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…Ok, i was recently reading a forum about techniques that baristas have changed over the years. There was much to say about pulling shot of espresso and how that has changed over the years. I can't help but feel that there is more than one way to get
Read more…I'm sure that many of us have experienced time travel when visiting espresso bars. You order a drink and the barista pulls 2 clicks to dose, tamps using the plastic nose, taps on the side of the portafilter handle between tamps - techniques that have
Read more…I am considering switching from a triple to double shot baskets in our shop and was looking for any advice from some more experienced baristas. Our current shot is a triple shot dosed at about 23 g (we don't currently dose by weight - hoping to chang
Read more…Wondering if anybody here can help me out with a technique employed by the recent Latte Art Champ from Coffee Fest NY.
His name is Kim Yeung, and his trump card is sinking tulips very late into the pour.
Now, we all know what a tulip is. It's a pre
Read more…I am trying to develop the americano served at my coffee shop, and am finding myself at something of a loss. I recently updated my macchiato recipe based on taste. I started with what I believed to be the traditional drink and then from that base tri
Read more…I am sure there's plenty of these conversations, but if you were going to have a blended espresso or an s/o, which would you go for? Why?
Read more…Going to an on demand doserless and wondering if anyone has used the Mythos low rpm and any thoughts on this grinder. thanks much Ben
Read more…Hi all,
Given how much we seem to like discussing beverage definitions, I thought some of you might be interested in a new piece over on Serious Eats.
Coffee Drinks: A Visual Glossary
(Hint - once you click the slideshow, you'll see the explanation
Read more…I've been having some trouble as of late with my espresso curdling my steamed soy milk. Any ideas on how to remedy this? I've tried Silk brand, 8th Continent, + generic brands - they all have slightly different texture, but they all still curdle when
Read more…Hi:
I'm wondering if anyone has the actual Starbucks manual that can look and tell me if the milk is supposed to be heated when making an iced mocha latte, or if cold milk is just supposed to be added to the espresso and chocolate.
At least two SB's
Read more…Hey, I'm heading west to Des Moines, IA- anybody know the best places to find a great shot/drink??
Read more…Ok, I have a new /medium_dark/ Espresso blend that I am crazy about, but don't seem to find
a suitable name for. It consists of Zambian, Brazilian and Central American beans. If anyone comes up with a good name, pls let me know...
Thanks,
N-
Read more…I was just wondering everyone's thoughts on using a shaker for iced drinks. What are the benefits? What are the downfalls? Not sure it's something we'd use in our store, but I think it's good to explore new options, especially with Summer right aroun
Read more…Hey everyone
For a couple of month know i've been breaking my head on the perfect iced cappuccino.
To my frustration i just can't seem to find a perfect recipe. The reasons for this are plenty.
First of all i'm a purist when it comes to classics.
Read more…Right now, I'm in the process of doing research for a potential coffee shop project and I need some opinions of the best affordable chocolate to have in a mocha. If you can list why you chose your type of chocolate and where you got it, that would be
Read more…I have searched for this but can't find an answer as of yet. I am trying my very first shots today but having some difficulty. In every video about making espresso, they fill the basket over the top and brush off the excess leaving it flat and level
Read more…After years of honing our roasts and our espresso blend we are finally getting to where we want to be. We just sent our espresso blend in for review by Kenneth Davids, check out the link below.
Conscious Cup Coffee Roasters Brothers Blend Espresso
Read more…How do I convert tea drinkers to coffee drinkers? is it possible? How do you express the taste of a good espresso to a tea drinker. How can you trust a tea drinker to make good espresso?
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Anyone remember their epiphany shot? The first shot that opens up your world to the possibilities of espresso that you had never before considered? The one that stops you in your tracks, blows apart your senses, and makes you question everything? I r
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