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Date: 25 May 2007 19:28:18
From: Robert Harmon
Subject: another critique of Antigua Coffee House in Pearland, TX
I dropped by again today for another quick check & things haven't gotten any
better. I did have a chance to chat with the owner for a bit today. Juan is
from Guatemala & has no real coffee business experience. He & his wife just
figured it was a good business to be in, bit the bullet & went for it.

I asked for a double shot & again they scooped the coffee from a pan,
already ground & of course it produced almost no cream. The shot was sour,
indicating too low a brew temp (what else might cause this?).

This time I asked Juan to talk about the art of espresso making. When I
suggested that he needed an espresso grinder he pointed to the Curtis
grinder & said it had an espresso setting. I explained that it's my belief
that espresso requires a fineness & consistency of grind that I didn't feel
the Curtis was up to. I also explained that the sourness of the shot
suggested that the Grindmaster's boilers were set too low.

After chatting about it for a while I suggested that I come back loaded with
an espresso grinder & other gear so we could see for ourselves if there's
really a difference. I wish I had a Scace devise so I could show him the
group temps, but all I use is the Styrofoam cup test (close enough - plus I
fine tune by taste, not temp).

What else should I suggest to help him get started. Any consultants out
there that might want to drop by & offer some help? He seems to be a bright
man with great passion for coffee and I'd hate to see him go under before
he's mastered the craft.
--
Robert (Please don't buy from folks that post advertisements in this
newsgroup!) Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.






 
Date: 30 May 2007 11:28:24
From: KYAKR
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Although I disagree with RH's comments and methodology, I'm not going
to comment on them directly as I believe other group members have
clearly made some good points and hopefully he will consider them.

Instead, I'm going to give my thoughts on the site.

Pearland, TX is not LaJolla, not Greenwich Village, not Seattle, and
not Austin. As such we (including nearby Houston) don't have many non-
corporate coffee shops and/or where a comfortable atmosphere, art,
culture, and a friendly, intelligent, committed and caring staff (not
the "dazed and confused" teenage temporary worker program so many
corporate coffee shops seem to have) can be found.

Antigua is that kind of coffee house. The site has an authentic Latin
American flavor to it, a great staff and management, soft enjoyable
music (and they're not trying to sell you any) and the most
comfortable and spacious seating around - Unlike other places
(corporate and noncorporate) that make you uncomfortable so you will
leave your seat after 5 min for another purchaser.

I have no claims to be a coffee connoisseur (snob?) but I do drink a
lot of coffee and I do travel (alot) so I feel my opinion is worth
something. The coffee here is good and there is a good variety. Best
of all the staff, including the management want to cater to your
preferences and want to make the best cup of java around.

I recommend those in the Pearland are to stop in to check it out for
themselves - I would bet that you will be pleasantly surprised.

Thanks-
B. Stafford



  
Date: 10 Aug 2007 17:08:58
From: Empty3
Subject: Re: another critique of Antigua Coffee House in Pearland, TX

"KYAKR" <brentstafford@gmail.com > wrote in message
news:1180549704.280840.216390@g4g2000hsf.googlegroups.com...
> Although I disagree with RH's comments and methodology, I'm not going
> to comment on them directly as I believe other group members have
> clearly made some good points and hopefully he will consider them.
>
> Instead, I'm going to give my thoughts on the site.
>
> Pearland, TX is not LaJolla, not Greenwich Village, not Seattle, and
> not Austin. As such we (including nearby Houston) don't have many non-
> corporate coffee shops and/or where a comfortable atmosphere, art,
> culture, and a friendly, intelligent, committed and caring staff (not
> the "dazed and confused" teenage temporary worker program so many
> corporate coffee shops seem to have) can be found.
>
> Antigua is that kind of coffee house. The site has an authentic Latin
> American flavor to it, a great staff and management, soft enjoyable
> music (and they're not trying to sell you any) and the most
> comfortable and spacious seating around - Unlike other places
> (corporate and noncorporate) that make you uncomfortable so you will
> leave your seat after 5 min for another purchaser.
>
> I have no claims to be a coffee connoisseur (snob?) but I do drink a
> lot of coffee and I do travel (alot) so I feel my opinion is worth
> something. The coffee here is good and there is a good variety. Best
> of all the staff, including the management want to cater to your
> preferences and want to make the best cup of java around.
>
> I recommend those in the Pearland are to stop in to check it out for
> themselves - I would bet that you will be pleasantly surprised.
>
> Thanks-
> B. Stafford

I have visited the place and will continue to go back. The place is
extremely elegant and classy.

