Comments for Muddy Dog Roasting Co.

Comment on Giving credit where credit is due by New Starbucks Brew Gets Mixed Reception « Muddy Dog Roasting Co.

New Starbucks Brew Gets Mixed Reception « Muddy Dog Roasting Co. — Fri, 04 Jul 2008 12:52:14 +0000

[...] myself defending Starbucks. Having sampled the brew myself recently in Seattle (I blogged about it HERE), I have to say I think this criticism is unfair for several reasons. First, it’s actually [...]

Comment on The Muddy Dog Turns Two by jennygreenville

jennygreenville — Sat, 28 Jun 2008 01:23:50 +0000

I’d say the muddy dog did pretty good for herself this year - after all, she did have a coffee roasting business named after her. That’s setting the bar pretty high for year 2…. Happy B-Day Bailey!

Comment on Famine Relief in Ethiopia by Blogsurfing: Grab Your Cup and Come On!

Blogsurfing: Grab Your Cup and Come On! — Sat, 21 Jun 2008 19:42:34 +0000

[...] over at Muddy Dog Coffee Blog has a great post on the famine conditions in Ethiopia. His company has decided to donate a portion [...]

Comment on Famine Relief in Ethiopia by Dr. Ethiopia

Dr. Ethiopia — Thu, 19 Jun 2008 06:43:58 +0000

Very brave and exemplary, keep up the good work. Wish you loads of luck.

Comment on On Roasting, Shipping and Carbon Footprints… Does Local Trump Food Miles? by marye

marye — Mon, 09 Jun 2008 13:05:07 +0000

Those are all good points.

I do think it is important to buy foods locally to support small farmers. You have a higher quality product and you have done something good for your neighbors.
Coffee is a bit different because, for most of is, it is not a local product. At that point we do have to consider the eco-impact of all the small details.
If Americans wopuld just figure out that they can get high quality…. higher quality, while still considering the environmental impact of their choices, they would have an “AHA!” moment I think.

Of course I am personally waiting for the roaster that has it shipped to me by pony express…

Comment on New Coffee - Mexican Oaxaca by muddydogcoffee

muddydogcoffee — Sun, 08 Jun 2008 14:13:01 +0000

In response to Mary… I am not sure which finca (or fincas) originated this coffee, I didn’t get that level of resolution on this purchase. I will try to find out. Thanks for reading… Jim

Comment on “Sadness is just another word for not enough coffee.” – Wally by Sluggo Entekopf

Sluggo Entekopf — Sat, 07 Jun 2008 13:41:30 +0000

You’re right about the emptyness of the coffee scene here in Philly. It’s slowly changing, though. In Chestnut Hill, two Seattle expats run Chestnut Hill Coffee. Skilled baristas and coffee roasted in-house. At 11th and Spruce is Spruce Street Espresso, featuring Counter Culture Coffee. Philadelphians dote on La Colombe, but I think it’s crap. The only place I’ve been where the baristas can extract a decent shot with it is at Capogiro Gelato (either 20th or 13th at Sansom). Brew Ha Ha has recently switched from La Colombe to Annapolis MD’s Caffe Pronto, which is a huge improvement.

There will be at least two more upscale caffes opening in the next year or two. Your assumption that you would find good espresso here because of the Italian American community is understandable, but ultimately and tragically mistaken. I’ve had my worst espressos in the various “Little Italies” in the American Northeast. Ironic, no?

Comment on New Coffee - Mexican Oaxaca by Geri

Geri — Sat, 07 Jun 2008 07:04:38 +0000

What a morning! Started out looking for information on “Big Brown” racing today at Belmont and ended up here on your wonderful site….I love coffee hot, iced and especially for breakfast can’t leave out to serve with desserts. Your way of expressing yourself really makes a new reader feel welcomed, plus wanting to stay and learn more about coffee the food we can’t live without. I worked at a coffee shop for a few years and never finished learning all there is to know it’s an never ending education with great benefits. The coffee from Mexico I just read about really got my attention. Very interested in trying it soon. Best wishes in your business and thanks for this wonderful site.

Comment on New Coffee - Mexican Oaxaca by Mary

Mary — Sat, 07 Jun 2008 03:00:50 +0000

Was this de las finca de la familia Gualgera? They have some remarkable coffee.

Comment on Name That Blend by Karen Baldwin

Karen Baldwin — Wed, 21 May 2008 14:30:16 +0000

I share your thoughts on naming coffees - pure and simple, with a twist. Actually, I prefer the one word names. In terms of your blends, I recommend simply “pleated”. The more tart taste would benefit from a name such as “pucker” (market and appeal). Throwing my name into the hat for recommendations, I recommend the name: Crescent.