So I've been having a problem with my company's espresso for the past few days. The espresso we use is normally pretty floral, chocolaty and sweet. For the past few days, however, it has been tasting very old, charred, and smoky (in a bad way). I'm u
Read more…I'm curious what experience other coffee people have had when they opened a second location. Good times? Bigger headache? On a side note I need equipment, furniture and perhaps a baker!
I have 12 oz cups, 16, and 20. How many shots per cup are preferred? I don't normally drink Americanos but I find them to be popular at my location. Thanks
Read more…Instead of calling a customer by their drink order to receive it, it's more personable to ask for their name. And who doesn't like to hear their name?
In your experience, do customers offer their real name or say a "coffee name" (to make it easier to
Hey Im working on a San Marco 85-16m-3 and my left steam wand isnt pulling anywhere the same amount of pressure as my right wand. Any suggestions as to what could be the culprit?
Reading Mark Prince's 2-part article on Coffeegeek, and I thought it would be great to have some discussion on the various points he brought out. Part one can be found here: http://www.coffeegeek.com/opinions/markprince/08-14-2010 and part two can be
Read more…Whitewater Wisconsin's best cup of coffee in a friendly and relaxing atmosphere; TheSweetSpot is about coffee, community, and cafe specialties. Nestled into the historic Whitewater Hotel building, The SweetSpot has become Whitewater's premier destin
Read more…What is a fair rate charge customers for wholesale coffee? Is there a standard rate to charge my customers? Like Cost + an approximate percentage? I don't want to over or undercharge for my products. Any thoughts or reccommendations would be helpful.
Read more…
Three years ago started as mcKona Koffee based on years old online forum nick name stuff. Really turned out to be a mistake since not located on the Islands! Year and a half ago struggled with coming up with a new name and went with Nor'West Coffee.
Read more…Hi,
I was just wondering besides the hands on knowledge that is gained while being a barista and personal information gathered about your shop's roaster and the beans and blends that are used; the others ways to expand coffee knowledge (beans, varie
2 SP-1 systems for sale available immediately. Systems must be sold together (2-license system).
Mini-tower, 1GB RAM, 250 gig hard drives, 15" flat panel touch screen monitors, network card, Windows XP professional (Windows 7 licenses available), 50x
Read more…Hey BX crew,
I have been having a blast playing around with different brew parameters on the new Trifecta. Anyone else have one and want to compare extraction notes? I am LOVING this machine!!!
Joshua
BGA NW.
Cangkir Coffee is a tiny Coffee Shop that is serving Indonesian Coffee, currently we are only have 1 blend since we are new (our business just starting December 7th 2009). We are using Espresso Coffee Machine to meet international standard.
Hey Gaiz!!!
So I'm taking a biking trip with some coffee/biker nerds!
Were biking from Seattle to the coast and then back west to Portland. I'm going to be in Seattle around August 25-27th and then Portland from the 30th - 2nd of September. Anyone hav
Alchemy Collective's home made brew bar. We're still trying to get the funds together to open our worker-owned cafe, but I couldn't wait, plus it looks bad as hell on my table at home. It's made out of bike chain rings, copper tubes and a glass bot
Read more…Looking for input on our grinders...
We have an Anfim and 2 Mazzer Super Jollies.
I don't like the Jollies much and I think it's because their small burrs get hot. They stay on the bar for decaf and for trials.
The Anfim is nice but I wish it had m
I want to be and want my baristas to be the best in my state and I think we are on the way to doing so. However I feel I might reach the end of my training and experience soon and want to figure out what to do next. I want to attend a barista train
Read more…