I'm a small roaster, interested in joining or STARTING a green coffee buying cooperative, preferably based in the mid-Atlantic region somewhere. Anyone interested in discussing?
I'm in North Carolina. I have a climate and humidity controlled facility with room for storage. I also have a freight depot around the corner from my shop, and a heavy truck. I think we could reasonable consider a group with members as far north as Maryland, south to Georgia and west to Tennessee. I'm thinking quantities in the 20-30 sack range a few times a year.
Unfortunately I'm a little too far North, but I would like to keep up on how it goes. I think it's a great idea, and from the sounds of it all you need is some fellow roasters in your area.....all of the logistics are in place. I looked at your website...its very cool... does the dog do all of the work and you take the credit?!! lol
Depends on how many of us go in together, how much we buy, and how frequently. My interest is in half sacks to have more variety. Also we need to agree where/how to buy. anyone interested in off-line discussion contact me at jim @ muddydogcoffee dot com.
i could be interested. i used to work with counter culture, and now work as the green buyer / coffee guy for dallis coffee in nyc. i will be a judge in the coe el salvador and honduras events this year, and will be looking for folks interested in sharing outstanding lots from these and other auctions. let me know if you are interested in working together on this sort of coffee program.
Please keep me in the loop on this idea. I have a container arriving on Thursday from the farm and we plan on our next container to arrive in December. I'm in SC near Greenville, about an hour from Asheville, NC. I could ship from here to save us all on double shipping charges. I'd really like some more farmer-direct coffees or direct trade.
I'm already buying for a home roaster buying club, as well as local roasters in DC, on the order of a 10-20 bags/month. Can vouch for Ildi--she's supplied our group with excellent beans in the past.
Also working to form CoE buying groups and to work to connect Mid-Atlantic roasters. Drop me a line to discuss further. I like the idea.
Have you been able to get this started. I am a samll roaster in southern Illinois, and I would be interested. I know you stated the North Atlantic area, but I am interested, please let me know.
I really enjoy the comments posted on Barista.com. There is obviously more professional baristas here than on HB or CG. I am relatively new at home espresso making and eager to learn and the comments on this site are outstanding.
I have been thro...
I am not a professional barista but I love espresso and caps. I have recently installed a La Marzocco GS/3 Paddle machine and a Mahlkonig K30 grinder. We also have a Nespresso Citiz Milk (urgh) that we use for travel. While its not anything specia...
Lorenzo - I like your thinking! Could you explain in a little more detail how you've experimented with such ingredients? Did you have to stir the chocolate in to the drink after pouring the coffee/espresso?
I'm also very interested to hear more a...
Make your own syrups. You have control over flavor and ingredients.
Finely chopped single origin chocolate pieces are fun for new/different tasting mochas. Add some ancho/chipotle powder for a mexican mocha. Steam your milk with mint leaves (in t...
Earlier today I posted the above post about the strange experience I had recently with polishing an espresso puck. It brought up some more in depth questions than I thought I would have.
As of right now, I still have not had any responses to the ...
I haven't tried honey yet, but it's on the list of to do's!
What about vanilla, mocha, peppermint (for the holiday season)? What about caramel, hazelnut, etc?
I was wondering if anyone has experimented with or uses means of flavoring lattes/other espresso drinks with anything other than syrups?
I'm not absolutely opposed to the idea, but I am a bit turned off by the thought of artificial flavoring. Doe...
Don't take this the wrong way, but based on your photo, I seriously doubt that these other baristas and your roaster, who achieve the same results, understand technique as well.
Your puck has two holes, one hole and I might think that perhaps the...
At my house, I've got a La Valentina E-61 type espresso machine, a Linea 2AV, Linea 4EE and an assortment of grinders to go along with them.
But the truth is that I never make espresso at home. Too much mess and I hate to clean. Easier for me to ...
I've had baristas from other bars come to use our machine with the same result. My roaster had the same thing happen to him. I'm contacting a repair tech from Kansas City to take a look this coming week. The pour takes the time it should, there is...
Your problem is poor distribution of coffee in the portafilter basket as a result of poor (or no) technique.
Water will follow the path of least resistance and your technique offers a bed of coffee with weak/no resistance. Let me guess: your shot...