I was not impressed with it..I found it earthy, bordering on muddy...and no other flavours I could detect :(.....but that may be my undistinguished palate...
The Americans like it though ;) Oops, sorry Javaphile..not you!
I was not impressed with it..I found it earthy, bordering on muddy...and no other flavours I could detect :(.....but that may be my undistinguished palate...
The Americans like it though ;) Oops, sorry Javaphile..not you!
Sorry, that was not a welcoming answer to your first post :( I thought someone else would come on and give an opinion...
Welcome to the forum! If you are interested in coffee, you will find a wealth of information (and opinions) here, and you will enjoy the discussions...
Is Skybury a favourite of yours?
Dont worry Chris. Were not, seeing as "Debbie" has not responded to your post either and we dont think its because of your first answer...;)
And heres me thinking I had been rude to the poor girl! ::)
The Coffee plantation is located on the Atherton Tablelands 60 km west of Cairns and the Great Barrier Reef.
It was at the turn of this century that coffee was first grown in Australia. ::)
The main marketing tools used to promote the Skybury are:
* By country origin, this is one of the rarest of all coffees.
* This is a Australian product
* Autralian coffee has a pleasant, distinctive taste :(
* The coffee is grown in wholesome, disease free environment
* Skybury is the finest Arabica coffee of its type available
Skybury Coffee has a medium to full body, well balanced flavour, and acidity usually associated with New Guinea Coffee.
This coffee blend well with Kenya, Guatemala, Colombia and Brazil
You will find different qualities of Skybury, from the so so to the best. Ask the best.
Maybe I tried the `so so then ::)
Hello again. Thankyou all for your replies! I work at The Australian Coffee Centre. Have any of you heard of it? It has been open for 7 months, a beautiful all timber building located on the Skybury Plantation. I have done basita training, though mostly my job involves retail, and tour co- ordination. I am absolutely passionate about my coffee, and am enjoying learning from all of you wonderful coffee enthusiasts! I am sorry I didnt reply sooner, I have been feeling my way around the "coffee snobs" site. I own a Saeco compact CKX manual machine.. absolutley amazing! My grinder is also a saeco... I really love our coffee,.80% of Australias Coffee is produced In our area, Skybury does 60 % of that! I am so pleased to be a part of coffee snobs, thanks to Paul, a guest at the centre who told me about you all. I never knew you could roast in a pop corn machine! Wow I have a lot to learn! Look forward to hearing from everyone !
Welcome to the snobs Debbie - Since I joined here I have learned a lot more about coffee and it is always great to see people from the growing side popping in - we need more of that!
Maybe we should organise a CS road trip to Mareeba, seeing as how it produces so much of our beans!
We could drop in on Debbie and she could let us use her power point so we didnt have to hang around the public toilets(which have blue lights in them up there I believe) ;D
Sounds bloody good to me - Ill apply for a leave pass - I can pick up some buddies from the Whitsundays and Townsville on the way through.
I tried Skybury just yesterday at the Aust coffee centre....
On entry, one of their sales people was overheard telling a customer that their brown beans were good for four months in an airtight canister and that if they purchased a grinder (aka coffee cutter) they could just grind enough for their needs one a week.... :-? Where do staff get this rubbish info from???
My espresso was somewhere in the 55-60ml range and chockers with tertiary extraction....so I sent it back requesting that the shot might be say perhaps 1/2 of what I was served...
#2....more like 40 ml and pretty much what Id expect from that length of extraction....5/10 Id say....
Verdict- typical Skybury....lacking in body for me and similar to my memories....perhaps a better shot might have been more impressive....
They have a long way to go if they really want to serve great coffee....
Next stop was coffeeworks and one of their trainers made the coffee....They knew who I was so I was expecting an "effort" of some description and ordered a dopp. ristretto (from their coffee menu).... 50ml and pretty much no crema wahtsoever...2/10 and undrinkable. The mind boggles as to what they might be covering off in their barista courses...
