Hi All...
We are a two location cafe with a strong customer following in a small college town. We have been making iced coffee (hot brewed coffee, chilled) since day one but have recently been playing around with cold brew. We perfected it and want t
Read more…Hi there, just getting to know the Barista Exchange site and have a first question for you guys!
Currently prepping for my new popup coffee stand, set to soft-launch middle of next month. Have figured out pretty much everything except the (most impo
Read more…I love coffee and have been applying to barista jobs. Would love to work at a place like Blue Bottle or Intelligentsia but the application process is tuff. Need advice. Should I consider trying to work at a big chain (Starbucks) or something like tha
Read more…My wife and I are heading to the big island for a two week vacation starting next weekend. I'll be roasting via a ceramic seed roaster and camp stove on the balcony during our stay. My plan is for us to visit one of the nicer Kona farms for a tour an
Read more…It appears that there is no discussion taking place in the Barista Exchange about the latest upset involving the SCAA's decision to pull the plug on RBC... Does anyone on this site even care? How is it not a major discussion point? As a 5 year member
Read more…A few months ago I scored a pound of "Black Pearl" at my favorite roaster, Boulevard Coffee in Carmichael, California. It was without any doubt the best coffee I have ever had. Better than any of the dozen pounds of Jamaican Blue Mountain I've enjoye
Read more…My shop runs the problem when we are extremely busy that customers sometimes grab the wrong item or an item that isn't theirs when it is set up on the counter. Given we do coffee, small food items, smoothies, and baked goods, some of them come up at
Read more…Hi
Im trying to set up a yocto thermocouple to artisan but I can't get artisan to read the yocto. The tocto is registering temperatures but artisan is not reading the yocto. I'm on Artisan 9.4. Does anyone have any advice to get these two to work to
Read more…Hey guys just visiting my boyfriend in Hawaii and wanted to introduce him to real coffee.....any ideas of shops in Oahu?
Read more…in addition to our coffeehouse, we have a coffee truck selling espresso, smoothies, teas. would like to add frozen custard and icees...any suggestions on frozen custard vendors/equipment?
Read more…This is the topic that first brought me to BX. I keep a playlist on my iPad and add to it as I find something that suits my taste and that I think my customers will like. I try to find covers, something that you maybe haven't heard before. Also, resi
Read more…Does anyone have experience with Weigh Right, Logical Machines or other W&F machines?
Thanks
Read more…I'm very excited about going to the Southeastern Roasters Conference in NOLA this year. I've heard word of a new class being introduced in studying air flow. I've been compiling a journal to bring with me with experiments that I've completed with lig
Read more…I know what everyone is thinking..... great, another barista kid who "wants to be a roaster" but seriously, what advice can you guys give me on how to start down this path and try to make a career in specialty coffee. I'm a barista by trade and an ab
Read more…Used, it was bought in June 2013 less than 2 years, in excellent condition. The original invoice could be provided and 220 volts/single phase.
The most powerful shop grinder:
• superb coffee quality because of extra fine and homogeneous
grinding – as we
I am looking to add gift cards and have not seen any support for it through Square. What are people doing for this who use Square for their POS?
Read more…Hello!
I'm having trouble getting my groupheads on my two group Aurelia T3 to match, they are generally 3-4 seconds different (with the same dose-19g dry). We've called the manufacturer and we are trying to see if build up is causing the problem (we
Read more…I've been roasting on a Diedrich IR-7N for the past couple of weeks and am having trouble creating a good profile....I've been roasting an Ethiopian Kaffa Forest from Atlas Coffee Importers in Seattle.
I'm roasting at about 5,300 feet elevation in d
Read more…ive recently got some new Red Bourbon Beans from El Salvador. When I am roasting them, during the early green grass stage they have very variable colours patches of light green, dark green and patches of dark brown. these sort of even out only in the
Read more…Hello all,
I recently purchased a brand new IR-12 after using an older Toper for 7 years. I have a problem with widespread facing on most Coffees regardless of origin when roasting 20# or more(20# is a standard run for me). Thing is when I drop to sa
Read more…