In today's society we are constantly looking for labour saving ideas and in the espresso market the large global corporations have only been too happy to feed our desires.
Nestle through their "Nespresso" system which incorporates the use of dedicated capsules are making a huge impact in the domestic market. They have built a series of domestic machines that will only take their capsules, thereby eliminating competitor offerings. On top of this they only operate a mail order service which means that you can't simply purchase capsules from your local high street store. The range they have developed has been quite incredible, but as with all global brands regional choice gets lost as Nestle attempt to keep the whole market to themselves.
However, they are not alone, Lavazza are another vast coffee business producing capsules solely for their machines. At the last count I believe they were manufacturing 1 million capsules per day.
On the regular coffee front Philips have collaborated with Douwe Egbert (part of the Sara Lee corporation) to offer a single portion "soft pod" machine called Senseo. Once again an attempt to force the consumer to only use the Dowe Egbert product. Thankfully in this case there has been a little more pragmatism on the part of DE, as other manufacturers are now able to produce "soft pods" under licence using their own coffee. On top of this other machine manufacturers, most notably Bunn have now produced their own soft pod machines.
However no sooner does one corporation allow a little choice into the market than along comes another one, this time in the shape of Kenco with their "Tassimo" system who attempts to close it down again.
This then bring me on to the one system which is both convenient and offers choice, namely the "hard pod". A number of manufacturers of Espresso machines now offer an interchangeable system. For convenience you can use a pod, however if you have a preferred local coffee roaster you can also use their fresh ground coffee in the same machine by simply changing the insert in the group handle.
Now that's what I call choice, it benefits both the consumer and the smaller regional businesses. This is why these are the kinds of systems you will find on our website.
We believe that the consumer, the grower, everybody should be allowed to benefit from this business not just a select few with very deep pockets.
Thursday, August 31, 2006
Monday, August 28, 2006
Briel espresso machine maintenance
We've had a couple of machines in recently which if our customer had been more sensitive to the maintenance requirements of their machine, we wouldn't have seen, so I thought it would be a good idea to highlight a couple of things you can do to increase the longevity of your machine.
The following refers in particular to Briel coffee machines, however the principles can be applied to all domestic machines.
1. Maintenance of the group head
When you take out the group handle and inspect the area from which the water eminates, you will notice a large brass screw. Around the edge of the screw there are a series of notches at regular intervals. It is vital that these remain clear of any debris, otherwise the machines pumps will be put under severe pressure, and you will struggle to make a coffee.
The main causes of blockages are ground coffee, and limescale.
When the machine is cold, use a short handled screwdriver to remove this brass screw. It's important that you get the right sized screwdriver, otherwise you are in danger of damaging the screw.
If you experience problems removing the screw, it's sometomes a good idea to descale the coffee machine first. This can help to remove any scale that might be causing the screw to stick.
When you have released the screw you will find that there is a spring and rubber "bung" that comes out at the same time.
This bung helps seal the boiler so that no water escapes into the group head whilst the machine is heating up. The spring helps keep the bung in position. So suffice it to say, don't loose either of these parts.
There are now a couple of things you can do. If you haven't already, now is a good opportunity to descale the machine, following carefully the manufacturer's instructions.
Once you have done this clean the notches that surround the screw with either an old tooth brush or some other tough scarifying material. Wash thoroughly after you have finished.
Once everything appears clean, replace the screw, spring and rubber bung. Hand tight should be sufficient.
Switch on your machine and flush through with water to ensure that any remaining loose material is removed.
If you use your machine regularly then you should look to do this proceedure I would suggest once a month. In hard water areas probably weekly.
Remember, if you do have to switch on the machine at any point during the cleaning process ensure that you leave an appropriate amount of time for it to cool down before you continue working on it.
The following refers in particular to Briel coffee machines, however the principles can be applied to all domestic machines.
1. Maintenance of the group head
When you take out the group handle and inspect the area from which the water eminates, you will notice a large brass screw. Around the edge of the screw there are a series of notches at regular intervals. It is vital that these remain clear of any debris, otherwise the machines pumps will be put under severe pressure, and you will struggle to make a coffee.
The main causes of blockages are ground coffee, and limescale.
When the machine is cold, use a short handled screwdriver to remove this brass screw. It's important that you get the right sized screwdriver, otherwise you are in danger of damaging the screw.
If you experience problems removing the screw, it's sometomes a good idea to descale the coffee machine first. This can help to remove any scale that might be causing the screw to stick.
When you have released the screw you will find that there is a spring and rubber "bung" that comes out at the same time.
