Old Wwworld Cafe Roastery

2012-01-19T05:21:00.000-08:00

ohhh look whats going out

New checkout for our site!

2012-01-17T12:02:00.001-08:00

I have been busy updating and transferring things over to our new storefront, here is a sneak peak!

http://theoldworldcafe.com/">http://theoldworldcafe.com/

Espresso for reviews is being cooled!

2012-01-11T11:59:00.000-08:00

just a sneak peak, nothing more!

Whats been keeping us busy? This!

2012-01-09T10:32:00.001-08:00

Holidays!

2011-12-02T14:18:00.000-08:00

Every run a small business during the holidays? It is nonstop put on many hats! I am updating the site now to try and make navigating holiday deals easier (as my wife suggested).

Hopefully this year images are easier to see and you get an idea of what you are buying. We are not Photoshop experts, so we did our best to frame some photos of mock baskets we made up.

Thank you all and happy holidays!

the old world cafe

Mugs are in, and a jar pic to boot!

2011-12-01T14:27:00.000-08:00

Just an image dump of the mugs and a Jar for the holidays, enjoy!

http://theoldworldcafe.com/

Pics of the back wall

2011-11-30T21:31:00.001-08:00

I snapped a quick pic on my phone as a buddy of mine helped me erect the back wall of the warhouse today. It was still dirty from laying on the ground as leaves fell on it, but it will get cleaned and be finished soon enough. Expect some more pics and more regular updates as this finishes!

take a look!

the old wwworld cafe

Keeping contructing

2011-11-02T15:02:00.000-07:00

No images this time round, just wanted to update that half of the back and front walls are done on the new building. It is taking its sweet time, but when you are a one man team it goes like that!

Looks wonderful, and I feel fortunate to have been able to make it this far in the project!

Stay tuned for more and images as they come!

Construction

2011-10-13T10:43:00.000-07:00

.. is still going on! I have the building erect but am still working on the walls, while ankle deep in mud and it rains out. Keep posted for some new pics and great coffee news!

More baking =)

2011-07-27T20:01:00.000-07:00

What tasty treat did we bake up next you ask?!? Well, it's quite simple really: Blueberry Muffins. I must admit, I was surprised by how little effort it was to make muffins. In my opinion, the most difficult part is not over mixing the batter.

I prefer things to be uniform and muffin batter just isn't that way. It's a fact I had to accept in order to make delicious blueberry muffins. In the end, it was worth keeping myself under control and not mixing the batter till it was smooth and even because the muffins were scrumptious. If I had to critique them, it would be on their shape.

Since this was my first muffin baking experience, I wasn't sure how full to make the cups. I ended up erring on the safe side, so my treats weren't the cutest. But they sure were yummy!

<3 Ashley

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The Baking Continues

2011-06-02T08:17:00.000-07:00

After working our way through the introduction of On Baking, which includes the items in last times post (ricotta cheese, simple syrup, and whipped egg whites) and creme fraiche, we tried our hand at biscuits and cookies.

The creme fraiche was pretty simple to make. Now, I'm not a fan of sour cream, but Luke is and he said it was delicious. Not the same as sour cream, but similar and better. So, I'd say it turned out well.

The next week of baking we veered off our comfort path and made country biscuits.
We haven't made biscuits in the past, so this was all new. So after some extensive reading, we gave it a try. Boy o boy did they turn out well. They were solid biscuits, yet light and flaky. To put it simply, they were delicious. The only complaint I could possibly have is that we made them a little small, so they we're the best for making breakfast sandwiches. But we can always make them again and increase the size :).

Our last venture was chocolate chip cookies. Now, we've made these several dozen times in the past, so this was really more of a treat than anything else. However, we still read all On Baking had to say on making the perfect cookie and followed the instructions.

Low a behold, we had amazing chocolate chip cookies, probably the best we had ever made. They we soft yet crisp and extra chocolaty. They made the perfect treat to enjoy with a fresh cup of coffee.

Mmm, well now I am craving some chocolate chip cookies and they're all gone :(. Oh well, I guess I'll just need start the next tasty recipe in On Baking, so I can enjoy it.

<3 Ashley

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Baking Through "On Baking"

2011-05-10T14:23:00.000-07:00

Old Wwworld Cafe is all about doing things by hand, and that includes making the baked goods for the cafe when it's opened. There's no time better than the present to brush up on our baking skills, so we here at Old Wwworld Cafe are going to bake our way through the book "On Baking".

We started at the beginning, and made some of the simplest of baked goods: simple syrup, beaten egg whites, and ricotta cheese. Now, the syrup and egg whites were no trouble, and we even took the syrup up a notch and flavored it. This was a first for me, so I was weary as to how the flavor would turn out. It really shocked me with just how tasty it was. Well, I'm sure you're asking, "What flavor did you make?"

Coffee of course! And it was quite delicious! Adding it to an already tasty cup of coffee or a homemade frappe is the perfect touch.

Now beaten egg whites are another item I am familiar with making, but it took me quite a while before I could get stiff peaks.

Still those were fairly simple and not too new to us, but the ricotta cheese was definitely something different.

Overall, everything turned out pretty well (though the ricotta was a little on the lime flavored side... we're still working on perfecting it) and we're excited to start the next phase, biscuits! So stayed tuned and follow us on our journey through "On Baking"!

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Test Baking and New Bag Images

2011-04-26T00:18:00.000-07:00

This past weekend was Easter, and for me it marked a time to try out some recipes I had been sitting on to unsuspecting guests! Pictured here is a nice loaf of Brioche (the egg wash did make it a tad dark but it is by no means burned!), Ash and I beating a meringue in a copper bowl (for use in an Italian Buttercream),and a pic of some mise en place.

The other two images featured are of the new bags we had printed for the newer coffees and blends we had added to our lineup. These were missing proper bags for a while, but no longer are!

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New boxes, yes I am excited.

2011-04-18T21:43:00.000-07:00

For any company, branding is important. Finally, after over a 16 months of shipping coffee in random boxes, we now have real ones. Whenever this arrives at your step, you know your getting coffee! Now, to update the image a tad!

http://theoldworldcafe.com/

Construction (1100+ bolts by hand and still going)

2011-03-23T15:59:00.000-07:00

My what fun this was, this picture is a bit old (half of what is now done) but I wanted to share it so people could see the work being done for our new little test shop. Again this is not open to the public but it is still neat to see it go up and water and electric ran to it!

the old wwworld cafe

Happy One Year OWC!

