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
Read more…I've been looking at a Wega Polaris 2 grp to open my cafe because of price. Although, this is not my ideal starter machine. There is an Astoria/Wega company based 45 minutes from me, so that helps. I know this isn't a typical cafe setting machine.
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Where barista empire coffee started, and ben can still be found pulling shots. syphon and cold filter also available. we are always keen to meet new baristi.
Read more…I am looking for a new way to serve in-house tea at my cafe. I like the glass tea pots, but they are pricey and people walk out with them often, costing me a lot of money. I am trying to avoid making customers feel like they need to keep coming up
Read more…So, I've been working in specialty coffee since 2000. And nearly every day since my first shift behind an espresso machine, I've encountered a customer requesting an iced cappuccino.
And generally, up until now, that meant that the customer was refer
Read more…Hello
I purchased a 2 group semi LM Linea (made in 2005) in an incredible good condition (almost like new) for around 4.5K . It was used very little - for no more than a year- and then carefully stored. The seller is a reputable merchant in second ha
Read more…What is the advantage of having Aurelia Digit over Aurelia S model.
Its not a done deal yet, but the Family and I may be taking our vacation in Charleston SC (USA). Does anyone here know of a few good coffee houses that are worth a try in that area?
Read more…We're looking for some additional help at the 2011 SCAA Event! Volunteers receive discounts on their expo registration-so volunteering is a great way to connect with other attendees and save money while at the show! The SCAA is truly an organizatio
Read more…I am about to implement retraining and continuing education programs at my coffee shops (5 shops with about 25 baristas total.) It will be the first time we have a formal system for this. Anyone with alot of experience in this area who can give me an
Read more…How do you steam your cappuccinos? First off, what is the standard for a cappuccino? I've always heard it broken down into 1/3s, but lately I've heard some say that they are normally drier and others that the are very wet. What is the standard where
Read more…I wonder how many "gold stars" you'll get for buying it!
Read more…How does a brand new La Marzocco, Nuovo Simonelli, Synesso or Slayer espresso machine get to a shop? These are four of the most exciting and high-quality machine companies out there. I understand Synesso and Slayer are extremely rare. How do they com
Read more…I just started working in a coffee house, and I was wondering what the effects are in using each of these styles of pulling shots.
Thanks
Hey there !!
We have our 3 group La Marzocco in the garage patiently waiting for "practice sessions"
but we are still attempting to correctly connect to the water source. We have a 5 gallon
container will water, we've purchased the "flowjet" but we c
Read more…Hello all-
I'm not currently active in the retail coffee community, but I'm an avid home roaster and I'm starting to sit down and examine whether I am capable of starting my own small-batch roastery. I am aware of resources like Zephyr, Cafe Imports
Read more…It seems to me that a lot of people have a bias on which coffee shops they prefer and sometimes even which barista is making their drink. I'm just wondering what are other communities doing to help out other shops in the area? I as well have my pre
Read more…I was curious what kind of policy other shops had on charging for remade drinks when a customer forgets to tell the barista a critical factor like "decaf." this has happened twice to me today. both times the customer ordered a drink without mentionin
Read more…My POS support contract is up for renewal. Wondering what everybody is paying for their tech support contracts?