This bung helps seal the boiler so that no water escapes into the group head whilst the machine is heating up. The spring helps keep the bung in position. So suffice it to say, don't loose either of these parts.
There are now a couple of things you can do. If you haven't already, now is a good opportunity to descale the machine, following carefully the manufacturer's instructions.
Once you have done this clean the notches that surround the screw with either an old tooth brush or some other tough scarifying material. Wash thoroughly after you have finished.
Once everything appears clean, replace the screw, spring and rubber bung. Hand tight should be sufficient.
Switch on your machine and flush through with water to ensure that any remaining loose material is removed.
If you use your machine regularly then you should look to do this proceedure I would suggest once a month. In hard water areas probably weekly.
Remember, if you do have to switch on the machine at any point during the cleaning process ensure that you leave an appropriate amount of time for it to cool down before you continue working on it.
Friday, August 25, 2006
Espresso machine air lock solution
I spoke to a customer today who had just returned from a months holiday; he went to make a coffee on his newly purchased espresso machine only to find that the water refused to come through the group head despite the water tank being full, and the pump operating correctly.
What happened?
Well I've experienced this on a number of occasions. What's happened is that there is an air lock in the boiler, which means that the pump is unable to transfer the water in the tank through into the boiler. I'm not sure why it happens, but it can occur on both commercial and domestic machines.
What is a little disconcerting is that the thermostat appears to show that everything is ok. On a domestic machine this means the LED light changes from red to green, whilst on a commercial machine, the needle on the dial will show that one bar pressure has been achieved.
The solution with regard to the commercial machine is simple. Simply open the steam wand valve. You get an initial surge of steam, however this rapidly declines to nothing, and the dial needle will quickly fall back to zero, before once again the pressure begins to rise. This time it will be the water that is being heated, and not just air.
Domestic machines are a little more fun! First of all make sure that the machine is switched of, and ensure that the water tank is full. Now open the steam wand control to its fullest extent. Next switch on the machine and immediately press or switch on the control that is used to make a coffee. Rather than the water coming through the group head it will start to pour out of the steam wand. When this starts to happen shut the steam valve; water will now start to come through the group head. Now switch off the coffee making button or switch and let the machine heat up normally.
You should find that everything will now operate properly and you will be able to enjoy that wonderful brew.
What happened?
Well I've experienced this on a number of occasions. What's happened is that there is an air lock in the boiler, which means that the pump is unable to transfer the water in the tank through into the boiler. I'm not sure why it happens, but it can occur on both commercial and domestic machines.
What is a little disconcerting is that the thermostat appears to show that everything is ok. On a domestic machine this means the LED light changes from red to green, whilst on a commercial machine, the needle on the dial will show that one bar pressure has been achieved.
The solution with regard to the commercial machine is simple. Simply open the steam wand valve. You get an initial surge of steam, however this rapidly declines to nothing, and the dial needle will quickly fall back to zero, before once again the pressure begins to rise. This time it will be the water that is being heated, and not just air.
Domestic machines are a little more fun! First of all make sure that the machine is switched of, and ensure that the water tank is full. Now open the steam wand control to its fullest extent. Next switch on the machine and immediately press or switch on the control that is used to make a coffee. Rather than the water coming through the group head it will start to pour out of the steam wand. When this starts to happen shut the steam valve; water will now start to come through the group head. Now switch off the coffee making button or switch and let the machine heat up normally.
You should find that everything will now operate properly and you will be able to enjoy that wonderful brew.
Thursday, August 24, 2006
Please don't torture your milk
As much as a great cappuccino is about the coffee, the taste is also influenced hugely by the milk and how it has been prepared. After all if you use traditional measures, a third of the drink will be milk and a third foam, which only leaves.
If you have stood in a coffee shop and watched the Barista chatting to their mate whilst steaming the milk, be very nervous about what is going into your cup. Almost certainly they will have applied too much heat to the product which means that the milk goes from having a natural sweet taste which enhances the taste of the coffee to an almost bitter taste which fights the coffee.
What to do?
Well in the first instance who ever is heating the milk needs to pay attention!
If you're making a cappuccino, the steam wand needs to be full on, and placed just below the surface of the milk. What you want to achieve is a swirling action. The milk appears to be turning over on itself, and a slight hissing noise should be coming from the wand as it drives air and steam into the milk.
Although you can use a thermometer, I prefer to place my hand on the base of the milk jug (stainless steel ones are best). So now I've got two checks, one visual, and one sensory.
