HomeRoast Digest


Topic: Do homeroasters make bad cafe customers? (34 msgs / 852 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
I am not proud of my reluctance to try out coffee at cafes. So it 
begs the question, "Do homeroasters make bad cafe customers?" We 
definitely have high expectations. We definitely won't give a thumbs 
up to a place simply for good decor or free wi-fi (although I always 
appreciate the later). I mean, I will never complain about coffee, or 
be a jerk, but I will definitely not return after a mediocre cup. And 
I have had mediocre coffee at many of the A-list "third wave" places 
too...
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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2) From: Sandy Andina
I find myself wincing when I am offered coffee in a roadside diner,  
knowing that most of the time it'll have been sitting on the burner  
for heaven knows too long, brewed weakly and from preground stale  
beans.  I wonder if I have "Elitist" (or at least "city slicker")  
tattooed on my forehead when I don't choose to disguise my disgust.   
In coffeehouses when I see baristi scoop preground coffee into the  
PFs, use shots pulled in advance for milk drinks or fail to tamp, I  
find it VERY hard not to visibly display my disapproval even if I say  
nothing. (Hard to suppress a shudder).
Sandy Andina
www.myspace.com/sandyandina
On Jul 7, 2008, at 12:33 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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3) From: Barry Luterman
My way around the problem is of course to use my travel kit. It has
become easier now that I live in Hawaii and am starting to age. My
trips are usually to my children's homes on the mainland.These trips
are to see my kids and grandchildren. The solution for me has been to
buy each of my kids a Technivorm and inexpensive burr grinder. Now
when we go to visit I simply have to bring a couple of pounds of home
roast with me. When I leave I leave the balance of the coffee with
whichever kid I was visiting last.
On Mon, Jul 7, 2008 at 7:43 AM, Sandy Andina  wrote:
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4) From: Brian Zambrano
A couple of months ago in Yosemite Valley at the Ahwanee hotel's bar.....
Me: How are your cappuccinos?
Bartender: Pretty darn good!
Me: Ok, I'll try one....I'll warn you that I'm annoyingly picky.
B: Well, if you don't like it I'll give you your money back.
Me: Deal.
B: (Makes capp.)
Me: (Takes sip of capp)  I'd like my money back please.
Note, this capp was $4.20 and was seriously the *worst* coffee drink I've
ever had in my life.  I've never return food or drinks....but this one was
so bad and so expensive it would have bugged me for days had I paid for it.
If it was $1.50 I would have probably dumped a bunch of sugar in it and just
chugged it.  But, anyone getting something this bad for this much money
should have asked for their money back.  In this case, being a homeroaster
didn't make me a bad customer, simply an *educated* customer who knows what
he should get for his money.
BZ
On Mon, Jul 7, 2008 at 10:53 AM, Barry Luterman  wrote:
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5) From: Kris McN
Tom,
If by "bad" you mean "won't spend money on crap coffee" then, yes, we are
bad cafe customers.  Is this any surprise?  You are responsible in large
part.  I'll still go to a coffee house for a steamed vanilla milk for my boy
and an Italian soda and wifi access, but I won't buy coffee if it's not up
to snuff.  When at a diner, I'll opt for iced tea or something like that.
Occasionally when I'm traveling I'll drink the bad coffee because it's a
good reminder of why I home roast and buy quality beans from a quality
purveyor.  And I won't hesitate to buy a coffee from a good cafe (or Kafe,
as the case may be).  They do exist and they deserve my support and
hard-earned ducats.  I don't feel bad for a second about not spending money
on the crap.  I'm not a jerk about it or anything, and if offered coffee at
someone's home I would accept it graciously and thankfully, but that's
different from paying someone for a subpar product.
Best,
Kris McN
On Mon, Jul 7, 2008 at 10:33 AM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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6) From: Scott Miller
Regarding mediocre coffee in "good" or perhaps well recognized shops:
One thing I've noticed is that when  those well recognized shops/roasters
wholesale to other shops sometimes the results aren't so great. Good beans
poorly treated does nothing to benefit me as a customer or the wholesaler.
