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
Read more…Anyone have difficulty training employees to froth with left hand so they can multi-task with right?
Read more…A barista just asked me about the difference between steaming Mocha syrup in the pitcher with the milk or adding the steamed milk to a cup with the syrup in the cup. I've always added syrup to the drink and added steamed milk to it. Will it make a f
Read more…I just received samples of redespresso. I find it exciting. Anyone have experience with the company and also in your store?
Read more…Does it realy Matter if a Cappuccino or a Latte is 1/2 caf. ?
Read more…Hey Guys, Don't you hate it when people order their drinks "extra hot" ?
Read more…i just saw "red espresso" on youtube for the first time and i wondered if anyone out there has tried the stuff. im not much of a tea guy but it seams like an interesting idea. so if any one has feed back on taste, quality, preparation or equipment is
Read more…I mean all your production shots even when slammed or not. I got busted by a regular today. I'd just pulled myself a dopio and quaffed it when a couple regulars who work next door stopped in for their afternoon Americanos. Two 12oz dopio Americanos c
Read more…Hey all, Im a pretty new barista and i was wondering if anyone had any good suggestions about where to watch or read a step-by-step guide on how to do good latte art. I can do a heart almost every time and a rosetta about 1/3 of the time, but I can't
Read more…I've always tried my darnedest to keep my espresso hoppers full - I was told in training that the gravity of the espresso in the hopper affects the grind. Lately, however, I've been wondering if this is true. Does the espresso level in the hopper aff
Read more…im pretty new to the barista community but i work for a company who is very strict on the quality we produce. so when someone comes into our shop they are expecting the best of the best. I dont get much of an opportunity to play with the grind as its
Read more…So we have a problem at work. Our espresso has aged only 4 days past it's roast date. So the shots are coming out tasting not so good... They are really bright and bitter. The shots start to drop at the right time (around 9 seconds) but they blonde m
Read more…Hi, anybody please can help me find a nice picture-drawing of a portafilter? Look at the picture attached ... this one is exactly what am looking for but this one on a cup and not complete ... Yeaaah, U got it, it is gonna be the tattoo .. :) Thanx g
Read more…i seem to get conflicting points of view on this. until recently, i had been under the impression that leaving the puck in the portafilter is the way to go in order to maintain the temperature on the group head. however, lately, i've been told by bar
Read more…As a Barista Champion, Heather Perry at klatchroasting has lots of opportunity to promote items within the industry. Currently she is working for the CA Dairy Boards 'Got Milk campaign' and promoting making cappuccino's and drinks at home. (for those
Read more…I'm curious as to how many people have more than one espresso available for their customers (not counting decaf)? I know that Billy Wilson has three available in his new shop, BARISTA. There are obvious challenges, but it also seems like a great mov
Read more…I have issues with soy milk. I think it's yucky... always. I know it's necessary for lactose intolerant people, vegans, etc. so i wonder if there's a better way to do it so i don't feel like i'm poisoning my customers. Perhaps I'm steaming it wrong
Read more…Hey everyone, I'd like to start a discussion about dose and flow. Are you always using say, 14g, of coffee and aiming for it to drip at 7s, cone at 10s, and finish at 30s.......or do you adjust your parameters to achieve the best result for that day
Read more…I'm so very jealous of Portland and not only the transparency between coffee roasters and information sharing but they also have Bellissimo! Bruce, Matt , Jared, Rita and I know I left out the name of another trainer but the entire staff are so brill
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