XV Espresso
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Espresso (371)
Natural coffee and blends
The question is. ¿the porcentage of natural coffeemust use to do espresso blends. Someone has done it ! Regards to all. Manu
Read more…Blending for Espresso
What are your trials and errors in developing your espresso blend? what has worked, and what has failed?
Read more…grinder woes
repeating a new discussion topic posted on Equipment forum in hope of a hit Now into my second Cunill with doser problems....anyone know anyone in the Portland area who can fix these puppies? As clumsily and non-ergo as they are, they seems to grind
Read more…sugar in take aways
if a customer wants you to put sugar in their coffee when is it best to put it in? pre shot, post shot, post shot + a bit of milk or does it not matter? I do not like sugar so my taste tests are non existent
Read more…Why Italian caffe professionals are going down?
It can approve that the influence of the world coffee industry is in a wrong direction, as I can see and tell. Since they feel that they should learn from the world "new development", but in fact, they were leading to the wrong place. People are alw
Read more…decaf espresso
What is the difference between a decaf dark roast bean and a decaf espresso bean? If there are any, can the ordinary mortal taste the difference after adding milk, sugar, or flavorings? thanks for the feedback
Read more…Wondering what would be the cause of this....
This may be a novice thing to ask, but you never learn if you don't ask! I had a macchiato the other day at a new coffee shop I was trying. The taste was really quite bitter, but what struck me oddly was how thick the shot was. VERY dark, but VERY t
Read more…Toscano Specifications
Since this forum is mainly populated by professionals that go through pounds and pounds (hopefully) of espresso every day, I was wondering from a shop perspective what tips the baristas can give on Toscano espresso preparation. Temperature, how many
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