So I've been having a problem with my company's espresso for the past few days. The espresso we use is normally pretty floral, chocolaty and sweet. For the past few days, however, it has been tasting very old, charred, and smoky (in a bad way). I'm u
Read more…I am encountering some discrepancy between a "14 gram" basket and how much coffee will actually fit in one. I'd love to hear from others.
Regardless of what brand of machine or type of basket I might use, I generally aim to pack a shot so that aft
Read more…Friend of mine emailed me and asked if I could find him a decent vesuvio espresso maker. I have never played around with one before, any recommendations?
I have seen a few different models, but not sure what to suggest to him. To quote him, the ch
Hi we have fresh roasted coffee new burrs in the mazzo grinder finding the
i want to add cherry foam in my seasonal drinks.anyone knows how to do it?i will put it above the crema of the espresso.thank you guys
Hey Guys,
i'm trying to expand my repertoire of flavour pairings with espresso away from the obvious orange, strawberry, chocolate, etc. Just looking for people's thoughts on the subject of espresso flavour pairings. I'm experimenting with herbs, b
Read more…I was browsing around over on the Home-Barista forum earlier today and ran across this, a cool little piece by Jim Schulman that details a method for dialing-in an espresso. I know we've covered this topic before, but I thought he did a nice job cle
Read more…Does anyone know why a drink would develop a wax-like substance? A customer brought to our employee's attention that her "mocha" had gooey, wax chunks in her to-go cup. I haven't confirmed as yet if this was a straight-up mocha or perhaps a caramel m
Read more…A customer wants to use his espresso machine to pull (make) a 12oz coffee
I've noticed that there are a few things that if you add them to drinks, they will curdle milk, and I was wondering about things that might ruin an espresso shot by adding them before the milk. For instance, raspberry syrup seems to do funky things
Read more…Hi everyone,
I've been surfing around the site for this topic and there's some bits and pieces scattered around, but those threads are mostly full "I prefer monin over davinci" or whatever.
we don't have room for a hot plate, and certainly not a stove, and it's
Read more…I'm writing an article for a popular beverage publication on the topic of "Baristas Embracing the Culinary World" or something to that degree. I'd like to hear from any of you that feel like you have embraced unique ingredients, techniques or even ha
Read more…hi.
i just acquired this dvd in an effort to streamline some sort of basic, introductory process to new baristas at the shop and i'm curious about what ya'll have to say about it. have you seen this dvd? what are the elements you agree and disagree w
I want to make espresso that hits every part of the pallet and makes the eyes light up every time I pull a shot. I want my milk to blend in with the crema in a way that makes you feel like milk and coffee should just get married and have babies,
Read more…Hi Folks,
We Have a La Pavoni UBAR-V2 machine. Water is aggressively squirting out of the drain port on the right head, blowing the tubing off- big mess. The repair people were over from Durango a couple of days before this started. Now the head wont
Hi... have an opportunity to purchase a brand new one at dealer cost. They brought it if for a customer who backed out... for me it would be a spare machine... any thoughts would be very helpful.
Thanks
Marek
