Hi all,
Coffee is about 98% water. I am curious if anyone has any best practice water filtration suggestions for the home.
I am used to working in Cafés equipped with huge reverse osmosis systems, but now I am doing my cuppings at home and I want to
Read more…Okay I purchased my first machine, a little Astoria compact about 2 weeks ago. After testing it for a little bit all seemed fine except a few drops of water that was coming out from under it. Upon further inspection, one of the pipes coming from the
Read more…Hey, I am considering starting my own coffee cart and am in need of some assistance. I am not exactly sure what equipment is needed to run a cart. Can anyone provide a list of equipment needed or direct me to a website that has a list of supplies n
Read more…Going to an on demand doserless and wondering if anyone has used the Mythos low rpm and any thoughts on this grinder. thanks much Ben
Read more…I was just wondering everyone's thoughts on using a shaker for iced drinks. What are the benefits? What are the downfalls? Not sure it's something we'd use in our store, but I think it's good to explore new options, especially with Summer right aroun
Read more…Tell me- what are your thoughts? We are planning to work with a new hydra at Salto Coffee Works in Nederland, CO. I'd love to hear people's thoughts, concerns, and recommendations. Blessings!
Read more…Inovative taste and quality in the heart of Colorado's beautiful mountains.
Read more…Hey all, so I know this is kind of a broad topic of discussion, so I'll try to preface a bit.
I was recently handed the position of head barista/coffee program manager at a rapidly growing chain of shops (Coffee Bar SF), and with that I get some tra
Read more…I've been asked by a customer in NYC to reach out to the barista community for those seeking work. If you are interested please let me know her or reach me at luigi@nuovadistribution.com. I will be happy to send you information and a contact name and
Read more…Hey Does anyone want to set up a work exchange program with Japanese baristas. I have a few contacts and would love to head out there for a month.
Read more…I do chemex and pour over in our shop and I need to get rolls of 12 inch wide perforated filter paper. Where do I score this? I have been all over the web and no paper vendor wants to play ball for anything g less than a truck load. Where the heck do
Read more…hello everybody !
i was wondering where i can go for a latte art training in Ny area?
i already did a couples hour with Chris Deferio but i think i need more hand on
any suggestion?
thank you in advance!!
ciao!
alessio
Read more…What topics should be covered in a coffee training program for new baristas? Aside from espresso preparation & theory.
Read more…Hey all - I've got about 6 years experience on a Probat UO22 and about 4 months now on a Diedrich IR24, but it's all been with Arabica beans, and now my boss wants to roast some robustas for an italian style espresso blend.
Our first attempt at samp
Read more…I'm relocating to San Diego from Seattle on May 15th and am looking for work. Any suggestions would be greatly appreciated...
Experience
05/09 – Present | Barista/Shift Manager
Espresso Vivace | Seattle, WA
*Worked on a Synesso “Cyncra” 3 group
I'm curious to hear the community report on the extent of a useful temperature range on milk/soy etc...
Say for instance you wanted a custom thermometer that only read a certain range...would 130-180 be broad enough or are there drinks being served
Read more…Hello all,
In about a year or so I intent to be making a change in occupation. I will also be moving to another city at the same time. I have never been in the coffee business but would love to run a little cart, preferably in a fixed location in a b
Read more…For my new catering operation. I like the Appia better, but I dont think I can justify the additional $1500 or so to get it over the Vivaldi. Unless, of course, someone is selling used...
Message me if interested.
Thanks!
Read more…Hi! If your coffee shop sells flavored brewed coffee, what roaster do you use? I have been using the same roaster for 8 years and just switched to Heart for my espresso and "regular" brew, but am still needing a distributor for flavors. Thanks! :)
Read more…Artisan quality coffee, including seasonal varietals expertly prepared using French press, drip and espresso methods. Killer non-coffee beverages: premium loose-leaf teas, mate, chai, fruit smoothies, juices. Yummy light, convenient, healthy breakfa
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