My guide is that once you can no longer hold your hand on the base of the jug, the milk is hot enough for the cappuccino. If you're using a thermometer you should stop steaming when the needle reaches 60 degree centigrade, or 140 degrees f.
The milk should have almost a sheen to it with the bubbles being very fine.
Should you have any large bubbles in the milk, you can get rid of these by gently tapping the jug on a flat surface.
For the best cappuccinos, pour the milk immediately into the coffee, before the liquid has time to separate from the foam. If you're adventerous you can start doing a bit of Latte art on your cappuccino, but that's a whole new topic.
Remember, to achieve the best foam, you should always start off with fresh cold milk. Heat breaks down the protein in the milk, and as a result it quickly looses its ability to foam; that includes leaving milk out at ambient temperature.
If you have stood in a coffee shop and watched the Barista chatting to their mate whilst steaming the milk, be very nervous about what is going into your cup. Almost certainly they will have applied too much heat to the product which means that the milk goes from having a natural sweet taste which enhances the taste of the coffee to an almost bitter taste which fights the coffee.
What to do?
Well in the first instance who ever is heating the milk needs to pay attention!
If you're making a cappuccino, the steam wand needs to be full on, and placed just below the surface of the milk. What you want to achieve is a swirling action. The milk appears to be turning over on itself, and a slight hissing noise should be coming from the wand as it drives air and steam into the milk.
Although you can use a thermometer, I prefer to place my hand on the base of the milk jug (stainless steel ones are best). So now I've got two checks, one visual, and one sensory.
My guide is that once you can no longer hold your hand on the base of the jug, the milk is hot enough for the cappuccino. If you're using a thermometer you should stop steaming when the needle reaches 60 degree centigrade, or 140 degrees f.
The milk should have almost a sheen to it with the bubbles being very fine.
Should you have any large bubbles in the milk, you can get rid of these by gently tapping the jug on a flat surface.
For the best cappuccinos, pour the milk immediately into the coffee, before the liquid has time to separate from the foam. If you're adventerous you can start doing a bit of Latte art on your cappuccino, but that's a whole new topic.
Remember, to achieve the best foam, you should always start off with fresh cold milk. Heat breaks down the protein in the milk, and as a result it quickly looses its ability to foam; that includes leaving milk out at ambient temperature.
Wednesday, August 23, 2006
Sustainable Coffee, what does it all mean?
We've got used to seeing the Fair Trade logo on many products, but would you know what the Rainforrest Alliance logo looked like, or the Utz Kapeh logo, or even what these two certifiers stood for or whether they were ethical marks?
This is a real problem for those farms who can't gain Fair Trade certification, simply because they don't form part of a co-operative.
Last September I had the priviledge of visiting a selection of farms in Brazil, to help me understand what was going on at origin.
We saw some small farms who were part of the Poco Fundo co-operative. A huge farm called "Monte Alegre", and finally a medium sized farm called "Daterra".
Before I went to Brazil I hadn't grasped that to become "Fair Trade certified" you had to be part of a co-operative, that was a fundamental criteria of getting the certification.
Of course this leaves large stand alone farms out in the cold. They may well be behaving in a perfectly ethical way, but from our perspective because they don't have a "Fair Trade" logo they can't be truly ethical, can they?
Well nothing could be further from the truth, it's simply a case of in terms of certifiers, that the Fair Trade foundation got there first, and as a result all other certifiers appear second rate.
If you ever have the privilege of visiting the Daterra farm, you'll start to understand how crazy the situation is. Their attitude is one of total respect for the environment. They compost as much waste from the coffee processing part as possible. In fact because they need more compost than they can produce, they bring in waste from a nearby sugar cane processor.
They recyle old broken pieces of furniture. They have a crech facility for the children of their workforce on the farm. They even have a plant nursery of indigenous plants which they plant out around the farm so as to preserve the biodiversity. I use the word "awe" too much in my blogs, however I was in awe at the amount of effort that they put into building a truly sustainable farm.
Yet not a Fair Trade certificate is to be found. Why? because they are a stand alone farm, which brings me back to the other certifiers. They are not second rate, they each stand for slightly different aspects when it comes to sustainability and as a consumer you should be able to use this knowledge when looking to purchase ethically traded coffee in the future, and not simply be just looking out for the Fair Trade logo.
This is a real problem for those farms who can't gain Fair Trade certification, simply because they don't form part of a co-operative.
Last September I had the priviledge of visiting a selection of farms in Brazil, to help me understand what was going on at origin.
We saw some small farms who were part of the Poco Fundo co-operative. A huge farm called "Monte Alegre", and finally a medium sized farm called "Daterra".