I've had mixed results going to shops that feature coffee from a known good
source.
Finding reliably good coffee sometimes seems as difficult as foraging for
chanterelles.
cheers,
Scott
On Mon, Jul 7, 2008 at 1:33 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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7) From: Tom Ulmer
Lo que es un café?
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8) From: miKe mcKoffee
As a Kafe owner personally I WANT the feedback, good or bad. If a cup isn't
up to par, say so. Giving honest feedback isn't being a jerk, unless done in
a boorish manner of course. There is no excuse for mediocre coffee whether
slammed with a long line or not. I believe most if not all 3rd Wave shop
owners would feel the same way.
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
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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9) From: =?ISO-8859-1?Q?Brayan_P=E9rea?=
Hello to every one, I'm a son of a producer; I have a few weeks roasting.  I
have only roasted SHB beans of my father farm.  I'm using an I-roast2.  The
coffee of my father is from Guatemala, the 5th place in Roasters Guild
Coffee of the Year Competition 2008 ,(8th region Acatenango Valley). The
recipe I have used is:
stage 1      350f             5min
stage 2     375f              2min
stage 3     385f              2min
stage 4                 400f              2min
With this recipe you can experience good body, long after taste, very sweet,
good acidity, caramel syrup taste, peach.  My score to this recipe is 88.5
2008/7/7, Tom Ulmer :
<Snip>
ee.com
<Snip>
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10) From: Brian Kamnetz
I would think that if a cafe gives the impression that the coffee is
good but has bad coffee, homeroasters will be disappointed, and will
behave in the many ways that disappointed people behave. On the other
hand, if a cafe has really good coffee, I would expect homeroasters to
be among the most ardent supporters.
Brian
On Mon, Jul 7, 2008 at 1:33 PM, Tom & Maria - Sweet Maria's Coffee
 wrote:
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11) From: miKe mcKoffee
Agree with pre-judging criteria except for tamping which is not necessarily
requisite for a good or even great shot. Tamping's purpose is to preserve
the already properly distributed PF build. While I personally tamp I've seen
a few professionals demonstrate their technique of no tamp with quite
stellar shot results.
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
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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12) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
Agreed - that's why i feel a little guilty about both my attitude, 
and the fact that i rarely provide feedback. But then again, if I 
went to a place like yours and saw the effort, and the fact they are 
roasting, it would be different. I am speaking more of the 
non-roasting cafe. The sad fact is that, no matter how well wholesale 
roasters vet out their retail customers, most non-roasting businesses 
are going to look at coffee from their perspective, not from a 
roasters perspective of quality and freshness. When they see the 
chance to buy a months supply and pay $X less on shipping rather than 
order weekly, I am not convinced a lot of them chose the later.
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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13) From: John Despres
Last week in Mexico, I tasted all sorts of good and bad coffee. I made 
the decision to take no home roast with me and ventured out. Wherever 
possible, I ordered espresso, feeling relatively safe it would be 
fresher than the stuff on the burner. I turned down only one shot after 
it was pulled - the crema looked like fish food floating on the top. I 
decided to not order another shot elsewhere when I saw the shot pulled , 
but didn't see the PF filled. That shot was for my buddy. He liked it. 
This morning he was here in the states and I pulled him a few shots at 
home that he loved. I've ruined him...
Only once did a cup get sent back. We were in a restaurant that bragged 
about their coffee, so I ordered an Americano and so did our friend. The 
coffees came and I could see the bottom of the cup through the puddle 
water. I complained to our friend and she raised a big stink with the 
waiter; something along the line of "You have the temerity to call 
yourself a coffee establishment" and so on. Our cups were whisked away 
and replaced by a better looking and tastier cup. It was better and just 
fine to drink, but not an awesome fresh roasted cuppa...
