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All responses Most smiled responses
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Consumers rarely make the choice for coffee quality and operators don't see incentive in investing in quality.
Additionally, there's so much marketing noise about what quality coffee is that the coffee drinkers are just plain confused. They don't even know what to demand of their providers. -
asked by cgfan
Internally, I say "no no no no no no no no no no", but if its being offered, I say, "yes, I'm interested in trying it!"
I'm open minded that there might be delicious robustas, but I've never actually tasted one that didn't taste like nasty robusta. -
Good - In fact, I've got some questions for that guy...
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We are still sorting this out - getting the website to divvy up orders properly has been a tough nut to crack. Soon, though - soon!
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dude, sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo long.
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Trial and error. And once I find something I like, I keep it there - I don't like to stand in front of my grinder and brew coffee after coffee in one morning, so I'll allow the trial and error to transpire over a couple of weeks. I usually will use one brew method exclusively for a few weeks at a time at home.
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Pasadena! But that's all over the place now. Beyond that, my lips are sealed.
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You know, I don't recall - we filmed those a few months before they were released - probably had the Yirgy in there at that point.
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I do not. But I'll ask!
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asked by WOnet
Yeah, actually we did three. Here's a link :
http://tv.boingboing.net/kyle-glanville/ -
I would really open up the signature drink section so that it wouldn't necessarily have to be espresso based and so that it wouldn't necessarily have to be a liquid.
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It will fulfill orders by geographic designation eventually, but this is complicated to set up and will take some time to develop correctly.
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Never made em, but rind on seems best to me.
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Not cream-top. We use the barista milk, which is exactly the same but homogenized.
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Its not in the plans right now - but stranger things have happened!
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tear em down once a week!
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Release the rest of our family of cups, Extraordinary Coffee Workshop El Salvador, and a bunch more stuff!
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Good question - we've actually held a number of classes at our stores but don't offer quite the same classes as are offered in Chicago. We also have a much leaner crew here, making these kinds of things a little bit difficult.
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If being manorexic means replacing every other meal with a diet pill, guilty as charged. Sue me.
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Loading...Kyle Glanville’s Bio
Coffee Professional
