This is for a highschool coffee shop........This may be an old subject already discussed but can anyone recommend a POS system that works well with an ipad or tablet style POS? We don't need to process credit cards on this system but looking for som
Read more…I've seen every COGS discussion on these boards, I believe. I'm looking at Big Train products, which I know have a dubious reputation among the different participants on the board. To keep the COGS below 30%, for a 16oz serving, I'm looking at havi
Read more…I'm thinking about "getting in bed" with a local eye doctor. I sat down with him and I discussed some options. They want to put our coffee in their waiting area, and have it complimentary for their patients. The three options we discussed where:
Cof
Read more…I recently bought a 2nd hand Rancilio Epoca 2 DE machine. It has been working for a month without any problems. A week ago, the left brew head started to pour only drips of water instead of a steady stream so I decided to clean the head with the blin
Read more…I am a coffee shop owner in California. I currently allow texting at work as long as they get their work done. Now I have a few new people and it has become a distraction. I am considering a no personal texting at work policy. What is the policy at
Read more…We run 4 Astoria espresso machines and one of them is at the end of its lifespan. We were going to purchase an Astoria Gloria, 4 Group, Automatic, but our service provider cautioned us. He said that Astoria was recently purchased, has laid off some p
Read more…I hear these phrases thrown around a lot, and have even used them myself, but I've never fully understood what an over extracted and an under extracted espresso really are.I can taste a shot and tell if it's good or not but I don't truly know the dif
Read more…I'm roasting on my Diedrich IR 12 and I can't seem to get the bottom out temperature above 170, no matter what I do.
Today with a 21# batch I upped the drop temp to 460 and had almost full gas (6 WC) for the first minute until backing off a bit, and
I would like to instal a good indoor security camera system in our cafe.
Does any body have any advice for good, easy to use, and affordable systems?
Read more…Hi everyone,
I am trying to understand the current market of to go paper cups for hot beverages and I am wondering if I can get some inputs from the experts here first hand, coffee shop owners / baristas :). If you don't mind sharing your thoughts
Read more…Hi All! If anyone is headed to St. Louis for Coffee Fest (May 30 - June 01, 2014) let me know. I have discount passes available.
Message me here, email me at mike@selbysoft.com or call me at 800-454-4434 and I'll get them out to you. No obligati
Read more…Anyone here have hands-on experience with Ceado grinders? I'm intrigued by their back-story and it seems like all of the first impressions I hear from others are very good, but I can't find much feedback from people that actually use them.
Read more…I took some pictures of the trade show floor while at the SCAA in Seattle this last weekend.
Album here: http://www.baristaexchange.com/photo/albums/scaa-2014-1
Read more…I would like to bottle and sell cold brew coffee, but I have a couple of questions:
Does anyone out there use Amoretti syrups (previously Baristella brand)? I really like the quality of Amoretti (all natural, no added sugar). Never had a problem with syrup pumps getting clogged with crystallized sugar common with many syrups. Howeve
Read more…Anyone using soapstone countertops in there stores I like the way it looks but dont know if its a problem because of its softess. Feedback would be great about any countertops
Thanks
Espresso Technician position available in the Roanoke area. Posting on barista exchange because some our best techs have come from behind the counters. If interested please submit Resume to Moscowecowater@gmail.com
Read more…Any good tips for a new IR 12 user? Getting decent profiles, but am seeing some tipping. Thanks
Read more…I need a used 3-group semi auto espresso machine for a shop. Location doesn't matter, just need one soon. Any help or direction would be greatly appreciated.
Thanks,
Josh
Read more…HI
I roast on a Giesen 1 K and as I lve in the UK the most part we have an average of 70 - 80 % humidity and cool temperatures.
As spring arrives and the humidity drops I am trying to work out if I should drop my charge temperatures 5c or how I can
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