Coffee Vans etc

System · August 2011

I know this is a generalisation, but yet to have a great coffee from a van yet.

If I was up the sunshine coast, I know Tim Adams would be a winner, but here in Brisbane to-date it has been crap....

Just got told that unless the pour goes blond then you don't get good crema. I was then told that the shops get it wrong and most people do not know or understand coffee.

Was very insistent that "one needs to also have sugar".

Needless to say, it was less than a good coffee but had one saving grace; it was not scalding :D

"Inga's Quality coffee" and owner was the person behind the group.

Slaps self with used takeaway cup as a reminder to NOT have coffee from coffee vans.

Muscles · August 2011

LOL similar story with the van that frequents the complex I work in. Zero crema and ALWAYS pushes sugar on the customer and goes so far to see that it's not his fault if it's too bitter without sugar.

askthecoffeeguy · August 2011

on 1312763136:

I know this is a generalisation, but yet to have a great coffee from a van yet. If I was up the sunshine coast, I know Tim Adams would be a winner, but here in Brisbane to-date it has been crap.... Just got told that unless the pour goes blond then you don't get good crema. I was then told that the shops get it wrong and most people do not know or understand coffee. Was very insistent that ones needs to also have sugar. Needless to say, it was less than a good coffee but had one saving grace; it was not scalding :D "Inga's Quality coffee" and owner was the person behind the group. Slaps self with used takeaway cup as a reminder to NOT have coffee from coffee vans.

its a different story in wellington in New Zealand where I've had excellent coffee from carts as the competition is fierce - and even 50kms up the coast, where my parents live, a Wellington based operation (I forget the name) is making excellent coffee in a very flash and futuristic space-ship looking set-up!

FreshCoffee2 · August 2011

Depends on which "expert" set up the power supply to and in the van, to supply the espresso machine, and how they have modified the espresso machine to suit. MANY DONT HAVE ADEQUATE POWER and run their espresso machines on reduced power. This is either due to their franchise set up, or knowingly as a result of their own independent setting up...either way it is usually to save money (because there would be no other sane reason for doing some things). Then I guess of course if someone in the know pulls them up about what they are doing, the finger pointing happens.... Re the quote : Just got told that unless the pour goes blond then you don't get good crema. I was then told that the shops get it wrong and most people do not know or understand coffee.....Was very insistent that ones needs to also have sugar....." Well atleast there are some elements of truth in there, too bad they are mixed up with some elements of untruth, and show lack of understanding of espresso coffee culture and the espresso market in general. And despite that you will still see people lining up.... Rgdz, A.

blanyon · August 2011

Hey some of us are trying to do the right thing! It is actually more difficult to make great coffee outside due to the weather and the environments we find ourselves in, working on the camber on the side of the road. That said there is some disgusting coffee being served from mobile setups that I have gone to. Only to see how they do it of course. Brett

FreshCoffee2 · August 2011

Re: "...did not just go "blond" but very runny and watery...It was not a nice blond if you get my drift..." Added to the previous comment about insistence to add sugar... Could very possibly indicate use of a southern italian import blend ie very dark to start with, and very possibly quite old due to long period in storage from roasting and before use, coupled to, the possibility of an inverter system of limited capacity necessitating reducted capacity boiler element in a full size 2 group machine, equals a machine that is very slow to run up to proper operating temperature and underextracts especially when busy, even before use of rubbish beans and you get ... ...what you apparently paid for. Was it black with thin yellow crema rather than that lovely deep brown with thick tan crema? No amount of grinder adjustment would fix the flow and yellowing in something like that, and the addition of sugar does nothing except to make the beverage even worse....resulting in a markedly sweet/sour bitter brew. Of course, all of this is just keyboard conjecture going on the information at hand. Brett, rest easy mate...we know you dont do this sort of thing.....! ;D Rgdz, A.

