I hear these phrases thrown around a lot, and have even used them myself, but I've never fully understood what an over extracted and an under extracted espresso really are.I can taste a shot and tell if it's good or not but I don't truly know the dif
Read more…Hello all,
I am a long time coffee fan/snob/barista. I started working at a local coffee shop when I was fourteen years old. After working there for 4 years, it closed down and naturally sought to work for another coffee shop in the local arena. As f
Read more…I do chemex and pour over in our shop and I need to get rolls of 12 inch wide perforated filter paper. Where do I score this? I have been all over the web and no paper vendor wants to play ball for anything g less than a truck load. Where the heck do
Read more…I am just curious about this. I'm not sure if a discussion has already been started on this, frankly I'm too lazy to check! When a customer asks what a pour over is, or whatever your shop calls it, how do you explain it to them in a few lines?
Read more…So about a year ago, my cafe started "French Press on Tap" (and it tag-teams with our standard drip coffee until mid-afternoon, when we brew it on demand) and many of our customers fell in love with the press and its ability to bring out all of the b
Read more…What have you all done to combat decaf coffee dripping too slow in the Hario V60s? We use a med-dk water processed Decaf and typically grind it coarser than our other coffees, but it's been going super slow lately. Does anyone reduce amount of gram
Read more…Our '71 VW Bus is almost finished and then it's onto some coffee catering. With this addition to our shop's ability to bring great coffee on the road I'm researching the best pour over coffee bar equipment. More specifically equipment that is easily
Read more…I just picked up a Ditting KR 1203 used and pretty cheap. I'm going to give it a thorough deep cleaning and have the burrs sharpened before I incorporate it into our brew bar. As I haven't used it yet, I'd like to hear your opinions on it. Complai
Read more…Has anyone had any experience with the Kalita Wave brewer? Flat bottomed (almost Fetco style), three holes, and floating "wave" filters. http://shop.wreckingballcoffee.com/video-kalita-wave
Read more…Hey all, I know a lot of folks are using pour-over stations or chemex brewers in their cafes, so here's my question: How are you controlling the brewing temperature? Do you fill the kettle from a tower or boil in the kettle? If you boil in the kettl
Read more…Serving Stumptown coffee, pour over bar, cold brewed iced coffee. Also local small batch artisan treats mostly made in Brooklyn.
Read more…I'm lookin at gettin me a hot water tower, but I don't really want the cheap one featured on espresso parts. I found this guy:
http://www.coffeeespressopro.com/ohw.html
It seems really promising, and I can get it cheaper than the listed price. My
Read more…Im getting a hot water dispenser for pour over and I wanna make sure the water is up to par. For home use, would a britta pitcher or faucet filter be sufficient? What are the things I do and do NOT want in my water?
I believe my water is softened,
Read more…Talking about a whole bean grinder for pour overs, chemex, press, etc. We will be doing by-the-cup brewing for everything. I'm looking closely a Mahlkonig and a few other options.
What are you guys using?
What do you like/dislike about it?
What ma
Read more…My shop is going to make the switch to all pour overs for drip coffee. We do not yet have a hot water tower, so we will most likely use an induction plate with a Hario kettle to heat the water. Does anyone know the wattage that is needed to to run th
Read more…I'm a firm believer in Hario. I love everything they make, and believe it's beautiful, function, and practical. I've noticed (in my findings) and increase in the popularity of beehouse drippers. This is completely biased thought...but why would you c
Read more…Howdy Y'all, Just thinking out loud.
I've been brewing V60/chemex for quite a while now, and sometimes I question every cup I make because I'm afraid I'm developing a taste for the way I make coffee, however, I always enjoy it! : )
For me, I pref
Read more…
We are located in the Hamilton Farmers Market and are Open Tuesday, Thursday, Friday and Saturday from 7am to 6pm. We serve Vegan Baking, Pour Over Coffee, French Press and pull Detour Punch Buggy Espresso. If you are in Hamilton stop in and say he
Read more…Hey BX'ers, i've been thinking about this for a while and would like some of your input.
We just got a Clever and V-60 in and are trying to figure out the best/most efficient way to use them in a shop setting. Just wondering what parameters other people are using for these and what it takes to realistically use them to replace standard
Read more…