First a little background. I have been serving coffee for about 5 years now starting with sbux and quickly moving into indie/next wave shops.
I feel my espresso pulling skills and palette are very sharp. My problem is I am never happy with my milk st
Read more…Howdy coffee friends,
I was wondering if anyone knew about the chamber/auger in the doserless Rober E. Someone was telling me that the Rober grinds so fast that after pressing the button to dose out your coffee into the portifilter there is still 2
Read more…We've got really bad separation issues when steaming soy. Whole and skim milk turn out great with nice microfoam but with soy we are getting an almost curdled look to the milk. The soy milk looks fine in the pitcher (pretty nice microfoam, no dish
Read more…I have had this discussion with several co-workers and never gotten a clear-cut answer so I figured I'd try here.
More so with one of our blends than others, I am able to pull sweet, well balanced shots that taste great, but are always low volume. N
Read more…Hi I have been training as a barista for about 6 months now and I am having some issues with my espresso, I often find that it pours in 23-28 seconds for a double shot from aound about 20g coffee (havent actually weighed my dose but we have 20g baske
Read more…I recently got hired at a local cafe, and I'm currently being trained on a La Marzocco Strada. Although I have no experience with a commercial machine, I've been making coffee on my Rancilio Silvia at home for about two years now. So I've grown reall
Read more…I would like to tap the vast resources to make informed equipment purchases. I would like to know how people rationalize buying technology (ie fully automatic machines) and grinders to deliver top quality product while also controlling espresso waste
Read more…Recently at our shops, the managers have been discussing the myths of how to "save" a shot while finishing your milk steaming. I heard so many different ways over the years: if you add the fresh shot to the flavor in the cup; if you add milk to it (
Read more…I've heard opinions of coworkers and barista buddies, but I have yet to see what the community at large thinks is the correct way to serve an americano.
Is it better to float the shots on top of the water or pour water over the shots (tilting the c
Read more…Hi all. I'm new to this site and looking forward to all the information and advice available! What a great place.
I have a potentially very silly question. At work yesterday (I work at a very hip indie coffee shop, they're "purists") my boss and then
I have never used a single portafilter (just thrown out the extra shot when only one is needed), but I completely understand the want to conserve beans. The shop I'm working at now has a single that doesn't fit my tamper ( bought a tamper to use a
Read more…I recently got the VST 18 and 22g baskets in and have been working with them a little. I also just recently installed a La Marzocco GB5 2 group Paddle. The only experience I have with pre-infusion was on a Synesso Hydra a couple years ago. I have a c
Read more…I keep seeing shops use the volumetric feature on espresso machines to make 2oz pulls. I can understand that not everyone has the passion for espresso extraction as probably most of us on here do.
One shop that I had just spent three days at befo
Read more…Ok, I have not been able to get decent latte art because whenever I steam the milk, I get thick foam on top. This is great for cappuccinos, but latte art can't have all that foam. Whenever I pour the milk, the foam comes off onto the top of it. I
Read more…So by definition, a good espresso is extracted at a time of 20-30 seconds. And I already know all the considerations like blonding and different reactions from different blends. But I've noticed that when I get a 2oz shot from my naked portafilter in
Read more…Hello All,
I am in search of really unique tamps, brushes, aprons, and pitchers...
Any ideas?
Thanks!
Read more…I really want to use get ahold of some robusta whole bean coffee for home brewing purposes. Does anyone know where I can get some or have some that ya'll would let me buy?
-Jaz
Read more…I recently started a new barista job and they are using an Aetoria fully automatic. Anytime I pull a shot the creama comes out bubbly and thin. It also dissapates in about 1 - 2 seconds.
I know this is wrong but im not sure what could be causing it
Read more…Hi guys,
In need of a bit of advice seeing as I'm still pretty green! When I'm making americanos/long blacks in the cafe, the crema in the ceramic cups is terrible but really nice in the take away cups.
Espressos looking good too, nice red/brown
Read more…I thought this might make for a fun conversation piece: does letting a shot sit and cool affect it's taste in a negative way?
I don't think anybody's arguing that the taste doesn't change but it's my experience that the major difference between a
Read more…