Check out these stunning espresso cup designs... cool! http://www.fastcompany.com/blog/cliff-kuang/design-innovation/not-your-typical-cuppa-joe
Read more…does anyone out there have an explanation for exactly what happens to a shot of epresso poured directly over ice? i feel a little lost because i've tasted both ways and sometimes there is a huge difference, sometimes there isn't. it seems to correlat
Read more…So, apart from the millrock competition, I've always used a non pre-infused machine. Whether it be my Isomac at home, or the Linea(s) at work. I'm really wondering what everyone thinks on this issue, and why so many new machines advertise it as thoug
Read more…What was the White Rock espresso that was brewed at the WBC? I bought their house Espresso but it is not the same. Anyone know what they brewed?
Read more…Don't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup of choice instead of pouring the espresso from the shot cups and then into the cup with the syrup, but I find th
Read more…Does anyone have any suggestions? I would prefer it to be gluten-free, too...but not a prority. Thanks!
Read more…Mike Thelin writes for Portland Monthly: Portland Plated....his latest article started a fierce little blog fest which could reflect how things are heating up in heavy coffee culture cities. Portland Coffee Wars....I echo Thelin's sentiments in the
Read more…Let's ask the experts - Saeco is about to bought out by Phillips Electronics and many in the industry fear that the quality of their espresso machines will drop. The Saeco Spidem Villa is a great Super Automatic espresso machine that costs under $600
Read more…I know of a new coffee shop that is looking at saving a few bucks by getting a piston lever espresso machine. What are the advantages or disadvantages of getting one of these over a semi-auto or an automatic like almost every other shop has? Wouldn't
Read more…I still hear people talking a lot of talk about how a harder or lighter tamp will affect the flow rate of a shot. I'd have to disagree from experience. Holding the dose constant I've tamped from 10 to 80 lbs of pressure and still ended up with consis
Read more…Hey all! About a week ago, the crema on my shots suddenly and mysteriously disappeared. The shots don't taste wrong, except for the glaring lack of crema, that is. This was after discovering a small rock in my espresso grinder. I examined the burrs,
Read more…ive been told i need to develop an espresso routine, that is: same amount of beans, same tamp, same everything, and that my only variable should be my grind. that all sounds good to me, but, lately ive been trying out changing my routine every day, m
Read more…This has been a growing curiosity of mine, So I will pose the question and open it up for discussion. In espresso extraction the variables are many (Barista, temperature, grind, dose, gas content of coffee dependent on day, etc.) There seems to be c
Read more…I never really thought about it until today. Early on, maybe 3 years ago, I unscrewed all the spouts on my La Spaz porta-filters and just let the extractions drop straight down. Other than splitting a double shot, I can't figure out why I'd want the
Read more…This question, in different forms, has come up before on other forums, and in business plans. It touches on one direct question, and generates another question; whether "multi-tasking" is as efficient as seperating the major tasks. How many minutes/
Read more…So I tried Red espresso, we had in my bar 1 kg for pleasure , my opinion is that everything from espresso machine is good ... I like it , any expirience , maybe opinion...
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i think i saw this one already but i cant remember what the deal was... so whats the general opinion on iced drinks and how to make them? cold milk or steamed milk? or both? its different everywhere i go. and i also heard some health codes dont allo
Read more…One of our customers brought back a drink the other day with a wax ring inside their now cooled off caramel mocha - horrified and while troubleshooting everything known to man as to why this would occur I wondered this: we use Ghirardelli caramel "sa
Read more…What is your opinion of the 53mm vs the more popular 58mm basket? I've heard chat about the only difference being the ratio of diameter to depth of the basket, but my gut says the greater diameter-surface area is better? I wonder if the ratio of the
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