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Unhomogenized Milk...

I've got an awesome local dairy I'd like to approach. There milk is unbelievably sweet and delicious. However, it is unhomogenized. Does anyone have experience using unhomogenized milk in either a home or commercial setting for espresso-based drinks?

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Temp stability

In the past 6 months i have been researching and talking to people in the industry about temperature stability in espresso machines. As far as i know machines such as la marzocco, dalla corte and the synesso machines boast a very stable, very consist

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Cafe De Lube

Its a Cafe, its a Lube shop... What do you think? Yeah they are seperated by a wall so there isn't coffee in the oil or oil in the coffee... Well I work there and its great so far. I work with some great people, most of which this is there first time

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Cupping

Hey yall, I was wondering if anyone could tell me how much coffee - water to use to do a staff cupping. I've done cuppings before, but it's been awhile and I can't seem to find or remember the measurements. (I hope to start doing more staff cuppings

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