How good is 2mcm on holidays and still answering all of the worlds coffee queries! I dont think I would like to be the Barista that makes him a coffee though. If I knew it was for him the portafilter probably wouldnt even make it to the grouphead my hand would be shaking that much. The extra 30mls in his shot was probably from the Barista sweating bullets. Now there is an appealing thought ;D
Hello hello! Thanks for the warm welcome.. I am excited!
Wow... a 60ml shot? Wonder who made that? Sorry it wasnt up to scratch... thankfully 90% of our coffee customers love our coffee...
Interested in your comments 2mcm regarding the bean cutter and length of storage time in an airtight container.. enlighten me please :)
Our toilets do not have blue lights...though we do have a turtle... but anytime you want to use mine please please do... as long as you are into heaps of exciting "Coffee" chats...
Come on down tis a great place we are all keen to learn... :)
All input is good....
Good to hear we will be able to find a vein!
The lights I was talking about were in the public toliets in town, sometimes you have to scrounge to get a powersource for your coffee machine and grinder while you are on the road!
Debbie welcome to CoffeeSnobs.
Let me try answer where 2mcm was coming from.
Most beans would be at the end of their life 1 month after roasting.
It is best to store them in a container with a one way valve to let the gas escape as the beans age and keep the air out.
4 months in an airtight container boggles the mind. *:o
Secondly, ground beans are at their best immediately after grinding and definitely should be used within 30 minutes.
If you own a grinder you can grind as you need and therefore have no need for the abomination of grinding a weeks worth and thereby using stale coffee all week, except for the first cup immediately after grinding. *:-/
You are too accustomed to the beautiful coffee culture here in Melbourne.
Presso and Grendel...you both have a disturbing pre occupation with public toilets, interstate and otherwise... ;)
Im afraid I started that by posting the link to the government site that lists all public toilets.
Here it is again as you obviously missed it.
Hmmm Thundergod, youve won me over...
I might subscribe to the public toilet newsletter... 8-)
Its a great site.
"Find options include opening hours, toilet features and access features."
You can even register for your own personalised map.
"Register for My Toilet Map to save your trips, favourite destinations and public toilets."
I think Im way off topic now.
... yeah, but that doesnt mean that youd serve him crap! Personally, I love having customers like Chris - nothing nicer than having some genuinely insightful feedback.Originally Posted by Coffeechaser link=1161386856/0#12 date=1161851236
80% of Australias Coffee is produced In our area, Skybury does 60 % of that!Big numbers do not necessarily mean good coffee. Im sure that there are majority producers of vietnamese robusta that have many loyal clients. Hell, today I was on a cart serving (free) Lavazza at a function (dont ask) and not only did I get people coming back three and four times during the day, but people also tipped me ... I went through four or five kilos in a day!... thankfully 90% of our coffee customers love our coffee...
My point is that you can learn a lot more from people who dont like your coffee and can express why they dont like it than you can from people who love your stuff as is. A good start might be taking a look at Tom Owens Australian coffee page on sweetmarias.com, where he says of Mountain Top:
Sorry, that probably comes off way harsher than I intend it to - its just that the coffee industry is riddled with so many vendors of stale coffee that point to sales figures as justifications that I really dont want to see that attitude seep into coffeesnobs. If we want to see an improvement in the quality of coffee across the board, it is up to us to lead from the front by constantly challenging ourselves and never resting on our laurels, even if we believe that what we are doing is already good, or even the best.... this is the first time we have bought an Aussie coffee, after years of evaluating Skybury samples and finding the flavors to be somewhere between copy paper and plastic wrappers, this is such a relief.
I agree Luca not an excuse for serving crap at all. Also agree with the fact about getting quality feedback. The barista might not of even known who Chris was. And serving bad coffee has no excuse no matter who the customer is. A bad decision to give it to Chris. The old adage of only as good as your last coffee I suppose.Originally Posted by luca link=1161386856/15#20 date=1161870174
Ha ha ha ha Presso, *I dont think that was the sort of coffee shot 2mcm was after. Im more concerned about finding turtles in the toilet!!! *;D *:o *;DOriginally Posted by Presso link=1161386856/0#14 date=1161858258
Ive not tried Skybury, but a mate used to get a coffee called Maliberti from Mareeba. It made a very decent SO, but was just a bit light in milk. It certainly wasnt a bad experience.
