My 2 cents: the Trifecta from Bunn is an automated aeropress, and I don't think it is the best single serve machine. There is HUGE money right now on single serve automated equipment at all levels, home, office, commerical. Why? Nespresso makes minimum $35 per LB retail (actually might be more) on their single serve, Keurig is something like 90% of Green Mountains business. The markups are GIANT on these portioned products. I will make this claim though: any manual method made by someone who has tasted the result, made an adjustment to their taste, and can repeat the steps with reasonable care will, empirically, in blind test, produce better coffee than the fanciest single serve brewer, be in Nespresso, Clover, Trifecta or whatever. Brewing is a system where human input, evaluation and adjustment cannot be adequately duplicated. Tom PS: changed the subject lines because it pains me to see HS on our homeroast list! <Snip> -- -Tom "Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting Thompson & Maria -http://www.sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - info_at_sweetmarias.com Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
But just pouring hot water over a fiber cone containing ground coffee and allowing it to drip into a receiving container has absolutely no snob appeal nor does it cost thousands of dollars. This will never do as everyone knows that it takes thousands of dollars worth of high tech equipment and a special training class to brew excellent coffee. On 11/01/2010 05:34 PM, Tom & Maria - Sweet Maria's Coffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Okay, but how about if it is imported New Zealand water poured through a gold filtercone containing ground Kopi Luwak? Wait, that won't work... <Snip> -- -Tom "Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting Thompson & Maria -http://www.sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - info_at_sweetmarias.com Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
So true. I have a Vivaldi II and I also use an Aeropress. It's hard to convince people that sometimes the AP is better for a coffee than the VII. If for some reason I couldn't have espresso at home anymore, I'd be reasonably content with an Aeropress (once the initial shock of being espressoless passed, that is.) --Derek On Mon, Nov 1, 2010 at 8:29 PM, Rich wrote: <Snip> Every path but your own is the path of fate. --Thoreau Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I disagree about the snob appeal. Often my guests are impressed that I stand over the Chemex and pour -- by hand, mind you -- for minutes at a time, until the coffee is ready. From: Rich To:"A list to discuss home coffee roasting. There are rules for this list, available athttp://www.sweetmarias.com/maillistinfo.html" Sent: Mon, November 1, 2010 4:29:09 PM Subject: Re: [Homeroast] Single cup brewers But just pouring hot water over a fiber cone containing ground coffee and allowing it to drip into a receiving container has absolutely no snob appeal nor does it cost thousands of dollars. This will never do as everyone knows that it takes thousands of dollars worth of high tech equipment and a special training class to brew excellent coffee. On 11/01/2010 05:34 PM, Tom & Maria - Sweet Maria's Coffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) : http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
At 03:34 PM 11/1/2010, you wrote: <Snip> But both the Clover and Trifecta allow and encourage this behavior while allowing quite repeatable results and an ease of making those changes when required. Ira Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Derek, With all respect, not me. I gave been on travel for 10 days now with my AP. It makes an acceptable cup but we have gotten good and really bad coffee out. Peregrine Espresso in DC was the best coffee I have ever drank. We stopped at a Whole Foods in Annapolis MD the coffee bar was surprisingly good. The Baltimore Coffee and Tea we stopped at was the worst excuse for coffee I have ever experienced bitter and watery in a Mocha Latte ( normally I drink straight espresso or a machiato). Tonight we are in a desolate spot. No real coffee so I pulled out the aero press. It was ok. But I would have loved to walk across the street to Whole Foods or across town to Peregrine. I wish my Giotto would fit on the suitcase. Thanks, Hank Sent from my iPhone On Nov 1, 2010, at 7:41 PM, Derek Bradford wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