2011-03-07T09:02:00.000-08:00

What a long strange trip it has been! One year ago today marked the launch of www.theoldworldcafe.com and the arrival of our roaster! Though OWC's journey started long before that, it is nice to look back on the past 365 days and see what has been accomplished. I thank all of our customers for exploring single origin coffees and giving micro lots a chance, and a special thanks to the cafes who use our coffees and have found great success with them! Enjoy a look back at a few pics of ours over the last 18 months, including a bag concept image, where the roaster currently is, our old inventory, and Ash trying to get latte art out of a lever machine!

Check out the site for the Strike Gold! special, and stay tuned for more educational coffee videos!

Arrivederci!

www.theoldworldcafe.com

Tea Time!

2011-02-19T13:53:00.000-08:00

Well, it's been a while now since I mentioned our tea sampling. Though I have kept up with sampling and rating the teas, I have not kept up with the blogging. Hopefully those of you interested will not be too upset and can enjoy this blog with all the teas I've had so far.

Since the beginning of this year, I have sampled 11 of our new teas. With the luck of the draw, I have managed to brew all types of tea except for white. So far I have enjoyed them very much and look forward to trying more =). To keep from overloading you all on this first blog of teas and tastes, I am going to cover the first 5 I sampled. Then I will cover 5 more in the upcoming weeks until I am caught up.

#1 Earl Gray - well this is quite a known tea and as many of you know it is a strong, smooth, slightly sweet cup. I thoroughly enjoyed it.

#2 Flavored Black Tea: Blueberry - this was actually one of my least favorites. Though I am a huge fan of blueberries, this cup fell short. It had very little sweetness and was light bodied. It left me wanting more flavor and I ended up sweetening it. Even then it was only an OK cup.

#3 Flavored Rooibos: Bourbon St. Vanilla - this was a tasty cup filled with tones of vanilla and caramel. It held up well on its own and could also take flavors if desired. I am a big rooibus fan in general, so I enjoyed this, but I felt I have had better rooibos teas in the past.

#4 Estate Tea: Darjeeling India - this was an amazing cup of tea. Both refreshing and reinvigorating, I fell it love. It's smooth, a little earthy, and has an ever so slight sweetness to it. It also had a lingering after taste that was wonderful. I very much enjoyed this cup.

#5 Cochin Masala Chai - this was a good cup, but nothing special. I love chai tea and though this was sweet and spicy, it was missing much of its spice. Good but not great.

So, these are the first 5 teas I've had the pleasure of sampling. If any of you have had these teas before whether in a local shop or at your home, please leave your comments and thoughts from your experiences.

<3 Ashley

www.theoldworldcafe.com

Art update

2011-01-27T13:11:00.000-08:00

So here are 2 images, you can see ash still womps me in latte art ability.....hey I only get to practice twice a month!

Where your browser goes for coffee

Barlume Back Up and Running

2011-01-19T05:22:00.000-08:00

So our 2 group Barlume is back up and running after a waterline had broke from the wall to the filter a few months back. Here is a pick at our....semi training/test/mock center.

Enjoy the videos we will be making while under this setup and thanks for your patience as they come along!

http://theoldworldcafe.com/

What's that? Tea!

2011-01-12T17:23:00.000-08:00

Well, we're always talking all about coffee, but what about tea? It is the most popular beverage of the world next to water and a big competitor of coffee. Though I personally love our coffee, there's nothing quite like a great cup of tea.

So, we set out to explore our tea options. We've received samples from black to rooibos. We have flavors and blends as well as just straight natural teas. Being the tea drinker of the bunch, I have set-up a method to fairly test each tea and rate it. Basically, I reach into the sample package we received and blindly choose a small package. I then boil water and brew 2 tsp of tea leaves with 10 oz of water (making sure the temperature and the brew time is appropriate for the tea type). While the tea is steeping, I check out the leaves and the aroma of the tea. As the tea finishes, I give it a sniff and then taste it. I always take several drinks before making any judgments. I then list the flavors I draw from the cup and rate the tea, including the ability to take flavoring and cream.

This may be a lot of information, but this is the set-up to give you an idea of what's going on. So each week I'll be blogging about the teas I've tried and my thoughts. So keep checking in to see the results.

<3 Ashley

When the weather outside is frightful....

2010-12-16T10:54:00.000-08:00

there's nothing more delightful.... than having no place to go... so enjoy an Old Wwworld cup of joe.

As Luke mentioned in his previous post, roasting as of late with an unheated building isn't the most enjoyable experience. However, we always find a way to brighten our spirits, and during last nights roast, the perfect solution was a delicious cup of fresh roasted Panama. Though lattes are generally my specialty, sometimes curling up with a fresh cup of french pressed coffee is just what I need.

Winter is the perfect season for coffee. It's cold enough for the coffee to really warm your soul and make for an extra enjoyable experience. I've had more coffee these past few weeks than I have in a while, and I don't mean lattes. It's just suiting. If I want a milk based drink at this time of year, I have a hot cocoa. Oh, and a little tip with that, if your a hot cocoa lover and have an espresso machine, froth your milk like you're making a latte and then add it to your chocolate mix. PLEASE NOTE THAT WHENEVER YOU ADD liquid to a cocoa powder to add a littttlllee bit in at first, make a paste by stirring/whisking it in, then add the rest of your hot liquid. If you have no espresso machine, boil your milk on the stove (or even in the microwave) before adding it. It makes for a smoother, more delicious cup.

Though right now cocoa isn't getting the job done. My preference is coffee and not my usual coffee regions/blends. My preferences are changing with the seasons. Normally, I prefer lighter/medium roasted sweet coffees like our Costa Rica or Peru. Now, I am enjoying the darker roasts like Dominican Republic, which I am very much looking forward to a delicious cup of when I get home.

Oh and Turkish coffee time will soon be on us again....last years was quiet potent.

-- Ashley

http://theoldworldcafe.com/

Tis the season to be busy (and cold!)

2010-12-15T11:56:00.000-08:00

This past week has been crazy! Keeping up with our demand this week has been very interesting. I think coffee is the emergency gift for people everywhere! As always I like to give you guys a bit of a behind the scenes of what goes on here, so here it goes.

We got swamped with orders this week, and at the same time we had to refill our propane tank. This sounds simple right, after all we have done this in times past and have a backup tank for when our large tank is being refilled just in case we need to fill out orders.

So while we await our large tanks arrival we have a wholesale order to fill along with some smaller local orders, pretty standard stuff. However, the building we roast out of is not heated at the moment, and this is where things get interesting. We all go out to hook up our backup tank when it is 23 degrees outside, and the tank itself is so cold it cannot put enough pressure through the line to start the roaster...

