Comments for Single Origin Shots http://www.brewedbehavior.com/blog Brewed Behavior's Coffee Blog Tue, 23 Aug 2011 10:24:25 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Video: Intro to Cupping in Melbourne, Australia by Cupping australia | Killbeat http://www.brewedbehavior.com/blog/2011/05/10/intro-to-cupping-in-melbourne-australia/#comment-94 Cupping australia | Killbeat Tue, 23 Aug 2011 10:24:25 +0000 http://brewedbehavior.wordpress.com/?p=798#comment-94 [...] Intro to Cupping in Melbourne, Australia | | Single Origin …May 10, 2011 … A three day course at Small Batch Roasters to introduce new cuppers to protocol, cupping forms, and basic characteristic differentiation. … [...] [...] Intro to Cupping in Melbourne, Australia | | Single Origin …May 10, 2011 … A three day course at Small Batch Roasters to introduce new cuppers to protocol, cupping forms, and basic characteristic differentiation. … [...]

]]> Comment on After The Harvest: Fighting Hunger In The Coffee Lands by ning http://www.brewedbehavior.com/blog/2011/06/22/after-the-harvest-fighting-hunger-in-the-coffee-lands/#comment-87 ning Thu, 18 Aug 2011 07:21:38 +0000 http://brewedbehavior.wordpress.com/?p=932#comment-87 We all thank Tracy to train us in Beijing. We learn more than just skills...For me, when i enjoy one cup of Latte in the future, I can feel it is involved many people's hard work... I will thank them all...And i wish one day those people who planting and harvesting coffee can also sit in a nice coffee shop to enjoy one cup of espresso which being produced by themselves. We all thank Tracy to train us in Beijing. We learn more than just skills…For me, when i enjoy one cup of Latte in the future, I can feel it is involved many people’s hard work… I will thank them all…And i wish one day those people who planting and harvesting coffee can also sit in a nice coffee shop to enjoy one cup of espresso which being produced by themselves.

]]> Comment on Barista Magazine Cashbox Column: Building a Business Plan by Years After Opening Shop, Do You Still Have A Business Plan? « Intermix Beverage http://www.brewedbehavior.com/blog/2011/06/01/cashbox-building-a-business-plan/#comment-23 Years After Opening Shop, Do You Still Have A Business Plan? « Intermix Beverage Wed, 08 Jun 2011 14:38:07 +0000 http://brewedbehavior.wordpress.com/?p=909#comment-23 [...] Read the full article here. [...] [...] Read the full article here. [...]

]]> Comment on Success and Coffee Culture by charlino http://www.brewedbehavior.com/blog/2011/05/12/success-and-coffee-culture/#comment-19 charlino Tue, 17 May 2011 14:52:10 +0000 http://brewedbehavior.wordpress.com/?p=811#comment-19 Thank you for your post. Your synopsis of the coffee barrel pretty much describes what goes on with most industries as a whole. Thank you for your post. Your synopsis of the coffee barrel pretty much describes what goes on with most industries as a whole.

]]> Comment on Roaster Install in Minneapolis by David http://www.brewedbehavior.com/blog/2011/04/14/roaster-install/#comment-16 David Thu, 14 Apr 2011 21:56:20 +0000 http://brewedbehavior.wordpress.com/?p=747#comment-16 Love this stuff! Love this stuff!

]]> Comment on Video: Ethiopia Coffee Quality by Arthur KARULETWA http://www.brewedbehavior.com/blog/2011/03/26/ethiopia/#comment-15 Arthur KARULETWA Mon, 28 Mar 2011 19:34:20 +0000 http://brewedbehavior.wordpress.com/?p=704#comment-15 Thanks for sharing Tracy. We are all hoping we can open the floodgates of the Ethiopian industry to consistently get some of these wonderful coffees from even a more wonderful group of people, the farmers. We all need to work together as a market industry to collectively send the same message down the supply chain, with core unwavering values that sustain this fragile chain. YOU are a valuable "voice" and much appreciated! Thanks for sharing Tracy. We are all hoping we can open the floodgates of the Ethiopian industry to consistently get some of these wonderful coffees from even a more wonderful group of people, the farmers. We all need to work together as a market industry to collectively send the same message down the supply chain, with core unwavering values that sustain this fragile chain. YOU are a valuable “voice” and much appreciated!

