Hello again everyone. I am trying to decide on a a frappe mix for my soon to be opening coffee shop. So far, I am considering Capucine, Big Train, and Cafe D'Amore. I was curious as to what brand you chose for your shop and why. Thanks in advance.Continue
I recently roasted a blend that was 70 percent high acidity columbian and 20 percent pulped natural Brazil. Both coffees tasted balanced on the cupping table. The Columbian was roasted with a 3 minute Roast development time to bring down the acidity. As an espresso with milk it was coming out with sour notes. Should I roast it darker or should I just adjust the blend? It feels like I roasted both coffees to the best of their ability. Or is this a barista brewing problem?Continue
I know of a new coffee shop that is looking at saving a few bucks by getting a piston lever espresso machine. What are the advantages or disadvantages of getting one of these over a semi-auto or an automatic like almost every other shop has? Wouldn't they be slower and more labor intensive? I love to hear thoughts!
With the addition of our new Loring Falcon S15 we've decided to part ways with our beloved San Franciscan. It's a great shop roaster in excellent condition, and it's only a year and a half old. Maximum capacity is about 18 pounds per hour.The roaster is set up for propane, but a call to Coffee Per can get you a conversion kit for natural gas. Price is $13,500 plus buyer pays for crating and shipping. Approx 20 feet of double wall stainless 6 inch pipe is included. Here are the specs. Floor…Continue