I am trying to remember the name of a syrup brand. I really like it but the last few days it has escaped my memory. The brand has a year in the title. 1888 or something like that.
anyway, what is the name of it, and what are your thoughts on it, or y
Read more…Does anyone have any experience with the Grindmaster 875 for use with espresso? I see them used here and there and noticed you can get them used for a pretty good price.
Thanks for you thoughts.
Read more…We are new Cafe and are trying to find good routine balance to pulling a great shots. We are using 8-9 grams of coffee, manually producing shots 28-30 seconds. Like to hear other methods and opinions.
Thanks
Read more…I have a client who sent me a soda with a payment the other week, its from NY here is a link to their site:
http://www.manhattanspecial.com/
The soda is made with espresso (in some manner do not ask me exactly how). As the weather warms up I know
Read more…Do you reccommend triple portafilters?
What are the pros and cons of using a triple vs a double?
Read more…So, I've been working in specialty coffee since 2000. And nearly every day since my first shift behind an espresso machine, I've encountered a customer requesting an iced cappuccino.
And generally, up until now, that meant that the customer was refer
Read more…hey all! so me and a fellow are in a discussion over naked baskets vs double spouted or stranger what used to be a spouted head with the spout screwed off so that it extracts out the little "nipple". the latter being seen in a shop that does not lev
Read more…HI.
So, I Love me some espresso and for a long time left it up to my local Barista but recently purchased a Silvia. For the most part I can pull a pretty nice (acceptable) shot, but this morning my first extraction poured out very very slowly (l
Read more…Hey, so, I'm working at a new cafe and Im playing around with the new espresso and Im finding that the crema in the espresso isn't very thick... making it difficult to make contrast with my latte art. I find that when I pull the shot longer there is
Read more…We are wanting to open a coffee house in melbourne... the difference being that the shop is a heritage listed old chemist building (cicrca 1920's) with original fittings!!! They say the best example of intact art nouveau architecture in australia. Ho
Read more…My wife and I took a short trip to Paris not long ago, and spent the better part of a day hitting up some of the coffee shops some friends and family recommended.
After sipping my way through 5 cappuccinos, we hit up this place called La Cafeothequ
Read more…I was recently confronted with this issue when out and about getting coffee myself, and was wondering what the general consensus was on here about making coffee for customers at or just after closing time.
At my store, my bosses have told us if som
Read more…Dear coffee professionals. I've been thinking about serving single and double espressos. To many people, they are simply a different size. But I know they can produce a slightly different result depending on what you're looking for.
Do many coffee
Read more…Hi we are opening up a coffee shop, and thinking of purchasing a la marzocco espresso machine need some education on semi vs automatic
Hey everyone!
So I am excited to finally be on Roaste.com and wanted to invite everyone here to try out a blend of espresso on there made with a Panamanian Robusta.
http://www.roaste.com/product/Old-World-Cafe/Old-Wwworld-Exotic-Espresso-Robusta
Read more…Hi all. This is my first post here, as I just recently discovered this wonderous site. I have been a barista for a few years now, and I've spent a lot of time on my own learning about the trade. My question concerns what my boss is now telling me
Read more…I see the discussion thread about soy but i am curious at what point does soy burn? Should we be making our soy drinks cooler than cow milk drinks? A customer suggested that soy scalds at 140degrees but i cant find anything that confirms or denies th
Read more…Good morning!
I manage a coffee kiosk on the Public Transit line in Portland, and am the barista trainer there and at two other shops that have the same owner, all serving Stumptown.
Every week, part of my job is to come up with a Barista Developme
Read more…So, I'm currently managing a pretty old shop. They've done things the same way for a long time and, as a result, we have a coffee taste of ten years ago... I'm doing what I can with my resources to improve espresso quality and I've retrained the staf
Read more…Six days in the waiting and just witnessed a practice match officiated by
The Bric'. Back to back they faced each other, drew their portafilters and
shot each other. At one end of the field Haile Selassie the other Jimma
-Negusie Lemma. Both with demita
