I'm a very new Barista, only since March. The woman who trained me (minimally) claimed that we should never, ever clean the portafilters? Is she wrong? Won't all this old discharge from hundreds of shots effect the espresso? I find the company I'm wo
Read more…We all are passionate about coffee. We gladly burn hours upon hours practicing, thinking, blogging, watching, and learning all about how we can prepare the coffee with excellence.
But do we clean our cafes with the kind of care that we use in prepari
Read more…When a POS doesn't make sense financially, what cash register brands/models do you guys recommend? Seems like all I read is how hard they are to program. Is there anyone out there that just loves their cash register? My top two right now are Casio
Read more…HI , well , we are a new business. 8 mouth now! We sell homemade bread,homemade gelato,Homemade croisant, Coffee , specialty cheese , homemade pasta and deserte and aswell as a little deli section(olive,pesto,). We only have 10 seat in the winter and
Read more…Greetings Everyone...
I'm opening a shop in about 2 months...and...
well I'm a drip coffee lover and not really into all the other stuff...
although I love a good espresso... anyway...
I would really like to focus on drip coffee meaning having a lo
Read more…I will be opening a small coffee shop in England. We will be heavily focused on producing great coffee ( Synesso Cyncra + Anfim Super Caimano combo) and we are going to use beans from one of the best roasters in England.
I make espresso based dri
Read more…Has anyone had experience with stainless steel cups for espresso or regular coffee?
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I'm currently working at a shop that was opened up a little less than a year ago.
Hey guys!
Hello bX Community!
I am wondering if anyone has any recomendations for service providers in the Dallas/Ft. Worth area. I've got a few accounts I manage in the area and would like to get a few good recomendations for a service company who can deal
Read more…ok. so what is your favorite method of making coffee?
We are selling our 2005 Diedrich IR3 roaster, floor model with chafe collection. Used in our retail operation for a year and a half then moved up to a 12 kilo roaster. Since then we have used as a sample roaster and is in absolute excellent working c
Read more…Help!!!1
A coffee roasting & retailing operation on Southport Ave, Chicago. Only African arabica's roasted here. All micro-roasted in-house. Here are our coffee scores at Coffee review...(http://www.coffeereview.com/allreviews.cfm?find=safari+cup+).
The sh
Read more…I see the discussion thread about soy but i am curious at what point does soy burn? Should we be making our soy drinks cooler than cow milk drinks? A customer suggested that soy scalds at 140degrees but i cant find anything that confirms or denies th
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https://www.youtube.com/watch?v=O9UEldW4rwA
Our focus is well trained and building knowledgeable barista's who can provide, quality, consistency, in a cup, and having a good time at the same time. We only purchase Coffee's and loose tea's from
Read more…I am looking to open a coffee shop with a drive thru and am exploring commuter patterns and volumes and I was wondering what kind of volumes I should look for.
Read more…Our cash paying customers are very very generous when it comes to gratuities. However, our credit card user rarely adds a tip. I am curious as to why, and then what would you suggest we might do to open that door a bit.
Hey everyone,
