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A spot to say "hello" and reminisce about snow, lakes and rivers, roadkill, The Motor-City, the UP, Trolls, Fudgies, beaches, canoe trips, corn mazes, cider-mills, cherry orchards, I-96, 75 and 69. You get the picture. I know you are out there.
Members: 32
Latest Activity: Dec 7
Discussion Forum
Michigan Style Espresso 13 Replies
Started by Kurt Stauffer. Last reply by Kurt Stauffer Aug 12.
Buying Local 3 Replies
Started by Chris Hooton. Last reply by Chris Hooton Aug 8.
Comment Wall
Comment
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Comment by Kurt Stauffer on November 3, 2009 at 6:57am - I'm tired of all the bad news out there. Success stories wanted! Got one?
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Comment by Wendy Robison on November 3, 2009 at 6:34am - Hello, fellow coffee-loving Michiganders! I work for a company in Ann Arbor that provides services to indies that they may not be able to afford to do on their own, such as loyalty and gift card programs. It's my dream to one day own a coffee shop. I look forward to getting to know you all! :)
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Comment by The Beat Cafe on September 12, 2009 at 2:36pm -
Hello All Coffee Lovers! And No offense to anyone, but my Espresso is one of the best on earth..I know you do not believe me come and give it a try, please befroe you say nay.
Also we are in need of a partime Barista for vacation relief and maybe more.
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Comment by Kurt Stauffer on July 15, 2009 at 10:32pm
- Yeah Teresa, you are right. My idea isn't too clearly expressed. I think my coffee is the best in Michigan and competes with anyone's in the industry and so we charge accordingly. But, feeling sympathetic about our economic state and also trying to learn something about the economics of quality lead me to throw it out there. If quality can sell for $3 or $4 per drink, does that mean it would sell better, worse or the same at a lower price? Is there a real economy for quality or are there different rules that apply? If exceptional is $4 and really good is $1 would people go for the really good or the exceptional? Thanks for the good feedback.
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Comment by teresa on July 15, 2009 at 8:41pm - Is it really "snooty" or quality? Although I don't have a retail spot yet, I make better brew at home than most of the shops in my area 'cause of the effort I've put into learning about coffee, and I plan to charge prices to reflect it. Once u start discounting, u'r competing w/ the big box stores... a losing proposition. But, Kurt maybe u were thinking of this only as a special event incentive...so to entertain the question, I think a 2 buck latte would attract many and be a great bargain. Not enough espresso drinkers to make that worthwhile...JMHO. Namaste.
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Comment by Kurt Stauffer on July 14, 2009 at 8:33pm
- In light of our Nation leading unemployment rate, snooty coffee seems a little out of touch. What price point for a basic coffee menu would be too good to pass up? Espresso for 50 cents? Latte for $1? Please tell me what you think.
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Comment by Luis Zaman on May 30, 2009 at 8:17pm - Awesome Jack! I'm gunna have to come by and check out the shop next time on the west side. Speaking of, Kurt, I'll be visiting soon! I'm in Novi for the weekend, but next week I'll probably get down there.
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Comment by Jack Groot on May 30, 2009 at 1:42pm -
The next Great Lakes Barista Jam and Latte Art Throwdown is scheduled. July 10th is the date and check out http://www.eventbrite.com/event/349377999 for more information and registration details.
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Comment by Jack Groot on May 5, 2009 at 12:32pm
- No, with Tulip Time, Hope finals and the usual end of school stuff we decided to wait till June and do a jam and throwdown together.
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Comment by Kurt Stauffer on May 5, 2009 at 12:20pm
- Would love your feedback on it. I will send you some.
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excellent suggestions so far, i emailed the links to the roaster and we'll see what he thinks. this is the stuff i really dig - i'm never going to be able to taste every coffee but having specific information about the coffees i do taste helps so mu…
I have worked in a shop that did this, and even if you grind the decaf and take it straight to the machine, you still can't dial it in to pull decent shots. It would be better to have a cheaper lower volume grinder to dedicate to decaf if you are wo…
Royal has a fair amount of info on their website for some of their coffees. They are also very helpful if you ask, they certainly know where their coffees come from. If you're looking for something smaller, I highly suggest http://www.coffeeshrub.co…
I personally use Big Train Spiced Chai at my shop and people love it. It is a powder. We mix it with milk and it's really delicious. If you are at all in or around the Bellingham/ Seattle area, my most favorite chai is Harmony Chai brewed by Holly D…
The whole pre-infusion thing is a little bit overrated imho. For instance on an E61 machine, you've already got pre-infusion by design. You're really not accomplishing a whole lot more by adding to it. Take for example the majority of La Spaziale Vi…
As I understand it, the contemporary school of thought is of the mind that your best bet is to use unrested beans; however, this will only buy you a very small window, beyond the ±30 minutes alloted for the espresso ground coffee to degas, where qua…
We're moving our coffee operation into a much smaller space, and I'm considering pre-grinding a small amount of decaf at the beginning of the day (maybe using the Bunn drip grinder set on "espresso") and keeping it in a small Cambro container by the…
I actually meant to post the above reply ^^ in the discussion entitled "Best commercial espresso machine", but I suppose it could be relevant here as well.
Still getting used to this forum's layout! :p
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