Ed Tesiny
eptept at gmail.com
Tue Mar 18 17:53:18 CDT 2014
Arthur, My coffee of choice is Fresh Market Reserve Blue Mountain, any opinion on it. I could send you a sample, whole bean of course, light roast. Runs $29.99 for 12 ounces. Don't know if it's available in Canada but if you know of something better, please let me know. On Tue, Mar 18, 2014 at 1:54 PM, Ed Tesiny <eptept at gmail.com> wrote: > Arthur, > I know this is American but there may be some useful information here > http://roastersguild.org/?p=about&sub=execCouncil > > > On Tue, Mar 18, 2014 at 11:32 AM, Arthur Fuller <fuller.artful at gmail.com>wrote: > >> As regular listers will know, a while back I declared myself Semi-Retired. >> But now I want to try something radically new. >> >> Since I was about 15, I have been a coffee drinker. Since I was about 30, >> I >> slowly matured into a coffee aficionado. I know instantly the difference >> between, say, a Guatemalan coffee and a Kenyan -- hell, that's too easy -- >> I can discern a Guatemlan from a Salvadorean. And I know some if not most >> of the lingo that coffee aficionados employ; it's similar to the >> vocabulary >> of wine lovers. One tiny exception is that in coffee, "acidy" is a good >> thing (to most but not all palates). >> >> Anyway, I have decided to realize an ambition on my Bucket List, to wit, >> to >> learn the art of coffee roasting, and to obtain a job performing this >> magic. There are several companies in Toronto that perform this art. I'm >> willing to go through the motions of learning to become a barista, but >> that >> at most would be a step toward my real goal. >> >> I dug out a few versions of my resume, which list in varying degrees of >> detail my 30+ years' experience writing software, mostly >> database-oriented. >> None of this experience is in any way related to my new Bucket List item, >> to become a coffee roaster. In this field I have no experience other than >> the consumption of vast amounts of coffee from numerous nations, and such >> knowledge as "espresso is neither a bean nor a drink, but a roast, which >> can be performed upon almost any type of bean." >> >> Even of the back story. My question is, How should I pitch myself to the >> one or three companies in Toronto that do their own roasting, and locally? >> (In case you wondered, Starbucks is not one of them, since they do their >> roasting not even in Canada, and the distance between roasting and selling >> is crucial to maintain the highest quality: distance and quality are >> inversely proportional. >> >> There's also an event-type called a Cupping, which to my knowledge none of >> the quality-coffee sellers in Toronto practice. This is very similar to a >> wine-tasting event; the participants do not swallow the coffees offered >> but >> savour them, rolling the mouthful around the tongue to appreciate the >> aspects of the taste (different parts of the tongue detect different >> aspects of the taste, and hence the need to roll the mouthful); then the >> mouthful is spit out as in wine-tasting. Since, to my knowledge, none of >> the three vendors to whom I'm considering applying for a gig, I would want >> to present Cuppings as a new marketing opportunity. >> >> So. How might I present myself as an aficionado with a serious desire to >> learn the art of roasting, and lacking any experience in this aspect of >> the >> business? >> >> Any suggestions shall be gratefully received. >> >> -- >> Arthur >> _______________________________________________ >> dba-Tech mailing list >> dba-Tech at databaseadvisors.com >> http://databaseadvisors.com/mailman/listinfo/dba-tech >> Website: http://www.databaseadvisors.com >> > >