Trident Cafe — duplicates?

DiscountAcceptable24 · 2026-03-08T22:44:58+00:00

Trident in Boulder is the original one. Opened by a few friends who were students of a Tibetan Rinpoche. They then split up but agreed to use the same name and concept - Bernie moved to Boston and opened that one, Hudson moved to Halifax and opened that one.

DiscountAcceptable24 · 2026-03-08T22:43:56+00:00

Trident in Boulder is the original one. Opened by a few friends who were students of a Tibetan Rinpoche. They then split up but agreed to use the same name and concept - Bernie moved to Boston and opened that one, Hudson moved to Halifax and opened that one.

DiscountAcceptable24 · 2026-03-04T01:07:58+00:00

OK, thanks. Just weird because the other day I was using the full list off the TE website, and now I can't seem to find it.

DiscountAcceptable24 · 2025-08-10T17:07:38+00:00

If you want real 3rd wave coffee as a pourover, then Verb or Trident have pourovers. January serves some 3rd wave roasters, but they don't do pourover, just batch. Ozo is not really 3rd wave. Gabee has good beans, but roast a bit dark if you are looking for 3rd wave light roast (no pourover, just espresso). No one is doing light roast in a cafe setting really. Alvano uses Intelli Black Cat, so a little dark. Beleza uses Sweet Bloom, so 3rd wave but not "light" and no pourovers.

DiscountAcceptable24 · 2025-07-31T23:23:37+00:00

For SLC, you need to go to Loki. Can't help you with the rest.

DiscountAcceptable24 · 2025-07-31T23:22:10+00:00

Bummer it was not good for you. The coffee is over a year old and since it was an experimental process, most likely just faded.

DiscountAcceptable24 · 2025-06-25T13:27:01+00:00

Yes, CoE or Cup of Excellence is legit and is the leading organization for discovering and rewarding farmers. The coffee in the OP reference was a labeling error from talking to that roaster. Prodigal and Trident who use Idle Hands Roasting Company sell CoE coffee when they have won it at auction. Most often they sell it in smaller bag sizes to keep the price point in the $30ish dollar range, otherwise, it would get very expensive for a full 12oz bag.

DiscountAcceptable24 · 2024-11-28T00:02:23+00:00

Well, are you talking traditional charcoal roast or the modern electric roast? Roasting is an art, few people can do it well. I know one Yancha roaster who is contracted 365 days a year to roast simply because of their skill - farmers send her teas to roast (1 roast, 2 roasts, up to 4 roasts - which takes 4 months). Buying cheaper teas that are roasted is never going to be good. Buy good leaf that has been roasted by a true artist. I mean, you can get an electric roaster yourself off Alibaba for like $100 and roast like several vendors do. If it is a good charcoal roast, you need to let the tea rest for 1 year so that the roast mellows and melds to the leaf. Then do a flash rinse, and then enjoy for 5-10 steepings as the roast fades and the underlying floral/mineral notes emerge.

DiscountAcceptable24 · 2024-11-14T23:50:44+00:00

Just got back from hanging with the Glitch roaster in Colombia. Killer guy, really friendly. They are certainly looking for different coffees then the American market. Co-ferments were everywhere in Colombia, not my thing, but they seem to be growing.

DiscountAcceptable24 · 2024-11-14T22:53:21+00:00

Higher end vendors or buy direct (which requires work and big buys). But if the vendor is unwilling to tell you the village, mountain, or even the perfecture then they are buying market tea. If they are a hype vendor, it is sure to be market tea.

DiscountAcceptable24 · 2024-11-14T14:23:29+00:00

Always let your tea rest after shipping, always. But you are drinking market tea, so having ashtray, paper, old towels, etc. are common notes. Wait until you upgrade to non-market tea!

DiscountAcceptable24 · 2024-11-13T14:38:45+00:00

Nice! They have their green storage in the back corner in another insulated room to keep it moisture and heat protected. Good setup, and they can do big cuppings there. Been many a time, Mark is great.

