So my quest for the perfect Macchiato is so so so hard when you don't have the right equipment and skill:  

My lust for learning drives me to madness. I look at my counter and see shinny stainless steel. I smell the sent of fresh roasted coffee, and my boldness once again wells up inside of me.  The internet, with all its vast knowledge drives me to continue on my journey, But battle after battle my mind grows tired and doubtful. Oh to win the day and see that milky, painted sweet…

Well....  My force powers are on the increase.    After a few weeks, and a lot of milk in the drain, my quest for making micro foam is growing more productive.  No, I am not a pro at it, not even close. But it tastes a little sweeter, and feels a little better.   That is an improvement, believe me.  Sooner or later I will actually enjoy my drinks, well I enjoy them now but I will enjoy them more.

Below is last night’s Macchiato.  Still not…

I'll be working (alot) at Cafe Du Monde during Mardi Gras (starts this Sat, the 19th) but if you don't see my updates, it means things got a little too hectic :)

Happy Mardi Gras!

New blog post:   The La Marzocco Strada in Sweden's WBC Qualifier Barista Cup: Hit or…

Good morning Chicagooo Coffee Fest!!!

In seven days, we'll be broadcasting live from the Windy City as the  60th Coffee Fest kicks off on Navy Pier.

The Coffee Fest Live social media crew (Jeffrey Kingman of…

Today I was delivered my Coffee from Square Mile from the UK. I was sooo pumped to try it! I must say that the label and description is perfect! 

I'm really interested to see how this Santa Lucia compares to Madcap's Santa Lucia. 

Madcap = amazing Gr, MI coffee bar. Check it

This iced Americano is based on one of the simplest coffee drinks recipes. No time for sophisticated coffee drinks…

Hi all,

In light of some recent comments regarding the continued usefulness of online discussion communities, I wanted to take a second to say thank you.

Thank you, Barista Exchange community, for continuing to make this a place where we can come together to ask questions, discuss (and sometimes argue) with each other, learn from each other, and grow together in our understanding. Together, we've created a…

This year I'm combining my passion for coffee with my new hobby, crochet. I will make something each day that is coffee-related.

If you would like to follow along my learning journey you can check it out here.

Besides coffee cozies and bar towels, what else could I make that would be useful for baristas? Any suggestions are appreciated.

New single origin coffee in from Brazil

From Ruvaldo Delarisse's farm Chapadao de Ferro.

Acid: Low plus

Body: Full

Texture: mainly clean, liquid brown sugar...soft and full.

Flavor Profile: rooty and sweet orange when ground, first notice of thebrown sugar that waits to explode when wet.  The acid is lightly present, justenough to add hints of…

Check out my new blog, dedicated to Swedish coffeeporn. First and most current posts dedicated to the tasty Mikkeller - Koppi collaboration. Now available in Denmark & Sweden & soon reaching American shores.   http://portafilth.com/

"Most amusingly named new coffee blog I've seen in a while"    …

Late today in Seattle, Coffee Fest Tradeshow released the 64 Person Latte Art Competition Bracket positions.

You can view it here.

its a saturday, and i'm not running one of the shops!  crazy!  my last 9 years have been totally tied into promoting coffee.  but, it is my slow season, and admittedly i do slow down in a hefty way this time of year, unfortunately.  cold and snowy out...'tis the best time to be slurping down some great mochas and spiced hot chocolates, no?!  instead, i'm rambling thru all the great posts and discussions and blogs here on bx!  really inspiring to read all the intense interests and enthusiam…

As the social media professional for Coffee Fest Shows, I’ve been fortunate the last 14 months to visit with many, many baristas and coffee professionals. Everytime I pop into a new coffeeshop, I…