LONDON (March 1, 2010) – Colombia has been selected to host the 12th annual World Barista Championship, which will be held in combination with the 2011 EXPOESPECIALES conference in Bogota. Seven countries vied to host the 2011 event. “Choosing a winn
Read more…This is a long time coming, but knowing my ability to properly perform searches perhaps it has already been asked many times...
Why the **** are there so many open gaps and creases in a grinder? It's just begging to have stale coffee pile up inside.
How do you all feel about fully automatic grinders? -meaning it grinds the beans, doses & packs the shot. I don't think I like it at all . Because it only doses& grinds when the portafilter is on , timing shots& adjusting te grind is kinda difficult
Read more…I am looking for everything and anything someone can tell me about this espresso machine. I am used to the Grimac machine. I am looking for a manual for this machine too!
Thanks, Brian
Read more…Hi bX'ers, The reports from Haiti are devastating and I think it is a good time for all of us in the coffee industry to be extremely thankful for what we have and how supportive our community really is. I think it's a great time to do what we can fo
Read more…Hello all,
I will be a first time competitor in this years NERBC. I was wondering if anyone had any tips they wouldn't mind sharing. I've been doing my best to practice and prepare, but I'm sure there are some things I wouldn't think of unless I've al
Hey folks,
Just looking for suggestions.
New roaster here, I need lots of grace.
I ordered yemen and harrar for single origin offerings as well as 10 other really cool micro lots.
I'm doing pretty well on hitting roast profiles from most of the selections but yemen and harrar NEVER come
Read more…Last six orders: (all shots pulled nekkid doppio) Guatemala Finca El Injerto shot, two small Guat Americanos (in cap cups), Delirium Blend macchiato, Sidamo SCFCU DP shot.
Ok, quick break from typing add an 8oz Delirium Americano, 16oz McLoughlin H
Read more…I am a barista and i would like to know if anyone has an idea of how I would go about getting a job at a high end coffee shop, do I need connections? what would be my first step to getting this career?
Hi. I hope this is the right way to do it. I am a homeroaster and bought a used Probatino from 2004 with thermostate( auxiliary for taste and duration and mainflame) so I don´t have a mediumtemp for the gascontroller with this model so I have to chan
Read more…Does anyone in New York have room to host two baristas from Chicago during Coffeefest? We'll be in town from Thursday through Sunday night. We'll bring a lot of coffee from Chicago and buy you beers.
Read more…Long black? Wikipedia describes it as being an americano done differently. However, the method that is described as long black is the same method I use to make an americano anyways. What is this tomfoolery? And a latte macchiato is a marked steamer.
Read more…So, we use a La Marzocco Linea 2 group semi-automatic espresso machine, and we're trying to work out the best way to keep it looking polished. Currently, I wipe it with a damp cloth, and go back over it with a dry cloth.. this keeps it clean, but no
Read more…Hey everyone,
anyone have any insight into this vid i havent heard of any of this. and id like to consider myself a professional. https://www.youtube.com/watch?v=0vEfbO1hLlA
Read more…So at my cafe we have a regular who is Argentinian. She always orders what's basically a 12 oz latte with half a shot in it. We roll our eyes and make it. TODAY, however, she found a video of this drink being made at a cafe back home. It seems the ba
Read more…Lately I've been making drinks that are half latte and half americano. My customers love it because they can really taste the coffee yet have the richness of a latte AND it's lower in calories, which some of my customers like. I'd really like to add
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