Comments for {have a nice} coffee time

Comment on Bunn H5E-DV PC 200˚ by sanford c bledsoe iii

sanford c bledsoe iii — Sun, 13 Nov 2011 01:24:11 +0000

Lee, we haven’t had a single problem with it. In addition to the three volumetric settings, it has a continuous dispense, and recovers pretty quickly between doses. Tom from pouredover.com and the trainer at the American Barista and Coffee School said we had the most efficient pour-over setup he’d ever seen, and I think a part of what enabled us to crank drinks out so quickly was this particular water tower. You should know that it comes in three different temperature settings (I think 180f, 200f and 210f?) so make sure you get the right one that you want!

Comment on Bunn H5E-DV PC 200˚ by Lee

Lee — Fri, 11 Nov 2011 21:14:33 +0000

One year later, how do you feel about this piece of equipment? I’m thinking about adding one to my cafe, but I don’t know anyone who has one. I’d be really grateful for any feedback and/or problems you’ve had with it. Thanks!

Comment on Astro Coffee Liftsoff! by mistermikejones

mistermikejones — Tue, 16 Aug 2011 05:14:36 +0000

It’s funny; when I was working there I was telling everybody “yeah, yeah; the coffee is great whatever but THE FOOD!!!”

Seriously. The coffee is top-notch, totally baller and delicious but that is not anything out of the ordinary for me. However, it’s the first place I’ve ever worked where I could get genuinely excited about the food I was serving. So rad. And yeah, the coffee is amazing too. (butthefooooood)!

Comment on Wetting the Bed (First Impressions of the VST Baskets) by Will #2

Will #2 — Thu, 30 Jun 2011 03:03:25 +0000

Hmm, never got brown rice in a v60 specifically but in general, those things are just tricky to work with. One of the great popularizers of the v60 and proper methodology *did not offer it in shop unless you specifically asked for it* because of the inconsistency. This is a shop that wrote the book on v60 method; if they can’t execute consistently, think about the poor saps that are just v60ing cause it’s the cool thing.

p.s., the “new” kalita waves are great but pricey. i really think the best in-shop manual method is the aeropress (non-inverted). cheap, easy, consistent once you find a good recipe.

Comment on Wetting the Bed (First Impressions of the VST Baskets) by sanford c bledsoe iii

sanford c bledsoe iii — Thu, 09 Jun 2011 06:12:53 +0000

Your taste buds work just as well as mine, or anybody else’s. On the one hand, I think that the pour-over/manual brew method trend is THE symbol of a newer way of thinking about how we (the specialty coffee industry) serve our product. We want every cup to be the special, and we want every cup to be delicious. On the other hand, there is a tragic irony that these cafes brag about grinding and brewing things fresh to order, but honestly don’t know how to make a good cup of coffee (good luck telling them that, though!); they’re just imitating everyone around them. I’m glad you’ve noticed the weird taste, too, though! (Also, thanks for reading!)

Comment on Wetting the Bed (First Impressions of the VST Baskets) by will

will — Thu, 09 Jun 2011 04:36:44 +0000

really glad to read this. i was trying to describe the v60 flavor to my girlfriend the other day, but you did a far superior job. i’d noticed that every new snooty coffee shop i went into used v60s (or some knock-off thereof) and that every coffee i got from such a maker had that taste. i was truly starting to believe that there was some trend in bean selection or roasting that i was simply not sophisticated enough to appreciate: very glad for confirmation that it’s the brewing method.

Comment on In Defense of Starbucks by Charlie Dwyer

Charlie Dwyer — Wed, 27 Apr 2011 15:13:23 +0000

I totally agree! If nothing else, Starbucks is consistent. If you can find something good on the menu there, you can expect to get it the same way at any one of their locations. I’ve appreciated that at times while traveling. Now if only they started installing Clover machines in all of their locations…

Also, Austrailia/New Zealand were incredible. You can’t find a drip brewer anywhere, but you can get a quality cappuccino (or flat white) at any gas station, grocery store, or restaurant.

Comment on In Defense of Starbucks by Josh Chamberlain

Josh Chamberlain — Mon, 25 Apr 2011 06:13:16 +0000

Well-reasoned as ever. Now that they’ve done their part for the industry, though, I wouldn’t mind if they gradually fizzled out or had to close 80% of their shops or something.

Comment on In Defense of Starbucks by Alex Redgate

Alex Redgate — Fri, 22 Apr 2011 06:17:30 +0000

Well said. I think it’s easy to demonise a large corporation but it should be noted they started out a small brand and introduced espresso based coffee to the masses and in their wake a slew of better coffee has followed.

Though I don’t like Starbucks on the whole I do respect the difference they’ve made.

Comment on Americanos by sanford c bledsoe iii

sanford c bledsoe iii — Fri, 22 Apr 2011 02:21:48 +0000

I think the only two I’ve enjoyed were SO Ethiopians, and only with a few ounces of water. I just really don’t understand why baristas love them so much, especially in to-go cups. It seemed to be the norm for baristas when I was working Seattle, but I’ve even seen it happening here in Michigan, too. Jim seems interested in taking them off the menu when we get the menus redone in a couple of weeks, so that we can focus on our drip coffee, which we’re very proud of.