yeah man, I didn 't know we were supposed to meet there cause you never got back to me. glad you enjoyed. i am actually what helped make that spro what it is I am brought to say....i probably trained that gentlemen behind the counter

I need to raise the price! Thanks for your support and interest of my tiny little venture and of the "Cloud 9" espresso project. We started out with a matrix of about 15 coffees which were roasted to 2 or 3 different degrees and evaluated individually for Ease of pull (could you get a good shot on the first pull or did you have to adjust the grind a couple of times); crema; color; length of shot; and finally aroma and flavor. That information is the foundation for all my espresso blends. Anyone serious about developing a solid understanding of how coffee performs as espresso should start there first.

4 works well for me

do you have an e-mail and I will e-mail you my phone number or you can msg me on here and I will check it

I know of a 5 pound Sivitz air roaster for sale 2500.

Somebody is there 9-5 m-f and roughly 10-4 on saturday until we get our formal tasting bar built. even then we will have limited hours staffed by volunteer home baristas who want to hone their skills and learn some.

nice. check out my 15 minutes of fame on www.rapidgrowthmedia.com. Thanks for coming to the goat-a-rama.
Kurt

friday will work dawg. when/where you want to meet? I get out of work at 12:30

how does this friday (jan 23 '09) look for you? we can do a little tour of a few places if you dig. let me know

haha i totally helped you last week!

I worked till about 2:30P. I have to go do this wholesale training in Saline later today, so im not to sure ill be around.

http://www.baristaexchange.com/group/greatlakesbaristas

Hey Luis! Long time no see. You should drop by for a shot soon, it's been way to long since we've geeked out.

yeah I know magdalenas for sure. I used to catch live shows/open mic nights there. I have always wondered why they didn't do coffee with the tea there. Gone wired's(across the street) spro and brewed SUCKS and there is this vacuum in downtown on Michigan now that Rudy Bags is gone...if you guys are passionate and are about to fill the void I would love to brainstorm with you guys and help out.

The pics look great....fantastic crema.

I was checking the blog out...I have been to many of the same places as you guys.

I was a barista in Mason for years, and if we go in the late morning they may let us jump behind the bar and play with the linea for awhile. They have chemex there too and work with a tasty artisan roaster out of Princeton that I have always been impressed with.

Let me know.

many great things have started from very humble beginnings.

you can have the sweetest equipment ever and if you don't have the passion, it is all for naught.

what shop are you guys retailing at in Lansing? I actually work/go to school right downtown, we'll hafta chill sometime.