Toscano Specifications

Since this forum is mainly populated by professionals that go through pounds and pounds (hopefully) of espresso every day, I was wondering from a shop perspective what tips the baristas can give on Toscano espresso preparation. Temperature, how many days do you let it sit before you use it, how many days before you consider it stale, or any other tips you may find relevant.

Views: 81

▶ Reply to This

Replies to This Discussion

Permalink Reply by christos manousidis on January 2, 2008 at 12:54pm
I see that the better waiting for a blend is between 12-14 days if we speak for a not very dark roast situation. Did you?
Permalink Reply by J.P. Oughtred on January 2, 2008 at 5:35pm
I was wondering what "toscano" is? I have never heard that term before?
Permalink Reply by Jason Haeger on January 3, 2008 at 10:54am
Toscano is "Espresso Toscano" from Counter Culture Coffee.

www.counterculturecoffee.com
Permalink Reply by J.P. Oughtred on January 4, 2008 at 12:29pm
so it's an espresso or a method of preparation?
Permalink Reply by J.P. Oughtred on January 4, 2008 at 12:33pm
ok i figured it out thanks for the link!
Permalink Reply by Wilson Hines on January 5, 2008 at 7:22am
Hey Chris. 12-14 days? Wow, I had been using a 7-10 rule, but that was discussed on h-b.com. I am going to work with Tony (Octane) to try some 12-14 day Toscano. Thanks for the tip! Anything else is welcomed.

▶ Reply to Discussion

RSS

Barista Exchange Partners

Partner Discount Series Offers

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2024   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service