this is intended to spark some lively discussions..... - Barista Exchange2024-03-28T09:06:30Zhttps://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some?commentId=1688216%3AComment%3A442737&feed=yes&xn_auth=noNo, You're the man, Lorenzo!!…tag:www.baristaexchange.com,2009-11-08:1688216:Comment:6820902009-11-08T04:41:26.982ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
No, You're the man, Lorenzo!! :)<br />
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<cite>Lorenzo Perkins said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some?id=1688216%3ATopic%3A442531&page=2#1688216Comment681475"><div>I love you Joe M. You're the man.</div>
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No, You're the man, Lorenzo!! :)<br />
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<cite>Lorenzo Perkins said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some?id=1688216%3ATopic%3A442531&page=2#1688216Comment681475"><div>I love you Joe M. You're the man.</div>
</blockquote> Dennis has got it- as in my N…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6819142009-11-07T23:12:46.485ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
Dennis has got it- as in my NZ wine example, it simply starts as a silent revolution....momentum soon turns it into the future of specialty coffee. I dont subscribe to the view of snobbery- for sure (again citing the development of the wine industry), any hint of snobbery means we collectively are doing things very, very wrong.<br />
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<cite>Dennis said:…</cite>
Dennis has got it- as in my NZ wine example, it simply starts as a silent revolution....momentum soon turns it into the future of specialty coffee. I dont subscribe to the view of snobbery- for sure (again citing the development of the wine industry), any hint of snobbery means we collectively are doing things very, very wrong.<br />
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<cite>Dennis said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some?page=2&commentId=1688216%3AComment%3A681817&x=1#1688216Comment681817"><div>Slow and Steady Education......people don't know what they haven't been exposed to! We maybe a small group, but we're getting bigger everytime we expose a MJB, or Instant, or whatever drinker to our "fresh roasted" products...we ruin their habits...creating newer, better, quality driven habits! Welcome to the Revolution! lol</div>
</blockquote> Slow and Steady Education....…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6818172009-11-07T20:46:17.458ZDennishttps://www.baristaexchange.com/profile/Dennis894
Slow and Steady Education......people don't know what they haven't been exposed to! We maybe a small group, but we're getting bigger everytime we expose a MJB, or Instant, or whatever drinker to our "fresh roasted" products...we ruin their habits...creating newer, better, quality driven habits! Welcome to the Revolution! lol
Slow and Steady Education......people don't know what they haven't been exposed to! We maybe a small group, but we're getting bigger everytime we expose a MJB, or Instant, or whatever drinker to our "fresh roasted" products...we ruin their habits...creating newer, better, quality driven habits! Welcome to the Revolution! lol Oh man, this describes my cof…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6815092009-11-07T08:21:09.802ZJulian Ganhttps://www.baristaexchange.com/profile/JulianGan
Oh man, this describes my coffee views to a point.<br />
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My friends acknowledge me as the resident coffee snob. I admit it, and sometimes openly declare it. I'm echoing the views of the previous posters. First of all, I refuse to pay for coffee (or anything else, for that matter) that I don't believe I will enjoy. Conversely, I'm willing to pay a premium for coffee that I *know* is simply amazing, and prepared with the greatest attention to detail. Even if I'm looking for a temporary caffeine boost,…
Oh man, this describes my coffee views to a point.<br />
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My friends acknowledge me as the resident coffee snob. I admit it, and sometimes openly declare it. I'm echoing the views of the previous posters. First of all, I refuse to pay for coffee (or anything else, for that matter) that I don't believe I will enjoy. Conversely, I'm willing to pay a premium for coffee that I *know* is simply amazing, and prepared with the greatest attention to detail. Even if I'm looking for a temporary caffeine boost, I will try to go to a place that I know serves coffee that meets my standards. My "snobbery" is backed with experience: I've paid for some truly horrendous stuff, and I've tried the nectar of Gods. Thus, I think I've got a good idea of what I like and dislike; however, I'm always willing to try something once hoping to be surprised (this one breakfast diner in Ucluelet, Vancouver Island had some surprisingly good drip, while a "fine" restaurant in Vancouver served some terribly stale stuff). So, I try to initially approach things without reservations.<br />
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Once again, my friends openly call me a "snob," and most of them clearly don't share my enthusiasm (or exclusivity). However, I do still retain my manners and guest etiquette: if I'm offered, I will not refuse. If a friend of mine graciously offers me something even if they think it's not "to my standards" then it would just be incredibly rude to turn them down. Would I attend a Thanksgiving dinner party and refuse to eat the turkey if it wasn't organic and free-range?<br />
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And as a barista myself, I've taken this <a href="http://coffeegeek.com/opinions/bgafiles/06-02-2005" target="_blank">code of conduct</a> to heart, because I think it really exemplified professionalism in the coffee industry. I love you Joe M. You're the…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6814752009-11-07T06:48:44.346ZLorenzo Perkinshttps://www.baristaexchange.com/profile/Lorenzo
I love you Joe M. You're the man.
