Bear wrote

Since we’re hijacking….

I’m actually in the process of trying to put some local roasters, including the Brioso folks, YMT, Stauf’s, and so on, in touch with some coffee producers in Guatemala who produce a unique bean.

I don’t know the YMT guys so well, but they seem very nice whenever I visit. I’d just say stop in for a cup of coffee and start chatting. I’ve only seen them roasting once when I visited, but they were really accomidating. I guess that’s the nice part about only roasting for your own store.

year..

Brioso can be tough, because I know Jeff is often pretty busy roasting for commercal accounts. When I do stop in for a visit, I generally try to make it after 3p as Brioso is much less busy. I’ll swing by tomrrow and talk to Jeff if he’s there.

I really don’t know anyone over at Stauf’s anymore. The last managment type person I knew from there left around the beginning of the

Please PM me if you have any more questions. I’ll be traveling this afternoon, so I woln’t be respoding right away, but I’ll see what I can do..

michaelcoyote wrote Not to hijack a YMT thread, but I’ve known the owner Jeff for years, and he roasts a damn fine bean in my estimation. He was one of the roasters up at Stauf’s many years ago and left. He then got together some backing and opened Cafe Brioso downtown.

Since we’re hijacking….

I’m actually in the process of trying to put some local roasters, including the Brioso folks, YMT, Stauf’s, and so on, in touch with some coffee producers in Guatemala who produce a unique bean. It’s the only coffee currently protected by Slow Food’s Ark of Taste program, which in a nutshell is like an endangered species program for food — so it’s a lot like a fair trade coffee on steroids. (Details here, leftmost column, for the curious.) I’ve made contact with the producers, and I’ve written a letter to the roasters. The producers are willing to send me a sample of their coffee to include along with the letter.

This is where I hit a bit of a snag. I have no idea how much coffee to ask them for as a sample. I could roast it myself and give 1/4 lb. each to these folks, but my guess is they’d much rather roast it on their own so they know what went into the roast… and they might actually have trouble roasting anything that trivially small. I also don’t want to ask too much of the producers, since the whole point is to get local roasters to buy their coffee, not to have them send out too much of it as a free sample.

I don’t actually know many of the local roasters because I don’t visit coffee shops that often — a downside to roasting one’s own coffee. I’ll work on getting in to talk to some of them, but in the interim, if anyone happens to have any insights as to what quantities I should request for an evaluation, please pm me. Thanks very much.

Now back to the show.

Cookie wrote So, does nobody know, or are you just refusing to answer on principle?

I actually don’t recall. Just being a smartass.

yes, it is sacriligious to ask. :wink:

Cookie wrote I’m sure it sacrilegious to even ask, but do they sell decaf?

:shock:

i do drink a lot of coffee, I’ve been to many places downtown in the morning(every morning), but YMT really does beat anyone I’ve ever tasted.

Bear wrote

I hear more and more about Brioso. Must explore soon….

Not to hijack a YMT thread, but I’ve known the owner Jeff for years, and he roasts a damn fine bean in my estimation. He was one of the roasters up at Stauf’s many years ago and left. He then got together some backing and opened Cafe Brioso downtown.

He roasts smaller batches in that are generally in season. If you’ve ever had coffee at Tip Top, you’ve had Brioso coffee.

My current fave is his Full City roast. It gives tons of the bean flavour without the “green” taste you get in many so called “Full City” roasts (I’m looking at you Stauf’s).

Anyway, back to our regularly scheduled Yeah Me Too thread, which is already in progress.

roy wrote Bear: Your science sounds spot-on, although a little like explaining good sex using charts and graphs.

HAH! Well put. The problem is, I roast my own — so I am in the unenviable position of not just being forced to use charts and graphs all the time, but actually taking notes during the act itself.

I hear more and more about Brioso. Must explore soon….

Bear wrote Just bumping these guys to remind folks that they exist.

These guys are pretty awesome. It’s just hard to get me out of Brioso.

We really are blessed with good coffee here in Columbus.

Bear wrote Just bumping these guys to remind folks that they exist.

That’s so funny, after a late northside meeting last night I went by and they had just closed. I promise I’ll be back, I love every single thing I’ve heard about this little store. It warrants a special trip since every single time I’m in the ‘hood they are closed (my fault not theirs).

Bear: Your science sounds spot-on, although a little like explaining good sex using charts and graphs. I tend toward Vienna roast but often wish there was something a bit rounder/sweeter and sounds like with their deft hand, YM2 may have found it.