I am in the process of waiting for loan approval, knowing that these are tight times. People that really care about me and my family are concerned about whether this business is going to work. I try to communicate what I KNOW deep down, and I try to assure them that I am aware that there is much I can't predict. But I have to do this. I have pressed as far as I can where I am currently, and if I wish to further my career, then this is the only way I can do so. Viva Barista!
Joseph Robertson said:Right on Victoria,
When you get "negative" comments to your coffee idea's/ thoughts, it's only because your talking to the wrong person. I have "bean" there done that so to speak. We have been open for a little over a year and French Press is a main offering here. In fact it is the only offering at this time other than drinks made with the espresso machine. You are at home here on BX. I am finally at home here on BX. I'm here to offer you and anyone else support in your coffee dreams. I am living mine and I want to see you live yours.
Ambassador for Specialty Coffee and palate reform.
victoria fallon said:Thank you to the coffee gods!!! I am hoping to open my own coffee bar someday once I get the financial backing and the proper location. Until then I have been busy writing my business plan, menus and designing my logo. One necessity that I have envisioned was offering french press and having a pour over station.
I have mentioned this to a few people and have been looked at as if I was a crazy person and had no clue to what people want and been left with the comment, "good luck with that". Having been in the restaurant business my entire adult life I am committed sharing information and educating my guests. I am staying true to my ideas and know that most people when given a choice are willing to step out of their normal routine. A superior product will always come out on top. I also think the vibe and ambiance to the space will also lend to that decision.
I am so happy to read all of these comments and find that great minds think alike!
check out the "owl shop" in new haven,ct. they have pourover... wildly popular.
I'm new here and very definitely a coffee-novice, so please excuse me if this is a silly question, but does anyone know what the optimum extraction/pour over time for this method is? Also, can you taste a real difference between french press and pour-over?