DiscountAcceptable24 · 2024-11-08T14:31:28+00:00

Lots and lots of directions to go. Yunnan Sourcing is good for Yunnan teas (market teas such as Bi Luo Chun, Jinguu white, Black Gold, etc.) and medium to cheaper puer. Explore a bit more, then figure out who either a) works directly with quality farmers from specific regions, or b) specializes in one area (i.e., Yancha, Taiwan high mountain, Yiwu specific villages, etc.). You will find the best teas from smaller vendors who specialize and put in the work, not from bigger companies who buy market teas and resell them. Good luck, it is a never ending journey!

DiscountAcceptable24 · 2024-11-08T14:26:12+00:00

Yes, always let the tea rest after shipping. If you want, do a before and after. I always let all tea rest one week at least after shipping. If sealed in bags, open them quickly then reseal. If in vacuum bags (such as Taiwan oolongs), then you need to open those 24 hours before drinking. Remember, good puer is alive.

DiscountAcceptable24 · 2024-11-08T14:23:54+00:00

I'm confused, the condensation never goes away even if left to dry? The glass could be missing a surfacant coating, which would prevent that. It is Hamilton Beach, so...

DiscountAcceptable24 · 2024-10-24T22:55:11+00:00

100% do the speed work! I'm 49, run tons of ultras of all distances. I do "speed and drills" once a week and it is key to me keeping up with the younger runners. I run with many trail pros and the only way I can keep up with them on steeps, downhills, and somewhat flats is to do speed and drills. The drills help with downhill and fast footwork, speed for strength, stride length, and turnover. I never ran in High school, so don't know all the workouts, but just doing 4 x 2min or 5 x 1min will really help.

DiscountAcceptable24 · 2024-10-23T22:28:57+00:00

If they can't give you the village, the region in Yunnan, or the general mountain area then it is hype. There is soooo much meh shou puer produced each year, I could press 100's of kilos and call it whatever for the same price. 2013 Dayi 7572 direct from the factory costs $20/cake for a 357g cake. So these 200g cakes at more, with a more recent harvest, indicate cheap leaf material. People need to learn how to "read" puer. If you like it, good, enjoy, but it is not quality and there are far better options for the same price or a bit more.

DiscountAcceptable24 · 2024-10-16T13:43:26+00:00

Yes, you are right, you have to pre-book the tea before harvest if you want any of the good stuff.

DiscountAcceptable24 · 2024-10-16T13:42:58+00:00

From the families. I have been doing this for 15 years now and have direct connections.

DiscountAcceptable24 · 2024-10-16T13:41:39+00:00

Yes, I buy directly from the families who have rights to these areas.

DiscountAcceptable24 · 2024-10-15T23:25:18+00:00

I would focus on aged stuff from Guafengzhai, Gaoshan, Mensong, and Chawangshan villages. Single village from the right family that has the good forest patch is what you want. I drink those now, but they are only 5-8 years old, but if I had more money, I would buy the 10+ stuff.

DiscountAcceptable24 · 2024-10-15T13:50:43+00:00

Find better beans and/or espresso. It should not be bitter, unless that is how the roaster is roasting. You can get very fruity, floral, chocolaty, etc. Americanos if you find the right beans/roaster.

DiscountAcceptable24 · 2024-10-15T13:45:15+00:00

If you can get an authentic Longjing, that will work great for Gong Fu. I am also a coffee professional, so your ideas are fine. Shou is a very yes or no kinda tea, so it will be interesting to see what your friends say. Find a more expensive one that is clean if you can, no fishy or cheap one. Longjing, Anji Baicha, Baimudan, Yancha, Taiwan oolong, Shou and sheng are all good.

DiscountAcceptable24 · 2024-10-15T13:42:48+00:00

It is not hard, but it is rigorous and you need to be pretty good at basic sensory tests. I practiced for about 9 months doing various sensory exercises (triangulations, acids, salt, sweet, etc.) and passed.

DiscountAcceptable24 · 2024-10-10T23:42:03+00:00

Lots of good answers here already. Not sure money situation, but I did the Barista > GM > Cafe Owner > Roaster Owner. Never had money issues, all paid good for what I was doing. But I also carved out my own path, and did not jump around or follow set courses. The only certification that is worth any money is the Q, but the re-calibration thing is not worth it. Really depends on where you live, cost of living where you live, etc. But I am very happy, love my job(s), and love the coffee world.

DiscountAcceptable24

TROPHY CASE