So the next morning our big tank arrives, full, heavy and awaiting me to move it about 100 yards down a slight hill. One almost repulled hernia later we are up and running and the orders go out on time. Not the worst thing we have endured, but I could not believe that even our large tank struggled to put out pressure once it hit 1/4 tank. Apparently it will need jacketed...

Oh and what temp was it when I did roast you may wonder? Twenty six degrees F. I had 5 layers on so as to stay warm. Thankfully the roaster adds a little bit of heat to the area surrounding it!

BTW I thought the worst roasting I have had to endure thus far was the 125+ degree heat we had this summer because I am to cheap to buy an AC unit for us.....and I had to have a towel around parts of me so I did not drip sweat into the cooling tray! Now I am not sure...

---Luke

Old Wwworld Cafe

La Pavoni Romantica

2010-12-09T11:33:00.000-08:00

When Old Wwworld Cafe first started pulling espresso shots, we used a La Pavoni Romantica. We wanted to stick with the manual lever machine, and really enjoyed learning our way around espresso and frothing milk. However, when our Elektra Barlume arrived, the La Pavoni was pushed to the side to collect dust....

Well, we decided to go back to the La Pavoni this week to see just how much it differs from the Barlume. Now, the La Pavoni is fun to pull a shot on and to froth latte milk on, but it is still just a home machine. It's crema is nothing compared to the Barlume and the pressue to the steam wand is minuscule. It's extremely difficult to get great latte milk from, though it is possible.

Overall, I was more than surprised by the La Pavoni's performance. Remembering back to when we first started using it, the steam pressure seemed too high and hard to control to froth milk. Now, I sit there waiting and thinking of how the milk must be baking. Though a whirlpool is still possible and a good frothing may occur, it is not an easy feat to pull off.

After pulling the shot and getting the milk ready, which cannot be done at the same time like on the Barlume, I was able to mark the top and have a tasty latte. Though the La Pavoni may not compare to the Barlume, it's not meant to; these are two different classes of machine. Still, the La Pavoni is fun to pull shots on and makes a great latte =D.

-Ashley

www.theoldworldcafe.com

Post blending (and blend your own number 2?)

2010-12-08T07:37:00.000-08:00

Having issues setting up a new part of the site where we offer our current roasted selection as a post blended blend....if that did not make sense let me try again. Lets say you order a 1/4 lb of panama, and I have to run a batch meaning I now have 2 and 3/4 lbs of panama unsold. This coffee is held here for a very short time or blended into a blend that calls for it. Other coffees do not currently have blends to go in afterward and end up as mystery blend if I feel they are past their prime.....now bear in mind for me past their prime is 16 days and coffee you get at the store has probably been roasted months ago (always look for a roasted on date!)

At any rate, I am trying to set it up so our site can offer blend made with the freshest coffee on hand while its available and taken down when its not, encouraging you all to go their more often and for us to offer some crazy blends. This week I had Guat. mixed with Dom. R. post blended and it was a gorgeous cup, but unless you bought both you would not get to experience it. Now if I offered this as a post blend always I would wind up with a 1/4 lb of it ordered and a bunch of leftover (Dom. R, actually moves fast but for the sake of argument lets say it was unpopular.). If I can figure out a fancy way of coding I will keep everyone informed and show off some really unique coffee blends for you all to enjoy!

Oh and as a note, the current blends on the site are either preblended or are blend of coffees that move very quickly.

The Old Wwworld Cafe Americas best online cafe!

-Luke

Try a Blend 1: Breakfast without Body

2010-11-29T13:06:00.000-08:00

So this is a fun post blend for you all to try, it tastes similar to a breakfast blend of many other roasters.

75% Costa Rica Tarrazu Full City
25% Guatemalan Antigua City+

Love this blend, and figured I would pass it along to others! For a bit more body, add some Colombian Supremo or a nuttier Brazilian.

http://theoldworldcafe.com/

Upstate Steampunk Extravaganza

2010-11-29T13:00:00.000-08:00

On November 20th a Steampunk Extravaganza was hosted at the Marriot Greenville. There was dueling, dancing, classes, and shopping along with many other events. There were quite a few vendors there selling anywhere from books to weapons to clothing to coffee.

Yes, that's right, Old Wwworld Cafe set up shop for the day serving french press micro lots and grog. We also brought along our siphon pot for fun and samples.

The top item of the day was definitely the coffee grog. It's rich cream and spice kept everyone fueled all day long!

But it wasn't the only thing that caught people's attention. The siphon pot was a must see. We brewed several pots throughout the day and each time drew a crowd. Not only was everyone fascinated with how it worked, they also loved the clean, sweet cup it produced.

Exploring, having fun, and learning wasn't all the extravaganza was about. It was also about showing off your steampunk style(s). Almost everyone showed up in a costume of sorts, and several people actually changed through out the day.

Awesome old timey camera.

Airship pilot

Wait, was that an Ornithopter?

Victorian lady and gentleman, alchemist, mad hatter and white rabbit from Alice in Wonderland.

Steampunk fest

2010-11-23T08:56:00.001-08:00

So this past weekend we worked a steampunk fest in the upstate area. Stay tuned for a short write up and some wonderful pics!

Dark and Buttery

2010-11-08T18:40:00.000-08:00

So tonight we roasted our French Noir blend, and I decided to take a handful out of the cooling tray and put it into a strainer with butter. This rather unorthodox cooling blend combo is not for sale mind you, but I had heard about it at Coffeefest and wanted a taste.

The result? A very, very smooth and clean dark coffee... definitely worth trying at least once, so take your darkest roast and butter away!

the old wwworld cafe

Oh how I long for a good cup of coffee...

2010-10-18T13:56:00.001-07:00

Days like today always remind me of how fortunate I am to drink quality, tasty coffee on a regular basis. As usual, the weekend was not kind on my sleep schedule, so it was a rough Monday morning. Well, I left the house without coffee, and just couldn't make it through the day without the caffeine. So I went to the lunch room and grabbed a cup of their coffee...

.... 3 creamers and 2 sugars later and I barely managed to gulp it down. There's still a bit left in the cup. I think I'll be pulling some espresso when I get home tonight. Not just for the caffeine kick, but I need to refresh the delicious taste of coffee and get rid of this nasty one.

Anyone else have a coffee experience that reminded them of why they drink the good stuff?

Gotta heart!

