If you are a Barista (which most of your are) when your espresso machine is right in front of you... Is your grinder to the left or right of the espresso machine? Where is your rinse sink? Does your under-counter frig. have hinges on the left or the
Read more…I come from Malaysia. I woulk like to join barista school in australia. Anyone can reccommend, please.
Read more…Has anyone built their specialty coffee house from the ground up? What advice do you have for someone trying to build the building (not just a drive thru) and start a specialty coffee house?
Read more…Hey all, I'm heading to O'ahu next week for a wedding and wanted to know the "must drink" coffee shops on the island. It's been a long time since I was last back home and I don't really know where to go now. Any suggestions?
Read more…If you're interested in mochas, blender drinks or insights from a CEO who runs a boutique business, check out Diary of a Chocolatier. http://montblancgourmet.com/blog/
Read more…Hi, I have a coffee concession within a deli and the owner is concerned about the power consumption of leaving our FB70 on overnight. It is a 2 group and is left idle for 12 hours each day. It is 220Volt, single phase, runs on 3600 standard wattage,
Read more…Here at LAMILL (lah-mill) we are currently using the Teflon coated portafilters, and just started using a steam wand of the same. We have seen some immediate downsides to the portafilters, if you take the baskets out after pulling a few dozen shots o
Read more…It's been thrown around a ton in our coffeehouse to better manage the quality and freshness of our brewed coffee by using some method OTHER THAN what we are using currently... We brew up to three different selections (not including a decaf) into 2.2
Read more…Hello Barista Exchange! Wanted to let you know that we have free passes for Coffee Fest Seattle available, and I can email them to you. It is easy to register online. These passes represent a $160 Value, and up to 4 people can register at a time on
Read more…Dear Matt, My name is Gustavo Dos Santos, I work at HSBC Argentina and I´m currently studying to obtain a Master´s degree in finance at UCEMA. I´ve taken a valuation course this semester and as a part of the syllabus I´ve been assigned to value Star
Read more…so i'm the rookie barista. i've heard many different things about many different things, and i was curious about one specifically...shots. now, when i was first taught how to pack a shot (thanks Plantation Coffee, Modesto, CA- woot) i was told that
Read more…We will soon be dropping to only 12 oz hot sizes (and only 8oz for caps, and only 16 oz for cold) and I am trying to decide what to do with the drip coffee customers. What might be some possible situations to satisfy the 20 oz drip customer. Add shot
Read more…Now, first off, I used to drink Splenda, and this has nothing to do with Splenda itself, but more along the lines of drink making. A similar post was on Coffeed but I decided I'd like the BaristaExchange's community answer. The other day, I had a cu
Read more…Ok this may be a bit basic for some of you out there... but i want answers!!!! there are a lot of variables involved in the basic espresso process from dropping your beans in the hopper to producing your perfect shot. My question is this - with any
Read more…I work at a micro-roaster with a cafe in the front where I pull shots. Our roaster is a 15lbs capacity and we're pretty small scale but expanding all the time. This is my first an only position as a barista and have been doing for over a year now. M
Read more…Ok gang, I would like some advice here. I have a Grimac Royal Falcon, Diadema machine and a Mazzer Super Jolly grinder with flat burrs. I noticed this week our shots smell/taste burnt. I cleaned machine well, which I do everyday but did some extra. C
Read more…New Rules? With Coffee Fest? Without Coffee Fest? Seattle? Portland? Anyone out there know what's going on? I've heard a loooot of different things from different people. I even called the SCAA and they don't know? As of right now, all I know is
Read more…Recently we started serving Gelato at the shop I work at. I have been exploring the world of gelato and also experimenting with cold drinks. I recently discovered that a dab of our all natural syrup and a scoop of gelato over san pellegrino is the mo
Read more…I have heard 1 1/2 brew, chill and serve. Anyone have any tips?
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