Wondering if anybody here can help me out with a technique employed by the recent Latte Art Champ from Coffee Fest NY.
His name is Kim Yeung, and his trump card is sinking tulips very late into the pour.
Now, we all know what a tulip is. It's a pre
Read more…After years of honing our roasts and our espresso blend we are finally getting to where we want to be. We just sent our espresso blend in for review by Kenneth Davids, check out the link below.
Conscious Cup Coffee Roasters Brothers Blend Espresso
Read more…Hey I work in a high end Chinese restaurant and was wondering if anyone has any ideas for Chinese inspired coffee beverages. Alcoholic or non-alcoholic. I'm not sure what Chinese ingredients will go well with coffee or espresso. Thanks in advance!
Read more…I have searched for this but can't find an answer as of yet. I am trying my very first shots today but having some difficulty. In every video about making espresso, they fill the basket over the top and brush off the excess leaving it flat and level
Read more…Hi:
I'm wondering if anyone has the actual Starbucks manual that can look and tell me if the milk is supposed to be heated when making an iced mocha latte, or if cold milk is just supposed to be added to the espresso and chocolate.
At least two SB's
Read more…Right now, I'm in the process of doing research for a potential coffee shop project and I need some opinions of the best affordable chocolate to have in a mocha. If you can list why you chose your type of chocolate and where you got it, that would be
Read more…I am considering switching from a triple to double shot baskets in our shop and was looking for any advice from some more experienced baristas. Our current shot is a triple shot dosed at about 23 g (we don't currently dose by weight - hoping to chang
Read more…Hello Baristas and others listening in;
I am working on the launch of a new online community dedicated to professionals who choose to work from the comfort of coffee shops like yours.
As someone who does work from a coffee shop on a regular basis, I'm
I am considering starting a mobile cafe cart. I'm looking to prepare 30+ basic hot and iced espresso based drinks hourly. Assuming baristas were not directly involved with order taking and working the register, how many barista should I expect to hav
Read more…I am sure there's plenty of these conversations, but if you were going to have a blended espresso or an s/o, which would you go for? Why?
Read more…So my shop, the first shop i've ever worked at, uses the Victoria Arduino Adonis+ espresso machine. It's a Cadillac, really- chrome and pearl, extra tall, three-head, push-button everything. The only thing i'd like to change about it is that honestly
Read more…OK, so I am sitting in a coffee shop, thinking about the shop I plan to open soon. I start to think about the very successful shops out there -- you know who they are. I started to wonder about what makes them so successful? What do they do that is
Read more…Hey, I'm heading west to Des Moines, IA- anybody know the best places to find a great shot/drink??
Read more…what is the benefit as apposed to a fridge? opinions either way appreciated...
Read more…Anyone have/use these models before or how about your opinions on La Pavoni and Iberital, in general... I am looking at purchasing new and am also wondering about parts and their accessibility. I am in California. Thanks~
Read more…Hi Guys,
Need the help/advise from some of you experienced techs. We roast our own and have been using the same espresso blend for quite a while. The blend was created this year from the new crop coffees and has been excellent. Recently over the pas
Read more…Hello! I will be in downtown Albuquerque in late June. Any suggestions on exceptional coffee? Roaster/Retailers or third wave shops?
Read more…Does anybody out there know if this type of portafilter is still available. The site doesn't feature them anymore. Any help on the subject would as always be truly appreciated. http://3.bp.blogspot.com/_OHXgkRk2CLM/Ss8TZ6Le6uI/AAAAAAAAAdo/hrYOOqB
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