Does any of this make me a bad customer? I don't think so. One 
interesting thing I learned, though is my tolerance for what may be 
lower than what I prefer. When I was a kid, my mom's meat loaf was the 
best in the world. If I went to a friend's house and had meat loaf, it 
was never as good as Mom's, regardless of how delicious it was.
There are many here who do subject ourselves to outside coffee at times, 
and I think it's OK to do that. Aside from my trip to Mexico, I haven't 
had non homeroast in about a year. When out for dinner, I enjoy tea. 
When a guest for dinner at friend's home, I always bring a half pound as 
a hostess gift, which they always brew after dinner because they know...
I think we all let our standards drop a bit for food by choosing certain 
restaurants, but when we get a bad steak at a good joint, we'll send it 
back. Why not with coffee? I think it makes us a good cafe customer by 
demanding better quality. As miKe states, it can only help.
John
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
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14) From: raymanowen
Glad you asked-
We went down to Pueblo yesterday, and I remembered an earlier question about
commendable coffee shops in the Colorado Springs/ AFA vicinity.
Long story short, there's about a hundred* buttons to push to program the
trip on GPS.
*[Liar, Liar:  buttons, with drop-down programs- even the radio tuner
is bugged!] I thought I'd have fun driving with the higher performance
engine this time, so set it for manual control. 26mpg, compared to 30 on
full auto
Only slightly faster than Rigor Mortis, that engine. The GPS buzzed me to
turn off for a coffee shop I'd located south of the Springs. In a King
Soopers strip invisible from I-25, it was the *It's a Grind* coffee shop at
Filmore and Centennial.
Good find, in my opinion. Maybe the 3X shot in the 12oz Mokha made the
Primate parade on the drive back less noticeable, maybe it was the
convention's Sunday theme... The Mokha was good, but I have my own
experiences and prejudices.
A few days ago, I encountered a barista at Novo Coffee that admitted he
didn't even like straight shots. Herb- Free Advertising! Ahh, I won't.
Baristas are taking it heavy lately.
This morning, the double of Liquid Amber was a delight, even though the
Crapesso wet its pants brewing it. Maybe another Duesenberg hose clamp will
help it through the remainder of the roasted L-A before I actually fix the
blasted thing.
A pox on the Crapesso blackguards for not selling me the new valve body/
group assembly. $70 flat fee to fix it means they can sell two machines for
$170 + $70 = $240. $120 each and still make money. Look how much customer
servicing and Good Will I got for $170.
Cheers, Mabuhay -RayO, aka Opa!
Did I mention the Free Advertising? Hope so...
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15) From: Joseph Robertson
miKe,
I have a long way to when it comes to pulling shots like you can. My
question regarding tamping is this: you mention stellar shots with no tamp?
Is it possible to get the consistency You get with a no-tamp technique?
JoeR
On Mon, Jul 7, 2008 at 12:14 PM, miKe mcKoffee  wrote:
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-- 
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16) From: Barry Luterman
It is using a Thor Trim line tamper,good burr grinder and doser
On Mon, Jul 7, 2008 at 3:28 PM, Joseph Robertson  wrote:
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17) From: Seth Grandeau
On a friend's recommendation, I tried the local Peete's coffee for
Espresso.  As my friend put it, "only get espresso if the boys are working
the machine.  If the girls are behind the counter, just order coffee...they
do not know espresso."  (I apologize to anyone offended.  I'm sure he meant
the particular boys and girls at this shop and not men and women in
general).  The day I went in, the boys were there, so I ordered a double.
He very carefully filled and tamped, then started to pull it.  I saw that it
was pulling fast, but before I could say anything, he said to me, "Uh oh.
I've been having trouble with the grinder lately, and this shot is pulling
too fast.  I'll let you taste it, but it will probably be too sour and I'll
make you a new one."  Sure enough, it was sour and I handed it back.  He
then made the two "junior" baristas try it to see what a "fast" shot tasted
like.  He adjusted the grinder and pulled a second one, which was much
better.