<Snip> Wrong: weighing your coffee to be ground, weighing your water, heating water to precise temperature, timing your multiple pours, weighing your brewed coffee...believe me when I say well executed pour over bars have HUGE coffeegeek appeal. True, doesn't cost thousands of dollars, just hundreds. And we've sold a number of scales recently too. (0.1g resolution with max 1000g, so work great for PF build and pour over) Slave to the Bean miKe mcKoffee www.CompassCoffeeRoasting.com URL 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Yes, but the coffee? At the hands of supremely experienced people I have had too much mediocre coffee from these machines. I do completely agree that in the right environment they "encourage this behavior while allowing quite repeatable results and an ease of making those changes when required." And I am not judging them from a Starbucks installation or such... The move toward manual methods in general is something I find heartening, and while I am sure there is always another innovation in high tech brewing, you look at the variables the Trifecta and Clover take great expense to control, and you find that humans can control them quite easily. Tom <Snip> -- -Tom "Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting Thompson & Maria -http://www.sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - info_at_sweetmarias.com Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I can tweak my Clever Coffee Dripper brews quite easily and it cost less than $15,000.00. Oh I mean less than $15.00. And it's more fun. John Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Coffee brewing is an interactive process. It does not yield itself well to automation or a doctrinaire procedural approach. The worlds great chefs do not use Betty Crocker cook books... On 11/01/2010 07:59 PM, Tom & Maria - Sweet Maria's Coffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
On Mon, Nov 01, 2010 at 08:26:50PM -0500, Rich wrote: <Snip> Coffee roasting is an interactive process. It does not yield itself well to automation or a doctrinaire procedural approach. The worlds great roasters do not use pre-programmed at the factory profiles... :-) -- An education that does not teach clear, coherent writing cannot provide our world with thoughtful adults; it gives us instead, at the best, clever children of all ages. -- Richard Mitchell Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I have countless hours in on Clover machines in lab settings, got to play a= round for probably a collective 3 hours with the Trifecta this past weekend= at Coffeefest and rock pour-overs all day long on whatever bar I'd happen = to be working on that day... and you know what... V60 all the way. I don't know of a real barista that actually likes thos= e stupid machines. If you put time in, you can get some pretty great cup= s off of a Clover or a Trifecta, but it's a hellofa lot of work to master o= ne. Speaking to the "automation" part: Ever use a Behmor? Ever use one of it's profiles? Ever use a programm= able Hottop? Ever use a pump driven espresso machine? Automation is a= ll around the home-barista/roaster world. I know I'm opening a door that I probably shouldn't when I say this but... Man I love how people that "aren't in the industry" bash everyone that is a= s if they know exactly what's going on all the time. Comments referring = to how people won't clammer behind a product unless it is expensive and aut= omated just frustrate me. Know what the most talked about item at Coffee= fest was this week? The K-Cone. But because you aren't in the industr= y you probably have no idea what it is... Frustrating indeed. Venting over. The main thing I see as a positive with the Trifecta in particular is tempe= rature stability. The sealed chamber does quite a bit for it. You thi= nk your Clever brews are tasty? Try doing one where the temperature does= n't drop 12-16 degrees over the coarse of the 4 minute brewing cycle. An= d that's why you don't see them "in the industry." ;) ... but I still hate the thing. -bry Bryan Wray Compass Coffee 360.831.1480 Bryan 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 --- On Tue, 11/2/10, Martin Maney wrote: From: Martin Maney Subject: Re: [Homeroast] Single cup brewers To: "A list to discuss home coffee roasting. There are rules for this list= , available athttp://www.sweetmarias.com/maillistinfo.html" Date: Tuesday, November 2, 2010, 5:19 AM On Mon, Nov 01, 2010 at 08:26:50PM -0500, Rich wrote: <Snip> Coffee roasting is an interactive process. It does not yield itself well to automation or a doctrinaire procedural approach. The worlds great roasters do not use pre-programmed at the factory profiles... :-) -- = An education that does not teach clear, coherent writing cannot provide our world with thoughtful adults; it gives us instead, at the best, clever children of all ages. -- Richard Mitchell Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 = Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
I've been anticipating the Kone filter video. I'm happy with filters but with a Kone I think I could pour 1200 ml in five minutes instead of nine for when family visits as I avoid auto-drip makers. I'm hoping its the drip machine buster. How's the taste and sediment in the Kone. I love my lever espresso too and may some day move on from Behmor to a Quest, manual can be good, but it does take skill. The V60 bar at Barefoot or Intelligentsia does move slowly, but that's s good thing for the coffee. Hope customers realize this. -Chris -Chris Pecked out on my mobile phone. On Nov 3, 2010 1:33 AM, "Bryan Wray" wrote: <Snip> around for probably a collective 3 hours with the Trifecta this past weekend at Coffeefest and rock pour-overs all day long on whatever bar I'd happen to be working on that day... and you know what... <Snip> stupid machines. If you put time in, you can get some pretty great