Honduras
Farmed by Benigno Mejia
San Vicente region
Acid: high
Body: medium-full
Texture: mainly clean, juicy, light powder on finish
Flavor Profile: juicy tropical fruit, peach and guava, even tomato jam. The acid is high and sweet, no hint of tartness, giving it a long mouth-watering finish. A spicy cinnamon and cayenne pepper mixes into the mid-tone fruits and lingers with a light powder feeling on the finish.
Noteworthy: second…
ContinueAdded by scott@herkimercoffee.com on September 16, 2011 at 8:42am — 1 Comment
Leonardo Academy hosted the first remote quarterly meeting of the multi-stakeholder National Sustainable Agriculture…
Added by 3BL Media on September 13, 2011 at 7:39pm — No Comments
Check out this video of a pour I made in Canyon, Texas. Palace Coffee Shop.
www.voodoolatteart.com/video216
Best,
Added by Joshua Godsey on August 29, 2011 at 10:24am — No Comments
Added by mattjpearson91 on August 19, 2011 at 10:38am — 1 Comment
Added by MOCAFE™ on July 28, 2011 at 7:25am — No Comments
Solutions for Operators
A standard practice in the restaurant industry is to calculate the food cost of every item you sell. Knowing this cost allows you to a) purchase ingredients more wisely and b) maintain and train staff to standards. There is a time investment in making these calculations, but the reward…
ContinueAdded by MOCAFE™ on July 27, 2011 at 5:08pm — No Comments
Added by scott@herkimercoffee.com on July 27, 2011 at 12:30pm — No Comments
My main hobby is coffee roasting and brewing. There is nothing like freshly roasted beans. There are two main ways to roast coffee beans: hot air and drum. My methods for roasting may seem primitive to some, but it works for me.
Initially, I used a conventional oven and a ceramic plate to roast the beans. The main flaw in this process is that the beans do not get roasted consistently. Depending on ones oven, the beans on the…
Added by AJ Mulnix on July 27, 2011 at 5:41am — No Comments
Added by Mickael on July 26, 2011 at 3:25pm — 2 Comments
Starting to look like a machine. Just need to tie up some loose ends!!
A few nights ago I was with a good friend, hanging out in the garage, as he taught his young teenage daughter how to change the oil on a SUV. They were both under the truck, poking around, as he explained everything about…
ContinueAdded by MOCAFE™ on July 26, 2011 at 7:16am — No Comments
Operator Solutions Using Mocafe
In my prior career as a executive chef, I wrote hundreds of work schedules. Let's look at some factors operators have to take into account in managing efficient production labor cost:
Added by MOCAFE™ on July 25, 2011 at 7:22am — No Comments
First of all, my thanks go out to Heather and Jessica, the duo at Rock n’ Java (Twitter/Facebook) in Tucson, AZ, who greet me every morning, keep my cup full…
ContinueAdded by Sam Title on July 25, 2011 at 6:58am — No Comments
Added by MOCAFE™ on July 25, 2011 at 6:03am — No Comments
Operator Solutions Using Mocafe
Added by MOCAFE™ on July 23, 2011 at 4:29am — No Comments
Operator Solutions Using Mocafe
Added by MOCAFE™ on July 23, 2011 at 4:29am — No Comments
Added by Mickael on July 21, 2011 at 3:14pm — No Comments
Operator Solutions Using Mocafe
Last night, a perfect New England summer night, I was talking about cafe and restaurant management with an old friend, a…
ContinueAdded by MOCAFE™ on July 20, 2011 at 6:36am — No Comments
Added by MOCAFE™ on July 19, 2011 at 3:15pm — 2 Comments
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