Hello,
I work at Cotati Coffee in California. We just went under new ownership about a month ago. Does anyone have any websites they could refer where we could get customized stamps for our cups?
Read more…Hey Folks, I'm in the market for a tamper, and I always thought they were all flat and that you just measure the inside of your portafilter basket and buy the appropriate size. After reading a few discussion on Bx, I'm guessing that the convex one i
Read more…I'm a roaster in the Southeast. My espresso bar needs to have the machine serviced. Who is the most reliable and affordable company to call?
Also, I have a few employees and affiliates who are interested in becoming espresso techs. What is the best
Read more…Hi.
I've been reading up on home coffee roasting and I am puzzled about what they say about storing the green beans. They say that you are supposed to store it in a cool dry place that has good ventilation.
Does such a place exist on Plant Earth?
Read more…Hello, This may be asking for proprietary information, but I would love to start a discussion around different roasting methods and techniques which have been successful.
We've been working on getting more development out of a relatively shorter and
Read more…Hi everyone! I am having a bit of a problem with my Nuova Simonelli 2 group Appia Compact. The pump pressure(the bottom half of my pressure gauge) keeps going up to about 12 or 15 even at rest. I adjusted it back down manually a couple of times ba
Read more…Hi All, I'd like to try my hand at home roasting, so I thought I'd start small with a popcorn popper. Anyone know of a good one to use for coffee?
Thanx
Zev
:)
Read more…Hey everyone! A brand new coffee shop is opening in Urbana next month. We will be serving Intelligentsia coffee on a lovely La Marzocco. Keep an eye on our pour-overs, as we will be rotating in guest roasters and Intelli's single-origins.
Like us on
Ok I just picked up a used Modern Process Equipment GPX grinder - Any tips on how to keep the static down? I have run a ground wire from the base to ground but I still get a lot of static.
Read more…Hi everyone! I have been practicing milk steaming at home and have not been very successful. I have been using cheaper whole milk just because I go through so much when practicing. Is it because I am using cheaper milk or do I just need way more prac
Read more…I am very close to opening my new shop. We are in a small town on a very bust state route. We will have a drive thru & very little inside seating. We are directly across the street from 3 schools and the only place to get an espresso drink for about
Read more…I've got 4 Saeco 7P+ Espresso, Coffee, Cappuccino Vending machines that I would like to sell. I picked these up a while ago planning on trying to place them in some offices that I work with & just never really did it. Now Im in the process of opening
Read more…dear baristas, i have been competing in barista comps for the past 3 years, only today i was told that the traditional cappuccino could help score more points. how true isit? on the sensory scoresheet it does say latte art OR traditional. my question
Read more…Can I replace Procon pump 112A060F11CB
with 112A100F11AA?
How the balanced bypass work in the pump?
Can I buy a new pump without balanced bypass?
Thanks
Read more…Hello, fellow baristas.
I would like to start a discussion about the SW competition coming up in less than a month, in order to perhaps see if there are any questions that people would like to ask, or to see if there are any trends throughout the lin
Read more…I'm curious to hear from other coffee enthusiast what they think is the most important thing a "good" coffee blog should have and why you follow the blogs that you do follow.
- Currently what is your favorite coffee blog?
- What do they offer that
Read more…hey all,
I have been in the coffee industry for about 5 years or so and managing my first coffee shop.
First thing I noticed was that the coffe we are getting from our supplier is about 90-100 days old (after roasting). Other coffee companies I have
Read more…This question may seem rudimentary, but I am curious what everyone's espresso bar layout looks like. I am in the process of designing a layout for my new coffee company and am trying to decide how to arrange the knockboxes, pitcher rinsers, and grin
Read more…An Emmy-award winning TV production company is seeking SF-Bay Area coffee house managers or baristas to participate in our next feature-length travel documentary in China’s tea growing regions. The show will be released to PBS stations nationwide.
T
Read more…I am an employee of a bookstore where we have a lot of traffic. They have never incorporated a coffee selling area into the store and I believe it would be a tremendous success. We have had almost every author on the NYT bestsellers list into our sto
Read more…