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COFFEE PREPARATION : THEORY AND FUNDAMENTALS (three day course)

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Added by Nick Cho on October 28, 2010 at 6:00pm — No Comments

Theory of A Coffee Snob

The title "coffee snob" is thrown around so much I decided to write a post about my theory and personality crisis.

What do you think? Any and all comments are appreciated.


Added by Jennifer Vaaler on October 28, 2010 at 1:55pm — 1 Comment

Barista Interview: Ryan Soeder

This month's barista interview with Ryan Soeder is up, here.

Do you know a great Barista who is making an impact on the coffee industry and you think I should feature them? Contact me to let me know why you nominate them to be the next Barista to be interviewed.

Added by Jennifer Vaaler on October 28, 2010 at 1:49pm — No Comments

Regional Barista Champs

Durban just completed regionals, well done to all competitors...great compo!!

Added by Dale Ledingham on October 19, 2010 at 2:11am — No Comments

Café Típica - Peru

October 15, 2010 Coffee from Peru's coca-growing VRAE region wins national contest



By Mario Sandoval

LivinginPeru.com



VRAE coffee growers

In the VRAE region, the Peruvian government and USAID is promoting coffee as an alternative to growing coca.



Yesterday, Café Típica, a coffee produced by a farmer from the Apurimac river valley, won the first prize in Peru's most prestigious coffee competition.



Alfredo Yuccra, a member of an Apurimac… Continue

Added by John Hammond on October 16, 2010 at 7:32am — 1 Comment

6' Naked Barista pic!

Now that I have your attention! We see many projects where the specifications are vague and the drawings show little to no details for how to build a Barista Bar. I'll come back and update this in more detail and we will fully disclose our construction. It has taken me 7 years as MillRock CEO to evolve the MILLROCK Barista Construction to something we are proud will exceed all expectations for performance.


Stainless steel is already recycled and at the end of our days the…
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Added by MillRock on October 13, 2010 at 3:26pm — 1 Comment

El Salvador Ayutepeque

El Salvador Ayutepeque


Acid: Medium

Body:… Continue

Added by scott@herkimercoffee.com on October 7, 2010 at 11:51am — 1 Comment

I'm looking Jobs at USA N Europe as Barista

I'm looking Jobs at USA N Europe as Barista, please give me info, cz i want to increase my skill as Barista....'' Thanks 4 ur info.

Added by richie mario on September 29, 2010 at 3:12am — No Comments

I really need to catch up

Ok...So, what's going on in the barista exchange world. It's been a long since I last posted/explored/commented about anything on here.


So what have I been up to you ask? I have moved training centers to the great little place called Area 15 in Charlotte. Google it...it's pretty awesome. I moved here in February and had the build out completed by March. I have been exploring pour over only bars, and digging deeper into no tamping/zero distribution espresso shots (some have…
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Added by Brent hall on September 27, 2010 at 9:26am — 1 Comment

need a shot in the arm!

sometimes the extended hours (12, 13, 14 or more!) gets to me when i'm working in the height of the season...
sometimes the repetition of brewing coffee, pulling shots, cleaning pots, washing blender jars, etc., gets to me...
sometimes the seemingly constant chat chat chat chat chat chat chat chat chat chat chat chatter gets to me...
have you ever, honest please, felt this way? still, i don't know of anything else i'd rather be doing than…
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Added by sage on September 22, 2010 at 3:08am — No Comments

Open Eye Cafe Owner, Scott Conary, to Train judges & act as Head Judge at the 2nd Annual United Arab Emirates Barista Championship In Dubai

Scott Conary has been invited back to Dubai to Train judges & act as Head Judge at the 2nd Annual United Arab Emirates Barista Championship.

In his capacity as a member of the World Barista Training Committee, he will spend 2 days before the competition training judges to prepare them to properly evaluate the 30 competitiors signed up for this event.

The Specialty Coffee & Tea Convention October 12 -…

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Added by scott conary on September 18, 2010 at 5:33pm — No Comments

OUCH!

Held off as long as I could but yesterday had to bite the bullet and place a greens order. Those 1382LB greens cost $400.78 more than they would have last order 1 month 12 days ago! Even worse, it'll be more like $489 more after roasting weight loss, or up over 35cents per pound in 6 weeks. But whachagonnado?

Added by Mike McGinness on September 17, 2010 at 6:06pm — 1 Comment

Barista-Boy on tour

Hi, I'm a Barista from the UK with a few months off and away from pulling shots. So I've decided to spend my hard earned cash on seeing how other people do it.
I'm heading to the Pacific North West for 3 months. Already got a list of coffee shops I"m gonna visit, but anyone out there who'd welcome a young travelling Barista and be up for giving advice would be great. I'm starting my trip mid October and have nothing but time and a thirst for espresso (knowledge).

Added by Jack William David Hudspith on September 14, 2010 at 10:17am — No Comments

Rancilio Class 8 DE Tall espresso machine

Hi everybody!
thinking to buy Rancilio Class 8 DE Tall espresso machine with 2 groups. what is your experience with that brand and model?

Regards,

Aleksandra

Added by Aleksandra Kuraica on September 8, 2010 at 4:33pm — No Comments

what ive learnt about coffee (#4)

change of title!



did my first ever coffee cupping!

cupping 101:

breath in through your mouth and nose

breath when you grind the beans, beans in hot water and when you break the crema

use a spoon and slurp the coffee liquid and spit it out

each time you should get different flavors.. apparently... i didnt get anything... :(



different people get different notes from the same cup of coffee.



why does every espresso shot taste sour to me, even a good… Continue

Added by Jason Tam on September 6, 2010 at 6:38am — 1 Comment

Noribsham Bin Ibrahim "thedrawingbarista"

Added by Noribsham Bin Ibrahim on September 3, 2010 at 12:57pm — No Comments

tiresome.

well,
since everyone else is going back to school now,
it means I'm basically working just short of overtime.
my schedule seems to be consistent; monday and tuesday off,
then five days on in a row.
as…
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Added by nora peterson on August 31, 2010 at 8:44am — 1 Comment

what ive learnt about making coffee today #3

well more like what ive learnt about coffee yesterday and cant be bother blogging until today.



finally found out what a doppio ristretto is

doppio mean 2

ristretto mean restricted.

essentially it half a short black. as i recall, its around a 10 second extraction which gives it a fuller coffee flavor.



an espresso should have you tasting it around the whole tongue and it needs to be enjoyed straight away otherwise itll turn bitter and sour.



know your… Continue

Added by Jason Tam on August 29, 2010 at 1:45am — No Comments

Soaking Sumatra Beans in Cold water

I wanted to grow my own coffee plant and this the first experiment i did. I soaked 10 Sumatra beans in cold water to hydrate them (a theory i gotten from no where). This morning it's "bloated" and seems like some roots emerging from the coffee seeds. Next step is to plant in in fertile soil back at home. It takes about 5 to 8 weeks for the young sapling to grow. Let's wait and see if it will…

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Added by Noribsham Bin Ibrahim on August 23, 2010 at 8:06pm — 1 Comment

what ive learnt about making coffee today #2

always stay cool, calm and collected no matter how stressful the situation is.

Added by Jason Tam on August 21, 2010 at 5:50am — No Comments

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