You know ladies, if your goal is to attract a man so shallow that he might not date you a second time because you coffee taste like crap, you should use Folgers. That's right, the insecurities in this girl are so bad that she turns to an older couple for advice on how to make a good pot of coffee.
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Coffee Shop In Trouble For Serving Nakedness
Allegedly, a bikini baristas coffee shop in Everett, Washington, had it's girls selling more that coffee. It seems that for a small price, they would show you all of themselves. I've never seena coffee shop like that!
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Coffee While Driving!
This time I look at driving, sort of. Anyway, another episode of my crappy little, weekly show.
Broken Hearted Toy
The Free Sound Project
Okemos Brewing Internet Radio
Zecom Radio
.
Enforcer Music
Slim Rughead and the Texas Hangover
Goin' South
Wicked Whimsy Studios
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Broken Hearted Toy
The Free Sound Project
Okemos Brewing Internet Radio
Zecom Radio
.
Enforcer Music
Slim Rughead and the Texas Hangover
Goin' South
Wicked Whimsy Studios
New Coffee School and more Seats
Tomorrow (Friday 23rd of October) we will host a small reception to celebrate our new training space, office and seating area. We have been working for a while now on expanding into the location next door. This means that we will have 12 more seats in the Coffee Shop since we have moved our office in to the new rooms. Next door we have also made a room dedicated as Cupping Lab and Coffee School.
Please drop by for a chat, a coffee and a glass of bubbles between 16:00 and 18:00.
Casper putting up some of the last shelves
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Please drop by for a chat, a coffee and a glass of bubbles between 16:00 and 18:00.
Casper putting up some of the last shelves
Rock'em Sock'em Robots Commercial
I used this commercial for Rock'em Sock'em Robots in the latest Sunday Morning Coffee With Jeff. I believe I edited it down a tad, so I thought I'd put the full commercial with a little information about this iconic toy.
Originally designed in 1964 by Marvin Glass and Associates, a Chicago based toy design and engineering firm, it was later acquired by Tyco Toys, and Tyco Toys was acquired in 1997 by Mattel, Inc, which still sells the toy.
The name of the robots are the "Red Rocker" and the "Blue Bomber" and are controlled by a pair of joystick style controllers. Rock'em Sock'em Robots is a two player game in which the object is to hit the head of the opponents robot in just the right place to make it's head "pop" off.
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Originally designed in 1964 by Marvin Glass and Associates, a Chicago based toy design and engineering firm, it was later acquired by Tyco Toys, and Tyco Toys was acquired in 1997 by Mattel, Inc, which still sells the toy.
The name of the robots are the "Red Rocker" and the "Blue Bomber" and are controlled by a pair of joystick style controllers. Rock'em Sock'em Robots is a two player game in which the object is to hit the head of the opponents robot in just the right place to make it's head "pop" off.
Radio P3 News on Fair Trade / Direct Trade
On the news at 3 pm they had a few comments on Fair Trade also mentioning Direct Trade. You can here the news in danish here
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Direct Trade Coffee Break
Tuesday October 20th the Fair Trade organization stages a national Coffee Break. Sometime between 8.00 and 20.00 you are encouraged to have a Fair Trade coffee break.
While we fundamentally support the idea of securing a minimum payment to the farmers, we thought it might be high time to talk a little about some drawbacks of Fair Trade.
On one hand it is great to see a national event to support Fair Trade but on the other hand this also indicates that Fair Trade now is way beyond the grass root level and has moved in to the marketing departments.
James Hoffmann recently wrote a great piece about his frustrations with the Fair Trade system also pointing out some marketing abuses of FT. We recommend you read it.
In Denmark the Fair Trade organization often states that Fair Trade secures the Coffee Farmer a minimum payment. But to our knowledge in practice what is secured is a minimum payment to the Exporting Cooperative. The Export Coop buys the coffee from the Producer Coop at a more or less regulated prize. The Producer Coop buys the cherries from the Coffee Farmer at a prize which Fair Trade only demands is democratically fixed. One could question if this is securing a minimum payment to The Farmer in countries with young or weak democratic traditions?
In the other end of the coffee chain, the marketing value of Fair Trade has led to a kind of Fair Trade-paradox:
Companies who market themselves as "Ethical" by selling Fair Trade labelled coffee make more money selling Fair Trade products than they do on comparable products. Importers, Roasteries, Distributers, Supermarkets etc. who sell Fair Trade coffee add their percentages - also to the premium. So when you see the price difference in the store between a Fair Trade certified coffee and a regular coffee that price difference is not the price difference to the farmer. Hence these companies are actually keeping demand for FT coffees down, because of that higher price.
