Well since Im at work right now I am going to be quick. As a barista do you pour your cappuccino's or do you scoop? My boss had say to me that pouring isn't the proper way. I've been pulling shots for over a year and a half, and I've taught myself wh
Read more…We've just gotten our new crop in from the farm, and I was talking with Johnny (our roaster) about espresso blend development. I'm curious what different methodologies people use in testing new espresso blends. In the past I've only adjusted grind f
Read more…Honestly, I have never had any real palate refining classes or intense cupping knowledge. I have been to literally hundreds of specialty coffee retailers all over the country, and even some outside of the country, and this is where my palate has been
Read more…I don't mean a photo of your menuboards - I want to see how all your drinks are presented and defined - I'm curious about the variation around the world. So, this thread is for everyone to post some pictures of their coffees - latte/cappucino/etc and
Read more…anyone have any insight into this vid i havent heard of any of this. and id like to consider myself a professional. https://www.youtube.com/watch?v=0vEfbO1hLlA
Read more…Anyone out there have a steaming secret or tip to share. In the past six years I have come across various methods of tamping steaming and pouring and all of them tend to have their own unique qualities. I've made and broken various habits as far as s
Read more…I know this is gonna sound stupid but... my crema is hardening and dissipating real quick- the coffee I'm using is 4-5 days old so is it too fresh and needs more degasing or or has it staled - help!!!
Read more…When Business is crazy busy, I'll steam in a bigger pitcher, then pour the appropriate amount of steamed milk into a preheated 20 ounce pitcher to do my art. I am self taught and never received any tips on what to do. What does everyone else do when
Read more…so I couldn't help but notice when I was at the SERBC this past weekend that the machines being used were not La Marzoccos. I was at first bothered by this because I have a passionate love affair with a pretty sexy Linea at work. But after watching a
Read more…Just wondering if anyone makes an extra effort when someone orders espresso from you. Like after I ask the person if they've had espresso before, I do my whole little routine. I make sure the cup is nice and hot while remove all the little amounts of
Read more…Hey Everybody, I'm in the process of planning latte art throwdowns for the coffee shop I work at. Does anybody have any pointers/rules/anything that you have used for your throwdowns or that you have appreciated about the throwdowns that you have at
Read more…I have been at this for about a year and im looking to broaden my skills, and suggestions?
Read more…I work at a coffee shop in central Wisconsin, and lately some of the customers and employees have been getting bored with our bean selection. For our espresso we use a La Vazza bean (not sure what roast at the moment) but since it comes from a vendor
Read more…Yes I know this topic has undoubtably been visited more then a few times, but I'm going to post anyway, so lets visit it once more. I was just wondering if anyone knew of any decent places for barista training within the Great Lakes region? Maybe so
Read more…Our grand opening will coincide with St Patrick's Day. I'd love to see everyone's shamrock latte art. I'm also still looking for a celtic trinity knot, latte art... take the challenge!
Read more…In the most recent AA Café Podcast (Recorded fairly regularly by the fine folks at DoubleShot Coffee Company in Tulsa, OK) the crew discusses how fresh should espresso be when it is served. Apparently at the SCRBC, Isaiah got comments on how the bean
Read more…I've been using a bottomless portafilter in my cafe for about a year now. There is one thing I can't seem to figure out. The stream of the coffee more often than not is tilted to one side of the portafilter. It tends to lean towards the back. We've c
Read more…Hey, I've been trying to get better at pouring competition style cappuccinos lately. Generally at my shop when I pour just one for a customer, the foam is great, it's really balanced, and the art is spot on. But when I practice and steam milk to pour
Read more…Hi guys, I wanted to know if a single Espresso has less Caffeine than a normal 12 oz. Brewed Coffee (mild Roast) .
Read more…Hey, guys. I just saw this "Ripple" tamper on Reg Barber's site today. This is the first I've heard of it. Does anyone have any experience with it? And what's the logic on using a tamper like that?
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