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Author Topic: Jeff and the team at "My Cuppa"  (Read 34503 times)

Brett H

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« Reply #50 on: 21/02/2014, 04:55 PM »
At 94 the redemption is stunning in milk.  So clean, fruity (some would say sweet) and coffee-eey!!  Yum!

Will report back as a short black soon.
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« Reply #51 on: 22/02/2014, 01:55 PM »
Yesterday/this morn I tried ristretto pulled with 21g in a double basket. Holy-moly it's like a liquid warhead. Way too intense for me. But pretty damn good on top of a little hot water.

I just swapped over to a VST basket and freakin' nailed it. Just beautiful. I'm off to have another  ^-^

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« Reply #52 on: 22/02/2014, 02:38 PM »
Thanks for the kind words Chaos - I must find out who you are !

Spro is a challenging beast and a highly divisive coffee. Not for your everyday coffee drinker and one thing I have learned over the years is that fruit is only appealing to a small proportion of the coffee market - generally the more learned amongst us.

I have optimized Spro a few times in the last couple of weeks with some tweaks - to be honest it is very hard to actually know if the tweaks result in an improved coffee. The Melbourne heat has also not helped situations with the challenge of trying to retain product quality.

In it's current form, it is true to the descriptions.  However, I think there is still some headroom left in the improvement stakes.

It is surprisingly delightful in milk - alas................. this was not the original design intention.


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« Reply #53 on: 22/02/2014, 02:42 PM »
I am now enjoying his Honduras and Colombian

grinder is getting better, still not all the way there yet.

Craig - they are both very nice specialty coffees you have there.......I hope your grinder issues improve so you can enjoy those gems at their finest, which I suspect will be passing soon.

Brett H

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« Reply #54 on: 22/02/2014, 08:43 PM »
Spro as a milk based coffee at 94deg (on my machine) was excellent again today.  As a short black it was fantastic.  Kudos Jeff!  Where do I start with the notes??  Heady stuff mate!

 I have tried lighter roasts from my gear and from local roasters and for mine, our stuff tastes green.  I reckon you're roasting longer than us and with more/better air-flow??  Don't give any hints... I'm off to the shed to play with some Hue Hue for my Syphon.  And no, I don't imagine I can recreate what a master-roaster does on his $50K machine... But it won't stop me having my fun  >:D

I learn a lot every time I drink one of your coffees mate.  Awesome!!  Thanks  :coffee2:
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« Reply #55 on: 22/02/2014, 09:00 PM »
Thanks Brett - you are too kind.

And no, I don't imagine I can recreate what a master-roaster does on his $50K machine... But it won't stop me having my fun  >:D

Unfortunately, it's a fair bit more pricey than $50K........add another digit to the left. ;)

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« Reply #56 on: 22/02/2014, 09:31 PM »
I've been buying coffee from Jeff for a while now and have been so impressed with everything I have had. So far mainly SO's but I have gifted a couple of blends to others who have loved them.

If the spro is a fruit bomb then it will definitely be on my list for the next purchase.

Brett H

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« Reply #57 on: 22/02/2014, 10:51 PM »
I've been buying coffee from Jeff for a while now and have been so impressed with everything I have had. So far mainly SO's but I have gifted a couple of blends to others who have loved them.

If the spro is a fruit bomb then it will definitely be on my list for the next purchase.

But it is so much more.  Put it on your list!  I like to pigeon hole things but the Spro....  :question:
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C-man

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« Reply #58 on: 23/02/2014, 07:54 AM »
Craig - they are both very nice specialty coffees you have there.......I hope your grinder issues improve so you can enjoy those gems at their finest, which I suspect will be passing soon.

I just ran another 1.5kgs of rice through the grinder, much more flavorers now.
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« Reply #59 on: 23/02/2014, 09:42 AM »
I've been buying coffee from Jeff for a while now and have been so impressed with everything I have had. So far mainly SO's but I have gifted a couple of blends to others who have loved them.

definitely second that!

A

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« Reply #60 on: 23/02/2014, 09:45 AM »
I just one to jump in and say to Jeff that I thoroughly enjoyed reading your latest newsletter .... Good reading and learning material
Thanks again for sharing
Seeya
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« Reply #61 on: 23/02/2014, 12:16 PM »
I too enjoyed the newsletter, so much so I wanted to hit the order button, but alas, there wasn't one.....

