the restaurant i work at only has one size of cup for lattes and cappucinos, about 6 ounces. i'm having trouble making a notable difference between the two so i've been pouring caps as doubles and lattes as singles. is there a better way i could be d
Read more…I am curious about a few things. I would like to know how people mix their espresso drinks. Do you steam your syrup/sauce in you pitcher, or do you put it in the cup and mix it in. Is one way better than another? Do you use a steam pitcher more than
Read more…Seems like a while since we've discussed what we think, speculate, or "know" happens inside the portafilter basket during the various stages of extraction. A bit of this has come up in another discussion:
http://www.baristaexchange.com/forum/topics/i
Has anyone experimented with using multiple tamper base shapes to find an ideal shape when tamping for an espresso machine with a pre-infusion feature as it relates to taste? I have used a flat bottom base for years but started thinking about whether
Read more…I've been a barista for about four years now, but I just started taking my job seriously and made coffee a hobby a little over a year ago, so I am still relatively new to a lot of this. In my situation I don't really have people to answer a lot of qu
Read more…Is it just my imagination, or are the shots getting smaller and smaller? I just did an informal tour of some of the most-praised California coffee bars and rarely got a double with more than about ½ ounce in it. One such shop even had a sign explaini
Read more…My question is to those barista's in America either on the west coast or the east coast. How is the italian tradition in preparing coffee viewed by you. As far as the cappuccino or espresso is concerned, I ask because I am here in the United States,
Read more…Has anyone come across Nuovo Point Look alike. I have ordered from a few different companies that all claim to be real BUT, alas they are not. Thinner wall larger more fragile handles. What is going on, it is such a pains taken task to actually get r
Read more…We have the chance to work with a fair amount of single origin coffees-around 14 in stock at any time, many of them work great as espresso-some do not. We also specialize in light roasts, so this of course means some of the shots we get from say a Ce
Read more…So I have a totally hypothetical situation that I need some "consumer" views on. Two companies, different parts of the country. Both have an online presence and are selling essentially the same thing. Both have no current plans to branch out of their
Read more…I put Elvinator's on my mazzer grinders at our shop. Sometimes we have a problem with clumping with the our decaf and one of our espresso blends. It seems that each grinder doses a little bit different, obviously they are all well-loved grinders. We
Read more…I was wondering if I could get some good advice and opinions about how to make Latte Art. I have read a few things online, and tried a few things at work, but I have been unsuccessful so far. I am sure my milk is good, I am concerned with the size of
Read more…this is always interesting and probably been talked about a dozen times on here, but i'm curious (and new to this community), how do YOU do a cappuccino?
Read more…I would like to hear some thoughts on espresso cocktails. Are there any worth the experience? I am taking a trip to Portland soon and would like to know if there are any places serving an exquisite espresso alcoholic drinks.
Read more…I've been told by Wikipedia.com that espresso has less caffeine than drip. However, when I check on Mayoclinic.com, I read that they are about the same. What's going on here; does drip coffee indeed have more caffeine than a pulled espresso (assume t
Read more…Hi I'm in the business of importing Lavazza Capsules into Austraia. We have been succesfull, growing fast, and we know that Nespresso has been extremly succesfull. We think that capsules have some real advantages in particular curcumstances (Some di
Read more…It goes without saying that one of the many reasons people drink coffee is due of the caffeine content in addition to the heavenly flavor. I realize that caffeine is a drug of sorts, and that (similar to everything else in life) moderation is key. I
Read more…alright ya'll, post pictures and stats of your espresso shots! prettiest shot wins a free double espresso at my shop if you ever get to Asheville. 20g dose 30 sec extraction @ 195 F ~2 oz. shot café remon blend, our espresso blend (sumatra, ethiopia
Read more…So our shop just got cinnamon as a beverage flavoring for the holidays. I was wondering if anybody has any suggestions for drinks. Plain cinnamon is way too strong. I have tried it with vanilla, peach and in hot apple cider. All are good just looking
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