated method otherwise labor costs would be ridiculous. The Behmor
doesn't fit the bill. Roast your own model maybe, but what a can of worms!
Remember that even if they sign a waiver we live in a sue crazy society so
make sure the activity is covered by your insurance and you have very high
insurance limits. And still would be labor intensive likely actually
spending more time instructing them on how to roast than it'd take to do it
yourself. And spending that time over and over again with different people.
Maybe an automated "roast your own" model, they input the coffee type and
desired roast, load the beans, and press go. (Can you say something like
Javabot!) That's not what's being talked about, but I highly doubt it'd work
any other way. The roast learning curve is just too great. I mean, don't see
too many 5 star restaurants where you order then cook your own meals! Not
saying it can't be done, just not as easily as some may seem to think. 
BTW, checked the price of commercial 'hoods' including installation
lately!?;-O  Me thinks you'd be charging more not less per LB for "roast
your own" to maybe some far distant day in the future have any hope of
re-couping costs. Not to mention on going monthly expense of greater space
needed. And greater energy cost per pound roasted expense versus in larger
batches. Possibly a multi-use room of some type so it wouldn't be dead
overhead space much of the time. 
Yet it never hurts to brain storm!
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41) From: Seth Grandeau
miKe,
I hadn't thought of the hood cost problem.  I think you could definitely
charge a premium for roast-on-demand.  Where I live, Whole Foods charges
between $12 and $15 per pound for their fresh roasted coffee, which is
pretty good.  If you play up the marketing aspects of "Custom Roasts", I
think you could easily charge $15+.  You could offer it truly "on demand"
during less busy hours (maybe a way to get people in the shop
mid-afternoon?).  At other times, when no one (of your regular staff) is
available you could offer it as "pick up tomorrow".  Then you give yourself
the option of using any roaster of your choice.
I agree that "You roast" is a fire or lawsuit (or both) waiting to happen.
On 4/3/08, miKe mcKoffee  wrote:
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42) From: Scott Miller
Although the "you roast" thing sounds dangerous, there is a company that
makes a roaster that does come close in that it's a fluid bed glass chamber
roaster with a hood system:http://www.sonofresco.com/I have not tried any coffee from one of these, but know someone who has one
and loves it. From time to time, I see them on ebay.
cheers,
Scott
On Thu, Apr 3, 2008 at 1:58 PM, Seth Grandeau  wrote:
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43) From: miKe mcKoffee
OTOH 'if' selling greens was an integral part of your business model taking
the time to teach people how to roast on equipment at your site could lead
to ongoing future greens sales. OTOH they might discover Sweet Maria's and a
much broader selection of greens:-) Greens sales is not now or projected to
ever be in the future part of our business model.
Seems most people's busy lives aren't condusive to "waiting" for the coffee
to be roasted. Since any roaster requires pre-heating for batch to batch
consistency any roast while you wait would take more time than just the
roasting and be the least energy efficient method. Unless/if/until demand
got high enough and a dedicated roaster was kept running "waiting" for a
roast while you wait order. Customers usually want it ready to grab off the
shelf. Do also already have "roasted to order" for later pick-up in place,
primary purpose for coffees don't keep roasted on shelf. But personally
still open to figuring out offering roast while you wait in the future at a
larger location, but not roast your own. 
Do any figuring on what lets say 500 sq ft for "roast your own" area would
cost monthly? Around $400 to $800 a month depending on location. Gonna have
to be doing a hell of a lot of roast your own roasts to ever break even let
alone make a profit, and that's after re-couping equipment capital outlays.
Fun idea, but Sweet Maria's and actual home roasting exists for reasons!
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44) From: Tom Ulmer
There used to be a poster here who had a Sonofresco on his apartment patio.
I wonder what happened to Rick?

45) From: Seth Grandeau
miKe, you're ruining this "If you had a coffee shop" thread by using all
your "facts". :)  But seriously, thanks for putting it in real terms.  I,
for one, appreciate the glimpse into the different way the small business
owner sees the world.
On 4/3/08, miKe mcKoffee  wrote:
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46) From: Joseph Robertson
Seth is right Mike, Thanks for the real world view.  I thought this thread
started with the unlimited budget concept but after checking I see he said
"generous start up budget". Operational costs are what makes or breaks you
in the long run.
On the roast your own thought. That's what came to mind at the last SCAA
show when at one booth a German roaster was on display. A six foot or so
tall glass enclosed air popper style machine. Completely programable
beautiful German engineering. I didn't get the literature on it because it
was between 18 and 25K. It did look like it could work for a roast to go or
maybe more as just a draw attention to the roasting process unit. A dream
machine for the right cafe and business plan.
JoeR
On Thu, Apr 3, 2008 at 12:41 PM, Seth Grandeau  wrote:
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47) From: miKe mcKoffee
Hey everyone don't let me stop you. Keep fantasizing, my "real world"
comments weren't meant to be a "June Bust":-) Seriously. Today's fantasy may
become tomorrow's reality given the right circumstances and technologies.
Another fun one is if I had a huge unlimited budget for my "Home Coffee
Roastery Bar". 
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
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48) From: Jarred Vallozzi
Time for my contribution.
I would love to attach a cigar and pipe tobacco bar to my shop, as well as
offer a wall of challenging, thought provoking books.  Ultimately, my dream
is to create a center for study, conversation, and contemplation.  I believe
humans are spiritual, intellectual, relational, creative, and moral beings,
and beverages such as coffee and tobacco seem to produce an atmosphere
conducive in developing these capacities.  How wonderful to have a shop
successful at enriching the lives of its patrons and local culture.  One
that challenges its members to develop qualities that make them uniquely
human, and encourages perfection in whatever craft they pursue.  Of course,
the owner must first embody all that he desires in his shop.  A tall task...
On Fri, Apr 4, 2008 at 11:09 PM, miKe mcKoffee  wrote:
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-- 
-Jarred
"The glory of art lies in pointing to the greatest artist."
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49) From: Frank Parth
<Snip>
Jarred,
Where are you located? Never mind, just let me know when you're done and I'll be there with a bottle of cognac to help 
the thought process.
Frank Parth
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50) From: Jarred Vallozzi
Yes indeed, Frank.  It will be some time yet, but I appreciate the support.
I am in Northern VA, but will probably move to Pittsburgh before I start.
On Sun, Apr 6, 2008 at 1:54 PM, Frank Parth  wrote:
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-- 
-Jarred
"The glory of art lies in pointing to the greatest artist."
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