Ok this may be a bit basic for some of you out there... but i want answers!!!! there are a lot of variables involved in the basic espresso process from dropping your beans in the hopper to producing your perfect shot. My question is this - with any
Read more…I work at a micro-roaster with a cafe in the front where I pull shots. Our roaster is a 15lbs capacity and we're pretty small scale but expanding all the time. This is my first an only position as a barista and have been doing for over a year now. M
Read more…I hate it when people order nonfat, sugar-free, decaf anything...
Read more…Hi! I am thinking about how to establish more consistency in my espresso dosing. I confident at this point that I am pretty good at maintaining a consistent 20-21 grams of espresso in a double basket, but I love thinking about the method of levellin
Read more…Hey people! Alright...you are officially witnessing my first discussion, so here goes: Muddy pucks. I have a pretty good idea in general terms that a lot of times, a puck will be muddy as you knock it out right after pulling a shot generally if the
Read more…I don't beleive in the perfect espresso, i love the fact that espresso blends, and tastes are wild, varied and artistic... I've just been offered the opportunity to work with some different roasters on creating an espresso blend for use in the UKBC
Read more…Hey I was wondering if any body had suggestions for my rosettas its very frustrating to see them almost turn out then just get all F@#$ at the end or to have them start entirely messed up and finish ok... i dunno just looking for some tips
Read more…A while ago I ran across a term to describe the act of pouring a shot of espresso over a finished blended drink. Now I have forgotten the term. I have had a couple of these recently and like the effect. Anyone know what to call this?
Read more…OK. so i've been working as a barista for about three years now, and I make a damn tasty latte. ...it just doesn't look very pretty. I've gotten to where i can do SOME stuff, but it mostly amounts to random shapes, not like...the crazy stuff i've see
Read more…One of our techs sent me this picture, and said he has a customer that has a couple of supers in his home, and every once in a while he gets a shots that has clear separation. The bottom is thick and black, the top, almost straight water. Not having
Read more…What awesome internet-available espresso blends have you enjoyed recently? Black Cat, Bella Vita, Meritage, Red Line, Belle, etc.? What's knocked your socks off lately that you'd recommend to a small roaster in search of espresso blend inspiration?
Read more…I posted this in the Trainers&Education group, but, have not gotten any replies yet, so, I'm posting again here: Since I have been making hand tamped quality espresso, I have always been trained (and subsequently trained others) to pull ristrettos b
Read more…So when I am working the bar I get the periodic 'latte, no foam' order. Sometimes I ignore it and pour them a latte w/ art, sometimes I heed the request. What do you all think? Do you give them a flat, crappy latte that is not all it can be just bec
Read more…I am heading over to the coast this weekend, and I can't wait to dive into the local coffeehouse scene - but I don't want to be overwhelmed. I know there are many shops, and several of top quality, but I have limited time, and want to visit the very
Read more…Let's talk about microfoam. What do I want to know specifically? Everything and anything. Just something. Pictures, videos, tips on how to make it, why it makes a good drink, can you make enough to make a cappuccino? (I have a hard time with that)..
Read more…I've 2 customers tell me that the shots are only good for the first 10 seconds after they are pulled. But I was told by our consultant that that was a myth. Anyone know the answer?
Read more…Besides ruining a perfectly good espresso shot, is there any reason not to pour a raw sugar in with the grinds? Some coffee shops do it and some won't. My thinking is that as long as the sugar is sandwiched in between the grinds and not actually touc
Read more…Voice your opinion on your single origin espresso experience's. What SO's have you come across to be completely brilliant? Voice any specific's that you came across in order to achieve this brilliance (dosage, water temperature, ect...). I hold this
Read more…I am so excited. The only problem is that I am opening Monday. I bought out all the assets of another coffee shop while in midst of getting ready to open this one with my mom and sisters. We ended up not being able to get the loan, but decided to go
Read more…Hey i intend to do a drink with whey and Espresso,Any body can suggest a drink
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