Empty3






 
Date: 29 May 2007 02:58:13
From: PT
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
If you want to help this guy, OK, BUT do it privately without advertising
his shortcomings. When you have him trained up to your standard then post a
comment saying what a great coffee shop you have found.
It matters not to me - I am half a world away and won't be visiting him.


"Robert Harmon" <r_h_harmon@Zhotmail.com > wrote in message
news:mNG5i.13526$Ut6.9231@newsread1.news.pas.earthlink.net...
>I dropped by again today for another quick check & things haven't gotten
>any better. I did have a chance to chat with the owner for a bit today.
>Juan is from Guatemala & has no real coffee business experience. He & his
>wife just figured it was a good business to be in, bit the bullet & went
>for it.
>
> I asked for a double shot & again they scooped the coffee from a pan,
> already ground & of course it produced almost no cream. The shot was sour,
> indicating too low a brew temp (what else might cause this?).
>
> This time I asked Juan to talk about the art of espresso making. When I
> suggested that he needed an espresso grinder he pointed to the Curtis
> grinder & said it had an espresso setting. I explained that it's my belief
> that espresso requires a fineness & consistency of grind that I didn't
> feel the Curtis was up to. I also explained that the sourness of the shot
> suggested that the Grindmaster's boilers were set too low.
>
> After chatting about it for a while I suggested that I come back loaded
> with an espresso grinder & other gear so we could see for ourselves if
> there's really a difference. I wish I had a Scace devise so I could show
> him the group temps, but all I use is the Styrofoam cup test (close
> enough - plus I fine tune by taste, not temp).
>
> What else should I suggest to help him get started. Any consultants out
> there that might want to drop by & offer some help? He seems to be a
> bright man with great passion for coffee and I'd hate to see him go under
> before he's mastered the craft.
> --
> Robert (Please don't buy from folks that post advertisements in this
> newsgroup!) Harmon
> --
> http://www.tinyurl.com/mb4uj - My coffee pages.
> http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
> http://www.tinyurl.com/2cr3e2 - I have things for sale here.
>




 
Date: 28 May 2007 09:39:06
From: karlseidel
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Robert,

At the very least using your approach of visiting, bringing gear and
offering suggestions - then reporting on Juan's failures - even if you
have the BEST intentions will not be well received.

If you're critical from the outset Juan may smile (until you're gone)
but he will absolutely be resistant to supporting anything you believe
is valuable - even if you're right!

The best way to help Juan is to find out what he's interested in - ask
open-ended questions. Don't assume you know the answer - or that he
does. Just plan to find clarity - in fact to pursue clarity about what
Juan's needs are - for his business and for his family.

When he gives you an answer ask another open-ended question. If you do
this - even for a short while - he will confide in you. He will trust
you. And he will begin to ask you questions (indicating that he is
beginning to trust you).

In this way you may become his friend and maybe his mentor - not his
interrogator and critic.

I know this sounds instructional - and you're a big boy so you
probably don't need my advice. But you're headed down a path that I
can pretty much guarantee you will not yield much fruit.


