I write this blog with two trading days to go before the Christmas holiday period begins, crucial to the final sales figures of the year. So what have we seen so far?
The star performer without a doubt has been the Gaggia Evolution espresso machine. I know that there has been a lot of press on this machine, and I expected to see a large number of sales through our website, but this hasn't been the case. All our sales of this machine have been through our shop. I guess when it comes to larger ticket items customers still want to touch and feel the product, as well as being talked into buying it. Old fashioned stores haven't died out just yet!
It will be interesting to hear how people get on over Christmas with their new machines. In the past we have experienced a large number of enquiries post Christmas with customers wanting more information as to how to get the optimum performance out of their machines. I hope we have reduced this somewhat with our own help sheet which we provided for each machine sold and which can be found in a previous blog. Time will tell!
As far as coffee is concerned, the Old Brown Java has been a real hit this year. A coffee we only introduced a couple of months ago has gone down a storm. The coffee equivalent of a full blooded red wine. I tasted it the other day in a Cafetiere (French press) and was really impressed with its earthiness, base notes and pungency. Not everyone's idea of a great coffee, but if you love coffee, it's a must.
A hit on our website has been La Chocolaterie, a cafetiere for drinking chocolate. Not sure why that is, but clearly there is a demand for a method that makes a wonderfully creamy drink. Although not yet on our website, our Mexican spiced chocolate works fantastically in this format.
Finally on the tea side, a good deal of interest has been shown in Rooibos (Red bush) tea. So much so that we've currently run out of stock until after Christmas. We introduced a couple of flavoured varieties and these too have gone well. A great drink that's caffeine free.
Thank-you to all of those who have done business with Cooper & Co this year, we hope to see you again and to those who have yet to try us, you won't be disappointed.
Happy Christmas to one and all, may it be a peaceful time whereever you are.
Thursday, December 21, 2006
Thursday, December 14, 2006
Jersey Enterprise awards - A tale of extraordinary diversity in adversity
Well today was judgement day in the Enterprise awards, as we the judges deliberated at length on which businesses we believe stand out above the rest in the Small, Medium and Large business categories.
As the owner of a small business I could empathise with many of the entrants as they battle to seek that point of differentiation which enables them to deliver long term sustainable value to their stakeholders.
What is so incredible was the sheer diversity of businesses - specialist shoe companies, wine makers, diamond experts, oyster farms, pr companies, web companies, architects, the list goes on.
When you think that there are around 2,500 businesses on Jersey that employ between 2 and 10 people, it does make you wonder what everyone else does.
So why is the only game in town as far as the politicians are concerned, Finance?
If finance left tomorrow what kind of state would our economy be in? Small business entrepreneurs need to be encouraged to ensure that the Jersey economy has diversity.
That doesn't mean that it wouldn't be a complete disaster if Finance left the Island, it does however mean that there might at least be the seeds of something to take its place, rather than a desert.
At the buffet lunch today where the judges got to meet the entrants, much of the talk was about the Regulations of Undertakings law. For those uninitiated in the employment rules of Jersey, Government has the ability to restrict the number of people a business can employ. The reason is because this is seen as a major tool in controlling population growth.
Although businesses can make applications to the department requesting an increase in the number of people employed, the process can be long and drawn out, particularly when non-qualified people are required.
Small business doesn't have the luxury of time. Growth doesn't happen in a straight line. There is usually a window of opportunity in which to make a significant move, however this is a foreign concept to Government.
As much as Government say they treat cases sympathetically, this only occurs after the correct forms have been filled out. There is a sense that entrepreneurs are seen as fugitives not yet behind bars and something as dodgy as an informal conversation is frowned upon.
Yet as seen in the enterprise awards entrepreneurs generate wealth, they employ people, and if encouraged to export can bring additional wealth to the Island.
Government is changing, but it's a long drawn out affair. You only have to witness what is currently happening to the Jersey Milk Marketing Board which the Managing Director described as "death by a thousand cuts" to understand the potentially disasterous impact that Government interference can have on business.
