Jeff and the team at "My Cuppa"

Ol Grumpy · February 2014

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?

mycuppa · February 2014

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...........

derrilex · February 2014

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

C-man · February 2014

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.....

C-man · March 2014

The Colombian is really kicking some goals now.... the Honduras is a cracker too.... I am very impressed.

C-man · April 2014

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.

C-man · April 2014

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

mycuppa · April 2014

Yes Craig. Dumeresco Gr 1 washed. Of the many washed and unwashed Yirgys we have at the moment, it's the pick

C-man · April 2014

IT IS DELICIOUS!

mycuppa · April 2014

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.

Moon · April 2014

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.

mycuppa · April 2014

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

C-man · April 2014

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

Moon · April 2014

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:

admin · April 2014

on 1397090143:

Yes Craig. Dumeresco Gr 1 washed. Of the many washed and unwashed Yirgys we have at the moment, it's the pick

have to say, I got a kilo of this from you Jeff, and assuming that's the one [Dumeresco Gr 1 washed], it's pouring beautifully - delicious.

C-man · April 2014

Of all the beans last sent 1. Guat. 2, Yirg 3. Lake Tawar 4. Indo Blue The wife really loves the Blue, getting perfect dark extractions rich and spicy I love them all I swap them around each day, and each day I swear this one is the best until the next day when I have a different one. the Sumatra Lake Tawar is a great one in the afternoon with a sweet lingering aftertaste of burnt caramel. spoiled with great coffee........

mycuppa · April 2014

on 1397552568:

have to say, I got a kilo of this from you Jeff, and assuming that's the one [Dumeresco Gr 1 washed], it's pouring beautifully - delicious.

Thanks A. I am not sure which one they sent you, but it has been a very good lot indeed.

on 1397562449:

Of all the beans last sent 1. Guat. 2, Yirg 3. Lake Tawar 4. Indo Blue The wife really loves the Blue, getting perfect dark extractions rich and spicy I love them all I swap them around each day, and each day I swear this one is the best until the next day when I have a different one. the Sumatra Lake Tawar is a great one in the afternoon with a sweet lingering aftertaste of burnt caramel. spoiled with great coffee........

Thanks Craig. Both those Indos are really very good and quite popular amongst our customers. Alas, Indo supplies and pricing are just way off the Richter scale at the moment......so we may be cutting back for a short time.

admin · April 2014

on 1397552568:

have to say, I got a kilo of this from you Jeff, and assuming that's the one [Dumeresco Gr 1 washed], it's pouring beautifully - delicious.

actually, probably not doing it justice [above] - pouring well as espresso, but absolutely beautiful from the plunger!!

C-man · July 2014

Jeff in case your wondering why I haven't ordered in a while it is because I am now getting beans From Chester "cosmic couple" Just because he is right here on the Sunshine coast (no postage) and needs support getting started, also he just bought a new Slayer.. just like when we were kids we would be best friends until someone comes along with a better toy.. I am still completely happy with your service and may still order again and highly recommend you to everyone. You have looked after me so well I thought you deserved an explanation. Cheers! C-

Brett H · July 2014

Oh C-man your supplier fidelity and now fickleness-remorse is lovely. Me, I'm a whore and will spread myself all over the playing field trying bits and bobs from everywhere. Yes I'm talking coffee and if taken out of context it will be a cold winter in the shed for me! We Cremas are spoilt for choice with our sponsors, truly! Between BeanGreen, MyCuppa, Ministry of Grounds and Coffee Parts to keep us up and running we have an unequaled (yes damn it, unequaled... Yes I've heard of other forums and their sponsors... I've been a member and patronised a good deal of them and their sponsors... they don't compare value or quality in my very humble opinion) benchmark with which to pit our newcomers against. Who knows, in a year or two Cosmic Couple may become sponsors!!! Well I suppose if you've jumped ship for a bit I'd better place an order. It's nice to know and remember what the very best is like especially as a home roaster!

C-man · July 2014

you crack me up Brett

Brett H · July 2014

on 1404366026:

you crack me up Brett

I'm glad mate ... Good harmless fun.... And yes, I placed an order

Brett H · July 2014

Order received much quicker than expected... Lovely neighbours collecting the mail while we're away collected the very well packed box and knew to keep it from sunlight! Bless them!!! This is extraordinary coffee! There were extra beans thrown in which is indicative of the generosity of Jeff and all our sponsors. That's not the reason to buy from them however, buy from them because they're the best! The extras are completely unexpected but very gratefully received, enjoyed, studied, peered at, marvelled at.... (Wondering if the KKTO needs a $500K upgrade...) Some of these SO's are also beans I roast myself frequently to a good standard. MyCuppa's are the gold standard! This I suppose is why home-roasters continually buy and enjoy the beans of great artisans... It keeps us learning and keeps us inspired. Jeff's Espresso blend is one of his I've never had before. I'm a bit sad because I may not be able to live without it. If you want to make great espresso at home and you want to see how good your gear is, or how your own roasting matches up... Get this!!

