HomeRoast Digest

Topic: To flavor or not to flavor (7 msgs / 170 lines)
1) From: Jane Hill
You took the words right out of my mouth.   Hmmm . . . bittersweet 
chocolate, cacao nibs. . . isn't that a flavor?
I drink mine fresh roasted, fresh brewed, black . . . but my "flavor" 
customers will get the best of both worlds: excellent fresh roasted 
beans, flavored to their liking, and personally delivered to their door.
As an aside: I, too, have 'climbed the mountain jungles' of Mexico 
'seeking the ultimate bean' and, also in faith, left piles of cash. I've 
also hiked the high mountain jungles of Peru . . . etc, etc. 
I graciously thank the few on this forum that took time to answer my 
question with helpful suggestions.
Java Jane in Juneau

2) From: javafool
Java Jane,
There may have only been a few on this list respond to your coffee flavoring
coffee question because probably most of us on the list don't know beans
about flavoring coffee. I'm sure no one was trying to be rude or avoid the
question, we just didn't know.
JavaFool TerryF

3) From: Lowe, David
Quite true in my case. We hide our ignorance by hiding behind "losing =
CSA points." However, it does seem that there have been a lot of =
postings about pulling shots of espresso with cocoa lately... sure =
sounds like flavoring to me! 
Dave Lowe

4) From: Ben Treichel
Go to your room with no after dinner espresso (or cap etc.). To suggest 
that we would ever hide behind a fictitious organization with virtual 
members is ludicrous. ;-)
Lowe, David wrote:

5) From: AlChemist John
Sometime around 14:51 6/25/2003, Lowe, David typed:
I would slightly distinguish adding a flavor by the addition of a syrup 
(which has a rather narrow flavor profile) to that of adding another whole 
ingredient whose makeup can be just as complex as coffee.  Yes it is 
changing the cup of coffee and is now longer "just" coffee, but pulling 
shots with cocoa is a  far cry from just flavoring the coffee.  If you were 
adding Hershey chocolate syrup to your shot, that would be flavoring 
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

6) From: Lowe, David
No, no, no, please no! You're punishment is too great...
Dave Lowe

7) From: Scott Jensen
You are to be commended for going the extra mile to provide your customers
with the finest coffees!  I think it's wonderful that there are roasters who
want to promote excellence, and it's great that you are open-minded enough
to flavor coffee for those customers who desire it.  Their taste in coffee
is certainly as deserving of respect as any other person on this earth.  The
fact that you are giving them the finest, fresh roasted, flavored beans will
make them your customers for life, and they will trust you.  As long as they
are coming thru your door and buying coffee, you will have the opportunity
to enrich their lives with samples of the other wonderful coffees you carry.
I started out drinking Folgers with flavored creamer, moved up to a Flavored
whole bean from a local shop, and then started trying Kenya's and Sumatra's.
Some people may never move on from a flavored brew like I did, that does not
make them less of a connoisseur- just different.  They certainly deserve the
best coffee (by their own definition) a roaster can provide.
In addition, no matter who is drinking the coffee or how they drink it,
there are people whose lives depend on the Specialty Coffee Trade.  Every
pound of Pluma, Huila, or Antigua you flavor and a customer loves, is one
more chance that farm will still be around in years to come.
Congratulations and best wishes,

HomeRoast Digest