To paraphrase a famous saying and something that is appropriate when the next elections come round "ask not what you can do for your Government, ask what your Government can do for you" (with apologies to JF Kennedy)
As the owner of a small business I could empathise with many of the entrants as they battle to seek that point of differentiation which enables them to deliver long term sustainable value to their stakeholders.
What is so incredible was the sheer diversity of businesses - specialist shoe companies, wine makers, diamond experts, oyster farms, pr companies, web companies, architects, the list goes on.
When you think that there are around 2,500 businesses on Jersey that employ between 2 and 10 people, it does make you wonder what everyone else does.
So why is the only game in town as far as the politicians are concerned, Finance?
If finance left tomorrow what kind of state would our economy be in? Small business entrepreneurs need to be encouraged to ensure that the Jersey economy has diversity.
That doesn't mean that it wouldn't be a complete disaster if Finance left the Island, it does however mean that there might at least be the seeds of something to take its place, rather than a desert.
At the buffet lunch today where the judges got to meet the entrants, much of the talk was about the Regulations of Undertakings law. For those uninitiated in the employment rules of Jersey, Government has the ability to restrict the number of people a business can employ. The reason is because this is seen as a major tool in controlling population growth.
Although businesses can make applications to the department requesting an increase in the number of people employed, the process can be long and drawn out, particularly when non-qualified people are required.
Small business doesn't have the luxury of time. Growth doesn't happen in a straight line. There is usually a window of opportunity in which to make a significant move, however this is a foreign concept to Government.
As much as Government say they treat cases sympathetically, this only occurs after the correct forms have been filled out. There is a sense that entrepreneurs are seen as fugitives not yet behind bars and something as dodgy as an informal conversation is frowned upon.
Yet as seen in the enterprise awards entrepreneurs generate wealth, they employ people, and if encouraged to export can bring additional wealth to the Island.
Government is changing, but it's a long drawn out affair. You only have to witness what is currently happening to the Jersey Milk Marketing Board which the Managing Director described as "death by a thousand cuts" to understand the potentially disasterous impact that Government interference can have on business.
To paraphrase a famous saying and something that is appropriate when the next elections come round "ask not what you can do for your Government, ask what your Government can do for you" (with apologies to JF Kennedy)
Thursday, December 07, 2006
The perfect cup of coffee?
So is there such a thing as the perfect cup of coffee? I personally don't believe there is. If there was wouldn't life be boring! We'd all be drinking one type of wine, cooking our vegetables in one type of way, there'd be no variety. After all the human experience is all about expressing our differences and then enjoying them.
Now I know you're all wondering where this is leading to. Well I had a chat with some of the individuals that I know who make great coffees, two of them work here at Coopers of Jersey, the third works for the Jersey Pottery out of their Bond street coffee shop.
First of all Pedro - He enjoys a long white coffee, I guess technically it is an Americano with a twist.
Pedro reckons that our Old Brown Java is the best coffee. He used to prefer the Monsooned Malabar, but finds that the Jave has more punch.
Pedro fills his cup with a double shot of espresso coffee, about 1/3rd of the total volume.
Then he add a further 1/3rd of hot water.
Finally he pours in cold milk (semi skimmed), to fill the cup.
He then places the steam wand of the espresso machine into the drink and heats the whole drink. No attempt is made to create any foam.
Pedro says that it's important not to heat the drink too much. "You should be able to drink it as soon as you've made it".
I've tasted this drink on many occasions and I have to say I'm mighty impressed.
Now it's Ania's turn -
I reckon that Ania makes one of the best Latte's I've ever tasted. She achieves great balance in the drink.
At the moment the Costa Rica Tarazzu is Ania's favourite however she has a sneeking regard for Monsooned Malabar, interestingly she finds the Old Brown Java a little too strong for her taste (vive la difference!)
First of all Ania half fills the latte glass with warm water. This stays there right up until the moment she's ready to pour in the milk.
