Bryan Wray's Discussions (859)

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"A few quick things:   I've seen you mention the ribs on the V60s a couple different…"

Bryan Wray replied Feb 8, 2011 to Kone (k-one) stainless steel filter

 12 Mar 22, 2011
Reply by Chad Christensen

"First crack 10:00-11:00   End of roast 12:30-16:00   Finish temp under 445.   Aaaaan…"

Bryan Wray replied Feb 7, 2011 to Hitting the sweet spot: Roasting

 22 Feb 12, 2011
Reply by Joseph Robertson

"When customers ask why we sometimes use a V60 and sometimes use a Beehouse we have a…"

Bryan Wray replied Feb 7, 2011 to Hario V60 vs. Beehouse

 5 Feb 28, 2011
Reply by Joshua D. Keith

"Have pre-weighed doses and a dedicated person running pour over bar.   That person s…"

Bryan Wray replied Feb 6, 2011 to Pour-over workflow

 6 Feb 8, 2011
Reply by Dennis McQuoid

"I have zero tolerance for a kid disturbing my other patrons the same way I have zero…"

Bryan Wray replied Feb 6, 2011 to Unruly children

 26 Feb 28, 2011
Reply by Alun Evans

"If they're into the traditional stuff then it will probably be whatever is pulling b…"

Bryan Wray replied Feb 4, 2011 to Customer states "Just make me something good" what are you making?

 5 Feb 5, 2011
Reply by BreAnn Veldstra

"The same areas that you speak of for opening your shop are precisely the areas that…"

Bryan Wray replied Jan 25, 2011 to The vegan dilemma-help!

 37 Dec 21, 2011
Reply by ashley griffeth

"In my opinion the most difficult thing you are going to face isn't going to be teach…"

Bryan Wray replied Jan 25, 2011 to Reformatting our shop. Lots of questions and I need your help!

 19 Jan 28, 2011
Reply by Tougo Coffee

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Bryan Wray replied Jan 23, 2011 to Pour-over tips?

 8 Jan 23, 2011
Reply by Bryan Wray

"If you're working with a Hario dripper you should be shooting for a 2:30-3:00 extrac…"

Bryan Wray replied Jan 20, 2011 to Pour-over tips?

 8 Jan 23, 2011
Reply by Bryan Wray

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