Java is a excellent creation and may forever be held in…

You claim to be defending a small mom and pop shop but are actually attacking businesses with less financial clout than your friend. You resort to personal attacks without any regard to facts. I was asked for credentials and supplied them and you dismiss my experience. You have not stated anything about yourself to demonstrate any expertise only unfounded opinions.

The original article was about small mom and pop shops attempting to raise the standards. These shops are going through the expense of operating a store and sharing their knowledge. I understand one of these stores is conducting seminars on coffee cupping and tasting. The article was about coffee stores not internet coffee companies.

I am not trying to put anyone out of business. I respect Berceto Coffee’s attempt to produce a fresh quality product. I disagree with some of their methods of operating but feel there is room for differences of opinion.

However, I can not accept your personal attacks on small businesses without your revealing your qualifications. You attack people who cannot defend themselves and I despise that type of weak attack. You appear to be a person who has never done anything and are on a power trip attacking those you feel are vulnerable.

I do not mind your attacks on me because I do not have a business that is vulnerable to you. Obviously you know these shops personally as a customer or you would not have personal information about the people running tjhe shops.

Not the case. I was merely sticking up for the mom and pop type places that get bullied, glossed over and sometimes close down (look at how many shops closed in Hunt alone) because others may have more influence, more money, married into the business or just have bigger mouths!

You smokers always stick together and are always defensive – with good reason I guess-everybody else is trying to stop you so that we can all breathe fresh air.

I’m glad Berceto Coffee answered you! (you’re welcome debbie I’m just a loyal customer and a believer in the local, small shops).

Give me a break javajulie- anyone can say all those things about having all that experience. You’re not impressing anyone.

The bottom line is -whether you do or do not have that kind of experience- who are you to put down someone who is just starting out or just trying to make a living?? Where were you ’40 years ago’ ? Probably in the same position-trying to make a name for yourself.

Hey, why not go back to CA, ruin your own town’s economy by trying to put good people out of business and live that ‘healthy’ cigar smoking life of yours!

Grenada is so proud of you!! All the very best from your bestest friend there.

Annette xoxoxo

I can assure you my facts about coffee are accurate.

Responding to your points:

1. I have cupped coffee to determine country of origin and determine the quality level of coffees. I was on the Board of Directors of the Coffee Development Group which was funded by the ICO in order to improve the quality of coffee in America. I am familiar with the technical aspects of coffee. I assure you that in addition to operating my own company I was involved with coffee associations, committees and panels.

2. My purpose was to point out that BEDD was attacking an excellent article about coffee with no knowledge about coffee. There are so few people writing factual articles about coffee that I get upset if a good article is attacked by people with no knowledge of coffee. I am sorry if your company feels hurt by my response.

3. BEDD is not a good example and I believe you are serious.

4. Coffee roasting is not about being gentle. You do not watch the individual beans. You roast them in order to create chemical changes with heat. After roasting the tiny coffee bean consists of over 2,000 chemical compounds.

In order to maintain an even heat in the roaster certain mass is required. This even heat is necessary to avoid tipping, uneven roast color, and dimpling, dimples on the bean which are best observed with a magnifying glass. Extremely small roasters cannot maintain do this properly.

If you wish to confirm my information contact the Roasters Guild through the SCAA.

5. Sample roasters are used to roast a few ounces to cup the coffee. This coffee is never brewed. I am talking about small roasters that do not bring out the subtle nuances of greta coffees. If you roast high quality coffee your website should describe the quality, region of growth, altitude and in some cases the farm that produced the coffee. Simply stating the country of origin was acceptable 35 years ago but the knowledgeable customer of today wants more information.

I appreciate your devotion to freshness and quality but please tell us why your coffee is great.

PS I know 3 roasters in North America who use 4 Bag roasters, over 500 pounds per batch, and produce high quality specialty coffees.

Unfortunately, I have not cupped your coffee and I would like to know where I can try it.

Unfortunately, you have chosen to attack me and my Company. Because of that, I would like to take this opportunity to address your comments.