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18) From: Steven Van Dyke
At the very few places I *know* roast their own I'm willing to get a 
cup of coffee.  No shots, just coffee.
If I have *any* doubts about a place and I need my caffeine I'll get 
their 'frozen blended coffee drink' (whatever they call it).  Those 
generally have enough other stuff in them you can't taste the 
(usually bad) coffee.
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19) From: Joseph Robertson
Barry,
I understood miKe to mean no tamping what so ever. Is that what you
understood?
JoeR
On Mon, Jul 7, 2008 at 6:31 PM, Barry Luterman  wrote:
<Snip>
-- 
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20) From: Barry Luterman
Essentially all I do with the Trimline is level off the load there is
really not much downward movement.
On Mon, Jul 7, 2008 at 5:10 PM, Joseph Robertson  wrote:
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21) From: Bryan Wray
**After typing this I went back and read it over.  It's not directed at anyone specifically and isn't meant to like... bash homeroasters or customers or anything.  It's just a little bit of a vent and a little bit of a charge/challenge.  So, don't read it as a super angry rant, that's not it's intended tone.**
I half wanted to avoid this thread, and half didn't.  The homeroaster/coffee snob in me wanted to avoid it so as not to offend, but the 6 year barista in me had to address it.
As a barista at shops of varying levels of quality there was always one thing that every shop I worked at had in common.  They were all striving to serve better coffee all the time, but you know what really encouraged it?  When a customer would say something.  A simple comment like, "How long do you pull your shots for?" (Maybe barista responds with something like 20 seconds).  "Sometime just for kicks, try stretching the shot out to 28-30 seconds but keep it at the same volume.  Taste the difference between the two, I think you'll really like the result.  And maybe if you feel compelled, bring it up with your manager/owner" can turn a shop around for good.  The most frustrating thing in the world is to hear about a customer who came in and complained about a drink/shot that I made them to another barista.  Why the hell didn't you bring it up to me?!  I *always* ask the customer to taste the drink at the counter (or table if it is a serving shop) and if
 it isn't 100% to send it right back, no questions asked.  Now obviously, there are shops that really couldn't care less, and neither could the barista.  Like Tom said, there are shops that will order for a month or two just to save $30 on shipping, or maybe, ooo-ooo-ooo, maybe even get FREE SHIPPING!!  I'm not speaking of shops like this, and there is no point in worrying about huge corporate shops.  That barista has no control over what they are doing, they have to stay inside corporate's guidlines.  I'm talking about shops that actually put forth a valid effort to serve quality product, maybe even roast their own, maybe are moving toward relationship coffees, have well trained baristas pouring latte art (or at least properly prepared milk), and make it obvious that they care about what they put on the counter.
One time I was on a machine that had the heating element go out.  It took probably 15 customers (and I specifically remember that one of them got a straight double) before anyone mentioned an off taste.  I was brewing shots at about 180-185 (as the boiler was cooling) that should have been at 203.  Are you kidding me?  They must have tasted awful!  I was so upset the next day when customer after customer said, "Yea, it was pretty bad but I didn't want to hurt your feelings."  You're not going to hurt my feelings by saying, "Hey man... this is really bad and I know you are trying to serve quality stuff, what's going on?"  What is going to hurt my feelings is a ring of gossip floating around about my shop with no one gutsy enough to step up to the bar and say something.
So as a homeroaster, I understand how frustrating bad coffee can be.  As a barista, do us all a favor and let us know when the coffee is frustrating, otherwise it's ALWAYS going to be frustrating and we are never going to see a push and spread of quality shops pumping out quality stuff.  It's like people that don't vote and complain about the government...
-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.
--- On Mon, 7/7/08, Scott Miller  wrote:
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22) From: Steve Carlson
Brian, that's awesome.  Good for you.  Stick it to the Ahwanee.  They should
up their standards.
