Dear barista exchange. I have been working at a coffee shop since it opened about 14 months ago. When we began, our coffee was sweet and clear, and though we were young and learning I believe that the raw elements of our coffee could have rivaled mo
Read more…Didn't see any threads on this, and since I can't post on the thread on coffeed.com, I thought I would start one here.
I do a lot of manual brew at home, multiple methods, and actually have been scraping by with a postal scale from Walmart. However, I
I've been trying to understand the interaction of heat and the mineral content in water in espresso machine boilers, the dreadful scale. It seems that the most typical prevention of scale involves water treatment, but proper extraction requires some
Read more…I've noticed that some tech's PM programs include draining and refilling the main/steam boiler, while others do not. Do you (or does your tech) do this or not? Why or why not? I plan to do this as part of my standard PM program, but kind of wanted t
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