Oh. OK, I’ve been sitting on 1.5kg’s of Skyburry for a couple of months, (birthday present) and haven’t roasted it because I was put off by all the reviews I had read. I’m off to roast 300gms now and will try to give a critique after it’s rested. Any suggestions on roast level?
A City Roast will be good.
Id like to try some skybury at some point - mostly so I can compare it to some of the other Aussie coffees I have now sampled. The Bundja has been great and the Capricorn Ive been drinking at Epic is superb.
...and Capricorn was the last coffee that I spat out (a few months ago now). Even compared to the worst of the samples from around the globe that we reject each month it was bad. So like Skybury, I guess you have to judge each lot on its own merits.the Capricorn Ive been drinking at Epic is superb.
...although it is REALLY easy to shy away from something that left a bad (rancid**) taste in your mouth.
** -- rancid copyright, Thomas (from memory)
Thats interesting as I, like grendel, have had the Epic Capricorn SO (as a double ristretto) on several occasions and IMHO it tastes fantastic.....Originally Posted by Andy Freeman link=1161386856/15#27 date=1162112783
maybe has a lot to do with Coreys technique ;)
Wonder what this months "bean of the month" will be at Epic 8-)
Different batches can vary also - I know very little about the capricorn but the extraction at Epic has been showing some good qualities - Corey was also gobsmacked when told what it was by 5-senses - everyone was running around trying to confirm the batch to make sure it was Capricorn - they all though it was something else.
Oops, sorry didn’t see your post until after I roasted the Skybury to a City+.A City Roast will be good.
After resting The beans for 48 hrs. I cupped them and have to admit that whilst they were not as bad as some of the reviews, I found them to be unremarkable.
I’ll attempt as description, but please be gentle as this is my first.
My overall impression was, Average. * There was some acid, the flavour was mild with perhaps a hint of cinnamon, body was light but balanced, sweetness was mid range and the after taste was short and mild. * All in all an unremarkable bean at this roast level.
To Blend or not to blend, *:-/ Skybury coffee is not an estate coffee as, like Jamaica Blue Mountain, a Kopi Lowak, a Bolivia Cup of Excellence, or a Brazil Ipanema!
Skybury! its a good coffee base. Please try to find the right blend to create the right balance, blending Australian coffee with....... ::)
This could be your next challenge! :-[
48 hrs, its to early to taste the coffee, you need at list 4 to 6 days to get the best flavours.
Hi, just wanted to see if I could post an attachment.
Thats a darn impressive roast profile there Bruce.... Still via HG/DB? If so, even more kudos to you [smiley=thumbsup.gif]Originally Posted by Billi link=1161386856/30#33 date=1162274356
Yup, still by HG and DB, though my set up is very simular to your “Corretto”.
Wondering what you roast with Bill? what is Hg and DB?
Thanks for all the feedback... has made for some interesting chats at work! Totally agree with not serving crap,doesnt matter who it is for, would have been nice to meet him though:(
Tis all about learning!
Agreed Debbie, it would have been nice!
On the day that I visited, only a couple of young girls in the cafe with a couple of other staff attending to customers and running tours....Unfortunately, most seemed pretty much otherwise occupied and nobody really greeted us so it probably wasnt going to happen...
That said, what a fantatic looking place and wonderful environment! It would be nice to see you guys lift the coffee a notch or 5 though. It would complete the story. At the moment, its the weakest link. The bonus is that some quality training will fix things very rapidly....
Debbie,Originally Posted by Debbie link=1161386856/30#36 date=1162419363
HG = Heat Gun
DB = Dog Bowl (I think - but it doesnt really get shared with the dog. Its just a good size to do a roast in).