On Mon, Jul 7, 2008 at 11:08 AM, Brian Zambrano  wrote:
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23) From: miKe mcKoffee
Bry,
Extremely well said. Your passion for the craft is undeniable. If you ever
DO think about venturing to the Pacific Northwest, give me a call and let's
talk. Seriously.
Do homeroasters make bad café customers? No, not if it's a café worth a
grain of salt. They can make the most fun customers. Day in and day out
there are many orders for large milked and often flavored espresso based
beverages. And they're made with the utmost care. Yet the heart sings and
the pulse races every time a traditional espresso beverage is ordered,
especially the ultimate expression - the straight shot. It's the only
beverage I serve with a 5oz Rock Glass of filtered sparkling water from a
Soda Syphon to cleanse the palate before savoring the elixir. It deserves
and gets the ultimate respect.
miKe mcKoffee aka Mike McGinness
mcKona Koffee Roastery & Paradise Kafe
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24) From: John Despres
miKe, there are other ways to drink espresso besides a straight shot? =
Who knew? I may try one someday...
John
miKe mcKoffee wrote:
<Snip>
e.com
<Snip>
e.com/gallery/main.php?g2_itemId=7820
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings =
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25) From: Sandy Andina
On Jul 8, 2008, at 12:40 AM, miKe mcKoffee wrote:
<Snip>
OOOHH!!! I'm there!  I miss real seltzer so much.  Grew up in Brooklyn  
with the stuff spritzed from thick blue or green glass sealed syphon  
bottles (like in slapstick movies), that was SOOO sparkling you could  
injure yourself on the bubbles!  We'd get a dozen bottles a week  
delivered in a heavy divided wooden box, with the empties picked up to  
be refilled.
Sandy Andina
www.myspace.com/sandyandina
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26) From: Joseph Robertson
Great Thread,
Thank you Tom for the kick off.
JoeR
On Mon, Jul 7, 2008 at 11:15 PM, Sandy Andina  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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27) From: Scott Miller
I know a good idea when I steal it .... since I already have a soda syphon
for making Italian sodas, I'll now offer a soda back for straight shots....
sadly, we do frou frou drinks at the rate of ~99:1 in our shop... yes, the
"Peanut Patch", as we like to call home is not a 'spro drinking town.
cheers,
Scott
On Tue, Jul 8, 2008 at 1:40 AM, miKe mcKoffee  wrote:
<Snip>
's
<Snip>
 a
<Snip>
ee.com
<Snip>
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28) From: Tom & Maria - Sweet Maria's Coffee
Great post Bryan, and I agree completely. (Full disclosure- I created 
this topic to provoke discussion, NOT to say that homeroasters are 
bad customers ...). I am really not proud of being a person who is 
reluctant to say anything about bad coffee (but I am NOT a person to 
gossip about it). I have told my friends that are opening a place in 
SF exactly what I think of their french press coffee --- this whole 
idea of making a french press then putting it into a pump airpot is 
silly. I think if I went to a place and saw a level of care put into 
the coffee, or was in the situation of your customers (where a 
barista asks about the drink) I would definitely give an honest 
answer. But so many cafes just hand you a cup and want you out the 
door. It's a lot of effort to complain, and probably the reason I am 
buying a coffee at all is that I have things to do. It's not always 
worth the hassle. That's why some simple way to give feedback, like 
asking about the coffee, is great. I know too the agony of being 
behind a counter. I did it for so many years, maybe 8 or so when I 
add it up. Some days you feel like you have a big target painted on 
your head and everyone is taking potshots at you. But back in the 
day, our coffee was truly mediocre. We didn't know what we were doing 
for the most part. The place I worked had the freshest coffee 
(because we were the only place that roasted) but then we pre-ground 
everything, then put it in a freezer! In plastic-lined paper bags! 