Before I went to Brazil I hadn't grasped that to become "Fair Trade certified" you had to be part of a co-operative, that was a fundamental criteria of getting the certification.
Of course this leaves large stand alone farms out in the cold. They may well be behaving in a perfectly ethical way, but from our perspective because they don't have a "Fair Trade" logo they can't be truly ethical, can they?
Well nothing could be further from the truth, it's simply a case of in terms of certifiers, that the Fair Trade foundation got there first, and as a result all other certifiers appear second rate.
If you ever have the privilege of visiting the Daterra farm, you'll start to understand how crazy the situation is. Their attitude is one of total respect for the environment. They compost as much waste from the coffee processing part as possible. In fact because they need more compost than they can produce, they bring in waste from a nearby sugar cane processor.
They recyle old broken pieces of furniture. They have a crech facility for the children of their workforce on the farm. They even have a plant nursery of indigenous plants which they plant out around the farm so as to preserve the biodiversity. I use the word "awe" too much in my blogs, however I was in awe at the amount of effort that they put into building a truly sustainable farm.
Yet not a Fair Trade certificate is to be found. Why? because they are a stand alone farm, which brings me back to the other certifiers. They are not second rate, they each stand for slightly different aspects when it comes to sustainability and as a consumer you should be able to use this knowledge when looking to purchase ethically traded coffee in the future, and not simply be just looking out for the Fair Trade logo.
Recycling, the impossibilities are endless!
For those of you who don't know, our shop is located in the centre of St. Helier, some 200 metres away from the Central Market cardboard recycling depot. Can we get our empty boxes recycled here? well maybe, but then again maybe not.
It is not a case of simply taking your cardboard waste to the facility and asking for it to be recycled, no, first you have to get permission, but from whom?
This part of the market is run by the "Transport and Technical" department and not the Central Market as I understand it.
Some months ago now I contacted my first point of call, namely the Constable of St. Helier. Although he's not part of "transport and technical", I thought he might know the name of a man who was. He assured me that he would talk to the Minister, namely Guy de Faye who heads up "Transport and Technical". Months have gone by and nothing has happened.
So I chased it up again, this time I was told to speak to Dave Leguyader. Fine, he told me that he just needed to have a word with the people who run the Market to check that everything was OK, he didn't envisage any problems. He would come back to me later to let me know what he had done. That was last week, I 'phoned again yesterday, only to find that Mr. Leguyader was on two weeks holiday, however I was then put through to someone else they thought might me able to help. So Philip Hague came into the loop, he too assured me that it was simply a case of talking to the relevant party in the Central Market and everything would be sorted.
You've guessed it, I now await a call from Mr. Hague, who when I called last was on ansaphone!
The famous catch line should become in Jersey - Recycling the impossibilities are endless!
Will there be a happy ending? Keep reading this blog!
It is not a case of simply taking your cardboard waste to the facility and asking for it to be recycled, no, first you have to get permission, but from whom?
This part of the market is run by the "Transport and Technical" department and not the Central Market as I understand it.
Some months ago now I contacted my first point of call, namely the Constable of St. Helier. Although he's not part of "transport and technical", I thought he might know the name of a man who was. He assured me that he would talk to the Minister, namely Guy de Faye who heads up "Transport and Technical". Months have gone by and nothing has happened.
So I chased it up again, this time I was told to speak to Dave Leguyader. Fine, he told me that he just needed to have a word with the people who run the Market to check that everything was OK, he didn't envisage any problems. He would come back to me later to let me know what he had done. That was last week, I 'phoned again yesterday, only to find that Mr. Leguyader was on two weeks holiday, however I was then put through to someone else they thought might me able to help. So Philip Hague came into the loop, he too assured me that it was simply a case of talking to the relevant party in the Central Market and everything would be sorted.
You've guessed it, I now await a call from Mr. Hague, who when I called last was on ansaphone!
The famous catch line should become in Jersey - Recycling the impossibilities are endless!
Will there be a happy ending? Keep reading this blog!
Tuesday, August 22, 2006
Foreign Workers 1
As the owner of a small business here on Jersey, it has become increasingly difficult to find "locals" to work for me. The competition from both the Finance sector and the State sector has resulted in full employment and so in a lot of instances the only individuals available are those who have recently arrived on the Island.
My experience has been very positive. I am not one of those who advocates that they are paid just a minimum wage. I believe that if they are doing a good job, they deserve to be rewarded accordingly because they are in turn making a success of my business.