This roasting method consists of putting beans in the bowl, holding heat gun a certain distance away (can vary a bit during the roast if you want to speed up/slow down roast), stirring beans with a spoon/whisk etc.
Its very effective, but can get quite tiring holding the gun and stirring for up to 20 minutes. Hence, some of the members with a touch of mad scientist come up with things like the Corretto (see other threads).
Hello Fellow Enthusiasts,
There is a certain point I’d like to argue. The taste attributes of coffee are completely subjective and there is not one cup that some one out there won’t drink.
And a critic is just one sole opinion not a majority, but nonetheless any criticism is constructive but can often be distastefully expressed.
This mainly concerns 2muchcoffeeman’s review on his resent taste of Skybury and his 5/10 rating. I’m keeping in mind of course that this particular staff member that happened to make his coffee was in fact our tour guide who has no previous experience; if you ask me I think a 5’r is outstanding.
He then went to Coffee Works and gave them a mark of 2/10; their staff of course is all Certified Barista’s and it is our green bean that they roast. What this says to me is that a certificate is just a piece of paper and doesn’t account for a lot of experience in the industry or knowledge of coffee its self.
I personally would have loved to have had the opportunity to make your coffee 2mcm, because that 60ml espresso you got was by our double barrel house standard, and although I myself am not certified I am Skyburys Barista. Quite frankly that 5/10 is quite flattering to our 7 month old establishment and most of our staffs understanding of the espresso machine and how to obtain the best esthetics and flavour from coffee.
As for mis-information of roasted coffee’s life expectancy, there are many myths concerning this topic as there are coffee’s discovery, it is very easy to be mis- informed, as you your self would of gained your knowledge from somewhere.
I myself am still a relatively new punter to this industry and have been with Skybury since they started the center, we are still learning so much and can only encourage you to taste our coffee for your self.
What?Originally Posted by bARISTOTLE link=1161386856/30#39 date=1162425251
Its OK to serve a so-so coffee and ask people to pay for it because the person who made it doesnt know what theyre doing? I disgaree VERY strongly.
A 5r is not outstanding. The person ordering and paying for the coffee should not have to factor in this sort of stuff. If you want it factored in, when serving the customer, something should be said - EG: "Please enjoy this one on the house as I am in training" - or "Im still learning, let me know what you think".
Asking a person like Chris for feedback like that would have improved her coffee making ability immensely in a very short time.
I think that Brett (fatboy) is on the money. The nature of your facility means that people will presume that you are experts, showing off your product in its peak form. Either live up to that, explain to people why thats not the case, or sit by and watch your reputation slide into the toilet.
So youve gone from shooting yourself in the foot by serving coffee that Chris didnt like to shooting yourself in the foot by implying that its not worth striving for good coffee (which means that price should be the deciding factor, which makes your offerings entirely uncompetetive).The taste attributes of coffee are completely subjective and there is not one cup that some one out there won’t drink.
A less extreme reaction to this is to point out that you cant take your cup of coffee and run around trying to find the person that will want to drink it. You are serving the person who has ordered it.
It is sad - and baffling - that you posted this after I warned you all against this sort of attitude in my last post in this thread.
Yes, but respected critics serve a valuable purpose. Seeing as there are way too many coffees for any living human being to drink, critics can help us to find coffees that we are likely to like. Unfortunately - for you - this means that they are going to have to say that some are bad in comparison with others. To argue that they never say that anything is bad is ludicrous - it would render the whole concept of criticism nugatory.And a critic is just one sole opinion not a majority, but nonetheless any criticism is constructive but can often be distastefully expressed.
Poor staff management. If you plan to serve coffee, you have two choices - have the right person do it, or have the wrong person do it and bear the risk that they will do it badly.I’m keeping in mind of course that this particular staff member that happened to make his coffee was in fact our tour guide who has no previous experience; if you ask me I think a 5’r is outstanding.
