Tag Archives: DormansCoffee

Night Shift

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Manufacturing is a tough environment.  You rely so heavily on you’re suppliers to get you what you need to produce what the customers want.  If you can’t supply the customers immediately, they aren’t going to want to wait and they will go somewhere else for the business.  Luckily for Dormans, our Customers are pretty loyal and they WILL wait for backorders, which is exactly what many of them have had to do for our top selling blend, 3K.

Our packaging supplier got delayed on delivering almost two months, which dropping our stock down to zero.  Once the packaging material was delivered, there was only one option to catch up on stock: night shift.  Starting early this week, our roaster, grinder and packager have been running almost 24 hours a day.  This will most likely continue for several weeks until we are back on track.  Among many negative factors of the night shift, such as cost, I am missing some of my buddies during the day that had to switch to the night shift for the time being.

Hurry up and get the stocks up guys!

-s

Developing a Taste for Coffee

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I have been a regular coffee drinker for almost seven years.  The year I got my drivers license, I cruised through coffee stands ordering lattes like I had been doing it for years.  I drank lattes all through high school, but when I got to college my budget shifted and I needed a cheaper drink.  I switched to americanos and drip coffees with milk added.  Still, I think I never have devolved a real taste for distinguishing the difference between blends and roasts.  One of the quality specialist at Dormans Coffee has challenged me to develop this taste.  Each day, when they are quality testing, (called cupping) he calls me to come  taste the coffee too.  Today, I tried our Espresso and Suprema blends side-by-side and then the dark vs. medium roast Suprema blend.  He tells me that before I leave he is going to test me with all of the coffees (thirteen blends in all) and have me guess which is which.

Hope I am up for the challenge!

xoxo

-s

Chai on my mind

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What’s not to love about a great chai tea?  Most coffee shops make chai tea with similar ingredients, one specifically-chai concentrate.  Chai concentrate makes for creating a delicious chai tea quickly.  It contains a blend of teas accented with sweet cinnamon, cardamom, cloves and vanilla.  After it is combined with steamed milk, it creates a hard to beat combination-or so I thought.

Here in Kenya, they make their chai just a little differently.  It seems to be a staple throughout the country.  Dormans Coffee for one, provides chai tea for a morning and afternoon teatime every day for all employees.  It is made in massive amounts and no one misses it when teatime rolls around.

Although chai concentrate makes a killer chai, I personally believe the fresher the better.  If you want to try the Kenyan way at home, check out this recipe (this is a large batch and from one of the amazing women who makes it at Dormans):

Ingredients:

  • 6 cups water
  • 7 teaspoons tea leaves (or five bags)  black tea
  • 6 cups milk
  • 10-15 teaspoons sugar (to taste)

Directions:

  1. Heat together water and tea leaves in a saucepan.
  2. Boil 10 minutes and add milk.  Heat to near boiling.
  3. Strain leaves.
  4. Add sugar to taste.

Teatime Chai at Dormans

Maybe you can drink  it with the  Chai Shortbread Cookies with Pink Salt recipe H recently posted.

xoxo

-s