Personally, I believe the act of roasting coffee with flavored oils is disgusting. However, due to high demand, it has been insisted on me by my customers to keep a steady supply of this coffee. Does anyone know a better way to serve this product ot
Read more…I'm really big into Podcast so I was wondering if anyone knew of any good coffee podcasts (other than barista exchanges podcast).
Read more…On our first Christmas together, my wife and I decided that we should get a special coffee to drink Christmas morning. Many years ago it was the special-order Jamaica Blue Mountain that our local shop in Burlington VT (Uncommon Grounds) would order j
Read more…Does anyone have certain little things they like to "add" to their brewing method(s)? Things that you believe make provide a better product? I'm still working on my Vac-Pot technique (my favorite brew method), so I haven't really gotten to the point
Read more…Obviously us coffee people have all had our fair share of bad run-ins with Jeff Simmermons - "I want a triple espresso over ice." I think it's okay to piss people off to maintain espresso's integrity (but only if you REALLY have to). I do believe th
Read more…Would anyone care to share how they choose to store their green beans? I'm a roaster starting out and I've been reading voraciously. I see how temperature and humidity play a role, how surrounding smells play a role, etc...but so far no suggestions a
Read more…I have a story you a lot of you would love. My mom got Ritual Lifesaver because she heard all the rage about it, and hated it. Infact, she didn't like it to the point that she mixed it with costplus coffee so she could stand it. This made me a laugh
Read more…In my opinion and experience, I prefer vac-pot over any other conventional brewing method if it is done properly. Therefore, I was wondering what would be the the most efficient way of offering in-shop, vac-pot brewed coffee. Theoretically, this meth
Read more…There has been alot of hype around Fair Trade and Rainforest Alliance coffee. In theory this is a great idea, and should be supported fully. But should the customer absorb the cost or the shop? And would you pay extra? Id like to know what your guys
Read more…In your retail-commercial setups, how do you deal with brew temperature changes......... or do you...... if you have coffees that have different recommended/ideal brewing temperatures? This assumes you don't have a multi-group machine with individual
Read more…I'm writing a story on home grinders. Can someone please explain the phenomenon of coffee over-extraction? I hope to convince people that a conical burr grinder is worth the additional $$$. Thanks
Read more…I'm looking to hire two new baristas, I was wondering if anyone has a test I could use to see their knowledge, etc., without having to re-invent the wheel if you will!
Read more…Hello friends, I will be traveling to San Fransisco this coming week for Thanksgiving, and of course I'm going to be running around looking for some good coffee/spro. Blue Bottle and Ritual were already on my list of shops to visit while I'm down th
Read more…I have always been a big fan of mexican coffee and lately I have had the chance to play around with roasting and blending some. My problem I have been having is consistancy in taste. All from the same bag, I have been doing side by side cuppings and
Read more…Some questions to ponder. Do you think this will be an eventuality? How available would you like to make training as a barista? Would a course for training baristas fit in with a culinary program? What is our capacity for growth in the restaurant
Read more…Hi everybody, a complete rookie here. I have been trying to find out if there is any course or school that discuss everything about green coffee? Like on how to grade them, how does the green coffee trading works, the history of it, how to import the
Read more…Have had some discussions lately on prolonging the life of coffee once the pack is open. A lot of different thoughts here on life of coffee, whole beans in particular, and how to store them. Decided I would like to open this up to you all and see wha
Read more…The Today Show had an expert today that said that the oils in coffee inhibit the metabolism of cholesterol. She said to use brewing methods with a filter to block these oils. Has anyone else heard this? Anyone know what study this could be from? Is t
Read more…I run a coffee blog in Melbourne which I’ve recently expanded to include reviews of coffee beans. The aim is to buy different types of beans, brew the coffee myself and review. Being fairly new to this I’m not sure of the best way to brew the coffee
Read more…So the more I cup coffee the more I am convinced that we should not be serving any coffee to customers that is over 160 degrees F. When we cup we don't even really taste anything untill it reaches below 160 degrees F. And it is best between 80 to 130
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