Comments on: Thoughts from the last week http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/?utm_source=rss&utm_medium=rss&utm_campaign=thoughts-from-the-last-week James Hoffmann's blog. Thu, 29 Jul 2010 14:10:57 +0000 hourly 1 By: The Onocoffee http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89223 The Onocoffee Mon, 09 Jun 2008 21:29:17 +0000 http://www.jimseven.com/?p=553#comment-89223 Looking for a Hand Pour Kettle? It's not going to be easy to get but this one is absolutely killer. Caffe L'Ambre in Tokyo's Ginza district has one for sale that's about a liter (or two) in capacity with handle and fluted spout for perfect pour control (you can even trickle the water to "pre-infuse"). It's enamel coated metal that also works with induction burners. I've never seen one like it anywhere (and I've looked). If I remember correctly, they're 3800 Yen (or about 20 quid). The problem is that no one there really speaks much English so you're gonna need some Japanese help in sourcing it. If you can't find their contact info, let me know and I'll see if I can dig it up. Looking for a Hand Pour Kettle?

It’s not going to be easy to get but this one is absolutely killer.

Caffe L’Ambre in Tokyo’s Ginza district has one for sale that’s about a liter (or two) in capacity with handle and fluted spout for perfect pour control (you can even trickle the water to “pre-infuse”). It’s enamel coated metal that also works with induction burners.

I’ve never seen one like it anywhere (and I’ve looked). If I remember correctly, they’re 3800 Yen (or about 20 quid). The problem is that no one there really speaks much English so you’re gonna need some Japanese help in sourcing it.

If you can’t find their contact info, let me know and I’ll see if I can dig it up.

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]]> By: m'lissa http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89222 m'lissa Mon, 09 Jun 2008 19:17:56 +0000 http://www.jimseven.com/?p=553#comment-89222 Pullings shots of Ritaul's Sweet Tooth espresso is the most humbling experience... and I bought a new bike and I love riding it in the streets of San Francisco! Pullings shots of Ritaul’s Sweet Tooth espresso is the most humbling experience…

and I bought a new bike and I love riding it in the streets of San Francisco!

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]]> By: ant http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89219 ant Mon, 09 Jun 2008 13:03:51 +0000 http://www.jimseven.com/?p=553#comment-89219 I'm thinking that it's an exciting world out there in coffee and we still have a very long way to go towards mainstream acceptance. I’m thinking that it’s an exciting world out there in coffee and we still have a very long way to go towards mainstream acceptance.

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]]> By: Ryan Willbur http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89218 Ryan Willbur Mon, 09 Jun 2008 01:51:54 +0000 http://www.jimseven.com/?p=553#comment-89218 I think Stephen should put that damn degree that he always bitches about to the test... He needs to score his own soundtrack... Compared to Kyle and David, he'll have had plenty of time before the WBC to have written and recorded the whole thing... Don't let the mysteries and lessons before you get you frustrated or down... Take advantage and enjoy the journey to the answers... I can't tell you now how much I wish I could go back and use the time we had before the store opened more wisely. I think Stephen should put that damn degree that he always bitches about to the test… He needs to score his own soundtrack… Compared to Kyle and David, he’ll have had plenty of time before the WBC to have written and recorded the whole thing…

Don’t let the mysteries and lessons before you get you frustrated or down… Take advantage and enjoy the journey to the answers… I can’t tell you now how much I wish I could go back and use the time we had before the store opened more wisely.

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]]> By: Ben Kaminsky http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89217 Ben Kaminsky Sun, 08 Jun 2008 19:38:57 +0000 http://www.jimseven.com/?p=553#comment-89217 A. #1 Worry about the taste... Everything else will hopefully follow. That grind setting shit will make you loose your brain. B. #2 Sample roasting. You have to own it! Do it by yourself for 20 hours, I guarantee it won't as terrifying. C. #3 There is a code in the hand pour needing to be cracked. We will crack it. In the mean time, get a kettle and practice your pouring technique. D. #4 That sock is HUGE! A. #1 Worry about the taste… Everything else will hopefully follow. That grind setting shit will make you loose your brain.

B. #2 Sample roasting. You have to own it! Do it by yourself for 20 hours, I guarantee it won’t as terrifying.

C. #3 There is a code in the hand pour needing to be cracked. We will crack it. In the mean time, get a kettle and practice your pouring technique.

D. #4 That sock is HUGE!

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]]> By: Baz http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89216 Baz Sun, 08 Jun 2008 14:56:26 +0000 http://www.jimseven.com/?p=553#comment-89216 I'm thinking drip/syphon/clover coffee is the new espresso. I’m thinking drip/syphon/clover coffee is the new espresso.

