Comments on: Is jimseven.com dead? http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/?utm_source=rss&utm_medium=rss&utm_campaign=is-jimsevencom-dead James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Frank, Robin http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89562 Frank, Robin Tue, 11 Nov 2008 07:18:32 +0000 http://www.jimseven.com/?p=584#comment-89562 I am not a coffee professional. I am a home roaster living in a remote region of Canada, trying to learn as much as I can with the goal of producing the best cup of morning coffee I can. Your posts often send me off exploring tangents into coffee realms I was unaware of before reading. I am not a coffee professional. I am a home roaster living in a remote region of Canada, trying to learn as much as I can with the goal of producing the best cup of morning coffee I can. Your posts often send me off exploring tangents into coffee realms I was unaware of before reading.

]]> By: Cris Fuzaro http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89539 Cris Fuzaro Fri, 24 Oct 2008 10:11:34 +0000 http://www.jimseven.com/?p=584#comment-89539 Jim, dont stop! just take ur time and write when u feel like! Freshness is something that i always think about. Being a brazilian barista in New Zealand is quite interesting specially because kiwis like to brew espressos with very fresh roasted coffee...but i prefer to rest the coffee for a few days. And when i tell people about resting the coffee everyone looks at me with a funny face! Can you explain how the cascara is made?? Good to see you around again :) Jim,

dont stop! just take ur time and write when u feel like!

Freshness is something that i always think about. Being a brazilian barista in New Zealand is quite interesting specially because kiwis like to brew espressos with very fresh roasted coffee…but i prefer to rest the coffee for a few days. And when i tell people about resting the coffee everyone looks at me with a funny face!

Can you explain how the cascara is made??

Good to see you around again
:)

]]> By: espressa-mente! http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89538 espressa-mente! Fri, 24 Oct 2008 03:07:47 +0000 http://www.jimseven.com/?p=584#comment-89538 style frankenstein...he is alive…is alive!!! :o) style frankenstein…he is alive…is alive!!! :o)

]]> By: Ishida http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89537 Ishida Thu, 23 Oct 2008 14:48:33 +0000 http://www.jimseven.com/?p=584#comment-89537 Hi Jim, First of all, sure I don’t want this amazing blog to stop, but I understand we have stages in life, and sometimes you do have time, patience and will to write, sometimes you don’t. So I think you should not worry about the obligation and periodicity of the posts, as long as we (all the readers) know we will find an amazing content here. So, do it as you can. Coffee, Labels and Descriptions I was complaining about this and specially about “coffee menu” at the coffee shops I’ve been. Nice to see I’m not alone.. French Press I completely agree with you, it’s hard to find people who uses it more than a simple furniture and it harder to find someone who uses it right. Ass a coffee aficionado I’m always trying to teach my friends about home coffee brewers (French Press, Mocca, Drip…) Environment, Ethics, Sustainability and Business I think you are not wrong thinking this way. As businessmen, we should look both ways, Quality and Sustainability (of the world AND our business) Freshness I think it depends on the way we “sell” the info. I always told my friends that the coffee must rest for some days to get better tasted. And this is what makes coffee “unique”, each roast will have one only experience, and we need to taste to find the “D-day” of it Cascara Can you send me some trial? Lol… Hi Jim,

First of all, sure I don’t want this amazing blog to stop, but I understand we have stages in life, and sometimes you do have time, patience and will to write, sometimes you don’t. So I think you should not worry about the obligation and periodicity of the posts, as long as we (all the readers) know we will find an amazing content here. So, do it as you can.

Coffee, Labels and Descriptions

I was complaining about this and specially about “coffee menu” at the coffee shops I’ve been. Nice to see I’m not alone..

French Press

I completely agree with you, it’s hard to find people who uses it more than a simple furniture and it harder to find someone who uses it right. Ass a coffee aficionado I’m always trying to teach my friends about home coffee brewers (French Press, Mocca, Drip…)

Environment, Ethics, Sustainability and Business

I think you are not wrong thinking this way. As businessmen, we should look both ways, Quality and Sustainability (of the world AND our business)

Freshness

I think it depends on the way we “sell” the info. I always told my friends that the coffee must rest for some days to get better tasted. And this is what makes coffee “unique”, each roast will have one only experience, and we need to taste to find the “D-day” of it

Cascara

Can you send me some trial? Lol…

]]> By: blah http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89536 blah Tue, 21 Oct 2008 11:44:13 +0000 http://www.jimseven.com/?p=584#comment-89536 Im blah Im blah

]]> By: Logan http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89535 Logan Mon, 20 Oct 2008 16:06:32 +0000 http://www.jimseven.com/?p=584#comment-89535 James, I as well hope you continue to post its always an interesting read. Also I was wondering how and what you were using to clean the reusable bins. James, I as well hope you continue to post its always an interesting read.
Also I was wondering how and what you were using to clean the reusable bins.