Fair Trade could with James words be "the absolute minimum expected of any company", but lasting sustainability needs more than that. That's why we are working with Direct Trade instead. Read more about our Direct Trade model here.
So the whole day Tuesday we'll be giving out samples of freshly brewed, french pressed Finca Vista Hermosa - a coffee we paid twice the Fair Trade minimum price for, directly to the farmer.
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While we fundamentally support the idea of securing a minimum payment to the farmers, we thought it might be high time to talk a little about some drawbacks of Fair Trade.
On one hand it is great to see a national event to support Fair Trade but on the other hand this also indicates that Fair Trade now is way beyond the grass root level and has moved in to the marketing departments.
James Hoffmann recently wrote a great piece about his frustrations with the Fair Trade system also pointing out some marketing abuses of FT. We recommend you read it.
In Denmark the Fair Trade organization often states that Fair Trade secures the Coffee Farmer a minimum payment. But to our knowledge in practice what is secured is a minimum payment to the Exporting Cooperative. The Export Coop buys the coffee from the Producer Coop at a more or less regulated prize. The Producer Coop buys the cherries from the Coffee Farmer at a prize which Fair Trade only demands is democratically fixed. One could question if this is securing a minimum payment to The Farmer in countries with young or weak democratic traditions?
In the other end of the coffee chain, the marketing value of Fair Trade has led to a kind of Fair Trade-paradox:
Companies who market themselves as "Ethical" by selling Fair Trade labelled coffee make more money selling Fair Trade products than they do on comparable products. Importers, Roasteries, Distributers, Supermarkets etc. who sell Fair Trade coffee add their percentages - also to the premium. So when you see the price difference in the store between a Fair Trade certified coffee and a regular coffee that price difference is not the price difference to the farmer. Hence these companies are actually keeping demand for FT coffees down, because of that higher price.
Fair Trade could with James words be "the absolute minimum expected of any company", but lasting sustainability needs more than that. That's why we are working with Direct Trade instead. Read more about our Direct Trade model here.
So the whole day Tuesday we'll be giving out samples of freshly brewed, french pressed Finca Vista Hermosa - a coffee we paid twice the Fair Trade minimum price for, directly to the farmer.
Drop Coffee Video
Alexander Ruas from Drop Coffee in Stockholm sent us a link to this video:
This morning we were treated to a sample session of Aricha by the Coffee Collective @ Drop Coffee.
Same coffee, same brewing method, same amount of water. First cup used 15 grams and the second cup used 17 plus a little coarser grind!
We were joined by swedish Cupping Champion Per Lindberg!
Thanks for the link Alexander!
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This morning we were treated to a sample session of Aricha by the Coffee Collective @ Drop Coffee.
Same coffee, same brewing method, same amount of water. First cup used 15 grams and the second cup used 17 plus a little coarser grind!
We were joined by swedish Cupping Champion Per Lindberg!
Thanks for the link Alexander!
Looking for a New Coffee?
Are you waking and the morning cup of coffee isn't providing you with the bang is use to? Have you got to the point where you are not excited by your morning brew? Looking for something to replace that Folgers or 8 O'clock? I've got a website that might help. Try going to The Coffee Review website, The world's largest and most respected coffee buying guide.
The Coffee Review Website features Kenneth Davids, a Coffee expert, author, and co-founder of the Coffee Review, oversees all cuppings and regularly contributes a feature called Cupping with Ken Davids.
Give this site a look.
The Coffee Review Website
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The Coffee Review Website features Kenneth Davids, a Coffee expert, author, and co-founder of the Coffee Review, oversees all cuppings and regularly contributes a feature called Cupping with Ken Davids.
Give this site a look.
The Coffee Review Website
Miss Cleo (aka Youree Dell Cleomili Harris)
I used part of this scam commercial on one of my Coffee With Jeff shows. Here is the whole thing.
If you don't remember her, she was a failed play write and actress who changed her name to Miss Cleo, adopted a fake Jamaican, and joined Psychic Friends Network.
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If you don't remember her, she was a failed play write and actress who changed her name to Miss Cleo, adopted a fake Jamaican, and joined Psychic Friends Network.
Morning Coffee makes Karen happy.
Karen, a young lady and comedian, who does a series of vlogs on YouTube, made this amzing funny video about things she hates. You can visit Karen's page on YouTube.
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Coffee in the Morning (original song)
I'm thinking about contacting this guy and see if I can use this song for the closing of Coffee With Jeff episodes. Let me know what you think? It's by a fellow named Benison Choi.
