Benjamin Ripley's Discussions
Burrs, boilers, and water source.
Started this discussion. Last reply by Latté 911 Jul 1, 2013. 5 Replies 0 Likes
Dear barista exchange.I have been working at a coffee shop since it opened about 14 months ago. When we began, our coffee was sweet and clear, and though we were young and learning I believe that the…Continue
Tags: build, up, filtration, scale, descaling
Espresso inconsistencies
Started this discussion. Last reply by Brady May 13, 2013. 4 Replies 1 Like
Hi Barista exchange,I am brewing an espresso blend equal parts brazil, El Salvador, and Papua New Guinea. When it is pulling right it has bright, citrus tones throughout with a deep spicy body that…Continue
Tags: grinder, dose, inconsistent, Espresso
Traditional Americano: portions and taste difference
Started this discussion. Last reply by Michael B. Nov 13, 2012. 10 Replies 0 Likes
I am trying to develop the americano served at my coffee shop, and am finding myself at something of a loss. I recently updated my macchiato recipe based on taste. I started with what I believed to…Continue
Tags: taste, espresso, traditional, Americano
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Benjamin Ripley's Page
Profile Information
- What is your position in the coffee industry?
- barista
- Where are you located? ( City and Country )
- Grand rapids , USA
- How many years have you been in the industry?
- 2
- What cities or countries are you interested in traveling to?
- Seattle, Vancouver, Italy, Ethiopia... ya know.
- About Me:
- I am a lover. I love people, I love music, I love coffee, but most of all I love learning from and about all these things and more.
- What is your favorite thing about the coffee industry?
- The ever present desire to improve individual skills, and the product as a whole.
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