beanflying · August 2011

Unfortunate but on "average" coffee vans and or outdoor stands or caravans are rubbish. Certainly some very good ones but they are not the norm. Biggest problems I have run into working outdoor is weather dependant grind issues. Grinders need in some cases several tweaks if not major corrections an hour. If your flicking around different venues from full sun and warm to shady and cool unless you pull a few sink shots or tweak on the go this isn't going to help for a start. This is also working on the assumption the monkey on the sticks has an idea on adjusting a grinder anyway. As Attilio mentioned reduced power setups especially when teamed with say a 2grp compact machine will be all over the place for stability as well. Not digging at Brett and the other members (me included) that run non cafe coffee either.

blanyon · August 2011

Wasn't taking offense at all, just wanted to put my 2c in. Brett

mycuppa · August 2011

I often field calls or emails from some of the independent van operators around town. Some of them are great operators and I do my absolute best by providing top-shelf, quality, fresh beans at razor thin pricing, yet they occasionally disappear for a while (and I know why, but I won't say it out aloud here) then return again 4-6 weeks later. It's a hard gig for them (I know having done numerous events on carts in the rain, hail and heat) but sometimes I question the mentality of how they are sourcing products so haphazardly. A franchise operator came into my roastery a few weeks ago hoping I could help him set his grinder correctly - he thought his blades were worn out after reading some posts on a few forums and getting some "interesting" technical support from his franchise HQ team. Took one look at the grinder - the beans he was forced to use from the "supplier"........well......I've tasted much better instant. After a few mins we had the top bur chamber off and the blades were fine, if a little overly gunked up from the oils. The look on his face when we tipped some fresh roasted quality beans into the hopper and just like magic the shots were excellent. He was like a "rabbit in the spotlights".............unfortunately, despite some banter, I was unable to help him ongoing because of his franchise system. He called me the other day asking if I knew anyone that was in the market to buy an existing mobile espresso business..........he's trying to exit after seeing the differences - oh, and of course after asking his HQ if he was allowed to use some different beans they read the riot act to him and sent a letter reminding him of his contractual obligations.

FreshCoffee2 · August 2011

And I believe so would you if you were the franchise administrator.... I dont argue anything you've said except to mention that it seems one sided to paint a picture that some "poor" van owner, is "forced" to buy "lowqual" beans, from a company with whom he knowingly and with eyes wide open and after seeking legal advice, entered into a contract. Last time I looked it took two to tango and for the most part those that want to get themselves tied up in a franchise OR with a supplier for the sake of obtaining "free use "of equipment, have to take their fair share of the responsibility if some time in the future it goes all pear shaped....nothins for nothin! In any case there is nothing to stop a franchise business owner, if he is not happy with any product supplied, to seek from the franchise a BETTER product than the one supplied. He just has to keep it within his franchise system. It's not all black and white, it certainly is not always the suppliers "fault", and if nothing else, one very good "positive" is that the contact will set out a way for both parties to sort out their grievances and if they cant and the van owner nolonger believes in the franchise, then maybe it is better for him to sell.... Too many topics in these forums break things down to the lowest common denominator and that is, good coffee vs evil coffee OR good supplier vs evil supplier (or even evil supplier vs good client but never the other way around

)when in the main things are usually not that simple and also involve complex business relationships and responsibilities on both sides. Rgdz, Attilio very first Crema site sposnor.

Lacehim · October 2012

Dropped my car off for a service today and bumped into Tim Adams on sugar road. Took a photo of his van for anyone interested. I remembered someone asking for it ages ago. Made my day! Great coffee in the most unsuspecting place! He even asked if I could roast some beans for him!!! He got a 1kg to roast and no access to a sample roaster on the coast. If he calls me your all welcome for an impromptu social! Sorry about the piccy size. Uploaded via mobile.

Kelsey · October 2012

Awesome! Let us know if that comes off!

Koffee_Kosmo · October 2012

I have met Tim Adams on a couple of occasions at Veneziano Not sure if he remembers me Keep us in the loop KK

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