Virtual Coffee - The Hottest Online Coffee Zine! (#)
„A few months ago, Fresh Cup Magazine's editor, Sarah, called me with an idea for a new direction for my column. She explained how the Fresh Cup office receives dozens of calls a week from novices interested in opening their own specialty coffee business as well as inquiries from folks struggling to squeeze more profit from their existing operation. And for every one of these many questions as yet unanswered, Sarah suspected there were countless more frustrated coffee businesspeople out there in the field, craving advice. She proposed inviting those questions to the columnist's table, providing Fresh Cup readers with a retailers forum in which I would lend my experience as a specialty beverage business consultant directly to the people who need it most by answering their questions right here.“
http://www.virtualcoffee.com/articles/fall03/ article3.html - Cached
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Virtual Coffee - The Hottest Online Coffee Zine!
„Reprinted with permission of Fresh Cup Magazine “
http://www.virtualcoffee.com/articles/fall03/ article1.html
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Virtual Coffee - The Hottest Online Coffee Zine! - Virtual Coffee Staff
„Milletto serves on, and is the former Vice Chair of, the SCAA Communication Committee. He writes frequently for such trade publications as Fresh Cup Magazine, Fancy Food Magazine, Coffee and Beverage Magazine (Canada), and Euro Coffee (Italy). Mr. Milletto was the keynote speaker at the first Greek Coffee Industry Forum in 2001 and has spoken at various other trade shows in both the United States and Europe.“
http://www.virtualcoffee.com/staff.html
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Virtual Coffee - The Hottest Online Coffee Zine!
„Based on my cupping, a consistent case can not be made for either alternative. My experience suggests that peaberries always produce a somewhat different cup from normal beans from the same crop (in other words, present a distinct variation on the same sensory theme), but not different in a consistent enough way to support broad generalizations about quality.“
http://www.virtualcoffee.com/articles/spring04/ article2.html
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„I'd like for us to return to cupping for a moment. Before, I mentioned how it is important for the production roaster to take part in the cuppings that decide which coffees will be purchased, and how they will be roasted. I would imagine that this is already fairly common practice. One more thing I want to stress along those same lines is the continued cupping of coffees well after you have initially decided on their roast levels.“
http://www.freshcup.com/apr04_roastersrealm.htm
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