Hey all, I know a lot of folks are using pour-over stations or chemex brewers in their cafes, so here's my question: How are you controlling the brewing temperature? Do you fill the kettle from a tower or boil in the kettle? If you boil in the kettl
Read more…Above, our Grapevine, TX location since December 2006 and now we have opened in downtown Fort Worth, TX since December 2010. Details can be found on the website below, but we also roast all our coffee onsite.
Title says it all. I can't find pricing for Synessos. I've always told myself I want a LM when the time comes..but now, not sure if I should go with that or Synesso.
Read more…Hi everyone!
I am looking for the most efficient weigh to use the correct amount of water for our pourovers. We use a water tower and Buono kettle as equipment.
Thanks for your help!
Suzanne
Read more…I need suggestion and feedback on opening a coffe shop next to Urban supermarket that has bakery (including pastry, muffin, donut), hot and cold food service (roasted chicken, panini, pizza, pasta, soup etc) and has coffee section where it serves awf
Read more…Talking about a whole bean grinder for pour overs, chemex, press, etc. We will be doing by-the-cup brewing for everything. I'm looking closely a Mahlkonig and a few other options.
What are you guys using?
What do you like/dislike about it?
What ma
Read more…My husband and I used to sell wholesale to some of the local shops. Unfortunately, we are looking to move, so we have decided to sell our roaster.
We have a red Ambex Y-15 for sale. It was purchased in July 2006 and it has been lightly used. Exce
We obviously serve tea, but dont really have the space to put large or small containers up for display....does anyone here have any pics or ideas to what would be the best display/presentation for our teas???
Thanks in advance for all the help!
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Black Gold Coffee Roasters is located in beautiful and sunny, Venice Florida. We are a micro gourmet coffee roaster, featuring some of the worlds finest coffees. We are a cafe/ roaster suppling coffees to other cafes, restaurants, and other venues.
Read more…A coffee shop owner recommended a double-boiler espresso machine. Can someone explain the benefits of this and does it apply to a 2 Group machine?
Read more…I have recently changed my menu quite a bit and need to redo my menu boards. I want to use chalk markers but know that some brands are better than others. Any suggestions? Thanks so much!
Read more…Hello, all.
And Greetings from Australia (for those who aren't here, of course.)
I started out in Tullahoma, Tennessee, at The Celtic Cup Coffee House, trained by the owners, who had gone to the ABC. I loved it. Without trying to "toot my own horn,
Read more…I'd like to apologize for last week's naive request for free consulting for starting up a coffee drive-thru. I didn't think through it and how it would come across to the readers, especially owners. As one comment stated "Time and knowledge is money"
Read more…I'm contemplating using Alex Fisenko & Co. for barista training and advice on opening a coffee drive-thru? Your thoughts? Besides ABC (which seems to be the-go-to place for training and consultation) are there other options for me? Thanks for any i
Read more…For a 60 seat restaurant doing good coffee.
Service will be needed also, so if you're a dealer, let me know.
thanks
Read more…It is time to step up to the plate and sophisticate my business with a very basic system. I was impressed with Auphan, at a show I recently attended. Does anyone have experience with this system or any others that would be willing to share? thanks
Read more…May I have a 12oz sugar-free vanilla soy latte extra hot to go. I'll take a bag of that Ethiopia Jimma too. After making her bev walks over to the condiment station and adds a bag of sugar in the raw to the SUGAR-FREE vanilla (Monin:) latte before sh
Read more…Hey, so, I'm working at a new cafe and Im playing around with the new espresso and Im finding that the crema in the espresso isn't very thick... making it difficult to make contrast with my latte art. I find that when I pull the shot longer there is
Read more…I am opening soon and in the process of finalizing my menu. I want to make things as simple as possible for the customers.
There is a shop in London that made things super simple by just offering espresso with milk in different sizes. I am not going
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