Hello all ,
Just looking for feedback (good bad or ugly) from folks who currently roast or have roasted with either a Coffee-Tech Ghibli , Joper, or Loring Roaster? I have found mountains of info and feedback from others using a Diedrich/Probat but
Read more…My name is Emile, we have recently opened a coffee shop in NY midwood area, three months to be exact. We have taken a risk, and opened right across the street from DD, and I mean less than 100ft away. This a very busy corner (three bus stops and a su
Read more…Im opening a new coffee shop in Annapolis MD. I need ideas on who or how to design the interior of the cafe. Does anyone know of a good company that sales countertops modulars premade specifilly for coffee shops. So I can pick out the ones I like? If
Read more…Anybody know much about automatic espresso grinders? I want one, but there are few I would like to find some more info on. also if you know of one that I do not mention please feel free to add it in.
Robur E- Or something like it. Automatic but no t
Read more…I may be totally stupid to ask about these on here, but I want to hear what some professionals think if these automatic frothers that use air to foam the milk. So I have been looking into the Professional Excel X24 model, and here are my questions:
1
Read more…Hey all, first time posting, so hope you guys can help me out with this.
I'm opening a second shop in DC. I could afford a small space near the Metro. There's plenty of traffic, high visibility, I'm confident that my product will kill, but the spa
Read more…Ciao Baristi, I run a successful coffee house here in Kelowna, BC - Canada. I need a very good barista who knows what coffee is really about! If you know anyone can you please ask them to send me their resume gio@giobean.com
Grazie
Gio
I'm going to start working on my first restore/rebuild. It's a Brasilia Portofino Del-2 Compact. I wanted to start this thread to post pictures of my progress and what I'm learning as I go. If you have input or suggestions I would extremely appreciat
Read more…Hi. Does anyone know if a new edition of Bean Business Basics will be published soon? If not, is the info fairly timeless and would anyone be willing to sell their copy in decent condition. Thanks so much!
Read more…What is a stylish nice self service drip coffee brewer that is reliable? I do not know much about these machines, but I do like the e6u or just e6 by Schaerer, but the design is no good. Something like the e6 would be cool, but with better look. Also
Read more…Just wanted to connect with some shop owners operating in a rural area or small town (pop <5,000).
We are opening up as soon as the inspector says ok. We have about 1800 sf of space of which 1/3 is used for kitchen and storage for now. Since traffi
Read more…Hi does anybody know what would be a good small coffee roaster for small coffee shop? I would like to get into roasting my own coffee for my shop but I am very unfamiliar with roasting.
Read more…Hi! I have a client that is looking for a bagel supplier or bakery in Northern Il. She is opening a small coffee shop in a upscale area and needs a good supplier for bagels. Any suggestions? She is about 45min south of Milwaukee.
Read more…Hello! My questions has to do with Diedrich's auto profiler system. I have been using my roaster only on the manual setting and I am in the process of setting up the auto profiler. My PID's need to adjusted. I think I understand how to adjust the PID
Read more…Probat L12 set up for propane, 2007 model, 12 kg, first hand, excellent condition, fitted with frequency inverter for rpm regulation.
Probatino 1 kg roaster, set up for propane, 2007 model, barely if ever used.
Location: Athens, Greece
Contact: ka
Read more…has anyone had issues with the robur e dosing ?
we have 3 mazzers (robur e ) and our baristas complain that it starts dosing irregular (+/- 4-5 g)
i have my theories , but wanted to hear some opinions
thanx
j.
Read more…Hi pals,
I'm designing the plans for my mobile coffee cart. I've planned to use a plastic water container (20L - 5 gallons) to act as my "water inlet".
As long as I remember from my barista training, the water inlet pressure advised is around 5 bar
Read more…I've been to Caffe Streets in Chicago twice now and both times, the quality of the espresso has been incredible. The best I've ever had and I wonder how they do it? They are able to get incredible power and clarity while retaining the sweetness and
Read more…hello every one,,, war in syria has destroyed almost every thing so i am thinking about moving to turkey, and looking for equipment suppliers there,,?any help?
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