We're moving our coffee operation into a much smaller space, and I'm considering pre-grinding a small amount of decaf at the beginning of the day (maybe using the Bunn drip grinder set on "espresso") and keeping it in a small Cambro container by the
Read more…As it shows from my title i am confused among these tow brands,, so any help...
Read more…I have been a barista for a little over a year at my on shop I confess to be mostly self taught except for two or three workshops one of which our Host Matt game me some pointers. I don't know how to use this feature or skill with my machine which is
Read more…Hey all, I am using a 3-group Rancilio Classe 6 (lever). I am having a hard time pulling any decent shots as most of them are either bitter or sour depending on how slow or quick the shots are being pulled. As far as I can tell without using a scace
Read more…Hi all, The cafe I currently barista for simply uses the Torrani Mayan sauce for their "mexican mocha" ... its crap (sorry, my opinion). They'll never change it because they have little creativity, but I'm wondering what you're favorite mexican mocha
Read more…will i am in the process of building up my coffee shop menu and i am thinking to have these four categories : 1-classic drinks 3- chocolate drinks 2- cold drinks 3- smoothies and milk sakes ... again i am a begineer in coffee business so and in need
Read more…I was wondering if anyone has experimented with or uses means of flavoring lattes/other espresso drinks with anything other than syrups? I'm not absolutely opposed to the idea, but I am a bit turned off by the thought of artificial flavoring. Does a
Read more…I'm having issues with my espresso machine. Every espresso puck consistently has "holes". I have a Cimbali machine. I've replaced the holder gaskets, the screens and the shower disc. No matter how "tight" I pack the espresso into my portafilter - t
Read more…Does anyone know where I can find an archive of the old Nine Bars articles circa 2006-early 2007? There was this great article on Viva Barista on coffee processing, and would like to review something in it. Any help would be appreciated. cheers, B
Read more…Because I sure do. I find it's really hard to find much good material about roasting on this site. Let's improve barista exchange in this regard. If you want a roasting section, I'd love to know about it.
Read more…Now that I've got your attention.... :grin: Brady and I decided that this weekend has been kinda slow on BX, so I thought I would generate some controversy. Please consider the following: We performed an experiment at Counter Culture's Training Cen
Read more…Last night I was involved in a training session on espresso techniques, and as I was done tamping, I polished the puck by spinning the tamper 360 degrees on the puck. The trainee asked me why I polished and I was dumbstruck for a second not knowing t
Read more…Your thoughts on the growing popularity of the Flat White? To jump on the bandwagon or no? How much different is the flat white from a traditional 6oz cappuccino w/ Italian style foam (small portion of micro-foam on the 2 shots and steamed milk)?
Read more…Anyone know of any celebrity endorsed espresso blends or roasts? I already know about "David Lynch Signature Cup". Are there any others? By the way, I tried the Lynch stuff. Threw some quick cupping notes up on my brand new coffee blog: http://white
Read more…i just found this on the intarwebz and think its absolutely brilliant.
Read more…Is anyone out there doing tea espresso latte's? I remember seeing an article or hearing about espresso tea and was curious.
Read more…James Hoffman says "crema is rubbish." What do you guys think? I think since it is James, we ought to seriously consider what he is saying and judge it based on the results. His controversial video has been out for some time now (i don't think I saw
Read more…I spent last weekend in Chicago taking care of some business and thought I'd try to visit the much touted Intelligentsia there. I was on West Fulton and drove by the address listed on their website, missing it twice. I know it was supposed to be clos
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