101–110 of 394 posts
Hi Kalle, I love my daily pour over, so I might not be your target market, but I'd definitely be interested in purchasing a few coffees without a subscription. Have you thought about offering that?
I second this. I've been burnt too many times by burnt instant coffee to subscribe without a sample.
Earlier quoted context omitted.
Thats the first thing they teach you at YC, always be having that recurring revenue.
It's also one of the first things to turn off a new consumer thinking about taking a chance on an unknown brand. You're fighting the reputation of generations of scammers who promised "cancel any time" and either weasel-worded the small print or just outright ignored cancellation requests to charge as much as possible to recurring bills.
"Fun" fact: I bought a used car, only to discover that it apparently has free XM radio. I would not be surprised if someone unsuspecting person's card is being charged for it every month.
My two cents from a sustainability perspective. My girlfriend and I would never consider something like this due to the high volume of plastic involved. Can you make the containers compostable?
Working on it. We do individual servings because they preserve freshness - that's the only reason we do it. It's hard for us to do compostable since we are still very small compared to your average consumer good, but we are 100% committed to doing it when we are big enough. We even have 2 sustainability advisors involved with the company.
This is super interesting! I had always assumed coffee was made via liophilization at scale, any insight on why it's not? On the subject of extraction, how are you measuring yield? What are the main differences in the 40% coffee yield you're leaving on the table?
In normal conditions you can only extract up to ≈30% of the coffee beans mass, ie. no matter how fine you grind and long you brew you'll only get 30%. The rest are insoluble solids: cellulose so basically wood. When the big boys brew the coffee in really high temp and pressure (165-190C, 15 bars) the structure of the bean changes and previously insoluble parts of the hemicellulose become soluble. This means you get a…
I don't understand the point of this product. You're obviously targeting people who already like coffee, such as myself: I already buy beans, grind them myself, and manage the process using an Aeropress, and I'm hardly some coffee hipster because I use goddamned Eight O'Clock Columbian Peaks. Yet, you are trying to sell me instant coffee, which I automatically am wary of because instant coffee is the shittiest coffee…
Can someone explain how cities like SF and Vancouver, where nobody can afford to live, can sustain indie coffee shops? I have never understood this.
I know you want to hook me with a steady supply of superior coffee that's quicker to make, but I love the ritual of brewing my own pour-over coffee too much to think I'd give that up.
George Michael: Coffee dressing, I think. But for some reason I don't want to drink it.
Jokes aside, best wishes. Got a trial subscription for $?
> We start with good beans: currently from a co-op called Biftu Gudina in Ethiopia, roasted by 49th Parallel in Vancouver, BC. Can someone explain how cities like SF and Vancouver, where nobody can afford to live, can sustain indie coffee shops? I have never understood this.