The information is not hidden. You purport to know things. That brings with it an obligation to check the facts, or to look stupid.As for mis-information of roasted coffee’s life expectancy, there are many myths concerning this topic as there are coffee’s discovery, it is very easy to be mis- informed, as you your self would of gained your knowledge from somewhere.
Roasting is not as simple as turning green beans brown. Perhaps this is an area that you all have neglected - I dont think that your average barista should be roasting....their staff of course is all Certified Barista’s and it is our green bean that they roast.
A good way to do some research on this and try to eliminate this variable would be to contact a few well-respected roasters around Australia, send them some free samples of your coffee and ask them to send you a few kg back, roasted. You could then try all of them and see if any of what you got back was better than what you have.
It would also behove you all to try other roasted beans from other places so that you, yourselves, can get a feel for how good your product is vis-a-vis others. Every single good roaster that I know is constantly doing this.
The TAFE certificate is just the basics, but anyone who has gone through a proper TAFE training course should be able to make a coffee thats at least a 5 or 6 out of 10. Like you said, experience tasting coffee and making coffee is important and it should be completely obvious that a three or four hour course - or whatever - isnt going to provide a lot of experience. It is up to you guys to taste coffee, make coffee and experiment.a certificate is just a piece of paper and doesn’t account for a lot of experience in the industry or knowledge of coffee its self.
AASCA is apparently coming up with a more meaningful certification.
Im not unsympathetic. Its hard if youre doing it all yourself. Personally, I think that baristi can go from knowing nothing to the top of their game in maybe a month if they are in the right environment. Clearly, your baristi are not. And thats understandable. You only learn if you have someone around who has more knowledge and experience or if youre prepared to do some serious experimentation. Getting someone in who knows what theyre on about would be the most efficient way to correct any errors, and I can think of no-one better to do so than Chris (2muchcoffeeman). Failing that, experiment. Get your stopwatches and measuring shotglasses out and TASTE stuff!our 7 month old establishment and most of our staffs understanding of the espresso machine and how to obtain the best esthetics and flavour from coffee.
I wish you all the best of luck, but Im not going to stand by and listen to this bul$#!t that black is white, up is down and bad is good. Theres enough of that attitude amongs bottom-line focussed cafe owners and I think that the coffeesnobs community should stamp it out decisively on our discussion boards, lest it take hold.
bARISTOTLE, firstly welcome to CoffeeSnobs.
Would that it were, a more pleasant reason on your behalf for joining.
However, you will get an argument here over some of those comments.
Im sure you realised that.
While I understand that a 5/10 for that particular staff member at their current level of training (zero) is outstanding, its not the done thing to expect a customer to pay for substandard goods let alone serve them in the first place.
I think Chris may have preferred to wait for someone with experience to make him his coffee.
Customer service is paramount.
If she had told him she was only the tour guide and offered to find him a staff member than normally made the coffee, that would have been better.
Im a qualified process auditor (that grew up in my fathers cafe) so please take the previous criticisms and following suggestion as an opportunity for improvement.
I suggest you either train all staff to make coffee to a level acceptable to you to serve to your customers OR dont let untrained staff make coffee.
You should know that a bad service experience travels further by word of mouth than a good one.
One person will on average tell 10 people about it.
Thats 10 potential new customers turned away without even trying for themselves.
Here are some other statistics:
In a study conducted by consulting firm Creative Strategies, 93% of customers surveyed indicated that satisfaction with any form of service is a key factor to maintaining healthy brand/customer relationships.
Creative Strategies, 7-5-2004Dont get any of us wrong.65 per cent of all respondents state that they had moved their business elsewhere after a bad service experience, while more than one quarter (27%) of Britons also indicate that once their customer is lost, it is lost forever.
The Consumer Experience Survey, Great Britain 2006, 4-19-2006
Everyone here is out to encourage passionate people like yourself.
Another suggestion - the tour guide obviously cared enough to try make a coffee rather than let the customer wait, how about you train her and channel that enthusiasm.
I see I have crossed posting with luca - he must type faster than me.
Good luck in your coffee journey bARISTOTLE (I love the name by the way).