On May 26, 8:12 am, "Robert Harmon" <r_h_har...@Zhotmail.com > wrote:
> Howdy Marshall!
> I stated that I'd tried some of his roasted coffee in an earlier post, and
> though I didn't specifically say so, the implication was that because I
> didn't refer to it as espresso it must have brewed using another machine
> type. I also stated that it was very good and that I thought he must have
> some experience as a roaster or gotten lucky.
>
> And as to your reference to a food critic "tries as broad a range as
> possible", I would disagree. Food critics may report on multiple visits &
> they may be accompanied by friends or colleagues, but they don't try very
> many menu items; how could they and still maintain their anonymity? Plus, I
> never referred to myself as a food critic; just someone who offers a
> critique based upon my interest in the start up.
>
> I don't get this jumping on me for exposing some flaws in a start up
> business. I never particularly liked having my flaws pointed out, but I
> honestly believe that businesses that serve the public should be willing to
> listen to that public when they speak. But I can see that the consensus of
> this group is that coffee businesses must either be praised or ignored, so
> in the future I'll stop interjecting critiques. Is it OK to offer first-hand
> opinions of machines still?
>
> My apologies to those who were offended & my thanks to those who saw it for
> what I intended it to be.
> --
> Robert (Please don't buy from folks that post advertisements in this
> newsgroup!) Harmon
> --http://www.tinyurl.com/mb4uj- My coffee pages.http://www.tinyurl.com/2tnv87- My 'Guidelines For Newbies' page.http://www.tinyurl.com/2cr3e2- I have things for sale here.
>
> "Marshall" <mrf...@ihatespamearthlink.net> wrote in message
>
> news:q0eg53pa89047u0nsb2komlnctifhasj2n@4ax.com...
>
> > On Sat, 26 May 2007 03:00:32 GMT, "Robert Harmon"
> > <r_h_har...@Zhotmail.com> wrote:
>
> >>Whoa David, let's cool off OK?
>
> >>To critique is to evaluate or perform a critical observation; it doesn't
> >>imply negative criticism itself. An art critic evaluates what they see,
> >>not
> >>the artist themselves, and may report positively, negatively, or
> >>indifferently about what they see.
>
> > A restaurant critic tries as broad a range as possible of the shop's
> > food. Good ones bring a companion to double the items they can sample,
> > and the best return several times before writing major reviews.
>
> > You've trashed this guy publicly without sampling a drop of his brewed
> > coffee.
>
> > Marshall




 
Date: 28 May 2007 06:33:16
From: Flasherly
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
On May 27, 4:21 pm, "Brian Colwell" <bmcolw...@shaw.ca > wrote:
>
> Maybe you skimmed too quickly :-) Your opinion would appear to be in the
> minority.
>
> bmc

My opinion may appear in some sense, accordingly, more or less. A
luxury not provided Kantian ethics: The appearance of an onus occurs
such that it would not be a contingency ignorance is entitled;- such
is not the case of "to know", when [to know is] subsequently to turn
away, or not, as it were, in order to absolve oneself from further
consequence. . . Au contraire.

An impingement occurs when motive is shifted, by intent, as to
belittle what is apparent and wanting;- whereupon intent is then
questioned for eligibility (others would seem qualify, to my
agreement, a sensible approach for the proprietor to assume sole
responsibility in determining the relative worth of that eligibility.)

A correct tabulation of the consensus of meaning may, or not, mean
what qualifies for 50% steadfast and rightly to proclaim while 51%
have yet to vacillate. :-)



 
Date: 27 May 2007 12:36:48
From: Flasherly
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
On May 26, 11:41 am, "Brian Colwell" <bmcolw...@shaw.ca > wrote:
>
> Robert,
> I agree with David, I think you are doing him a disservice.
> It's one thing to offer him advice on a one to one basis but to then trash
> his product on this medium, is pretty bad form !
>
> bmc

I disagree.

He walked into a cafe (my impression after quickly skimming through
the responses), introduced the proprietors in a favorable light, for
expressly a shared interest in coffee. Whether or not professed as
casual or a more knowledgeable interest is between him and the
proprietor;- the end result is the proprietor provided him the right
cues to return with a proper set of works for an impromtu training
session.

What's the proprietor supposed to do - keep on turning out the dregs,
prise the mouth of a gift horse - when fortune provides opportunity to
better oneself and services provided others?

It was from a negligible chance in the first place, that someone
offhand walked in with an ability to offer an informed view of the
industry and its means;- that less than forthright agreement be then
extended, is unacceptable and indicative of a limited ability
character subsequently assimilates;- indeed, there are worse
preoccupations, by far, than a reasonable expectation of goodwill
customers bestow in venture capital situations.