I love you Joe M. You're the man. I have a personal rule that I…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6814562009-11-07T06:19:46.291ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
I have a personal rule that I try to hold myself to, and I have really only told a couple of people this. I feel kind of weird and awkward posting this for the world to see.... anyway,... My rule: If I am offered coffee, or the social situation that I am in points toward me participating in drinking what I would usually consider bad coffee, I must drink it.<br />
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This is true of anything. when we were kids we were taught that if you are a guest in someone's home you eat what is put in front of you.…
I have a personal rule that I try to hold myself to, and I have really only told a couple of people this. I feel kind of weird and awkward posting this for the world to see.... anyway,... My rule: If I am offered coffee, or the social situation that I am in points toward me participating in drinking what I would usually consider bad coffee, I must drink it.<br />
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This is true of anything. when we were kids we were taught that if you are a guest in someone's home you eat what is put in front of you. We think that we are experts so everyone should learn from us. If we are truly coffee experts then we know that coffee is about more than the simple beverage. Coffee is about personal connections. Refusing coffee, or imposing my own coffee is simply rude. Now, if I am asked about coffee I reserve the right to take the opportunity to educate. But, I will not force the issue. By refusing bad coffee or pushing "Quality Coffee" we are taking the focus off of the community and putting it on ourselves. Bad barista. Remember grace.<br />
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Now,... I will add that I have to be pretty hard up to get rid of a caffeine withdrawal headache to go out and purchase bad coffee. I do agree that we as a tasting community need to be aware of what coffee tastes like on all ends of the spectrum though. How can a Q-grader give a score if he/she has no context for what a 20, 43, 87, or 95 tastes like. The only way a person can claim that something has notes of burnt rubber is for that person to have experienced burnt rubber. Believe it or not, lower quality coffee is not nuclear waste. We just make ourselves look like jerks more than snobs when we act like we are too good for it.<br />
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That's my rant. I know you'll all tear it apart. That's ok. I love you too. Very good thoughts, and keepi…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6813982009-11-07T03:39:05.461ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
Very good thoughts, and keeping it real, as always. Great reminder for us all.
Very good thoughts, and keeping it real, as always. Great reminder for us all. I am trying to think what the…tag:www.baristaexchange.com,2009-11-07:1688216:Comment:6813562009-11-07T02:01:45.285ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
I am trying to think what the parallels in New Zealand would be...and I am guessing the easiest comparisson is the Wine Industry. In the 1970's and early 1980's wine in NZ was simply terrible. It was a combination of poor selection of varietals (badly matched to the microclimates they were growing in), poorly trainied wine makers and- perhaps most importantly- an apathetic market. People accepted bad wine, did not question why it was bad etc.<br />
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In the mid 1980s things changed. The huge kiwi…
I am trying to think what the parallels in New Zealand would be...and I am guessing the easiest comparisson is the Wine Industry. In the 1970's and early 1980's wine in NZ was simply terrible. It was a combination of poor selection of varietals (badly matched to the microclimates they were growing in), poorly trainied wine makers and- perhaps most importantly- an apathetic market. People accepted bad wine, did not question why it was bad etc.<br />
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In the mid 1980s things changed. The huge kiwi expat population overseas began complaining about the NZ wines. Expats returning home began educating the market- the market began to demand more based on the wines that were coming in from Australia in particular. The wine makers took note- the rest is history.<br />
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Today locally produced wines are amongst the very, very best in the world. The Sav Blancs, Pinot Noirs and Rieslings win bucket loads of gold medals every year in london, Tokyo and Sydney (all prestigious wine shows).<br />
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Now my point is sure the avergae punter in NZ drank the crap that was being produced 20 years ago, did not complain. However once they knew, were taught how GOOD good wine tasted, they simply did not go back. All the poor quality producers in NZ when I was growing uop have long gone. I dont think it has anything to do with snobbery, an educated market is part and parcel of development of a market.<br />
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That third wave is slowly building- I think the US will be suprised just how quickly quality roasters take hold in the US. Strabucks have introduced a whole two generations to coffee- for sure they deserve a big pat on the back, the logical progression is that these mr/ms average punters move up the food chain- to quality roasts, quality blends and great tasting specialty coffee. haha.
Jesse -D-> said:You…tag:www.baristaexchange.com,2009-04-25:1688216:Comment:4440332009-04-25T06:34:18.836ZMirohttps://www.baristaexchange.com/profile/MiroAlways
haha.<br />
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<cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some#1688216Comment443105"><div>You are out of your element.<br></br> <br></br> <cite>Andy Atkinson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some?page=1&commentId=1688216%3AComment%3A443064&x=1#1688216Comment443012"><div>Oh and dude... Snob is not the preferred nomenclature, Pursuit of Excellence,…</div>
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haha.<br />
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<cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some#1688216Comment443105"><div>You are out of your element.<br/> <br/>
<cite>Andy Atkinson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/this-is-intended-to-spark-some?page=1&commentId=1688216%3AComment%3A443064&x=1#1688216Comment443012"><div>Oh and dude... Snob is not the preferred nomenclature, Pursuit of Excellence, please.</div>
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</blockquote> what i have noticed from what…tag:www.baristaexchange.com,2009-04-25:1688216:Comment:4439682009-04-25T04:40:10.917ZJimmyhttps://www.baristaexchange.com/profile/Jimmy
what i have noticed from what i have seen and experienced is that actually people want to try good coffee. i work in a coffee company. very often, some customers come over to me asking which is the best coffee bean you are selling. obviously, the public does not have enough coffee education going on ( they do not even know that each origin coffee bean have their own characters). and people do not know what a good cup actually taste like, and even do not really know where to buy a good cup.<br />
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I…
what i have noticed from what i have seen and experienced is that actually people want to try good coffee. i work in a coffee company. very often, some customers come over to me asking which is the best coffee bean you are selling. obviously, the public does not have enough coffee education going on ( they do not even know that each origin coffee bean have their own characters). and people do not know what a good cup actually taste like, and even do not really know where to buy a good cup.<br />
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I have also seen some customers come from maybe 20-30 km away to my company to buy coffee. what i am trying to say is if speciality coffee want to grow bigger and be sustainable, it need to find a way to catch the massive public and telling them what speciality coffee is, and it is very good. i believe no one wants to buy a bad cup of coffee.<br />
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so anyone have any marketing ideas to support speciality coffee growing fast?