archive-au.com » AU » C » COFFEECO.COM.AU

Total: 189

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Newsletter
    new secure hosting company Part of the job will be a new subscribe unsubscribe process mail shots via the secure server and a number of other tweaks We are looking for a seamless changeover sometime late this month You ll see a few other changes at the same time mostly increases in courier and postage rates I don t think anyone will be surprised that the increases in fuel costs are now flowing through the system particularly if they ve filled up their car lately I know I bang on about the need for cleanliness when it comes to espresso machines but you only have to look at the photo here to see why No wonder the machine needed servicing Who knows what evil lurks beneath the showerscreen In this case 2mm of solidly encrusted coffee tars and complete blockage of the screen itself Anyway to get back to the important things in life COFFEE coffee producers are starting to realise that they can improve and differentiate their product by changing the way they process it One of the newer methods now getting popular in Central America is the Miel process In this method the tough skin is removed from the coffee cherry but the sticky fruit mucilage is left clinging to the beans The beans are then sun dried on raised platforms This allows the sugars and flavours in the fruit to be absorbed by the green coffee The end result is a roasted coffee with less acidity more body and more sweetness than the same coffee processed by normal methods has This month you will be able to compare the coffees side by side if you want to because the monthly special is Costa Rica Dota Tarrazu Miel 40 00 kg Miel means Honey and when you taste

    Original URL path: http://www.coffeeco.com.au/newsletter/july2008.html (2015-11-27)
    Open archived version from archive


  • Newsletter
    the ability to once again send out the newsletter by email which is the way most people will initially receive this I hope to shortly have dedicated subscribe unsubscribe pages on the website as well but for the time being the checkbox on the order pages WILL work at last All these problems have made me deeply appreciative of the continued support of you my customers and my sincere thanks goes out to you all As part of thanking my customers I have a swag of old trade journals magazines and SCAA newsletters from 1999 or so to the present I ve run out of space to keep them so I m entirely willing to give them away to my customers free of charge Anyone who is interested just has to add Free magazine please to the comments section of their order and I ll pop a randomly selected magazine in with the order All of the various journals seem to have interesting articles about both coffee and tea so there should be something there for everyone Speaking of something for everyone this month s special is Uganda Bugisu AA 40 00 Kg A full bodied low acid coffee with complex dark chocolate flavour and distinct cocoa aftertaste The addition of milk and sugar produces the definite impression of milk chocolate Superb single origin espresso The customer reactions to the last few coffee specials have been quite enthusiastic to say the least Below is a quote from GB One of your previous specials a Brazilian the name of which I forget was outstanding However I have never seen it since and I regret not writing This time I will not make the same mistake again The recent Costa Rica Dota Tarrazu Miel is simply superb perhaps the best coffee that

    Original URL path: http://www.coffeeco.com.au/newsletter/september2008.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    the cases we see My technician generally just leaves the element on top of his bill so I can t argue In future we ll be sending the old elements back with the repaired machines to forestall any arguments about what s gone wrong In all too many cases it will be human error To not quite quote another famous detective it s Elementary my dear Watson The second most common complaint about espresso machines is I m not getting Crema Fortunately I can deal with most of these over the phone or by email as there are only a few reasons why this can happen The first and most common reason is an incorrect grind which is easy to fix The second most common reason is stale coffee but the use by date is April 2011 so it must be fresh which is again easy to fix And third there is the 5 years old and never been cleaned syndrome which requires considerable amounts of elbow grease to fix One thing that is absolutely certain though is that if the grind is right the machine is reasonable and the coffee is anywhere near good quality and fresh you ll get a decent crema To prove this I recently ran an experiment with a single batch of Espresso Cioccolato pre ground and shots pulled over 6 days By the last day the taste was going off and the crema was thinner but I was still getting better crema than on many commercial shots Day 1 ready to go Coffee had been ground the evening before Not bad at all Day 2 and still rocking Day 3 and starting to thin Day 4 the papers were late and getting a bit thin and pale Day 5 and still going but the

    Original URL path: http://www.coffeeco.com.au/newsletter/october2008.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    now 10 Aussie dollars will only buy 5 Euros which means that all Italian products have just gone up 161 2 The only good news I can offer is that we will hold prices for the rest of this year short as that is Now for the important stuff Our last shipping day will be MONDAY DECEMBER 22nd We will ship any orders placed before 8 00 a m that day As usual we will be running roasted coffee stocks down to zero so many coffees may be unavailable by then We will resume shipping on TUESDAY JANUARY 6th Every now and then I try to get a spectacular coffee in ahead of Thompson Owen of Sweetmaria s in California Sometimes I succeed and sometimes as with this month it s a dead heat You can see Tom s take on this coffee at http www sweetmarias com coffee indonesia sulawesi php My own assessment is OUR HOLIDAY SPECIAL Sulawesi Toraja Sapan Minanga 44 00 Kg A rich full bodied mouth filling coffee with spicy overtones and a dark smooth molasses sweet finish In the last couple of months we have seen a lot of evidence that our customers really rely on the fast turn around times we normally achieve with coffee orders So much so that we got a swag of complaints about delayed or missing deliveries in the first week of November mostly from NSW customers All of who had forgotten about the Race That Stops a Nation on the first Tuesday in November Cup Day is a public holiday in Vic Oh well it was fun explaining why we didn t pack and ship any coffee on the Tuesday What isn t as much fun are the many delays that will confront us between now and Christmas

