Anyone?
A customer of mine had a 3-group volumetric Unic Diva in her back room and asked me to take a look at it. I did, and it works, sorta. Weird machine. I wanted to know if anyone knew anything about these machines - shot quality, reliability,
Stop by http://usbaristachampionship.org/ to watch the competitors go for the title...or if you're in the So Cal area just come on down to Anaheim!
Read more…I am hoping to compile some info on coffee caters. I want to know who is out there and what all they are doing. I would love it if you guys could comment and tell me where you are, what types of services you provide, and how long you have been at i
Read more…I just bought a espresso stand with all the equipment- but he had lost all the manuals! I am looking for a user manual for a 3 group 1997 La San Marco.
We love coffee. And, Bostonians love coffee. Yet, there has been no single café that embodies the sophistication and attitudes that we share in Boston—an appreciation for the simple pleasures, a thirst for knowledge and a leaning towards subtle
Read more…Hi there-
I'm a new barista going through my first week training. I have some coffee knowledge, and some espresso experience from long ago, but I'm far from an expert.
I'm having problems organizing my time during rush times.
We have a double handle mac
Ok so my owner is dead set on doing a brewed ice tea selection, however when ever I bring her a quote from a good tea company she says its too expensive on the other side of the coin she is fully against something like lipton. Was wondering if anyone
Read more…Was just wondering if I could here some success stories and failures of attempts at marketing/advertising menu items. Posters? Table tents? flyers? Just looking for an influx of ideas, and wisdom form experience!
Welcome to the "New World Latte Art Championships at Coffee Fest" sponsored by Nuova Simonelli, Dillanos, Ghirardelli, Barista Magazine and Barista Exchange. We are proud to present the newest and most exciting ba
Read more…Please have a peek at my profile for a bit of background info on my espresso history/interests/skills.
I am entrepreneurial and enjoy new business ventures. I would love to open an espresso bar in NYC (perhaps midtown, which is pretty much a wasteland
Being a coffee proffessional, with a very fussy and astute pallate (well...IMHO of course) I am loathe to recommend anywhere in Jakarta that does not serve coffee which is going to re recognised by other coffee affecinatos as good. Therefore this is
Read more…Hello all. At the shop in which I work, our LM Linea is not auto-filling. It is still operational if we manually fill the tank, so we know it is not the pump. I have a hunch that we have a problem with the Auto-Fill valve, possibly a build-up of scal
Read more…I have 2 Ergo-serve 1 liter cream dispensers. They look nice and work well. That is until milk gets around the gasket. And there it turns foul and rots. Here is the issue I have. I have taken the black plastic handle off to clean it out and I ha
Read more…Andy posted this yesterday on Portafilter.net. I thought it deserved as wide an audience as possible. Basically, measuring your shots by weight is much more consistent, tells you more about what is in the shots and produces the most useful informatio
Read more…Does anyone have any performance evaluation formats or assistant manager job descriptions they want to share? Thanks.
Read more…So I know that this has been topic of discussion before, however:
I'm looking for any opinions on single origin espresso. As far as how many shops actually serve single origins, all the time.
My shop has been experimenting with different origins, I'
Read more…In order to perfect your coffee roasting process,what are the most important aspects or procedures that i must follow so as to maximise the quality?
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