  
Date: 27 May 2007 20:21:00
From: Brian Colwell
Subject: Re: another critique of Antigua Coffee House in Pearland, TX

"Flasherly" <gjerrell@ij.net > wrote in message
news:1180294608.799710.72400@o5g2000hsb.googlegroups.com...
> On May 26, 11:41 am, "Brian Colwell" <bmcolw...@shaw.ca> wrote:
>>
>> Robert,
>> I agree with David, I think you are doing him a
>> disservice.
>> It's one thing to offer him advice on a one to one basis but to then
>> trash
>> his product on this medium, is pretty bad form !
>>
>> bmc
>
> I disagree.
>
> He walked into a cafe (my impression after quickly skimming through
> the responses), introduced the proprietors in a favorable light, for
> expressly a shared interest in coffee. Whether or not professed as
> casual or a more knowledgeable interest is between him and the
> proprietor;- the end result is the proprietor provided him the right
> cues to return with a proper set of works for an impromtu training
> session.
>
> What's the proprietor supposed to do - keep on turning out the dregs,
> prise the mouth of a gift horse - when fortune provides opportunity to
> better oneself and services provided others?
>
> It was from a negligible chance in the first place, that someone
> offhand walked in with an ability to offer an informed view of the
> industry and its means;- that less than forthright agreement be then
> extended, is unacceptable and indicative of a limited ability
> character subsequently assimilates;- indeed, there are worse
> preoccupations, by far, than a reasonable expectation of goodwill
> customers bestow in venture capital situations.

Maybe you skimmed too quickly :-) Your opinion would appear to be in the
minority.

bmc




 
Date: 26 May 2007 02:24:14
From: D. Ross
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
"Robert Harmon" <r_h_harmon@Zhotmail.com > wrote:



  
Date: 26 May 2007 03:00:32
From: Robert Harmon
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Whoa David, let's cool off OK?

To critique is to evaluate or perform a critical observation; it doesn't
imply negative criticism itself. An art critic evaluates what they see, not
the artist themselves, and may report positively, negatively, or
indifferently about what they see.

Any business owner worth a damn invites critical opinions - how do they
improve otherwise? Everything I put in this critique I also told the owner.
You make it sound as though I had an ax to grind with the owner, when all I
did is passing along what I experienced. No big deal, so chill. We do that
all the time in this forum, right?

Have a safe Memorial Day weekend,

Robert (Please don't buy from folks that post advertisements in this
newsgroup!) Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.

Remove "ZED" from address if replying by email.
"D. Ross" <ross@math.hawaii.NOSPAM.edu > wrote in message
news:46579957.2721353@localhost...
> "Robert Harmon" <r_h_harmon@Zhotmail.com> wrote:
>
>


   
Date: 26 May 2007 15:41:25
From: Brian Colwell
Subject: Re: another critique of Antigua Coffee House in Pearland, TX

"Robert Harmon" <r_h_harmon@Zhotmail.com > wrote in message
news:kpN5i.10239$296.3538@newsread4.news.pas.earthlink.net...
> Whoa David, let's cool off OK?
>
> To critique is to evaluate or perform a critical observation; it doesn't
> imply negative criticism itself. An art critic evaluates what they see,
> not the artist themselves, and may report positively, negatively, or
> indifferently about what they see.
>
> Any business owner worth a damn invites critical opinions - how do they
> improve otherwise? Everything I put in this critique I also told the
> owner. You make it sound as though I had an ax to grind with the owner,
> when all I did is passing along what I experienced. No big deal, so chill.
> We do that all the time in this forum, right?
>
> Have a safe Memorial Day weekend,
>
> Robert (Please don't buy from folks that post advertisements in this
> newsgroup!) Harmon
> --
> http://www.tinyurl.com/mb4uj - My coffee pages.
> http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
> http://www.tinyurl.com/2cr3e2 - I have things for sale here.
>
> Remove "ZED" from address if replying by email.
> "D. Ross" <ross@math.hawaii.NOSPAM.edu> wrote in message
> news:46579957.2721353@localhost...
>> "Robert Harmon" <r_h_harmon@Zhotmail.com> wrote:
>>
>>


   
Date: 26 May 2007 13:42:31
From: Marshall
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
On Sat, 26 May 2007 03:00:32 GMT, "Robert Harmon"
<r_h_harmon@Zhotmail.com > wrote:

>Whoa David, let's cool off OK?
>
>To critique is to evaluate or perform a critical observation; it doesn't
>imply negative criticism itself. An art critic evaluates what they see, not
>the artist themselves, and may report positively, negatively, or
>indifferently about what they see.