Newsletters are an incredibly powerful tool in the business owners arsenal. However they take a great deal of time and effort to produce, especially In a consistent and timely manner. It makes no sense to me at all why a business owner would go to all the time and trouble to produce a good informational newsletter- but then not only shoot themselves in the foot, but blow their own feet off by not getting the best return on their time/money investment. Sooooo much money left on the table...... It makes me sad.

I keep saying it, the money is not in the coffee, all the hidden 'money' in a business is and always will be in the marketing...

I read elsewhere, by Jeff, what I will call 'the cafe owners lament'... I'm a tradesman and that lament was completely applicable to 'me'...

I class 'coffee', 'tradesmen', 'hairdressers', etc, etc- you name them- as 'commodity' industries. Typically 'price-based' and a 'take em or leave em attitude' shown towards them by most customers. Yet, in amongst the 'flock' you will find individual businesses that thrive and flourish. Do they make the 'best' coffee, trade repairs, hairstyles? I'm sure they're all good to very good at what they do.... But scratch below the surface and I bet you find outstanding Marketing....
(BTW I'm not a betting man... Those words don't leave my mouth unless I know I'm 100% correct)

How does one pizza shop charge $10.00 for a pizza but have an empty shop, whilst a competitor across the road charge $15.00- $25.00 for a pizza, yet have a queue of eager waiting customers lining up, out the door? (I know of just such a pizza store in Perth... They have competitions every week, a spin the wheel and get your whole order- FREE... But you have to pick- up your pizza yourself. They have a Super-hero themed night... Wear your underwear 'on the outside' and get 50% off your pizza ....
They use SMS, e-mail, personally addressed snail-mail- think birthdays, x-mas, Easter, Aust-Day, etc, etc, etc They engage with their customers, they inform and entertain them. They have regular promotions and on and on the success story grows....

They literally have their customers disrobing and rearranging their clothes in the car park out back. Yes, they really do! How many of their friends do you think they told about this?

For anyone wondering the Pizza store(s) are called 'Heroes' and happen to be owned by my Marketing Mentor's (Mal Emery) daughter...

Please let me express my lament.... Why is it that a trade apprenticeship is 4 years long to try and teach a student how to do a trade... Yet not one minute is invested in that student on 'How to get a client', 'How to Add Value and charge, and get, the right 'fee', 'How to get and build a referral business'...

Why is it that let's say a public servant with a 'payout'... Why is it there is a self-assumption that all they need to do is a "Barista" course and they are fully qualified to open and run a cafe business? ( Sounds all too familiar doesn't it?)

Why do we let ourselves down so badly? (Rhetorical)

University is no better- what University teaches Doctors, Vet's, Dentists, etc How to Build a successful referral based business?.... Answer= None!

I may be one voice in 25 million saying this, but I do say our whole education and further education systems are well and truly in need of major overhaul and complete re-calibration. Let me just finish on this thought... If we are the 'lucky country' and if we are all so smart.... Why is it then that what is the figure... 85-95% of ALL businesses fail in the first 5 years? Does that not sound like an imbalance to you?
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« Reply #62 on: 23/02/2014, 01:02 PM »
I hear ya Grumps........

The game of marketing has changed dramatically over the last few years. So much so that traditional marketers are not really sure of what actually works anymore.

I too am a fan of marketing from my all too brief MBA study days (if you have'nt already, read Philip Kotler) but I also have a sense of decency that respects there are very fine (and blurred lines) these days between informing, soliciting and harassing..........so I err on the side of being quite conservative.....but watch this space

Yesterday, one of my mobile cafe clients collected some coffee and told me he was taking action against Domino's Pizza. He bought a pizza online around Xmas and ever since his inbox is filled daily with what he calls rubbish. He is on the road and rushing about constantly, but his mobile email that he relies upon gets these jammed with stupid offers. That is just one example.

Consumers these days are a sensitive lot. We have in the past been black listed as a spammer because we used an advanced technology called Abandoned Cart. The science behind it is quite normal and reasonable - reminds a prospective customer the cart they did not process through the checkout is waiting. The stats show it can improve conversions by 40%. It does not harass or send you too many reminders, but unfortunately some people think we are monsters and they black list our domain.

We had to switch it off. A few months later there was a bug in the software and it kept switching on at exactly 7pm each night, for 3 weeks - it was a nightmare as I had to remember to be on the computer at 7:01pm to turn it off, else cop the wrath of being blacklisted - you can't send legitimate emails to some domains for a period of time - which affects your business.

