Cold brew...no, not the alcoholic kind...
Cold brew. What's your favorite way to prepare it? Sweetened or not? Milk, cream, or straight? How do you serve yours? How do customers respond?
Read more…
0 Replies
All Discussions (5568)
Sort by
Madison, WI Shops
Hey everyone! I'm a passionate barista/o (whatever) from Minneapolis, MN with two year experience behind the bar in a very fast paced shop on the U of M campus. I just found myself relocated to Madison, WI, and can't seem to find a shop to call home
Read more…Catering Trailer - STOLEN - Oklahoma City
Cafe Evoke had their espresso catering trailer stolen! Folks out in the Oklahoma area please keep and eye out. Pictures and video link below. If you have any info contact the police and/or give the nice folks at Evoke a message. http://www.cafeevoke.
Read more…Espresso use: How can you estimate how much coffee you will go through
I know that it is all trial and error but what is a good estimate of espresso used in a beginning shop per week? Thanks everyone you are so helpful.
Read more…dalla corte machines?
yes i am aware that last year WBC machine test among 7 espresso machine manufacturers 3 manufacturers passed the WBC technical tests and became eligible for closed scene monetary bid to become the WBC sponsor in which they were nuova simonelli , dall
Read more…World's first standard barista to-go cup
Hello all. I saw this and just had to link it for everyone. Finally, some to-go cup our size. http://www.keepcup.com.au/#/home stay caffeinated, Jennifer
Read more…The BALL Cafe
Ambience tell's it all. An ace cafe with quite a nice coffee, food (all indonesia food) and other beverage attached. Free WiFi, without minimum order. Start your day and finish it at The BALL Cafe. Makes the hours seem like minutes. Discover our worl
Read more…Travel mugs
Just looking for some feedback on different brands of travel mugs, tumblers, the like. Anything you can recommend. Custom branding/printing option is a must. Thanks
Read more…Buying an existing business
In my quest to open my own shop, I've always assumed that I would start from scratch, or maybe re-open a failed location with my own brand, style, etc. However, I'm looking at an opportunity to purchase an existing business that has been operating fo
Read more…cold press the alcoholic kind!!!
instead of water use vodka. its super strong, you go nuts. I'm serious it's pretty damn good. and the only reason I own a toddy maker at home.
Read more…Vizit at LA MARZOCCO
...cant find words, they are so different. Its not a factory, its a family, its all handmade, some 40 workers, knowing their job, enjoying, living life with La Marzocco. In less than a year, they improved some 10 parts and not for change only, but fo
Read more…Your thoughts on Fair-Trade (aka help me with my research)
So I'm sure a thread like this already exists, probably multiple, but I am doing research for a paper on fairly-traded coffee and was wondering if you would want to contribute thoughts, comments, experiences, etc. Being directly involved in the coffe
Read more…Espresso catering...
Anybody have an idea of hourly charges for a mobile espresso service? LIke if someone wanted an espresso bar set up for a wedding or an art opening or a theatre gig...To provide an open bar, what would you charge? I plan a full-service, complete menu
Read more…Mazzer Kony mysteriously started grinding more slowly?
As of the past week or so, our main espresso grinder (Mazzer Kony) has been grinding significantly slower than usual - not due to normal grind adjustment. I took it apart and cleaned everything yesterday, put it back together, dialed it back it - no
Read more…The Short List: SLC Eats [Downtown]
It's coming up on our fifth year, and it's been a good summer for us. And if I don't make a note of it, who will? :) "Editor’s Note: Vanessa Chang, is a highly talented writer living in Salt Lake City. Among her many passions is food, and her articl
Read more…Coffee guru Jerry Baldwin weighs in on decaf
Here's what he had to say about the Swiss Water process: "The old standby water decaffeination company, Swiss Water (the only attempt to brand a process), of Vancouver, Canada, is doing all the advertising while others are improving their process. We
Read more…I am new to Barista Exchange - Chicago area
I am currently going to school for my AAS in Foodservice Administration. Want to get as much information as possible. I am looking to open a coffee house within 5 years. Doing alot of research right now. Want to do it right. Thinking about going to b
Read more…FRESCANTE
Is there any other coffeehouses out there who serve the Boyds' product FRESCANTE. I have been out for over two months and Boyds continues to simply tell me they are sorry for any inconvenience. I am suffering a considerable loss of revenue. PLEASE HE
Read more…Longtime Seattle barista opens Capitol Hill coffee shop
"I like working as a barista and talking with people, but I like to do things my way," Here's the rest of the article: http://seattletimes.nwsource.com/html/coffeecity/2009424285_anotherseattlebaristaopenshisowncoffeeshop.html Not a great picture t
Read more…Barista Training
Hi Everyone, Just need your advise please. I'm new to this coffee industry and really want to learn about this coffee business and also would like to open a coffee shop in Toronto but don't know where to start. I went to LV June'09 for the Coffee Fes
Read more…