Anyone? Anyone? Let's hear it. Since we have Vivace, Lighthouse, Stumptown and of course Vita and Starbucks... I imagine that there are a number of Seattleites here?
Read more…To all the baristas shop owners please help me! I will be taking part in the barista champs few weeks from now so i have no idea what to do. So please if you can help that would be great coz they telling me that i must have a theme and i don't have a
Read more…I just wanted to post an update on what’s going on with the Barista Guild. Many of you think that because the BGA site and forum have gotten a little stagnant, there’s not much going on with the Guild, and you couldn’t be more wrong. First, to addres
Read more…I am hosting the Charlotte Skill Building Workshop Nov. 7th-9th, and will be receiving (3) Rancilio Classe 10s for the classes. These machines have been demo units, and will be available for sale for half off their normal price! Never installed in a
Read more…I am looking at an Ambex YM-15 and don't know too much about Ambex. Good? Bad? How different will it be from my Diedrich IR-3 besides just the size of the roast size? Any imput would be great. Thanks.
Read more…Oi kids - I don't know if this has already been talked about, but there's a gathering tomorrow from 4-10 in South Philadelphia at the Rim Cafe - 9th and Federal. Open forum, siphon convo, latte art, recipe sharing - in general hang out with a very li
Read more…I am pretty sure that all the independents posting here would cringe reading the article below. Its pretty interesting that apparently this is Corporate policy out of Seattle, I am sure some of the Starbucks barista who are on bx could confirm i this
Read more…I am looking to improve on my temp response time on my Diedrich IR-7. Gas flow or air flow modifications are eluding me. Does anyone have any good improvements that I could do (besides buying a Probat)? Thanks all...
Read more…As a sidetrack from the "What do you call a shot of espresso in a cup of coffee" thread, what do you call a Chai/Cider? Do you even serve it? It's annoyingly popular at the shops I have worked at. We hear Chaider, Witches Brew, and currently I'm digg
Read more…We have a drink we call the Cola Head (coke head was the orginal name but of course we can't use that...). It is a combination of vanilla, espresso and Coke. It has become a signature drink of our shop. Anyone else out there with some wild wacky dri
Read more…Hey I work for a company called Soyaworld. We manufacture Soy beverages, I was wondering, which is the most popoular soy beverage that people use? Also why do you feel that one is the best. How much would you consume in the cosume in the course of a
Read more…In Trieste, Italia, will be biannual espresso expo 13.11.-15.11. Will anyone from The States or elsewhere be there so we can meet as baristaexchange members!?. Im not gonna compete even there will be European Barista Team Championship. Anyway, if any
Read more…An article on Cincinnati.com financial troubles effecting coffee ordering at a local coffee shop. From the Article: "Our downtown customers are more price conscious," he said. "The average income is not quite as high as in Mount Lookout, so it has
Read more…We've been struggling and going back and forth between buying a traditional cash register with a good amount of keys and report printing options or the POS system. While one is much cheaper than the other ( $1000 Vs. $5000), a POS that is compatible
Read more…Hey all you NY baristas. I received an email from someone who just bought a home machine and would like to have someone come do some training this weekend at there place in Soho. If you are available, send me your info, what you would charge, and ava
Read more…A cool Mexican café, which has been presented with awards for its food by Gary Rhodes and for preparation of the best quality British meat and quoted as preparing the best coffee in Darlington. All staff are barista trained and strive to keep quality
Read more…Everyone here on BX has some sort of strange, comedic or unbelievable story that happened to them while working in the cafe'. I think i have the craziest one ... but i want to hear some others first ;) Got a good one? post it here! ZEKE!
Read more…I was in a Starbucks this afternoon to say hello to a Store Manager (a friend, great manager and passionate about coffee). A customer made his order and we visited a little bit inline. When I asked him what line of business he was in, he replied he's
Read more…Hello out there. Does anybody have experience sample roasting on a Jabez Burns-- old school style. I'm taking over the quality control lab at Atlantic Specialty (my new company--) LOVE it ) and I'm roasting on a quirky JB. I have roasted on them befo
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