We have a track lighting assembly over our roaster with spot lights illuminating all of the key areas of coffee travel. Cooling tray, dump area, and of course sample/trier zone. We've always used GE reveal full spectrum lamps to help maintain consi
Read more…I've got a Bunn CWTF Twin APS brewer and the right side won't get above 195*F, which means it hits the beans at well under acceptable brewing temp.
Brand new thermostat is turned up max,
Element gives proper readings on a multimeter,
Shower head clean,
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…Is micro foam achieved best at a lower temperature? I seem to get a better texture when I don't steam as long. However, the coffee ends up being not warm enough for most customers.
Read more…I've been more or less obsessed with the idea of varying temperatures between group heads on the same machine for quite some time and with the race on to achieve pressure profiling, I feel like this discussion has been swept under the rug. Hypothetic
Read more…Don't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup of choice instead of pouring the espresso from the shot cups and then into the cup with the syrup, but I find th
Read more…i seem to get conflicting points of view on this. until recently, i had been under the impression that leaving the puck in the portafilter is the way to go in order to maintain the temperature on the group head. however, lately, i've been told by bar
Read more…Working in the industry for a few years now, if there is anything that comes second nature in espresso making it would be steaming milk. BUT i find such variation in temperature of a) the initial stretching phase, and b) the finished product from sh
Read more…This afternoon I did a little experiment with some Ethiopian Yirgacheffe, roasted by Dilworth Coffee. Following a comment in the "high altitude brewing" thread, I tried french presses made with both 200 degree water and 180 degree water. Amazing diff
Read more…So, a few days ago I was faced with a new question. The culprit: heat. Allow me to explain... Grinders grind. All day, every day they keep on grinding. We learn through experience that a hot temperatured grinder will ruin those delicate oils in the
Read more…What is the best way to find a espresso machines temperature? I know there's the Scace, but I was wondering if there were any guerrilla methods that anyone might have out there in barista world.
Read more…So, does anyone know of a cheap and easy method of finding the brew temperature of any given espresso machine. I know that there is the Scace Device, but I can't get myself to lay down that much money ($274.85 - $427.12). Any idea will be tested, so
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