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.…