Alright Barista friends...Somewhere my husband read that 20lbs to 50lbs pressure on tamping. I was trained on 30lbs pressure and to be consistent with that. What is the barista professional using and training others on this matter. Help with this deb
Read more…So I have this cold and this morning had on of my baristas make me a double, it tasted really funny. So I go and ask the barista and she tells me it was a little off but that since it was my first shot she figured id just down it purely for caffeine
Read more…Ready to upgrade our espresso grinders and interested in the Robur E's but would like to hear comments from owners / baristas now using them. Any surprises? Worth the $$? Have the Robur E's caused you to modify your procedures?
Read more…Does anyone know if using a thermometer to steam milk is required by health code? If so, does it vary by location? I live in Dallas, TX. I am being required to use a thermometer by my supervisors. They are saying it's a health code issue. More often
Read more…I love to drink espresso and I always try to taste espresso at the coffee shop that I visit. I found it weird when I taste in some coffee shop their espresso contains some acid. Does espresso really need acid to gave a great taste? What kind of espre
Read more…Why do I have to drink just 25 milliliters of coffee? There are moments in which you need to drink and our organism is satisfied only by a high quantity. And in these moments it is possible to commit two crimes: to water down wine and to order a ‘lon
Read more…If this was your shop, would you extend training to "all employees." I didn't do any home roasting this past week, and am leaving to go out of town, so for my home inventory I had nothing to grind. One of the best roasters in the industry has two sho
Read more…All the ingredients required for cappuccino preparation, I'M procuring from reputed brands and preparing. Every thing comes out well except foam which I required 20 mm plus but I'M getting only max.10mm. Any solution !!! I don't want to use any stir
Read more…hi all, i'm (finally) looking to gear up to open in a couple weeks and am pondering the espresso menu concerning cup sizes. from my knowledge of the WBC, they seem to use a single shot in a 5ish oz. cup as the standard cappuccino, but i know many of
Read more…i will be visiting Pittsburg this weekend (22nd-23rd) and was looking for some direction on where to get "the goods"...
Read more…The next time you order some coffee at your favorite coffee shop, this coffee chart should come in very handy - it illustrates the small differences between the common espresso flavors.
After two years of working with Kaldi's Coffee in St. Louis, I've moved to Kansas and found myself at a new little shop that roasts it's own beans. At Kaldi's, I feel I was fairly well trained and taught the "correct" methods (if they exist) of appro
Read more…Is there such a thing? If you know of a place, please share. DH is there for training and has yet to find good coffee...thanks!
Read more…What are your favorite Single origin coffees to use as espresso? What are some really great S.O. experiences you have had? Right now I love using a lighter-medium roasted Ethiopian Sidamo from Alliance World Coffees. A lot of morphing fruits and spi
Read more…My first post was about accepting a job at a Coffeeshop which uses a fully automatic machine. Well, I ended up turning that one down and getting a different job with a completely manual machine- HOORAY! The only thing is, she trained me very differe
Read more…Hi all, Can anyone let me know from their experience if the Ethiopian FTO Oromia makes a decent SO espresso? If not what are your recommendations? Thanks
Read more…We serve a cold-brewed iced coffee, that sells well, but I have a few customers that are asking for an Iced Latte. . .I have gingerly talked them out of icing a latte instead selling them an iced coffee. Is there anyway to make an iced latte that won
Read more…Hey guys, I decided to try some Ethiopian that was roasted fairy light through the 'spro machine and got mixed results. This was roasted for syphon or plunger use and I don't like the outcome of it through the 'spro. I get a nice coloured extractio
Read more…So here is a problem that I run into on most of my pours . . . ghosting. It's when, right before the white white starts to show up, the espresso/milk starts to lighten up significantly. Then as I continue the pour, this "ghosting" effects my contrast
Read more…Back in the spring, my boss and I started sampling new espresso blends for our shop and we found a great four-bean blend that I had thought would be perfect for summer. It bursted with big cranberries and had a very juicy body/feel. I figured it woul
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