Half my workforce is "foreign". They include Portuguese, Swedish, and Polish individuals, and what a team we have. So it was quite funny when at our last Christmas party they gave me the present of a book entitled "Bloody Foreigners" by Robert Winder.
It's the story of Immigration to Britain or the last 1,000 years. What is so interesting is how each generation voices its concerns over the number of Foreigners coming to these shores, and still we allow them to come. As a result some of the greatest British institutions such as "Marks and Spencer" have come into existance.
We must always remember that foreign workers do not leave their homelands lightly. It's usually the most able individuals who take the huge step, and it is in turn our economy that benefits over time.
Yes there is only so much space available, but don't blame foreign workers for problems not of their own making.
My experience has been very positive. I am not one of those who advocates that they are paid just a minimum wage. I believe that if they are doing a good job, they deserve to be rewarded accordingly because they are in turn making a success of my business.
Half my workforce is "foreign". They include Portuguese, Swedish, and Polish individuals, and what a team we have. So it was quite funny when at our last Christmas party they gave me the present of a book entitled "Bloody Foreigners" by Robert Winder.
It's the story of Immigration to Britain or the last 1,000 years. What is so interesting is how each generation voices its concerns over the number of Foreigners coming to these shores, and still we allow them to come. As a result some of the greatest British institutions such as "Marks and Spencer" have come into existance.
We must always remember that foreign workers do not leave their homelands lightly. It's usually the most able individuals who take the huge step, and it is in turn our economy that benefits over time.
Yes there is only so much space available, but don't blame foreign workers for problems not of their own making.
Jersey Dairy, a response to the "Entrepreneurial" blog
Having read my blog about the Quenault's, my friend Kevin from the Jersey Dairy whilst admiring what they are trying to achieve pointed out to me that come rain or shine they will always buy their surplus milk.
As he says "Farming is hard work, so not all farmers want to go into the manufacturing business as well. Most of them seem happy to leave it to the business they own (the Dairy) to get on and process their milk".
It is a highly capital intensive business, and on an Island the size of Jersey, the economies of scale simply aren't there, so it makes economic sense to operate as a co-operative. The arguement goes, that if you don't, those herds that are left will simply reduce down further, and many more farmers will loose their livelihoods. You don't have to be a rocket scientist to work out what the environmental consequences of that would be.
It just shows you that the arguements as to whether the Jersey Dairy industry should be protected are very complex. No matter which path you choose there is a consequence.
Ultimately the right decision is the one that benefits most stakeholders, and in an Island, that's all of us.
As he says "Farming is hard work, so not all farmers want to go into the manufacturing business as well. Most of them seem happy to leave it to the business they own (the Dairy) to get on and process their milk".
It is a highly capital intensive business, and on an Island the size of Jersey, the economies of scale simply aren't there, so it makes economic sense to operate as a co-operative. The arguement goes, that if you don't, those herds that are left will simply reduce down further, and many more farmers will loose their livelihoods. You don't have to be a rocket scientist to work out what the environmental consequences of that would be.
It just shows you that the arguements as to whether the Jersey Dairy industry should be protected are very complex. No matter which path you choose there is a consequence.
Ultimately the right decision is the one that benefits most stakeholders, and in an Island, that's all of us.
Briel Espresso Coffee machines
This manufacturer's machines have proved to be the top selling brand in our shop for a number of years now. Briel were given a great boost when, following a "Which" report on domestic espresso machines, their "Versatile due" was voted the best value for money machine. Quite some achievement when you look at the amount of competition out there.
We have however experienced one small problem that appears across the Briel range, and that is the special "valved" insert in the group handle doesn't always function as well as it should.
The most common complaint is that when our customer places coffee in the group, the water fails to pass through the coffee, and instead forces its way out over the top of the group handle. A classic sign that the valve has not functioned properly.
This problem is easily rectified by simply replacing the insert. Usually the company you purchased the machine from will be able to get a replacement.
Just to briefly come back to the valve concept. The idea is a good one, as it only releases liquid coffee when the correct pressure has been achieved, thereby guaranteeing (assuming all other factors are ok) a great crema and flavour into your cup. This can make up for coffee that hasn't been particularly carefully ground.
Please Briel pay more attention to these inserts, they're a great idea but they have to work consistently to back up the reliability of the rest of the machine.
We have however experienced one small problem that appears across the Briel range, and that is the special "valved" insert in the group handle doesn't always function as well as it should.
The most common complaint is that when our customer places coffee in the group, the water fails to pass through the coffee, and instead forces its way out over the top of the group handle. A classic sign that the valve has not functioned properly.
