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  • Unclear on the Concept

    I recently heard from some regular customers of mine that their super automatic Saeco Talea Giro absolutely "chokes" on my freshly roasted coffee. This was all really confusing to them so they went to their local supermarket and bought some Vittoria off the shelf and not too surprisingly their machine was now able to crank out the middle of the road brew they had grown accustomed to. When they relayed this info to me I let them know that my coffee was still actively degassing (2 days post roast) and that they could either dose less or merely wait a few days for the coffee to reach equilibrium. Not having heard back from them since I assumed that everything was OK with the world and that they were happily enjoying my coffee. Well... a few hours ago they ordered a few more kilos from me and happily informed me that they had found the ideal solution to my fresh coffee. Apparently they have been spreading my freshly roasted coffee out on a tray and then leaving it on an upper shelf of their fridge for a couple of days to "dry out". This works for them because not only can their Saeco now handle my coffee it also ends up tasting a lot like the supermarket stuff they are used to.

    made my day.... NOT!

  • #2
    Re: Unclear on the Concept

    Originally posted by 56696E697461737365000 link=1323952890/0#0 date=1323952890
    This works for them because not only can their Saeco now handle my coffee it also ends up tasting a lot like the supermarket stuff they are used to.

    made my day.... NOT!
    Now we know how the early missionaries felt trying to convert the heathen masses!! : : :

    Comment


    • #3
      Re: Unclear on the Concept

      ;D

      I feel for you

      Comment


      • #4
        Re: Unclear on the Concept

        Crikey, how bizarre. :

        Comment


        • #5
          Re: Unclear on the Concept

          What it shows is that they dont know how to operate their machine properly. Which is reasonably common with many people that own autos....they have an unfortunate misconception that because it is "auto",  you just put the coffee in the top and it happens (properly). Afraid this is not so.

          I better start retraining my boys to put our fresh roasted coffee in the top shelf of a refrigerator to "dry it out" before delivery to the clients. Will have to reorganise the area behind the roaster and buy a bank of fridges to put in....we can rotate the fridges around if we put them on pallets, and our pallet racks are three high, so we can get quite a few in and the rotation on the pallet racks will keep the drying process & moisture content relatively even throughout.

          As always, education is the key and I know you will have tried your hardest Bruce 

          Rgdz,
          Attilio

          Comment


          • #6
            Re: Unclear on the Concept

            Top shelf of the oven, 80C for about 8 hours should speed the aging process.

            Comment


            • #7
              Re: Unclear on the Concept

              Originally posted by 437760766D5A466A63636060050 link=1323952890/4#4 date=1323995216
              What it shows is that they dont know how to operate their machine properly. Which is reasonably common with many people that own autos....they have an unfortunate misconception that because it is "auto",  you just put the coffee in the top and it happens (properly). Afraid this is not so.

              I better start retraining my boys to put our fresh roasted coffee in the top shelf of a refrigerator to "dry it out" before delivery to the clients. Will have to reorganise the area behind the roaster and buy a bank of fridges to put in....we can rotate the fridges around if we put them on pallets, and our pallet racks are three high, so we can get quite a few in and the rotation on the pallet racks will keep the drying process & moisture content relatively even throughout.

              As always, education is the key and I know you will have tried your hardest Bruce 

              Rgdz,
              Attilio

              It reminds me of the time when one of my wine customers claimed they had a better way of "decanting" the wines they bought from me... apparently putting a wine in the microwave for 20 secoonds on HIGH and then letting it cool down again beats the ol decanter hands down

              Yes Attilio... I did try my hardest to edumacate them but the wall doesnt get any softer no matter how many times I beat my head against it :-/

              Comment


              • #8
                Re: Unclear on the Concept

                hehehehehehe

                By the way I wont be trying that method of "decanting". My way is more natural and uses less energy...I just leave all my reds out in full sunlight between 4 and 5 pm in the arvo on the western side of the house before opening them. Im gone green and am not contributing any orrible gases into the atmosphere 

                You should try this, it works a treat, and by the way we line all our walls with soft rubber!

                Comment


                • #9
                  Re: Unclear on the Concept

                  lol, what a read! Can you adjust the grind on the Saeco?

                  Comment


                  • #10
                    Re: Unclear on the Concept

                    yes

                    Comment


                    • #11
                      Re: Unclear on the Concept

                      Originally posted by 6C646C6B6167050 link=1323952890/8#8 date=1324001023
                      lol, what a read! Can you adjust the grind on the Saeco?
                      I advised them to grind a bit coarser and to dose a bit less than usual for the first few days to allow for the freshly roasted coffee to degas a bit. They would have none of it claiming that if my coffee didnt behave exactly like their fave supermarket brand then the flaw was obviously with my coffee... which they then "fixed" in their refridgerator.

                      They still buy a couple of kgs each month and have me ship it up to them in the Hunter in NSW so there must be something in my coffee that works for them, in spite of the way they torture it

                      Comment


                      • #12
                        Re: Unclear on the Concept

                        Originally posted by 093631362B3E2C2C3A5F0 link=1323952890/10#10 date=1324020207
                        Originally posted by 6C646C6B6167050 link=1323952890/8#8 date=1324001023
                        lol, what a read! Can you adjust the grind on the Saeco?
                        I advised them to grind a bit coarser and to dose a bit less than usual for the first few days to allow for the freshly roasted coffee to degas a bit. They would have none of it claiming that if my coffee didnt behave exactly like their fave supermarket brand then the flaw was obviously with my coffee... which they then "fixed" in their refridgerator.

                        They still buy a couple of kgs each month and have me ship it up to them in the Hunter in NSW so there must be something in my coffee that works for them, in spite of the way they torture it
                        Guess the up side of the story is you still have them as customers, may not have been the case if you had lectured them, in their own mind the customer is always right. :

                        Comment


                        • #13
                          Re: Unclear on the Concept

                          Originally posted by 5B646364796C7E7E680D0 link=1323952890/10#10 date=1324020207
                          which they then "fixed" in their refridgerator
                          Why dont you lay some out in the fridge for a couple of days .......Dont knock it until you try it ! I always say

                          Then at least you can start printing on bags," for best results sprinkle in fridge for 2 days prior to extraction".

                          or instead of letting it dry out in the fridge they could enjoy it straight away by mix 2 parts coffee one part brickie sand that will get it flowing....again dont knock it until youve tried it :P

                          Comment


                          • #14
                            Re: Unclear on the Concept

                            Best bet might be to sell em anything which is on the other side of peak and destined for the bin... Give them what they want :

                            Comment


                            • #15
                              Re: Unclear on the Concept

                              Maybe it works better than baking soda for them and absorbs new flavours for their palattes... Flavours they are familiar with..
                              cheers

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