A restaurant critic tries as broad a range as possible of the shop's
food. Good ones bring a companion to double the items they can sample,
and the best return several times before writing major reviews.

You've trashed this guy publicly without sampling a drop of his brewed
coffee.

Marshall


    
Date: 26 May 2007 15:12:28
From: Robert Harmon
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Howdy Marshall!
I stated that I'd tried some of his roasted coffee in an earlier post, and
though I didn't specifically say so, the implication was that because I
didn't refer to it as espresso it must have brewed using another machine
type. I also stated that it was very good and that I thought he must have
some experience as a roaster or gotten lucky.

And as to your reference to a food critic "tries as broad a range as
possible", I would disagree. Food critics may report on multiple visits &
they may be accompanied by friends or colleagues, but they don't try very
many menu items; how could they and still maintain their anonymity? Plus, I
never referred to myself as a food critic; just someone who offers a
critique based upon my interest in the start up.

I don't get this jumping on me for exposing some flaws in a start up
business. I never particularly liked having my flaws pointed out, but I
honestly believe that businesses that serve the public should be willing to
listen to that public when they speak. But I can see that the consensus of
this group is that coffee businesses must either be praised or ignored, so
in the future I'll stop interjecting critiques. Is it OK to offer first-hand
opinions of machines still?

My apologies to those who were offended & my thanks to those who saw it for
what I intended it to be.
--
Robert (Please don't buy from folks that post advertisements in this
newsgroup!) Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.

"Marshall" <mrfuss@ihatespamearthlink.net > wrote in message
news:q0eg53pa89047u0nsb2komlnctifhasj2n@4ax.com...
> On Sat, 26 May 2007 03:00:32 GMT, "Robert Harmon"
> <r_h_harmon@Zhotmail.com> wrote:
>
>>Whoa David, let's cool off OK?
>>
>>To critique is to evaluate or perform a critical observation; it doesn't
>>imply negative criticism itself. An art critic evaluates what they see,
>>not
>>the artist themselves, and may report positively, negatively, or
>>indifferently about what they see.
>
> A restaurant critic tries as broad a range as possible of the shop's
> food. Good ones bring a companion to double the items they can sample,
> and the best return several times before writing major reviews.
>
> You've trashed this guy publicly without sampling a drop of his brewed
> coffee.
>
> Marshall




     
Date: 27 May 2007 01:24:56
From: D. Ross
Subject: Re: another critique of Antigua Coffee House in Pearland, TX


      
Date: 27 May 2007 09:08:13
From: Moka Java
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
D. Ross wrote:
>


       
Date: 27 May 2007 17:18:35
From: Dave Newt
Subject: Re: another critique of Antigua Coffee House in Pearland, TX


Moka Java wrote:
> D. Ross wrote:
>>


        
Date: 27 May 2007 22:08:24
From: Moka Java
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Dave Newt wrote:
>
>
> Moka Java wrote:
>>
>> So perhaps it's fortunate that this group doesn't have anywhere near
>> the traffic it did 5 years ago.
>
> Erm, if you type
>
> "antigua coffee house" pearland
>
> into Google (as I certainly would if I had opened a cafe and wanted to
> see if there were any reviews of it), this very thread comes up as the
> first result.
>
> Dave (not posted in here for ages but hello again) Newt

Yes, I see that. So if the owner sees the critique he might recognize
Mr. Harmon as the "guy" giving all the advice. In that case Mr. Harmon
may want to be concerned with what's in the cup.

R "Bob. Bob? You OK? You're lookin' a li'l green around the gills" TF


       
Date: 27 May 2007 11:59:37
From: Andy Schecter
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Moka Java wrote:
> Has anybody noticed that there's a real reduction in the noise level
> around here?

