My name is miss angela desmond i saw your profile today and became interested in
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)
Ini! Nice to hear from you. Sounds like you are going to be hand delivering my copy of Espresso Quest to me here in London! Would be great to catch up and continue our discussion on the ever-elusive coffee and ethics. Let me know dates.
Ini:
heres a quote:
"I read Espresso Quest cover to cover on a flight from Minneapolis SCAA to Guatemala Cup of Excellence. I was so turned on and enthused about espresso and my mind so flooded with espresso dreams by the time I landed that I walked right past my ride. I then coerced the entire COE judging panel to go on a field trip to six different espresso bars in Guatemala city in one day. The books is a rocket."
Just got my copy of your book in the mail today....Didn't know Wolff man was going to get a whole bunch of copies for Veneziano!!!!! Great book nonetheless!!
Thats funny you mentioned the trier thing.
I noticed what seemed to be a difference in roast when using the bean trier during 1st crack and not using it until 1st crack was completely finished.
My unproved theory is that I was releasing critical energy out of the roaster during pyrolysis. You are the only who has every mentioned this to me.
I think that is awesome you wrote a book people like you inspire me to be better than I am and are the kind of people that should be in the industry.
I am an espresso junkie myself I spent 2 years coming up with my perfect blend and one year learning to roast it.
So I feel you on the espresso. Espresso really has been the catalyst that fuels everything I do.
People have accused me of being a coffee geek, I often correct them and say I am an espresso nut.
I will not be at scaa this year maybe next year.
Thanks Jason
Instaurator, Yeah, I did et you e-mail about Minneapolis...I'll touch base with you soon. Things are crazy for me for the next week. I would love to meet you friend at the show.
Hey thanks Instaurator for replying to my post about the agtron controls we use. I roasted manual for 2 years and had very good results I do like the agtron but feel after all the calculations are done I am just baby sitting the roaster until the bean temp comes to pass and ejecting the coffee. There is no art to it.
I much prefer manual roasting even if the results could never be as consistent as an automated roaster.
You rock man I hope to get the cool new book.
Peace and good coffee thoughts.
Jason
Inni,
Wow, what a weekend! My guts are still churning ;-)
I'll be training hard for the Open Heats of the Nationals in Melbourne. I've a fair bit of work to do, as the standard is REALLY high.
I'm loving the job BTW, warts and all;-)
Ha! ;-)
I agree with what you're saying, as it's pretty much what I've seen so far. It's exciting and terrifying at the same time, so I'm riding a pretty wild wave at the moment.
Thanks.
Thanks, I had a great time in Sydney. Rachel is great (so's the rest of the team), she really took care of me.
Yes, the Monkey coffee was good - send me a few kilos ;-).
Thanks for your advice about training, and I hope to spend more time with you again soon.
Peter Wolff asked if you'd given me any tips for competition. I didn't think to ask before, so have you got any tips you can give me now?
I'm looking forward to getting my hands dirty this week, and I'm thankful I'm following Zoe - the shoes may be big, but they're well made.
Cheers,
Simon.
yes this site was so long overdue... and it is so in it's infancy - wait till u see what matt has planned for it... he is truly amazing - hope you recvd my email also... OH yes Lucinda is the BEST omg... have seen her @ least 6 times ... hey you have a few of your own - like Kasey Chambers another omg!!! LOVE her... peace - oh and ps love the surfer dude pic :-)
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you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)
heres a quote:
"I read Espresso Quest cover to cover on a flight from Minneapolis SCAA to Guatemala Cup of Excellence. I was so turned on and enthused about espresso and my mind so flooded with espresso dreams by the time I landed that I walked right past my ride. I then coerced the entire COE judging panel to go on a field trip to six different espresso bars in Guatemala city in one day. The books is a rocket."
I noticed what seemed to be a difference in roast when using the bean trier during 1st crack and not using it until 1st crack was completely finished.
My unproved theory is that I was releasing critical energy out of the roaster during pyrolysis. You are the only who has every mentioned this to me.
I think that is awesome you wrote a book people like you inspire me to be better than I am and are the kind of people that should be in the industry.
I am an espresso junkie myself I spent 2 years coming up with my perfect blend and one year learning to roast it.
So I feel you on the espresso. Espresso really has been the catalyst that fuels everything I do.
People have accused me of being a coffee geek, I often correct them and say I am an espresso nut.
I will not be at scaa this year maybe next year.
Thanks Jason
I much prefer manual roasting even if the results could never be as consistent as an automated roaster.
You rock man I hope to get the cool new book.
Peace and good coffee thoughts.
Jason
Wow, what a weekend! My guts are still churning ;-)
I'll be training hard for the Open Heats of the Nationals in Melbourne. I've a fair bit of work to do, as the standard is REALLY high.
I'm loving the job BTW, warts and all;-)
I agree with what you're saying, as it's pretty much what I've seen so far. It's exciting and terrifying at the same time, so I'm riding a pretty wild wave at the moment.
Thanks.
Yes, the Monkey coffee was good - send me a few kilos ;-).
Thanks for your advice about training, and I hope to spend more time with you again soon.
Peter Wolff asked if you'd given me any tips for competition. I didn't think to ask before, so have you got any tips you can give me now?
I'm looking forward to getting my hands dirty this week, and I'm thankful I'm following Zoe - the shoes may be big, but they're well made.
Cheers,
Simon.
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Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!