Europenas that we served espresso to were appalled. Of course, we 
thought we were doing them a favor by filling the cup with 4 Oz. of 
coffee. They didn't quite see it that way. We were lucky to get 
enough crema to cover the surface. Things have come a long way. -Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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29) From: Benjamin VerHage
In regards to your original post Tom, I live in San Diego and to tell you the truth, you didn't miss much. Living here is one of the factors that got me on the path of home roasting. I've been to so many coffeeshops here and have been disappointed in almost every one. Most of the time I walk out after taking one sip because the espresso/capp/etc is just undrinkable. Unfortunately most of the places, after seeing them, don't have much chance for improvement. When you get half of a 8oz cup as an "espresso" from a superauto, I don't see the point in complaining.
Growing up in the midwest, I have definitely noticed the "grab it and leave" mentality of the shops here in SD. I really do miss hanging out in a coffee shop. Most places here don't have more than a few tables, I'm assuming just for that reason. I don't know if it's just SoCal or what...I've been to plenty of awesome places in San Fran (going back this weekend, yay), Seattle (obviously), and pretty much any place north of here.
One place I do like here is Caffe Calabria. They are a relatively large local roaster who supply a lot of local places. They also have a pretty nice cafe. They take things seriously and try to stay very authentic to the Italian standards. One barista in particular, (I feel bad not knowing her name) makes excellent drinks. I have noticed lately, however, that they have hired a lot of new hands, and everything I get from them for the most part is just awful. It's surprising to me that a place like that wouldn't train their new people correctly. I was never sure if I should say something or not, but now I think I will. Great discussion thread and good POVs from people on both sides of the counter. I feel enlightened!
Ben
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30) From: Morris Nelson
Tom,
I think there are bad café customers who just happen to be home roasters.=
  =
I was in an espresso bar this week and the drinks served were fabulous.
Why, because they serve a consistent product. They treat their customers
with respect.  They appreciate feedback.  I talked to people in the town and
they think this espresso bar is the best place in the world.  =
If given a choice between sitting home alone and drinking my home roast and
sitting in a local espresso bar with a friend enjoying a conversation and
drinking average coffee, I'll take the conversation any day of the week.
Morris =

31) From: Eddie Dove
Just getting caught up after vacation ... this is / was an excellent thread ...
miKe wrote, "Giving honest feedback isn't being a jerk, unless done in
a boorish manner of course."
Spot on and very well stated, miKe!  Rude, ill-mannered people make
bad customers.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Jul 7, 2008 at 1:50 PM, miKe mcKoffee  wrote:
<Snip>
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32) From: Michael Mccandless
On the other end of the spectrum, I am cautious when Mo, owner of the Coffee
Rush, asks me "how is the espresso?".
He has tossed a few lbs of coffee chasing a prob with the shots.
Tasted very burnt & turned out to be the machine, a serious back flush &
grouphead disassembly solved the prob.
30% of the other customers didn't notice the diff (foo-foo).
He won't hire anyone who has *$'s as the only experience.
If they insist they are good, he lets them embarrass themselves by pulling a
shot.
My favorite coffee shop outside of my kitchen.
McSparky
On Sun, Jul 13, 2008 at 9:02 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
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33) From: miKe mcKoffee
Do you know if his DAILY end of day closing regimen includes detergent
backflushing PF scrubbing, plus a water only backflushing PF scrubbing or
two or three during the day (depending on volume)? It should.
With the cleanest machine another cause of off shots can be dull burrs...
Figure changing at 50% of mfg rated life expectancy to maintain good
consistent grind.
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
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
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34) From: Michael Mccandless
I don't now his maintenance routine, but he doesn't have a problem calling
an expert to check the new machine (don't know the brand).
He also realizes the importance of the grinder.
It's good to have a quality coffee shop in the neighborhood.
McSparky
On Sun, Jul 13, 2008 at 8:07 PM, miKe mcKoffee  wrote:
<Snip>
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