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]]> By: George http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89215 George Sun, 08 Jun 2008 07:00:39 +0000 http://www.jimseven.com/?p=553#comment-89215 I'm trying to figure out why when I pull shots with a naked portafilter, it will come out completely different (for the worse) moments later on a double headed one? I’m trying to figure out why when I pull shots with a naked portafilter, it will come out completely different (for the worse) moments later on a double headed one?

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]]> By: Anthony Epp http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89214 Anthony Epp Sun, 08 Jun 2008 05:46:52 +0000 http://www.jimseven.com/?p=553#comment-89214 In thinking about marketing ideas to increase customer flow, I have been thinking about the use of coupons. Are they good/beneficial? Are they bad/not such a good idea? Do they actually add incentive to get people to come in for our product, or do they only get people in because the product is now cheaper? I caught myself doing this last night. I had just finished cleaning my kitchen and was hungry. Not wanting to dirty it up right away I decided to go out for diner. I thought, "Ooo, I have a coupon for for 15% off the oriental buffet down the street, I'll go there." It's alright (not horrid), but I found myself wondering why I actually went there when I like this other place SO much better. (I just didn't want a 40 minute round trip for a bite to eat.) It came down to the fact that I had a coupon, not because I really enjoyed the place. So I'm back at the beginning, "Are coupons really a good thing? And do I want to use them in my shop?" In thinking about marketing ideas to increase customer flow, I have been thinking about the use of coupons. Are they good/beneficial? Are they bad/not such a good idea? Do they actually add incentive to get people to come in for our product, or do they only get people in because the product is now cheaper?

I caught myself doing this last night. I had just finished cleaning my kitchen and was hungry. Not wanting to dirty it up right away I decided to go out for diner. I thought, “Ooo, I have a coupon for for 15% off the oriental buffet down the street, I’ll go there.”

It’s alright (not horrid), but I found myself wondering why I actually went there when I like this other place SO much better.
(I just didn’t want a 40 minute round trip for a bite to eat.) It came down to the fact that I had a coupon, not because I really enjoyed the place.

So I’m back at the beginning, “Are coupons really a good thing? And do I want to use them in my shop?”

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]]> By: square one http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89213 square one Sat, 07 Jun 2008 22:06:29 +0000 http://www.jimseven.com/?p=553#comment-89213 [...] about stuff. So here are a few of the things I have been thinking: Tasting every roast of everyhttp://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/Guthrie, Burnett square off north of the border The Sports NetworkGuthrie, Burnett square off north [...] [...] about stuff. So here are a few of the things I have been thinking: Tasting every roast of everyhttp://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/Guthrie, Burnett square off north of the border The Sports NetworkGuthrie, Burnett square off north [...]

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]]> By: Jonathan http://www.jimseven.com/2008/06/07/thoughts-from-the-last-week/#comment-89209 Jonathan Sat, 07 Jun 2008 20:39:31 +0000 http://www.jimseven.com/?p=553#comment-89209 On 'tasting every component'...I've been running with similar thoughts on this. It started when I got the blend components from a respected roaster and noticed the Yirga whited out way earlier than anything else...the extraction parameters for good shots for each bean were miles apart...I then found this to be the case for a number of well regarded coffees. We currently run 3 beans in our blend that pull perfectly under identical conditions...it's definitely easier to pull good tasting shots, easier to stop shot at right point, and a definite harmony and magic is attained. What we're missing by doing this is complexity because by demanding this you restrict both beans and roasts, or certainly increase massively the effort in putting them together. I like to think there's a perfect blend out there that the gods drink and we'll never find. Does blending post extraction do something different than everything in the basket together...this would mean you could blend anything and respect above? God, I can't believe I'm even starting to think about that. On ‘tasting every component’…I’ve been running with similar thoughts on this. It started when I got the blend components from a respected roaster and noticed the Yirga whited out way earlier than anything else…the extraction parameters for good shots for each bean were miles apart…I then found this to be the case for a number of well regarded coffees. We currently run 3 beans in our blend that pull perfectly under identical conditions…it’s definitely easier to pull good tasting shots, easier to stop shot at right point, and a definite harmony and magic is attained. What we’re missing by doing this is complexity because by demanding this you restrict both beans and roasts, or certainly increase massively the effort in putting them together. I like to think there’s a perfect blend out there that the gods drink and we’ll never find.

Does blending post extraction do something different than everything in the basket together…this would mean you could blend anything and respect above? God, I can’t believe I’m even starting to think about that.

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