Dear coffee professionals,
Check out my new blog on espresso making, equipment and shopping for home enthusiasts:
http://www.espressoshopper.com
Here's another interesting discussion from the guys over at HB...
Mixing milk with espresso before pouring
Started out as a question - OP saw a Montreal barista add a splash of milk to the espresso, swirl, then pour as usual.
Apparently, some do this to
did any body try to make an hand made alternatives for flavoured syrups that we use in the coffee shops.." since they are not really cheap" using flavouring essenses and sugery suryps?? i am trying and it seems its working,,and if it worked it could
Read more…Considering that different coffee beans vary in density and moisture, and that those factors effect the grind, would it not make sense to grind the beans separately into the portofilter, using say three grinders? It could provide some interesting re
Read more…TRAINING TOOLS I am opening a cafe and would like to offfer a visual for my new baristas. You know a illustrated pic of a latte, capp, mocha, etc. essentially cut down the middle so you can see the porportions of all the ingredients. Does anyone know
Read more…Greetings one and all. Trying to get to the root of why I get nice crema but if it sits for 3 secs it kinda goes flat on me. What would some of your thoughts be?
Read more…Thanks to everyone who replied to my last post -very helpful to get different perspectives, although I must say that I'm still a fan of the "thirds" cappuccino.
My next question is: What do you consider to be a double cappuccino? Do you make it usi
Read more…From a few months back (for those who don't frequent Home-Barista) Interesting discussion on H-B here
First Post of discussion thread :
It's holy writ: espresso grinders need to be adjusted frequently and precisely. Holy writ is wrong; instead, you
I'm curious if anyone has tried this. I tried to make it at the shop, but it didn't turn out so well. BUT, it was interesting enough to want to keep trying. I was wondering if anyone has tried this with good results. Any advice would be greatly appre
Read more…I believe it is called "costalina's" or something like that. I had a mocha up in Sedona and the barista said the name of the chocolate was costalinas. can't find it on google...
Any help would be great.
Thanks...
Read more…I've always held that a cappuccino, whether single or double, is one third espresso and two thirds microtextured milk, but I've noticed that very few people stick exactly to these proportions. Sticking strictly to them would mean that a double cappuc
Read more…It is store policy at my shop, Catalina Coffee, that we never ever serve espresso to-go says so right on our menu: Espresso daily offerings served for here only.
Serving espresso to-go we feel compromises what should be the best beverage on our menu.
Looking for anyone who has tips on making latte art. I've watched the videos and read articles but something's always a bit off with it...so any advice would be GREATLY appreciated :)
So the other day I was reworking my roast profile for my Guatemala Antigua (I really did not like the way we were offering it), and I decided I got it to where I like it as a drip coffee (City +, not to light but still light). After a short rest (<
Read more…Reading Mark Prince's 2-part article on Coffeegeek, and I thought it would be great to have some discussion on the various points he brought out. Part one can be found here: http://www.coffeegeek.com/opinions/markprince/08-14-2010 and part two can be
Read more…Heading to Portland this weekend and am looking for a current list of Must-Taste-Espresso bars.
Also looking for a hotel recommendation (or just a driveway to park the van in!). I had hoped to stay at The Ace but there are no rooms available...
What
I went out of state and hit this coffee shop on the way back...
Does anyone else use a espresso machine that does everything automatically? He didn't use a grinder, no tamping, no portafilter...nothing. He just hit a button. Then to top it off, the
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