This problem is easily rectified by simply replacing the insert. Usually the company you purchased the machine from will be able to get a replacement.
Just to briefly come back to the valve concept. The idea is a good one, as it only releases liquid coffee when the correct pressure has been achieved, thereby guaranteeing (assuming all other factors are ok) a great crema and flavour into your cup. This can make up for coffee that hasn't been particularly carefully ground.
Please Briel pay more attention to these inserts, they're a great idea but they have to work consistently to back up the reliability of the rest of the machine.
Monday, August 21, 2006
Race to the Pole on BBC 2
Some time back a company called KEO films contacted me to say "was I aware that a company called Cooper & Co. had supplied tea to the Scott expedition way back in 1911." They had an inventory of all the suppliers, and our company name appeared on it.
They were organising a re-run of the famous race between Scott and Amundsen using the food and equipment of the time; could we once again supply the tea?
My initial reaction was to be very sceptical, however they subsequently sent further details which stated that a company called Cooper, Cooper & Co. based in London had in fact been the suppliers. They no longer existed and we were the only Cooper & Co. nationwide who went back that far and seemingly were the only link.
The early years of our company are extremely hazey, however we do appear in an advertisement on the front page of the first edition of the local Jersey Evening Post back in 1890, so we know that we existed at that time but sadly nobody knows where the name Cooper came from; we could well have been part of a larger organisation as the Cooper name appears around the UK in places like Liverpool and Bristol in connection with Tea and Coffee. Sadly all of these businesses have since closed.
Anyway to cut a long story short we supplied 20 kilos of English Breakfast tea to the expedition, however were unable to change the historical result. The Norwegians won the rematch once again with their faster dogs and no matter how much tea they drank the British team still couldn't even get close!
They were organising a re-run of the famous race between Scott and Amundsen using the food and equipment of the time; could we once again supply the tea?
My initial reaction was to be very sceptical, however they subsequently sent further details which stated that a company called Cooper, Cooper & Co. based in London had in fact been the suppliers. They no longer existed and we were the only Cooper & Co. nationwide who went back that far and seemingly were the only link.
The early years of our company are extremely hazey, however we do appear in an advertisement on the front page of the first edition of the local Jersey Evening Post back in 1890, so we know that we existed at that time but sadly nobody knows where the name Cooper came from; we could well have been part of a larger organisation as the Cooper name appears around the UK in places like Liverpool and Bristol in connection with Tea and Coffee. Sadly all of these businesses have since closed.
Anyway to cut a long story short we supplied 20 kilos of English Breakfast tea to the expedition, however were unable to change the historical result. The Norwegians won the rematch once again with their faster dogs and no matter how much tea they drank the British team still couldn't even get close!
Friday, August 18, 2006
Entrepreneurial spirit!
Today I visited a local farm run by Mr. and Mrs. Quenault in St. Peter in Jersey.
They have been in the local press for their strong views about how the local Dairy is run. The idea on Jersey is that if you have a herd of cows you sell all your milk production to the Milk Marketing Board who in turn pay the farmer a set amount per litre.
They are not very happy about the return that they are getting on their milk, and although it's a lot better than a number of their UK counterparts, they still believe that they can do better if they sell their milk themselves directly to the public.
Now a number of people aren't very happy with this so I went to see them for myself to try and find out what they wanted to achieve. Well I have to say I was in awe of what they are doing.
Julia gave me a tour of the cheese processing area, and showed me where they intended to build their farm shop and told me about all the other products they wanted to sell.
One can't help but feel humbled by this sheer determination. They have spent £100s of thousands on building a proper facility, yet they don't know if people will like what they do or if they'll ever see a return on their massive investment.
At the moment Julie works in a local finance company, because she can't afford to give up the day job, yet to hear her speak, she is in no doubt that they will succeed.
Brave or totally mad? I don't know, but you have to give it to them for sheer passion alone and I do hope and pray that they succeed. If they do they might just start a return of a new younger generation to farming, something Jersey desperately needs if we want to retain our wonderful countryside.
Our community needs these kinds of people, so next time you're in a local supermarket give them a try.
They have been in the local press for their strong views about how the local Dairy is run. The idea on Jersey is that if you have a herd of cows you sell all your milk production to the Milk Marketing Board who in turn pay the farmer a set amount per litre.
They are not very happy about the return that they are getting on their milk, and although it's a lot better than a number of their UK counterparts, they still believe that they can do better if they sell their milk themselves directly to the public.
Now a number of people aren't very happy with this so I went to see them for myself to try and find out what they wanted to achieve. Well I have to say I was in awe of what they are doing.
