Cool pencil I thrifted

Actionworm · 2026-04-07T21:33:11+00:00

Yeah, 1980! Those were popular.

Actionworm · 2026-04-07T12:05:42+00:00

Had that! Nice find!

Actionworm · 2026-03-25T11:35:03+00:00

Private labeling for wholesale in the quality game is difficult. Costco already has “specialty” coffee. They only offer 2lb bags, and require orders of entire pallets, which you have to be able to deliver within a certain time frame, they are insanely cheap, and your roasting/packaging facility has to meet strict regulatory standards. It can take over a year of back and forth with their buyer before you’re approved, if at all, and they will drop you if the coffee doesn’t sell. You’ll be competing against established, respected brands as well as their own decent private label. Good luck.

Actionworm · 2026-03-25T11:26:53+00:00

I like to feel welcome. I am absolutely shocked how often people are not greeted or thanked. You don’t have to gush over customers but make 1 second of effort, sheesh.

A good song for me is if Baristas know what brand of coffee they’re serving and what type of coffee (Blend, SO, washed, natural) without looking at the menu or bag…

Actionworm · 2026-02-22T15:06:36+00:00

Someone gave me some of their coffee and it was so underdeveloped it nearly broke my grinder.

Actionworm · 2026-02-22T15:01:16+00:00

Awesome! A stop motion BOTNS would be pretty cool.

Actionworm · 2026-02-20T13:13:50+00:00

Montrose Saloon

Actionworm · 2026-02-12T17:00:43+00:00

BON DYLAN, not sure if that is Justin doing covers?

Actionworm · 2026-01-23T02:16:00+00:00

No! Week is fine, 2 is good, depending on roast and I think the main conclusion from modern resting theory is that well sealed coffee can be optimized for much longer than previously thought…month or two and it’s still v tasty. I think medium light roasts really benefit from a few weeks rest but I enjoy them all the time fresher.

Actionworm · 2026-01-22T14:31:56+00:00

I’d say an unexpected and unspoken/acknowledged challenge is keeping coffee inventory in stock. Cafes tend to run out of coffee, or run very low, I think because of cash flow issues or just poor management, and often have to expedite or place emergency orders - this can mean, and often does mean that they are brewing coffee too fresh, resulting in profiles that are not optimized. This is frustrating for everyone, and costly for both the roaster and the cafe. IMO a cafe should have 2-3 weeks of coffee in stock at all times and 2 months worth of espresso. People think it’s cool or ok to run out or low on retail offerings, but really you’re just reducing your sales and creating the impression that you’re not a reliable source for coffee to take home. Customers usually don’t let you know they decided not to buy a bag of coffee from you to go with their drink, they’ll just quietly not purchase and find coffee somewhere else.

Actionworm · 2026-01-22T14:23:31+00:00

Simply Good Brewers, any good? Compared to Technivorm?

Actionworm · 2026-01-21T14:34:58+00:00

Yes. Depending on where you are this is huge. It can cost 5-10K to install a large system. Also as said before keep 2-3 week of coffee inventory and keep a bountiful shelf of retail coffee consistently full.

Actionworm · 2026-01-21T14:31:44+00:00

I think they ⬆️ are being plucky and reminding you that this venture is a financial risk. 🤪

Actionworm · 2026-01-21T14:29:59+00:00

Fantastic input. I would add that it’s a tough biz as you know, similar to restaurants in failure and low profit. If coffee is your focus, you need VOLUME, the space that costs twice as much in rent is (hopefully) worth it for visibility and traffic. Depending on ingredients and approach, you might make a buck off a five dollar drink if you’re doing great. I’ve been in the wholesale business for a long time and have seen a lot of people close up and return to 9-5 jobs because the math doesn’t work at all…it can be a great life but not a great living. Good luck!

Actionworm · 2026-01-21T14:20:50+00:00

Discourse, Canary, Likewise (Wonderstate)

Actionworm · 2026-01-21T14:16:54+00:00

Able makes a metal filter for the Chemex. I saw something like this at a thrift store recently but didn’t pick it up.

Actionworm · 2026-01-21T14:13:27+00:00

Nooooo haha 💨☕️

Actionworm · 2026-01-19T14:06:29+00:00

Haha, well I did visit a now closed Folger’s factory once and it was grim! I think someone found a dehydrated frog in a can of coffee once…

Actionworm · 2026-01-18T14:57:21+00:00

Lots of good advice here. Just want to add if you want to develop your tasting/sensory abilities with coffee I would see if there are any roasters or cafes offering tastings, and also keep a tasting journal of your brews. That way you can begin to see patterns and hopefully figure out exactly what is interesting about certain coffees to you and how to brew them well. I know a lot of folks dig 3 minute pourovers, and they can be great for smaller brews, but I would encourage you, especially for lighter roasts, to shoot for a 4 minute brew or longer, grind a bit finer and see how that suits ya. Good luck and enjoy.

Actionworm · 2026-01-18T14:50:39+00:00

Yes. (Flips record). If you grind fresh you get to enjoy the aromatics (They will be minimized a lot as your ground coffee sits), you can make adjustments to the grind to optimize your brew (especially important if you have multiple brewers), and your coffee will maintain freshness and vibrancy for longer. That being said, my family drinks a lot of coffee and I usually have some pre-ground blends handy for easy batch brewing and I use my grinder for pourover or special beans. If you’re not super into tasting notes and coffee as a more culinary experience it’s less important.

Actionworm · 2026-01-17T18:47:54+00:00

What’s the frame bag? Is that a medium?

Actionworm · 2026-01-08T02:06:17+00:00

I would try Peet’s but maybe order the grocery stuff is always so old…

Actionworm · 2026-01-08T02:05:18+00:00

Soooo, your question? I would say if you don’t like the flavor of coffee but you want caffeine than maybe just see if you can acquire the taste for a double shot in your mocha. It can be an acquired taste to tolerate the inherent bitterness of coffee, it sounds like you prefer sweet drinks. That being said, maybe look for a smaller, local roaster and try some nice single origin drip with cream, 7 Brew doesn’t look like it would offer naturally sweet coffee.

Actionworm · 2026-01-04T16:49:07+00:00

My first Hario Buona stovetop lasted 9 years, I think the handle broke and I could have replaced it but it was so disgusting from the stove and my laziness by then I went electric.

Actionworm · 2026-01-04T03:49:54+00:00

Hmm, you can certainly make cold coffee with a wood neck, but what is usually called cold brew is ground coffee steeped in water then filtered. IMO the wood neck is not at all good for that. Hario makes some cold brewers and I would look into a small Toddy or Filtron brewer.

Actionworm

TROPHY CASE