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Topic: Local vs, National Roasters - Re: Coffee in NYC? (7 msgs / 155 lines)
1) From: Eric Faust
Well said Tom, thank you for keeping it small and continuing to give us the
actual farm names and much much more. Looking forward to the 20# I have
coming in the mail today.
Thanks,
Eric Faust
On Tue, Aug 25, 2009 at 12:52 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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2) From: raymanowen
Why we all roast our own, isn't it, Tom?
Plus, as Pecan Jim stated so well, we're all individuals with our own
misteaks, tastes and pleasures.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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3) From: Brian Kamnetz
I still vividly recall the April Fool's "joke" on this list a few
years back, when someone announced that Tom had sold to a larger
organization. I nearly had a heart attack!
Brian
On Tue, Aug 25, 2009 at 1:57 PM, Eric Faust wrote:
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4) From: raymanowen
"Many of the top lots that Tom gets for us are tiny and would have no effect
on a large scale roast operation...
[Even if Haile Selassie's entire home province were able to ramp up
production keeping quality level or even higher, what would happen]
... as demand for top quality increases, and appropriate prices paid, more
farms and co-ops will begin to increase their average quality."
Adam Smith says that doesn't necessarily follow.
How much are you willing to pay for the highest quality in this commodity?
That's what you'll get, maybe less if future generations of the growers
realize they can trade their donkeys for helicopters if they just let the
"weeds" grow in their garden plots.
It's not the coffee aficionado's Utopia. Since coffee crops are cyclic and
the flavors change, the guys with a BS in Big Coffee could never touch the
exquisite origins. The coffee drinker that pushes a button or pays Fourbucks
wants SAME in his dreck. (Won't spoil the taste of the cream and syrups)
"What do you mean, I have to warm up the engine of this Maserati for 20
minutes? I'm just going to 7-11 for coffee- give back the keys to my
Impala."
Cheers, Mabuhay -RayO, aka Opa!
What if? - Why not?
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5) From: Scott Miller
Last week I made my usual deliveries to the restaurants and retail locations
that carry our roasted coffee in the Low Country area of SC. It's about 70
miles from our shop across the river in Statesboro, GA.
There's a farmers' market in the town in SC and we also sell there on market
day.
So this guy walks up to our booth and sees I'm located in GA and accuses me
of not being "local". There are farms from further away than I who he
insisted were local because they are in SC. He was from Cleveland. I guess I
should have made it clear that I really prefer to only sell my coffee to
locals.
Made my week!
cheers,
Scott
On Tue, Aug 25, 2009 at 1:52 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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6) From: Scott Miller
It is super humid here early in the morning. It drops enough by midday that
I have to adjust grinders around lunch time. Been that way for a couple
weeks and won't change for a few more.
It really wan't that hard to get staff to understand the need to closely
watch how shots are pouring and what to do if an adjustment is needed. I
can't imagine something so denigrating as telling staff, "don't adjust the
grinders". I still have people working for me from when we opened the doors
over 2 years ago.
They are also capable of adjusting the thermostat on the gelato case. That's
actually more challenging to keep stable in this humidity!
cheers,
Scott --> loves our coffee gelato with crushed coffee beans sprinkled on
top!
On Fri, Aug 28, 2009 at 10:59 AM, Allon Stern  wrote:
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7) From: Michael Dhabolt
Phil,
As counter-intuitive as it seems the un-tamped shot is a common
practice in many locations (many areas in Europe).
As long as the pull time (25 to 35 seconds) pressure (8.5 to 9 BAR)
and a grind that will support those criteria are accomplished, the
shot will turn out perfectly OK.  In fact some folks will argue in
support of the no-tamp pull.
Now, general cleanliness, machine clean-up, maintenance and any number
or other considerations (let your imagination run wild) for a machine
that is used in this fashion is an entirely different issue.
Mike (just plain)
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