Like you said yourself:
1. “the internet allows response by people with no real knowledge of coffee to enter information” And who are you exactly?!
2. “It is inapprpropriate to attack an article without knowing the facts” It’s also inappropriate to attack my Company for no reason!
3. “IT IS A DISSERVICE COMPARING A LEGITIMATE COFFEE ROASTER TO A HOME ROASTER” Why would you say we are not a legitimate roasting company!? We are a legitimate and serious coffee roasting company, with a loyal customer following (as you can see from Bedd – who ever you are –thank you!) 

4. “Small units do not develop all the nuances in the coffee bean” Of course they do!! Where on Earth are you getting this info from? Anyone can look online and find out how much better coffee is when roasted in small batches – it’s gentler, avoids scalding and affords an unparalleled attention to detail!

5. Yes, we are a small roasting company that chooses to roast much less than 150 lbs at one time. We do not “use sample roasters” to roast our orders – being “in the business”, I think you should know what sample roasters are used for. We roast high quality coffee, not high quantity!

Anyone can look online and know that small batch roasters are up and coming. We are providing a service and filling a void.

Because of roasters like us, consumers no longer have to buy over roasted, month old (or longer), stale coffee produced by big commercial corporations that roast hundreds and hundreds of pounds of coffee in big warehouses, automatically roasted and packed by machines.

I am not trying to compete with these huge companies. I just want my customers to enjoy the best coffee they’ve ever had! They know that with my Company, they will get amazingly fresh coffee, roasted to order, by me right here on Long Island!

Next time you feel like slamming someone, pick on someone your own size.

-Debbie

When did I say YOU were not to be believed because you smoke cigars??? I made no mention of you and your supposed “credentials” You’re obviously over sensitive and insecure… grow up.

I have been a patron at Georgio’s Coffee Roasters since they opened. I have been impressed with the knowledge of both Georgio and Lydia, and their help in finding the coffees I like. They have visited farms, and deal direct with the coffee growers, and have many interesting and rare coffees. I attended a cupping there and was enlightened by the process of choosing beans. I’ve had syphon coffee that is the best cup I ever tasted, made with Costa Rica Cup of Excellence. I highly recommend it!

Unfortunately the internet allows response by people with no real knowledge of coffee to enter information. Obiuosly BEDD does not get the article. The article was about special coffees not home roasting. According to the article in Newsday and Berceto Coffee’s website they use sample roasters and home roasters. These small units do not develop all the nuances in the coffee bean. The smallest roaster used by a serious roaster is a 10 kilo. Breceto Coffees website identifies the country of origin while the people in the article discuss the grade, the region of the country or the farmer they bought from.

As a further point of information the roasters in the article are considered insignificantly small by the coffee trade. A serious roasting machine is at least a one bag, 150 pound, roaster. The roasters in the article are using “small raosters” that can develop the full characteristics of the coffee. It is inapprpropriate to attack an article without knowing the facts. IT IS A DISSERVICE COMPARING A LEGITIMATE COFFEE ROASTER TO A HOME ROASTER.

According to BEDD I am not to be believed because I smoke cigars and believe in myself because of my years of experience determing country of origin by taste and distinguishing great coffees from mediocre.

Thanks for reading our article! We’re excited that it has piqued your interest in trying to drink coffee again.

A lot of espresso drinkers tend to start out drinking lattes in order to get used to the taste of the espresso, and then progress onwards to cappuccinos, which contain less milk and more foam, therefore allowing the espresso to come through better, and then macchiatos, which contain only a few ounces of foamed milk.

Aside from espresso-based beverages there’s your brewed coffee, and I’d recommend checking out The Short List if you haven’t already (http://www.longislandpress.com/2009/08/13/the-short-list/), and going to some of these places to interact with them. I’m fairly confident that the staff there would be more than happy to help you enjoy coffee just as much as they do.

A really cool guy told me that he was proud to taste and train his family in the cupping of coffee.

Great part of my life working very hard for a family roaster.

Mike Page