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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.

introducing us!

edited January 1970 in Have your say
Hi, we are 'newtocoffee' :)
We own a small shop in Adelaide. We began life as a fruit and veg shop, and as well as fresh fruit and veg, we have expanded into great fresh and tasty food, and now we are venturing into the world of coffee. We started up our coffee machine yesterday under the guidance and expertise of Mark Barun and look forward to using his coffee and equiptment. We are very excited and nervous. so we may need to ask for advice from the coffee lovers on this site. We look forward to reading the message boards and reading the informative posts. Thanks to all.

newtocoffee  :)

Comments

  • Welcome, I started not too long ago and at various points thought "I think I have this coffee thing sorted" several times only to find that little bit more info that shows me I still have a very long road to travel. I am still excited to turn that next corner and keep moving forward.
  • funny moto, I was trying to tap out a post yesterday saying exactly what you just said in 2 sentences, only I was up to several paragraphs and in the end just deleted the thing :) i like that coffee is as immersive and as complicated as you would like it to be. there's always more when you're ready for more.
  • Hey New2Coffee and welcome to the wonderful world of specialty coffee.  Congratulations on your choice to go with a boutique roaster like Mark.  He is a fantastic individual and I'm sure will help you immensely in developing your coffee program. All the very best in the future and be sure to let us all know where your store is! :)
  • Thank you all for your warm welcome, yes we are very lucky to have Mark guiding us, he is a great guy who sure knows his coffee! I will keep you all posted, off to more coffee research! Cheerio for now newtocoffee     :)
  • that's funny I've just been doing some training on the Gold Coast and I met a mate of Mark's who suggested that I get in touch with him on a coffee related matter! Welcome to the forum, NTC - good luck and all the best with your new venture! psaigh and mysdelf are both in the process of starting new coffee ventures, (my 3rd cafe is under construction as we speak!) - so feel free to fire away with any questions you may have with coffee related start-up as you can be sure that we and others have been there before! Cheers, Pat
  • Me, I just drink coffee, to much probably!, then I type like a goose.:P couldnt make one to save my life so I appreciate coffee makers with skill.  :P
  • hey can anyone recommend a good barister course to go on. I am wanting to get all the right advise.
  • The courses on offer are a good start for your coffee journey, but they will only start you on a long course of discovery. I did one with Tobeys Estate which was good and but there are lots to choose. Make sure that you have somewhere to apply the knowledge afterwards though (weekend job) otherwise you wont get the most out of it.
  • Hi Josie Which state are you in??? There are some great coffee courses available, BUT, there are some really DODGEY ones out there also. Check who the trainer is and double check their credentials! If you need any referrals, feel free to email me. John
  • Starting to use jasper coffee on friday. The bean is "Indian Yelnikhan" aroma of brazils and hazelnuts, a creamy buttery start with a building flavour to a deep nut mild chocolate. Mmmmm, very yummy. It works well as an espresso and milk intended brew, Looking forward to using it full time. We'll feature single origins from time to time as well. We are at "Squirrel Cafe" Cnr of Groom and Noone St, Clifton Hill. And "Orient Espresso" at the Cnr/ish of Church and Victoria, Richmond. (Melbourne). See you soon.
  • Choosing our new coffee tomorrow. Can't wait. Jasper - Fair Trade - Organic - Carbon Neutral. Sadly I cant find an organic milk that holds its texture. But we use Certified organic, gluten-free soy milk. See you soon @ Squirrel Cafe. 23 Groom st. Clifton Hill
  • Hi Flushed -p congratulations on the conversion to Jasper FairTrade - well done and say hi to the guys from Jasper for me!  I'm having trouble getting my milk sorted also but I'm leaning towards the Demter biodynamic - trouble is Jasper has snuffled up most of the supply of the milk themselves and there is very little left to go around! P
  • They don't get it cheap either, Their sell on isn't of any great %. Try Paris Creek Farm/Dairy. You have to order in bulk, but it tastes amazing. Avoid un-homogenized milk at all costs. too bloody difficult to texture.
  • Everyone needs to check out Foxy Brown. Pats blend is fabulous. But come try us at Squirrel as well  ;)
  • Hi All I have just joined this exciting forum, my family has been involved with coffee for as long as I can remember, which is a long time !!!! Coming from an Italian background, I have been passionate about coffee from a young age Look forward to participating Regards Laura
  • Hi Laura - welcome to the forum - look forward to your continuing involvement! A
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