I would like some pointers on how to achieve that reddish colour with tiger stripes that judges are looking for on competition espressos. I mean, what can we do on the roasting side of things and what can we do on the grinding/shot make it happen con
Read more…Hey yall, a couple weeks ago we had the local newspaper come in and do a story on our shop. We did a "barista for a day" with one of our daily customers who just happens to write for the paper. Seeing as how I do all the training for our shop I had
Read more…I've been experimenting again... We have a big aquarium at home with a few exotic marine fish. My hubby is rapidly becoming an enthusiastic water chemist to keep the critters happy in their tank. Consequently, he has got himself an RO unit - in layma
Read more…I've got an awesome local dairy I'd like to approach. There milk is unbelievably sweet and delicious. However, it is unhomogenized. Does anyone have experience using unhomogenized milk in either a home or commercial setting for espresso-based drinks?
Read more…In the past 6 months i have been researching and talking to people in the industry about temperature stability in espresso machines. As far as i know machines such as la marzocco, dalla corte and the synesso machines boast a very stable, very consist
Read more…attended the Seattle Coffeefest for the the first time ever (loved it!) and learned A LOT.. but would like someone to set things straight about making a cappuccino because i had a semi-argument with my co-manager about what the "standard" procedure s
Read more…I recently had a discussion with a co-worker about the slang term "Spro" (espresso) and it brought a semi-random question to my mind... what other slang terms are being used in the barista's world? A couple I personally use: 'Spro Dbl. E. S. M. (Dou
Read more…Anyone out there much into Italian Desserts? If so, have you ever had Panna Cotta? Panna Cotta translates to Cooked Cream & its one of my favorite desserts. I do an Espresso Panna Cotta, & a Vanilla Bean Panna Cotta. When finished it is alot like a c
Read more…The debate: Is the Cafe' Americano best when espresso is added last or when pulled directly into the cup? Opinions?
Read more…A few years ago I was managing a fine Italian restaurant at which I did everything from hire, serve, clean toilets, & cook. I ended up taking on the job as Dessert Chef for the year I was there which I learned alot of incredible Italian dessert recip
Read more…So, a few days ago I was faced with a new question. The culprit: heat. Allow me to explain... Grinders grind. All day, every day they keep on grinding. We learn through experience that a hot temperatured grinder will ruin those delicate oils in the
Read more…the drive-thru kiosk i manage is one of the only (decent) coffee stops in my small town, so we're frequently asked to re-create starbucks' drinks. each day, at least a handful of people observe the menu, and then ask for caramel macchiato. so i prepa
Read more…Our Cafe offers several mocha choices and we wish to upgrade the quality of each. We struggle with the plastic pumps used with the standard chocolate syrup bottles. The powdered chocolates are good quality but time consuming to mix into individual dr
Read more…Has anyone out there developed a fool proof way to create a perfectly blended flavor shot? I know that in our community these sugary sweet additives aren't usually smiled upon but we still get plenty of requests for them. Lately, I've tried pulling
Read more…Let me begin by saying that I like the way my two Anfims grind coffee. I also like the way that they distribute into the pf. I like the timers and they are shiny! BUT.... What is up with the huge gap between the burrs and the doser? I feel a little d
Read more….........an extra dry cappuccino? AAAAAAAAAAAA who are these people....... He says can you make it, I said yes, it sounds like cardboard to me, but I can make it...... At least he didn't ask for a large. Sad girl in Indiana Bj
Read more…This of course is most likely common knowledge to most.... My question is: We all talk about the importance of changing out the burrs on our grinders. I would like to know what the typical life cycle on burrs is? What do worn burrs look like and fee
Read more…What or who was it that ignited your interest in the coffee industry? What fuels your passion for coffee? I would love to hear your thoughts, and stories!
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Cool! I just received my promo copy of "Coffee Drinks" by Michael Turback, published by Ten Speed Press. The book is very cool, and is filled with tons of recipes resembling some of the best signature drinks I have either seen at competitions or have
I was at Reg Barber's today to get some tamper work done and i picked up a Ripple base. I have not been back to the shop yet and will not be for a few days. In the mean time does anyone have any feedback on this yet? By the way, Reg just got in two p
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