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Madbrev
The following is a newsletter in Danish by food writer Maria Holm and photograper Maria P. Each month they do a "Food Letter" and this month we are proud to be featured. To read it in it's original place visit the Maria P website
Efteråret er over os og hvad er bedre end at lune sig inden døre med en kop kaffe? Det skulle da lige være at lune sig med selvsamme kop kaffe – fra The Coffee Collective naturligvis – og sludre om simreretter, fødselsdagskagebord og nye kogebøger imens!
Marie og jeg har haft drøntravlt både med dette og hint. I sensommerens løb har vi fotograferet/redigeret/tekstforfattet endnu en Claus Meyer-bog, som rammer boghandelen om en måneds tid (uhm nam, brød, boller og flere kager til fødselsdagskagebordet). Jeg har skudt cooking-katalog for Magasin og knipset Elle-sider. Og Marie har blandt andet skrevet små madhistorier til de københavnske skolebørn og deres madpakker og lavet PR for madmessen eat09 i Øksnehallen.
Nu venter nye spændende (mad-) opgaver forude – og ligger du inde med en af slagsen, så tøv ikke med at kontakte os. Gode ideer er altid velkomne og skylles ned med en kop tår kaf’ i den grønne sofa på Nørrebro (og vi har helt styr på brygningen af den, for vi har nemlig læst guiden ’Sådan brygger du den perfekte stempelkaffe’, som du finder nederst i dette madbrev).
Bedste hilsner Fra Maria P og Maria H
HVEM The Coffee Collective er et kombineret mikroristeri og kaffebar med base på Nørrebro i København. Bag kollektivet står fire unge baristaer med grums på hjernen – mød Peter, Klaus, Linus og Casper i den brune bog herunder :-)
HVAD The Coffee Collective laver verdens bedste kaffe! Betegnelsen ’Verdens bedste’ er som regel en floskel, men i tilfældet TCC, er der hold i retorikken. Kollektivet tæller nemlig en World Barista Champion 2006 (verdenmester i barista-kunst), en World Cup Tasting Champion 2008 (verdensmester i kaffesmagning) og ristemesteren bag VM-guld-espressoen 2006. Og så er der adskillige DM’er og nordiske mesterskaber oveni hatten. Du har ikke smagt en cappuccino, før du har bestilt en hos The Coffee Collective! Get ready to be rocked … (og tag det fra et par madfinker, der har nedsvælget adskillige af slagsen!)
HVOR Besøg The Coffee Collective’s risteri og kaffebar på Jægersborggade 10, 2200 Kbh N og tjek hjemmesiden www.coffeecollective.dk hvor du også kan shoppe de besungne bønner.
PS Scroll ned i bunden af madbrevet og få kaffekollektivets guide til brygning af den perfekte stempelkaffe.
SÅDAN BRYGGER DU DEN PERFEKTE STEMPELKANDE
- Start med at vælge en god, friskristet kaffe. Kaffeposen bør være mærket med ristedato samt producentens og risteriets navn – det er en indikator for god kaffe og en fin reference at vende tilbage til, hvis du finder en kaffe, du godt kan lide. Kaffebønner kan holde sig 3 måneder i lufttæt emballage og 2 uger efter åbning.
- Kværn den mængde bønner, du skal bruge, og kom dem i kanden. Hovedreglen er: 60g bønner pr liter vand, så 50-55 g er passende til en 8-koppers stempelkande. Husk at bønnerne skal kværnes groft.
- Brug kildevand til at brygge på. Kildevandet fremhæver aromaerne i god kaffe – men afslører omvendt en dårlig kaffe, så det stiller krav til kvaliteten
- Kog kildevandet op, og lad det køle ca. 1 minut, til temperaturen er faldet til 90-95°. Er vandet kogende, branker det de flygtige aromaer, og kaffen bliver mere bitter og mindre aromatisk.
- Hæld vandet på bønnerne, og lad kaffen stå i 4 minutter uden at sætte stemplet på.
- Rør rundt i kaffen med en ske, så brygningen stopper. Efter ½ minut er grumset faldet til bunds. Fjern nu skummet på toppen med en ske. Skummet er ’tørt’ og bittert, så der er ingen grund til at presse det ned i kaffen.
- Sæt stemplet i kanden, og pres det stille og roligt ned. Så er kaffen klar!
reade more...
Efteråret er over os og hvad er bedre end at lune sig inden døre med en kop kaffe? Det skulle da lige være at lune sig med selvsamme kop kaffe – fra The Coffee Collective naturligvis – og sludre om simreretter, fødselsdagskagebord og nye kogebøger imens!