cups off of a Clover or a Trifecta, but it's a hellofa lot of work to master one. <Snip> programmable Hottop? Ever use a pump driven espresso machine? Automation is all around the home-barista/roaster world. <Snip> as if they know exactly what's going on all the time. Comments referring to how people won't clammer behind a product unless it is expensive and automated just frustrate me. Know what the most talked about item at Coffeefest was this week? The K-Cone. But because you aren't in the industry you probably have no idea what it is... Frustrating indeed. <Snip> temperature stability. The sealed chamber does quite a bit for it. You think your Clever brews are tasty? Try doing one where the temperature doesn't drop 12-16 degrees over the coarse of the 4 minute brewing cycle. And that's why you don't see them "in the industry." ;) <Snip> delivery service, it can be a culinary art- Chris Owens <Snip> list, available athttp://www.sweetmarias.com/maillistinfo.html"< homeroast> <Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Technology is sexy but automation is a business all in itself. I've been curious with the business of machines like the Clover and the Trifecta from a coffee shop perspective. Does this type of machine add value to the shop or in some way impact the bottom line positively? = By the way, what is the K-Cone? |
Search for Coava coffee to get a peak at the Kone, a photo-etched stainless steel cone filter designed to be used in a Chemex. -Chris Pecked out on my mobile phone. On Nov 3, 2010 6:14 AM, "Tom Ulmer" wrote: <Snip> from <Snip> weekend <Snip> to <Snip> off <Snip> programmable <Snip> around <Snip> as <Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Bry, Nice to hear from someone else in the industry. I really enjoyed myself at the SCF this year. I did not get back up on Sunday like I wanted. I would have loved to spend more time on the floor checking out all the new stuff and buzz going on in our coffee world. Critical to stay up with trends and market changes. The coffee world is way bigger than it was when I only home roasted for myself. Not to rant on your rant but I remember as a home roaster I looked up to professionals who coffee is an everyday event like with our host Tom. This discussion reminds me so much when I competed in Tavern hard tip darts. Remember the steel tip dart with the nice cork boards that hung in many bars and taverns? What I discovered at a ripe young age of 30 is that if I played with the pro's and big guys in this world I improved way faster than only throwing darts at my home board. Same goes for this wonderful world of coffee. This is why I love hangin' at your's and miKe's shop as much as I can. It has nothing to do with my numerical age, more with the fact that miKe M. and you have way more experience with coffee than I have years left on this planet. Thanks for being part of my coffee world. By the way how is your nose doing after taking a wooopin' from Sarah? ;^) Sure was fun taking that sensory exam at the espresso parts booth to find out if I can sniff out earth tobacco rubber and some fruits. I have a lot of work to do before I can be a serious cupper. I want that kit. Great to bump into ya Bry and visit if for just a few minutes at the fest. Say hi to miKe for me. Be Well, Joseph On Wed, Nov 3, 2010 at 1:31 AM, Bryan Wray wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
At 01:31 AM 11/3/2010, you wrote: <Snip> If you, as in Mikes company, was to supply coffee to a commercial customer looking for a high quality single serve solution for untrained counter help, the Trifecta might be perfect as you could get to supply both the coffee and the brewing parameters which could be adjusted as necessary with each delivery. Done correctly, even the counter staff at McDonalds could serve a good cup of coffee in a reasonable time frame with enough machines. It might not be the perfect machine for you, but it might be the perfect machine for you to be in charge of to be used by the masses of uncaring counter help. Ira Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
At 01:31 AM 11/3/2010, you wrote: <Snip> I should say that I thought they made a number of mistakes in the design, the main one being that if you mount it on the counter between you and the customer, the process is hidden from the customer and since it's cool to watch I would expect the up-sell from pre-brewed to single cup would be higher if the customer could see it happening. Personally I figured it would fail but I'm guessing I'll be proven wrong in the end. Ira Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I'm just glad to see coffee getting better at the average. The Green Mt. cup machines here in the Northeast are pretty big. No fuss no mess and folks don't have to stop someplace. It's an acceptable cup which makes most folks happy. Espresso on the other hand still sucks at most places. What fascinates me is there's a place in my area that serves espresso with "everything", yes everything wrong with it. I watch people sip on one and they don't flinch at all????? In the search for a great cup/roast I know I'm way off the beaten path. -- Ed Bourgeois aka