2010-10-14T23:14:00.001-07:00

Luke's first latte art pour with something that didn't look ugly as sin!

the old wwworld cafe

Rain + aluminum roof is scary

2010-10-14T00:56:00.001-07:00

Where we roast these days has an aluminum roof, and it is currently POURING OUTSIDE! It is deafeningly loud in here, and I have to leave it to get more beans to weigh....not a huge highlight for me. On the plus side, I am not wet...just yet.

Behind the Scenes Pics

2010-10-05T13:31:00.000-07:00

We had a good bit of positive feedback on our sample roasting video, so I am planning on putting up a few more. I am still editing our first espresso series video, but expect it up within the week.

In the meantime, here are some pics of the other night filming. The wind was picking up a bit, hence the shielding!

http://www.theoldworldcafe.com/

Vid up if you have not seen.

2010-09-29T03:06:00.001-07:00

This video is the first in a series of what it is like to roast by hand, quite literally.

the old wwwworld cafe

Fun Monday

2010-09-27T04:21:00.001-07:00

So its storming here in upstate SC, and with that a makeshift shelter I had to use for some overstock came down. Luckily everything stayed dry that needed to, but I was not happy resetting that up first thing in the morning!

2010-09-26T01:07:00.001-07:00

Today marks the first of our Drink building exercises. We are taking the time to build and test new and existing drinks from scratch in an effort to understand what makes the difference between a good drink and a totally amazing drink!

Let the experimentation begin! Using standard our espresso blend, various syrups by Sweetbird, sauces, and other garnishes we set to work making drinks from ideas that we all came up with during the past week or so.

As we ground and tamped, pulled and repulled, syruped, sprinkled, drizzled and frothed, many drinks were born and consumed with eagerness to find perfection. Although all of them were delicious (i mean how could they not be with all that amazing espresso), there were some that were so perfect that it made your head spin and tongue tingle with delight leaving you wanting more. Hints of peaches, raspberries, chocolate, amaretto, caramel, and hazelnut pulled through to make some of the best drinks that I have ever tasted.

Here are some of our personal favorites!

Mint Chocolate Mocha

Hazelnut Mocha (Dan attempted latte art, first tries could be worse!)

Peach Cobbler

Caramel Soda Americano (yes you read that correctly)

Dom Gold First Roast

2010-09-24T14:47:00.001-07:00

Just finished roasting the Dom Gold (as in I haven't even poured it from the cooling tray), and I took a bean and decided to bite into it. Just wow, it tastes like a honey spiced chocolate was put over these beans, and its roasted darker than I thought these type of beans would be, I LOVE IT!

Here is a pic, enjoy!

South Carolina's Premiere Online Coffee Roastery,The Old Wwworld Cafe

New Coffee in, Dominican Gold!

2010-09-21T23:41:00.000-07:00

I am very, very excited about the new coffee we have just received here today, and for many reasons. First off it marks the first time we have traded directly with a farm, second off it is our first "island coffee", and third off IT IS OUTSTANDING!

For those of you who LOVE Jamaican or Hawaiian coffees, this is a must try as it is in the same category. I cannot rave about it enough, so go get some already!

I will leave you today with a few parting images (the videos I took are a tad dark until I edit them) with our monthly sample roasting. Each month we all pitch blend ideas or rework an old coffee and take it for a spin on the sample roaster. Our sample roaster needs some work done to it though, but we have plans for that so we wont have to turn it by hand for much longer!

Oh and to the fine people at Dominican Gold, your espresso makers will be in route here in the next 2 weeks along with some lovely syrups, I cannot wait to here about you pulling shots on them and making drinks!

Happy Monday Everyone!

2010-09-20T02:06:00.000-07:00

It is a new week, and much work needs done! This week you should expect to see the start of a series of videos on espresso, as per request of several of our customers. Since so many videos exist on the net of people pulling shots, we did not want to do a video in that manner. Instead, we are doing a miniseries on espresso where we briefly discuss the beans and machines separately. We will also go over some tech details in the series and even pull some shots with coffees that are not our own (I will warn you, its cheap coffee and it tasted awful but it will prove a point!).

On top of that, our new coffee lot arrives this week from the Dominican Republic! I highly encourage EVERYONE to try out this coffee.

Our new bags are due in today as well, I posted up a sample pic on the Facebook Page of them.

In other silly, fun news, if you google us we are now in the top 6 search results! In closing, I will leave you with a shot of our new espresso machine up and running when we did tests on it.

Take care everyone!
www.theoldworldcafe.com

New design, and still editing

2010-09-15T22:03:00.000-07:00

Updated the blog to look a little nicer, and I am still editing away at videos. The plan is to have the website have a video showing you how to brew using a variety of different methods. Most of the videos are shot, I am just not very efficient at using video editing software :(.

In the meantime, you can checkout some pics of the new machine if you are following us on Facebook, and be sure to check back frequently as we will be updating a great deal in the upcoming months!

theoldworldcafe

Net is back up!

2010-09-12T13:15:00.001-07:00

The net is back online for us, and phones are as well. With this expect some updates including vids and pics of our new machines!

www.theoldworldcafe.com

Site Updates, Vids on the way

2010-09-01T06:02:00.000-07:00

Site is undergoing a few updates, and good ones at that! In the meantime, I am also editing and uploading a few videos to youtube. As you watch the videos, you will get an idea of how much time we dedicate to making great coffee and espresso.

Btw, Dont forget to subscribe to our Youtube page and follow us here on blogspot!

Old Wwworld Cafe

Guat Cupping, new roast better taste!

2010-08-29T03:56:00.000-07:00

So I was compelled to awake from my slumber this morning to re do my roast profile on our Guatemala. I booted on up the sample roaster, and about 30 mins later I was cupping said Guat. Here are some pics of a very simple/informal cupping on an early Sunday morning.

I like the new roast for this, it is much cleaner and sweeter than the previous. In my opinion the previous Guat was a bit too light (it was almost our lightest roast!), so now its a tad bit darker. The result is a nuttier cup, but still it has plenty of fruit hints and a chocolate aftertaste.

Once I finalize the new roast, the Guat will be on sale with any order of a pound or more.

Barlume Inc

2010-08-28T12:07:00.000-07:00

Just placed an order for our Elektra Barlume, now I cannot wait!

Noir, its French for Black!

2010-08-17T16:00:00.000-07:00

So I am adding a test coffee to our line up, and tonight is its first run!

Incoming Coffee Noir Samples.

Learning Latte Art Part 4

2010-08-11T20:19:00.001-07:00

More of us learning latte art. Ash is the leafy looking one, and the other 2 images our of mine. The squiggle one is us messing around with etching the one previously shown.

The Pavoni is a harsh mistress.

