Just launched my coffee blog:

www.shebrews.org

:) Flo

Wanted one for a LONG time, years. Was thinking the 124oz 44.5" tall monsters but more practical to get multiple of the smaller. So finally pulling the trigger on 4 32oz Yama Cold Brew towers. This way instead of just being able to afford 2 biggys now can have one each at two locations, 2 at third location/backup waiting for inevitable broken glass replacements. Can augment cold brew with current method if needed and still have the wow factor.…

Looking for a barista job in the Chicago wicker park area 3 yrs experience as well as management position doing ordering,scheduling, hiring / firing  interviewing making drinks and customer service Any Leads?

Thanks

I might have been…

Ethiopia Yirgacheffe

Grade 2 National Export

Acid: medium

Body: medium-low

Texture: slightly dry and hoppy

Flavor Profile: the  flavor profile of a typical conventionally grown and processed coffee from the region of Yirgacheffe.  Jasmine tea, hints of grapefruit, purple grape juice and floral lilac.  The acid is bright to start then leans slightly dry like an IPA.  Very aromatic and perfumy.  

Noteworthy: this coffee is a conventionally grown and…

I'm currently getting a formal education in coffee at the Center for Barista Training in Indiana. I'm loving it, and I'm super sad that this is the last day. It's been an extremely concentrated dose of information that I'll probably be processing for weeks. And because I'm an intern at the roaster next door (and live in intern housing across the parking lot) I have access to the machines to practice literally anytime I want. It's pretty much coffee utopia. 

But at the end of the…

( In Manila, Philippines, there is a coffee shop that stands out from the rest; this is my 'letter' about it--the one and only Bona Coffee Company)

Dear Bona,

It's me again, a raving customer.

I know I haven't been around much, but I haven't…

 Well, I've returned from another fantastic trip to Brasil, this time mostly in Belo Horizonte where I spent several days at Bruno Souza's new coffee lab and teaching facility, "Academia do Cafe". This is a state of the art facility equipped with a San Franciscan sample roaster as well as a Probat L-15, He also is working with La Marzocco, Bunn brewers and grinders as well as demonstrating the many methods of extracting great brewed coffee.

The classes were taking both…

I had a rough week and was too busy to get back on my Marzocco.  I got the wiring in and roughly tested.  Now I'm finishing up the plumbing.  Will have the new bayonnette rings and groups caps done next.  The wiring was challenging because the last owner moved too many things around.  Honestly, some things I guessed on and it looks like it will work out nicely.…

New single origin in:

Tanzania Ruvuma AA

from the Mbinga District of Ruvuma

Acid- high

Body- full

Texture- soft, clean and round

Flavor Profile- from the grind is the first release of the intensely aromatic rhubarb acidity with a hard to define spice.  When wet the rhubarb combines with green grape skin and the spice emerges as a smokey sandalwood insense.  Best part is what you smell is what you taste, rhubarb, grape and spicey…

I'm a salary based manager at the shop I run. We've been open since February of this year. I was informed a week ago that my salary is based on a 60 hour work week. I've been pulling about 98 since we've opened. The agreement I had with my immediate boss (the managing partner) was $1,800 a month after deductions. The partner who owns 51% of the business is paying me $1,536.30. I've obviously been shafted. At first, I was understanding about the whole deal because it IS a start-up and the…

Well it took a lot of bending and I had to drill a few holes to make the new Steam Boiler fit

One of the main issues is that the original owner kept destroying CPUs' (he killed 2, they are like $800 each).  I'm not taking chances with the wiring.  Good thing I have the wiring schematic memorized!!

They don't make them like that any more!!!  But wait what is in the long box?

Its a brand new steam boiler!!!! (I know, only techs would get excited about…

This past Sunday I went to Vivace downtown to pick up a bag of beans.  I needed them ground as I was traveling and did not want to bring my grinder with me. I was told by the Barista there that they DO NOT grind coffee for customers. In amazement I asked why not? She replied,  "It is not as fresh and this was the company policy."  I could not help but laugh as I noticed a line up of flavored syrups just behind her.  So adding artificial flavors is improving the flavor in the cup?! Of course…