Espresso Tech- Roanoke, VA

Started by Estevan Mendoza in Equipment & Tech 3 hours ago. 0 Replies

Espresso Technician position available in the Roanoke area.  Posting on barista exchange because some our best techs have come from behind the counters.  If interested please submit Resume to Moscowecowater@gmail.comContinue

Diedrich IR 12 tips

Started by T in Coffee & Roasting. Last reply by Jed Vander Zanden 6 hours ago. 4 Replies

Any good tips for a new IR 12 user? Getting decent profiles, but am seeing some tipping.ThanksContinue

Looking for a used La Marzocco Semi-Auto 3-Group espresso machine!

Started by Joshua Modisette in Equipment & Tech 8 hours ago. 0 Replies

I need a used 3-group semi auto espresso machine for a shop. Location doesn't matter, just need one soon. Any help or direction would be greatly appreciated.Thanks,Josh Continue

Tags: 3 group, La Marzocco, espresso machine, used

Can I have a full definition of under and over extracted espresso?

Started by Joshua Dittmer in Espresso. Last reply by gera davidson yesterday. 4 Replies

I hear these phrases thrown around a lot, and have even used them myself, but I've never fully understood what an over extracted and an under extracted espresso really are.I can taste a shot and tell if it's good or not but I don't truly know the difference between over and under extraction. What will an over extracted espresso taste like? What about under extracted?When working with much more experienced coffee professionals, I noticed they can taste a shot and say "it's good but slightly over…Continue

Tags: espresso, under, extraction, over, Shots

Roasting in changing weather

Started by in2bean in Coffee & Roasting. Last reply by Daniel Williamson yesterday. 1 Reply

HII roast on a Giesen 1 K and as I lve in the UK the most part we have an average of 70 - 80 % humidity and cool temperatures.As spring arrives and the humidity drops I am trying to work out if I should drop my charge temperatures 5c or how I can adjust my profiles. Am I right in thinking that if the humidity drops the transfer of heat will change? Will the beans be holding less water due to the rising heat and if so should I apply less heat?Continue

Tags: giesen, humidity, weather, roasting

Espresso machine for a market stall

Started by lottie poulton in Equipment & Tech. Last reply by Hudson Apr 11. 3 Replies

HIIM a small independent roaster and I would like to buy an espresso machine for farmers markets. This machine would need to run on gas and invertor battery at times as sometimes there is no external power.I am having a lot of conflicting advice about machines. Some say I have to buy a Mazarocoo or La Spaziale for quality but when I went to a dealer he recommended a sega or Cima single boiler machine that could be set to semi automatic and automatic. Ive read that i should be looking for a dual…Continue

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Estevan Mendoza posted a discussion

Espresso Tech- Roanoke, VA

Espresso Technician position available in the Roanoke area.  Posting on barista exchange because some our best techs have come from behind the counters.  If interested please submit Resume to Moscowecowater@gmail.comSee More
3 hours ago
Jed Vander Zanden replied to T's discussion Diedrich IR 12 tips
"Great tips. I'm finding some darkened spots around 320 (where the beans contact the drum). Also running 15# batches and dropping around 420. My big issue is my bottomout. I'll drop in and give it high-ish gas for the first minute or longer…"
6 hours ago
Larz Robison updated their profile
7 hours ago
Joshua Modisette posted a discussion

Looking for a used La Marzocco Semi-Auto 3-Group espresso machine!

I need a used 3-group semi auto espresso machine for a shop. Location doesn't matter, just need one soon. Any help or direction would be greatly appreciated.Thanks,Josh See More
8 hours ago
gera davidson replied to Joshua Dittmer's discussion Can I have a full definition of under and over extracted espresso?
" "
yesterday
Daniel Williamson replied to in2bean's discussion Roasting in changing weather
"Yes, you're correct.  The moisture content does affect the heat transfer.  However (experientially, not scientifically), the relative humidity of your local environment will take a while to have a noticeable roast affect...several…"
yesterday
Virginia Barnes liked Matt Milletto's group Coffee Roasters
Tuesday
Kara MacDonald updated their profile
Tuesday
in2bean posted a discussion

Roasting in changing weather

HII roast on a Giesen 1 K and as I lve in the UK the most part we have an average of 70 - 80 % humidity and cool temperatures.As spring arrives and the humidity drops I am trying to work out if I should drop my charge temperatures 5c or how I can adjust my profiles. Am I right in thinking that if the humidity drops the transfer of heat will change? Will the beans be holding less water due to the rising heat and if so should I apply less heat?See More
Monday
Erik Barkley posted a discussion

Anagra Coffee & Tea

Incredible bakery & coffee shop in NW Chicago.  Conveniently located across from the train station but off the beaten path.  It is a must for coffee connoisseurs visiting Chicago. 6701 N Olmsted Ave, Chicago, IL 60631See More
Saturday

Anagra Coffee & Tea

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