Learning Latte Art Part 3

2010-08-09T04:28:00.000-07:00

Part 3 of our day to day (ish) quest for better latte art, again using an 8 cup La Pavoni Romantica.

I got a snowman... and accidentally an ugly swan, where as Ash is starting to get better at her hearts.

theoldworldcafe

Learning Latte Art on an 8 cup La Pavoni..Part 2

2010-08-07T13:02:00.000-07:00

Every morning we wake-up and make delicious lattes. We always pour art in our attempt to master the skill. Here are some pics of our pours, including one of this mornings lattes.

Learning Latte Art on an 8 cup La Pavoni..Part 1

2010-08-06T15:33:00.000-07:00

While awaiting our Barlume, Ash and I have decided to try to learn latte art on our home lever machine, an 8 cup La Pavoni Romantica.

So far, here is what we got.

You can see Ashley is doing a better job than I!

the old wwworld cafe

This steampunked monitor is now 90% operational!

2010-08-04T17:45:00.001-07:00

Some pics of the near completed steampunked monitor, all its missing its its power button.

www.theoldworldcafe.com

Chemex

2010-08-02T11:25:00.001-07:00

Incoming Chemex to play with, I am pumped!

Excitement!

2010-07-28T02:48:00.000-07:00

Things have been pretty hectic at OWC, and I could not be more happy/anxious/excited!

For starters, we secured ourselves an Elektra Barlume that will be in in about 6 weeks (yeah!). Using the Hario is an absolute blast, and the coffee it makes is clean and sweet!

Each morning we have been waking up EXTRA early to work on our latte art, and each day we are making new "experimental" drinks.

We continue to get new parts in as we set up for our move, and the parts that excite me the most are our new scales. Yes I am that lame, but I just love these little accurate beasts!

Stay tuned for more updates!

Hario Brewing and Sneak Peak at Steampunk Monitor

2010-07-22T14:06:00.000-07:00

Here are some pics of us brewing with our new pour overs, and a sneak pic at the monitor base for our soon to be POS system!

Steampunk Artwork

2010-07-15T00:01:00.003-07:00

We are currently working on some steampunk artwork for the shop, stay tuned to see some great pics!

Samples and Roasting

2010-06-22T01:06:00.000-07:00

As always its late, or early depending on how you look at it, and here I sit roasting. I love having orders to fill out but man this heat is killing me! Thankfully the early hours aren't as hot, I don't think I could survive being if it was triple digit heat and sunny outside right now!

I wanted to make sure everyone got word of the samples being handed out in June so if you wanted to taste our coffee, that would be the last opportunity to do so for free for a looonggg time. Also, to those who try to contact be via this blog, I seem unable to contact you in the same manner, so I will work on trying to figure that out!

Taste of Spartanburg

2010-06-21T11:39:00.000-07:00

A Taste of Spartanburg went very well! For those of you who missed it, we burned through about 6 gallons of coffee in 2 hours, and put on a bit of a show with our siphon pot. All next Month (July!) I will be handing out samples to anyone who requests it in the upstate area. The sooner you let me know you want a taste, the sooner you get your free coffee! If you give me a bit of a notice, I will even brew for you and go over some brewing basics.

Update on the Workshop/Roastery

2010-06-16T23:02:00.000-07:00

New Micro Lot, Costa Rica

2010-06-11T21:46:00.000-07:00

I just sat down tonight to taste another cup of our new micro lot, Costa Rica Lourdes de Naranjo -Finca Genesis. It is remarkably sweet and smooth, and I am going to highly recommend it to any of our customers who enjoy our El Salvador or are looking for a balanced, sweet, malty cup. It is deserving of all the praise it gets on the Shrub.

http://www.coffeeshrub.com/shrub/coffee/costa-rica-lourdes-de-naranjo-finca-genesis

Life as a roaster

2010-06-08T21:21:00.000-07:00

Well, know that the roastery is in full swing I have fully adjusted to my job as a roaster, by which I mean sweating over a 435+ degree roaster in an room with no AC. I will be posting some shots of how things evolved in our warehouse, along with some vids of us doing what we do best.

Also, come visit us on the 17th at a taste of Spartanburg!

Kenya, (itll make you as fast as Kenyans!)

2010-05-18T01:42:00.000-07:00

Just got a chance to cup our new lot of Kenya this morning, and wow. Worth every penny I paid to grab this micro lot. If you have never had the chance to try a good quality Kenyan coffee before, now is the time. Take advantage of the free shipping, or whatever old coupon you may have laying around and try this stuff out!

Power Outage and Double roast cupping

2010-05-13T22:20:00.000-07:00

So today we experienced a few hour power outage, putting us into production at this lovely hour.

I am one to look on the bright side of things, though, and will focus on how great tonight's Jam in Charlotte was instead, along with my being able to cup our double roast espresso with a different method of brewing.

It is quite astounding how clean this darker roast can come out in a drip brewer, but it requires a finer grind than any single origin I have in order to fully extract its flavors. I am very satisfied with this, and I believe others will be as well, so I urge you to try it out!

Samples

2010-04-28T16:01:00.000-07:00

I have had a bunch of requests for samples of our coffee in past week or two. I will be sending out samples to all who have requested them as soon as I have leftover of that region or blend fresh roasted. Thank you for your patience!

The Old Wwworld Cafe

The Press! (French that is)

2010-04-28T15:54:00.000-07:00

So you own a French press, and you hear about how it makes a better, more full bodied pot of coffee. You brew a cup for yourself (8 oz), and let it steep for 4 minutes just like the box said only to have it come out a bit...bitter. Is this what people mean by "more full bodied?"

As it turns out, no. When using a French press, something almost no instruction sheet will tell you is that the brewing time for a press varies on the amount (volume) being brewed. We had a technical article published on the subject, but here I will just show the you the end results.

An 8oz or less French press can be brewed for about 90 seconds before being poured.

A 16oz French press can be brewed for about 180 seconds before being poured.

A 24oz French press can be brewed for about 240 seconds before being poured.

You can experiment with your own press to find that sweet spot of perfect brew time and volume, but this guideline will greatly help over the standard 4 minutes.

The Old Wwworld Cafe

Quest for the best espresso Pt. 5

2010-04-26T20:46:00.000-07:00

We left off with the completion of the first of three phases last time. With this blog I will be starting the second phase the "steam vessel" this will be dedicated to the creation of wet steam for steaming milk. No more sharing the brew chamber with the steaming function or any wait time to cool down after using the steam. This will also let us control the steam pressure as well as the the temperature of the steam will be created. Depending on how this works the steam phase will need to be revisited and a one way valve my need to be placed on the line to keep the water and steam from flowing back into the brew chamber.