Julia gave me a tour of the cheese processing area, and showed me where they intended to build their farm shop and told me about all the other products they wanted to sell.
One can't help but feel humbled by this sheer determination. They have spent £100s of thousands on building a proper facility, yet they don't know if people will like what they do or if they'll ever see a return on their massive investment.
At the moment Julie works in a local finance company, because she can't afford to give up the day job, yet to hear her speak, she is in no doubt that they will succeed.
Brave or totally mad? I don't know, but you have to give it to them for sheer passion alone and I do hope and pray that they succeed. If they do they might just start a return of a new younger generation to farming, something Jersey desperately needs if we want to retain our wonderful countryside.
Our community needs these kinds of people, so next time you're in a local supermarket give them a try.
Espresso Tips No.2
We had a customer in our shop the other day having huge problems with getting a "Crema" on his espresso coffee. He had a lever machine, which means that he can adjust the pressure at which he was pushing the water through the coffee visually, and still it wasn't working.
Now assuming that the coffee was fresh and that the water was hot enough, the next factor to look at was the quality of the grind of the ground coffee.
In the first instance he felt the coffee had been too coarse, this meant that the water flooded through the coffee without much pressure being applied, and this analysis would be correct.
He then tried to regrind the coffee so that he got smaller particles, this resulted in him not being able to get any water through the coffee.
What happened?
Well if you were to draw a graph of the size of the particles after the coffee had gone through a commercial grinder you would find that they won't vary very much in size. If you went to the bother of doing a Standard Deviation curve, you would find that the spread of sizes would create a classic "bell" shape.
Now I have to be a bit careful here, because if the blades on the commercial grinder have not been set correctly or are worn, then the particle size produced might be all over the place and you will have no chance of producing a good espresso.
Getting back to the re-grinding bit. By re-grinding you create a huge number of new particle sizes, a lot of them will be like flour - result, the water can't get through the coffee, and in turn not only might you cause yourself to have a hernia, you won't create a very good espresso based drink.
The Solution !
Well this man wanted then to eliminate any doubt when it came to the grind of his coffee, so he was interested in purchasing a domestic grinder - the next minefield!
In the domestic market there are two types of grinder, those that use a "blade", and those that use a "burr".
The blade grinders sometimes just require you to keep your finger on a button until you believe you have the correct grind - virtually impossible I can tell you
Others have a timer, however although technically slightly better, a blade will never give you the particle size spread that is ideal for espresso as it is basically "beating up" the coffee, or as above regrinding it until you get an approximate size particle.
The best is the burr grinder. The grinder blades can be infinitely adjusted, the coffee only passes through the blades once and as a result the exact range of particle sizes can be achieved.
This does take some practice, and you will need to test the grind by making a few espresso until than desired crema starts to appear.
As a rule of thumb it should take between 20 and 30 seconds to make a cup of espresso coffee. This will give the water time to pick up that wonderful coffee flavour before hitting the cup.
By the way before I start writing off all blade grinders, they are fine when it comes to making coffee in a filter or French press where there is some leeway when it comes to the grind quality. However too far out and you will once again run into problems.
Finally, how much should you spend?
Well a basic blade grinder retails for around Sterling £16, something a little fancier for around £35.
The cheapest burr grinder I know of is the Bodum Antigua which retails for around £40, however for something with a good heavy motor you should expect to pay around £160.
Enjoy your coffee, it's making me thirsty just thinking about it!
Now assuming that the coffee was fresh and that the water was hot enough, the next factor to look at was the quality of the grind of the ground coffee.
In the first instance he felt the coffee had been too coarse, this meant that the water flooded through the coffee without much pressure being applied, and this analysis would be correct.
He then tried to regrind the coffee so that he got smaller particles, this resulted in him not being able to get any water through the coffee.
What happened?
Well if you were to draw a graph of the size of the particles after the coffee had gone through a commercial grinder you would find that they won't vary very much in size. If you went to the bother of doing a Standard Deviation curve, you would find that the spread of sizes would create a classic "bell" shape.
Now I have to be a bit careful here, because if the blades on the commercial grinder have not been set correctly or are worn, then the particle size produced might be all over the place and you will have no chance of producing a good espresso.
Getting back to the re-grinding bit. By re-grinding you create a huge number of new particle sizes, a lot of them will be like flour - result, the water can't get through the coffee, and in turn not only might you cause yourself to have a hernia, you won't create a very good espresso based drink.
The Solution !