]]> By: Alex http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89534 Alex Sun, 19 Oct 2008 09:13:34 +0000 http://www.jimseven.com/?p=584#comment-89534 Great to see you posting again :) Great to see you posting again :)

]]> By: Matt http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89530 Matt Thu, 16 Oct 2008 21:45:59 +0000 http://www.jimseven.com/?p=584#comment-89530 Yes the coffee may taste best at around 7-10 if properly stored, but once they reach their peak, and are opened they stale quicker. Most people who buy coffee aren't going to come pick up a coffee every three days. If they get a 3 day old coffee, they might not brew it until tomorrow, at 4 days old, wait a week and the coffee is 11 days old, not stale, a bit past peak but generally okay. If they get a coffee further from the roast date though, say 7 days, and don't perfectly store it each amount, then by that 14 or 15th day the coffee has past its peak, and has been exposed to oxygen. The first day great, by the end of a week, it's stale. Yes the coffee may taste best at around 7-10 if properly stored, but once they reach their peak, and are opened they stale quicker. Most people who buy coffee aren’t going to come pick up a coffee every three days. If they get a 3 day old coffee, they might not brew it until tomorrow, at 4 days old, wait a week and the coffee is 11 days old, not stale, a bit past peak but generally okay. If they get a coffee further from the roast date though, say 7 days, and don’t perfectly store it each amount, then by that 14 or 15th day the coffee has past its peak, and has been exposed to oxygen. The first day great, by the end of a week, it’s stale.

]]> By: The Onocoffee http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89528 The Onocoffee Thu, 16 Oct 2008 17:20:15 +0000 http://www.jimseven.com/?p=584#comment-89528 I agree with Steve Penk. In our world of coffee professionals, very few (read: almost none) write truly interesting blogs. Most are herky-jerky stream-of-consciousness things and others are just dead and too focused on the minutiae of coffee and "the biz." I've always enjoyed this blog for it's constant query into how things are, as well as the experimentation. However, I understand that writing a blog can be a tedious and tiresome endeavour. Take some time for a break and explore other realms. Perhaps you'll find yourself refreshed and invigorated to write again. I do agree with you though on the green question. For us, it's a matter of offering the highest quality product that we can. That is our promise to our customers. The fact that we source locally, source thoughtfully and follow certain business practices isn't a marketing tool, it's just the way we do business. It's not the exception, it's the rule. All the best. I agree with Steve Penk. In our world of coffee professionals, very few (read: almost none) write truly interesting blogs. Most are herky-jerky stream-of-consciousness things and others are just dead and too focused on the minutiae of coffee and “the biz.”

I’ve always enjoyed this blog for it’s constant query into how things are, as well as the experimentation.

However, I understand that writing a blog can be a tedious and tiresome endeavour. Take some time for a break and explore other realms. Perhaps you’ll find yourself refreshed and invigorated to write again.

I do agree with you though on the green question. For us, it’s a matter of offering the highest quality product that we can. That is our promise to our customers. The fact that we source locally, source thoughtfully and follow certain business practices isn’t a marketing tool, it’s just the way we do business. It’s not the exception, it’s the rule.

All the best.

]]> By: Steve Penk http://www.jimseven.com/2008/10/14/is-jimsevencom-dead/#comment-89524 Steve Penk Wed, 15 Oct 2008 20:14:28 +0000 http://www.jimseven.com/?p=584#comment-89524 "Of all the many coffee feeds that land in my inbox, your balanced, interesting, rational postings are the most anticipated. A voice such as yours is rarely heard in this over caffeinated coffee universe." I couldn't of said it better my self Jim. Please keep posting my friend this coffee world would be much poorer without your comment or take. Sp “Of all the many coffee feeds that land in my inbox, your balanced, interesting, rational postings are the most anticipated. A voice such as yours is rarely heard in this over caffeinated coffee universe.” I couldn’t of said it better my self Jim. Please keep posting my friend this coffee world would be much poorer without your comment or take. Sp

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