She makes a double shot espresso, however only uses one shot.
She then heats the milk carefully, stretching it slightly, working on the texture, rather than creating huge bubbles. She places her hand on the side of the milk pitcher whilst she heats it so that she can monitor the temperature.
Next she empties the water from the glass and fills the glass with a combination of foam and milk (this she "free pours").
Then over the back of a spoon she pours the shot of espresso slowly into the milk to create a dark layer of coffee halfway down the glass.
Finally she dusts the drink with cocoa powder.
A brilliant concoction!
Finally Chris at the Jersey Pottery coffee shop on Bond street comes highly recommenced from a customer of mine. She tells me he makes the best cappuccinos she's ever tasted.
Into a large warm cappuccino cup Chris pours a double shot of espresso coffee.
Next he sprinkles on a combination of cinnamon and cocoa powder on to the crema of the espresso.
He now foams the milk carefully to ensure that he gets a velvety texture.
He then free pours the milk / foam combination onto the espresso, moving the pitcher so that the shape of a leaf appears on the top of the drink. A little latte art for good measure.
That's it! If you have an absolute favourite formula let me know. The more great cups of coffee sold, the better for the industry, and the better the rewards for those who grow it.
I'm hoping to be able to add Stefan's latte to this blog tomorrow.
Now I know you're all wondering where this is leading to. Well I had a chat with some of the individuals that I know who make great coffees, two of them work here at Coopers of Jersey, the third works for the Jersey Pottery out of their Bond street coffee shop.
First of all Pedro - He enjoys a long white coffee, I guess technically it is an Americano with a twist.
Pedro reckons that our Old Brown Java is the best coffee. He used to prefer the Monsooned Malabar, but finds that the Jave has more punch.
Pedro fills his cup with a double shot of espresso coffee, about 1/3rd of the total volume.
Then he add a further 1/3rd of hot water.
Finally he pours in cold milk (semi skimmed), to fill the cup.
He then places the steam wand of the espresso machine into the drink and heats the whole drink. No attempt is made to create any foam.
Pedro says that it's important not to heat the drink too much. "You should be able to drink it as soon as you've made it".
I've tasted this drink on many occasions and I have to say I'm mighty impressed.
Now it's Ania's turn -
I reckon that Ania makes one of the best Latte's I've ever tasted. She achieves great balance in the drink.
At the moment the Costa Rica Tarazzu is Ania's favourite however she has a sneeking regard for Monsooned Malabar, interestingly she finds the Old Brown Java a little too strong for her taste (vive la difference!)
First of all Ania half fills the latte glass with warm water. This stays there right up until the moment she's ready to pour in the milk.
She makes a double shot espresso, however only uses one shot.
She then heats the milk carefully, stretching it slightly, working on the texture, rather than creating huge bubbles. She places her hand on the side of the milk pitcher whilst she heats it so that she can monitor the temperature.
Next she empties the water from the glass and fills the glass with a combination of foam and milk (this she "free pours").
Then over the back of a spoon she pours the shot of espresso slowly into the milk to create a dark layer of coffee halfway down the glass.
Finally she dusts the drink with cocoa powder.
A brilliant concoction!
Finally Chris at the Jersey Pottery coffee shop on Bond street comes highly recommenced from a customer of mine. She tells me he makes the best cappuccinos she's ever tasted.
Into a large warm cappuccino cup Chris pours a double shot of espresso coffee.
Next he sprinkles on a combination of cinnamon and cocoa powder on to the crema of the espresso.
He now foams the milk carefully to ensure that he gets a velvety texture.
He then free pours the milk / foam combination onto the espresso, moving the pitcher so that the shape of a leaf appears on the top of the drink. A little latte art for good measure.
That's it! If you have an absolute favourite formula let me know. The more great cups of coffee sold, the better for the industry, and the better the rewards for those who grow it.
I'm hoping to be able to add Stefan's latte to this blog tomorrow.
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