Well this man wanted then to eliminate any doubt when it came to the grind of his coffee, so he was interested in purchasing a domestic grinder - the next minefield!
In the domestic market there are two types of grinder, those that use a "blade", and those that use a "burr".
The blade grinders sometimes just require you to keep your finger on a button until you believe you have the correct grind - virtually impossible I can tell you
Others have a timer, however although technically slightly better, a blade will never give you the particle size spread that is ideal for espresso as it is basically "beating up" the coffee, or as above regrinding it until you get an approximate size particle.
The best is the burr grinder. The grinder blades can be infinitely adjusted, the coffee only passes through the blades once and as a result the exact range of particle sizes can be achieved.
This does take some practice, and you will need to test the grind by making a few espresso until than desired crema starts to appear.
As a rule of thumb it should take between 20 and 30 seconds to make a cup of espresso coffee. This will give the water time to pick up that wonderful coffee flavour before hitting the cup.
By the way before I start writing off all blade grinders, they are fine when it comes to making coffee in a filter or French press where there is some leeway when it comes to the grind quality. However too far out and you will once again run into problems.
Finally, how much should you spend?
Well a basic blade grinder retails for around Sterling £16, something a little fancier for around £35.
The cheapest burr grinder I know of is the Bodum Antigua which retails for around £40, however for something with a good heavy motor you should expect to pay around £160.
Enjoy your coffee, it's making me thirsty just thinking about it!
Thursday, August 17, 2006
Perfect espresso tip
So to my first tip on how to make great espresso coffee, of which there are many! Before you make your first espresso based drink of the day ensure that your machine is as warm as warm can be. That doesn't mean just waiting for the thermostat light to go out, it means running a couple of cupfulls of water through the machine before you attempt to make a coffee. This will heat up all the pipes and group handle in your coffee machine and should help to deliver that great coffee taste into your cup (which should also be warm!) So my first request to all coffee machine manufacturers out there - please put this in your manuals, your customers will thank you for life.
Welcome to Warr thoughts
I run a 116 year old independent business here in Jersey in the Channel Islands. We're part of the UK, but located geogaphically just off the North coast of France. We are Coffee Roasters and suppliers of tea and a myriad of associated products to both the home and food service (wholesale/catering) market.
I took over in 1989 and have since spent an arm and a leg updating all our roasting and packaging plant. I'd like to think that I now have a large reservoir of knowledge in the business. Knowledge that I would like to share and Blogging seems to be the ideal medium.
As well as my business I'm also very interested in the plight of Small Businesses here in Jersey. In today's world where Government can't wait to write another law I believe that true creativity is as a result being stifled. So you might find that some of my Blogs get a little political on occasion.
Although like every other business in my field I would like to be the supplier of all speciality tea and coffee to the world that isn't what gets me out of bed in the morning.
My motivation is to try to create as good a business as possible which benefits the whole community in some shape or form. That includes trying to dispose of our rubbish in a better way, looking at trying to use an electric delivery vehicle rather than a petrol one etc. Any ideas in this area will be very welcome.
I'm very conscious that my industry doesn't do the best job when it comes to reusing what nature has provided.
The one thing that I truly believe is that just because we are small and have limited resources, doesn't mean that we can't change the way people and Governments think, we can!
So this Blog will I hope not only help me to get my message across, but also help you, the wider community and who knows the world.
That's it for now I will Blog away on a daily basis and please feel free to respond in kind.
I took over in 1989 and have since spent an arm and a leg updating all our roasting and packaging plant. I'd like to think that I now have a large reservoir of knowledge in the business. Knowledge that I would like to share and Blogging seems to be the ideal medium.
As well as my business I'm also very interested in the plight of Small Businesses here in Jersey. In today's world where Government can't wait to write another law I believe that true creativity is as a result being stifled. So you might find that some of my Blogs get a little political on occasion.
Although like every other business in my field I would like to be the supplier of all speciality tea and coffee to the world that isn't what gets me out of bed in the morning.
My motivation is to try to create as good a business as possible which benefits the whole community in some shape or form. That includes trying to dispose of our rubbish in a better way, looking at trying to use an electric delivery vehicle rather than a petrol one etc. Any ideas in this area will be very welcome.
I'm very conscious that my industry doesn't do the best job when it comes to reusing what nature has provided.
The one thing that I truly believe is that just because we are small and have limited resources, doesn't mean that we can't change the way people and Governments think, we can!
So this Blog will I hope not only help me to get my message across, but also help you, the wider community and who knows the world.
That's it for now I will Blog away on a daily basis and please feel free to respond in kind.
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