Setup: afternoon at the Roastery/Lab/Education Center/Coffeehouse. I've been roasting coffees for 3 plus hours and covering the bar since Bry left to go camping a couple hours ago.
Guy walks in, I acknowledge him with a be with you in about a minut
Read more…We'd like to have our mocha, white mocha, caramel, and chai in liquid/sauce form for making drinks. This is especially important for blended and iced, but nice for hot drinks too. What companies make good ones? Any companies sell these in powder fo
Read more…To celebrate the world of barista competitions and just how incredible and creative our little, big world can be I am proposing 51 weeks, 51 beverages or 51:51. This is to bring our customer base at local cafes closer to the world of specialty coffee
Read more…I am such a fan of this gentlemen. If anyone can remember and would like to share, Mr. Wilson used a food safe chemical two NWWBC competitions ago to create a caviar type ball of espresso. Does anybody remember the name of that chemical and maybe kno
Read more…