I'd like to introduce myself as the Editor for Vintage Indie. We are looking for special guests for our online magazine. We are looking to do coffee house tours through interviews and photographs submitted by you. Together we can help introduce the
Read more…Now, first off, I used to drink Splenda, and this has nothing to do with Splenda itself, but more along the lines of drink making. A similar post was on Coffeed but I decided I'd like the BaristaExchange's community answer. The other day, I had a cu
Read more…Here is a list of the winners of the Guatemalan Cup of Excellence : Position Cupping code Owner Score Farm Municipality Department 1 174 "EL INJERTO S. A." 93.68 EL INJERTO I LA LIBERTAD HUEHUETENANGO 2 156 "COEX (GUATEMALA) S. A." 89.78 LA BENDICI
Read more…Lite Roast or Medium? I like Lite roasted and Medium the best so far. Dark or "Espresso" seem to be too bitter and don't express the true flavor and body of the bean. I also think "over roasting" could possibly cook away the volatile oils. What do yo
Read more…Okay, so I saw a news report last night...a press release, obviously...about the new "Pike Place Roast" being released by Starbucks at all their cafes tomorrow morning. To be available everyday and forever as the benchmark for quality coffee cuz they
Read more…I am looking at perhaps getting toddy coffee for our iced coffees this summer. Does anyone have experience/opinions on toddy coffee and the whole cold brew thing?
Read more…Thats right. I'm about to re-work my "contract" at the cafe. I've been working for Temple for over a year and a half, and I'm one of the "top dogs", so to speak. I'm on extremely good terms with the Big Kat, and I feel that, since I'll be doing more
Read more…I attended a coffee cupping about two months ago and as we were wrapping up/cleaning up, the discussion of the use of new and used coffee grounds was brought up. Besides the obvious "drip" or portafilter uses, a couple of off the wall uses were voice
Read more…In looking at different pre-manufactured options for pour over stations, we see there's commonly a significant distance that the coffee drops from bottom of filter to the cup - looks like 6" or more. Even photos of home-built "dandelion" stations see
Read more…We are looking to develop a processing of coffee map inside our store. Beginning from plants, grown from seedlings 6 years ago, to ground coffee. We need about 5 pounds of coffee in parchment and a recommendation on how to best represent cherries. An
Read more…I fully understand the fine art of the small batch roast but in searching for a roaster for a coffeehouse I will need a bigger and more reliable roaster. We have been ordering coffee from The Steaming Bean for our home use for a number of years. My h
Read more…The internet is crawling with theories for storing and making good coffee. Some are very speculative and some based on good science about the chemical properties of coffee beans. What I haven't found yet are many, if any, rigorous studies on coffee s
Read more…We will soon be dropping to only 12 oz hot sizes (and only 8oz for caps, and only 16 oz for cold) and I am trying to decide what to do with the drip coffee customers. What might be some possible situations to satisfy the 20 oz drip customer. Add shot
Read more…My current dilemma i s that i am not a math whiz and have no way of knowing if our drip practices are the best. At my shop we currently brew 3 Liter air pots basically full, with .36lbs of ground coffee. I have been assured by our roaster that this i
Read more…If anyone of you were applying for a horticulture scholarship, how would you relate (career wise) horticulture (which is the study of growing plants and the plants themselves) back to coffee.
Read more…So, i'm out scouting around for a good coffee to pick up these days and it seems the 90+ barrier has been smashed through with reckless abandon. What used to be regarded as the quintessential cup of magical elixir is now the baseline for coffee evalu
Read more…Hey, I'm wondering. What would you vote as the most reliable, most biblical, and most enjoyable book on coffee? Which of your coffee books is dog-eared, highlighted, underlined, stained and ragged? Most (and I) have a beaten-up copy of "The Perfect C
Read more…Does anyone have any Spring/Easter seasonal recipes they are willing to share? Fall & winter are easy, but I am at a loss for spring.
Read more…Here's a question: Ever had a good cup of percolated coffee? Any ideas on how to brew good perked coffee? Is it even possible??? Ok, that was three questions...
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