    Original URL path: http://www.coffeeco.com.au/newsletter/december2008.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    doser grinders adjustable dosers new in box 250 00 each Didn t sell well because even though they grind as well as Rocky they re a bit ugly 1 only Mokita Combi Espresso machine with a Euro Plug can be altered to Aust Plug if required 660 00 All the sale items have been tested to ensure perfect operation and come with a full 12 month warranty but are sold on a non returnable basis Freight is extra Then we have 7 only new Lelit Combi Espresso machines at the current price of 759 00 Why are these a bargain Because the latest shipment will cost 16 more when they arrive due entirely to currency variation This as the saying goes sucks rocks but is simply unavoidable and once this stock is sold the price WILL rise After much begging and pleading from a lot of people who DIDN T buy their machines from me and with the cooperation of Lelit I ve started selling 57mm group gaskets in packs of 2 for 18 20 including GST postage This gasket would have to be the single item most requested by non customers as it suits Quaha Imat Nemox and Lelit machines The 57mm blind filter for backflushing solenoid machines is also available to the general public The coffee special from December Sulawesi Toraja Sapan Minanga is still on sale but there s only a little bit left The praise for this coffee has been spectacular equalled only by the response to the Costa Rica Tarrazu Miel earlier in the year I ve put a bid in for more of the Costa Rica later this year but won t know if I m getting any for a few months Finally a comment on the online coffee forums Coffeegeek HomeBarista and alt

    Original URL path: http://www.coffeeco.com.au/newsletter/january2009.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    always seems to be spend more money Bigger machines More technology More power Given the current state of the economy this is more likely to drive people back to instant coffee than to convert them to the noble way of the perfect brew All it really takes is a warmed ceramic jug some fairly coarsely ground coffee and hot water just off the boil Add about 10 grams of coffee per cup to the jug pour in the right amount of water for that many cups plus another half cup stir for 30 seconds then allow to steep for about 3 minutes Add another half cup of iced water to settle the grounds wait another 30 seconds then pour Pouring through a fine mesh filter will help to eliminate stray grounds Total cost Just the coffee and hot water Quality Excellent Yes high quality freshly ground coffee is necessary and good quality water is also essential but you don t need to inflate your credit card bill to achieve coffee bliss It s humbling to see how cultures which are so much poorer in material terms can do such a great job when it comes to serving coffee The Ethiopian and Somali and Eritrean coffee ceremony is another fine example The beans are roasted in a small pan over a charcoal fire then ground using a mortar and pestle and brewed in an Ibrik over the same fire The whole process takes about 35 minutes and each person gets about 25ml of concentrated coffee essence at the end of it The ceremony itself creates a sense of anticipation which is richly rewarded by the arrival of the coffee The sensory explosion that the light roasted heavily sweetened coffee creates is unequalled Best of all the major investment in the coffee

    Original URL path: http://www.coffeeco.com.au/newsletter/february2009.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    of the serious workings of the household but he does tend to stay up all night And day And he gets on the coffee forums and goes on at length about how HIS is bigger shinier has more bells and whistles etc etc Which leads us back to the original question The answer is that once your equipment is at a certain basic level all the money and gadgetry in the world will at best give you something less than 10 improvement in the quality of your shots and that s only if you re using the finest coffees in the world and have the best brewing techniques down pat Features like adjustable brew temperature and pressure are fun for the first month and then mostly forgotten The lack of bang for the buck is particularly obvious when it comes to grinders A Mazzer Robur is roughly 2750 00 A Lelit PL53 is 275 00 If you re only pulling a few shots a day you re simply not going to be able to pick a major difference and certainly not a 10x difference between the output quality of the two grinders So why would you have a Robur in your kitchen Probably for the same reason gentlemen of a certain age buy Porsches There is a Law of diminishing returns for coffee equipment as much as there is for cars where 60 000 gets you a pretty good car and 600 000 gets you one only a little bit better if you exclude bragging rights Coffee is the major part of the brewing equation and the most often ignored I m still amazed at the number of people who are willing to spend a fortune on equipment but will then rock on down to the supermarket to buy any

    Original URL path: http://www.coffeeco.com.au/newsletter/march2009.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    you get from a sip of lemonade Wine drinkers will note the same sort of sensation in young reislings or sauvignon blancs mostly tasted towards the front of the mouth High grown Central American and Kenyan coffees are noted for their acidity and the coffees from the Tarrazu valley of Costa Rica show the purest combination of coffee flavour and acid SWEETNESS is also highly prized Often the acidity of a particular coffee will also emphasize its sweetness but certainly less acid coffees can still have sweet caramelly tastes Dry Process coffees where the coffee fruit is allowed to dry on the bean infusing it with sugars and fruit flavours can combine sweetness and low acidity Bourbon varietal coffees often called heirloom coffees from the Cerrado and Mogiana regions of southern Brazil stand out for their sweetness making them a desirable base coffee for espresso blends BODY is the difference between hot water and a rich broth The feel of the liquid coffee in your mouth can be thin or thick the thick sensation is created by lipids and carbohydrates extracted from the beans In general dry process coffees tend to have more body than washed wet process coffees where the skins and fruit are fermented and washed away The coffees with the most body tend to be very low in acidity and taste more earthy than sweet Leaving aside monsooned coffees and robustas the fullest bodied coffees in the world come from Indonesia and the best of these is the Sumatra Mandheling BALANCE the combination of acidity sweetness and body in perfect harmony is rare in single origin coffees Most tend to stand out for one thing or another which is why so many coffees are blends In my experience the best balanced single origin coffees in the world

    Original URL path: http://www.coffeeco.com.au/newsletter/april2009.html (2015-11-27)
    Open archived version from archive