[Homeroast] [homeroast]Tom, any comments on the symposium "The single serve market" session?
robotyonder at hotmail.com
Fri Apr 16 00:35:07 CDT 2010
Can you clarify the jargon for me a bit? What is this particular NO2-powered "manual 'spro-maker" which allows the use of one's own beans? The only one I can find requires pods. Sorry if I'm missing the obvious.
> From: sandraandina at mac.com
> Date: Thu, 15 Apr 2010 21:51:29 -0500
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] [homeroast]Tom, any comments on the symposium "The single serve market" session?
> I will admit to hauling a mini-Keurig and china mug (and sometimes a kettle and NO2-powered espresso machine) when on the road by car. Comes in its own handy bag. When I fly, it's a kettle, Zass Turkish, AP, filters (including some basket-type for hotel drip machine) and my beans. And a hard (steel or plastic) mug--you never know when all they'll have are styrofoam cups. Got the manual 'spro-maker because it's easier to haul than even the smallest Nespresso and I can use my own beans. (Only I can't fly with it because of the nitrous oxide cartridges.....and any destination sophisticated enough to carry them would have a decent coffeehouse anyway).
> Back in the primitive days before discovering homeroast or even artisanal beans, I'd save extra hotel room coffee packs so I could double up in the room's drip machine and thus get a strong enough brew. But have you noticed how many hotels are using proprietary single-cup drippers (Lavazza, Starbucks, even--blecch, Ritz-Carlton should know better--Maxwell House)? Their filter packs work ONLY in their respective machines. I'd be willing to be they were losing money on guests taking home their unused coffee packs.
> On Apr 15, 2010, at 9:24 PM, miKe mcKoffee wrote:
> > Instant any form or brand of coffee forget it. However, tried a Nespresso
> > shot while at Kitchen Kaboodle about six months ago and it actually wasn't
> > foul and was marginally drinkable straight up. For the average Joe Mug who
> > doesn't have the desire to go through the time, expense and effort of
> > becoming a real home barista they are a decent way to go. Haven't tried the
> > K-Cups.
> > LIFE'S TOO SHORT TOO DRINK BAD COFFEE! The Sirens Call to great coffee has
> > nothing to do with the Mermaid.
> > Slave to the Bean Kona Kurmudgeon miKe mcKoffee
> > www.NorwestCoffee.com
> > URL to Rosto mods, FrankenFormer, some recipes etc:
> > http://www.mckoffee.com/
> > Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
> > first not know. And in knowing know I know not. Each Personal enlightenment
> > found exploring the many divergent foot steps of Those who have gone before.
> > Sweet Maria's List - Searchable Archives
> > http://themeyers.org/HomeRoast/
> >> -----Original Message-----
> >> From: homeroast-bounces at lists.sweetmariascoffee.com
> >> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> >> Behalf Of Edward Bourgeois
> >> Sent: Thursday, April 15, 2010 6:26 PM
> >> To: homeroast at lists.sweetmariascoffee.com
> >> Subject: [Homeroast] [homeroast]Tom,any comments on the
> >> symposium "The single serve market" session?
> >> This was the session description.
> >> ***"The Single Serve Market :: Batch brewing, which defined brewed
> >> coffee preparation for decades, is being challenged in both the mass
> >> market and high-end specialty by a proliferation of new technologies
> >> and a revival of old favorites. The advent of the K-cupR, the CloverR,
> >> soluble innovations in Starbucks' VIAT, the revival of MelittaR and
> >> ChemexR pourover methods, all point to an exciting, paradigm-shifting
> >> phenomenon and this two-part session will explore how brewing to
> >> order, by the cup, is changing every part of the coffee business.
> >> Session one will look at innovations like K-CupR, NespressoR, and VIAT
> >> and how they're making huge inroads into the at-home coffee
> >> marketplace. Is this simply adding dimension to the at-home coffee
> >> marketplace, or is this a microwaveable-popcorn style paradigm
> >> shifter? We'll be addressing these issues along with insiders in the
> >> mass-market single cup brewing industry, evaluating consumption
> >> trends, supply issues, and quality developments.
> >> Session two will look at how cutting-edge, high-end coffee bars have
> >> embraced single serve coffee preparations like the CloverR, siphon
> >> bar, pourover bar, and other by-the-cup brewing systems. How are these
> >> developments transforming the consumer experience of specialty coffee?
> >> Are these workable ways to run a business, or just a good show? Is
> >> this a fad, or is "brewing by the cup" here to stay? Join leaders in
> >> the brew-by-the-cup retail movement in discussing and demonstrating
> >> the mechanics of this transformation to the coffee retail
> >> environment."***
> >> The whole K-cups, Pods, Via thing is really spooky. And it's catching
> >> on in my area. Green Mt. is pushing the K-cups hard in the northeast
> >> --
> >> Ed Bourgeois aka farmroast
> >> Amherst MA.
> >> http://coffee-roasting.blogspot.com/
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