I have had this discussion with several co-workers and never gotten a clear-cut answer so I figured I'd try here.
More so with one of our blends than others, I am able to pull sweet, well balanced shots that taste great, but are always low volume. N
Read more…We're hiring for a few positions with varying hours. Each shop hires separately so bring your resume to both for the best luck. We'll be interviewing until we find the right person.
I am curious as to the specs for pulling ristretto shots as well as the traditional method of pulling them? any input would be awesome. Thanks
Read more…"Quality. This dinky coffee shop on cracked-out Burnside serves the best coffee in the neighborhood and perhaps the best on the western shore of the Willamette River. In the upper avenues of Alphabet Portland, Coffeehouse NW is the only place that tr
Read more…I posted this in the Trainers&Education group, but, have not gotten any replies yet, so, I'm posting again here: Since I have been making hand tamped quality espresso, I have always been trained (and subsequently trained others) to pull ristrettos b
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