So to star this phase I got all the fittings I needed together and made a quick dry build to ensure that I had all the part and that they fit properly. The parts that are show are: a 2nd Rancilio boiler, a modified base to match group head fitting with out the group head, a site glass build, and misc piping fittings (these will depend on the size of you site glass and boiler).

Once I was happy with the dry build I was ready to set the parts together with pipe sealer. I didn't use Teflon tape. Teflon tape is entirely to easy to tare when you are trying to seat the fittings properly. For this I used a putty and PTFE mixture to seal the pipes from leaking steam and water. Don't worry this sealant is rated for 350 degrees and 1000 psi for gas (i.e. steam). It is also food and potable water safe. So with the putty in hand I built the hardware side of the steam boiler.

Now that the hardware was together I started shaping the soft copper piping that will form the steam line to the steam wand and serve for the bottom of the site glass connection. I had the left over copper pipe from the main boiler (remember I use the pipe to attach the pressure gauge). While as I was curving the end back around to meet the fitting, I did the worst thing you can do to copper pipe... I crimped it. To top it off I had not realized that there was so little pipe left so I had to call it at night at this point because Lowes was closed at this point.
Next time I will be attaching the soft piping and placing the boiler inline with the system. So join me next week when I attempt to mold copper piping again. Dan ~

The Old Wwworld Cafe

Tidbit Tuesday: Drip Tips!

2010-04-20T04:21:00.000-07:00

Most of my customers use drip brewers as their method of making coffee. With that in mind I am going to take a brief moment and make sure you are aware of a few easy things you can do to make sure your drip is as good as it can be!

First:
Clean your brewer. Be honest, when is the last time you ran a cleaning solution through your brewer? You would be surprised what builds up in those machines, and bare in mind you are DRINKING that! Coffee Cleaners are cheap, and can be bought at Wal Mart, so no excuses!

Second:
Use good water. Coffee is mostly water, so it makes sense to use a good filtered water when brewing. This is by far the easiest way to up your coffee flavor, and cheapest.

Third:
Use more grounds! This is true for any brewing method, but I find drip brewers are the most guilty of using too little coffee. It's as simple as this, bitter coffee usually comes from over extraction of your coffee grounds, so put more coffee in the basket before you brew! (if its too "strong" at the end, add water after you brewed! Trust me!). See Coffee Tips

Fourth:
Grind before you brew. You know how fresh ground coffee smells really good? All those things your smelling are flavors leaving the coffee and going into the air. Those flavors should be in your cup, so grind right before you brew.

Fifth:
Change your grind size. Mess around with your grind size and find the right size for your brewer, this will change depending on several factors, and trial and error is the easiest way to determine what is best for your machine.

Sixth:
Stir your grounds if able! Check one day after a brew to see if your drip is actually getting all the grounds in your basket wet. If it is not, you may want to try stirring the ground while it is brewing, WITHOUT getting burned (PLEASE TAKE CAUTION!). Depending on your model, this can be as simple as shaking the basket while your coffee is brewing, or shutting off the brew and stirring the grounds. This will ensure all the grounds are getting extracted from!

I will post up some pics of the drip brewer I use here shortly to show some examples of a few of these tips!

http://theoldworldcafe.com/

We are in Specialty Coffee Retailer!

2010-04-16T03:12:00.000-07:00

I don't know how I didn't post this here, but check us out in SCR!

French Press Article

Quest for the best espresso Pt. 4

2010-04-14T19:26:00.000-07:00

With this part of the espresso machine build, I will bring you up to the current state of the project. From here on out, my posts will be on Weds and will follow where I go from now in real time. The wiring isn't much fun to look at, so consider this a light post. Finally, I might be revisiting the wiring once I finish all three phases of the project and replace all the lower current lines with a simple circuit board.

With the mechanical parts assembled I set out to complete the wiring needed to supply the control and life giving electricity to all the components of the espresso machine. I used a wiring scheme that allows the user to determine when they want the pump and the solenoid to be activated which allows pre-infusions as well as separate pressurization of the the main boiler. This wiring will be important in the in the final stages of Phase three when I start programing the steps so the machine can be run either full manual, or semi automatic.
This took me longer then it should have, not because the wiring was difficult, but because understanding how you want to electricity to be supplied and how the wiring actually needs to be done are two different things. This resulted in many tripped GFI outlets or breakers (editors note: not happy about that one!), several shocks from ungrounded wires and bad connections, as well as a melted Solid State Relay in the main PID due to crossed wires.

Looks bad already an this is only partially complete

Once I got the PID repaired and all of the wire end properly terminated, I was presented with an espresso machine that has good visibility of the internal temperature of water in the boiler as well as good visibility / control over the pressure. To obtain the control I wanted over the temperature in the boiler, I needed to program the PID. You can go about doing this using to methods; you can use the system of equations and solve for the values for Proportional , Integral, and Derivative or you can "Tune" the loop by using a general values biased on the type of system you are using and altering the values biased on the way you want to perform. I chose the later of the two options because I had a good idea of how this system was set up. For this type of system high density resistance 800 watt heater is designed to heat up and quickly reach the set point. Unfortunately there are a few draw backs to this system; mainly the heating coil has a fairly long warm up time, the coil puts out way too much heat for the boiler size when trying to maintain a single temperature, and there is a high barrier for the electricity that is running through the coil so that only pulse type PID control can be used as a flow of 20% or even 50% of the electricity flow would not pass through the heating coil. With that in mind we have reached the current state of the espresso machine.

The espresso machine is able to pull a shot a the correct temperature and pressure with a little coaxing because the PID controls that I am using are still not stable. The current espresso machine does not have steaming capabilities and will not till the completion of phase 3. Next week will be the start of phase 2, the heated reservoir. This will allow the PID to be more stable in the long run. So see you next week on Wednesday!

~Dan
WWW.THEOLDWORLDCAFE.COM

Tuesday Coffee Tidbits!

2010-04-13T17:59:00.001-07:00

New Tuesday segment from Luke starts today, Coffee Tidbits and Tips! Each week I will be bringing you some coffee knowledge, or tips about coffee.

We will start this very, very basic! Most people are unaware that coffee is actually from a plant, and that the seeds from this plant's fruit are then processed into green beans.

Now coffee can be processed different ways, but we won't get into that here today. Afterward, you are left looking at this.

We then take these green beans, and roast them, since we are a micro roastery we use a 6lb roaster, but you can roast on a variety of equipment(see Sweet Maria's for home roasting).

