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Wednesday, January 17, 2007
Coffee Bloggin 101
Blogging is a weird thing. You don't know who your audience is and often you don't know exactly who is listening(or why). Sometimes you just wish they could change the channel and go away, other times you wish they would speak up and leave a comment. Some site owners have an agenda to their blogs, a goal so to speak while others use it as a journal of sorts. I thought blogs were rather snarky until I really began to look at the blog community beyond coffee and realized how large it really was. Studying up on it, I realized I need a mission statement.
One of the first things you should do with a blog is set a site goal.
I want to define what our goal is going forward at Barismo.
Putting the focus on taste and quality in coffee(and tea).
How do I define that? I can't really. How about this instead.
I want to cup and source coffees with ethics and quality like George Howell. Sort them like Simon Hsieh. Blend(when I do blend them) them like Robert Thoreson. Approach Espresso like Andrew Barnett(and the palate...) AND mentor the way he does. Speak with passion and conviction about the flavor of my coffees like Miguel Meza. Approach new ideas ambitiously and with open arms like Aaron Blanco. Have a strong sense of community and commitment to family(and quality) like Edwin Martinez. All that and add a little stubborn resistence to 'falling in line'.
That about sums it up. I hope you can get a glimpse of what that means by who we look up to and admire. That's the direction we want to go with this site. Hope that cleared the dirty water!
Blogging is a weird thing. You don't know who your audience is and often you don't know exactly who is listening(or why). Sometimes you just wish they could change the channel and go away, other times you wish they would speak up and leave a comment. Some site owners have an agenda to their blogs, a goal so to speak while others use it as a journal of sorts. I thought blogs were rather snarky until I really began to look at the blog community beyond coffee and realized how large it really was. Studying up on it, I realized I need a mission statement.
One of the first things you should do with a blog is set a site goal.
I want to define what our goal is going forward at Barismo.
Putting the focus on taste and quality in coffee(and tea).
How do I define that? I can't really. How about this instead.
I want to cup and source coffees with ethics and quality like George Howell. Sort them like Simon Hsieh. Blend(when I do blend them) them like Robert Thoreson. Approach Espresso like Andrew Barnett(and the palate...) AND mentor the way he does. Speak with passion and conviction about the flavor of my coffees like Miguel Meza. Approach new ideas ambitiously and with open arms like Aaron Blanco. Have a strong sense of community and commitment to family(and quality) like Edwin Martinez. All that and add a little stubborn resistence to 'falling in line'.
That about sums it up. I hope you can get a glimpse of what that means by who we look up to and admire. That's the direction we want to go with this site. Hope that cleared the dirty water!
Labels: musings
¶ Jaime van Schyndel 4:26 PM
Comments:
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The water isn't always as dirty as some say ... sometimes, it's just that people's vision is blurred.
Wow~~My Chinese version blog is put on the list?!! What an honor of mine. Great to meet Ben Chen on Feb. 7th, 2007. Hope to see you again soon.
Simon Hsieh
Taiwan
Simon Hsieh
Taiwan
Much thanks to Simon and Bella's hospitality. Even though our meeting was brief, I really learned much from the trip. Am really look forward to continue corresponding in the future. And the coffee were fantastic (especially the Nic CoE)!!!
Ben, thanks for your kind comments. I was sorry that my blend had not left much so I couldn't pull a better shot for you.
Basically, in Taiwan when we try to promote espresso, we always try not to make things too complicated. Every step has a corresponding "number" to give a real "precise" control, so that our customers can easily pull a nice shot at home. I believe the task goes to we roasters--how to blend and roast something that is both easy to brew and to enjoy?
For the world of single-origin coffees, we are always in search of something "fresh" and with wonderful and unique flavor characteristics when it is presented in the brew. However, it's still far enough for us to make everyone enjoy such goodies here, since there are craps (coffees) all around the street corners and people seem to care the caffein and the cakes more than the aromas and the pictures in the cup. Long way to go...
Simon Hsieh
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Basically, in Taiwan when we try to promote espresso, we always try not to make things too complicated. Every step has a corresponding "number" to give a real "precise" control, so that our customers can easily pull a nice shot at home. I believe the task goes to we roasters--how to blend and roast something that is both easy to brew and to enjoy?
For the world of single-origin coffees, we are always in search of something "fresh" and with wonderful and unique flavor characteristics when it is presented in the brew. However, it's still far enough for us to make everyone enjoy such goodies here, since there are craps (coffees) all around the street corners and people seem to care the caffein and the cakes more than the aromas and the pictures in the cup. Long way to go...
Simon Hsieh
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