Hey, question to anyone who knows roasting:
I'm helping to reorganize/improve the logistics of our roasting works. We are considering transferring our green coffee to some kind of smaller (40-50lb) container, which we'll also use for roasted storage
Read more…Is anyone using a Zojirushi water heater? Our cafe needs a good (but inexpensive) water heater that we can use to start serving pour over coffee. The machine we have now is only heating the water to about 160 degrees. Just looking for ideas and/or
Read more…I'm always on the look out for all natural smoothies for my shop. What i've found is that most smoothies contain an ungodly amount of sugar and preservatives.
So what I'm wondering is, does anybody carry sweetbird smoothies? How do the customers like
Read more…I hate to make my first post here in the Classifieds. But we (Caffe Calabria) bought a La Marzocco FB 80 three group semi auto espresso machine in White to use at our booth coffee fest San Diego and we are looking to unload it for what we paid for it
Read more…$1100. Nothing wrong with it. It has been well serviced. I have no room for it [as you can see] and I have nowhere heated to keep it.
Beets, relish, tomatoes and jam not included. :)
I would welcome any thoughts on these machines. I have been thinking of the La Marzocco GS/3, I currently have a Nuova Simonelli Muscia and feel the GS/3 will give better control with tempature, preinfusion, etc.
However, there are many other machine
Read more…Hi!
I want a home espresso machine that can steam milk properly and is great to practice making
several drinks at a time on?
Thank you,
Kim
Handlebar Coffee Roasters
Santa Barbara, CA
Read more…I saw that a couple of people on the forum have had experience with Shopkeep, which has a new iPad-based POS system. I'm looking for a system for a new shop and was wondering if anyone had an update/review on using on the Shopkeep iPad register? I
Read more…Recently we have started to feature special coffees in our French Press and it has been a big hit. We normally brew a Medium Roasted Latin American Coffee, an African coffee of some sort and then a dark roasted Sumatra in our drip brewer. So we bro
Read more…I am looking at buying an Ambex YM-2 and wanted some comments. Are there any pitfalls I need to look out for? Are they a good starter roaster? Do the beans come out with such a crazy difference anyone will be able to tell? Is this a bad or good i
Read more…Small coffee shop in city centre of Brno, Czech republic. It is located in one of the oldest buildings in the town. It stands on renaissance foundations of the original patrician house from 1588; main mass of the building comes from baroque alteratio
Read more…Germinating of green beans... Heard lots about it but does it really work? Can someone share his or her experience?
Read more…Hello guys!
My friend got an internship in Birmingham, UK and she loves good coffee so i'm trying to find some cool places with really good quality coffee for her. Do you have any tips?
Thanks a lot! :)
Read more…Alchemy Collective is the first worker owned specialty cafe, like, anywhere, as far as I can tell. When I had the idea, I recruited two creative, passionate baristas, and together we planned, researched, fundraised, wrote and rewrote business p
Read more…
Location, location, location.
What if your cafe location is wrong?
One of the most important criteria in the foodservice industry is putting your business in a strategic location. Old school restaurant startup consultants will gather as much data
Read more…The concept of a "barista exchange" has been out there for a while, and now that Matt has created this site to facilitate the process, I have a question that I haven't seen addressed yet. How do you pay a visiting barista? You can't put them on payr
Read more…Solutions for Operators
There's an old adage in the restaurant industry about where your customers come from. It's the Ten Block Rule.
The Ten Block Rule states that 80% of your customer base comes from a ten square block area around your business.
Read more…Hey,
I have a business proposal that I'd love some feedback on.
A quick background is that, at least in Sweden, coffee shops prefer having more employees with fewer hours rather than a few full-time employees. Therefore me and a few restless barist
Read more…Bry mentioned a very interesting and thought provoking video presentation this evening found here:
http://brewtasterepeat.wordpress.com/2011/07/13/wet-grinding/
At first after Bry left found this link
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3
