Comments for Third Coast Coffee Roasting Co

Comment on Moka-Java: History in Your Cup by the cobbler's elves

the cobbler's elves — Wed, 29 Feb 2012 17:43:06 +0000

Alan, it's under "Drip Blends / Decaf" on our shop page at http://tccr.co/shop. All our coffees are available online for $11 + shipping (UPS Ground). Thank you!

Comment on Moka-Java: History in Your Cup by Alan

Alan — Sat, 25 Feb 2012 21:06:26 +0000

Do you sell any Mocha Java coffee? I don’t see it in your product list. If you offer Mocha Java, what is the cost for an initial one-pound bag?

Regards, Alan H

Comment on Cowboy Coffee: Get Yer Jitters on the Open Range by John Q. Publik

John Q. Publik — Tue, 24 Jan 2012 19:27:24 +0000

Me and my old pal Bison Bob, when on the trail always made coffee. We boiled branch water in a turtle shell. Then added a fist full of crushed coffee beans we roasted while on the trail.
We ate the turtle with our coffee. I became so good at getting turtles that I was sometimes called by the nickname of “Turtle Ted”. I liked the name and it stuck.
With our turtle-shell coffee we often ate wild mushrooms. We also roasted and ate wild snails from the woods while on the trail. We sometimes, when Bison Bob was feeling uppity, used the snail shells to drink espresso from. Our espresso was just extra strong coffee; and we liked it a lot.
To sweeten our meals, and coffee too once in a while,we used wild honey we gathered in the woods along the trail. Sometimes we would kill a brown bear that was after the honey.
We always used the bear skins to make fresh underwear. Bob was a stickler on that point.
Bear steaks and chops were a good meal on the trail, that we relished a great deal.

Comment on Northern Peru 2011 #1: CEPICAFE and trials of the market by Inventory System

Inventory System — Wed, 05 Oct 2011 21:16:46 +0000

Very interesting to see how the whole process of making coffee accessible works out. Glad you were able to post some pics!
-Jackie

Comment on Cowboy Coffee: Get Yer Jitters on the Open Range by Rebecca

Rebecca — Tue, 06 Sep 2011 04:45:14 +0000

ah, the luminous log cabin boy and memories of the open range, the smell of a pine campfire, and the thrill of a hot cup of joe, grinds and all. Perfection.

Comment on Fresh Press: The Billion-Pound Baby by Lara Berendt

Lara Berendt — Sun, 27 Mar 2011 16:23:27 +0000

What a great source for timely and insightful news about the coffee industry. It’s also nice to see that a member of Austin’s coffee community is committed to social responsibility and sustainable business practices. Keep up the good work! I’d love to feature Third Coast on our budding Austin coffee blog.

Comment on Grower Profile: APECAFORM, San Marcos, Guatemala by El Migrante

El Migrante — Wed, 09 Mar 2011 16:04:46 +0000

Thanks for sharing this information about an important organization here in our beautiful department of San Marcos !

Comment on Fresh Press: March 2nd, 2011 by Lindsay

Lindsay — Mon, 07 Mar 2011 02:06:20 +0000

Also, I fail at html? Here is the actual link:
http://thesocietypages.org/socimages/2011/03/06/china%E2%80%99s-burgeoning-coffee-culture-2/

Comment on Fresh Press: March 2nd, 2011 by Lindsay

Lindsay — Mon, 07 Mar 2011 02:04:46 +0000

Luke,
After our conversation on coffee in mainland Asia I stumbled on this post about the rising coffee culture in China:

Comment on Fresh Press: February 22, 2011 by Rebecca

Rebecca — Thu, 24 Feb 2011 15:11:52 +0000

Morning Luke…. just surfing the blog and website.
What excellent pontificating , what humor, and even an
archaeological consideration to keep things in their historic perspective (and your degree lubricated) !
Sippin my steaming Third Coast decaf here in Colorado as the snow flakes dance and the majestic mountains chaperone…. May all of you there be overwhelmed with the beauty of life and the contribution you are making to the great “awakening”, for without first being “awake”, how can we fully awaken ?!?!
Another conundrum…
With love always a’brewing,
Rebecca aka Mom