Since you've been posting again, you've inspired us to be on our best
behavior. :-)


--


-Andy S.

http://www.flickr.com/photos/andy_s/sets/


     
Date: 26 May 2007 22:24:46
From: Barry Jarrett
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
On Sat, 26 May 2007 15:12:28 GMT, "Robert Harmon"
<r_h_harmon@Zhotmail.com > wrote:

>honestly believe that businesses that serve the public should be willing to
>listen to that public when they speak.

just because he hasn't followed your suggestions doesn't mean he
hasn't listened to them. consider your's might not be the only voice
of suggestions, and your's might be contrary to many of the other
suggestions with which he's being beseiged. further, what might be
"better" product from your perspective, might be "worse" from the
general public's perspective of starbies and c-store pushbutton swill.

unfortunately, in coffee-marginal areas, staying in the coffee biz has
less and less to do with quality coffee, and more and more to do with
sugar & caffeine and non-coffee products.





     
Date: 26 May 2007 19:26:11
From: Steve
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
On Sat, 26 May 2007 15:12:28 GMT, "Robert Harmon"
<r_h_harmon@Zhotmail.com > wrote:

>I don't get this jumping on me for exposing some flaws in a start up
>business. I never particularly liked having my flaws pointed out, but I
>honestly believe that businesses that serve the public should be willing to
>listen to that public when they speak.

Maybe he listened and chose to ignore you.
Maybe his business plan for his shop is different from your business
plan for his shop.

>But I can see that the consensus of
>this group is that coffee businesses must either be praised or ignored, so
>in the future I'll stop interjecting critiques.

Ummm, 5 posters hardly comprise a consensus, but that's a good straw
man. :- )

>Is it OK to offer first-hand
>opinions of machines still?

Are ya gonna put our names and addresses in the subject line if we
disagree with you? :- )



     
Date: 26 May 2007 19:51:34
From: Danny
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Robert Harmon wrote:
> Howdy Marshall!
> I stated that I'd tried some of his roasted coffee in an earlier post, and
> though I didn't specifically say so, the implication was that because I
> didn't refer to it as espresso it must have brewed using another machine
> type. I also stated that it was very good and that I thought he must have
> some experience as a roaster or gotten lucky.
>
> And as to your reference to a food critic "tries as broad a range as
> possible", I would disagree. Food critics may report on multiple visits &
> they may be accompanied by friends or colleagues, but they don't try very
> many menu items; how could they and still maintain their anonymity? Plus, I
> never referred to myself as a food critic; just someone who offers a
> critique based upon my interest in the start up.
>
> I don't get this jumping on me for exposing some flaws in a start up
> business. I never particularly liked having my flaws pointed out, but I
> honestly believe that businesses that serve the public should be willing to
> listen to that public when they speak. But I can see that the consensus of
> this group is that coffee businesses must either be praised or ignored, so
> in the future I'll stop interjecting critiques. Is it OK to offer first-hand
> opinions of machines still?
>
> My apologies to those who were offended & my thanks to those who saw it for
> what I intended it to be.

No need to throw your toys out of the pram. I sort of agree with the
others, but not with your assesment of what they said or what to do
about it in response. A critical, but productive/constructive post
contained within a non aggresive thread title would be sufficient.
Especially as you know the guy and want to wish him well. It's one
thing to say that you had a crap coffee at some lousy coffee shop (as
long as it's not mine :) ) but to post more than once that this
business, who you would actually like to help, doesn't appear to have
a clue, is what people are getting tetchy about.

We'd all like to offer help to local coffee houses, but unless you
possess a diploma in running a succesful coffee business or have the
necessary business acumen, I for one would probably not appreciate you
telling me how I should do it and then announcing your findings to the
online world.

Chill :)

--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)
(apparently bad grammar but I like it that way...)



 
Date: 25 May 2007 14:14:47
From: bernie
Subject: Re: another critique of Antigua Coffee House in Pearland, TX
Robert Harmon wrote:
>
> What else should I suggest to help him get started. Any consultants out
> there that might want to drop by & offer some help?

When I started my coffee business I hired Ed Arvidson from
Bellissimo. I think it was something like $1000 a day, three day
minimum, plus travel, lodging and meals. I'm sure that 10 years later it
can't be more than $2000 a day plus the rest. Oddly, it turned out to be
the very best investment I could have made. The returns are still
rolling in after a decade. I'd suggest Juan bite another bullet and hire
an expert instead of trying to take out his own appendix with a butter
knife as it were.
Bernie