Comments on: I love my job http://tonx.org/archives/40 Thu, 04 Dec 2008 05:18:31 +0000 http://wordpress.org/?v=2.2.3 By: solyak1 http://tonx.org/archives/40#comment-4032 solyak1 Wed, 15 Mar 2006 06:23:08 +0000 http://tonx.org/archives/40#comment-4032 Array Array

]]> By: Dan http://tonx.org/archives/40#comment-665 Dan Mon, 28 Mar 2005 20:33:26 +0000 http://tonx.org/archives/40#comment-665 I second Alex's positive comments on Streamline. You are my favourite local source for espresso blend. I've been enjoying it since you started up your roasting operation and really like the latest version - seems to be more fruit than a few months back. I find it really easy to use at home - much easier than Paradise Roaster's Espresso blend, which I just wrestled with through 5 lbs worth. How about letting local fans sit in on a cupping and/or roasting session? Dan I second Alex’s positive comments on Streamline. You are my favourite local source for espresso blend. I’ve been enjoying it since you started up your roasting operation and really like the latest version - seems to be more fruit than a few months back.

I find it really easy to use at home - much easier than Paradise Roaster’s Espresso blend, which I just wrestled with through 5 lbs worth.

How about letting local fans sit in on a cupping and/or roasting session?

Dan

]]> By: Alex (ristretto_dreams) http://tonx.org/archives/40#comment-639 Alex (ristretto_dreams) Wed, 23 Mar 2005 20:06:54 +0000 http://tonx.org/archives/40#comment-639 Outstanding. I'd love to know when you get enough of the rwanda. Outstanding. I’d love to know when you get enough of the rwanda.

]]> By: t o n x http://tonx.org/archives/40#comment-638 t o n x Wed, 23 Mar 2005 05:03:35 +0000 http://tonx.org/archives/40#comment-638 We just got our first bag of Rwanda (from the Gatare washing station) and will try and profile it with a small batch or two tomorrow. We also fell in love with the Rwanda Karaba that Stumptown was using so if this goes well I think Rwandan coffees will be around the Vic for awhile. I'll try and remember to send you an email when I've got some ready to test drive. We just got our first bag of Rwanda (from the Gatare washing station) and will try and profile it with a small batch or two tomorrow. We also fell in love with the Rwanda Karaba that Stumptown was using so if this goes well I think Rwandan coffees will be around the Vic for awhile. I’ll try and remember to send you an email when I’ve got some ready to test drive.

]]> By: Alex (ristretto_dreams) http://tonx.org/archives/40#comment-637 Alex (ristretto_dreams) Wed, 23 Mar 2005 05:00:49 +0000 http://tonx.org/archives/40#comment-637 Oh, also, in response to CheekyGeek, From watching Ryan over the Judges' shoulders (I was working as a runner at the USBC) it was quite clear to me that he definitely was smooth and practiced. I don't believe he lost many of his points on his presentation, but then again, everyone in the finals was smooth so I don't think anyone else did either. Where I do think Ryan lost points was in his shots and cappuccini. I didn't get to try his shots, but they looked fairly quick coming out and were starting to go blond towards the end. I did get to taste his cappuccini though, and while they were good, they were to my taste fairly unbalanced and the foam was sort of hard. His signature drink was quite good, but maybe a bit heavy on the chocolate and light on the espresso. He should have received his <a href="http://scaa.org/pdfs/2005_USBC_Sensory_Score_Sheet.pdf">sensory</a> and <a href="http://scaa.org/pdfs/2005_USBC_Technical_Score_Sheet.pdf"> technical</a> score sheets from the judges after the competition, so he can probably tell you better why they scored him how they did. Oh, also, in response to CheekyGeek,

From watching Ryan over the Judges’ shoulders (I was working as a runner at the USBC) it was quite clear to me that he definitely was smooth and practiced. I don’t believe he lost many of his points on his presentation, but then again, everyone in the finals was smooth so I don’t think anyone else did either.

Where I do think Ryan lost points was in his shots and cappuccini. I didn’t get to try his shots, but they looked fairly quick coming out and were starting to go blond towards the end. I did get to taste his cappuccini though, and while they were good, they were to my taste fairly unbalanced and the foam was sort of hard. His signature drink was quite good, but maybe a bit heavy on the chocolate and light on the espresso.

He should have received his sensory and technical score sheets from the judges after the competition, so he can probably tell you better why they scored him how they did.

]]> By: Alex (ristretto_dreams) http://tonx.org/archives/40#comment-636 Alex (ristretto_dreams) Wed, 23 Mar 2005 04:51:47 +0000 http://tonx.org/archives/40#comment-636 Speaking of roasting and Victrola, I finally made it over to you guys and sampled some espresso and took home a pound of Streamline and all I can say is great job! I'm a big fan of your Streamline blend. It's one of the best if not the best home espresso blends I've found in Seattle. I love the full body, I love the distinct African flavors. In general, it's a really great coffee , though it is a tad hard to work on a home machine. Of course, on that beautiful Cyncra in the cafe it's simply amazing. How much of the rwanda did you get? I was lucky enough to get a half pound of the roast Billy Wilson was using from Stumptown and have been looking for anywhere up here I could find some more of it. -Alex Speaking of roasting and Victrola, I finally made it over to you guys and sampled some espresso and took home a pound of Streamline and all I can say is great job!

I’m a big fan of your Streamline blend. It’s one of the best if not the best home espresso blends I’ve found in Seattle. I love the full body, I love the distinct African flavors. In general, it’s a really great coffee , though it is a tad hard to work on a home machine. Of course, on that beautiful Cyncra in the cafe it’s simply amazing.

How much of the rwanda did you get? I was lucky enough to get a half pound of the roast Billy Wilson was using from Stumptown and have been looking for anywhere up here I could find some more of it.

-Alex

]]> By: CheekyGeek http://tonx.org/archives/40#comment-629 CheekyGeek Mon, 21 Mar 2005 20:47:52 +0000 http://tonx.org/archives/40#comment-629 Did you attend the finals of the U.S. Barista's Championship? My daughter works for Barista's Daily Grind in Kearney, NE. Their Ryan Dennhardt placed 5th, but nobody can figure out how he placed that low. The previous week he won the Canadian West Regional in Vancouver. A commenter at CoffeeGeek singled him out as specifically appearing the most smooth/practiced of the finalists. Do you have any light to shed or "word on the street" to share about that? PS... I enjoy small batch home coffee roasting (air popper - for now). : ) Did you attend the finals of the U.S. Barista’s Championship? My daughter works for Barista’s Daily Grind in Kearney, NE. Their Ryan Dennhardt placed 5th, but nobody can figure out how he placed that low. The previous week he won the Canadian West Regional in Vancouver. A commenter at CoffeeGeek singled him out as specifically appearing the most smooth/practiced of the finalists. Do you have any light to shed or “word on the street” to share about that?

PS… I enjoy small batch home coffee roasting (air popper - for now).
: )

]]> By: kyle http://tonx.org/archives/40#comment-628 kyle Mon, 21 Mar 2005 19:06:14 +0000 http://tonx.org/archives/40#comment-628 tonx, you are the new spokesman for the third renaissance of coffee! kyle tonx, you are the new spokesman for the third renaissance of coffee!

kyle

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