Amber YM 5 old style
FOLKS May I get some help on which way is on or off on the damper? Thank you Tom
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Retraining
I take alot of pride in my background with the scaa and train all my baristas as much as I can by this code but the corporation I work for requires us to make coffee not up to standard and my baristas realize this. How do I train them to do it incorr
Read more…Need to bloom in drip vs. full immersion brewing
I had a lovely chat with the trainer from New Harvest Coffee today, and we had a small variance of opinion on this topic. From my understanding the bloom was to just let gasses off before the water can start to extract the coffee itself. This makes p
Read more…Badass Baristas
What is everyone's most awesome coffee experience? This could be a story about yourself, or someone you worked with, or someone who served you. My story is this: I had one customer in the other day. He was shy, didn't say much at the register, and o
Read more…Can you tamp harder than 30lbs?
I recently heard from a Schomer seminar that you physically can only tamp coffee so compact and that it is more consistent to always tamp hard and change grind accordingly. Thoughts on this method vs. light tamp or other espresso prep theories.
Esp
Read more…Honey process coffee
I'm about to order some coffee from Square Mile (UK), and the coffee I've chosen says that this specific coffee had used the 'Honey Process'.
Could someone please explain the process? I haven't heard of it before.
Read more…How to grind the green coffee beans?
We're thinking adding grean bean espresso to the menu at our coffee shop, but need to learn more about the green beans. Has anybody know how to grind them? What kinds of green beans should be used to make green bean espresso? Any input would be great
Read more…Alternative Green Coffee Use
Hey guys,
So I have an extremely talented chef-friend who is interested in alternative uses for coffee compost (chaff in particular) using it in a smoker. She also attempted steeping green coffee in oil and bringing it to a simmer periodically over
Read more…new biz
Hi All!
I'm new here and just introducing myself. My name is Mike Hess and i am going to open a cafe in palm springs. Cool, huh? Anyway I am looking for a 5k or 12lb roaster for around 10-15 thousand and any interesting tidbits about how i can know
Read more…Brewing Recipes
So i am doing a brew event this coming week. I get to brew a coffee of my choice for customers using any brew method my heart desires. i was thinking about doing chemex or v60 but i also have an aeropress, beehouse, clever, and french press at my dis
Read more…Necessary Experience
Specifically what experience are you looking for when interviewing potential roasters? I have been a barista for 3 years and want to leave retail beverages and go into roasting for a few years. Where should I begin? Thanks.
Read more…Subscription Management
Hey everyone,
We're looking pretty heavily into launching a subscription coffee service for our customers. Is there any good software on the market for tracking customer's subscriptions and doing recurring billing?
Read more…LA MARZOCCO STARADA OR FAEMA EMBLEMA
PLEASE HELP ME GUYS!
I HAVE TO BUY THE MACHINE NEXT WEEK.
BUT I CAN'T MAKE DECISION!
LA MARZOCCO STRADA EP? OR MP?
FAEMA EMBLEMA 3GROUP AUTO STEAM?
WHICH MACHINE MAKES BETTER ESPRESSO WITH BETTER CREMA?
Read more…Credit card processor
I am looking at switching from Bank Card USA to someone who can accept and use the Idynamo. I have heard so many bad things about mercury but seem to have got the best sales pitch from them. I have also been talking to payment revolution. Please
Read more…Decaf espresso, utilizing every aspect.
The thought of a "perfect" cup of 'Decaf' espresso might sound more like an oxymoron than a reasonable thought, but happy customers, means good business. When you think about it on a large scale, the decaf customers can amount to 10%, 15%, even 20% o
Read more…Charging more for soy?
Does your organic coffeehouse charge more for soy? Why? There seems to be a rather unfair punishment for customers ordering soy that's based more on what the market will bear than on actual cost ratios -- that is, assuming the cafe is using the heal
Read more…K30 grind adjustment question...
So I got the Vario K30 WBC grinder and I wanted to ask if anyone knows a hack on adjusting the burrs without the special tool? I am at 0 now and grind is good but I can't tighten it anymore... Ideas? And one that does not involve a service call ?
Read more…Green Beans for sale- Guatemalan Single Origin
I am bringing my product state-side, I am the son of coffee farmers in Guatemala and have recently gotten into the business. I have the volume to take care of any order (assuming you aren't McDonalds!) and my beans are of high quality- grown at 1000-
Read more…Nicest thing a customer has said
Customers have done nice things for us. But what compliments have they given you or what's the nicest thing customers have said to you?
Mine were:
"Thank you for being so patient"
"You just made my day better"
I know these aren't exceptional, but it's st
Coffee Roaster Installation
Hello Fellow Barista xchangers!!
I am currently setting up a roastery in Seattle, WA.
we are starting small and we have purchased a used Diedrich IR3TT 3kilo from a roaster from
Florida. We had worked on a natural gas and it is hooked up to our uni
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