Daily Demitasse - Latest Comments

Re: Craft Corner with: So She Sews

Daily Demitasse — Sun, 13 May 2012 20:53:46 -0000

Thank you for sharing your kind words with us, Ann. The fact that it is recyclable drew me to Brooke's items.

Re: Craft Corner with: So She Sews

Annfmarcus — Tue, 08 May 2012 21:59:29 -0000

I have this whale purse & love it....am proud of the fact that it is a recyclable item & not in a land fill....it's one of a kind that no one else has....thank you, Brooke.

Re: Kohana Coffee Creates 1st Ever “Shelf-Stable” Cold Brew

Daily Demitasse — Sat, 05 May 2012 20:10:38 -0000

Michael, what makes this cold brew stand out is that it's the first on the market as "shelf stable". It is also the only one that is only coffee concentrate so you'e able to add water or milk to preferred tastes and gives the versatility to create other coffee concoctions. Have you tried Kohana's cold brew? Don't judge a bottle by it's cover.

Re: Kohana Coffee Creates 1st Ever “Shelf-Stable” Cold Brew

Michael Philip — Sat, 05 May 2012 19:43:03 -0000

I really don't see how this is different or better than Grady’s Cold Brew Coffee or the other cold brews out there. In fact I find the plastic packaging to be unappealing and dull.

Re: Able Brewing DISK fine Review and Recipe

Daily Demitasse — Thu, 03 May 2012 13:26:39 -0000

Nice! Can't wait to hear what you think..

Re: Able Brewing DISK fine Review and Recipe

Adam — Thu, 03 May 2012 13:15:24 -0000

I just got an aeropress and I'm going to give your recipe a try this afternoon! Can't wait to actually pick up one of this disks though!

Re: Able Brewing DISK fine Review and Recipe

Randy Levine — Thu, 03 May 2012 12:00:43 -0000

whoops! guess i should have read more thoroughly!

Re: Able Brewing DISK fine Review and Recipe

Daily Demitasse — Thu, 03 May 2012 11:31:03 -0000

Thanks, Randy. I forgot to note how much water I poured in the vessel. But I used 13 oz. of water all together. Hence why Step 14 says "Add remaining 6oz. of water. :)

Re: Able Brewing DISK fine Review and Recipe

Randy Levine — Thu, 03 May 2012 11:02:24 -0000

good review. my only question: you fit 13oz in your aeropress? i can barely get to 250 grams! (that's just under 9oz)

Re: Kohana Coffee Creates 1st Ever “Shelf-Stable” Cold Brew

Daily Demitasse — Tue, 01 May 2012 14:49:37 -0000

You're very welcome. I look forward to seeing where the company goes with this.

Re: Kohana Coffee Creates 1st Ever “Shelf-Stable” Cold Brew

Kohana Coffee — Tue, 01 May 2012 13:13:02 -0000

Jennifer, thank you for your words and perspective - we love to hear it. We feel the highlights of this product are; its high end coffee integrity, that it works beautifully as an iced coffee (so near to our hearts here in Texas), is perfect as an ingredient in an amazing array of concoctions, is a wonderful alternative, hot or cold for those that can't drink coffee high in acids and that it's convenience because of being shelf stable is unheard of.

We served it at an event at Whole Foods Austin the other day mixed with Horchata - and we sold out of both before we could get through the event. I guess you can add 'incredibly versatile' to my list above -- we haven't found much that it doesn't enhance.

We appreciate your support and diligence in watching us grow - it's certainly a journey, not a destination.

Piper

Re: Health: Coffee to Shed Extra Pounds, Fact or Fiction?

Herbalife herbal tea concentra — Fri, 13 Apr 2012 03:37:18 -0000

Nice
post! I am agreeing with you that coffee can be very handy in losing weight.
Thanks for this knowledgeable post. Keep posting.

Re: Discussion: “Gourmet” vs. “Specialty”?

Daily Demitasse — Tue, 10 Apr 2012 13:52:28 -0000

Exactly how I feel. But how to summarize all these qualities into one or two words?

Re: Discussion: “Gourmet” vs. “Specialty”?

Rachel Karl — Tue, 10 Apr 2012 13:34:30 -0000

I prefer the word "micro-roaster" or "micro-roasted" + "local" + "fair
trade". I'm a huge "buy local" girl and I like to support small business
that are making a difference. When I hear "specialty" or "gourmet" it
just sounds like marketing hype to me. Like "gourmet chocolate" and such.