Lwowiak · July 2014

Brett, It sounds tempting. I might have to sneak in an order. I have a question, as I have only had a couple of Jeff's offerings. Do you get the typical espresso flavours, or is the drink just overwhelmed by so called "roast" flavours? My last lot from Jeff was a while ago, and I enjoyed the blend immensely (no roast flavours). This is no disrespect to Jeff, as the current hooha about roasting for varietals, and avoiding "roast" flavours seems to be all the rage. However, whenever I have one of those espressos, (prepared by "reputable" establishments), the acidity is overwhelming, and there is a distinct lack of body and sweetness, no matter how perfect the water or TDS is. I like espresso as per the typical Italian definition, bold and syrupy. Mind you I have had some delicious Ethiopians as espresso, where the acidity was beautifully balanced, and fruit flavours were dominant. These have been in the minority. I prefer the lightly tanned beans for manual brewing purposes (pourover, chemex etc).

mycuppa · July 2014

Lwowiak. Our espresso blend is not actually designed for espresso in the pure sense. OK, that sounds stupid....................but.............. We make our coffees suitable for the way in which the majority of Australians drink their espresso - with milk. The exception is Redemption of the Spro - which is a specially light roasted fruity, sweet, clean espresso - far from the traditional or original Espresso style. Our blend obtained the name espresso a long time ago - in an era when the coffee world in Australia was a simpler place and concepts like 3rd wave, light roasting and fruity coffees were but a twinkle in the eyes of those operating at the leading edge of specialty coffee. It was a coffee designed for milk-based espresso and it was labelled ESPRESSO because of the emerging surge in espresso extraction - in cafes, offices and the home. Espresso was the simplest way to describe the coffee and after that it was basically set in concrete - unable to be changed without killing off the product - which would have been foolish as the loyal customer base had become accustomed to it's name being Espresso. Espresso as a blend also evolves over time, like all blends. It's about to undergo another change in the coming weeks as new season Brazil and Ethiopians are introduced. I am excited about these changes. As a short-black traditional espresso, I would struggle to rate it to be honest - in my opinion there are better options, but as a volume-based espresso that has milk added it does alright - we certainly sell a lot of it each week !.

Brett H · July 2014

In milk I reckon it does better than alright! I'm comparing it very recently to Merlo Espresso and more recently to campos Superior blend. Just the aroma of the MyCuppa was enough to win it but I've had a couple of guests tonight comment that the coffee: "this is awesome...did you roast this"? Sorry to oversell Jeff but my simplistic taste-buds like this very much! The Redemption was superb also, I'd get both to be honest! They are so different... Jekyll and Hyde

steve82 · July 2014

The redemption of spro is the best interpretation of the third wave light roast i have seen / tried. Seems to really be pin point spot on in the roast where the the fruits dominate, but care has been given to allow the acidity to mellow some what and allowing just a hint of caramels to be there in the background. I enjoy trying roasted beans from reputable roasters to see where I am at with my own efforts...For more frequent use I would be leaving it in the roaster just the tiniest fraction longer. But this is certainly an inspiring roast for me, in the direction I have been heading but with just a little more depth. I ran my BES900 at 95, 18g VST and 35sec - 45 - 50ml shots. Actually makes really great flat whites and piccolos. The shots alone are very fruity, there is plenty of acidity but it is not aggressive or harsh. It is very smooth finish and aftertaste in comparison to any other 3rd wave efforts I have tried. I would love to get my hands on this in green form to play with! I know this is unrealistic wishful thinking though and i understand why. But yeah if anyone wants to try a BALANCED third wave style roast, the ROS are the beans to get. Overall impression, its like a mixed berry jam that has been left on the stove a bit too long and has slightly over caramelised , that over caramelisation is kinda marmalade like though.

Chaos · August 2014

The Roaster's Choice Panama we got about a month ago was fantastic (roast date 26/7 iirc). I'd given up trying to get my wife to drink coffee years ago but after a few mornings of smelling this bean in the grinder she was begging for a cup. She reckons she's been corrupted ;D Just ordered some more Redemption of the Spro (and some others). I'm really looking forward to it. And here's a nice mycuppa MM pour pic

Brett H · August 2014

I'm currently drinking the Ethiopian Limu. This is excellent with a broad range of flavours revealing themselves as I ramp it the brew temp of my machine. I also have to agree with Steve.... I personally hate 3rd wave style coffees generally but the Redemption was stunning (on my machine anyway). Having said that it would infuriate Jeff to know that like his espresso glen better :stir. I know he's not enamoured by it but I be the sells heaps of it!

mycuppa · August 2014

thanks folks for the kind words. We are currently road testing some spectacular Brazil's at the moment, so it's like Groundhog Day again as we look to bulk up our specialty offerings of this great origin after 8 months of *shorts*.

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