Hey Alun, awesome that you got a bX t-shirt. Yes, I made the Vanuatu Barista comp. It was awesome and I will be writing about it for Barista Magazine soon. Too bad you couldn't be there, maybe next year? :)
Sorry I haven't gotten back to you. I have been traveling a bit and haven't checked my BX in a while. It's really cool that the coffee you grow is consumed locally also. Ya, that would be cool to meet up once we get settled in. We are excited to find some coffee shops in Taiwan (we have found a few on BX already). Sounds like you are doing some pretty cool things with specialty coffee in Indonesia.
Well nice talking to you, you are welcome any time to Lebanon,sl tell me what you do there and how is your business in coffee. CMA machines forme are so good with a long experience with them.
It's inspiring to read profiles like this. There are few and far between in the coffee industry that want to leave the world better than they found it and succeed. I appreciate the passion behind your roast and for reaching out to enocurage me! I can only hope to reach the level you've attained!
Hey there, good to meet you, Dunedin is all good , great village for us to operate from as it has good style and easy living. Allpress has continued to push and grow and is now opening in London next year, so the kiwi experince expands. Paul
Hi Alun, sorry I never got back to you on your comment. My parents are from Taiwan and most of my extended family are still there, so I go back to visit every once in a while. However, coffee-wise, I'm most definitely looking to start in Chicago and stay within the U.S. The drive to get a foot in the door is very slow and disappointing, to be honest, but thank you for the encouragement.
sorry, Alun
I hadn't read well your description as "crushed ICED espresso" ; I thought you were thinking about crushed ICE in the espresso....
don't let the espresso get iced in a single block; shake it strongly in the bottle rather often; every 20 minutes
Things are a bit slow, and im a bit on edge now, but biz is ok good enough just as long as things dont get worse, we'll be fine. 5 months for you, wow! Good luck!
Thanks Alun-it went well-we introduced our new brushed aluminum machine and had great success with it.
La Marzocco had their out of the box show (no booth at the Fiera) but I only went to the party Saturday.
We had a great meeting with George Howell and Vince Fidele who visited our factory and gave us great response...any specific news you were looking for?
the article should have reported some links to videos witnessing the actual operational activity of a neapolitan barista on a lever machine; ...just for those who complaint about the "slow" lever machine, but these links were forgotten and they will probably appear on the nline version of the magazine. Here they are for You :
1) http://www.youtube.com/watch?v=Ir68iy3IuQI
2) http://www.youtube.com/watch?v=7Lugehc2r-o
3) http://www.youtube.com/watch?v=dXJc2bzVX3I
and this last one shows how they make "caffè freddo" in Napoli...:
I love 1,000 Faces, my dear friend Erin is working for them, that's how I got the connection to serve their coffee up here in NY, I am so impressed with everything they send me, what a great roaster!!!
Thinking that way we have a reliably wonderful (and user friendly) house roast in Madcap. A lot of coffee consumers like their "familiar" cup of java and aren't looking for a "challenge" with their caffeine hit. For all of us who are coffee geeks th…
I love it that customers really trust me to choose the coffee for them now, they learn a little about the coffee while I'm preparing it, and they see my excitement when new coffees come in, so that helps them try the new.
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Sorry I haven't gotten back to you. I have been traveling a bit and haven't checked my BX in a while. It's really cool that the coffee you grow is consumed locally also. Ya, that would be cool to meet up once we get settled in. We are excited to find some coffee shops in Taiwan (we have found a few on BX already). Sounds like you are doing some pretty cool things with specialty coffee in Indonesia.
Its the new Plus for You, how r you?
I hadn't read well your description as "crushed ICED espresso" ; I thought you were thinking about crushed ICE in the espresso....
don't let the espresso get iced in a single block; shake it strongly in the bottle rather often; every 20 minutes
enjoy
carlo
Nice to meet u!
La Marzocco had their out of the box show (no booth at the Fiera) but I only went to the party Saturday.
We had a great meeting with George Howell and Vince Fidele who visited our factory and gave us great response...any specific news you were looking for?
the article should have reported some links to videos witnessing the actual operational activity of a neapolitan barista on a lever machine; ...just for those who complaint about the "slow" lever machine, but these links were forgotten and they will probably appear on the nline version of the magazine. Here they are for You :
1) http://www.youtube.com/watch?v=Ir68iy3IuQI
2) http://www.youtube.com/watch?v=7Lugehc2r-o
3) http://www.youtube.com/watch?v=dXJc2bzVX3I
and this last one shows how they make "caffè freddo" in Napoli...:
4) FREDDO http://www.youtube.com/watch?v=7Dq97OHWL3c&NR=1
enjoy !
ciao
Carlo
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