Customer engagement is important. We have many thousands of customers and I've started to segment them in ways around how we may engage in the future.

The first wave of customers we sent the newsletter to them a week ago. It had an open rate of 70% against the industry average of 24% and a click-through rate of 24% compared to just 6% for the global average for similar campaigns. We also had 3% un-subscribe which again is a very good low score.

Overall, I would say it was successful.

In contrast, the next wave of customers (which was about 4000) from last night's email marketing, I suspected these were not going to be "as engaged". Sure enough, open rates are about half of last week's customer segment, click thru's are very low and the un-subscribe rate was very high.

This tells me there are more of the type of customer in the 2nd segment that just want to be left alone. So far, I would call the 2nd segment of customers not so successful.

In relation to not having any click-offer in the Newsletter and wasting the opportunity.

The intent was to just ease customers into the concept by offering content and advice and it was kept largely technical or informational. The hidden theme was about giving customers a degree of confidence and reassurance that we "know our stuff", which can help reinforce loyalty.

Oh, in case you missed it Grumps......there was a subtle hint about Colombia :laugh:

Keep believing Grumps - I completely agree with what you are saying...........



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« Reply #63 on: 23/02/2014, 02:28 PM »
Want join me in hosting an open nail gun day OG ? Could be fun and funny. I'll prepare a nice little plexiglass booth for us to sit in and sip coffee. 000 on speed dial. Would be a hoot  :D
Oh, Jeff. Get ready for a large ITM order  ;)

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« Reply #64 on: 23/02/2014, 05:54 PM »
speaking of Colombian,

The ones Jeff sent me are big fat beans with lots of body,  and super "mouth feel" that I asked for

not sure how to describe the flavor yet, just really, really good.

definitely some special beans.....
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« Reply #65 on: 06/03/2014, 06:01 PM »
The Colombian is really kicking some  goals now....

the Honduras is a  cracker too....

I am very impressed.
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« Reply #66 on: 06/04/2014, 03:51 PM »
he sent me some Indo blue along with some others

I have had it before but never like this, it is a tricky one to roast but he nailed it.

really nice coffee.
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« Reply #67 on: 10/04/2014, 09:00 AM »
Hey Jeff,

Would you remember which Yirgy you sent me last?

All it says on the bag is Yirg. and tye roast date 27th March

Small beans almost the size of Yemen just a little bigger
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« Reply #68 on: 10/04/2014, 10:35 AM »
Yes Craig.

Dumeresco Gr 1 washed.

Of the many washed and unwashed Yirgys we have at the moment, it's the pick

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« Reply #69 on: 10/04/2014, 01:46 PM »
IT IS DELICIOUS!
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« Reply #70 on: 10/04/2014, 01:57 PM »
It certainly is.
One of the best Yirg's I've tasted in a long while.
A few cafes in Melbourne ran this as a SO and it was a big hit.

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« Reply #71 on: 10/04/2014, 02:34 PM »
Hmm .. the Yirg eh? Fond memories.  :thumb:

With mycuppa's Columbian .. minimum rest period is say, 8 days .. for anyone having tried this bean .. in your experience, was there a sweet spot in its maturing process .. and if so, how long did it take .. and how long did it last?

The idea behind this .. is that if there is a sweet spot .. I'd like to set aside some of these beans to try them during this phase - in order to see just how good they can get?

I have noticed so far in my coffee journey - that there is quite a difference between the 'off-peak' and when beans are at their peak.

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« Reply #72 on: 10/04/2014, 03:14 PM »
Moony,

It's not so much the bean's sweet spot, but the technique used to extract which is the governing (and variable) factor.

True, my beans generally perform best in the range of day 9 through to 20. But this is just a very broad and high level generalization as it depends upon what bean and what roasting platform it was roasted on - yes, that's correct, coffee from one of my roasters is entirely different to the other roaster.

Day 12 should be a safe proposition

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« Reply #73 on: 10/04/2014, 03:25 PM »
That Columbian was really good the whole time I had it, big "mouth feel" rich creama , good body and smooth taste

damm good bean.

I always give it at least 7 days before opening. 

If I had to guess I would go with 12 days post roast too
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« Reply #74 on: 10/04/2014, 03:41 PM »

Great .. thanks for that.

Crikey .. I was all excited about Day 8 .. and now it's Day 12 .. another 4 days.
Oh well .. my Mother (Bless her Heart) always told me that good things come to those who wait.  :angel:

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