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Topic: clarification on SBUX roasteries and my previous post (3 msgs / 87 lines)
1) From: Kevin DuPre
I'm writing this to both answer Dan's question and to
clarify my previous post.  I didn't quote the original
question I was replying to so it looks as if I was
answering the question then slamming Star$$.  I have
correctly quoted the original question by I don't know
who below, with my previous reply... Someone else
replied that good beans aren't in short supply and
that Starbucks probably doesn't use cheap beans. I
agree with this last statement. They have access to
the best beans as the rest of us do.  The real problem
lies in the shelf life of roasted coffee and the
length of the supply chain.  If you don't compensate
by making the darker roast dominate the flavor, then
by the time the stores get it they are serving stale
*tasting* coffee.
The roasteries I know of from the SEC 10Q filing by
Starbucks Corp (search at www.sec.gov if you're
interested) are in York, PA, and Nevada.  I've heard
there is one more on the west coast but couldn't find
it in the 10Q.
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--
Kevin DuPre
obxwindsurfhttp://profiles.yahoo.com/obxwindsurf"The real voyage of discovery consists not in seeking new landscapes but in having new eyes -- Marcel Proust"
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2) From: Rick Farris
Kevin wrote:
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That's a darned good theory, Kevin, but Starbucks was roasting dark when
they only had one store.
As someone mentioned earlier in the thread, old man Peet roasted dark; he
trained the Starbucks roasters; so Starbucks roasts dark.
I must say, for dark roasted coffee, Peet's is damned good.
And I think the bottom line is that people in the Northwest like dark
roasted coffee.  Sometimes a cigar is just a cigar.  Period.  QED.  Ipso
facto.   ;-)
-- Rick
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3) From: Dan Bollinger
Kevin,  It doesn't make sense to me.  Regardless of their roast they are
selling stale coffee according to you.  Other roasters don't have this
problem.  I'd think that with SB's huge volume and three well-located
roasters that they could do as well or better than anyone else.
Here's a thought experiment: Let's say they roast and bag in the first day.
Ship via freight the second day, arrive at their warehouses the fifth day,
and begin delivery the sixth until the stock was turned over. With weekly
shipments to each warehouse,  each retail store could be receiving 7-14 day
old beans.  Even if they were very poor at scheduling they should be able to
get their beans from roast to retail in one month.  I think there is another
reason for the dark roast.  btw:  Does anyone know just what roast this is?
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in having new eyes -- Marcel Proust"
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