Marie og jeg har haft drøntravlt både med dette og hint. I sensommerens løb har vi fotograferet/redigeret/tekstforfattet endnu en Claus Meyer-bog, som rammer boghandelen om en måneds tid (uhm nam, brød, boller og flere kager til fødselsdagskagebordet). Jeg har skudt cooking-katalog for Magasin og knipset Elle-sider. Og Marie har blandt andet skrevet små madhistorier til de københavnske skolebørn og deres madpakker og lavet PR for madmessen eat09 i Øksnehallen.
Nu venter nye spændende (mad-) opgaver forude – og ligger du inde med en af slagsen, så tøv ikke med at kontakte os. Gode ideer er altid velkomne og skylles ned med en kop tår kaf’ i den grønne sofa på Nørrebro (og vi har helt styr på brygningen af den, for vi har nemlig læst guiden ’Sådan brygger du den perfekte stempelkaffe’, som du finder nederst i dette madbrev).
Bedste hilsner Fra Maria P og Maria H
HVEM The Coffee Collective er et kombineret mikroristeri og kaffebar med base på Nørrebro i København. Bag kollektivet står fire unge baristaer med grums på hjernen – mød Peter, Klaus, Linus og Casper i den brune bog herunder :-)
HVAD The Coffee Collective laver verdens bedste kaffe! Betegnelsen ’Verdens bedste’ er som regel en floskel, men i tilfældet TCC, er der hold i retorikken. Kollektivet tæller nemlig en World Barista Champion 2006 (verdenmester i barista-kunst), en World Cup Tasting Champion 2008 (verdensmester i kaffesmagning) og ristemesteren bag VM-guld-espressoen 2006. Og så er der adskillige DM’er og nordiske mesterskaber oveni hatten. Du har ikke smagt en cappuccino, før du har bestilt en hos The Coffee Collective! Get ready to be rocked … (og tag det fra et par madfinker, der har nedsvælget adskillige af slagsen!)
HVOR Besøg The Coffee Collective’s risteri og kaffebar på Jægersborggade 10, 2200 Kbh N og tjek hjemmesiden www.coffeecollective.dk hvor du også kan shoppe de besungne bønner.
PS Scroll ned i bunden af madbrevet og få kaffekollektivets guide til brygning af den perfekte stempelkaffe.
BRUN BOG
 | PETER DUPONT Alder: 35 Kaffe-erfaring: 11 år Rolle i kollektivet: ’Direktøren for det hele’ Hvilken kaffe byder du uventede gæster? ”1 år gammel kenyansk testristning, hehe! Den er stadig fantastisk.” ... og dig selv? ”La Esmeralda (TCC’s superaromatiske kultkaffe fra Panama, red.) brygget med kildevand på stempelkande.” |
LINUS TÖRSÄTER Alder: 36 Kaffe-erfaring: 4 år Rolle i kollektivet: ’Den kreative hjerne’ Hvilken kaffe byder du uventede gæster? ”Tit enten Idido (TCC’s etiopiske kaffe – den med den vilde jordbær-aroma, red.) eller espresso på mokkakande – enten med mælk til eller som americano (koncentreret kaffe med kogt vand on the side, red.).” ... og dig selv? ”Finca Vista Hermosa (TCC’s rene og ekstremt velafbalancerede Guatemala-kaffe, red.) på stempel”. |  |
 | KLAUS THOMSEN Alder: 29 Kaffe-erfaring: 9 år Rolle i kollektivet: ’PR-manden’ Hvilken kaffe byder du uventede gæster? ”Jeg har altid Finca Vista Hermosa (TCC’s rene og ekstremt velafbalancerede Guatemala-kaffe, red.) liggende. Jeg brygger det på Chemex (en simpel filterbrygger, hvor man selv hælder vand på bønnerne, red.) og med kildevand. Jeg laver sjældent kaffe på den store, fancy espressomaskine derhjemme.” ... og dig selv? ”En søndag hvor jeg har tid til at nørde, laver jeg espresso på vores egen blanding, som lidt er hjertebarnet. En lækker cappuccino og en espresso – et sæt.” |
CASPER ENGEL RASMUSSEN Alder: 28 Kaffe-erfaring: 7 år Rolle i kollektivet: ’Ristesvend’ (Peter er ristemester) Hvilken kaffe byder du uventede gæster? ”Pt. Ndaroni (TCC’s ’gamle’ Kenya-kaffe, red.) på stempel – den fungerer godt med Nørrebrovand ... La Esmeralda (TCC’s superaromatiske kultkaffe fra Panama, red) har jeg sgu ikke råd til!” ... og dig selv? ”La Esmeralda på Aeropress (det nye, hotte barista-tool, der ved hjælp af lufttryk brygger kaffe på 1 minut, red.), så absolut.” |  |
SÅDAN BRYGGER DU DEN PERFEKTE STEMPELKANDE
- Start med at vælge en god, friskristet kaffe. Kaffeposen bør være mærket med ristedato samt producentens og risteriets navn – det er en indikator for god kaffe og en fin reference at vende tilbage til, hvis du finder en kaffe, du godt kan lide. Kaffebønner kan holde sig 3 måneder i lufttæt emballage og 2 uger efter åbning.