]]> Comment on When Coffee Prices Spike, Do You Rise To The Occasion? by Price Increase « Ritual Coffee Tasmania http://www.brewedbehavior.com/blog/2011/02/04/when-coffee-prices-spike-do-you-rise-to-the-occasion/#comment-14 Price Increase « Ritual Coffee Tasmania Mon, 14 Feb 2011 01:43:50 +0000 http://brewedbehavior.wordpress.com/?p=575#comment-14 [...] When Coffee Prices Spike, Do You Rise To The Occasion? [...] [...] When Coffee Prices Spike, Do You Rise To The Occasion? [...]

]]> Comment on When Coffee Prices Spike, Do You Rise To The Occasion? by Michael B http://www.brewedbehavior.com/blog/2011/02/04/when-coffee-prices-spike-do-you-rise-to-the-occasion/#comment-13 Michael B Sat, 05 Feb 2011 15:30:26 +0000 http://brewedbehavior.wordpress.com/?p=575#comment-13 I enjoyed this very much. Just got an email from my importer saying much of the same thing. I'm primarily a wholesaler and my motto from day one has been, "improvise and adapt." I just celebrated my one year anniversary so I have seen some drastic changes and implemented drastic changes since Jan '10. I've seen changes in buying patterns from retail and wholesale. I've seen wholesale customers taking advantage more of bulk order discounts than before. I've also had to introduce more blends to 'get in' the price point that some of my customers need. I've done one price increase across all wholesale customers a couple of months ago. I've got some aggressive marketing plans for this year to go beyond the borders of my state and reach out to a broader specialty buying market...on the wholesale side. I enjoyed this very much. Just got an email from my importer saying much of the same thing. I’m primarily a wholesaler and my motto from day one has been, “improvise and adapt.”
I just celebrated my one year anniversary so I have seen some drastic changes and implemented drastic changes since Jan ’10. I’ve seen changes in buying patterns from retail and wholesale. I’ve seen wholesale customers taking advantage more of bulk order discounts than before. I’ve also had to introduce more blends to ‘get in’ the price point that some of my customers need.
I’ve done one price increase across all wholesale customers a couple of months ago. I’ve got some aggressive marketing plans for this year to go beyond the borders of my state and reach out to a broader specialty buying market…on the wholesale side.

]]> Comment on When Coffee Prices Spike, Do You Rise To The Occasion? by Louie Poore http://www.brewedbehavior.com/blog/2011/02/04/when-coffee-prices-spike-do-you-rise-to-the-occasion/#comment-12 Louie Poore Sat, 05 Feb 2011 02:30:05 +0000 http://brewedbehavior.wordpress.com/?p=575#comment-12 Great post. Thanks Tracy. Great post. Thanks Tracy.

]]> Comment on When Coffee Prices Spike, Do You Rise To The Occasion? by daniel mueller http://www.brewedbehavior.com/blog/2011/02/04/when-coffee-prices-spike-do-you-rise-to-the-occasion/#comment-11 daniel mueller Sat, 05 Feb 2011 00:44:44 +0000 http://brewedbehavior.wordpress.com/?p=575#comment-11 I wonder if the idea of handing out freebies in order to appease the more ruffled of customers is a slippery slope. It seems like it sets certain expectations in place or at least devalues the product. I dig what you're saying about the baristas staying firm and non-defensive, but I've seen many a barista use freebie tactics, only to have those same loyal regulars expect the same in the future and disrespect the next barista that doesn't stamp their card a few extra times. Thoughts? I wonder if the idea of handing out freebies in order to appease the more ruffled of customers is a slippery slope.

It seems like it sets certain expectations in place or at least devalues the product.

I dig what you’re saying about the baristas staying firm and non-defensive, but I’ve seen many a barista use freebie tactics, only to have those same loyal regulars expect the same in the future and disrespect the next barista that doesn’t stamp their card a few extra times.

Thoughts?

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