Comments on: Travelling to learn http://www.jimseven.com/2010/04/03/travelling-to-learn/?utm_source=rss&utm_medium=rss&utm_campaign=travelling-to-learn James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ahmad http://www.jimseven.com/2010/04/03/travelling-to-learn/#comment-98875 Ahmad Mon, 10 May 2010 11:40:59 +0000 http://www.jimseven.com/?p=1567#comment-98875 I agree this site offers a lot of food for thought. I would like more discussion, however around natural coffee processes (sundried), and traditional knowledge around coffee growing, processing and drinking. I come from Yemen and I feel we do things so differently here, some good and others not so good, but we can all learn from each other. We are hosting farmers from Mexico, Ethiopia, Uganda, India and other arabica naturals producers in Yemen to exchange experiences and knowledge on sundried coffees. I think this is going to be a wonderful exercise. Great site I agree this site offers a lot of food for thought. I would like more discussion, however around natural coffee processes (sundried), and traditional knowledge around coffee growing, processing and drinking. I come from Yemen and I feel we do things so differently here, some good and others not so good, but we can all learn from each other. We are hosting farmers from Mexico, Ethiopia, Uganda, India and other arabica naturals producers in Yemen to exchange experiences and knowledge on sundried coffees. I think this is going to be a wonderful exercise. Great site

]]> By: Stephanie http://www.jimseven.com/2010/04/03/travelling-to-learn/#comment-98739 Stephanie Tue, 13 Apr 2010 15:27:33 +0000 http://www.jimseven.com/?p=1567#comment-98739 Great blog! You should also check out http://www.wholebeancoffee.org/ Great blog! You should also check out http://www.wholebeancoffee.org/

]]> By: Sondre http://www.jimseven.com/2010/04/03/travelling-to-learn/#comment-98730 Sondre Sun, 11 Apr 2010 17:37:31 +0000 http://www.jimseven.com/?p=1567#comment-98730 I think the "traveling to learn" is something that more baristas should do. It's easy to take comfort in the "safety" of your own café and be stuck in there, and whatever new happens within those walls. I worked for half a year in a coffee house to the point where I could sell the coffee (there were five of them, all blends, and two single estates, both from india), pour latte art (which was, actually pretty nice) and pull an espresso (which I thought was very good, in retrospect the fact that I pressed the "double" button and let it run for the, I dunno, 12 seconds or something, and that no-one was allowed to touch the grinder-adjustments might both have been clues to now make me belive otherwise). Needless to say, the shock of started working at a "professional" place was quite the eye-opener. This is partly relevant, because it's never about beeing good, it's about always improving, trying new things, experimenting and beeing open to other peoples ways. A broader experience of the world of coffee will help people (and the community-slash-business) evolve, find individual roads and maybe best, boost the fun and enjoyment over the amazingly varied business we are in. I think the “traveling to learn” is something that more baristas should do. It’s easy to take comfort in the “safety” of your own café and be stuck in there, and whatever new happens within those walls. I worked for half a year in a coffee house to the point where I could sell the coffee (there were five of them, all blends, and two single estates, both from india), pour latte art (which was, actually pretty nice) and pull an espresso (which I thought was very good, in retrospect the fact that I pressed the “double” button and let it run for the, I dunno, 12 seconds or something, and that no-one was allowed to touch the grinder-adjustments might both have been clues to now make me belive otherwise).

Needless to say, the shock of started working at a “professional” place was quite the eye-opener. This is partly relevant, because it’s never about beeing good, it’s about always improving, trying new things, experimenting and beeing open to other peoples ways. A broader experience of the world of coffee will help people (and the community-slash-business) evolve, find individual roads and maybe best, boost the fun and enjoyment over the amazingly varied business we are in.

]]> By: James Hoffmann http://www.jimseven.com/2010/04/03/travelling-to-learn/#comment-98708 James Hoffmann Thu, 08 Apr 2010 21:17:01 +0000 http://www.jimseven.com/?p=1567#comment-98708 Really pleased you are enjoying it - but all credit to Anette on the coffee! We're really loving it right now as well! Looking forward to meeting up at SCAA too! Really pleased you are enjoying it – but all credit to Anette on the coffee! We’re really loving it right now as well!
Looking forward to meeting up at SCAA too!

]]> By: Will Frith http://www.jimseven.com/2010/04/03/travelling-to-learn/#comment-98707 Will Frith Thu, 08 Apr 2010 21:14:40 +0000 http://www.jimseven.com/?p=1567#comment-98707 Looking forward to the opportunity to at least say hi in person! Really enjoying your Yirgacheffe right now - complex, with clarity. Milk chocolate, orange juice and a pretty loud floral/herbal component (lavender?). Big kudos. Looking forward to the opportunity to at least say hi in person!
Really enjoying your Yirgacheffe right now – complex, with clarity. Milk chocolate, orange juice and a pretty loud floral/herbal component (lavender?). Big kudos.

]]> By: James C http://www.jimseven.com/2010/04/03/travelling-to-learn/#comment-98701 James C Mon, 05 Apr 2010 19:38:27 +0000 http://www.jimseven.com/?p=1567#comment-98701 One of the main reasons I regularly read this blog is because a lot of what you talk about relates to ideas about intellectual development and open-mindedness. These are some of the most important things in life. The approach that you seem to take on these ideas is very insightful...I would even like to see it shine through more often. I think that this blog could be read by someone who has no idea about what coffee even is and they would learn something about about thinking as a process and conceptualization. One of the main reasons I regularly read this blog is because a lot of what you talk about relates to ideas about intellectual development and open-mindedness. These are some of the most important things in life. The approach that you seem to take on these ideas is very insightful…I would even like to see it shine through more often. I think that this blog could be read by someone who has no idea about what coffee even is and they would learn something about about thinking as a process and conceptualization.

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