Hi Baristotle - yes COOL name *8-)
Surely at Skybury, the idea is to showcase your product to its full advantage? As you supply a product, a service and a destination, your customers arrive expecting a level of expertise across all of these areas. I dont think, given the nature of the venture, this is an unreasonable expectation.
I agree with Luca that there are far too may cafes nationally that are prepared to serve very average fare, but in your situation, it is more critical than most that you dont, as their expectations will already be way up there. Hoping that your customers will in the main be the ones that are prepared to drink any old coffee is not a sustainable business practice for a coffee centre IMHO.
It is great that Skybury is set up to promote the coffee industry in Australia. Because of the nature of the global commodity of coffee, this will always be a niche agri industry here, but it has lots of fantastic potential with strong regional multipliers all along the supply chain. I really hope that the venture is immensely successful, but I think perhaps a strategic quality assurance and staff development program may be the ticket to getting consistency in your cup, value adding your people and providing a much more robust tourism experience along the way.
Best of luck, and I hope that *you and your staff will hang around on Coffee Snobs and participate in the community here.
This is not intended as a personal attack of any kind on you bARISTOTLE so please forgive my bluntness and do not take offense at what I have to say.Originally Posted by bARISTOTLE link=1161386856/30#39 date=1162425251
We take coffee very seriously here and we are not your average un-coffee-educated person. Most of the users here wouldnt touch the stuff that passes as coffee for 95% of the world.
Just because theres someone somewhere who will drink a cup does not make it good coffee. It just means they have no idea of what good coffee is. Furthermore, anyone who justifies selling a poor cup of coffee by claiming someone somewhere will drink it needs to seriously rethink their priorities.
If anyone wishes to convince us that their coffee is good, let alone great, they will need a much higher score than 5/10.
If you ask me a tour guide with no previous experience as a barista has no business pulling shots. What that tells me is that their company puts profits above quality. Coffee Snobs is about quality, not profits.This mainly concerns 2muchcoffeeman’s review on his resent taste of Skybury and his 5/10 rating. I’m keeping in mind of course that this particular staff member that happened to make his coffee was in fact our tour guide who has no previous experience; if you ask me I think a 5’r is outstanding.
Quite frankly what this tells me is that your staff has not been properly trained, and they have no business charging customers for their product until they are. 7 months is more than enough time to train staff. With all the equipment on-hand proper training can be accomplished in as little as a single day with the right instructor.Quite frankly that 5/10 is quite flattering to our 7 month old establishment and most of our staffs understanding of the espresso machine and how to obtain the best esthetics and flavour from coffee.
For anyone in the industry and serious about quality it is their responsibility to seperate the myths from the facts. The fact of the matter is that unless coffee goes virtually straight from the roaster into a container from which all outside air is prevented from entering into and the air it contains is purged and replaced with nitrogen or some other equivalently inert gas the coffee will be stale in well under a month.As for mis-information of roasted coffee’s life expectancy, there are many myths concerning this topic as there are coffee’s discovery, it is very easy to be mis- informed, as you your self would of gained your knowledge from somewhere.
If one read the parameters of the tests done by companies who tout the long shelf life of their coffees they would find that all their taste comparisons are done with-in 1 hour of the container being opened. After that time the flavors of the coffee (already reduced from what the coffee tastes like when truely fresh) quickly dissipate yielding a stale and, even to a normal drinker, sub-standard cup.
If youre interested [link=http://coffeesnobs.com.au/YaBB.pl?num=1162007818]this thread[/link] contains some very good information about how long beans will stay fresh when stored using various methods.
Using untrained personal who serve sub-standard cups will garner no respect for a business and can only harm their reputation for producing a quality product, and as we all know it is much easier to lose ones reputation than it is to regain it once lost.we are still learning so much and can only encourage you to taste our coffee for your self.
