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Thread: Coffee at an Open Garden Event...

  1. #1
    KJM
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    Coffee at an Open Garden Event...

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Thought I might just lob this one out for any snob involved in the Australian Open Gardens thing.

    I took my Expobar and 5kg of KJM blend (a close variation thereof, roasted a bit darker than I would personally like...) to an open garden that was doing a fundraiser for our fire brigade.

    Over the two days, I did about 500 coffees. The Expobar just kept the shots coming.. and I have to say: the line never ended! Fantastic feedback from people having the "Devonshire Coffee" too - people saying "best coffee I've had" and similar. Lots of people asked where they could buy the beans I was using too And where to buy "that" coffee machine..

    Some interesting stats for anyone who thinks they'd like to do similar: everyone (almost) wants a "flat white" or a "cappuccino" or some other variation of milk based coffee product. Despite doing 500 odd coffees, I did maybe a dozen long blacks and only 6 espressos. We also bought 180ml glasses from a well-known Scandinavian furniture place for the event. We got 50 glasses - which was much more cost effective than disposables (and the kitchen faeries were able to keep up). Pre-heating the glasses was done in a bucket of hot water - which was superbly effective.

    Sadly, my beans ran out about 20 people short... so the lady whose garden it was brought out her Nespresso machine. Which did 12 coffees back to back and then died So there is merit in the light industrial approach to coffee machines!

    For those of a bean counting nature: great fundraiser. My bean cost was about $75 (green). I didn't charge for the roasting, the milk was supplied cheaply (since it was for CFS fundraising). So we were generating about $2.60 per coffee sold.... Which is remarkable.

    The only downside was using a trestle table. On Sunday I brought some pieces of wood to raise the machine to a less back breaking height, but nevertheless..,,,

    Cheers
    /Kevin
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  2. #2
    CoffeeSnobs Owner Andy's Avatar
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    We also bought 180ml glasses from a well-known Scandinavian furniture place for the event. We got 50 glasses - which was much more cost effective than disposables (and the kitchen faeries were able to keep up). Pre-heating the glasses was done in a bucket of hot water - which was superbly effective.


    Nice. Love the idea of using the glasses and "cup warmer".

    The only downside was using a trestle table. On Sunday I brought some pieces of wood to raise the machine to a less back breaking height,


    Yep, workstation ergonomics is a biggie when doing that many coffees.

    Well done on the fundraiser effort Kevin, I'm sure you also took a lot of people a few steps further in their coffee journey at the same time.

    Win-win!


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    Senior Member mwcalder05's Avatar
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    Great Success! Sounds like an all round great event Kevin. Outdoor events on an espresso 'tent' are always tough. I remember doing one and having a sagging plastic trestle table which was a shocker to tamp on! What made it worse was that the machine's drip tray was leaking and the organiser had a white table cloth over the table!!

    May I ask what equipment you were using? And what your coffees per hour rate would've been?

    Mike

  4. #4
    KJM
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    Behmor Brazen - $249 - Free Freight
    OK - equipment? Easy - my Expobar Minore III (with the duff LED display.... must fix!) for the extraction. Macap M4C grinder for the bean conversion.

    I brought my little tamping mat with me (thankfully) and my lovely Pullman tamper - which made level tamping a whole lot simpler, it must be said. I do understand the plastic table and tamper issue though - the grinder was on the end of one trestle and the Expobar on the other trestle (they were 90 degrees to each other). So I had to do the tamping on the "wrong" side of the Expobar instead of next to the grinder due to the end of the trestle table sagging alarmingly when I did tamp #1!

    Apropos the "rate", That's an interesting question. There were pauses when I could go grab a sausage - but from early afternoon it was basically as fast as I could bang them out. Which was probably about a pair of shots every 90 seconds or so. It was very challenging! The other tip I'd pass on (and I'll do next time ) is to stretch the milk in a BIG jug. I was using my wee little jug I use at home. The milk was a bit of a hold up. A second group handle would also have helped, but then I would probably exceed the duty cycle of the Ulka pump in the Expobar...

    @Andy - funny you should mention "the coffee experience". I had a couple of couples who asked me detailed questions - because they were in the process of setting up a shop and were planning on doing coffee. I talked to them about freshness when they asked why my grinder didn't have a "clack clack thing" (!). Apparently: "All the shops we've been in have it pre-ground - it saves a lot of time!".

    So I took it upon myself to educate (these folk were some of the six odd who had espressos). I ground a double, and left the grindings in a glass and told them to come back after they'd been through the garden. I don't know when they came back, but I did a back to back fresh (which they'd already had) and the stale. There was no need for any further explanation! The difference was spectacular both visually and in taste. I did also pass on the few places I know in Adelaide that do good coffees!

    My job as a coffee educator was done with those two, and I also think with a large number who commented on how nice the coffee was - especially those who said it wasn't bitter like they expected!

    /Kevin



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