accept my friendship dickwad...it'll be good for you

Hey Ken, how's the Hydra?

i'm reopen so come grab a macchiato if you have a chance

you coming home?! if not, i don't blame you for staying!!! lol

misty valley was refreshing.
mexican tasted more of something i could drink every morning!

i saw some mexican you had roasted up, it looked great ken!

When You Get A Moment If You Could email me prices and min for your green beans I'd appreciate it, also roasted offerings, my Biz is starting to pick up and I'm gonna need a good supplier till I take over the Coffee World. Thanks...Mr Pan Man aka Baristaonduty

Hey Ken,

I haven't been in the industry for 29 years like you have, but i have had a good fair amount of experience for the time i have been in the industry. I started out as a barista 8 years ago, working up our regional mgr. From there, i headed up our distribution and roasting company for almost a year before i started traveling and opening the new stores for our company. I have also been a station instructor for SCAA on a few espresso classes. As far as the "consultant" goes, I am a training and operations consultant to new stores opening. Most of the time for the Bear Creek stores, but have done several trainings for independently named shops throughout the country as well.

Others in our company that make up our consultant team each have 20+ years experience in project management, sales, and former starbucks senior management. That being said, I'm definitely the young guy on our team.

I didn't mean to offend you by calling myself a consultant but by your definition of 2+ decades, Matt Milleto wouldn't be considered a consultant either. I personally think he is one of the best in the industry in what he does. Aside from that, i'm glad that he started this site to help network and allow people like me to learn a few things from my peers like yourself.

Cheers

lol good make sure you get paid good before the espresso gets out. im at the donut shop every single day if you ever feel the need for complimentary croissant sandwiches and kolaches. bring some espresso and we can play around too!

I said silvia but I meant LINEA.. Lol I just need a more stable temperature setting at this point

Hey ken,
Right now im not too interested in the synesso machine. Maybe if I do a new shop with a larger budget I can afford one of those guys! Im actually looking into a used silvia, just something better than my single boiler HX rancilio 3 group... on another note I was able to sneak some of your beans out of fioza and they were pretty good. I ordered some larger 21 gram portafiler baskets so I will be able to gauge the shots better, at this point I don't think im qualified enough to say until I have the new baskets.

The diving in Indonesia is awesome, and of course Micronesia legendary. Both could be tied together you know as part of a trip. Continental Micronesia flies several times a week from Bali to Guam (in Guam you can then connect to lights to palau etc).

I forgot to say, as of now, I only carry 3 Coffees, Colombian, Harrar & Yirgacheffe. I do single origin, and also mix them, and roast them light -med-dark to create my variations,as said I don't have many (PAN Accounts, but I do catering and special events) I have lots of possible Cafe& Cigar Shop Accounts if I can show and prove a good bean for a good price, I've notice especially small accounts they love someone that is personally and reachable by phone, some of the bigger companies don;t offer that special support, that's where I come in...Ameseganalo~

Hey, I used to manage a Cafe in Tucker GA We got our coffee from Batdorf, so I know them through someone, also my friends in Atlanta some of them get their bean direct from Ethiopia not sure what parts or Broker, they all say it's Yirgachefee..lol...I would also get it locally from the Farmers Market, because as you may know pan roasting is really only popular in Ethiopia and what I have been trying to establish is getting cafes to feature "authentic" coffee however with the way of technology only few care to take their time and drink coffee that way like in Ethiopia "ritual", anyway my Ex Girlfriend is from Ethiopia we were gonna go into business together but things didn't work out, such as life.I would love to be able to have a single source for my bean and be able to guarantee my coffee to my clients, but right now i make more money consulting in computers, I'm trying to merge painlessly into the coffee because thats where my heart is.To answer the question directly, my main source is the Dekalb Farmers Market for my green bean supplies.I'm all my goal is to establish a relationship with a roaster, and get my private label back going. Ameseganalo!!

I do cuppings, never have done what you call a "professional one" at a roaster besides when I use to private label but he closed the business about 5 years now, I was living in Atlanta, got familiar with St Ives, Coffee Am, Batdorf, Intelligentsia, Partners and a handful of other micro roasters, green beans I personally would get most from my Ethiopian Friends, when it came to cafes I would recommend them certain roasters,without payout for me... sometimes feature my pan roasted coffee, however it would be nice to have a personal roaster I can back, I have a few blends I would like to market but some of the bigger roasters aren't necessarily interested in little accounts, I would like to brand at least 1 for now and spread it like wild flowers, problem is with my PAN i would only be able to roast by the time I got the accounts it be time to roast again...Right now I have a few PAN roasted accounts, but these aren't the shops that will sell $10 a cup coffee, my PAN ROAST goes for $10 6oz bag, it would work great in highend areas, however I know lots more of lowend areas where their interest is keeping their cost low ..6oz @$10 vs 16oz@$10

Hi Ken,
My Consulting includes,basic coffee house startups,bean purchasing, equipment recommendations, also I turnaround plans to help get a place on the right track, I'm a Computer Consultant by trade, Coffee wise, I have adapted to it as an art, because of that, people around me,have looked to me for advise,and referrals, as far as coffee roasting, everything in a pan for about 4years prior to that I had a local roaster and did private label, I'm now at the point, where I kind of want to do more than be the Artist or Jack of all trades so to speak, I feel my experience is unique, but I'm ready for the next level or should I say main stream, because I wasn't rushed into it, Coffee is my Conduit. Thanks for your reply..

Hats Off, Impressive, let me know when you need an apprentice...

Hey Ken. I arrived about the time a lot of the blood letting started. Things are a lot calmer now- Sumatra in particular is settled. You have to come for a visit. BTW, love the pictures!!

I have been to some third world countries. I have traveled extensively thru SE Asia (Malaysia, Singapore, Thailand, China). I have a small company in China that works with the disadvantaged. They make copper tea pots, carpets, knives and baskets for me. We are located on the far side of China in Kashgar (now called Kashi) near the Kyrgustan border. I have another small entity in Uzbekistan and I am currently starting up a small office in KL, Malaysia. I hope to use the KL office to do some business in Indonesia. I hope to sell these crafts in my coffee shop and on the internet.