How do you brew? What are your thoughts on grind, temp, dwell time, filter speed, retailing, etc? What your shop's/personal cup count? Do tell!


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Nope, not yet ;)

Still trying though...
Do you use any Brazils?
We use a wet processed Bourbon from western Bahia.
Have you tried any naturals or semi-washed from Carmo or Piraju, Or any Ipanemas, very nice chocolate and fruit, med acidity, I've cupped some very nice winners from the Cerrado quality cupping contest recently as well...I can send you some samples if you like.
Cheers, Steve
Yeah, but there ain't no Intelligentsia near me....
Counter Culture has one. In Durham.
I'll have to remember that next time I'm round them parts. I was just there a month ago to check out 3 Cups Coffee in Chapel Hill. It was bliss. No espresso machine, no brewer, just french presses. Mmmmm.....Biloya.....
check the map...

Clover Map
will do. thanks.
good luck!
Ohh yeah, slight confusion...
Thanks Steve... I've had one cup off a clover. It was a Kenyan Tembo AA that I ended up purchasing from my importer. I'm drinking it right now. By the second sip I realized how phenomenal the brewing method actually was. It's a good coffee, with a clover it really pops!

Once the investment has been payed off the profit margin for the cafe goes through the roof (unless you were forced to increase staff)... A lot to think about.

Thanks again...

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