Re: Discussion: “Gourmet” vs. “Specialty”?

Rachel Karl — Tue, 10 Apr 2012 13:34:13 -0000

I prefer the word "micro-roaster" or "micro-roasted" + "local" + "fair trade". I'm a huge "buy local" girl and I like to support small business that are making a difference. When I hear "specialty" or "gourmet" it just sounds like marketing hype to me. Like "gourmet chocolate" and such.

Re: Decaf Coffee Thoughts

Mary — Mon, 09 Apr 2012 10:51:10 -0000

Great idea to review decaf. Like you I drink decaf for health reasons. (I was diagnosed with osteoporosis and caffeine affects calcium; can't remember if it leaches it or interferes with absorption) Now that I have cut back dramatically I find I can't drink caffeinated drinks in the evening anymore, and I love a cappuccino after dinner.

Re: Discussion: “Gourmet” vs. “Specialty”?

Daily Demitasse — Thu, 29 Mar 2012 09:30:25 -0000

Tasting different coffees is so important. I wonder is consumers would be more willing to taste the difference between our high quality and a "bad" coffee. Consumers, would you?

Re: Discussion: “Gourmet” vs. “Specialty”?

Daily Demitasse — Thu, 29 Mar 2012 09:28:02 -0000

Thanks for explaining this topic from a Roaster perspective.

Re: Discussion: “Gourmet” vs. “Specialty”?

Roastmaster — Thu, 29 Mar 2012 07:52:50 -0000

As a coffee roaster, the word "Specialty" to me indicates the grade of green beans I'm buying or the roaster used when producing his/her product. Specialty grade being the highest quality bean with the fewest defects when graded. However, "gourmet" is just a marketing word that, is overused in MANY industries. There's "gourmet" fish food for you gold fish (really?!?).

But Specialty definitely has a specific meaning in the coffee industry. i.e. no more than 5 full defects per 300 grams (about 10.5 oz) of graded green coffee. The next grade down is Premium which can have no more than 8 full defects for the same weight sample, and so on.

Obviously, Specialty grade beans are more expensive than Premium or Exchange grade beans, and give a better cup of coffee. So when you see "Specialty" coffee advertised it means the roaster spent a good bit of extra money to bring in the absolute best green beans they could find in effort to make a better end product for you. Over used? Perhaps, but when you pay up to 50% more for your green beans, you want your customers to know what they are getting...

If you're a geek like me and want to see the exact definition of Specialty vs Premium vs Exchange grade and what makes a defect, etc. here is the official classification: http://www.coffeeresearch.org/...

Re: Discussion: “Gourmet” vs. “Specialty”?

Piper Jones — Wed, 28 Mar 2012 18:11:48 -0000

I totally agree that they are over used but I also am in the position to have to reach all consumers - and lots have never ventured past Dunkin' Donuts - but are willing. We spend a lot of time sampling coffee and while we do we try and educate our consumers to the 'how' and 'why' they should try that next level. I think of Specialty as our category - I feel Gourmet is from the 80's/90's when we really began to see the differences in products that carried that extra care or whatever it took to hold them apart from the rest.

Re: Discussion: “Gourmet” vs. “Specialty”?

Daily Demitasse — Wed, 28 Mar 2012 18:00:40 -0000

This is why I started this discussion. The high end coffees need to be better differentiated in advertising.

Re: Discussion: “Gourmet” vs. “Specialty”?

Jamie Ferguson — Wed, 28 Mar 2012 17:45:30 -0000

Ahh crap, you've got me there. Not sure about that one.

Re: Discussion: “Gourmet” vs. “Specialty”?

Daily Demitasse — Wed, 28 Mar 2012 17:36:32 -0000

What about for Marketing terms?

Re: Discussion: “Gourmet” vs. “Specialty”?

Randy Levind — Wed, 28 Mar 2012 17:30:10 -0000

This all true, but how do you indicate to the "average consumer" that there's a difference? Some way of differentiating can make it easier for people to start getting into the good stuff.

And it's true that these words don't show up on the bags of good coffees, but they certainly show up in conversations about them. The SCAA for example.

Re: Discussion: “Gourmet” vs. “Specialty”?

Jamie Ferguson — Wed, 28 Mar 2012 17:27:08 -0000

Do we need words to associate with high quality coffees? Kinda seems that the coffee should just speak for itself rather than trying to find a word to describe it. For example, the notes for a coffee seems sufficient enough to describing a coffee.