farmroast Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Personally I love the marriage of art and science in a myriad of coffee ways. And agree the Trifecta could be one of them, used similar fashion to creating a roast profile for a certain bean and then running it automated rather than manually adjusting gas and airflow at various stages during a roast every single batch. (like for 22 batches yesterday) With tweaks here and there as beans age, environment changes etc. of course. The art is creating and adjusting/maintaining the profile, not rote manual adjustments over and over. However, at ~$5k a pop don't see us forking out $15k for even just one Trifecta at each location anytime soon. And since a singe brew machine would really require more than one most locations... Don't currently have any wholesale customers flush enough to justify that type of single brewer either. Though in reality the expense could be justified, at the expense of one less barista job. So pay Bunn, or pay a person passionate about really learning coffee. In the long run the machine could be cheaper, but oh so impersonal. Slave to the Bean miKe mcKoffee www.CompassCoffeeRoasting.com URL 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
No offense, but we wouldn't sell our coffee to a high volume commercial cus= tomer with untrained counter help. We'd work with them, train them, develop palate training practices... but i= n the end, if they just didn't care then we just wouldn't bother. I'm not going to bust my @$$ to roast 15 different Centrals in a 2 week spa= n, and cup them, and brew them under different parameters, and dial them = on the espresso machine with a daunting and unending number of variables if= in the end I'm delivering it to the doorstep of someone that doesn't give = a damn. Especially when you factor in that a typical week is 100 hours BEF= ORE any of those things come into play. The "high quality single serve solution for untrained counter help" doesn't= exist. Have them wash dishes for 2 months and tell them to pay attention = to what happens on the bar. If after a month of scrubbing they feel like c= offee is still something they want to explore, then they are worth my time = and can start running the register or something like that. But if they are= just in it for the shortcut, then perhaps they should turn their focus to = super-auto espresso machines, beans that don't cost as much and staggering = their "special of the day" to keep their customers guessing who'll be getti= ng the freebie that afternoon ("Ooo look! Punchcards!" Now THAT'S a loyal = customer... *eyeroll*). There's a hell of a big market out there for medio= cre, but I don't want my name associated with it and I know miKe doesn't ei= ther. -bry Bryan Wray Compass Coffee 360.831.1480 Bryan 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 --- On Wed, 11/3/10, Ira wrote: From: Ira Subject: Re: [Homeroast] Single cup brewers To: "A list to discuss home coffee roasting. There are rules for this list,= available athttp://www.sweetmarias.com/maillistinfo.html" Date: Wednesday, November 3, 2010, 8:16 PM At 01:31 AM 11/3/2010, you wrote: <Snip> perature stability. The sealed chamber does quite a bit for it. You t= hink your Clever brews are tasty? Try doing one where the temperature do= esn't drop 12-16 degrees over the coarse of the 4 minute brewing cycle. And that's why you don't see = them "in the industry." ;) If you, as in Mikes company, was to supply coffee to a commercial customer = looking for a high quality single serve solution for untrained counter help= , the Trifecta might be perfect as you could get to supply both the coffee = and the brewing parameters which could be adjusted as necessary with each d= elivery. Done correctly, even the counter staff at McDonalds could serve a = good cup of coffee in a reasonable time frame with enough machines. It m= ight not be the perfect machine for you, but it might be the perfect machin= e for you to be in charge of to be used by the masses of uncaring counter h= elp. Ira = Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 = Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
At 09:41 PM 11/3/2010, you wrote: <Snip> I think you misunderstood my point. First off, I didn't say or imply espresso, Just this weeks cup of coffee brewed in a Trifecta with your brewing parameters. Pick up a the right few customers like that and Mike can afford a bigger or second roaster and suddenly your life gets easier. And if you wanted, you could use that delivery system and an hour of training to insure that decent single serve coffee was being served. I had no interest in insulting you, but you are running a business and you always need to be aware of opportunities. As I saw someone else point out if you sell something like 50 cups of coffee a day for an extra 50 cents, the payback on the Trifecta is quite short. Ira Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
On Nov 3, 2010, at 4:31 AM, Bryan Wray wrote: <Snip> DARN RIGHT you shouldn't. You should walk up to it, and a sensor should automatically open it for you, then after you walk through, it should automatically close again. ;-) - allon Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |