Hi, I was just wondering if anyone has come across something similiar to me. In the cafe we use a high dose, 20g at a brew ratio of 66% to produce very concentrated but quite harsh tasting shots. The shots do however taste great as 12oz capps and
Read more…How long should it take to develop the skill for creating consistent microfoam and latte art. I have been making espresso and latte drinks at home on my Simonelli Oscar for about 9 months now and I am still struggling with consistency.
My machine in
Read more…Hey everybody, I hope you could help me out. I am looking to buy a scale to use for measuring the brewing parameters for espresso (Grams into portafilter, mL/grams out, volume etc). What's a good affordable scale that y'all recommend that consistentl
Read more…hi to you all.
I would like to first thank you all for the great info and idea on this site.
I work at 3 different cafe's at the moment with 3 very different set-ups and 3 different coffees from different roasters.
recently I found my self troubled b
Read more…I've got a stand at a local farmers market doing espresso, americanos, caps, lattes, etc with my GS3/Super Jolly and am looking for a good way to speed up my workflow with this Singlegroup beast.
I'm already 8 weeks in and things have been going real
Read more…Hello all,
I am a long time coffee fan/snob/barista. I started working at a local coffee shop when I was fourteen years old. After working there for 4 years, it closed down and naturally sought to work for another coffee shop in the local arena. As f
Read more…I was making a moka-pot espresso (yes, not a real espresso by definition,) but instead of lightly filling the coffee tray, I tamped it gently with a spoon..A minute or so later, coffee drooled out of the spout then started splashing out small drops..
Read more…Hi Barista exchange, I am brewing an espresso blend equal parts brazil, El Salvador, and Papua New Guinea. When it is pulling right it has bright, citrus tones throughout with a deep spicy body that finishes with a coca and lingers. Usually I find t
Read more…I've been to Caffe Streets in Chicago twice now and both times, the quality of the espresso has been incredible. The best I've ever had and I wonder how they do it? They are able to get incredible power and clarity while retaining the sweetness and
Read more…Hey, I was wondering in anyone had any thoughts on the 'wetness' or 'dryness' of their stream in relation to the quality of microfoam.
In your experience (if you've played around with it) do you prefer a very dry steam or a more wet steam - and what
Read more…We're looking to move away from using our espresso machine to steam chai. Currently, we fill a steaming pitcher half full with a chai concentrate, and the other half with milk and steam this concoction on our Simonelli. What are some other methods of
Read more…I recently heard from a Schomer seminar that you physically can only tamp coffee so compact and that it is more consistent to always tamp hard and change grind accordingly. Thoughts on this method vs. light tamp or other espresso prep theories.
Esp
Read more…We've been adding to our grinder arsenal lately. Although we typically use Mazzer Roburs, I've been working on a Major E lately. I've been a barista for a long time and work for a reputable company... and although I can pull good shots on the major,
Read more…Hey Bxer's!
I was always a pour-over/french-press/siphon/anything BUT espresso kind of guy. As of late I have found the validity in becoming acquainted with espresso and in particular the preparation and adjectives of espresso.
So then, as I am on t
Read more…I just purchased a mazzer mini from Wholelattelove. Well I purchased it about three weeks ago but I am just now putting it through it's paces. My problem/question is that it doesn't seem to do anything but give the coffee beans a nice little joy ride
Read more…I am interested in knowing about how long it takes to make a latte, not sacrificing quality.
just interested in inspiring my baristas to work more quickly, and want to give them a good benchmark.
Read more…I'm sorry if there is already a thread pertaining to this but I couldn't quite find one...
Do you serve seasonal flavored lattes in your shop? Or any specialty flavored lattes?
The owners of the bakery I work for are pretty pumped about "some kind
Read more…I'm in the processing of opening my shop and am choosing chocolate options for Mochas. I'd like something that is intense but not too sweet. I will be restricting milk-based drinks to 8 and 12oz sizes, so I want the chocolate to be reflective of th
Read more…Hello,
For an espresso machine, does anyone have experience or recommendations with water pressure tanks to help regulate line pressure that drops due to multiple users in the building. In this case, a simple pressure valve is not enough since it do
Read more…At my shop (Java, Louisville KY) we have a couple of regulars whose drink is a cafe au lait with espresso added. I'm curious to see if there's a name for this drink, or even a precedent for making it, We've experimented with a few different recipes b
Read more…