Welcome to the wonderful world of great coffee.I myself am still a relatively new punter to this industry
There is literally thousands of years of coffee roasting experience among the members here with some individuals having 30 or more years experience feeding the roaster and brewing up the result. As such there is a wealth of information here for those looking to disspell the myths and learn the facts about coffee, whether they be a home user roasting with a popper and brewing in a plunger or a shop owner with the latest and greatest.
Welcome to one of the greatest resources in the world for learning about coffee. Enjoy! :)
Java "Love that coffee!" phile
All very emotive and we appeared to have opened a hornets nest....
Let me clarify a few points...
1. We were served by cafe staff, not a tour guide...(there was a tour happening when we arrived)...so unless all cafe staff are tour guides I find that to be very unlikely...Furthermore, why have untrained staff on an espresso machine???
2. 50-60 ml does not constitute an espresso and Id like to see anyone who can perfom that magic and not get tertiary extraction, lack of body and blatant sourness.
3. Any shopper can be a mystery shopper and may well provide feedback. As shoppers- be we cafe owners, coffee lovers or baristi, it is our right to provide feedback and proprietors can choose to take that on or ignore it...
4. Joe average may well be satisfied with average coffee...but we here are not Joe average
5. Why wouldnt any business want to showcase their product to the best possible standard?
6. When you think that you know it all, its time to get out because you are no longer open to learn...
Im sorta glad that I did remain a mystery shopper as it gave me the opportunity to sample the product that others were seeing. I didnt want nor expect special service. It was great that the PBTM took on the request for a second shot which was significantly better but still way too long when I had indicated very specifically how I wanted it to be produced....There is room for improvement here. Had anybody chosen to enquire what led us to be there, I would gladly have spilled the beans.
This is not just a cafe but a venue set to showcase a product and had I been a Joe average, I would have thought that there was nothing special except the design and location of the venue. I know that this is not the case and that standards of cultivation and processing of green and green to brown are outstanding. Its just a matter of completing the chain, guys. Small changes will make huge differences.... :)
Phew! (so much passion)
At the risk of highjacking the threadhave a look athttp://coffeesnobs.com.au/YaBB.pl?num=1153702765Wondering what you roast with Bill? what is Hg and DB?
Well thanks guys for the instant feedback, do you all have rdos?
I had a laugh i may have put worded my self incorrectly, by no means do i want to imply that i think its ok to serve a average coffee.
Me and Debbie were just both astounded when we got 2mcms remark, because we really do beleive in our product. But it also implyed to us how much there is to learn in this industry, all of you have many many years on me in the perfection of coffee making then me.
But you did start somewhere, and thats where i am now.
Of course we want all our staff fully trained, but staff tend to come and go as well in this area of far north qld, hospitality and tourism and definetly dont take it serioulsy as we all would like.
I defiently want all of your feed back, and was able to retort of you who how replyed to my frist post.
Must say Im surprised to hear the sentiments of someone who would appear to be a representative of one of Australias highest profile coffee specialty outlets. Ive dealt with staff at Skybury before and have found them pleasant and interested in coffee, so I can only hope bARISTOTLE isnt one of the driving forces up there, otherwise such an attitude will render the significant financial investment in the centre nothing more than a exceptionally fancy facade for just another alsoran outlet.
The world of instant responses! :) bARISTOTLE, I think theres by and large nothing wrong with your second post, and if it represents the intent of your first then perhaps it was poorly worded. All of us at CS are here to help each other improve, and to do that we need to be prepared to both give and receive honest feedback. My tampers have received several improvements from suggestions of CS members, improvements that wouldnt have eventuated had I been unprepared to listen to feedback. Your initial (and first CS) post appeared nothing more than an attempt to justify a poor effort; I think you would have received a very different response had it been in the tenor of the second post.
Ive not visited, but all my research leads me to believe Skybury has fantastic facilities and is an ideal showcase for Australian coffee. Its great you believe in your product; if there are areas for improvement, so much the better, because youll have even more reason to believe in it. Take those suggestions on board and youll have a facility thats second to none, both for its glitz and glamour value, and also for the product it serves.
Good luck! :)