- Kværn den mængde bønner, du skal bruge, og kom dem i kanden. Hovedreglen er: 60g bønner pr liter vand, så 50-55 g er passende til en 8-koppers stempelkande. Husk at bønnerne skal kværnes groft.
- Brug kildevand til at brygge på. Kildevandet fremhæver aromaerne i god kaffe – men afslører omvendt en dårlig kaffe, så det stiller krav til kvaliteten
- Kog kildevandet op, og lad det køle ca. 1 minut, til temperaturen er faldet til 90-95°. Er vandet kogende, branker det de flygtige aromaer, og kaffen bliver mere bitter og mindre aromatisk.
- Hæld vandet på bønnerne, og lad kaffen stå i 4 minutter uden at sætte stemplet på.
- Rør rundt i kaffen med en ske, så brygningen stopper. Efter ½ minut er grumset faldet til bunds. Fjern nu skummet på toppen med en ske. Skummet er ’tørt’ og bittert, så der er ingen grund til at presse det ned i kaffen.
- Sæt stemplet i kanden, og pres det stille og roligt ned. Så er kaffen klar!
KONTAKT Marie Holm • 20 92 52 33 • marie.madskriv@gmail.com Maria P • 26 22 16 13 • maria-p.dk • mail@maria-p.dk |
How Uri Geller fake psychic powers
Last week on Coffee With Jeff, I had a lot of fun dealing with dating. The thing is, there are very few clips I used on the show that would be interesting to see in there full form. Therefore, I'm going back to the week before. Here is James (The Amazing) Randi as he explains the way tricks like spoon bending other "Psychic" tricks are done. There is also a great clips of Uri Geller looking stupid on the tonight show.
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A Date with Coffee
This Sunday on Coffee with Jeff, we look at dating, and all the baggage that comes with that. Find out why I don't have anything to say on the subject.
Broken Hearted Toy
The Free Sound Project
Okemos Brewing Internet Radio
Zecom Radio
.
Enforcer Music
Slim Rughead and the Texas Hangover
Goin' South
Wicked Whimsy Studios
reade more...
Broken Hearted Toy
The Free Sound Project
Okemos Brewing Internet Radio
Zecom Radio
.
Enforcer Music
Slim Rughead and the Texas Hangover
Goin' South
Wicked Whimsy Studios
On The Road With Willy (outtakes)
Coffee with Jeff's, Willy, has provided us with these entertaining outtakes. Great for a laugh.
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Bill Nye on Astrology
If you ever wondered if astrology works, than you should watch this. This is absolute proof that Astrology is crap. The dates of the signs used is horoscopes are based on the world as it was 2000 years ago and have nothing to do with the way the Earth is now. If the signs of the zodiac were created 200 years later or created today, you would not be the sign you are told you are. Bill Nye explains it much better.
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Carl Sagan on Astrology
I used a couple of pieces of this wonderful Carl Sagan's Cosmos, episode 3 "The Harmony of the Worlds". For all you non-believers, or even believers who want to have a dose of reality (Oh, forget it. You'll continue to live in you fantasy world).
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Coffee With Astrology
Into astrology and horoscopes? Watch this and give me some anwsers. This is another great Sunday Morning Coffee with Jeff.
Broken Hearted Toy
The Free Sound Project
Okemos Brewing Internet Radio
Zecom Radio
.
Enforcer Music
Slim Rughead and the Texas Hangover
Goin' South
Wicked Whimsy Studios
Cat-Women on the Moon at Archive.org!
.
reade more...
Broken Hearted Toy
The Free Sound Project
Okemos Brewing Internet Radio
Zecom Radio
.
Enforcer Music
Slim Rughead and the Texas Hangover
Goin' South
Wicked Whimsy Studios
Cat-Women on the Moon at Archive.org!
.