From what I have discovered, when making an iced latte it's always best to mix the milk and espresso before adding ice. Simply so the ice doesn't melt as quick and the espresso isn't shocked by the abrupt change in temperature. It's even as if there
Read more…hey all, so one of our "schticks" is that we do viietnamese coffee; chicory & a good dark roast,(not too ashen or syrupy just dark enough to stand up to the sweetness of) condensed milk/ or condensed coconut milk. coffee/chicory slow driped over a gl
Read more…Is micro foam achieved best at a lower temperature? I seem to get a better texture when I don't steam as long. However, the coffee ends up being not warm enough for most customers.
Read more…I currently manage and am head barista at a cafe/coffee house in SoCal. Though we are in a heavily populated area, our community is very Main Street when it comes to coffee. They've all been raised on Starbucks basically. In the past 6-7 months, we'v
Read more…Solutions for Operators
Yesterday Facebook quietly announced the death of Facebook Places. Rolled out a year ago, partly in competition with Foursquare, Gowalla and other geo-location apps, Places eventually was only adopted by about 6% of Facebook u
Read more…I received an email from a potential client Friday. He was contemplating buying a used espresso machine and asked if I thought the asking price was fair. Not being able to see the machine, I gave him a couple of considerations that might reduce the v
Read more…Hello everyone,
So I came across a Rancilio AT at the roaster I do service work for and I decided to play with it some and restore it having heard good things about the espresso quality. I also happen to have an arsenal of old parts from a tech we
Read more…I'm just really curious about this machine and am wondering if anyone out there has used it, and what they thought of it.
Read more…Pretty straight forward question.
I've seen people put it in a pitcher for between uses
I've seen people use a sanitizer solution
Do you find it gross to use it to wipe of the espresso from the drip tray?
This has been a discussion of late in o
Read more…So I am helping reopen a cafe here in Pittsburgh in one of the corporate law firms. This is the shape of the one group head and screen. I couldn't get the screws out for the other two!
Just sent the email to get the espresso service company out h
Read more…I am considering purchasing Rancilio Epoca S 2-Group, the epoca is there standard model, we are small coffee shop new, but I am not sure about the quality. Is any one using this machine right now I would like to hear your thought about this machine.
Read more…Howdy folks.
I have a supplier that swears by Unic and La Cimbali machines and down-talks Rancilio. I've done some online research and find more information (of a favorable nature) and higher ratings for Rancilio machines than I do for either Unic
Read more…The cafe I'm at is looking at upgrading our grinder situation. We are looking into getting a couple or Mazzers, probably the major or super jolly for regular and the mini for decaf. My question is this: do I go with electronic dosing, or save the mon
Read more…I need to clean the internal airflow duct on my Ambex YM-15 and am having trouble finding the right tool for the job. Ambex recommends a small chimney sweeper. I've contacted a couple of chimney-sweep tool companies and neither can recommend an app
Read more…We proudly serve La Colombe Torrefaction. Our coffee is hand-roasted, packaged, and shipped to Hermosa Beach.
Our drip selection, ground and brewed to order, ranges from the sweet, cocoa notes of bourbon-varietal Brazil, to the fruity, spicy, and bold
I recently started a new barista job and they are using an Aetoria fully automatic. Anytime I pull a shot the creama comes out bubbly and thin. It also dissapates in about 1 - 2 seconds.
I know this is wrong but im not sure what could be causing it
Read more…Our shop is high volume and we're currently brewing 3 gallons per tea at a time. We need to upgrade to 5 gallons to keep up with volume.
We'd like to brew a concentrate and then dilute it to order. I've never had to do this on such a large scale.
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We’d like to consider ourselves very knowledgeable in the coffee industry. The coffee world changes constantly with new developments and scientific research that aims to improve the extraction of coffee beans. Jimmy, the owner of Rise & Grind Café,
Read more…Friends are opening a coffee shop in remote NW Kansas. They are full service breakfast and lunch AND want to provide great coffee. At the moment, they are very low volume but are looking for a good quality grinder to help them get started.
Any sugg
The title says it all folks. I have a customer who acquired an old 4 group with bolt-on (not studded) groups that were assembled incorrectly and leaked badly. I was attempting to re-gasket the groups, and found that A) the bolts were way over torqu
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