Hello There, This is Brian O'Connell from Equal Exchange. I've been lurking for a while. Love this forum and I'm looking forward to it growing much larger and much more active....but so far it's looking damn good! I just wanted to put in a plug for
Read more…As I feel deeply about us as an industry decommoditizing coffee, I think there needs to be a more conversation as to the role the barista plays in that. A new blog post on rootcoffee.com offers a perspective on this. I'd like to hear from more people
Read more…Hands up who in here actually knows the specific percentages of origins that comes in the blends they are supplied? (Presuming you buy off a roaster) This thrilled me as a hot topic after I purchased an already established cafe that was using, let'
Read more…Found this great article about Topeca Coffee - http://www.imbibemagazine.com/Seeds-of-Change-John-Gaberino really shows the seed to cup model! Great job John!
Read more…We do melitta at my shop, and it seems everyone has a different technique. I've read the chemex debate at coffeed.com, and Scott Rao's reference to "voodoo pouring techniques" got me curious. (I'm writing this on a whim during a break at work, so I
Read more…does anyone know where we can find a distributer for coffee growers in haiti?
Read more…Some time ago I watched a video on YouTube of Mark Prince demonstrating some advanced press pot technique. you can watch the video here https://www.youtube.com/watch?v=DfN116i4mVg. the basic premise is that after extraction is complete (3:30min) you s
Read more…'Spro...Cap...Sig...even Third Wave: What's with all these new words?? Americans, while attempting to make the coffee business our own, have bastardized something that we did not invent. Don't get me wrong, I love the recent explosion of good coffee
Read more…I feel like there's been a lot of introspection within the "Third Wave" coffee community lately, and I'd like to add to it with consideration to the creamer station. We all know the feeling of pulling a good shot of espresso, only for it to be downed
Read more…it looks like this could be the end of some of my favorites..hope not though http://timwendelboe.no/2009/03/some-thoughts-on-the-new-ethiopian-coffee-trade-situation/ http://www.coffeed.com/viewtopic.php?f=19&t=2628
Read more…Has anyone visited Monmouth Coffee in London? How was the experience? How was the coffee?
Read more…i am planning to use a cold press system for iced coffee. could anyone provide some useful tips on grinding, brewing and storage of the coffee (how long can i keep it since it does take a while to make), etc???
Read more…i notice quite a few coffee houses that use the drip method where the brewed coffee goes straight into a thermal carafe for self service. can i utilize the same method for french press (bodum)? i would like to brew up several of the 12 cup bodums and
Read more…Congrats to El Jefe Rye on a cover thats hotter than Jen on G.Q. Digital access: http://www.baristamagazine.com/ pwnage, u 4r3 73h n00bz, w00t!
Read more…instead of drip/brewed coffee, we feature french press. i need some clarification. we use bonjour/bodum 48oz presses. 1st off... what's the standard tbl spoon to oz ratio for french press/etc? b--is there a different tbl spoon to oz ratio depending o
Read more…First things first, there is no Cuban coffee in the US market. In fact, the last time I was in Cuba, I was told that the coffee most available came from Bulgaria...??? No negative here, just clarifying. When one of my brothers from Cuba visited our
Read more…I was just checking out Cafe D'Artte and they have 2 alderwood roasted coffees. Is anyone else wood roasting coffee? To anyone who has tried them, does the wood smoke come through? What are your opinions?
Read more…Hi everybody, im a youngh barista and coffe owner in mexico, we became a very bussy shop, but i`ve been selling illy the whole time... the problem is that lately with the dollar increase its became so expensive! So im looking for a dealer conection w
Read more…Hey Everyone. The owners of Virmax, the company that runs the Las MIngas program, are doing a presentation tonight at the GImme Coffee on Lorimer street in Brooklyn tonight at 7:00. This is an amazing coffee program that is revolutionizing Columbian
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Last night I was at my friend Charlie's house and he had this weird cheese I had never seen before. It was called Brun-Uusto. We were going to try it, but we had a bunch of other cheese and tea, and we never got to it...
... the funny thing is I ca
