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	<title> &#187; CoE Coffee</title>
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		<title>Brewing with Slayer</title>
		<link>http://www.slayerespresso.com/2009/08/06/brewing-with-slayer-2/</link>
		<comments>http://www.slayerespresso.com/2009/08/06/brewing-with-slayer-2/#comments</comments>
		<pubDate>Thu, 06 Aug 2009 22:17:14 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=741</guid>
		<description><![CDATA[
(Pieced together from conversations in noisy places while over caffeinated. . . and augmented as required)
&#8220;Slayer espresso machines are showing up now in real cafes all over the place.
Melbourne, San Francisco, Kirkland, Ann Arbor, and Calgary.  Soon more will be showing up in New York, Germany, Vancouver BC, New Zealand, Portland Oregon, and beyond.
For us [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Barista Champion &#8211; The World Barista Competition Way</title>
		<link>http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/</link>
		<comments>http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/#comments</comments>
		<pubDate>Wed, 28 May 2008 20:42:20 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Social Conscience]]></category>
		<category><![CDATA["theatre of espresso"]]></category>
		<category><![CDATA[2008 SCAA]]></category>
		<category><![CDATA[Albina Press Cafe]]></category>
		<category><![CDATA[barista]]></category>
		<category><![CDATA[billy wilson]]></category>
		<category><![CDATA[coffee knowledge]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[Intelligentsia]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[Kyle Glanville]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[Minneapolis]]></category>
		<category><![CDATA[perkunder]]></category>
		<category><![CDATA[Pete Licata]]></category>
		<category><![CDATA[professional espresso]]></category>
		<category><![CDATA[PT's Coffee Roasting]]></category>
		<category><![CDATA[SCAA]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[Starbucks]]></category>
		<category><![CDATA[Stumptown]]></category>
		<category><![CDATA[world barista championship]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/</guid>
		<description><![CDATA[Most people who are familiar with competitive cooking shows like Iron Chef have a good idea what WBC-sanctioned barista competitions are all about.  They are highly charged extravaganzas where aspiring barista superstars can take on their peers and emerge as the toast of the entire specialty coffee world.  What&#8217;s more, the recognition is there, not just for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Opportunity Available! Third Wave Cafe in Seattle.</title>
		<link>http://www.slayerespresso.com/2008/04/30/opportunity-available-third-wave-cafe-in-seattle/</link>
		<comments>http://www.slayerespresso.com/2008/04/30/opportunity-available-third-wave-cafe-in-seattle/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 18:19:43 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Coffee Retailing]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Direct Trade]]></category>
		<category><![CDATA[Environment]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Social Conscience]]></category>
		<category><![CDATA[Bikes for Rwanda]]></category>
		<category><![CDATA[cafes retail opportunities]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[coffee preparation]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[empowerment]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[Fratello]]></category>
		<category><![CDATA[howard shultz]]></category>
		<category><![CDATA[internet access]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[SCAA]]></category>
		<category><![CDATA[Seattle]]></category>
		<category><![CDATA[small is beautiful]]></category>
		<category><![CDATA[specialty coffee]]></category>
		<category><![CDATA[Starbucks]]></category>
		<category><![CDATA[starbucks dividends]]></category>
		<category><![CDATA[Starbucks share price]]></category>
		<category><![CDATA[starbucks to pay dividends]]></category>
		<category><![CDATA[steps for success]]></category>
		<category><![CDATA[store expansion]]></category>
		<category><![CDATA[Stumptown]]></category>
		<category><![CDATA[third wave]]></category>
		<category><![CDATA[US economic conditions]]></category>
		<category><![CDATA[wall street journal]]></category>
		<category><![CDATA[wifi]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/04/30/opportunity-available-third-wave-cafe-in-seattle/</guid>
		<description><![CDATA[
Are you opening a cafe or planning to in the near future?  if you are, then I may have the perfect location for you:  right next door to Starbucks! 
Pictured here is a location that is actually available right now.  It offers the opportunity to go head-to-head with the industry&#8217;s Goliath&#8211;and your new store is smack [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Farewell, Dr Illy . . . and Thank you!</title>
		<link>http://www.slayerespresso.com/2008/02/06/farewell-dr-illy-and-thank-you/</link>
		<comments>http://www.slayerespresso.com/2008/02/06/farewell-dr-illy-and-thank-you/#comments</comments>
		<pubDate>Wed, 06 Feb 2008 20:25:21 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Coffee Retailing]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Dead]]></category>
		<category><![CDATA[Dr]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[Ernesto]]></category>
		<category><![CDATA[Illy]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[perkunder]]></category>

		<guid isPermaLink="false">http://www.espuccino.com/Slayerblog/2008/02/06/farewell-dr-illy-and-thank-you/</guid>
		<description><![CDATA[ 
News has reached us that Dr Ernesto Illy, the founder of Illy Coffee (as-we-know-it), has died at age 83.   I met Dr Illy only once&#8211;back in the early 1990&#8217;s, when specialty coffee equalled Starbucks, at least in Seattle.  At that time, if there was one other company that stood out for its fanatical integrity around coffee, it [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Espresso Blends? &#8211; Brewing with Single Origin Coffees</title>
		<link>http://www.slayerespresso.com/2007/10/02/espresso-blends-brewing-with-single-origin-coffees/</link>
		<comments>http://www.slayerespresso.com/2007/10/02/espresso-blends-brewing-with-single-origin-coffees/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 00:05:24 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Fair Trade]]></category>
		<category><![CDATA[Cup of Excellents]]></category>
		<category><![CDATA[Espresso Shots]]></category>
		<category><![CDATA[Extraction]]></category>
		<category><![CDATA[Single Origin]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2007/12/16/espresso-blends-brewing-with-single-origin-coffees/</guid>
		<description><![CDATA[Cup of Excellence and estate-identified coffees are receiving plenty of attention these days&#8211;not just around their provenance and terroir, but also with regard to specific preparation techniques and brewing parameters for getting the most out of them. Usually, these super-premium typicas and bourbons are filter brewed, French pressed, or Cloverized. However, I am also hearing [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
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		<title>Panama Hacienda La Esmeralda Especial</title>
		<link>http://www.slayerespresso.com/2007/09/21/panama-hacienda-la-esmeralda-especial/</link>
		<comments>http://www.slayerespresso.com/2007/09/21/panama-hacienda-la-esmeralda-especial/#comments</comments>
		<pubDate>Fri, 21 Sep 2007 10:01:10 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Caffe Artigiano]]></category>
		<category><![CDATA[CoE]]></category>
		<category><![CDATA[Panama Hacienda La Esmeralda Especial]]></category>
		<category><![CDATA[Vancouver]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2007/12/15/panama-hacienda-la-esmeralda-especial/</guid>
		<description><![CDATA[I am sure by now most of us have heard of the Panama Esmeralda that Caffe Artigiano was selling for $15 per cup. This post isn&#8217;t discussing the taste of the coffee, but rather the marketing of this coffee and what I noticed at Artigiano.
I have been to the Hornby location many times to study [...]]]></description>
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		<slash:comments>0</slash:comments>
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