Now, without getting into too much detail, coffee's flavor is affected by how long and how hot it is roasted. The result of those green beans pictured above being roasted for about 14 minutes to 414 degrees leaves you with this:

Seem like a bit of a crash course? Probably, but even this little bit of knowledge helps when making your own coffee, or enjoying another persons cup. You may ask how this information could help that, so look at it this way. Coffee is very much like other spices (think nutmeg or anise) and to an extent shares the same properties as them. That is to say, that just like other spices can go bad over time, and are best when fresh ground, coffee is the same way!

Stay tuned for next week when we explore brewing drip coffee!

WWW.THEOLDWORLDCAFE.COM

Quick Pic

2010-04-13T17:54:00.001-07:00

I love this pic, so up it goes!

Old Wwworld Coffee Tasting

2010-04-09T10:48:00.001-07:00

Tomorrow we will be hosting our first coffee tasting. We are looking for feedback from our customers because we want to not only meet but exceed their expectations. This will be the perfect way to hear the good, the bad, and the ugly. Plus, what's better than a day with good company, pastries, and delicious coffee!?

If you're interested in participating and can make it to Spartanburg from 11:00 am to 3:00 pm tomorrow (Saturday, April 10), contact Luke Hudek at lhudek@theoldworldcafe.com.

Have a Steamy Day!

Quest for the best espresso Pt. 3

2010-04-05T20:46:00.000-07:00

With the parts on hand that I needed to create the first phase of the espresso machine, I started assembly. This started with an overhaul by removing the old replaceable parts on the boiler such as the boiler gasket and the head groups shower screen assembly. This allowed me to clean all old oils and mineral buildup from the the previous owner, and also was necessary to when dismantling the boiler from the group head.

So with the boiler apart I started to mount the RTD by drilling, yes drilling, into the side of the boiler. This was the best way to have an accurate reading of the internal water temperature. This was followed by threading the driller hole for a pressure threaded screw. I prepped the screw I was using by drilling a 1/16 in hole down the center of the screw and inserting the RTD through the hole along with a high temperature and pressure rated epoxy. The bottom of the screw was filled in with a high temperature food grade silicone to keep the water from contacting the epoxy.

Once the epoxy was set and the "RTD Screw" was mounted and the boiler was cleaned it was ready to be assembled again. This was when the real fun of the project began. One phrase: The wiring. The wiring scheme seemed easy enough but it was where the trouble of getting this unit back into operation began. Next weeks blog will be on the difficulties of wiring the up the basic function of the Silvia espresso machine.

The Old Wwworld Cafe
~Dan

French Press Experiment

2010-04-01T13:14:00.000-07:00

For those of you who have heard us mention our "French Press Experiment" before, check it out, we made Specialty Coffee Retailer!

Quest for the best espresso Pt. 2

2010-03-29T21:42:00.000-07:00

Once everything was disassembled, I had a good idea how all the parts worked together. Next was the fun part. I got to design all the extras that I wanted to to have in addition to the normal function of an espresso machine. The only thing that limited the imagination was physics and the budget, so I decided to design a three phase system to separate the major jobs of an espresso machine. I designed a specially heated reservoir to feed a finely controlled hot water boiler for the espresso shot and a secondary boiler for isolated steam production so that both functions can be run without interfering or adding wait time to heat or cool the system. Implementing these designs would be the tricky part.

With David Schomer's ideal espresso machine in mind, I started by adding the first of three PIDs to the Rancilio, which is a common enough mod. RTD rather then a thermocouple This provides the +/- 1 degree control and instant water temperature read out that I needed for this project. I also knew I wanted to be able to see the pressure within the Boiler to be able to adjust the overpressure valve to allow the pressure to be constant throughout the entire shot. A short time and a few bucks later, and two pressure gauges solved that.
Stay tuned for next week as I continue to unveil each step taken to making this machine reach its full potential!
~Daniel

Quest for the best espresso Pt. 1

2010-03-22T18:49:00.000-07:00

Happy Monday to you all! I will be taking the blog from Luke for a couple of Monday entry to detail the transformation of a common household Rancilio Silvia into a double boiler machine. This all started when Luke and I were reading David Schomer's book. We have always approached our coffee with the strictest of procedures, but when it comes to espresso the tolerance for error is practically non existent. Our goal was to create a machine that could be used at home or in a small commercial environment, and to do it on the cheap. At the end of all of this you will see our total cost for all the parts, but for starters the Rancilio cost about $350 used.

Once we got to looking around at the machine we realized something, espresso machines are far less complicated then most people would like to think. The whole machine can be broken down into 3 parts: the pump, the boiler, and the head group. So staying true to the tinkerer ways, the next step was to totally disassemble the Rancilio and make it better, faster, stro.... hehe, sorry wrong project...

The Rancilio Silvia espresso machine is commonly modded (granted its usually minor mods), so we did the first thing that every modder does at the start and voided the warranty.

With the pieces that were in front of us, we were able to start planning the extras that were going to be added, how all the wiring and plumbing was going to work out, and how not to turn this pressurized boiler into a steam bomb(editors note: I was not happy about the odds I was given that my garage may have a hole in it, so caution, do not try this at home!!). After having all of this layed out in front of us, we knew that this was going to be an exciting project.

Stay tuned for week two as the project comes together, wrong parts come in, and circuits are broken!

Keep up to date with us here and at http://theoldworldcafe.com/

It is monday, and our first 5 pics here!

2010-03-15T16:32:00.001-07:00

The Old Wwworld Cafe

This week there are some images from our French press experiment, as well as some other recent images. The experiment pictured here was us deteremining if there was a relation to brewing time in a press and volume.

I think this will be my last week for 5 pic Monday for a while, I kept in going without missing a week since August, but now its time for something new. Starting next Monday watch for either images or videos of Dan's espresso machine project. To give you some brief details, we stripped apart a Rancilio Silvia and rebuilt it into a new machine, the end result will make it "commerical ready."

Stay tuned...:)

This Battle Stat...err Roaster is now Fully Operational!

2010-03-11T20:29:00.001-08:00

Tonight we are up and running smooth. One week ago, it took me several days to produce roughly 12 lbs of coffee for an event. Tonight, I did 8lbs with 3 batches in under and hour, and those are HALF BATCHES. It is quite exciting to see it all come together.

I owe a thanks to Sindy and Dom for helping see us through to this point, <3 you guys!

www.theoldworldcafe.com

Roaster is in...it needs a propane line!

2010-03-10T16:49:00.000-08:00

So our 6 lb roaster arrived in today, after moving it multiple times (it weighs a few hundred pounds...that was not fun), we got it in place. With everything ready, we find that no where around here sells a line for us to feed in the propane...so tomorrow brings another challenge. Here are some pics for you all in the meantime!

