I just had a cool idea for helping to educate customers, and I thought I'd share with y'all. I was in a little coffee shop the other day, and noticed that behind the counter they were using one of those digital picture frames that you can set on "sl
Read more…Well people I need your help. I been a barista for about year and a half. In to months we are having our first coffee and god spirits in Puerto Rico. And gueis what I don't now anything about Irish Coffee. So I ask for help. First what goes on a Iris
Read more…Hey all,
Hey all, it has been a while since I posted anything on here but I have recently come up against a brick wall so to speak. I work in a shop that recently got an Astoria Plus 4 You, and while I love the machine and think it is just nifty I was wonderi
Read more…Andy posted this yesterday on Portafilter.net. I thought it deserved as wide an audience as possible. Basically, measuring your shots by weight is much more consistent, tells you more about what is in the shots and produces the most useful informatio
Read more…Hey all,
I'm curious to know how the community is approaching mochas these days. I'm looking for a different approach, or else just more satisfying way of making these things instead of stirring my beautiful espresso into chocolate sauce, top with
Read more…Hi, so I was just wondering if anyone has any thoughts about decaf espresso. I know that it behaves a little differently from regular, just from experience, but I was wondering if anyone has found tricks or techniques that help make a better shot of
Read more…Hey all,
O.K. well I could have titled it (screw missing)... people been tellin' me that all my life... but then, I would not have gotten your attention.
The attached photo is from a La Marcozza and I posted a thread about my problem here:
http://www.baristaexc
Hello All;
I joined a few months back and have found the site and comments so very helpful ... as you can see I've made a few comments but learned far more than I could have ever imagined.
So I used my PayPal account to shoot a few bucks back to BA as
So I know that this has been topic of discussion before, however:
I'm looking for any opinions on single origin espresso. As far as how many shops actually serve single origins, all the time.
My shop has been experimenting with different origins, I'
Read more…Does anyone know how long an iced mocha or iced white mocha made fresh will stay palatable? I manage a coffee bar in my church and we were asked to supply iced mochas and iced white mochas for an event. We determined a recipe and made them in bulk a
Read more…Hi, I just received new titanium burrs for our anfim. I was wondering if anyone has experience with breaking them in. We replaced them yesterday and ran about 5lbs of coffee thru. And since have gone thru about 2 more lbs. Our shots are coming ou
Read more…Ive got a wedding to cater later this spring & the mother has requested something "Brazilian" in theme to be on the menu. Apparently the groom went to Brazil on a missions trip & the grooms cake has brazil on it so she wants something on the coffee b
Read more…Just looking for suggestions.
Lately I've been making drinks that are half latte and half americano. My customers love it because they can really taste the coffee yet have the richness of a latte AND it's lower in calories, which some of my customers like. I'd really like to add
Read more…We displayed our premium European Espresso, Malabar Gold Supreme, at the recent Winter Fancy Food Show in San Francisco. The Food Channel shot a video and posted it on YouTube.
For those interested, it is available here:
Read more…
Last six orders: (all shots pulled nekkid doppio) Guatemala Finca El Injerto shot, two small Guat Americanos (in cap cups), Delirium Blend macchiato, Sidamo SCFCU DP shot.
Ok, quick break from typing add an 8oz Delirium Americano, 16oz McLoughlin H
Read more…