I thoroughly love training, which I see as basically trying to translate enthusiasm. The challenge lies less in conveying technique, and greater in generating excitement. How do you get someone to care (obsess) over extraction over and over and over
Read more…I was worndering if anyone has expirience with Cadco grills. We are specifically looking at the CPG-20 Ceramic plate model. Are they reliable, easier to clean etc...
Read more…The narrative of "we need to treat coffee like wine" has been thrown around a lot over the last 5 years, and is gaining a lot of ground. I think it should. But I've been aware of some pitfalls that may confront us as an industry unless we have some e
Read more…What do you think of McDonald's entry into the "cappuccino?" and "latte" world? Should coffee aficionados consider this MickeyD's latest fad? Should anyone be concerned? What are your thoughts?
Read more…I was just wondering if anybody has worked with or is familiar with Camano Island Coffee Roasters located on Camano Island, Washington and what your thoughts, feelings, experiences have been. Most of their business is international, so I realize that
Read more…As I've come to learn, it's a common practice to age (let rest for a certain period of time) an espresso to allow the crema and, to some extent, flavor develop to their full potential. Obviously, freshness is always a priority when it comes to coffee
Read more…Does anybody know where i can get a decent map of the growing regions in the world. I've searched the Internet and the images i found just aren't cutting it. Thnx Djaya
Read more…Considering this for a low-mid volume shop. Any thoughts on the reliability, servicability, and quality of output for this machine? I am used to Italian machines and was wondering about the Gaggia. Their smaller units have an OK reputation in the hom
Read more…I was wondering what everyone thought about offering discounts and coupons to drive more traffic to your shop. Pro or cons. I recently posted a new ad in a college paper offering a 10% discount if a student shows their ID. Good or bad idea?
Read more…Calling all baristas and coffee enthusiasts! Register to compete in your regional barista competition for 2009, all leading up to the United States Barista Championship in Portland, Oregon March 5-8! Join us at the upcoming regionals: MOUNTAIN REGI
Read more…Min. wage, at least in Oregon has gone up .50 and that is only the most recent wage increase. My state has done this very often. I have absorbed min. wage increases (and the accompanying raise for everyone else above min. that always happens), the in
Read more…Hi, We are about a month out from opening and as we are setting equipment up and playing with recipies etc we would like to offer free drinks to workers on our site and in other units(it's a new complex) and anyone else that happens by. Thoughts on t
Read more…Personally, I believe the act of roasting coffee with flavored oils is disgusting. However, due to high demand, it has been insisted on me by my customers to keep a steady supply of this coffee. Does anyone know a better way to serve this product ot
Read more…Well, as you know, we in the Barista Guild have been actively revamping the whole Barista Guild experience. We have added so much already, and have so much to add in the future. One thing that we hear consistently is that you want more social interac
Read more…So, this is what I was thinking. I have met some really cool people on Barista Exchange. I won't forget the bX Meetup Nick Cho hosted at murky coffee in Arlington last year, and meeting lots of great bX people in real life. Such a cool thing to be ab
Read more…As part of my market research for opening a café here in Mexico City, I came up with a café critique score sheet with explanations of the different categories. You can download it here and use it to evaluate cafés or you can critique or add and/or su
Read more…i just moved to seattle washington and my job laid me off and i like to stick to what i love in thsi world, coffee. if anyone knows anyone i can contact about working in a coffee shop asap, please let me know. I've been in the industry on and off for
Read more…Freshly roasted Joebella Organic Coffees are served up by friendly, knowlegeable baristas in a beautiful little shop. Single origins, brewed in a French Press, changed daily. Choose any of the current offerings and have it brewed with the pourover dr
Read more…Hi, Does anybody have or could anybody add some tasting notes for Segafredo blends? Mainly Massimo and Extra strong. I have done some tasting myself as I can't find anything official but it would be really helpfull to have the opinion of your pallet
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