It's Here!!

2010-03-10T13:19:00.000-08:00

Special update with teaser pic!

Net

2010-03-10T06:10:00.001-08:00

Well our power supply for our modem went bad yesterday, and today we finally have net again!

Coffee in the Workplace

2010-03-08T20:40:00.001-08:00

Interesting Article

http://www.bizjournals.com/baltimore/stories/2010/03/08/smallb1.html?b=1268024400^2977961

Our First Event

2010-03-08T19:22:00.000-08:00

Yesterday we partook in our first event as Old Wwworld Cafe roastery, and it was amazing!

We were putting in 14 hours days the whole week

leading up to the event to be sure we had more than enough coffee to supply. After a late night Saturday finishing all the last details, we still were full of energy and ready to go on Sunday morning.

We hit a few rough patches in the morning which made me worrisome about how the day would go, but things started to turn up shortly after setting up. From 12:00 pm to 4:00 pm our booth was never quiet. We had a line forming before we even had coffee brewed. Once it was all ready, we could barely keep our pots filled.

Luke took on our organization, advertising, and making our whipped cream. Dan was our brewer. Due to earlier complication (another vendor may have blown our fuse....), he was running between two stations to get our coffee ground and actually brew it.

Then my role was barista/greeter and I didn't stop serving the whole day.

To our surprise, our Irish coffee was our big seller of the day (thank you Sweetbird!). Since we couldn't serve a true Irish coffee with whiskey, we figured we it wouldn't sell as well, but we couldn't have been happier that it was selling and more importantly that people were loving it. It felt great to be serving our product that we had put our heart and soul into and to see peoples' reactions. Actually getting to watch people drink our coffee and hear their feedback is rewarding more than words can describe.

We each had our own highlights of the day whether it was just the experience in general, serving the perfect cup to someone and having them come back to take our whole beans home with them, or getting to talk to people about the process coffee goes through. Overall, the festival was a success for so many reasons. This was definitely an experience none of us will forget, and we appreciate everyone's support.

Well, tomorrow is another big day with us. You'll be hearing from us soon! Be sure to stop by and check us out at www.theoldworldcafe.com

Photoblogers Welcome!

2010-03-08T17:49:00.001-08:00

In the interest of keeping things simple, we are combining into one blog. For those who are coming from photoblog, WELCOME! For those who have never seen our old blog, check it out: http://www.photoblog.com/oldworldcafe

Return to the Green proves successful!

2010-03-07T19:11:00.000-08:00

Just getting back home from the return to the green festival, and what a day to end a week of nonstop work! I could not have imagined how many people would love our Irish coffee, or how many would be upset when we sold out of our Irish mugs. I will keep this brief, but great job to Mark, Ashley, and Dan today, I am proud of what we managed to do together!

2010-03-07T17:06:00.001-08:00

Greetings from Greenville. Return to the green was a great success. Thanks to all the people who came to visit us. We appreciate your support

Another day full of roasting

2010-03-06T12:01:00.001-08:00

Well, it's another day and we are still roasting up a storm. Since our San Franciscan roaster is in transit at the moment, we can only roast 1/2 a pound at a time, but that won't stop us. We have already finished our Brazil, Costa Rica, Decaf, and one of our blends. We are finishing out Sumatra as we speak and then will be on to our last blend. So things are going well, but we still have lots more to do today so we are ready for tomorrow.

Roasting aside, we need to pick up a few more supplies and to set up a mock booth to ensure we have everything we need packed and ready to go. Plus, the website is having its finally touches done. So, there is much going on and we are striving ahead the best we can. We are quite excited for "Return to the Green" tomorrow. Not only is it a great experience, it's our first event. So, here's hoping we finish everything up and the event goes fantastic.

Hope to see you there!

Braving the smoke for another night.

2010-03-05T02:19:00.001-08:00

There is a saying that Sweet Maria's uses, brave the smoke. For those unfamiliar with coffee roasting, it produces a considerable amount of smoke, so much so that a vent is needed. In the cold of winter while roasting out of a modified garage, you get a feel for why this phrase was coined. I am just now shutting down the equipment for the night, after a long evening (preceded by a long day)of roasting and blending and tasting. One would think this is not that big of a deal, after all its our job, and to an extent its not. The issue is our downtime and production capability at the moment. Producing 1/2 lb an hour is not sufficient for our current demand, but that all changes this Tuesday!

So with that short little rant, I get to brave the smoke (and the weather) for a few more late nights. It is all worth it for the end result, and I hope everyone enjoys the fruits of our labor on Sunday!

http://www.theoldworldcafe.com/index.php

Blog update update!

2010-03-04T00:21:00.000-08:00

Blog is looking a bit nicer now, thanks to one Dom Dematteis!

Up Late Roasting

2010-03-03T23:00:00.000-08:00

I am up late another night finishing out roasting and blending for Sunday's Return to the Green! So far, things have been pretty tense around here as we prepare for our first public event AND get our last bit of inventory in. Each day is exhausting and exhilarating, and we cannot wait for this weekend to come! Expect to see me panhandling coffee around the festival ground AND preparing Irish coffee for everyone who wants some shamrock flavor!

Another day and more to do..

2010-02-28T18:59:00.000-08:00

Just got back from an evening in Greenville. We are trying to get people to visit the Irish festival happening next Sunday in Greenville, "Returnto the Green". On the ride back to Boiling Springs we started going through the list of things that need to be done before we go to "Return to the Green". Man, this is going into the crunch time, but this is going to be great! We plan on offering several of our coffees and blends. On top of that we will also be offering brewed coffee as well as the seasonal treat of our Irish coffee. Make sure you visit us to get a lift and revitalization to keep enjoying the festival event. A visit will be well worth the time. See you there!

-Dan-

Old Wwworld News!

2010-02-28T13:46:00.000-08:00

Old Wwwold Cafe is in its final stages and will officially be opened March 8, 2010. We will be partaking in Return to the Green Irish Festival at Falls Park in Greenville, SC on March 7. We'll be serving fresh brewed coffee and Irish coffee, and will have our roasted beans available for purchase. Be sure to check us out!!

Finally!

2010-02-28T00:41:00.000-08:00

Our website will finally be up and running this week, as will we. I am just now finishing up our inventory work for the evening, can't wait to ship it out to the oh so thirsty people of the world! To all those who helped see us up and running, thank you!

First post!

2010-02-26T20:39:00.000-08:00

Hello Blogspot!